Thursday, June 19, 2014
Close to Nowhere
New email addresses
• (Written 2011) Spam is not a subject I’m enjoying lately! Not the canned meat kind of Spam, the email kind that can turn your email inbox into a nightmare -- daymare in my case.
The South Reporter has had sort of the same email address since we entered cyberspace many, many years ago. I’m thinking maybe 15 years, at least. Several different computers, several different mail programs, but always the same address -- which I’m not going to put in here today!
Dixie-Net out of Ripley has been our Internet service provider (ISP) for about that long also, I guess. I don’t recall having another ISP, but somedays, that doesn’t mean much.
Spam is not the reason we’re changing emails again. Consistency and not having to say “dixie “DASH” net.com”
We’ve owned the South Reporter domain for a long time now. Dixie-Net uses it for our web address, etc.
Now, however, to get rid of all the different email addresses (some from Yahoo even) we’ve all switched to our domain name.
Me, I’m email@example.com. Like I have been since we changed during the horrible spam time.
The old “new” address, firstname.lastname@example.org still works. It comes to my inbox, as it always has. That way, I get to deal with all the junk mail.
Now though, we all have matching email addresses:
Barry Burleson, editor and publisher:
Barbara Taylor, production manager and general do-everything person:
Sue Watson, news reporter:
Pam Burleson, the bookkeeper:
And the newest addition to our staff here, Joy Beth Worsham:
It’s kinda fun for all of us to match.
• On my home email account, the spam folder always has a “Spam” recipe. Some of them sound pretty tasty. (Yes, I am one of “those” people who like Spam.)
There’s one recipe I won’t be trying -- Beer Battered Spam with Raspberry Horseradish Sauce.
But the Spam hashbrown bake and the Spam breakfast burritos sound pretty good. According to Wikipedia -- “ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite as a preservative. Spam’s gelatinous glaze, or aspic, forms from the cooling of meat stock.”
News: (662) 252-4261 or email@example.com
Fax: (662) 252-3388
Questions, comments, corrections: firstname.lastname@example.org
The South Reporter
P.O. Box 278
Holly Springs, MS 38635
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