TAHAWK

Both of the soon-to-be former councils have approved the merger by vote of those members attending the meetings held to conduct those votes.

The District Chairman is elected by the District Committee from a slate named by the District Nominating Committee - all volunteers. Does the SE have influence? Sure, but it is the responsibility of volunteers to work the process. http://www.scouting.org/filestore/mission/pdf/513-332.pdf http://www.scouting.org/filestore/commissioner/pdf/34512_WB.pdf Unit support, program (including training), and membership are all volunteer responsibilities.

Several options, some shorter: http://www.eaglescout.org/finale/coh/charge.html

No one-on-one is the rule. Two Deep is just two adults on the outing. It has been known that adults were accused of child abuse and it turned out they were undeniably innocent. Some times those undeniable "turns out" were after conviction in a court (AKA "judicial lynching") But that is why professionals need to be involved ASAP. Presumably, they are more competent to gather evidence. Perhaps a good operating assumption is the "local authorities" in the context of alleged child abuse are the authorities whom the law gives the duty to investigate child abuse. That would be a question of state law.

One can seek new or additional friends?

D'ya think?

If a boy has a friend in a troop, he likely joins to have fun with his friend, no?

Well made.

Why none. Hence the links. Good summary in a couple of sentences.

Here are some ideas. Experts? http://www.backpacker.com/gear/experts/ask-kristin/what-s-the-best-way-to-wash-camp-dishes/ http://www.backpacker.com/view/photos/skills-photos/how-to-wash-dishes-in-camp/#bp=0/img1 http://blog.outdoorherbivore.com/camp-tips/doing-dishes-in-the-backwoods/ https://www.outdoors.org/articles/amc-outdoors/learn-how/washing-dishes-in-the-backcountry/

Do ya' think?

There may be several methods that work - each to its own degree. We could vote on what's best. B.S.A. says a needled compass points "north" (to the negative pole) because the compass needle is "metal." Let's vote. I like copper.

We ought to be open to new science. The gent who advocated for the former and current B.S.A. method is a PhD in microbiology and also in Public Health. He ended up working for the WHO in Switzerland until he retired. I'll ask him what he thinks. He's back in the U.S.A.. The sanitizer BSA suggests is a gas. B.S.A. is calling for a "few drops" of "bleach" in what looks to be an 80% full 8-quart pot. This method leaves no chance to leave behind any significant residue of the chlorine gas. It is also pretty imprecise. Detergent residue has been an issue raised previously. Clorox, the company, suggests 2 teasp/gallon or 2.6% The MB author of the cited study suggests 4% chlorine bleach uin her summary chart but used other sanitizers besides chlorine. When she speaks of sanitizer residue she does not distinguish or specify that chlorine bleach left residue even at the greatly elevated levels that she used. Assuming that her paper was peer-reviewed, what did the peers say? Has B.S.A. reviewed her paper?

Can anyone suggest a source of sizing for a campaign hat? I have one that is too soft to hold its proper shape.

You too !

Perhaps I think this because Ohio law, which is not atypical, regards cooking for thirteen or more persons in return for pay or a "donation" to be a "food service operation" subject to the State Health Code. Ohio Rev. Code Sec.3717.42 (B) and 3717.01(F) You are free to compare the law in beaver country. Things may be different there- or more strict. That body of statutes and regulations provides, inter alia: "Sanitization" means the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of five logs, which is equal to a 99.999 per cent reduction, of representative disease microorganisms of public health importance. Ohio Rev. Code Sec. 3717-1-01(B)(103). The National Food Service Management Institute explains to food service operators that: "Dishwashing is a three-step process: wash, rinse, and sanitize. Sanitizing can be done with the use of either hot water at the proper temperature or chemical sanitizers at the appropriate concentrations. If sanitizing is not done appropriately, cross contamination can occur." I fell into the trap of thinking of a "unit" as thirteen or more beavers. My mistake. If the food is free, you are also free to ignore generally-accepted health practices for group dish-washing in favor of other practices.. At Philmont and when otherwise backpacking we used the two-pot/one-tub method. Pot 1, the large cooking pot (usually has been used to cook) to collect the soapy water rinsed off the suspended dishes using water dipped with a clean Sierra Cup from the second, heating pot.after application of soap and brush to the dish being processed. The only item "soaked" in wash water is Pot 1. I would argue that this method avoids cross-contamination since items are cleaned separately from wash through rinse and only come together in the 8 oz sanitizing rinse tub. So the only "heavy" gear added to the cook pots is an 8 Oz plastic tub and a dish brush (unk wt.).. And the point being danced around is that B.S.A. erred as explained (171 degree water in a final rinse works - at the risk of scalding Scouts. Chlorine in an initial rinse does not work dependably and adds nothing to sanitizing.). That error in the early copies of the 13th Ed and has been recognized and corrected by B.S.A. B.S.A might have explained all the other ways one might safely wash dishes, but has not done so for reasons it doubtless feels are good and sufficient.

You do get that, according the B.S.A., the "book" was incorrect, causing B.S.A. to change the "book" a couple of months after it first came out? If everyone cleaned their own dishes and utensils, we would have little concern about disease spreading by dish-washing as they did at the 1985 Jamboree. Nor would state health laws apply. "The book" used to say that a tripod lashing was made with two poles running one way and one pole the opposite way. After lashing and frapping, you "spread the poles" to create the tripod. See illustration here: https://www.google.com/search?q=tripod+lashing+image&rlz=1C1GGGE___US527US527&espv=2&biw=1680&bih=943&tbm=isch&imgil=MDHzbGEvNVGWIM%253A%253Bjn_t9TLoxtCWsM%253Bhttp%25253A%25252F%25252Fcampingwithgus.com%25252F2011%25252F01%25252F15%25252Fweather-rock-forecaster%25252F&source=iu&pf=m&fir=MDHzbGEvNVGWIM%253A%252Cjn_t9TLoxtCW My God-like 17-year-old Eagle SPL saw me following those instructions and, when I "pled" the "book," told me that words in a book did not excuse stupidity. To "spread" the poles, they needed to start together. Those incorrect instructions appeared in BSA literature on and off for over sixty years as some clueless employee found them and republished them - sort a noxious weed of error.. Gone now, thank the Spirit of Pioneering, but always wrong.

We are not talking about surgery in 2016. My last stitches at Cleveland Clinic (four inside and six outside) involved saline under pressure before and WPJ after. The article was about treating "cuts." If someone wants to disagree with the Cleveland Clinic, Mayo Clinic, Red Cross, Wilderness Medical Society and the B.S.A., it's a free country. We prove that here regularly. But Scouting should not be doing the disagreeing with B.S.A.

That is sure one option - now. We went through decades of cotton-poly that ripped at the thought of a bramble. It was barely adequate for ladies blouses. If an Expedition Hat floats your boat for wear in the outdoor program, that is up you you.

We did two weeks canoeing between Fish Lake and the Ottawa river - eleven actual days on the water, for 1/3 the cost of one "week" at a BSA high-adventure camp. We saw a human being once in the eleven days other than at the starting point and end point. Lots of loons, beaver, porkies, eagles and fish (could see the bottom most times) - a real wilderness experience.

Troop meetings are not inconsistent with "A Scout primarily experiences Scouting in the context of his patrol." Routinely, Scoutcraft is to be learned in the patrol, and only "occasionally" in the troop. Games and contests should be patrol vs. patrol. That leaves gathering time activities - maybe, opening, closing, and post-meeting mini-PLC. And that is what we taught thirty participants last weekend - right out of BSA current statements on the Patrol Method - while ignoring the scattered on Scouting.orgcontrary statements of those at BSA who have "lost track of Boy Scouting (Such as the bizarre claim at Scouting.org that the Patrol Method is "an aspect of the boy-led troop." "Boy-Led Method anyone? ) .

Sometime when I was out colleging and family-starting (pre-1979), the boiling water went away. I am told there had been incidents of poached foot-inna-boot. Instead, I found the useless two-container method in the Handbook (wash, warm rinse with chlorine [passing into the air instead of staying in solution]). My first RT featured our eventual DC explaining that it did not work (PhD Public Health; PhD Microbiology). Yet it stayed in place until the 102nd anniversary of U.S. Scouting in 2010. Musta' been something special about 102 years,

The error regarding using chlorine in a first, cold rinse has been corrected in the Handbook.

Without much fanfare, BSA finally corrected the "official" dish-washing method about five years ago to three steps: 1) warm wash; 2) warm rinse; 3) tepid sanitizing rinse. That was about twenty-five years after the 1985 Jambo faced being shut down by the Virginia Health Department for lack of that final step. This method, required in most states for cooking for more than a few people, appeared in the 12th Ed. Handbook. The chlorine in the final rinse, with minimal contact with detergent and food particles, will kill all but a few parasites. With no fanfare, the 13th Ed. Handbook came out with three steps: 1) warm rinse; 2) tepid rinse with sanitizing chemicals; 3) hot rinse. The illustrations show the dishes being lowered by bare hand into the hot water. For water to be hot enough to sanitize dishes by immersion it needs to be be 171 degrees F - capable of causing burns in about .35 second. http://www.foodsafetysite.com/resources/pdfs/EnglishServSafe/ENGSection11Cleaning.pdf http://www.accuratebuilding.com/services/legal/charts/hot_water_burn_scalding_graph.html The chlorine in the initial rinse, having to deal with detergent residue and food particles, adds nothing one can rely upon.. Now the good news. The Handbook was been amended to return to the the three steps of the 12th Edition Handbook. Someone deserves praise for the decision to correct the error in the initial printings of the Handbook. Now, will the correction be pointed out officially? That would be value-based behavior as this is a health and safety issue.

The Handbook says to wear "appropriate" clothing in the out-of-doors.