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The artist who created "Minnie" and "Paul" has passed away at the age of 80 after battling cancer.
Ray Barton was paid $15 in 1961 to create two baseball players shaking hands over a river to part of the Twins logo. Barton was under the impression that the logo would be used on Dixie cups in Metropolitan Stadium.
The logo now hovers over Target Field in right-center field, and has become one of the most cherished parts of Twins lore.
"When think of Harmon Killebrew, Rod Carew, even when you think of Kirby Puckett, you think of that logo," Twins historian Clyde Doepner told WCCO-TV.
Barton was an art designer who worked for many Twin Cities companies, including Target, but it is his Twins logo for what he is best known for.
The original Minnie and Paul wore "MT" on their uniforms, the "MT" standing for Minnesota Twins. That was changed so Minnie wore a Minneapolis Miller uniform and Paul wore a St. Paul Saints uniform.
The Millers and Saints had a great rivalry before the Twins came to town, and shaking hands represents coming together to root for one Minnesota team, so the logo also acknowledges pre-1961 baseball of Minnesota.
When the Minneapolis Lakers relocated to Los Angeles in 1961, part of the blame was placed on St. Paul residents for boycotting the Minneapolis club.
Calvin Griffith, who moved the Washington Senators to Minnesota in 1961, didn't want the Twin Cities to be divided, so he strove to promote unity so the Twins wouldn't face the same fate as the Lakers.
Now 50 years later, the logo is still a huge hit among Twins fans and the organization.
Besides looming over center field at Target Field, whenever a Twins player hits a home run, Minnie and Paul come to life and shake hands.
The logo has appeared on almost every Twins uniform since 1961. The 1972 road uniforms featured only Minnie and Paul's faces, and the 2009 road uniform in which the Twins wore patches honor to late owner Carl Pohlad and commemorate the last season in the Metrodome.
Suprisingly, according to Tony Barton, Ray's son, his dad never really liked the logo.
"It wasn't one of his crowning achievements," Barton said. "He was a cartoonist, a writer, a creative director, but he never really thought it was that great. And if you look at it close, it really isn't. He didn't keep the original artwork of have it in his portfolio. Anyone out of art school could have done it. He just happened to be the one who did it."
Ray passed away at his home last Sunday. He never made it to Target Field.
"He was happy about the sign, though," Tony said. He said his father was pleased the Twins "haven't forgotten their history."


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Franchise Encyclopedia ▪ 1983-84 Washington Bullets ▪ 1985-86 Washington Bullets
Record: 40-42, Finished 4th in NBA Atlantic Division (Schedule and Results)
Coach: Gene Shue (40-42)
PTS/G: 105.5 (21st of 23) ▪ Opp PTS/G: 105.8 (2nd of 23)
SRS: 0.15 (12th of 23) ▪ Pace: 100.3 (17th of 23)
Off Rtg: 104.3 (20th of 23) ▪ Def Rtg: 104.6 (3rd of 23)
Expected W-L: 40-42 (13th of 23)
Arena: Capital Centre ▪ Attendance: 383,098 (16th of 23)
NBA 1985 Playoffs:
Lost NBA Eastern Conference First Round (1-3) versus Philadelphia 76ers (Series Stats)
Sponsor this page for $10 and help Basketball-Reference.com provide this service. Your message will replace this ad.
Transactions listed are from July 1, 1984 to June
30, 1985.
Click on the Team for team roster and stats.
Click on the Player for career stats and accomplishments.
September 25, 1984
Traded Bryan Warrick to the Los Angeles Clippers for a 1985 3rd round draft pick (Ken Perry was later selected).
September 27, 1984
Signed Dudley Bradley as a free agent.
October 25, 1984
Waived Joe Kopicki.
November 6, 1984
Waived Charles Davis.
November 16, 1984
Michael Wilson claimed on waivers by the Cleveland Cavaliers.
February 14, 1985
Signed Charles Jones as a free agent.
March 13, 1985
Signed Don Collins as a free agent.
May 1, 1985
Waived Don Collins.
June 17, 1985
Traded Greg Ballard to the Golden State Warriors for a 1985 2nd round draft pick (Manute Bol was later selected) and a 1987 2nd round draft pick (Duane Washington was later selected).
Traded Mike Gibson and Rick Mahorn to the Detroit Pistons for Dan Roundfield.
June 18, 1985
Drafted Kenny Green in the 1st round (12th pick) of the 1985 NBA Draft.
Drafted Manute Bol in the 2nd round (31st pick) of the 1985 NBA Draft.
Drafted Vernon Moore in the 3rd round (58th pick) of the 1985 NBA Draft.
Drafted Ken Perry in the 3rd round (65th pick) of the 1985 NBA Draft.
Drafted Richie Adams in the 4th round (81st pick) of the 1985 NBA Draft.
Drafted Dean Shaffer in the 5th round (104th pick) of the 1985 NBA Draft.
Drafted Matt England in the 6th round (127th pick) of the 1985 NBA Draft.
Drafted Keith Gray in the 7th round (150th pick) of the 1985 NBA Draft.

subset: commoncrawl


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Dawn Reed
Guest Columnist
Do ever wonder why the Bible says "Jesus loved the little children"? I know exactly why…
Last night in the preschool class, we were finishing up the Christmas story. After missing two weeks because of the holiday, it seemed appropriate to review what we'd already studied.
This is exactly how it went down…
I held a picture Bible in my hands. Our first picture was an angel with Mary. "Do you remember that an angel came to see Mary?" I asked. They all said, "Yeeeessss!" "What was his name?" I quizzed. "Gabriel!" they yelled as one. "That's right!" I encouraged.
There was a long cough beside me. "I've had a bad cough," informed Craig, one of my boys. Craig is from right here in the area but has a drawl that makes him sound like he's from Texas. He adds more syllables to most of his words, so the bad sounded like "ba-yad". He's country as cornbread-and I LOVE cornbread!
"I'm so sorry," I comforted him, still holding the Bible. He coughed again on his sleeve. "Did you have to take medicine?" I asked. "Yes," was his answer in two syllables.
I started to continue our story, but Craig went on. "My Dad has a belly ache." A long pause… "And you know what? He took some of my medicine." (I don't believe everything I'm told.) "Is he feeling better?" I had to know.
"Yes," he exhaled with relief.
"I'm so glad," I finished as I pointed to the Bible, still in my hands. "Mary was going to marry Joseph," I went on. Christopher, a two-year old, said, "I'm married."
"You are?" I asked. "Who are you married to?" He turned shy and wouldn't give her name.
Nakota, one of my girls who's four, cheered "My Mom got married at the…" and left us hanging. "Um, the…"she thought hard and tried to find the words. She said something about water.
"At the lake?" I guessed.
"No," she shook her head. "Ummm, you can call it the lake, but it's where the sharks are."
"The sharks?" I repeated. "Was it at the beach?"
"Yes!" she exclaimed. "But there wasn't a beach there." (I'm wondering now if it was an aquarium.)
Believe it or not, we went on with the story of Jesus' birth. We covered the pictures where Mary and Joseph traveled to Bethlehem and there was no room at the "hotel". (Preschoolers have no idea what an "inn" is.) They love the part where Jesus was born in a barn. They all love animals-even those who are allergic-and they all love to tell if they are.
That's when three-year old Gabriel (not the angel from the Bible) said "I saw Jesus." (He was wearing a Buzz Light-year cap he'd gotten for Christmas.) I couldn't wait to see where this was headed. "You did?" I asked.
"I saw Jesus…and Mary…and a big sheep and little sheep. And then, the big sheep ate the little sheep," Gabriel finished.
"Heavens to Betsy!" I thought to myself. "Where on earth did that happen? Did they go to a live Nativity? I HOPE that didn't really happen! Surely to goodness a big sheep didn't eat a little sheep right there in front of everybody! Holy smokes!" I calmly smiled as I held the picture Bible in my hands-still.
I turned the page… "That very night, there were shepherds that were taking care of their sheep…"
Suddenly, Shane yelled, "I have to pee!" Talk about moving quick! We made a path so he could get there lickety split! "I can go by myself!" he called as he crossed the room. He tore open the door to the attached bathroom and before we could get to him, he'd dropped his pants and mooned the entire class. Thank the precious Lord in heaven all the girls were busy gluing shepherds on paper. Whew! (I'm shaking with laughter as I remember it all.)
One little girl told us a big tale. She was so excited and went on and on. I wish I could tell you what she said, but for the life of us, my helper and I could not understand a word.
It's no wonder the Bible says Jesus loved the little children. I love stuff like this and I know He does, too!


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The COMPARE project collects survey data aimed at creating internationally comparable measures of several dimensions of the quality of life - health, economic position, work disability, contacts with family and friends, health care quality, political efficacy, and satisfaction with life as a whole. Its full name is "Toolbox for Improving the Comparability of Cross-National Survey Data with Applications to SHARE".
Quality of life is typically measured with subjective questions, such as "how good is your health?" with possible answers "very good", "good", "moderate", "fair" or "poor." International comparisons of such answers may be biased if people in different countries use these response scales differently. For example, someone in Denmark may answer his health is "very good," but someone with exactly the same health but living in Portugal may answer "good." COMPARE aims at making answers comparable by correcting for such response scale differences. The method that is used for this is the technique of Anchoring Vignettes.
Anchoring vignettes are short descriptions of, e.g., the health or job characteristics of hypothetical persons. Respondents are asked to evaluate the hypothetical persons on the same scale on which they assess their own health or job. Respondents are thus providing an anchor, which fixes their own health assessment to a predetermined health status or job characteristic. These anchors can then be used to make subjective assessments comparable across countries and socio-economic groups.
COMPARE is part of the family of research projects linked to SHARE, the Survey of Health, Ageing and Retirement in Europe. Data collection is in parallel to the SHARE data collection in waves 2004 and 2006-2007 and follows the same procedures. The sample covers respondents of age 50 and older and their spouses in 10 EU countries: Sweden, Germany, Poland, Netherlands, Belgium, France, Czech Republic, Spain, Italy and Greece. Similar data will also be collected in Denmark (funded by NIA). In all other countries data collection is funded by the European Commission through the STREP project COMPARE # 028857 in the Citizens and Governance in a Knowledge-Based Society Programme.


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DURHAM, N.H.—Junior University of New Hampshire gymnast Taryn LaFountain (Utica, N.Y.) earned East Atlantic Gymnastic League Specialist of the Week honors on Tuesday after posting a pair of first-place finishes at the Fox Run Invitational on Feb. 14 at Lundholm Gym.
LaFountain led all gymnasts on balance beam with a 9.825 and then posted a career-best 9.9 in the floor exercise to lead all gymnasts in the four-team meet. It marked the second time that LaFountain earned EAGL Specialist of the Week honors in 2009.
The Wildcats took first place overall at the Fox Run Invite, posting an impressive team score of 194.875.
LaFountain presently leads the league on balance beam with an individual RQS of 9.810. She is also fourth among EAGL gymnasts in the floor exercise with an RQS of 9.78.
LaFountain and the Wildcats return to action this weekend with a pair of road meets. The first is at Maryland on Fri, Feb. 20 at 6 p.m., and the team competes again on Sat., Feb. 21 at Penn State w/Bridgeport and Rutgers starting at 7 p.m.


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Do you want to rise to the next level of living Pure Aloha? Then consider becoming an Ambassador of Pure Aloha (APA)!
To become an APA, you need to demonstrate your sincere intention and ability to consciously and consistently live Pure Aloha.
Once you become an Ambassador of Pure Aloha, you are inducted into a committed group of fellow HOPA APAs dedicated to living Pure Aloha on a daily basis. As a HOPA APA, you will receive the benefits of:
- Opportunities to participate in Pure Aloha-related and HOPA-related special gatherings, service projects, and initiatives
- Periodic HOPA gifts, giveaways, and exclusive APA communications
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If you are ready to become an Ambassador of Pure Aloha, then take the following steps:
1) Read and reflect on the seven core values in Living "The Pure Aloha Way".
2) Take action! Live your life with an awareness and intention to live Pure Aloha. Click the following for examples of Pure Aloha action ideas*.
3) Share your Pure Aloha stories. Using the online form below, please share 2-3 experiences of living Pure Aloha. Please also be ready to tell us why you are ready to begin your journey as an Ambassador of Pure Aloha.
4) Submit your info and stories to become an Ambassador of Pure Aloha. Then, we'll follow up with you!
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Chris Buescher on Richmond:
"I'm excited to go to Richmond. I have not run there in several years, but I really enjoyed it. Our team has made large strides in the past few weeks, and we are coming off of a season-high qualifying effort at Darlington. We have some luck that we need to get back on our side this weekend as well. I feel like this is a track where we can go and have a solid top-ten run."
Buescher at Richmond International Raceway
The Car
FORD EcoBoost


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Casey is pro-life. Shows how much you know about him, you can't even get past the first sentence.
Casey is a great Senator, unlike Toomey is a weakling that barely scraped by Sestik (51% - 49%) in a GOP tidal wave year.
Casey will win easily & Pennsylvania will continue to be represented well with him leading the way for us!


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'Twas The Night'Twas The Night (2002) - Michael Sporn Animation, Inc. Cartoon Episode Guide by Dave Koch
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Tim Cook calls Yukari Kane book Haunted Empire nonsense. . . ..
View Single Post
Member Since: Jan 22, 2010
Location: Victoria, BC
Posts: 18,788
Mac Specs: Mid-2012 MBP (16GB, 1TB HD), Monoprice 24-inch second monitor, iPhone 5s 32GB, iPad Air 2 64GB
I have yet to read ANY review of this book that doesn't describe it as (summarizing) a hatchet job where the author started with a pre-conceived notion (Apple is doomed without Steve) and then proceeded to cherry-pick or discard facts as needed to fit that notion. That is neither good journalism nor acceptable non-fiction book writing, so I see no reason to reward the author for sloppy and unprofessional work.
The fact of the matter is that Apple stock is up nearly 40 percent from when Steve resigned. Sales are up. Profits are up. There is no product other than the iPod that Apple makes that isn't selling better now than it did in 2011. But much more important than the financial side, most of these products are significantly BETTER than the products of 2011. The iPhone. The iPad. The iMac. The MacBook line. The Apple TV. Much of the underlying technologies (processor, battery, Lightning, etc).
Naysayers argue that Apple hasn't had a revolutionary product since the iPad. I'd argue the point with the Mac Pro, but for the sake of debate let's say they're right. So?
Revolutions don't happen on a schedule. Only hype and smoke+mirror type "innovations" can be routinely scheduled. The expectations are in part Apple's own fault, I suppose, but that doesn't make it any less a double-standard. People forget it was *six years* between the iPod and the iPhone, and Apple wasn't hurting *at all* in between those two inventions. Most of the big names in tech and other industries have *maybe* two genuinely innovative products or services to their name, and a fair few companies only have those because they bought them off someone else. And these are companies that have been around longer than Apple, in some cases decades longer.
Apple isn't (and never has been) an "disruption factory." Its a customer-experience laboratory, and some of the experiments are very successful, some are brilliant but not successful, and some just don't work.
I'm not going to worry about Apple until I see some evidence that they've stopped caring about the customer experience and that they've given up on "giving a damn" (to quote Ive) on design and experimentation and taking chances. Only at THAT point can we say that Steve's Apple is truly gone, IMO.
Cheers, chas_m
My essay for switchers and newbies
Keeping your Mac in top form
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Bryant Park
MIDTOWN WEST. This is the largest illuminated park in the world and the site of the first World's Fair (1853-54). Midtown workers have found this park, with its gravel paths and movable green iron chairs, to be a great lunch spot. The park draws thousands of visitors daily during the warmer months; at various times of the year, the park features free film and music festivals, fashion shows, a holiday market and a pride celebration. One of the nation's most successful restaurants is onsite, as well as food kiosks servicing park patrons and the streets surrounding the park.
TRAIN: F, V, B, or D to 42nd St/Bryant Park
Address6th Ave, between W 40th and 42nd Sts, New York, NY 10036
HoursJan - Mar Daily 7am-7pm
Apr & Nov - Dec Daily 7am-10pm
May - Sep Daily 7am-11pm
Oct Daily 7am-8pm
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Accountant I
Job DescriptionTITLE: Accountant I
EEO6 CODE: 3 = Professional/Non-faculty
GRADE: Pay Grade 7
PAY PLAN: Annually
minimum 25,620.00
midpoint 32,280.00
maximum 38,940.00
PURPOSE: To perform basic or routine accounting assignments involved in the preparation of financial statements and reports. Responsible for the assignments and operation of an accounting office and responsibilities for accounting records.
DUTIES AND RESPONSIBILITIES: Assembles data from book of original entry and central control records. Prepare financial statements and reports pertaining to departmental or university activities. Audits and processes cash receipts , purchasing and disbursement documents in accordance with appropriate rules and regulations. Reviews central accounts and fund groups for propriety of entries and investigates overdrafts. Reconciles bank statements. Performs related duties as required. Prepares or assists in the preparation of various financial reports including monthly and annual summary reports and government reports. Prepares or assists with billings to government on federal projects.
REQUIRED EDUCATION: $education
REQUIRED EDUCATION-OTHER: Bachelor's degree in accounting.
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|| Home | About | Undergraduate | PhD | Staff | Research | News & Events | Student Resources | Contact |
News & Events Menu
New ESRC post-doctoral fellows in the Department of Educational Research
Date: 5 February 2008
Marion Walker (formerly Moser) and Amy Burgess will be our new ESRC Post-doctoral Fellows during the coming year. Marion Walker has started her ESRC post-doctoral fellowship earlier this month entitled 'Choice, class and community: the policy implications of educational placelessness'. The study will contribute to understanding class, lifestyle and locale in relation to the educational market place. Marion will be looking in particular at rural primary school choice, school choice in relation to social class in rural areas, spatial relations within the educational market place, and the dynamics of school choice for schools, parents and the Local Authority. Andrew Sayer (Sociology Department) is her mentor. In previous research work, Marion explored the school journey using mobile phone technology on a project led by Duncan Whyatt based in the Department of Geography.
Amy Burgess will join us at the beginning of March. Her main research interest is in literacy as a social practice and has grown out of her experience as an adult literacy educator. Her doctoral research was an ethnographic study of the discoursal construction of writer/student identity in adult literacy educationsupervised by Roz Ivanicat the Linguistics Department at Lancaster.Since finishing her thesis she has been working as a researcher at the National Research and Development Centre for Adult Literacy and Numeracy, which is based at the Institute of Education in London. Mary Hamiltonwill beher mentor and she will also be working with colleagues in the Literacy Research Centre, where she will be based. During the Fellowship year Amy is planning to develop some chapters ofher thesis for publication. She will begin by writing about how people use artefacts, including textual artefacts and spaces, to transfer discourses across timescales within the processes of identity construction.
Further information
Associated departments and research centres: Educational Research, Lancaster Literacy Research Centre
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Bearing Witness: In Judges Chambers with Jerry Sandusky
By Roxine Behrens
(Cross posted at Daily Kos)
For the past two days, I sat 10 feet away from accused pedophile, Jerry Sandusky, his attorneys Joe Amendola and Karl Rominger; from the AG's office, Joseph McGettigan, III, (another attorney not pictured – Frank Fina I believe); and Judge John Cleland.
No pictures were allowed, but Art Lien, from courtartist.com was in chambers with me on day one and drew this scene to give you some perspective of what it looked like.
I arrived at the courthouse early Tuesday morning to ensure I would be one of the first five admitted as "Public." (I was second in line). The young gentleman who was first in line is starting Law School in the Fall at American University and is finishing up his studies at Penn State this summer.
We proceeded into the large courtroom and watched as all 209 prospective jurors were checked in. Around 8:45 a.m. the prosecutors, Jerry Sandusky and his defense team entered and sat at the front of the courtroom. Soon after, Judge John Cleland came in and spoke to the jury pool.
Typically, Judges will speak to them from the bench, wearing their robes – but Judge Cleland, instead, came in without his robe on and spoke to the jury pool standing in the front row of benches. He thanked them for their service and spoke about the history our legal system comes from, dating back a thousand years. I watched the jury pool's reaction to him with interest, and you could sense a palpable change in the atmosphere from "I don't want to be here" to "It is my civic duty to be here." Body languages changed as people leaned forward, captivated by his words.
Judge Cleland then explained that the selection process would be broken up into three parts. Phase I would be completed with the check-in in the large courtroom. Phase II would consist of blocks of 40 jurors being called into a smaller courtroom down the hall where they would be asked a number of general questions and answer by raising their cards (each juror was assigned a number to protect their identity). At this phase, some would be excused by the judge for financial hardships, medical conditions, and other factors deemed worthy by Judge Cleland. Finally, in Phase 3, one by one each juror would enter the scene above and be asked another set of questions by Judge Cleland as well as follow-up questions by both the defense and prosecution.
At the conclusion of this Q&A session, the judge would confer with the attorneys and let the prospective juror know right then whether they were selected or not.
An officer of the court approached the row of chairs we were sitting in and pointed to the young man sitting next to me. She said, "Judge Cleland has selected you to view Phase II of the trial." She then pointed to me and said "The Judge has requested you to be in chambers for Phase III."
My Impressions
I, of course, was surprised by the rapidity with which they were able to seat a jury. The mood in chambers was amicable, the lawyers treated each other very respectfully, and Judge Cleland was firm but fair in his dealing with both the prosecution and defense in their challenges for cause as well as with each individual juror. Let me take a moment to say that I am fully convinced that Judge Cleland is the best judge to handle this case. In watching him work over these last two days, I know full well that both the alleged victims in this case as well as Jerry Sandusky will benefit from his careful, thoughtful, measured consideration of all facts and will be treated fairly by this judge. To say I am impressed is an understatement. If I was on trial, this is the judge I would want on the bench.
The judge asked the same questions of each juror (I won't bore you with them here, they are in the MSM if you're interested) and then would allow both the prosecution and defense to ask any follow-up questions from either the questionnaire, their positive responses to questions in Phase II or to expand upon something they just answered in Phase III. Amendola's questions typically centered on jurors with children, focusing on the age of any boys they might have. If they had boys in the age range of say 8-17, he would ask them if they would have trouble hearing about alleged sexual acts allegedly perpetrated by Mr. Sandusky on boys of that age group. If they had boys in the age group of say 20-30, he would say you will be hearing stories from young men who are now in that age group, alleging acts of a sexual nature allegedly perpetrated by Mr. Sandusky when they were children – and would the juror be able to be fair. For the most part, Mr. Amendola tried either for cause or by using one of his peremptory strikes (each side had 7 for the initial 12 jurors, 2 for the 4 alternates) on most jurors who had boys in those age ranges.
I remember going home at the end of day 1 surprised at the demographics of the initial 9 jurors. Out of the 5 men, only 1 or 2 were over the age of 35-40, the others were quite young, early to late 20′s, possibly early 30s. Three of the women chosen were middle aged, with the fourth being very young – I would place her at middle 20′s at best. But when I returned on day 2, sitting back in the courtroom and thinking about the events of the day before, it hit me. These younger jurors don't have any kids – (okay, perhaps that was evident to all of you – but I was up at 4:30 every morning, had not had coffee for the past 3 days and was at the courthouse for 11 hours on Tuesday and 10 hours on Wednesday! So give me my light bulb moment)
If you want a more detailed description of each juror as they were selected, Sara Ganim's report is here.
What surprised me
Jerry Sandusky's active involvement in the selection of jurors. I, of course, watched closely any and all mannerisms and reactions of Mr. Sandusky. One thing I noticed immediately was that in any courtroom he was in, Phase I, Phase II or Judge's chambers (Phase III), his chair was noticeably shorter than Mr. Amendola's or Mr. Rominger's. He sat hunched over, as if trying to convey a diminutive stature. And Mr. Sandusky is not a small man (I would guess over 6′), but it appeared to me that he was trying to make himself as small as possible. There was one juror Amendola wanted to strike for cause because of her husband's relationship to John McQueary and Dr. Dranov; however, Judge Cleland denied the request. Amendola was going to use one of his strikes against her, but Jerry Sandusky leaned over and said to keep her.
One of the most interesting things I saw was during one of the breaks as they were deciding the final 2 alternates for the jury. Jerry Sandusky was conferring with his attorneys about the jurors coming up next. There were two women and one man next in line and they wanted the man no matter what. They were talking about tactics to employ to ensure this man got on the jury. At this point, the prosecution had used both of its peremptory strikes and the defense had one left. Rominger was certain that one of the two women would be struck for cause and at the very worst, they would end up with one of the next two women and the gentleman they wanted, Juror 15 as he is now known – from Sara Ganim's report linked above:
Juror 15 (alternate): Walked in and immediately smiled brightly at Sandusky. A man in his 50s with close-cropped brown hair. Attorneys and Sandusky whispered in strategy to get him on the jury. Has two boys, ages 29 and 30. Works in Reading, Pa., so is out of town during the week. Is a graduate of Penn State. His wife is director of Upward Bound, a Penn State program geared at getting high schoolers ready for college. Is a football fan, mostly in the 1970s.
However, as the Judge was asking one of the questions, he misspoke and was corrected by Jerry Sandusky. Paraphrasing here:
Judge: The burden of proof in this case is on the commonwealth, to prove to you beyond a reasonable doubt, their case. The defense doesn't have to put on any evidence. Some people think "well, I will listen to both sides and then determine guilt or innocence." However, the defense doesn't have to prove anything, the burden of proof is on the prosecution. If the prosecutor fails to prove their case beyond a reasonable doubt, even if the defense doesn't present any evidence, you will have to come back with a guilty [sic] verdict, do you understand that?
Juror: Yes Sir
Sandusky: Um, Judge – I think you said that wrong, you said guilty but you should have said NOT guilty.
Judge: Did I say that wrong? let me restate, you will have to find the defendant not guilty if the prosecution fails to convince you beyond a reasonable doubt, do you understand that?
Juror: Yes Sir
Sandusky: I'm sorry to interrupt
Judge: No, you have a stake in this too, that's fine.
This was the one and only mistake I ever saw Judge Cleland make in the two days I sat in his presence. And, again, I can't say enough good things about this man. Throughout the two days, watching him gently guide each juror through this questioning, dealing with both sets of lawyers, keeping everything running smoothly, keeping in mind the hundreds of other jurors waiting their turn and taking the time to go out and update them of where we were, allowing 1/2 of them to leave on the first day, it was a privilege to be in judge's chambers and to witness our legal process at its finest.
On day one, Jerry Sandusky's demeanor was meek. He did not look around much, we only made eye contact maybe 3 times. He focused on the notebook in front of him that had the juror's questionnaires and would look directly at each juror as they answered questions. During breaks, as they would walk by us to go into the hallway, McGettigan, Amendola and Rominger would stop, chat with the three of us, ask us how it's going, etc., but Sandusky would walk by, head down and say nothing. To me, he seemed like a little kid who had been sent to the principal's office; in the way he sat, hunched over, in the way he shuffled out the door for breaks, not looking at anyone, and in the way he flipped back and forth in the binder, like a child trying to distract himself.
On day two, he was a bit more animated. I understand in the morning session, he actually talked to the two pool reporters and the young pre-law student asking them how they got stuck with him, or something of that nature. But this is the only time I'm aware of that he spoke to anyone other than his attorneys or the judge. He seemed more upbeat on day two, flashing a smile now and then. But my overall impression mirrors perhaps Jerry Sandusky's impression of himself; in his own words, from his book "Touched"
"Here I was, a grown man and a coach for a nationally respected football institution, and I had reverted back to the days of my mischievous youth. I had always professed that someday I would reap the benefits of maturity, but my lifestyle just wouldn't let me. There were so many things I had done in my life – so many of them crazy and outlandish. But I have always had fun, and one thing is for certain: My time on this earth has always been unique. At the times when I found myself searching for maturity, I usually came up with insanity. That's the way it is in the life of Gerald Arthur Sandusky." — Chapter 2/Tylerdale
Why did I go
Judge Cleland has ruled that the victims are not allowed to use pseudonymsand will be required to state their full name for the record. Every reporter who asked me why I was there I told them the same thing.
If you are going to release their names, then release mine. Because I, too, am a victim of child sexual abuse. But there is no shame in being a victim. Let's place the shame and blame where it belongs, squarely on the shoulders of the pedophiles. I stand in solidarity with the victims.
I am happy to report that every reporter I spoke with said they were not going to release the names of the victims. So as far as I know, the MSM has decided to protect their anonymity. If a name is released, several reporters told me it would be by a blogger. I hope anyone reading this that attends the trial and hears the names of the victims will respect their privacy and NOT put their names in the public realm.
I was stopped on Monday night by a reporter from the AP who asked me my thoughts on the Sandusky trial and why I was there. (I'm the second one on the tape.)
I will be back on Monday for the start of the trial.
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According to the Chicago Tribune, a year ago Google started asking big food websites to add code to their recipes so search results would reveal time and servings info, plus reader reviews and other information. What the article didn't mention is that food bloggers weren't involved.
Now it's up to you to add the code to be part of Google's new recipe search.
Google, you see, gets 10 million searches per day for recipes. In an effort to become more efficient, the company wants people to be able to search more narrowly for everything from ingredients to cook time. That means you, as a food blogger, will have to hand edit your recipes, until a new editor or templates show up to make it easier.
How much coding are we talking about? Google has added a term called "itemprop," where the HTML must specify property values for each part of the recipe. There are 14 different values.
Here's an excerpt from Google's example for an ingredients list. The first box shows what the ingredients list of a recipe currently looks like in HTML. The second is how Google wants it to look.
Ingredients: Thinly-sliced apples: 6 cups White sugar: 3/4 cup
Now becomes:
Ingredients:  Thinly-sliced apples: 6 cups   White sugar: 3/4 cup  ...
All this code for just the first two ingredients! This example looks pretty scary for a non–programmer like me. As you can see, you must tag each item with these new properties.
Laura Pazzaglia, who blogs Hip Pressure Cooking, contacted me about this new coding on Twitter. "Let's say food bloggers figure out how to convert their recipes so that they show up on Google recipe search results," she continued in an email. "Other than adding the obvious information to standardize a recipe (prep time, cook time, total time, yield), the ingredient list is a nightmare."
"The worst part is that, in HTML, bloggers have to add six tags for each ingredient in the ingredients list (one set of tags for the quantity and one set of tags for the ingredient name). Multiply this by a modest amount of ingredients and dozens of recipes," continues Pazzaglia, "and you get the idea why a food blogger manually entering recipes simply cannot compete with large, database driven recipe websites with programmers who can type a few line of codes and updated thousands of recipes at once!"
I don't think programmers have it that easy, but I get her point. "Google runs one of the most popular blogging platforms (which I also use)," she says, "and there hasn't been a peep about providing any templates or forms to input recipes to fit the new format."
So, do I have this right? Are you willing to use this new format, plus go back and re-code all your recipes? Or are you waiting for someone to automate it with some kind of tool? What will happen to your recipes in the search results in the meantime?
Update: For more specifics, see Elise Bauer of Simply Recipe's post on Food Blog Alliance, this post on the Food Blog Forum: Making Micro Formats Manageable, and this post by Amanda Hesser on Food52.
153 Responses to "New Google Recipe Search Means Extra Coding for Food Bloggers"
No, I am not willing to go back and re-code my recipes. I am not even sure that I would be willing to input each recipe into some kind of tool in the future. If I was one of the few bloggers who earn income from blogging, I would probably be more motivated to do something so tedious (as well as something that gets more traffic but does not improve the actual quality of my blog for readers).
Trying to figure out the same! I don't want to have to write that much code, but would the payoff be worth it?
I've been using the hRecipe microformat since before Google implemented it. They are offering several different alternatives. It only makes sense to use a standard format.
yes, it's more work for the majority of bloggers – especially those who rely on big blogging sites that don't allow easy access to modifying the output. Me, I wrote my own template and I don't have to manually add all those extra tags – they just get added by the template as it goes.
I don't see this as an issue. You can do it, or not. Just like you can decide to publish a book properly, or not. There are "restrictions" that come from the publication method you chose. You can chose to have all your images in your printed book in black and white. People may not be interested by that hence not buy the book. Similarly, you can chose not to follow recognised HTML standards, and search engines may not find your site as easily. Choices.
I imagine I am like most bloggers – there is no way I have time for this, and its way beyond my skill set. But it might make a difference for bloggers – negatively. Out of curiousity, I googled "peaches with basil" and my post came up in the top 3 results. Added the recipe filter and it didn't show up on the first 6 pages (I gave up looking after that). At the moment, when I use the recipe filter, all the results for a recipe are from Google's partners in developing this – allrecipes, bettycrocker and the like. Big operations.
All this being said, I didn't even know about these filter options before I read about this, so my hope is most googlers are as clueless as I am!
I'm surprised that there hasn't been more talk about this – thank you for shedding light on it! The way I understand it, many bloggers get search traffic thanks to recipe searches. If Google is optimizing recipe search for bigger sites, inevitably food bloggers who aren't as tech-savvy are going to suffer…That said, I'm not surprised that they're doing this. They've never made it easy for bloggers (I used to be on Blogger before making the switch to WordPress).
I'm a relatively new blogger so my recipes don't show up very high on google. I'm wondering if the coding would give my posts a boost in the search engine ranking. If so, then it is probably worth it for me.
Now, how do I find even more free time to learn about and start implementing coding?
I have no idea how it will affect your search engine ranking, but you can find out about how to implement the codes here:
It's a pretty technical document that requires you to click on the little + marks to see actual examples of the code.
I updated ONE recipe last night. It took me an hour! I figured it was worth a shot to see if it's worth all of the effort and hub-bub.
It would probably be easier inputting new recipes with a template, as Nic mentioned, but even having worked with HTML for over a decade I was going cross-eyed updating all of the particulars – even the timing format requires that you type the cooking time two ways..
Prep time: 30 min
Plus you have to remember all of the "nests" – Definitely not something for someone who is passionate about food an not willing to spend all of their time hand-coding their recipes!!!
Thanks Diane for the sharing this issue!
hip pressure cooking
making pressure cooking hip, one recipe at a time!
Oops, I meant..
Prep time: 30 min
… let's see if this works.
hip pressure cooking
making pressure cooking hip, one recipe at a time!
Hrmm. I wish I could say I'd be up for using this new format and re-coding all my previous recipes, but I simply don't see how this will work for the average person. If I were more technical, you can be sure I'd be spending many sleepless nights trying to create an automated tool though.
Yeah, totally annoying, but I think necessary. I know I will probably click on the recipes tab to search in the future, so I'm sure others will as well, making adding these tags beneficial.
FWIW, if you view the source on some of the "big" sites, I only see them do class="ingredient" and not the separate ones for "name" and "amount", so I will take that as a clue that I can ignore those as well and keep it at only 2 tags per ingredient (still insanely cumbersome). I've only converted my most popular posts for the moment, and can say that the food blogging world could really use the help of a smart plugin. There exists a WP plugin, but it's not so user friendly in the formatting department. It's faster for me to type HTML by hand, which is definitely not fun.
But then, it all comes down to the eternal SEO question – bloggers are constantly told they shouldn't write for SEO, but what good is a post if no one can find it in the places they are looking? Can bloggers even stand a chance compete to be seen amongst the "big sites" anyways?
I did the same thing as "The Runaway Spoon" – and found some my recipes that ranked high before on searches, rank much lower once the recipe tab is implemented. This isn't a full-time job for me, so I definitely won't be taking the time to re-code my recipes. I'll see where this whole trend goes and see if it makes that much of a difference in the long run.
This is just another evolution in the Google machine. They've been working on various "search" changes for the past year (the recipe breakout is just one of them). Of course, having a food blog of my own…I am directly affected.
The decision to implement the coding on your site is up to you. The results (at least at the moment….but of course it will change 😉 ) of implementation, or lack of, are evident.
As with the rest of SEO, that I work with my clients on, it's something that you need to decide whether or not you would like to undertake it. Unfortunately, when it comes to code, it's not something that you can "sort of" do…it's all or nothing. Eventually, someone will create a WP plugin that is more user friendly and implements the code for you. However, in the meantime you just need to decide what you want to do.
FWIW, these changes are not solely for ranking in search engines. The added tagging allows a better, more standard, display of information of the results.
A better, more standard display for whom? The added tagging allows Google to do whatever they want with your content. They already display our blog images in the Images search feature without viewers having to visit our blog page; now thanks to our coding efforts, they'll be able to freely display our recipe content in the Recipes search feature without viewers having to visit our blog. Google is the only one that's going to reap any rewards from this insane exercise!
There *is* an hRecipe plugin, and it's called (appropriately) hRecipe.
The problem is, it forces you to use the WordPress online editor to enter your data in the hRecipe dialogs. I use Windows Live Writer to do offline editing, and there is no hRecipe plugin for WLW. So I'm not using the plugin. I may go in and edit older recipes that show up high in the search results, just to protect their results position.
I have a hunch that if/when this is fully implemented, good coders will very soon be writing plugins for the majority of blog platforms, esp. WordPress.
I've actually been thinking about making my customisation into a "proper" WP plugin. But it would have to be a commercial plugin – I just can't afford to give it out for free, web work is my livelyhood. Maybe it's time I did that.
I kinda think it sucks. Right now I get a considerable amount of traffic from Google, and like others here I plugged in my most popular recipe, for chocolate chip cookies. We're talking hundreds of hits a day just to that one recipe from regular google, where it usually appears on the first page. On recipe Google, it doesn't come up in the first half-dozen.
And no, I won't be going back & adding code to older posts. I assume someone will be creating a plug-in at some point. Until then I'll just seethe 😉
I created a template for new posts, that cuts down on a lot of the hassle (I still have to tweak the coding a little bit for each post, since I can't get the template quite right). I also went back a coded a few of my more popular recipes… I'm going to wait and see if it seems "worth it" before I go back and edit additional recipes that I've posted in the past.
wow…surprisingly this is the first I've heard of this. I'm actually looking into doing a whole site redesign and moving to wordpress so I'm hoping this can somehow be implemented in future posts. I'm not sure about updating old recipes. If it seems worth it, I'll probably do it, but no guaranteeing how quickly I would be able to get around to it!
Hey Megan, Have you considered Drupal for your site redesign? And everyone else out there. WordPress has a lot of great features, but this new Google Recipe code, along with other SEO – easy to do, features are available with Drupal. I'd be happy to talk with you further about it. We are currently implementing the Google Recipe code for another client in their drupal site.
When I do a search for a recipe I am often unhappy with the results from sites such as allrecipes and similar sites. I find the results from those sites to often be untested and or lacking. I am often happier with results from a food blog. I hope others will feel the same way and will favor not using the new recipe filter.
Add blog or message board at the end of the search term to skip over Google's 5 or so hand selected food/recipe sites who had a year head start on this. I don't like the crappy corporate recipes either.
This totally stinks. I have over 400 recipes on my blog and there is no way I'm going back to change every recipe. I'm not going to what I'm doing now. I am however very interested in a plug in or template or something that would make this easier to accomplish.
Thank you Dianne for sharing this and making us aware.
As previously echoed, someone will develop a plugin for these tags. I am sure it won't be so bad. Of course, you can choose not to do this, but keep in mind the internet moves without you, and its own pace. You can chose not to update, but keep in mind you may be making yourself obsolete. During my 16 years online with websites, I have changed platforms many times, and I have re-edited everything more than once.
Honestly, I don't see myself doing this without a plug-in. Not only am I not tech savvy enough, I just don't have the time. Google already ignores those of us with small blogs, so I don't think I will lose traffic. I guess it will make it harder to grow though.
I'm currently using the Blogger platform, and ironically enough, it looks like I can't manually insert the code into my page because several elements Blogger uses for my template seem to contain incomplete or invalid values that trigger an error when I run a check on Google to see if it detects the code.
I'm not sure if this is something I can fix, or if it's something Google needs to fix on the Blogger platform itself. Either way, it's a pain in the butt, especially since I'm not exactly the world's techiest person and can't afford to hire someone to do it for me, either.
As a "little guy" blogger, it's hard enough to go head to head with the big recipe sites as it is… This gives them yet another advantage over us… But since I can't afford to give up the percentage of traffic that Google sends my way, I guess I'll have to figure it out.
I've encountered the same problems – frustrated with how Google/Blogger has handled this so far.
I know there are some people who only post their recipes on the larger sites, but you lose the uniqueness of your blog there.
I was actually shocked to find that Cook, Eat, Share isn't using the new format yet. I imagine it'd be easier for them to implement since they do have a template for those who enter recipes in directly, rather than linking to recipes on their blogs.
I'm waiting for a mass conversion tool of some sort. Assuming people put ingredients in bulleted lists and work steps in numbered lists, it should be easy for some Googler genius to create a script that reads your posts, determines if it's a recipe (or if the post contains a recipe), and adds the tags automatically.
I know someone will create an open source widget or plugin to address this, or perhaps it's that evil mastermind (Mr. Recipe) trying to help the cookbook industry from dwindling into non-existence. If folks don't code, it is possible recipes will be slapped back into books? Oh my!!! Maybe all recipes should only be available on Kindle or as an ebook. Perhaps we should just limit the number of ingredients in recipes to 3-4 items and only post those recipes, all others will be posted in a WiKi! I know that's crazy too. I'm still waiting on a way to prove recipes are tested…since so many aren't and don't work! What to do? What to do?
Wow, scary! My recipe comes up as the first item in a "vegan pasta carbonara recipe" search on regular Google On the recipe finder, I stopped looking after Page 5. Like so many of the previous commenters, I am definitely not tech-savvy enough to do add all this code myself, or even to use a plugin on my own. Which means paying somebody to create a template for me. . . (Nic, I think you have a good idea, there). 😉
What I resent is being forced to make all these changes if I want my blog to continue to draw traffic, even as little as it does now. I certainly wouldn't have thought to compete with "the big sites" before this new Google search, but it seems that this change will make it harder for bloggers to even exist. Or maybe there will evolve an entire parallel universe of blogger-only recipes that people will seek out when they can't find good recipes that work on the big sites?
People are still going to find you when they search in google. The problem is if the people who search use the recipe search, and not the regular search. My guess is that you will only see a small decline in traffic, as not everyone will adopt the recipe search because some of their favorite sites aren't going to show up in there initially.
Yes, I realize they will still find me in regular Google searches–but I was comparing a regular Google Search to the new recipe search. As The Runaway Spoon mentioned above, there is going to be a difference for bloggers who don't join in on the revamp for the Google recipe searches–we will just get lost for anyone using Google recipe search. And as Dianne mentioned, once the word is out, most readers will probably search for recipes using the Google filter rather than regular Google.
Ricki you think things through very well. I wasn't against anyone's opinion on the potential loss of traffic, or that some folks would adopt this way of searching for recipes. Yes, it will happen, and for smaller bloggers it may impact them more. My experience in my 16 years of blogging is that my audience isn't among to adapt early. Again, that is my audience only, and that may not be your audience. I just recently made tutorial videos on how to use the search features on my site for my audience, and I have received a good response from these videos. Keep in mind you are in a very different place than your audience may be in technical skills.
I am going to guess that by the time this becomes a real live issue where your traffic is negatively impacted there will be a variety of plugins to help you, and once again level the playing field. Blogging isn't for the faint of heart.
I'm sure it won't be too many days before there's an app or web services that will let you write your recipe then generate the code to drop into your blog.
I was interested in the article and wanted to learn more. While I agree recoding web sites would be a huge pain, I also found out that there are only one or two required tags. I also found that google is not using the proposed standard in the way it was designed. The standard can be found here http://microformats.org/wiki/hrecipe
I tried adding code to my test site and found that this blog entry http://vermonttandem.blogspot.com/2011/02/apple-pie-test.html would in fact generate a positive recipe hit (should google ever go look). The complete code I used is below, although I'm not sure it will show up.
Grandma's Holiday Apple Pie
By Fred Flintstone
Prep time: 30 min
Cook time: 1 hour
Total time: 1 hour 30 min
Yield: 1 9″ pie (8 servings)
Actually the code did not show up. I would be happy to share should anyone need/want it.
I think these tags are more dependent on the sitemap file, did you update your sitemap? You can check in google webmaster tools to see if your latest sitemap had been read. Just a thought, but I am sure you already checked that.
I did find this plugin. Not sure of how old it is or if it works with WordPress 3.1 but might be worth a look. I know I'll dig into deeper tomorrow with fresh eyes. :o)
I tried this plugin – not the most streamlined especially if you want to do some other formatting, but it can be worked with. Personally for me it's faster if I just type the needed HTML.
I heard that Word Press has a free plug-in or template that applies the codes. I use Blogger and it amazes me that Google's blogging tool doesn't have a similar plug-in. It's just so surprising to me that Google didn't put the support in place on their own product! As a small time food blogger, I don't have the know-how or tools to setup a template of my own.
I think it's an innovative idea, but the current formulation does a lot of damage to bloggers and smaller sites. This is funny, because only a few weeks ago Google changed its rankings to downgrade so-called "content farms" — and if you ask me, the sites like Epicurious that show up in Google's new recipe search are exactly that, recipe content farms.
I'm hoping Google will get smart and tweak its recipe search, but who knows. Either way, I do have the technical know-how to implement the new coding, but I'm not sure I will. Because there's no quick fix — for all of us who typed up our recipes in paragraph form, as opposed to entering them into some sort of formatted database, this means entering EACH AND EVERY POST and rewriting the recipe. I'm going to wait to see if this search catches on before my husband and I spend an entire weekend (or more?) going through my 200-recipe archive.
By the way, all the comments on Google's own blog post announcing this change are negative, exactly for this reason.
What I'm a bit confused about is if adding this code will even add a blog to the search. I did numerous recipe searches on that function and the only blog that showed up in all of the pages was Smitten Kitchen. Aside from this, it was all the big recipe sites and no blogs whatsoever, right to the end. Is this really even open to bloggers?
I enjoy cooking/ baking and blogging about it. but I'm a "code" challenged person. When I started writing my blog, I spent ages reading up and figuring a lot of it but there's no way I'm equipped to add code and stuff so that my recipes show up on Google's recipe finder!
So until there's an easier way to do it, I'm not going to be a part of this revolution no matter what that means. I guess if people use the regular Google search my blog will show up. Otherwise there is always Food Blog Search which is pretty good.
This has definitely affected me. My traffic from google dropped dramatically when they implemented this. Will be trying to figure out an easier way to fix this than recoding every individual recipe.
Hi everyone, there is an existing free plugin for WordPress called hRecipe. I am just now switching over to WP, and need to redo every post anyway, so I will be using it as I go. My understanding is that you type in the recipe, highlight it in HTML view, and then use the plugin. I'll be happy to explain more once I've worked with it. As I'm also doing tons of the SEO built into WP/Thesis, I'm hoping this will overall be a good thing for my blog.
It looks your ingredient reformatting can be done with an Excel spreadsheet.
You would have one column for the ingredients name, one for the amount, and two optional columns for descriptions that either precede or follow the ingredients' names
i.e "Thinly-sliced" apples or apples "cut in quarters".
The rest is boilerplate that can be dropped in and repeated down the page. After that, it's just cut and paste.
Ken, great idea – this way, you could also reformat the recipes so the amount precedes the ingredient name so the recipe reads normally. Does it bother anyone else to format the list elements as "white sugar: 3/4 cup" instead of "3/4 cup white sugar" or is it just me?
I really like the idea of this spreadsheet approach – thanks for the suggestion! I'm going to try it. The plugins aren't really working out for me, formatting-wise. I'm not the best with HTML, but I'm pretty good in Excel.
Personally, I do not like using the recipes from the big sites like Allrecipes. They seem less personal to me and I like the background, feedback, advice etc. on a recipe that is giving in a blog post.
IMO – bad idea Google.
Yikes! Just when I thought I was finally getting into a little bit of a groove with all of this. I'm going to have to let this digest for a while and come back to it, because I'm feeling overwhelmed about it right now just reading all of this. I'm not ready to tackle it!
All this talk of coding is a little like maths – it makes my eyes glaze over.
I guess that's it for me – here I go, disappearing into obscurity ….
My boyfriend who works at Google just sent me this. It seems he didn't even know about it until reading your article… but then he doesn't work in that area.
Of course, he would probably be very well placed to help me with implementing this but, as per many of the other responses, unless he was prepared to develop a template for me to use, I don't think that I would be keen to input all the code on every recipe. It is already time consuming enough when you work 9-5 without having to add an extra hour or two adding code.
I hope that the runaway spoon is right. I, too, was unaware of the recipe filter, so perhaps that means the majority are? Indeed, when I am searching images, I usually forget to filter by images and just type, e.g. flowers bouquet image and still get to the image page. Hopefully, the rest of the world are equally forgetful/lazy.
Thanks for notifying us!
Sounds like a lot of work in programming. This will include billions of recipes once everyone has adapted their recipes with the new code?
[…] this really a good idea now? Yesterday I ran across a blog post from a Food Blogger which had created a lot of chatter about the Recipe search. This chatter was more on the negative […]
I post to my food blog just once a week (Friday morning), and I usually just use one photo. Just THAT takes all the time I can spare. There is no way I can take on the task of learning more tech stuff and adding an hour to my blogging time for each post! I am a cook, recipe developer, freelance magazine writer and food blogger. That is enough! I shouldn't have to add programmer (or whatever) to that list. Even if Blogger (my platform) comes up with a way to make it easier, it's still a pain and I STILL resent it!
The big sites that Google consulted just happen to be some of their big advertisers… coincidence? Those people are always at the top of the search pages because their recipes have ratings and Google loves those gold stars. We can't all have the public review our recipes. (Personally, I don't want everybody and their brother telling me how they loved my recipe after substituting margarine for the butter and sprinkling fat-free cheese on top!)
In spite of that, some of my keywords are on page 1 if you do a regular search, yet my blog traffic started going down on the very day that Google implemented this new feature. As of today, it's down 25%.
Yes, it's very upsetting, especially as it comes on top of their recent algorithm adjustment which affected my main website (not a food website), with a frightening loss of AdSense income there.
This is really discouraging for me. My last recipe when searched on regular google came up on the first page, searching under recipes you can't even find it. Most of the results were not even related. I don't have the tech skills or resources to recode my recipes, plus I use blogger which sounds more difficult. I don't blog for money, but I would love to find readers eventually, if they can't find you in search, then how can they. Thank you writing about this and enlightening me!
Hi Dianne,
I became aware of that fact last week from a professionnal collegue of Cuisine Canada on Cuiscene blog. It seems it will be a lot of work and I think I will ask my son or husband to help me with the tools other bloggers suggested. I have a bilingual website and a French blog that can be translated in English with Google.
I did tested a few ingredients written in French in this Google recipe search. Most ot the time the results are English results, I would say 90%. Those big websites are so strong they even have the French name of ingredients in their tools.
That said I tried the google recipe search with ingredients in english and french and was unhappy with results from mainly the same 3 big websites allrecipes etc…I wonder how people will appreciate the recipe searcher. I think french speaking might not like that since they will otten gets results in another language.
Thank you for the posting it will help me decide the best for my blog
Dianne…you are such an amazing resource! I wondered what had happened to my recipe traffic. Funny that even big business can infect something so simple as food blogging, but where ad revenue can be made, the devil lurks…so to speak. I will have to wait for a blogger plug-in, I don't code, I just bake and write…mostly in that order.
If anyone is interested, a programmer friend of mine made a little app to generate the rich snippet code automatically for us HTML-stupid food bloggers (like me). He's still working out the kinks and would love feedback. Try it: http://www.therecipewiz.com/ and leave comments/feedback on his Facebook page http://www.facebook.com/pages/TheRecipeWizcom/115340238541119
I just wanted to add that I recently came across FAQ about rich snippets from google – it looks like it's not enough to just do a few popular posts – I wonder how many posts will have to be richly tagged before google decides to pick up a food blogger's site for their recipe search? Whether or not nice plugins have been/are being developed, it's a lot of extra work indeed if one has to go back through and edit years worth of posts.
I run a site (called Food Frenzy) that allows food bloggers to share their food posts on our site to extend their reach. I recently created an input template that will create the Google Required tags and output the recipe on the Food Frenzy site. It is currently being tested by a handful of our registered users. Before we go live with this form, I want to determine the best way to make the tagged html code available, in a usable format, to the authors (food bloggers) so they can update their blog site with the appropriately tagged html code.
I suspect there is a lot of people that will not want to take the time do this themselves, but I also have reservations that people will want to take the time to fill out a slightly longer form as well.
If anyone is interested in helping me test the form, please check out our site and let me know. The recipe form is currently hidden, test mode right now, but I would be happy to share the link if you are interested in testing and providing feedback to help shape how the recipe form should look and work.
[…] Wondering what the picture is of? It's an example of the code Google now requires for their Recipe Search feature. If you think it looks scary, you're not alone. When Dianne Jacobs wrote about the issue on Will Write for Food, more than 100 comments poured in. The curious may read about it here. […]
I'm pretty good at coding, but I'll forego the extra hits to avoid that amount of work.
Perhaps programmers don't have it that easy, as you point out, but at least they're getting paid for entering all that code. Not only aren't we getting paid, it's costing us money.
If Google wanted, they could write a program that would pick up that information automatically instead of turning us into unpaid data entry clerks (to quote Ken Evoy , of Site Sell).
[…] more information. Here is a round up of what we found: The Food Blog Forum, Food Blog Alliance, Will Write For Food, Meathead Goldwyn on the Huffington Post & Amazing Ribs, and Cafe Liz. The articles were […]
For more info, I have posted a discussion of Google's recipe search, the hRecipe CSS tags, examples, and other related info in an article on HuffPost. A more complete version is here:
[…] New Google Recipe Search Means Extra Coding for Food Bloggers Dianne Jacob at Will Write for Food […]
Besides rich snippets for recipes, Google also reads (and presumably favors) rich snippets for reviews. This can have an effect on food bloggers who do restaurant or food establishment reviews on their sites. Similar to the hrecipe microformat, there is also the hreview microformat. And similar to the RecipeSEO tool that helps format the code, there is an hreview creator to help you format your review:
I'm a little late to this thread, but have a related question. How do most of you have your recipes stored? Are they in files and you copy/paste them into a blog post or you you enter them by hand?
@Dave I have my recipes (and posts and photos) in a file on my computer in case something happens to my site and I cut and paste…Why?
By the way, there is another free WP plug-in called Recipe SEO here http://sushiday.com/recipe-seo-plugin/ (you can access it through the plugins page in the backend of your blog too if you're on self-hosted WP).
Jenn (JennCuisine) mentioned she wasn't certain all the values were covered but it sounds like a few of you think you only need two or three of the values anyway?
@Sasa I want to build something that helps add the rich snippet information for everyone. But I also want to make sure it works with how people might use it. Would love to chat with you more about that. You can email me here: dave [at] yummly [dot] com
Has anyone tried the wordpress plug-in mentioned in the Food Blog Forum article?
Cathy, I tried the RecipeSEO plugin and it didn't work for me and wouldn't generate the rich snippet due to insufficient data or errors. I also found problems with the plugin in that initially you couldn't edit a recipe, which has now been fixed, and then while you could edit the recipe sometimes it didn't save the whole recipe. You also can't format the recipe such as bolding headings etc. In the end I gave up and have gone back to simply typing out my recipes in my posts.
EasyRecipe handles the rich snippets really well and also offers recipe printing, formatting – background colors, borders, fonts, all languages around the world, links in the recipes, photos in the recipes and all formatting changes are viewable in the live demo. orgasmicchef.com/easyrecipe for a quick video or free download.
now if they would only make one of these cool tools on the blogger platform..WP has all these great plug ins but the process of switching over (and I have been contemplating it for several months now) seems so difficult to transfer previous posts


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Another good option is for reputable, scientific research organizations (like the CDC) to establish a clear link between toxic power plant emissions and asthma in children. Then we start a series of significant multi-billion class action lawsuits that bring the industry to its knees. (Never happen...thats what Philip Morris said.)
Or you could just comply with cleaning the air.
Please write in a style that is easily readable, your poorly formed sentences and misspellings are giving me a headache. Re-read your stuff before you hit "Post".
Plenty of well documented problems with fracking:
Republican Governor of NJ has put an end to fracking in his state, at least until more studies are done. He is a smart Republican, kind of like Richard Nixon who signed the Clean Water Act. We need more smart Republicans who have the best interest of the State and Country in their political agenda. Where are they? Please tell me.
EPA act like a private company? What are the selling us, our clean land that was stolen from us? You need government regulations! Ask any smart Republican (Teddy Roosevelt was the trust buster, Richard Nixon signed the Clean Water Act.) Where are they now?
Its biting us now. If you see a snake bite your neighbor, don't go play with the snake.
You are correct. Its destroying the ground water and surface water.
Lawyers in the Pittsburgh area are now starting to specialize in Marcellus Shale related lawsuits.
They're taking away the regulations and several Presidential candidates want to get rid of the EPA, SEC, FDA, etc. So I think we may be going back to the 1890s when the large industrials did whatever they wanted.
We don't need to destroy the environment for jobs. There are plenty of jobs in Cleveland for people that have 2 and 4 year degrees. If you don't have a job, man-up and re-educate yourself. Or if you've never had an education, get one, then get the job. Don't destroy the environment thinking somebody is going to hand you a job working a gas pipeline. That's pretty dumb.
The Marcellus and Utica Shale natural gas extraction will destroy the environment of rural Ohio just like it is doing in rural Pennsylvania and New York. The gas companies involved are doing more than a land grab, they are taking full advantage of vulnerable, job-hungry, rural communities. In exchange for fleeting jobs, these rural communities get polluted ground water, stress on their infrastructure (like roads) and worst of all, a diminished environment that will take decades to recover if it ever does. Rural towns should concentrate on eco-tourism and say no to these gas companies. Google for more information, get informed, read the reports!
Sounds good to me. The problem is the huge lobby that has all the politicians bought and paid for.
Don't walk in their yard....seriously, the fertilizer collects on the bottom of your shoes and then you will track it into your home where it will stay much longer. This stuff is known to be carcinogenic, just like cigarettes, asbestos, polychlorinated biphenyls, the list goes on. Google for more info. Keep in mind lawn fertilizer is poorly regulated by the FDA and EPA, so you have little real protection.
Totally! And increase funding for the Ohio EPA and Federal EPA. We need more government regulation to protect the people...its that simple. Anybody who says otherwise is forgetting the lessons of Teddy Roosevelt (trust buster) and Richard Nixon (Clean Water Act.)
One of the biggest cons in America is selling fertilizer to idiots that want to kill every last dandelion. These fertilizer companies pour millions into advertising to convince us how green our lawns have to be, how perfect they have to be, and a bunch of morons fall for it hook, line and sinker. What a great con that is: you sell poison without regulation and little weeds pop up every year to tell your customers when to buy more poison.
I haven't fertilized my lawn in 15 years. Yes there is crabgrass, there are several different types of grasses. There are weeds, there are dandelions. But I mow it every week or so and it looks nice. The metroparks do not fertilizer their mowed grasslands and they look very acceptable to me, just like my front yard. I am not wasting my money, polluting the earth, and causing cancer to my family so some fat pig in Marysville can buy a bigger boat in Florida.
The TV adds for natural gas are simple lies:
1. Natural gas burns cleaner than oil and gasoline but it is still putting carbon into the atmosphere.
2. Natural gas extraction methods like hydro-fracking are polluting the ground water and the surface water. Google for more, here's just one article: http://www.lhup.edu/rmyers3/marcellus.htm
3. The associated jobs with the Marcellus and Utica Shale extraction are fleeting. Most of the well paying jobs go to energy extraction professionals from out of state anyway.
Its simple, the under regulated energy industry has been given a green light to take full advantage of the environment and rural communities.....so they can make big profits. Its that simple and its that ugly.
Totally agree. Clean air and water are our right. Not taking care of our great natural resources like Lake Erie will cost the region much more in the long run.
The sewer districts should ease the burden on low income families.
Teddy Roosevelt (R) was this country's best conservationist...think Yellowstone. Richard Nixon (R) signed the Clean Water Act.
Today's Republicans want to let highly profitable oil companies pollute our air. Teddy Roosevelt would have busted these trusts.
Where is the Republican Party going?
As for the bats: survey the trees, relocate any bats you find...I doubt there will be any, then make way for the distribution center. Small problem, simple solution.
What we don't have is a 2 party system. The Republican party has died, taken over by zealots.
We need the old Republican Party back. The party of Teddy Roosevelt, Eisenhower, Nixon, Reagan. Where did all that go? I want those guys back. Not the uncompromising, morons we have now, that bow only to greedy corporate interests.
But you'll want a government bail out when you don't make your expected profit. Corporations are the biggest benefactors of big government.....
The cost of OU is about $20k per year. If you want to drink and party for four years, that's $80k total. I think the commuters are laughing all the way to the bank, degree in hand.
Its all bad. Check out this video: http://video.pbs.org/video/1452296560/ there is plenty more on how fracking is destroying the environment.....google it! Small towns in rural America are being taken to hell by these oil and gas companies that have no regard for the environment or the rural people they take advantage of. Plenty of problems in PA and NY due to fracking: ground water poisoning, surface water poisoning, job predictions turning out to be lies. Dump this crap before it makes a dump out of your small town. Its big corporate business taking advantage of vulnerable communities. Google the facts people.


text: District leaders have a new state-of-the-art data visualization tool at their disposal for making critical decisions. Guide K12's geovisual analytics integrates student information systems with interactive web-based software to enable administrators to filter on any characteristic and run instant queries. Administrators feel confident expanding a school's boundary or offering a specific program based on the data the system provides.


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