Carrot & Spinach Slice

[cookie1]

I had another email from Steph today saying any recipes that are 'ours' -if we email her she will acknowledge them on her blog.
I agree with others though, it should have been done in the first place.  Are people allowed to copy recipes directly from books to put on their blogs?

[CreamPuff63]

to give her credit i think it is a really good site and well thought out. i can sort of understand how someone may not give credit to the author of a recipe if they are not aware of the protocol. however now that it has been brought to her attention, surely she would have some hard copies somewhere of the recipes she has posted or know basically where she sourced them from to quickly rectify the slip up  (steph if you are reading this, my shepherds pie recipe was converted from an old recipe of taste.com.au  )

[Thermomixer]

When this site started it was riddled with recipes from Tenina, brazen, the Aussie TMX site and me without any acknowledgment.

It is sad that she didn't manage to connect the recipes to the originals, but it is good to have them all in one place.

[I Love Bimby!]

Steph will make the corrections later in the week when she's back and it appears to be a very honest mistake.

I think it the problem may lay in the fact that recipes are copied from here, saved then distributed without any reference to where it originated from.  Hopefully a correct protocol may be communicated from the HO or something??? 

[cookie1]

Steph is enjoying the wild west for a bit, doing her group leader (?) training.

[steph74]

It's actually very upsetting for me to read this thread.  Assumptions have been made, never mind my website or the content but to my actual character. I have received a significant number of abusive, derogatory and threatening emails which I have handled nothing but professionally.  How about some perspective....  I encourage you to contact me directly instead of using this public forum to make any further assumptions about me, my site or intentions.   

As drafted by my husband in response to this thread:

There seems to be a bit of confusion in this forum about publication of recipes on the Internet.

1.   An individual recipe, by definition, cannot be copyrighted if all it consists of is a list of ingredients and a method. It may be legally and freely copied and distributed. It cannot be “owned” by anyone, unless the author has explicitly taken copyright protection action.  Posting a recipe on a forum does not give the poster any special rights.
2.   If you don’t want a recipe to be shared by many people, then why publish it to a public Internet forum? Isn’t the intention to have as many people find and read it as possible?
3.   I derive no commercial benefit whatsoever from the recipes on StephBerg.com. The recipes are provided as a valued service to existing and prospective Thermomix customers all over the world. Many hours of unpaid effort are put into keeping the website active and current.
4.   It is somewhat hypocritical to level criticism at me for copying information to my website, and then go and paste the contents of a private and personal email onto this forum without consulting me.
5.   None of the recipes on StephBerg.com are claimed to be “mine” – the website clearly states that they come from a variety of sources, and wherever known if possible and practical, that source is acknowledged.
6.   I do not automatically assume the poster of a recipe to be the author of a recipe.

[Very Happy Jan]

I have re read this thread a couple of times and have found nothing said that points to anything other than disappointment that recipes have not been credited to the author. There are in fact many comments praising the website's construction, content and intent.  The issue as I understand i,t is not that recipes have been taken from here but that their authors have not received the credit. This forum encourages everyone to post and utilise recipes posted here but you will notice that any recipes that are converted from another source will have the original author credited. On the odd occasion that this has not happened the moderators are quick to correct.

[cookie1]

Thanks for your input Steph and also VHJ.

[Thermomixer]

It's actually very upsetting for me to read this thread.  Assumptions have been made, never mind my website or the content but to my actual character. I have received a significant number of abusive, derogatory and threatening emails which I have handled nothing but professionally.  How about some perspective....  I encourage you to contact me directly instead of using this public forum to make any further assumptions about me, my site or intentions.   

As drafted by my husband in response to this thread:

There seems to be a bit of confusion in this forum about publication of recipes on the Internet.

1.   An individual recipe, by definition, cannot be copyrighted if all it consists of is a list of ingredients and a method. It may be legally and freely copied and distributed. It cannot be “owned” by anyone, unless the author has explicitly taken copyright protection action.  Posting a recipe on a forum does not give the poster any special rights.
2.   If you don’t want a recipe to be shared by many people, then why publish it to a public Internet forum? Isn’t the intention to have as many people find and read it as possible?
3.   I derive no commercial benefit whatsoever from the recipes on StephBerg.com. The recipes are provided as a valued service to existing and prospective Thermomix customers all over the world. Many hours of unpaid effort are put into keeping the website active and current.
4.   It is somewhat hypocritical to level criticism at me for copying information to my website, and then go and paste the contents of a private and personal email onto this forum without consulting me.
5.   None of the recipes on StephBerg.com are claimed to be “mine” – the website clearly states that they come from a variety of sources, and wherever known if possible and practical, that source is acknowledged.
6.   I do not automatically assume the poster of a recipe to be the author of a recipe.

Sorry, Steph

Just found this and I am sorry that you have been so upset.  I am happy for you to copy any of my recipes to your site.

I think that it is a great compilation/database/resource.

When this site first started there were many recipes from me, Karen (brazen) and Tenina copied here.  I know Tenina got a bit hot under the collar when she found out and sent PMs to people telling them not to copy without acknowledging.

I checked your site and you seem to have spent a lot of time linking recipes to "developers"

Hope you aren't too upset and that you keep up the great work on your site.

[CreamPuff63]

DH made this slice last night as we have a lot of silverbeet coming up in the vege patch. Not a real good cook by many peoples standards other than his own, he was very proud of his efforts, and every one was really relieved that for once he made something that we all could eat It was really, really yummy and I might even make it on Sunday to take to a bbq.

[Thermomixer]

Good to hear DH having success 

[Persistenttiger]

I might give this one a try - seems similar to my zucchini slice recipe. Will add bacon to appease the men in the house.

[Jamberie]

You've done it again Judy! I really didn't think this recipe would be here on the forum when I made it tonight...so I hand-wrote my conversion notes ready to be typed up and shared. But once again this magical forum has everything I've ever wanted

[judydawn]

How do the recipe conversions compare Jamberie?  Your finished product looks chunkier than mine?

[Jamberie]

How do the recipe conversions compare Jamberie?  Your finished product looks chunkier than mine?

Mine looks chunkier because I used pre-gratd cheese (would you believe this was cheaper last weeks?) and it didn't melt as well on the top. I forgot to blanch the spinach so that makes it look more chunky too.

Our conversions are a bit different...I did the lazy version   
But I blitzed the garlic, carrot and onion perhaps a little too much so there weren't the chunks of carrot. Then added the rest of the ingredients (except the spinach). -also used 2 whole eggs and three egg whites.

Next time I think I'll do similar as today but I'll perhaps blanch the spinach first, then blitz onion, garlic and carrots, then just throw everything in together for a few seconds before putting into a quiche dish.
If I was paying particular attention to presentation, I'd follow your conversion!