But the real purpose of this message is what you said at the end of your
message:
"p.s. my Microsoft Outlook email software is sometimes truncating
messages. Apologies if you receive an incomplete message."
So your message must have been complete. But I wanted to tell you that we
have had problems with one Mac machine running Microsoft Outlook Express
version 4.01. We sent out a lot of truncated messages. Then we upgraded
(free of charge)to version 4.5 and the problem dissapeared. My computer
guru said it probably had to do with some software conflict on that
particular machine; and that version 4.5 avoids the problem. He also said
that version 4.5 is "self repairing" when something corrupts a file. He
also says the MS Outlook Express program for PCs that comes with Office 98
works very well.
But I'm sticking with Eudora Light. I'm too old to try to learn a new
program. This is the 4th email program I've had to learn in the last 9
years and none of them would convert old messages from my archives.
And besides, I use a Netscape web browser and I'm afraid Bill Gate's MS
Outlook Express would eat it.
Ken Hilderbrand
********************************************
At 11:11 AM 2/4/99 -0000, Richard Lord wrote:
>I benefit from Peter Howgate's well researched replies to seafood quality
issues on the Seafood list. I benefit from the education. I will not
contest his reply to Mika Sugano.
>I have only personal experience to offer.
>
>I feel I have to come to the defence of sushi simply because it is my
favourite food.
>I have eaten sushi over a 20 year period mostly in the U.S.A. (Close to
1000 meals!)
>Sushi has never made me feel ill. It has only made me feel well. I have
a half-brother.
>When he and his father visited me I looked for a steak house in a New
Jersey town.
>All were full but a sushi bar had space. I apologised to my brother who
is not fond
>of seafood but he and his father had steak while I enjoyed sushi.
Unfortunately, he
>and his father was ill for the next 24 hours. I felt fine.
>
>Sushi chefs must be knowledgeable and consumer knowledge is a good thing
as well.
>Sushi chefs shouldn't use raw gadoids. They must not use raw freshwater
fish.
>(Unagi (freshwater eel) is cooked.) (Farmed salmon is salted and vinegared.)
>
>A good sushi chef will protect his customers. The risk of illness from
sushi is
>negligible if the sushi chef is well trained. Many illnesses caused
>by sushi are from home preparation of very risky raw material (wild salmon
for
>example.) Some people have suffered horrible illnesses from the
consumption of
>raw fish but the choice and the preparation of the species has been the
cause.
>
>Guernsey has just opened its first sushi bar. I am eating sushi tonight.
Hurrah!
>
>Yours sincerely,
>Richard Lord
>Guernsey GY1 1BQ
>Great Britain
>
>Email: fishinfo@guernsey.net
>Tel: +44 (0)1481 700688
>Fax: +44 (0)1481 700699
>
>p.s. my Microsoft Outlook email software is sometimes truncating messages.
>Apologies if you receive an incomplete message.
>
>
>
------------------------------------------------------
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Oregon State University
Marine Science Center
2030 Sth Marine Science Drive
Newport Oregon 97365-5296
telno 541 867-0242 (and voice mail)
faxno 541 867-0138
email <ken.hilderbrand@hmsc.orst.edu>
****************************