HI,

Is anybody going to tell the Chicago Tribune that they were quoted without attribution? At least the Chicago Tribune got it right! I told Bill I was a Founding Member and moderator. He amended it to "A founder and moderator." It is surprising how dropping "a" makes all the difference.

This mention in Australia is truly a surprise to me.

Regards,

Actually, there are THREE files with that very, very, very familiar story posted...gonna be some questions posed to Australia, I can promise you.

Thanks for the heads up,

Bill Daley
Chicago Tribune

p.s. My story describes Ms. Lambrecht as "a founder"

I suppose we'll wait to see how this shakes out, but I have to wonder if this isn't another "how did they think they'd get away with that in the internet era" stories

(And yes... amazing the difference that "a" makes!)

http://magazine.uchicago.edu/0834/chica ... fans.shtml

LTHer Leon Shernoff (mycoman) knocks 'em dead with a talk on mushrooms, then sings a Fauré artsong:

Leon Shernoff, PhD’06, talked about a couple of mushroom explorers who, in New England four years ago, rediscovered a type thought extinct. Shernoff, a musical composer with a dark beard and hair that reaches halfway down his back, edits Mushroom, the Journal of Wild Mushrooming. His talk “brought the house down,” says Majel Connery, AM’04, who’s gone morel hunting in the south suburbs with him...Shernoff—after a quick tale about bringing mushroom-eating beetles to the Smithsonian Institution— [then] sings Les Berceaux (“The Cradles”) by Gabriel Fauré.

Venue: a salon series at two eminent U of C professors' home. The story has something for everyone.

Santander wrote:His talk “brought the house down,” says Majel Connery, AM’04, who’s gone morel hunting in the south suburbs with him

This was a real bizarro LTH moment for me. The aforementioned Majel Connery was one of my sister's best friends from high school. Certainly a surprise to see that name pop up here. Wow.

Dmnkly wrote:I suppose we'll wait to see how this shakes out, but I have to wonder if this isn't another "how did they think they'd get away with that in the internet era" stories

(And yes... amazing the difference that "a" makes!)

A lot of people are surprisingly ignorant of the concept of plagiarism being unethical and/or illegal. I work in educational publishing, and in order to stem the tide of inaccurate writing, writers are now required to submit copies of the materials they used for research -- and often, they actually have submitted these documents with the passage they lifted highlighted for us to see. They think they're showing that their facts are reliable, rather than showing that they're stealing someone else's work. I think part of it is that this is how they "wrote" papers in college.

Cynthia wrote:A lot of people are surprisingly ignorant of the concept of plagiarism being unethical and/or illegal.

Yes, it's shocking. Recently, I was talking to a restaurateur who needed photos of his place of business for a magazine. He didn't have any of his own available and wanted to just grab some that were online, taken by other publications or customers. I told him the publication would not be able to use those, due to copyright issues.

He said, "Oh, the photos aren't copyrighted."

(In the United States, the law states, "A work that is created and fixed in tangible form for the first time on or after January 1, 1978, is automatically protected from the moment of its creation," whether it contains a copyright notice or not.)

Your writers apparently failed to learn this in college, Cynthia, but in academia the rules are, in some ways, even stronger than copyright law. Copyright law says you may not use another's exact words without permission. Academic codes say you may not present another's ideas without precise attribution.

So, for example, if X writes a paper on Author Y, cribbing most of his analysis from Expert Z but presenting it as his own, he's going to be in trouble for plagiarizing if caught, even if he never used any of Z's actual words (and, for that matter, even if Z's work is in the public domain). It's considered plagiarism even if he properly quotes and attributes Z's sources, because then it looks as if he's presenting Z's research as his own. At most institutions, plagiarism is grounds for expulsion for students and dismissal for faculty.

In journalism, the rules are somewhat looser, and the concept of plagiarism typically is applied only to the actual words or close approximations. Members of the media may (and frequently do) swipe ideas and sources from other media and get away with it, as long as they write in their own words, add in original material and sprinkle in a few "reportedly"s. While not considered good reporting, such mashups are typically not a firing offense.

This Australian piece crosses the line, though, so very stupidly that I'm wondering whether a chunk containing attribution is missing in what appeared online. A little more reworking and an "as quoted in the Chicago Tribune," and the item might have looked unoriginal, but honest.

You have to wonder whether the editors were asleep -- why would a Brisbane reporter be quoting all American sources? Even Down Under, they must have heard of Jayson Blair. (And even had she done her own reporting, why would a Brisbane paper want a story about American cooks?)

Bill, I hope you'll let us know what happens.

What I found odd was that so few words were changed - in the manner of a 12-year-old trying not to quote the encyclopedia - and even odder that those words, as was pointed out here, changed the meaning. In the world of cut-and-paste, why bother with that? I wonder if this was, in point of fact, a kid.

BTW, glad you were reading, Bill.

My wife teaches technical writing in the Engineering School at Concordia, here in Montreal. Since this year there has been an incredible tightening of the rules about plagiarism, plus now there are workshops that all the students must attend.

On the Brisbane thing, I sent the stuff to our best pal, who teaches at UQ there. She says that that's typical of the Courier-Mail, which has maybe three actual journalists on staff. The article was probably written by a manager, she said.

So there you are. Sheesh.

Geo

LAZ wrote:

Cynthia wrote:A lot of people are surprisingly ignorant of the concept of plagiarism being unethical and/or illegal.

Your writers apparently failed to learn this in college, Cynthia, but in academia the rules are, in some ways, even stronger than copyright law. Copyright law says you may not use another's exact words without permission. Academic codes say you may not present another's ideas without precise attribution.

The fact that entire books are now being plagiarized suggests that, whether it's taught or not, people are not "getting" that it's wrong. And it's not "my" writers -- it's virtually all younger writers. (I've worked for every major educational publisher in the U.S., and it happens everywhere.) They don't even try to change a few words -- we ask for a bio on, say, Nadine Gordimer, and they simply copy and paste the bio off the Nobel Prize site (the first thing that pops up on a Google search for Gordimer). So either the rules are not being taught, or the idea of "rules are made to be broken" has erased even the fear of getting caught, because they aren't even being subtle or sneaky.

The Food Geek, aka Ronnie_Suburban, aka Ron Kaplan is at it again, along with Cynthia Clampitt in a interesting Sun Times article, Megastores are source for some unusual finds, by Leah A. Zeldes (LAZ)

G Wiv wrote:The Food Geek, aka Ronnie_Suburban, aka Ron Kaplan is at it again, along with Cynthia Clampitt in a interesting Sun Times article, Megastores are source for some unusual finds, by Leah A. Zeldes (LAZ)

Marshalls. Who'd a thunk it'd be a food source.

David Hammond wrote:

G Wiv wrote:The Food Geek, aka Ronnie_Suburban, aka Ron Kaplan is at it again, along with Cynthia Clampitt in a interesting Sun Times article, Megastores are source for some unusual finds, by Leah A. Zeldes (LAZ)

Marshalls. Who'd a thunk it'd be a food source.

beats me

Yeah, exactly. Debbie/TODG showed up in Montreal last week, back from Long Island, with some weird clothes and even weirder food.

"Where'd you get THAT stuff?" asked I.

"Marshall's" said she.

"MARSHALL'S??!" I queried gently.

As Hammond so rightly said 'who'd a thunk.'

Geo

TJ Maxx -- at least their Home Store in the mall on Dundee at Rand -- is another place that, like Marshall's, always has a few shelves of jams, candies, mixes, and other gifty foods, along with a fairly substantial collection of cookware.

I do think it's interesting that everyone is remarking on Marshall's. Was no one surprised that elk and wild boar were available at Cabela's?

heh-heh, NOTHING surprizes me about Cabella's! They have a gigando store in Kansas City, which has absolutely everything in it. I bought a really cool smoker there.

Geo

I happened to cach the tail end of David Hammond's discussion about ramps and paw paws this morning on 848.

Check out the piece about Joelen Tan (a.k.a foodie1) and the What's Cooking Chicago Club in today's Tribune.

"The hostess with the leastest room"

Rene G (Peter Engler) is quoted as a source in an article in today's Tribune Metro section about Rosscoe's Chicken and Waffle and their new lawsuit (surprise, surprise).

Story here

Best,
Michael

Congratulations to both foodie1 and ReneG! Nice ink!

Usually when someone asks me what I do for a living, I make some vague and confusing references to 'freelance video work'. Well, for once, I can point to something I did that's a coherent piece of work. Sunday night at 8 PM, if you watch "WGN at 60", you can see 44 minutes and 36 seconds of my very own editing work. And my name in the credits at the bottom of a very nice credit montage [if I do say so myself].

And, if you want to see me on camera, go here and click on the item marked "Gorilla Grrl". I figured I was entitled to sneak myself into the web extras.

To follow the rules, I feel it necessary to mention that bananas are prominently featured in "Gorilla Grrl", so this post is sorta kinda about food.

Giovanna

Giovanna wrote:To follow the rules, I feel it necessary to mention that bananas are prominently featured in "Gorilla Grrl", so this post is sorta kinda about food.

Giovanna, excellent hopping and examining of bananas! I like almost all videos featuring gorillas. Well done.

I always knew Giovanna had a wild side, but I never imagined anything like this ...

The recent Greater Midwest Foodways Alliance program on Sweets has received some very nice press:

The Milwaukee Journal Sentinel wrote Sweet connections: Pies, cobblers, other desserts among Midwest's creative contributions with Peter Engler's bean pie research highlighted. There was a sidebar article on Desserts show off state's (Wisconsin's) products that is worth saving.

South Bend Tribune has so far had three blogs and/or articles:
- Bet you haven't heard of these cookies on test kitchen and competition recipes.
- Lincoln's favorite cake and other treats
- Spend a day with desserts

Wisconsin State Journal wrote on Foods give Midwest a unique flavor.

I am still waiting for the day when we read about a newly rediscovered entree: beef noodles over mashed potatoes.

Regards,

Well, if we're talking total media,Wiener and Still Champion was on Evanston Cable Access. Enjoy after watching the next City Council Meeting (or something!)

There's a nice write-up of FigMolly and FigJustin's catering company, Fig Catering, on Gapers BlockDrive-Thru.

Cathy2 Editrix.

No, it's not Cathy2 that way. It seems that our ever diligent moderator had time for a bit of a side hobby that's herefore escaped the eyes of Total Media Domination (leaving any other reference to that outta here).

On Monday, the family and I happened to pop into the Borders in Hyde Park (which I was skeptical even existed despite my wife's promises to the contrary). In such Borders, I found a copy of Foods of Chicago, the companion piece to WTTW's well received documentary on eating in Chicago(I mean well received by this Forum at least). And who turns out to be the recipe editor? Our own Catherine Lambrecht. The book is well done although not quite as fun as watching the TV show. I cannot speak for the recipes per se, but I can say that the book's authors wrote high praise for Cathy2's work testng and perfecting the recipes in the acknowledgements.

Nice Job!

Congrats to C2!

You just absolutely never know when you'll run into an LTHer out there in Foodie World.

LTH, Forum of the Food Stars!

Geo

G Wiv gets some nice ink in today's Sun Times, in a piece about Chicago BBQ by Chuck Sudo:

Chuck Sudo in the Sun Times wrote:Wiviott points out that places on the South and West sides, such as Barbara Ann's, Lem's, Uncle John's, and Honey 1, always have prepared traditional barbecue. "These places use wood and dry rubs to season and smoke the meats and let the customer decide if they want to sauce them upon serving," Wiviott said.

The past 18 months have seen a slight rise in restaurants focusing on traditional barbecue. Using state-of-the-art Southern Pride smokers and recipes exhaustively researched, the restaurants are bridging the gap between the North, South and West sides.

Leading the charge is Smoque (3800 N. Pulaski, 773-545-7427, http://www.smoquebbq.com). Wiviott says that Smoque owner Barry Sorkin "has a finger on the pulse of barbecue. He offers barbecue from a lot of different regions, and he isn't afraid to tell customers when he's run out of something." Wiviott also praises Sorkin for his mastery of the Southern Pride smoker, which he calls "frankencues."

"Unless you've really honed your skills on the Southern Pride smoker, what you come out with is generic 'cue," he said.

Making a Southern tradition our own

=R=

Reference to LTHForum and Erik M's Jitlada Thai Cuisine in the newest issue of Gourmet, page 25:

"One evening, a visitor from Chicago happened upon a Jitlada takeout menu in his hotel lobby and noticed the untranslated section. Intrigued, he went to have dinner at the restaurant and ended up getting Singasanon to explain all the southern Thai dishes for him. When he returned home, he posted a translation of the regional menu--along with photographs of many of the dishes and a highly favorable report on the restaurant—on a Chicago area food lovers' website, LTHForum.com, under the byline Erik M."