My last blog post in English and other changes at Cashew Kitchen

Writing this post is not easy. Ever since I started blogging 4 years ago, I've written all my blog posts in English (and sometimes also Swedish). Though a large chunk of my audience is Swedish, writing in English has made this blog internationally recognized and because of that I've made friends and colleagues from all over the world. It's enabled me to reach and connect with people far outside my own world, which is super cool and shows what a powerful medium blogs are. For this I am forever grateful!Lately I've faced a couple of difficult decisions regarding how to make my business grow and thrive. The biggest of them being which language I should write in. One might think that it's best to write in a language that is accessible to all, but after 4 years of experience I can say that this is not always the case. Since blogging now has become my main occupation, I need to address it as a such and constantly evaluate and tweak to figure out what works.And the decision I've come to is that I will from now on write this blog in Swedish. That way I can write in the personal, effortless and sometimes poetical way that I'm longing for. I can post more often as it takes me less time to compose a text in Swedish. And I can hopefully connect to my local community a bit more. Something I've been wanting to do for a long time.As for the content, this blog will move slightly more towards the lifestyle direction. I absolutely love writing about creativity, self-care, sensitivity, photography/styling and my experiences of running a lifestyle business. Sharing more from my daily life is also something I will try out more. In a way this will broaden the content, yet to me it feels like niching down. Mainly because I will direct my writing towards a more defined audience. Vibrant food and wellness will still be the vein that pumps life into this entire body of topics, if you get the metaphor hehe.

Here's what will happen:

From the 3rd of October, the blog will be written in Swedish, but with a Google Translate button that enables you to read the post in your language anyway (albeit not as eloquently 😬)My Facebook page will be in Swedish (also from 3rd of October).The email club will still be in English, with bi-weekly letters delivered straight to your inbox. So if you're subscribed there you will still get a thoughtful "blog post" from me every now and then. PS. If you haven't received the latest letter - check your spam folder! Apparently it ended up there for many of you :/My Instagram posts will still be in English, so here nothing's changing.I really do hope that you will continue to hang around here, perhaps google translate the recipes or at least look at the images :-) If you chose to stop reading this blog because of these changes, I totally understand. I do realize that I will loose some readers because of this, but hopefully gain some new ones here in Sweden eventually.You guys are easily the most important part of this blog and the reason I keep doing this every day. It means the world to me that you come here to read and support. That's why it's so hard to make a change that in a way shut some of you out :/ But when something doesn't feel totally right in your stomach, you have to listen to it. So all in all I feel confident about this change and excited about what's to come!Hopefully I will continue to connect with all you non-Swedes over at Instagram or in the email club ❤️

How do you feel about these changes? Both you english speakers and you Swedes. If you have any concerns or questions, please let me know!

Tomorrow I have a big Introduction and "welcome back" blog post in Swedish planned, where I talk a bit more about what my goal for this place is, who I am, what I work with etc :-) Hope to see you there!With all my love and until next time,AgnesAll photographs, recipes and content are Cashew Kitchen originals, unless otherwise indicated. Feel free to go wild on pinning, but remember all content is copyright protected. Always link back here and credit Cashew Kitchen when sharing. Thanks!