User talk:LittleRedWriter
Welcome
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Hello LittleRedWriter! Welcome to WikiProject Food and Drink! We are a group of editors who work together to better organize information in articles related to food and drink.
The goals of WikiProject Food and Drink:
- Consensus about the organization of food and drink related articles.
- Coordination of editing on food, drink, and restaurant related articles.
- Categorization of food, drink, and restaurant articles.
- Creation, expansion, and maintenance of food, drink, and restaurant articles.
- To help maintain the food portal.
What you can do right now:
- You might wish to add {{User WP Food and drink}} to your userpage.
- If you haven't done so already, please consider adding your name to the list of participants.
Once again, welcome to the project!
Puffin Let's talk! 09:03, 26 August 2011 (UTC)
Welcome again! Thanks for the edits to Strawberry rhubarb pie. Just a point or two. Content about rhubarb and strawberry is probably best added to those articles. I'm sure that content would be useful there. After all, Strawberry rhubarb pie is supposed to be about the pie itself. Also, we try to avoid how-to content.
Again, many thanks for the contribs. If you have any questions or ever need anything, just drop me a line. :) Best, Anna Frodesiak (talk) 05:58, 31 August 2011 (UTC)
Message
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Hello. You have a new message at Anna Frodesiak's talk page. 06:26, 31 August 2011 (UTC)
Anna thanks for the tips. I've tried to incorporate them. Sometimes original research is good especially when it involves taste testing :-) BTW I just read and wrote a review for the book Jean Pare An Appetite for Life. It was a pretty good book once you got over the book reading almost like a press release. BTW I enjoy Company's Coming and Canadian Living cookbooks. I'm a plain cook as I live in the middle of nowhere and gourmet ingredients are hard to find. LittleRedWriter (talk) 01:05, 1 September 2011 (UTC)
Company's Coming and Jean Paré articles
[edit]Hello. I edited both Company's Coming and Jean Paré. Basically, I added and removed content so that each article focuses mainly on the topic. Please read WP:TOPIC.
I had to rephrase the lovely content you wrote. This is because we are not allowed to simply cut and paste content from one article to another. The trouble is, my edits aren't nearly as nice as yours. If you like, please improve Jean Paré, and Company's Coming for that matter.
I'm very sorry to make such drastic changes. I guess you didn't know about the Jean Paré article, as you didn't edit it, and would surely have added all that fine content to Jean Paré instead of Company's Coming. Anna Frodesiak (talk) 04:39, 1 September 2011 (UTC)
I indend on removing the rhubarb and strawberry sections from the article. Again, please read WP:TOPIC.
It's important to read up a bit, to find out how articles should be. Remember, this is an encyclopedia, so it's more of the style of Encyclopedia Britannica than, say, magazine article style.
Please don't be put off by this. It's the way wikis work. Everything I write gets hacked to pieces too. :) I actually think you will be a fine editor, and am very pleased that you edit. 
Anna Frodesiak (talk) 04:39, 1 September 2011 (UTC)
- Just a note to say I saw your work, and I'm glad that someone took some trouble with that article. The additions about oxalic acid, for example, are important.
- I've generally found it difficult to find good sources that talk about the food rather than just telling you how to make it. It'd be nice to know, for example, when the earliest recipe was published for this pie, if you ever run across a source that mentions it.
- Anyway, welcome to Wikipedia. I hope that you'll stick around and keep helping out. WhatamIdoing (talk) 02:53, 19 September 2011 (UTC)
Consider writing to her daughter to request a photo. Below is the form letter I use. Many subjects have added images to their articles as a result of receiving this letter. It has about a......hmmmmmm.....I'd say 80% success rate. The daughter is probably the best bet because she's in charge of the business and it would bring publicity. Plus, Jean is 83. Usually 83-year-olds and computers don't have much to do with one another. I will dig up a logo for the Company's Coming article and add an infobox. :)
Letter
[edit]Dear ,
I am a Wikipedian. I recently edited your article: , and noticed that it has no image. If you have a public domain image, and would like to add it to the article, you can do so here:
http://commons.wikimedia.org/wiki/Special:UploadWizard
An image that doesn't appear anywhere on the web would be best, so that ownership won't be challenged. Otherwise copyright concerns might be cause for its deletion.
If you are having trouble uploading the image, or adding it to the article, please let me know and I will help.
Best,
Anna Frodesiak http://wiki.riteme.site/wiki/User:Anna_Frodesiak
P.S.
Anna Frodesiak (talk) 07:03, 1 September 2011 (UTC)
I'm very sorry
[edit]Hello. It just seems unusual to have such detailed info about the ingredients. We really try to have the content's focus be on the topic of the article. Please don't be offended. Anyway, others are involved now, and they will help make the article as it should be. Again, please don't be discouraged. I'm very sorry to have removed that. I just thought it best. Anna Frodesiak (talk) 16:45, 19 January 2012 (UTC)
- Anna the page is listed as a stub. A request for help was received to expand the page which I was attempting to do. Recipes are not allowed so the only way to expand the article is to provide more information about the subject. As little actual food history is available to write about concerning the pie itself, the only other option is to expand on the primary ingredients: rhubarb and strawberries. I also believe rhubarb is not an Appalachian specialty but a universal one. The pie is eaten pretty well through North America meaning Canada and the United States and is a particular favorite of northern climates as rhubarb is easily grown in cold areas. I have a recipe for Rhubarb Cream Pie (with a side note that Rhubarb Custard Pie was the best of the best when it comes to Rhubarb pies) in my cookbook Scandinavian Home Cooking for example. If you look in old cookbooks there are many recipes for Pie Plant aka Rhubarb pie. Thanks so much for your apology and please understand I do believe we are both working in good faith to write an accurate article. LittleRedWriter (talk) 15:55, 20 January 2012 (UTC)
- You did a great job, and the article looks fine. As you've done the most research on the topic, I trust your judgement in terms of content. I'm happy to know that you took my objections with a grain of salt. It's my responsibility to speak up when I think something's not right. But, I trust the community's voice, and you are part of that. I'm only one person. Plus, I prefer to drop issues, and let them go, rather than upset another editor. It is most important that you like being here, and continue to be the constructive editor that you are. Best wishes, my friend. :) Anna Frodesiak (talk) 04:16, 21 January 2012 (UTC)
Message
[edit] Hello. You have a new message at Anna Frodesiak's talk page. 01:54, 20 January 2012 (UTC)
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