The Book Broads are Angela (“Marketing Mama”) Crocker, Kim (“Publicity Chick”) Plumley, & Peggy (“Grammar Geek”) Richardson. Together they write, speak and consult on publishing, marketing, social media and publicity in the world of books and ebooks.
We frequently...
Here The Book Broads weigh in on the use of self-publishing companies that we refer to as “puppy mills”, that is, self-publishing companies that really don’t care as much about your book as your wallet.
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The three Book Broads weigh in on a variety of mobile eBook reading devices, including criticisms, and some factors driving the market.
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This is just a short, fun little podcast where we talk about our favourite reads, and why they’re our faves.
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Listen to this great podcast where all three of the Broads talk about the impact of online retailers, eBooks, and other forces on book retailers, both large and small.
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(Kim here) Today, I had the great pleasure to hear Sir Ken Robinson speak at a conference in Nanaimo, BC. The tickets were HARD to get. Sold out and it was like a mosh pit with people rushing to find the best seat. I am a keener and was there early and got a fantastic seat. I had seen Sir Ken Robinson talk on TED.com and I knew I could not miss his insight, his humour and his passion in person! I was not disappointed, nor were close to 800 others. (Another treat for the day, we also got to hear Shane Koyczan perform some of his poetry. I wept – he is so good).
I also had a chance to have a quick chat with Sir Ken Robinson when he was signing his books – The Element and Out of Our Minds:Learning to be Creative. I had heard that Out of Our Minds:Learning to be Creative was going to be revised and asked him about it. Check out http://sirkenrobinson.com/skr/read for more info on the books. Here is the video. I was more wrapped up on hearing him, that my questions cannot be heard, sorry!
I was giddy to have met him and to actually have talked to him – well, this is a day for me to treasure. I am so pleased he is getting people to honour creativity – music, dance, art and WRITING!
In honour of Earth Day, we are talking gardening. Grace, aged 8, is one of our Little Book Broads and she talks a bit about gardening. Recently as part of a Brownie unit she got to enjoy planting her own sunflowers with the help of the Budding Gardener kit (www.forkids.ca/TheBuddingGardener). That got us thinking about container gardening and thought we should also talk about a recent book from New Society Publishers (www.newsociety.com) called From Container to Kitchen. Nothing like getting the kidlets interested in gardening. Here’s Grace telling us her thoughts.
(Kim here) had the great pleasure to chat with Thora Howell. Thora is one of the people who is part of Nanaimo’s Bookfest. This great, fun kid’s book festival happens on May 1st. Check out www.bookfest.ca.
The Book Broads love to work… and we love to play… and we love to eat. We decided to combine the three with a visit to Little Qualicum Cheeseworks on Vancouver Island. Peggy and I were able to get our kidlets together, eat cheese and talk about Anne Lindsay’s new compilation cookbook, Lighthearted at Home. Over 500 recipes. Yum!
I have personally cooked three of the recipes – and tried a couple more when I met Anne last week (That video will be available Friday). As we were at a farm that features cheese (and fruit wine) we thought we would give you a tasty recipe from Anne’s book where cheese is a main ingredient – Smoked Salmon Spread with Capers.
Here is the video featuring the lovely and talented, Peggy Richardson, talking about the new cookbook, cheese and of course, wine. Below that is the recipe. Enjoy and eat cheese… well, except if you are lactose intolerant.
Smoked Salmon Spread with Capers recipe from Lighthearted at Home by Anne Lindsay. Published by John Wiley and Sons and in support of Heart & Stroke Foundation.
(recipe on pg 9 of the book)
Sometime you can use lox, cold smoked salmon or hot smoked salmon in this spread. I usually use a hot smoked salmon when I am in British Columbia, where it is readily available. I use at least 4 oz (125 g) of the hot smoked salmon (sold in chunks), cut into pieces or 2 oz of lox. Sometimes I use hot pepper sauce instead of horseradish, and I add extra dill to taste.
1 cup light ricotta or light cream cheese
2 oz smoked salmon, chopped (about 1/3 cup/75 ml)
2 tbsp chopped fresh dill
2 tbsp drained capers
2 tsp fresh lemon juice
2 tsp ketchup
1 tsp prepared horseradish
1/4 tsp salt and freshly ground pepper
In blender or food processor, puree ricotta cheese until smooth. Add smoked salmon, dill, capers, lemon juice, ketchup and horseradish; using on/off motion; process until lightly mixed. Season with salt and pepper.
Alastair’s Sweeny’s book – Blackberry Planet - is the first corporate history of the smartphone giant as well as an exploration of the cultural phenomenon created by this PDA. Angela Crocker talked with Alastair on October 14 in Vancouver BC, where they were joined by an unexpected guest!
