You read all of that into my little message?
Amazing.
Bill Potts, CMS
Roseville, CA
http://metric1.org [SI Navigator]
P.S. I suggest you look up ad hominem in the dictionary, then re-read your
own message. I never use ad hominems, let alone indulge myself in them.
> -----Original Message-----
> From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]]On
> Behalf Of Darrick Priest
> Sent: April 20, 2001 22:59
> To: U.S. Metric Association
> Subject: [USMA:12347] RE: A E-Mail to C&H
>
>
> Bill
>
> It is clear to me that you are nothing more than a bitter person who has
> nothing more than to see something negative out of something positive--not
> matter how small that positive effort may be.
>
> Since you can only indulge yourself in ad hominems, I suggestion you focus
> your energies on an other group.
>
> I've already received several laurels from the USMA board members with
> regards to my efforts of sending positive messages to companies
> that endorse
> the metric system. If you were a student of history you would know that
> simply because you've gained a victory doesn't necessarily mean
> that you've
> won the war: you need to continue to fight, protect, and secure
> what you've
> gained. I find nothing pointless with what I'm doing and will continue to
> do it. What I do find pointless is attacking the efforts of
> others based on
> what you think we should do.
>
> We all have something to contribute with what little time and resources we
> have; you are not the authority here. So far, I've seen other people
> following my example and I will continue--now more than ever--to call
> companies that support the metric and report their replies to the USMA
> listserv. Any negative rebuttal from you will be, from this point on,
> ignored and considered--pointless.
>
> Darrick Priest
> USMA Member
>
> ----- Original Message -----
> From: Bill Potts <[EMAIL PROTECTED]>
> To: U.S. Metric Association <[EMAIL PROTECTED]>
> Sent: Friday, April 20, 2001 7:31 PM
> Subject: [USMA:12345] RE: A E-Mail to C&H
>
>
> > Darrick:
> >
> > Despite their adoption of a hard metric size, it now seems to
> be pointless
> > to write to congratulate them about it.
> >
> > Even though you were quite emphatic about the reason for your message,
> they
> > sent you a standard, canned reply that related not one little bit to the
> > thrust of your message.
> >
> > I suggest we simply count their packaging action as a win for
> metrication
> > and move on.
> >
> > Bill Potts, CMS
> > Roseville, CA
> > http://metric1.org [SI Navigator]
> >
> > > -----Original Message-----
> > > From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]]On
> > > Behalf Of Darrick Priest
> > > Sent: April 20, 2001 19:19
> > > 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
> > >
> > >
> > >
> > > _________________________________________________________
> > > Do You Yahoo!?
> > > Get your free @yahoo.com address at http://mail.yahoo.com
> > >
> > >
>
>
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>
