New deadline for Yahoo Groups data request

Hi Yahoo Member, In recent weeks, we communicated the latest changes to Yahoo Groups and explained how to request a download of any content you've previously posted to the platform. Some Groups users asked us for more time, and in response to these requests, we have decided to extend the deadline. Groups users now have until Friday, January 31, 2020 at 11:59pm PST to submit a request for their data. We have now taken down all user content from the Yahoo Groups website. However, we will continue to accept users' requests for their data until January 31, 2020, and will ensure these have been fulfilled prior to deleting the data. For additional support, users can email YahooGroupsEscalations@verizonmedia.com and our team will troubleshoot any issues. Best, The Yahoo Groups team     Privacy Policy | Terms of Service | Customer Support 701 First Avenue, Sunnyvale, CA 94089 ©2020 Yahoo

Next Steps: The Evolution of Yahoo Groups (Final Notification)

Dear Group Moderators and Members, Last month we notified you of the changes coming to Yahoo Groups that better align with user habits, and today we are providing an update to guide you through the next steps of the transition. Yahoo Groups is not going away - but we are making adjustments to ultimately serve you better. We are amazed at the vibrant community you've created through Yahoo Groups and we want to make sure you feel supported as we introduce these changes. The following changes were made since our last communication:    •   Users can now only join a Yahoo Group through an invite or group request approval by the Group Moderator.    •   New Groups can't be public. They can only be private (not listed in Groups directory, membership by invitation only) or restricted (listed in Groups directory, membership requests must be approved by a Group Moderator).    •   Members must share all content via email, and can no longer upload or host new content on the Yahoo Groups website itself. The following changes will be made on December 14, 2019:    •   Public groups will no longer exist. All existing public Groups will become restricted Groups that require Group Moderator approval to join.    •   Any content that was previously uploaded via the website will be removed. If you would like to keep any of the content you've posted or stored within your Yahoo Group, please download it by December 14 by accessing the Groups Download Manager at this link. Once you provide your preferred email address, we will send you a confirmation of your download request and notify you once the download is complete. You will receive a link to a downloadable zip file via email for each of your Groups organized into a separate folder. Download time varies depending on the amount of information and file size. If your download request is made by 11:59pm PST on Saturday, December 14, 2019, your content will not be deleted until your download is complete. We are unable to accommodate any download requests made after this deadline. This is the final reminder to download your content. You can find additional information about the upcoming changes here. We have worked extensively with our customer support team to develop recommendations for tools that can help you with any download issues. See help article here. We have watched the evolution of Yahoo Groups with awe, as we grew to a community of millions with over 10 million Groups. Every day, we witness the power of community and shared passions, and our mission is to provide a platform for the strong connections people make with each other around their interests. We thank you for being part of the Yahoo Groups community and look forward to continuing to provide ways for you to connect with one another about your shared interests and passions. Sincerely, The Groups Team     Privacy Policy | Terms of Service | Customer Support 701 First Avenue, Sunnyvale, CA 94089 ©2019 Yahoo

Evolution of Yahoo Groups

Dear Group Moderators and Members, Thank you for your commitment to Yahoo and for helping us define the power of digital communities. Eighteen years ago, we combined the functionality of a site called eGroups.com with a precursor community platform called Yahoo Clubs to launch Yahoo Groups. Since then, you and millions of others have helped prove our hypothesis, by creating and joining more than 10 Million groups. A lot has changed about the Internet since 2001, including the ways most people now use Yahoo Groups. Today, most Yahoo Groups activity happens in your email inbox, not on the bulletin boards where Yahoo Groups started in the pre-smartphone age. Increasingly, people want content and connections coming directly to them, and this is why we continue to invest in Yahoo Mail -- including the recent launch of a new Yahoo Mail app that is currently the highest-rated email app in the App Store and Google Play. So, as our users' habits have evolved, we have begun the process of evolving our approach to help active Yahoo Groups thrive and migrate to our email platform. To help you plan for these changes, below is the schedule of how this transition will happen. Beginning October 28, 2019: Users will be able to join a Yahoo Group only through an invite from the Group Moderator or by submitting a request to join a Group, which requires approval by the Group Moderator. Since we are moving Group communication from posting on message boards to email distribution, uploading and hosting of new content will also be disabled on the Yahoo Groups website. Beginning December 14, 2019: All Groups will be made private and any content that was previously uploaded via the website will be removed. We believe privacy is critical and made this decision to better align with our overall principles. If you would like to keep any of the content you've posted or stored in the past within your Yahoo Group, please download it by December 14 by accessing this link. As these dates get closer, we will send follow-up reminders. More information about the upcoming changes can be found here. While this evolution of Yahoo Groups is inspired by how we see the platform being used today, we know change can be difficult. Here are a few important facts as we make this transition: 1. Yahoo Groups is not going away - We know that our users are deeply passionate about connecting around shared interests, and we are evolving Groups to better align with how you use it today. 2. New groups can still be formed - Users can continue to connect with others around their common bonds and interests. From animal rescues to sporting and activity groups, civic organizations to local PTAs, members of our Yahoo Groups will remain connected and able to share their activities and interests. All of the content that you have shared previously on the website, can continue to be shared via email. We know that Yahoo Groups is an important online extension of your real-life group of friends, interests and communities, and we are committed to supporting communities that rely on Yahoo Groups. Thanks for coming along with us this far. We look forward to seeing where the technology -- and you -- take us in the decades to come. Sincerely, The Groups Team     Privacy Policy | Terms of Service | Customer Support ©2019 Yahoo 701 First Avenue, Sunnyvale, CA 94089

(Weight-Watchers-Recipes) Sweet Lorraine's Fig and Black Olive Tapenade - 12g Carbohydrate; 2g Dietary Fiber; 3 pts plus

 

                      
* Exported from MasterCook *

              Sweet Lorraine's Fig and Black Olive Tapenade

Recipe By     :Sweet Lorraine, Southfield, MI
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dried figs
  1           teaspoon  fresh garlic -- chopped
     1/2           cup  black olives -- pitted
  1         Tablespoon  capers
  3                     anchovy fillets
  2        Tablespoons  lemon juice
     1/4           cup  extra virgin Spanish olive oil
     1/4           cup  fresh parsley -- finely   chopped

Combine all ingredients in a food processor until combined.   Serve with
assorted cracker or toast points.

Makes 1 1/2 cups (12 two-tablespoon servings)

Source:
  "Bob & Rob Allison's Ask Your Neighbor, WNZK 690 AM., June 2005"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 92 Calories; 5g Fat (49.4% calories
from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 95mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 3261 0

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(Weight-Watchers-Recipes) Smoked Trout Spread with Capers - 1g Carbohydrate; trace Dietary Fiber; 4 pts plus

 

                      
* Exported from MasterCook *

                     Smoked Trout Spread with Capers

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream cheese -- at room temperature
  4             ounces  smoked skinless trout fillet -- (1 fillet), flaked
  1 1/2    tablespoons  capers -- coarsely chopped
  1         tablespoon  minced flat-leaf parsley
  1         tablespoon  minced shallot
  1           teaspoon  finely grated lemon zest
                        Freshly ground pepper
                        To serve: -- Bagels and sliced tomatoes

In a medium bowl, using a spatula, mix the cream cheese with the trout
until blended but still slightly chunky.

Fold in the capers, parsley, shallot and lemon zest and season with
pepper. Scrape the spread into a small bowl and serve with bagels and
sliced tomatoes.

SERVINGS: 1 1/2 cups (6 one-quarter cup servings)
TOTAL TIME: 10 MIN

AuthorNote: Serve this supereasy spread with bagels and sliced tomatoes.

Make Ahead: The spread can be refrigerated overnight.

Source:
  "Melissa Rubel"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 156 Calories; 13g Fat (76.8%
calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 56mg
Cholesterol; 276mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Savory Artichoke Squares - 17g Carbohydrate; 3g Dietary Fiber; 5 pts plus

 

                      
* Exported from MasterCook *

                         Savory Artichoke Squares

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  frozen artichoke hearts -- (1 package) well drained (not the marinated kind) or 1 (15-ounce) can artichoke hearts
     1/4           cup  olive oil -- plus 2 tablespoons
  1              large  yellow onion -- coarsely chopped
  1                cup  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  salt
  3        tablespoons  finely chopped fresh parsley -- divided
     1/2      teaspoon  dried thyme
     1/2           cup  unsweetened soymilk
                        Salt and freshly ground black pepper
  2        tablespoons  vegan Parmesan
     1/2           cup  coarsely chopped walnuts

1. Preheat the oven to 425°F.Lightly oil an 8-inch square baking pan and
set aside. If using frozen artichoke hearts, in a medium saucepan of
boiling salted water, cook the artichoke hearts until tender, about 10
minutes. Drain and set aside to cool. 

2. In a medium skillet, heat 2 tablespoons of the oil over medium heat.
Add the onion, cover, and cook until soft, about 7 minutes. Set aside to
cool.

3. In a medium bowl, combine the flour, baking powder, and salt. Add the
remaining 1/4 cup oil and stir until the mixture resembles coarse crumbs.
Add the parsley, thyme, and soymilk and stir to combine. Stir in about
half the onions and spread the mixture evenly into the bottom of the
prepared pan.

4. Chop the cooked artichoke hearts and combine with the remaining cooked
onions. Add salt and pepper, to taste. Spread the artichoke and onion
mixture on top of the dough and sprinkle with the Parmesan and walnuts.
Bake until hot and cooked through, about 20 minutes. Cut into squares.
Serve immediately sprinkled with the remaining 1 tablespoon parsley.

Makes 9 squares

AuthorNote: Imbued with the flavors of artichoke and walnuts, these tasty
squares can be made ahead and reheated in a moderate oven. If cooking for
a crowd, this recipe is easily doubled.

Source:
  "1,000 Vegan Recipes by Robin Robertson"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 177 Calories; 11g Fat (52.6%
calories from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 226mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 900042 0 0 0 0 0 0 0 5062 0 3562 0

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(Weight-Watchers-Recipes) Moroccan Grilled Vegetable Skewers with Charmoula Sauce - 28g Carbohydrate; 8g Dietary Fiber; 8 pts plus

 

 8pts plus                      
* Exported from MasterCook *

         Moroccan Grilled Vegetable Skewers with Charmoula Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  coarsely chopped fresh parsley
     3/4           cup  coarsely chopped fresh cilantro
  3                     garlic cloves -- crushed
     1/2      teaspoon  ground coriander
     1/2      teaspoon  ground cumin
     1/2      teaspoon  paprika
     1/2      teaspoon  salt
     1/4      teaspoon  ground cayenne
  3        tablespoons  fresh lemon juice
     1/3           cup  olive oil
  4              large  shallots -- halved lengthwise
  1             medium  red bell pepper -- cut lengthwise into 1 1/2-inch squares
  1              small  eggplant -- cut into 1-inch chunks
  1             medium  zucchini -- cut into 1-inch chunks
  12                    white mushrooms -- lightly rinsed and patted dry
  12                    ripe cherry tomatoes

1. In a blender or food processor, combine the parsley, cilantro, and
garlic and process until finely minced. Add the coriander, cumin, paprika,
salt, cayenne, lemon juice, and oil. Process until smooth. Transfer to a
small bowl.

2. Preheat the grill. Thread the bell pepper, eggplant, zucchini,
mushrooms, and tomatoes onto skewers and arrange them in a shallow baking
dish. Pour about half of the charmoula sauce over the skewered vegetables
and marinate at room temperature for 20 minutes.

3. Place the skewered vegetables on the hot grill directly over the heat
source. Grill until the vegetables are browned and tender, turning once
halfway through the grilling, about 10 minutes total. Transfer to a
platter and spoon the remaining sauce over all. Serve immediately.

Serves 4

Variation: Broiled Vegetable Skewers: Arrange the skewered vegetables on a
broiler pan and place under the broiler, about 4 inches from the heat.
Broil until cooked on the inside and browned on the outside, about 8
minutes total, turning once halfway through 

Cuisine:
  "Moroccan"
Source:
  "1,000 Vegan Recipes by Robin Robertson"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 286 Calories; 19g Fat (55.4%
calories from fat); 7g Protein; 28g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 295mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 5
Vegetable; 0 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 20067 0 0 0 0 0 0 0 0 0 0 0 0 0 0 902557

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