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Marlene

Specialist Program

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The roll out of our Specialist program has been very successful to date. I'd like to take a moment to recognize those in the program now that have been working faithfully behind the scenes for some time; our media digesters. We have several, including

<pre>

Zora

rjwong

mooshmouse

herbacidal

hest88

pamela f

TPO

Rogelio</pre>

who have devoted countless hours to bringing you the latest in culinary news around the world.

We would like to welcome srhcb, Laurie Woolever, kent wang, and eje to our digesting team.

Thanks go to Carolyn Tillie, Toliver, jschyun, JFLinLA, hannnah and raynickben for their past contributions.

We have two new forums specialists that we are pleased to welcome.

Felice, in France, and hzrt8w in China.

Below, you will find a complete listing of our specialists to date.

We are very excited about this new program, and we look forward to adding more Specialists to our group and to continue providing you with the in depth and leadling culinary news and knowledge you have come to expect from us.

<html>

  <head>

      <meta name="Generator" content="Sausage Software HotDog Professional 7">

      <title>

        Title goes here

      </title>

  </head>

  <body>

<table>

  <tr>

<b><td >Specialist</td>

  <td >User Name</td>

  <td >Specialist</td>

  <td >Area</td>

</tr>

<tr >

  <td >Name</td>

  <td ></td>

  <td >Position</td>

  <td ></td>

</b></tr>

<tr >

  <td >Kent Wang</td>

  <td>kentwang</td>

  <td>Digester</td>

  <td>Austin</td>

</tr>

<tr >

  <td >Zora Oneill</td>

  <td>zora</td>

  <td>Digester</td>

  <td>Saveur</td>

</tr>

<tr >

  <td >Pamela Fanstill</td>

  <td>PamelaF</td>

  <td>Digester</td>

  <td>California</td>

</tr>

<tr >

  <td >Steve Baker</td>

  <td>srhcb</td>

  <td>Digester</td>

  <td>Gastronomica</td>

</tr>

<tr >

  <td >Peggy Wong</td>

  <td>hest88</td>

  <td>Digester</td>

  <td>California</td>

</tr>

<tr >

  <td >Rogelio Enriquez</td>

  <td>rogelio</td>

  <td>Digester</td>

  <td>Spain</td>

</tr>

<tr >

  <td >Joie Alvaro Kent</td>

  <td>mooshmouse</td>

  <td>Digester</td>

  <td>Western Canada</td>

</tr>

<tr >

  <td >Russell Wong</td>

  <td>rjwong</td>

  <td>Digester</td>

  <td>California</td>

</tr>

<tr >

  <td >Tammy Olson</td>

  <td>TPO</td>

  <td>Digester</td>

  <td>Toronto Star & Boston Globe</td>

</tr>

<tr >

  <td >Herb Lau</td>

  <td>herbacidal</td>

  <td>Digester</td>

  <td>Philadelphia</td>

</tr>

<tr >

  <td >Laurie Woolever</td>

  <td>laurie woolever</td>

  <td>Digester</td>

  <td>Art Culinaire</td>

</tr>

<tr >

  <td >Erik Ellestad</td>

  <td>eje</td>

  <td>Digester</td>

  <td>California</td>

</tr>

<tr >

  <td >Phyllis Flick</td>

  <td>felice</td>

  <td>Forums</td>

  <td>France</td>

</tr>

<tr >

  <td >W.K. Leung</td>

  <td >hzrt8w</td>

  <td >Forums</td>

  <td >China</td>

</tr>

</table>

  </body>

</html>


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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