Article: Once the clothing is out of the dryer, it needs to be sorted. At first, help younger kids do this. Teach them what shirts go together, what pants go together, and so on. This can be done in their room on the bed. Loads with clothing from many family members may also be sorted in the laundry room with stackable plastic bins. All family members can help with this part. It’s usually the most tedious and labor-intensive one. Do it together and it’ll be more bearable for everyone. Early on, folding will be difficult. Children ages three and four can start with folding socks and towels. Around age five, they can put away their own clothes but won’t have a grasp on proper folding technique. That’s okay. Teach them at their own pace. As long as they make the effort, you’re teaching them in the long run. The final step is to get the clothing back where it belongs instead of on the floor. For younger children, first show them where you want their clothing to go. Do matching socks go in the top drawer? What hangs in the closet? Try labeling the drawers with stickers. Soon enough they’ll be able to put everything away on their own! Older children may have a sense of how to organize the clothes for themselves. Still, they may still appreciate hearing suggestions on how to do this better.
Question: What is a summary of what this article is about?
Have them sort out the clothing. Teach them how to fold clothing. Help them store their clothing.

Problem: Article: You may have thought of a better way to split up responsibilities, but don't just nod your head in agreement and then keep on doing it the old way. If the organizational structure follows some standard , then get to know the standard. There's never going to be enough staff, time, money, space, technology, etc. for the workload. Understand how your boss has decided to mix and match these resources. Here's an example of where the team offloads work from the boss. Don't expect the boss to be equally effective in all phases of a project, all processes, all skills. Consider any project plan to be a framework and fill in the empty areas. If there are already metrics in place, use them and study the results. Yes, you can learn from disasters, but you'll need metrics to gradually improve your processes when you've eliminated disasters. If the team doesn't already have metrics, then invent your own and measure yourself. Create a metric, gather and analyze the data and study the results. Once the metric has served its purpose, turn to another area to improve - drop the first metric and start another. After the completion of every project have a debriefing of what went right and what could be improved. This would normally be the responsibility of a manager to set this up, but the team is perfectly capable of doing this on their own.
Summary: Be clear about the organization structure, goals and your responsibilities. Understand the trade offs and balance among resources. Collaborate with other team members to complete project plans. Measure your performance. Make sure the team learns from its experiences.

INPUT ARTICLE: Article: Apple has created several MP4-variants, including M4A, M4P, M4B, and M4R. These files can all be played in iTunes, but you can use iTunes to convert them to MP3 format as well. You cannot use iTunes to convert an MP4 video file into an MP3 audio file. Use Avidemux to convert your video files to MP3 audio. You can download and install iTunes for free from apple.com/itunes/download/. Click the "File" or "iTunes" menu and select "Add to Library". Browse for the files you want to add. Click the "General" tab if it isn't opened automatically. Import Settings... button. In the "Import Using" menu, select "MP3 Encoder". Select "Create MP3 Version" from the menu that appears. The new MP3 version will be created and placed in the same location as the original file. You can right-click the file and select "Show in Windows Explorer" or "Show in Finder" to open the folder containing the file.

SUMMARY: Know the different types of MP4 audio files. Download and install iTunes. Add the files that you want to convert to the iTunes library. Click the "Edit" or "iTunes" menu and select "Preferences". Click the . Right-click on the file you want to convert in iTunes.

Once the pig has been secured to the spit, lift and place it on the supports to rest it over the pit. The pig should be centered and suspended roughly 1-2 feet (.30-.60m) above the coals. Any closer and the heat may cause the skin to scorch. Make sure the spit doesn’t slide or move around after it’s been mounted. Make sure you have help getting the pig positioned over the coals. They can be heavy! Let the pig cook at a moderate distance from the coals. One helpful guideline to keep in mind is that the pig should cook one hour for every ten pounds of its weight; for a pig of average size, 75-100 pounds (34-45kg), this means 4-6 hours on each side. Sit back and enjoy a cold beverage in the meantime! At the halfway point, turn the pig over to begin cooking the opposite side. Remember to keep the pit hot by adding more wood provisionally, and rake and reposition the coals if any one part of the pig is cooking faster than another.  ”Slow and low” is what experts recommend when roasting a whole pig. It’s time consuming and demands constant attention, but makes a great centerpiece for a day of cooking and socializing. Brush on a coating of barbecue sauce, or use a turkey baster to drench the pig in a savory marinade as it cooks. This will ratchet up the flavor and keep the skin crisp and juicy. When the pig is nearing completion, its skin will begin to brown and bubble, but there’s no way to tell if the meat inside is done except to temp it. Use a professional-grade meat thermometer to take an internal temperature reading in different areas of the pig. The soft belly and bacon sections (the fatty tissue on the backside) are best served at around 145°F (63°C), while tougher, more sinewy parts like the shoulder and haunches will need to be at least 160-165°F (74°C) before they’re safe to eat.  You will need to take a temperature reading several times throughout the cooking process. Do not serve the pig if any part of the meat is below 145°F (63°C). If an area is particularly slow getting done, reposition the coals underneath that area to increase the heat. After 10-12 hours the pig is now a crispy brown and the internal temperature is right—it’s time to eat! Take the pig off the coals, remove the spit and tell everybody to dig in. You can either carve the roast up into sections, dice it all together like pulled-pork barbecue or have everyone tear off their favorite sections by hand. When cooked right, the meat should be tender enough to pull apart. Slather the roast pork in your favorite sauce, serve it with a few sumptuous sides and enjoy!  The meat should be juicy when fully cooked, but not bloody or red. If it isn’t quite done enough when you cut into it, it may need a few more minutes. Pair a roasted pig with other backyard cookout favorites like grilled veggies and baked beans, or go for the more island-inspired flavors of wild rice, fried plantains and pineapple.
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One-sentence summary --
Hoist the pig onto the supports on either side of the pit. Allow the pig to cook for several hours on both sides. Take the pig’s temperature in multiple spots. Carve and serve the roast.