MUTUAL AID SOCIETY OF AMERICA, INC. 103 Methodist St., Cecilia, KY 42724 Cell) 270-307-4857; Office) 270-862-4537 Skype) 270-872-4493; Fax. 270-862-4379 email) jimmiller5417@gmail.com
August 25, 2011
Mr. Joseph Williams
Associate Regional Counsel
Office of Regional Counsel
USEPA Region 5 (C-14J)
77 West Jackson Blvd.
Chicago, IL 60604-3590
(312) 886-6631(phone)
(312) 692-2965(fax) Email) Williams.Joseph@epamail.epa.gov

Re: Notice of Dispute on behalf of Mutual Aid Society of America, Inc.; Sixth Supplemental Brief, EPA GLNPO-2011-is-2-1356
Dear Mr. Williams:
This Sixth Supplemental Brief discusses the need for a robust marketing plan to sell Silverfin fish meat for human consumption and fish meal for livestock feed. The marketing plan includes sales and delivery within about 100 miles of either side of the major rivers of the mid-west infested with Asian carp by Carp Catchers forces and the domestic and international sales and deliveries. The “how-to” issues of attracting attention of top chefs and customers to the premium fish meat and the use of Silverfin as an hauteur entree is discussed as an attribute of the Silverfin Restaurant and Fish Market aboard the USES SILVERFIN. Because the ships' electrical systems are so critical to the operation of the fleet, particular attention has been and will continue to be devoted to the electrical engineering and the associated energy project management plan.

1. CARP CATCHERS COOPERATIVE MARKETING PLAN CONFIDENTIAL – CONTROLLED DOCUMENT

1. OVERVIEW

Start with the cook. The cook needs both product and information on the use of the product for its food end product. The marketing plan must address both needs simultaneously at the point of inquiry and the point of decision, both at the grocery store and at the kitchen. Let's move backwards along the food chain. The “customer” is the eater. The food must be safe, clean, good tasting and nutritious. The safe and clean results from a very sanitary fish processing operation, the packaging and the use of the microwave food processing tunnel (MWFPT). Shipping requires assembly of cases on product on a pallet which produces a standard 4' x 4' x 4' cube, with the capability of stacking pallets two high on top of one another. These cubes must fit inside a standard cargo container, to be placed and removed by a forklift.

2. PRICING
   1. Jimbo's in Escondido, CA, an organic food market, has a display of fish in its cooler display, laid on ice from $5.99 a pound to over $20.00 a pound. Part of the cost comes from having to toss fish which has turned sour.
   2. The packaged Silverfin fish meat will rarely, if ever, need to be “tossed”. The “secret” (only because its been ignored by the Major Media) is the Microwave Food Processing Tunnel, (MWFPT) which has been deployed for over ten years. This low-power system is said to produce vacuum packaged meat devoid of 100% of the pathogens, 100% of the time. The power of the magnetron tubes disrupts the DNA of all cell nuclei and thus prevents reproduction. This process means no refrigeration is needed, thereby allowing the product to be stored at room temperatures for over a year.
   3. Shaefers Fishery pays $0.13 per pound for whole carp caught by skiff operators. That company reportedly buys 30 million pounds a year of carp. High end restaurants pay up to $15.00 per pound for deboned, pan ready fresh Asian carp.
   4. The Asian market wants the entire, whole fish which is how the customer now buys the carp, guts and all. The problem is that enzymes begin to putrefy the fish in about two hours after death. In a very local market where pen-raised carp can be in the markets, on ice within an hour after death, this marketing might make some sense. Shipping a whole frozen fish from the US to Asian does not. CCC has found a way to gut the smaller Silverfin, sanitize it, bag it, then put it through the MWFPT. We can use the guts for enzymatic reduction of algal cells, and/or fish meal.
   5. Thus, pricing and shelf-life are tied very closely together. We solve the shelf life problem by reducing the bulk of the fish so that the microwave food processing tunnel can radiate every cell in the fish part inside a vacuum sealed pouch. This process kills 100% of the living matter, including the DNA, of every cell, 100% of the time. The fish can then be stored at ambient temperatures for probably a year. This approach eliminates nearly all post-purchase waste and allows the retailer or restaurant to better control their inventory. Because of waste reduction, the retailer is willing to pay a higher price.
3. THE RETAIL MARKET
   1. The majority of CCC's sales will be to retail grocery stores. Shipping and storage become a major cost element. We reduce these costs as follows:
      1. Microwave Food Processing Tunnel (MWFPT). Fish parts are no larger in thickness than about one to one and a half inches. The design of the Microwave Food Processing Tunnel (MWFPT) will address the issue of food safety as a first consideration. Sufficient design knowledge exists to populate the magnetron tubes, the wave guides, the shields, reflective devices, the size and layout of the fish parts in the trays/bags/pouches and the other elements so that we gain total food safety. Source: Membrane Composition as a Factor in Susceptibility of Escherichia coli C29 to Thermal and Non-thermal Microwave Radiation, www.microbiology.ubc.ca/system/files/12-7.pdf
      2. Pouches. Each fish part or group of small parts should be enclosed in a vacuum sealed pouch with required labels to meet FDA requirements. The sealed pouch is then passed through the MWFPT and put in a cardboard case. This case is commonly used by Food 4 Less, ALDI, Price Club and others. It is a “display case” with a part of the top and front side with a perforated tear out so that the contents can be easily grabbed by the customer. The opened case is stacked on the unopened case below.
      3. Pallets. Price club and other “warehouse” stores use heavy steel pallet racks, such that the pallet sitting on the concrete floor is the current retail “display”, and the additional pallets of the same product is stored above on two or three shelves. When the floor pallet is empty, the forklift operator brings down a new pallet, cuts off the plastic wrapping and places the pallet on the concrete floor. and pulls the cut-out out of the cases on the top row. ALDI collects the empty cases and puts them on a customer level long shelf on the wall opposite the end of the check-out counter/cashier. Customers can use these boxes for boxing their purchases. This saves the market from having to have a cardboard baler and spend the staff time to collect the cardboard and bale it. The empty pallets are recycled via the used pallet market. Customers are free to use the “display cases” and/or bring their bags. Cloth bags are generally sold by the stores.
      4. Customer's storage. The customer can store the fish pouches on any kitchen shelf. They do not have to be refrigerated when left sealed in the pouch.
   2. In some grocery stores, there is a bottom shelf where the display cartons are transferred from the pallet onto the shelf. There is a second shelf about four feet high on which other products are held. The store needs to place on the upper shelf and above the fish cartons, all of the possible spices and condiments they have which relate to the preparation of the fish for meals. Here are some examples:
      1. ALDI. www.aldi.us Cajun Cook'n Jambualaya, 27.3 oz. $4.99; Cajun Cook'n Gumbo, 22 oz. $4.99; Healthy Choice, Chicken [Silverfin] Romano Fresca Steamer, 8 oz., $1.79' Kirkwood Spicy Buffalo Chicken [Silverfin] Chunks, 32 oz, $6.99; Kirkwood Honey BBQ Chicken [Silverfin] Chunks, 32 oz., $6.99; Grandessa Signature Top Crusted Flounder [Silverfin], 12.5 oz., $5.99.
      2. On the upper shelf, mixed in or next to the spices and condiments, some good, small paper-backed books of fish recipes should be displayed.
   3. Another possibility is to use the vacuum sealed pouch as a cooking enclosure in a microwave oven, provided the plastic is microwave or heat resistant safe. This allows the moisture in the fish part to remain with the fish part and only a small amount of steam to escape through a vent hole.
   4. The Asian market consider the fish head a delicacy. We can remove the head and put each head in a pouch with labels in both the native language and English. Cases of packaged fish (fillets, steaks, diced, smoked, eviscerated whole fish) can be placed on a pallet and stacked two high in a cargo container and delivered to any major Asian port.
4. THE WHOLESALE MARKET

The wholesale market could include fresh fish markets, but the majority of wholesale customers are likely to be restaurants for the prime cuts of Silverfin and institutions for the mince Silverfin made into fish sticks, fish cakes, and fish balls. Generally, we will need to produce the fish parts to fill a one or two pound pouch. These pouches could then be consolidated and re-bagged in ten to twenty pound bags with labels.

5. REFINED PROCESSING
   1. Most of the white meat can be further processed, either as a deboned or bone-in product. As the video by Duane Chapman i demonstrates, an in-bone segment, cut on the diagonal, can produce a nice “stick” of “fish wings” of meat with one to three large, 3” bones inside the piece. These can be baked or fried and the bone easily removed at the kitchen or by the eater. See:
   2. These pieces can also be use for smoking, pickling, dehydration into jerky and similar uses. CCC can package several similar cuts in a pouch, vacuum seal it, pass it through the MWFPT and either sell it to an outside company for futher processing, or ship it to the Eco-campus where it can be further processed and repackaged.
   3. During the filleting operation, each side produces a part which is flat, wide and about an inch thick of meat and many bones. Duane Chapman in his video disguarded this section. Also, there are other cuts which are similar, but smaller. These cuts can be further processed to separate the meat from the bones.
   4. The pieces can be microwaved to fully cook them, thus severing some of the bond between the meat and the bones. Then the cooked fish is placed on a conveyor belt is made of woven stainless steel (“mail”) with a mesh of between one-eighth inch to one quarter inch. The product is passed through a vacuum tunnel, with large rollers at each end which slightly press on the meat at the lower end and run against multiple “squeegee” seals at the top end (to maintain the vacuum). The belt passes over a vacuum table which is in agitation mode. This mode passes the agitation to the SS belt which cause the wires to jiggle the flesh and bones, making the separate more likely. The flesh is sucked through the mail mesh into a hopper below, much like a shop vac. The bones, caught by the SS belt ride out of the vacuum chamber on the SS belt and are dumped into a grinder. The ground bones can be packaged, run through the MWFPT and shipped to chicken farms. This bone meal can be fed to chickens which use the minerals for the egg shells. The chicken's gizzard fully grinds the small bone particles. The “fish meal” is then fully cooked to make any very small bones eatable and the entire product made in to fish sticks, balls, and cakes. These products are vacuum packaged and passed through the MWFPT.

As the SS belt turns on the distal terminal roller and is returning to the proximal roller, a blast of hot steam removes any remaining flesh or bones from the SS belt, which fine particles and steam condensate are collected in a hopper below the belt, then sent to the animal feed fish meal operation. This operation both cleans and sanitizes the SS belt.

1. The white meat which is free of bones can be sold for use as sushi and sashimi. The low power MWFPT does not “cook” the meat, thus the reluctance of the chefs to its use should be easy to overcome. If the chef insists on taking the sushi or sashimi cuts from the fresh fish, then we would freezing the fish to arrest the effect of enzymes. CCC could deliver the fish already gutted and steam cleaned in vacuum bags and passed through the MWFPT.
2. At the fish gutting station, the base of the tail is placed on a pin and the fish hung tail up with the head down, which head is attached to a bungee cord. The fish is oriented with the ventral side down and at about a thirty degree angle over a SS table. A utility knife with a hooked cutter is inserted between the lower jaws forward of the gills and a slit made to ward the anus. The skin around the anus is cut leaving the anus intact so that the sphincter muscles keep the anus closed. The entrails are removed from the fish and fall onto the SS table. In female fish, the ovaries, if filled with eggs, are removed into a tub. In males, the gonads are removed. Other organs can be selected for sale to the pharmaceutical industry or for Asian homeopathic use. The gonads would be dehydrated, jerked, ground and put into capsules for Asian “Viagra”. The egg sacks can be expressed using a roller system and the eggs made into caviar. The other organs can be frozen or dehydrated, and shipped after bagging and passing through the MWFPT.
3. Temporary storage aboard the Carpe Carpae will soon be crowded when we achieve full production of 4000 pounds per hour, 12 hours a day, five days a week, year around. CCC will need to schedule port calls periodically to off-load the pallets of cartons. The Carpe Carpae cannot be disengaged from either sisters ship during fishing operations. It could disengage at the end of the second shift (there would be no third shift in such case) and make a port ahead of the other ships, off-load the cargo and return to the sister ships by the next morning. Our ground crews would meet the Carpe Carpae and take delivery.
1. THE TOUR
   1. The Tour and Fish Fry. Each Friday, the fleet will make port, tie-up and open the ships to public tours (by advanced reservation). This outreach effort is as much for its marketing value and profit as it is for its educational value. The fleet will arrive with colorful banners and flags displayed, the steam Calliope belting out Dixieland music and our brass band on dockside, welcoming visitors. Guests will be given a walking tour of all three ships, after which they assembly in the cafeteria or salon and watch a video which demonstrates the operation and the environmental values projected by CCC. After the show, the guests are treated to a Friday night fish fry. Prices would be set to cover costs and an equal amount of profit.
   2. VIPs. By prior arrangements, special guests are invited to spend a week or so visiting the CCC operation and staying in the VIP suite on the fourth deck of the Carp Ark. CCC will offer some On-the-job-training to the VIP guests so the get to meet and get to know many of the crew and workers. They can sit in on the meetings of the Partners Council, the Social Council, and join work parties (after suitable instruction).
   3. Commissary. CCC will operate a Commissary which will sell to the guests those items which will identify their tour with CCC, such as baseball caps, “T” shirts, mementos and, of course a variety of Silverfin, packaged for pan-ready use. The Commissary will also display and sell fish cook books, especially those which favor the use of Silverfin.
   4. Education. Since CCC will operate a charter school, kids may want to join in the fun with other kids and learn about Silverfin and watch a movie about how the Silver carp jump. There are several Youtube feature videos which are very entertaining such as the bow and arrow shooting of flying carp and the catching of flying Silver using scoop nets. These classes would be run on Saturday.
   5. Sunday shows. Sunday would see how our workers enjoy the day, by their visiting points of interest favored by the citizens of the port city and by inviting folks to enjoy a square dance or line dance in the cafeteria during the afternoon and evenings. CCC could host talent shows, put on skits and puppet shows. Since the large carp will be in the holding tank during the weekend, guests could view the fish swimming around and may want to take home with them (at $1.00 per pound).
2. SILVERFIN RESTAURANT AND FISH MARKET

The Silverfin Restaurant and Fish Market is a full service restaurant offering table service, take-out, catering and sales of freshwater and seawater fish, clams, oysters, and other shell fish. The restaurant and market will be on the second deck of the USES SILVERFIN. The foyer entrance will welcome guests with a show of Asian carp and native fish swimming in large aquariums.

1. Variety of ambiance. In addition to the foyer, there will be four dining rooms inside, plus an outside, river-view deck for use in good weather. Each of the four dining rooms will have a distinctive décor and a menu to match the décor. Candidates are:
   1. French Provincial (sauces, cheese, wine, variety of breads, fresh herbs, lamb, chicken, 1 beef, fish – http://en.wikipedia.org/wiki/French_cuisine; ),
   2. Cajun (Mississippi bayou, catfish, shrimp, crawdads, celery, onions, bellpeppers – http://en.wikipedia.org/wiki/Cajun_cuisine ),
   3. Mex-Tex (Silverfin burritos and fish tacos, crevice, flying saucers, steaks, chilli & beans – products of goat, cattle, fish, chicken - http://en.wikipedia.org/wiki/Tex-Mex ),
   4. Mid-West Barbeque (beef, pork, chicken, fish, seafood, game, sauces, green beans, potatos, salads – http://en.wikipedia.org/wiki/American_cuisine),
   5. Asian (sprouts, water chestnuts, snow peas, sauces, tempura, sashimi, sushi – http://en.wikipedia.org/wiki/Taiwanese_cuisine; Sushi: http://www.gourmet.com/magazine/2000s/2002/10/afishstory?currentPage=1; From chicken and Bourbon to giant clams and flying fish eggs: http://www.gourmet.com/magazine/2000s/2003/10/bluegrass;
   6. Slow Food (Emphasis on flavors and sustainable foods – http://en.wikipedia.org/wiki/Slow_Food ),
   7. Mediterranean (bouillabaisse, calamari, virgin olive oil, seasoned bread, antipasto, products of goats and sheep, pita bread - http://en.wikipedia.org/wiki/Mediterranean_cuisine ),
   8. Northern European (Irish stew, Swedish meatballs, sautéed reindeer with mashed potatoes, lingonberry and gherkin – http://en.wikipedia.org/wiki/European_cuisine#Northern_European_cuisines ).
   9. Truck Stop (1950's Diner, Route 66, “future-retro”, ala Sonic – order through to squawk-box at your table have your meal served by a roller-skater-- http://en.wikipedia.org/wiki/Sonic_Drive-In#1950s ) , and
   10. East Indian (spices, tambouri, clay oven cooking, rice and fresh vegetables - http://en.wikipedia.org/wiki/Indian_cooking ).
2. Hauteur cuisine. Each of the dining room will offer hauteur cuisine from the specialty menus, plus distinctive “Chef's Specials” – the meal is announced only at the time of service. Vegetarian/vegan guests can state their desires ahead of time.
3. View. The view from each dining rooms will be of the river and the traffic on the river.
4. Dockage. The vehicle/pedestrian ramps of the USES SILVERFIN will be so constructed such that boats using the river may moor during their meals at the restaurant and enjoy the shows.
5. Parking. Vehicular parking would be on land adjacent to the pier at which the ship is moored. Also, a bicyclist could park his or her bike onboard the ship.
6. Catering and take-home. The Silverfin will offer catering, ship chandlering, and take-home meals.
7. Wines. The Silverfin Restaurant and Fish Market will offer a wide selection of fine French and domestic wines by the glass or bottle. The Fish Market will also stock wine by the bottle for off-premises consumption.
8. Locavore. The menu and food selection will be especially designed to use locally produced foods and wines to the greatest extent reasonable. National and Missouri holidays will be festive with added menu selections and some entertainment. A small stage and dance floor will be added to the larger of the four dining rooms for the occasions.
9. Cellar. The Fish Market will have a walk-in, climate controlled “Wine Cellar” where a patron can choose the wine.
10. Kitchen waste. All biodegradable waste will be recycled into compost or fish meal and any excess eatable food will be given to local food charities, prisons or jails.
1. Market research and marketing plan.

The marketing research and plan is a matter of great concern for the success of Carp Catcher Cooperative. While some market research has been performed, an in-depth study will be conducted by two senior students enrolled at University of Montana, Missoula, MT, and supervised by Dr. Jakki Mohr, Professor, College of Business, University of Montana. ii Dr. Mohr, two students and Jim Miller have previously collaborated in connection with a marketing study of algae for food and fuel. Asian carp is widely used as common source of fish protein in Asia. CCC anticipates exporting about one-third of its net yield to Asia, especially China, Taiwan, and Japan. Because of the Asian carp invasion, the culinary industry has taken notice and begun to popularize the use of Asian carp as entrees in fine restaurants. Here are some notable quotes:

1. CBS

“The Asian carp is regularly called ugly and vile, and its threat to the Great Lakes has created a political battle pitting Illinois against neighboring states. “But one local chef has a solution to the Asian carp crisis. Chef Phillip Foss of the Lockwood Restaurant at the Palmer House Hilton says instead of trying to poison or electrocute the fish in the water, why not make some fish filet sandwiches and fish sticks, ceviche, and eat them? 'People are loving it,' Foss said. 'We're getting very good raves on it. It's a very clean-tasting fish.'” http://wcbstv.com/watercooler/asian.carp.cooked.2.1666367.html

2. Huffpost: Is Asian Carp the next Sustainable Fish? http://www.slashfood.com/2010/05/26/is-asian-carp-the-next-sustainable-fish/
3. Reader: The Culinary Solution: Figuring if you can't beat 'em, eat 'em, a local fishmonger surprises ten hotshot chefs with a delivery of Asian carp. Source: http://www.chicagoreader.com/chicago/asian-carp-cooking-chicago-chefs/Content?oid=1571974
4. Duane Chapman of the U.S.G.S. shows you in three videos clips how to prepare a Silverfin:

Part I: http://www.youtube.com/watch?v=T1NVUV8yhmU&NR=1 Part II: http://www.youtube.com/watch?v=CB-fmA07gZ8&feature=related http://www.youtube.com/watch?v=RhGkjwxm_0o&feature=related Part III: http://www.youtube.com/watch?v=RhGkjwxm_0o&feature=related


Other: Optional 3D glasses (TDG-BR100, $150/pair) and IR synch emitter (TMR-BR100, $50) required for 3D viewing; Optional USB Wi-Fi dongle (UWA-BR100, $80)

Read more: http://reviews.cnet.com/flat-panel-tvs/sony-bravia-xbr-52hx909/4505-6482_7-33943224.html#ixzz1VcRtc6Jw Other: Optional 3D glasses (TDG-BR100, $150/pair) and IR synch emitter (TMR-BR100, $50) required for 3D viewing; Optional USB Wi-Fi dongle (UWA-BR100, $80)

Read more: http://reviews.cnet.com/flat-panel-tvs/sony-bravia-xbr-52hx909/4505-6482_7-33943224.html#ixzz1VcRtc6Jw Other: Optional 3D glasses (TDG-BR100, $150/pair) and IR synch emitter (TMR-BR100, $50) required for 3D viewing; Optional USB Wi-Fi dongle (UWA-BR100, $80)

Read more: http://reviews.cnet.com/flat-panel-tvs/sony-bravia-xbr-52hx909/4505-6482_7-33943224.html#ixzz1VcRtc6Jw Optional 3D glasses (TDG-BR100, $150/pair) and IR synch emitter (TMR-BR100, $50) required for 3D viewing; Optional USB Wi-Fi dongle (UWA-BR100, $80)

Read more: http://reviews.cnet.com/flat-panel-tvs/sony-bravia-xbr-52hx909/4505-6482_7-33943224.html#ixzz1VcSJakom USES SILVERFIN Confidential – Controlled document-

• The United States Electric Ship Silverfin, a cruise ship extraordinaire
• By Jim Miller
• August 20, 2011

1. OVERVIEW

This USES Silverfin study combines the objectives of the prior studies of the Silverfin Restaurant and Fish Market, the Ste. Genevieve car ferry-cruise ship, and the local marketing and distribution of fish products. The potent force of this merger of ideas is that as a auto-restaurant-cruise-cargo ship it will have the ability to transport passengers and their cars within the major Mississippi River National Waters. It will have as a central feature, a five star restaurant. The restaurant can thus extend its cuisine along the river banks to many communities and thus expand its “service” area and customer base, thus insuring a continuing market for use of Silverfin fish meat. By detaching the restaurant from a land base, its long-term sustainability is greatly enhanced as it journeys the inland waterways. It is not held sway to “local politics” or local suppliers or local customers, it can forge new relationship by visiting a new community, while maintaining older relationships by repeated visits to the sustainable ports-of-call. The ability to “tour” will greatly enhance the appeal of the talent shows, dance competitions, swing bands and conferences. More on these themes later in this article. This entertainment competence is necessary to attract media attention and bring new customers to the delights of Silverfin entrées. Lastly, and probably more critical, is the ability to support two land-based marketing and distribution teams in support of the local markets simultaneously along both sides of the inland “seas” of America. Once established, these “routes” can be sub-contracted to many local family enterprises. The Silverfin's operation will enable it to pick the locations (ports-of-call and surrounding market for fish products) most favorable to the economic success of Carp Catchers Cooperative.

2. SHIP SPECIFICATIONS

A new vehicular, cargo, food, entertainment and passenger ferry will be built by Carp Catchers Cooperative in its shipyard after the first fleet is completed. The name will be United States Electric Ship (USES) SILVERFIN. The style will be an old fashioned river boat. Power and steerage will be provided by the azimuth propulsion pods. There will be four decks. Its model is the Carp Ark. The draft would be about one meter and the free board about 1.5 meters. The ship will be 15 meters abeam by 54 meters long. The first deck will house the vehicles and have a vertical clearance of about 4 meters. The second deck will house the Silverfin Restaurant and Market and third deck will be all cabins. The fourth deck will be for the VIP suite, Captain's and crew's quarters, additional passenger cabins, pilot houses (one at each end), radio room, restrooms, salon, snack bar, and an enclosed observation area. All decks will be served by an elevator and stairs. First Deck Each of two traffic lanes on the first deck will be about 3.6 meters wide. Vehicles will enter and leave singly over fore and aft ramps, six meters wide. Each ramp will reverse (under) fold perpendicularly to its length, across the middle and be deployed by cables and masts on both sides. Passenger aisles on each side of the ramps will be separated from the vehicle aisles. The double hinged ramp will allow the ramp to more easily meet the differential between the level of the first deck which is governed by the water level of the river, and a higher, fixed dock to which the vehicles and passengers will be moved. The beam will be 15 meters, allowing for 30 cm thick vertical side walls and 120 cm for storage areas and stairs on each side, for a net width for floor space of 11 meters wide. The storage areas will house the wheeled carts on which the tables and chairs will be stacked and any other gear needed for the meals, talent shows, dances and conventions. Storage areas will also be made available for bicycles. Each end of this space, one story high will have cargo doors. The doors are split evenly, thus each cargo door half will be about 5.7 meters wide. When opened, these will swing toward the bow across the prow at about right angles to their closed position. This opening is sufficient to allow passage of passenger cars and light trucks. When closed, they will be storm-proof. A wing wall on each corner will provide bracing and a jam. Second Deck The second deck will house the Silverfin Restaurant and Market. A portion of the second deck will be employed as the loft above the stage and back-stage service area and patron seating. It will also house the balcony and the control platform.

1. Overview

The Silverfin Restaurant and Fish Market is a full service restaurant offering table service, take-out, catering and sales of freshwater and seawater fish, clams, oysters, and other shell fish. The restaurant will be built on the second deck of the USES SILVERFIN. The foyer entrance will welcome guests with a show of Asian carp and native fish swimming in large aquariums.

1. In addition to the foyer, there will be four dining rooms plus and outside, river-view deck for use in good weather. Each of the four dining rooms will have a distinctive décor and a menu to match the décor. Candidates are:
   1. French Provincial (sauces, cheese, wine, variety of breads, fresh herbs, lamb, chicken, 1 beef, fish – http://en.wikipedia.org/wiki/French_cuisine; ),
   2. Cajun (Mississippi bayou, catfish, shrimp, crawdads, celery, onions, bellpeppers – http://en.wikipedia.org/wiki/Cajun_cuisine ),
   3. Mex-Tex (Silverfin burritos and tacos, crevice, flying saucers, steaks, chilli & beans – products of goat, cattle, fish, chicken - http://en.wikipedia.org/wiki/Tex-Mex ),
   4. Mid-West Barbeque (beef, pork, chicken, fish, seafood, game, sauces, green beans, potatoes, salads – http://en.wikipedia.org/wiki/American_cuisine),
   5. Asian (sprouts, water chestnuts, snow peas, sauces, tempura, sashimi, sushi – http://en.wikipedia.org/wiki/Taiwanese_cuisine; Sushi: http://www.gourmet.com/magazine/2000s/2002/10/afishstory?currentPage=1; From chicken and Bourbon to giant clams and flying fish eggs: http://www.gourmet.com/magazine/2000s/2003/10/bluegrass;
   6. Slow Food (Emphasis on flavors and sustainable foods – http://en.wikipedia.org/wiki/Slow_Food ),
   7. Mediterranean (bouillabaisse, calamari, virgin olive oil, seasoned bread, antipasto, products of goats and sheep, pita bread - http://en.wikipedia.org/wiki/Mediterranean_cuisine ),
   8. Northern European (Irish stew, Swedish meatballs, sautéed reindeer with mashed potatoes, lingonberry and gherkin – http://en.wikipedia.org/wiki/European_cuisine#Northern_European_cuisines ).
   9. Truck Stop (1950's Diner, Route 66, “future-retro”, ala Sonic – order through to squawk-box at your table have your meal served by a roller-skater-- http://en.wikipedia.org/wiki/Sonic_Drive-In#1950s ) , and
   10. East Indian (spices, tambouri, clay oven cooking, rice and fresh vegetables - http://en.wikipedia.org/wiki/Indian_cooking ).
2. View. The view from the Top Deck and a couple of the first deck dining rooms will be of the river and the traffic on the river.
3. Dockage. A small dockage will be built so that boats using the river may moor to the Silverfin during their meals at the restaurant and the shows.
4. Catering and take-home. The Silverfin will offer catering, ship chandlering, and take-home meals.
5. Wines. The Silverfin will offer a wide selection of fine French and domestic wines. The Fish Market will also stock wine by the bottle for off-premises consumption.
6. Locavore. The menu and food selection will be especially designed to use locally produced foods and wines to the greatest extent reasonable. National and Missouri holidays will be festive with added menu selections and some entertainment. A small stage and dance floor will be added to the dining room for the occasions.
1. Market research and marketing plan.

The marketing research and plan is a matter of great concern for the success of Carp Catcher Cooperative (dba Silverfin Fishery). The preliminary draft of the marketing plan may be viewed at: http://carpcatchersco-op.wetpaint.com/page/SILVERFIN+MARKETING+COLLABORATIVE Asian carp is widely used as common source of fish protein in Asia. CCC anticipates exporting about one-third of its net yield to Asia, especially China, Taiwan, and Japan. Because of the Asian carp invasion, the culinary industry has taken notice and begun to popularize the use of Asian carp as entrees in fine restaurants. Here are some notable quotes:

1. CBS

“The Asian carp is regularly called ugly and vile, and its threat to the Great Lakes has created a political battle pitting Illinois against neighboring states. “But one local chef has a solution to the Asian carp crisis. Chef Phillip Foss of the Lockwood Restaurant at the Palmer House Hilton says instead of trying to poison or electrocute the fish in the water, why not make some fish filet sandwiches and fish sticks, ceviche, and eat them? 'People are loving it,' Foss said. 'We're getting very good raves on it. It's a very clean-tasting fish.' “ http://wcbstv.com/watercooler/asian.carp.cooked.2.1666367.html

Third Deck The third deck will be the length and width of the ship's superstructure, and will house the cabins, with enclosed observation rooms and open decks at each end. On the outside, open air decks, lounge chairs will be set so folks can sit, eat and drink or nap. Inside spaces of the observation room will have tables and benches. In the center of the ship, running length-wise, will be a passenger aisle with a large overhead area above the aisle for utility runs. Cabin doors access this aisle. Fourth Deck The fourth deck will have a pilot house at each end. One end will house the radio shack and galley and at the other end, the captain’s, crew quarters, and lounge. At the aft end an observation deck will be shaded with a fixed roof. On the roof of the fourth deck will be deployed concentrated solar parabolic linear troughs. On the both sides of the ship will be placed panels of photovoltaic electrical generators. More about the energy needed for the ship, below. Cabins The cabins will be built on the same jigs as the cabins for the Carp Ark, roughly 5 meters by 5 meters (16' x 16'), two rows, port, one starboard, with access to internal central aisle between them. The VIP suite is basically two of these units, equipped with a hot tub and a kitchenette. The talent show “headliner” will be housed in the this setting. Changing room cabins will be on the second deck near the stage. Elevation This is the Admiral, a casino cruise ship which gives the reader a very rough idea of how the Silverfin will appear (sans wrinkles in the steel skin) but with four rather than five decks. A ramp will be installed at the bow and the stern. The style will be old fashioned river boat.

3. TALENT SHOW

The Silverfin will host a talent show each weekend as we make a new port-of- call. The Silverfin will move with the fishery fleet, but stay ahead by two to seven days or so. Each weekend the Carp Ark will dock next to the Silverfin. We plan to build the first fleet of three ships, then the Silverfin. See Carp Catchers Cooperative, http://carpcatchersco-op.wetpaint.com

1. Schedule and operation. At each port, the show and other activities will run from Friday night to late Sunday evening.
   1. Advance. We will have an advance team which will publish the schedule for each stop and send out email and mail flyers for each stop to local radio, TV, print newspapers and civic and entertainment blog sites relevant to each stop. The coverage will start about eight weeks before the show to give talent (individuals and groups) the time to prepare and make tapes, CDs or DVDs of their proposed performances. This team will be headed by a public relations manager. This team will use hybrid cars and vans for transportation and stay in local motels until the Silverfin arrives.
   2. Arrival at port. The arrival of the Silverfin at port-side will be met by a band furnished by the local high school, college, or civic group. The music would theirs to select, but with emphasis on Dixie Brass, Jazz, Folk, Bluegrass, Country, and any other lively music. The band will be invited for dinner, given an opportunity to perform after dinner and handed DVD videos of their performances. They will also be honored and given free passes to watch the Saturday evening talent show.
   3. Production team. The production team will have stage set and costume designers and fabricators, lighting and videography persons, musicians, script writers, production managers and co-directors. The public relations advance team manager is also part of this team and will arrange for interview with selected talent and their families – borrowing from America’s Got Talent and Britain’s Got Talent.
   4. Name of each show. We may not be able to use the name of the town followed by “Got Talent” because of possible copyright restrictions, so we can simply use, as an example: Ste. Genevieve Has Talent. The performance will be in the Silverfin Theater.
   5. Friday dinner. The Silverfin Restaurant will offer a traditional “fish fry” dinner on Friday night. Alternate fare will be available.
   6. Friday night show. The Friday night show will consist of the acts which were previously performed by the winners of the talent shows at other venues. These folks will be given passage, their own cabins, and a video DVD album, combining their performances at their different venues. Their performances will be paid. The DVD's will be scripted to show the abilities of the talent and the family, friends and professionals who are/were involved in their training. Kids, who like to joke around during rehearsals, will be especially favored.

When the fleet arrives at dockside, it too, will be greeted with the local band. The Silverfin Restaurant will serve great meals. When we visit a major city, the cafeteria aboard the Carp Ark will expand the kitchen, service, dining space and guest seating for the performances.

7. Performance space. The Silverfin will have as the performance and guest space the main deck – wall-to-wall a space which previously accommodated vehicles. All cars will have been moved off the deck onto land and the heavy, oil and water-proof canvas runners will be rolled up (under-car protection of the floor). The stage, located at one end of the ship, will be designed as a full studio performance theater. Plasma video monitors are hung from the port and starboard sides at the ceiling level along with surround sound.

At the backstage end, a two story loft will allow for backdrops to be raised and lowered and stored. At each end of the ship, as to the main deck, large doors will close, allowing for the performance space to be heated and cooled as needed, and to protected from rain, wind, snow and light. The stage will be a full sound stage with acoustical buffers which can be dropped-down or positioned as needed, along with acoustical, fire retardant treated wall carpet on all reflecting walls and ceiling. The entire performances will be video recorded. Live performances will be sent via WiFi to all of the ships and all of the living spaces within the ships for display on large screen monitors. We will also have the capability of using microelectronics to beam the events to local theaters, churches and other venues which have enabled wireless transceiver Internet access and local displays of the podcast.

8. Interaction. During the “slack time”, the guests will be given tours of the Carp Catchers fleet and shown a video of the harvesting and processing of the Silverfin fish. Our crew members will conduct the tours and provide a high level of interaction with the guests. Recipe books favoring sales of Silverfin packaged meats, will be available for sale. The Silverfin Restaurant and Fish Market will be open for business during the entire weekend. Cabins aboard the Silverfin flotel will be available for rent so as to attract guests from more distant places.
9. Saturday morning. The advance team will have screened the candidates ahead of Saturday morning and try-outs will be conducted Saturday morning through late afternoon, as needed. About ten of the best performances will be chosen and trailers will have been made for local media, based on the media previously submitted media materials and added to by takes during rehearsals. Dress rehearsals will take place about three hours before dinner is served at six o'clock.
10. Saturday dinner. The performers and their families and immediate major supporters will be given passes to the Silverfin Restaurant. The guests will be invited to dine with the “stars” at round, 6 and 8 person tables. This gives the “stars” the opportunity to be seen and give their pitches for their favorite charities. We will spread the stars out among all of the tables.
11. Saturday night. The main talent show performances will take place Saturday night, including the local band as a lead-off. Local award winners (sports, academic, artistic, etc.) will be introduced and allowed to give a short pitch for their favorite local charity. Each of the performers will be given about 15 minutes for introductions, performance and commentary by the three judges. There will be no intermission as such but guests are free to return to the restaurant for snacks or from the “deli” or concession tables, and then return to their seats. Performances will be shown on large screen plasma monitors in all of the public seating areas, including the cafeteria aboard the Carp Ark.
12. Saturday night finalists. The three finalists chosen by the judges will then repeat their performances. Voting will take place after all performances are completed. We'll use cell phone-call-in as is the case with the “..... Got Talent” shows. Assuming the show will be broadcast over local or networked TV, the audience voting would include this listener wider potential customer base.

The winner will then be announced and a selection of awards offered: A scholarship voucher; a new plug-in electric mini-car; in the case of a band, a voucher for gear; or donations to the winner's favorite charity(ies). The prize value should be between $1,000 and $5,000 depending on the “purse”. Performances, judging and awards will begin about 7:00 pm and end about 10:00 p.m. In addition, the finalists will be invited to “tour” with Silverfin to at least the next port-of-call or longer if such can be arranged. Each of the three finalists will be given a DVD album of their performances. Quarterly, a DVD album of all of the winners for that quarter will be published with half of the gross proceeds of sale going to the winners (split evenly among them) and the other half used to cover costs of the talent shows. These DVD's will carry ads for consumption of Silverfin meats, for the Silverfin Theater, and the Silverfin cruises. Each winner will be offered the services of Jim Miller as a Talent Agent (on commission) to advance the winner's performance career (is so decided). All commissions will be paid to Carp Catchers Cooperative.

13. Sunday morning. We will invite local church and civic choirs and accompanying musicians to perform in a group session, singing gospel songs and playing modern gospel folk music. No sermons but we will have some background introductions and commentary on the music. The offering will be taken and given (100%) to a local charity (food bank; homeless shelter; early childhood care and education; shelters for abused women and children; addiction screening, prevention and recovery free clinics; etc.). The performances will begin at about 8:30 am and run to about 11:30 a.m. See a really good example: The Omagh Community Youth Choir - Love Rescue Me; http://www.youtube.com/watch?v=z1ohx398P7I
    Listen with your heart. Sharing this kind of music is like sharing within a community.
14. Sunday meals. Sunday brunch will be served from about 6:30 am to about 4:30 pm. The Sunday dinner will start about 5:00 pm and run to about 9:30 pm. We will invite local folks from all strata of society, including disabled, homeless, rich man, poor man, unemployed, beggar man, jail inmate (and his/her guard) and parolee (and his/her parole agent). The folks unable to pay or on reduced income will receive free meal passes. Donations will be taken and 100% passed on to a local charity chosen by acclimation of the dinner guests.

When finished with their meal, the guest may take a seat on the inside observation decks, the fourth deck salon or walk to the Carp Ark and enjoy the show by taking seat in the cafeteria or the fourth deck salon or observation deck. They can watch a re-broadcast of the entire weekend talent show, beginning with the band greeting the arrival of the fleet, to and including the Sunday morning gospel show. Honored guests and supporters will be allowed to “stay-over” in one of the cabins of the Silverfin or in the VIP suite of the Carp Ark. We will sail about 8:00 a.m Monday for the next port-of-call.

15. “TAKE US ALONG” drawing. Guest who pay for the dinner and theater for Saturday night will have the opportunity to win a week's free passage on the Silverfin or the Carp Ark, from the current to the next port-of-call. Each guest simply writes his/her name and contact information on the back of their ticket and a drawing will be held during the Saturday dinner. Three winners will thus be chosen. Each winner may travel in leisure or they may work full or part-time with a crew member and receive $10.00 per hour pay.
16. Charters. The Silverfin will be available for charter voyages, especially during the winter months, when northern-based folks will wish to visit the South on holiday. As a cruse ship, it will have planned stops along the route to allow guests to visit towns of their choices, such as historic Ste. Genevieve, which features many French historic buildings. The first deck will carry the guests' cars and bicycles for local travel.
17. Policies. All crew members and guest will know about the policies prohibiting tobacco an illegal drug products onboard any ship and the advisory about excessive consumption of alcoholic drinks.
18. Pricing. The fish fry will be at regular menu prices for a buffet, probably under $15.00 for the meal and under $10.00 for the show. The Saturday rehearsals are free to attend as are the tours of the ships. Saturday dinner and show will be under $100.00. Discounts will be given to Silverfin Club members, children, veterans and seniors. “Foodships” or meal and show passes will also be given to the unemployed, homeless, underemployed, disabled, prisoners and parolees and their accompanying person. Donation requests to named local charities will also be on the menu and requested by the cashier. The donation will be accomplished by buying a pre-paid gift card (any amount can be applied to the card) which card is then delivered to the named charity. The Gift Card will be issued by the Silverfin Credit Union.

The “family style dinner” lends itself to a one-price, pay-in-advance, buffet style meal. We may have the buffet available for seconds and thirds, especially if we use Silverfin as the main meat choice.

1. Conferences. The Silverfin will be able to host conferences during most of the week when not in travel mode. Conferences can proceed as soon as the cars are off the deck of the performance/guest space. Occasionally, the conferences could continue while the ship is in travel status. The displaced car owners (made up of the advance team and the production team and/or guests) would drive to the next port-of-call, thus allowing cabins to be rented during the traveling conference.
2. Follow-up. The production team will be tasked with editing the raw video recordings into suitable format and artistic presentation and “burned” on to DVDs. The advance team will accomplish follow-up work in getting the DVD's promoted locally and nationally. We will have compilations from the various shows according to theme – Bluegrass, Hillbilly, New Orleans Blues, Country, Western, Old-time Folk, Gospel Folk, etc. The advance team can then target the radio and TV stations which cater to those themes.
3. Financial supporters. Occasionally, we will be able to attract major financial support for the talent show by means of Internet ads on our website and weekly print programs. The advance team will be charge with this task so that the programs will be available each Friday night both in print and online. We may be able to find local talent for the advance and production teams, bring them into the production process as interns or fully engaged professionals on fee. The objective is to help integrated the talent show workers with local talent workers and to help with recruiting when needed.
4. Going National At some point, our inventory of talent under contract to the Silverfin Talent Agency will be sufficient to spawn a new business enterprise, including a DVD e-label (Silverfin Shows), downloads of MPG4, and podcasts of teasers via our own website. Our message will, of course, include a pitch for consumers to buy Silverfin fish meat for meals from some of our many recipes from the Silverfin Recipes e-book, published by Intelligent e-Publications, L3C LLC, or available in single downloads per hour per computer IP.
5. Going International. Our web page will have the translation ability now becoming common with EU websites and sometimes available as a hit in Google Search. We will seek-out local talent which performs in languages other than English. Here's a good example: JACKIE EVANCO, a finalist in the 2010 America's Got Talent, http://www.youtube.com/watch?v=JH8Z2c9uyCE&feature=related
1. The Stage
   1. The base structure of the stage floor.

The stage is almost as wide as the inside of the exterior walls of the ship at the stage end. The ship is 15 meters of beam but narrows down along the prow. At the a point 9 meters from the bow, the ship's sides begins to angle to the bow which is about six meters wide. At the “hinge point”, the beam will be 15 meters, allowing for 30 cm side walls and 120 cm for storage areas, the net width for floor space is 11 meters. Inward of the forward bow opening and cargo doors, a cavity space on the first deck is reserved for back-stage movement of a small, walk-behind forklift. This space is about 3 meters. The next space starts the stage floor, and is reserved for the backdrops. This space is about 6 meters deep. The forepart of the stage is about 12 meters deep. The height from the first deck above the stage and the loading area is 7 meters. The height of the stage will be about 50 centimeters. The floor is supported by a grid of 5 cm x 41 cm wood girders (“TJI”) which form an array. The TJIs will be spaced @ 24” O.C. Next 2 cm x 15 cm thick sleepers will be installed at right angles over the TJIs. The sleepers will be spaced 24” O.C. Next T & G CDX 3/4” x 4' x 8' will be installed over the sleepers. Locust ledger boards will complete the fore and aft vertical edges of the stage. A railing will be installed along the back of the stage, which can be temporarily removed when needed for forklift access. Stairs from the top of the stage floor to the first deck will be 1.2 meters wide and along the wall at the four corners of the stage, with hand rails on the inboard side.

2. Stage gear and small props

Stage gear and small props will be stored in cabinets along the wall in the back-drop area and in the first deck forklift area. We will need a place for a grand piano which can be stored in a piano car on the long side of the piano and the legs removed for storage. The stage is in built in four sections. On each side from the side wall toward the center, each fixed section will be the stage “wings” and will be the length of the stage and about 2 meters wide. At the inboard edge of the fixed section, where it meets the moveable section is a hinge point. The inboard, moveable one-half section will be hinged so that it can be folded up and to the outside wall over the fixed section and secured. By folding the hinged portion of the stage, space is provided for the vehicular use. This design will give the stage floor some give and allow low notes to sound as a timphony.

3. The semi-spring stage floor.
   1. Standards: http://tsp.plasa.org/tsp/about/index.htmlDance: ANSI E1.26 - 2006 - Recommended Testing Methods and Values for Shock Absorption of Floors Used in Live Performance Venues
   2. About Dance Injuries: by Luke Hopper; Various floors used by professional dancers in the UK have been tested and it was found that many of the floors did not meet the standards that apply to basketball and volleyball courts. In fact, some of the floors were almost as hard as concrete! It was only the floors that were specifically made for dance that complied to the standards for hardness. Therefore requiring dancers to perform on floors that are not dance specific may present with an unnecessary injury risk. http://www.harlequinfloors.com/uk/dance-area/about-dance-injuries.html
   3. Harlequin floors. Harlequin Activity Sprung Floor System. Activity - a permanently installed sprung floor system based on a revolutionary triple 'sandwich' composite construction. Activity completely eliminates the need for metal springs and rubber pads and because it is a fully floating system with no fixings to the floor it can be laid on almost any surface without preparation. Shock-damped to avoid a 'trampoline' effect and combining area and point elasticity to offer identical characteristics across the whole floor, Activity is ideal for ballet, reducing injury risk and enhancing dancers' performances.
   4. http://www.danceusa.org/dancerhealth
   5. Some Effects of Dancing on Poor Dance Flooring:
      Shin splints
      Stress fractures
      Inflamed ligaments and joints
      Joint damage to ankles, knees, and hips
      Damage to the spinal vertebrae
      Premature wear of cartilage
      Damage to muscles
      Achilles tendonitis

Cleveland/Akron, Ohio Area-Adjunct Faculty at Carnegie Mellon University-Carnegie Mellon University Consultant at Stage Research Inc. Resident Sound Designer at The Cleveland Play House ... Professional Audio system set up, operation, and installation

2. Technical Support Consulting (TSC) is a professional group of consultants, engineers and contractors specializing in the design and installation of sound, acoustics, lighting and video systems. Based in Albuquerque, New Mexico, TSC systems and our designs are found throughout the Southwest.

http://www.tsc-systems.com/rts/index0016.html?siteid=517

3. Boston Light and Sound. Boston Light & Sound delivers first-class audio and visual experiences. We continually seek to perfect the art of presentation, from archival film to digital cinema and sound. As the technical consultant for discerning clients around the world, we deliver spectacular cinema presentations and rich audio experiences for the world’s most prominent film festivals, special events, movie screenings, performing arts centers, theaters, museums, houses of worship, sports venues, universities, and more. http://www.blsi.com/index_fox.html
4. Scheu Consulting Services, Inc. “Like every project, every client is unique, with unique needs. We customize our services to meet the specific requirements of every project and client. We respond fully and in a timely manner (no matter what your project size or budget) with personalized service. And there’s no such thing as a 'cookie-cutter' project.” http://www.scheuconsulting.com/

Our Capabilities:

Facility Planning – Thoughtful layout and planning of a theater’s technical areas based on current or future programming is critical to maximize the usefulness and flexibility of the available space. We have practical “real world knowledge” in how to plan backstage areas, including dressing rooms, scene shops, on and off stage spaces, as well as other technical areas. Electrical service requirements, HVAC routing, structural steel layout and many other non-theatrical systems are all affected by decisions made early on. We also assist planners in developing realistic budgets and schedules. Acoustics and Sound Systems Consulting – Noise isolation, wall types, room acoustics, and sound systems. It’s a blend of art and science. We have the resources to plan and design your space to fit your programming needs. High-tech testing equipment and old-world knowledge combine to provide “cradle to grave” services. Theater Equipment and Technical Systems Design - Stage rigging, concert shells, adjustable acoustics, stage lifts, lighting and sound systems all must be properly designed and/or selected and they must be installed correctly to provide many years of trouble free use and flexibility. Scheu Consulting Services specializes in the proper selection, design, specification, and installation of stage equipment systems. Project Management – Specification and bid document preparation, bid reviews, and the close supervision of fabrication and installation all play crucial roles in a successful project. We help insure that our clients get the value and quality they expect from their contractors, and help keep the project on time and on budget. Safety Inspections and Training – Periodic inspections and training in the proper use of stage systems forms an integral part of the safety program in any facility, large or small. Our knowledge and commitment to the highest standards of safety are brought to bear when we are asked to inspect existing systems or provide training to your staff. Many programs are available. We use ONLY ETCP Certified Technicians for all our inspections and training programs. Design and Drafting Services – We also offer support services to assist our colleagues in the industry, including other Theater Consultants, manufacturers, dealers, and installers.” Scheu Consulting Services, Inc. 310 Falls Boulevard Chittenango, NY 13037 USA Tel: 315.510.3368 Fax: 315.266.929 info@scheuconsulting.com

1. Guest space
   1. Show only performances. Show performances (no meals and beverages served at tables; snack bar available). Soft, upholstered folding arm chairs with lower lumbar support will be arranged in rows which will allow for three suitable aisles with two person walkways. Chairs will be stored in wheeled racks inside storage side areas to the right and left of the guest space. Refreshments will be available at the refreshment tables at the end of the ship opposite the stage.
   2. Catered performances. Six and eight place round tables with folding legs will be distributed along with the folding, upholstered chairs. Tables will be stowed on wheeled racks in side storage areas.
   3. Dances. Ballroom dancers will use most of the center portion of the guest space with tables and chairs lined along the side walls. One end will be the stage and the other end are refreshment tables. We will sponsor ballroom dance competitions in lieu of the talent shows. We will also occasionally feature a large swing band. Saddle shoes, fluffy skirts for the gals and string ties for the guys are “in”. Laverne and Shirley, where are you?
   4. Conferences. Conferences will use the stage and a “show only” seating arrangement in the front half of the guest area and tables and chairs in the back half so that people with computers will have a place to set them.
   5. Food Service. Food service will be from the kitchen on the second deck and then placed in heated, wheeled carts similar to those found in hospitals with refrigerated or frozen items in a side cooler/freezer. A large elevator will serve all decks of the ship. Most meal offerings will the “family style” with vegans and vegetarians served individual meals as ordered from the menu.
      
      
      
1. SOURCING AND PRICING
   1. The Silverfin. Sourcing and pricing information for most of the ship will be recorded on an Excel spreadsheet. See attached sample: Source, Specification and Price of Materials and Equipment for Fleet.
   2. Much of the sourcing and pricing for the Carp Ark will carry over to the Silverfin.
   3. Silverfin Restaurant and Market. A professional restaurant designer will be engaged to provide the design, specifications, sourcing and pricing for the restaurant.
   4. Silverfin Theater. The talent show consultant will be engaged to provide the design, specifications, sourcing and pricing for the Silverfin Theater.
2. DISTRIBUTION

The Silverfin will provide considerable support to the distribution of packaged fish and fish meal. The main distribution nationally will be by common carrier to major wholesalers of fish products in major markets, except for the markets which can be easily served by the CCC distribution crews. The Carpe Carpae will house the initial production of the product and transfer the cases to semi-trucks at dockside each Friday afternoon, and/or to dockside warehouses for later pickup. Each of two large van trailers will also be filled with cases of fish. The trailers will attached to Ford F 350 flatbed trucks with heavy duty bumper hitches with anti-sway. These trucks are owned by CCC and constitute the primary means of “Locavore” distribution – namely within about 100 miles of each port-or-call. Because of the lack of convenient bridges across some of the rivers, an alternative distribution system will be adopted. The distribution teams are: the Silver and the Bighead. Each team will be equipped with a three-quarter ton, 4x4 SUV with a bumper hitch with anti-sway, a 35' travel trailer, a Ford F350, 4x4 crew cab flatbed truck with a heavy duty bumper hitch, and an enclosed cargo trailer van. Generally, the SUV will pull the travel trailer and the F350 the loaded cargo trailer. The crews will primarily be a family with young children, although not necessarily. Here is a likely scenario:

1. The Bighead crew. This crew provides the distribution on the east side of the Mississippi River with most of the ports-of-call on the west side. The travel trailer has been parked in a trailer park or campground during the week and the kids have been enrolled in elementary school with the youngest enrolled in pre-school by the mom. During her “free time” mom uses the SUV for shopping and calling on potential retail stores and institutions which are likely customers for the fish and on agricultural feed stores, farmers and animal keepers who are likely customers for the fish meal. Orders are taken and called-in to the order desk on the Carp Ark. The order desk the arranges for the shipment and delivery either by common carrier or by the driver of the F350, here, the “dad”.

When the kids are out of school Friday, the travel trailer is hitched to the SUV and heads for the other side of the river, either via a convenient bridge or to a boat ramp landing to meet the USES Silverfin. Lets assume there is no convenient bridge, but there is a convenient landing. The Silverfin arrives and the SUV and travel trailer boards it Friday afternoon. At the same time, the F350 arrives pulling the filled cargo trailer and embarks onto the ship. The ship travels to the next intended port-of-call and the SUV, the travel trailer, the F350 and the cargo trailer disembark. The SUV pulls the travel trailer to the pre-arranged trailer park or campground and the F350 distributes the fish product on the east side of the river, then returns to the trailer park. The Silverfin's main deck is now cleared and the performance space and guest space readied for use by the talent show producers. On Sunday about noon, the morning gospel music concludes and the performance and guest space cleared and readied for vehicles. The SUV and travel trailer is embarked as is the F350 and empty cargo van, assuming there is no convenient bridge from the east side to the west side of the river. Monday morning, the Silverfin casts-off and travels to a landing ramp on the east side of the river and loads the SUV, the travel trailer, the F350 and the empty cargo trailer. The SUV and travel trailer head for the pre-arranged trailer park or camp ground on the west side of the river, drops the travel trailer, and spend the weekend enjoying the local areas. The F350 and the cargo trailer of the Bighead crew are loaded during the weekend and are ready to board the Silverfin Sunday night. Come Sunday night, the two vehicles with trailers embard on the Silverfin and are transported to their next port-of-call.

2. The Silver crew. The Silverfin crew accomplishes the same type of distribution and trailer park seeking trips except no shuttling across the river is involved. Both distribution crews have the weekend free to do as they wish. Should either or both the Silver and the Bigheads distribution crew have no distributions planned for their side of the river, the travel trailer will stay on the main deck from Sunday night through the following Friday afternoon. Hook-ups for water, sewer and electricity will allow residential use of the travel trailer and use of the Silverfin for food and recreation. The only condition is that if at the next port-of-call, a talent show will be produced, then the main deck will have to free of the vehicles and trailers by Friday afternoon.
3. Fish meal. Both F350's are flatbeds so the beds can hold several totes (4' x 4' x 4') filled with fish meal for delivery to the customers along the routes of distribution. The totes are so designed that either a tote can be stacked on top and secured. The pallets would hold bagged fish meal for pet stores and producers of tropical fish and exotic birds. We could buy F350 flatbeds, then rig a light crane (bee keeper type) with a stand installed just ahead of the headboard with a boom long enough to reach the totes at the tail of the flatbed. This allows for the totes to be lifted from the flatbed to the ground or to the buyer's truck. When the tote is emptied or the bagged fishmeal is removed, the tote is lifted onto the flatbed by the crane or the buyer can deliver the empty tote or pallet to dockside.
4. Biodiesel. Should there be sufficient excess production of biodiesel by the Carp Avenger, 55 gallon drums could be loaded on pallets (4 per pallet) and stacked on the flat bed, then totes or bags on pallets could be placed on top and secured. Thus biodiesel could be delivered to farmers and contractors for off-road use (thus avoiding a great deal of regulation and testing) and totes of fish meal, all at the same time.
5. Economics. Without the USES Silverfin participating in the distribution, one of the distribution teams would be driving considerable distances for crossing the rivers, thus impeding delivery and sales. The Silverfin is also a stocking warehouse. Stocking warehouses is an alternative, but security is a problem (theft and rodents) and still more driving would be required. Also, the restaurant will offer sales of fish products on board the Silverfin, thus providing local retail and wholesale customers the opportunity to view, taste and buy the fish meat. Because of limited storage space in the fleet, it is important that the product be move off-ship as soon as the fleet docks.

The faster we can “turn” the fish product, the quicker the cash inflow will become. Much depends on the advance team and the distribution team to promote the consumption and sales of Silverfin fish products. The USES Silverfin is an integral part of the marketing and distribution of Silverfin meat and fish meal.

6. International sales and distribution. Assuming our catches will support the sales of smaller, gutted, whole fish to Asian markets, CCC will case the fish, load the cases onto pallets and place the pallets in cargo containers to fill orders from Asian countries. If such sales become a major part of our market, we may need lengthen the Carpe Carpae to carry the containers so they can be filled with fresh production and not impede harvesting and processing of fish. There a numerous bulk transfer points along the major rivers which can crane the cargo containers on and off ships and barges. The stern, open deck would be lengthen to carry containers five wide and two deep, with doors facing outward, for a total of ten containers, all of which an be loaded with a small forklift. The gross weight, loaded for a 53' container is: Size is 8' x 8' x 53' = 3392 cu. ft. times specific gravity of 0.50 x 65 lbs or 110,240 lbs, which may exceed the gross weight for a container. The container weighs about 8,000 lbs, so the net payload is about 90,000 lbs. 90,000 / (65 x .5) = 2769 cu ft. which divided by (8 x 8) yields 43' so the containers will be 40' ones, each filled will weigh about 85,000 pounds. 89,000 x 10 = 890,000 lbs or 222.5 tons, which will require a displacement of water: 890,000 / 65 = 13,692 cu ft. The ship beam is 48' and the added length is 80', so 48' x 80' = 3840 cu ft. x 3' of draft = 11,520 cu ft below the water line which displaces water equal to 11,530 x 65 = 748,800 pounds, which is 141,200 lbs short. So our length to support the load would need to increase to match the load, to about 100 feet. The alternative is to lengthen the ship by one row of cargo containers and make more frequent stops to unload the containers.

2. ADVACED BATTERY TECHNOLOGY The ships will be powered by electricity in a hybrid power generation system, including Diesel-electric gensets, PV power, solar furnace CHP systems, and heat recovery from exhaust manifolds, boilers and fish meal cooking vats. If electric energy is not stored, it is wasted as it is generated (or not even generated, thus the heat is wasted). The newest and most promising means of storage of electricity is the zinc-air battery. This science was pioneered by Lawrence Livermore National Laboratory (LLNL) and has been commercialized by several firms. Lawrence Livermore National Laboratory Powering Future Vehicles with Refuelable Zinc-air Battery www.llnl.gov/str/pdfs/10_95.1.pdf Eos Energy Storage http://www.eosenergystorage.com/technology Zinc Air, Inc. http://www.zincairinc.com/newsroom.php U.S. Firm Licenses Zinc-Air Battery Technology http://www.chinabuses.org/news/2010/0926/article_3672.html

Zinc-Air a greener and more efficient battery

http://www.technologicvehicles.com/en/news/108/ 3. ELECTRICAL ENGINEERING. The electrical system involves the integration of many parts from many different manufacturers. Thus the electrical engineering is critical to the successful operation of the fleet. For the purpose of initial engineering, souring and pricing of electrical equipment and systems, MASA has chosen Schneider Electric to head the electrical engineering effort including a “project management – electrical system” role. Schneider Electric is a France-based, global electrical supplier of high level electrical and electronic systems and offers electrical engineering services. Its subsidiaries include Square D, APC, and many others. The short summary of its history is stated:

“A global, innovative and responsible company

“From steel in the 19th century, to electrical distribution and automation in the 20th and energy management in the 21st, Schneider Electric has always been driven by an international, innovative and responsible mindset to shape the transformation of the industry it was evolving in.” http://www2.schneider-electric.com/sites/corporate/en/group/company-profile.page Schneider Electric offers customers and potential customers the services of an “extra-net” Collaboration Project Portal. This portal allows for a wide diversity of contributors to focus on a project and manage it complexities successfully. It is the ultimate tool for uses in connection of a “stages and gates” approach to research and development. An extensive collection of the company's offering and level of expertise is attached as the paper: CARP CATCHERS COOPERATIVE COMMERCIAL FISHERY PROJECT – PROJECT MANAGEMENT PLAN. MASA is committed to developing the Asian carp fishery, and also to developing a new breed of light, buoyant, wooden ships for the inland waters which have the smallest carbon footprint and are self-sufficient and sustainable as much as possible. The operation of the ships will utilize some amazing renewable resources for energy and water treatment. A grant of $500,000 will “jump-start” this “sea change” in shipbuilding and ship operations.

Respectfully submitted, James E. Miller, BA, BS, JD President, Mutual Aid Society of America, Inc. Cc: Michael Russ: russ.michael@epa.gov; Dave Cowgill, Phone: 312-353-3576; Email: cowgill.david@epa.gov' Attachments: Source, Specification and Price of Materials and Equipment for Fleet. CARP CATCHERS COOPERATIVE COMMERCIAL FISHERY PROJECT – PROJECT MANAGEMENT PLAN.