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You realize Lou, that the ink used for those USDA stamps comes from the
dregs of humongous wine casks. This means that to become certified, we need
to drink more wine.
I'd like a vintage Cabernet if'n you don't mind....
Lou Quillio wrote:
Fred Ridder wrote:
That sure sounds like the endlessly rehashed issue of how/whether
to certify technical writers.
Yep, sure does. As far as the "how" of certification, I think it should
be done with a food-grade dye like the USDA uses in the meat-packing
biz. The really good ones might have "STC Grade A" stamped on their
I limit my ambitions to "Fancy", though. Like ketchup.
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