It doesn’t seem possible that the holidays are just around the corner, but we hope that our Oct/Nov issue is providing you with recipes that not only fit the season but fit your family’s lifestyle, too.

IS YOUR RECIPE WORTH $25,000?

We know how good your recipes are, so don’t forget to enter some of your specialties in The Taste of Home Cookbook Recipe Contest. The winners in each of seven categories will receive $500 and a collection of Taste of Home Cookbooks. And one of those seven winners will be selected to win the grand prize of $25,000. The winning recipes will be featured in the 2011 edition of The Taste of Home Cookbook.

For more information, see the announcement on page 9 of the October/November issue of Taste of Home. For complete rules and to enter, visit tasteofhome.com/cookbookcontest. Deadline is Nov. 30.

CALLING ALL TEACHERS!

Taste of Home and Books are Fun have launched a recipe contest designed for teachers, school staff and volunteers. Simply submit recipes that win raves at school…and you and your school could win a huge cash prize. Grand prize is $20,000 for the winner and another $20,000 for the school. Enter today in any of six categories.

Deadline is Nov. 30. For complete information, visit tasteofhome.com/teacherscontest. You can also tell your friends on Facebook about the contest by going to taseteofhome.com/shareteacherscontest.

COOKING SCHOOL’S IN SESSION

The Taste of Home Cooking School has started its fall session of deliciously exciting shows, and a limited number of free tickets are available for Field Editors at some locations on a first-come, first-served basis. Limit is two tickets per Field Editor. If you are interested in obtaining tickets, please contact Jane Stasik by October 1 and give her your name, telephone number and the city where the show is being held. A Cooking School representative will be in touch with you.

Also, some of you have contacted the Cooking School directly about helping out backstage. The “behind-the-scenes” program was an experiment that had mixed results, and it has been discontinued. So if you are interested in volunteering at a show near you, please contact the local sponsor to see if they need help; do not contact the Cooking School. Many Field Editors have helped out at shows with great success by working with the local sponsor.

CLOSE ENCOUNTERS

Have you been recognized in public as a Taste of Home Field Editor? We want to hear your stories, like the ones below. You might even be selected for the Field Editor Spotlight in Taste of Home magazine:

“I cannot believe how many people check out the field editor listings for their area. I have people ask me about it when I’m grocery shopping, at the hardware store, the movie theater and the local veterinary clinic. Everyone is so impressed, like I’m special or something.”
—Anne Merrill, Croghan, New York

“I am a library media teacher in a high school and have been surprised by how many parents and people who work at the school have seen my name or one of my recipes in the magazine. They even ask me to bring the item to school for tasting!”
—Paula Zsiray, Logan, Utah

FIELD EDITOR FUN

If you’ve held a class, appeared on local television, spoke at an event or promoted Taste of Home some other way in your community, please let us know about it, like these women did:

“Because I am a Field Editor, the local newspaper asks me to share recipes for their quarterly women’s insert. They give me a topic, and I send them two or three recipes. It’s great promotion for Taste of Home.
—Marti Van Order, Evart, Michigan

“Before I retired earlier this year, I was asked to teach a food-related class at work over the lunch hour. The topic was “Cost-efficient Meal Planning and Homemaking Tips.” I brought a lot of props, including weekly grocery ads, freezer paper, unique utensils and, of course, Taste of Home. It was a success!”
—Christine Eilerts, Tulsa, Oklahoma

FIELD EDITOR FORUM FUN

Here are some recent topics to check out in our private Field Editor Forum. Join in the discussion!

Here are some recent discussions you can get involved with in our private Field Editor Forum:

"Has anyone prepared soups in large batches and then canned them?"
http://community.tasteofhome.com/forums/t/798987.aspx

"I'm sure each of us has some ingredients that we're particular about with baking/cooking, either that they must be fresh or a certain brand, etc.  What are yours?"
http://community.tasteofhome.com/forums/t/798885.aspx

"Need ideas for a group cooking project"
http://community.tasteofhome.com/forums/t/799747.aspx

Have a question about cooking or a fun story to share? Start your own topic today in the private Field Editor Forum!
http://community.tasteofhome.com/forums/203210.aspx

Also be sure to check out the new weekly poll in the Recipes section of our forum, posted every Wednesday!

WE WANT TO HEAR FROM YOU!

Earlier this year, we sent letters to many of you who have not actively participated as a Field Editor for more than 3 or 4 years, but you remain on the team. Most of you replied that you want to continue as a Field Editor. We’re happy about that, but it also means that we need you to participate. The success of the magazine depends in large part on the recipes, tips and other items we receive from Field Editors and other readers.

It’s easy to participate: Send a recipe, a tip, a fond kitchen memory. Join the private, online Field Editor Forum. Promote Taste of Home in your community. And please stay in touch. Thanks!

That's all for this month. See you in October.

Barbara Schuetz, Editor
Erik Bergstrom, Web Community Manager