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
>
>
>
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