Annie, I am fairly familiar with the case. British law on such things is different than American law, and I won't enter into all that except to say that under the British system, the burden of truth regarding public accusations against another is on the accuser. Like it or not, that is their law. I also am not even going to try and defend the actions of a howmanybillion dollar company, or pretend to know the truth behind the allegations of both sides. However, it was enlightening to me to know that the defendants were members of a fringe environmentalist organization that didn't want to affiliate itself with Greenpeace because it was "too mainstream" (Jeepers!) Also, that the fliers they were distributing made the claims that: McDonald's: * is complicit in Third World starvation; * buys from greedy rulers and elites and practices economic imperialism; * wastes vast quantities of grain and water; * destroys rainforests with poisons and colonial invasions; * sells unhealthy, addictive junk food; * alters its food with artificial chemistry; * exploits children with its advertising; * is responsible for torture and murder of animals; * poisons customers with contaminated meat; * exploits its workers and bans unions; * destroys rainforests; * hides its malfeasance.* Now. Did McDonalds overreact? React too harshly? Was McDonalds mean? I don't know. But here we are, 20 years after the fact, hearing from people who were influenced against the company by the case to the point of boycotting their products. I've never owned or had any significant financial interest in a company as big as McDonalds. But if I found out that someone here in town was distributing fliers that accused me of committing horrendous and possibly criminal practices in the course of my daily business, I would fight it. That someone not particularly educated in either law or experienced in any field related to the case made a film, apparently portraying the defendants as puny, helpless victims bullied by an Evil Mega Corp does not impress me. Biased, slanted "documentaries" are produced every day. As for being partially correct in the allegations, I suppose I could be accused of some of those things with equal accuracy. I could well be accused of being, "complicit in Third World starvation" because I eat beef on a regular basis...if I ate lentils instead, I could feed any number of starving people by sending them the money I would save. I expect that I buy from what some would consider "greedy rulers and elites" as well. I would have no defense to the charge that I waste grain and water, depending on the accuser's perspective. I water my roses...frivolous things, and shower far more often than absolutely needed. I don't know how poisons, "colonial invasions" and rainforests could be attributed to me, but then, I don't know how they could be attributed to McDonald's either. Are my contributions to church bake sales selling "unhealthy, addictive junk food?" Okay, okay, I'll quit...but you get my point, right? Likely, I'm far too sensitive on these subjects. I get itchy over attacks on "Big Evil Corporate America" because so often, we jump on the band wagon before we look into it, and so very often, the attacks have less to do with actual facts and more to do with the agendas of the attackers. This is funny, really. Here I am, speaking up for a restaurant I don't even frequent! Once every couple of years or so I drive through to grab something because I'm in a huge rush, on a road trip, whatever...and I ALWAYS regret it! The first two bites taste good because I'm hungry and after that I'm increasingly grossed out. Inevitably, I end up throwing out half my food and wonder what the heck I was thinking!

I bought a few of these: http://www.amazon.com/Thermos-Stainless-King-SK3000MB4-Midnight/dp/B0017IFSIS/ref=sr_1_3?ie=UTF8&qid=1320542508&sr=8-3 My kids/DH tell me that their lunches are still piping hot when they're opened. I make soups or stews and freeze them. In the morning, I pop the frozen square (if I've forgotten to thaw it) into a pot or the microwave and warm it up. Add noodles if needed, put into preheated thermos and we're good to go. My teens like it. I pack a tuna noodle salad about every other week. I will sometimes use canned salmon instead, but they prefer the tuna. Some days, my husband will make a frozen pizza early in the morning, let it cool and the kids take slices of that to eat cold. They really love that. They get hot lunch at school once a week, on "Chef Day", when there's something really good that they want. Once in awhile I still buy lunchmeat and let them make a few sandwiches with it, but it's not very often. We can't send PB&J with my daughter because there are several kids at her school with severe nut allergies and she worries about causing a problem for them. Carrots are the usual veg of choice for the lunchboxes, and they prefer to have a fruit snack when they get home so I have stopped trying to get them to pack fruit in their lunches. I am less strict about lunches than I am about breakfast and dinner, the goal is to get something fairly healthy that they will actually eat and enjoy into the lunchbox. Gloved and gowned, I once dug through the luncheon garbage from grades 1-5, looking for a lost retainer. I was horrified at the number of whole apples and bananas thrown away, and the number of lunches that were not even opened. Bag after bag lunch, obviously lovingly packed, some with cheery notes or hearts on them! Baggies with whole sandwiches, or whole bags of vegetables or fruits. I felt so bad for those moms, and for the teachers who had to deal with hungry, crabby kids for the afternoon. And irritated with the unknown kids, who were wasting so much nutritious food when so many children in the world go hungry every day. It was disgusting. Cj Here is a link that might be useful: Thermos

One more need to know thing is your total storage. All your options. Seeing the zoom out picture enables this too. Thank you for posting it! Good plan. Very tight use of space. The deepest corner in the back of the utility room is where I would put a chest freezer, passive cooling, manual defrost. The flat surface it provides could be used as a landing pad next to the utility sink. This ensures it does not get used as a heavy object shelf or a long term storage kind of shelf. //Right now that corner is not efficient. Shallow shelves. You can still have lots of storage, too, in addition. With a big freezer, you now can be fully functional with less stress. Personally I wouldn't want to cook for large groups if I had only one fridge/freezer. I say that now because my life has changed now that I have TWO separate appliances for refrigeration/freezing. Also consider the peace of mind you get when you have two modern highly functional appliances. One can be serviced while the other keeps operating. One can take the overflow of the other. ETc. Although it is not a perfect match when one is a freezer and one is a fridge/freezer, still you get the picture. ----Otherwise you will have a mammoth in the kitchen. If you need more convincing, I'm sure people here can add a lot more points. -- Within a few days I can comment on your layout in the open area. Kitchen, DR, LR. -- About the rectangles: are they all skylights? Only one is labeled as a skylight. -- About "....the drain, which is currently located 3 feet up from the center of the skylight....." Please confirm what this means. If it's exactly X feet from the center, does this mean it is under the floorboards of the aisle? Inside the floor? Secondly, please confirm where the vent is. The DWV vent. The vent stack. The vent which the kitchen plumbing needs. How venting has been planned for. Where it is routed. -- .

That looks good! He probably should have given his product packaging. Some commenters had trouble with a very wet mix. I'm guessing those looking for exact recipes are not necessarily intuitive cooks. And lots of steps involved. But the trifecta is a win-win. This fella seems really good at what he does and seems healthy, HERE ,He does all the replacements that is a bit of a yawn for me. But I always learn something and he does use lots of spices instead of the usual salt lick soy sauce soaks in the packaged stuff. We don't have any close friends vegan or vegetarian, just some family members, so I'm not much help. Great vegan restaurants here but I order soup and salads and veggie 2 bite balls to share. Can't commit to a big burger. Most of our larger gatherings with secondary friends, or a friend will bring a guest, I make so many vegan choices in salads I don't play with the meat replacements. So this is an environmental issue and not a 'lets make some vegan kids' ? . The vegan kids at work just out of college are so unhealthy eating the packaged junk not having much cooking experience. Is she set and limited to the one supplier? Maybe a few products grown somewhat locally, PNWest...a good educational lesson?. I buy from Palouse,WA. Garbanzos and red winter wheat once a year. 5 pounds of each. Good slicers, dicer, shredders, juicer, blender? No way can they use mandolines like high end trained restaurant staff. And slow. My cuisinart discontinued back in the 80's has a side shoot. No need to empty the container as it just keeps going into a bowl.