Despite the 24 degree temperature, it's officially spring and we figured it was time for a little thank you to our tipsters. You are our lifeblood. You keep us afloat with all of your intel, rumormongering, rants, photos and gossip spilling. Thank you. For all you newcomers, a quick reminder on how you can get involved in all the fun:
Did you spot a new wine bar sprouting up on your block? Have an idea of where the next Boka Restaurant Group or Rick Bayless restaurant will be? Have thoughts on the duck fat fries at Hot Doug's or the bubble tea at Joy Yee? Or maybe you just need to vent in the Eater Complaints Dept.
All this and more is very welcome to the tipline; just drop a note to email@example.com. Photos—from plywood to shutter signage to Stop-Work orders—are especially encouraged. Anonymity guaranteed, of course. And while you're at it, feel free to follow Eater on Facebook or Foursquare or Twitter, contribute to our Flickr Photo Pool, AND/or sign up for the email newsletter (do that directly on the site). It's an Eater smorgasbord out there, and we'd love for you to dig in.