User talk:Sjaberman

Welcome!
Hello, Sjaberman, and welcome to Wikipedia! My name is Adam and I work with the Wiki Education Foundation; I help support students who are editing as part of a class assignment.

I hope you enjoy editing here. If you haven't already done so, please check out the student training library, which introduces you to editing and Wikipedia's core principles. You may also want to check out the Teahouse, a community of Wikipedia editors dedicated to helping new users. Below are some resources to help you get started editing. If you have any questions, please don't hesitate to contact me on my talk page. Adam (Wiki Ed) (talk) 15:31, 1 February 2016 (UTC)

Peer Review #1
The lead section was really thorough and definitely gave me a sense of what was to be in the article. I like how food drying’s history was mentioned but maybe you could expand on that in its own section instead of in the other methods section. Also, maybe you could just mention about the variety of foods since that is your first section in the lead as well.

Sources could be improved since the first one isn’t cited completely in the references section but broken up between that section and bibliography. Also the third reference isn’t actually a source just a link to yahoo’s main site. In the food types section, there is a lot of great info, it just needs to be cited.

This is just a small thing but maybe change the an to a in the first line of food types. The article seemed neutral in tone. — Preceding unsigned comment added by Mgattoni (talk • contribs) 02:33, 13 April 2016 (UTC)

Peer Review 1
Great job! In order to improve the article maybe the layout should be changed in order to add more information. For example, if the article was organized by food types then there could be more detail on the way each type of food is dried (meats, fruit, veggie, etc). There definitely needs to be more information on each food group and the specifics involved.

Also, I'm not sure if Yahoo! Voices is a source that should be used. It might be useful to go into peer-reviewed articles and scientific books about the topic that were used to form the ideas mentioned in this source. This would also be useful because there are not many sources right now.

There is also some unclear wording under "Food Types". Not sure what it is meant by "fruits change character completely when dried" — Preceding unsigned comment added by Amaziarz (talk • contribs) 13:12, 19 April 2016 (UTC)

Peer Review #2
Lead: The lead section sums up the article and the topic of food drying nicely. The lead gives just enough information without giving away too much of the full article.

Structure: The structure and layout is nicely presented however I feel as though there could be a section on the general history of food drying preservation methods. The history could be more expanded upon from the information provided in the lead.

Balance: Nothing is left out and nothing seems irrelevant or off topic.

Neutral: The article is neutral in tone and nothing seems out of line or out of place.

Reliable Sources: There could be more trustworthy and/or scientific sources. For example the third source listed doesn't seem like it is from a reputable source and seems more of blog based site. Also as far as citing/sources go, the "food types" section has no cited sources so this maybe could be worked on as well.

Mikeiwata (talk) 21:33, 19 April 2016 (UTC)