Write an article based on this "Make your reservation. Read the travel policies carefully. Make your way to the dock located at the visitor center and board the boat when called upon."
article: After clicking the “View Schedule & Availability” button near the top of the home page, you’ll be taken to a page with a list of the Channel Islands. Choose the island you wish to visit, pick a day and time and select how many people are making the trip. The next page will list return dates. Choose when you would like to make your way back to the mainland, and the site will calculate your balance. If you don’t have an account with the site, you will need to make one here before proceeding to the payment screen. Space on each cruise is limited, and some islands are inaccessible on certain days or times. Additionally, trips made during peak times in the afternoon are subject to higher fees than those scheduled for earlier or later in the day. Among the things you’ll need to know:  Travelers must arrive one hour before departure time, and all gear must be on the boat no later than 30 minutes prior to departure. No single item can exceed 45 pounds (20 kg). There are no exceptions to this rule. All gear should be marked with name, phone number, and color-coded tag corresponding to your arrival island. Parking at the visitor center is limited, so carpooling is recommended if you are traveling in a larger group.

Write an article based on this "Heat a gas or charcoal grill to medium-hot. Oil the grill grate. Arrange the ham slices on the grill and brush them with glaze. Grill the ham for 3 to 4 minutes. Baste the other side with glaze and grill them for 3 to 4 more minutes. Enjoy your grilled ham."
article: Turn on a gas grill to medium-high or fill a chimney with charcoal briquettes. Light the charcoal and dump them on the center of the grill once the briquettes are hot and lightly ashy. To prevent the ham slices from sticking, dip a paper towel in a little vegetable oil. Use tongs to hold the oiled paper towel and rub it over the grill grates. Lay one to two 1 lb (453 g) ham slices on the oiled grill grate. Dip a basting brush in whichever glaze you prepared and brush the glaze over the ham. Place the slices at least 1 in (2.5 cm) apart on the grill. Leave the lid off of the grill and let the ham slices cook so they brown a little on the bottom. Use tongs to turn the ham slices over. Dip the basting brush in glaze and brush the other side of the ham. Grill the ham until it's completely warm throughout.  Consider basting the ham slices with more glaze as they grill or refrigerate leftover glaze in an airtight container for 2 to 3 days. Store the leftover ham in an airtight container for up to 3 to 4 days.

Write an article based on this "Pick a spot to cast. Cast your net. Close the net. Land your shiners."
article:
Keep clear of dense vegetation or any objects that may snag or otherwise interfere with your net. Search the shallows for active shiners, or scan the surface of deeper waters for bubbles, boils, and other signs of activity just below the surface. Chum deeper waters with bread bits. Continue to chum for around 15 minutes before casting in order to attract as many shiners as possible. When casting in shallow water, use a smaller-sized net, around 5’ in diameter. Throw it so that it spreads out on its own before it lands on the water. Practice your technique before using your net to fish. Multiple techniques exist, but one of the simplest is to:  Coil the throw-line in your favored hand. Then, with your other hand, hold the net up, fully extended, with the weights resting on the ground. Next, clutch the net in your favored hand at waist-height.  Raise your favored hand. Hold the net up as though you were showing off your bicep. With your free hand, pinch one edge of the net’s weighted bottom between your thumb and index finger, picking a spot directly below your raised hand’s thumb.  Extend your favored arm. Hold it straight out to your side. Draw your other arm up to the center of your chest, allowing the bottom of the net to open by a quarter.  Face the target area. Rotate your body backward by 90º on your favored side. Then rotate back to your original position, casting your net high as you swing through, while keeping hold of the throw-line. Allow the weights to sink in the water for a few seconds, then pull the rope tight to close the net. Be sure to close the net before the weights reach the water’s bed. Avoid tangling the net in objects resting on the bottom. Haul the net in by its rope, hand-over-fist. Once you hoist your catch out of the water, open the net and transfer the fish to storage. Move quickly to keep your catch as healthy as possible.