Why is the URL for Chowstalker and Dessertstalker now Stalkerville.net?
We’ve combined the two sites for these reasons:
- We were getting more and more submissions that were actually a good fit for both sites.
- People looking for “paleo-fied cookies” are more likely to find even better paleo recipes.
- It’s more efficient to maintain and manage one site verses two.
- We have plans for additional galleries.
But I don’t want to see a bunch of desserts!
Don’t worry…if you rather not see the desserts, just set your bookmark to Stalkerville.net/site/chow for a dessert-free version click or the chowstalker link in the footer. We’ll be adding new ways to filter the galleries in the near future.
How do I add or remove a recipe from my favorites?
Just click on the heart at the bottom of the card or under the image on the recipe detail page. When the heart is the same color as the card (green, lavender, etc.) that means it ‘s currently in your favorites. When the heart is gray, it has been removed but you made need to refresh your favorites page to see the change.
Am I giving up any rights to my photos by submitting them to Chowstalker or Dessertstalker?
Nope. You’re just giving us permission to use the image on this site and on social media. We always give full credit to you as the submitter and link directly back to your original post from this site.
So how do I get my photo published?
First, please read the submission guidelines and make sure that your recipe is a good fit for our readers (who follow a paleo type diet) for the most part. Then it’s easy:
- Log in to stalkerville and fill out the appropriate submit form.
- Then we’ll verify all the info to make sure it meets our guidelines.
- Your user dashboard will be updated to let you know if the recipe was approved, we need clarification or the reason we didn’t feel the recipe was a good fit.
- Approved recipes will be published to the main page and be included in the categories and collections* you selected on submission.
* We try to verify that each recipe is a good fit for the categories and collections selected, and remove the recipe when that is not the case.
Why did you stop sending emails about my submissions?
Because we send so many similar emails, there have been cases where our emails were labeled as spam by IPSs, and that’s definitely something we want to avoid. Some contributors have even marked those emails as spam. Ouch. We’re hoping that by displaying the status of your last 20 submissions on your user dashboard, those emails won’t be missed. But we’ll look at adding that option back if you really miss hearing from us.
How long will it take before my submission is published?
In most cases, it will be published within 24 hours. Desserts typically take longer because we spread them out on the site more to keep the main focus on the most nutritional foods. If you submit more than one recipe, we’ll publish them one at a time to maximize your time on the front page. If we need clarification on something you submitted, a message will be posted to your dashboard, and that submission will be on hold until you reply. Plus, we do occasionally take time off and since it’s just the two of us, and we’re married, we tend to take the same days off. Rarely more than a day or two but if we get to go to Italy anytime soon, it could take a wee bit longer.
Can I submit recipes in a language other than English?
Absolutely! (Especially if it’s in Italian and you have an extra room in your villa.) With instant online translation freely available, our readers will be able to read your submission and original recipe. We have a category for “cuisine” and welcome dishes from around the world.
Can I resubmit a recipe?
Yes. We try to give very specific reasons why a recipe didn’t make the cut and sometimes all that is needed is a different image or minor modification to how the recipe is written.
My submission was changed. Why?
Sometimes we may modify a submission to correct a typo, include or remove categories as needed, and provide our readers with as much relevant detail as we can regarding the recipe. Any changes made are intended to help more readers find your recipe. But if for some reason you aren’t happy with the changes, just let us know.
Why do you accept recipes with white rice? Rice isn’t paleo, and besides, brown rice is healthier.
We are big fans of Paul and Shou-Ching Jaminet, authors of The Perfect Health Diet, which is basically paleo + rice. And here’s what they say about rice: “Rice is very low in toxicity. Most rice toxins reside in the bran, so milled white rice is already low in toxins. The great majority of white rice toxins are destroyed in cooking.”
Why do you accept recipes with corn? That’s not “paleo” either.
You’re right. Corn is technically a grain, but can be eaten as a vegetable. And when grown without harmful chemicals and consumed in moderate quantities, many people tolerate it as well, if not better than nuts. Corn itself is not the problem for most; it’s what we’ve done to it with industrial farming and processing. But if you’ve ever had the pleasure of dining on a freshly harvested, naturally grown ear of Golden Bantum, then you know why we have made an exception to the rule. Sadly, most of the corn and corn products available through the U.S. food system is genetically modified. As with all food, quality matters, and we encourage you to purchase well-raised food from local sources as often as feasible or grow your own, especially when it comes to corn.