View allAll Photos Tagged pasteurization
Tom Stevens
Kamerin 20
Kyler 16
Jeffery 10
Point N’ Thyme Farm
pntntyme@yahoo.com
Jordan, NY 13080
631-766-9508
Foxglove Farm
Aquebogue, NY
L.I. Scapegoats
Maribeth Andersen
631.255.3161
Foxglve10@gmail.com
Martha Adams
madaafool@hotmail.com
Shannon
Vice President of Ney York state Dairy Goat Breeders Association
Certified milk tester for NYS
Show chairman for NYSDGBA
Registered operating room nurse for Syracuse Ortho Specialists SOS
Judged the youth 4-H fitting and showmanship class @ NYS Fair
Won her first goat at 8 by writing a 300 word essay on how she would care for it.
“I remember being in the car and getting butterflies when I saw the fairgrounds exit.” First started to really talk to Tom in their early 20s, they had started to date long distance while she was in nursing school in AZ. When Tom had his accident they began to speak more and more. She came up to help take care of him after one of his surgeries to rebuild his ears. She stayed at his families house for a week after the surgery to take care of him. That was a defining moment in their relationship. After she graduated she moved to Syracuse. Her and Tom bought his parents farm, the same house she had stayed to take care of him. They still live there to this day.
“All the goats have their own personalities, some I hate and some I love. I can just look at them and tell if something is wrong.”
“Favorite thing at the fair is walking around, people watching, there is always something new to see.”
“The worst part of the fair is leaving, and saying good-buy to the whole goat barn family until next year.
Tom
Prison guard at a maximum security facility for NYS Auburn
He does all of our hay yearly, cut, bail, stacking
He does a lot of the milking and chores in the am
Fixing all the things that break, builds things
Volunteer firefighter – burned over 28% over body, 22 surgeries
First remembers Shannon walking in the goat barn when he was 11 or 12.
Hates goats
“The best part of the fair is going home.”
“The best part really is that it’s like a family reunion with our goat family, some of us come from Texas, Arkansas, South Carolina. We all grew up together. We were in each other’s weddings. This is a home for all of us.”
Kamerin 20
Works at Barber Welding as a welder fabricator
Was the first in the family to get a Lamancha goat, it’s name is Eve and it’s five years old.
The fair is his vacation of choice
Girlfriend breeds Huskies and Great Pyrenees
Plans to go work in North Carolina fabricating and welding oil platforms
“my favorite part of the fair is sitting outside the goat barn with the rest of the goat family and watching people pass by as we do our pranks.”
Kyler 16
Track, cross-country, basketball, lifeguard. Works at an apple orchard working in the store front. Taking college courses, is on her high-school honor roll.
Enjoys jumping horses
“My favorite part of the fair is hanging out with my friends.”
Might raise goats when she is older, but would rather raise horses
“I love the goat family here because they are crazy—fun.”
Jeffery 10
Is a quarterback on his football team, also plays lacrosse, wrestling and basketball. But does not want to play baseball again.
His girlfriend is Piper Mcallister, age 10, they met when they first met when they were 4 in the goat barn. Both of their families show goats each year at the fair.
“My favorite part of the fair is the roller-coasters”
Does not want to raise goats when he grows up
Favorite part about being at the goat barn is pranking people
Pranks include:
Gluing money to the ground, putting someone in a large stuffed prize and scaring people, putting someone in a large box or can and, with a cell phone, telling them which way to walk to scare people, using a fake spider or a snake on a piece of fishing string to pull or drop in front of people.
Goats
Peppermint
Dairy Goats
Milk to feed baby goats
Must pasteurize milk to stop to spread of CAE Caprine Arthritic Encephalitis. AIDS like virus for goats that is spread though bodily fluids.
Breads Lamancha and Alpine dairy goats
They use also raise and show draft horses
Brittany Smith
Met the Stevens 10 years ago at the fair. Started coming to the fair each year with extend family, who also show goats. Started watching/ babysitting all the kids in the barn during the fair while the parents handled the show.
Works at Wellfleet as an account manager – company provides student health care to universities/ colleges.
Tom Stevens
Kamerin 20
Kyler 16
Jeffery 10
Point N’ Thyme Farm
pntntyme@yahoo.com
Jordan, NY 13080
631-766-9508
Foxglove Farm
Aquebogue, NY
L.I. Scapegoats
Maribeth Andersen
631.255.3161
Foxglve10@gmail.com
Martha Adams
madaafool@hotmail.com
Shannon
Vice President of Ney York state Dairy Goat Breeders Association
Certified milk tester for NYS
Show chairman for NYSDGBA
Registered operating room nurse for Syracuse Ortho Specialists SOS
Judged the youth 4-H fitting and showmanship class @ NYS Fair
Won her first goat at 8 by writing a 300 word essay on how she would care for it.
“I remember being in the car and getting butterflies when I saw the fairgrounds exit.” First started to really talk to Tom in their early 20s, they had started to date long distance while she was in nursing school in AZ. When Tom had his accident they began to speak more and more. She came up to help take care of him after one of his surgeries to rebuild his ears. She stayed at his families house for a week after the surgery to take care of him. That was a defining moment in their relationship. After she graduated she moved to Syracuse. Her and Tom bought his parents farm, the same house she had stayed to take care of him. They still live there to this day.
“All the goats have their own personalities, some I hate and some I love. I can just look at them and tell if something is wrong.”
“Favorite thing at the fair is walking around, people watching, there is always something new to see.”
“The worst part of the fair is leaving, and saying good-buy to the whole goat barn family until next year.
Tom
Prison guard at a maximum security facility for NYS Auburn
He does all of our hay yearly, cut, bail, stacking
He does a lot of the milking and chores in the am
Fixing all the things that break, builds things
Volunteer firefighter – burned over 28% over body, 22 surgeries
First remembers Shannon walking in the goat barn when he was 11 or 12.
Hates goats
“The best part of the fair is going home.”
“The best part really is that it’s like a family reunion with our goat family, some of us come from Texas, Arkansas, South Carolina. We all grew up together. We were in each other’s weddings. This is a home for all of us.”
Kamerin 20
Works at Barber Welding as a welder fabricator
Was the first in the family to get a Lamancha goat, it’s name is Eve and it’s five years old.
The fair is his vacation of choice
Girlfriend breeds Huskies and Great Pyrenees
Plans to go work in North Carolina fabricating and welding oil platforms
“my favorite part of the fair is sitting outside the goat barn with the rest of the goat family and watching people pass by as we do our pranks.”
Kyler 16
Track, cross-country, basketball, lifeguard. Works at an apple orchard working in the store front. Taking college courses, is on her high-school honor roll.
Enjoys jumping horses
“My favorite part of the fair is hanging out with my friends.”
Might raise goats when she is older, but would rather raise horses
“I love the goat family here because they are crazy—fun.”
Jeffery 10
Is a quarterback on his football team, also plays lacrosse, wrestling and basketball. But does not want to play baseball again.
His girlfriend is Piper Mcallister, age 10, they met when they first met when they were 4 in the goat barn. Both of their families show goats each year at the fair.
“My favorite part of the fair is the roller-coasters”
Does not want to raise goats when he grows up
Favorite part about being at the goat barn is pranking people
Pranks include:
Gluing money to the ground, putting someone in a large stuffed prize and scaring people, putting someone in a large box or can and, with a cell phone, telling them which way to walk to scare people, using a fake spider or a snake on a piece of fishing string to pull or drop in front of people.
Goats
Peppermint
Dairy Goats
Milk to feed baby goats
Must pasteurize milk to stop to spread of CAE Caprine Arthritic Encephalitis. AIDS like virus for goats that is spread though bodily fluids.
Breads Lamancha and Alpine dairy goats
They use also raise and show draft horses
Brittany Smith
Met the Stevens 10 years ago at the fair. Started coming to the fair each year with extend family, who also show goats. Started watching/ babysitting all the kids in the barn during the fair while the parents handled the show.
Works at Wellfleet as an account manager – company provides student health care to universities/ colleges.
Tom Stevens
Kamerin 20
Kyler 16
Jeffery 10
Point N’ Thyme Farm
pntntyme@yahoo.com
Jordan, NY 13080
631-766-9508
Foxglove Farm
Aquebogue, NY
L.I. Scapegoats
Maribeth Andersen
631.255.3161
Foxglve10@gmail.com
Martha Adams
madaafool@hotmail.com
Shannon
Vice President of Ney York state Dairy Goat Breeders Association
Certified milk tester for NYS
Show chairman for NYSDGBA
Registered operating room nurse for Syracuse Ortho Specialists SOS
Judged the youth 4-H fitting and showmanship class @ NYS Fair
Won her first goat at 8 by writing a 300 word essay on how she would care for it.
“I remember being in the car and getting butterflies when I saw the fairgrounds exit.” First started to really talk to Tom in their early 20s, they had started to date long distance while she was in nursing school in AZ. When Tom had his accident they began to speak more and more. She came up to help take care of him after one of his surgeries to rebuild his ears. She stayed at his families house for a week after the surgery to take care of him. That was a defining moment in their relationship. After she graduated she moved to Syracuse. Her and Tom bought his parents farm, the same house she had stayed to take care of him. They still live there to this day.
“All the goats have their own personalities, some I hate and some I love. I can just look at them and tell if something is wrong.”
“Favorite thing at the fair is walking around, people watching, there is always something new to see.”
“The worst part of the fair is leaving, and saying good-buy to the whole goat barn family until next year.
Tom
Prison guard at a maximum security facility for NYS Auburn
He does all of our hay yearly, cut, bail, stacking
He does a lot of the milking and chores in the am
Fixing all the things that break, builds things
Volunteer firefighter – burned over 28% over body, 22 surgeries
First remembers Shannon walking in the goat barn when he was 11 or 12.
Hates goats
“The best part of the fair is going home.”
“The best part really is that it’s like a family reunion with our goat family, some of us come from Texas, Arkansas, South Carolina. We all grew up together. We were in each other’s weddings. This is a home for all of us.”
Kamerin 20
Works at Barber Welding as a welder fabricator
Was the first in the family to get a Lamancha goat, it’s name is Eve and it’s five years old.
The fair is his vacation of choice
Girlfriend breeds Huskies and Great Pyrenees
Plans to go work in North Carolina fabricating and welding oil platforms
“my favorite part of the fair is sitting outside the goat barn with the rest of the goat family and watching people pass by as we do our pranks.”
Kyler 16
Track, cross-country, basketball, lifeguard. Works at an apple orchard working in the store front. Taking college courses, is on her high-school honor roll.
Enjoys jumping horses
“My favorite part of the fair is hanging out with my friends.”
Might raise goats when she is older, but would rather raise horses
“I love the goat family here because they are crazy—fun.”
Jeffery 10
Is a quarterback on his football team, also plays lacrosse, wrestling and basketball. But does not want to play baseball again.
His girlfriend is Piper Mcallister, age 10, they met when they first met when they were 4 in the goat barn. Both of their families show goats each year at the fair.
“My favorite part of the fair is the roller-coasters”
Does not want to raise goats when he grows up
Favorite part about being at the goat barn is pranking people
Pranks include:
Gluing money to the ground, putting someone in a large stuffed prize and scaring people, putting someone in a large box or can and, with a cell phone, telling them which way to walk to scare people, using a fake spider or a snake on a piece of fishing string to pull or drop in front of people.
Goats
Peppermint
Dairy Goats
Milk to feed baby goats
Must pasteurize milk to stop to spread of CAE Caprine Arthritic Encephalitis. AIDS like virus for goats that is spread though bodily fluids.
Breads Lamancha and Alpine dairy goats
They use also raise and show draft horses
Brittany Smith
Met the Stevens 10 years ago at the fair. Started coming to the fair each year with extend family, who also show goats. Started watching/ babysitting all the kids in the barn during the fair while the parents handled the show.
Works at Wellfleet as an account manager – company provides student health care to universities/ colleges.
Tom Stevens
Kamerin 20
Kyler 16
Jeffery 10
Point N’ Thyme Farm
pntntyme@yahoo.com
Jordan, NY 13080
631-766-9508
Foxglove Farm
Aquebogue, NY
L.I. Scapegoats
Maribeth Andersen
631.255.3161
Foxglve10@gmail.com
Martha Adams
madaafool@hotmail.com
Shannon
Vice President of Ney York state Dairy Goat Breeders Association
Certified milk tester for NYS
Show chairman for NYSDGBA
Registered operating room nurse for Syracuse Ortho Specialists SOS
Judged the youth 4-H fitting and showmanship class @ NYS Fair
Won her first goat at 8 by writing a 300 word essay on how she would care for it.
“I remember being in the car and getting butterflies when I saw the fairgrounds exit.” First started to really talk to Tom in their early 20s, they had started to date long distance while she was in nursing school in AZ. When Tom had his accident they began to speak more and more. She came up to help take care of him after one of his surgeries to rebuild his ears. She stayed at his families house for a week after the surgery to take care of him. That was a defining moment in their relationship. After she graduated she moved to Syracuse. Her and Tom bought his parents farm, the same house she had stayed to take care of him. They still live there to this day.
“All the goats have their own personalities, some I hate and some I love. I can just look at them and tell if something is wrong.”
“Favorite thing at the fair is walking around, people watching, there is always something new to see.”
“The worst part of the fair is leaving, and saying good-buy to the whole goat barn family until next year.
Tom
Prison guard at a maximum security facility for NYS Auburn
He does all of our hay yearly, cut, bail, stacking
He does a lot of the milking and chores in the am
Fixing all the things that break, builds things
Volunteer firefighter – burned over 28% over body, 22 surgeries
First remembers Shannon walking in the goat barn when he was 11 or 12.
Hates goats
“The best part of the fair is going home.”
“The best part really is that it’s like a family reunion with our goat family, some of us come from Texas, Arkansas, South Carolina. We all grew up together. We were in each other’s weddings. This is a home for all of us.”
Kamerin 20
Works at Barber Welding as a welder fabricator
Was the first in the family to get a Lamancha goat, it’s name is Eve and it’s five years old.
The fair is his vacation of choice
Girlfriend breeds Huskies and Great Pyrenees
Plans to go work in North Carolina fabricating and welding oil platforms
“my favorite part of the fair is sitting outside the goat barn with the rest of the goat family and watching people pass by as we do our pranks.”
Kyler 16
Track, cross-country, basketball, lifeguard. Works at an apple orchard working in the store front. Taking college courses, is on her high-school honor roll.
Enjoys jumping horses
“My favorite part of the fair is hanging out with my friends.”
Might raise goats when she is older, but would rather raise horses
“I love the goat family here because they are crazy—fun.”
Jeffery 10
Is a quarterback on his football team, also plays lacrosse, wrestling and basketball. But does not want to play baseball again.
His girlfriend is Piper Mcallister, age 10, they met when they first met when they were 4 in the goat barn. Both of their families show goats each year at the fair.
“My favorite part of the fair is the roller-coasters”
Does not want to raise goats when he grows up
Favorite part about being at the goat barn is pranking people
Pranks include:
Gluing money to the ground, putting someone in a large stuffed prize and scaring people, putting someone in a large box or can and, with a cell phone, telling them which way to walk to scare people, using a fake spider or a snake on a piece of fishing string to pull or drop in front of people.
Goats
Peppermint
Dairy Goats
Milk to feed baby goats
Must pasteurize milk to stop to spread of CAE Caprine Arthritic Encephalitis. AIDS like virus for goats that is spread though bodily fluids.
Breads Lamancha and Alpine dairy goats
They use also raise and show draft horses
Brittany Smith
Met the Stevens 10 years ago at the fair. Started coming to the fair each year with extend family, who also show goats. Started watching/ babysitting all the kids in the barn during the fair while the parents handled the show.
Works at Wellfleet as an account manager – company provides student health care to universities/ colleges.
Address: Yonge Street, moved on same lot to face 107 Hall Street West
Dr. James Langstaff had his house, also known as Holmwood, constructed in 1849 in the Loyalist Georgian style. Originally occupied by Dr. James Langstaff, it became the home to three generations of doctors, including Langstaffs son, Dr. Rolph Langstaff. Rolph carried on a medical practice from the house along with his wife Dr. Lillian Langstaff. Dr. Rolph Langstaff is notable due to his responsibility in the chlorination of the water supply and pasteurization of milk in Richmond Hill. The house was originally frame board-on-board construction using the "New Brunswick" method by which planks are alternately recessed and protruded. The balance and symmetry of the rectangular centre hall plan with a three-bay facade, returned eaves, classical doorcase, and 6x6 flat sashes are typical of Georgian styling. In 1970 the house was moved from its original location on Yonge Street to a new site on the same property facing Hall Street with the original rear entrance becoming the front as can be seen today at 107 Hall Street. The Dr. Langstaff House became a designated heritage property in 1978.
Photo courtesy of the Canadian Architectural Archives Panda Associates fonds PAN 75227.
Sources
Town of Richmond Hill Bylaw # 222-78 heritage designation
Town of Richmond Hill Inventory of Buildings of Architectural and Historical Importance 2008
Byers Mary. Rural Roots: Pre-Confederation buildings of the York Region of Ontario. Toronto: University of Toronto Press 1976. Print.
Li Bingzhao. Richmond Hill: Our Treasure Our Community. Richmond Hill: Lai Bing Chiu Arts Centre 2007. Print.
Tom Stevens
Kamerin 20
Kyler 16
Jeffery 10
Point N’ Thyme Farm
pntntyme@yahoo.com
Jordan, NY 13080
631-766-9508
Foxglove Farm
Aquebogue, NY
L.I. Scapegoats
Maribeth Andersen
631.255.3161
Foxglve10@gmail.com
Martha Adams
madaafool@hotmail.com
Shannon
Vice President of Ney York state Dairy Goat Breeders Association
Certified milk tester for NYS
Show chairman for NYSDGBA
Registered operating room nurse for Syracuse Ortho Specialists SOS
Judged the youth 4-H fitting and showmanship class @ NYS Fair
Won her first goat at 8 by writing a 300 word essay on how she would care for it.
“I remember being in the car and getting butterflies when I saw the fairgrounds exit.” First started to really talk to Tom in their early 20s, they had started to date long distance while she was in nursing school in AZ. When Tom had his accident they began to speak more and more. She came up to help take care of him after one of his surgeries to rebuild his ears. She stayed at his families house for a week after the surgery to take care of him. That was a defining moment in their relationship. After she graduated she moved to Syracuse. Her and Tom bought his parents farm, the same house she had stayed to take care of him. They still live there to this day.
“All the goats have their own personalities, some I hate and some I love. I can just look at them and tell if something is wrong.”
“Favorite thing at the fair is walking around, people watching, there is always something new to see.”
“The worst part of the fair is leaving, and saying good-buy to the whole goat barn family until next year.
Tom
Prison guard at a maximum security facility for NYS Auburn
He does all of our hay yearly, cut, bail, stacking
He does a lot of the milking and chores in the am
Fixing all the things that break, builds things
Volunteer firefighter – burned over 28% over body, 22 surgeries
First remembers Shannon walking in the goat barn when he was 11 or 12.
Hates goats
“The best part of the fair is going home.”
“The best part really is that it’s like a family reunion with our goat family, some of us come from Texas, Arkansas, South Carolina. We all grew up together. We were in each other’s weddings. This is a home for all of us.”
Kamerin 20
Works at Barber Welding as a welder fabricator
Was the first in the family to get a Lamancha goat, it’s name is Eve and it’s five years old.
The fair is his vacation of choice
Girlfriend breeds Huskies and Great Pyrenees
Plans to go work in North Carolina fabricating and welding oil platforms
“my favorite part of the fair is sitting outside the goat barn with the rest of the goat family and watching people pass by as we do our pranks.”
Kyler 16
Track, cross-country, basketball, lifeguard. Works at an apple orchard working in the store front. Taking college courses, is on her high-school honor roll.
Enjoys jumping horses
“My favorite part of the fair is hanging out with my friends.”
Might raise goats when she is older, but would rather raise horses
“I love the goat family here because they are crazy—fun.”
Jeffery 10
Is a quarterback on his football team, also plays lacrosse, wrestling and basketball. But does not want to play baseball again.
His girlfriend is Piper Mcallister, age 10, they met when they first met when they were 4 in the goat barn. Both of their families show goats each year at the fair.
“My favorite part of the fair is the roller-coasters”
Does not want to raise goats when he grows up
Favorite part about being at the goat barn is pranking people
Pranks include:
Gluing money to the ground, putting someone in a large stuffed prize and scaring people, putting someone in a large box or can and, with a cell phone, telling them which way to walk to scare people, using a fake spider or a snake on a piece of fishing string to pull or drop in front of people.
Goats
Peppermint
Dairy Goats
Milk to feed baby goats
Must pasteurize milk to stop to spread of CAE Caprine Arthritic Encephalitis. AIDS like virus for goats that is spread though bodily fluids.
Breads Lamancha and Alpine dairy goats
They use also raise and show draft horses
Brittany Smith
Met the Stevens 10 years ago at the fair. Started coming to the fair each year with extend family, who also show goats. Started watching/ babysitting all the kids in the barn during the fair while the parents handled the show.
Works at Wellfleet as an account manager – company provides student health care to universities/ colleges.
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
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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
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The easy-to-use system is an all-in-one method. First, the 3M™ Petrifilm™ Salmonella Express
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“This product was created with the needs of our customers in mind,” said Tina Bauman, global
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With the addition of the 3M Petrifilm Salmonella Express System, 3M Food Safety’s pathogen
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When 3M Petrifilm Plates launched in the mid-1980s, it was widely viewed as a step forward in
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For more information, please visit www.3M.com/3MPathogenSolutions/SALX.
AOAC RI, based in Gaithersburg, MD, is a subsidiary of AOAC International, a globally
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I've never even tried sauerkraut before today because it just didn't look or sound good. That's the kind of kid I was and the kind of adult I am trying to avoid being. So this weeks new ingredient is the infamous sauerkraut. I was careful to purchase the un-F'd with version from the refrigerated section. Seems to me you eat this stuff for the good bacteria so pasteurizing it kind of defeats the point. Turns out its pretty good a buffalo burger and it's likely to become a part of my healthy-ish diet.
Quote marks because, with top-fermented, home-brewed, non-pasteurized beer, it almost never stops aging and getting better with time. But at 2 weeks old, with a brief pause for re-bottling, I'm liking how the pilsener tastes.
There were two fingers of foam upon pouring; this shot was taken about five minutes later. It looks a little cloudy still, but I'm reading that unless you take steps to prevent it, that's just the way it is.
Tastes vaguely Heineken-ish, perhaps with not as complex a flavor. Will try again after some aging.
And, hey. At least this one didn't hit me in the face with foam.
Tom Stevens
Kamerin 20
Kyler 16
Jeffery 10
Point N’ Thyme Farm
pntntyme@yahoo.com
Jordan, NY 13080
631-766-9508
Foxglove Farm
Aquebogue, NY
L.I. Scapegoats
Maribeth Andersen
631.255.3161
Foxglve10@gmail.com
Martha Adams
madaafool@hotmail.com
Shannon
Vice President of Ney York state Dairy Goat Breeders Association
Certified milk tester for NYS
Show chairman for NYSDGBA
Registered operating room nurse for Syracuse Ortho Specialists SOS
Judged the youth 4-H fitting and showmanship class @ NYS Fair
Won her first goat at 8 by writing a 300 word essay on how she would care for it.
“I remember being in the car and getting butterflies when I saw the fairgrounds exit.” First started to really talk to Tom in their early 20s, they had started to date long distance while she was in nursing school in AZ. When Tom had his accident they began to speak more and more. She came up to help take care of him after one of his surgeries to rebuild his ears. She stayed at his families house for a week after the surgery to take care of him. That was a defining moment in their relationship. After she graduated she moved to Syracuse. Her and Tom bought his parents farm, the same house she had stayed to take care of him. They still live there to this day.
“All the goats have their own personalities, some I hate and some I love. I can just look at them and tell if something is wrong.”
“Favorite thing at the fair is walking around, people watching, there is always something new to see.”
“The worst part of the fair is leaving, and saying good-buy to the whole goat barn family until next year.
Tom
Prison guard at a maximum security facility for NYS Auburn
He does all of our hay yearly, cut, bail, stacking
He does a lot of the milking and chores in the am
Fixing all the things that break, builds things
Volunteer firefighter – burned over 28% over body, 22 surgeries
First remembers Shannon walking in the goat barn when he was 11 or 12.
Hates goats
“The best part of the fair is going home.”
“The best part really is that it’s like a family reunion with our goat family, some of us come from Texas, Arkansas, South Carolina. We all grew up together. We were in each other’s weddings. This is a home for all of us.”
Kamerin 20
Works at Barber Welding as a welder fabricator
Was the first in the family to get a Lamancha goat, it’s name is Eve and it’s five years old.
The fair is his vacation of choice
Girlfriend breeds Huskies and Great Pyrenees
Plans to go work in North Carolina fabricating and welding oil platforms
“my favorite part of the fair is sitting outside the goat barn with the rest of the goat family and watching people pass by as we do our pranks.”
Kyler 16
Track, cross-country, basketball, lifeguard. Works at an apple orchard working in the store front. Taking college courses, is on her high-school honor roll.
Enjoys jumping horses
“My favorite part of the fair is hanging out with my friends.”
Might raise goats when she is older, but would rather raise horses
“I love the goat family here because they are crazy—fun.”
Jeffery 10
Is a quarterback on his football team, also plays lacrosse, wrestling and basketball. But does not want to play baseball again.
His girlfriend is Piper Mcallister, age 10, they met when they first met when they were 4 in the goat barn. Both of their families show goats each year at the fair.
“My favorite part of the fair is the roller-coasters”
Does not want to raise goats when he grows up
Favorite part about being at the goat barn is pranking people
Pranks include:
Gluing money to the ground, putting someone in a large stuffed prize and scaring people, putting someone in a large box or can and, with a cell phone, telling them which way to walk to scare people, using a fake spider or a snake on a piece of fishing string to pull or drop in front of people.
Goats
Peppermint
Dairy Goats
Milk to feed baby goats
Must pasteurize milk to stop to spread of CAE Caprine Arthritic Encephalitis. AIDS like virus for goats that is spread though bodily fluids.
Breads Lamancha and Alpine dairy goats
They use also raise and show draft horses
Brittany Smith
Met the Stevens 10 years ago at the fair. Started coming to the fair each year with extend family, who also show goats. Started watching/ babysitting all the kids in the barn during the fair while the parents handled the show.
Works at Wellfleet as an account manager – company provides student health care to universities/ colleges.
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.
Our culture of creative collaboration inspires a never-ending stream of powerful technologies
that make life better. 3M is the innovation company that never stops inventing. With $30 billion
in sales, 3M employs 88,000 people worldwide and has operations in more than 70 countries. For
more information, visit www.3M.com or follow @3MNews on Twitter.
We developed what we believe to be a new cocktail yesterday, we think it's a worthy addition to the pantheon of potent potables.
The East Van Banana Roughie:
* 2 parts brandy
* 1 part banana liqueur
* 1 part raw unpasteurized milk, (if you want it to be an East Van Banana Roughie, it must be raw milk -- if you use pasteurized milk, you just have a plain, unexciting Banana Roughie)
* poured over ice
* pinch of cinnamon
* served with a cinnamon stir stick
The back side label on the bottle of Atna Rypeøl informs us that:
Atna Øl AS presenterer her et tyskinspirert øl, med en god hveteandel. Utvalgte humlesorter og en gjær som setter sitruspreg, er benyttet for å fremkalle den aroma og smak som vi ønsket å skape. Ølet er verken pasteurisert eller filtrert, og har ved hjelp av gjærrestene på bunnen av flaska dannet sitt eget co2. Smaksrikdommen er en følge av dette.
---
Atna Øl AS here presents a German inspired beer, with a good dose of wheat. Specially selected hops and yeast strain, providing a citrus character, have been used to create the aroma and flavor we were looking for. This beer is neither pasteurized nor filtered, and has formed its own co2 thanks to the yeast sediments at the bottom of the bottle. The rich flavor is a result of all this.
Lunch @ "Gastrosmiths", a return to a fave after a hiatus.
"France import Saint Paulin cheese, grilled and served on soft toast"
I confess I am coming across Saint Paulin cheese for the first time.
Found the following notes on Wikipedia:
"Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light wine. Genuine Saint Paulin has an edible yellow-orange rind. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks.
A cousin to Port-Salut, this cheese was originally made by Trappist monks at Saint Paulin. It is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of anatto to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk."
It melted really well on the toast, and as said, had a lovely buttery-milkiness to it that bellies its attractiveness and it petered off to a mild subtle earthiness.
With all that going on, the strawberry coulis kinda got lost in all the tastes - it needed to be a little bolder just to balance off the cheese a little better.
White Beans Lamb Stew
Queso panela
Fried Eggs
Queso panela (panela cheese) is a white, fresh and smooth Mexican cheese of pasteurized cow's milk. It is served most often as part of appetizer dishes such as nopal salads or quesadillas. It is derived from the Greek word for basket cheese. The cheese also has similarities to the Indian cheese paneer.
Egg custard cooking in a metal bowl floating in a water bath at 180F.
Recommend placing a lid on the water bath when not taking photographs.
Sets between 160F and 165F.
Update: I now do the flan in jam jars. Easier to do, self-pasteurizing and single-serving portions. :-)
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 wfor three generations, in small batches, delivered at peak freshness, pasteurized and hormone free.
The Ronnybrook Milk Bar, in Chelsea Market, offers passerbys 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.
A Complete Nutrition Formula with no artificial colors or flavors and no synthetic vitamins.
Each package is date coded for guaranteed freshness.
Contains over 50 natural ingredients.
An excellent food for Lories and Lorikeets. Lower in sugar than any other brand.
Variety is essential to your avian pet's well being. Blend with natural fruit juice to make nectar smoothie.
Ingredients: Defatted soy flour, corn flour, long grain rice flour, powdered sugar, freeze dried Banana powder, wheat flour, whole pasteurized egg solids, freeze dried honey, dehydrated Apples, freeze dried natural Fruit powders, bentonite clay powder, casein, granulated Cranberry seeds and dehydrated Cranberry skins, whey, dehydrated Pineapple, dehydrated Papaya, Goldenfeast Goldn' obles (made with Quinoa, organic roasted Soybeans, par boiled Brown Rice and organic long grain Brown Rice, raw Almonds, dehydrated and freeze dried vegetables composed of Carrots, sweet garden Peas, Parsley, green Beans, Spinach, Red Garden Beets and Cabbage. Cranberries, shelled Walnuts, natural organic Agavi sweetener, organic Barley, organic Alfafa, freeze dried Banana powder, organic hulled proso Millet and white proso Millet, organic Flax seed, organic Spelt, organic Rye, Sesame seed, domestic grown Apples, dehydrated Honey, organic Chia seed, organic Kamut, organic Tricale, organic Amaranth, stabilized hulled Oats, Sunflower Kernels, Spinach, Fenugreek, freeze dried Raspberries, Hemp seed, organic Timothy, Ginger, Garlic, Star Anise seed, Cinnamon, Fennel seed, dehydrated whole Eggs, Bee Pollen, Wheat Berries, organic Echinacea powder, Cilantro, organic Red Clover Leaf powder and organic Spinach, dried Lactobacillus acidophilus fermentation product, dried Lactobacillus casei fermentation product, dried Lactobacillus plantarum fermentation product, dried Lactobacillus fermentum fermentation product, dried Enterococcus faecium fermentation product, and dried Bifidobacterium.)
Guaranteed Analysis: crude protein (min.) 14%; crude fat (min.) 8%; crude fiber (max.) 5%; moisture (max.) 5%; ash (max.) 4%
Mineral Analysis: sulfur- 0.13%; phosphorus- 0.26%; potassium- 0.53%; magnesium- 0.09%; calcium- 0.17%; sodium- 0.13%; iron- 129ppm; manganese- 9ppm; copper- 4ppm; zinc- 25ppm
Refrigerate after opening to retain freshness.
Yeast Concentrate Evaporator – (São Paulo, São Paulo, Brazil)
Image courtesy of GEA Equipamentos e Soluções LTDA
The key objective of this project in São Paulo, Brazil, was to develop and install a new, innovative process to evaporate creamed yeast previously considered waste from a sugar mill to recycle it for resale to animal feed and nutrition markets. The GEA Equipamientos e Soluções team needed to work with compact equipment to optimize the use of physical space on a client's premises and find an efficient, flexible, and affordable way to implement the project. Critical to the project’s success was the development of a customized, reusable catalog of components for the industrial plant.
The project team used MicroStation, Navigator, and OpenPlant to better anticipate possible interferences and risks with greater safety and to avoid unnecessary project costs, which reduced overall project time by 20 percent. OpenPlant enabled faster extraction of isometric projections, cutting project delivery time by 10 percent and reducing construction time for the pasteurization plant by 20 percent.
Zischke beer was brewed by Karlsberg in Koblenz (not related to the Carlsberg group in Denmark). This beer mat announces that Zischke is now available as draft beer (Fassbier), not filtered - and perhaps not pasteurized. The Karlsberg brewery was founded in 1878. I drank this beer on a stop in Koblenz on a river cruise from Amsterdam to Budapest.
The beer mat has a rather bad pun in German. The word Hahn means both rooster and beer tap.
The location is approximate.
Jefferson Avenue and East Clay Street
Nebe's Inn
The text on the sign:
Drink TRU-Ade
Pasteurized
Not carbonated
On the bottle: Vacuum Sealed
I took this picture not long after an outer layer of siding was removed from this building. The current exterior siding is made of tin, stamped with a brick pattern, and painted with the signage.
I put this picture up on the blog ages ago, along with a picture of the signage on the end of the building. A lot of people out there like Tru-Ade, because it shows up in my referral logs all the time.
Lillehammer Bryggeri brews a very nice pilsner, the 4.7% abv Hammond Pils. As the photo reveals, Hammond Pils is an unfiltered and un-pasteurized beer so it looks quite different from the big industry lagers!
Quart-sized milk jugs at Goose Creek, a gas station and convenience store in Denton, Maryland.
Ben Schumin is a professional photographer who captures the intricacies of daily life. This image is all rights reserved. Contact me directly for licensing information.
From left to right, there is a pasteurized, Norwegian Brie-like cheese. In the middle is an aged, Norwegian unpasteurized cow's milk cheese. And at the right is a Norwegian unpasteurized, cows milk blue cheese.
1877
Bergen, Norway
(March 4, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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If you have Some time in hand You may Enjoy My Fave Indian Olds days Bangla Film Song < Surjo dobar pala By Indrani.
This Photo was Taken on 29th Jan 2011 at a time when I was Enjoying a beautiful Sunset from a Wonderful Image prithibir sob rong nivey geley..' ~when the colors fade - sunset~by Sajan164 my flickr friend,
I was so emotional to view that photo from Sajan164 , which I wrote there in this guest book of that photo,
I wonder, the sunset have special meaning and massage for me. Suddenly I was noticed and see this sunset I pasteurized here to day , I saw the glue form my balcony and rush to my roof top , and Ironically I found the Bird was enjoying the twilight on to the other roof top, while I shoot the first one she was not noticed , but when I attempt for another and b4 she fly I click the second one,
Following the roof top on other side I noticed the other bird at a Far distance , also enjoying the twilight, I click that too, Although it has no meaning to some one , but when I related my emotion with Sajan’s twilight I find the nature has the massage for all creations , Be a Human / Animal or a bird, Nature is Universal to the other part of nature, there lies the existence of our creator, who created both The Nature and Habitant There in
Thanks In Advance for not Inviting me to any Group and Attaching Graphics to this picture as a part of your comments, I appreciate you to view my photo , click Faves and write your comments instead you copy pest your comment to me.
Press F to Faves This Photo
-Please don't use or alter this image on websites, blogs or any other media without my explicit permission. © All rights reserved,
The Strawberries being washed before being pasteurized in preparation for the Strawberry Blonde Ale Sarah is making.
Congresswoman Yadira Caraveo, M.D. (CO-08), dark blue blazer, U.S. Department of Agriculture (USDA) Rural Development (RD) Under Secretary Xochitl Torres Small, tan blazer, RD Colorado Deputy State Director Irene Etsitty, RD Colorado Directors, tour Colorado Cow, a family-run dairy farm that received a previously announced Value-Added Producer Grant (FY 2021) in Longmont, Co., on March 15, 2023.
Colorado Cow received a $250,000 Value Added Producer Grant in FY 2021 to expand the sales of pasteurized A2 milk. The funds helped expand the company's market and product line of A2 milk. A2 milk products are in high demand because of less digestive ill effects compared to traditional milk for those with lactose issues. Colorado Cow uses this specialty milk to produce fluid milk, cream, butter and gelato.
USDA photo by Rebecca Kaufman.
Free Photos – Pasteurized Eggs with Hand Held Electric Mixer
More photos and details about possible copyright or licensing restrictions here:
public-photo.net/food/beat-eggs-yolks-mixed/
Full Size Up to 3072 x 2304 pixels
Information Regarding Copyright: public-photo.net/copyright/
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.
Our culture of creative collaboration inspires a never-ending stream of powerful technologies
that make life better. 3M is the innovation company that never stops inventing. With $30 billion
in sales, 3M employs 88,000 people worldwide and has operations in more than 70 countries. For
more information, visit www.3M.com or follow @3MNews on Twitter.
From 1968 to 1970, Frank Wilgen served as an Agriculture Volunteer in Afghanistan. In this photo, he fills milk bottles at the ministry of Agriculture Pasteurization Plant in Kabul, Afghanistan. He received his Master’s of Agriculture from the University of Minnesota – Minneapolis/St. Paul in 1968.
Founded in 2006, the brewery is located in Arillas in the north west of the island. I picked up their full range of beers, other than their very fresh Beer Cellar 15, from one of the local supermarkets on the first day of our holiday. Their beers were widely available in bars and restaurants with the Red Ale and Ionian Pilsener virtually everywhere with the Dark, IPA and Weiss less so. I didn't come across the Pilsener Αφιλτράριστη or Lager anywhere. They were all excellent with the Dark and Red being superlative but despite my love of dark beers I thought the Pilsener Αφιλτράριστη just had the edge. A very drinkable range of beers from this lovely Greek island and I never touched Mythos all week thankfully.
Corfu Beer is a very unique, fresh beer with a short shelf life found exclusively in refrigerators with a production date so that the consumer can see when it was produced and not only when it expires. All Corfu Beers are a fresh products (living) they have not undergone pasteurization, or stabilization and a large part of them is unfiltered. Corfu Beer has the advantage of holding and offering drinkers important nutrients such as proteins from cereals, antioxidants from hops and the complex of B vitamins contained in yeast. These products are not only produced but are traded and stored under refrigeration. Their beers will be found exclusively in the fridge and never on the shelf.
* 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.
Aggie Ring ’84 likes to make his own cultured butter, cheeses, and crème fraîche for various uses in the kitchen. Unfortunately, the local grocery stores don’t carry dairy products that are up to Aggie Ring standards. Aggie Ring ’84 has a buddy who is a retired Army Medic who runs a coffee and espresso business who hooked Aggie Ring up with a special bottle of heavy cream.
The little Aggie Ring was just as pleased as a little Aggie Ring can be when he saw that it arrived in a glass bottle. “Gee!” said Aggie Ring, “This is just like when we’d buy milk back in the 80s when we were living in Bryan, Texas. “Why, yes is is.” I replied. I thought to myself that dairy products seem so much cleaner when they come in a glass container.
This particular bottle of heavy cream was produced by the Apple Valley Creamery in East Berlin, Pennsylvania. It is approximately 40% to 45% butterfat depending on the cows’ diet at the time of the year. Now, this particular heavy cream is pasteurized only (not ultra-pasteurized, a process that kills off most of the milk or cream’s delicious flavor). Also, it is NOT homogenized. Almost everyone in the USA these days can only buy homogenized or “homo” dairy products. When he has a choice, Aggie Ring is a “non-homo” type of ring because that’s the way he rolls.
Aggie Ring’s favorite thing about “non-homo” heavy cream is that the heavy butterfat separates from the milk and floats to the top of the bottle. Aggie Ring has to use a knife to break through that delicious, heavy sweat cream to get to the rest of the liquid in the bottle before he heats it up to a tepid temperature and adds the bacteria that will culture it overnight so he can make the cultured butter or crème fraîche for his culinary requirements.
The Aggie Ring test for a proper bottle of “non-homo” heavy cream is if he can sit on top of the butterfat that has risen to the top of the bottle for at least 30 seconds before sinking in. For “educational” purposes, Aggie Ring asked me to photograph him sitting on top of that delicious sweet cream. Unfortunately, it took me a bit longer than 30 seconds to adjust the lights and set the exposure on the camera. The last thing I heard Aggie Ring say before he began to sink into the delicious “non-homo” heavy cream was, “Oh dear, this is a kerfuffle, isn’t it?” The next thing I knew, poor Aggie Ring had broken through the butterfat and had sunk to the bottom of the bottle.
When I poured the delicious “non-homo” sweet whole cream into the container Aggie Ring uses to culture it overnight, I had to retrieve him with a spoon. No teeth this time. I asked Aggie Ring, “Does it remind you of an old fashioned Aggie Ring Dunking?” Aggie Ring replied, “Sort of, but there was no Shiner Bock.” I told Aggie Ring, “Yes, I suppose you’re right.”
Aggie Ring then said, “It’s a good thing I’m a Genuine Texas A&M Aggie Ring pure of heart and in spirit and not a VMI ring. One of those heavy and fat, gaudy VMI rings would have sunk down into the bottle immediately and its lack of Aggie class would have most certainly soured the cream. Also, the artificial stone in most of the VMI rings might have poisoned it as well.” The Aggie Ring is very good at pointing things like this out.
Now… There’s one other type of dairy product that Aggie Ring likes the most. He didn’t want me to say anything about it because it’s very illegal in New Jersey. However, Aggie Ring allowed me to mention it if I didn’t name names because, as Aggie Ring always says, “Snitches wind up in ditches!” So, the little Aggie Ring’s favorite type of milk and cream is the “raw” stuff. Since it’s illegal to sell raw dairy in New Jersey, Aggie Ring has found “a guy” that can hook him up with the “real stuff.” The closest thing I can compare obtaining raw dairy in New Jersey to would be a “drug deal.” You see, when Aggie Ring wants the “raw stuff,” he has to call his “guy” in PA and place an order during the week. Then, on Saturday morning not long after the sunrise, Aggie Ring’s “guy” meets Aggie Ring and others in back of a local train station in a van that has been driven over from PA. Cash exchanges hands and the raw, illegal contraband gets put into Aggie Ring’s car trunk just in case he’s stopped by the dairy police on the way home.
Aggie Ring used to occasionally milk cows at the Texas A&M Dairy Farm in College Station, Texas back when he was a young Aggie Ring and he’d occasionally try milk directly from the cow. Aggie Ring thinks this is the best type of milk in the world.
Aggie Ring says, “The cows up here in PA and in New Jersey must be the happiest cows in the world. They have four wonderful seasons of weather up here and the humidity is almost nonexistent.
Just before I posted this, Aggie Ring said, “Don’t forget to remind them that the road goes on forever and the party never ends!”
Tucson - oddly, this is down near Ajo Way and Davis-Monthan AFB.
Unable to control myself -
A blond heard that milk baths would make her beautiful. She left a note for her milkman to leave 15 gallons of milk. When the milkman read the note, he felt there must be a mistake. He thought she probably meant 1.5 gallons so he knocked on the door to clarify the point.
The blond came to the door and the milkman said, "I found your note to leave 15 gallons of milk. Did you mean 1.5 gallons?" The blond said, "I need to fill my bathtub up with milk and take a milk bath."
The milkman asked, "Do you want it Pasteurized?" The blond said, "No, just up to my boobs, I can splash it in my eyes."
THOMPSON'S DAIRY
Chesterton, Indiana
Date: 1948
Source Type: Photograph
Publisher, Printer, Photographer: Retail Merchants' Association, Chesterton, Indiana
Postmark: Not Applicable
Collection: Steven R. Shook
Remark: This building still stand [2020] at 221 North Calumet Avenue. It has served as a convenience store [Zip's Foods] and as a martial arts studio.
THOMPSON'S DAIRY
PASTEURIZED
DAIRY PRODUCTS
• Milk
• Coffee Cream
• Whipping Cream
• Chocolate Milk
• Buttermilk
• Skim Milk
• Homogenized Milk
• Half and Half
• Butter
• Eggs
• Cottage Cheese
• Ice
FOUNTAIN
SERVICE
• Malteds
• Sundaes
• DeLuxe Sundaes
• Sodas
• Sandwiches
• Coffee
• Waffles
Packaged Ice Cream
GALLONS -- HALF GALLONS -- QUARTS -- PINTS
EIGHT FLAVORS
Fountain Open 9:30 a. m. to 12:00 p. m.
Phone 3085 for Delivery
221 North Calumet Road, Chesterton, Indiana
Source:
Retail Merchants Association. 1948. The Chesterton Retail Merchants' Directory. Chesterton, Indiana: The Chesterton Tribune. 112 p. [see pp. 56-57]
Copyright 2020. Some rights reserved. The associated text may not be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of Steven R. Shook.
Beecher's Handmade Cheese, in the Goelet Building 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.
The Goelet Building was built in 1886 by Stanford White for the brothers Robert and Ogden Goelet. In 1905 the Goelet heirs leased the building to real estate developer Henry Corn, who hired Maynicke & Franke to remove the top floor for an addition that resulted in a 10-story building.
The Ladies Mile Historic District, an irregular district defined roughly from 18th Street to 24th Street and Park Avenue South to Avenue of the Americas, preserves 440 buildings on 28 blocks. Between the Civil War and World War I, the district was the location of some of New York's most famous department stores, including Lord & Taylor, B. Altman, W. & J. Sloane, Arnold Constable, Best & Co., and Bergdorf Goodman. Also included is Daniel H. Burnham's Flatiron Building, at Fifth Avenue and 23rd Street; most of the Ladies' Mile Historic District lies within the Manhattan neighborhood named after that building, the Flatiron District.
The Ladies Mile Historic District was designated a historic district by the New York City Landmarks Preservation Commission in 1989.
Aggie Ring ’84 likes to make his own cultured butter, cheeses, and crème fraîche for various uses in the kitchen. Unfortunately, the local grocery stores don’t carry dairy products that are up to Aggie Ring standards. Aggie Ring ’84 has a buddy who is a retired Army Medic who runs a coffee and espresso business who hooked Aggie Ring up with a special bottle of heavy cream.
The little Aggie Ring was just as pleased as a little Aggie Ring can be when he saw that it arrived in a glass bottle. “Gee!” said Aggie Ring, “This is just like when we’d buy milk back in the 80s when we were living in Bryan, Texas. “Why, yes is is.” I replied. I thought to myself that dairy products seem so much cleaner when they come in a glass container.
This particular bottle of heavy cream was produced by the Apple Valley Creamery in East Berlin, Pennsylvania. It is approximately 40% to 45% butterfat depending on the cows’ diet at the time of the year. Now, this particular heavy cream is pasteurized only (not ultra-pasteurized, a process that kills off most of the milk or cream’s delicious flavor). Also, it is NOT homogenized. Almost everyone in the USA these days can only buy homogenized or “homo” dairy products. When he has a choice, Aggie Ring is a “non-homo” type of ring because that’s the way he rolls.
Aggie Ring’s favorite thing about “non-homo” heavy cream is that the heavy butterfat separates from the milk and floats to the top of the bottle. Aggie Ring has to use a knife to break through that delicious, heavy sweat cream to get to the rest of the liquid in the bottle before he heats it up to a tepid temperature and adds the bacteria that will culture it overnight so he can make the cultured butter or crème fraîche for his culinary requirements.
The Aggie Ring test for a proper bottle of “non-homo” heavy cream is if he can sit on top of the butterfat that has risen to the top of the bottle for at least 30 seconds before sinking in. For “educational” purposes, Aggie Ring asked me to photograph him sitting on top of that delicious sweet cream. Unfortunately, it took me a bit longer than 30 seconds to adjust the lights and set the exposure on the camera. The last thing I heard Aggie Ring say before he began to sink into the delicious “non-homo” heavy cream was, “Oh dear, this is a kerfuffle, isn’t it?” The next thing I knew, poor Aggie Ring had broken through the butterfat and had sunk to the bottom of the bottle.
When I poured the delicious “non-homo” sweet whole cream into the container Aggie Ring uses to culture it overnight, I had to retrieve him with a spoon. No teeth this time. I asked Aggie Ring, “Does it remind you of an old fashioned Aggie Ring Dunking?” Aggie Ring replied, “Sort of, but there was no Shiner Bock.” I told Aggie Ring, “Yes, I suppose you’re right.”
Aggie Ring then said, “It’s a good thing I’m a Genuine Texas A&M Aggie Ring pure of heart and in spirit and not a VMI ring. One of those heavy and fat, gaudy VMI rings would have sunk down into the bottle immediately and its lack of Aggie class would have most certainly soured the cream. Also, the artificial stone in most of the VMI rings might have poisoned it as well.” The Aggie Ring is very good at pointing things like this out.
Now… There’s one other type of dairy product that Aggie Ring likes the most. He didn’t want me to say anything about it because it’s very illegal in New Jersey. However, Aggie Ring allowed me to mention it if I didn’t name names because, as Aggie Ring always says, “Snitches wind up in ditches!” So, the little Aggie Ring’s favorite type of milk and cream is the “raw” stuff. Since it’s illegal to sell raw dairy in New Jersey, Aggie Ring has found “a guy” that can hook him up with the “real stuff.” The closest thing I can compare obtaining raw dairy in New Jersey to would be a “drug deal.” You see, when Aggie Ring wants the “raw stuff,” he has to call his “guy” in PA and place an order during the week. Then, on Saturday morning not long after the sunrise, Aggie Ring’s “guy” meets Aggie Ring and others in back of a local train station in a van that has been driven over from PA. Cash exchanges hands and the raw, illegal contraband gets put into Aggie Ring’s car trunk just in case he’s stopped by the dairy police on the way home.
Aggie Ring used to occasionally milk cows at the Texas A&M Dairy Farm in College Station, Texas back when he was a young Aggie Ring and he’d occasionally try milk directly from the cow. Aggie Ring thinks this is the best type of milk in the world.
Aggie Ring says, “The cows up here in PA and in New Jersey must be the happiest cows in the world. They have four wonderful seasons of weather up here and the humidity is almost nonexistent.
Just before I posted this, Aggie Ring said, “Don’t forget to remind them that the road goes on forever and the party never ends!”
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.
Rhubarb sherbet is an old-fashioned refreshing summer drink from an era before industrialized soft drinks.
"Sherbet" in this case takes its older English meaning of a sweet fruit drink, not a frozen dessert. (For the word nerds: Arabic "sarba," a drink -> Persian "sarbat," a sweet fruit drink -> Ottoman Turkish "serbet" -> English "sherbet" some time in the 15th or 16th Century.) Though the tie-in to frozen desserts is also ancient -- in the heat of summer, Middle Eastern elites woud enjoy their sherbet poured over snow brought down from the mountains.
Etymologically, "sherbet" has the same roots as "syrup," "sorbet," and "shrub," just Englished in different eras through different intermediate tongues.
On to the drink itself: This is a very simple drink that was popular where rhubarb grows like a weed. The intensity of the rhubarb flavor can be varied by dilution, and the sweetening can be varied to taste.
Start with clean stalks of rhubarb. Red rhubarb will give a pinkish sherbet; green rhubarb will give a more yellowish color. If you're making several batches, you might want to blend them for consistency.
Chop the rhubarb small enough to boil well -- half-inch to an inch if you're cutting by hand, or a thick slicing disk in your food processor.
Put 3 cups of chopped rhubarb in a sauce pan and cover with water. Bring to a boil for ten minutes.
While it's boiling, thinly slice half of a lemon peel and put it in a 2-quart measuring cup, along with 2 tablespoons of sugar.
Put a conical strainer/chinois over the measuring cup, and strain the boiled rhubarb over the sugar and lemon peel. Discard the pulp. (Or eat it with a rich vanilla ice cream.)
Allow the sherbet to steep and settle for a few hours, or overnight, then decant for clarity. (There's nothing wrong with the cloudy dregs, just not attractive enough to serve for company -- enjoy them yourself while bottling.)
Serve chilled.
Notes and variations:
Overripe rhubarb that's gone too woody for sauces and pies still makes a good drink.
This recipe is not pasteurized, and unlike a shrub, sherbet doesn't have vinegar as a preservative, so you'll need to keep it cold and drink it reasonably soon or it may ferment. I suspect it's more than acidic enough for safe home canning, but I can't say I've canned any yet myself.
Larger batches are convenient in a pasta kettle where you can do the large-scale straining by lifting out the basket and leaving it cocked on the kettle to drain. Really large batches would probably be fastest with a screw-fed tomato strainer.
Don't limit your taste to lemon peel, the rhubarb also goes well with lime, ginger, cardamom, and of course any good botanical gin.
Home Ec leftovers #ftw! My go-to shortening crust was par-baked and filled with the leftover filling from Strawberry Meringue Tarts mixed with a handful of frozen blueberries, then baked again and topped with the leftover meringue mixture. A final broil added gorgeous toasty colour and flavour!
⅔ cup flour
⅔ whole wheat pastry flour
½ tsp baking powder
½ tsp salt
½ cup non-hydrogenated shortening
1 tbsp vodka
1 tsp vinegar
3 to 6 tbsp ice water
Filling:
2 cups filling from Strawberry Meringue Tartlets
2 cups fresh or frozen (unthawed) wild blueberries
1 tsp lemon extract
2 tbsp honey
½ tsp liquid stevia extract
2 tsp chia seeds
Topping:
3 tbsp pasteurized egg whites
¼ tsp cream of tartar
⅛ tsp salt
¼ cup vanilla sugar
Crust:
In a large bowl, whisk together flours, baking powder and salt.
Cut shortening into the flour mixture until the mixture resembles coarse crumbs.
Add vodka, vinegar and just enough water to hold the dough together, stirring with a fork.
Wrap in plastic and chill 1 hour.
Pie:
Heat the oven to 425°F.
Roll out the pie dough and fit into a 9” pie pan placed on a cookie sheet.
Prick the bottom and sides thoroughly with a fork.
Bake 8 minutes, until light golden. Reduce oven temperature to 400°F.
In a bowl, combine all the filling ingredients, mixing well.
Spoon into the crust, smoothing top.
Bake ~40 minutes, until hot and set, covering with foil after 20 minutes.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while continuing to whip.
Continue to beat until stiff glossy peaks form, about 8 minutes.
Immediately spread meringue over hot filling, covering it completely and sealing it to the edge of the crust.
Bake 10 minutes, or until lightly browned.
Cool to room temperature before serving.
Gelato (Italian pronunciation: [dʒeˈlato]; plural: gelati) is Italy's regional variant of ice cream. As such, gelato is made with some of the same ingredients as most other frozen dairy desserts. Milk, cream, various sugars, flavoring including fruit and nut purees are the main ingredients.
Gelato differs from some other ice creams in that it has a lower butterfat content, typically gelato contains 4-8% versus 14% for many ice creams. Gelato generally has slightly lower sugar content, averaging between 16-22% versus approximately 21% for most ice creams. Non-fat milk is added as a solid. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze, that is, to prevent the gelato from freezing solid. The types of sugar used are sucrose, dextrose, and invert sugar to control the apparent sweetness. Typically, gelato and Italian sorbet contain a stabilizing base. Egg yolks are used in yellow custard-based gelato flavors, including zabaione and creme caramel.
The mixture for gelato is typically made using a hot process, which includes pasteurization. White base is heated to 85°C (185°F). Heating the mix to 90°C (194°F) is essential for chocolate gelato, which is traditionally flavored with cocoa powder. Yellow custard base, which contains egg yolks, is heated to 65°C (149°F). The gelato mix must age for several hours after pasteurization is complete for the milk proteins to hydrate, or bind, with water in the mix. This hydration reduces the size of the ice crystals, making a smoother texture in the final product. A non-traditional cold mix process is popular among some gelato makers in the United States.
Unlike commercial ice cream in the United States, which is frozen with a continuous assembly line freezer, gelato is frozen very quickly in individual small batches in a batch freezer. The batch freezer incorporates air or overage into the mix as it freezes. Unlike American-style ice cream, which can have an overage of up to 50%, gelato generally has between 20% and 35% overage. This results in a denser product with more intense flavor than U.S. style ice cream. U.S. style ice cream, with a higher fat content, can be stored in a freezer for months. High-quality artisan gelato holds its peak flavor and texture (from delicate ice crystals) for only several days, even when stored carefully at the proper temperature. This is why gelaterias typically make their own gelato on the premises or nearby.
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Nancy Love, Borchardt and Glysson Collegiate Professor of Civil and Environmental Engineering, holds up NH4MgPO4 crystals formed by mixing urine with magnesium chloride. This is necessary to hold back the phosphorus in order to fertilize the peonies at the University of Michigan Nichols Arboretum at 1610 Washington Heights in Ann Arbor, MI on Wednesday April 28, 2021.
Once the peonies bloom over the next month, Love’s team hopes 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. About 20 gallons of fertilizer will go into each bed.
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.
Photo: Robert Coelius/University of Michigan Engineering, Communications & Marketing