Megan Williams
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Megan Williams
joined the group Multilingualism Enthusiasts
15 weeks ago
Megan Williams
Looking to start an online business, but need a good Drupal developer. I got burned by one in England, so I'm looking for someone trustworthy. Thanks!
Mehul Kar:
Any particular reason you're using Drupal specifically? I can connect you with some good web people who specialize in ecommerce. Don't get on ...MoreAny particular reason you're using Drupal specifically? I can connect you with some good web people who specialize in ecommerce. Don't get on brazen much though these days. Get me on twitter or by email.
24 weeks ago
24 weeks ago
24 weeks ago
Megan Williams
I'm looking for a good, reliable Drupal developer for an ecommerce site (I was already scammed by one). Anybody ever used a good one for a web startup?
24 weeks ago from Web Startups
Megan Williams
Looking for a good Drupal developer after being scammed. Anybody used anybody they trust?
Megan Williams
Thinking of how to start a business that ships foods that couldn't otherwise be ordered (NY pizza to Japan, dim sum from Hong Kong to Detroit, Doughnuts from Cali to Norway). Due to the price, we'd focus on high end markets. I originally thought I'd need to travel to find employees in various locations, but now I'm thinking it might be a better idea to look into a model that involved "partners" in various locations...haven't gotten to the issue of shipping and preservation yet. Thoughts?
82 weeks ago from Upstarts!
Megan Williams:
Yeah@Rebecca...I've already started ordering from places that have similar businesses to see what their packaging is like.
@Sabera: DEFINITELY ...MoreYeah@Rebecca...I've already started ordering from places that have similar businesses to see what their packaging is like.
@Sabera: DEFINITELY going to look into flash freezing. My biggest issue will be figuring out how to best "restore" foods to their intended temperatures.
@Mehul: I'm one of those people that loves to cook and try new recipes, but there are certain foods that I simply can't make as well as they do in the place of origin. Beavertails from Montreal...xiao long bao from ShangHai...roast duck from Beijing...I've traveled to countries just to try the food, but I don't think everyone should have to do that, and I believe there's a niche market that would be willing to pay.
82 weeks ago
@Sabera: DEFINITELY ...MoreYeah@Rebecca...I've already started ordering from places that have similar businesses to see what their packaging is like.
@Sabera: DEFINITELY going to look into flash freezing. My biggest issue will be figuring out how to best "restore" foods to their intended temperatures.
@Mehul: I'm one of those people that loves to cook and try new recipes, but there are certain foods that I simply can't make as well as they do in the place of origin. Beavertails from Montreal...xiao long bao from ShangHai...roast duck from Beijing...I've traveled to countries just to try the food, but I don't think everyone should have to do that, and I believe there's a niche market that would be willing to pay.
82 weeks ago
Megan Williams
Thinking of how to start a business that ships foods that couldn't otherwise be ordered (NY pizza to Japan, dim sum from Hong Kong to Detroit, Doughnuts from Cali to Norway). Due to the price, we'd focus on high end markets. I originally thought I'd need to travel to find employees in various locations, but now I'm thinking it might be a better idea to look into a model that involved "partners" in various locations...haven't gotten to the issue of shipping and preservation yet. Thoughts?
Megan Williams
Thinking of how to start a business that ships foods that couldn't otherwise be ordered (NY pizza to Japan, dim sum from Hong Kong to Detroit, Doughnuts from Cali to Norway). Due to the price, we'd focus on high end markets. I originally thought I'd need to travel to find employees in various locations, but now I'm thinking it might be a better idea to look into a model that involved "partners" in various locations...haven't gotten to the issue of shipping and preservation yet. Thoughts?
82 weeks ago from Upstarts!
Megan Williams
Thinking of how to start a business that ships foods that couldn't otherwise be ordered (NY pizza to Japan, dim sum from Hong Kong to Detroit, Doughnuts from Cali to Norway). Due to the price, we'd focus on high end markets. I originally thought I'd need to travel to find employees in various locations, but now I'm thinking it might be a better idea to look into a model that involved "partners" in various locations...haven't gotten to the issue of shipping and preservation yet. Thoughts?
82 weeks ago from Upstarts!
Megan Williams
Thinking of how to start a business that ships foods that couldn't otherwise be ordered (NY pizza to Japan, dim sum from Hong Kong to Detroit, Doughnuts from Cali to Norway). Due to the price, we'd focus on high end markets. I originally thought I'd need to travel to find employees in various locations, but now I'm thinking it might be a better idea to look into a model that involved "partners" in various locations...haven't gotten to the issue of shipping and preservation yet. Thoughts?
82 weeks ago from Upstarts!
Jenn Jackson
As a self taught cook and foodie I'm always looking to improve. Later this summer I am hosting a market dinner for several (20) friends and will be cooking up a storm. I love feedback of any kind and am looking for ways to get my guests talking about the meal.
How would you gather feedback? What questions would you ask?
Sabera (Kapasi) Photographer:
You could also do the conventional feedback form with 3-4 simple questions that involve a rating. I've found that sticking to max 4 questions ...MoreYou could also do the conventional feedback form with 3-4 simple questions that involve a rating. I've found that sticking to max 4 questions helps collate and collect the date quickly too.
100 weeks ago
100 weeks ago
Chris Paugh:
I would ask what did you like best about the meal, and what did you like least. Also, if you are serving wine, if it was a good compliment to the ...MoreI would ask what did you like best about the meal, and what did you like least. Also, if you are serving wine, if it was a good compliment to the meal.
I belong to a gourmet group, and we usually select a country or some kind of theme and plan the menu around that, and sometimes even dress the part. For example, we selected Italy once, and we all dressed up in toga's. We always have a great time!
100 weeks ago
I belong to a gourmet group, and we usually select a country or some kind of theme and plan the menu around that, and sometimes even dress the part. For example, we selected Italy once, and we all dressed up in toga's. We always have a great time!
100 weeks ago
TOP IDEA:
Megan Williams
Low-energy goal setting...
http://xoco.posterous.com/low-energy-goal-setting
I...am a slow person. Not mentally or physically. I'm simply most comfortable when my life is in 3rd gear. I get up early because I don't like to start my day in a rush. I don't like big "energetic" cities (except Hong Kong...there's a calm beneath the activity).
TOP IDEA:
Megan Williams
My disappointment with continental breakfasts...
http://xoco.posterous.com/my-disappointment-with-continental-breakfasts
Megan Williams
Low-energy goal setting...
http://xoco.posterous.com/low-energy-goal-setting
TOP IDEA:
Megan Williams
“Work doesn’t always speak for itself”- Personal Branding and Visible Minorities
http://xoco.posterous.com/work-doesnt-always-speak-for-itself-personal
TOP IDEA:
Megan Williams
Language acquisition and Myers-Briggs (Introversion vs. Extroversion)
http://xoco.posterous.com/language-acquisition-and-myers-briggs-introve
Shana Ross
One of the things I miss about cold weather is how easy it is to make soup for dinner...so I've decided to try some soups for summer, focusing on lighter broths and fresh local veggies. My current favorite is a super simple sour curry soup with shredded cabbage, chopped tomato and thai basil thrown in last minute. (Shrimp wouldn't be bad if you like that sort of thing...) Does anyone have summer soups they want to share? My husband will thank you for the variety...
:
For cold weather soup,try gazpacho. There are plenty of good recipes. Mine is 4 tomatoes, peeled, seeded, and chopped, 1/2 cup each chopped ...MoreFor cold weather soup,try gazpacho. There are plenty of good recipes. Mine is 4 tomatoes, peeled, seeded, and chopped, 1/2 cup each chopped onion, green pepper, 2tsp chopped garlic, 1 tsp salt, 1T fresh organo, 1/4 tsp cayenne 1/4c olive oil, 2-3tsp red wine vinegar. Blend all to a coarse, slightly chunky mixture. Caution Thest are not exact quantities- I never write anything down. If you're in Key West, which is a very good place to be, try it at Mangoes.
103 weeks ago
103 weeks ago
Megan Williams
I'm looking to connect online with a China-based group interested in the US/english learning...I'm trying to create some ties overseas through my Meetup group. Any suggestions?
103 weeks ago from China
Megan Williams
Hot chocolate with red Hawaiian salt=magical
Megan Williams
Hot chocolate with red Hawaiian salt=magical
Megan Williams
I train Brazilian Jiu Jitsu...funny, also in South Florida at American Top Team.
Megan Williams
Anyone ever considered taking time off your "formal" career and enrolling in culinary school for a diploma? I've never wanted to work as a chef, but would love to learn all the techniques. The community classes at my local school just aren't cutting it anymore.
Emily Moore:
Jenn, do you run your own food blog or do you contribute to another? I'd love to hear more about that.
103 weeks ago
103 weeks ago
Jenn Sutherland:
Hey Emily - I write my own food blog - started it on a whim 1.5yrs ago after friends always asking for my recipes, and from there it's taken off, ...MoreHey Emily - I write my own food blog - started it on a whim 1.5yrs ago after friends always asking for my recipes, and from there it's taken off, and been a lot of fun - keeps me inspired to cook new things all the time. Tonight: shaved asparagus and arugula salad with lemon vinaigrette. ;)
103 weeks ago
103 weeks ago
Ryan Healy
So what do you guys think of Zuckerberg's response to the privacy controversy in the Washington Post today? He didn't sound overly apologetic, but I think it was handled well. I'm still confused as to why he waited so long to talk though. http://bit.ly/cDJHBp
104 weeks ago from Upstarts!, Entrepreneurs, Social Media Marketers, Shotgun Startups and Social Pollination3 more
Ryan Healy:
@zack good point, I have an ubelievable amount of respect for Zuckerberg, he's a genius and he knew what he wanted and didn't let anyone get in ...More@zack good point, I have an ubelievable amount of respect for Zuckerberg, he's a genius and he knew what he wanted and didn't let anyone get in his way. Somehow the guy held on to complete control of a company after raising more than $700 Million...I would love to know what goes on in his mind and behind closed doors.
@Megan - great point, he's not, and I don't think he should be apologetic for trying to open things up. He believes in it like you said. The only mistake was trying to force it on people a little too much.
@Teri - Agreed, he is sincere, but not sorry. And that's all you can ask for.
Thanks for the great responses everyone!
104 weeks ago
@Megan - great point, he's not, and I don't think he should be apologetic for trying to open things up. He believes in it like you said. The only mistake was trying to force it on people a little too much.
@Teri - Agreed, he is sincere, but not sorry. And that's all you can ask for.
Thanks for the great responses everyone!
104 weeks ago
Angelo Recaman:
@Ryan to being with, What is your definition for privacy? and What are you willing to hide from people? or more gently What do you think is the ...More@Ryan to being with, What is your definition for privacy? and What are you willing to hide from people? or more gently What do you think is the common "stuff" that people prefer to avoid in public view?
104 weeks ago
104 weeks ago
Joyce Tipping
I feel like the social media and online networking hype has gone hand in hand with the rise of smartphones and similar technology. We (my husband and I) haven't jumped on the bandwagon yet, but I've been sorely tempted many times! :) So here's my question to you guys: How does your smartphone fit into your professional life? After an honest examination, do you feel it's crucial to your work, a helpful convenience, or purely a personal luxury? Feel free to elaborate!
104 weeks ago from I am Gen Y, Location Independent, Social Media Marketers, Entrepreneurs and Tech Gurus3 more
:
Maybe I'm out of date, but I haven't found technology so miraculous. It's universal so I use it, but I still can't reach anyone. Why is the ...MoreMaybe I'm out of date, but I haven't found technology so miraculous. It's universal so I use it, but I still can't reach anyone. Why is the world so urgent anyway. Yesterday I used my cell phone to call AAA when my alternator gave out. That's the highlight of my life with high tech. I do not make more money or provide better service as a result of technology although I do handle more paper.
104 weeks ago
104 weeks ago
James Schipper:
I ended up minimizing my connectivity a bit. I work online, and having a smartphone tended to interrupt my non-working time considerably. If I ...MoreI ended up minimizing my connectivity a bit. I work online, and having a smartphone tended to interrupt my non-working time considerably. If I need to be online, I can go do that and having it on my phone was redundant. When I'm out paddling in my kayak, I don't want to hear the email notification going off. It works well for me, so I am not turning the functionality back on.
104 weeks ago
104 weeks ago
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