Re: cooking course, was Q for heidi Jean

[Guest guest]

wow deb - when you get this done, i'd love to buy copies to use as source

material in my nutrition workshops!

-katja

At 08:04 PM 4/21/2004, you wrote:

>I haven;t got to the fermented veges chapter yet, so that would be

>great. would you like to see what i;ve done so far? it's in word

>docs that i can email to you. there might be stuff that you can use

>in your course.

>

>mine assumes that people can cook which is a slightly different

>emphasis than your. It includes 15 lessons, so people can make

>changes step by step. it occurred to me that telling people to eat

>whole foods would be a bit overwhelming, so the concept of the

>course was born. I drafted up the overview a year ago, but it's

>taken longer to actually write the thing. But i've got 5 lesons

>finished and one nearly done.

>

>Altho i encourage people to get N/T, I want it to be self contained

>for those who can't afford it. Sally gave me permission to use a few

>recipes as long as I credit her. So as far as using other people's

>recipes goes - if it's the same or similar, i'll say it's from or

>adpated from and give the source. If I;ve been making it for years

>and given it my own spin, or don;t know where it comes from, i

>haven't credited it.

>

>deb

[Guest guest]

Hope your new book comes out just the way you want. I like they way your're

thinking comes, as to how much people can afford, the details of your

lessons...........steve

>From: " Deb " <deb@...>

>Reply-

>

>Subject: cooking course, was Q for heidi Jean

>Date: Thu, 22 Apr 2004 00:04:20 -0000

>

>I haven;t got to the fermented veges chapter yet, so that would be

>great. would you like to see what i;ve done so far? it's in word

>docs that i can email to you. there might be stuff that you can use

>in your course.

>

>mine assumes that people can cook which is a slightly different

>emphasis than your. It includes 15 lessons, so people can make

>changes step by step. it occurred to me that telling people to eat

>whole foods would be a bit overwhelming, so the concept of the

>course was born. I drafted up the overview a year ago, but it's

>taken longer to actually write the thing. But i've got 5 lesons

>finished and one nearly done.

>

>Altho i encourage people to get N/T, I want it to be self contained

>for those who can't afford it. Sally gave me permission to use a few

>recipes as long as I credit her. So as far as using other people's

>recipes goes - if it's the same or similar, i'll say it's from or

>adpated from and give the source. If I;ve been making it for years

>and given it my own spin, or don;t know where it comes from, i

>haven't credited it.

>

>deb

>

>

>

> >

> > I think it's great you are writing a cooking course! If

> > you want to borrow from the kimchi or kefiili chapters,

> > feel free. I've been slowly putting together an " easy

> > cooking " book for folks who suddenly need to cook and

> > aren't used to the process.

> >

> > -- Heidi Jean

>

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[Guest guest]

>I haven;t got to the fermented veges chapter yet, so that would be

>great. would you like to see what i;ve done so far? it's in word

>docs that i can email to you. there might be stuff that you can use

>in your course.

What I have is in the group " Files " section. I'd love to

see whatever you have too ...

-- Heidi Jean