Problems with posting comments

Okay feller's, Tony and myself have found a little problem with commenting on posts. If you cannot make a comment on a post, just "Post new Blog", and write your comment that way. Make sure that you are titling the new post, as to what Posing you are commenting on.

The comment of brand impact of web 2.0. Anthony Darcangelo

The slide show was very interesting. I felt that it was very reliant to what is going on in today's web based society. The slides gave very up to date information on what the world wide web, and search engines, are doing to help the smaller up and coming websites make head way through the large amount of websites out there with all the same information.

This is a test

This is a test post. please disregard. Jason B. Shupper

The Brand Impact of Web 2.0 and Social Media

Check out this SlideShare Presentation:

The Brand Impact of Web 2.0 and Social Media

View more documents from Robin Tooms.

On Food Writing

On Food Writing
Posted by: Jason Shupper

Okay so I have posted this blog from Mike Ruhlman. If any of you are avid readers of Tony B. you know this guy. He has appeared on No Reservations multiple times, and is a food writer as well as a published author . I first found out about Mike though reading his novel. " The Reach of the Chef". The book is about the food industry from a novice point of view. Mr. Ruhlman spent two years at the Culinary Institute of America (CIA) taking classes and totally immersing himself into the culture. The novel was not only a play by play of his experiences but also the stories of already accomplished chefs journey to attain their Certified Master Chef (C.M.C.) certifications. With this said Mike has become a straight shooter in the food world and is well respected by his peers. His blog is well informed and well received, in this post "On Food Writing" Mike has been asked questions on his opinion of becoming a food writer, his responses are straight and to the point. It is becoming such a popular profession for many persons of my generation. However the misunderstood conception that food writing leads to fortune and fame is starting to show many entry level writers out of work and back in their parnets basements. This article I feel is a great piece for every person to read. Since FSM-3070 is a writing intensive class this article holds the preverbal water. This post showcases that there is so much to consider when becoming a writer of any kind. Starting out you must realize pay is limited and work scarce. The ideals for writers is to make sure they have a second job to help pay bills. whether this be at a grocers store, retail shop or even a office job. The idea is to be patient yet diligent in your pursuit to gaining entry into a highly competitive and saturated job market.