Bill Peschel’s contact information is primarily through email and meat mail. Emails to Facebook get ignored (blame them, I didn’t realize you could send an email to me there). I’m not on Twitter often enough to catch your comments, although I do try to respond.
Book Reviewing Requests: Although I maintain a page devoted to my reviews of books, I have to cut back on reviewing. I simply don’t have the time with the heavy production schedule at Peschel Press. I still read, and I’ll review books that interest me, but I’m not accepting requests.
Meat mail: P.O. Box 132; Hershey, PA 17033-0132
I do try to maintain a presence on a lot of social media websites:
Facebook: My personal page.