Padding around image and text wrap

[windhover4]

Hi,

I found this string in the forum and it accomplished my objective of wraping text around an image. However, there is no padding on Photo or Text.

The String

[content_band]
  [column type="whole" last="true"]
    <img src="image.jpg" class="left" />
    Since the image is now in the same column as this text, everything can wrap in the manner you would like.
  [/column]
[/content_band]

See at: www.rayscountryham.com About Rays section

[thai]

Hi There,

I changed the shortcode to this:

[content_band]
[column type="whole" last="true" style="padding: 25px;"]
<img class="left" style="padding: 0 25px 25px 0" src="http://rayscountryham.com/wp-content/uploads/2017/07/Rays-Starlight-Label-5x3-e1499218440900.png" />
<p style="text-align: left;"><strong>Ray and Geneva Goad opened their first restaurant, about ten years after Ray was discharged from the Navy at the end of WWII. From day one home Cured Country Ham was featured on the menu. </strong></p>
<p style="text-align: left;"><strong>Ray became the innovator of the fast food breakfast. More significantly, he featured the homemade from scratch southern biscuits that his mother had started making at one of his first restaurants, Ray’s Starlight Restaurant, in Mount Airy, N.C., the home of Andy Griffith and Mayberry USA. </strong></p>
<p style="text-align: left;"><strong>Ray's was the very first to serve Country Ham and Sausage Biscuits in a fast food restaurant. You can’t eat at a Ray’s Kingburger restaurant today, but you can find  Ham and Sausage Biscuits at any fast food restaurant a few blocks from your home all across the USA. Breakfast Biscuits have become the foundation of much of America’s breakfast menu today.</strong></p>
<p style="text-align: left;"><strong>Country ham harks back to the way food was preserved on the family farms of Appalachia before electricity and refrigeration. The family tradition of butchering hogs in the late fall allowed for them to be preserved during the cold winter months by rubbing them with salt, and sugar, and other spices to begin a curing process.</strong></p>
<p style="text-align: left;"><strong>Country hams are drastically different from their more common cousin, the wet-cured ham, also known as “city ham.” The flavor of a country ham is more complex, with an almost addictive taste, aroma and texture unlike any other. </strong><strong>Today those traditions are being kept alive in in the Blue Ridge Mountains of North Carolina. Where once moonshiners and revenuers raced hot cars along “thunder road,” a few facilities owned and operated by the descendants of those early American pioneers are still making Country hams.</strong></p>
<p style="text-align: left;"><strong>They are patiently made in three traditional seasonal steps: curing, salt equalization, and aging, but also with a dedication to the preservation of a taste from another place in time, a taste that can be found in every slice of Ray’s Country Ham.</strong></p>
[/column]
[/content_band]

Everything looks fine now.

Cheers!

[windhover4]

Thank you very much. That helped me find Advanced Editing button, and better understand shortcode. Looks just as I wished!

[jade]

You’re most welcome.