eG Member Relations Team

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About eG Member Relations Team

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  1. RT @bilbaobab: @stevenshawnyc thanks for bringing deliciousness and meaningful food exchanges onto the web! cc @egullet good luck with t ...

  2. Classified Ads Policy

    The following rules apply to classified ads posted at the eG Forums: The Society takes no responsibility for a) the condition of any items sold through a post in our forums; b) the fairness of an agreed-upon price; c) shipping or returns, including, but not limited to, costs, packaging and insurance. Dealers, distributors or vendors may not post sales, with two exceptions:a) a restaurant, for example, may attempt to sell equipment, as long as equipment sales are not part of their usual business; b) a dealer, etc., may ask a forums manager for permission to post a ''for sale'' topic, if there are special circumstances that merit consideration by our membership. Suitability of said circumstances are at the sole discretion of forums management, and are not subject to appeal. ''For sale'' posts under condition 2(b) can only be made with prior permission. Posts or topics made without prior permission will be deleted on sight. Personal information (e.g., addresses, phone numbers, email addresses, availability of members, etc.) should not be posted. Rather, such information as necessary to complete a transaction should be exchanged through the PM system or email. "Or Best Offer" options ("obo") may not be used to sell an item at a price higher than originally asked for. For example, $50 "obo" means that you may accept less than $50, but you will sell the item to the first person to offer $50. Lower offers may be refused at your discretion. Transactional disputes are not to be posted in the forums. You may not advertise a sale or auction that you've listed elsewhere. For example, you can't say ''Go to this Craigslist posting to see the stuff I've got for sale.'' You may run an auction at, for example, eBay, concurrently with a ''for sale'' topic in our forums, but you must provide full descriptions, etc., for our members to see without them having to go elsewhere to get details about what you're selling. You must post if an item is sold, so no one has to waste their time. You should place your post in an appropriate forum for the item you are selling, often Kitchen Consumer.
  3. RT @bilbaobab: @stevenshawnyc thanks for bringing deliciousness and meaningful food exchanges onto the web! cc @egullet good luck with t ...
  4. Thanks, @baricyclist -- @stevenshawnyc and @dscantland are both looking forward to their new challenges!

  5. Need tips on starting up your own food truck?

    http://t.co/7o1CuzS

  6. The Society Volunteer Team All staff members are volunteers, contributing their time to managing and improving the Society's services. If you are interested in volunteering please contact Chris Hennes, Director of Operations. Directors Dave Scantland ("Dave the Cook", dscantland@egullet.org) After careers in music, hospitality, printing, and publishing, Dave finally arrived at the destination of so many others plagued with vague creativity: marketing. First as a technical writer and illustrator, and later as an international marketing manager, Dave traveled much of Europe and the US, padding his expense account (and his waistline) with efficiency and cunning his employers wished he would have applied to his job. Today, Dave writes, draws, and cooks in the Atlanta suburbs. His family and friends, when describing his pursuit of domestic culinary perfection, dance around the word "depraved" with the agility and suspicion of a sprinter on a Paris sidewalk. Executive Director. Chris Hennes (chennes@egullet.org) teaches technology classes at the Norman, OK public library. When not working he spends much of his free time in the kitchen, and is especially interested in culinary Modernism and charcuterie. Director of Operations. Managers Pamela Reiss ("Pam R") resides in Winnipeg, MB where she grew up in her parents' company, learning all she could about kosher catering. After attending the University of Minnesota, Pam returned home to work in the family business, Desserts Plus. She quickly combined her interest in devising recipes with her love of writing to create Soup - A Kosher Collection -- her first kosher cookbook. Pam continues to work with the family - catering, creating new recipes, and stocking her specialty kosher food store which supplies kosher ingredients to customers in Manitoba, Saskatchewan and Alberta. Pam has been published in the Jerusalem Post, Los Angeles Jewish Journal, Canadian Living Magazine and other publications. She is slowly (very slowly) working on a new cookbook. Manager, eG Forums. Michaela Scioscia ("Mjx") was born in Manhattan, grew up in Florence, and has continued to move from one side of the Atlantic to the other ever since. She was raised a vegetarian, but lapsed, and has been interested in food since her early childhood efforts to make carob drink more palatable. Shortly thereafter she moved into actual cooking, starting with making scrambled eggs for her parents for two weeks straight, trying to get it 'just right'. She is a NYS LMT, has a BA in biology, an MSc in adult learning, and a CELTA certificate, and is currently a copyeditor. She frequently travels around the EU and US, eating things. Kristin Wagner ("torakris") was born and raised in Cleveland, Ohio, with seven siblings and parents of Italian and German descent. Her first taste of Japanese food wasn't until the age of 18 when she made her first Japanese friend at college. Six years later she had degrees in East Asian studies as well as archaeology/Anthropology with a minor in Japanese language. In 1995, she married and moved to Yokohama with her Japanese husband and her love for the foods of Japan grew. Even though her three children keep her busy she finds time to explore new foods (and old favorites) as well as teaching a variety of cuisines (in Japanese) in her cooking classes. She is also the food links editor of the Tokyo Food Page. Manager, Membership. Janet A. Zimmerman ("JAZ") writes about food and teaches cooking classes in Atlanta. She attended graduate school in philosophy at the University of California at Irvine, where two years of attempting to teach metaphysics to freshman made the corporate world seem very attractive. After a dozen years working in corporate communications and marketing, during which her abiding interest in food and cooking increased, she decided to combine her epistolary and culinary skills in a new food writing career. She is currently working on a guidebook to developing the palate. Her teaching specialties are appetizers and cocktails, which are much easier to teach (and taste better) than metaphysics. Manager. Hosts David Ross lives in Spokane, but works a one-hour plane ride away in Seattle. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and--corns his own beef, malts chocolate ice cream, and fancies white truffles from Alba. Nancy Smith ("Smithy") grew up among the citrus groves of central California, and worked summer jobs such as tomato grader in a packing plant and short-order cook at the local drive-in. Spurred by these early exposures, she got her degrees in Physics, and made her living in dual career tracks of engineering and flight instructing in northern Minnesota. Her love of cooking developed directly from a love of food, reading and (at the intersection) cookbooks; when she isn't off playing music or otherwise avoiding work she can generally be found in the kitchen making use of every available speck of counter space, or at the computer trying to write about it. Chris Taylor is from Melbourne, Australia. As a primary school teacher it is his professional responsibility to drink. He also eats on occasion. Leslie Craven ("lesliec") lives in the world's southernmost capital city where, along with contributing significantly to the cashflow of certain food emporia and one particular bar, he distils his own alcohol (gin a specialty) and is a stalwart of the local steampunk group. He has no family history of interest in food and cocktails, so blames the milkman. Revised October 2015
  7. THIS EVENT HAS BEEN ORGANIZED THROUGH EG FORUMS BY MEMBERS BUT IS NOT SPONSORED BY THE SOCIETY FOR CULINARY ARTS AND LETTERS OR EG FORUMS. YOUR PARTICIPATION IN ANY EVENT OR ACTIVITY ARRANGED ON OR DISCUSSED IN EG FORUMS IS AT YOUR SOLE AND EXCLUSIVE RISK. BY USING AND PARTICIPATING IN THE FORUMS YOU AGREE AND UNDERSTAND (1) THAT IN CONNECTION WITH YOUR PARTICIPATION IN ANY EVENT OR ACTIVITY, YOU MAY BE EXPOSED TO A VARIETY OF HAZARDS AND RISKS ARISING FROM THOSE ACTIVITIES AND EVENTS; (2) TO THE FULLEST EXTENT ALLOWED BY LAW, YOU AGREE TO WAIVE, DISCHARGE CLAIMS, RELEASE, INDEMNIFY AND HOLD HARMLESS THE SOCIETY, ITS AFFILIATES, OFFICERS, DIRECTORS, AGENTS, AND OTHER PARTNERS AND EMPLOYEES, FROM ANY AND ALL LIABILITY ON ACCOUNT OF, OR IN ANY WAY RESULTING FROM INJURIES AND DAMAGES IN ANY WAY CONNECTED WITH ANY SUCH EVENTS OR ACTIVITIES. YOU AGREE AND UNDERSTAND THAT THESE TERMS WILL BE BINDING UPON YOU AND YOUR HEIRS, EXECUTORS, AGENTS, ADMINISTRATORS AND ASSIGNS, AS WELL AS ANY GUESTS AND MINORS ACCOMPANYING YOU AT THE EVENTS.
  8. Editing Guidelines

    Participating members have a one-hour window during which they can edit their posts for minor errors (but are strongly discouraged from changing the content of their post substantively). After that editing window closes, posts enter the permanent record and cannot be edited or deleted unless a host determines that they violate the Member Agreement. While hosts may edit the formatting tags or links in a member's post, they are not allowed to edit the content of any posts without the expressed, explicit permission of the member, even to correct a Member Agreement violation. If a member chooses not to grant permission, a violating post will be deleted.
  9. Let's say you were in the fortunate position of having reservations for four at Per Se for Saturday night and one of your party got stuck in Tokyo and couldn't make it. Following the event guidelines, you would simply post a topic with the title "Plan: One Seat at Per Se Sat May 26" and content something like this: Finally, you would then append the all caps disclaimer. Of course, if for any reason you don't wish to make such an offer available to all members, you can always use the PM system to get in touch with particular members that you would like to invite.
  10. Event Guidelines

    Members can announce, plan, and report events in eG Forums as long as those topics follow the Member Agreement, staying on-topic in both planning and reporting discussions. To support the success of these topics, we've developed the following guidelines, with which hosts will be glad to help you: Planning Society and Non-Society Events 1. Start a new planning topic in the appropriate regional forum. The title should be in the format "[Plan] What Where When," which will aid in identifying the topics and in searches. (To clarify: you should add the relevant event details in the title, but the string "[Plan]" should front each topic title.) Once the event occurs or is canceled, the planning topic will be deleted. 2. Add the link to the boilerplate. Please add the following text so that your post links to the legal boilerplate we're required to post: Click [topic=128949]here[/topic] for the terms under which this event is listed in eG Forums. 3. Extend invitations to all Society members and be transparent. State the number of seats available, the system for distributing seats (first come first served, deposit-based, tickets purchased up front, and so on), how much things cost, what, if any, Society donation is expected, and who's going to coordinate all of this planning and communication. Financial arrangements must be explicit. 4. Since eG Forums is facilitating the event planning as a service to members, please consider making it a fundraiser to support the eGullet Society. Doing so can be quite simple: passing the hat to collect $5 donations at the end of the meal and then sending the total to the Society, for example, is one informal way to support the Society. We are ready to assist you in organizing such events, and have trifold color brochures that you can distribute if desired. Reporting Topics After the event, create a new "[Report]" topic following the similar titling guidelines above. As with all eG Forums discussions, events-related discussions must focus on food and drink. Notes of thanks, personal comments about social interactions, and other off-topic sentiments should be conveyed privately.
  11. Welcome to the eG Shopping Block forum!

    The eGullet Society eG Shopping Block Auctions work like eBay auctions with an added benefit: using the eBay MissionFish program, you can designate a portion of the sale proceeds to be a tax-deductible donation to the eGullet Society. Click here for an overview of eG Shopping Block, and here for more details on how eBay’s MissionFish works. This forum is the place for members to share news about items that they've put on the eG Shopping Block. Just create a new topic with a descriptive title and post -- and be sure to include a link to the item! We also suggest that you subcribe to the topic after you create it; that way, you'll be notified if potential buyers ask questions here.
  12. New Society guidelines for multimedia content

    We've updated the eGullet Society member agreement to include guidelines for posting audio, video and animation content. Check them out here!
  13. Society for Culinary Arts & Letters Multimedia (audio, video, animation) content guidelines The Society invites members to contribute multimedia content (audio, video, animation) to eG Forums discussions. In order to ensure the quality and long-term viability of such content, please follow these guidelines: Multimedia submissions must substantially further and contribute to our food discussions. For widest video compatibility we recommend the MPEG video format at a resolution of 352x240; however, any popular video format supported by Windows Media Player and Quicktime Player is sufficient. For audio we require the .mp3 format. For animation, please provide a Flash file. Please limit multimedia submissions to a maximum of 10 minutes and 100 megabytes unless the Society has solicited a longer or larger submission. You may link to external multimedia content from your eG Forums posts, so long as you follow the Society's external linking guidelines, specifically: <blockquote>External links are permitted and encouraged to the extent that they substantially further and contribute to the dialogue. We do not permit links posted primarily for the purpose of promoting a business or entity, links to "adult" or "mature content" media, links in lieu of making a substantive post on an eG Forums topic or links to websites that substantially violate our policies and principles.</blockquote> and <blockquote>Web pages and websites that exist today may not exist tomorrow, and online articles are often free only for a fixed period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link.</blockquote>
  14. eG Stuff now available - eGullet Society Store

    Step right up ladies and gentlemen, step right up and see it for yourselves; the collective 8th wonder of the world, the missing link, the cure for whatever ails you . . . That’s right! It’s the all-new eGullet Stuff, available only at the eGullet Society Store! Amaze your friends with items like this eGullet Society Cap . . . Order yours now! Not getting enough respect out by the grill? Try this swell eGullet Society Apron on for size . . . Operators are standing by . . . Are you tired of wearing shirts that don’t accurately indentify you as the food maven that you are? Well, that’ll be a thing of the past with this snazzy, all-cotton eGullet Society T-Shirt . . . Get yours today! Treat your food right! Start now by giving your well-heeled groceries a ride home in this luxurious eGullet Society Tote Bag . . . Don't let another minute pass without one! These items, and many others, are available now, for an unlimited time . . . or while supplies last! Place your order before June 9 and get free shipping. Use code “dadship” at check-out on orders of $50 or more . . . c’mon you know Dad would absolutely love some eGullet Society gear for Father’s Day . . . and don’t forget your Father-in-law, either! Order before midnight tonight so you don’t forget!! Do it now! All proceeds benefit the eGullet Society for Culinary Arts and Letters 501(c )3
  15. As we announced on 12 May 2006, going forward all images in eG Forums posts will have to be hosted using the ImageGullet service. This is to avoid the increasingly common circumstance of older images disappearing when their external hosts either cease to function or reassign their URLs. In order to ease this transition, we've doubled all members' ImageGullet allocations. Participating members now have 20,480 kb (20 megabytes) and Society donors now have 204,800 kb (200 megabytes) of ImageGullet storage. In addition, we're encouraging all members to resize and compress their images in order to make the most of their ImageGullet storage space. The following are two examples of the same jpeg image, one more compressed than the other: One of these images takes up 173.04 kb of storage and the other takes only 44.15 kb. There is no substantial quality difference, yet the more compressed image takes up about 1/4 the space and takes about 1/4 the time for other members to download. (For those who are curious, the top image is the smaller file.) If members maintain an average of 50 kilobytes per photograph, that allows approximately 400 photos for participating members and 4,000 for Society donors. Because our members use dozens of different image editing programs, we're not able to provide universal instructions for resizing and compressing images. We invite members to help one another, however, by posting instructions for the various popular image editing programs in the Technical Support forum. (For those who have trouble using ImageGullet, there are several tutorials in that forum as well.) With relish,