Dawn of a new-age Steemit blogging trend beckons on Mangaluru

Rajat Rao
June 17, 2017

Mangaluru, Jun 17: In an age where most social media networks engage its users addictively without remuneration for the time spent, a one year old blockchain and cryptocurrency based social networking site rewards their users to use it. ‘Steemit.com’ encourages it’s users to use its platform and by way of upvotes monetize their writing in the form of Steemit’s own internet currencies; Steem and SBD. These cryptocurrencies are similar to the popular Bitcoin, often known as internet gold.

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Just as how Facebook and Twitter attracts likes, shares and retweets which has restricted reach; Steemit has upvotes and that is accessible to all. The community upvotes each other and this rewards the author (user) for the posts they make. Apart from making this platform free for all to join and use, it also manages to reward every author for every post or comment that is upvoted. The site also has the concept of curation rewards to reward voters for curating good quality content. Moreover, all the articles are categorized under tags making it reader friendly.

In the dawn of this new age social media craze, a team of 15 young and zestful keyboard enthusiasts have come forward from Mangalore to be a part of Steemit following the initiative of pro-blogger Meghan Naik. The rainy Sunday morning of 11 June witnessed the Steemit meet by this group consisting of bikers, photographers and sportspersons as they pledged to start exercising their flair for writing and get paid for it as well.

A briefing on this matter conducted by one of the first Indians on Steemit platform, Meghan Naik, who organized and educated the gathering about Steemit.co. He explained how to use the platform, how the incentives work, tips to make the most of this new technology and use of cryptocurrencies such as Bitcoin in the Indian scenario were disseminated to the gathering.

“I came across this platform a year ago and invested my time, and effort in writing content, building a global community for Steemit, helping many users use of this new platform to their benefit. Unlike the other social media platforms such as Facebook, Instagram or Twitter which makes money off it’s users by way of advertising to them, Steemit rewards it’s users for their attention, effort and engaging on its platform”, Meghan said and added, “Your attention, effort and time is definitely worth a reward and Steemit makes it worthwhile to use it over any other social media platform. Even a dollar earned through participation on Steemit is worth more than zero earned when updating your status on Facebook.”
It is but a blogger’s dream to monetize their blogs at day one and Steemit helps them achieve this instantly with exception engagement with the target audience. As was written in one of Meghan’s blog (www.Steemit.com/@firepower), it is wise to spend more time on Steemit and engage more with users across the world. When you are an established author you could even consider sharing content on Steemit full-time as Meghan Naik currently does!

More technical information: Steemit.com is a platform which provides a unique solution to monetize content. It is a social network which empowers the community to award content it finds valuable. The awards are in the digital currency STEEM, and it’s proportionately allocated based upon weighted upvotes earned from the community. Contrasting Steemit against traditional social media platforms such as Facebook and Twitter, outstanding content will attract likes, reposts and attention on traditional social media platforms, but no monetary reward. However, on Steemit, every like (in the form of an upvote) is a vote to award some digital currency STEEM to the content creator – more upvotes equal a greater allocation of STEEM from the reward pool.

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Shankar
 - 
Sunday, 18 Jun 2017

If it catches on in India, it will become another Quora.

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Media Release
March 12,2020

Manipal, Mar 12: Team WGSHA is proud to announce that the culinary museum in WGSHA has been listed in Limca Book of Records as India's First Living Culinary Arts Museum.

Limca Book of Records (LBR) is a catalogue of achievements made by Indians, at home and abroad in diverse fields of human endeavour. LBR is a celebration of exemplary exploits and recognizes accomplishments such as firsts, inventions, discoveries, honours, awards and the truly extraordinary.

Chef Thirugnanasambantham, Principal of WGSHA, while thanking MAHE and ITC Leadership for extending all support towards instituting this museum in Manipal and WGSHA, also appreciated and thanked all those who have directly or indirectly helped towards setting up this museum in Manipal.

"The process for WGSHA's culinary museum to make an entry into the popular Limca Book of Records started almost six months back and after validation by LBR recently, has been listed in the book of records. We are glad that we could be the first of its kind in such endeavour and we also hope to be in Guinness World Records soon", said Chef Thiru.

"We are indeed grateful to Michelin-starred Indian celebrity Chef Vikas Khanna, the founder and curator of this museum, who had this idea of establishing a culinary museum and donated thousands of kitchen tools and equipment worth millions of dollars to this museum for preserving the history of India's rich tradition of culinary arts and to educate the future generations. Chef Vikas Khanna, 'Distinguished Alumnus' of WGSHA, being very desirous of making such a museum in India, what better place it would be than in his own Alma Mater!", he said on the background of having the museum.

Chef Thiru mentioned that Udupi, popular for the famous 'Udupi Cuisine', and being a temple town, is adjacent to International University Town of Manipal Academy of Higher Education (MAHE).

MAHE is home to thousands of international students and visitors. With a great heritage of Udupi, combined with the large number of Indian and International students residing in and around Manipal, it was very apt for the college to create a museum for today's Indian youth and the International visitors to understand the rich culinary heritage of India, through the priceless kitchen tools and equipment donated by Chef Vikas Khanna.

"Has placed WGSHA in the global culinary map and we are proud to have joined all such efforts to preserve the history of cuisines and cultures across the world", said Chef Thiru.

The culinary art academic block housing the museum was opened in April 2018, spread approximately over 25,000 sq ft and is shaped in the form of a giant pot very similar to the ones found in Harappa.

There are historical as well as regular household items such as plates made by the Portuguese in India, a 100-year-old ladle used to dole out food at temples and bowls dating to the Harappan era, an old seed sprinkler, an ancient Kashmiri tea brewer known as 'samovar', vessels from the Konkan, Udupi and Chettinad regions, apart from a large collection of rolling pins, utensils of all shapes and sizes, tea strainers of different types etc.

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News Network
July 13,2020

Bengaluru, July 13: The results of the recently concluded II PUC examinations in Karnataka will be announced tomorrow, Tuesday, July 14, at 11:30 am.

The results, according to Primary and Secondary Education minister S Suresh Kumar, will be sent in the form of SMS-es to the registered mobile numbers of the students by 11:30 am.

Over 6.5 lakh students had appeared for the II PUC exams. 

Even though examinations for most of the subjects was completed in March, students had to wait close to three months, due to nationwide lockdown, to appear for the last exam -- for English -- which was held on 18th June.

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News Network
January 7,2020

Udupi, Jan 7: Eshapriya Teertha Swamiji, who was appointed as the junior Swamiji of Admar Math, would be ascending the 'Paryaya Peeta' for the first time on January 18, Vishwapriya Theertha Swamiji of Admar Math said.

Speaking to the media at Admar Moola Math at Admar near Padubidri on Monday night Vishwapriya Teertha Swamiji of Admar Math said, 'I had performed my first Paryaya in 1988-90 with the help of Shri Vishwapriya Teertharu.

'The second Paryaya was performed independently by the order of Shri Vibudhesha Teertharu in 2004-06.

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