Just planted the beans today before the rain hits again tomorrow, also got most of the squash seeds in as well. Spinach and beets are in, so now all I have left are pumpkins and they go in the compost bin, but I have to get the chickweed out first with the eco-friendly weed killer since the bee’s are busy.
Stop Lurking and JOIN!
-
What is it going to take to get you people off the sidelines and in the game?! (Joker from Dark KNight, I think?) Seriously, if you read posts here and don’t either create an account or log in let us know the reason. See what I did there? You have to create an account to respond!
The traffic stats for Meatgistics are showing that the vast, vast majority of people are just lurking and reading.
-
Well worth your time to join and contribute. A huge amount of collective knowledge here. Sharing meat processing experiences makes us all a little better at doing this.
*Plus there is SWAG for active contributors. -
Looking and just reading does not give you the answers your looking for. Join and join in. Great people and while this is tied to waltons.com this is a community so move in!
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
There are some great people in our community and we learn from each other constantly. We want people to join in an contribute to the conversations in our community. There may be varying opinions given here at anytime on a subject and your contribution just may be the answer someone else is looking for. So don’t be shy and jump right in.
"You never really die until you end up on the wall at a Cracker Barrel"
-
GWG8541 Very true words. Plus, we all have fun baring our souls to get something better each time.
-
Once you become an active member of our community, you will not regret it. I have made many friends on here, most I will never meet in person, but are willing to share knowledge over a chat, text, or phone call. GET INVOLVED
-
Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
If you are just sitting there looking at the great food and fine people on the other side of the fence-- jump the dang fence and come on over and enjoy our community!! (We don’t bite!)
-
I just turned 70 years old and let me say the learning never ends. There’s some great cooks on this site. I pick up something all the time to try.
-
Totally agree with everything said above. Especially like the use of the word “community”.
tarp Although just a few years shy of that, I agree. I learn something everyday! -
Time to have a meatgistics users only giveaway?
-
Maybe the community portion of meatgistics be registered users only? just a thought
-
Come on in this is the greatest show on earth for anything you want to cook smoke stuff or dry somebody here knows how
-
Ridley Acres That’s a good idea. I need to find out if gleam will allow that. If not, we might be able to find another way to do a giveaway that doesn’t use gleam.
-
Okay, I added Become a Meatgistics Member to the current giveaway, we will see how that does but in the meantime I know I can make post viewable on Meatgistics only to people who are signed in, so I am just trying to remember how to do that.
What would be some ideas for giveaways we could reasonably do?
-
Easiest would be a 25 dollar gift card. Maybe the January giveaway could be the card, and a bigger prize drawn from the monthly winners from the year before.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
While I lurked on other sites not so much on this site, my advice for those who lurk is a Bible verse that applies to life in general, steel sharpens steel. If you want to get more knowledge and better at your craft then you must get sharpened and there is absolutely no better gentler place to do it.
-
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mrobisr very well said
. -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mrobisr totally agree, you need to get into the pool to learn to swim. Everyone else on this post has put forth some good thoughts and ideas.
-
mrobisr
Amen to that! -
Ok, speaking of lurkers. Who is Rgros using the Walton’s logo? Just curious.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
