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Flu spreads around the world in seasonal epidemics, resulting in the deaths of hundreds of thousands annually — millions in pandemic years. Three influenza pandemics occurred in the 20th century and killed tens of millions of people, with each of these pandemics being caused by the appearance of a new strain of the virus in humans. Often, these new strains result from the spread of an existing flu virus to humans from other animal species. An avian strain named H5N1 had until recently posed the greatest risk for a new influenza pandemic since it first killed humans in Asia in the 1990s. Although H5N1 virus has not mutated to a form that spreads easily between people, in April 2009 a novel H1N1 flu strain that combined genes from human, pig, and bird flu, initially dubbed the "swine flu," emerged in Mexico, the United States, and several other nations. By late April, the H1N1 swine flu was suspected of having killed over 150 in Mexico, and prompted Mexico and U.S. travel advisories.
Vaccinations against influenza are usually given to people in developed countries and to farmed poultry. The most common human vaccine is the trivalent influenza vaccine (TIV) that contains purified and inactivated material from three viral strains. Typically, this vaccine includes material from two influenza A virus subtypes and one influenza B virus strain. The TIV carries no risk of transmitting the disease, and it has very low reactivity. A vaccine formulated for one year may be ineffective in the following year, since the influenza virus evolves rapidly, and different strains become dominant. Antiviral drugs can be used to treat influenza, with neuraminidase inhibitors being particularly effective.
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Mixed Media explorations for my Altered Cookbook project. Hand-carved linocut, ink, Acrylic and colored pencils.
we were visiting a favourite pub of ernest Hemmingway in havana, cuba and on the way to the cab and tour guide, noticed these lads "bringing home supper".....can't get much fresher than this------
Homemade Pork rib soup with lotus roots, carrots, tofu, bean sprouts, Enoki mushrooms, forest mushrooms, Korean cabbage, string beans and romaine lettuce garnished with cilantro in Jericho, New York (NY), United States (USA). #longisland #newyork #usa #homecooking
Grilling pork on a primitive charcoal grill while a ray of sunlight hits the meat and smoke coming from the grill. What a nice moment! Feel free to use and please credit Joonas Jokiniemi, linking the credit through to grillsmokelove.com
i love the tree trunk pick!
+ stir-fried pork and kimchi with a bit of maggie seasoning sauce.
+ corn and edamame salad
+ broccoli and carrots
Served with a side of salad greens and grilled baby russet potatoes.
Season the chops generously with salt and pepper. Grill the chops about 5-7 minutes on each side (depending on the thickness of the chops). When done, keep chops on a platter covered with aluminium foil and let it rest.
Meanwhile, heat about a tablespoon of oil over medium heat, add shallots (about 2 tablespoons finely chopped) stirring constantly until browned. Add pomegranate juice (1/2 cup), red wine vinegar (1/4 cup), chicken broth (1/4 cup), fresh thyme (about 1 tablespoon) and honey (1 tablespoon) and cook, stirring until the liquid is reduced by half, approx. 3-5 minutes. Reduce heat and stir in 1 tablespoon butter until it melts.
Transfer chops to plate, spoon sauce over chops and salad.
Enjoy!
Acacia honey sauce: Acadia honey, some bouillon, lemon juice, butter salt and pepper.
As a side dish, cantharellus mushroom noodle.
Pork fillet, 2 hours @ 55c. Creamed leeks with dijon mustard. Fennel and mustard seeds. Star anise sauce.