How to Become a Blogger

You are passionate about video games, movies, cooking, reading… Why not become a blogger? Still confidential, this profession dedicated to web content production seems to be on the rise. But behind an apparent ease of access lies a low-paying professional activity. Here’s what you need to know about being a blogger.

How to become a Blogger? Find here the missions, necessary training, remuneration of this profession.

Mission of the profession: Blogger
The blogger is a web content producer. Often specialized in one or more domains, his objective is to generate traffic on his blog in order to benefit from advertising revenues or other types (gifts, products…). If you are considering practicing as a blogger, you should be able to:
– to develop and preserve the editorial line of the blog,
– to produce thematic content on a regular basis and put it online,
– to build customer loyalty / promote regular consultation on the blog,
– Manage/optimize the referencing of your blog on search engines,
– to distribute your content on social networks,
– to send a newsletter,
– moderate and respond to comments received on the blog or social networks,
– to develop the architecture and design of the blog,
– to master the computer tool,
– to federate a community of Internet users through events and communication actions,
– to approach the various possible sources of income: advertising, production of sponsored articles, product promotion, affiliation links….
– ensure a technological watch in order to optimize the blog.

SYNONYMS OF THE PROFESSION

Become a Blogger: Qualifications
In addition to mastering the Internet tool, computer technology and social networks, the blogger must above all possess editorial skills, unlike the youtubeur with whom he is often, wrongly, associated and who mainly generates video content. Indeed, content production is very similar to the profession of Internet journalist since it involves, for the blogger, writing articles on various and varied subjects on an almost daily basis, the style of which will be adapted to the blog’s target audience.

On the other hand, it is imperative that you have a relatively strong independent mind. Indeed, most bloggers practice their activity as freelancers and must, for the majority, exercise another profession in order to support themselves. As such, you must be sufficiently autonomous and diligent to work effectively at home. Always in search of popularity, the blogger must also be in constant search of new products or “trendy” themes. He must have a strong sense of analysis and anticipation. In short, the blogger must be able to launch fashions or arouse the interest of his target on a given subject.

Your tone (how you express yourself) – impertinent, funny or offbeat – will be your strength when dealing with the media or other bloggers to stand out.

Gross monthly salary for a beginner: 2500 €
Become a Blogger: training required
There is no specific training for bloggers. Moreover, all baccalaureate degrees make it possible to carry out this activity. However, the following training courses provide the necessary writing and technical skills to achieve this:
– Master’s degree in science, technology, health with a specialization in mathematics, computer science and statistics (web, multimedia, networks)
– Master pro in human and social sciences with a specialization in information and communication, specializing in editorial web design
– Professional degree in human and social sciences activities and communication techniques speciality web developer of information systems and multimedia
– Bachelor’s degree in science, technology, health, computer systems and software specializing in multimedia communication
– Bachelor’s degree in computer science and web development
– Bachelor of Internet professions

Status of the job / context to become a Blogger
If you want to become a blogger, be aware that you will need to be equipped with a patient to hopefully generate sufficient financial income. Indeed, the blogger’s remuneration varies considerably depending on the popularity of his blog. In France, the activity of content producer remains confidential even if it is gradually developing.
To hope to break into this profession in the making, it is therefore necessary to show great perseverance and, above all, great self-sacrifice. It is still possible to join a communication agency that tends to diversify its blog offer, but places are still scarce and mainly offered in Paris. In addition, competition is fierce between the various bloggers who are lucky enough to have enough advertising revenue to make a living from their activity.

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Our Advice for Kindergarten Season

Your child’s first day of school is a very important step for your child. Here are pur tips to make sure that everything goes smoothly.

Prepare clothes for your child the day before the start of the school year
For the little ones, you will be asked for clothes that are easy to put on. It is true that they are welcome at the time of the tour to the bathroom or when they wake up for a nap.

However, the most important thing for this first day is that your child wears an outfit he likes or the color he likes; and it doesn’t matter if he looks like Little Red Riding Hood!

Set your alarm clock earlier than usual
Without making a lot of noise, the first day of school has something really special for the whole family. Even more so if it’s a first day of school. A few extra minutes will be very useful to start your day serenely.

Have a good breakfast with your family
As we know, children must have a solid breakfast. Except that on that day they may be anxious. Don’t force them, even if it means putting a small snack in their pocket. But don’t let that stop you from setting a good example by sitting at the table with them and making this first meal of the day a little 15 minutes of relaxation.

Don’t forget to put his blanket in his school bag
The little ones still need this famous transitional object, especially in the first few days. If you forget that, you’ll attract the wrath of the staff at the small school. The older ones can also slip a small object they like into their schoolbag: a mom’s handkerchief, their favorite Pokemon card, the picture of dad at the office.

Avoid last-minute advice
“Try to sit in the front row”, “Ask the teacher if you want to pee”, “Don’t heckle with Oscar, otherwise the teacher will get mad at you”… Let the teachers manage your children, that’s their job. In fact, avoid any advice! Trust your child and his teacher.

No pressure on your child and especially no blackmail
“If you don’t cry, I’ll give you a gift tonight”, “You’ll soon be able to read”, “Do you remember how to write MOTHER? ». Children feel that the school has a fundamental mission, this is no reason to revise the alphabet in front of the classroom.

Avoid sharing your bad school memories
Even if Miss Leduc terrorized you and sometimes still haunts your nightmares, this will probably not happen to your offspring. He’s going to have his own experience. Make sure you know that your child is not going to experience what you have experienced, and perhaps not even what you think he or she will experience.

Don’t paint your child’s portrait to his teacher
Let her discover for herself how great he is!

Don’t brag about Junior like a junk, or on the other hand, detail his little flaws too much. It is preferable for the teacher to form her own opinion, especially since it is likely that her behaviour will not be the same at school as at home. You entrust your children to professionals, trust them.

Never show your dissatisfaction
Don’t you like the teacher? Are you disappointed because your child is not in his best friend’s class? It’s a concern for you, but maybe not for him.

Don’t put the hammer in his head, be positive and show him the advantages: “You’ll make lots of new friends, and you’ll see Celia at recess. »

Keep your tears and tensions to yourself
Do not prolong the goodbyes, leave the class serenely, head held high (if necessary, collapse into your man’s arms once the door has passed…). Know that most of the time, the kids stop crying when your back is turned, and that there is nothing more exciting than a concert of crying. Don’t worry, if there is a problem you will be notified.

Take your time to accompany your child to school
There is nothing more terrifying for a child than a mother who’s “just” gone to hang up her little coat and never came back. Tell him you’re leaving, set a time for a reunion and don’t hesitate.

Don’t lie to your child to reassure him
Yes he goes to the canteen, yes there is a nap, no it’s not Mommy but Auntie will come and get it… Of course, you don’t have to detail everything, but if he asks you a question, answer honestly. Don’t betray the trust he places in you.

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Morrocan Wines for Fish and Meat

Fish and meat, which Moroccan wines to accompany them?

Despite years of consumption, it is not always easy to choose the right vintage. Lovers or just curious, learn to combine meat and fish with the aromas of Moroccan wines.

Expert or experienced? Wine is like football, everyone has their own choices in this area. Tastes and colours are not in dispute, but it must be admitted that some aromas blend better with some dishes. You will notice that during a single meal, connoisseurs can multiply the categories and brands of wines. To become a wine pro, follow the guide.

Red meat is obviously best served with red wine. It is a type of meat that is characteristic and has a very strong taste. The wine that will accompany it must therefore be up to the task. The rare will find its happiness with a fruity red. Think of a simple but powerful bottle.

Our wine selection: a red Countess for a majestic ox. Straight from Beni M’Tir, La Comtesse offers a diversity of spices (pepper, cloves), enhanced with aromas of liquorice, vanilla and red fruits. This bottle goes perfectly with all roasted meats.

On the barbecue, the sausage regains its star status. The latter can certainly be tasted with a red wine, but we would still advise you to try it with a rosé. Spicy most of the time, sausages form a perfect couple with the Terres Rosées of Ferme Rouge. An intense wine with raspberry and bramble fruits accompanied by some floral notes. Very fresh in these hot weather conditions.

If you tend to prefer white meats, you should select a red wine. Very aromatic and strong in taste, it enhances the sweetness of this type of meat. Be careful, however, to take into consideration the cooking process. If it is a white meat with cream, prefer white or grey. For a pan-fried white meat, the light red. As for spicy white meat, like chicken tagine, you will have guessed it, a strong red will delight you.

Our wine selection: for white meat with cream, we recommend a grey Larroque, quite dry, but balanced with fruit aromas. This wine also goes very well with vegetables.

While for a pan-fried white meat, a red Halana Merlot will be very easy to taste. It has a slight acidic aftertaste, due in particular to red fruits, cranberries and currants. Add to that blackcurrant and an ounce of spices.

Fish go perfectly with white wine. However, as with meat, it all depends on the type of fish being cooked. Some criteria are to be taken into consideration: the type of fish, the type of cooking, as well as the sauce accompaniment.

Our wine selection: for oysters and mussels, very trendy at the moment, you will select a Sémillant blanc. Dry and quite lively on the palate, it releases many flavours that will give way to a unique freshness. Note that this wine contains good vegetal and menthol aromas.

Fish frying is well suited to wines that are both tender and straightforward on the palate. However, don’t go for a too sweet wine that could cancel the smell of fried fish. We recommend that you head for a white medallion. The aromas of peach and apricot soften the nervousness of this type of wine, leaving a spicy finish.

The smoked fish, on the other hand, will be greatly enhanced by a white Volubilia from the Domaine de la Zouina. The fruitiness of this wine is very present, you will also feel important citrus notes. If it is suitable for several types of fish, it can be served with cheese, especially goat cheese. Cheers!

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Barbecue Party Tips

The barbecue season is in full swing, and you may already feel, confusedly, that all this burnt fat, salt, chips, sweet drinks are not doing your body any good.

You’re right: barbecue coal releases dioxins, polycyclic aromatic hydrocarbons and toxic heterocyclic amino acids in large quantities.

According to the environmental association Robin Hood:

“The burning of the two kilograms of charcoal used during a two-hour barbecue evening, with a grill of four steaks, a grill of four pieces of turkey and a grill of eight large sausages, generates twelve to twenty-two nanograms of dioxins, the equivalent of one hundred and twenty thousand to two hundred and twenty thousand cigarettes. “» [1]
Of course, this comparison involves swallowing all the smoke from a barbecue for two hours, which is obviously impossible.

However, barbecuing, as it is usually done, provides a huge amount of advanced glycation products (or AGEs), toxic compounds that are formed by the intense heat of embers on meat proteins.

So here are five useful tips for healthy, more successful and enjoyable barbecues:

1) Marinate your meats in wine or beer before grilling.
Wine, especially red wine, is rich in antioxidants, which penetrate into the meat and partially neutralize the free radicals produced by barbecuing.

You will enhance the effect by adding antioxidant-rich spices and herbs to your marinade: pepper, turmeric, paprika, thyme, curry, thyme, thyme, tarragon, garlic, etc.

In the past, marinades were mainly used to soften meat, to remove its taste when it was too “advanced”, when there was no refrigerator. However, always leave your marinades in the refrigerator.

2) Pre-cook your meat in a steamer or oven at low temperature (80°C)
If you take your meats out of the fridge and put them directly on the barbecue, you will have to leave them longer – too long – so that they are hot inside.

Steam or bake your meats in a low temperature oven, and only use the barbecue to finish them. You will avoid charring them, but also drying them out.

3) Use a vertical barbecue
The classic barbecue is horizontal: the grill is placed above the embers. Your meats do not only harvest heat: they also gorge themselves with the carcinogenic hydrocarbons from combustion.

In professional roasters, you notice that the meats are placed next to each other, not above the flames.

The vertical barbecue is the solution.

It should be noted that, in the absence of iron brooches or grids, it is likely that our hunter-gatherer ancestors would place their food beside the fire, placed on large hot stones, rather than above.

4) Plan ahead for everything you need
This is a very simple advice, but it is perhaps the most important on the list.

Make sure you have everything on hand before you start: meat, marinades, vegetables, dishes, fuel, utensils, herbs, aprons, aprons, towels, sopalin and handles, and even cold drinks at hand.

The goal is to avoid leaving the barbeque on the way.

The barbecue is always delicate. It must be followed like milk on the fire. Experience shows that it is usually when you leave that everything starts to burn and you find your charred meat, therefore particularly toxic.

5) What to eat and drink with meat?
You can already guess what I’m going to say: if the barbecue is so bad for your health, it’s also, and perhaps above all, because of all the “junk food” we eat and drink with it.

Too often, all the energy is put into lighting it up, grilling it, and the rest is just uncorking beer or soda cans, opening a packet of chips or aperitif cookies.

The pleasure of barbecuing will be multiplied if the grilled meats are accompanied by a good green salad with lemon, olive oil and fresh herbs, tomatoes, peppers, eggplants, onions that may also be grilled, olives, homemade iced tea, melon, watermelon, etc.

You will not sacrifice anything of the festive spirit of the barbecue by eating all these good things. On the contrary, it will be an opportunity to do it more often, without scruples or ulterior motives because you will eat healthy.

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Portland, Cool City

Many pictures circulate about this alternative city in the northwestern United States. That’s good, they’re all justified.

She is so different from the others that she even owns her own eponymous TV series: “Portlandia”, a program created to make fun of this trendy city. With this unstoppable joke in it: “This is the city where young people come to retire!” A way to tease the “megalopolis” of Oregon (less than 600,000 inhabitants) for its gentle pace of work, its eternal youth (average age under thirty) or its obsession with respect for the environment. Portland has a lot of pictures, and a little intramural walk confirms it: they are all real, and that’s good.

Here, we meet a group of bearded men with imaginative and varied mowings. There, it is a gust of colourful hair, with a clear trend for purple and parma in the fall of 2015. Here, a young lady wearing a hat by 32 degrees, with so many piercings that you’d think she was crucified. And this umpteenth hipster, walking around with his all-white bichon, and spontaneously taking news from you… Portland is sometimes a caricature of itself. We always smile about it, because added to the fatigue of the eleven hours of flight and the comfort of the pleasant temperatures, this atmosphere of teddy bears almost makes us want to believe in a better world, in a humanity finally saved from its demons. It is no wonder that one of the most surprising albums of this century has been created here, marking the great return of pastoral folk music to the planet: the first Fleet Foxes opus (2009), an ode to communion among men.

 

Prohibited cars

We are resuming our walk and we know, definitively, that it is the city of all encounters. Speak, and we will answer you; walk, and we will come and talk to you. We hesitate in front of a Japanese restaurant, and a passer-by swears it: “That’s excellent, go ahead!” Well, it wasn’t necessarily, but it doesn’t matter… We try to decipher a plan, just long enough to unfold it when a man appears: “But what exactly are you looking for? Ah, Washington Park? Then you must absolutely follow the Overlook Trail, you will have a view of five mountains at the same time.” Washington Park, a green haven on the city’s immediate border, the result of a fundamental urban development plan enacted in 1972, which has since prevented any construction at the city’s gates. “It was the vision of a group of citizens who wanted to prevent any potential for anarchic development. Elected officials are being monitored, and forests, orchards and vegetable gardens have been preserved,” said Laura Guimond, Director of Communications. Who also swears that this trend is anything but a fad: “The culture of sustainable development is already that of the first arrivals. It has remained throughout the decades, and the 1970s only accelerated it.” Actually, we’re not really in the United States here. Cars are not allowed on the brand new downtown bridge. Everything is done to ensure that bicycles can circulate without fear, and that they can be placed in buses and cafés without cluttering up. And the courtesy of drivers is even more striking than in the United Kingdom: not a horn honk, and priorities given to pedestrians without even having to put a toe on the asphalt.

A know-how that can be found in the field of food. Portland does not have its own kitchen, but claims to be proud to grow top quality ingredients in the region. This excellence is not only found in downtown restaurants or farmers’ markets, but everywhere else. Especially in the “food carts”, these immobile caravans which number more than 600, a real local particularism. The impressive line-ups at lunchtime confirm that the food is more than good, as well as the virtual absence of the usual fast-food chains (if not a local one, Burgerville). A website is even dedicated to them to better identify the world specialities you will choose.

 

Microbreweries

 

“Keep Portland Weird” is the city’s official slogan. A demand for its liberal and alternative side that also affects food (a glacier that makes goat cheese sorbets, can you believe it?) and drink. Known as Beervana, Portland has 53 microbreweries, and also a good number of winemaking cellars. A world record made possible by the proximity of the necessary ingredients, but also by a law dating from the 1970s that allows anyone to sell the beer they make. Impossible there not to find a place to fall in love with. We elected two of them dear to our taste buds. First, the Multnomah Whiskey Library, with its unbeatable wall of spirits. More than the most complete map of all time, we will focus mainly on the golden scales to pick up the high-perched bottles, the never-failing service (here, no one will offer you ice to brutalize your whisky), the dark-sweet lights for a timeless atmosphere, and the very light attendance, the willingness of the establishment to keep us comfortable, even if it means not increasing sales. A very dangerous address, because it is absolutely perfect.

To recover from the shock, the next morning, we will head to the Cup and Bar: coffee roasting, chocolate factory, and a large bar that looks like a tasting room. An immediate success, Portland obliges: “It’s a very small town, word of mouth runs very fast. Here, you are never like a small fish in a large aquarium. The customers will sit at the table, taste the products and ask which farm it comes from. Seriously, they want the name of the farm, not the region,” says George Domurot, co-founder of the place. The only black spot: the city being famous for its very developed help to the homeless, they came in large numbers. Too many. Enough to worry the locals a little, even if they too have merged into the zenitude of the city and they never show themselves aggressive. Weird, to the end.

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