View allAll Photos Tagged pasteurizer
Imitation Cheese, helping Nachos make a stand since 1977.
INGREDIENTS: FLAVOR 1 (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DRIED WHEY, BUTTER ( CREAM, SALT), DRIED BUTTERMILK, SALT, DISODIUM PHOSPHATE, NATURAL FLAVOR, FD&C YELLOW #5 AND #6), MODIFIED CORN STARCH, SHORTENING POWER (PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, SODIUM SILICOALUMINATE, SOY LECITHIN), SHORTENING POWER (PARTIALLY HYDROGENATED SOYBEAN OIL, LACTOSE, DRIED BUTTERMILK, MONO AND DIGLYCERIDES, DRIED WHEY, SODIUM SILICOALUMINATE, SUGAR, ARTIFICIAL FLAVOR), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, MALTODEXTRIN, MONOSODIUM GLUTAMATE, DRIED WHEY, DEXTROSE, FLAVOR {MALTODEXTRIN, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, CALCIUM CHLORIDE), NATURAL FLAVOR, AUTOLYZED YEAST EXTRACT, HYDROLYZED SOY, HYDROLYZED SOY, WHEAT & CORN PROTEIN, SILICON DIOXIDE (ANTI-CAKING AGENT), DISODIUM PHOSPHATE}, METHYL CELLULOSE.
CONTAINS: WHEAT, MILK, SOY.
SOUTHEASTERN MILLS, INCORPORATED.
ROME, GEORGIA 30162
dsc00063, Cheddar Cheese Sauce Mix
Imitation Cheese, helping Nachos make a stand since 1977.
INGREDIENTS: FLAVOR 1 (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DRIED WHEY, BUTTER ( CREAM, SALT), DRIED BUTTERMILK, SALT, DISODIUM PHOSPHATE, NATURAL FLAVOR, FD&C YELLOW #5 AND #6), MODIFIED CORN STARCH, SHORTENING POWER (PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, SODIUM SILICOALUMINATE, SOY LECITHIN), SHORTENING POWER (PARTIALLY HYDROGENATED SOYBEAN OIL, LACTOSE, DRIED BUTTERMILK, MONO AND DIGLYCERIDES, DRIED WHEY, SODIUM SILICOALUMINATE, SUGAR, ARTIFICIAL FLAVOR), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, MALTODEXTRIN, MONOSODIUM GLUTAMATE, DRIED WHEY, DEXTROSE, FLAVOR {MALTODEXTRIN, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, CALCIUM CHLORIDE), NATURAL FLAVOR, AUTOLYZED YEAST EXTRACT, HYDROLYZED SOY, HYDROLYZED SOY, WHEAT & CORN PROTEIN, SILICON DIOXIDE (ANTI-CAKING AGENT), DISODIUM PHOSPHATE}, METHYL CELLULOSE.
CONTAINS: WHEAT, MILK, SOY.
SOUTHEASTERN MILLS, INCORPORATED.
ROME, GEORGIA 30162
dsc00060, Cheddar Cheese Sauce Mix
The low quality of my pictures it's because I sell them, and some people stole to use in some works. Here it's only a demonstration of my work, don't copy please.
The Weigel family entered the dairy business in 1931 with a "herd" of four cows, selling raw milk for nine cents a gallon. In 1936, a used pasteurizer was purchased and the dairy became one of the first in East Tennessee to distribute pasteurized milk. At that time, a total of 12 people were employed on the farm and dairy.
The farm and HQ is located in Powell, Tennessee.
If you would like a print of this photo, go to: fineartamerica.com/featured/broadacres-farm-paul-mashburn...
We are crazy about a good chutney. Since pineapples are showing up at
our supermarkets for as little as $1.50 we figured it was time to take
advantage of new lacto-fermentation tricks and the cheap fruit. All
the stuff you might expect went into this chutney:
pineapple (big triangles)
grated ginger
minced greens
mint leaves, chopped
fresh cilantro, chopped
honey
lime juice
salt
cultured whey (small amount)
pasteurized whey (half the jar)
water for top off
Imitation Cheese, helping Nachos make a stand since 1977.
INGREDIENTS: FLAVOR 1 (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DRIED WHEY, BUTTER ( CREAM, SALT), DRIED BUTTERMILK, SALT, DISODIUM PHOSPHATE, NATURAL FLAVOR, FD&C YELLOW #5 AND #6), MODIFIED CORN STARCH, SHORTENING POWER (PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, SODIUM SILICOALUMINATE, SOY LECITHIN), SHORTENING POWER (PARTIALLY HYDROGENATED SOYBEAN OIL, LACTOSE, DRIED BUTTERMILK, MONO AND DIGLYCERIDES, DRIED WHEY, SODIUM SILICOALUMINATE, SUGAR, ARTIFICIAL FLAVOR), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, MALTODEXTRIN, MONOSODIUM GLUTAMATE, DRIED WHEY, DEXTROSE, FLAVOR {MALTODEXTRIN, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, CALCIUM CHLORIDE), NATURAL FLAVOR, AUTOLYZED YEAST EXTRACT, HYDROLYZED SOY, HYDROLYZED SOY, WHEAT & CORN PROTEIN, SILICON DIOXIDE (ANTI-CAKING AGENT), DISODIUM PHOSPHATE}, METHYL CELLULOSE.
CONTAINS: WHEAT, MILK, SOY.
SOUTHEASTERN MILLS, INCORPORATED.
ROME, GEORGIA 30162
dsc00064, Cheddar Cheese Sauce Mix
The enormous 80 pound wheels of Laguiole are made from unpasteurized cow's milk and aged for 6-12 months. It is produced by a sole cooperative, Jeune Montagne, on the Aubrac plateau and was given AOC status in 1961. The cheese takes it's name from the village of Laguiole, where the famous knives are also made. It's texture is very moist, but crumbly and the flavor is buttery, tangy and rich.
The little ash covered Pyramide de Chèvre was pure bliss! Made of unpasteurized goat's milk, it's chalky white, nutty interior melts in your mouth and turned the red wine we were drinking into ambrosia. It's size and shape resembles a Valençay, but was made locally by a fromager here in the Languedoc.
Brique de Brebis, made by Lou Pérac brand, is pure sheep's milk cheese shaped into a little brick. It is a pasteurized cheese from the Aveyron and available in most major supermarchés. The creamy interior oozes out when you cut through it's edible rind, making it perfect for spreading on bread.
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)
Greatwood’s Creamery, c. 1918
Photo: Goddard College Archives, Gift of the Martin Family
Willard Martin, Jr. did a fair bit of traveling in his work selling industrial coal-loading equipment in the 1920s. He brought the Clockhouse clock back from an English village where he’d heard its bells peeling most pleasantly during one such business trip. His daughter later explained that the tax assessors did not reappraise the property to account for its increased value after the clock was installed and set to running, because the villagers liked hearing it strike each hour, and considered it a kind of community service.
When the Civilian Conservation Corps were serving in Vermont during the 1930s Depression, Greatwood Farm got the contract to provide each man in the corps with one pint of milk per day. One of the first pasteurization tanks in the state was installed in the Creamery, where the milk was bottled and kept cool in a kind of well beneath the main floor. The farm manager had an office upstairs. The Clockhouse, renovated in 2009, now serves as a meeting space for students, faculty and staff.
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”.
Dinner tonight. Thought it made a nice presentation.
Recipe from the Quaker Quick Grits container:
Quick Cheese Grits
2 1/4 cups water
1/2 cup QUAKER® Grits
4 ounces pasteurized process cheese food spread, cubed
Dash garlic powder (optional)
Paprika
In saucepan, slowly stir grits into boiling water. Reduce heat to medium-low, cover. Cook 12 to 14 minutes or until thickened, stirring occasionally. Add cheese and garlic powder; continue cooking until cheese melts, about 2 to 3 minutes. Sprinkle with paprika.
4 SERVINGS
I used 4 oz. real sharp cheddar cheese, grated. I used garlic salt rather than garlic powder. Tasted great! (So great, we called it "2 SERVINGS"!)
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.
Ingredients
Flourless Cake:
2 sticks (1 cup) butter
12 ounces semisweet chocolate, chopped
6 large eggs
1 cup sugar
1 tablespoon vanilla
Mousse:
4 tablespoons (1/4 cup) butter
10 ounces semisweet chocolate
3 large eggs, separated (pasteurized eggs preferred)*
3 tablespoons sugar
1...
I created this beverage as a post-workout recovery drink, and it is truly a reward! Made as is, it adds a little protein to your diet, but you can go "authentic" and use pasteurized egg white or vegan, and use an alternate protein powder or simply make it a super yummy whole food smoothie!
Recipe on One Frugal Foodie
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
"B.H. Child Dairy. Child's Choice Dairy Products. 4% B.F. Pasteurized -- Standardized Milk. 14002 Glenside Road. Tuesday."
On Highway 30. Good Food and Pasteurized Dairy Products. Postmmarked 1945.
Remember this place in Rawlins? It's one of the cleanest cafes we have been in. We spent last night in Denison, Iowa. We are a little over 300 miles from Cannon [?] and J. has 9 coupons left. Addressed to Mr. H.J. Scriver, 631 W. 31st St., Long Beach 6, California
Breakfast. Some plain (not lowfat, actually less cals than most lowfat yogurts because the quantity of sugar added to sweeten them), pasteurized egg whites, walnuts, olives, banana, blueberries, and misc fruit (water melon in this case). I use some Stevia root for a sweetener.
No, I am not a naturalist, but these morning smoothies offer a mix of ingredients and a lot of nutrition. Healthier than McDonalds ;)
Abe Noe-Hays is a co-founder of Rich Earth Institute. The institute promotes collecting and using human urine as a plant fertilizer. Here Abe applies pasteurized urine to a test bed of lettuce. Photo by Marcin Szczepanski/Senior Multimedia Producer, University of Michigan, College of Engineering
Pectic enzymes break up pectic in juices, which is caused by heating the juice to pasteurize it. This will make for a more translucent, if not clear cider. Just for the record, I used 1.5 tsp in this batch. I read that using too much of this can cause a "fishy" smell (via The Mad Fermentationist).
I was curious to see if I could find any lacto or pedio floating around in a jar I have in my fridge. Answer is yes, question is why? I would have expected the pasteurization to kill off everything during the canning process, so are these dead cells or new cells from air contamination? The jar was opened a week or two ago.
Imitation Cheese, helping Nachos make a stand since 1977.
INGREDIENTS: FLAVOR 1 (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DRIED WHEY, BUTTER ( CREAM, SALT), DRIED BUTTERMILK, SALT, DISODIUM PHOSPHATE, NATURAL FLAVOR, FD&C YELLOW #5 AND #6), MODIFIED CORN STARCH, SHORTENING POWER (PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, SODIUM SILICOALUMINATE, SOY LECITHIN), SHORTENING POWER (PARTIALLY HYDROGENATED SOYBEAN OIL, LACTOSE, DRIED BUTTERMILK, MONO AND DIGLYCERIDES, DRIED WHEY, SODIUM SILICOALUMINATE, SUGAR, ARTIFICIAL FLAVOR), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, MALTODEXTRIN, MONOSODIUM GLUTAMATE, DRIED WHEY, DEXTROSE, FLAVOR {MALTODEXTRIN, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, CALCIUM CHLORIDE), NATURAL FLAVOR, AUTOLYZED YEAST EXTRACT, HYDROLYZED SOY, HYDROLYZED SOY, WHEAT & CORN PROTEIN, SILICON DIOXIDE (ANTI-CAKING AGENT), DISODIUM PHOSPHATE}, METHYL CELLULOSE.
CONTAINS: WHEAT, MILK, SOY.
SOUTHEASTERN MILLS, INCORPORATED.
ROME, GEORGIA 30162
dsc00059, Cheddar Cheese Sauce Mix
Milk was first delivered in Woodbridge around 1894 by horse and buggy. The driver of the cart would ring his bell to alert residents that he was selling a product. The seat of the buggy held a can of milk with a tap at the bottom, which would distribute the amount of milk needed. When pasteurization came into force in 1936, a local man named Art Armstrong saw a need for a more efficient way of not only processing milk, but also delivering it to customers. In 1951 he built a dairy and lunch-bar on the south side of Highway 7 at the entrance to the village of Woodbridge. In addition to having its own pasteurizing machines, the Woodbridge Dairy Bar lunch counter sold a variety of items including milk, cream, ice cream, candy, cold drinks and cigarettes. In 1961 Art Armstrong sold the business to Finlay Dairies and moved all processing operations to Toronto. The building was gutted by fire in November 1971. The above photograph shows the fleet of 21 delivery trucks.
City of Vaughan Archives: MG 10
Rep. John Frey and Di Masters testify in support of HB7165 - An Act Concerning Medicaid Coverage for Breast Milk that would provide Medicaid reimbursement for pasteurized donor breast milk.
"Pine Grove Dairy. Grade A Milk. Pasteurized, Homogenized, Vitamin D. At least 400 U.S.P. units added per quart. Skaneateles, N.Y."
Rep. John Frey and Di Masters testify in support of HB7165 - An Act Concerning Medicaid Coverage for Breast Milk that would provide Medicaid reimbursement for pasteurized donor breast milk.
Naming your cow may not be an easy task. While some claim to be well versed in bovine nomenclature, many first-time cow owners are not. It may be true that cattle should not be named because a growing attachment to your cow may hinder economic gain—if you plan to eat your cow, don’t name it.
Cow connoisseurs usually begin with one or two cows and are therefore able to relate to their cows on a more personal level. Get in touch with your cow. Spend quality time with it. Get to know it as it gets to know you. Both you and your cow have distinctive attributes that distinguish either of you from others. That should play a big part in the naming process, and spending time with your animal creates a better bond and gives insight to a proper name for the creature.
I might like a bizarre name like Sink, Horse, or Unhalangami, depending on the personality of my cow. Another person might like a more traditional name like Daisy or Buttercup. Try naming your bovine after an obvious characteristic or physical feature. If your cow is a rich brown color, name it Chocolate, or if your cow habitually flies into the sun with wax wings, name it Icarus. It really depends on you and your cow.
Traditional names are simple. So if you own a traditional cow, name her Bossy, or Bessy, or Daisy, or Lulu, or Buttercup, or Bertha, or Bubba, or Beauregard. Also keep in mind that traditional names vary geographically. For instance, I found that Brunhilde, Lore, Lotte, Rosa, Thilde, and Lisa are commonly given to cows in Germany. Other common European names include Peppo, Maxi, Moriz, and Marla. (A foreign name will add spice to any pasteurized cow.)
Another easy approach to cow christening is naming your creature after a famous or inspiring figure. Music, sports, or movie stars are a great source. Classic examples are Elvis, Jordan, and Winona. Or how about celebrities Aristotle, Einstein, or Thurgood Marshall? If you have several cows, name them after the characters of the infamous O. J. trial: Shapiro, Ito, Cochran, Kato. “This is my cow, Juror #12.” What better way to keep tradition alive?
From flowers bloom excellent cow names: Rose, Violet, Dahlia, Marigold, etc. However, it is wise to avoid cruel names. Don’t breed animosity by naming your animal Big Mac, Milk Shake, Sir Loyn, or Rump Roast.
If you can’t think of a good name, ask around. Go to a dairy and see what the pros are doing. I found that county fairs are a good place to start. Winners like Red Express, Heartbroke 184, and California Dynamite are great choices. Try cute sprite-like names such as Pixie or Tinkerbell. Add prefixes like Ms. or Miss: Ms. Latofa, Miss Brimby, Miss Judith Jill. Explore name-lexicons. Take another look at your cow. Does it resemble anyone in particular? Some cows just look like a Brigitte or a Samson.
A final and desperate approach to naming is the point-in-the-dictionary technique. With dictionary in hand, close your eyes. Open the dictionary, and with your finger point to an entry. Open your eyes. The word you land on is the new name for your farm animal. To illustrate this, here is a selection of words I arrived at using this technique: Delusion, Insulate, Mephistopheles, Toilet Water, Rolling Pin, Dinner Jacket, Vendetta, and Alaska. You can get some really great names by employing this technique, but it may take several tries. Try other reference books for variation.
All in all, research your possibilities; milk your sources. If you are religious, pray, and ask for guidance. Ask your friends. Ask your grandmother. (If you ask me, I would name my cow Heimlich. Then I could have Heimlich manure!) Most of all, be creative. Don’t stress, because with these pointers, naming your cow will be fun, easy, and satisfying.
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light wine. Genuine Saint Paulin has an edible yellow-orange rind. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks
Gallon-sized jugs of Turkey Hill milk for sale at the Grocery Outlet store in Hagerstown, Maryland.
Ben Schumin is a professional photographer who captures the intricacies of daily life. This image is all rights reserved. Contact me directly for licensing information.
The kids like the organic pineapple juice available at our local grocery store. It's cold-pressed, though pasteurized, so that seems kind of counter-productive. Nonetheless, Darren and I thought it would be fun to get a couple organic pineapples ($3.99/each) and see how much fresh juice we could make compared to $2.69 bottle. After about a half an hour of slicing, juicing and cleaning up, we yielded just about 32 ounces of juice, so around the equivalent of two and a half bottles. Buying the bottles comes out to about a dollar cheaper. My assessment after this process... personally, I would pass on the pasteurized juice, skip the juice prep and clean-up, and just eat the whole fresh pineapple, or maybe blend it in a smoothie. As for the kids, unless they develop a passion for juicing, I think they'll have to eat it whole or stick with the bottled version which is much more schedule-friendly. :-)
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.
Caliente, con galletas de chocolate.