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December 19, 2011

About Soup Chick, questions and comments

Lydia
My name is Lydia Walshin. In my log house kitchen in northwest Rhode Island, I write about food, teach cooking classes, and run a nonprofit organization. If I could, I'd eat soup, green grapes, Chinese noodles, and chocolate ice cream every day.

For the past 20 years I've been a food writer, but I've been a writer, mostly for nonprofit organizations, for my entire career. I've been writing The Perfect Pantry® since June 2006, and Soup Chick® since February 2010.

I'm the founder and director of an organization called Drop In & Decorate. I hope you'll go to the site and read more about how we decorate cookies for donation to food pantries, family shelters, domestic violence shelters, and other local agencies serving neighbors in need all around the world. It's a wonderful program, and you can be part of it.

About Soup Chick®

Soup Chick is a blog that collects and shares the very best soup, stew and chili recipes from food bloggers and other sites around the Web. Sometimes I write about cookbooks, soup humor, art, history, and events, too.

How to use this site

  • If you're looking for a specific recipe or recipe ideas, use the big list of soups (recipes by main ingredient, by type, or by cuisine) at the top of the page.

  • If you have an ingredient and want to get some recipe ideas for how to use it, use the search box at the top of the right column.

Questions about the soups

One of the ways I learn is by trying to answer your questions. When I don't know the answer, I'll read and ask and find the answer for you, or refer you to a more qualified source.

The best way to ask questions is to leave a comment on the relevant post. However, if your question is off the topic of a specific post, please post your question on our Facebook page or email to me at lydia AT ninecooks DOT com.

Comments and replies

Do you like something I've written about an ingredient? Does the recipe appeal to you? Do you have your own recipe for the ingredient, or a twist on the standard? Did I make a mistake in a recipe? Do you know more about the ingredient, to add to our knowledge? Please share your feedback in the comments. Not only does it let me know that you're enjoying and finding good information in the post; it also opens the conversation to other readers.

If you leave a substantive comment or ask a question about the post or the recipe, I'll always respond publicly, in the comments. I respond to some comments by email, too. Please know that  I appreciate, more than you can imagine, the time you take to write and share your thoughts and enthusiasm and feedback.

While I welcome comments that might not agree with something I've written, I request that comments be polite and considerate of others. Comments that contain profanity or nastiness or are rude to others will be deleted. Comments the sole purpose of which is to promote your web site or other commercial venture will be deleted, and repeat offenders will be blocked. My blog, my rules.

Comments are moderated, which means I have to approve them before publication. I'm sorry to have to do this, but the blog gets a huge number of spam comments every day, and I don't think you should have to read them.

Reprinting content or photos

The content of Soup Chick is protected by copyright laws of the United States. If you would like to excerpt text or use a photograph from this blog for noncommercial purposes, you are welcome to do so, with credit given and a link back to this site.

If you would like to use my content (text or photos) for commercial purposes (including television or radio appearances, books, magazine articles, or blog posts for which you are getting paid or which readers must pay to access, or posts on blogs that carry advertising, including Google AdSense), please ask for permission. In most cases, permission will be granted.

Please do not steal. Using any post in its entirety is content theft. And it's not very nice.

About the advertising

The companies that advertise on Soup Chick help to subsidize the cost of producing high-quality content, and the cost of keeping that content free to readers. I try to incorporate advertising in a way that doesn't impede your enjoyment of this site, and I carefully monitor the ads to ensure that the content is appropriate for blog readers of all ages.

Thank you so much for visiting Soup Chick.

Find an ingredient or a recipe

My Photo

  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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