Life, Love, and Good Food: The Blog for the Hopeless Foodie

Meet Sheila Thigpen, the writer behind the food blog Life, Love, and Good Food. Her blog is best described as a well curated collection of approachable recipes. When visiting, you’ll find a good combination of recipes she came to love from her childhood lessons with her Mamaw B, the writings of other food bloggers, original recipes of her own, and of course, several from her vast collection of cookbooks. Complete with beautiful imagery and an approachable tone, check out Life, Love, and Good Food for your next dinner or special gathering.

Sheila’s Blogging Story:

Sheila of Life, Love, and Good Food
Years of Experience: Blogging since November 2013, but I’ve worked in the publishing industry for 30 years. Currently, I am the Operations Director at Info-graphics, a technical content design firm.

Normal hours worked weekly: Since I work full-time, cooking and photography for my blog happens on weekends. I try to post at least twice a week, so I’m writing and editing 2-3 evenings a week.

Best part of your job: I love cooking and good food! Through my food blog, I’ve been able to share my love of food with readers who expand beyond my immediate family and circle of friends, and it’s been amazing and rewarding to get positive feedback from people I’ve never even met!

Worst part of your job: I get really frustrated when I’ve cooked something that’s delicious, but I’m not able to adequately capture its goodness in a photograph. People taste with their eyes, and if it doesn’t look good, then I’m not likely to convince them to try my recipe!

Inspiration behind starting your blog: I’ve always loved cooking and have a pretty decent collection of cookbooks. Through the years, I’ve enjoyed having friends over to our home for meals and sharing recipes with friends and family. Most recently, I started sharing my weekend cooking adventures through Instagram and Facebook posts. My friends started telling me, “You should start a blog!” and so it began.

What readers should know about your blog: My blog is simply a little about my life, a bit about the things I love, but mostly about good food. I share some of my favorite recipes from my family, my friends, my cookbook collection, and other awesome food bloggers, and strive to only include recipes that every home cook can replicate in their own kitchen.

Tomatillo Salsa from Life, Love, and Good Food

Image by Sheila Thigpen


Quirkiest part of your job: Food photography can be challenging, especially since we eat everything that I cook for the blog. My husband is my sous chef and very supportive of my new adventure, but bless his heart, the photo comes first and that means that by the time I’ve gotten a decent shot, the food has gotten cold. It’s still good, but would be much better immediately after it had been plated!

How you feel you fit into the food community: Before I attended the Food Blog Forum in Asheville last month, I never really considered or even thought of myself as a part of the food community. But now, after making some wonderful new food blogging friends at the Forum, I believe that I really have an entire network of like-minded creative food friends. It’s awesome!

Funniest experience to result from your job: There are a few “blackmail” photos taken by my husband and daughters of me shooting food photos while in my pajamas, with my hair a mess, and crouched in awkward positions just to get the right shot. I’m holding my breath . . .

To visit the Life, Love and Good Food blog and learn more about Sheila’s story, visit http://lifeloveandgoodfood.com/

Chelsea B. Sanz
Chelsea B. Sanz

Chelsea Sanz has lived in East Tennessee since her family moved here from South Florida just before she started high school. While she initially begrudged her new home state, she eventually realized she had come to not only love it, but to “bleed orange” as University of Tennessee Volunteers fans here like to say. She and her boyfriend Hunter, a trail worker for Great Smoky Mountains National Park, enjoy exploring the nation’s most visited national park and coming up with their own farm-to-table recipes.

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