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 Welcome to the virtual home of ZERON
Fine Foods. Rather than obscure our message with magnificent vagaries about the
information superhighway we'd like, instead, to welcome you and spell out the
benefits of visiting ZERON's virtual home in as few words as possible.To website visitors ZERON promises: • To provide information on ZERON's ever-expanding selection of fine food products, currently including: --- ZERON Finest Quality Veracruz Vanilla Beans, ZERON Black Bourbon Vanilla Beans, ZERON Tahitian Vanilla Beans and the exquisite nectar derived from these fruits: Zeron Double-Intensity Pure Veracruz Vanilla Extract; and --- the ZERON dry mustard quartet: Fine Mild, Aromatic Blend, Despicably Hot and Rustic Grains Crushed Mustard all derived from 100% pure, unadulterated Canadian Brassica juncea and Sinapsis alba seeds. • To open to the public it's extensive collection of recipes featuring current or emerging ZERON Fine Food products. • To answer questions about our products, our recipes, our company and, (within the limits of common courtesy) myself, Peter Maxwell, President of ZERON Fine Foods. • To provide a library of back issues of De Bon Goût, ZERON's immensely popular gazetteer of culinary excellence, dedicated to providing information about new and intriguing food products, exciting recipes and serving suggestions, emerging culinary trends, and other gastronomic tidbits. (Merely registering as a subscriber entitles readers to receive current issues of De Bon Goût by surface mail, free of charge). • To provide retail and wholesale customers with a convenient method of ordering items from our extensive product line-up. Finally, as President of ZERON Fine Foods (and de facto "web master"), I, Peter Maxwell, swear to provide virtual visitors with informative and entertaining features, and to spare them from the spectre of dreary sales copy, company mission statements, huge graphic files swollen to bursting with pixels, colourful animated graphics and the obscenity of "pop-up" advertisements for companies we've never heard of. Gastronomically Yours,  Peter Maxwell, President
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