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eG Member Relations Team

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  1. Post in Chartreuse and Cocktails with Chartreuse https://t.co/u4gU6xLMJe #cooking #food #discussion https://t.co/wwemHBXQzR

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

  3. 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, generally the Culinary Classifieds forum.
  4. RT @bilbaobab: @stevenshawnyc thanks for bringing deliciousness and meaningful food exchanges onto the web! cc @egullet good luck with t ...
  5. Thanks, @baricyclist -- @stevenshawnyc and @dscantland are both looking forward to their new challenges!

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

    http://t.co/7o1CuzS

  7. 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
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. We've updated the eGullet Society member agreement to include guidelines for posting audio, video and animation content. Check them out here!
  14. 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>
  15. 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
  16. 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,
  17. Society for Culinary Arts & Letters Decorum and Topicality Guidelines In order to encourage an open exchange of culinary information and views, Society members are expected to act with civility and to maintain a focus on issues pertaining to food and drink. Decorum We do not permit ad hominem arguments or personal attacks. We do not permit comments that we deem abusive or threatening, inappropriately rude or personal, invasive of privacy, or violative of any law. Excessive repetition and filibustering are not permitted. Register your feedback about objectionable content, suggested merges, or other administrative matters by clicking the "report" button and notifying the moderators, not by posting on eG Forums. Defamation The Society prohibits the posting of false or unconfirmed statements of fact that may injure the reputation of another party. Society members who post factual statements in the eG Forums represent by so doing that such statements are true and accurate to the best of their knowledge. A personal opinion as to the truthfulness of a factual statement (for example, that a visit to a restaurant resulted in "food poisoning" or that a certain restaurant is going out of business) does not constitute reasonable proof as to the truthfulness of that factual statement. Each Society member bears full legal and ethical responsibility for all material posted in eG Forums discussions or communicated via Society technologies by such member. Subject Matter Discussions in the food and drink forums are restricted to the topics of food and drink. Posts on a given topic must pertain to that topic. Business owners and other members of the food and beverage industry are welcome in eG Forums discussions. We do not, however, permit the use of eG Forums discussions for advertising. All posts must further culinary discussion. Posting only to point out the existence of your product or business is prohibited. Members who participate in discussions about businesses with which they’re affiliated, for example if a member owns a restaurant and participates in discussion of that restaurant, must disclose the relevant business affiliations in their signature lines. Classifieds: individual members may post items for sale at the eG Forums, provided they create a new topic for the sale in the appropriate forum, the item for sale is culinary in nature, and they are not representing a vendor or business. Any items offered for transaction must be transferred under conditions legal for the particular item. Complete forums rules regarding these postings may be found here. Members may link to their business and/or personal websites from their signature lines. All posts should contribute new, topical content to the discussion at hand. We permit political or religious discussion to the extent that it substantially focuses on our core subject of food and remains civil; however the scope of eG Forums discussions does not extend to general political or religious topics. Participation for research purposes (including journalism, academic research, and product development) Participation in the eG forums for research purposes must be disclosed publicly at the outset, and is permissible only to the extent that it encourages public discussion and does not solicit private replies. Those wishing to post requests to interview members should contact the Society public, media and community relations team at pr@eGullet.org with their requests. We will post appropriate requests and forward voluntary member responses along with relevant contact information. If you use eG Forums resources in a published work, please cite the member and note that the quotation, recipe or other information came from an eG Forums discussion at www.eGullet.org, the website of the Society for Culinary Arts & Letters. NOTE TO COPY EDITORS AND FACT CHECKERS: The Society for Culinary Arts & Letters is a 501c3 not-for-profit organization. The URL for all Society offerings is eGullet.org, not .com. This policy, which is incorporated by reference in the Society for Culinary Arts & Letters member agreement, was last updated on 18 Jan 2016.
  18. Society for Culinary Arts & Letters Guidelines for commercial posts and media solicitations Commercial posts Business owners and other members of the food and beverage industry are welcome in eG Forums discussions. We do not, however, permit the use of eG Forums discussions for advertising. All posts must further culinary discussion. Posting only to point out the existence of your product or business is prohibited. "Affiliate" or similar links that pay commissions to any entity other than the Society are prohibited. (Members are encouraged to use the Amazon button on the post-editing tool bar to create an eG-"friendly" link to Amazon.com [US only, unfortunately] listings. Please see this post for further guidance. When someone uses a link created in this way, the Society is paid a small commission on any resulting sales.) Staff members who find an Amazon link that is not eG-"friendly" are authorized, at their discretion, to edit the link (and only the link) to make it so, without notice to the poster. Members may link to their businesses from their signature lines. Members who participate in discussions about businesses with which they’re affiliated, for example if a member owns a restaurant and participates in discussion of that restaurant, must disclose the relevant business affiliations in their signature lines. Participation for research purposes (including journalism, academic research, and product development) Participation for in the eG forums for research purposes must be disclosed publicly at the outset, and is permissible only to the extent that it encourages public discussion and does not solicit private replies. Those wishing to post requests to interview members should contact the Society public, media and community relations team at pr@eGullet.org with their requests. We will post appropriate requests and forward voluntary member responses along with relevant contact information. If you use eG Forums resources in a published work, please cite the member and note that the quotation, recipe or other information came from an eG Forums discussion at www.eGullet.org, the website of the Society for Culinary Arts & Letters. NOTE TO COPY EDITORS AND FACT CHECKERS: The Society for Culinary Arts & Letters is a 501c3 not-for-profit organization. The URL for all Society offerings is eGullet.org, not .com. This policy, which is incorporated by reference in the Society for Culinary Arts & Letters member agreement, was last updated on 17 August 2017.
  19. We're proud to publish a revised member agreement for the eGullet Society. There's a lot of information in it, and we hope you'll read it carefully. Even though we've simplified it, it still covers a lot of territory, so it might be helpful to highlight a few of the most critical changes: We have shortened nearly all of our policies and guidelines. With the exception of the ones our lawyers made us write a certain way (e.g., the privacy policy and the arbitration guidelines), we tried to keep things down to a few short, plain-language bullets. We hope this will clear up ambiguites, especially in what constitutes topicality and appropriate behavior. We have increased our fair-use quoting allowance from 100 to 150 words. Our new external linking guidelines are particularly significant. If you link to an article, please explain what's in the article well enough so that when the link dies the post and topic will still make sense. Hosts or managers have the discretionary power (though they will use it only if there is no reasonable alternative) to edit posts that do not adhere to this guideline. The forums are littered with image links that no longer have images associated with them. The new policy does not allow off-site hosting of images. Everything will have to be in ImageGullet. Please read the External linking guidelines carefully. Starting soon, we will no longer allow images that are hosted on another site to appear in eG Forums. You may still link to images, though we prefer that you do not. Very soon, we will increase ImageGullet allocations for all members in order to help smooth the transition. There are two new guidelines: Membership and staff categories Arbitration guidelines The member agreement and guidelines are here. Happy reading!
  20. Society for Culinary Arts & Letters Member agreement What is the Society for Culinary Arts & Letters? The Society for Culinary Arts & Letters (the “Society”) is a membership organization dedicated to increasing awareness and knowledge of the arts of cooking, eating and drinking, as well as the literature of food and drink. We carry out this purpose in many places and in many ways, but primarily through internet food media. We seek to appeal to a diverse group covering professional and amateur cooks, producers, writers and consumers. The full Society statement of purpose can be found here. General You agree to be bound by the terms and conditions of this member agreement. Society guidelines and other official announcements are considered to be part of this member agreement as if they were written here. Membership privileges may only be used in good faith (complying with the letter and spirit of this agreement, without deception or hidden agendas) to the furtherance of the Society's purpose, in cooperation with its management and not substantially for other reasons or purposes. If you cannot, for whatever reason, continue your membership in good faith, you agree to resign by email to membership@eGullet.org. You agree to cooperate with requests made by Society staff with respect to your use of Society web-based technologies, such as eG Forums discussions, as well as participation in live events. You agree not to ignore, block or refuse communications from Society staff, nor may you opt out of email or other official membership communications. Membership Information You agree to provide the Society with accurate, complete personal profile information, and to keep this profile current. Changes may be made by visiting Options > Edit Profile Info. Ownership of Content You as the creator of your eG Forums and other eGullet.org content, including writings, photographs and other media, retain the rights to your content, with the exception that the Society and its present and future affiliates or assigns will always retain the right to publish, reproduce, and otherwise use your content. Legal The Society reserves the absolute right to manage the Society and its media and technology according to its sole discretion. The Society may for any reason terminate, suspend or otherwise modify your membership in the Society, membership privileges and access to Society media and technology. You agree to indemnify and hold harmless the Society and its directors, officers, managers, staff members, and volunteers, from and against all losses, expenses, damages and costs, including reasonable attorneys' fees, resulting from any violation of this member agreement, or the failure to fulfill any obligations relating to your membership incurred by you or any other person using your membership privileges. We reserve the right to take over the exclusive defense of any claim for which we are entitled to indemnification under this Section. In such event, you shall provide us with such cooperation as is reasonably requested by the Society This Member Agreement shall be governed by the laws of the United States and the State of New York. Any controversy or claim arising out of or relating to this user agreement, or the breach thereof, shall be settled in accordance with our arbitration guidelines. We may modify this agreement at any time, in which case we will make an online announcement, which will be deemed sufficient notice. Guidelines The following guidelines are part of the Society member agreement: Decorum and topicality guidelines Avatars, signatures and member biographies External linking guidelines Copyright guidelines Guidelines for commercial posts and media solicitations Online privacy policy Arbitration guidelines Membership and staff categories Events guidelines
  21. Society for Culinary Arts & Letters Copyright guidelines The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with these guidelines and the law. Ownership or Permission Copyrighted material may be posted in eG Forums and other Society media without limitation if: the copyright is owned by the Society; the member posting such material owns the copyright; or the member posting such material has permission from the copyright owner.Any material that is posted with permission of the copyright owner must be accompanied by a link to the online source, where appropriate, and an attribution notice that takes this form: Copyright © John Smith, All Rights Reserved, Reproduced with Permission.Images Images may be posted in eG Forums and other Society media if: the member posting such image is the owner of the image; the member posting such image has permission from the owner of the image; the image is in the public domain; or the image has previously been posted in eG Forums discussions in compliance with these guidelines.Any images posted with permission of the copyright owner must be accompanied by an attribution notice that takes this form: Copyright © John Smith, all rights reserved, reproduced with permission.Fair Use Limited reproduction of copyrighted content is allowed under certain circumstances, and is always subject to review by eG Forums staff to ensure that it conforms to current US legal standards for reasonableness. In general:A copyrighted image or an excerpt from copyrighted text may be posted for purposes of discussion, commentary and criticism.Such postings must be accompanied by attribution to the copyright owner, including a link to the source when available.Despite your belief that you've followed all of the rules above, your post might still be deleted. Fair use is murky and confusing, and eG Forums staff handle posts on a case-by-case basis: if you believe a removed post satisfied the Fair Use doctrine, or if you are the owner of intellectual property that you believe has been posted in violation of the Fair Use doctrine, please contact the Society at feedback@egullet.orgPublic Domain Material in the public domain may be posted without limitation; however members are responsible for ascertaining that works are indeed in the public domain.Any material that is posted from works in the public domain should be accompanied by a notice to that effect.Recipes The rules for Fair Use, above, cover the posting of other peoples' recipes.In addition, whenever you post a recipe based on or inspired by someone else's recipe, we hope that you will acknowledge the source or your inspiration in the recipe's introduction. It only needs to be something simple like, "This is based on Mark Bittman's recipe, but I use more peanut butter than he does, and I also add jalapenos, which I think makes all the difference in the world." Doing so acknowledges both the source of your inspiration and your own innovation in respectful ways.This policy, which is incorporated by reference in the Society for Culinary Arts & Letters member agreement, was last updated in April 2014.
  22. Society for Culinary Arts & Letters Guidelines for avatars, signatures and member biographies A Society member's avatar, signature and member biography (“bio”) reflect not only upon the individual member but upon the entire Society membership and the Society itself. All avatars, signatures and member bios should therefore demonstrate the highest levels of decorum and consideration. Avatars, Signatures and Personal Photos Avatars, signatures and personal photos do not have to be about food, but they must be respectful and nonconfrontational, and must otherwise comply with all Society guidelines. Avatars, signatures and personal photos may not contain: Statements which mention or allude to a political party, entity or organization, or a non-culinary activist group, individual or issue; or Statements or symbols which may reasonably be construed to make a comment either pro or con about such matters. Quotations should be attributed, and quotations from other Society members may only be used with permission from that member. Signatures may be up to five lines of standard eG Forums text as displayed in a browser set to no more than 800 pixels wide, or may occupy the equivalent space. Images are not permitted in a signature. Animations are not permitted. Member Bios Member bios may include any information that might be interesting to eG Forums readers. While member bios do not have to be about food, they must be respectful and nonconfrontational, and must otherwise comply with all Society guidelines. Member bios may not contain: Statements which mention or allude to a political party, entity or organization, or a non-culinary activist group, individual or issue; or Statements which may reasonably be construed to make a comment either pro or con about such matters. Member bios may be up to 4,000 characters in length, which is a little over 500 words on average. Definitions Avatars and personal photos. Participating members and Society donors have the ability to upload "avatars" and "personal photos." An avatar is a small image that appears to the left of each one of a member's posts. To upload an avatar, go to Options > Edit Avatar Settings. A personal photo is a larger image that appears in the public portion of a member's profile. To upload a personal photo, go to Options > Change Personal Photo. Signatures. Participating members and Society donors have the ability to specify a "signature" for eG Forums posts. A signature is a small amount of text that appears below each one of a member's eG Forums posts. To create or edit a signature, go to Options > Edit Signature. Member bios. Participating members and Society donors have the ability to create a "member bio." A member bio is a short personal history that is part of each member’s profile. Unlike other parts of the profile, such as each member's personal contact information, which is confidential, the member bio is viewable by the public. To create or edit a member bio, go to Options > Edit Profile Info. This policy, which is incorporated by reference in the Society for Culinary Arts & Letters member agreement, was last updated on 19 April 2018.
  23. Society for Culinary Arts & Letters Online privacy policy Online privacy is a constantly evolving landscape, and the Society plans to take all reasonable efforts to maintain up to date and effective online privacy standards and practices. General We have linked every page of eGullet.org to this policy for your convenience, and you may also contact us at privacy@eGullet.org with any questions or concerns you may have. “Personal information” means any information that may be used to identify an individual, including, but not limited to, a first and last name and an email address or other contact information, whether at work or at home. The Society strives to comply with all applicable laws around the globe that are designed to protect your privacy, however this policy is limited to the online information practices of the Society with respect to US citizens residing in the US, and neither covers all corporate information practices of the Society nor the privacy policies and practices of other websites or entities. Information Collected via eGullet.org Registration. In order to join the Society and take advantage of the many member offerings at eGullet.org, you must first complete a membership registration form and create a member profile name and password. During registration you are required to provide certain personal information, including your name and email address. Communications with the Society. Whenever you contact the Society or Society personnel, we may keep a record of that correspondence. Confidential personal information. In addition to the personal information provided during the registration process, you may provide further personal information when using eGullet.org for activities including, but not limited to, upgrading your membership category, updating your member profile or reactivating an expired membership. Non-confidential personally identifiable information. Personally identifiable information you disclose to the general public or the Society membership at large via eGullet.org can be read, collected or used by any members, individuals or entities able to view such personally identifiable information. This includes, but is not limited to, personally identifiable information contained in eG Forums posts, a signature or a personal message sent to another member. The Society is not responsible for any non-confidential personally identifiable information disclosed via eGullet.org, but does reserve the right to investigate reported abuses of non-confidential personally identifiable information and to take action against any member, individual or entity using eGullet.org in a manner inconsistent with our statement of purpose or member agreement. Log Files. The Society gathers certain information automatically and stores it in log files. This information includes internet protocol (IP) addresses, browser type, internet service provider (ISP), referring/exit pages, operating system, date/time stamp and clickstream data. We use log file information, which does not identify individual users, to analyze trends, to administer eGullet.org, to track users’ movements around eGullet.org and to gather demographic information about our user base as a whole. We also link some of this automatically collected data to personal information. Specifically, we record your IP address when you register for membership and also record your IP address every time you make an eG Forums post. Cookies. A cookie is a small text file that is stored on a user’s computer for record-keeping purposes. As part of our customizable and personalized services, eGullet.org uses cookies as an integral part of its operation. In order to take advantage of any areas of eGullet.org that are customizable or prompt you to log in, you must allow your browser to accept cookies. The Society does not link any information stored in eGullet.org cookies to personal information. Types of cookies. We use both session ID cookies and persistent cookies. We use session ID cookies to make it easier for you to navigate eGullet.org. A session ID cookie expires when you close you browser. A persistent cookie remains on your hard drive for an extended period of time. You can remove persistent cookies by following directions provided in your Internet browser’s “help” file. If you choose the "Remember me?” option for logging in, eGullet.org sets a persistent cookie to store your log in information until you lot out. Persistent cookies also enable us to track and target the interests of our users to enhance the experience on eGullet.org. Rejecting cookies. If you reject cookies, you may still use eGullet.org, but your ability to use any member features will be limited. External cookies. Additionally, an outside service provider uses cookies on our website to aid us in estimating our audience size and measuring traffic patterns. This Online Privacy Policy is limited to the use of cookies by eGullet.org only and does not cover the use of cookies by any third party. Third Parties. This Online Privacy Policy is limited to the online information practices of the Society with respect to eGullet.org. It does not cover the information practices of any third parties which may be linked to or from eGullet.org or may be acknowledged in banners on eGullet.org. We do not allow third parties, such as sponsors, to place cookies or otherwise collect personally identifiable information on eGullet.org. We do, however, share aggregated, non-personally identifiable data such as total traffic numbers and basic distribution. Use of Information Collected via eGullet.org Personal information. Because the Society is a member-based organization, we record personal information in order to maintain an accurate record of our membership. We do not share personal information with third parties, except with your express permission. Group emails. The Society, from time to time, uses registration information to send informational emails to the Society’s membership about eGullet.org and the various activities of the Society, as well as other items that may be of interest. We provide an opt-out mechanism on the registration page as well as on the user control panel. Aggregate information. We share aggregated demographic information about our user base with our sponsors and in our fundraising and development literature. This information does not identify individual users. We also analyze information that does not contain personal information for trends and statistics. We do not link aggregate member data with personal information. Society staff. The Society has several staff that assist with maintenance and monitoring of the website. This is a select group of staff bound by a confidentiality agreement. These volunteers may come into contact with personal information as well as communications sent to other members through eGullet.org. These staff have access to this information to perform their functions, but may not use it for other purposes. Legal disclaimer. We reserve the right to disclose your personal information as required by law and when we believe that disclosure is necessary to protect our rights and/or to comply with a judicial proceeding, court order, or legal process served on the Society. Protecting information Personal Information. Your eGullet.org personal information is password-protected. Only you and certain Society staff may view and edit your personal information. We recommend that you do not divulge your password to anyone. The Society will never ask for your eGullet.org password. If you share a computer or use a public computer, remember to log out of your eGullet.org account and close your browser window when you have finished your visit. Data security. We follow generally accepted industry standards to protect the personal information submitted to us, both during transmission and once we receive it. No method of transmission over the internet, or method of electronic storage, is 100% secure, however. Therefore, while we strive to use commercially acceptable means to protect your personal information, we cannot guarantee its absolute security. Financial information. Financial information is not collected directly through eGullet.org. When donations are made to the Society through eGullet.org, payments are collected via Paypal.com. The only personal information the Society receives through the donation process is a Paypal account number, email address, mailing address, name and donation amount. Children’s Privacy eGullet.org is a general audience website. We support and comply with the Children's Online Privacy Protection Act and other laws. We do not knowingly collect information from children under the age of 13, nor do we share such information with third parties. Children under the age of 13 are not permitted to register and create a profile at eGullet.org. Contacts and Changes The eGullet.org website is owned and operated by the eGullet Society for Culinary Arts & Letters, P.O. Box 1705, Norman, OK 73070. For further information about eGullet.org and the Society, please visit www.eGullet.org. If we decide to change our Online Privacy Policy, we will post those changes to this Online Privacy Policy and other places we deem appropriate so that you are aware of what information we collect, how we use it, and under what circumstances, if any, we disclose it. We reserve the right to modify this Online Privacy Policy at any time, so please review it frequently. If we make material changes to this Policy, we will notify you here, by email, or by means of a notice on eGullet.org. This policy, which is incorporated by reference in the Society for Culinary Arts & Letters member agreement, was last updated on 19 January 2017.
  24. Society for Culinary Arts & Letters External linking guidelines The Society aims to make its online database of food information a high-quality and lasting resource. We therefore present the following guidelines for posting external links (hyperlinks to websites or other media outside of the eGullet.org webspace) in eG Forums discussions: 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.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, we suggest that links to external media 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.This policy, which is incorporated by reference in the Society for Culinary Arts & Letters member agreement, was last updated on 23 Aug 2014.
  25. Society for Culinary Arts & Letters Membership and staff categories Membership categories Society donor members provide annually recurring financial support of $50, $100, $250 or more to the Society. In addition to posting privileges in the forums, they receive expanded image and personal messenger storage and access to features not available to other members. Participating members have posting privileges and access to all core services of the eGullet.org webspace, but have smaller allocations of storage space and a more limited feature set than Society donors. General members are Society members who do not have posting privileges or personal messenger access. General members may apply for participating membership by submitting a personal statement. Legacy participants are former members. Staff categories Managers are the Society’s senior staff. The manager category is a working title that is carried by eG Forums managers as well as department heads and senior executives. Hosts are the member community leaders and have a broad range of responsibilities including eG Forums moderation and content development. Specialists are responsible for specific content development, varying by specialist. Emeritus staff are former members of the Society team. Special categories From time to time we may create special member categories, such as for eG Spotlight roundtable discussion participants. Resignation, revocation and lapsed memberships Members who resign will have their membership categories changed to legacy participant. To resign, please send an email message to membership@eGullet.org and clearly state your desire to relinquish your membership. Members who abuse their posting privileges or other privileges of membership will have their membership categories changed to general member or legacy participant, as circumstances warrant. A participating member who has been changed to a general member will have to reapply for participating membership in order to regain posting privileges. Participating members who don’t exercise their posting privileges for a period of several months will have their membership categories changed to general member. They may reapply for participating membership at any time if they later wish to post. General members who fail to respond to requests for status updates will be removed from the membership database or set to legacy participant, as circumstances warrant. This policy, which is incorporated by reference in the Society for Culinary Arts & Letters member agreement, was last updated on 14 May 2006.
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