View allAll Photos Tagged perishable
Before air freight and the highways took control, the railroads moved premium perishable shipments in refrigerator cars or express reefers.
The 26th annual Community Christmas program for the Riverbend community in Illinois collected 19,252 items for those in need during the holiday season. The program, sponsored by United Way's Southwest Illinois Division and The Telegraph, wrapped up on Thursday, December 10, when more than 100 boxes were picked up from local businesses, dropped off at a central location, and then were sorted for distribution to the 17 recipient agencies. Items donated included non-perishable food, clothes, winter weather necessities like gloves, hats and scarves, blankets, towels, baby care items, hygiene items, and new toys. Community Christmas helps more than 6,000 people in need every year.
Br. Irfan Khurshid, Director, International Programs and Br. ILyas Choudry, Director Programs visited Syria personally to oversee the relief work, inside of Syria and outside of Syria among the Syrian Refugees in Jordan, Lebanon and Turkey.
MIT Visiting Artist Anicka Yi teamed up with Postdoctoral Fellow Tal Danino to present their current work to engineer a collectively scented bacteria, created from the DNA of 100 women. Participants learned about the art and the science behind the project.
Anicka Yi’s work explores scent and decay, creating a sensorial experience that disrupts our predominantly visual culture.
At MIT, Ancika Yi is working with researchers to create new scents based on bacteria, new materials for creating installations, and is exploring the nature of collaboration between individuals and disciplines. Anicka’s work will be on view at the List Visual Art Center May 22 through July 26, 2015.
Tal Danino is postdoctoral fellow at MIT’s Laboratory for Multiscale Regenerative Technologies, whose research explores the emerging frontier of combining biology and engineering. He is actively involved in developing science-based art and outreach programs that promote interest in science and cancer research to a general audience.
Learn more at arts.mit.edu
All photos ©L. Barry Hetherington
lbarryhetherington.com/
Please ask before use
Before air freight and the highways took control, the railroads moved premium perishable shipments in refrigerator cars or express reefers.
As soon as I get home from the grocery store, I put my perishable groceries away. Since I got hamburger, I put it in the freezer so that it wouldn't go bad. Putting it away quickly and making sure that the package is not ripped at all helps to eliminate the chance of foodborne illnesses.
Photo Credit: Cindy Kurman, Kurman Photography
Photos available for purchase on KurmanPhotography.com
MDT Refrigerator Car No. 13385
Built by the Pacific Car & Foundry in October of 1956, this refrigerator car (or reefer) was used to haul perishable food items. The car was cooled by ice that was placed through hatches on top of the car. The reefer was donated to our museum by MDT and arrived on April 1, 1995.
Taken from their website.
Located at the Hoosier Valley Railroad Museum.
The Crane Barge 4 was entirely built at Shipyard Jooren in Werkendam, the Netherlands. The ship measures 42 by 9 meter and has a capacity of 500 Mt. The hold of the barges can store upto 250 pallets and is equipped with a refrigerator / freezer for perishable goods.
The hydraulic crane has a load capacity of five tons in a range of 32 meters. The ship complies to the strictest environmental requirements.
Photo Credit: Cindy Kurman, Kurman Photography
Photos available for purchase on KurmanPhotography.com
Fragile and perishable:
maybe not the intended outome; but wanted to get both the eyes and the wording in focus at f/1.8 ...
Carl Sandburg College volleyball held a preseason intra-squad "Navy & Red" scrimmage on Tuesday, Aug. 19 in the John M. Lewis Gymnasium. Attendees brought an item to be donated to the Carl Sandburg College Resource Room, a location in Building B that supports the College’s student body and sustained by donations of non-perishable food items, toiletries, school supplies and other items that can be used by Sandburg students in need.
A great example of an early 1800s log-built smokehouse near Waxhaw, NC. Most of the first settlers in the Carolinas and other southeastern states would have used these buildings to preserve meat, fish, and other perishable foods from rotting in the hot weather. Often salt was used as well to remove moisture from the meats and keep flies and insects from laying eggs and maggots. They were also good places to keep a bottle of medicinal liquor stashed.
No longer will you have to hang a real pickle on your Christmas tree and worry that your holidays will end up smelling like an open jar of gherkins. Behold, the non-perishable Crazy Pickle!
On the fortnightly station service all our mail and papers were delivered, along with perishables that we could not grow at Pardoo.
Each fortnight we eagerly awaited the arrival of the aircraft and it usually meant a day off from work and school as the mail and papers (and unfortunately the corrections to our Correspondence School work) would arrive.
Dad would become very angry if MMA had forgotten the papers. Pity the poor Captain of a flight that didn't deliver the papers. Some of then would still be alive out there and I don't think they would have ever forgotten the lecture they received. At that time the only we we had to keep in touch with the rest of the world was by ABC short wave radio, so the papers and Time and Life Magazines were eagerly read.
The perishables were from J & W Bateman from Fremantle and were ordered by mail a month before. Anything that was forgotten was ordered by telegram over the RFDS Radio. You should have heard the comments when Mum ordered up some specialties on the radio for the annual visit by the WA Governor and his entourage. Somehow if the perishables didn't arrive or they were a fortnight old this didn't seem to "rev" the old man up as much. Mum never said anything!!!
During the aircraft's time on the ground I would wander around underneath it marvelling at its size, and the smell of aviation gasoline, hydraulic fluid, accompanied by the tinkling sound of the cooling hot exhausts. That is when I decided I was going to be a pilot when I grew up.
The station dogs also took advantage of the "Bush" Air? Telegraph leaving messages each fortnight for the neighbouring station dogs on the aircraft's tyres.
Central wholesale markets, established by local governments under the Wholesale Market Law, sell fresh foods indispensable to out daily life such as fish, vegetables, fruit, meat and flowers. It is difficult to store perishable foods for a long period as the spoil easily. In addition, the production of perishables is greatly affected by natural conditions such as the weather, so the price is subject to greater fluctuation than other goods. So the wholesale market, standing between producers and consumers, promotes the smooth distribution of perishables and contributes to stabilization of diet through the fair and speedy transactions between wholesalers and jobbers in the clean and functional facilities.
Role The Central Wholesale Market Law of 1923 has laid the foundation of the wholesale market system in Japan. The Law was revised in 1971 and the present Wholesale Market Law was newly promulgated to cope with the succeeding social changes.
The present system of wholesale market in Japan has two features: (1) Local governments found and manage their central wholesale markets. (2) Prices are fixed on the basis of auction regardless of volume of transaction. This is an unique system around the world; the law restricts transactions in the markets to maintain impartiality.
Before central wholesale markets were established, although auction had been held partially in vegetable markets, most prices had been negotiated in secret between sellers and buyers. It sometimes caused unfair transactions and placed producers and consumers under disadvantages.
The principle of public auction established by the Central Wholesale Market Law had a marked effect on distribution of perishable foods: fair prices and proper transactions are ensured. Thus, thanks to the central wholesale market, producers and consumers have become able to supply or consume perishable foods without anxiety.
Photo Credit: Cindy Kurman, Kurman Photography
Photos available for purchase on KurmanPhotography.com
The YMCA of Delaware is distributing food at multiple sites – including the Bear-Glasgow YMCA earlier this week – throughout the state. Community members can pick up boxes of pre-packaged non-refrigerated/non-perishable food staples from 9 a.m. to noon (or until supplies are depleted) on these upcoming dates:
Tuesday, May 5 – Sussex YMCA
Tuesday, May 5 – Dover YMCA
Thursday, May 7 – Middletown YMCA
If you or your family in Delaware need support with food or any other social service needs outside of these distributions, please call Delaware 2-1-1, or 7-1-1 for individuals who are deaf or hard of hearing. Delaware 2-1-1 has bilingual operators.
Several YMCA of Delaware locations also are distribution points for the Food Bank of Delaware’s Backback Program for students in need. To learn more about both food distributions:
ZSKDL5 heads downgrade through Applegate
© Hunter Lohse Photo, All Rights Reserved. Written Permission Required For Reuse.
Thank you to all 150+ of you who joined us for our 10th Annual Casino Night!
We gave away some amazing prizes to our members, sponsors, and guests. We filled an entire table with non-perishables to donate to Second Harvest, and our Chapter made donations to both Mecklenburg County Teen Court and the Council for Children’s Rights.
Congratulations to all our high rollers… and a huge thank you to our event sponsors - LegalPeople, Onit and TCDI!
The 4th Arbroath Beavers were collecting shoe boxes with non-perishable items in November, 1996, to send to Bosnia, courtesy of the charity Blythswood Care. The gifts were handed over to Tom and Greta Knox, local representatives, at the Keptie Road Scouting Centre. (Photograph - Colin Wight)
Obtained from "tomato seed-aholic" Peter Dyck of Winnipeg in 2009. A perfect, medium sized, roundish amber fruits bearing bright dark green stripes, when ripe. When still green they appear white and green stripes. Flavor is tomatoey with a citrus/tangy twist. Fruit is very perishable, so eat quickly.
Our Houston VAMC staff are working hard to ensure we remain operational during the unprecedented catastrophic flooding in the Houston area. Our VA Police Officers met the food delivery truck near the freeway and guided them through the flooded roads to get to the VAMC. Our Medical Center Director met the truck when it arrived, and assisted with the unloading. A large team of volunteers was at the ready with forklifts, motorized pallet jacks, and an ample supply of muscle and hard work. Volunteers immediately formed "fire brigade" lines to quickly unload the food supplies of non-perishable goods, fresh fruits and vegetables, and frozen meats, which were then stocked in Nutrition and Food Service and the Canteen.
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I'm trying to make a bit of an effort to get some of the most perishable food out of our fridge before our power goes out for the next six months (or whatever the local authorities are warning us to be prepared for now), so we had some stir-fry for a pre-storm lunch today. This was the last of the chicken in the fridge, our garlic and a couple of surprise scallions from the pots on our deck, grocery store ginger and scallions, and farmshare daikon, kohlrabi, and boc choy. The sauce included our husk cherry hot sauce. It was very delicious and soothing and the leftovers will be pleasant to eat at room temperature when we're shivering in the dark.
--Schn.
Jade Vine seeds! Aren't they brilliant? A friend sent these to me and it was my first time seeing and handling them. They have a limited window of viability. thus must be sown fresh and not allowed to dry out any time between harvest and sowing.
This marvellous Philippine endemic liana is endangered.
Photo Credit: Cindy Kurman, Kurman Photography
Photos available for purchase on KurmanPhotography.com
RCMP horse, Piper, stands quietly while the crowds pat and fuss over him. Piper stood there, practically in the same spot for 1/2 hour, just taking it all in.
Piper is so calm here that when I called him by name - (G mutters: Sure like that's going to work) - his ears twitch in our direction and Piper looks directly at us.
Musical Ride Annual Open House
OTTAWA - January 31, 2009 - The Royal Canadian Mounted Police (RCMP) is pleased to invite the media and the public to an open house at the RCMP Musical Ride stables Saturday, January 31, from 10:00 a.m. to 3:00 p.m.
Held annually, the event raises food and funds for the Ottawa Food Bank and provides an opportunity for residents and visitors to Canada’s National Capital Region to tour the home of the world famous Musical Ride. Admission is free, however, visitors are encouraged to make a monetary or non-perishable food donation to the Ottawa Food Bank.
The Musical Ride Visitor’s Centre and stables are located on the grounds of the Canadian Police College at the end of St. Laurent Blvd. North and Sandridge Rd. The grounds can also be reached via the Aviation Parkway. There is free parking on site.
Throughout the day, visitors can tour the stables and see the famous Musical Ride horses. There will also be demonstrations and displays by RCMP Police Dog Services, the Emergency Response Team, the Explosives Disposal and Technology Branch, Emergency Medical Response Team, Fire Safety House (Ottawa Fire Service), the Ottawa and Ontario Police motorcycle unit and more.
In addition, there will be photo opportunities with mounted riders and Safety Bear, the RCMP mascot. Refreshments will be courtesy of Tim Hortons and the Rogers Community Cruiser. The Mountie Shop and the Musical Ride Visitors’ Centre will also be open to visitors. Door prizes of RCMP memorabilia will be drawn throughout the day.
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Thank you to all 150+ of you who joined us for our 10th Annual Casino Night!
We gave away some amazing prizes to our members, sponsors, and guests. We filled an entire table with non-perishables to donate to Second Harvest, and our Chapter made donations to both Mecklenburg County Teen Court and the Council for Children’s Rights.
Congratulations to all our high rollers… and a huge thank you to our event sponsors - LegalPeople, Onit and TCDI!
21037 “Creamery & Ice House” – The Reynolds Homestead, 463 Homestead Lane, Critz, Patrick, VA. May 25, 2017. Decimal degrees: 36.643381, -80.148893
“Creamery & Ice House”
“To keep perishables cool during the hot summer months chunks of ice were cut from the frozen creeks and ponds in the winter, and stored in the ice house. The building was constructed by digging a cavity, lining it with bricks, adding sturdy walls, a door and a roof. Packing ice into a large block slows melting. By further insulating the ice with straw or sawdust, it would remain frozen for many months, often until the following winter.
Before specialized ice harvesting tools were invented, simple tools such as axes, saws, and scrapers made by local blacksmiths and carpenters were used by farmers. During the 1800s specialized tools were invented, and eventually there were about 60 different tools used in the ice harvesting for preparing the ice surface, cutting the blocks, poling blocks to the shore, breaking blocks, and getting the ice into storage.
Ice harvesting was an arduous task. As depicted in the drawing above, long saws and the hooks were used to cut up pre-scored sections of ice. The blocks of ice were then floated to a collection point, grabbed with a hook, and slid on a series of ramps into a wagon to be transported to the ice house. Ice tongs were used to maneuver the ice blocks to stack them tightly in the ice house between layers of strow or sawdust.”
Beside middle photograph:
“Chisels, hooks, saws sieves, break-off bars and tongs were used in the ice harvest operation.”
Under upper right photograph:
“An ice plow (above) with short teeth was used to mark the frozen area in a grid.”
“Creameries, or milk houses, were used to store dairy products and for cheese and butter production. Built with a sunken floor to help keep stored milk products cool, milk houses had slatted openings to allow warm air to escape. Sanitation was critical to the production of dairy products. Milk houses and all equipment (buckets, trays, and milk pans) had to be kept clean. Any spills had to be quickly removed to prevent attracting flies.
Milk was first strained to remove any chunks, cow hair or insects, then it was poured into wide shallow pans and left 24 to 48 hours on shelves for the cream to rise. Next, the cream was skimmed with large flat spoons and stored in salt-glaze pots. This cream could be used to churn butter, while the remaining liquid could be used to produce cheese.
Cheese was made by taking the remaining liquid and adding rennet, which causes the milk to separate into solids (curds) and liquids (whey). The curds would be cut, heated (lower temperatures produced softer cheese, higher temperature produce firmer cheese), then placed in cheese cloth to cure.
Women were primarily responsible for managing the production of dairy products. Pictured at left, is a butter churn use to churn cream into butter, and a butter mold used to press into squares for storage. Also depicted is a cheese mold on a draining board and a box used to store cheese after it was strained.”
Above lower left pictures:
“Butter chum and mold”
Below lower left pictures:
“Cheese mold with draining board and cheese box”
There is not much commentary for this picture and the ones which follow, so I will keep the text to the minimum and let you enjoy the pictures. After a long-ish drive down the hill after viewing the sunset point at Promthep Cape, (see previous pictures), my guide brought me to the head of a small lane running out from the parking lot at Rawai Beach in Phuket, Thailand. Go there, see fish market, he said. So this then is a selfie by one of the stalls in the fish market at Rawai beach, Thailand. It was rather hot that day, more so as it was early afternoon, around 16:00- I was worried as to how they are going to keep the fish fresh in that heat. A couple of the sales persons did urge me to buy but left with a smile when I pointed to my large Nikon and told them with a smile- ‘no, tourist!’ I had requested a local gentleman there to take my selfie, but for some reason he made such a big fuss at his disastrous photography prowess etc. But despite all the fuss, he did end up take several reasonably passable shots, of which this is one. (Phuket, Thailand, Oct/ Nov. 2019)
SEIU 721 members who work for the City of Riverside and County, gathered unwrapped toys and non-perishable food for this year's Holiday Toy and Food Drive. The inland members along with various executive board members, RPOA and IBEW 47, came together on Saturday, Dec. 12, at Bryant Park in Riverside, to celebrate and donate the goods to Olive Crest, a non-profit foster service organization. Enrique Barboza, City Chapter chair-elect, was the organizer of the event. - Dec. 12, 2015. Photographs by tracy lee silveria/seiu721
Central wholesale markets, established by local governments under the Wholesale Market Law, sell fresh foods indispensable to out daily life such as fish, vegetables, fruit, meat and flowers. It is difficult to store perishable foods for a long period as the spoil easily. In addition, the production of perishables is greatly affected by natural conditions such as the weather, so the price is subject to greater fluctuation than other goods. So the wholesale market, standing between producers and consumers, promotes the smooth distribution of perishables and contributes to stabilization of diet through the fair and speedy transactions between wholesalers and jobbers in the clean and functional facilities.
Role The Central Wholesale Market Law of 1923 has laid the foundation of the wholesale market system in Japan. The Law was revised in 1971 and the present Wholesale Market Law was newly promulgated to cope with the succeeding social changes.
The present system of wholesale market in Japan has two features: (1) Local governments found and manage their central wholesale markets. (2) Prices are fixed on the basis of auction regardless of volume of transaction. This is an unique system around the world; the law restricts transactions in the markets to maintain impartiality.
Before central wholesale markets were established, although auction had been held partially in vegetable markets, most prices had been negotiated in secret between sellers and buyers. It sometimes caused unfair transactions and placed producers and consumers under disadvantages.
The principle of public auction established by the Central Wholesale Market Law had a marked effect on distribution of perishable foods: fair prices and proper transactions are ensured. Thus, thanks to the central wholesale market, producers and consumers have become able to supply or consume perishable foods without anxiety.
www.theitsaliveshow.com/zombiefest2008/wzd.htm
In 1968 a film was released in Pittsburgh that changed the face of horror history forever. It changed zombies from mindless undead slaves into flesh-hungry beasts that thirst for blood! Film history would never be the same.
Now, 40 years later, some new blood is picking up the rotten pieces and upping the ante.
Pittsburgh's greatest horror hit "The It's Alive Show" is proud to present...
World Zombie Day™ is the day that all ghouls from Kentucky to Kokomo, from Atlanta to Afghanistan, from Washington to Wales, and from Pittsburgh to Puerto Rico can celebrate together in a near orgy of blood covered bliss!!
Every major and minor city of the world that has ever hosted a zombie walk can band together and give one solid groan heard WORLDWIDE for the zombie cause!
RISE UP UNDEAD BROTHERS AND SISTERS!!! NOW IS OUR TIME TO GROAN AND SHAMBLE FOR WORLD HUNGER!!
World Zombie Day™ will be a day when all fans of zombie culture can join together. There will be an international charity event done throughout the cities involved to help alleviate world hunger, and this will be a first.
The It’s Alive Show”, World Record Holders for the largest zombie walk ever, will spearhead this event from the very birthplace of zombie culture, Pittsburgh, Pennsylvania, USA.
The participating living dead are encouraged to bring a non-perishable food item to each zombie walk starting point. A mass effort will be taken on worldwide to prove that charity, goodwill, and zombie love can flourish in every nation regardless of race, ethnicity, sex, or religion, and that no matter where or how we die…
WE WILL COME BACK!!!
Before air freight and the highways took control, the railroads moved premium perishable shipments in refrigerator cars or express reefers.
There is not much commentary for this picture and the ones which follow, so I will keep the text to the minimum and let you enjoy the pictures. After a long-ish drive down the hill after viewing the sunset point at Promthep Cape, (see previous pictures), my guide brought me to the head of a small lane running out from the parking lot at Rawai Beach in Phuket, Thailand. Go there, see fish market, he said. So then, here I am at the Rawai Beach fish market. This is a tub of fresh lobster for sale in the fish market. It was early afternoon, nearly 16:00 and hence pretty hot and so the fish market was fairly quiet. This is actually a tub of the famous Phuket lobsters, something I found out much later, when I was writing the captions for the photos in this album. (Phuket, Thailand, Oct/ Nov. 2019)
Photo Credit: Cindy Kurman, Kurman Photography
Photos available for purchase on KurmanPhotography.com
Photo Credit: Cindy Kurman, Kurman Photography
Photos available for purchase on KurmanPhotography.com
The 26th annual Community Christmas program for the Riverbend community in Illinois collected 19,252 items for those in need during the holiday season. The program, sponsored by United Way's Southwest Illinois Division and The Telegraph, wrapped up on Thursday, December 10, when more than 100 boxes were picked up from local businesses, dropped off at a central location, and then were sorted for distribution to the 17 recipient agencies. Items donated included non-perishable food, clothes, winter weather necessities like gloves, hats and scarves, blankets, towels, baby care items, hygiene items, and new toys. Community Christmas helps more than 6,000 people in need every year.
The 26th annual Community Christmas program for the Riverbend community in Illinois collected 19,252 items for those in need during the holiday season. The program, sponsored by United Way's Southwest Illinois Division and The Telegraph, wrapped up on Thursday, December 10, when more than 100 boxes were picked up from local businesses, dropped off at a central location, and then were sorted for distribution to the 17 recipient agencies. Items donated included non-perishable food, clothes, winter weather necessities like gloves, hats and scarves, blankets, towels, baby care items, hygiene items, and new toys. Community Christmas helps more than 6,000 people in need every year.
Mom always used cake yeast to bake with long long ago so it's kind of a sentimental favorite with me, though it's only sometimes available. The stuff in the packets works just as well or even better, so go with what you want. Mind you though, cake yeast is literally a living thing, so it's really perishable- a block of dead yeast reeks pretty badly so if you get some, follow the storage instructions and use it up fast.
The 26th annual Community Christmas program for the Riverbend community in Illinois collected 19,252 items for those in need during the holiday season. The program, sponsored by United Way's Southwest Illinois Division and The Telegraph, wrapped up on Thursday, December 10, when more than 100 boxes were picked up from local businesses, dropped off at a central location, and then were sorted for distribution to the 17 recipient agencies. Items donated included non-perishable food, clothes, winter weather necessities like gloves, hats and scarves, blankets, towels, baby care items, hygiene items, and new toys. Community Christmas helps more than 6,000 people in need every year.
For the past three years during the Christmas season, Joe Mirocke has collected non-perishable food at his home for a local church food bank. December 3, 2020
MIT Visiting Artist Anicka Yi teamed up with Postdoctoral Fellow Tal Danino to present their current work to engineer a collectively scented bacteria, created from the DNA of 100 women. Participants learned about the art and the science behind the project.
Anicka Yi’s work explores scent and decay, creating a sensorial experience that disrupts our predominantly visual culture.
At MIT, Ancika Yi is working with researchers to create new scents based on bacteria, new materials for creating installations, and is exploring the nature of collaboration between individuals and disciplines. Anicka’s work will be on view at the List Visual Art Center May 22 through July 26, 2015.
Tal Danino is postdoctoral fellow at MIT’s Laboratory for Multiscale Regenerative Technologies, whose research explores the emerging frontier of combining biology and engineering. He is actively involved in developing science-based art and outreach programs that promote interest in science and cancer research to a general audience.
Learn more at arts.mit.edu
All photos ©L. Barry Hetherington
lbarryhetherington.com/
Please ask before use
2011-04-22 "Cargojet 8760" take off with 12 pallets of perishable food. Next stop : Iqaluit, Nunavut !
Donations of non perishable food items, baby diapers, baby formulas, baby wipes, personal hygiene kits and household cleaners to four homeless shelters in the Greater Lansing area on October 2, 2021. Thanks very to Walmart Lansing and Walmart Fenton, VanAtta Greenhouse and Flower Shop and Massage and Wellness Store for their support.
#kindness #love #giving #helptheneedy #charity #lansing #michigan #usa #ishiodamttenfoundation #nonprofit
Thirteen local eateries and businesses participated in Wesleyan’s second annual Taste of Middletown on March 5 in Beckham Hall. The event was sponsored by Wesleyan’s Campus Activities Committee and Human Resources. Attendees donated non-perishable food items and cash to Middletown’s Amazing Grace food pantry.
More than 200 Wesleyan employees attended the event. (Photos by Olivia Drake, Wesleyan University)