No Rabbit Food No Hunger Pangs No Diet!
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The Roots Music Magazine Including Rock'n'roll, R&B, Soul, Jazz, Folk
www.tftw.org.uk £1/19/11d - £2.00 - €3.00 - $3.75 The Roots Music Magazine including Rock'n'Roll, R&B, soul, jazz, folk, The Roots Music Networking Group country and 58 much more ALL ARTICLES/IMAGES ARE COPYRIGHT OF THEIR RESPECTIVE AUTHORS FOR REPRODUCTION, PLEASE CONTACT ALAN LLOYD VIA TFTW.ORG.UK The sound of Robb Davis’s double bass being slapped as Brian ‘Bunter’ Clark’s drums whacked the offbeat, Claire Hamlin from the Alabama Slammers, her fingers pounding the keyboards, and John Spencely’s guitar starting to riff as the House Band kicked off ‘Tales From The Woods’ rock party at the ‘Inn On The Green’ in Portobello, W11. The beginning of a real night of fifties Rock’n'Roll with many singers sitting in throughout the evening including Cliff Edmunds (the Avengers), a perfect rendering of ‘Move It’ and ‘Brand New Cadillac’; Pete Stockton ‘Girl Of My Best Friend’; Dave Sampson (the Hunters) sang ‘Love Me’; Danny Rivers, ‘Can’t You Hear My Heart’ plus Ray Lee (Dream Lover) and of course Rockin' Gerry Champion of the 2i’s coffee bar, rocked ‘I Go Ape’. Everybody was here not only to celebrate Keith’s birthday but also to thank him for all his great efforts in keeping the faith and attracting musicians from that magic time, way back when I was really young and played or jived the night away in Soho town. We even had a Skiffle group and Allan Bailey, (Soho Leg-ends) sang ‘Rock Island Line’. A friend shouted in my ear that “No tea chest bass sounded as good as the ones made for PG Tips!” In fact Ken Major had brought his original one from back in 1956. -
HMS EAGLE for Those Who Served in Her, but Many Others Will Read It: Wives, Parents, Sweethearts and Friends
Introduction This is a book about HMS EAGLE for those who served in her, but many others will read it: wives, parents, sweethearts and friends. To those who do, may I suggest that you concentrate on reading between the lines. If you do this you will recognise at once the labour of love which the compilation of this book entailed. You will also recognise that here is the last saga of a Great Ship, prepared to fight if needed, prepared to aid anyone in distress, prepared to represent her country honourably on all occasions and in all parts of the world. In the many photographs you can meet the men of EAGLE, no less a band of brothers than the men of Nelson's ships. Between the lines in this book, with its frequent understatement, you will find an anatomy of the Royal Navy revealed in the character, courage, fortitude, humour and kindliness of EAGLE's officers and men. EDITOR'S NOTE - We regret that this souvenir book is in `paperback' form, but by sacrificing hard covers we have been able to include a lot more material than would otherwise have been possible with the money available. Should you wish for a copy bound in boards, then, it is quite easy to get this done by any bookbinder - it would not be very expensive. (For those of you in possession of the book of the first half of the commission, from 5 March 1969, the two could be bound together.) The author of the book of the first part of this last commission concluded by saying, `We'll be back'. -
11 — 27 August 2018 See P91—137 — See Children’S Programme Gifford Baillie Thanks to All Our Sponsors and Supporters
FREEDOM. 11 — 27 August 2018 Baillie Gifford Programme Children’s — See p91—137 Thanks to all our Sponsors and Supporters Funders Benefactors James & Morag Anderson Jane Attias Geoff & Mary Ball The BEST Trust Binks Trust Lel & Robin Blair Sir Ewan & Lady Brown Lead Sponsor Major Supporter Richard & Catherine Burns Gavin & Kate Gemmell Murray & Carol Grigor Eimear Keenan Richard & Sara Kimberlin Archie McBroom Aitken Professor Alexander & Dr Elizabeth McCall Smith Anne McFarlane Investment managers Ian Rankin & Miranda Harvey Lady Susan Rice Lord Ross Fiona & Ian Russell Major Sponsors The Thomas Family Claire & Mark Urquhart William Zachs & Martin Adam And all those who wish to remain anonymous SINCE Scottish Mortgage Investment Folio Patrons 909 1 Trust PLC Jane & Bernard Nelson Brenda Rennie And all those who wish to remain anonymous Trusts The AEB Charitable Trust Barcapel Foundation Binks Trust The Booker Prize Foundation Sponsors The Castansa Trust John S Cohen Foundation The Crerar Hotels Trust Cruden Foundation The Educational Institute of Scotland The Ettrick Charitable Trust The Hugh Fraser Foundation The Jasmine Macquaker Charitable Fund Margaret Murdoch Charitable Trust New Park Educational Trust Russell Trust The Ryvoan Trust The Turtleton Charitable Trust With thanks The Edinburgh International Book Festival is sited in Charlotte Square Gardens by the kind permission of the Charlotte Square Proprietors. Media Sponsors We would like to thank the publishers who help to make the Festival possible, Essential Edinburgh for their help with our George Street venues, the Friends and Patrons of the Edinburgh International Book Festival and all the Supporters other individuals who have donated to the Book Festival this year. -
Sexism in the City “We're Simply Buying Too Much”
SEPTEMBER 2016 Japan’s number one English language magazine Five style-defining brands that are reinventing tradition SEXISM IN THE CITY Will men and women ever be equal in Japan’s workforce? “WE’RE SIMPLY BUYING TOO MUCH” Change the way you shop PLUS: The Plight of the Phantom Pig, Healthy Ice Cream, The Beauties of Akita, Q&A with Paralympics Athlete Saki Takakuwa 36 20 24 30 SEPTEMBER 2016 radar in-depth guide THIS MONTH’S HEAD TURNERS COFFEE-BREAK READS CULTURE ROUNDUP 8 AREA GUIDE: SENDAGAYA 19 SEXISM IN THE CITY 41 THE ART WORLD Where to eat, drink, shop, relax, and climb Will men and women ever be equal This month’s must-see exhibitions, including a miniature Mt. Fuji in Japan’s workforce? a “Dialogue with Trees,” and “a riotous party” at the Hara Museum. 10 STYLE 24 “WE’RE SIMPLY BUYING TOO MUCH” Bridge the gap between summer and fall Rika Sueyoshi explains why it’s essential 43 BOOKS with transitional pieces including one very that we start to change the way we shop See Tokyo through the eyes – and beautiful on-trend wrap skirt illustrations – of a teenager 26 THE PLIGHT OF THE PHANTOM PIG 12 BEAUTY Meet the couple fighting to save Okinawa’s 44 AGENDA We round up the season’s latest nail colors, rare and precious Agu breed Take in some theatrical Japanese dance, eat all featuring a little shimmer for a touch of the hottest food, and enter an “Edo-quarium” glittery glamor 28 GREAT LEAPS We chat with long jumper Saki Takakuwa 46 PEOPLE, PARTIES, PLACES 14 TRENDS as she prepares for the 2016 Paralympics Hanging out with Cyndi Lauper, Usain Bolt, If you can’t live without ice cream but you’re and other luminaries trying to eat healthier, then you’ll love these 30 COVER FEATURE: YUKATA & KIMONO vegan and fruity options. -
Sunderland N E
Sunderland_Main_Map.qxd:Sunderland 3/12/10 09:14 Page 1 B O To Cleadon To Whitburn, Marsden ET K Supermarket RE 558 E and South Shields A N E and South Shields ST R D R L A P&R M O O D L O RE N R Cornthwaite F . Cineworld N IL Grange 9 O W Park Park 558 N Boldon 26 R 30 I O East Boldon 558.E1 T E D R I V E F R O T 30 H I N T A L A N E E2.E6 30 R D S S T 50 A A C E T R E Boldon H E R R E T 50A R T Business Y (50) O 30 A N 9 A R 9 R X34 D E M O O W 1 Park T A S WAY E Y N W E E D N O T L I 18 R W D 19 35 A G N E BRANSDA S A D LE A 18.19 T N L SOUTH VE. I E . I P R N B D E E EAST A A A D WEST V B R O BENTS E A BOLDON N O N BOLDON W I S Regal Sunderland R D U A D S U Greyhound Stadium SOUTHBENTS AVE. B N T D E 18 I 19 H R L A W N D E N A R O L A D L Supermarket L S I H 9 H I W h i t b u r n N 99 50 E (50) 50A W 26 Boldon L B a y O D D . -
Foodbank Centres Opening Times July 2020
FOODBANK CENTRES OPENING TIMES EASTER 2021 09:30-12:00 13.30-15.00 10:00-12:00 16:00 – 17:00 Mon Sulgrave - St Farringdon Pennywell - St Ashbrooke - 29/3 Michael & All Youth and Thomas' Bethany City Angels Community Church Church (SHARP) Centre FISCUS 10:30-12:30 16:00 – 17:00 11:30-13:00 10:00-12:00 Eden Vale - Ashbrooke - Tues Shiney Row Dawdon ELIM Bethany City - St Johns 30/3 (FISCUS) Sunderland Church (SHARP) (FISCUS) FISCUS 09:30-12:00 09:30-12:00 10:00-12:00 10:00-12:00 13:00-15:00 16:00 – 17:00 Sulgrave - St Wed Roker - New Ryhope Redhouse – Millfield - City Ashbrooke - Michael & All Springs City Comm Riverlife Life Church Bethany City 31/3 Angels Church Assoc (FISCUS) FISCUS Church (SHARP) 10:30-12:30 16:00 – 17:00 11:30-13:00 13:00-15:00 Eden Vale - Ashbrooke - Thurs Shiney Row Pennywell - St ELIM Bethany City - St Johns Thomas' 1/4 Sunderland Church (SHARP) Church (FISCUS) FISCUS CLOSED CLOSED CLOSED 10:00-12:00 13.30-15.00 Good 09:30-12:00 Millfield - Farringdon Fri Sulgrave - St City Life Youth and Michael & All 2/4 Church Community Angels FISCUS Centre FISCUS CLOSED CLOSED CLOSED CLOSED Easter 09:30-12:00 13.30-15.00 10:00-12:00 16:00 – 17:00 Mon Sulgrave - St Farringdon Pennywell - St Ashbrooke - Michael & All Youth and 5/4 Thomas' Bethany City Angels Community Church Church (SHARP) Centre FISCUS CLOSED 16:00 – 17:00 11:30-13:00 10:00-12:00 Eden Vale - Ashbrooke - Tues Shiney Row Dawdon ELIM Bethany City - St Johns 6/4 (FISCUS) Sunderland Church (SHARP) (FISCUS) FISCUS 09:30-12:00 09:30-12:00 10:00-12:00 10:00-12:00 13:00-15:00 -
226142258.Pdf
PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS A Thesis Submitted to the College of Graduate and Postdoctoral Studies in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon By Olugbenga Philip Soladoye 2017 © Copyright Olugbenga Philip Soladoye, July 2017. All rights reserved. PERMISSION TO USE In presenting this thesis, in partial fulfillment of the requirements for a degree of Doctor of Philosophy from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis, or parts thereof, for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or in part should be addressed to: Head of the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon, Saskatchewan Canada S7N 5A8 i ABSTRACT The first objective of this research was to use a widely varying pig population to create prediction algorithms for dual energy X-ray absorptiometry (DXA) pork carcass compositional estimate and pork belly softness measurement. -
Uniform Retail Meat Identity Standards a PROGRAM for the RETAIL MEAT INDUSTRY APPROVED NAMES PORK
Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK This section is organized in the following order: SELECT AN AREA TO VIEW IT Species Cuts Chart LARGER SEE THE Species-Specific FOLLOWING Primal Information AREAS Index of Cuts Cut Nomenclature PORK -- Increasing in and U.P.C.Numbers Popularity Figure 1-- Primal (Wholesale) Cuts and Bone Structure of Pork Figure 2 -- Loin Roasts -- Center Chops INTRODUCTION Figure 3 -- Portion Pieces APPROVED NAMES -- Center Chops BEEF Figure 4-- Whole or Half Loins VEAL PORK Figure 5 -- Center Loin or Strip Loin LAMB GROUND MEATS Pork Belly EFFECTIVE MEATCASE MANAGEMENT & Pork Leg FOOD SAFETY MEAT COOKERY Pork Cuts GLOSSARY & REFERENCES Approved by the National Pork Board INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Profile of Back Bacon Produced from the Common Warthog
foods Article Profile of Back Bacon Produced From the Common Warthog Louwrens C. Hoffman 1,2,* , Monlee Rudman 1,3 and Alison J. Leslie 3 1 Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa; [email protected] 2 Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia 3 Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa; [email protected] * Correspondence: Louwrens.hoff[email protected]; Tel.: +61-4-1798-4547 Received: 7 April 2020; Accepted: 9 May 2020; Published: 15 May 2020 Abstract: The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon’s chemical composition; the bacon was high in protein (~29%) and low in total fat (<2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2!6), oleic (C18:1!9c), and arachidonic (C20:4!6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). -
PERIODIC ELECTORAL REVIEW of SUNDERLAND Final
THE BOUNDARY COMMITTEE FOR ENGLAND PERIODIC ELECTORAL REVIEW OF SUNDERLAND Final Recommendations for Ward Boundaries in the City of Sunderland October 2003 SOUTH BENTS Sheet 2 of 3 Sheet 2 "This map is reproduced from the OS map by The Electoral Commission with the permission of the Controller of Her Majesty's Stationery Office, © Crown Copyright. Unauthorised reproduction infringes Crown Copyright and may lead to prosecution or civil proceedings. Licence Number: GD03114G" 2 Abattoir 1 Monkwearmouth School Nine Wells S Gardens H I E N L EW D C S AS Allotment Gardens T R LE Seaburn Dene O RO AD A Primary School D Mere Knolls Cemetery 3 Whitburn Sands FULWELL WARD FULWELL S Refuse Tip E A (disused) L Seaburn A N Park N E Und Straight E W Nursing Home C A S T L E R Parson's O Fulwell School OAD Roker Cliff R A ER W Playing Field HEST Rocks D CHIC Park H Infant AD I EA RO T S C School H Primary U R School C H R D Primary School Hylton Red House School WITHERWACK DOWNHILL School E D Club M A SW O O R RT N E H O D N R T A O L A A R O L D A R Church N OAD H Y R CARLEY HILL S EMBLE C O W L T Carley Hill L L O Y O Primary School L N H D K M E Southwick I L R L Cemetery Playing Field R E O M A D SIDE CLIFF ROAD E AV OD WO F LE U AP L REDHILL WARD M W S E Allotment Gardens RE L C L Y E R RL MA O A D D A D O Roker Park OA R Maplewood R R N CA O ED S School R P M MARLEY POTS Carley Hill O H Cricket Ground T M OR AY D Schools ST ROKER DCAR ROA RE Monkwearmouth Schools Church College SOUTHWICK WARD Hospital WA SH ING TO N R AD O ON RO AD HYLT ORTH N -
CAMRA ANGLE the FREE Quarterly Newsletter from the Sunderland & South Tyneside Branch of CAMRA Beacon Re-Opens
FREE!!!!FREE!!!! Issue PPLEASELEASE TAKETAKE 21 ONEONE!! Summer 2010 CAMRA ANGLE The FREE quarterly newsletter from the Sunderland & South Tyneside Branch of CAMRA Beacon Re-Opens After being closed for several months since last year the Beacon, on South Shields Law Top, has re-opened with two handpulls on the bar, at the time of the authors visit the two ales on sale were Timo- thy Taylors Land- lord and Gales Sea- farer Ale. Although the Beacon is a little outside the town centre it is well worth a visit for a pint of real ale and also the superb views over the mouth of the river Tyne in front of the pub and the Roman Fort, Arbeia, out the back of the pub. 16 We know for sure that beer has been brewed for about 6,000 years, but it’s likely that brewing first started in Neolithic times, basically since harvesting of cereals first began! Beer has a some- what mystical history. Beer was used to honour the dead in An- cient Egypt, was an ancestral offering in China and brewers who abused their position in Babylon faced the death sentence! It is unclear exactly when beer was introduced to the U.K. but it is known that it moved westwards and northwards from it's beginnings in North West Africa, migrating with the cultivation of barley and the movement of peoples. Beer was likely to have been drunk along by the Celtic druid populations that populated Britain before the arri- val of the Romans. The Romans noted that the Britons largely drank 'ale', comprising of barley, fermented yeast and water.