Girl Scouts of Middle Tennessee is celebrating the 100th anniversary of the Girl Scout Cookie Program with this year’s cookie season, which began on Dec. 26. In recognition of the centennial, this year’s cookie program will feature the inclusion of a new cookie – the Girl Scout S’mores cookie. The commemorative treat as well as the traditional favorites will be available through order taking starting Dec. 26, and will be purchasable from booth sales beginning Feb. 5 through March 1. Every year, Girl Scouts exercise and hone their business skills to sell approximately 200 million boxes of Girl Scout Cookies.  All participating girls build fundamental business and economic literacy skills. From making change to tracking revenue, girls practice the basics of money management, learning how to sync spending with earnings and stay on budget. “The Girl Scout Cookie Program is truly a girl –led business,” said Cathy Ratliff, Director of Product Programs at the Girl Scouts of Middle Tennessee.

“Our girls set their own goals, learn the skills needed to sell cookies and determine how to spend their proceeds. Many of our troops plan to use the money earned to go on a trip, go to summer camp, participate in a fun activity and do service products.” In terms of skill building, statistics show the Girl Scout Cookie Program works. According to a survey from the Girl Scout Research Institute, 85 percent of Girl Scout “cookie entrepreneurs” learn money management through developing budgets, taking cookie orders and handling customers’ money. Furthermore, 83 percent build business ethics, 80 percent learn goal setting, 77 percent improve in the decision-making arena and 75 percent develop their people skills. Notably, all of the revenue earned from Girl Scout cookie activities — every penny after paying the bakers — stays with the local Girl Scout council sponsoring the sale. Councils use cookie revenue to supply essential services to troops, groups, and individual girls, providing program resources and communication support, training adult volunteers and conducting events.

And as part of their experience in any Girl Scout product activity, girls at every Girl Scout level can earn official Girl Scout awards, including cookie and financial literacy badges and an annually awarded Cookie Activity pin.e100xlp backpack The Girl Scout Cookie Program launched in 1917 in Muskogee, Oklahoma, where the Mistletoe Troop baked and sold cookies in its high school cafeteria as a service project. eberlestock x2 hunting backpackIn 1922, The American Girl magazine published by Girl Scout national headquarters featured a cookie recipe together with estimated costs and suggested pricing. targus crave 16 laptop backpack reviewIn 1936, Girl Scouts of the USA began licensing a commercial baker, and in 1937 more than 125 Girl Scout councils took part in the cookie program. karrimor backpack jaguar

Thin Mints — the most popular Girl Scout cookie variety — made their debut in 1951 as “Chocolate Mints.” This is the 14th year that GSMIDTN will sell our six core varieties of cookies for $3.50 a package. bride and takata backpack for saleWe will sell a gluten-free cookie called “Toffee-tastic” and in celebration of the 100th year of Girl Scout cookie sales we will sell  “S’mores.” north face miwok backpackEach of these premium cookies will sell for $5 per package. Girl Scouts of Middle Tennessee serves more than 13,000 girls and 6,000 adult volunteers in 39 counties. It is a part of Girl Scouts of the USA (GSUSA), the world’s preeminent organization for girls, with a membership of more than 2.6 million girls and adults nationwide. GSUSA continues to strive to build girls of courage, confidence, and character, who make the world a better place.

info on kegs and growler Kegs kick here at CMBC & we try to update our menu weekly to keep everyone in the ...if you have your heart set on a certain beer, please call 6098499933 and ask the tasting room staff if that beer is on tapEverton 2016/17 Home Revealed! Velocita: new colourways for our lightest ever boots What Colour Is Love? Umbro’s Football Shirts Around The World Umbro Golaço: we speak to our winners Umbro Golaço: we speak to ace British artist Stanley ChowJohn Stones' career so far England defender John Stones has completed his move to Manchester City from Everton by signing a six-year deal at the Etihad Stadium. The 22-year-old, who joined Everton from Barnsley in 2013 for £3million, has now left Merseyside for what the Toffees have called “a record transfer fee”. : “I’m absolutely delighted to sign for City and now the deal’s done I’m looking forward to the next stage in my career.” Ten-cap England international Stones follows the likes of Ilkay Gundogan, Nolito, Leroy Sane and Gabriel Jesus to City in the first transfer window since boss Pep Guardiola arrived at the club.

Guardiola had been left with limited centre-back options due to injuries to captain Vincent Kompany, Nicolas Otamendi and Eliaquim Mangala and had been using Fernando and Aleksandar Kolarov at the heart of his defence during pre-season. Everton had rejected several bids for Stones from Chelsea last summer but have now decided to cash in on a player who made 95 appearances for them. Although the official confirmation came on Tuesday morning, Stones was registered as a City player with UEFA prior to midnight to allow him to be included in their Champions League squad, with news of his inclusion emerging on UEFA’s website before the move was announced. “We want to help John show his quality with us and improve on what he has already achieved,” Guardiola said. “I like the way he plays the game and I’m looking forward to welcoming him into the squad.” 💬 #/MNWGxQc4i1— Manchester City (@ManCity) August 9, 2016 This crisp, refreshing, and substantial pilsner is a classically European pale brew that’s cold-conditioned for six weeks plus.

It’s the beer you want in summer, and Heater Allen—currently doubling capacity to meet demand—makes the best in the state, if not the entire country. HUB introduced this grainy, golden, 100 percent organic, formerly draft-only brew spiced with Zeus hops in 16-ounce cans just last summer. It already feels like a mainstay. True to style, this Czech-inspired pilsner is grainy, bready, spicy, and full-bodied, with a smack of spicy “noble” (read: delicate, hard-to-grow) hops. Suddenly Oregon is awash in great pilsners (a welcome development), and Breakside’s is among the best of the bunch, with biscuit-like maltiness and a light, tangy, citrusy kick. Barbecue-friendly stubby bottles, critically acclaimed pre-Prohibition-style recipe ... what’s not to love about this crisp, golden brew? It comes in six-packs, but it’s wise to buy by the case. A clear, dry, golden ale that’s cold-conditioned like lager, kölsch—the traditional brew of Cologne, Germany—is a great thirst quencher.

Occidental’s, with spicy Perle hops, nails it. “We love to make lagers,” says founder Jamie Floyd. This malt-forward, German-style pilsner with spicy, crackling hop notes may be your new summer standard. Widmer’s gluten-free lager has the ample body and crisp, hoppy finish one expects from the style, minus the offending proteins. Pale gold and faintly sweet at first sip, this wheaty brew’s mellow, marmalade-y tang from Pacifica and Galaxy hops grown in New Zealand is set off by a crisp, dry finish. It’s fair to call this a session beer—sociably low-alcohol, makes for extended sipping—but ample Cascade and Crystal hops kick this light golden ale up a notch. A hugely refreshing ale with a late dose of grapefruity-tasting Cascade, Summit, and Centennial hops, this one is fast becoming a standby—if on the high side of “session.” Hazy-gold with a sweet, grainy start and a dry, lemony finish, this dry-hopped summer sipper is brewed with pilsner malt and Challenger hops grown in Washington’s Yakima Valley.

Now in 12-ounce cans, this hazy amber, floral, citrus-kissed brew has just enough resinous hop character to satisfy the jones without overpowering those caramelly malts. Massive hop flavors from four Pacific Northwest varieties? Juicy, citrusy taste, faint cereal sweetness, and clean, crisp finish? Check, check, and check. Named for a legendary mountain bike race, this delicious cloudy-gold ale is a lovely hybrid of Belgian wit—orange peel and coriander-spiced—and tangy, Northwest-style IPA. Paul Long’s one-man wine country operation is proof that big brews can come from small places. His American-style IPA, brewed and dry-hopped with six hop varieties, bursts with bright, floral, tropical notes. The best thing about this pungent, biscuity West Coast–style IPA? You can fill an empty growler postsecurity at PDX (concourses A and E) and take fresh beer to your next port of call. Next to brewer Alan Sprints’s barrel-aged beasts, Blue Dot seems tame by comparison.

But few Imperial IPAs are this well behaved. It’s brawny and resinously hoppy without the acrid finish that can mar lesser interpretations. As intended (“a freakin’ hop bomb”), the latest Gigantic offering—an Imperial IPA—assails the taste buds with massively delicious waves of citrusy Northwest hops. A bready, slightly honeyish brew with a mellow, herbaceous tang, this isn’t a complex beer—but it is super-smooth and satisfying on cool Oregon summer nights. Using yeast from famed southern Belgian brewery Brasserie d’Achouffe, this burly scarlet brew has ample fruitiness and complexity, and finishes pleasantly dry. Released as part of the limited, seasonal “Pub Series,” this spring nut brown ale has clean, pecan-like flavors and a pleasantly spicy, hoppy finish. Caribbean mainstays like blackstrap molasses and palm sugar amp up this approximately English-style brown aged in Puerto Rican rum barrels and spiced with fruity Calypso hops. To the classic, unfiltered Belgian wit (or “white,” made with wheat, coriander, and orange zest), these bold coastal brewers add bright lemongrass and elderflower.

The accolades just keep coming for this little Southeast Portland operation. A traditional saison, this mellow brew pours bright gold, with floral overtones and a dry, lip-smacking finish. With a gold medal at the 2012 Great American Beer Festival, this earthy, complex Belgian-style farmhouse ale set a new national standard. The kiss in question: Brettanomyces, a wild yeast prized by Belgian brewers, which gives this dry, flowery pale ale an earthy kick. Former beekeeper Tom Kramer named his little brewery the Dutch word for “handmade.” His spritzy, dark straw-gold saison is yeasty with a kiss of blackberry honey. Say “goes” and walk into history with this obscure, nearly extinct northern German style, subtly seasoned with salt and coriander. It’s tart, Champagne-like, and überrefreshing. This tart Berliner Weisse beer is accented with hibiscus and pomegranate purée, imparting a gorgeous, rosy-pink hue and mouthwatering, lemony, pink-grapefruit taste.

Brewer Paul Arney’s vinous, Belgian-style pale ale is a tour de force, with intriguing layers of earthy, angular flavors derived from wild yeasts. This small-batch annual is an opulently bright and fruity saison-style beer that’s been barrel-aged, imparting wine-like acidity and subtle hints of vanilla and oak. Vlad is among the most sought after of Cascade’s pucker-inducing brews, with tart angles akin to green apple and lemon balanced by warming, woody bourbon notes and spice. Founder Alan Sprints’s first commercial beer, Adam, still leads his pack, especially this ruddy brown, brewpub-only version aged in buttery American oak barrels, which deepen the flavors of leather, caramel, and smoke. This lusciously tart, wine-like occasional release is loosely modeled after oud bruin, or “old brown,” ales of Belgium. It tends to be copper-hued, with sour and earthy notes derived from ample use of cherries and wild yeasts in oak wine casks. To his world-class oak-aged Seizoen Bretta (a funky, grassy, oaky saison beer) brewer Dave Logsdon adds a pound and a half of organic peaches per gallon, resulting in lush, ripe fruit flavors with an impressive kick.

This tart, cidery refresher made as a blend of beer and pressed apples was a hit at last year’s Portland Fruit Beer Fest—and quickly ascended to the full-time lineup. Bright and hazy orange with a zingy, lemony tartness up front, this Belgian-style ale flows with waves of delicious, ripe apricot flavor. Lesser chile beers crash the palate party and leave. But Burnside’s is brewed with apricot purée and Scotch bonnet peppers, which supply a lingering, welcome heat. This interpretation of British “old ale” makes use of a rare strain of wild yeast to commingle bright hoppy notes with the earthy, leathery, funky flavors of pinot noir barrels. Ruby red, with rich flavors of buttery wood, toffee, and dark fruits, this beer is a squall of boozy complexity—but it still sips like a breeze. With flavors akin to ripe figs, plums, dark chocolate, and toffee, this one is similar to a big, Belgian-style abbey beer. It’s draft only for now, but will be bottled shortly.

Amazingly, there are a few bottles left out there of this blend of Deschutes’s and Hair of the Dog’s most-sought-after wood-aged beers, full of sherry, tobacco, whiskey, and fig flavors. These adventurous brewers breathe life into an ancient German style that found favor here in the 1980s but then faded. It’s got the spicy tang of a traditional wheat beer with additional cocoa-like notes from dunkel, or dark, roasted grains. It’s been around so long, it might be tempting to look past this iconic, jet-black Oregon brew. It’s as great as ever, with all the silky, chocolate-like flavor and zingy hops that made it a classic. Whatever you call it—Cascadian Dark Ale, Black IPA, etc.—this style of beer is meant to marry massive hop profiles with deep, dark roasted malts. HUB’s version is seriously drinkable, with nicely piney and astringent flavors. Named for the black barn spider, this imperial stout will, the brewers promise, “stain your clothes.” It’s a  pleasurable wall of caramel, coffee, wood, toffee, and chocolate notes that hang in balance.