SC - Cinnamon varieties (long)

[LrdRas@aol.com]

In a message dated 12/18/99 1:21:10 AM Eastern Standard Time, 
Mordonna22 at aol.com writes:

<< Now, Ras,
 Just because one is a professional scholar does not necessarily rule out 
 one's being a "real" scholar.  Just as one can be a real scholar even if one 
 is not a professional.
 
 Mordonna the Cook, >>

True, Mordonna. My apologies. There are many professional scholars on this 
list and in the SCA in general that I have the utmost respect for. I misspoke 
by generically classifying any scholar into a specific group. It's just that 
I get very frustrated when I approach University and museum libraries to copy 
specific manuscripts only to be told to go away because I don't have this or 
that piece of paper to clutter up my walls. I have worked long and hard for a 
lot of years to gain the knowledge I have and for the Academic community to 
continually dismiss me as a 'nobody' is patently unfair. Thankfully, I now 
have a job that can eventually provide me with the finances to test out in 
the majority of the 'required' courses at least to the level of a master's 
degree and attend a requisite semester to fulfill the, IMO, silly, 
'requirements.'  The next step is to convince my job that such educational 
steps would 'benefit' the company so I can get the time to do it without 
loosing my employment. A daunting task in itself. ;-(

It is especially hurtful when I am told that I couldn't possibly 'benefit' 
from access to particular records because I 'wouldn't know what to do with 
them.' Bitter? Yes, maybe a little, but then I feel that I am justified 
because of the treatment I have received in the past regarding my avocation.

Ras
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================