Alisa og Claus Clausen on thu 3 jan 02
I know that I said I would stop..
Alisa wrote, she took recipes from the net. The net could be a privet
>letter that copied to a site.
Another rule
Mammamia.
Now I am troubled deeper. Everyone knows the Net is full of BS and
garbage and the FBI, CIA and all the hormonely surging hackers and 80
billion others privy to all private, can get whatever they want. I am a
little irritable right now. Ababy, this is not personal. Not at all. You
did a good job to to provoke to me think further on this topic that I
thought I had "wrapped".
I have posted recipes that I tested, which I have copied from the Net, i.e.
Clayart or the Clayart Archives,
Others are from CM or like publications.
Others from people I know virtually with their permission.
Others are from real people I really know.
Where do we stop? When we post no testing because we must be absolutely
sure we are not unintentionally doing anyone damage and become a weeble world?
I would always honor the author's wishes, of course all the better, when
we can get a direct message as we have from the Ron and John.
I would like to think and hope that I am not suddenly dead in the water
because I should not post a recipe that is on the web, net, whatever you
call that swirly thing out there behind my screen, because I really do not
know where it came from. Sounds like V.D. already. How many times would we
need to change those guidlines if we start?! Soon we are discussing only
guidelines for getting info. and never getting to the point where we get
any. Man.
Proper crediting can become a game of telephone if people are not detail
oriented and/or honest. I take my queues from the person who last wrote up
the recipe I am testing. Somewhere along the line I might get a credit
wrong or test and post a recipe that the originator intended to be
private. But, I am not going to trade testing and posting, which from the
feedback, apparently and happily, benefits some cone 6ers,
for testing and never posting to be sure that I will never, ever make a
mistake of posting a glaze that was private or wrongly credited. I will
try to do the absolute best I can to first serve the glaze's originator's
intents and after, the public's (i.e. Clayart posting).
Pwwuuhheww. This is exhausting and I have not even been at my glaze
table. This is a difficult debate.
So, thanks Mel, for putting me back in the Classroom. I am just tapping my
testing spoon getting
ready to fill those shiny plastic cups. I got some people here who you
could kick their butts on my behalf. But if you do come, I will let you
off the hook and you could just enjoy the little farm that is almost
finished. Well, I may pester you into building a small kiln with a firebox,
with all my old bricks. But I will feed you well. No, Claus will, he
cooks, not me, I am hopeless. I fire. HA get it? I really have to stop now.
Best regards,
Alisa in Denmark
| |
|
