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The HOBO U12 Stainless Temperature Data Logger is ideal for food, pharmaceutical, autoclave, and other applications where high-accuracy temperature data is critical. With its broad temperature range (-40 to 125C) and food-grade stainless steel housing, the U12 Stainless Temperature Data Logger withstands process conditions from pasteurization to flash freezing and washdown. The U12 Stainless is also ideal for high-temperature or deep underwater applications.
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”.
view large: www.flickr.com/photos/51992558@N00/4772649868/sizes/o
menu text:
WELCOME TO FOX CAFE
Sandwiches - Entrees - Specials
- Baked Ham Sandwich
- Fried Ham Sandwich
- Egg Salad Sandwich
- Pure Pork ___
-...
- Cold Meat Plate - Boiled Ham, Braunschweiger, garnished with Potato Salad, Hard Boiled Egg. Sliced Tomato, Pickles and Olive: 50c
- Delicious T-Bone Steak - Cut From Choice Western Beef - French Fried Potatoes: 75c
- Genuine Calf Liver - WITH BACON Grilled In Butter, Pineapple Cheese Salad, French Fried Potatoes: 55c
Beverages:
- Coffee, 5c
- Postum, 5c
- Buttermilk, 5c
- Hot Chocolate, 10c
- Iced Tea, 5c
- Hot Tea, 5c
- Double Rich Malted Milk, 20c
- Grade A Pasteurized Sweet Milk, 5c
- Milk Shake, 15c
- Pure Cream, Glass, 20c
- All Beers, 15c
- Half and Half, 15c
The back side label on the bottle of Kauno Biržiečių Alus Stouts listing the brewery name and stating that the beer was not filtered or pasteurized.
It's a cottage industry. Get it? HA HA HA HA.
This is the recipe I used this time, as I lost the old one I used to use. I liked that one better, I have to say, as I found it to be harder and more durable. I can remember it had heavy cream in it but no other details.
How to Make a Gingerbread House
Ingredients
6 cups all purpose flour
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves or allspice
1/2 teaspoon salt
1 1/2 sticks (12 Tbsp) butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 cup dark molasses
1 Tbsp water
Method
Make the Gingerbread Dough
1 Whisk together the dry ingredients in a large bowl, set aside.
2 Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.
3 Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.
4 Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.
Create and Cut Out Pattern Pieces
Create a gingerbread house pattern by cutting out pieces of stiff paper (like that of a manila folder) or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. The following links are to gif images of the pattern that we used to make these houses. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own.
Roof Pattern
Side and Chimney Pattern
Front and Back Pattern
Make the Gingerbread House Pieces
1 Preheat oven to 350°F, with the oven rack in the middle. Have several flat cookie sheets ready, preferably ones that you know will not warp in the oven heat.
2 Divide the dough in two. Spread parchment paper or wax paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4-inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.
3 Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the wax paper or parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper or wax paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape.
You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm.
4 Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6-8 minutes for the small pieces. Rotate the cookie sheets half way through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.
While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern.
Remove pieces to cool directly on racks to cool completely.
gingerbread-house-1.jpg gingerbread-house-2.jpg
Make Royal Icing
Royal icing is not only used for decorating, but it is the mortar that holds the gingerbread pieces together to form the house. The following proportions should make enough icing for both the mortaring step and for decorating for one gingerbread house.
2 large egg whites
2 2/3 cup powdered sugar, divided
1 Whisk together until smooth the egg whites and 1 1/3 cups of the powdered sugar.
2 If you are planning to eat your gingerbread house, and are concerned about the safety of raw eggs, you can microwave the egg white powdered sugar mixture for several seconds (30-40) until the mixture reaches a temperature of 160 degrees, but not higher than 175°F. You can also use pasteurized dried or liquid egg whites.
3 Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.
4 Place a dampened clean towel over the bowl of royal icing. Keep this towel over the icing to prevent it from drying out while you work with it.
5 When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping.
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.
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!
They look like regular flour pancakes. Taste like them, too. Gritty in texture, though. 1:4 ratio of white flour to almond meal, baking powder, baking soda, sugar (very little), salt, butter, coconut fat (this was my first time cooking with solid coconut fat, pretty incredible!), madagascar vanilla, egg, almond milk, whipping cream.
(Never whip ultra-pasteurized whipping cream again. I stood whipping for what felt like eternity.)
Whipped cream, canadian maple syrup, housemade jam on the side, none touching each other with the exception of the butter slice to the pancake. A total tribute to my best friend and former roommate of 4 years in graduate school. He was very particular, only liking his meal with the components separate from each other. I used to make him regular flour pancakes every sunday, and he only wanted a "dab of maple syrup" and "everything else not touching" but the butter on the pancake (he didn't like unmelted butter). And then afterwards I would do his laundry. His grandmother told me that at the age of 4, he told her that his peas were too close to his mash potatoes when she plated his dinner. I miss you friend, come visit again.
I'm part of a third-generation dairy farming (Holsteins) family. My grandpa (Otto, b 1896) came here from Germany with only the proverbial pot to pee in. When he arrived in the US from Germany, he was able to leverage much hard work into 2 farms with several hundred acres. At the time that my grandpa was milking, farmers received permits to sell raw milk, and this (as shown here in the photo of one of the milk cans in my dad's(now retired from farming) milk house appeared on every milk can. Dad is not sure why we have Paul's (b.1884) milk cans in the milk house. My grandpa may have bought them at a Kunde estate sale. Full disclosure: I grew up drinking raw milk that came right from the bulk tank in the milk house and ended up at our family table. The rest of the milk was picked up by the milk man, pasteurized, and sent to stores. The milk man, like the vet, were some of the most frequent visitors to the farm.
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”.
Plastic wrapped Stringin It. Hey, I think this is how you pasteurize light! If you missed my description, it's here: flickr.com/photos/jahdakinebrah/138758552/
Of course it must be viewed large...
at Wendy's
Poutine
$3.99 plus tax for a total of $4.47
information from the Wendy's site
660 calories
Fries
Potatoes, vegetable oil (canola and/or soya and/or cottonseed and/or sunflower), dextrose, sodium acid pyrophosphate. Cooked in Vegetable Oil (soya oil, corn oil, cottonseed oil, hydrogenated soya oil, natural flavour [vegetable],citric acid [preservative], dimethylpolysiloxane [anti-foaming agent]). Cooked in the same oil as menu items that contains wheat and fish (where available). Seasoned with Sea Salt.
Poutine Sauce
Modified corn starch, corn syrup solids, salt, hydrolyzed soy protein, corn & wheat gluten, seasoning (chicken fat, salt, worcestershire sauce powder [dextrose, hydrolyzed soy protein, caramel, onion powder, citric acid, vegetable oil, garlic powder, molasses {dehydrated}, flavour, maltodextrin], sugar, spices), dehydrated vegetables (onions, tomatoes [silicon dioxide], garlic), spices, artificial flavour (includes milk), autolyzed yeast extract, disodium inosinate, colour, disodium guanylate, sulphites.
Cheese Curds
Pasteurized milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme.
Cascade Heights, Burnaby, British Columbia
glass of milk with chocolate chips - A close-up image of glass of milk and a hand with chocolate chips on a white background. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24750125-glass-...
www.kraftrecipes.com/recipes/slow-cooker-stuffed-peppers-... -_-flickr-_-tab-_-stuffed peppers
What You Need
4 medium bell peppers
1/2 lb. ground pork
3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 cup water
Make It
CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.
POUR remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).
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.
In India, cows are considered sacred and their milk is revered as a precious gift that comes straight from the Goddess.1 Since ancient times, Ayurveda has highly valued milk for its building and tonifying qualities and its ability to strengthen ojas, our vital immunity.
Yet when it comes to the gifts of the goddess, some of us take in her nourishment more readily through mantras and kirtan than from cow dairy. And while there is much to be revered about this creamy white nectar of the gods, the Ayurvedic perspective on milk is more nuanced than you might suspect.
When it comes to milk and dairy products, it’s helpful to keep the context of Ayurveda’s origins in mind. This nature-based system of healing developed in ancient India, long before the advent of synthetic hormones, factory farms, food manufacturing facilities, or agribusiness.
While milk and dairy products are common, they are often not of the same quality enjoyed centuries ago. Yet, like so much of the wisdom and tools of Ayurveda that have withstood the test of time, the benefits of high-quality, organic milk still have much to offer.
The Ayurvedic perspective on milk, whether from animals or plants, is that fresh is best.
The fresher the milk, the more prana or life force it can offer us.
I know one Ayurvedic physician who regularly makes her way to a local dairy farm for the freshest, purest milk and goes straight home to make her ghee and swiftly boiled milk. For those of us who can do this, or raise animals with respect, be they cows, goats, sheep, water buffalo, or others, I rejoice!
But for most of us, this direct relationship with dairy fresh from the farm is not always possible. So, what can we do, within the boundaries of our ethics, resources, and the planet at large? Here is some information on milk and milk alternatives from an Ayurvedic perspective. I leave it to you to respond appropriately for yourself.
Environmental Impacts and Considerations
Inherent in the philosophy of Ayurveda is a commitment to live in harmony with nature, which leads to a sense of respect for food, the earth, and its inhabitants—including humans, animals, and plants.
And while this thread of respect for the earth has survived and resurfaced in the awareness of many people today, as a species we have strayed far from it over time and environmental responsibility is still lacking on many fronts.
Because of the modern agribusiness practices that affect dairy and so many other foods today, it’s important to keep in mind where your milk is coming from and what environmental impacts it may have. If you can find dairy that is fresh and local, it will likely be the best choice for both your body and the planet.
In terms of carbon footprints, plant-based milks generally have less impact than animal dairy. In fact, rice, almond, and soymilk have one-third the climate impact of cow milk.2 Goat milk here in the US has a modest carbon footprint, with fewer goats than cows, but this is not true worldwide. Sadly, goats exceed cows on the planetary emission level.3
Lest you race out immediately to purchase that virtuous almond milk, I invite you to consider another factor: plastic containers. Ruth Ozeki wrote compellingly about the “Great Pacific Garbage Patch” of plastic bags in her novel, A Tale for the Time Being. Unfortunately, many fine products are robed in plastic these days.
Nutritional Benefits of Dairy
Dairy is a rich source of proteins and minerals that are essential to the health of the human body, helping build and maintain healthy bones, teeth, nerve function, and muscle contraction.
A cup of goat’s milk offers 327 milligrams of calcium, 271 milligrams of phosphorus, a whopping 498 milligrams of alkalizing potassium, and close to 9 grams of protein.
Cow’s milk offers very similar nutritional benefits, and sheep’s milk is even richer in calcium and protein.5 Growing children and pregnant women need these minerals and proteins the most.
If mineral balances are askew, physiologic functions can falter. This is especially common with calcium and phosphorus in the predominant American diet. While Americans get more calcium-rich foods than much of the planet, we have high rates of osteoporosis. Why? One factor could be our relative intake of calcium to phosphorus.
Rather than a healthy 1:1 ratio of calcium to phosphorus, we range toward 1:4, taking in four times more phosphorus than calcium, mostly through meat and sodas. This unbalanced ratio of minerals does not support healthy bones and teeth.6
While animal dairy is a great source of balanced minerals, it’s also possible to get calcium, magnesium, phosphorus, and protein from wholesome plant-based milks, with attention and wise choices.
The Importance of Preparation
How one prepares milk has a lot to do with how well the body can receive and absorb its benefits. Traditionally, milk came directly from the mother animal and was not pasteurized or genetically modified. It was then heated to just below boiling and consumed warm.
Animal dairy’s mucus-forming and kapha-increasing qualities are likely to be more pronounced if milk is served cold, frozen, dried into powder, otherwise processed, or served without spices. In these latter cases, dairy can be congesting, constipating, and ama-producing.
Adding spices to milk also counters its cool qualities and balances its heaviness. Ginger, cinnamon, and cardamom enhance its digestibility substantially and reduce mucus production.
Another thing to consider from an Ayurvedic perspective is the importance of proper food combining. While milk gets along well with many foods, we often combine foods that Ayurveda considers incompatible with it, such as sour fruits, bananas, cherries, melons, yeasted breads, yogurt, kitchari, fish, and meat. Eating these foods at different times than milk will help with the body’s ability to digest them well.
The Qualities of Milk and the Effects on the Doshas
Dairy is food produced from the milk of mammals. In looking at any food, Ayurvedic nutrition takes into account its qualities (gunas), such as cold and hot, its unique balance of the six tastes, and its energetic impact on the doshas.
Each food is unique and has a different impact on the doshas, the three biological energies of vata, pitta, and kapha. Each person is also unique and receives nourishment in differing ways. Thankfully there are a variety of both animal and plant-based milks, and what may not work for one person could be perfect for another.
Cow Milk
Cow’s milk is cool, heavy, laxative, and mucus-forming. It has a sweet taste (rasa), a cooling effect on the gut (virya), and a sweet, building long-term effect (vipaka). If you warm it up and spice it appropriately, cow’s milk is highly regarded in Ayurveda for calming both vata and pitta. Its cool heaviness can aggravate already cool kapha.
Goat Milk
The rasa, virya, and vipaka for goat’s milk is sweet, cooling, and pungent. Like cow dairy, it is nourishing and strengthening, but tends to be lighter and less mucus-forming. According to Vasant Lad, MASc, it is tridoshic (balancing for all three doshas) and a preferable milk in moderation for kapha. Goat milk is slightly astringent, which for some can rile vata.
Sheep Milk
Sheep’s milk is more heating than cow or goat milk. It calms vata, but aggravates pitta and kapha.7
Buffalo Milk
Buffalo milk was recommended by the sages for its ability to induce sleep. Colder and heavier than cow’s milk, it soothes pitta and vata, but increases kapha. It is used to slow rapid elimination. Buffalo milk is available in India and Italy, yet here in the United States, it is rare to find.8
What about Plant-Based Milks?
Taking into account both environmental and physiological considerations, plant-based milks offer a viable alternative for those who wish to avoid animal dairy. If we can make our own plant milk, it means less plastic in the ocean and provides a direct benefit to our body’s energy.
For the person with a dairy allergy, a lactose sensitivity, or for those who find animal milks congesting, plant-based milks can be a better option.
Almond milk in particular builds ojas, strength, and immunity in the same way that warm, well-spiced cow’s milk does. It calms vata and pitta and can be used occasionally by kapha.
Plant-based milks offer healthy fat, relaxing magnesium, and small amounts of fiber, yet a lot of them have appalling amounts of cane sugar. Sugar impairs immunity, and at this point, we need as strong an immune response as possible. Many plant milks also contain various gums, like carrageenan, which can aggravate some digestive tracts.
If you prefer a plant-based milk option, be sure to look for plain, unsweetened, and organic varieties. There are several fine companies offering tasty milks with just a few simple ingredients—organic nuts, water, and a pinch of salt.
If you want to add a little sweetness, you can use raw honey, stevia, or coconut sugar. Honey in particular carries the nourishment of milk deep into the tissues.
When you’re trying out different plant-based milks, you can ask yourself, is this calming, tonifying, and building for me? From an Ayurvedic perspective, these are milk’s most important purposes.
Nut and Seed-Based Milks
Sunflower, pumpkin, and hemp seed milks are well-tolerated by all doshas. Warm, heavy sesame seed milk is better for vata than pitta or kapha. It is a rich source of calcium, with 312 milligrams per two tablespoons of milk.9
Nut milks are a little heavier and oiler, fine for vata but best used in moderation by pitta and kapha. Coconut milk is the exception to this rule, as it is cooling enough for pitta while also nourishing and pacifying for vata. Because of its cooling and heavy qualities, it is not the best choice for kapha.
Consider making raw, homemade pumpkin (or sunflower) seed milk. Both of these seeds are affordable and rich in zinc, a trace mineral that supports immunity and healthy blood sugar metabolism. If you can find raw hemp seeds, they also make a tasty, high-protein plant milk that is rich in healthy omega-3 fatty acids.
Grain Milks
To assess a plant-milk’s impact on the doshas, consider its ingredients, as well as how your body responds to it. Sweet-cooling-sweet oat milk is a popular choice, calming to vata and pitta, yet increasing to kapha. If you follow a gluten-free diet, shop carefully with oat milks, as most are not gluten-free.10
Rice milk is also sweet-cool-sweet in nature and best for vata and pitta constitutions. Watch out for the added sweeteners in rice milk and try to avoid them when possible.
Organic Soymilk
Organic certification is especially important in soy milks. Soy is a legume that’s been widely genetically modified in the United States, but GMOs are prohibited in every step of organic farming. Organic soy milk is sweet and astringent, with a cooling virya and a pungent after-effect. It is best for pitta, and aggravates both vata and kapha.
Relax and Enjoy
Personally, I’m milkvorious. Last night my husband Gord and I taste-tested hot, spiced macadamia milk in our favorite creamy carob hot drink before bedtime. This plant “creamer” gave us 100 milligrams of calcium per cup, along with all the other herbal benefits of the recipe. And I’ve got to say, it was delicious and we slept like stones.
Now that you’re equipped with the Ayurvedic perspective, you can more easily choose which type of milk will best support you. Here’s hoping you find the drink that brings the most happiness and nourishment to your body, mind, and spirit—and have fun experimenting in the meantime!
The milk is ultra pasteurized so it can sit on the shelf for months and not go bad, even without fridges. I wonder why they don't do that here. Chocolae milk from it is pretty 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.
Slowly pasteurizing 5 gallons of apple cider. This kills the wild yeasts in the cider. It then goes into a glass carboy to ferment with some selected yeast to make hard cider.
• Mayfield Dairy Farms (Athens, TN)
4 Mayfield Lane, Athens, TN 37303
1-800-MAYFIELD
1912 T. B. Mayfield established Live Oak Farm now Mayfield Dairy Farms. He purchased 45 Jersey cows and began to sell the milk to homes in Athens, Tennessee. In the early 20's, T.B. Mayfield built the first milk plant in the area capable of pasteurizing milk. He purchased a ten-gallon ice cream freezer in 1923 and began making ice cream.
Hours
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”.
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”.
Description
This artisanal cheese is made 100% of goat’s pasteurized milk coming from the best breeds of Castilla -La Mancha. It has been produced according to the methods used on the traditional farms, using enzyme curd but without pressing the paste.
Since this natural process is used, we achieve that all the properties of the milk remain intact in the cheese and the curd structure doesn’t break. This makes the cheese completely different due to its texture, pleasant taste and deep flavour. Cure period: 4 months.
This farmhouse goat cheese is cured like it used to be in the old times of shepherding, covered in rosemary collected from the same mountains where the goats graze.
Either with a soft rosemary touch or without it, it is always made the traditional way.
Suggestions
It is commonly had with nuts (walnuts, macadamias, pistachio…), or fresh fruit like strawberries, red fruits or jams. It can be used with salads and accompanied by white or fruity rosé wines.
email: info@srmancha.com
tel. +34 606 10 57 70
SEÑORIO DE LA MANCHA
A rosé is a type of wine that has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques.
A glass of MARTINI & ROSSI WINE ,Italian Sparkling Rosé wine.
Enticing aromas blend hints of citrus, elderflower and soft peach with delicate notes of wild rose that result in a beautifully balanced sparkling wine. Sparkling Rosé is crafted using a premier selection of red and white Italian grapes, including Brachetto, Malvasia and Moscato Bianco, resulting in a delicate pink color. This distinctive blend of grapes from Northern Italy creates an elegant, medium-dry sparkling rosé.
Process:-
After the sparkle has been created, Sparkling Rosé is filtered using cold filtration rather than heat pasteurization. While heat pasteurization is time- and cost-effective, it has the potential to diminish the natural aroma of the grapes. This is why it is kept chilled at each stage, and this dedication to quality is evident in every sip.
Sourdough pretzel nuggets seasoned with an irresistible blend of cheddar cheese and ale flavoring.
Allergens: milk, wheat. This product is manufactured in a facility that processes peanuts, tree nuts, and sesame seeds.
Ingredients: Wheat Flour, Vegetable Oil (Contains One or More of the Following: Corn, Canola, Cottonseed, Soybean Oils), Salt, Whey, Maltodextrin, Cheddar Cheese ([Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Buttermilk, Whey, Salt, Disodium Phosphate), Beer Buds (Malodextrin, Beer), Corn Syrup, Autolyzed Yeast Extract, Onion Powder, Garlic Powder, Citric Acid, Natural Flavors, Sodium Bicarbonate, Yeast, Oleoresin Paprika, and Not More Than 2% Silicon Dioxide (Anti-Caking Agent).
Manufacturer: PRETZEL PETE
Pretzel Pete is a small company and their excellent products are not available nationally in any of the large mass merchandise chains.
Sold in 5.25oz and 8oz bags.
statesidemangoods.com/snack-products/pretzels/cheddar-ale...
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.
Ronnybrook Dairy @ the Chelsea Market, 75 9th Avenue, NYC
by navema
In 1941, long before anyone had heard of mega-farms or agri-corporations, Nana and Papa Osofsky started a small dairy farm, naming it for their eldest son, Ronny. Today, their extended family of kids and cows continues to work those same lovely Hudson Valley pastures, making milk products the same way for three generations, in small batches, delivered at peak freshness, pasteurized and hormone free.
The Ronnybrook Dairy, in Chelsea Market, offers passersby a peek through its glass windows at the malt shop with stacks of vintage milk rates. Pints of ice cream and bottles of milk and yogurt product fill fridges, ready to be grabbed for home consumption. Shaken and blended milk cocktails, milkshakes and light snacks can be enjoyed at the circular counter seats
For more info, visit: www.ronnybrook.com/
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.
Pasteurization improves quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.
There is absolutely no overstating the importance of nutrition to overall health, and therefore it is important to ensure that your diet is full of foods that have not had their nutritional value reduced through processing. Most people prefer not to pay for the higher prices of organic stores, even though some organic produce can be found in regular supermarkets.
Try to eat as many natural and fresh foods as you can. Organic foods are the only method to make sure you are eating well nutritionally, as well as avoiding chemicals.
It's important to have protein every day. Proteins are important for building and repairing skin, muscles, organs, and even blood. These also help you with your metabolic process and creating new cells. Protein assists the body in fighting off diseases. Ideal providers of protein in your daily diet should include seafood, legumes, nuts and seeds, some whole grains and dairy products, and lean meats, like poultry and fish.
Women who are pregnant or lactating have important nutritional needs. Pregnant women need to get plenty of protein in their diet. Many women do not have a desire to consume the protein however it is still essential. A fresh fruit smoothie in the morning can be fortified with egg whites to help meet protein needs. Egg whites are extremely low in cholesterol and contain a good amount of protein and other nutrients. Stick with pasteurized eggs to maintain good health.
Cut back on salt. Most junk and junk food are pretty salty. Once you cut back your salt intake, you'll notice that a little bit of salt will be a lot stronger than it was once. As a result, the salty snacks you used to love will become unpalatable. You will start craving them less.
If you want to feel good through the hours of your entire day, moderating your eating is essential. Binging can give you more nutrients than you need, allowing you bloated, out of sorts and in fat storage mode. This can harm your internal functions and health.
You can avoid overeating fat by using water rather than oil to cook your vegetables. Veggies that have been steamed or boiled taste just as good as those that are fried. If you are an oil addict, at least replace high-fat butter products with vegetable oil.
The best way to ensure your foods are healthy is to grow them yourself. Hanging containers are available for tomatoes and strawberries, and other patio containers can produce a surprising quantity of beans, peppers, lettuce and other vegetables, suitable for making a great salad. naturallyhealthyplus.com/nutrition/tips-to-eat-less-salt-2/
Mornings. Breakfast smoothie: egg whites, water, splenda, vanilla, frozen fruit. My absolute favorite! And the egg whites are pasteurized, not to worry.
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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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”.
U.S. Senator Martin Heinrich (D-N.M.) continued his Local Food Tour at De Smet Dairy in Bosque Farms, New Mexico’s only Grade A dairy farm and bottling facility for raw milk and pasteurized, non-homogenized milk and yogurt. Heinrich explored the family history behind the dairy and how their dairy cows are free grazing and grass-fed year-round, in addition to being free of hormones, antibiotics, and GMOs.
A typographic design I created to compliment my poem, "Apple Juice."
Golden Delicious
Freshly squeezed
Straight from the farm
tapped from orchard trees
Natural or Organic
Granny Smith or Fuji
McIntosh and Jonagolds
It doesn’t matter to me.
Remove the worms
and I’ll think about spice
but no cider today
I prefer a much simpler slice
Press em and pasteurize em
prepare my substance abuse
I can’t help it
I’m addicted to apple juice.