I have a sister who went missing between December 1992 and January 1993. Last January I started up a site called A Missing Person com dedicated to her for the purpose of allowing other people to list people they are looking for.
Yesterday I got an email from a mother who had listed her daughter missing on the site a few months back which made me smile.
I wanted to inform you that my daughter Marissa Raney has been safely recovered. She is now home with our family! I want to THANK YOU in your efforts into helping us recover her! Our family appreciates you!
I thought it was wonderful that something good has come out of such a horrible thing.
Friday, August 14, 2009
Wednesday, June 24, 2009
Review in the Department of Education Scan Magazine
Last September my book was reviewed by a school librarian for the NSW Education Department quarterly Scan Magazine, which is distributed to all school libraries in NSW. I had thought that they had decided not to include the review, but yesterday I received a copy of the May Edition for 2009.
I am not allowed to reprint it, but the book has been noted for introductory support for the Stage 3 COGs Unit - Traditions and heritage and suggested that it could be useful background for Food Technology students.
The link below takes you to a search box, and if you type Australian Flavour - the review shows up second from the top.
http://www.schools.nsw.edu.au/resourcereviews/
I am not allowed to reprint it, but the book has been noted for introductory support for the Stage 3 COGs Unit - Traditions and heritage and suggested that it could be useful background for Food Technology students.
The link below takes you to a search box, and if you type Australian Flavour - the review shows up second from the top.
http://www.schools.nsw.edu.au/resourcereviews/
Tuesday, February 17, 2009
Are Recipes covered by copyright?
Being a member of an online writing community I came across a post the other day where the poster wanted to know how to claim copyright for recipes. The simple response could be, write your own. But recipes in their total form are not copyrightable, only the method or instruction provided is. Then there is also the issue of recipes out of copyright, where their methods are free to reproduce as you please.
Firstly, derivative works are anything that you adapt. If you adapt a recipe it is a derivative work and deserves the same recognition as any other type of writing. If there is enough of the original there, making it obvious of where the work came from, it has not departed the original enough and therefore it is not protected by copyright.
The only type of derivative work that can be claimed under a new copyright is one that is quite clearly an original creation that does not resemble the original work in method or execution of the subject.
You can not simply adapt a work and claim it as yours. Nor can you simply use copyrighted work, quote the source, and be free of violating copyright law.
Secondly, don't try to reinvent the wheel...if you want to use material no longer under copyright simply quote your source, and don't try to claim it as your own. It is morally wrong, and someone is sure to notice that the work originally came from another source.
Thirdly, if you are wanting to compile a group of recipes for resale, regardless of if they are in copyright, if you are not a chief who can apply writing and culinary skills to methods think twice, unless you are doing so for review, education purposes, or debate. If you want to use recipes by a well known chef, ask permission.
1. A list of ingredients is not copyrighted.
2. The method or instruction for preparation is copyrighted.
3. NOW A tricky twist on the rules.
Recipes that are traditional and known by many from a location - for example - in Australia it would be impossible to copyright the recipe for Damper, especially the basic one using only flour, salt, and water, or for that matter chocolate crackles (Which by the way Kellogs™ did try to do once, unsuccessfully.)
It is impossible to copyright them because millions of Australians have been passed on the recipes for generations and know the recipes from memory and will write them almost word for word ...but if you have used a previous recipe from someone else and not written the method or instruction from your memory you should attribute the original source, and at the very least note that it is a Traditional Recipe from (and the region or country)
4. Any recipe that you have adapted, regardless of how much you think you have added to the recipe, the original recipe writer that you have adapted the recipe from should be attributed to being the original source.
eg.
Damper 1
Ingredients
4 cups of flour
4 teaspoons baking powder
1 teaspoon salt
30g butter
1 cup milk
1/2 cup water
Method or Instructions
Sift flour, baking power, and salt and mix in butter.
Mix a well in the centre of the dry ingredients. Mix in milk and water and knead until firm. Shape into a flattened ball.
Place on a large greased and flour tray and bake for approximately 25 minutes, then reduce heat to 180c and bake for another 15 -20 minutes or until a tap on the crust causes a hollow sound, then turn onto wire cooling tray.
Serve cut or broken into thick chunks and serve with golden syrup, lashings of butter, or both.
*****
In the above recipe the ingredients are not copyrighted but the method of how I just wrote it is despite it being a traditional recipe from Australia but only to a degree.
The reason for this is, I have ingredients listed in portions others may not, and in turn my method has been adapted to suit the quantity and the heat and cooking method that I have used to make the damper. Having said that, many other Australians will write that recipe in a very similar fashion if they are making that quantity. Overall, even though my method is copyrighted, there is a great chance many other Australians have an almost identical formula in the method for making that quantity of bread.
No one would dare claim the Damper recipe as their own, AND anyone not familiar with it, should not claim they made the recipe alone. Anyone writing a traditional or slightly adapted recipe, should note the original source if they themselves did not traditionally grow up and know that recipe by heritage. Being a traditional, well slightly adapted traditional Australian recipe, depending on who is writing it, should note it in one of a few ways.
An Australian who knows the recipe by heart and needs no reference to any document or source to make the damper. - Traditional Australian Damper
An Australian or anyone else who does not know the recipe -
Traditional Australian Recipe - adapted from/ or original source Sharon Robards
Damper 2
1 cup of flour
a pinch of salt
1/4 cup water
Method or Instruction
Mix all into a firm ball, flatten and place under the ashes of the fire.
****
The above recipe can not be copyrighted...that is how hundreds of people would know and write how to make it. Having said that, if you come across a recipe like that and you never new that, it is not your recipe to use freely without attribution...that is common sense.
Points to take note of.
1. The list of ingredients you are free to reprint and use as you wish.
2. The method or instruction must be written completely from your memory because of knowledge of how to make the recipe due to it being your recipe, or passed on from generation - not because you looked at the recipe then closed the book and wrote from memory. Apart from the fact the recipe would probably not work, you know it is not yours.
3. Even if you are convinced you made enough of an adaption to a recipe to call it your own, don't be afraid to pass on the original source of the recipe.
4. Even if you are using recipes that are out of copyright - it is a curtsey to credit the original author of that recipe. Someone with the knowledge, will only point it out to you.
6. Attempting to rephrase words is still, and will be picked up, as a copyright breach if it remains in copyright, and just a lie, if it is out of copyright.
The main point to remember is that every writer, regardless of wether their works are copyrighted deserve to be attributed their own writing, regardless of the year it was written. If you are using recipes out of copyright you should quote the source even if there is no legal obligation to do so.
If you are still uncertain check with your countries Copyright laws.
Firstly, derivative works are anything that you adapt. If you adapt a recipe it is a derivative work and deserves the same recognition as any other type of writing. If there is enough of the original there, making it obvious of where the work came from, it has not departed the original enough and therefore it is not protected by copyright.
The only type of derivative work that can be claimed under a new copyright is one that is quite clearly an original creation that does not resemble the original work in method or execution of the subject.
You can not simply adapt a work and claim it as yours. Nor can you simply use copyrighted work, quote the source, and be free of violating copyright law.
Secondly, don't try to reinvent the wheel...if you want to use material no longer under copyright simply quote your source, and don't try to claim it as your own. It is morally wrong, and someone is sure to notice that the work originally came from another source.
Thirdly, if you are wanting to compile a group of recipes for resale, regardless of if they are in copyright, if you are not a chief who can apply writing and culinary skills to methods think twice, unless you are doing so for review, education purposes, or debate. If you want to use recipes by a well known chef, ask permission.
1. A list of ingredients is not copyrighted.
2. The method or instruction for preparation is copyrighted.
3. NOW A tricky twist on the rules.
Recipes that are traditional and known by many from a location - for example - in Australia it would be impossible to copyright the recipe for Damper, especially the basic one using only flour, salt, and water, or for that matter chocolate crackles (Which by the way Kellogs™ did try to do once, unsuccessfully.)
It is impossible to copyright them because millions of Australians have been passed on the recipes for generations and know the recipes from memory and will write them almost word for word ...but if you have used a previous recipe from someone else and not written the method or instruction from your memory you should attribute the original source, and at the very least note that it is a Traditional Recipe from (and the region or country)
4. Any recipe that you have adapted, regardless of how much you think you have added to the recipe, the original recipe writer that you have adapted the recipe from should be attributed to being the original source.
eg.
Damper 1
Ingredients
4 cups of flour
4 teaspoons baking powder
1 teaspoon salt
30g butter
1 cup milk
1/2 cup water
Method or Instructions
Sift flour, baking power, and salt and mix in butter.
Mix a well in the centre of the dry ingredients. Mix in milk and water and knead until firm. Shape into a flattened ball.
Place on a large greased and flour tray and bake for approximately 25 minutes, then reduce heat to 180c and bake for another 15 -20 minutes or until a tap on the crust causes a hollow sound, then turn onto wire cooling tray.
Serve cut or broken into thick chunks and serve with golden syrup, lashings of butter, or both.
*****
In the above recipe the ingredients are not copyrighted but the method of how I just wrote it is despite it being a traditional recipe from Australia but only to a degree.
The reason for this is, I have ingredients listed in portions others may not, and in turn my method has been adapted to suit the quantity and the heat and cooking method that I have used to make the damper. Having said that, many other Australians will write that recipe in a very similar fashion if they are making that quantity. Overall, even though my method is copyrighted, there is a great chance many other Australians have an almost identical formula in the method for making that quantity of bread.
No one would dare claim the Damper recipe as their own, AND anyone not familiar with it, should not claim they made the recipe alone. Anyone writing a traditional or slightly adapted recipe, should note the original source if they themselves did not traditionally grow up and know that recipe by heritage. Being a traditional, well slightly adapted traditional Australian recipe, depending on who is writing it, should note it in one of a few ways.
An Australian who knows the recipe by heart and needs no reference to any document or source to make the damper. - Traditional Australian Damper
An Australian or anyone else who does not know the recipe -
Traditional Australian Recipe - adapted from/ or original source Sharon Robards
Damper 2
1 cup of flour
a pinch of salt
1/4 cup water
Method or Instruction
Mix all into a firm ball, flatten and place under the ashes of the fire.
****
The above recipe can not be copyrighted...that is how hundreds of people would know and write how to make it. Having said that, if you come across a recipe like that and you never new that, it is not your recipe to use freely without attribution...that is common sense.
Points to take note of.
1. The list of ingredients you are free to reprint and use as you wish.
2. The method or instruction must be written completely from your memory because of knowledge of how to make the recipe due to it being your recipe, or passed on from generation - not because you looked at the recipe then closed the book and wrote from memory. Apart from the fact the recipe would probably not work, you know it is not yours.
3. Even if you are convinced you made enough of an adaption to a recipe to call it your own, don't be afraid to pass on the original source of the recipe.
4. Even if you are using recipes that are out of copyright - it is a curtsey to credit the original author of that recipe. Someone with the knowledge, will only point it out to you.
6. Attempting to rephrase words is still, and will be picked up, as a copyright breach if it remains in copyright, and just a lie, if it is out of copyright.
The main point to remember is that every writer, regardless of wether their works are copyrighted deserve to be attributed their own writing, regardless of the year it was written. If you are using recipes out of copyright you should quote the source even if there is no legal obligation to do so.
If you are still uncertain check with your countries Copyright laws.
Sunday, February 1, 2009
The Essence of Love
The Essence of Love
When I read Many Facets of Love by a woman called Suzan L. Wiener
it made me think of the lovely words that love can inspire and Valentine’s Day.
"Magical Nights" from Many Facets of Love
Please love me forever
the way I want you.
You are my heart,
the way you hold me. It makes me
feel
wonderful;
blissful and
loved.
You're the world to me
because of all the kind things you do.
You are my magical nights, and together
we make special memories.
Thank you so much for your
loving heart and for all the blessing
I've received since I met you.
You are my darling, and know
how much you mean to me.
"You're The Only One" Many Facets of Love
You're the only one I need
because you are so special and kind.
I found true happiness when I'm in your
arms. My life was really sad before, but now it is
wonderful;
grand;
magical and
joyous
filled with a peace and contentment I never knew
before. It's filled with so much happiness all because
of you. Many thanks for your wondrous heart that gives
so freely.
You are my world, and I'm really glad you are part of it.
We found each other just in time and now I am serene.
With Valentine’s Day approaching it dawned on me that my husband and I haven’t exchanged cards or gifts since our first few years together. It has nothing to do with not loving him. I love him more each day but feel no need to single out a particular day to tell him I love him. We tell each other most days either in words or by actions. After reading Many Facets of Love it reminded me that we all need inspiring from time to time, and sometimes it helps to remember that love can be fragile, gone in a moment, and that it should always be cherished.
Valentine’s Day by definition is a day that lovers express their love to each other. The first flush of love makes you light headed, your heart ache, and the longing inside almost unbearable. Those first feelings of love either dissolve, sometimes turning bitter or heartbreaking, or they deepened and turn into a feeling of contentment.
The first flush of love makes you want to shout out to the world that you have found that someone special, someone who knows you like no other, someone to share your dreams, aspirations, and failings. The first days of being in love make you think that there can’t be another couple who feel the way you do. Everything is perfect, serene, and you suddenly see the world and life as a different place, no longer a place you travel alone through. The person you love is wonderful, has no faults, makes you laugh but true love will also make you cry.
With love comes pain at some time. Only true love can be tested by life’s ups and downs and survive. It is only when you know your own faults, see and accept your lover as human with all their failings, can the first flush of love develop into something that becomes truly meaningful and lasting. Only when you accept each other for who you are, love deepens and grows.
Susie has been married for more than thirty years and the love she shares with her husband has inspired her beautiful poetry that conveys much of what I have just said in a manner that will make you smile. On Valentine’s Day millions of dollars are spent by lovers trying to find the perfect words in greeting cards, flowers, chocolate and romantic dinners. Susie’s poetry will cost you less than some greeting cards and is the perfect gift for someone you love, including yourself.
"The Essence of Love" from The Essence of Love
You are the essence of love. You are my very heart,
soul and desire. You are my life and my days and nights
are filled with thoughts of you. Heaven is you all rolled
into one. I am so grateful to have found you because you bring me such true
happiness and joy. Thank you darling for bringing me the essence of love that you have
created. It is a special world that very few will find.
You have brought it to me in so many ways and you are
the most precious love of my heart. You alone are the one to thrill me and you alone
are the one I crave. It's wonderfulthat you feel the same
way.
“The Light” from The Essence of Love
You are the light that brightens my way.
You give me hope and you always know how to make me
smile. The stars twinkle more
when you are with me. The birds sing
sweeter, and no one sighs. You are my joy;
my bliss;
my heaven..
Whenever we kiss I am in total
ecstasy. I know you will never go
away. And I am sure you will never
leave my
heart.
If you are looking for words of inspiration on Valentine’s Day or a special gift for the one you love it can be brought in e-book form and downloaded from the following link.
The Essence of Love by Suzan L. Wiener at a much lower cost. Great for a Valentine's gift for that special someone.
For a history on Valentine’s Day you can read it on Wikipedia
When I read Many Facets of Love by a woman called Suzan L. Wiener
it made me think of the lovely words that love can inspire and Valentine’s Day.
"Magical Nights" from Many Facets of Love
Please love me forever
the way I want you.
You are my heart,
the way you hold me. It makes me
feel
wonderful;
blissful and
loved.
You're the world to me
because of all the kind things you do.
You are my magical nights, and together
we make special memories.
Thank you so much for your
loving heart and for all the blessing
I've received since I met you.
You are my darling, and know
how much you mean to me.
"You're The Only One" Many Facets of Love
You're the only one I need
because you are so special and kind.
I found true happiness when I'm in your
arms. My life was really sad before, but now it is
wonderful;
grand;
magical and
joyous
filled with a peace and contentment I never knew
before. It's filled with so much happiness all because
of you. Many thanks for your wondrous heart that gives
so freely.
You are my world, and I'm really glad you are part of it.
We found each other just in time and now I am serene.
With Valentine’s Day approaching it dawned on me that my husband and I haven’t exchanged cards or gifts since our first few years together. It has nothing to do with not loving him. I love him more each day but feel no need to single out a particular day to tell him I love him. We tell each other most days either in words or by actions. After reading Many Facets of Love it reminded me that we all need inspiring from time to time, and sometimes it helps to remember that love can be fragile, gone in a moment, and that it should always be cherished.
Valentine’s Day by definition is a day that lovers express their love to each other. The first flush of love makes you light headed, your heart ache, and the longing inside almost unbearable. Those first feelings of love either dissolve, sometimes turning bitter or heartbreaking, or they deepened and turn into a feeling of contentment.
The first flush of love makes you want to shout out to the world that you have found that someone special, someone who knows you like no other, someone to share your dreams, aspirations, and failings. The first days of being in love make you think that there can’t be another couple who feel the way you do. Everything is perfect, serene, and you suddenly see the world and life as a different place, no longer a place you travel alone through. The person you love is wonderful, has no faults, makes you laugh but true love will also make you cry.
With love comes pain at some time. Only true love can be tested by life’s ups and downs and survive. It is only when you know your own faults, see and accept your lover as human with all their failings, can the first flush of love develop into something that becomes truly meaningful and lasting. Only when you accept each other for who you are, love deepens and grows.
Susie has been married for more than thirty years and the love she shares with her husband has inspired her beautiful poetry that conveys much of what I have just said in a manner that will make you smile. On Valentine’s Day millions of dollars are spent by lovers trying to find the perfect words in greeting cards, flowers, chocolate and romantic dinners. Susie’s poetry will cost you less than some greeting cards and is the perfect gift for someone you love, including yourself.
"The Essence of Love" from The Essence of Love
You are the essence of love. You are my very heart,
soul and desire. You are my life and my days and nights
are filled with thoughts of you. Heaven is you all rolled
into one. I am so grateful to have found you because you bring me such true
happiness and joy. Thank you darling for bringing me the essence of love that you have
created. It is a special world that very few will find.
You have brought it to me in so many ways and you are
the most precious love of my heart. You alone are the one to thrill me and you alone
are the one I crave. It's wonderfulthat you feel the same
way.
“The Light” from The Essence of Love
You are the light that brightens my way.
You give me hope and you always know how to make me
smile. The stars twinkle more
when you are with me. The birds sing
sweeter, and no one sighs. You are my joy;
my bliss;
my heaven..
Whenever we kiss I am in total
ecstasy. I know you will never go
away. And I am sure you will never
leave my
heart.
If you are looking for words of inspiration on Valentine’s Day or a special gift for the one you love it can be brought in e-book form and downloaded from the following link.
The Essence of Love by Suzan L. Wiener at a much lower cost. Great for a Valentine's gift for that special someone.
For a history on Valentine’s Day you can read it on Wikipedia
Thursday, November 20, 2008
Guess my favourite recipe and win a copy of Australian Flavour
I haven’t written any posts for a while so I thought it was about time. Seeing the second print run has finally arrived, I am going to run a competition to give away two books to the first two people from Absolute Write who can guess what is my favourite recipe out of Australian Flavour. There’s over 150 recipes the majority posted here on AW. Only one recipe per person can be posted each week.
The first two people to place a comment with the name of the correct recipe wins a copy.
Open to anyone, anywhere, as long as they are a member of Absolute Write. If more than one person places a comment at the exactly the same time with the right answer they can both win. Easy!
Obviously no family members or close friends can enter. That wouldn’t be fare to the people on AW.
Obviously no family members or close friends can enter. That wouldn’t be fare to the people on AW.
Winners will be announced after 830pm Estern Standard Time 12th December (so they can be delivered by Christmas) but if we don't have two winners we will continue until two winners are determined.
Wednesday, August 20, 2008
What’s in a name?
My daughter must have been thinking about her ancestry, when she forwarded me an email the other day title “The history of the Parrish name.” Parrish is my maiden name, and although I should have been quite impressed by her writing skills I decided to google the first line.
“From very ancient history it can be ascertained that the name parisii can be found as far back as 250 b.c. they were a celtic clan that lived in paris, france.”
I quickly realised she had plagiarised the entire article from http://www.geocities.com/Heartland/Creek/2696/History.html, in which case a reminder to her of copyright and plagiarism followed. The article was very interesting though, but instead of thinking of my Paryce, Parys, Paryse, Paryssh, Paris, Parish or Parrish named ancestors I thought of how now days people are called names like Apple, and although I haven’t heard of Orange, Banana, or Grapefruit yet, I wonder how far away it will be before some child is given such a name. On top of this there is a growing acceptance of women keeping their maiden names when they marry. This appears to indicate women want to remain independent in their marriages, but I really can’t understand why some women then hyphenate them. My daughter’s friend is called Indigo, after a colour, which I don’t mind, and coincidentally her surname is Parrish-Something. So from here, if Indigo marries and keeps her name and husbands name she will be Indigo Parrish-Something-HusbandsName.
Gee, if this trend was to remain we would all have names longer than the Kings and Queens of Europe and it would make is so much easier for our future generations to track back their family lines but what about the poor children having to learn their names, as well as some of the teasing some must get. I was never teased about my name as such, but I remember being called parachute. My husband’s name is John, and although his mother probably named him after one of the Johns in the Bible, he was often called ‘toilet’.
Unfortunately my mother-in-law never took into account Australian slang, where the word “John” is used to describe a toilet. I have to go now, I’m busting to get to the John.
“From very ancient history it can be ascertained that the name parisii can be found as far back as 250 b.c. they were a celtic clan that lived in paris, france.”
I quickly realised she had plagiarised the entire article from http://www.geocities.com/Heartland/Creek/2696/History.html, in which case a reminder to her of copyright and plagiarism followed. The article was very interesting though, but instead of thinking of my Paryce, Parys, Paryse, Paryssh, Paris, Parish or Parrish named ancestors I thought of how now days people are called names like Apple, and although I haven’t heard of Orange, Banana, or Grapefruit yet, I wonder how far away it will be before some child is given such a name. On top of this there is a growing acceptance of women keeping their maiden names when they marry. This appears to indicate women want to remain independent in their marriages, but I really can’t understand why some women then hyphenate them. My daughter’s friend is called Indigo, after a colour, which I don’t mind, and coincidentally her surname is Parrish-Something. So from here, if Indigo marries and keeps her name and husbands name she will be Indigo Parrish-Something-HusbandsName.
Gee, if this trend was to remain we would all have names longer than the Kings and Queens of Europe and it would make is so much easier for our future generations to track back their family lines but what about the poor children having to learn their names, as well as some of the teasing some must get. I was never teased about my name as such, but I remember being called parachute. My husband’s name is John, and although his mother probably named him after one of the Johns in the Bible, he was often called ‘toilet’.
Unfortunately my mother-in-law never took into account Australian slang, where the word “John” is used to describe a toilet. I have to go now, I’m busting to get to the John.
Tuesday, August 19, 2008
The Book Launch
The Book Launch
I have been busy since the book launch, and have been meaning to place some pics here. The day was pretty much uneventful but it did allow me to catch up with some family and friends I had not been in contact with for a while. If anyone knows Nelson Bay, a brilliant sunny day means no shoppers regardless of how much food you are giving away. Only one book was sold, but by the Friday, the day before, our first print run had been oversold. There was a heap of food left over, and it has convinced me Australians are too well fed. Below is the picture of Shannon who won the “best dressed lamington” competition.
I have been busy since the book launch, and have been meaning to place some pics here. The day was pretty much uneventful but it did allow me to catch up with some family and friends I had not been in contact with for a while. If anyone knows Nelson Bay, a brilliant sunny day means no shoppers regardless of how much food you are giving away. Only one book was sold, but by the Friday, the day before, our first print run had been oversold. There was a heap of food left over, and it has convinced me Australians are too well fed. Below is the picture of Shannon who won the “best dressed lamington” competition.
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