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The Wawa business began in 1803 as an iron foundry. In 1890, George Wood, a businessperson from New Jersey, moved to what would later become Delaware County, Pennsylvania; it was here that he began the Wawa Dairy Farm. Wood imported cows from the British island of Guernsey, and bought 1,000 acres of land in the Chester Heights area; the corporate headquarters would later be renamed Wawa. Since pasteurization was not yet available, many children faced sickness from consuming raw milk. Wood arranged for doctors to certify his milk was sanitary and safe for consumption, which convinced many consumers to buy the product. The strategy worked, and allowed the Wawa dairy to grow. Demand for dairy products grew rapidly during the 1920s, and so did the company. Wawa began using the slogan, "Buy Health by the Bottle," and served customers in Pennsylvania and New Jersey, delivering milk to customers' homes.
In the 1960s, however, consumers began buying milk in stores instead of using home delivery. Wawa started to open its own stores to adjust to these market changes. On April 16, 1964, Grahame Wood opened the first Wawa Food Market at 1212 MacDade Boulevard in Folsom, Pennsylvania, which is still in operation today. The original Wawa store will be closing with the construction of a new gas station location nearby that is expected to open in spring 2016.
The Wawa Food Market stores were also part of a then-new trend in retailing, the convenience store. Open both earlier and later than traditional supermarkets, they carried other foods and beverages besides milk, as well as other items from the Wawa dairy. As of 2008, Wawa is the largest convenience store chain in Greater Philadelphia, and it is also the third largest retailer of food in Greater Philadelphia, after ACME Markets and ShopRite.
* Ek Kali, Ek Gori, translates to One Black, One White
I sit myself in a green outdoor patio of a Bandra coffee shop and stare up at the chalkboard menu. All I could read was a rubric of exotic coffees and their carmalized mochaed lattéd frapped iced versions. A few minutes later, a black coffee arrives. As the liquit eats through my mouth acrimoniously, I long for the smell of over pasteurized milk, a slice of ginger, a savory of cardamom dust, the crackle of a rusty stick of cinnamon all concocted and alchemized into something else.
Yes, I'm talking about Chai.
Chai to be slurped greedily in chipped glasses. And so I went looking for the perfect cup in Bandra.
Cafe Goodluck
The ceiling fan rattles, clicks and sways as it cools the chai in the chipped porcelain cups that lie below. A boy, a torn banyan walks up to our table and slides two glasses of water across the marble top. Smoke from an entire barrage of cigarettes spirals up to the ceiling as people drink their chai an accompanying glass of cold water, reading newspapers while eating kheema (mince) samosas and buttering their bun muskas. The Cafe permeates much Bombay talk, a bright hum insulated by its vaulted ceilings from the noise of the street outside.
These are the musty, yet strangely comfortable confines of one of the many Irani establishments in Bombay.
The boy slides across briskly to my table and looks at me with accusatory smile.
"Ek Kali chai doosri doodh walli", I tell him thinking about chai.
[t: One Black the second one with milk.]
"Ek Kali, Ek Gori", he repeats as his yellow smile widens.
[t: One Black, One White]
I laugh to myself as he walks away to the kitchen.
The chai arrives shortly only to prove to me yet again that the best cup of chai is served by a yellow smile with missing teeth belonging to a heat drenched body appearing from nowhere only to serve only more amounts of chai.
Because one cup is about the right size for a single serving. :-) Also easier to do and self-pasteurizing...
Another easy-peasy delight done with my PID temperature controlled water bath!
Victoria Hospital for Sick Children is a building in Toronto, Ontario, Canada. It was built in 1892 by the architectural firm of Darling and Curry, and served as the hospital that is now called Hospital for Sick Children (or "SickKids") until 1951. The construction of the five-storey building was a very important step in the history of the hospital since it was previously located in a small downtown house which was rented for sixteen years by Elizabeth McMaster, the founder of the hospital, with support from a group of Toronto women (Toronto Archives). The invention of pablum, the introduction of incorporated x-rays in 1896, and the origins of the battle for compulsory milk pasteurization in 1908 occurred in this building (Adams 206). Since 1993, it has been home to Canadian Red Cross Regional Blood Centre and the later the Canadian Blood Services Regional Blood Centre. It is located at the corner of College and Elizabeth streets, near the Toronto General Hospital.
© 2010 zoomimage All Rights Reserved
*not for use without my prior written consent*
3M Food Safety Leverages Petrifilm Technology for Pathogen Detection
ST. PAUL, Minn. (June 11, 2013) – 3M Food Safety announces the launch of the 3M™
Petrifilm™ Salmonella Express System, a new pathogen detection technology that builds upon a
solid platform of pathogen detection solutions. Immediately available worldwide, this system is
focused on Salmonella, which comprises nearly half of all pathogen testing. Though not
previously available as a pathogen test, 3M™ Petrifilm Plates have transformed the food
processing industry to the point that 91 of the top 100 U.S. food processing companies now rely
on them for their indicator testing needs.
“Leveraging 3M’s record of innovation, the 3M Petrifilm Salmonella Express System
exemplifies our commitment to food safety,” said Mojdeh Poul, vice president and general
manager, 3M Food Safety. “3M’s newly expanded portfolio of pathogen detection solutions
represents our dedication to collaborate closely with the industry to deliver fast detection
methods with accurate results.”
The new system has already received Performance Tested Method (PTM) validation
(Certification Number 061301) from AOAC Research Institute. The 3M Petrifilm Salmonella
Express System was found to be equivalent to or better than the reference methods for raw
ground chicken, pasteurized liquid whole egg, raw ground beef, raw ground pork, cooked
chicken nuggets, frozen uncooked shrimp, fresh bunched spinach, dry dog food and stainless
steel.
Today, the new system provides a shorter time-to-result, more uniform results and a longer shelf
life than the conventional agar methods. It provides detection and biochemical confirmation of
Salmonella in enriched food and food process environmental samples, including dairy, fruits and
vegetables, raw meat, seafood and pet food and results are available in as little as 44 hours – two
times faster than traditional agar methods.
The easy-to-use system is an all-in-one method. First, the 3M™ Petrifilm™ Salmonella Express
Plate is a sample-ready, chromogenic culture medium that is specific to Salmonella and provides
a presumptive result. Next, the 3M™ Petrifilm™ Salmonella Express Confirmation Disk
contains a substrate that facilitates the biochemical confirmation of all presumptive positive
Salmonella colonies on the plate in just four hours. By way of comparison, when food processors
outsource sample testing with a third-party contract lab, they’ll commonly wait 24-72 hours for
confirmation and pay a nominal amount for each presumptive positive colony requiring
confirmation.
“This product was created with the needs of our customers in mind,” said Tina Bauman, global
marketing supervisor with 3M Food Safety. “Increased regulation and prevalence of foodborne
pathogens such as Salmonella have created a demand for new pathogen detection solutions that
are accurate, fast, simple and affordable.”
With the addition of the 3M Petrifilm Salmonella Express System, 3M Food Safety’s pathogen
detection portfolio provides a total solution, offering molecular, immunoassay and indicator
testing methods. DNA-based solutions include the highly innovative 3M™ Molecular Detection
System introduced in December 2011, and the 3M Tecra™ Pathogen and Toxin Visual
Immunoassay (VIA).
When 3M Petrifilm Plates launched in the mid-1980s, it was widely viewed as a step forward in
ensuring the quality and safety of food products. Eliminating the need to prepare, purchase and
store agar dishes, they take up 85 percent less space than agar plates, freeing up valuable room in
processors’ incubators, lab benches and refrigerators, and reducing company waste.
For more information, please visit www.3M.com/3MPathogenSolutions/SALX.
AOAC RI, based in Gaithersburg, MD, is a subsidiary of AOAC International, a globally
recognized, independent, not-for-profit association founded in 1884. AOAC serves communities
of the analytical sciences by providing the tools and processes necessary to develop voluntary
consensus standards or technical standards through stakeholder consensus and working groups in
which the fit-for-purpose and method performance criteria are established and fully documented.
AOAC provides a science-based solution and its Official Methods of Analysis gives
defensibility, credibility, and confidence in decision-making. AOAC Official Methods are
accepted and recognized worldwide
3M Food Safety is a leader of innovative solutions that help the food and beverage industries
optimize the quality and safety of their products to enable consumer protection. At every step,
3M Food Safety provides solutions that help mitigate risk, improve operational efficiencies and
impact the bottom line. For more information, visit www.3M.com/foodsafety or follow
@3M_FoodSafety on Twitter.
About 3M
3M captures the spark of new ideas and transforms them into thousands of ingenious products.
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the pasteurizing sun. basic summary on obtaining water through dew harvesting and pasteurizing with a funnel solar cooker. the entire set will be about 7 pages or so. Meant to be nearly entirely visual using universal symbols, though members of the community may wish to add text explaining a bit more.
I asked Wild Texas Aggie Armadillo Bear if he would be a product demonstration model so I wouldn’t be stuck taking photos of three bottles of honey by their lonesomes. That wouldn’t be interesting at all.
Texas Aggie Armadillo Bear said, “Fine. As long as people don’t think I’m some sort of sex object. I have deep thoughts and write Texas Cowboy Poetry. I was going to be a headliner at the Lone Star Cowboy Poetry Gathering in Alpine, Texas but I was disqualified at the last minute because I can’t ride a horse. Damn those people from Alpine. They must hate little bears.”
So, medical reasons have necessitated that I switch from coffee to tea. I grew up with a family that drank tea, so it’s not like I’m not used to it. I’ve always enjoyed hot tea. Iced tea, not so much. I especially dislike sweetened ice tea. When you put sugar into iced tea, you’re doing the Devil’s work and inviting Satan into your house. I will indulge myself and add a little honey into my hot tea because I love Jesus and have such self-respect for myself, I would never allow heavily processed white sugar in my cup.
According to the internets, there are three types of honey:
1) Heavily processed, filtered and pasteurized (boiled)
2) Raw
and
3) Bear.
The 5 pound family sized processed honey cost me $2.00/pound. The “bear” honey ran about $5.00/pound. And, the jar of raw honey cost approximately $8.00/pound.
Processed honey tastes like, well, “processed honey.” It has this sort of sweet/bitter aftertaste. It’s fine for cooking, and probably fine for hot beverages or brewing mead. I know my grandmother used to frequently give me lots of it mixed with bourbon, hot water, and lemon when I was a toddler and sick. It made me feel really good and allowed me to get to sleep.
Raw honey seems a bit more difficult to quantify. I’d venture to say that raw honey is like wine. There is a wide variety of it and they all have their different flavours. This particular jar of raw honey is from up the parkway from me. It hasn’t crystalized and it has the consistency of soft butter. It tastes sweet, but doesn’t have the nasty aftertaste that I find in processed honey. This particular company has four or five different types of honey based on the types of vegetation that is near the hives. Given its cost, I save it for putting on something without strong flavor so I can enjoy the fine honey flavour. I’d go as far as to call it, “The Good Stuff.”
I learnt a couple of other things on the internets verified by legitimate food scientists:
1) There’s a rumor out there that says that if you boil or cook honey, it turns to poison. The kind that makes you sick, not the rock band. This is “B.S.” as they like to call it. You’re not going to want to stand there and boil it forever and ever, but if you want to toss it on some cooked food while it’s still in the pan and toss it around to get it hot before serving. It’s gong to be just fine.
2) The second and more potentially dangerous belief is that if someone who has really bad pollen allergies eats local honey made with local pollen, they’re less likely to have allergic reactions. This is not only total “B.S.”, it’s a dirty damn lie! If someone is extremely allergic to local pollen, then local honey is absolutely the last type of honey they should eat. It’s the same pollen in the raw honey that makes you allergic. These individuals could go into anaphylactic shock and die if they ate raw local honey. Especially the type with chunks of pollen in it.
So, survey says, if I’m just wanting to knock up the flavour of a hot beverage or sweeten some stir fried chicken or beef, I’m using the much, much cheaper processed honey. If I’m eating some $14.00/pound fine cheese, or some fresh fruit, I’m using the raw honey to drizzle over it.
Afterwards: I asked Texas Aggie Armadillo Bear, “Who the hell helped you put on that bowtie?” He said, “I asked Texas Aggie Monkey.” I warned him, “Don’t ever let a monkey help you put on a tie. They always mess it up and your tie is going to smell like bananas until it’s dry cleaned.”
That is all.
I read about a brand new ice cream shop in downtown Santa Cruz opened by Kendra Baker, the former pastry chef at Manresa, and her business partner, Zachary Davis. They make all their ice creams, popsicles and sorbets daily, completely from scratch. They're even a licensed pasteurizer! Of course they're focusing on seasonal and locally-sourced ingredients with a mind towards sustainable materials, too.
Enough with the details. The ice cream was ultra-creamy and absolutely wonderful. The waffle cones which they make fresh behind the counter continuously throughout the day were an absolute dream.
I had sweet corn and Verve coffee almond toffee scoops and Patrick had fresh mint chip and chocolate gelato. Hooray, summer.
The Penny Ice Creamery - Santa Cruz, Ca
To some extent, I hereby condone racism. As all people are equal, I of course refer to my standard milk packaging, as pictured above. I've been buying it for years (more proof) and just the other day noticed the illustrations on the front for the first time.
When I buy milk, I kind of assume there are cows involved. But can we please avoid depicting GOATS on my milk packaging?! I'm getting worried here...
Michael and Norman (director) answering questions from the audience following the screening of the film.
For 20 years Michael Schmidt, farmer and musician, has defied the law. In spite of the legalization of raw milk in European countries and many states in the United States, raw milk remains illegal in Ontario. Taking on the powerful milk lobby, Schmidt and his Cow-share members, challenge the prevailing wisdom over pasteurized milk. Scientists, Health and Agricultural authorities, as well as politicians in Ontario argue over accepted legitimate practices. In the meantime, Schmidt travels to other jurisdictions to demonstrate the success in the sale of raw milk. With an impending trial on the horizon and food security at the top of our agenda is Schmidt a saviour or a threat to the status quo? Norman Lofts’ timely film will bring you even closer to an issue right here on our doorstep.' (From the Planet in Focus website)
Urine Derived Fertilizer (UDF) is applied to a bed of peonies at the University of Michigan Nichols Arboretum at 1610 Washington Heights in Ann Arbor, MI on Wednesday April 28,2021.
This is a sub-project of a larger grant that included research on pharmaceuticals in urine, urine diverting toilets and the development of a patent around a freeze-thaw pasteurization method for urine.
Once the peonies bloom over the next month,U-M researchers hope to take sampling procedures intermittently to compare fertilized peony health to the others in the garden through qualitative analysis that study the amount of green, bud size, height and necrotic growth of the peonies.
Photo: Robert Coelius/University of Michigan Engineering, Communications & Marketing
The only fresh milk I can get in Anyang, China, is the milk sold by a street vendor. The milk from a street vendor is sold unpasteurized, so you have to boil it. I tried milk from a street vendor once. Never again. The milk tasted terrible, like the cow had been fed its own feces.
So if I want milk in China, I buy boxes of UHT milk from other countries. The milk is stored at room temperature until opened. Country Goodness is a good brand. It won't pass for fresh milk, but it tastes better than most other UHT milk sold in aseptic packages.
Minus the recommended daily allowance of many different nutrients, vitamins, and daily food groups, it is actually just about impossible to do in your personal best over a continued basis. If you are students, a hectic executive or even a stay-at-home parent, nutrition has the power to change your life and also the lives of the you like.
It's vital that you look closely at food labels. Tend not to think that when a product states be reduced fat that it is healthy. It could have trans-fats or high-cholesterol. Highly processed food are certainly not ideal for weight reduction. Try to find simple, common substances that can be understood. If half the constituents are artificial flavors with polysyllabic names, then offer the food a pass.
Just about the most important issues to get a pregnant or lactating woman to take into account is nutrition. Pregnant and lactating women want to get high amounts of protein to supply the child with nutrients. Possessing a smoothie created using egg whites may be a sensible way to get enough protein. For expecting mothers, egg whites are a fantastic way to obtain protein because each egg white provides three grams of protein at merely 15 calories each, in fact it is virtually fat-free. Ensure that you use only pasteurized eggs.
Make an effort to consume grain at each and every meal. Grain are far healthier to suit your needs than refined carbs. Your day-to-day food consumption needs to include brown rice, whole wheat bread that is certainly 100% and pasta. Using this method, you happen to be filling your system with necessary fiber, while compensating for lacking nutrients in refined carbs.
Eating oatmeal for breakfast is a wonderful way to start the morning. The complete grains in oatmeal could make you feel full when you start every day.
Lessen your salt intake. Take out contains a lot of salt, as with any sort of unhealthy food. Should you lessen salt for the extended time frame, you'll probably realize that foods that after tasted fine now seem very salty. Unhealthy food could become too salty to suit your needs after that. Your cravings will diminish.
Should your food requires so that it is microwaved, this generally means it really should not be eaten to start with. Foods which can be pre-packed needing merely a quick heat-up inside the microwave consist of preservatives.
Making use of the above ideas, you may be aware of the best foods and eating routine to be able to construct a nutritious and delicious diet. Utilize these ideas to drink and eat healthier items to feel great. robrobilliard.blogspot.com/2013/11/meeting-parents-10-out...
We start at the Guizzetti Farms compost yard, where tons of horse and chicken manure are mixed with hay, straw, cottonseed hulls and meal, cocoa shells from the nearby Hershey Chocolate factory, corn cobs, gypsum and hay and other ingredients to create the special food source needed to grow mushrooms. I was fascinated (and relieved) to learn that the compost is pasteurized to kill all bacteria before the mushroom spores are planted. From left are C.J. Wu, Michael Guizzetti, me and Jose Alvarez.
Lucinda Li, Graduate Student Research Assistant at Civil and Environmental Engineering, transports a container of Urine Derived Fertilizer (UDF) to peony beds at the University of Michigan Nichols Arboretum at 1610 Washington Heights in Ann Arbor, MI on Wednesday April 28, 2021.
UDF is fertilizer produced from diverted and sanitized human urine that can be used on plants and for agriculture. Well-researched methods such as pasteurization and activated carbon filtration are used to remove pathogens and pharmaceuticals present in urine.
Photo: Robert Coelius/University of Michigan Engineering, Communications & Marketing
Here at the very edge of Brooklyn (Street View) stands what was once a milk pasteurization plant owned by the W. M. Evans Dairy Company. When Evans took over the property around 1927, the three-story building in the next photo already existed; it had been erected in the mid-1910s for the Rusch family's Premium Dairy Company and was "the only milk plant that positively produced uniformly pasteurized milk without the process of baking the same, a condition sometimes occurring in other establishments using the old methods of pasteurizing milk", according to a rather glowing mini-biography of the building's architect, Theobald M. Engelhardt, in a 1917 book about prominent German-American families.
Purchased at Walmart, because the AAFES Shoppette wants $1.99 for the Nesquik, but Walmart only wants $1.18.
All ultra pasteurized for long shelf life.
IMG_0715
Harrison Timothy Suchyta, Undergraduate and Research Assistant at Civil and Environmental Engineering, checks the level of his watering can filled with Urine Derived Fertilizer (UDF) at the University of Michigan Nichols Arboretum at 1610 Washington Heights in Ann Arbor, MI on Wednesday April 28, 2021.
UDF is fertilizer produced from diverted and sanitized human urine that can be used on plants and for agriculture. Well-researched methods such as pasteurization and activated carbon filtration are used to remove pathogens and pharmaceuticals present in urine.
Diverting human urine away from wastewater helps to save energy and drinking water, eliminate nutrient pollution in rivers and lakes, and creates a sustainable replacement for synthetic fertilizers.
Photo: Robert Coelius/University of Michigan Engineering, Communications & Marketing
Side label on the bottle of Røros Spell-Ola Seiersøl informing us it was brewed at Atna Øl. The label says the following about the beer:
Spell-Ola er en lagerøl, brygget på malt, humle og gjær. Det er ikke filtrert eller pasteurisert og har derfor en rikere smak enn vanlig industriøl. Gjærrestene på bunnen er nødvendig for at ølet skal ettergjære på flaska og danne co2. Ved lagring mørkt og kaldt vil den gode smaken utvikle seg videre.
---
Spell-Ola is a lager beer, brewed with malt, hops and yeast. It is not filtered or pasteurized and therefore has a richer flavor than ordinary industrial beer. The yeast remaining at the bottom of the bottle is necessary for the beer to referment in bottle and form CO2. When stored dark and cold, the good flavors will develop.
1-Budweiser has been brewed since 1876 and is known around the world for its uncompromising commitment to quality. The "King of Beers" is brewed using only the finest, all-natural ingredients and a time-honored brewing process. A combination of art and science, the Budweiser brewing process combines traditional brewing methods with the latest technological innovations. The result is an all-natural process that ages the beer slowly and naturally. Anheuser-Busch Brewmasters taste the beer during each step to ensure its consistency and taste.
2-Today, Budweiser is brewed using the same standards as those used by Adolphus Busch more than 100 years ago. These are the stainless steel mash tanks where the brewing process begins as we mix ground barley malt with water. Milled rice is mixed with water in a cooker. The rice is boiled and combined with the malt in the mash tank. There, natural enzymes in the malt break down the grain's starch into fermentable sugars. STRAINING-The mixture from the mash tanks is strained, separating a clear, sweet amber liquid called wort from the spent grain husks.
3-After the mixture from the mash tanks is strained, the wort is transferred into brew kettles and brought to a boil. Natural hops are added and the boil continues. Hops are the spice of beer, lending their special flavor, aroma, and character. COOLING-Before fermentation, the wort is pumped through a vessel called a wort receiver. Now, the wort is cooled to a proper temperature for receiving yeast.
4-PRIMARY FERMENTATION-Yeast (Budweiser yeast is a lager yeast) is added to the cooled wort in the primary fermentation tanks. It can take up to 6 days for the yeast to convert the fermentable sugars to carbon dioxide and alcohol. During this stage of the brewing process, the wort becomes beer. LAGERING-After a layer of beechwood chips is spread on the bottom of the lager tanks, the beer is transferred into the tanks. A portion of freshly yeasted wort called Kraeusen is added. Lagering is part of secondary fermentation in which the yeast settles on the beechwood chips and works until the beer is completely fermented. As secondary fermentation occurs, the beer is naturally carbonated and its final flavor develops - resulting in a smooth-tasting beer. This process is unique to Anheuser-Busch.
5-FILTERING-After the Lagering process, the beer is chilled, stabilized, and filtered. Following the chillproofing, the beer is stored in settling tanks at 32° for 2 days to complete settling. It is then given a final filtering. TASTING-At each step in the process, the beer is tasted by a Brewmaster to ensure consistency and drinkability. After the final filtration, the beer is held in a filtered beer tank for a final quality control check and Brewmaster tasting. Now the beer is ready to be packaged.
6-FILLING-The packaging process begins with the bottle rinser where bottles are rinsed inside and out, filled, and instantly crowned to retain their natural carbonation. The bottles then pass by an electronic inspection device, before they go to the pasteurizers. Adolphus Busch introduced pasteurization to Anheuser-Busch in the 1870s, two decades before milk was pasteurized in the United States. Pasteurization allows our packaged beer to be shipped and stored without refrigeration. After the bottles emerge from the pasteurizers, they continue to the labelers, where the distinctive Anheuser-Busch labels are applied. Draught beer is refrigerated at all times and does not have to be pasteurized. Our canning process follows similar steps. PACKAGING-The finished beer is packaged into bottles, cans and draft kegs. Packaging lines are capable of filling up to millions of cans and bottles per day. The draft beer line is capable of producing the equivalent of 2.3 million 12 oz. containers per day. SHIPPING-The filled containers are put into cartons and conveyed to the warehouse where they are stacked on pallets for shipment. Beer is transported from one out of twelve regional breweries to an Anheuser-Busch wholesaler for distribution to local markets.
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The macaroni and cheese at Beecher's Handmade Cheese has been featured on The Martha Stewart Show and as one of Oprah's "Favorite Things." Beecher's says the key to their mac & cheese, which they sell over 17,000 orders of annually in Seattle, is to undercook the pasta by half, so that it softens from the béchamel sauce during baking.
Beecher's Handmade Cheese, at 900 Broadway, is an artisan cheesemaker, café and gourmet retail shop. In 2003, Kurt Beecher Dammeier and cheesemaker Brad Sinko opened the first Beecher's Handmade in Seattle's Pike Place Market. He expanded to New York's Flatiron District in June, 2011. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk. As with the Seattle location, the cheese made in New York City is made from premium milk from local herds just south of Albany. The facilities have a capacity of over three tons of cheese a day.
A bottle of Girardin Faro from Brouwerij Girardin in Sint Ulriks-Kapelle, Belgium.
Belgium is the source of many strange beers and beer styles, Faro is one of them. Historically, Faro was a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer to which brown sugar was added. The modern Faro is bottled, sweetened and pasteurized to prevent refermentation in the bottle. While it used to be a very popular beer, today just a few lambic breweries make it. Girardin is one of them.
The Girardin Faro holds 5% abv. It poured a redish golden brown color with a beige head. I found the aroma to be a bit farm ale like, with an earthy tartness and caramel sweetness in the mix. The mouthfeel was surprisingly sweet. The flavor started out caramel sweet with a light acidity and just a hint of tartness. Because of the sweetness this beer doesn't have the feel of a lambic, just hints of tartness.
Though not very exciting, compared to the Oude Geuze I had just tasted, the Girardin Faro was a very harmonic beer, with a light overall sweetness and just enough acidity to make it easy to drink.
Victoria Hospital for Sick Children is a building in Toronto, Ontario, Canada. It was built in 1892 by the architectural firm of Darling and Curry, and served as the hospital that is now called Hospital for Sick Children (or "SickKids") until 1951. The construction of the five-storey building was a very important step in the history of the hospital since it was previously located in a small downtown house which was rented for sixteen years by Elizabeth McMaster, the founder of the hospital, with support from a group of Toronto women (Toronto Archives). The invention of pablum, the introduction of incorporated x-rays in 1896, and the origins of the battle for compulsory milk pasteurization in 1908 occurred in this building (Adams 206). Since 1993, it has been home to Canadian Red Cross Regional Blood Centre and the later the Canadian Blood Services Regional Blood Centre. It is located at the corner of College and Elizabeth streets, near the Toronto General Hospital.
U.S. Senator Martin Heinrich (D-N.M.) continued his Local Food Tour at De Smet Dairy in Bosque Farms, New Mexico’s only Grade A dairy farm and bottling facility for raw milk and pasteurized, non-homogenized milk and yogurt. Heinrich explored the family history behind the dairy and how their dairy cows are free grazing and grass-fed year-round, in addition to being free of hormones, antibiotics, and GMOs.
A beautiful and well preserved koelschip ("coolship") on the roof of the Het Anker brewery in Mechelen.
This koelschip was in use until 1991, when the EU banned its use for sanitary reasons (only lambic brewers were allowed to continue using open koelschips). As the name implies, it was used to cool the hot wort, which was pumped up from the brewing kettle and then allowed to cool in this wide and shallow vessel - from 100 to 72 degrees Centigrade. 72 C is the pasteurization limit, above which no wild yeast infections can survice in the wort.
At 72 C, the wort was allowed to run down into the brewery again to be cooled further, before it was transferred to fermentation tanks.
Michael Schmidt (right) stands with his cow-share members in a demonstration outside the ROM. The 'right to choose' demonstration took place before the screening of the documentary 'Michael Schmidt: Organic Hero or Bioterrorist'. The film is part of the Planet in Focus film festival. ROM security wasn't too pleased with what was going on and asked the herd to moo-ve on (sorry, couldn't resist!). The cow headdresses were eye-catching and drew a large crowd of bewildered onlookers.
For 20 years Michael Schmidt, farmer and musician, has defied the law. In spite of the legalization of raw milk in European countries and many states in the United States, raw milk remains illegal in Ontario. Taking on the powerful milk lobby, Schmidt and his Cow-share members, challenge the prevailing wisdom over pasteurized milk. Scientists, Health and Agricultural authorities, as well as politicians in Ontario argue over accepted legitimate practices. In the meantime, Schmidt travels to other jurisdictions to demonstrate the success in the sale of raw milk. With an impending trial on the horizon and food security at the top of our agenda is Schmidt a saviour or a threat to the status quo? Norman Lofts’ timely film will bring you even closer to an issue right here on our doorstep.' (From the Planet in Focus website)
Ronnybrook Dairy @ the Chelsea Market, 75 9th Avenue, NYC
by navema
In 1941, long before anyone had heard of mega-farms or agri-corporations, Nana and Papa Osofsky started a small dairy farm, naming it for their eldest son, Ronny. Today, their extended family of kids and cows continues to work those same lovely Hudson Valley pastures, making milk products the same way for three generations, in small batches, delivered at peak freshness, pasteurized and hormone free.
The Ronnybrook Dairy, in Chelsea Market, offers passersby a peek through its glass windows at the malt shop with stacks of vintage milk rates. Pints of ice cream and bottles of milk and yogurt product fill fridges, ready to be grabbed for home consumption. Shaken and blended milk cocktails, milkshakes and light snacks can be enjoyed at the circular counter seats
For more info, visit: www.ronnybrook.com/
One elderly lady in her upper 80's remembers the milk being delivered in a cart pulled by two ponies , one which...
she recalls was named Peggy. It's memories like that, a little girl running to fetch the milk and greet the milk ponies in the early morning before heading off to school, that I love. That was in the mid 1930's. The following is the response I got back from local McAdam historian Danny McCracken :had a nice family history chat with Frank Thorburn about the Hawthorne Dairy.
His Grandmother was a Hawthorne and the family did have a farm out on what
is now known as Carvell Road. Her 2nd marriage was to Rawley Vail.
He said that the Hawthorne family only had a few cows, but his Grandfather
Rawley Vail, whom Frank called 'Pop' did have a farm on what is now known as
the Steve Dewitt farm and did deliver milk around McAdam until the laws required
milk to be pasteurized. Guess what he used to deliver the milk, 2 pones and Frank remembers
one as Peggy, which would be 1 of the 2 I remember him having into the 1950s and
kept behind the house where Charles Gable now lives.
He mentioned there was some swapping of properties between the Dewitt, Hawthorne and Vail
families. Trade a farm for a home in town.
He could only speculate about using the Hawthorne name, maybe in much earlier years the Hawthorne's
had the bottles. Danny
So it seems the Hawthorne's had the milk run at first then passed it on to the son-in-law at some time who ran it until the pasteurization law came in. Also see the DeWitt history next photo as they also sold milk. A bit confusing who actually used the bottle.
Harrison Timothy Suchyta, Undergraduate and Research Assistant at Civil and Environmental Engineering, fills a plastic watering can with Urine Derived Fertilizer (UDF) at the University of Michigan Nichols Arboretum at 1610 Washington Heights in Ann Arbor, MI on Wednesday April 28, 2021.
UDF is fertilizer produced from diverted and sanitized human urine that can be used on plants and for agriculture. Well-researched methods such as pasteurization and activated carbon filtration are used to remove pathogens and pharmaceuticals present in urine.
Environmental engineers at the University of Michigan are leaders in studying how UDF can be a viable, energy and resource saving solution to reduce human impact on the environment and climate.
Photo: Robert Coelius/University of Michigan Engineering, Communications & Marketing
Gelato, or the plural Gelati, is Italian ice cream made from a liquid, milk or water; a solid, sugar, fats or sweeteners; flavorings, pastes, fruit powders; stabilizers, guar gum, locust bean, etc.; emulsifiers, mono- and digylcerides; and air. The process in which gelato is made varies on the ingredients used as it can be made using a hot process, which includes pasteurization or as a cold process which doesn't require pasteurization. Both processes require a gelato batch freezer, which makes the end product by mixing the ingredients and incorporating air. Like high-end ice cream, gelato generally has less than 55% air, resulting in a denser and more flavorful product.
Castle Rock milk is vat pasteurized, non-homogenized grass fed milk from a small family farm in Wisconsin. In non-homogenized milk (unlike 99% of the milk found in supermarkets in the US), the cream truly rises to the top and has a different texture than the rest of the milk (cream is much thicker than milk of course). Non-homogenized milk is much easier for our bodies to digest as it is still in its natural state (instead of forcing the fat and sugar molecules together during homogenization). You can spoon this rich cream off the top and stir into your coffee or you can shake it up into the milk and enjoy the little bit of cream you get with each glass. It’s the healthiest milk product available in retail and it’s delicious to boot!
I had so many pounds and pounds of delicious red meat which I just removed from the pineapple/mango marinade, that I was afraid that I wouldn’t be able to fit it all in the “big ass” stainless steel commercial dehydrator. I’m not going to claim that the meat was going, “Moo!” but it was so fresh it was still quivering a bit. Connor Garwacki, the Corps of Cadets Squadron Eight (8) “Jerky Officer” specifically requested that I make some special, “Animal” jerky dusted with crushed red (pizza) pepper. I have never asked Connor for a single favor other than telling him to never, ever feed any jerky to a fish. fish are not worthy of jerky. If Connor chooses, he can let his fish lick the inside of the bags when they’re empty. [Note: “fish” is a term for freshmen at Texas A&M]
I hope Connor shows up to my “office” tomorrow with some help. My Aggie Engineering Ring estimates it’s going to take two men and a boy to carry all of this jerky. My Corps of Cadets unit no longer exists because some jerk decided to disban it. So, I’m blessed that Squadron 8, which I always liked, is willing to relieve me of all of this jerky. I only hope they will continue to do so in the future.
I’ve been making jerky since I was an off-campus day student cadet in the Corps at Texas A&M. That was more than a couple of years ago. In fact, it was many, many, many years ago. People ask me if it’s difficult. No, it isn’t. It’s all of the cleaning that’s difficult. You have to be ultra sanitary when you’re working with raw food like this. There’s a lot of hot water, soap, and bleach involved immediately before loading the “big ass” dehydrator.
I posted Little Texas Aggie Bear next to the “big ass” stainless steel dehydrator. I had him recite his General Orders and I told him, “Keep the damn armadillos away from the jerky! Use any means of force necessary.” Aggie Bear shouted, “Yes Sir. It won’t happen on my watch.”
I’ll be pasteurizing the beef by bringing it to an internal temperature of 165 degrees (F) and then ramping down the temperature so the meat stays flexible and doesn’t crack when bent. The air moves through the box fairly fast. It’s only been about 45 minutes, but my home smells of mango and pineapple. It makes me want to put on some Jimmy Buffett and drink some boat drinks. “Wasting away in Margaritaville!”
I’m old enough to remember when my grandmother (who survived the Great Depression) told me, “A woman doesn’t eat jerky because it looks unladylike. Only women of ‘easy virtue’ or women in prison eat jerky.” :-)
Jersey Shore Fightin’ Texas Aggie Ring was very upset when we got home this afternoon. In fact Aggie Ring cried out, “I’m nothing more than a common criminal now. I’m going to go to jail. Do you have any idea what they’d do to a handsome shiny Aggie Ring in prison? Do you? It won’t be good for me.”
You see, in New Jersey, it’s illegal to buy or sell raw unpasteurized dairy products. If you’ve ever used raw milk or cream to make butter, cream cheese, crème fraîche, cheese, etc… then you know that the pasteurized stuff you buy at the grocery store isn’t really much good other than for putting it in your coffee or tea.
Texas Aggie Ring laughed his trademark “Evil Aggie Ring Laugh™” this morning and told me, “Lets take a drive over to Pennsylvania. I want to pick up a couple of things.
In PA, where it IS legal to buy and sell raw dairy, Aggie Ring picked up a half gallon of raw milk and raw heavy cream. Aggie Ring had me put the two bottles in the trunk. He didn’t want to be stopped at the New Jersey border and caught bringing raw dairy into the state. “They’re not taking this Aggie Ring alive!” he cried as we reentered the Garden State. “Even if you go down with me.”
Although the Aggie Ring was sweating the whole time we were driving back, we made it home without incident. As soon as we walked through the door Aggie Ring said to me, “I want to make fresh raw butter, Now!”
Now I’m sure everyone reading this has made fresh butter and churned their own homemade ice cream. Aggie Ring has certainly done it plenty of times and he’s not even a Dairy Science Aggie Ring. These are just plain life skills that everyone needs to know.
Aggie Ring didn’t want to clean all his kitchen tools twice, so he decided to use the entire half gallon of raw heavy cream. He did two batches because his food processor can’t handle the entire half gallon at one time.
It took about 4 or 5 minutes for each batch of raw heavy cream on low for the yellow butter to form and leave the liquid liquid buttermilk. (Which, by the way is totally different than what comes in a box. We don’t even like buttermilk but we can drink or put the fresh buttermilk on our cereal all day.)
The butter solids were put through a strainer to drain and to prevent them from falling into the fresh buttermilk.
Aggie Ring put both batches of the butter into a large bowl and kneeded it time after time to force the remaining white buttermilk out of the solids. The more of the proteins from the buttermilk you can remove from the butter, the longer it will stay fresh. Once liquid had stopped coming out of the butter, Aggie Ring filled the bowl up with ice water and continued to kneed it to wash it. He did this about four times until the ice water stayed clear. He added a dash or two of sea salt and worked that in
We rolled the butter into a large “butter ball” and pressed it down into a sealable container so it can ripen in the refrigerator for a day or two. Afterwards, Aggie Ring plans to make garlic butter and perhaps cinnamon sugar butter with some of it. We will clarify any that remains so we can have clarified butter for up to 6 months.
The half-gallon of raw heavy cream made a quart of buttermilk and a little over a pound and a half of fresh raw butter.
At the end of the buttery experience, Aggie Ring was covered in a lot of fresh butter and called out, “Who want’s to lick the butter off me?” Then he let out his trademark “Evil Aggie Ring Laugh™” and said, “Just kidding. No one can lick this Aggie Ring!”
#AggieRing
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
The macaroni and cheese at Beecher's Handmade Cheese has been featured on The Martha Stewart Show and as one of Oprah's "Favorite Things." Beecher's says the key to their mac & cheese, which they sell over 17,000 orders of annually in Seattle, is to undercook the pasta by half, so that it softens from the béchamel sauce during baking.
Beecher's Handmade Cheese, at 900 Broadway, is an artisan cheesemaker, café and gourmet retail shop. In 2003, Kurt Beecher Dammeier and cheesemaker Brad Sinko opened the first Beecher's Handmade in Seattle's Pike Place Market. He expanded to New York's Flatiron District in June, 2011. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk. As with the Seattle location, the cheese made in New York City is made from premium milk from local herds just south of Albany. The facilities have a capacity of over three tons of cheese a day.
This is my first experience making homemade butter and buttermilk. Freshly made butter tastes very creamy, clean, and sweet. Because I cultured the cream first, the buttermilk had a rich and tangy flavor, with probably a bit more butter fat than commercial varieties. I can't wait to use it for baking.
This is how I made it:
1. Culture the cream (make crème fraîche) by adding 2 tablespoons of buttermilk to a pint of cream. Place in a sealed jar and keep at room temperature for 12-36 hours until thick. Mine took 20 hours to set. Ultra-pasteurized cream will take longer than pasteurized. Refrigerate after cream sets.
2. Pour crème fraîche into a food processor and blend until butter separates from the butter milk. This took about 5 minutes. I used the cream directly from the fridge, but I understand that the process is faster if you allow the cream to reach about 60 degrees first.
3. Pour contents in a strainer to remove buttermilk.
4. Return butter to processor, add ice water, and pulse to clean the butter. Drain liquid and repeat 2-3 times until water is no longer cloudy.
5. Place butter in a bowl and mash with a potato masher or fork to remove remaining water. Tilt bowl and pour off water as it accumulates.
6. Knead in a few pinches of salt if desired, mold butter, and refrigerate.
One pint of cream yielded about 6.5 ounces of butter and 3/4 cup buttermilk.
French biologist and chemist Louis Pasteur's work in the causes and cures for disease supported the germ theory of disease; he invented the first vaccine for rabies, and he invented the process for treating milk and wine called "pasteurization" that is named for him.
Credit: unidentified photographer, before 1895; from the Smithsonian Institution Libraries [source].