There is no wrong way. Either way and any way is fine. If anyone tells you differently explain to them that scientific nomenclature is a written system of names and was never intended to be corrected if pronounced wrong, there is no wrong way. To be more precise, officially you are to use the type of latin pronunciation used in the church, in the region, at the time of Carolus Linnaeus the person who thought up the system. And there are rules about accenting the third from the last syllable and such, but few people obey them anymore. One point to be made is that this system of names is used for all living things, not just plants. So it should never be called botanical name or botanical latin name. They use this same system to name fossils and bacteria and fungus and animals, etc. Personally I prefer to come up with the most obscure pronunciation as possible just to throw people off. Always good for a laugh.

Yup, Denise has it exactly how I meant it! Denise -- Remember Jeff H (of course)? I learned & said Kalan choe like you did, he said Kalanko ee, we never corrected each other & always knew what the other meant. Eventually I switched over as the Calif folks said it more his way & my older NY C&S colleagues say it w/ the CH. Huernias are fun (fellow Asclepiads & thereby cousins to Hoyas), can come out as Hernia (you know, like a man's ailment)? Hey Kelly, No, sorry, the Hoya fest was a great one-time deal hosted by Norma (aka Dufflebag). I had turned her on to Hoyas & she started collecting them like mad -- & subsequently invited a bunch of us out, mostly folks who don't post here anymore & we all provided abt 10 cuttings to swap w/ each other. Participants who are rarely here anymore, Sylvia Marie (who I believe I recently saw at our Gallery nearby, a really nice Patricia, a Robyn (later banned I think) & OkieDeb, who may still post at some of the other Hoya places & became close w/ Norma, & of course I met Cena (she of the current & spectacular outdoor hanging Orchids & Hoyas), who also lives in San Diego as did Jeff; we had a blast!!! Norma also invited both Michael Kartuz & Dale Kloppenburg to the event. I bought a small Incurvula from Kartuz which never did anything & finally died last winter. I still have Kloppenberg's Pubicalyx Fresno, a big pot of which he'd given Norma who shared some w/ me, hasn't bloomed yet. BTW, I shared around a Hoya Crassipes (orig. from Norma) which I adored & recently lost, if anyone here, Denise Oojenn, I think, maybe even Cena still have Crassipes, I'm eager & crazed even to get some back, I just LOVED it, even without blooming yet. Pls. let me know if anyone has it or knows of it, I've never seen it elsewhere or known anyone else to have it. I believe Norma recently said she no longer collects Hoyas (her real & extraordinary expertize is in Crassulas, hence her prior handle 'Crassulady' & Sansvierias, w/ which she helped me greatly in researching for a Sans. talk & I gave at my C&S Society abt 2 yrs. ago. Norma still posts at C&S & at Sans. under the handle Dufflebag. Denise -- I'd sure love to see your talk -- November did you say? You're in Omaha, I have kin in Lincoln & have never been there ... hum ... we'll have to talk in future.

Very interesting thread especially considering the mix of accents & regional variation we have in our family (FL, NC, & NY), so I did some research: From Dictionary.com: cab-i-net [kab-uh-nit] I think it really comes down to how fast you say the word--the faster you say it, the less you hear the 'i' & it becomes 2 syllables vs. 3. The slower you say it the more pronounced the 'i' becomes and you end up with all 3 syllables.) hu-man [hyoo-muhn or, often, yoo‐] I always hated when the 'h' is dropped. Had a highschool teacher for a year who dropped the 'h' & it made me nuts! I'm a fan of phonics, the 'h' is there for a reason-let's pronounce it. car-a-mel [kar-uh-muhl, -mel, kahr-muhl] Pronunciation always seemed regional to me like pee-can vs pe-cahn. But using the rules of phonics, I have to hedge on the side of car-a-mel. I-tal-ian [ih-tal-yuhn] Being 1/2 Italian, I can definitely say it's not pronounced eye-tal-yan or-ange [awr-inj, or-inj] Seems like I use the first pronunciation for the color & the second for the fruit--go figure! wash [wosh, wawsh] Definitely no 'r' in either pronunciation or the spelling Some other interesting facts on the 'English English' language which American English is based on: -"Many varieties undergo h dropping, making harm and arm homophones. This is a feature of working-class accents across most of England, but was traditionally stigmatised (a fact the comedy musical My Fair Lady was quick to exploit) but less so now.[12] This was geographically widespread, but the linguist A.C. Gibson stated that it did not extend to the far north, nor to East Anglia, Essex, Wiltshire or Somerset.[13] In the past, working-class people were often unsure where an h ought to be pronounced, and, when attempting to speak "properly", would often preface any word that began with a vowel with an h (e.g. "henormous" instead of enormous, "hicicles" instead of icicles); this was referred to as the "hypercorrect h" in the Survey of English Dialects, and is also referenced in literature (e.g. the policeman in Danny the Champion of the World)." Source: Wikipedia -"A glottal stop for intervocalic /t/ is now common amongst younger speakers across the country; it was originally confined to some areas of the south-east and East Anglia." Source:Wikipedia. (i.e. the kitten, mitten references: pronounced as ki'en, mi'en) -"The distinction between /w/ and /hw/ in wine and whine is lost in most varieties, "wh" being pronounced consistently as /w/." Source: Wikipedia -"Most versions of this dialect have non-rhotic pronunciation, meaning that [r] is not pronounced in syllable coda position. Nonrhoticism is also found elsewhere in the English speaking world, including in Australian English, New Zealand English, and South African English, as well as most nonnative varieties spoken throughout the Commonwealth of Nations.[10] Rhotic accents exist in the West Country, parts of Lancashire, the far north of England and in the town of Corby, both of which have a large Scottish influence on their speech." Source: Wikipedia. (i.e. Norm Abrams reference on the word 'drawers': draw-ers vs draws).

Flatbreads from many different cultures are all very basically much the same. Lavash has the same common origins as the Ikes of what we call pita, or call naan, or even tortillas. They are all a dough made from grain, usually wheat, and baked on the side of a hot piece of clay or rock or metal. Some are leavened and some are not, but they will all rise and puff. You can take almost any bread dough and bake it like that with the same results. I have never done a bread that is unleavened, but, apparently they will puff up also. I think that the old world lavash is unleavened, but don't quote me on that. One exception might be a dough that is rich in sugar and eggs. That is a dough that might best be baked in a loaf, although you probably could bake it as a flatbread. I sometimes get on You tube and watch these people doing old world cooking and baking and there is no shortage of videos of women working together to bake the lavash, the naan or the pitas or the injera bread as they sit around a huge hot clay pot or move the breads in and out of stone ovens. Just last week I baked half of my buttermilk dough like that. One half I put into a loaf pan and the other half made the most beautiful flat bread. We had the last one last night after I threw it into a hot iron skillet that had a residual skim of melted butter from another use. I forgot about it sitting there and let it get a bit more browned than I had originally intended but, darn, was that ever good. I topped it with a mix of farm fresh roasted red sweet peppers, olive oil, a bit of good vinegar and some feta cheese, dressed with plenty of black pepper. It was part of a "clean out the fridge and see what you can compose". type of dinner and was one of three such compositions. One other used one leftover breaded eggplant cutlet and the third a left over browned piece of potato. What distinguishes one culture's bread from the bread of another culture is not so much determined by what the dough is made from as much as it is the context of who bakes it, how it is mixed and handled, what is used to bake it on, how it is sold and how it is used. Those nuances of culture around bread are what makes an Armenian bread of a different nature from something from Morocco, for instance, or India, or even northern Europe, or America. . With the exception of something like injera bread which I think is made from buckwheat and some Indian breads that use chickpea flour, most breads are basically the same thing until the culture dictates the other factors of who, how and for what purpose it is used. In some cultures the flatbread is allowed to get dry and hard and is used in cooking where it is reconstituted in the cooking or the use. They can be broken into a plate of food, or topped and stuffed with roasted meats and vegetables, or stuffed like noodles and laid into a shallow pan of soup or stew. They can even be torn into shreds and put into a broth and cooked a bit like you would a noodle. A good flatbread can be so versatile! And, they keep as a dried bread until you are ready to use them. They make a great platform for just about anything. Below is one of the many good videos of old world bread baking and you can find vids much like this from many of the old world cultures. I love to cruise the search engine of the browser for these wonderful views of life https://www.youtube.com/watch?v=atUqWxLQyZQ