speaking of grassmilk i have long thought i should start a recipe series for "things that pair well with a Big Glass of Grassmilk". i guess now is as good a time as any :-)

 

make a chocolate mayonnaise cake and top with whipped cream frosting ( you could use something other than organic valley heavy whipping cream, but really, why? ). grab a glass of the cream on top grassmilk.

 

enjoy the perfect pairing. very much odin approved.

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.

 

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.

it's the middle of october which means you should start seeing organic valley eggnog on the shelves soon. and while i'm admittedly biased, it's better than ever this year. if you've never tried our eggnog, go ahead and treat yourself and let me know what you think ( really! ).

 

try mixing 2 parts eggnog to 1 part orange juice. seriously. no, seriously! you'll be surprised. in a good way. seriously!

 

feel free to share your favorite eggnog concoction. i'll try them and post my favorites :-)

Steps :

 

1. Find any picture you want.

 

2. From picture right click then open with to adobe Photoshop.

 

3. Duplicate layer (Ctrl + j) 3 more times and rename it.

 

1st layer – pallete knife

 

2nd layer – dry brush

 

3rd layer – smart blur

 

4. To not working in layer smart blur and dry brush close the eyes or invisible two of these layer, then go 1st layer then go filter >> artistic >> pallete knife.

 

5. Then, adjust with stroke size to 6, stroke detail to 3 and softness to 0 then click OK.

 

6. Still under 1st layer, go image >> adjustment >> hue/saturation – under Hue remain to 0, saturation change to 70, and lightness at 5. Then OK.

 

7. To makes the color makes more, go to filter >> blur >> Gaussian Blur >> radius change to 4 pixel >> OK.

 

8. Next, go to 2nd layer and visible image (Dry brush) then go to filter >> artistic >> dry brush then change the brush size to 2, brush detail to 8 and texture to 1 then OK.

 

9. On the final layer (smart blur) visible first the icon, then go to filter >> blur >> smart blur>> change radius to 15, threshold to 51, and change mode to edge only then ok.

 

10. To change the outline form black fill to white go image >> adjustment >> invert (Ctrl + i).

 

11. Then go to filter >> artistic >> poster edges, then change the edges thickness to 2, edges intensity to 1, and pasteurization to 2.

 

12. under the 3rd layer (smart blur) change the layer from normal to soft light (looks like watercolor).

 

13. Highlight all layer then merge to the one layer (Ctrl +e) now your picture looks like watercolor effect.

 

14. Lastly, save as jpeg.

 

#MPT1483, #UTM and #Activity8

Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.

 

WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.

 

Selected WETLAB Initiatives

 

The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.

 

Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.

 

Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.

 

Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.

 

WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.

 

+ We make every attempt to use local grey-water in these projects.

+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.

Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.

 

WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.

 

Selected WETLAB Initiatives

 

The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.

 

Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.

 

Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.

 

Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.

 

WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.

 

+ We make every attempt to use local grey-water in these projects.

+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.

Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.

 

WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.

 

Selected WETLAB Initiatives

 

The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.

 

Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.

 

Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.

 

Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.

 

WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.

 

+ We make every attempt to use local grey-water in these projects.

+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.

Jersey Shore Fightin’ Texas Aggie Ring was very upset when we got home this afternoon. In fact Aggie Ring cried out, “I’m nothing more than a common criminal now. I’m going to go to jail. Do you have any idea what they’d do to a handsome shiny Aggie Ring in prison? Do you? It won’t be good for me.”

 

You see, in New Jersey, it’s illegal to buy or sell raw unpasteurized dairy products. If you’ve ever used raw milk or cream to make butter, cream cheese, crème fraîche, cheese, etc… then you know that the pasteurized stuff you buy at the grocery store isn’t really much good other than for putting it in your coffee or tea.

 

Texas Aggie Ring laughed his trademark “Evil Aggie Ring Laugh™” this morning and told me, “Lets take a drive over to Pennsylvania. I want to pick up a couple of things.

 

In PA, where it IS legal to buy and sell raw dairy, Aggie Ring picked up a half gallon of raw milk and raw heavy cream. Aggie Ring had me put the two bottles in the trunk. He didn’t want to be stopped at the New Jersey border and caught bringing raw dairy into the state. “They’re not taking this Aggie Ring alive!” he cried as we reentered the Garden State. “Even if you go down with me.”

 

Although the Aggie Ring was sweating the whole time we were driving back, we made it home without incident. As soon as we walked through the door Aggie Ring said to me, “I want to make fresh raw butter, Now!”

 

Now I’m sure everyone reading this has made fresh butter and churned their own homemade ice cream. Aggie Ring has certainly done it plenty of times and he’s not even a Dairy Science Aggie Ring. These are just plain life skills that everyone needs to know.

 

Aggie Ring didn’t want to clean all his kitchen tools twice, so he decided to use the entire half gallon of raw heavy cream. He did two batches because his food processor can’t handle the entire half gallon at one time.

 

It took about 4 or 5 minutes for each batch of raw heavy cream on low for the yellow butter to form and leave the liquid liquid buttermilk. (Which, by the way is totally different than what comes in a box. We don’t even like buttermilk but we can drink or put the fresh buttermilk on our cereal all day.)

 

The butter solids were put through a strainer to drain and to prevent them from falling into the fresh buttermilk.

 

Aggie Ring put both batches of the butter into a large bowl and kneeded it time after time to force the remaining white buttermilk out of the solids. The more of the proteins from the buttermilk you can remove from the butter, the longer it will stay fresh. Once liquid had stopped coming out of the butter, Aggie Ring filled the bowl up with ice water and continued to kneed it to wash it. He did this about four times until the ice water stayed clear. He added a dash or two of sea salt and worked that in

 

We rolled the butter into a large “butter ball” and pressed it down into a sealable container so it can ripen in the refrigerator for a day or two. Afterwards, Aggie Ring plans to make garlic butter and perhaps cinnamon sugar butter with some of it. We will clarify any that remains so we can have clarified butter for up to 6 months.

 

The half-gallon of raw heavy cream made a quart of buttermilk and a little over a pound and a half of fresh raw butter.

 

At the end of the buttery experience, Aggie Ring was covered in a lot of fresh butter and called out, “Who want’s to lick the butter off me?” Then he let out his trademark “Evil Aggie Ring Laugh™” and said, “Just kidding. No one can lick this Aggie Ring!”

 

#AggieRing

High-pressure processing of foods uses short spurts of very high pressures to inactivate viruses and other microbes. The graphic here illustrates how it might work on strawberries with virus particles on or in them.

 

High-pressure processing is already in commercial use around the world to pasteurize and/or preserve foods, including jams, fresh oysters, fruit juices and ready-to-eat meats. The method also appears especially promising in inactivating foodborne viruses, such as hepatitis A, norovirus and rotavirus.

 

===

 

This graphic is available for free for in-classroom use. You must contact us to request permission for any other uses.

 

===

 

Read more in Knowable Magazine

 

Scientists look to new technologies to make food safer

From romaine to snack crackers, foodborne disease outbreaks have increasingly worried the public. Cold plasma and high-pressure systems might help reduce the risks.

knowablemagazine.org/article/technology/2018/scientists-l...

 

Read more from Annual Reviews

 

High Hydrostatic Pressure Processing: A Promising Nonthermal Technology to Inactivate Viruses in High-Risk Foods, Annual Review of Food Science and Technology

Researchers discuss how a technology called high-pressure processing can inactivate viruses in different types of foods and its potential applications

knowmag.org/3pZYuEh

 

===

 

Knowable Magazine from Annual Reviews is a digital publication that seeks to make scientific knowledge accessible to all. Through compelling articles, beautiful graphics, engaging videos and more, Knowable Magazine explores the real-world impact of research through a journalistic lens. All content is rooted in deep reporting and undergoes a thorough fact-checking before publication.

 

The Knowable Magazine Science Graphics Library is an initiative to create freely available, accurate and engaging graphics for teachers and students. All graphics are curated from Knowable Magazine articles and are free for classroom use.

 

Knowable Magazine is an editorially independent initiative produced by Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.

 

===

 

We love to hear how teachers are using our graphics. Contact us: knowablemagazine.org/contact-us

I started with these directions for Neufchatel cheese, which I have unsuccessfully tried before, and ended up modifying them slightly.

 

I used a half gallon of Organic Valley non-homogenized milk. This is NOT ultra pasteurized, and I've heard it recommended by several cheese makers. (Next time I plan to skim off the cream and make butter from it, as I think this is what medieval cheese makers would have done.)

 

To this I added 2 tablespoons of cultured buttermilk. I heated these together to 70 degrees.

 

Meanwhile, I dissolved 1/4 tablet of rennet in a little bit of warm water. I can never get the tablets to dissolve all the way, so I settle for a flocculent solution with fine particles.

 

When the milk was warmed, I turned off the heat and stirred in the rennet.

 

I let this sit totally undisturbed for about 18 hours in the same periodically barely warmed up oven that I was letting my bread rise in. This morning there was great separation of the curd from the whey, and a good clean break. I cut the curd and poured off the whey. Now this is sitting in my refrigerator with more whey draining off. If this ends up hard enough, I'll probably press it into a ball using the cheese cloth.

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.

Jersey Shore Fightin’ Texas Aggie Ring and I made four pounds of delicious Maple Syrup/Jack Daniels Bacon Jerky last night. There was so much of it I couldn’t even fit it into the “big ass” container.

 

I used a three-part maple syrup to one-part Jack Daniel’s mix for the marinade. Then Aggie Ring had me dust the lean bacon with butcher-style course ground black pepper before we put it into the new “big ass” dehydrator for “the long sleep.” I had marinade left over, so Aggie Ring told me to do some shots with it. I haven’t done shots since high school.

 

Additionally, Aggie Ring and I did one tray of a “test batch” of bacon jerky. We fire roasted some jalapeños, took out the seeds and ran them in the food processor with sweet, sweet maple syrup and Jack Daniel’s. Next week, the entire batch we make is going to be using this style of marinade.

 

All the Aggie Ring and I have to do now is find a way to get rid of all of this bacon jerky. It’s too dangerous to leave around the house. Normally, I’d give it to the Jersey Shore college band boy who fetches me my coffee and plays the trombone (with F-Attachment). He and his band buddies could take it all to the band house where they smoke the “Texas Tea.” But, like his identical twin who plays drums, he has kidney stones and those sort of weak people can’t take the black pepper.

 

I’ll probably give a load of it to the twins’ boss, a retired Army Medical Service NCO. He’s about the only one I can trust to keep it out of the wrong hands.

 

The rest of the delicious maple/Jack bacon jerky will probably get taken up to the brewery down the street tonight for the beer girls who work there. They really loved the last batch.

 

Does anyone think that maple/Jack bacon jerky would pair well with a freshly brewed, non-pasteurized, high ABV stout? Many of them.

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”.

Made by the most delightful, Inktea.

Imitation Cheese

 

If it fits in a tub or a tube, it is imitation cheese. I had a guy nearly screaming that his collection of his favorite food of all time - Philadelphia Creme Cheese - was NOT IMITATION, and each of the label flavors in his collection was "real". I told him to look up the history of KRAFT corp. and Velveta, another 'pourable cheese' and the entire company is formed into processed milk containers, I said, licking the knife clean of Miracle Whip - hold the Mayo....

.

Ingredients: pasteurized nonfat milk and milk fat, whey, protein concentrate, cheese culture, salt, whey, stabilizers (xanthan and/or carob bean and/or guar gum ), sorbic acid as a preservative, vitamin A palmitate.

Contains: milk..

en.wikipedia.org/wiki/Kraft_foods

Kraft foods global, incorporated.

Northfield, Illinois 60093-2753 USA.

Copyright Kraft foods.

Best when used by date stamped..

For best quality, do not freeze. Keep refrigerated.

creamcheese.com 1.800.634.1984

 

dsc00019, Imitation Cheese, Philadelphia Cream Cheese, regular

Imitation Pasteurized Process Cheese Food Singles

0g Trans Fat Food Substitute

Shoppers Value

Cholesterol free

16 singles Net wt. 10 2/3 oz. (302 g)

-----------------------------------------------------

Imitation Pasteurized Process Cheese Food Singles

16 singles Net wt. 10 2/3 oz. (302 g)

----------------------------------------------------

Ingredients: Water, Modified food starch, Soybean oil, Maltodextrin, Whey, Gelatin, Salt, Enzyme-modified cheese* (Cultured miilk, water, salt, sodium phosphate, cream, sodium citrate, enzymes, sorbic acid [preservative], artificial color), Sodium hexametaphosphate, Guar gum, Sorbic acid (preservative), Arificial color, Natural flavor. *Adds a trivial amount of cholesterol.

Contains: Milk and Soy

 

Distributed By SUPERVALU INC.

Eden Prairie, MN 55344 USA Packed in USA

Refrigerate after purchasing.

 

Also see: Sodium hexametaphosphate

 

Shoppers Value - Imitation Pasteurized Process Cheese Food Singles, montage with text, dsc00152

AVCD project handed over bulk milk chilling and pasteurizing plants to cooperative societies of Kericho, Homa Bay, Kisumu and Makueni counties of Kenya in mid January and March 2019 in the presence of members of the dairy cooperative societies, county government representatives and AVCD staff members. (Photo credit: ILRI/Meron Mulatu)

HELT DIVERSIFIED, LLC

3rd generation dairy and beef operation

Raising all heifer and bull calves from dairy herd

27’ x 216’ calf barn

70 to 100 calves in 4 groups up to 25 each

1 CalfMom Paula master-unit connecting 4 drinking stations

Feeding pasteurized whole milk with protein-mineral balancer mixed in

Weaning at 50 days, calve-in at 24 months

INSTALLED BY AMS-GALAXY-USA URBAN DEALER: TRICOUNTY DAIRY SUPPLY

“We chose the Urban CalfMom because it is more efficient, and we like the ease in the way it feeds and washes much better than other automatic feeders on the market,” says Willy Michels, the dairy’s general manager for 32 years.

 

“The CalfMom is user-friendly and does everything itself,” adds Ashley. “We feed whole milk and appreciate how well the automatic rinse every four hours and the twice-a-week complete wash are working. It really does a good job cleaning.”

  

Three people sat down to taste four cheeses with four beers, and tell the story. And, there were Pop Rocks!

 

l-r:

** Cremont

Mixed-milk cheese combining fresh cows’ milk, goats’ milk, and Vermont cream.

Vermont Butter & Cheese Creamery.

 

**Willoughby

washed rind disc of cheese made from pasteurized cow's milk.

Cellars at Jasper Hill. (Vermont)

 

**Torta del Cesar

Water-washed-rind raw sheep's milk cheese from Spain, made with cardoon thistle.

 

**Red Witch

Swiss raw cow's milk cheese, aged 12 months.

 

************

Arrowine

Arlington, Virginia.

8 August 2013.

 

Story to follow.

 

***************

Photos by Yours For Good Fermentables.com.

— Follow on Twitter @Cizauskas.

— Follow on Facebook.

Commercial use requires explicit permission, as per Creative Commons.

Gwatkin Yarlington Mill cider, pulled from a cask, at ...

 

Churchkey

Washington, D.C., USA

18 March 2010.

 

***************

▶ Tart, with a tannic bite like an apple skin. Background hints of barnyard funk and smoky phenolics. 7.5% alcohol by volume. (I remember last year's cask to have a bit of a cinnamon character --possibly from choice of wood-aging?-- and to be of a darker reddish color. )

 

▶ Gwatkin is the 2009 Cider Maker of the Year in the UK. Yarlington Mill is the specific apple variety.

 

***************

▶ Cheese plate (left to right):

 

☞ Meadow Creek Grayson (Virginia, USA)

Raw cow's milk, washed rind (that means STINKY...in a good way)!

☞ Tête de Moine (Switzerland)

Raw cow's milk; a mild washed-rind.

☞ Monte Enebro (Spain)

Pasteurized cow's milk; slightly tangy. Beautiful 'bloom' presentation. Its slight tang 'paired' beautifully with the cider.

 

***************

▶ Photo and story by Yours For Good Fermentables.com.

▶ For a larger image, type 'L' (without the quotation marks).

— Follow on Facebook: YoursForGoodFermentables.

— Follow on Instagram: @tcizauskas.

▶ Camera: Canon PowerShot SD980 IS.

▶ Commercial use requires explicit permission, as per Creative Commons.

Bain News Service,, publisher.

 

Milk 1 cent - City Hall Park, N.Y.

 

[between ca. 1910 and ca. 1915]

 

1 negative : glass ; 5 x 7 in. or smaller.

 

Notes:

Title from data provided by the Bain News Service on the negative.

Photo probably shows milk depot (opened in 1894) at City Hall Park run by Nathan Straus which sold pasteurized milk for one cent per glass. (Source: Flickr Commons project, 2009)

Forms part of: George Grantham Bain Collection (Library of Congress).

 

Format: Glass negatives.

 

Rights Info: No known restrictions on publication.

 

Repository: Library of Congress, Prints and Photographs Division, Washington, D.C. 20540 USA, hdl.loc.gov/loc.pnp/pp.print

 

General information about the Bain Collection is available at hdl.loc.gov/loc.pnp/pp.ggbain

 

Higher resolution image is available (Persistent URL): hdl.loc.gov/loc.pnp/ggbain.13385

 

Call Number: LC-B2- 2738-3

  

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.

Mary Turner is the cheese maker at Celebrity Dairy.

Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.

 

WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.

 

Selected WETLAB Initiatives

 

The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.

 

Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.

 

Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.

 

Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.

 

WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.

 

+ We make every attempt to use local grey-water in these projects.

+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.

The back side label on the bottle of Inderøy Svinpæls lists a best before date of December 2015 and has the following to say about the beer:

 

Svinepæls er inspirert av øltypen Belgisk Trippel. Den kjennetegnes av krydret fruktighet, lett maltpreg og middels bitterhet.

 

Ølet er lokalt håndverk fra brygging til tapping. Det er verken filtrert eller pasteurisert og får ettergjære på flaska. Dette gir et "levende" øl med lang holdbarhet. Malt og humle av god kvalitet bidrar til å gi ølet fyldig smak og særpreg.

 

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Svinepæls is inspired by the Belgian Abbey Tripel style. It is characterized by spicy fruitiness, a mild malt sweetness and medium bitterness.

 

The beer is a local craft from brewing to bottling. It's neither filtered nor pasteurized and has been allowed to referment on bottle. This results in a "living" beer with a long shelf life. Malts and hops of high quality give the beer body and character.

Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.

 

WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.

 

Selected WETLAB Initiatives

 

The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.

 

Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.

 

Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.

 

Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.

 

WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.

 

+ We make every attempt to use local grey-water in these projects.

+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.

Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.

 

WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.

 

Selected WETLAB Initiatives

 

The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.

 

Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.

 

Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.

 

Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.

 

WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.

 

+ We make every attempt to use local grey-water in these projects.

+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.

The strawberry melomel's must pasteurizing. Three pounds of strawberries (in the bag), one gallon of distilled water, 1/4 tsp tannin, 1.5 tsp acid mix, 1/2 tsp pectic enzyme and 1 tsp yeast nutrient all hanging out together at 160 degrees for thirty minutes. About 3-3.5 lbs of honey were subsequently added and, when it cooled, one pack of yeast. It smelled really good and the taste I snuck of the must tasted really good, so hopefully it will be really good!

Our Heartland Pastures™ milk contains all the wholesome goodness you expect from Organic Valley. It comes from the pastured cows of our cooperative's family farms in the Midwest. Our commitment to regional production means the milk comes from farms as close to you as possible. Many people appreciate the local flavor of our traditionally pasteurized regional milks, along with the knowledge that they're supporting family farms close to home that care for the animals and land.

 

I was very intrigued to try raw milk after reading about its many attributes as a probiotic compared to pasteurized milk. I was introduced to the concept of good bacteria needing to be fed more good bacteria. And how food that is alive can benefit the gut. It tastes terrific and is sweeter than I remember milk being. Unfortunately it does spike my blood sugars quite a bit, so I'll have to stick with kefir.

 

The reason that raw milk evokes such an emotional response from the public is because, in the past some wretched conditions caused a lot of illness and children were involved, so people never seemed to get over it. These conditions had to do with the association of milk producers with distilleries when food production moved to urban areas during the industrialization of America in the '20s. Distilleries sold their waste product for feed to milk producers. The crowded conditions led to contamination from feces unlike the open fields of rural areas. This stigma did not seem to happen in Europe which still embraces raw milk with pride.

 

The persecution of raw milk providers in the US continues to this day and in some states it is illegal to sell it. This makes it the marijuana of food. Not in California though. And where you can buy raw milk you can usually get raw butter too which is incredible.

Coat your tongue with the lush creaminess of Rocchetta

- Janet Fletcher, Chronicle Staff Writer

Friday, November 10, 2006

 

Click to View

 

Fresh cheeses rarely have the compelling character of mature ones, in part because young cheeses are higher in moisture and thus less concentrated in flavor. What's more, a 2-week-old cheese hasn't had time to undergo all the enzymatic changes that generate the multiple aromas of an aged cheese. That's why it's so surprising to find a cheese like Rocchetta, a young mixed-milk wheel from Italy's Piedmont region that delivers impressive flavor.

 

The producer, the Caseificio dell'Alta Langa in the province of Cuneo, specializes in reviving traditional cheeses of the region. I have written in the past about La Tur and Robiola Bosina, both exceptional products from this enterprise. Like those two cheeses, Rocchetta is made from mixed milk -- in this case, from a blend of sheep's, cow's and goat's milk. Before the milk is pasteurized, it is ripened, the cheesemaker's term for allowing it to rest unchilled for several hours -- perhaps as long as overnight -- to allow flavor-producing bacteria to multiply.

 

This time-consuming step is critical to the cheese's eventual flavor. Pasteurization eliminates any pathogens in the milk and many of the desirable bacteria, but it doesn't destroy all the enzymes that the bacteria produce. These enzymes do the work of ripening the cheese.

 

The 250-gram (about 9-ounce) disks of Rocchetta spend only 8 to 10 days at the dairy before they are nestled in paper doilies, packaged and shipped. They are airfreighted here, so I'm guessing they are a little more than 2 weeks old by the time they arrive at Bay Area cheese counters.

 

Rocchetta has a soft bloomy rind that may be starting to droop a bit if the cheese is fully ripe. The aroma hints of mushroom, earth and creme fraiche. At room temperature, a ripe wheel will be silky and fluffy in the center and almost liquid at the rind, an exquisite texture suggestive of cheesecake. This lovely cheese coats your tongue with its creaminess, finishing with the mellow tang of cultured milk.

 

A moderately intense red wine with modest tannins, such as Pinot Noir, works with Rocchetta, but my preference is dry sparkling wine. It has a cleansing quality that complements this cheese's lush texture.

 

Next up: Labneh, a fresh yogurt cheese from cow's milk.

The pomegranate (/ˈpɒmᵻɡrænᵻt/), botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between 5 and 8 m tall.

 

In the Northern Hemisphere, the fruit is typically in season from September to February, and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in cooking, baking, meal garnishes, juice blends, smoothies, and alcoholic beverages, such as cocktails and wine.

 

The pomegranate originated in the region of modern-day Iran and has been cultivated since ancient times throughout the Mediterranean region and northern India. It was introduced into America (Spanish America) in the late 16th century and California by Spanish settlers in 1769.

 

Today, it is widely cultivated throughout the Middle East and Caucasus region, north Africa and tropical Africa, the Indian subcontinent, Central Asia, the drier parts of southeast Asia, and parts of the Mediterranean Basin. It is also cultivated in parts of California and Arizona. In recent years, it has become more common in the commercial markets of Europe and the Western Hemisphere.

 

ETYMOLOGY

The name pomegranate derives from medieval Latin pōmum "apple" and grānātum "seeded". Perhaps stemming from the old French word for the fruit, pomme-grenade, the pomegranate was known in early English as "apple of Grenada" - a term which today survives only in heraldic blazons. This is a folk etymology, confusing Latin granatus with the name of the Spanish city of Granada, which derives from Arabic.

 

Garnet derives from Old French grenat by metathesis, from Medieval Latin granatum as used in a different meaning "of a dark red color". This derivation may have originated from pomum granatum describing the color of pomegranate pulp or from granum referring to "red dye, cochineal".

 

The French term for pomegranate, grenade, has given its name to the military grenade.

 

DESCRIPTION

A shrub or small tree growing 6 to 10 m high, the pomegranate has multiple spiny branches, and is extremely long-lived, with some specimens in France surviving for 200 years. P. granatum leaves are opposite or subopposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red and 3 cm in diameter, with three to seven petals. Some fruitless varieties are grown for the flowers alone.

 

The edible fruit is a berry, intermediate in size between a lemon and a grapefruit, 5–12 cm in diameter with a rounded shape and thick, reddish skin. The number of seeds in a pomegranate can vary from 200 to about 1400. Each seed has a surrounding water-laden pulp — the edible sarcotesta that forms from the seed coat — ranging in color from white to deep red or purple. The seeds are "exarillate", i.e., unlike some other species in the order, Myrtales, no aril is present. The sarcotesta of pomegranate seeds consists of epidermis cells derived from the integument. The seeds are embedded in a white, spongy, astringent membrane.

 

CULTIVATION

P. granatum is grown for its fruit crop, and as ornamental trees and shrubs in parks and gardens. Mature specimens can develop sculptural twisted-bark multiple trunks and a distinctive overall form. Pomegranates are drought-tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they can be prone to root decay from fungal diseases. They can be tolerant of moderate frost, down to about −12 °C.

 

Insect pests of the pomegranate can include the pomegranate butterfly Virachola isocrates and the leaf-footed bug Leptoglossus zonatus, and fruit flies and ants are attracted to unharvested ripe fruit. Pomegranate grows easily from seed, but is commonly propagated from 25– to 50-cm hardwood cuttings to avoid the genetic variation of seedlings. Air layering is also an option for propagation, but grafting fails.

 

VARIETIES

P. granatum var. nana is a dwarf variety of P. granatum popularly planted as an ornamental plant in gardens and larger containers, and used as a bonsai specimen tree. It could well be a wild form with a distinct origin. It has gained the Royal Horticultural Society's Award of Garden Merit. The only other species in the genus Punica is the Socotran pomegranate (P. protopunica), which is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit.

 

CULTIVARS

P. granatum has more than 500 named cultivars, but evidently has considerable synonymy in which the same genotype is named differently across regions of the world.[15]

 

Several characteristics between pomegranate genotypes vary for identification, consumer preference, preferred use, and marketing, the most important of which are fruit size, exocarp color (ranging from yellow to purple, with pink and red most common), seed-coat color (ranging from white to red), hardness of seed, maturity, juice content and its acidity, sweetness, and astringency.

 

CULTURAL HISTORY

Pomegranate is native to a region from Iran to northern India. Pomegranates have been cultivated throughout the Middle East, South Asia, and Mediterranean region for several millennia, and also thrive in the drier climates of California and Arizona.

 

Carbonized exocarp of the fruit has been identified in early Bronze Age levels of Jericho in the West Bank, as well as late Bronze Age levels of Hala Sultan Tekke on Cyprus and Tiryns.[citation needed] A large, dry pomegranate was found in the tomb of Djehuty, the butler of Queen Hatshepsut in Egypt; Mesopotamian cuneiform records mention pomegranates from the mid-third millennium BC onwards.

 

It is also extensively grown in South China and in Southeast Asia, whether originally spread along the route of the Silk Road or brought by sea traders. Kandahar is famous in Afghanistan for its high-quality pomegranates.

 

Although not native to Korea or Japan, the pomegranate is widely grown there and many cultivars have been developed. It is widely used for bonsai because of its flowers and for the unusual twisted bark the older specimens can attain. The term "balaustine" (Latin: balaustinus) is also used for a pomegranate-red color.

 

The ancient city of Granada in Spain was renamed after the fruit during the Moorish period and today the province of Granada uses pomegranate as a charge in heraldry for its canting arms.

 

Spanish colonists later introduced the fruit to the Caribbean and America (Spanish America), but in the English colonies, it was less at home: "Don't use the pomegranate inhospitably, a stranger that has come so far to pay his respects to thee," the English Quaker Peter Collinson wrote to the botanizing John Bartram in Philadelphia, 1762. "Plant it against the side of thy house, nail it close to the wall. In this manner it thrives wonderfully with us, and flowers beautifully, and bears fruit this hot year. I have twenty-four on one tree... Doctor Fothergill says, of all trees this is most salutiferous to mankind."

 

The pomegranate had been introduced as an exotic to England the previous century, by John Tradescant the elder, but the disappointment that it did not set fruit there led to its repeated introduction to the American colonies, even New England. It succeeded in the South: Bartram received a barrel of pomegranates and oranges from a correspondent in Charleston, South Carolina, 1764. John Bartram partook of "delitious" pomegranates with Noble Jones at Wormsloe Plantation, near Savannah, Georgia, in September 1765. Thomas Jefferson planted pomegranates at Monticello in 1771: he had them from George Wythe of Williamsburg.

 

CULINARY USE

After the pomegranate is opened by scoring it with a knife and breaking it open, the seeds are separated from the peel and internal white pulp membranes. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. Another effective way of quickly harvesting the seeds is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl, and smack the rind with a large spoon. The seeds should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded seeds to remove. The entire seed is consumed raw, though the watery, tasty sarcotesta is the desired part. The taste differs depending on the variety or cultivar of pomegranate and its ripeness.

 

Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the juice. Pomegranate juice has long been a popular drink in Europe, the Middle East and is now widely distributed in the United States and Canada.

 

Grenadine syrup long ago consisted of thickened and sweetened pomegranate juice, now is usually a sales name for a syrup based on various berries, citric acid, and food coloring, mainly used in cocktail mixing. In Europe, Bols still manufactures grenadine syrup with pomegranate. Before tomatoes, a New World fruit, arrived in the Middle East, pomegranate juice, molasses, and vinegar were widely used in many Iranian foods, and are still found in traditional recipes such as fesenjān, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup).

 

Pomegranate seeds are used as a spice known as anardana (from Persian: anar + dana‎‎, pomegranate + seed), most notably in Indian and Pakistani cuisine. Dried whole seeds can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days, and used as an acidic agent for chutney and curry preparation. Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as daru from the Himalayas are regarded as quality sources for this spice.

 

Dried pomegranate seeds, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream.

 

In the Caucasus, pomegranate is used mainly for juice. In Azerbaijan, a sauce from pomegranate juice narsharab, (from Persian: (a)nar + sharab‎‎, lit. "pomegranate wine") is usually served with fish or tika kabab. In Turkey, pomegranate sauce (Turkish: nar ekşisi) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as güllaç. Pomegranate syrup or molasses is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey.

 

In Greece, pomegranate (Greek: ρόδι, rodi) is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates, and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip. Pomegranate is also made into a liqueur, and as a popular fruit confectionery used as ice cream topping, mixed with yogurt, or spread as jam on toast. In Cyprus and Greece, and among the Greek Orthodox Diaspora, ρόδι (Greek for pomegranate) is used to make koliva, a mixture of wheat, pomegranate seeds, sugar, almonds, and other seeds served at memorial services.

 

In Mexico, they are commonly used to adorn the traditional dish chiles en nogada, representing the red of the Mexican flag in the dish which evokes the green (poblano pepper), white (nogada sauce) and red (pomegranate seeds) tricolor.

 

IN TRADITIONAL MEDICINE

In the Indian subcontinent's ancient Ayurveda system of traditional medicine, the pomegranate is frequently described as an ingredient in remedies.

 

In folk medicine pomegranate has been thought a contraceptive and abortifacient when the seeds or rind are eaten, or when as a vaginal suppository.

 

NUTRITION

A 100-g serving of pomegranate seeds provides 12% of the Daily Value (DV) for vitamin C, 16% DV for vitamin K and 10% DV for folate (table).

 

Pomegranate seeds are an excellent source of dietary fiber (20% DV) which is entirely contained in the edible seeds. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber and micronutrients.

 

Pomegranate seed oil contains punicic acid (65.3%), palmitic acid (4.8%), stearic acid (2.3%), oleic acid (6.3%), and linoleic acid (6.6%).

 

RESEARCH

JUICE

The most abundant phytochemicals in pomegranate juice are polyphenols, including the hydrolyzable tannins called ellagitannins formed when ellagic acid and/or gallic acid binds with a carbohydrate to form pomegranate ellagitannins, also known as punicalagins.

 

The red color of juice can be attributed to anthocyanins, such as delphinidin, cyanidin, and pelargonidin glycosides. Generally, an increase in juice pigmentation occurs during fruit ripening.

 

The phenolic content of pomegranate juice is adversely affected by processing and pasteurization techniques.

 

PEEL

Compared to the pulp, the inedible pomegranate peel contains as much as three times the total amount of polyphenols, including condensed tannins, catechins, gallocatechins and prodelphinidins.

 

The higher phenolic content of the peel yields extracts for use in dietary supplements and food preservatives.

Health claims

 

Despite limited research data, manufacturers and marketers of pomegranate juice have liberally used evolving research results for product promotion. In February 2010, the FDA issued a Warning Letter to one such manufacturer, POM Wonderful, for using published literature to make illegal claims of unproven anti-disease benefits.

 

SYMBOLISM

ANCIENT EGYPT

Ancient Egyptians regarded the pomegranate as a symbol of prosperity and ambition. According to the Ebers Papyrus, one of the oldest medical writings from around 1500 BC, Egyptians used the pomegranate for treatment of tapeworm and other infections.

 

ANCIENT GREECE

The Greeks were familiar with the fruit far before it was introduced to Rome via Carthage. In Ancient Greek mythology, the pomegranate was known as the "fruit of the dead", and believed to have sprung from the blood of Adonis.

 

The myth of Persephone, the goddess of the underworld, prominently features the pomegranate. In one version of Greek mythology, Persephone was kidnapped by Hades and taken off to live in the underworld as his wife. Her mother, Demeter (goddess of the Harvest), went into mourning for her lost daughter, thus all green things ceased to grow. Zeus, the highest-ranking of the Greek gods, could not allow the Earth to die, so he commanded Hades to return Persephone. It was the rule of the Fates that anyone who consumed food or drink in the underworld was doomed to spend eternity there. Persephone had no food, but Hades tricked her into eating six pomegranate seeds while she was still his prisoner, so she was condemned to spend six months in the underworld every year. During these six months, while Persephone sits on the throne of the underworld beside her husband Hades, her mother Demeter mourns and no longer gives fertility to the earth. This was an ancient Greek explanation for the seasons. Dante Gabriel Rossetti's painting Persephona depicts Persephone holding the fatal fruit. The number of seeds Persephone ate varies, depending on which version of the story is told. The number ranges from three to seven, which accounts for just one barren season if it is just three or four seeds, or two barren seasons (half the year) if she ate six or seven seeds.

 

The pomegranate also evoked the presence of the Aegean Triple Goddess who evolved into the Olympian Hera, who is sometimes represented offering the pomegranate, as in the Polykleitos' cult image of the Argive Heraion (see below). According to Carl A. P. Ruck and Danny Staples, the chambered pomegranate is also a surrogate for the poppy's narcotic capsule, with its comparable shape and chambered interior. On a Mycenaean seal illustrated in Joseph Campbell's Occidental Mythology 1964, figure 19, the seated Goddess of the double-headed axe (the labrys) offers three poppy pods in her right hand and supports her breast with her left. She embodies both aspects of the dual goddess, life-giving and death-dealing at once. The Titan Orion was represented as "marrying" Side, a name that in Boeotia means "pomegranate", thus consecrating the primal hunter to the Goddess. Other Greek dialects call the pomegranate rhoa; its possible connection with the name of the earth goddess Rhea, inexplicable in Greek, proved suggestive for the mythographer Karl Kerenyi, who suggested the consonance might ultimately derive from a deeper, pre-Indo-European language layer.

 

In the 5th century BC, Polycleitus took ivory and gold to sculpt the seated Argive Hera in her temple. She held a scepter in one hand and offered a pomegranate, like a 'royal orb', in the other. "About the pomegranate I must say nothing," whispered the traveller Pausanias in the 2nd century, "for its story is somewhat of a holy mystery." In the Orion story, Hera cast pomegranate-Side (an ancient city in Antalya) into dim Erebus — "for daring to rival Hera's beauty", which forms the probable point of connection with the older Osiris/Isis story.[citation needed] Since the ancient Egyptians identified the Orion constellation in the sky as Sah the "soul of Osiris", the identification of this section of the myth seems relatively complete. Hera wears, not a wreath nor a tiara nor a diadem, but clearly the calyx of the pomegranate that has become her serrated crown.[citation needed] The pomegranate has a calyx shaped like a crown. In Jewish tradition, it has been seen as the original "design" for the proper crown. In some artistic depictions, the pomegranate is found in the hand of Mary, mother of Jesus.

 

A pomegranate is displayed on coins from the ancient city of Side, Pamphylia.

 

Within the Heraion at the mouth of the Sele, near Paestum, Magna Graecia, is a chapel devoted to the Madonna del Granato, "Our Lady of the Pomegranate", "who by virtue of her epithet and the attribute of a pomegranate must be the Christian successor of the ancient Greek goddess Hera", observes the excavator of the Heraion of Samos, Helmut Kyrieleis.

 

In modern times, the pomegranate still holds strong symbolic meanings for the Greeks. On important days in the Greek Orthodox calendar, such as the Presentation of the Virgin Mary and on Christmas Day, it is traditional to have at the dinner table polysporia, also known by their ancient name panspermia, in some regions of Greece. In ancient times, they were offered to Demeter[citation needed] and to the other gods for fertile land, for the spirits of the dead and in honor of compassionate Dionysus.[citation needed] When one buys a new home, it is conventional for a house guest to bring as a first gift a pomegranate, which is placed under/near the ikonostasi (home altar) of the house, as a symbol of abundance, fertility, and good luck. Pomegranates are also prominent at Greek weddings and funerals.[citation needed] When Greeks commemorate their dead, they make kollyva as offerings, which consist of boiled wheat, mixed with sugar and decorated with pomegranate. It is also traditional in Greece to break a pomegranate on the ground at weddings and on New Years. Pomegranate decorations for the home are very common in Greece and sold in most home goods stores.

 

ANCIENT ISRAEL AND JUDAISM

Pomegranates were known in Ancient Israel as the fruits which the scouts brought to Moses to demonstrate the fertility of the "promised land". The Book of Exodus describes the me'il ("robe of the ephod") worn by the Hebrew high priest as having pomegranates embroidered on the hem alternating with golden bells which could be heard as the high priest entered and left the Holy of Holies. According to the Books of Kings, the capitals of the two pillars (Jachin and Boaz) that stood in front of Solomon's Temple in Jerusalem were engraved with pomegranates. Solomon is said to have designed his coronet based on the pomegranate's "crown" (calyx).

 

It is traditional to consume pomegranates on Rosh Hashana because, with its numerous seeds, it symbolizes fruitfulness. Also, it is said to have 613 seeds, which corresponds with the 613 mitzvot or commandments of the Torah.[61] This particular tradition is referred to in the opening pages of Ursula Dubosarsky's novel Theodora's Gift.

 

The pomegranate appeared on the ancient coins of Judea. When not in use, the handles of Torah scrolls are sometimes covered with decorative silver globes similar in shape to "pomegranates" (rimmonim). Some Jewish scholars believe the pomegranate was the forbidden fruit in the Garden of Eden.[60] Pomegranates are one of the Seven Species (Hebrew: שבעת המינים, Shiv'at Ha-Minim) of fruits and grains enumerated in the Hebrew Bible (Deuteronomy 8:8) as being special products of the Land of Israel. The pomegranate is mentioned in the Bible many times, including this quote from the Songs of Solomon, "Thy lips are like a thread of scarlet, and thy speech is comely: thy temples are like a piece of a pomegranate within thy locks." (Song of Solomon 4:3). Pomegranates also symbolize the mystical experience in the Jewish mystical tradition, or kabbalah, with the typical reference being to entering the "garden of pomegranates" or pardes rimonim; this is also the title of a book by the 16th-century mystic Moses ben Jacob Cordovero.

 

IN EUROPEAN CHRISTIAN MOTIFS

In the earliest incontrovertible appearance of Christ in a mosaic, a 4th-century floor mosaic from Hinton St Mary, Dorset, now in the British Museum, the bust of Christ and the chi rho are flanked by pomegranates. Pomegranates continue to be a motif often found in Christian religious decoration. They are often woven into the fabric of vestments and liturgical hangings or wrought in metalwork. Pomegranates figure in many religious paintings by the likes of Sandro Botticelli and Leonardo da Vinci, often in the hands of the Virgin Mary or the infant Jesus. The fruit, broken or bursting open, is a symbol of the fullness of Jesus' suffering and resurrection.

 

In the Eastern Orthodox Church, pomegranate seeds may be used in kolyva, a dish prepared for memorial services, as a symbol of the sweetness of the heavenly kingdom.

 

IN THE QUR´AN

According to the Qur'an, pomegranates grow in the gardens of paradise (55:68). The Qur'an also mentions pomegranates three times.(6:99, 6:141, 55:68)

 

AFGHANISTAN

Pomegranate, a favorite fall and winter fruit in Afghanistan, has mainly two varieties: one that is sweet and dark red with hard seeds growing in and around Kandhar province, and the other that has soft seeds with variable color growing in the central/northern region. The largest market for Afghan pomegranates is India followed by Pakistan, Russia, United Arab Emirates and Europe.

 

ARMENIA

The pomegranate is one of the main fruits in Armenian culture (the others being apricot and grapes). Its juice is famous with Armenians in food and heritage. The pomegranate is the symbol of Armenia and represents fertility, abundance and marriage. For example, the fruit played an integral role in a wedding custom widely practiced in ancient Armenia: a bride was given a pomegranate fruit, which she threw against a wall, breaking it into pieces. Scattered pomegranate seeds ensured the bride future children. In Karabakh, it was customary to put fruits next to the bridal couple during the first night of marriage, among them the pomegranate, which was said to ensure happiness. It is likely that newlyweds also enjoyed pomegranate wine. The symbolism of the pomegranate is that it protected a woman from infertility and protected a man's virility. Both homemade and commercial wine is made from pomegranate in Armenia. The Color of Pomegranates (1969) is a movie directed by Sergei Parajanov. It is a biography of the Armenian ashug Sayat-Nova (King of Song) which attempts to reveal the poet's life visually and poetically rather than literally.

 

AZERBAIJAN

Pomegranate is considered one of the symbols of Azerbaijan. Annually in October, a cultural festival is held in Goychay, Azerbaijan known as the Goychay Pomegranate Festival. The festival features Azerbaijani fruit-cuisine mainly the pomegranates from Goychay, which is famous for its pomegranate growing industry. At the festival, a parade is held with traditional Azerbaijani dances and Azerbaijani music. Pomegranate was depicted on the official logo of the 2015 European Games held in Azerbaijan. Nar the Pomegranate was one of the two mascots of these games. Pomegranates also featured on the jackets worn by Azerbaijani male athletes at the games' opening ceremony.

 

IRAN AND ANCIENT PERSIA

Pomegranate was the symbol of fertility in ancient Persian culture.[citation needed] In Persian mythology, Isfandiyar eats a pomegranate and becomes invincible. In the Greco-Persian Wars, Herodotus mentions golden pomegranates adorning the spears of warriors in the phalanx. Even in today's Iran, pomegranate may imply love and fertility.

 

Iran produces pomegranates as a common crop.[citation needed] Its juice and paste have a role in some Iranian cuisines, e.g. chicken, ghormas and refreshment bars. Pomegranate skins may be used to stain wool and silk in the carpet industry.

 

Pomegranate Festival is an annual cultural and artistic festival held during October in Tehran[citation needed] to exhibit and sell pomegranates, food products and handicrafts.

 

PAKISTAN

The pomegranate (known as "anār" in Urdu) is a popular fruit in Pakistan. It is grown in Pakistan and is also imported from Afghanistan.

 

INDIA

In some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit). The Tamil name maadulampazham is a metaphor for a woman's mind. It is derived from, maadhu=woman, ullam=mind, which means as the seeds are hidden, it is not easy to decipher a woman's mind.

 

CHINA

Introduced to China during the Tang Dynasty (618-907 AD), the pomegranate (Chinese: 石榴; pinyin: shíliu) in olden times was considered an emblem of fertility and numerous progeny. This symbolism is a pun on the Chinese character 子 (zǐ) which, as well as meaning seed, also means "offspring" thus a fruit containing so many seeds is a sign of fecundity. Pictures of the ripe fruit with the seeds bursting forth were often hung in homes to bestow fertility and bless the dwelling with numerous offspring, an important facet of traditional Chinese culture.

 

WIKIPEDIA

How this got on the roof, i will never know.

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.

Read more about Tropics 100% Natural Infusions.

Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.

 

WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.

 

Selected WETLAB Initiatives

 

The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.

 

Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.

 

Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.

 

Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.

 

WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.

 

+ We make every attempt to use local grey-water in these projects.

+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.

The silver painted interior of an old train car or caboose. Pasteurized out in a field bearing another cold winter in Manitoba.

Origin: Vermont, United States

Milk Type: Cow

Type: washed rind

 

My review: Super soft washed rind cheese that is like a really strong brie. It's stinky obviously, since it is washed rind. Any cheese made by Jasper Hill Farm is worth the money. I plan to try them all. This cheese will spread, even when cold.

 

"This washed rind cheese is made from pasteurized cow's milk. It has a semi-soft, buttery texture with occasional eyes and pale yellow-caramel paste. Flavours range from delicate milky, herbal, ripe-peach that advance into peat, roasted beef and onions aromas imparted by the rind. Willoughby pairs perfectly with a Rose, Saison beer or raw floral honey."

After receiving the Lifetime Achievement Award from Martine Rothblatt at SynBioBeta today, Paul Stamets proceeded to give a chilling talk on the H5N1 pandemic in the making:

 

“We could be on the verge of a massive new pandemic. Politics is interfering with the science; there is a 10% chance this is the next pandemic in my opinion.

 

1 in 5 milk samples have the signs of the virus. Pasteurization temperatures are insufficient to eliminate the virus. Some is getting through, and we are in danger of selecting for thermo-tolerant strains.

 

COVID killed less than 0.1% of patients. H5H1 kills nearly 100% of birds, and over 50% of humans who contracted it since 2022. Farmers don’t trust the Feds and fear being shut down. We could have Patient 0’s all over the country. It is airborne between birds and may very easily spread to other animals.”

 

Early morning sun catching the west side of Park Avenue... Large

 

Épicerie Régal is the home of the best chocolate croissants, kalamata olives and real feta cheese* in the Mile End. Also, apparently the best baklava, although I've never tried it. Next time!

 

*Health Canada only allows Pasteurized ("Canadian") feta to be sold in the country, but some Greeks have their own supply of "the real thing" from back home which they swear is nothing like our bland version. Try asking the owner to show you the barrel in the back and to cut you off some of the real deal. Unpasteurized milk never tasted so 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.

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.

Birmingham, Alabama

 

Barber Dairies started in the 1930's. The dairy housed a large ice plant, which produced enough ice to keep the pasteurized milk, buttermilk, butter, cottage cheese and other dairy products cold on company delivery trucks. This was an important advantage for the young dairy in an era when milk had a one-day shelf life.

Okay, actually, I used hay. Straw is better, as hay is more likely to contaminate with bacteria and molds. A straw log is made by stuffing pasteurized straw into a plastic tube, along with alternating layers of grain or sawdust spawn. The ends are tied, and holes are cut into the plastic at regular intervals to allow the mycelium to breathe. If you look closely, you can see primordia forming at the spots where the holes are.

Queso de Oveja al Chile.

Sheep cheese with Chili

 

Cheese made of fresh pasteurized sheep's milk and chilli with a cure period of minimum 60 days. The chilli flavour in the cheese is similar to black pepper, and the aroma is typical of semicurado sheep cheese.

 

The physical appearance is a natural rind, an ideal product for those who love strong flavours and spicy. It combines the sweetness of sheep cheese with the spicy of the smoked chilli, that builds a different product, a fusion of flavours that will delight the most demanding palates.

 

Perfect combination of pure sheep milk and small delicious chilli sheets throughout the product

 

Sheep cheese with Chili.

ElPiconero

 

Weight 200 gr in wedges.

  

Maturity 2 months,

"http://www.srmancha.com"

email: info@srmancha.com

tel. +34 606 10 57 70

SEÑORIO DE LA MANCHA

  

Sheep cheese with Chili.

ElPiconero

  

Weight 3 kg, 1 kg, 500 gr in wheels.

  

Maturity 3 months,

"http://www.srmancha.com"

email: info@srmancha.com

tel. +34 606 10 57 70

SEÑORIO DE LA MANCHA

   

United Dairies

London Ltd

 

Pasteurized

Bottled Milk

Service

 

Our Service

Your Safeguard

 

Bottling Depot

Valley Rd, Streatham

 

See a reconstruction of how this ghostsign might have looked when it was new: www.flickr.com/photos/royreed/49001886466/

HELT DIVERSIFIED, LLC

3rd generation dairy and beef operation

Raising all heifer and bull calves from dairy herd

27’ x 216’ calf barn

70 to 100 calves in 4 groups up to 25 each

1 CalfMom Paula master-unit connecting 4 drinking stations

Feeding pasteurized whole milk with protein-mineral balancer mixed in

Weaning at 50 days, calve-in at 24 months

INSTALLED BY AMS-GALAXY-USA URBAN DEALER: TRICOUNTY DAIRY SUPPLY

“We chose the Urban CalfMom because it is more efficient, and we like the ease in the way it feeds and washes much better than other automatic feeders on the market,” says Willy Michels, the dairy’s general manager for 32 years.

 

“The CalfMom is user-friendly and does everything itself,” adds Ashley. “We feed whole milk and appreciate how well the automatic rinse every four hours and the twice-a-week complete wash are working. It really does a good job cleaning.”

  

"Licensed Dairy Milk. Pasteurized -- Homogenized. Boylan's Dairy Bar. Bozeman, Montana."