7/25/08

Hopefully You'll Respect Me In The Morning


Dear Readers,

After Melissa's dust up with Cook's Illustrated/ Cook's Country, I thought it might be a good idea to put a code of ethics on my blog, so you know where I stand. These are rules I have tried to set for myself so you and I could respect me in the morning. These rules will probably change as I and this blog grows and evolves. If I could be presumptuous, I do have two favors to ask of you.

1. Call me out if you see me screw up. I will try to fix whatever problems come about. My email is on the top right hand corner of my blog under Contact Me. I am open to a good discussion and criticism. It was because of phillygirl64's comment I decided to do this post. She and a few others have some good view points that need to be discussed about credit and attributions. It might be boring but it gives everybody the chance to see where I stand. Look at how egotistical I am, like you care where I stand.

2. If you have a food blog, try to set up an email account for your blog. I think if more people did that, bloggers would have a way of contacting you asking if it's alright to post your recipe. Maybe then people won't poach recipes as much because you or I feel available. Also, if that book publisher/magazine editor wants you to contact you, he or she can!

ECM's Ethics So You'll Respect Her In The Morning:

1. You Tube or websites that have embedding codes to share: I feel this is fair game. Eric Ripert's Avic Eric clearly has an embedding code on his videos. If he didn't want you to copy and embed it to your blog he wouldn't put it the codes on his blog for sharing. If he or anybody else asks for me to take their videos down from my blog, I will do so promptly and with apologies.

2. Recipes From Other Bloggers: I will try to get permission by emailing them or commenting on their blog. I have posted two recipes from Pioneer Woman (The French Breakfast Puffs and Hot Crash Potatoes) and I have tried e-mailing her for permission. By her own admission, she doesn't answer many e-mails. In the future, if I don't get permission. I won't post the recipe. I will link back to that particular post on their site but if I did make any modifications I will post those on my own blog. If they ask me to take down a link, I will do so within reason.

3. Recipes From Cookbooks or Magazines: I will do what I was taught in school. Make sure to give proper credit to the author. Here are the two things I have been doing. I haven't settled on one particular method and your input would be helpful here.

The Cut and Paste Method. I'm referring to people who post recipes verbatim. While I'm not cutting and pasting (you are talking to the mom and student who has NEVER purchased Cliff Notes because that's cheating) what I mean is typing a recipe verbatim, then adding my modifications, somewhere in the recipe by using different color type or asterisk. I like this method because you can see what I have changed to suit my taste but yet gives you the freedom to use the original recipe or at the very least the original thought process of that chef or author. Remember when I listed 'trust your gut' as one of those rules to live by. This is the rule my gut tells me to go with.

The Inspired By Method: Still gives credit to the author but uses their recipe as a guideline only. How many things I modify, is up for debate. There are no clear laws/rules/guidelines anywhere for this type of thing.

The only problem I have with the Inspired By method is baking recipes. Baking recipes are so exact that you almost have to copy them verbatim because if you don't, your recipes doesn't turn out. This is my personal Catch-22.

4. Pictures: most pictures I post are my own. If I pull a picture from Google Images, I will try to make sure to link back to the site I pulled it from or give credit. This one is going to be the hardest to remember because I don't pull pictures from other sources often.

On a personal note, I have only done one, what some would call, restaurant review. My feeling is that if you are a mom and pop place and I like your food, I might talk about it but if I don't like it, I'm not going to slander that restaurant unless I saw something so egregious that I absolutely had to blog about it. Like cockroaches on the table and even then I didn't blog about it! Chain restaurants I don't have a opinion on. I lied, I do (mostly bad) but when and if I post on those things is a whole can of worms I'll get to on a later date.

I don't think I ever said this because I'm not good at this type of thing and I don't want it to sound false but thank you for reading my blog and taking the time to either leave a comment or a private e-mail. I think in the last day or two people have shown that bloggers do have a voice and even though we don't see each other face to face we are people that will stick up for, root for, and support each other.

Let me know if I have forgotten something that you feel needs to be addressed. Sometime this weekend I will be posting an actual recipe and some other plans that I have up my sleeve that I need some input on.

Enjoy your weekend and take care,

Krysta

14 comments:

asthmagirl said...

Nice post. I did get permission from PW to post her oatmeal cookie recipe and I was clear that I'd made changes to the recipe. She responded after the second email and said she looked forward to seeing my version. I emailed her again when I posted it to let her know it was up and I never heard again. I suspect she was fine with it, and given that she joyously shares the recipe of others (her mom's book) I feel okay about reposting her recipes. I was actually considering posting my variation of her crash hot potatoes for the ho-down. But I didn't know you'd already posted them, so I'll look for something else.

Mary Beth said...

Thank you for this post. I'm just starting to post recipes (my botched Potato Ho recipe was my first) and it's nice to see how others I read and respect handle the whole thing.

Katie said...

Honestly I think the whole thing is silly. If I didn't expect people to make and share my recipes I would have them locked in a little box on my kitchen counter and I would cackle over it every time someone asked me how I made something. If I have posted a recipe on my blog, on the INTERNET, I expect people to try it, print it, email it, blog about it, call their mother and have her try it. They don't need my permission. I gave it when I posted it on the internet. They really don't need to give me credit cause I didn't "invent" it either.

With that said, I don't generally credit sources for recipes because 1. I can't usually remember because I've been making it for so long or the source is "my mom" or some other silly thing to bother posting and 2. I can't make a recipe exactly as stated, there's something wrong with my brain that prevents that from happening. I make numerous changes and substitutions and by the point I am writing up the recipe to share it is no longer the original recipe.

Katie said...

Before I get in trouble for hiding under anonymous, I hit enter too fast! Lol!

With the above being said, I will always link back to a blog that inspired me. If I only made a couple changes I won't even post the recipe, just link to the recipe posted on their site. I think that goes to the generosity of the blogging community and I would hope others would do the same for me.

I would, however, be surprised if someone emailed me beforehand to ask permission to write about one of my recipes. I hope then, that I have never offended another blogger by not asking permission to link a recipe to their site. It never occurred to me that they would care. Seriously though, what are they going to say? No? That would make them just as ridiculous as CI.

ntsc said...

Unless somebody explicitly says their blog is copyrighted, I would copy something and post it with link back/credit.

And the part number on the lid thingy is Rev-a-Shelf CO-14C-2-5 and I got it at Lowes about $80.

noble pig said...

For me personally, I find my recipes all over the internet. No one has ever asked permission if they could post something but I totally have no problem with that, becuase they always link back. Which I think is totally fine. I also find my photos all the time too, I'm still okay with that.

If someone was making money off of it, that would be different..otherwise I'm good!

me again said...

Recipezaar is a site that I have belonged to for years. People post recipes there from everywhere. It was recently bought out by Scripps, owner of Food Network etc. Big guns. Here is their page on copyrights, which I think -- given the context of all the recent happenings -- is interesting to read:
http://www.recipezaar.com/about/infringements.zsp
Now, IN PARTICULAR, they make this statement on that page:
Please be aware that recipes and certain other content are not capable of copyright.
ECM, I think your post is well-written. But please don't stress out over this, over what amounts to a tempest in a teapot generated by an obnoxious p.r. hack who overstepped her authority :-)
--Lennie

Neen said...

I'm with Katie and Noble Pig on this one: great post, but I don't and probably won't email fellow bloggers ahead of time about using their recipes. I always link back to their site and usually give them the heads up that I've posted one of their things.

My pithy reason is that it's too much of a pain in the ass to remember to email folks ahead of time and then wait for them to get back to me. My deep and meaningful reason is that I don't want to propagate that sort of contrite relationship: Sharing and trying recipes is what we're here for. THAT's what I want to emphasize in my two sentence interactions with other bloggers, not an awkward, school-marmy "I really hope you don't mind, but can I xyz?"

But Do tells me that I have shady ethics. So, by all means, do whatever makes you feel most comfortable. After all, you're the one looking in the mirror in the morning!

Oh, and good call on citing photo sources when you nab them from Google or flickr. I do that ALL THE TIME, much to my disgrace.

Soccer Milf said...

This seems like a good point to jump in here for the first time to comment and say that I really love your blog. I can't remember how I found it but I've been reading now for a few months. I also agree wholeheartedly with what you said in this blog; it just seems very logical to follow this "code" of a sort. Good manners, I suppose.

giz said...

Frankly I don't care who uses my recipes. If I did, I wouldn't put them on a public forum for only the entire world to see. I do and I appreciate when others acknowledge where they found the recipe but apart from that - it's all okay.

MrOrph said...

If I can remember where I got an idea or an inspiration, I ALWAYS give credit. I just did for your chili powder! :-)

I think you know how I feel about this whole situation; it sucks and Melissa handled it well. In this culture, it isn't hard to recognize how we roll!

KitchenKiki said...

I will sometimes post a "loosely based on" link that links to the original, and if I'm really ambitious, I share my changes. I do have the copyright notice on my page for the instances that I write an original recipe, but I'm thrilled to share, unless you are cashing in on my recipe, then ya better pony up! I have a few recipes that I consider completely original, though at one point in time they were inspired by something. (Another recipe, something I ate, a weird dream with potatoes chasing me begging for goat cheese, ...)

Anyway, I enjoy coming here. And the CI PR wench has a bad case of the passive aggressive blues. I'll never tell her that I looked at a recipe in one of the magazines along with another DOZEN other recipes before I created my personal pizza crust. (Especially since CI's wasn't a pizza crust)

I'm hoping to get back to the blog soon, but I wanted to stop and say Hi while I had a minute.

jennyonthespot said...

Nice post - you covered it - with room over the edges :) That must've taken you quite awhile. Nicely written and well-thought out :)

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