Top | Newsletter 2008

Culinate Newsletter December 10 08

(mailing, James Berry)

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 h1. Dear readers,

 Shhh. We've got a secret to share with you, our loyal newsletter subscribers, before we announce it far and wide: Our member pages are now available in a beta version on Culinate. 

 We've been working on these pages for months now, and we've had some help from a few early adopters with testing. (Thanks, all!) 

 Now we're inviting you to join the fun. On your member page, you can store Culinate recipes to cook later; add your own recipes for safe-keeping; stash stories to read during a quiet moment; keep an eye on what others in the community are cooking; or start a blog. And that's just the appetizers we've put together so far.

 So how do you find your member page? Click over to the Culinate [/home?utmsource=NL121008&utmmedium=email&utmcampaign=AnnounceMemberPages "home page"] and check your status on the upper right-hand corner of the page. If you're logged in, click on My Culinate to see your page; if you're not logged in, follow the instructions to do just that.

 Once you're in, please explore. If you have questions, they might be answered on our [/culinate/faqmemberpages?utmsource=NL121008&utmmedium=email&utmcampaign=AnnounceMemberPages FAQ] page. 

 Meanwhile, I'd love to help you get started building a network of Culinate friends; come find [/user/Kim?utmsource=NL121008&utmmedium=email&utmcampaign=AnnounceMemberPages "my page"] and send me a friend request.

 Eating and community go together like salt and pepper. I hope you'll check out your member page soon — and please do give us [ feedback] on what you see.

 Kim Carlson
 Editorial Director

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story1id: 187629
story1text: "'Tis the season of gatherings. Want to simplify? Here are Matthew Card's ideas for staging a festive potluck."
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story2text: "Carrie Floyd suggests eight great homemade edible gifts — most of which are easy on your budget."

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recipe1text: If you're lucky enough to find a source for American bison meat, make this chili.
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recipe2text: Whole-wheat pastry flour ups the good-for-you factor in these classic biscuits.

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