"If you liked it, then you should have put a pin on it"
What is this thing called Pinterest? In short, it is an online pinboard to organize and share things. Use it to save recipes, collect images to plan a trip, or build your brand. Pinterest is the electronic version of a portfolio, an inspiration board, or a holiday/birthday wish list.
The site's popularity has garnered a lot of press especially since it surged past 10 million unique visitors last month. TechCrunch named Pinterest the best new start-up of 2011, and TIME Magazine placed the site on it's 50 best websites of 2011.
Pinterest can also help small and large businesses promote their brand. Here's a recent article from BostInno highlighting how the site has helped a local Boston business.
In this class, we will discuss:
-how to set-up a Pinterest account
-how to pin
-general "rules" and terms
-how to get viewers to pin your content
-your questions and experiences with Pinterest
To participate in this class, have a laptop, a Pinterest account (or if your don’t have one, I can send you an invite prior to the class), and lots of great ideas!
Emily Olson is finishing her Master's in Liberal Arts in Gastronomy at Boston University and earned certificates in wine studies from BU's Elizabeth Bishop Wine Resource Center.
After studying marketing and economics at the University of Memphis and working at FedEx's headquarters, she left the cubicle life and moved to Chicago to pursue culinary school at Kendall College. Emily staged at various restaurants and gained a strong understanding of specialty food brand management and Mexican cuisine at Frontera Foods Inc., owned by Chef Rick Bayless. Emily also lead the operations and logistics team at the design consultancy, Food Marketing Support Services. This team provided sensory science insights to food and beverage Fortune 500 clients.
In between studying food anthropology, attending wine tastings, and writing about food, Emily is a chef instructor at the Boston Center for Adult Education and a social media intern at Harvard Common Press.