King Ding Dong

Should be very safe out on that lake. What are the chances of THAT happening again.

I am going with the no position patch for now. Remember those Cracker Jack lenticular prizes that switched images when tilted slightly ? That's what we need. Your postion is really just a matter of perspective.

Welcome. Have a nice stay.

Welcome and enjoy the show.

Alex, and if you bring a registration fee check, you will get a field promotion right there.

Oh, I got a little bit of info on the zip line training issue this past weekend. Apparently the reason the training class was so long had to do with rescue training out on the lines.

Sounds like a great canoe trip. Mine went well, certainly challenging. I had no clue face first rappelling was part of the program. They call it Angel, but seems like it is generally known as Ausssie style. That one took me a few minutes to go over the edge. The site my group was one was about 50' with 10' of overhang then just 40' of free fall. It didn't help that the copperheads were out in force and we had just found one at our site that was tossed over the cliff. He had been sunning in a crevice right behind one women's legs for about 45 minutes before we discovered it. One pissed snake waiting to ambush me at the bottom. I suck at climbing open rock, but eventually got the hand motions correct for the belay. I did not like standing on the tower at the other camp, something about the 360 degree open space was troubling. Will need to get used to that.

Ah, now I get it. Science = paranoia. Intuition = fact That's cool.

I am glad you are feeling so superior today.

I quoted a Scoutmaster who said he thinks his program stinks. Why would anyone want to join a troop when the SM thinks it stinks ? Any "fun" made of any scout was done by you. I am well aware bed bugs are everywhere, but thanks for the heads up. I am curious, what part of USDA safe food handling practices do you find "nonsense" ?

Cubs and Webelos are not allowed at our council walls. So you may be correct in your Council, once again you are not correct regarding all councils. The distinction is if the equipment and training available is age appropriate. From the Climb on Safety Training Outline. Cub SCOuTS • Bouldering no higher than the climber’s shoulder height, with trained adult spotters. (This pertains to climbing on boulders or other steep faces without going more than a few feet off the ground, protected by spotters rather than a rope belay.) • Climbing in a climbing gym or using a portable wall or other age-appropriate facility with close supervision and age-appropriate instruction and equipment. Climbing is not allowed at natural sites. • Climbers will be lowered by a belayer. No rappelling by Cub Scouts. WEbELOS SCOuTS • Bouldering no higher than the climber’s shoulder height, with trained spotters. • Climbing in a climbing gym or using a portable wall or other age-appropriate facility with close supervision and age-appropriate instruction and equipment. • Rappelling with a trained belayer. • Climbers must be belayed by trained belayers. http://www.scouting.org/filestore/Outdoor%20Program/pdf/430-101WB.pdf

I am fairly certain cubs and Webelos are not permitted to use climbing towers but can go to indoor gyms. I don't remember seeing a recognized certification requirement but that does not mean it doesn't exist somewhere. Nothing wrong with a bunch of friends getting together for an activity. That doesn't mean it can't count as fulfilling some required or elective in cubs however. Very few cub requirements state "as a den" only. Most give "or with your family" option. Many states are very against "intrusive government regulation" so your states standards may not be very strict. The qualifications of the instructors is something I would want to look into as a parent. I am getting my BSA instructor training this weekend and will know more.

I can assure you I have not thought you were joking. I am a little confused however. It seems like a nice weekend campground, but not good for summer camp. What is the issue with not having a "premium" summer camp in council if you have them within a two hour drive ? S-F is at least a 90 minute drive and much longer from many areas in our council. Granted we do have a large camp close in as well but it is not suited for BS summer camp as it has no lake.

Tie up all of the crazy, semi-crazy, and act like they are crazy, politicians. Lash them to a pole. Stage a giant BBQ. Is THAT what you mean by making the world a "better place"? Head over to the Camp Richard thread and have your BBQ there.

Find a celebrity at speak out on it. Preferably a gay one. If you can't pull that off you could try a hunger strike. Some other options might include, a handbook burning, plant some endangered species of vegitation all around the camp (see another thread) Occupy Camp Richard (scouts could really rack up NOA camping nights with that one ).

By Royal Decree I hereby appoint Sir Pack18Alex our new Pack Treasurer. I am confident you will serve your King well.

When you get there say hi to Sam for me!

As I said I was waiting for the "I haven't lost a scout yet" response. You didn't disappoint. I use a stick for hot dogs most of the time but I sterilize it best I can in the fire first. Hot dogs are pre cooked and can be eaten right out of the package. No cooking required. The same goes for cured bacon. And cured Ham. You have to hunt real hard for uncured bacon and ham. Probably have to go to Whole Paycheck or a butcher to find it. Of course I would suggest at least warming the bacon up a little first. Thick floppy bacon is the best, just not cold. The boys can try and cook a burger on a stick for all I care, just make sure its done. Guessing when your food is done may be more fun, but Montezuma's Revenge if you get it wrong is not. Don't know if that or bed bugs in my car is worse on the drive home. Congrats btw on doing your own grind. If you are going to cook right away you can drop your steak slices in boiling water for 15 seconds before the grind and make your burgers MOOOOOO!!! I will say this for USDA recommended method. If they use a thermometer 90% of the time on a burger and get it over 160 then they have a lot better idea of what that should look, feel and taste like when they have to cook without one. Note : I use the metal forks for cubs, otherwise they are making torches and poking around in the fire to much. We try to teach them what goes in the fire stays in the fire.

Further the Queen Ding Dong has ruled that those of all orientations may join the celebration! Celebrate your own uniqueness!

PTO has nothing to do with it. This applies to all units. MO requires each unit to have its own tax exempt, IL doesn't seem to care. States do have their own banking laws to some extent and that may have something to do with the EIN. I would imagine having finances as separate as possible provides some level of protection for the CO. Maybe our council is odd or maybe your council is odd. We could start a thread and poll how other councils do things, but what's the point ? You do what your council says to do. GSLAC is a fairly large council with 12 districts I doubt they are out doing crazy, rouge stuff.

An easy mistake friend. Even coming from someone smarter than the av-er-age bear! Jellystone is another good one to visit.

Unreliable BD. We are dealing with children and potentially deadly bacteria oftentimes at a distance from health care facilities. "Nobody knows how many millions of dollars were wasted on overcooked food, but far more importantly, the Center for Disease Control (CDC) estimates estimates that in 2011 roughly one in six Americans got sick from foodborne illnesses, about 128,000 were hospitalized, and 3,000 Americans died, about the same number who died in the attacks in 2001 or Pearl Harbor in 1941. The difference: Many were children." http://www.amazingribs.com/tips_and_technique/meat_temperature_guide.html'>http://www.amazingribs.com/tips_and_technique/meat_temperature_guide.html "The color of cooked meat and poultry is not always a sure sign of its degree of doneness. Only by using a food thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F and higher. The meat of smoked turkey is always pink." USDA "The idea that you would rely on intuition to judge something you are terrible at judging makes very little sense to me. Why don't you blindfold yourself too?" Nathan Myhrvold, food scientist, author of Modernist Cuisine: The Art and Science of Cooking "Color blindness affects a large number of individuals, with protanopia and deuteranopia being the most common types.[6] In individuals with Northern European ancestry, as many as 8 percent of men and 0.5 percent of women experience the common form of red-green color blindness" http://en.wikipedia.org/wiki/Color_blindness That means there is a good chance at least one member of a patrol is color blind. I am. BD I understand your troop is not of Northern European ancestry, but many are. Pack, my concern is undercooking. Yes they learn by doing. Provided they are still alive to try again. I hope nobody tries to suggest a scout learns to cook by experiencing food borne illnesses. I am waiting for the response, "I have been a SM 20 years and I haven't lost a scout yet". Yet. Juices run clear ? Unreliable. "It's not blood! It is myoglobin, a protein that carries oxygen from the blood to the meat fibers. If it was blood, it would turn black and coagulate on your plate! You've seen this occasionally when a bit of blood left in the marrow of a bone leaks out when you cook. It gets hard and black. But the bright red liquid in your plate is thin, fluid, and flavorful. That's because it is myoglobin, not blood. In Lehninger Principles of Biochemistry by David L. Nelson and Michael M. Cox, 4th Edition, 2005, it says "Myoglobin is a relatively small oxygen-binding protein of muscle cells. It functions both to store oxygen and to facilitate oxygen diffusion in rapidly contracting muscle tissue." They go on to explain that myoglobin contains the heme portion of iron that gives muscle its red color, just as it gives hemoglobin in blood its red color. Apparently the only time myoglobin is found in the bloodstream is after a muscle injury. Let's just call it "juice" from now on, OK?" http://www.amazingribs.com/tips_and_technique/meat_temperature_guide.html

Is 60 acres correct ? I'm sorry. I am sure you have really nice camps closer than ours, but if you can handle the drive it does offer a lot. At 5,200 acres it is only half the size of Summit. Going this weekend for climbing training. http://www.stlbsa.org/camping/properties/s-bar-f-scout-ranch/Pages/default.aspx

That is exactly my advise. Follow the guidance of YOUR local BSA council. Not BD's local BSA council. You are truly a wise man BD by following the guidance of your local BSA council. I however would be cautious in giving legal and tax advise to others who may be in a different situation than yours. Who has told me that each unit in MY council is required to have its own Federal ID and tax exempt letter ? My local BSA Council of course. "The state of Missouri requires every Cub Scout pack, Boy Scout troop, Venturing Crew, and Explorer post to have its own sales tax “exemption letter†and “sales tax exemption number.†" "Scouting units are also exempt from sales tax in Illinois; however, the state of Illinois does not require individual units to have their own sales tax “exemption letter†and “sales tax exemption number.†This number authorizes sellers to exempt the tax for items/supplies purchased for your unit, such as patrol food purchases, advancement/unit purchased materials at the Scout Shop, etc.) It is not for individual use, AND clothing is not exempt. Scouting units may use the Greater St. Louis Area Council Illinois Tax Exemption Letter and number: To obtain a copy of this letter, contact the Development Department, Greater St. Louis Area Council–Boy Scouts of America, 4568 West Pine Blvd., St. Louis, MO 63108-2193, 800.392.0895. " "Unit funds should be placed in a checking or savings account in a local bank. To open an account, the unit will need a copy of their charter and a Federal Employer Identification number. Units should apply for their own; more information can be found below under Does Your Unit Need A Federal Tax Identification Number." "DOES YOUR UNIT NEED A FEDERAL TAX IDENTIFICATION NUMBER? THE ANSWER IS YES…" http://www.stlbsa.org/volunteers/currentvolunteers/unit%20finances/pages/tax-information-for-unit-leadership.aspx

You need to check your council and state rules. DO NOT follow the advise of someone that does not know your local regulations. In my state each unit is required to have its own Fed ID and state tax exempt letter. We are not to use the Chartered Organizations information. In a state across the river you may use the Council Tax exempt letter. If your council does not supply this information on its web site call the service center.