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A Straight Dope Classic from Cecil's Storehouse of Human Knowledge February 7, 1992 Dear Cecil:
Preparing livestock for slaughter Restraint devices Stunning methods Malpractice in immobilization of livestock Religious or ritual slaughter (Halal and Kosher) Bleeding Determining insensibility at slaughter The obligation in the conversion of food animals into edible products and useful by-products is to slaughter the animal in a humane manner and to process the carcass in a hygienic and efficient way. Preparing livestock for slaughter
INTRODUCTION Yogurt is a fermented milk product which was apparently broght to Turkey by the mongols millenia ago. It is produced by adding a "starter" of active yogurt containing a mixed culture of Lactobacillus bulgaricus (or occasionally L. acidophilus ) and Streptococcus thermophilus . These produce lactic acid during fermentation of lactose. The lactic acid lowers the pH, makes it tart, causes the milk protein to thicken and acts as a preservative since pathogenic bacteria cannot grow in acid conditions. The partial digestion of the milk when these bacteria ferment milk makes yogurt easily digestible. In addition, these bacteria will help settle GI upset including that which follows oral antibiotic therapy by replenishing non-pathogenic flora of the gastrointestinal tract.
Milk: You can use a wide variety of milks, from commercially purchased pasteurized homogenized cow's milk, TB certified raw cow's milk, goat's milk, sheep or even horse's milk. All will make cheese, each with its unique flavor. Cheese from unpasteurized milk makes the best cheese, but should be cured for 2-4 months if there is any doubt about pathogens in the milk. If you use pasteurized milk, you may need to add a little calcium chloride to firm up the curd because the heat makes the calcium unavailable. Calcium is required for a good "clean break." ( see below ). Cheese can be made from whole milk (3.5%), 2% or from skimmed milk.
My diet is probably the most localized of anybody I know. Some come close, but let’s use me as the example. If I’m Mr. 95+% local food diet guy, and local, good quality foods are by your definition the most expensive foods, I should then have the highest food cost of anybody I know. But the facts are, the opposite is true. Our family’s food budget works out to about $400/month. That’s for a family of 5 [kids 5, 3, 1], which per person works out to $80/person, $2.66/day, or less than $1/meal per person.
The heirloom craze started with tomatoes–specifically, with the East Coast stand-bys like Brandywine. Folks loved them not just for their unprecedented flavor, but maybe even more for the entwined history they shared with early America. Suddenly, eating a tomato made you feel like you’d discovered a relational tie with George Washington.
Phở Bò is the classic Vietnamese noodle soup dish. Flat wide rice noodles served in a bowl of delicately spiced beef broth with thin slivers of beef and garnishes of aromatic fresh herbs and vegetables. In spring it is lunchtime staple in our house, thanks to a special Phở stock paste I found in an Asian grocers, which makes it even easier to knock out this tasty lunch.
As part of the Breads section in the Modern Baker Challenge , I decided to take on French bread. Unlike some recipes that I decide to do because I have never made that particular kind of bread, I chose French bread specifically because I have made French bread before. Lots and lots of French bread. I’ve been baking French bread since I was about 10 years old and have in recent years really developed a passion for great baguettes.
We are located in the northwest part of Lincoln County, Oklahoma, near the town of Tryon. We raise dairy sheep, and also are the home for a couple of draft horses, some Muscovy ducks, and a few dairy goats. Our Maremma livestock guardian dogs protect our stock (and look out for us, too).
There are now items for sale with Washington Wool dot Net logo on them. There are T-shirts and sweatshirts in a variety of colors, styles and sizes as well as clocks, teddy bears, tiles, prints, cards, posters, banners, signs, stickers, magnets, mugs, hats, bags, calendars, buttons, and license plate frames. This way you can purchase the items you would like to advertise your favorite web site! The prices are those of cafepress, and there's no mark up involved. Click on the T-shirt to go to the site.
In 2003, Kurt Beecher Dammeier combined his love of great cheese with his passion for pure food – and Beecher’s Handmade Cheese was born. Located in Seattle’s historic Pike Place Market, Beecher’s uses the time tested method of open-vat cheesemaking, combining a 5,000 year old craft with a 21st century commitment to quality and purity. Beecher’s is best known for its award-winning, one-year aged Flagship cheese and for its nationally recognized “World’s Best” Mac & Cheese.
Associations This is a topical listing of selected associations and organizations located in Washington State. Only groups with a web site are included and inclusion does not imply endorsement by the Washington State Library. Agriculture | Animals | Botany | Business & Industry & Professional | Culture & Religion | Education | Environment | Government | History & Genealogy | Hobbies | Information Technology | Law & Law Enforcement | Libraries, Literature & Publishing | Medicine & Health Care | Social Issues | Sports | Transportation Agriculture
Beginning Farmer/Rancher The Commission, in partnership with Northwest Farm Credit Services, is offering loans for qualifying beginning farmers and ranchers that can be combined with other loans, grants and other sources of funds. The Beginning Farmer/Rancher Program is a tax-exempt bond program designed to assist beginning farmers and ranchers in the state of Washington acquire agricultural property at lower interest rates. Loans financed with proceeds of tax-exempt bonds issued by the Commission are currently available up to a maximum amount of $477,000 (including up to $250,000 for depreciable farm property and up to $62,500 for used equipment/personal property), which may be combined with other loans, grants and other sources of funds for larger projects.
Maryland Sheep & Wool Festival 2008 - Sheep to Shawl Competition Monday, May 12, 2008, 12:55 PM Posted by Administrator Now that I have a nice digital camera, I fear that I may be going a little crazy with the photo-taking but, who doesn't think that the Sheep to Shawl Contest at the Maryland Sheep & Wool Festival is the coolest thing ever? It's hard to not want to post a bazillion photos of it because every part of it is so amazing! It starts with the shearing of the sheep, to get the fleeces that the Sheep to Shawl teams will use in making their shawls. Unfortunately, I got to the Festival too late to photograph the shearing at 8 a.m.
The inspiration for this post came last Tuesday while I was at the Farmers Market going from stand to stand shopping and brainstorming what to make for MPK. Then I saw the gorgeous and leafy head of celery below . Initially I thought to myself, well I already have a regular Khoreshteh Karafs and a Vegetarian Khoreshteh Karafs , so I better keep on going. I couldn’t get the celery out of my head; it simply begged to be made into a delicious celery stew. Then all of a sudden I knew exactly what I was going to do with it. We have to go back a few years here, I would say probably a good decade.