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| FIELD EDITOR NEWSLETTER | January 25, 2011 |
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We’re into a new year and looking forward to hearing from all of you, whether you’re sending in favorite recipes, a helpful tip, a story idea or a “Close Encounter.” Plus, we are always seeking submissions for “Field Editor Favorites” and “Mom’s Best.” So drop us a line! FINE TUNING
TOUR MY KITCHEN Taste of Home readers love getting a peek into fellow readers’ kitchens, so this longtime feature continues to be popular. Currently, we are looking for great kitchens in the Northeast and Southeast. If you—or someone you know—has a fabulous kitchen you’d like us to consider, we want to hear from you. (Of course, if you live in another part of the country or in Canada and have a show-stopping kitchen, we’d love to see those, too!)
TAKE A TASTY TRIP
World Wide Country Tours, part of our Taste of Home family, is pleased to again extend its Field Editor discount of $200 per person for its 2011 “Flavors of Maine” tour. Throughout this festive trip, participants will visit local farmers and sample delicious regional fare. Highlights include stunning Acadia National Park, a stop at the celebrated Portland Head Lighthouse, a fun shopping experience at L.L. Bean’s flagship store, a traditional lobster bake, visits with local chefs and much more. Visit www.countrytours.com for details. To receive your discount on this exciting Maine tour or any 2011 WWCT tour, mention promotion code FE09. FUN WITH FOOD
If you’ve held a class, spoke at an event, appeared on local television or promoted Taste of Home some other way in your community, please let us know about it! We’d also like to hear about any cooking-related awards you’ve received. Here’s what some of our Field Editors are doing: • Last spring, Tami Kuehl of Loup City, Nebraska, helped organize “Food for the Soul: Ladies’ Night Out” at her church. The event included music, food and fellowship. Each place setting included an issue of Taste of Home, plus a little cookbook with all the dishes served that evening. In addition, prizes were awarded to anyone who told a funny story from their kitchen. • Redawna Kalynchuk of Sexsmith, Alberta, won first place in all categories for her gingerbread house at the annual Festival of Trees in Grande Prairie, Alberta. The fest is a fundraiser for the local hospital, and the gingerbread house brought in an amazing $500 at a live auction. You can see Redawna’s winning creation on her blog at http://nutmegdisrupted.com/?page_id=800. NOTE: If you are planning to do a presentation about Taste of Home and the Field Editor program for a local group or organization, we can supply you with background information on the magazine and its field editors, a Taste of Home apron (limited supply) and a few door prizes (topical cookbooks from our book department). Contact Jane Stasik for more information.CLOSE ENCOUNTERS Have you been recognized in public as these Field Editors have? We want to hear your stories. Please send them to fieldeditors@tasteofhome.com and put “Close Encounters” on the subject line. We include some of the best here in each newsletter—and in each issue of Taste of Home. • “Our son had a doctor’s appointment last month, and when I checked in, I gave the receptionist our last name as usual. While I was doing so, another receptionist, who was on the phone, started waving her hand at me. I thought maybe I had missed a co-pay or something. When she hung up, she said, “I was flipping through a cooking magazine the other day and was reading the Field Editor list for Massachusetts and saw a name that sounded familiar. Was that you?” I smiled and said, “Yes.” The receptionists asked the name of the magazine, and when I said Taste of Home, they wrote it down. You may have a few new customers now.” —Pam Moormann, Beverly, Massachusetts
KEEP CURRENT! Remember, if you move, you must contact Jane Stasik as well as the subscription department. Let us know when your E-mail address changes, too, so we can keep your newsletter coming. That's it for this month. See you in February! |
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If you’ve received the February/March issue of Taste of Home, you might have noticed that something’s a little different. Well, we’ve made a few alterations that we think everyone will be excited about. We have changed our type style to make it more readable, and we have improved the look of our recipes to make them easier to use, including numbering each step of the method.
