New Meatgistics Features!
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PapaSop You can see the “Online Users” again at the bottom of every page. You can also click its section title to go to the full page for online users, which is here: Meatgistics Users
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Austin how do you mark the map? I’m not smart enough to figure it out.
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Kmucker Go to your profile by clicking on your profile pic in the upper right hand and selecting profile and then add your location and it should work! I just did this to verify that it worked, changed to my old address up in NY and it showed me in NY, so update so we can know where everyone is!
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Shoot guys, I just had to delete "Shelton Coper, Billy Chrystal and my personal favorite, [censored] Kelvin! all from Miami Florida. If you liv in Miami I am assuming you are too busy out at clubs or soaking up the sun to spend time chatting about meat processing!
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Jonathon Aw come on Jon! They just came by to say they love ya! LOL Probably think you’re still in NY…
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Jonathon Sorry…At the time you asked I couldn’t reply. Didn’t get the registration email confirmation until you guys got the site host involved.
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Austin
Yep. It’s there. Looks a little different. -
Austin
Ok… As long as you’re updating things how about some new emojis? Existing ones are kinda… plain -
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If this turns into a voting thing, #2.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
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Austin I’m with Fat Bob if it’s going to be a voting thing
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Since we are taking about new Meatgistics features, does anyone like or hate the new fonts? Or indifferent?
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Austin I’m a Times New Roman or Arial kind of guy.
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Tex_77 I put it into times new roman… I don’t like it. I’ll leave it for a few minutes to let you enjoy it though.
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Austin I used to play around with a little bit of web design and I really like the fonts and the design of the site in general. Although I’m too new to really know what it was like before, (although I’ll admit to creeping the site for a while before I signed up…) it has a modern feel to it and it does look a lot better than the Arial/sans serif font sets we were stuck with in the early 2000’s.
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badfire2625 Yep! That’s what I learned as well. I’m going back now to the font we were on before Times… I’ll change things around though as people provide more feedback on what they like or don’t like.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Austin I find the new font difficult to read.
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