View allAll Photos Tagged pasteurization
Shendang, China, Huangjiu winery.
"Huangjiu, translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat and a jiuqu starter culture. Unlike baijiu, such liquors are not distilled and contain less than 20% alcohol. Huangjiu is usually pasteurized, aged, and filtered before their final bottling for sale to consumers. Some styles are aged for as much as 20 years and sold as premium products. The various styles of huangjiu may vary in color from clear to beige, yellowish-brown, or reddish-brown. Many famous Huangjiu brands are noted for the quality of water involved in the brewing process and some consider it to be the most important ingredient."
en.wikipedia.org/wiki/Huangjiu
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Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Stainless Steel sink is 24 ins. x 21 ins. x 13 ins.
Two (2) Water Heater elements are 120 volt x 1500 watt. They are undersized by 33%. A total of 4000 to 5000 watts would reduce the warm-up wait time.
False bottom is plastic florescent light grid glued to PVC pipe stand-offs. Pretty flimsy but works.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
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”.
Soft Cheese with bloomy rind winner of Canadian Cheese Grand Prix 2013
This one's made from pasteurized cow's milk, and when allowed to come to room temp, has a very fresh mushroom aroma and is as delicious as butter. Had the whole wedge (after this shot), slathered on a crusty, open crumbed mini-baguette. It was a pretty happy mid-morning snack.
Beer and cheese: it's whats for dinner!
31 October 2014.
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▶ Premium Ale from Stillwater Artisanal (Baltimore, Maryland).
"A ’Post Prohibition’ style ale brewed with Pilsner malt, corn, and rice. Hopped at 2 pounds per barrel with Cluster (U.S.), Northern Brewer (Germany), and Saaz (Czech Republic), and fermented with a farmhouse ale yeast and 2 strains of brettanomyces yeast. 4.5% alcohol-by-volume (abv)."
☞ Me:
A marvelous 'craft beer' re-(de?)construction of the Pre-Prohibition Pilsner beer style. The 'funky' ale yeasts add tangy interest to an erstwhile American lager style. Highly recommended.
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▶ Stinking Bishop cheese
Washed-rind cheese, produced in southwestern England, in Gloucestershire, made from the milk of Gloucester cattle 'washed' during its ripening with perry (pear cider) made from the Stinking Bishop pear. Made with vegetarian rennet. Pasteurized.
☞ Me:
Beer and cheese? Yes! And, of course, with a fresh baguette.
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
— Lens: Olympus M.14-42mm F3.5-5.6 L.
— Edit: Photoshop Elements 15.
▶ Commercial use requires explicit permission, as per Creative Commons.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
From LtoR:
Comfort Cream - buttery and beautiful (cow's)
1608 - single heard cheese made from the milk collected from the original strain (500) of cows originally brought into Canada by Samuel de Champlain. Cool.
Cheese from France done in the Belfort-style
Alphidon - cave aged cheese from BC (pasteurized) - really nice with crystals through out
Eweda Cru - aged and nutty (Ontario) - caramel nutty; like mild Parmesan
Thunder Oak Gouda
In front:
Grey Owl - a favourite
Served with Niagara apricot chutney and buttermilk biscuits using Chef Horne's mother's recipe. Aww...
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
To help make your way of life a healthier one, you have to know the best way to eat healthily. Should you lack information, you could eat a lot of, not enough, or allow yourself to become malnourished. Tend not to fret, these suggestions can help you into being healthier.
Nutrition is very important for lactating and expecting mothers. It is actually imperative that expecting mothers get sufficient protein inside their diets, but pregnancy might make them not want to enjoy the correct foods. Create your morning shake with many egg whites blended in! 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 just use pasteurized eggs.
To maintain protein intake at healthy levels, while lowering your red meat consumption, take into consideration adding Quinoa along with your diet plan. Most meatless foods are lacking in proteins, but this food has this essential component. In addition, it contains a lot of vitamins, and it is completely gluten-free. The deliciously mild nutty flavor makes this a thing that tastes great, in addition to being a proper product.
When thinking of a nutritional diet, include at least eight ounces of daily lean meats. This will help to you reach your everyday protein and iron requirements. Some meats which can be good to take into consideration include bison, venison and any sort of cut meat that's lean.
A multi-vitamin is definitely a important addition to your diet plan. This works because, although food sources are perfect for vitamins and minerals, owning your multivitamin as being a backup means that you receive your nutrients even when you provide an off day with food.
Nuts can be quite a great diet food. Almonds have a superior amount of fiber and taste good too.
There is certainly a large amount of protein in this particular wholesome and tasty grain. To get a food with versatile options, choose Quinoa. You could make pilaf along with it, and you could also add brown sugar and apples to produce a great breakfast recipe.
It is far from tough to have proper nutrition. You must gather some good info about nutrition, but it's worth the cost in order to live a proper life. The subsequent advice will allow you to have the right choices. omega3fishoilsupplements.net/top-rated-omega-3-fish-oil-s...
But can you imagine the awful poop that would result from a body's struggle to try to process that! I worry that the U.S. might start to get ruined by companies' bad ideas.
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In St. Paul, Minnesota, on October 12th, 2010, a Kentucky Fried Chicken with a "Doublicious" ad at the northeast corner of University Avenue and Lexington Parkway.
NEED A
FUNDRAISER
ASK US HOW
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Library of Congress classification ideas:
TX945.5.K46 Kentucky Fried Chicken (Firm)—Pictorial works.
NA7856 Fast food restaurants—United States—Pictorial works.
TX750.5.C45 Cooking (Chicken)—Pictorial works.
TX818 Sandwiches—Pictorial works.
HF6161.F616 Advertising—Food—Pictorial works.
GT3911.A2 Signs and signboards—United States—Pictorial works.
F614.S4 Frogtown (Saint Paul, Minn.)—Pictorial works.
F614.S4 Thomas-Dale Neighborhood (Saint Paul, Minn.)—Pictorial works.
F614.S4 Saint Paul (Minn.)—Pictorial works.
More like a milk pudding, this was served ice-cold with nuts, cardamom, and tiny little mint leaves.
We asked about how it was made, curious if they used the UHT-pasteurized milk we'd seen in Europe. Our host said "no, fresh milk," and pointed over our shoulders, "there's a pasture with cows just over there."
Soooooooo good.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
i was eating dinner at driftless cafe and finished it off with an excellent panna cotta ( i was reminded by the staff that they use organic valley half and half and organic valley heavy whipping cream which always makes me happy to hear :-) and it made me wonder why i didn't make a homemade version. it's easy to make, uses two of my favorite ingredients and can be the used as the base for a nearly infinite number of variations. perfect!
we have plenty of frozen peaches to use in the freezer so i thought i'd start with a maple panna cotta with peach coulis similar in spirit to this strawberry panna cotta and this peaches and cream panna cotta shots.
i used agar-agar flakes in lieu of animal gelatin because, well, i generally try to avoid animal gelatin. i'm guessing a panna cotta purist might scoff at using agar.
ingredients
panna cotta
1 1/2 cups organic valley half and half
1/2 cup organic valley heavy whipping cream
1/3 cup maple syrup
2 tablespoons sugar
2 teaspoons agar agar flakes
peach coulis
12 peach frozen quarters
1 tablespoon sugar
1. in a small saucepan, heat the the half and half, heavy whipping cream, maple syrup, sugar and agar flakes until simmering for 5-10 minutes or until the agar flakes are completely dissolved ( to be honest it was impossible for me to completely dissolve all the flakes so this batch had a few tapioca-like chunks in it. perhaps someone has a good tactic for getting them to dissolve completely. )
2. transfer mixture to ramekins, cover and put in the refrigerator for 2-3 hours.
3. heat peach frozen quarters and sugar with a small amount of water until a thickened peachy sauce is formed.
4. puree peach sauce in blender
5. after the panna cotta has cooled and firmed in the fridge, pour the peach sauce on top
i'm no panna cotta expert, but i believe it's supposed to have a consistency just slightly thicker than pudding and this batch was pretty close. unsurprisingly, the maple and peach flavors were quite complimentary. A++, would make again!
Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant, regularly validates local seafood companies’ pasteurization processes. These validation studies ensure that crab is cooked properly and will be safe for consumers.
Read more at:
The fat is heated to a temperature that can kill microbes (pasteurization) and held in this tank for an hour before being mixed with the food waste/manure mix in the digester.
From the Anderson Valley web page:
The holidays are a special time in Anderson Valley. The days are darker, weather colder, and foods richer. And Anderson Valley’s Winter Solstice Seasonal Ale is perfect for this time of year. Deep amber in color, with an inviting aroma of spice and nutmeg, it was made for the turkeys, cranberries, hams, and yams of the holidays. Winter Solstice Seasonal Ale evokes a crackling fire, drifting snow, and smells of home. A hint of spice and hop bite to balance out the creamy and smooth mouthfeel, and medium sweetness.
As with all of our products, Winter Solstice Seasonal Ale is never sterile filtered nor heat pasteurized.
Ingredients
Beef Patty
100% pure USDA inspected beef; no additives, no fillers, no extenders.
Regular Bun
Enriched bleached flour (bleached wheat flour, malted barley flour, thiamine, riboflavin, niacin, folic acid, reduced iron), water, high fructose corn syrup, partially hydrogenated soybean oil, yeast, contains less than 2 % of each of the following: salt, calcium sulfate, calcium carbonate, calcium silicate, wheat gluten, soy flour, baking soda, emulsifier (mono- and diglycerides, diacetyl tartaric acid esters of fatty acids, ethanol, sorbitol, polysorbate 20, potassium propionate), sodium stearoyl lactylate, dough conditioner (corn starch, ammonium chloride, ammonium sulfate, calcium peroxide, ascorbic acid, azodicarbonamide, enzymes), calcium propionate (preservative). Contains wheat and soybean ingredients.
Pasteurized Process American Cheese
Milk, milkfat, water, cream, sodium citrate, salt, sodium phosphate, sorbic acid (preservative), artificial color, cheese culture, acetic acid, soy lecithin, enzymes, with starch added for slice separation. Contains milk and soybean ingredients.
Ketchup
Tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, water, salt, natural flavors (vegetable source).
Mustard
Vinegar, water, mustard seed, salt, turmeric, paprika, spice extractives.
Pickle Slices
Cucumbers, water, vinegar, salt, calcium chloride, alum, natural flavorings (vegetable source), polysorbate 80, turmeric (color).
Onions (Dehydrated)
100% onions.
Grill Seasoning
Salt, pepper, partially hydrogenated vegetable oil (cottonseed and soybean).
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”.
October 5, 2011 - Miller Genuine Draft from SABMiller plc regionally managed in Milwaukee, Wisconsin. This one was a 341 mL clear glass bottle at The Trap in Fonthill, Ontario. MGD has the same recipe as Miller High Life, but is non-pasteurized and cold-filtered. It was meant to give Miller drinkers the same taste as the product that is kegged.
I didn‘t use a glass so I can‘t report on the size of the head, but it was a light yellow through the clear glass bottle. Despite claims of being a premium beer, this tasted like a light, American-style, almost tasteless brew. It was cold and refreshing but neither malt or hops stood out. People pay a premium to drink this?
As the server was attempting to pour my foamy beer —a lot of it going down the drain— I pointed out that the temperature, vacillating between 41 and 42 °F, was a bit too warm.
"No," she replied —as she continued to pour my paid-for beer through foam— "it's very cold."
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▶ DraftServ:
You purchase a card for $20 for 20 ounces of beer. You pour your own beer from a machine.
▶ At Turner Field, choices were beers from Anheuser-Busch, and 420 Pale Ale from local 'craft' brewery, Sweetwater Brewing. (Hint: I didn't purchase Bud Light!)
Atlanta, Georgia.
21 August 2016.
Section 206
(The other DraftServ at Section 101 was down for repairs.)
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From Micromatic:
"What is the proper temperature for storing and for serving draft beer? The answer to both questions is 38°F [which] applies whether the beer is a domestic beer or an imported one. The same holds true whether or not the draft beer is pasteurized.
The reason for this is that beer stored at 38°F will retain the level of carbonation that was created during the brewing process. Allowing keg beer to warm up will cause the carbonation to be released from the beer while it is still in the keg, causing foaming. The foaming occurs because the pressure being applied to the keg is no longer enough to keep the carbonation in the beer. This results in foam (profits) being poured down the drain because the foam is released when the faucet is opened. Once the carbonation in the beer has been released, it will affect the taste and appearance of the product being served."
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Photo by Yours For Good Fermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Samsung Galaxy 7 Edge.
▶ Commercial use requires explicit permission, as per Creative Commons.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Same bee as in Slurp V. just with a little better framing. I used Topaz DeNoise to remove image noise and Topaz Detail to sharpen it. I've already registered Detail and I'm gonna register DeNoise right after I post this shot...
I baited this bee with honey (pasteurized) by injecting it into a Rosemary flower with a hypodermic needle and syringe. Once she started feeding I grabbed onto the Rosemary branch with my left hand, rested the lens on that same hand, and took the shot.
Tech specs: Canon 40D (F14, 1/250, ISO 100) + a Canon MPE-65mm (@3x) + a diffused MT-24EX (-1 FEC). For post processing info see my blog post on Topaz Labs.
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!
copyright © 2008 sean dreilinger
view adding some pasteurized egg whites to the basket - DSC01329 on a black background.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
It's been a long time since I had Russell Brewery's A Wee Angry Scotch Ale. In fact, it was late 2010 when I did. I never did an actual review of it, so here we go :)
Appearance: Comes in a 650mL bottle. Pours a very very dark brown, with a hue that's a cherry red. Foam is going absolutely nowhere. I took this photo 15 minutes ago and the foam is at the exact same position as it is in the photo! The foam is a light beige colour.
Aroma: The aroma is a bit of a scotch. That being, a fruity caramel smell. Reminiscent of an Innis & Gunn beer. Butterscotchy in fact, bit of dark fruits.
Taste: A bit of a roasty malt taste hits my mouth first, followed with a bit of a butter scotchy caramel sweetness. Bit of bitterness, bit of a scotchy taste (as we all know). That's about it to be honest. It's decent as it has a nice balance of flavour - sweet, a bit of bitterness, bit of peat.
Overall Thoughts: A solid Scotch Ale. Not as strong in flavour as say.. Big Rock's Scottish Style Heavy Ale, no oaky taste compared to many scotch ales out there.. but some people find oaky taste in beer a bit too much, or they love it. I'm impartial. I like it, bit of sweetness, beautiful colour, very much a great alternative to something like Innis & Gunn or if you want a nice beer to read a book or the paper to. It is $5.18 for a 650mL bottle and has an ABV of 6.5% and 30 IBU.
On the back it states: A wee Angry Scotch Ale is part of the Russell Brewmaster Series which is a succession of small batch beers called for an unconventional beer drinker. World Beer Bronze Medal Winner 2010. Crafted in the style of a 19th century 90 Shilling Scotch Ale - a strong, dark ale with dominant malt accent that originated in Edinburgh. Made with Scottish specialty malts including Peated Malt imparting a slight smoky character to the beer. Brewed fresh at Russell Brewing by Jack Bensley and Anders McKinnon. Russell Brewing Company has been brewing premium craft beer in British Columbia since 1995. Our beer is 100% natural and has no preservatives. We don't pasteurize which means that we don't kill the taste - you drink it the way it is brewed. Fanatical about beer, we believe that the passion and quality that goes into creating Russell beer comes through the taste. Enjoy!
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
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”.
1908 postmarked postcard view of the Amboy Creamery Company in Amboy, Indiana. The information painted on the end of the building includes the business name and the following. P. G. YOARS AND SON, MAKERS OF BUTTER, CHEESE, CONDENSED MILK, PASTEURIZED MILK AND CREAM, CARAMEL PASTE & ICE CREAM. Lower on the wall is the notice, WE CLOSE AT 9-AM ON SUNDAYS.
Philip and George Yoars were the creamery owners when this photograph was taken. However, the 1910 census lists Philip as a 66-year-old farmer. He may have retired from the creamery business by then.
See the nearby Amboy postcard that shows the train trestle and the creamery in the background. That postcard was sent by Philip's daughter, Amanda, to her cousin, Julia (Yoars) Stegner.
From a private collection.
A closeup section of this postcard can be seen here.
www.flickr.com/photos/hoosier_recollections/6814259641/in...
(missing since 2002)
If you have any information that may lead to the recovery of San Francisco, or it's soul please call Anthony Bennett at 1-800-ART-LESS
Side of milk carton: Homogenized Pasteurized
Note that Anthony Bennett is a reference to I Left My Heart in San Francisco singer Tony Bennett. There was another nearby wheatpaste with a picture of Bennett and the words "I Left...San Francisco."
The 800 number goes to a cruise line offer, so no point in calling it.
Could the hearts as the 0s in 800 be a reference to sticker street artist Adam Infanticide?
Wheatpasted to pole. Mural in background is at building site of new lofts on Hayes Street.
Imitation Cheese
If it fits in a tub or a tube, it is imitation cheese. I had a guy nearly screaming that his collection of his favorite food of all time - Philadelphia Creme Cheese - was NOT IMITATION, and each of the label flavors in his collection was "real". I told him to look up the history of KRAFT corp. and Velveta, another 'pourable cheese' and the entire company is formed into processed milk containers, I said, licking the knife clean of Miracle Whip - hold the Mayo....
.
Ingredients: pasteurized nonfat milk and milk fat, whey, protein concentrate, cheese culture, salt, whey, stabilizers (xanthan and/or carob bean and/or guar gum ), sorbic acid as a preservative, vitamin A palmitate.
Contains: milk..
en.wikipedia.org/wiki/Kraft_foods
Kraft foods global, incorporated.
Northfield, Illinois 60093-2753 USA.
Copyright Kraft foods.
Best when used by date stamped..
For best quality, do not freeze. Keep refrigerated.
creamcheese.com 1.800.634.1984
dsc00020, Imitation Cheese, Philadelphia Cream Cheese, regular
Local Accession Number: 06_11_002050
Title: Pasteurizer in a creamery
Genre: Stereographs; Photographic prints
Created/Published: Meadville, Pa. ; New York, N.Y. ; Portland, Oregon ; London, Eng. ; Sydney, Aus. : Keystone View Company
Copyright date: 1906
Physical description: 1 photographic print on a curved stereo card : stereograph ; 9 x 18 cm.
General notes: Image caption: Pasteurizer in a Creamery, East Aurora, N.Y., U.S.A.; No. 6662; Title from printed caption on verso
Subjects: Dairying; Butter; Agricultural facilities
Collection: Stereographs
Location: Boston Public Library, Print Department
Shelf locator: New York
Rights: No known copyright restrictions.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
The Hospital for Sick Children, corporately branded as SickKids, is a major pediatric teaching hospital located on University Avenue in Toronto, Ontario, Canada. It is affiliated with the Faculty of Medicine of the University of Toronto.
The hospital's Peter Gilgan Centre for Research and Learning is believed to be the largest pediatric research tower in the world at 69677.28 square metres. Founded in 1875, the hospital was inspired by the example of Great Ormond Street Hospital in London.
The hospital is located in the Discovery District of Downtown Toronto on University Avenue, adjacent to the Toronto General Hospital and across from Mount Sinai Hospital and the Princess Margaret Cancer Centre—collectively forming a complex known as Hospital Row, each connected by underground tunnels and bridges. The hospital is known for its advertisement campaigns and the largest amounts of donations received for any Canadian hospital.
Medical treatments at the hospital are covered by publicly funded health insurance, as is the case in most other Canadian hospitals. Philanthropy is a critical source of funding for SickKids Hospital that is separate and distinct from government and granting agencies. In 2006/07, financial support from SickKids Foundation to the hospital totalled $72.1 million. The support went towards infrastructure and support for physicians, researchers and scientists who compete for national and international research grants. Next to government, SickKids Foundation is the largest funding agency in child health research, education and care in Canada. The Foundation maintains a fund, called the Herbie Fund, for patients not covered by Canadian health insurance. The fund was established in 1979 to provide for the treatment of Herbie Quiñones, a seven-month-old patient from Brooklyn, New York.
The hospital was an early leader in the fields of food safety and nutrition. In 1908 a pasteurization facility for milk was established at the hospital, the first in Toronto, and 30 years before milk pasteurization became mandatory. Researchers at the hospital invented the infant cereal, Pablum. The research that led to the discovery of insulin took place nearby at the University of Toronto and was soon applied at the hospital. Doctor Frederick Banting, one of the researchers, had served his internship at SickKids Hospital and went on to become an attending physician there. In 1963 William Thornton Mustard developed the Mustard surgical procedure used to help correct heart problems in blue baby syndrome. In 1989, a team of researchers at the hospital discovered the gene responsible for cystic fibrosis.
en.wikipedia.org/wiki/The_Hospital_for_Sick_Children
en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_...