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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 42 June 15, 2001
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In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. The Coffee Flower and its Romantic History
4. A Daily Dose of Wisdom from the Rebbe
5. Dear Robert
6. Rainforest Alliance's Agricultural Certification Program
7. Readers' Comments
8. Coffee Extract Recipe
9. End the Embargo on Cuba, by Thanksgiving Coffee
10. Seattle Sustainable Coffee Campaign
11. Links to My Friends
12. Feedback


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1. Welcome


Great Issue this week, thanks to our contributors who took the
time to share with us all. Please let them know how much you
appreciate their contributions. I hope you enjoy it and gain
some knowledge of the fascinating world of coffee.

"The opinions expressed here are not necessarily that of the
journal, its publisher, or its sponsors." (I've always wanted to
say that.)

Bear with me folks. There is a lot of information in this issue
and some of it just might ruffle your politics a little. I have
an open mind and I hope you do to.

You know how I love quotes and I wish I knew the author of one
of my favorites, "If we are all in agreement, only one of us is
thinking for himself."

Read the articles if you are just a little curious. Criticize or
support if you want. There is room here for all viewpoints, so
take a deep breath and see what these fine folks have to say
about sustainability, songbirds, and Cuba.


My goal with this journal is to promote good coffee. I want to
learn, educate, and entertain. I publish every other Friday via
email and readers include coffee consumers, home roasters,
coffee geeks, retailers, growers, roasters, equipment dealers,
and anyone else who shares our passion for our most wonderful
beverage. If you want to learn more about the fascinating world
of coffee, this is the place. I don't sell anything and
subscription is free.


If you want to advertise here or submit an article please
contact me for the ad rates and deadline schedule.
mailto:robert@badgett.net


DISCLAIMER: All information contained here is obtained by
Badgett's Coffee eJournal from sources believed to be accurate
and reliable. Because of the possibility of human and mechanical
error as well as other factors, neither Badgett's Coffee
eJournal nor its publisher, Robert L. Badgett, is responsible
for any errors or omissions. All information is provided "as is"
without warranty of any kind.


To subscribe or unsubscribe, click here: http://www.badgett.net
If you have problems with subscribing or unsubscribing, please
contact me directly. mailto:robert@badgett.net


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2. Some Words From Our Sponsors


STERLING MOON SPECIALTY COFFEES

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in nitrogen flushed one-way valved bags for freshness, and
delivered to your home or office?

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gourmet coffee...flavors, varietals, espressos, and our
exclusive Signature Blends. We offer coffee clubs and frequent
buyer discounts.

Sterling Moon is not sold in stores anywhere because our coffee
never sits on any shelf but yours! Along with the best coffees
in the world we can find, 69 years of buying and roasting
experience goes into every 12 oz. beautiful foil bag.

Visit us at www.sterlingmoon.com for secure on-line ordering.


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Custom Imprinted Coffee Mugs
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Get 250 color business cards for FREE - an $85 value.
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"It is not death that a man should fear, but he should fear
never beginning to live." Marcus Aurelius
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3. The Coffee Flower and its Romantic History
By Eddy Kühl, www.selvanegra.com

What a beautiful thing it is to see the coffee plant blossoming
and learning about its romantic history.
For the coffee novice I should explain that coffee flowering
comes just once a year and it lasts only 24 hours. It is
produced after the first rains of the month of May. This
spectacle of nature is witnessed just by few, those who live
around a plantation or a tourist who happen to be around that
exact day.
It is like snow all over the dark green coffee leaves. Sharp
nature contrast!
This scene has captivated poets who have been lucky to observe
it. For example the Spanish Jesuit priest Angel Martinez
Baigorri, who was retired here in the mountains of Matagalpa,
wrote the following poem:

Flor de cafe, flor de cafe
Todo el aņo te espere
y solo un dia te goce

Which I translated to English like this:

Oh Coffee flower, coffee flower
The whole year I wait
To see you blossoming just a day

We should also know the coffee history. In brief it goes like
this:
Coffee was originally discovered in Abissinia (now Ethiopia)
Africa, in about 900 AD. It was brought to Europe by Venetian
merchants. Its use was popularized by the Austrians when they
defeated the Turks in 1683 and took their coffee pots and beans
that were left behind.
It was brought to Martinique in the Antilles from the Botanical
Garden of Paris by Captain De Clieu in 1720. From there it
extended to the rest of the Caribbean islands. Eventually by
late 1780īs it was brought to Central America by Jesuit
missioners and used as ornamental plant.
In Nicaragua it has been said that it came in 1845, but I have
found reports like this one of 1837 from Patrick Walker, English
Consul to Mosquitia, that says:
" in Nicaragua coffee and cotton cultivation are getting now
more attention..."
In 1850 the American Ambassador to Nicaragua, Mr. George
Squier, states in his book "Nicaragua and its People" the
following: "I lodged in little inns where you can get coffee and
tortillas...". It means coffee has been there before that.
The famous Nicaraguan poet Ruben Dario in his book: "Travel to
Nicaragua" in 1906, reports that by 1845 Jose Dolores Gamez, and
also Leandro Zelaya and his brother the priest Gordiano Zelaya
were cultivating coffee in their farm, El Tizate, in the Sierras
of Managua.
By 1848 it was reported that a medicine student named Manuel
Matus received seeds and coffee plants from a friend from Costa
Rica and planted them in his fatherīs farm, La Ceiba, close to
the city of Jinotepe.
By 1852 German immigrants Ludwig Ester and his wife Katharina
Braun were on their way to the Californian gold mines during the
Gold Rush Fever, but chose to settle in this highlands of
Matagalpa, in his trips to Managua to sell his gold nuggets he
bought parchment coffee that he gave to his wife to cook but
instead she choose to plant them in her horticultural garden in
their farm La Ceiba close to the city of Matagalpa.
This region has become since then in the major coffee exported
of the country of high quality strictly high grown (SHG) washed
arabica coffee. All thanks to the vision of a woman who planted
it in 1858 and saw its beautiful flowering and first crop in
1861. It is 140 year from now. Great grand children of the
Elster still remain in this region.
The Culture Institute of Nicaragua should declare these three
farms as historical and promote the construction of a National
Coffee Museum, so the children and tourists can learn that with
wit and effort we can promote quality and produce richness in
Nicaragua like these pioneers did.


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"If one advances confidently in the direction of his own dreams,
and endeavors to live the life which he has imagined, he will
meet with a success unexpected in common hours."
Henry David Thoreau
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4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman

Time is Sacred
--------------

The first creation was Time. It began and it will end and then
it will be no more.

Each breath, each tick, each beat of the heart comes only once.
None will ever repeat itself precisely. Every instant of life is
a raw but precious stone, beckoning, saying, "Unleash my
potential, unlock my secret, do with me something to reveal my
purpose of being! For I am here only this one time, and then
never again."

And so that is our primary mission: To elevate time and make it
holy.

Brought to you by http://www.chabadonline.com/magazine


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"A man can succeed at almost anything for which he has unlimited
enthusiasm." Charles Schwab
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5. Dear Robert:

I have seen the argument from Brad Smith of Distant Land Coffee
and a reply from Sterling Moon in your Journal of June 01.

The issue here is the individual criterion that one would like
to follow. All of us, however, must understand the limits to any
"perfection." "Perfection" is a goal to be pursued but that it
cannot be achieved or that should never be achieved. Imagine a
perfect world - how boring it would be!

Regarding the freshness of specialty coffee, nothing is as fresh
as grinding the coffee from the roasting pan and making espresso
like the Yemenis do. They traditionally roast it when they make
their coffee and enjoy the freshest coffee. Small metal bowl-
shaped pans at the end of long handle are used with a long-
handle stirrer to roast beans, crush them between a slab of
stone and a stone roller.

A modern solution to such freshness is micro-roasters that more
and more coffee shops are deciding to have in stores. Other than
using fresh roasted beans, all other considerations are relative
and subject to acceptance or tolerance of the user.

The most important factor will always be the age of roasted
beans. The sooner the beans are used after roasting the better
would be the taste of espresso. All other discussions are
individual perspectives.

I have my home coffee roaster. It roasts 100 g. at a time,
enough to be used up the same day.

Sincerely,
Ahmed Hussain
Services Unlimited, Inc.


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"We don't need more strength or more ability or greater
opportunity. What we need is to use what we have."
Basil S. Walsh
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6. Rainforest Alliance's Agricultural Certification Program
Adheres to "Conservation Principles" For Earth-Friendly Coffee
Production

The Rainforest Alliance announced today that their coffee
certification principles adhere to all of the guidelines and
criteria for producing environmentally-friendly coffee included
in "Conservation Principles for Coffee Production," a document
unveiled last week by Conservation International, the Rainforest
Alliance, and the Smithsonian Migratory Bird Center.

The document, "Conservation Principles for Coffee Production,"
developed by leading conservation groups in consultation with
coffee stakeholders around the world, outlines the fundamental
characteristics that coffee farms and processing facilities must
meet to safeguard ecological health in coffee-growing regions.

In the first full field test of the consensus standards, the
Rainforest Alliance's partner group in El Salvador, SalvaNATURA,
found that all the issues in the "Conservation Principles" are
already covered in the Rainforest Alliance certification
standards. SalvaNATURA has evaluated coffee farms and mills
under the ECO-O.K.T certification program since 1998, and
currently is certifying fourteen farms with 143 in the
evaluation process. "We discovered during a recent certification
that we are now certain our ECO-O.K. standards comply fully with
the "Conservation Principles for Earth-Friendly Coffee
Production," said Guillermo Belloso, manager of certification
for SalvaNATURA.

"The Rainforest Alliance's coffee standards have stood the test
of time and have been a standard against which the "Conservation
Principles" were based," said Chris Wille, Conservation
Agriculture Program director at the Rainforest Alliance. "The
principles were created to promote collaboration amongst the
various groups involved with coffee certification. We believe
this will lead to stronger conservation efforts in the future."
The Rainforest Alliance coordinates the Conservation Agriculture
Network (CAN) of Latin American nonprofit organizations, whose
mission is to integrate productive agriculture, biodiversity
conservation, and human development. The Rainforest Alliance
coffee project encourages coffee growers to implement
sustainable production, leads industry toward more responsible
labor practices, and educates coffee buyers, roasters, and green
consumers on the environmental and social issues surrounding
coffee production.

In recent years, changes in the way coffee is grown have led to
clearing of rainforests, losses of bird and wildlife habitat,
declines in biodiversity, and increased dependency on chemicals
and pesticides. Alarmed, conservation groups have increasingly
focused on encouraging coffee growers to adopt or improve upon
environmentally-friendly techniques.

Based on a set of full-scale conservation and social criteria,
the Rainforest Alliance and its partners provide the gold
standard for agricultural certification.

"Our principles, particularly as they adhere to the
'Conservation Principles', allow us to say with confidence -
enjoy certified sustainable coffee and help conserve the
rainforest, protect wildlife, and sustain farming communities,"
said Sabrina Vigilante of the Rainforest Alliance.

The Rainforest Alliance's certification principles focus on nine
areas of concern in coffee production:
· Ecosystem Conservation
· Wildlife Conservation
· Fair Treatment and Good Conditions for Workers
· Community Relations
· Integrated Pest Management
· Complete, Integrated Management of Wastes
· Conservation of Water Resources
· Soil Conservation and
· Environmental Planning and Monitoring.

The Rainforest Alliance is an international nonprofit
organization dedicated to the conservation of tropical forests
for the benefit of the global community. For more information,
visit our Web site at www.rainforest-alliance.org/programs/cap/index.html

Francine Stephens
Communications Associate
Conservation Agriculture Network/SmartWood
Rainforest Alliance
65 Bleecker Street
New York NY 10012
212.677.1900 ext. 249
fax. 212.677.2187
www.rainforest-alliance.org


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"The greatest discovery of my generation is that a human being
can alter his life by altering his attitudes of mind."
William James
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7. Readers' Comments

Less Greenpeace convention type material and more coffee info
would be nice.
Thanks,
Rod

~~~~~

Unlike many others, I love the so-called "Greenpeace" slant to
your newsletter. There are so many business folk that have no
sense of the whole and how their small piece of the universe may
affect others. Thanks for the info of both sorts.
Kathy


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"Always bear in mind that your own resolution to achieve success
is more important than any other one thing." Abraham Lincoln
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8. Coffee Extract Recipe

[Robert's Note: Last week we had a recipe for Cappuccino
Semifreddo that called for coffee extract.]


Coffee extract is a delicious alternative in a work setting
where there is neither the time nor the cleanup facilities to
make decent coffee in one's office, but the communal machine
makes incorrigible coffee. Extract keeps beautifully in a
fridge, requires no specialized equipment, and it is easier to
control all the factors once every few weeks for making extract,
than every time one wants some coffee. A small, concentrated
shot swilled cold from an office fridge, half and half with milk
in the tiniest paper cups on the market.


Making extract is best informed by experience with a French
press. French presses (plunger pot, Cafetiere, Melior, Bodum,
$10 and up) make the best non-espresso coffee, if a good
espresso machine is out of budget. The Melior sports a second,
replaceable filter, essential if you don't like much chew to
your brew. I've never had any luck with cold brewing. Use 1-2
times as much 190-200 F water as freshly roasted coarsely to
medium ground coffee by volume, steeping 3 to 5 minutes in a
giant measuring cup. Stir at first but let settle, so most
grounds stay behind. Pour through cheesecloth, and bottle in
glass with tight caps. One could use a fast filter, with some
loss of flavor and sediment. Serve from the bottles as if
decanting wine, and the remaining sediment will show a stubborn
preference for the bottom of the bottle even at cleaning time.

You should emulate espresso's extraction temperature, by letting
the just-boiled water cool a bit before use. You could also
emulate espresso's flavor isolation, by quickly brewing a
generous quantity of coffee. However, the French press is best
understood as a different beast. In particular, one brews a
coarser grind for a longer time, with a less concentrated
result. Stay below the mud barrier; the analogue to "stuck
lever" syndrome from too fine a grind is "stuck plunger."

With careful measurement and timing in a microwave, you can heat
your water to the ideal temperature (explore the range 190-200
F) without ever boiling it. Pay attention to the angle you place
the measuring cup on a rotating microwave platter, and it will
stop handle out.

You won't get any "crema" (the elusive "head" on an espresso,
like on a Guinness), and the flavor is different in part because
a French press doesn't extract using pressure, so it doesn't
dissolve various coffee compounds. (Here, it seems like you're
ingesting them in solid form, instead!) Many varieties of coffee
bean taste good in a French press; it's particularly good at
making a seriously earthy cup of Central American coffee.

Thanks to Barbara Gearhart Fitzpatrick for sharing this recipe


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"The great thing in this world is not so much where we are, but
in what direction we are moving." Oliver Wendell Holmes
(and Rabbi Ari)
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9. End the Embargo on Cuba

Ft. Bragg, CA (June 5, 2001) -- Thanksgiving Coffee Company, a
northern California gourmet coffee roaster and distributor that
opposes U.S. economic sanctions against Cuba, announced today
that it will donate proceeds from its line of "End the Embargo
on Cuba" coffees to support the U.S.-Cuba Sister Cities
Association (USCSCA).

The money will be used to support USCSCA's efforts to develop
community partnerships between U.S. cities, counties, and states
and their counterparts in Cuba. The U.S. is the only
industrialized country that does not have diplomatic and trade
relations with Cuba, whose standard of living is among the
lowest in the Western Hemisphere.

"The embargo against Cuba -- especially the embargo against the
sale of food and medicines -- is anachronistic and does nothing
but create terrible suffering," says Thanksgiving CEO Paul
Katzeff, who co-founded the company in 1972. He adds, "My
favorite quote is from Daniel Nunez of the small farmer's union
in Nicaragua (UNAG), he told me, 'The coffee must be as sweet as
the revolution it represents,' and this coffee is." "Through our
'End the Embargo on Cuba' coffee, we aim to educate coffee
lovers and contribute to an important humanitarian cause."

Thanksgiving is one of the leaders of the growing Fair Trade
movement, in which socially responsible companies seek to aid
developing countries by paying a fair and stable price for
commodities such as coffee and chocolate, rather than relying on
much lower and volatile world-wide prices that keep farmers in
grown "End the Embargo on Cuba" coffees (dark roast, light
roast, and decaffeinated) come in special packages with
educational information about the effects of the U.S. sanctions
on Cuba and striking images of Che Guevera, and the historic
meeting between Pope John Paul II and Cuban President Fidel
Castro.

Due to U.S. trade restrictions, however, the coffee itself does
not come from Cuba. Instead, it is grown organically, without
the use of pesticides or synthetic fertilizers by small farmers'
cooperatives in Mexico, Nicaragua, and Guatemala -- countries
with strong historical and cultural ties to Cuba.

Since its inception in 1999, the "End the Embargo on Cuba"
coffees have raised more than $1,000 to help foster people-to-
people ties between the U.S. and Cuba. The new partnership with
USCSCA will allow that important work to continue. Formed in
1998, the group works to address the effects of U.S. sanctions
against Cuba by arranging and supporting reciprocal cultural,
educational, municipal, business, professional, and
technological exchanges and projects.

This is not the first time Thanksgiving has combined its passion
for gourmet coffee and concern for social justice in an effort
to change U.S. policies in Central America. In the 1980s, the
company supported Nicaraguan coffee farmers with a "Coffee for
Peace" line that raised money and educated the U.S. public about
the effects of that embargo.

For more information about Thanksgiving Coffee's "End the
Embargo on Cuba" coffee, its partnership with USCSCA, or its
commitment to education through socially and environmentally
responsible products, contact April Pojman, Director of Social
and Environmental Policy, at (707) 964-0118 ext.30 or
apojman@thanksgivingcoffee.com, or visit www.endtheembargo.com or
www.thanksgivingcoffee.com


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"Destiny is not a matter of chance; it is a matter of choice. It
is not a thing to be waited for; it is a thing to be achieved."
William Jennings Bryan
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10. Seattle Sustainable Coffee Campaign

Greetings Songbird Friends:

If we, here at The Songbird Foundation, could fly like our
feathered friends, we would be doing so right now.

We have just completed the Seattle Sustainable Coffee Campaign,
our Spring 2001 public awareness effort, with an incredible
concert. On Friday, June 1, approximately 3,000 people came to
The Paramount Theatre here in Seattle for the event. Joining
Danny on stage for an amazing set of performances were Bonnie
Raitt, Jackson Browne, and Keb' Mo'. Tom Robbins kicked off the
evening as host.

Overall, we believe the Seattle-based campaign has been very
successful. To read more about the specific components of this
campaign, go to our web site at www.songbird.org. We will be doing
some polling to evaluate the level of public awareness created
as a result of our efforts. And, we are making plans to take
the campaign to other parts of the country.

We do have a new brochure available as well. If you would like
to receive a copy of it and/or a copy of the concert program,
please send your name and mailing address to kim@songbird.org. And,
don't forget there is a downloadable PDF file on the website
(www.songbird.org) of the poster for the benefit.

We very much appreciate your ongoing support of The Songbird
Foundation. Please also help us to spread the word that we can
make a difference in the simple choices we make every day.

Buy shade-grown, organic, fair-trade coffee. Make a world of
difference!

Best wishes,
Danny O'Keefe
President and Founder

Kim Winters
Executive Director
kim@songbird.org

The Songbird Foundation
2021 Third Avenue
Seattle, WA 98121
(206) 374-3674
www.songbird.org


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"Enthusiasm makes the difference." Dr. Norman Vincent Peale
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11. Links to My Friends

Visit the links page on our website to get the latest links to
both coffee related and unrelated sites of interest. Check it
out. You might find some old friends and make some new ones.
http://www.badgett.net


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"Those who dare to fail miserably can achieve greatly."
Robert F. Kennedy
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12. Feedback

Tell me what you think. What do you want more of..less of...what
would you change, add, or delete? mailto:feedback@badgett.net

Please direct all inquiries, comments, article submissions and
suggestions to: Robert Badgett mailto:robert@badgett.net

ISSN: 1534-4614 - Library of Congress, Washington D.C., USA

This journal was made from 100% post-consumer, recycled, non-polluting, and
non-trashcan filling electrons.

(c) Copyright 2001 Robert L. Badgett. All Rights Reserved.


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