Hello, new Field Editors!

I’m so excited that you joined our team. By now most of you have joined our Field Editor Facebook page, and we’ve been getting to know each other. It’s been fantastic to meet all of you, and I look forward to working with you all.

I’m sure you have questions for me, so please don’t hesitate to reach out. Don’t ever worry that you’re bothering me: I’m here to help you succeed, so I welcome each question and comment. Also, there’s a great thread in the Field Editor forum on the Taste of Home online community where’ll you’ll find guidelines, answers to frequently asked questions, video tutorials and links to all the newsletters from January to June; just click here. Don’t be afraid to post a question there: Seasoned Field Editors may have the answer you’re looking for. The Field Editor group on Facebook is also a great way to connect.

You’ll get a monthly newsletter, on or about the 7th, where you’ll find current recipe requests, news about upcoming promotions and fun tips and tricks to help you be successful. You won’t want to miss it. I guarantee that the recipe requests in the Get Cookin’ section will inspire you to create new dishes to submit to the editors. Gearing your submissions to those topics will increase your odds of being published immensely, and that’s an opportunity you don’t want to miss. Need more inspiration? Check the Share a Recipe page on the Taste of Home website, where you’ll see the current list of requests (including relevant ones from past newsletters).

Last but not least, in early to mid-July, be on the lookout for a special surprise in the mail. Launching a brand-new look for Simple & Delicious magazine has had the folks in the office pretty busy, but they cooked up a little something from Taste of Home to say welcome to our family. Your first issue of Taste of Home magazine probably won’t arrive until after Aug. 1, but it’s an extra-tasty one: the June/July edition, packed full of great recipes and holiday ideas! When you get it, please make a note of the account number on the address label. That gives you access to all the choice subscriber-only recipes on our site. If you’re a current subscriber you’ll be getting two issues, one from your paid subscription and one addressed to Field Editor at your name and address. Feel free to share your extra copy with a friend.

I’m so happy you’ve become part of our team. Together, we’re going to cook up something wonderful this year!