Admittedly, I’m not a numbers person, by nature. But this blew me away. I receive emails from the interface that I use to share the online version of the magazines/gazettes that I create letting me know when they get a hit, are added to a collection, etc. I haven’t looked at any stats for quite some time, but today I did, as I had been seeing what I considered an overload of hits to Chef Josh Campbell’s Ravioli Recipe that was posted and shared almost a year ago-yes, when there was still a Mayberry’s.
I could not believe the number I saw. 37,974 impressions on this one, stand alone, mini publication. To put that in perspective, it’s more than our 513{eats} Holiday, Spring & Summer issues ~ COMBINED!
Therefore, I think that is a fabulous reason to re-share some of the images from Chef Campbell’s story, and his recipe for Ricotta Beet Ravioli with Prawns and Shellfish Broth.
Click on the last image (that says ‘CLICK’) to be redirected to the full issue.
