Direct Cremation Learns From Our Peers
Direct Cremation Learns From Our PeersAuthor: Joshua JohnsonAs I travel throughout North America presenting workshops on death and grief. I have the honor of meeting funeral directors. I am often impressed by their commitment to families and the creation of personalized meaningful experiences. To share their inspiring stories with you, I offer this ongoing series of interviews with funeral directors whom I believe can help educate everyone connected to funeral service about the importance of striving for excellence in serving grieving families. The following interview is with Rick Allnutt, who owns and operates Allnutt Funeral Service in Northern Colorado. How Did You Get Started In Funeral Service? I was working as a hunting guide near Cody, Wyoming after college and needed work to get me through the winter.
I thought I’d go to work for my dad and uncle’s funeral homes and then return to Cody each season to pursue a career as in outfitter. Once I got into the business-which was 20 years ago-I never went back to guiding. (But I do return almost every year to Cody to go hunting with some of my old coworkers!) I found that funeral service is very rewarding and much easier on my body than packing horses, shoeing horses and living in the mountains in the toughest of conditions! What Are Your Current Responsibilities? As president of the company and chairman of our management team, I oversee our operations manager, chief financial officer, and marketing manager.
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Keep Meat Fresh NaturallyKeep Meat Fresh NaturallyAuthor: Mark GoldMeat is a highly perishable food item, so extra care and special attention are needed to make sure that you keep meat fresh so that it will remain a high quality, wholesome product. Spoilage and unwholesomeness of meat are caused by bacteria and other microorganisms. There are two different groups of bacteria that affect refrigerated meat. Pathogenic bacteria make us sick, whilst spoilage bacteria make our food go bad and make our refrigerators smell. By smell, sight and taste, you cannot identify whether meat contains pathogenic bacteria, unlike meat contaminated with spoilage bacteria. In a refrigerated state, spoilage bacteria thrives. |
Improve Your Chances in a Competitive Examination With a Math Tutor New YorkImprove Your Chances in a Competitive Examination With a Math Tutor New YorkAuthor: Hugh GoldsmithDo numbers make you feel dizzy and did you actually believe that calculus has nothing to do with mathematics and is simply a Tintin comic character? Well, then welcome to the group of math phobic individuals who are so scared of this subject that soon this simple fear and inability to solve math problems becomes a hindrance in their life and career growth. The subject math forms an integral part of school curriculum and is a necessary division in any competitive examination which form the benchmark for admission into any reputed college. |