The May mid-month newsletter will be all about food, celebrating a hot hot summer bounty with memories and recipes from our time in JET.
We would love your participation, and there are two ways to contribute.
First, your recipes!
Eligible submissions: A recipe for something you personally made during JET, limited to 250 words. It doesn’t need to be fancy or traditionally Japanese! You can also include a 100 word (or fewer) introduction to your recipe–how you found it or made it, why you still remember it, etc.
Number of submissions: One person may submit multiple entries; however, if you submit a photo, please send one email per recipe & photo to work with email size constraints.
Accompanying photo: aim for roughly 50 kb in size and/or 600-800 pixels wide or tall.
Send to: PressOfficer@jetaatexoma.org (subject “JETAA Foodie”). In the email contents, tells us your name, JET years, position and location. For example, “Rochelle Breen, ALT 2014-2015. Gunma-ken, Maebashi-shi.”
Deadline: SUNDAY*, May 14, 2017 (extended; the previous newsletter advertised an earlier deadline) at 11 a.m.
However, if you didn’t use your tiny Japanese kitchen once, or make anything resembling food during JET but you still think you have an awesome food-related memory you’d like to share along with a photo, you can. We may not include all submissions, but feel free to follow the photo and email instructions above. Same deadline, only your word count limit is 200 words: describe the food or how it was made and why it was an iconic moment in your JET experience.
Whichever way you submit, I can’t wait to hear your fond food memories!
*The newsletter published the correct date (May 14), but not the day of the week, which previously read “Monday”. Apologies!