[FSCLUB]Summer sausage production
Adam Watkins
watkin77@msu.edu
Wed, 10 Oct 2001 12:14:14 -0400
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Hey everyone,
It looks like right now the dates for summer sausage production will =
be Tues. Oct 30, Wed. Oct. 3, and Fri. Nov. 2. We will be making =
sausage from 8:00 to 5:00 on Tuesday and from 8:00 until whatever time =
we get done on Wednesday (before 5:00). Friday we wil package and price =
the sausage which wil probably take all day.
So we need people to help out during the following times:
Tues. Oct 30 8:00 am to 5:00 pm
Wed. Oct 31 10:30 am to 5:00 pm (Meat processing=20
class will work from 8:00 until 10:30
Fri. Nov 2 8:00 am to 5:00 pm
You can sign up to work as many hours as you want but the suggested =
length is 2-3 hours per person. We need 2-3 people working at all =
times. E-mail me the times you want to work and I will put together a =
master schedule. Remember no experience is required! This will be a =
pretty good time and will be a good experience for those people who may =
never take meat processing but would like to see how things are done.
Adam Watkins
watkin77@msu.edu
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<DIV><FONT face=3DArial size=3D2>Hey everyone,</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2> It looks like right =
now the=20
dates for summer sausage production will be Tues. Oct 30, Wed. Oct. 3, =
and Fri.=20
Nov. 2. We will be making sausage from 8:00 to 5:00 on Tuesday and =
from=20
8:00 until whatever time we get done on Wednesday (before 5:00). =
Friday we=20
wil package and price the sausage which wil probably take all =
day.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2> So we need people to =
help out=20
during the following times:</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>Tues. Oct=20
30 8:00 am to 5:00=20
pm</FONT></DIV>
<DIV><FONT face=3DArial size=3D2>Wed. Oct=20
31 10:30 am to 5:00 =
pm =20
(Meat processing </FONT></DIV>
<DIV><FONT face=3DArial=20
size=3D2> &nbs=
p;  =
; =20
class will work from 8:00 until 10:30</FONT></DIV>
<DIV><FONT face=3DArial size=3D2>Fri. Nov 2 =
=20
8:00 am to 5:00 pm</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2> You can sign up to =
work as many=20
hours as you want but the suggested length is 2-3 hours per =
person. We=20
need 2-3 people working at all times. E-mail me the times you want =
to work=20
and I will put together a master schedule. Remember no experience =
is=20
required! This will be a pretty good time and will be a good =
experience=20
for those people who may never take meat processing but would like to =
see how=20
things are done.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>Adam Watkins</FONT></DIV>
<DIV><FONT face=3DArial size=3D2><A=20
href=3D"mailto:watkin77@msu.edu">watkin77@msu.edu</A></FONT></DIV></BODY>=
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