The TASTE Confidentiality Policy
EMAIL LISTS — If you voluntarily sign up for any of Dr. Tart's email lists, the
only place your name and email address will be kept is on the
listserv host. This information is NEVER made available to or sold
to anybody else; only Dr. Tart has access to it. You may remove
yourself from the mailing lists at any time.
TASTE CONTRIBUTIONS — If you voluntarily register to submit accounts or comments to the
TASTE web site, your information is processed with a secure server
(the kind used to protect credit cards). We have made a great deal
of effort to plan for absolute confidentiality for our contributors!
Please see further on this page page for more information on this.
WEB SERVER AND 'COOKIES' — This server, like all
web servers, knows the computer (IP) routing
assigned to visitors. This is necessary for Internet protocol to work—to know where
to send the requested information. However, we do NOT know your name, email,
or anything else about you, and we do NOT employ any form of software
inquiry for such a purpose. We do NOT use permanent or temporary cookies of
any kind and we do NOT place anything on your computer.
We respect your privacy and we honor the security of your personal
information. We NEVER supply, make public, or sell information from
this web site or its affiliated web media. If you have any questions
about our security policy or details, please send email to our
Because of the too frequent social
stigma unfortunately (and quite erroneously) attached to transcendent experiences,
I have taken the following steps to provide as much confidentiality as
possible to scientists submitting experiences or commentaries to TASTE
that they designate on the submission form should be confidential.
If other feasible ways of further protecting
confidentiality become possible, I will institute them. If you have any
good ideas, let me know.
The most important thing: my pledge
on my personal and professional honor that I will do everything possible
to keep identities completely confidential.
This pledge will apply to any assistant(s)
who may work with me on TASTE.
Your real identity (name, email address)
will be known to me or my assistant(s) in your initial submissions and
in any necessary correspondence in preparing an account for publication
— this is necessary as part of restricting posting to scientists only —
but this information will be removed from any accounts or commentaries
before they are posted on the TASTE web server (even
the Webmaster does not see this info).
Submissions should be made through our
secure online forms. Submissions will not be considered that arrive through
anonymous remailing systems. Our web site submission forms for experience
and commentaries utilize the secure server protocol (normally used for
credit card transactions) to help ensure the security of your submission
and the privacy of your personal information.
Additionally, your real name and email
address information will not be kept on any computer that has an unmonitored
connection to the internet: thus this information cannot be hacked short
of a physical break-in and computer theft.
Correspondence with you that is necessary
before posting an account or commentary will have innocuous email headers,
e.g. "Your recent communication."
Once an account or commentary is posted
to the TASTE site, real name and email information will, for those
who have requested anonymity, be further protected, such as by being locked
in a safe and/or encrypted.
Please note that some things are beyond
my control, however. If someone other than you reads opens your email for
you, e.g., anonymity from that person is not possible, so I assume submitters
desiring anonymity will email me from a personal account and or instruct
me as to the best way to retain anonymity with them. Similar if your email
is through a company that has the right to read file copies of your email
I cannot prevent that.
TASTE offers free email forwarding
from our web site for those who may wish to be open to the public's comments
on their account. Our Webmaster has a way to do this which will not compromise
the privacy of participants; see the TASTE Email
page for more information.
Charles T. Tart, TASTE Editor