Coastal decision-making workshop focus
RALEIGH - The NC National
Estuarine Research Reserve
will conduct a needs-assess
ment workshop for coastal de
cision-makers on Tuesday and
Wednesday, June 27 and 28, at
the UNC-Wilmington Center for
Marine Science Research.
The two-day workshop is
aimed at coastal land use plan
ners, regulatory personnel and
other local officials who make
decisions affecting coastal
North Carolina. The workshop
will help coastal decision-mak
ers assess their training needs.
Topics on the agenda include:
when and why to conduct a
needs assessment; the differ
ence between a training-needs
assessment and market analy
sis; guidelines for developing
needs-assessment instruments;
and opportunities for sharing
data within the region. Ginger
Hinchliff, coastal learning ser
vices manager with the NOAA
Coastal Services Center, and
Kate Barba, education coordi
nator for the National
Estaurine Research Reserves,
will conduct the workshop.
Cost for the workshop is $35.
Workshop materials and regis
tration form are available at
www.ncnerr.org. For more in
formation, contact Jim Mason
with the NCNERR education
office in Beaufort at (252) 728
2170 or by e-mail at
jim__mason@ncnerr.org.
The NCNERR is managed by
the Division of Coastal
Management’s Coastal Reserve
program. The decision-maker
workshops are part of a na
tional coastal training initia
tive to provide decision-mak
ers with scientific information
and instruction to help them in
their work.
ECSU to host student:
orientation sessions
Elizabeth City State Univer-.
sity will host its New Student
Orientation for freshmen
Thursday, June 22, and Friday,
June 23. The two days of orien
tation will be spent preparing
students for the transition into
a collegiate environment and
is designed to enhance their
success during their first year
of college.
Parents and guardians are
encouraged to attend. \
For details, call Mrs.!
Deborah Branch, director
Counseling and Testing §efi
vices, at (252) 335-3273. ; !
Supervisory
skills to be
next course
ELIZABETH CITY, NC - The in
ternationally recognized AMA
courses being offered through the
College of the Albemarle’s Small
Business Center presents “First
Line Supervision” beginning July
11.
The six-week course will meet
one night a week from 6 p.m. until
9 p.m. and feature the personal
qualities needed, and mechanics
required, to effectively manage in
today’s workplace.
If you are in your first position
as a manager, aspire to manage
rial responsibility, or want to stay
on the cutt ing edge of management
techniques, this AMA course is
designed to meet the requirements
for successful implementation of
needed skills.
To register, call the COA Small
Business Center at (252) 336-0821,
ext. 2231.
Continued From Page 4-A
inspector had to be “a person of
good repute, and who is a skilful
judge of the quality of flour.”
Each appointee swore to use his
“best skill and judgment” to de
termine that all flour he in
spected was “sufficiently clean,
well ground, sweet and mer
chantable,” and that the flour
casks were of“size, goodness and
thickness, as by law required.”
Every cask of wheat flour had
to be well made, with ten hoops,
nailed with four nails in each
chimb hoop and three nails in
each upper hoop. The staves had
to be 27 inches in length and the
head 17.5 inches in diameter.
Every barrel not properly
“hooped, marked, branded and
nailed” could cost the miller 40
cents fine.
To determine if the flour was
“of due fineness, without any
mixture of coarser flour...well
packed and mechantable,” the
“skilful judge” had to bore
through the cask from one head,
with an instrument a half an inch
in diameter and equal in length
to the barrel. He would then plug
up the hole and brand the cask
with his name, and the place in
which he was inspector, along
with a category of quality: su
perfine, middling, shipstuff, or
‘condemned’. To ensure that in
spectors did not condemn flour,
then purchase, repackage and
sell it, the law held that no in
spectors of flour, or their depu
ties, were allowed to “vend, bar
ter, sell, exchange or trade in
flour, bread or articles made of
flour.”
“Discreet gentlemen” and
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volume and vast array of food
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