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Email-Gallery.com was built around one essential concept: Inspiration. We have selected high-quality email templates from current markets to share them with our users and to help designers view the latest trends.
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Recording open culture songs
My friend Mary, a folk singer, stopped by to visit spontaneously this evening. "What are you up to?" she inquired. "I'm recording a music video for a new folk song," I explained. "The Firefox Phone was announced last week, so I need to compose a song …
Read more on opensource.com

List of Pastors Retreats and Getaways
… lodging depending on the season, so call them and ask humbly and kindly. Finally, I'm sure I don't have every free opportunity on this list, so please email chris.martin@edstetzer.com with any additional free opportunities and a link to the …
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Woman's Friends for Life emails, prayer chain span nine states
His name went on the list too. "He'd say, 'I get cards from people I don't even know who they are, they're from all over the place, but I know people all over are praying for me,'" Jan recalled. He's been cancer free for nearly six years. As the email …
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Best Meals of 2008
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It’s the end of the year and OAD (aka Steve) posted this cool little piece that features the best meals of 2008 (and restaurants with potential) from a questionnaire sent out to some pretty well known chefs (at least ones that have made the 2007 OAD guide), food critics, notable food bloggers/destination diners, food scientists like Dr. This, and then… little ol’ food enthusiast me. (humble *blush, blush*)

Granted my meal at Ristorante dal Pescatore was in the latter part of last year, it’s impact still struck me until now (truth be told I was asked what my best meal was in the past year – which I interpreted as being full year, not just calender). Anyway, the mention of many Northern Europe (and a few American and Asian) restaurants has me mentally noting these establishments in the event I might have the fortune of visiting those areas. This is part one of two. 🙂

"Best Meals of 2008

‘Tis the time of year for lists. After racking my brain to try and figure out what type of list people might like to read, I came up with the following idea. I sent out an email to an an assortment of chefs, food writers, restaurant owners and bloggers and I asked them the following questions:

1. Name the best meal that you had in 2008
2. Name the new chef or restaurant who showed the most potential in 2008

Their answers were quite illuminating. Or at least I thought they were. What I learned was that fine dining in Northern Europe is steadily improving and both chefs and diners are now traveling to countries like Germany, Austria, Holland and Denmark just to sample the restaurants. And Tokyo, because of the new Michelin Guide, is another city that is starting to become popular with Western diners. Let’s see if the same dynamic occurs in Hong Kong and Macau now that Michelin has published a guide to those cities as well. But I think the most important thing I learned is that there isn’t all that much difference between what the pros like and what the foodies like, and as you run down the list, you will see that they each cite many of the same places. Anyway enough of me talking about what they told me, you can read it for yourself. Enjoy!

Alex Raij, Chef/Owner Txikito, New York, NY
Meal of the Year – Del Posto (in the Inoteca), New York, NY
Most Potential – Sotohiro Kosugi, Soto, New York, NY
www.txikitonyc.com

Alex Stupak, Pastry Chef, WD-50
Meal of the Year – Per Se, New York, NY
Most Potential – Paul Liebrandt, Corton, New York, NY
www.wd-50.com

Alex Talbot & Aki Kamozawa, Chefs/Owners, Ideas in Food
Meal of the Year – Per Se, New York, NY
Most Potential – Mike Lata, Fig, Charleston, SC
www.ideasinfood.com

Amanda Kludt, Editor Eater.com
Meal of the Year – (tie) Momofuku Ko, New York, NY, Carmen Quagliata (Union Square Café) dinner at the James Beard House.
Showed Most Potential – (tie) Motorino, East Williamsburg, NY, Gabe Thompson, Artusi, New York, NY
www.eater.com

Andy Hayler’s Restaurant Guide
Meal of the Year – Christian Bau, Nennig, Germany
Most Potential – Ambassade de l’Ile, London, UK
www.andyhayler.com

Bu Pun Su’s Gastronomy Adventures
Meal of the Year – Arpege, Paris, France
Most Potential – Gunthers, Singapore
zhangyuqisfoodjourneys.blogspot.com

Cathal Armstrong, Chef/Owner, Restaurant Eve, Alexandria, VA
Meal of the Year – Per Se, New York, NY
Most Potential – Alex Dryer, Restaurant Eve, Alexandria, VA
/www.restauranteve.com

Chuckeats
Meal of the Year – (tie) Ryugin, Tokyo, Japan, McCrady’s Charleston, SC
Most Potential – Chris Kostow Meadowood St. Helena, CA
www.chuckeats.com

Claude Bossi, Chef/Owner, Hibiscus, London, UK
Meal of the Year – Noma, Copenhagen, Denmark
Most Potential – David Chang, Momofuku, New York, NY
www.hibiscusrestaurant.co.uk

Country Epicure
Meal of the Year – Les Pres de Eugenie, Eugenie-les-Bains, France
Most Potential – La Table du Cap, St. Jean-Cap-Ferrat, France
epicures.wordpress.com

Dan Barber, Chef/Owner, Blue Hill at Stone Barns
Meal of the Year – Els Casals, Sagàs, Spain “The most beautiful lunch I’ve ever had"
Most Potential – Oriol Rovira, Els Casals, Sagàs, Spain
www.bluehillfarm.com

Daniel Humm, Executive Chef, Eleven Madison Park, New York, NY
Meal of the Year – Maison Pic Valence, France
Most Potential – Mauro Colagreco, Mirazur, Menton, France
www.elevenmadisonpark.com

Daniel Patterson Chef/Owner Coi, San Francisco, CA
Meal of the Year – (tie) Noma dinner at Manresa “Rene’s dish with razor clams and horseradish snow was one of the best things I ate this year," El Poblet, Denia, Spain, “The intellectual/conceptual component of the dishes was inspiring. I’ll always remember it for not only the food, but because that’s where my wife found out she was pregnant!" Blue Hill at Stone Barns, Pocantico Hills, NY “Wonderful ingredients handled with sensitivity and imagination"
Most Potential – Stuart Brioza, Rubicon, San Francisco, CA
www.coirestaurant.com

Danny Meyer, Chairman, Union Square Café Hospitality Group
Meal of the Year – Etxebarri, Axpe, Spain “Wow!"
Most Potential – Walter Eselbock Taubenkobel, Schutzen, Austria, “His snail in garlic-cress broth revised my entire perspective on the topic"
www.ushgnyc.com

David Chang, Chef/Owner, Momofuku, New York, NY
Meal of the Year – Corton,, New York, NY
Most Potential – Sean Brock, McCrady’s, Charleston, SC
www.momofuku.com

David Kinch, Chef/Owner Manresa
Meal of the Year – Koju, Tokyo, Japan
Most Potential – Mauro Colagreco, Mirazur, Menton, France
manresarestaurant.com

David Lee, Chef/Owner, Splenido, Toronto, Canada
Meal of the Year – Masa, New York, NY
Most Potential – Martin Picard, Pied au Cochon, Montreal, Canada
www.splendido.ca

David Lebovitz, Pastry Chef & Author of The Perfect Scoop
Meal of the Year – L’Ambroisie, Paris, France “The famed chocolate tart was gorgeous and I still can’t figure out how they cut something so light, with such perfection"
Most Potential – Laurence Jossel, Nopa, San Francisco, CA “His ultra-crispy French fries were what everyone dreams about finding in a Parisian bistro"
www.davidlebovitz.com

Docsconz, The Blog
Meal of the Year – (tie) Corton, New York, NY, Ideas in Food Dinner, Northeastern New York Slow Food Convivium,
Most Potential – Corton New York, NY
docsconz.typepad.com

Ed Brown, Chef/Owner, Eighty One, New York, NY
Meal of the Year – Daniel, New York, NY
Most Potential – John Fraser, Dovetail, New York, NY
www.81nyc.com/

Eric Ripert, Chef/Owner Le Bernardin, New York, NY
Meal of the Year – Sukiyabashi Jiro, Tokyo, Japan
Most Potential – Julia Wolfson, Ammo, Los Angeles, CA
www.le-bernardin.com

Exile Kiss
Meal of the Year – Ryugin Tokyo, Japan
Most Potential – Izakaya Bincho Redondo Beach, CA
[exilekiss.blogspot.com

Fabio Trabocchi, Executive Chef, Fiamma New York, NY
Meal of the Year – Sushi Seki, New York, NY
Most Potential – Wesley Genovart, Degustation, New York, NY
www.brguestrestaurants.com

Fergus Henderson, Chef/Owner, St. John, London, UK, author “Nose to Tail Eating"
Meal of the Year – Noma, Copenhagen, Denmark
Most Potential – Tom Pemberton, Hereford Road, London, UK
www.stjohnrestaurant.co.uk

Floyd Cardoz, Executive, Chef/Partner Tabla, New York, NY
Meal of the Year – Viva M’Boma, Brussels, Belgium “An amazing array of organ meats"
Most Potential – Wesley Genovart, Degustation, New York, NY
www.tablany.com

Food and Drink in London
Meal of the Year – Louis XV – Alain Ducasse Monte Carlo, Monaco
Showed the Most Potential – Hix London, UK
londonfood.typepad.com

Fork and Pen
Meal of the Year – Coi, San Francisco, CA
Most Potential – Dennis Leary, Canteen San Francisco, CA
www.forkandpen.com

Food Snob
Meal of the Year – Arpege, Paris, France
Most Potential – Corrigans Mayfair, London, UK
foodsnobblog.wordpress.com

Food Vagabonde
Meal of the Year – White truffle dinner at Trattoria Da Nando Udine, Italy
Most Potential – Roscioli, Rome, Italy
hande.wordpress.com

Gale Gand, Pastry Chef, Tru, Chicago, IL
Meal of the Year – Dookey Chase, New Orleans, LA, (runner-up) La Mensa del Conte, Pienza, Italy “for the oven roasted iron skillet eggs with white truffle and olive oil"
Most Potential – Chris Pandel, Bristol Chicago, IL
www.trurestaurant.com

Galen Zamarra, Chef/Owner, Mas New York, NY
Meal of the Year – Steirereck Restaurant, Vienna, Austria
Most Potential – Brian Bistrong, Braeburn, New York, NY
/www.masfarmhouse.com

Gastroville
Meal of the Year – 10-course private lunch cooked by Santi Santamaria at Palazzo Sasso, Ravello, Italy
Most Potential – Rocco Iannone, Pappacarbone, Cava de Tirreni, Italy
www.gastroville.com

Gavin Kayson, Executive Chef, Café Boulud, New York, NY
Meal of the Year – Ubunbtu, Napa, California
Most Potential – John Fraser, Dovetail, New York, NY
www.danielnyc.com/cafeboulud

George Mendes, Chef/Owner, Aldea (opening January 2009)
Meal of the Year – L’Atelier de Robuchon at the Four Seasons with Monsieur Robuchon in the kitchen “We chatted for a while and he signed my copy of his (1981) cookbook "Ma cuisine por vous"
Most Potential – Sono Chikara Kyo-Ya, New York, NY “Excellent sashimi, all fish from Japan, seasonal, and the hot food rocks as well"
www.georgemendesnyc.com/

Graham Elliot Bowles, Chef/Owner, Graham Elliot, Chicago, IL
Meal of the Year – Mercat ala Planxa, Chicago, IL
Most Potential – Ryan Poli, Perennial, Chicago,IL
www.grahamelliot.com

Herve This, Author of the Books Molecular Gastronomy and Kitchen Mysteries
Meal of the Year – Pierre Gagniere, Paris, France “For my birthday,Pierre organized a dinner in a special salon for my wife and me, some very good friends, and Pierre and his wife Sylvie. Pierre was sitting at the table, sometimes going to the kitchen to ask for modifications or make corrections. We discussed what we ate from the 3 points of view that I discuss in my book Cooking a quintessential Art « love, art and technique » It was a wonderful occasion not only for the cooking but also for knowledge and friendship “
Most Potential – (tie) Sang Hoon Degeimbre, L’Air du Temps, Noville-sur-mehaigne, Belgium, Koji Shimomura, Édition Koji Shimomura, Tokyo, Japan
groups.google.co.uk/group/molecular-gastronomy?hl=en

High End Food
Meal of the Year – Christian Bau Nennig, Germany
Showed the Most Potential – De Jonkman Brugges, Belgium
highendfood.wordpress.com

Jay Rayner, Restaurant Critic, The Observer, London, UK
Meal of the Year – El Bulli, Roses, Spain
Most Potential – (Tie) Stephen Harris, The Sportsman, Seasalter, UK, Tristan Welch, Launceston Place, London, UK
observer.guardian.co.uk

Jeremy Fox, Executive Chef Ubuntu, Napa, California
Meal of the Year – Blue Hill at Stone Barns, Pocantico Hills, NY
Most Potential – James Sylhabout, Manresa, Los Gatos, CA
www.ubuntunapa.com

John Shields, Executive Chef, Town House Grill, Chilhowie, VA
Meal of the Year – Alinea, Chicago, IL
Most Potential – Curtis Duffy, Avenues, Chicago, IL
www.townhousegrill.com

Jonathan Benno, Executive Chef, Per Se, New York, NY
Meal of the Year – Soto, New York, NY
Most Potential – Michael White, Convivio, New York, NY
www.perseny.com

Julot Ze Blog
Meal of the Year – Christian Bau Nennig, Germany
Most Potential – (tie) Gordan Ramsay Versailles, France, Jeremy Fox, Ubuntu, Napa, CA
www.julotlespinceaux.com

Katsuya Fukushima Culinary Director, Think Food Group
Meal of the Year – Jean George, New York, NY, “Johnny Iuzzini drew in chocolate a caricature of me giving flowers to my girlfriend"
Most Potential – Iacopo Falai, New York, NY, “He had some tasty, inspirational dishes"
/www.thinkfoodgroup.com

Ken Oringer Chef/Owner, Clio & Uni, Boston, MA
Meal of the Year – Chez L’Ami Jean Paris, France
Most Potential – Andres Grundy, Clio, Boston, MA
www.cliorestaurant.com

Knoopjelos
Meal of the Year – Oud Sluis Sluis, Netherlands
Most Potential – (tie) ‘t Schulten Hues, Zutphen, De Kromme Watergang, Hoofdplaat , 1910, Eindhoven (all Netherlands)
www.knoopjelos.nl

Life Worth Eating, A
Meal of the Year – Urasawa Beverly Hills, CA
Most Potential – Michael Ciramusti, Providence, Los Angeles, CA
www.alifewortheating.com

Lissa Doumani, Pastry Chef/Owner, Terra & Ame, San Francisco, CA
Meal of the Year – Oliveto Pig Dinner, Rockridge, CA., “It’s amazing to have such a wonderful selection of offal dishes followed by Paul Canales’s cured and potted meats"
Most Potential – Matt Molina, Mozza. Los Angeles, CA “He has a beautiful touch coaxing the best flavors out of meats and for cooking the perfect pastas"
www.amerestaurant.com/

Luxeat
Meal of the Year – Per Se New York, NY
Most Potential – Eric Frechon, Bristol Paris, France
www.luxeat.com

Marina O’Loughlin, Restaurant Reviewer, Metro, London, U.K.
Meal of the Year – (tie) Le Castelas, Sivergues, France, Franco Manca, Brixton, UK
Most Potential – Tristan Welch, Launceston Place, London, UK
www.metro.co.uk

Mauro Maccioni, Owner, Le Cirque, New York, NY
Meal of the Year – Per Se, New York, NY
Most Potential – Pierre Schaedelin, Benoit, New York, NY
www.lecirque.com

Michael Psilakis, Chef/Owner, Anthos, New York, NY
Meal of the Year – Corton, New York, NY
Most Potential – Neal Ferguson, Soho House, New York, NY
www.anthosnyc.com

Michelle Bernstein Chef/Owner Michy’s, Miami, FL
Meal of the Year – L’Atelier de Joël Robuchon, New York, NY, “The sea urchin gelée dish makes me weep"
Most Potential – Alejandra Raij Txikito, New York, NY “I truly believe she is a genius, I am so excited about her new restaurant"
michys@bellsouth.net

Mike Anthony, Executive Chef, Gramercy Tavern, New York, NY
Meal of the Year – Troisgros, Roanne, France
Most Potential – Rene Rezepi, Noma, Copenhagen, Denmark
www.gramercytavern.com

Nick Kokonas, Partner/Owner, Alinea, Chicago, IL
Meal of the Year – Chez L’Ami Jean, Paris, France
Most Potential – Giuseppe Tentori, Boka, Chicago, IL
www.alinea-restaurant.com

Patrice Demers, Pastry Chef, Restaurant Laloux, Montreal, Canada
Meal of the Year – Noma, Copenhagen, Denmark "One of the top 5 meals of my short life. Very clean flavors, perfect balance between innovation and research of the best products. Very inspiring!!!"
Most Potential – Alexandre Bourdas, Sa Qua Na, Honfleur, France, “Another great meal that was really inspiring. I read lately that Alexandre Bourdas is already thinking about moving the restaurant to have a bigger kitchen and a greener setting"
www.laloux.com

Paul Liebrandt, Executive Chef, Corton
Meal of the Year – Pierre Gagniere, Seoul, Korea
Most Potential – Rick Billings, Pastry Chef L’Atelier de Joël Robuchon, New York, NY
www.cortonnyc.com

Renée Suen
Meal of the Year – (tie) Fat Duck Bray, UK, Dal Pescatore, Canneto sull’Oglio, Italy
Most Potential – Bite Me, Toronto, CA
www.flickr.com/photos/sifu_renka

Rob Evans, Chef/Owner, Hugo’s, Portland, ME
Meal of the Year – Toro, Boston, MA
Most Potential – Krista Kern, Bresca, Portland ME
www.hugos.net

Ryan Poli, Executive Chef, Perrenial Restaurant, Chicago, IL
Meal of the Year – L20, Chicago, IL
Most Potential – John Fraser, Dovetail, New York, NY
www.perennialchicago.com

Sal Marino Chef/Owner, Il Grano, West Los Angeles, CA
Meal of the Year – (tie) Mori Sushi, Los Angeles, CA, Spago, Beverly Hills, CA
Most Potential – Sang Yoon, Father’sOffice, Culver City, CA “His veal marrow served in the bone was as delicate as a mousse."
info@ilgrano.com

Scott Anderson & Joe Sparatta, Chef/Owners, Elements Restaurant, Princeton, NJ
Meal of the Year – Blue Hill at Stone Barns, Pocantico Hill, NY
Most Potential – Martin Brock Grayz New York, NY
/www.elementsprinceton.com

Sean Brock, Executive Chef, McCrady’s Restaurant, Charleston, SC
Meal of the Year – WD-50, New York, NY
Most Potential – John Shields, Town House Grill, Chilhowie, VA
www.mccradysrestaurant.com

Sergio Hermann, Chef/Owner, Oud Sluis, Sluis, Netherlands
Meal of the Year – Hakkasan, London, UK “Great combination of food and ambiance."
Most Potential – Kobe Desramaults, In de Wulf, Heuvelland, Belgium
www.oudsluis.nl

Silverbrow
Meal of the Year – Grill at the Dorchester, London, UK
Most Potential – Aaya, London UK
www.silverbrowonfood.com

Simon Majumder, The Times, London, UK
Meal of the Year –The River Café, London, UK
Most Potential – Brian Sparks at The Howard Hotel, London, UK
www.timesonline.co.uk

Soa Davis, Chef/Consultant, Le Bernardin, New York, NY
Meal of the Year – Masa, New York, NY
Most Potential – Daniel Humm, Eleven Madison Park, New York, NY
www.le-bernardin.com

Stephen Harris, Chef/Owner, The Sportsman, Seasalter, UK
Meal of the Year – El Bulli, Roses, Spain
Most Potential – Alexander Bourdas, Sa. Qua. Na., Honfleur, France
www.thesportsmanseasalter.co.uk

Steve Plotnicki, Celebrity Food Blogger & Publisher, Opinionated About Dining Survey
Meal of the Year – Elkano, Getaria, Spain “A dazzling display of how to get the maximum out of cooking fish on an asador"
Most Potential – (tie) Daniel Patterson, Coi, San Francisco, CA, Rob Evans, Hugo’s, Portland, ME, Mauro Collagreco, Mirazur, Menton, France

Sweet & Sour Spectator
Meal of the Year – Noma dinner at Manresa, Los Gatos, CA
Most Potential – Camino, Oakland, CA
www.sweetandsourspectator.org

Tom Aiken, Chef/Owner, Tom Aiken, London, United Kingdom
Meal of the Year – Mugaritz, Errenteria, Spain
Most Potential – Marcus Waering, London, UK
www.tomaikens.co.uk/

Tom Collicchio, Host, Top Chef, Chef/Owner Craft & Damon Wise, Executive Chef, Craft
Meal of the Year – Soto, New York, NY “His giant squid with quail egg was the best dish I had this year"
Most Potential – David Schuttenberg, Cabrito, New York, NY
www.craftrestaurant.com

Ulterior Epicure
Meal of the Year – (tie) Le Bernardin, New York, NY / Hoagie at the Reading Terminal Market, Philadelphia, PA
Most Potential –Debbie Gold, The American Restaurant, Kansas City, MO
www.ulteriorepicure.wordpress.com

Veal Cheeks
Meal of the Year – El Cellar Can Roca, Girona, Spain
Most Potential – Zazu, Quito, Ecuador
www.vealcheeks.blogspot.com

Very Good Food
Meal of the Year – Oud Sluis, Sluis, Netherlands
Most Potential – In De Wulf, Heuvelland, Belgium
verygoodfood.d

Vinography
Meal of the Year – Manresa, Los Gatos, CA
Most Potential – Jeremy Fox, Ubuntu, Napa, CA
www.vinography.com

Wesley Genovart, Chef, Degustation, New York, NY
Meal of the Year – El Bulli, Roses , Spain
Most Potential – (tie) Gabe Thompson, Del Anima, NewYork,NY, Brenden McHale, Jack’s Luxury Oyster Bar, NewYork, NY

Wylie Dufresne Chef/Owner WD-50, New York, NY
Best Meal – (Tie) Mugaritz, Errenteria, Spain, Noma, Copenhagen, Denmark
Most Potential – Josh Eden, Shorty’s 32, New York, NY
www.wd-50.com"

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To learn more about email hosting and what it can do for you, contact: http://www.mailcircuit.com.

Article Source:
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Aweber: Aweber Tutorial for Beginners – Email Marketing Made Easy Reviews

Aweber: Aweber Tutorial for Beginners – Email Marketing Made Easy

Aweber: Aweber Tutorial for Beginners - Email Marketing Made Easy

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