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Analysis
The total number of IG users following @username on last update.
The total number of IG users that @username was following on last update.
Indicated the number of follower @username has for every user he/she follows.
Indicates how this user uses his/her Instagram account.
The number of photos in @username’s feed. It might not be the same as the total amount of photos posted over time as Instagram offers the option to delete a photo at any time.
The date when @username last posted a photo to his/her feed.
How often does @username usually post a new photo/video.
The average amount of likes a photo by @username gets.
Two users might have an average of 100 likes on their photos. One got 100 likes on every single one of his photos, while the other got 20 in most of them and 2000 in a couple. The first user will have a high consistency while the second one will have a low consistency.
A good consistency is always a good sign.
The average percentage of IG users who follow @username who like his/her photos.
A good engagement rate is a sign of a healthy and responsive community.
The average amount of comments a photo by @username gets.
The average percentage of IG users who follow @username who comment on his/her photos.
Two users might have an average of 10 comments on their photos. One got 10 comments on every single one of his photos, while the other got 2 in most of them and 200 in a couple. The first user will have a high consistency while the second one will have a low consistency.
A low comment consistency can indicate that the average amount of comments might have been affected artificially due to a promotion.
The average percentage of comments a photo gets in relationship to the likes.
popularity
286,923
1,400
macro influencer
@magnusfaviken is a macro influencer with 286,923 followers.
content
248
100% vs. 0%
528 chars
1
Sep 29
few times per month
@magnusfaviken is not very active and usually publishes a few times per month, with a great use of captions and a good use of hashtags
community engagement
9,690 / 3.38%
42%
149 / 0.00052%
19%
@magnusfaviken's community is incredibly engaged but not very consistent
not good nor bad
very low
low
good
high
very high
History
30 days
90 days
all
date
followers
following
uploads
eng. rate
avg. likes
avg. comments
Oct 13
28
286,923
1,400
248
3.38%
9,690
149
Oct 12
177
286,895
1,400
248
3.38%
9,689
149
Oct 04
32
286,718
1,385
248
3.38%
9,679
149
Sep 30
63
286,686
1,367
248
3.31%
9,502
147
Sep 26
8
286,623
1,363
247
3.52%
10,103
166
Sep 24
16
286,631
1,363
247
3.52%
10,100
166
Sep 23
6
286,615
1,361
247
3.52%
10,098
166
Sep 20
5
286,609
1,356
246
3.64%
10,446
172
Sep 19
4
286,604
1,356
246
3.64%
10,445
172
Sep 18
36
286,608
1,357
246
3.64%
10,444
172
Sep 17
16
286,572
1,355
246
3.64%
10,442
172
Sep 16
0
286,588
1,355
246
3.64%
10,442
172
Sep 15
125
286,588
1,352
246
3.64%
10,440
172
Sep 12
41
286,463
1,350
246
3.64%
10,437
172
Sep 11
44
286,422
1,350
246
3.64%
10,436
171
Sep 10
35
286,378
1,349
246
3.64%
10,434
171
date
followers
following
uploads
eng. rate
avg. likes
avg. comments
Sep 09
66
286,343
1,345
246
3.64%
10,433
171
Sep 08
66
286,277
1,345
246
3.64%
10,431
171
Sep 07
57
286,211
1,346
246
3.64%
10,430
171
Sep 06
59
286,154
1,345
246
3.64%
10,429
171
Sep 05
60
286,095
1,345
246
3.64%
10,428
171
Sep 04
49
286,035
1,341
246
3.65%
10,426
171
Sep 03
43
285,986
1,336
246
3.65%
10,425
171
Sep 02
65
285,943
1,334
246
3.65%
10,423
171
Sep 01
80
285,878
1,334
246
3.65%
10,422
171
Aug 31
78
285,798
1,334
246
3.65%
10,419
171
Aug 30
72
285,720
1,335
246
3.65%
10,416
171
Aug 29
39
285,648
1,334
246
3.65%
10,413
171
Aug 28
83
285,609
1,334
246
3.65%
10,411
171
Aug 27
87
285,526
1,334
246
3.65%
10,409
171
followers vs
Feed
last 12
last 24
last 36
Jan 01 1970 GMT00:33
captions
Late night canning is my favorite kind of canning. A good distraction. Dessert for another day.
hashtags
Jan 01 1970 GMT00:33
captions
Dinner.
hashtags
Jan 01 1970 GMT00:33
captions
Late summer evenings in Jämtland are hard to beat.
Why would anyone write a book about a closed restaurant?
And who would want to read it?
Well. For the first question the answer is simply; because I had a few things I wanted to say after having run Fäviken and been a part of the very top end of global dining for more than ten years.
Some are stories about the place itself and those who made it special, some are stories about stuff important to me and things that I learned along the way. And also, some are stories about things that I thought a lot about over the years and where I had an opinion, but which where difficult to discuss openly when I still ran the place and had to constantly relate to the game of appearances that operating a super ambitious restaurant today really is.
For the second question. I don’t know, hopefully many more than just myself and my parents, but I guess time will tell.
Anyhow, the book about my time at Fäviken is now available for pre order and delivery later this fall.
It is 323 pages of almost certainly guaranteed, intense reading pleasure. Unpolished words by myself edited into beautiful poetry by the fantastic @nthornburgh and glorious pictures from the archives of Erik Olsson spanning from the very first year I worked at Fäviken to the very last. A full chronolical list of every single dish that ever made the menu and much more. Soon published by my constant partners in the world of books @phaidonsnaps
Follow the link in my bio if you are keen.
hashtags
Jan 01 1970 GMT00:33
captions
Dinner.
hashtags
Jan 01 1970 GMT00:33
captions
Todays onion haul. Destined for drying and keeping.
hashtags
Jan 01 1970 GMT00:33
captions
Dear cauliflower. I am going to roast you whole in a pot, together with butter, garlic and thyme...
hashtags
Jan 01 1970 GMT00:33
captions
Dear Instagram, does anyone out there now what critter laid it's beautiful eggs under one of my tarragon leafs today? Arranged so meticulously and precisely in staggered rows that it looks like it was made by a machine.
hashtags
Jan 01 1970 GMT00:33
captions
This makes me feel very good. Happy midsummers eve everybody.
REPOST @themadfeed
Community, solidarity, and action.
These past few difficult months we have seen the hospitality and food community band together and support one another in incredible and unprecedented ways.
Now is no different. To our friends in the US, we see you.
Our community would not be what it is without the contributions and accomplishments of black chefs, food writers, producers, waiters, creators, and restaurateurs. In cities across the US, restaurants are standing behind protestors, giving their resources, advocating for justice and action, and pushing for the support of black-owned businesses.
We are inspired as we watch, and we are ready to get to work.
At MAD we stand for a diverse, global food community, and recognize the dignity and humanity of every person. We cannot claim to do this without acknowledging and steadfastly believing that –always and everywhere. This is of global relevance and importance, and we see echoes of the need for justice in the protests around us. We all have a responsibility to improve this world.
For some time now, we have been using this platform to forefront the many creative ways our peers around the world have developed to lessen the impact of COVID-19 on their businesses. We hope that our efforts have helped and inspired action; and if nothing else, have offered hope.
Reporting about it has been a privilege.
It is painfully clear to us that neither the virus nor systematic racism will disappear without effort.
But watching our colleagues and others has reminded us: our individual actions add up.
We are still learning how, but we truly believe that what we aim to teach at MAD Academy is now more important than it has ever been. Like any small organization, we need to carefully focus our resources where they can do the most difference.
Our daily hospitality dispatches will stop, and our whole team will put all of its combined energy into ensuring we can welcome as many students as we can to Copenhagen this Fall and beyond, and on giving those who attend the learning experience so necessary to create the kind of leaders we need going ahead.
Thank you, and continue supporting one another.
Shit gets real on owl street! We moved the camera from the first tawny owl nest box to outside of one located in another part of the orchard. On the first video (shot at night with IR) you can see what a baby tawny owl looks like. This one cannot fly yet and tawny owls leave their nest before they have fully picked that skill up, something that leaves them vulnerable for predators until they do. As the chicks scurry around on the ground under the nest, animals like foxes, cats, dogs and larger birds of prey often get to them despite the adult tawnies being very agressive and quite protective of their young. On the second film shot later that same day you can see a young common buzzard checking the nest box out, probably dreaming and scheming about some future predation of the aforementioned owl chicks...
This is my new orchard friend Mr Tawny Owl. I must admit that the friendship is pretty one sided right now, but I do have high hopes for it to develop into something beautiful and mutually fulfilling where Tawny and his family eats a lot of voles, which will effectively prevent said voles to gnaw on the roots and stems of my apple trees. You might recall from a previous post I had been trying unsuccusfully to talk to Tawny. This is still the case. Perhaps he just isn't into conversing, or what I say doesn't make sense in owl? Perhaps I still sound like a pigeon? I don't know. Ho.....ho.ho. To get to know my friend a bit better I mounted one of those automatic game cameras outside the window of his bedroom/nest box. I don't know if this act of stalking will ultimately bring us closer to one another or push us apart, but it sure has been interesting for me to observe such a shy creature up close for a few days. I especially like the second video (shot at night) where he retrieves a vole inside before flying away. Tomorrow the camera goes up in another tree a few bird boxes south where I happen to know that Mrs Boreal Owl holds residence. She too has a few days of the Magnus Nilsson special Night vision cam stalking treatment coming up!
Why would anyone write a book about a closed restaurant?
And who would want to read it?
Well. For the first question the answer is simply; because I had a few things I wanted to say after having run Fäviken and been a part of the very top end of global dining for more than ten years.
Some are stories about the place itself and those who made it special, some are stories about stuff important to me and things that I learned along the way. And also, some are stories about things that I thought a lot about over the years and where I had an opinion, but which where difficult to discuss openly when I still ran the place and had to constantly relate to the game of appearances that operating a super ambitious restaurant today really is.
For the second question. I don’t know, hopefully many more than just myself and my parents, but I guess time will tell.
Anyhow, the book about my time at Fäviken is now available for pre order and delivery later this fall.
It is 323 pages of almost certainly guaranteed, intense reading pleasure. Unpolished words by myself edited into beautiful poetry by the fantastic @nthornburgh and glorious pictures from the archives of Erik Olsson spanning from the very first year I worked at Fäviken to the very last. A full chronolical list of every single dish that ever made the menu and much more. Soon published by my constant partners in the world of books @phaidonsnaps
Follow the link in my bio if you are keen.
hashtags
analysis
This post got
148% more likes
compared to @magnusfaviken's average. It uses
100% less hashtags
and its
caption is 180% longer
22,099
144
Aug 22 2020 GMT18:08
captions
Late summer evenings in Jämtland are hard to beat.
hashtags
#dyret
#dinner
analysis
This post got
128% more likes
compared to @magnusfaviken's average. It uses
100% more hashtags
and its
caption is 90% shorter
15,772
116
Aug 08 2020 GMT17:25
captions
Dinner.
hashtags
analysis
This post got
63% more likes
compared to @magnusfaviken's average. It uses
100% less hashtags
and its
caption is 99% shorter
comments
24,011
707
Aug 14 2020 GMT15:09
captions
Why would anyone write a book about a closed restaurant?
And who would want to read it?
Well. For the first question the answer is simply; because I had a few things I wanted to say after having run Fäviken and been a part of the very top end of global dining for more than ten years.
Some are stories about the place itself and those who made it special, some are stories about stuff important to me and things that I learned along the way. And also, some are stories about things that I thought a lot about over the years and where I had an opinion, but which where difficult to discuss openly when I still ran the place and had to constantly relate to the game of appearances that operating a super ambitious restaurant today really is.
For the second question. I don’t know, hopefully many more than just myself and my parents, but I guess time will tell.
Anyhow, the book about my time at Fäviken is now available for pre order and delivery later this fall.
It is 323 pages of almost certainly guaranteed, intense reading pleasure. Unpolished words by myself edited into beautiful poetry by the fantastic @nthornburgh and glorious pictures from the archives of Erik Olsson spanning from the very first year I worked at Fäviken to the very last. A full chronolical list of every single dish that ever made the menu and much more. Soon published by my constant partners in the world of books @phaidonsnaps
Follow the link in my bio if you are keen.
hashtags
analysis
This post got
374% more likes
compared to @magnusfaviken's average. It uses
100% less hashtags
and its
caption is 180% longer
7,706
286
Jun 26 2020 GMT17:36
captions
Dear Instagram, does anyone out there now what critter laid it's beautiful eggs under one of my tarragon leafs today? Arranged so meticulously and precisely in staggered rows that it looks like it was made by a machine.
hashtags
analysis
This post got
92% more likes
compared to @magnusfaviken's average. It uses
100% less hashtags
and its
caption is 59% shorter
10,423
183
Apr 22 2020 GMT19:03
captions
This is my new orchard friend Mr Tawny Owl. I must admit that the friendship is pretty one sided right now, but I do have high hopes for it to develop into something beautiful and mutually fulfilling where Tawny and his family eats a lot of voles, which will effectively prevent said voles to gnaw on the roots and stems of my apple trees. You might recall from a previous post I had been trying unsuccusfully to talk to Tawny. This is still the case. Perhaps he just isn't into conversing, or what I say doesn't make sense in owl? Perhaps I still sound like a pigeon? I don't know. Ho.....ho.ho. To get to know my friend a bit better I mounted one of those automatic game cameras outside the window of his bedroom/nest box. I don't know if this act of stalking will ultimately bring us closer to one another or push us apart, but it sure has been interesting for me to observe such a shy creature up close for a few days. I especially like the second video (shot at night) where he retrieves a vole inside before flying away. Tomorrow the camera goes up in another tree a few bird boxes south where I happen to know that Mrs Boreal Owl holds residence. She too has a few days of the Magnus Nilsson special Night vision cam stalking treatment coming up!