Stay calm, Marsha, I didn't mean to imply you're on the DG marketing team, or anything, but although their section on use of material is much less lengthy than the one in the new iVillage TOS (as are their sections in pretty much ALL of their TOS, which is about the size of GW's OLD TOS when Spike still owned it), it DOES have the same gist to it, i.e., that they're saying they can use whatever you contribute however they see fit. It's kind of like some magazines that accept a lot of submissions from readers... For instance, I subscribe to "Birds & Blooms," and I LOVE the magazine... Each issue is FULL of plenty of beautiful pictures and occasionally a useful article or two, as well :) MANY of those photographs happen to be user-contributed, however, through various sections of the magazine where they tell you how you can contribute and in most cases they say something to the effect that "photographs cannot be returned and become the property of 'Birds & Blooms,'" thereby getting a lot of content for free -- or they sometimes will say they'll send you a free "suncatcher" or something similar if they use your photograph (token payment). That sort of thing is quite common among smaller PAPER publications. The INTERNET, on the other hand, is still a rather young and evolving area, and I think this idea of forums laying claim to perpetual use of all material posted on them might be a growing trend, since I now see it on both Dave's Garden and in the new iVillage TOS... Prior to this development, the internet, still being very much a sort of "wild west editorial environment," has had forums like these with sometimes experts and even famous people posting on them as just "regular Joes," sharing their knowledge and expertise, perhaps in some cases even relieved to finally be able to have something resembling "public conversations" without having to worry about being swamped by fans, and so forth, or repeatedly asked for free professional advice because people know they actually happen to be Dr. Phil, or Steven King, or whoever. And NO, I'm definitely NOT one of THOSE people... At one point a few years ago, I had a bit of "local celebrity" status as a weekly newspaper editor, but the biggest thing I've ever published was the cover story for a state-wide public policy journal read by all the lawmakers and public officials in SC... And I'm not aware of any such folks on the Carolina Gardening forum, but I DO know of at least one Professor of Environmental Sciences at the University of Vermont who is a sometimes (used to be regular) poster on the Ponds forum and wrote that forum's FAQs. He's been featured in pond programs on national programs on Public Television, too. I seriously doubt HE'D appreciate having HIS contributions -- many of which he doubtless gained through years of research and study both in his pond and at the university -- appropriated by iVillage to use for THEIR advertising, without attribution, for free. As for the photographs, Yeah, I've done a bit of "professional photography." I shot many of the photographs for several of the papers I worked for, and I also shot weddings for a while, and got some really good shots... And today, with digital cameras and the ability to see what you have and keep shooting until you get what you want, I can get even better shots (My theory on professional photographers has long been that the biggest difference between most pros and serious amateurs was how many shots they could afford to take)... So nowadays, I'm getting some garden shots I think are of publishable quality, although since I lost my paper I'm too blocked to get up the gumption to go back to free-lancing again... BUT I'd still like that option. And I'm sure I'm not the only one... If you want another example, go to the Ponds and Aquatic Plants forum, click on the Gallery and look for the Fall Ponds Photos (10-17, I believe), posted by Cliff_and_Joann. That lady (Joann seems to do all the posting) takes GREAT pictures and has some of the most beautiful ponds with some of the most beautiful koi I've ever seen... and she usually posts them fairly large. She doesn't deserve to have those "appropriated." No, Dianne. I won't leave (although they may kick me off with all I've been writing, lol). But I may be more selective with what I post and shy away from some of the more humorous or creative posts, or anything I think might look "attractive" to someone looking for something to "appropriate." And Marsha, I think your efforts on this front are admirable, so please don't think I was slamming you. I'm not really all that concerned about the cookies and partners and ads and so forth. I just don't like them laying claim to all our "intellectual property." By the way, it's not just me. I think all of YOU have a lot of "intellectual property" to protect, as well, even if you don't. Take care, Jeff

Bill, You are the nth person calling me a mad man. I am proud of my mental state...LOL If any off balance fool wants to replicate my Nga Chutney pickle, he or she may have to either pay the royalty for the recipe or try and hold me to ransom. Hahahaha Seriously speaking, a research of almost two years has gone into perfecting the recipe which I am planning to exploit commercially (if this economic downturn continues any more). I am also giving finishing touches to my Hot sauce which my friend in Ohio is going to test, taste and certify as "Fit for Non Human consumption" Hope you won't mind dear friend. NJA

Natal, they're *amazing*! I read on one of the roasted tomato recipe sites that someone just kept mopping up the balsamic vinegar caramel -- I've been doing that too -- I take a bit of greek bread or naan about the size of one of those litstle morsels of deliciosity, pick up the morsel with it, and swipe it across the caramelized vinegar on my way off the baking tray (thanks for the parchment paper tip, golddust!). Oh my GOODNESS. They're so incredibly delicious. Thank you, thank you, thank you to you and golddust! (DH loves them too--DD prefers them raw with the olive oil and a touch of balsamic, but not as much as we like) I'll do the next batch (this weekend LOL) @325. Less time to wait :) boop, green smoothies? I have a friend who eats nothing but raw, and she has a monster of a green smoothie every morning. I'd love to see your recipe to compare it with hers (maybe I can ask her if I could post it here, if you're interested?) And I just have trouble with dried pineapple, but that's just me. I've never taken to it as I have to regular pineapple. Now *watermelon*? Watermelon and balsamic? Watermelon cubes in salad with slivered roasted almonds and greens, etc.? I can't get enough of it! I'm like a watermelon junkie this summer, although the roasted tomatoes are #2 with a bullet...

I grew up in a small Southern chicken farming town so I made the healthy chicken choice back in the 70's. I did skim a couple articles just curious about 'woody' having never heard of it. Seems to still be a problem but many factory worker final packagers have developed a fell for the firm 'woodiness' and toss those aside for grinding into sausages and the nugget market. ..."Broiler chickens have been bred to strengthen the genetic markers for large breast meat, and this is thought to be a factor in the development of woody breast in recent years. One indication of this is the Athens Canadian Random Bred, a broiler chicken that has been maintained since the 1950s for research purposes. Lesions indicative of woody breast are found in this heritage breed, but not to the extent of the typical modern broiler chicken. According to Glisson, selecting genes for growth and yield has caused breeders to inadvertently select for woody breast, too." article here I do agree with this... “Whether organics are worth the price difference depends on whether you think it’s important to have food raised with fewer pesticides and no antibiotics. I do,” says Marion Nestle, a U.S. food expert and professor in the Department of Nutrition, Food Studies, and Public Health at New York University. “Taste is also personal. I think organic chicken tastes better. It should. They have to be cared for more carefully to survive not being treated with antibiotics.” article here