Nikolay,
Your welcome. It doesn't matter if the reply is formatted; what matters is
that they know they have supporters. Don't be dissuaded by it. The more we
let companies know that we appreciate their efforts, the more likely they
will continue to support our cause.
Keep fighting the good fight the best way you can.
Darrick Priest
USMA Member
----- Original Message -----
From: Nikolay O. Malyarov <[EMAIL PROTECTED]>
To: U.S. Metric Association <[EMAIL PROTECTED]>
Sent: Friday, April 20, 2001 7:29 PM
Subject: [USMA:12344] RE: A E-Mail to C&H
> Thank you, Darrick! Now, if you re-read the first paragraph of the reply
> from Ms. Hunter, and compare it with the reply, which I received, you will
> find a very interesting thing. Indeed, they are identical. So, one of my
> assumptions that they have templates ready was likely correct.
>
> Cheers,
> Nikolay
>
> P.S. International law paper is done, and so are 3 out of 5 final exams.
> Two more to go, and both on Monday!!! Sorry, I know it has nothing to do
> with metrication (except a mix of various units in the Law of the Sea -
from
> fathoms to feet and metres), but I am just way thrilled. Because this
also
> means, that in 2,5 weeks Catherine and I will go to Latvia for a whole
> month!!!
>
> -----Original Message-----
> From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]]On
> Behalf Of Darrick Priest
> Sent: 20 April 2001 20.19
> To: U.S. Metric Association
> Subject: [USMA:12342] A E-Mail to C&H
>
>
> Several days ago, after receiving Nikolay Malyarov's enlightening e-mail,
I
> took the time to follow Nikolay's example and write to C and H regarding
the
> 2 kg Baker's Sugar. I want to give credit where credit is due (including
> thanks) by acknowledging Nikolay's efforts of writing to companies with a
> positive message of metrication.
>
> C and H just replied to my digital missive; so, I'll share it with you
all:
>
> Dear Mr. Priest:
> Thank you for taking the time to contact C&H Sugar Company regarding our
new
> C&H Pure Cane Baker's Sugar.
>
> We have been looking forward to the introduction of this new product for
> quite some time; you can imagine how delighted we are to hear from
consumers
> who are pleased. We were confident our consumers would be enthusiastic
about
> Baker's Sugar, but it is very rewarding to have our hopes confirmed.
>
>
> Baker's Sugar is perfect for all baked goods, such as cakes, cookies,
> pastries and brownies. It is especially good for icings, frostings,
> meringues, candies and other confections. Its finer texture allows baked
> foods to bake more evenly without soft spots or lumps. It blends quicker
and
> smoother, melts faster with no gritty texture and will be perfect for jams
> or jellies. It is preferred by many professional bakers, and by homemakers
> who are passionate about baking. It can be substituted cup-for-cup
whenever
> your recipe calls for granulated sugar.
>
>
> I do want to mention that due to the fine crystal size, it is very
important
> that Baker's Sugar be kept dry. Hardening or lumps may occur if the sugar
> gets moist, and there is no adequate way to soften Baker's Sugar if it
does
> become hard.
>
> Best regard,
>
> Connie C. Hunter, C&H Sugar
>
>
>
> Here is my letter that I wrote to them:
>
> One of the many metric supporters (Nikolay Malyarov) sent out the word
that
> you are selling your product Baker's Sugar in 2 kg. This is fantastic! We
> members of the USMA thank you so much for taking the courage to support
the
> metric system. Now that I know that you are a supporter, I will buy my
next
> bag of baker's sugar from your company. Thank you so much...you don't know
> how many people you've pleased.
>
> Darrick Priest
>
>
>
> I urge each of you to follow Nikolay's example and write to C and H as I
> have.
>
> Keep it positive everyone.
>
> Darrick Priest
>
> USMA Member
>
>
>
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