Currently, Dover Cargo Terminal has a flourishing trade in perishables freight with three reefer container ships calling at Dover on a weekly basis. These deep-sea services are operated by Africa Express Line, bringing in fresh produce from West Africa and Seatrade which has Dover as a port of call on its Costa Rica-Colombia-Europe line. This equates to the Port of Dover contributing to at least 25% of bananas imported into the UK.

-Story and photo by Jen Rovanpera, Archaeologist for the BLM Applegate Field Office

The BLM Applegate Field Office just completed stabilizing and preserving a 1930s root cellar on the historic Bitner Ranch located in Washoe County, Nevada. The root cellar was built in the 1930s to store food and other perishables. It consists of a large cavity (cellar) built into the side of a hill just east of the ranch house. Juniper poles were laid across the top of the cavity, the covered with hay from the nearby meadow. Dirt was then piled onto the roof into order to insulate it further. A small wooden structure with steps leads down into the cellar. Once inside, the maximum height of the cellar is about 6 feet. Shelving units were built along three of the walls.

Little is known about the beginnings of Bitner Ranch. A structure in Badger Meadows appears on a survey map as early as 1873/1874; however the land was not patented from the state of Nevada until 1900. Based on the style of barbed wire, some of the older corrals and fences were probably built sometime between 1874 and 1892. The ranch hosts a ranch house, a black smith shop with a bunk house for workers, a milk barn, a root cellar, an outhouse, corrals, and a small animal pen. Most of the remaining structures on the property were built in the 1920s, except for the root cellar which was built in the 1930s and the milk barn which might be one of the oldest standing structures on the ranch.

The Bureau of Land Management acquired the Bitner Ranch in 1995. Bitner Ranch is an excellent example of a high desert, homestead era ranch and one of the few remaining ranches to be managed by the Bureau of Land Management in northwestern Nevada. The goal is to preserve the historic ranch, continue research, and establish an interpretive center about the history and wildlife of the meadow.

The preservation project included removing the dirt that had caved into the cellar through the collapsed roof, stabilizing the wooden structure, and rebuilding the steps into the cellar. The project was completed in two weeks by Jed Mauldin, Dane Mauldin, and Kody Smith of S.T. Rhoades Construction, Inc.

Pictured here, new siding and shingles were then put on the structure. A new door was made from the old one.

U.S. Department of Agriculture (USDA) Deputy Assistant Secretary for Administration Yeshimebet Abebe talks about the impact of hunger and food insecurity during the 2016 Feds Feed Families USDA Kickoff event in the Whitten Building patio, Washington, D.C. on Friday, June 17, 2016. This year’s theme is "Feds Fighting Hunger."

USDA once again will lead the 2016 Feds Feed Families (FFF) campaign with the support of the Chief Human Capital Officers Council and other agency partners. The campaign will run through August 30, 2016. Launched in 2009 as part of President Obama's United We Serve campaign, Feds Feed Families was designed to help food banks and pantries stay stocked during summer months when they traditionally see a decrease in donations and an increase in need. In Washington, D.C., the Capital Area Food Bank receives collections and distributes them through its network of more than 500 partner organizations. Through the amazing generosity of federal employees, since 2009 the food drive has collected nearly 57.2 million pounds of food for those in need. Last year alone, more than 17.9 million pounds were donated and provided to food banks and pantries. All Federal agencies, including field components, are asked to participate in the campaign. The field agencies will share their collections with their local food banks with the goal of ensuring that the FFF campaign will stretch across America and be visible and active in every state. As in every year, employees are asked to bring non-perishable food items and place them into a designated collection box located in the Federal workplace or take them directly to a local food bank. Donations of fresh food (fruit, vegetables, herbs, nuts) can be made directly to a food pantry in your community - please visit www.ampleharvest.org to find one near you.

Learn more about most wanted items in area food banks from the Capital Area Food Bank . For those outside of the National Capital Area, visit www.feedingamerica.org for a list of regional food banks (non-perishable food only) or www.ampleharvest.org , for a list of local food pantries (fresh produce as well as non-perishable food) in your area to partner with and to send donations. They assist with arranging pick-up and weighing of your donations. In 2016, as part of Feds Feed Families, employees are encouraged to take advantage of gleaning (clearing fields of unused produce). Field employees can reach out to Society of St. Andrew for gleaning opportunities in their area. The Mid-Atlantic Gleaning Network (MAGNET) is another great partner at www.midatlanticgleaningnetwork.org . Volunteers can pick, sort and deliver fresh produce to food banks, churches and other partners. USDA Media by Lance Cheung.

John 6..

26 Jesus replied, “I tell you the truth, you want to be with me because I fed you, not because you understood the miraculous signs. 27 But don’t be so concerned about perishable things like food. Spend your energy seeking the eternal life that the Son of Man[f] can give you. For God the Father has given me the seal of his approval.”

28 They replied, “We want to perform God’s works, too. What should we do?”

29 Jesus told them, “This is the only work God wants from you: Believe in the one he has sent.”

30 They answered, “Show us a miraculous sign if you want us to believe in you. What can you do? 31 After all, our ancestors ate manna while they journeyed through the wilderness! The Scriptures say, ‘Moses gave them bread from heaven to eat.’[g]”

32 Jesus said, “I tell you the truth, Moses didn’t give you bread from heaven. My Father did. And now he offers you the true bread from heaven. 33 The true bread of God is the one who comes down from heaven and gives life to the world.”

34 “Sir,” they said, “give us that bread every day.”

35 Jesus replied, “I am the bread of life. Whoever comes to me will never be hungry again. Whoever believes in me will never be thirsty. 36 But you haven’t believed in me even though you have seen me. 37 However, those the Father has given me will come to me, and I will never reject them. 38 For I have come down from heaven to do the will of God who sent me, not to do my own will. 39 And this is the will of God, that I should not lose even one of all those he has given me, but that I should raise them up at the last day. 40 For it is my Father’s will that all who see his Son and believe in him should have eternal life. I will raise them up at the last day.”

Well stocked and inviting displays of Turkish Delight. I was the only customer inside the store, but another gentleman had apparently placed an order for a box of the fresh confection. You can see the store owner packing the fresh Turkish Delight for the other customer. (Istanbul, Turkey, Nov. 2014)

The Wife here is seriously copping out

Urban Camo Ski Mask Project

These artworks are build from pieces of paper sourced mostly from the streets of Amsterdam. These bits and pieces are mixed up with torn screenprints, magazines and comicbooks. They are glued in the shape of a ski mask forming an urban camouflage pattern. The eyes and mouthpieces are made of laser-etched and or laser-cut photo’s, comics and logo’s.

Ski masks to me are a symbol of the current struggles around the globe. The news is dominated by men wearing ski masks whether it be terrorists or the special forces battling them.

Eat your heart out Wall Mart

140508-M-XX123-073

CAMP SCHWAB, OKINAWA, Japan – Cpl. Christopher M. Casilio gives the OK signal during dive training May 7 off the shore of Camp Schwab. Marines and sailors executed sustainment training to enhance their basic scuba diving skills and tactics. “It is like any perishable knowledge – if you do not do it, you are going to lose it,” said Casilio, a Bethlehem, Pa., native. “Diving is inherently dangerous because the human body is not meant to go underwater for that duration.” Casilio is a team leader and reconnaissance man with 3rd Reconnaissance Battalion, 3rd Marine Division, III Marine Expeditionary Force. (U.S. Marine Corps photo by Lance Cpl. Wes J. Lucko/Released)

::c::

SONY DSC

When you go to the post office and try to send you a package, they ask a series of questions about the contents of your stuff: does it contain any liquids, is it fragile, perishable, etc. Your answers determine, among other things, what they stamp on the outside packaging.

Check out the lowest stamp.

The Beeching Report of 1963 condemned Birkenhead Woodside Station, finally closing the station to parcels, livestock and perishable traffic addressed "to be called for" on 4th November 1967.

Culminating on the next day of complete closure to the rest of the station.

For further info on Woodside, see :

www.disused-stations.org.uk/b/birkenhead_woodside/

-Story and photo by Jen Rovanpera, Archaeologist for the BLM Applegate Field Office

The BLM Applegate Field Office just completed stabilizing and preserving a 1930s root cellar on the historic Bitner Ranch located in Washoe County, Nevada. The root cellar was built in the 1930s to store food and other perishables. It consists of a large cavity (cellar) built into the side of a hill just east of the ranch house. Juniper poles were laid across the top of the cavity, the covered with hay from the nearby meadow. Dirt was then piled onto the roof into order to insulate it further. A small wooden structure with steps leads down into the cellar. Once inside, the maximum height of the cellar is about 6 feet. Shelving units were built along three of the walls.

Little is known about the beginnings of Bitner Ranch. A structure in Badger Meadows appears on a survey map as early as 1873/1874; however the land was not patented from the state of Nevada until 1900. Based on the style of barbed wire, some of the older corrals and fences were probably built sometime between 1874 and 1892. The ranch hosts a ranch house, a black smith shop with a bunk house for workers, a milk barn, a root cellar, an outhouse, corrals, and a small animal pen. Most of the remaining structures on the property were built in the 1920s, except for the root cellar which was built in the 1930s and the milk barn which might be one of the oldest standing structures on the ranch.

The Bureau of Land Management acquired the Bitner Ranch in 1995. Bitner Ranch is an excellent example of a high desert, homestead era ranch and one of the few remaining ranches to be managed by the Bureau of Land Management in northwestern Nevada. The goal is to preserve the historic ranch, continue research, and establish an interpretive center about the history and wildlife of the meadow.

The preservation project included removing the dirt that had caved into the cellar through the collapsed roof, stabilizing the wooden structure, and rebuilding the steps into the cellar. The project was completed in two weeks by Jed Mauldin, Dane Mauldin, and Kody Smith of S.T. Rhoades Construction, Inc.

Before photo: The roof of the root cellar had collapsed inward.

Capital Area Food Bank (CAFB) Marketing and Communications Director Kristen Bourne speaks about the impact of the food drive during the 2016 Feds Feed Families U.S. Department of Agriculture (USDA) Kickoff event in the Whitten Building patio, Washington, D.C. on Friday, June 17, 2016. This year’s theme is "Feds Fighting Hunger." USDA once again will lead the 2016 Feds Feed Families (FFF) campaign with the support of the Chief Human Capital Officers Council and other agency partners. The campaign will run through August 30, 2016. Launched in 2009 as part of President Obama's United We Serve campaign, Feds Feed Families was designed to help food banks and pantries stay stocked during summer months when they traditionally see a decrease in donations and an increase in need. In Washington, D.C., the Capital Area Food Bank receives collections and distributes them through its network of more than 500 partner organizations. Through the amazing generosity of federal employees, since 2009 the food drive has collected nearly 57.2 million pounds of food for those in need. Last year alone, more than 17.9 million pounds were donated and provided to food banks and pantries. All Federal agencies, including field components, are asked to participate in the campaign. The field agencies will share their collections with their local food banks with the goal of ensuring that the FFF campaign will stretch across America and be visible and active in every state. As in every year, employees are asked to bring non-perishable food items and place them into a designated collection box located in the Federal workplace or take them directly to a local food bank. Donations of fresh food (fruit, vegetables, herbs, nuts) can be made directly to a food pantry in your community - please visit www.ampleharvest.org to find one near you.

Learn more about most wanted items in area food banks from the Capital Area Food Bank . For those outside of the National Capital Area, visit www.feedingamerica.org for a list of regional food banks (non-perishable food only) or www.ampleharvest.org , for a list of local food pantries (fresh produce as well as non-perishable food) in your area to partner with and to send donations. They assist with arranging pick-up and weighing of your donations. In 2016, as part of Feds Feed Families, employees are encouraged to take advantage of gleaning (clearing fields of unused produce). Field employees can reach out to Society of St. Andrew for gleaning opportunities in their area. The Mid-Atlantic Gleaning Network (MAGNET) is another great partner at www.midatlanticgleaningnetwork.org . Volunteers can pick, sort and deliver fresh produce to food banks, churches and other partners. USDA Media by Lance Cheung.

Capital Area Food Bank (CAFB) Marketing and Communications Director Kristen Bourne (grey outfit) speaks about the impact of the food drive during the 2016 Feds Feed Families U.S. Department of Agriculture (USDA) Kickoff event in the Whitten Building patio, Washington, D.C. on Friday, June 17, 2016. This year’s theme is "Feds Fighting Hunger." USDA once again will lead the 2016 Feds Feed Families (FFF) campaign with the support of the Chief Human Capital Officers Council and other agency partners. The campaign will run through August 30, 2016. Launched in 2009 as part of President Obama's United We Serve campaign, Feds Feed Families was designed to help food banks and pantries stay stocked during summer months when they traditionally see a decrease in donations and an increase in need. In Washington, D.C., the Capital Area Food Bank receives collections and distributes them through its network of more than 500 partner organizations. Through the amazing generosity of federal employees, since 2009 the food drive has collected nearly 57.2 million pounds of food for those in need. Last year alone, more than 17.9 million pounds were donated and provided to food banks and pantries. All Federal agencies, including field components, are asked to participate in the campaign. The field agencies will share their collections with their local food banks with the goal of ensuring that the FFF campaign will stretch across America and be visible and active in every state. As in every year, employees are asked to bring non-perishable food items and place them into a designated collection box located in the Federal workplace or take them directly to a local food bank. Donations of fresh food (fruit, vegetables, herbs, nuts) can be made directly to a food pantry in your community - please visit www.ampleharvest.org to find one near you.

Learn more about most wanted items in area food banks from the Capital Area Food Bank . For those outside of the National Capital Area, visit www.feedingamerica.org for a list of regional food banks (non-perishable food only) or www.ampleharvest.org , for a list of local food pantries (fresh produce as well as non-perishable food) in your area to partner with and to send donations. They assist with arranging pick-up and weighing of your donations. In 2016, as part of Feds Feed Families, employees are encouraged to take advantage of gleaning (clearing fields of unused produce). Field employees can reach out to Society of St. Andrew for gleaning opportunities in their area. The Mid-Atlantic Gleaning Network (MAGNET) is another great partner at www.midatlanticgleaningnetwork.org . Volunteers can pick, sort and deliver fresh produce to food banks, churches and other partners. USDA Media by Lance Cheung.

MAHAVATAR BABAJI CAVE

Mahāvatār Bābājī (literally; Great Avatar Dear Father) is the name given to an Indian saint and yogi by Lahiri Mahasaya and several of his disciples,[2] who reported meeting him between 1861 and 1935. Some of these meetings were described by Paramahansa Yogananda in his book Autobiography of a Yogi, including a first-hand report of Yogananda's own meeting with the yogi.[3]Another first hand account was given by Yukteswar Giri in his book The Holy Science.[4] According to Sri M's autobiography (Apprenticed to a Himalayan Master) Babaji, was Shiva. In the second last chapter of his book, he mentions Babaji changing his form to that of Shiva. All of these accounts, along with additional reported meetings, are described in various biographies.[5][6][7]According to Yogananda's autobiography, Babaji has resided for at least hundreds of years in the remote Himalayan regions of India, seen in person by only a small number of disciples and others.[3][8] The death less Master is more than 2000 years old. He belongs to a very powerful lineage of Siddha Boganthar and Rishi Agastya as his Gurus. He acquired this deathless, non perishable body through tough yogik kriyas.

Again, according to his autobiography, shortly before Yogananda left for America in 1920, Babaji came to his home in Calcutta, where the young monk sat deeply praying for divine assurance regarding the mission he was about to undertake. Babaji said to him: "Follow the behest of your guru and go to America. Fear not; you shall be protected. You are the one I have chosen to spread the message of Kriya Yoga in the West

There are very few accounts of Babaji's childhood. One source of information is the book Babaji and the 18 Siddha Kriya Yoga tradition by Marshal Govindan.[9]According to Govindan, Babaji was named Nagarajan (king of serpents) by his parents. [8] V.T. Neelakantan and S.A.A. Ramaiah founded on 17 October 1952, (they claim – at the request of Babaji) a new organization, "Kriya Babaji Sangah," dedicated to the teaching of Babaji's Kriya Yoga. They claim that in 1953 Mahavatar Babaji told them that he was born on 30 November 203 CE in a small coastal village now known as Parangipettai, Cuddalore district of Tamil Nadu, India.[10] Babaji's Kriya Yoga Order of Acharyas Trust (Kriya Babaji Sangah) and their branch organizations claim his place and date of birth.[10] He was a disciple of Bogar and his birth name is Nagarajan.[9][10]

In Paramahansa Yogananda's Autobiography of a Yogi, many references are made to Mahavatar Babaji, including from Lahirī and Sri Yukteshwar.[3] In his book The Second Coming of Christ, Yogananda states that Jesus Christ went to India and conferred with Mahavatar Babaji.[8] This would make Babaji at least 2000 years old.[11] According to Govindan's book, Babaji Nagaraj's father was the priest of the village's temple. Babaji revealed only those details which he believed to be formative as well as potentially instructive to his disciples. Govindan mentioned one incident like this: "One time Nagaraj's mother had got one rare jackfruit for a family feast and put it aside. Babaji was only 4 years old at that time. He found the jackfruit when his mother was not around and ate it all. When his mother came to know about it, she flew in blind rage and stuffed a cloth inside Babaji's mouth, nearly suffocating him, but he survived. Later on he thanked God for showing him that she was to be loved without attachment or illusion. His Love for his mother became unconditional and detached."[9]

When Nagaraj was about 5 years old, someone kidnapped him and sold him as a slave in Calcutta (now Kolkata). His new owner however was a kind man and he freed Nagaraj shortly thereafter. Nagaraj then joined a small group of wandering sannyāsin due to their radiant faces and love for God. During the next few years, he wandered from place to place, studying holy scriptures like the Vedas, Upanishad, Mahabharata, Ramayana, Bhagavad Gita.

According to Marshall Govindan's book, at the age of eleven, he made a difficult journey on foot and by boat with a group of ascetics to Kataragama, Sri Lanka. Nagaraj met Siddha Bhogarnathar and became his disciple. Nagaraj performed intensive yogic sadhana for a long time with him. Bhogarnathar inspired Nagaraj to seek his initiation into Kriya Kundalini Pranayam from Siddha Agastya. Babaji became a disciple of Siddha Agastya. Nagaraj was initiated into the secrets of Kriya Kundalini Pranayama or "Vasi Yogam". Babaji made a long pilgrimage to Badrinath and spent eighteen months practising yogic kriyataught to him by Siddha Agastya and Bhogarnathar. Babaji attained self-realization shortly thereafter.[9]

It is claimed that these revelations were made by Babaji himself to S.A.A. Ramaiah, a young graduate student in geology at the University of Madras and V.T. Neelakantan, a famous journalist, and close student of Annie Besant, President of the Theosophical Society and mentor of Krishnamurti. Babaji was said to have appeared to each of them independently and then brought them together to work for his Mission in 1942

By Kailash Mansarovar Foundation Swami Bikash Giri www.sumeruparvat.com , www.naturalitem.com

-Story and photo by Jen Rovanpera, Archaeologist for the BLM Applegate Field Office

The BLM Applegate Field Office just completed stabilizing and preserving a 1930s root cellar on the historic Bitner Ranch located in Washoe County, Nevada. The root cellar was built in the 1930s to store food and other perishables. It consists of a large cavity (cellar) built into the side of a hill just east of the ranch house. Juniper poles were laid across the top of the cavity, the covered with hay from the nearby meadow. Dirt was then piled onto the roof into order to insulate it further. A small wooden structure with steps leads down into the cellar. Once inside, the maximum height of the cellar is about 6 feet. Shelving units were built along three of the walls.

Little is known about the beginnings of Bitner Ranch. A structure in Badger Meadows appears on a survey map as early as 1873/1874; however the land was not patented from the state of Nevada until 1900. Based on the style of barbed wire, some of the older corrals and fences were probably built sometime between 1874 and 1892. The ranch hosts a ranch house, a black smith shop with a bunk house for workers, a milk barn, a root cellar, an outhouse, corrals, and a small animal pen. Most of the remaining structures on the property were built in the 1920s, except for the root cellar which was built in the 1930s and the milk barn which might be one of the oldest standing structures on the ranch.

The Bureau of Land Management acquired the Bitner Ranch in 1995. Bitner Ranch is an excellent example of a high desert, homestead era ranch and one of the few remaining ranches to be managed by the Bureau of Land Management in northwestern Nevada. The goal is to preserve the historic ranch, continue research, and establish an interpretive center about the history and wildlife of the meadow.

The preservation project included removing the dirt that had caved into the cellar through the collapsed roof, stabilizing the wooden structure, and rebuilding the steps into the cellar. The project was completed in two weeks by Jed Mauldin, Dane Mauldin, and Kody Smith of S.T. Rhoades Construction, Inc.

Pictured here, the project began by removing the old juniper poles of the roof and digging out the dirt filling the root cellar by hand.

U.S. Department of Agriculture (USDA) Deputy Assistant Secretary for Administration Yeshimebet Abebe talks about the impact of hunger and food insecurity during the 2016 Feds Feed Families USDA Kickoff event in the Whitten Building patio, Washington, D.C. on Friday, June 17, 2016. This year’s theme is "Feds Fighting Hunger."

USDA once again will lead the 2016 Feds Feed Families (FFF) campaign with the support of the Chief Human Capital Officers Council and other agency partners. The campaign will run through August 30, 2016. Launched in 2009 as part of President Obama's United We Serve campaign, Feds Feed Families was designed to help food banks and pantries stay stocked during summer months when they traditionally see a decrease in donations and an increase in need. In Washington, D.C., the Capital Area Food Bank receives collections and distributes them through its network of more than 500 partner organizations. Through the amazing generosity of federal employees, since 2009 the food drive has collected nearly 57.2 million pounds of food for those in need. Last year alone, more than 17.9 million pounds were donated and provided to food banks and pantries. All Federal agencies, including field components, are asked to participate in the campaign. The field agencies will share their collections with their local food banks with the goal of ensuring that the FFF campaign will stretch across America and be visible and active in every state. As in every year, employees are asked to bring non-perishable food items and place them into a designated collection box located in the Federal workplace or take them directly to a local food bank. Donations of fresh food (fruit, vegetables, herbs, nuts) can be made directly to a food pantry in your community - please visit www.ampleharvest.org to find one near you.

Learn more about most wanted items in area food banks from the Capital Area Food Bank . For those outside of the National Capital Area, visit www.feedingamerica.org for a list of regional food banks (non-perishable food only) or www.ampleharvest.org , for a list of local food pantries (fresh produce as well as non-perishable food) in your area to partner with and to send donations. They assist with arranging pick-up and weighing of your donations. In 2016, as part of Feds Feed Families, employees are encouraged to take advantage of gleaning (clearing fields of unused produce). Field employees can reach out to Society of St. Andrew for gleaning opportunities in their area. The Mid-Atlantic Gleaning Network (MAGNET) is another great partner at www.midatlanticgleaningnetwork.org . Volunteers can pick, sort and deliver fresh produce to food banks, churches and other partners. USDA Media by Lance Cheung.

Since we're going to be spending time with family for real Christmas Day, we had an early "just us" Christmas Day yesterday so that the boys could have a few days to play with their toys from us.

(A few more photos below, in the comments.)

People need clean water. You can help.

Sony DSLR-A200

0.02 sec (1/50); f/5.6; 35 mm; ISO 400

The project was developed during the summer term

at the University of Applied Sciences in Schwäbisch

Gmünd.

It deals with the process of food management in a

futuristic scenario where RFID tags are printable.

In this scenario, the data stored on the RFID tags is

put at the users' disposal by an interactive terminal.

Naturally, the most useful area of application for this

technology is the place where perishable goods are

kept in - the refrigerator. The terminal has a large

front which serves as a touch display to gain access

to the desired information. Important information, such

as soon decaying foods, are apparent at first sight.

Thus the user doesn't have to interact with the system

to receive essential information - unless he chooses

to do so. Additional information like a digital

cook-book, shopping facilities or an indication for

missing groceries is just a finger tip away. Hence, the

refrigerator becomes an information terminal for food

management. All information is available in one place

and can be retrieved briefly. Through the connection

with other kitchen equipment and nearby markets

further services are opened.

In order to proof the concept, we built a prototype

which is able to display and to process an operation

process. Thus we were able to test a part of our

concept on a functional refrigerator which made it

possible to detect problems within the concept and

to improve it afterwards.

Realized with vvvv and Arduino.

Concept, Design, Prototype, Video

Fabian Kreuzer

Markus Lorenz Schilling

Thanks for your support:

Prof. Hans Krämer

Prof. Steffen Süpple

Deutsches Forschungszentrum für Künstliche Intelligenz

LEICHT Küchen AG

Music:

Ingrid Michaelson

Sort Of (Instrumental)

Used films:

BSS | Breakfast Interrupted

vimeo.com/brutonstroube/breakfastinterrupted

slow food

vimeo.com/9998536

Watch this video on Vimeo. Video created by fabian kreuzer.

Amongst the shops, our tour guide informed us there are ATM machines in the vicinity of the bazaar, as well as a money exchange inside. This is one of the first shops inside the Spice Bazaar. It wa still quite early in the morning and the shop had apparently just opened. This store seems to be selling meat cuts, sausages and other forms of preserved meat, among other things. (Istanbul, Turkey, Nov. 2014)

Urban Camo Ski Mask Project

These artworks are build from pieces of paper sourced mostly from the streets of Amsterdam. These bits and pieces are mixed up with torn screenprints, magazines and comicbooks. They are glued in the shape of a ski mask forming an urban camouflage pattern. The eyes and mouthpieces are made of laser-etched and or laser-cut photo’s, comics and logo’s.

Ski masks to me are a symbol of the current struggles around the globe. The news is dominated by men wearing ski masks whether it be terrorists or the special forces battling them.

Proud before Sam Walton and Wallmart destroyed her dreams of course.

-Story and photo by Jen Rovanpera, Archaeologist for the BLM Applegate Field Office

The BLM Applegate Field Office just completed stabilizing and preserving a 1930s root cellar on the historic Bitner Ranch located in Washoe County, Nevada. The root cellar was built in the 1930s to store food and other perishables. It consists of a large cavity (cellar) built into the side of a hill just east of the ranch house. Juniper poles were laid across the top of the cavity, the covered with hay from the nearby meadow. Dirt was then piled onto the roof into order to insulate it further. A small wooden structure with steps leads down into the cellar. Once inside, the maximum height of the cellar is about 6 feet. Shelving units were built along three of the walls.

Little is known about the beginnings of Bitner Ranch. A structure in Badger Meadows appears on a survey map as early as 1873/1874; however the land was not patented from the state of Nevada until 1900. Based on the style of barbed wire, some of the older corrals and fences were probably built sometime between 1874 and 1892. The ranch hosts a ranch house, a black smith shop with a bunk house for workers, a milk barn, a root cellar, an outhouse, corrals, and a small animal pen. Most of the remaining structures on the property were built in the 1920s, except for the root cellar which was built in the 1930s and the milk barn which might be one of the oldest standing structures on the ranch.

The Bureau of Land Management acquired the Bitner Ranch in 1995. Bitner Ranch is an excellent example of a high desert, homestead era ranch and one of the few remaining ranches to be managed by the Bureau of Land Management in northwestern Nevada. The goal is to preserve the historic ranch, continue research, and establish an interpretive center about the history and wildlife of the meadow.

The preservation project included removing the dirt that had caved into the cellar through the collapsed roof, stabilizing the wooden structure, and rebuilding the steps into the cellar. The project was completed in two weeks by Jed Mauldin, Dane Mauldin, and Kody Smith of S.T. Rhoades Construction, Inc.

Pictured here, the original structure used meadow hay from the nearby meadow to fill in the gaps between the juniper poles and insulate the cellar; locally grown grass hay was used in the re-construction and a layer of plastic was also laid down to further protect the structure. Dirt was then shoveled back onto the roof the cellar.

Never seen Aldi in a mall before--not sure I'd even seen a grocery in one, as malls don't usually sell perishable items. Display cars are very common in malls now, though

MANIKGANJ : Disruption of ferry service on Paturia-Daulatdia route continues as tidal surge in the River Padma washed away three of four ghats at Daulatdia, reports BSS.

Several hundred passenger vehicles and perishable goods laden trucks are in queues on both the sides on the route.

A number of...

thebangladeshtoday.com/2016/09/ferry-service-disruption-c...

The head was part of a dead man's clay model in natural size. The rest of the model was possibly made of perishable materials.

U.S. Department of Agriculture (USDA) Marketing and Regulatory Programs (MRP) Deputy Under Secretary Elvis Cordova talks about the small actions people can do and the importance of giving, during the 2016 Feds Feed Families USDA Kickoff event in the Whitten Building patio, Washington, D.C. on Friday, June 17, 2016. This year’s theme is "Feds Fighting Hunger."

USDA once again will lead the 2016 Feds Feed Families (FFF) campaign with the support of the Chief Human Capital Officers Council and other agency partners. The campaign will run through August 30, 2016. Launched in 2009 as part of President Obama's United We Serve campaign, Feds Feed Families was designed to help food banks and pantries stay stocked during summer months when they traditionally see a decrease in donations and an increase in need. In Washington, D.C., the Capital Area Food Bank receives collections and distributes them through its network of more than 500 partner organizations. Through the amazing generosity of federal employees, since 2009 the food drive has collected nearly 57.2 million pounds of food for those in need. Last year alone, more than 17.9 million pounds were donated and provided to food banks and pantries. All Federal agencies, including field components, are asked to participate in the campaign. The field agencies will share their collections with their local food banks with the goal of ensuring that the FFF campaign will stretch across America and be visible and active in every state. As in every year, employees are asked to bring non-perishable food items and place them into a designated collection box located in the Federal workplace or take them directly to a local food bank. Donations of fresh food (fruit, vegetables, herbs, nuts) can be made directly to a food pantry in your community - please visit www.ampleharvest.org to find one near you.

Learn more about most wanted items in area food banks from the Capital Area Food Bank . For those outside of the National Capital Area, visit www.feedingamerica.org for a list of regional food banks (non-perishable food only) or www.ampleharvest.org , for a list of local food pantries (fresh produce as well as non-perishable food) in your area to partner with and to send donations. They assist with arranging pick-up and weighing of your donations. In 2016, as part of Feds Feed Families, employees are encouraged to take advantage of gleaning (clearing fields of unused produce). Field employees can reach out to Society of St. Andrew for gleaning opportunities in their area. The Mid-Atlantic Gleaning Network (MAGNET) is another great partner at www.midatlanticgleaningnetwork.org . Volunteers can pick, sort and deliver fresh produce to food banks, churches and other partners. USDA Media by Lance Cheung.

Improving lives and building a stronger community, University City Regional and Sugar Creek Libraries provided essential resources during a free Community Fellowship Dinner hosted by Keith Family YMCA. Open to all, neighbors were provided with a hot meal, non-perishable food for the next week, and access to free community resources from attending partners.

Dec 5, 2019 at Keith Family YMCA.

Photo courtesy: Everett Blackmon

During the entire month of January, the students at Utica Academy of Science Charter School dropped off non-perishable food items to their homeroom teachers. This was in an effort to donate multiple food items to a local food pantry. UAS Helping Hands club, our staff, and students collaborated to donate items as well as make a friendly competition out of it. Prizes were awarded to the grade levels who reached certain amounts of food. In first place was 6th grade, second place was 8th grade, and third place was 9th grade. At the end of January, students donated a combined total of 1,255 food items for this cause.

On March 27th, the whole 6th grade and their teachers collected the food items in front of our Mission Statement and took a group photo. Afterwards, the 6th grade students loaded up the school van with all the food items, which were to be dropped off to a local food party. Mr. Yavuz, Ms. Orioli and three of the students who donated the most items went to the Thea Bowman House in Utica to drop off all 1,255 items. These three students included Aaron Woodman (8th grade), Suror Al Awsaj (8th grade), and Felix Batista (6th grade). The students, Mr. Yavuz, and Ms. Orioli unloaded the van and brought all items to the food pantry located inside the Thea Bowman House. There, we took a tour of the Food Pantry and were informed of its purpose and how it operates. Once we left, we headed to Dunkin Donuts for a snack as a reward for the hard work.

Mother Shopping with Daughter. I wonder were they are now? Still alive? I hope they see this photo.

U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) Associate Deputy Administrator/Acting Director Douglas Keeler motivates the audience to organize and team up in activities with his suggested spirit of “Yes We Will (End Hunger),” during the 2016 Feds Feed Families USDA Kickoff event in the Whitten Building patio, Washington, D.C. on Friday, June 17, 2016. This year’s official theme is "Feds Fighting Hunger."

USDA once again will lead the 2016 Feds Feed Families (FFF) campaign with the support of the Chief Human Capital Officers Council and other agency partners. The campaign will run through August 30, 2016. Launched in 2009 as part of President Obama's United We Serve campaign, Feds Feed Families was designed to help food banks and pantries stay stocked during summer months when they traditionally see a decrease in donations and an increase in need. In Washington, D.C., the Capital Area Food Bank receives collections and distributes them through its network of more than 500 partner organizations. Through the amazing generosity of federal employees, since 2009 the food drive has collected nearly 57.2 million pounds of food for those in need. Last year alone, more than 17.9 million pounds were donated and provided to food banks and pantries. All Federal agencies, including field components, are asked to participate in the campaign. The field agencies will share their collections with their local food banks with the goal of ensuring that the FFF campaign will stretch across America and be visible and active in every state. As in every year, employees are asked to bring non-perishable food items and place them into a designated collection box located in the Federal workplace or take them directly to a local food bank. Donations of fresh food (fruit, vegetables, herbs, nuts) can be made directly to a food pantry in your community - please visit www.ampleharvest.org to find one near you.

Learn more about most wanted items in area food banks from the Capital Area Food Bank . For those outside of the National Capital Area, visit www.feedingamerica.org for a list of regional food banks (non-perishable food only) or www.ampleharvest.org , for a list of local food pantries (fresh produce as well as non-perishable food) in your area to partner with and to send donations. They assist with arranging pick-up and weighing of your donations. In 2016, as part of Feds Feed Families, employees are encouraged to take advantage of gleaning (clearing fields of unused produce). Field employees can reach out to Society of St. Andrew for gleaning opportunities in their area. The Mid-Atlantic Gleaning Network (MAGNET) is another great partner at www.midatlanticgleaningnetwork.org . Volunteers can pick, sort and deliver fresh produce to food banks, churches and other partners. USDA Media by Lance Cheung.

Perishables were an important traffic flow and with the NVR's excellent box van rake we recreated a Fyffes banana train. With the clock reading 07:17, 34081 powers through Wansford in the cool morning air. 21/6/1998.

Title: Love Your Beans

Artist: Cosimo Cavallaro (b. 1961, Canada)

Medium: Fibreglass resin

Dimensions: 274 x 18 x 122 cm (108 x 7 x 48 in)

Weight: 320 kg (705 lbs) each

Location: Vancouver, Charleson Park

Located in Charleson Park, Love Your Beans comes as a turning point for Cosimo Cavallaro. His earlier artworks were constructed from perishables, such as covering a room with melted cheese in Cheese Room and the use of chocolate as a medium for sculpture in Chocolate Jesus. He also sought beauty in destruction by using pillow cases and bedding as an outlet for his anger (Birth, Pillows). After working in this medium for many years, Cavallaro experienced a sudden shift in perspective: he realized that he had no more anger left to express.

“Love your bean” was a mantra that Cavallaro told himself while he worked on the highly polished fibreglass resin of Love Your Beans. To him, it meant “not to give up.” The inspiration came from a deeper focus on the nature of love, shape and colour. According to Cavallaro, the bean is the truest shape to create, a shape that occurs naturally through process. Unlike a perfect circle that can be traced, a bean is an organic shape, one that cannot be easily duplicated and one that changes with each person that creates it. The whimsical and childish characteristic that Love Your Beans presents is increased with the bold and joyful presentation of colours. Upon reflecting on his earlier works, Cavallaro considers that it is fairly easy to demolish existing materials in pursuit of beauty, but it is much more “difficult to build the beauty that you search for in life.”

“The sculptures in Love Your Beans break the boundaries that exist between objects and humans. They compel one to touch them, crossing borders when you allow yourself to be led by your senses. Love Your Beans is a simple shape that is easily understood as a womb, a place of comfort where one seeks solace. Open borders is an acceptance of one’s self, allowing yourself to exist without judgement.” – Cosimo Cavallaro

“… the pop conceit of [Love Your Beans] deliberately super-sweet connotation allows them to transcend both their medium and the pop culture box, rising into whichever cortex of our brain houses the perfect combination of oral and visual desire. It’s enough to make your mouth, if not your eyes, water.” – MS, ArtScene

U.S. Air Force Staff Sgt. Amy Densmore, left, and Senior Aiman Benjamin Reedy, both from the 169th Maintenance Squadron Aerospace Ground Equipment section, load donated food items collected from their unit. The 169th Fighter Wing at McEntire Joint National Guard Base, South Carolina Air National Guard, S.C. collected 471 pounds of dontated non-perishable food items for delivery to a local food bank in Columbia, South Carolina, Nov. 20, 2020. (U.S. Air National Guard photo by Senior Master Sgt. Edward Snyder, 169th Fighter Wing Public Affairs)

These cellars are dug into the mountain side on some special places. Inside of them the temperature keeps all year long very much the same. It will not go over 5-7 degrees Celsius in summer and not drop below zero degree Celsius in winter.

So this is the ideal place to keep your milk, butter and other perishables fresh for some longer time.

My wife grew up in this valley. They used to search for some no longer used fridges to experience the cold air in the summer.

APM Terminals Moín recently welcomed the first call of the Puerto Limón Express, part of Hapag-Lloyd’s revised weekly Caribbean Express Service (CES). The CES consists of five container ships with a capacity of 1,752 to 2,556 TEU. The vessels have a high reefer capacity of 350 to 600 connections.

With a name dedicated to APM Terminals Moín, this new service calling Moín offers highly competitive transit times from Costa Rica to the U.K., Netherlands, and Belgium with sailing times of just 13, 14 and 16 days respectively. The service was introduced specifically to meet the need of perishable refrigerated cargo.

Southbound the service offers some of the fastest transit times from North Europe to Puerto Limon, Costa Rica and is the only direct service from Rotterdam, Antwerp, London Gateway to Kingston, Jamaica.

Learn more at www.apmterminals.com/moin

The Ellowyne Wilde corset looks okay on my romantic bodied Luts Kid Delf. These dolls, when they stand, look very sway-backed. It's almost impossible to straighten their 'spine'. But in spite of that, the corset looks pretty cute. I'm hoping it will fit a minifee, but as I don't yet have one, I can't check.

The reason I've been quiet is because I've been working on my first ever properly boned bodice. Corsetry is damned hard, and I was a bit reluctant to show my individual construction process.

(Don't ask me what I use for boning, it's sekrit. Nobody seems to let on what they use for boning and it took me a long time to find something suitable for a doll's corset. It's non-perishable, safe to use with fabric, and I don't think anyone else has thought of it)

Take Shelter, 2009

Annie Si-Wing Tung - Toronto, Ontario

Maggie Flynn - North York, Canada

Meiko Maruyama - Fukushima, Japan

Stephanie Nicolò - Toronto, Canada

Jessica Thalmann - Thornhill, Canada

Installation

Take shelter. Build. Take apart. Rebuild. Make shelter. Recreate.

Bring a can if you can. Take a can if you need.

Canned food and cardboard boxes form the basis of this participatory installation. Using these materials, viewers are invited to pack, fold, and stack to create a shelter. Participants may take food items as needed or may bring non-perishable food items to contribute to the piece. Remaining food will go to the Fort York Food Bank.

As participants add to, take from, and alter the shelter, they are implicated in a struggle for stability in a system where stability isn't possible. The cyclical and temporal nature of this exhibition is reflective of the situation perpetuated by superficial solutions supposed to remedy issues of poverty and homelessness. In donating leftover food to a food bank, Take Shelter simultaneously participates in and problematizes one of such temporary solutions.

The experience may be playful, reminiscent of building a fort with the box that the refrigerator was delivered in. But it also may be desperate: how do we create shelter when our resources don’t make sense?

Presented by the One Off Collective.

Chard (Beta vulgaris var. cicla), also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Crab Beet, Seakale Beet and Mangold, is a vegetable and a Beta vulgaris subsp. maritima. While the leaves are eaten, it is in the same species as the garden beet (beetroot), which is grown primarily for its edible roots.

The word Swiss was used to distinguish chard from French spinach varieties by nineteenth century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.

Chard can be harvested while the leaves are young and tender or after maturity when they are larger and have slightly tougher stems. Chard is extremely perishable.

Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; the bitter flavor fades with cooking.

Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard', 'Rainbow Chard', and 'Rhubarb Chard'.

Chard and the other beets are chenopods, a group which is either its own family Chenopodiaceae or a subfamily within the Amaranthaceae.

Chard is used in a variety of cultures around the world.