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The “literally” part refers to the span of cool food Earley makes or finds in her own kitchen, throughout Bergen County and beyond.
We’re talking all three meals: breakfast, lunch and dinner. And dessert.
We’re talking buffalo chicken sandwiches, cheese fondue, strawberry cream puffs, mint chocolate chip milkshakes – all the food.
The name distinguishes her account from others in the Instagram universe.
“‘Literally All The Food’ is also a play on the way my generation, the millennial generation, tends to talk,” said Earley, a senior editor at Real Simple magazine.
“They say ‘I can’t even,’ and ‘literally’ comes before anything else.”
That’s not the way Earley talks every day, but the slang has become the voice of her account.
She even carries it through her quippy captions:
when two become one │ oreos ❤️ croissants
The breezy account is part culinary romp, part food celebration, part art gallery with its eye candy images, and part recipe collection.
Earley, a graduate of the French Culinary Institute, will post, for instance, her top tips for making pizza at home.
“It’s actually a lot easier than people think it is,” she said.
All the passion she pours into her account is redirected energy.
The 29-year-old started out wanting to be a food editor.
Her three degrees attest to the goal: first business/marketing and writing at Loyola University Maryland, then a master’s in journalism at the Medill School of Journalism at Northwestern University, then the French Culinary Institute.
But the job market didn’t comply.
So Earley jumped into another successful career even. Eventually, she found this other way to dive into the food world.
Crossing the 10,000 mark is a cool threshold in itself.
When an Instagrammer’s numbers get that high, she ascends into in a new community of friends. And the invites start rolling in.
Earlier this week, for instance, Earley and another social media foodie went to a TriBeCa bakery that was showcasing its Valentine’s Day line.
Elite Instagrammers are in demand.
And that’s the next best thing to being a food editor. Literally.
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