Half a century ago, Belgian Zoologist Bernard Heuvelmans first codified cryptozoology in his book On the Track of Unknown Animals.

The Centre for Fortean Zoology (CFZ) are still on the track, and have been since 1992. But as if chasing unknown animals wasn't enough, we are involved in education, conservation, and good old-fashioned natural history! We already have three journals, the largest cryptozoological publishing house in the world, CFZtv, and the largest cryptozoological conference in the English-speaking world, but in January 2009 someone suggested that we started a daily online magazine! The CFZ bloggo is a collaborative effort by a coalition of members, friends, and supporters of the CFZ, and covers all the subjects with which we deal, with a smattering of music, high strangeness and surreal humour to make up the mix.

It is edited by CFZ Director Jon Downes, and subbed by the lovely Lizzy Bitakara'mire (formerly Clancy), scourge of improper syntax. The daily newsblog is edited by Corinna Downes, head administratrix of the CFZ, and the indexing is done by Lee Canty and Kathy Imbriani. There is regular news from the CFZ Mystery Cat study group, and regular fortean bird news from 'The Watcher of the Skies'. Regular bloggers include Dr Karl Shuker, Dale Drinnon, Richard Muirhead and Richard Freeman.The CFZ bloggo is updated daily, and there's nothing quite like it anywhere else. Come and join us...

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Friday, May 28, 2010


I am nearly out of the mesquite barbecue sauce that I brought back from Texas, and this is a serious matter. I must have my sauce, man!

If any of our American readers fancy sending me a bottle I would be very grateful. It is under a dollar in Walmart, but I cannot find any stockists for it in the UK.

Once upon a time George Harrison, the guitarist for a Liverpool beat combo of some reknown, said in an interview that he liked jelly beans. As a result he was inundated with the things.

I live in hope of a similar thing happening to me with KC Masterpiece Mesquite Barbecue sauce. One never knows one's luck.

P.S. If any UK readers can find a stockist for the stuff this side of the Atlantic that would also be very much appreciated!


Richie said...

Poor Jonnie needs a fix!

Greatbeast said...

"Mesquite Smoky Mesquite flavor adds a unique Southwestern flair to any dish. Great on chicken thighs or drumsticks!"

Ingredients: Water, High Fructose Corn Syrup, Tomato Puree (Tomato Paste, Water), Molasses, Vinegar, Less Than 2% of Spices, Natural Mesquite Smoke Flavor, Modified Food Starch, Natural Flavors, Salt, Sodium Benzoate (Preservative), Paprika, Onion, Garlic.

. . . You watch out for that High Fructose Corn Syrup, y' hear?