WatchH O L I D A Y A D V E R T I S I N G S P E C I A L

Watch

Eatwhat you

© M

arch

of D

imes

Fou

ndat

ion,

200

8

Solutionsare within

our graspIn the United States today, 1 in 8 babies is born prematurely. More newborns die from premature birth than any other cause. Together, we can find the causes of premature birth. It’s time for our country to do more to help moms have healthy, full-term babies.

Join moms across America! Sign the Petition for Preemies atmarchofdimes.com/petition

Premier Partner

To learn more about the March of Dimes and how you can help, visit marchofdimes.com/southcarolina

Thank You to our Prematurity Campaign donors:

GRAINS: 6 OUNCES PER DAY1 ounce of grains is equal to: 1 slice bread 1 cup ready-to-eat cereal 1/2 cup cooked rice, pasta or cereal 1 small pancake (4 1/2” in diameter) 1 small tortilla (6” in diameter)

VEGETABLES: 2 1/2 CUPS PER DAY1 cup of vegetables is equal to: 1 cup raw or cooked vegetables 1 cup vegetable juice 2 cups raw, leafy greens 1 medium baked potato (2 1/2” to 3” in diameter; go easy on the butter, bacon bits and sour cream)

FRUITS: 1 1/2 TO 2 CUPS PER DAY 1/2 cup of fruit is equal to: 1/2 cup 100% fruit juice 1/2 cup fresh, frozen or canned fruit 1/2 a fruit (small orange, apple or banana) 1/4 cup dried fruit 16 grapes

MILK PRODUCTS: 3 CUPS PER DAY 1 cup of milk products is equal to: 1 cup milk 1 cup yogurt 1 1/2 ounces natural cheese (examples: cheddar, parmesan) 2 ounces processed cheese (example: American)

PROTEINS: 5 TO 5 1/2 OUNCES PER DAY1 ounce of protein is equal to: 1 tablespoon peanut butter 1/4 cup cooked dried beans 1 ounce lean meat, poultry or fi sh 1 egg 1/2 cup nuts (12 almonds, 24 pistachios)

TAKE FOLIC ACID Folic acid is a B vitamin that helps prevent birth defects of the brain and spinal cord (called neural tube defects). All women of childbearing age should take a multivitamin with 400 micrograms of folic acid every day before pregnancy and during early pregnancy, as part of a healthy diet. Your healthy diet should include foods that are good sources of folic acid and folate (the form of folic acid that occurs naturally in food). Examples are: fortifi ed breakfast cereals, enriched grain products, beans, leafy green vegetables, and orange juice.

HEALTHY EATING HINTS

Meals: Eat four to six smaller meals a day instead of three bigger ones to help relieve the heartburn and discomfort you feel as your baby grows bigger.

Snacks: Cheese, yogurt, fruit and vegetables are good, healthy snacks. Peanut

butter and nuts are also good, if you aren’t allergic to them.

Liquids: Drink at least six to eight glasses of water, juice or milk every day.

Vitamins: Take a multivitamin or prenatal vitamin every day. Ask your health care provider if you need to take an iron or calcium supplement, too.

Caffeine: Limit the caffeine you get each day to 200 milligrams. That’s about the amount in one 12-ounce cup of coffee. Caffeine amounts in coffee depend on the brand you drink and how it’s made. So check the label on the package, or ask at your coffee shop. Instead of drinking regular coffee, try coffee that’s decaffeinated (has a smaller amount of caffeine). Caffeine is also found in tea, chocolate, soda and some over-the-counter medicine. Read labels on food, drinks and medicine to know how much caffeine you’re getting.

FOODS TO AVOID Some foods can make you and your baby sick. Avoid these foods that can cause food poisoning or contain harmful chemicals.

• Raw fi sh, especially shellfi sh.

• Soft-scrambled eggs and foods made with raw or lightly cooked eggs.

• Unpasteurized juices.

• Raw sprouts, especially alfalfa sprouts.

• Unpasteurized soft cheeses, such as brie, feta, Camembert, Roquefort, queso blanco, queso fresco and Panela

• Unpasteurized milk and any foods made from it

• Herbal supplements and teas

• Fish that can be high in mercury, like shark, swordfi sh, king mackerel and tilefi sh. It’s OK for pregnant women to eat a limited amount of fi sh that have small amounts of mercury. You can eat up to 12 ounces of these fi sh a week. The 12 ounces can include: shrimp, salmon, pollock, catfi sh and canned light tuna. However, don’t eat more than 6 ounces of albacore (white tuna) in one week. Always check with your local health department before you eat any fi sh you catch yourself.

• Raw or undercooked meat, poultry, seafood and hot dogs. Deli meats (such as ham and bologna) can cause food poisoning. Avoid them or reheat them before eating.

• Refrigerated pates, meat spreads or smoked seafood. Canned and shelf-stable versions are safe.

NONFOODS Never eat nonfood items like clay, starch, paraffi n or coffee grounds. Eating these things can cause problems for you and your baby.

Courtesy of the March of Dimes Pregnancy and Newborn Health Education Center. Visit marchofdimes.com/pnhec

DIETYOURHEALTHY DURING

PREGNANCYM

Most pregnant women need 300 extra calories per day to

support a baby’s growth, so eat smart and make healthy food

choices. Try to eat foods from each of the fi ve food groups

every day. They provide important nutrients that you and

your baby need. Be sure to watch your serving sizes; you

may be eating more than you need to. And remember, fatty

foods (like doughnuts and chips) and sweets (like sodas,

cookies and candy) don’t give your baby enough of what he

needs to grow. So try to follow these guidelines.

2 S P E C I A L A D V E R T I S I N G F E A T U R E

S P E C I A L A D V E R T I S I N G F E A T U R E 3

©2008 Charter Communications. Residential customers only. Services not available in all areas. Restrictions apply. Call for details. A Charter HD receiver is required for HD service and customer’s TV must be HD capable. HD programming varies by programmer.

888.GET.CHARTER See an HD demo on charter.com athttp://www.charter.com/downloads/hdtv_main.swf

Charter is Proud to Support the March of Dimesduring Prematurity Awareness Month.

on Charter HDTV!

Watch WhatYou Eat

888.GET.CHARTER

NOW AVAILABLEIN HDCHANNEL 756

Your favorite shows are more appetizing in true HDfrom Charter Communications.

Agency: Davis AdvertisingClient: Charter-NCSCVAW.S.# 32851File Name: CHA-NCSCVA_32851_ Turkey AdProgram: inddLocation: Server 5Quarter: Q4_08Artist: RQAE/AC: DW / TM

Media: Community JournalsSize: 10” x 12.5”Color: 4CStart Date: Wed 11/5/08Ship Date: Mon 11/10/08Photo: Shutterstock

1| 2| 3| 4| 5| 6| 7| 8| 9| 10| 11| 12| 13|

Cook Like A Pro This Holiday SeasonWasabi CuredSalmon SaladBy Scott Vosburgh of Azia

Salmon fi letWasabi pasteHoneyRice vinegarTruffl e oilCracked pepperKosher saltMixed baby greensJulienned carrotsMung bean sproutsToasted almonds

Mix wasabi paste with a small amount of honey and coat salmon. Allow to marinate overnight in the refrigerator. Lightly grill or pan sear salmon to medium rare and let cool. Arrange baby greens carrot, bean sprouts and almonds on plate. Drizzle truffl e oil and rice vinegar over greens, sprinkle with salt and pepper and place salmon fi let on the side of the greens.

Spanish Garlic-Shrimp SauceBy Jason Clark of BIN112

3 tablespoons olive oil3 cloves garlic, sliced1/4 teaspoon red pepper fl akes2 bay leaves8 medium shrimp, peeled, de-veined and halved lengthwise2 tablespoons dry sherry2 lemons, juiced3 tablespoons fresh parsley, chopped

Add to saute pan olive oil, garlic, pepper fl akes and bay leaves; saute just until garlic begins to turn golden and becomes fragrant. Stir in shrimp. Cook until fi rm and pink. Deglaze the pan with sherry and lemon juice, simmer briefl y to reduce abit, and fi nish with parsley. Serves 2.

Marinara SauceBy Gerard Cribbin of Gerard’s

2 cloves garlic, sliced1 ounce extra virgin olive oil 10 ounces chopped plum tomatoes ParsleyWhite pepper1 dash saltChopped basil

Saute garlic and oil in a saucepan until garlic is golden brown. Add chopped tomatoes along with remaining ingredients. Continue to cook for 5 minutes. Sauce can be used for fi sh as well as pasta. If it is being used for pasta, additional ingredients can be added such as green onions, capers, black olives, red peppers, mushrooms, crab meat, clams, mussels, shrimp, scallops, lobster meat and fi sh. You can also add 4 ounces of heavy cream along with Parmesan cheese to make a pink sauce. Serves 2.

Fish TacosBy Rich Flagg of Blue Ridge Brewery

1 1/2 pounds fresh fi sh (mahi, wahoo, tuna or grouper)

Seasoned saltVinaigretteCharcoalWood chipsCervesas on ice (optional)1 dozen 6-inch soft fl our tortillas2 limes1 pint sour cream1 small can chipotle peppers4 ripe tomatoes1 jalapenoBit of red onion1 large bunch fresh cilantro3 avocadosCuminGarlic salt Baby mixed greens

To make the chipotle sour cream, fi nely chop a chipotle pepper (using 2 if you like it spicier) and mix with the sour cream and a little of your favorite seasoned salt. Reserve in the refrigerator for later.

To make the pico de gallo, dice 3 of the tomatoes and a little bit of red onion (remember, you can always add more but if the onion fl avor is too strong, it is impossible to take it out). Finely chop half of the cilantro and mince a seeded jalapeno. Squeeze half a lime into the tomatoes (more if you like) and mix everything together with a little salt and pepper to taste. Reserve in the refrigerator for later.

To make the guacamole, mash the pulp of the avocados and add 1 small tomato. Finely chop the other half of the cilantro, add some garlic salt and cumin (remember, you can always add more) and the juice of 1 lime. Mix well and cover air-tight in the refrigerator for later.

Light the charcoal on one side of the grill. Allow the grill to get very hot. Slice fi sh

into strips (three or four per person) and toss with a little vinaigrette and seasoned salt. Grill

on one side for 1 minute and fl ip over. Then move the fi sh to the side of the grill with no direct heat and

cover. Cook until it is just barely done. Remove fi sh from grill and drizzle with fresh squeezed lime.

4 S P E C I A L A D V E R T I S I N G F E A T U R E

Salmon SaladBy Scott Vosburgh of Azia

Mixed baby greens

Cook Like A Pro This Holiday Season

By Scott Vosburgh of Azia

Roasted Pumpkin Mashed PotatoesBy Chef Patrick Wagner of Greenville Technical College

2 pounds pumpkin, diced2 tablespoons canola oil

2 pounds (about 4-5) Idaho potatoes, diced2 ounces butter

2 cups heavy creamSalt & pepper, to taste

Coat pumpkin with canola oil, salt and pepper. Lay out in an even layer on a cookie sheet. Bake in a 450 degree oven until tender. Cover potatoes with cold water. Bring

to a boil. Reduce to a simmer and cook until you can pierce easily with a paring knife. Drain potatoes and let sit for about 5 minutes. Heat cream and butter in the same pan you cooked the potatoes in. Add potatoes and roasted pumpkin to hot cream/butter

mixture. Mash and adjust the seasoning with salt and pepper. Note: For this recipe, you need to scale out the pumpkin and potato after they have been peeled and diced.

Sun-Dried Tomato Basil Orzo By Chuck Hanford of Stax Peppermill

3 tablespoons olive oil1 small white onion, fi nely diced

1/2 cup fresh basil, chefi nade (ribbon-cut) or 1 tbsp dried1 teaspoon minced garlic

1/4 cup julienne sun-dried tomatoes4 cups chicken stock

1 1/2 cups heavy whipping cream1 pound orzo

Salt & pepper, to taste

In a heavy sauce pan heat olive oil over medium heat. Add garlic and onions. Let simmer until translucent. Add sun-dried tomatoes and fresh basil. Add package of uncooked orzo. Stir constantly. Add chicken stock. Bring to a boil, reduce heat and

simmer uncovered. Simmer until stock is absorbed and orzo is done. Add cream, salt and pepper to taste. Let stand for 10-15 minutes.

Grilled Pork TenderloinBy Chef Tyler Florence with the Food Network

1/4 cup extra-virgin olive oil 1/4 cup celery seeds, toasted1/4 cup light brown sugar Sea salt2 pork tenderloins, total 3 pounds Freshly ground black pepper

Combine toasted celery seed, brown sugar, sea salt and pepper in a spice grinder and grind until powdered. Heat an outdoor grill to high and wipe down with and oiled paper towel to create a non-stick surface. Alternatively, heat a large cast-iron griddle pan (20” x 10” rectangular griddle pan). Lay the tenderloin out on your board and drizzle with a little olive oil and smear evenly all over. Season all over with spice mixture. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes. Remove from the grill and let rest for a few minutes before slicing into thick pieces. Serves 4-6.

Log on to UpstateFoodie.com for more great recipesRoasted ChickenBy Chef Rodney Freidank of Table 301

20 garlic cloves1/2 cup olive oil4 Jalapenos, stems removed1 large piece ginger root, peeled and sliced6 8-ounce boneless chicken breasts (or thighs)Kosher salt & freshly ground black pepper

Place fi rst three ingredients in food processor and puree. Drizzle in olive oil slowly while processing. Coat the chicken breasts with the paste and refrigerate at least two hours. Overnight is even better. Season breasts with salt and pepper. Roast at 400 degrees for about 30 minutes or until the breasts are just cooked through. Allow the chicken to rest 5-10 minutes on a cutting board before slicing and serving.

Wild Rice Salad withRosemary VinaigretteBy Judy Balsizer of Two Chefs

2 cups wild rice6 cups water1/4 cup diced onion2 teaspoons chopped rosemary1/2 cup diced celery1/2 cup shredded carrots1/2 cup dried fruit, such as cranberries, cherries or raisins3/4 cup mandarin oranges1/2 cup toasted almondsSalt & pepper, to tasteBalsamic vinaigrette (Singolia’s), available at Two Chefs

Rinse the rice until water runs clear. Combine the rice and water and bring to a boil. Cook until tender (about 45 minutes). Drain the cooked rice and rinse under cold water. Combine all of the above ingredients except the vinaigrette. Mix well. Add enough vinaigrette to moisten and season with salt and pepper.

Split Creek Chèvre CheesecakeBy Chef David Guas of Damgoodsweet Consulting Group, LLC

Chèvre Cheesecake4 ounces cream cheese 12 ounces fresh chèvre2 cups heavy cream 2 cups crème fraiche1/2 cup sugar 3 sheets gelatin1/4 teaspoon salt 1/2 vanilla bean, split & scraped

Pepper-Port Syrup3 cups port wine 1 tablespoon whole peppercorns, 1/4 cup light corn syrup roughly cracked

Pecan-Rosemary Brittle1/2 cup granulated sugar 2 tablespoons water1/2 cup toasted pecans 2 teaspoons fi nely chopped (roughly chopped) rosemary1/4 teaspoon salt

Cheesecake: Add cream cheese and chèvre to large heat-proof bowl and place above a pot of simmering water. Let cheese melt. Add heavy cream, crème fraiche, sugar and vanilla bean seeds to mixing bowl. Whip on high until medium peaks form, about one minute. Reserve. Submerge gelatin sheets one at a time in a bowl of ice water and allow each sheet to soften or “bloom” (approx. 5 minutes). Remove each sheet from water and squeeze out excess water. Add gelatin to softened cheese and whisk until dissolved and smooth (note: cheese must be hot before gelatin is added). Remove bowl from above simmering water. Add salt. Whisk approx. one cup of reserved cream mixture into warm cheese. Fold in remaining whipped mixture using a rubber spatula to fully incorporate it. Immediately portion batter into twelve 6-oz. glass cups or a highball glass, fi lling each about two-thirds full. Using a towel between the bowls and the countertop, gently tap the glasses to settle the fi lling. Refrigerate for at least 4 hours prior to serving.

Syrup: Place all ingredients in 2-quart saucepan. Simmer over medium heat until mixture is reduced by one-

quarter. Remove from heat and strain. Let mixture cool to room temperature. Finished

syrup should have the consistency of honey.

Brittle: Combine the sugar with the water in a small sauce pan and cook

on medium-high heat until the mixture becomes medium amber in color.

Remove from the heat and add the nuts, rosemary and the salt. Stir just to mix with a high heat rubber spatula or wooden spoon, then pour the hot

mixture onto a silicone baking mat (silpat) and allow the brittle to cool (approx. 20 to 30 minutes). Using a rolling pin, crack up the pieces of the hardened brittle by rolling over it until a coarse grind is achieved (as uniform as possible). You may store in an air-tight container for up to 1 week.

To Assemble: Remove the portioned cheesecake from the refrigerator and drizzle a tablespoon or so of the port syrup over the top. Finish the

dish with a tablespoon of the ground brittle. Serve

immediately with a spoon. Serves 12.

above ingredients except the vinaigrette. Mix well. Add enough vinaigrette to moisten and season with salt and pepper.

medium heat until mixture is reduced by one-quarter. Remove from heat and strain. Let

mixture cool to room temperature. Finished syrup should have the consistency of honey.

Brittle: Combine the sugar with the water in a small sauce pan and cook

on medium-high heat until the mixture becomes medium amber in color.

Remove from the heat and add the nuts, rosemary and the salt. Stir just to mix with a high heat rubber spatula or wooden spoon, then pour the hot

mixture onto a silicone baking mat (silpat) and allow the brittle to cool (approx. 20 to 30 minutes). Using a rolling pin, crack up the pieces of the hardened brittle by rolling over it until a coarse grind is achieved (as uniform as possible). You may store in an air-tight container for up to 1 week.

To Assemble: Remove the portioned cheesecake from the refrigerator and drizzle a tablespoon or so of the port syrup over the top. Finish the

dish with a tablespoon of the ground brittle. Serve

Submit your recipe and contact information, byNov. 26, to kelrod@communityjournals.com.

Winning recipe will be featured on UpstateFoodie.com.

S P E C I A L A D V E R T I S I N G F E A T U R E 5

Submit your favorite, original movie snack recipe for a chance to win dinner for two

and a Panasonic DVD player,courtesy of Scratch and Charter.

ENTER&

WIN

Here’s a sample

of what’s cooking

in our kitchen

during November.

Mushroom Stuff ed Chicken

Braised Short Ribs

Saff ron Shrimp

& Couscous

Rosemary & Juniper

Rubbed Pork Tenderloin

Classic Beef Stew

Asian Chicken Curry

Chicken & Dumplings

Augusta Village Shopping Center

1818 Augusta St. | 864.370.9992

Freshly prepared,

nutritionally balanced,

aff ordable meals

delivered free

right to your door.

Introducing

the easiest way

to eat well.

Order online atwww.scratchmeals.com

6 S P E C I A L A D V E R T I S I N G F E A T U R E

Now through November 30.

Help Santa stuff the stockings

of children in need this holiday season

as Charter gives back to the

communities we service.

Donate a new, unwrapped toy

at any Charter offi ce.

Toys collected will go to local charities

in our communities including

the Salvation Army

in Greenville.

Toy DriveHoliday

JOIN CHARTERJOIN CHARTERWal-Mart Supercenter Holiday Giveaway

Join us at the NEW Wal-Mart Supercenter located at 3925 Pelham Road in Greenville for your chance to receive a $100 Wal-Mart Gift Card – brought to you by Snyder’s of

Hanover. Try their Chocolate Pretzel Dips this holiday season!

Friday, November 28 9:00-11:00 a.m.Friday, December 12 4:00-6:00 p.m.

Complete details available at Wal-Mart Supercenter #4583 ConnectionCenter; offer valid 11/24/08-12/12/08.

FREE Circuit City $100 Gift Card*Charter and Circuit City want to make your holidays brighter!

Friday, November 28 12:00-2:00 p.m. 840 Woods Crossing, Greenville

Saturday, December 13 10:00 a.m.-noon 1508 W.O. Ezell Blvd., Spartanburg

Saturday, December 20 10:00 a.m.-noon1140 Woodruff Rd., Greenville

Tuesday, December 23 1:00-3:00 p.m.3423 Clemson Blvd., Anderson

*Get a FREE $100 Gift Card with the purchase of any PC and Charter High-Speed Internet! Get a FREE $100 Gift Card with any HDTV and Charter Digital Cable purchase! Offer available at all Upstate SC

Circuit City stores in Greenville, Spartanburg and Anderson;see stores for complete details.

Valid 11/16/08-12/27/08.

at these holiday events:

*Get a FREE $100 Gift Card with the purchase of any PC and Charter High-Speed Internet! Get a *Get a FREE $100 Gift Card with the purchase of any PC and Charter High-Speed Internet! Get a

Circuit City stores in Greenville, Spartanburg and Anderson;see stores for complete details.

Valid 11/16/08-12/27/08.

FFor part of each work day, Charles Franklin’s role shifts subtly between salesman and educator. His job on the showroom fl oor now includes correcting public misconceptions and debunking misinformation.

“There’s a lot of confusion on the part of customers themselves,” says Franklin, sales manager of the local Tweeter home entertainment store.

The source of the confusion is a federal mandate calling for conversion to digital television broadcasting this February 17, 2009.

The good news for Charter Communications customers is they don’t need to do a thing. The deadline will come and go seamlessly, without them having to lift a fi nger or spend a dime extra.

“This is all going to really happen backstage to our customers,” says Jim Corrin, Charter’s director of government relations.

That’s because Charter long ago made the investment in digital technology that will pay even greater dividends starting in February. Existing customers won’t have to buy new televisions or worry about disruption of their service.

The format change is the result of a law passed by Congress in the 1990s requiring full-power television broadcast stations to convert from analog to digital signals by 2009. Most are already broadcasting both, with the analog version set to disappear next year.

The goal is to free up part of the available broadcast spectrum for use by public safety services, such as police, fi re and ambulance. Pat Hayes, Charter’s regional director of technical operations,

says the existing system’s vulnerability was revealed when emergency teams responding to the 9/11 terrorist attacks in New York weren’t able to communicate with one another.

But the mandate will also allow the Federal Communications Commission to auction off some of the spectrum to companies that wish to offer new digital services. That decision is likely to give consumers more programming choices.

The conversion is certain to revolutionize television viewing habits. The sharper images, improved sound quality and greater capacity of today’s digital technology have become the industry gold standard for home entertainment.

But that doesn’t necessarily mean Americans are keeping up with the learning curve.

Franklin reports his customers often have diffi culty distinguishing among the various types of television technology. He’s taken to comparing it to the three grades of gas sold at service stations, with analog being the least powerful at 87 octane, digital at 89 and HD at 93. (The law is forcing retailers to phase out analog TV sales so they won’t be an option much longer.)

Franklin says the technological complexity has made customers more cautious. Where decisions were once made in a single visit, now they tend to come and go several times before buying a television.

When they do fi nally reach for their wallets, the average person is spending $1,000 for a 42-inch digital screen.

Franklin says the same set would have cost $8,000-$9,000 fi ve years ago.

But confusion is also being caused by some retailers, who either by deceit or honest error have persuaded customers they must buy a new digital television by next year. And that’s simply not true.

A digital-to-analog converter box – a device that makes DTV signals viewable on an analog set – is a one-time purchase; expect to pay from $40-$70 at select consumer electronics retailers. To help defray the cost, the Federal Government is offering U.S. households up to two $40 coupons to be used toward the purchase of certifi ed

converter boxes. For information or to request your

coupons, call 1-888-DTV-2009 (1-888-388-2009); visit online at www.DTV2009.gov; apply by mail at PO Box 2000, Portland OR 97208; or fax 1-877-DTV-4ME2 (1-877-388-4632). Deaf or hearing-impaired callers may dial 1-877-530-2634 (TTY).

Coupons are free, but the supply is limited. Applications will be accepted on a fi rst-come, fi rst-served basis through March 31, 2009.

The coupons expire 90 days after they are issued – and cannot be re-issued – so it’s important to review your information packet as soon as it comes in the mail.

Special converter boxes are available priced between $40 and $70 to convert the digital signal from a TV antenna back into analog format. The U.S. Department of Commerce is distributing coupons valued at $40 each to defray that expense.

Still, there’s an easier – and more entertaining – way to navigate the digital conversion. “The simplest way to take care of matters is to become a Charter customer,” says Corrin.

With Charter, you’ll be able to access the cable provider’s all-star line up of television and movie channels as well as its premium pay-per-view and on-demand movies and sports programming.

Franklin recommends consumers use the existing conversion equipment as a buffer to insulate them from impulsive purchases. “You don’t have to rush and go out and buy a TV,” he says. “Do your due diligence.”

DIGITALevolutionCharter customers can expect no disruption

with upcoming broadcast conversion

S P E C I A L A D V E R T I S I N G F E A T U R E 7

Gary Hyndman is a writer living in Greenville, SC.

2008 Charter Communications. Redeemable at any Charter walk-in location. Not valid on events, specials, or adult titles. Void where prohibited by law. Any other use constitutes fraud. Only valid to current customers with accounts in good standing. Cash values $.01. Not redeemable for cash. Residential customers only. Customer will pay all sales taxes. One coupon per household, per moth. Non-transferable. Photocopies not accepted. Digital receiver may be required. Other restrictions may apply.

Max value $4.99

FREE VOD/Pay Per View Movie

Agency: Davis AdvertisingClient: Charter NCSCVAW.S.# 32957File Name: CHA_NCSCVA_32957Program: inddLocation: Server 5Quarter: Q4_08Artist: JLO

AE/AC: DW/JTMedia: Greenville Journal 8 page supplementSize: 6.875” x 9.625” Full PageColor: 4C

VOD COUPON ONLY

Request for PDF to be put in WorkZone Holding Tank

AE/AC: ______ Date: __________

W.S.#: ________________________

PDF uploaded to WorkZone Holding Tank

Artist: ________________________

Date:________ Time: ___________

Revisions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

888.GET.CHARTER

Get The Charter Bundle™ now with HD Experience TV like never before. And surf the Web super fast OR enjoy unlimited phone conversations. It’s up to you with The Charter Bundle.™

Enjoy more HD with Charter Digital Home™ and a Charter HD Receiver Your HDTV needs HD service. Enjoy Charter HD with 300+ HD choices, including HD On Demand, with new HD channels being added all the time. And with Charter Digital Home,™ get 100+ crystal-clear channels with 5,000+ choices On Demand, 1,000s for FREE.

Complete Your HD Bundle with Charter High-Speed® Internet OR Charter Telephone® Surf and download with the fastest, most reliable Internet speeds available†– with blazing-fast speeds up to 5Mbps. OR

Enjoy crystal-clear Unlimited Local and Long Distance Calling, and save over 35% on your phone bill.††

©2008 Charter Communications. *Save up to $250 (Digital Home, HD and Internet) OR save up to $160 (Digital Home, HD and Telephone) off of standard rates when you subscribe and maintain applicable services or for promotional period. Offer expires 12/30/08. Offer valid to new residential customers only who have not subscribed to Charter Digital Home, HD and Internet OR Charter Digital Home, HD and Telephone within the previous 30 days and have no outstanding obligation to Charter. Customer must subscribe to all services for the promotional period to receive promotional price. Standard rates apply after promotional period ends. Installation, taxes, fees and surcharges are extra. Certain equipment may be required at installation and charges may apply. Programming line-up may vary. Charter reserves the right to determine the level of service to which this offer applies. A Charter HD Receiver is required for HD service and customer’s TV must be HD capable. HD programming varies by programmer and package. Not all channels are available in HD. Internet speeds may vary. Charter does not guarantee data will be secure. †Fastest/most reliable speeds compared to AT&T, Qwest and Verizon Internet offerings in Charter markets. comScoreThroughput Report Q2-08. Unlimited long distance calling includes U.S., Canada, and Puerto Rico. Charter reserves the right to review and terminate service for non-residential use or abuse of service. ††Savings compared to AT&T, Qwest and Verizon similar phone offerings in Charter markets based on provider Websites 7/15/08. A Charter DVR receiver is required for DVR service. Standard rates apply for Premium Channels, Charter DVR and Wireless Home Networking. Valid service address required. Credit approval, prepayment or major credit card may be required. All services provided are subject to the subscriber agreement and applicable tariff which are subject to change. Visit charter.com/30day for full details on 30-Day Risk-Free Trial. Services not available in all areas. Other restrictions may apply. Call for full details.

more

30-Day Risk-Free Trial

Call 1-877-SAVE-507 (1-877-728-3507) or visit charter.com Ask about Premium Channels, Charter DVR® and Charter Wireless Home Networking when you call!

HD Bundles Starting At

a month for 6 months

$7998 SAVE up to $250!*

HD High DefHigh SpeedHigh ClarityLow Price

Agency: Davis AdvertisingClient: Charter-NCSCVAW.S.# 32843File Name: CHA-NCSCVA_32843Program: inddLocation: Server 52Quarter: Q4_08Artist: RQAE/AC: DW / TM

Media: Community JournalsSize: 10” x 12.5”Color: 4CStart Date: Tue 11/4/08Ship Date: Mon 11/10/08Runs: Fri 11/14/08

1|

2|

3|

4|

5|

6|

7|

8|

9|

10|

11|

12|

13|