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Integrated Pest Management: Current and Future Strategies
Integrated Pest Management: Current and Future Strategies Council for Agricultural Science and Technology, Ames, Iowa, USA Printed in the United States of America Cover design by Lynn Ekblad, Different Angles, Ames, Iowa Graphics and layout by Richard Beachler, Instructional Technology Center, Iowa State University, Ames ISBN 1-887383-23-9 ISSN 0194-4088 06 05 04 03 4 3 2 1 Library of Congress Cataloging–in–Publication Data Integrated Pest Management: Current and Future Strategies. p. cm. -- (Task force report, ISSN 0194-4088 ; no. 140) Includes bibliographical references and index. ISBN 1-887383-23-9 (alk. paper) 1. Pests--Integrated control. I. Council for Agricultural Science and Technology. II. Series: Task force report (Council for Agricultural Science and Technology) ; no. 140. SB950.I4573 2003 632'.9--dc21 2003006389 Task Force Report No. 140 June 2003 Council for Agricultural Science and Technology Ames, Iowa, USA Task Force Members Kenneth R. Barker (Chair), Department of Plant Pathology, North Carolina State University, Raleigh Esther Day, American Farmland Trust, DeKalb, Illinois Timothy J. Gibb, Department of Entomology, Purdue University, West Lafayette, Indiana Maud A. Hinchee, ArborGen, Summerville, South Carolina Nancy C. Hinkle, Department of Entomology, University of Georgia, Athens Barry J. Jacobsen, Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman James Knight, Department of Animal and Range Science, Montana State University, Bozeman Kenneth A. Langeland, Department of Agronomy, University of Florida, Institute of Food and Agricultural Sciences, Gainesville Evan Nebeker, Department of Entomology and Plant Pathology, Mississippi State University, Mississippi State David A. Rosenberger, Plant Pathology Department, Cornell University–Hudson Valley Laboratory, High- land, New York Donald P. -
SIBO Bi Phasic Diet Serves 2
Phase 7 DAY SIBO Meal Plan 1 serves 2 Phase 1 | Restricted | SIBO Bi Phasic Diet Rebecca Coomes 1 the healthy gut Join us for our latest SIBO recipes, articles, interviews with leading specialists, SIBO cookbooks and more. THE HEALTHY GUT THE HEALTHY thehealthygut.com © The Healthy Gut 2018 Recipes: Rebecca Coomes All rights reserved. No part of this publication may be reproduced or distributed Editor: Rebecca Coomes and Kate Saunders-Morgan in any form or by any means, electronic or mechanical, or stored in a database or First published in Australia in 2017 Creative Director: Rebecca Coomes retrieval system, without prior written permission from The Healthy Gut. by The Healthy Gut Design and typesetting: Yedah Merino Designs The information in this book is for information purposes only. It is not intended PO Box 1405 Photographers: Aliki Dimitrakopoulos and Rebecca Coomes nor implied to be a substitute for professional medical advice. Please consult Camberwell East VIC 3126 Prop and food styling: Aliki Dimitrakopoulos and Rebecca Coomes your healthcare provider to discuss your personal healthcare requirements or Food preparation: Rebecca Coomes treatment plan. Reading the information in this book does not create a physician- patient relationship. 2 contents 4 The SIBO Bi-Phasic Diet Protocol 36 SIBO Cookbooks contents contents 5 The SIBO Bi-Phasic Diet Phases 37 Live Well With SIBO 6 Food Tables 10 Meal Plan 11 Recipe Index 12 Shopping List 13 Breakfasts 18 Lunches 22 Dinners 31 Extras 24 the SIBO bi-phasic diet protocol This meal plan has been developed in compliance with Dr. Nirala Jacobi’s SIBO Bi-Phasic Diet protocol and has a range of recipes that are suitable for the Restricted phase of the diet. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
THE PARAMOUNT STORY Paramount Middle Eastern Kitchen Started As One Restaurant in Mississauga, Ontario, and Now Has Over 70 Restaurants Worldwide
PARAMOUNT MENU THE PARAMOUNT STORY Paramount Middle Eastern Kitchen started as one restaurant in Mississauga, Ontario, and now has over 70 restaurants worldwide. At Paramount we love to share the best of Middle Eastern culture, design and cuisine with open arms. Immerse yourself in a cultural experience of flavour, as you enjoy the recipes developed by international chefs using only the finest and freshest ingredients. With the aromas of freshly baked breads from our stone oven, charcoal BBQ meats and handmade sweets, Paramount Middle Eastern Kitchen provides a culinary experience that will not be forgotten. paramountfinefoods.com @paramountfinefoods @paramountfinefoodsofficial @paramountfoods appetizers dipS FALAFEL WORLD FAMOUS HUMMUS 420 Cals // 8.99 710 Cals // 6.49 Six pieces of falafel: ground chickpeas and fresh ADD CHICKEN: 170 Cals // 5.99 herbs topped with sesame seeds and fried to ADD BEEF: 230 Cals // 6.49 perfection served with tahini dipping sauce Our world famous recipe: blended chickpeas and tahini served with fresh baked pita bread LENTIL SOUP 370 Cals // 5.99 MOUTABBAL Our signature recipe: lentils and fresh vegetables 700 Cals // 6.99 mixed with spices and served with crispy pita and a lemon wedge Fire roasted eggplant blended with tahini and garlic, topped with fresh parsley, extra virgin olive oil and fresh pomegranate seeds PITA BREAD MEZZA PLATE Indulge in our homemade pita bread fresh 850 Cals // 9.99 from our stone oven Your selection of 3 favourites: world famous hummus, moutabbal, labneh, muhammara, or 380 Cals per piece tabbouleh served with stone oven baked bread LABNEH PLATE 730 Cals // 7.99 SPICY POTATOES Thick and creamy labneh 860 Cals // 5.99 (pressed yogurt) mixed with garlic, drizzled Cubed potatoes tossed in our signature batata with extra virgin olive oil and our authentic harra sauce and topped with ground coriander and zaatar seasoning. -
Asian Dipping Sauce Makes 1 Cup | Active Time: 10 Minutes | Total Time: 10 Minutes
Asian Dipping Sauce Makes 1 cup | Active Time: 10 minutes | Total Time: 10 minutes Step 1: Starting the Sauce 1 to 2 tsp Garlic-Ginger Paste, or to To start the sauce, place all of the ingredients into a pot and bring to a boil over taste medium heat. Turn down the heat to medium-low and let simmer for 30 seconds or 1/4 cup soy sauce so, or until the sugar has melted, and then remove from the heat. 1/4 cup ponzu Note: Instead of the Garlic-Ginger Paste use 1 to 2 tsp minced fresh ginger and 1/4 cup rice wine vinegar garlic instead. 2 1/2 tsp sweetener (such as sugar, agave, rice syrup) If needed, add a touch of water to balance out the tartness—keeping in mind 1 tsp toasted sesame oil however that the sauce is supposed to have a good punch to it. 1/2 teaspoon hot red pepper flakes 1/8 to 1/4 cup water, as needed Step 2: Finishing the Sauce 1 green onion, finely minced To finish the sauce, pour the mixture into a bowl and add the finely minced green onion. While this sauce is best when first made, it will keep for several days, in an air- tight container, in the refrigerator. Note: If making ahead, it is best to add the green onion just before serving so that it maintains its vibrant green color. Serve this sauce with your favorite Dumplings or Potstickers, such as these Edamame & Roasted Shiitake Mushroom Gyozas, or use as a sauce for vegetables, rice dishes and/or these delicious Green Onion Cakes.. -
Proteins Booklet
HASKELL COUNTY Proteins Darlene Hopkins from Extension Agent Family and Community Health Texas A&M AgriLife Extension Service A to Z 101 S Ave D Haskell, TX 79521 [email protected] http://haskell.agrilife.org/ Tel. 940.864.2658 Cell. 940.256.3625 Educational programs of the Texas A&M AgriLife Extension Service are open to all people without regard to race, color, sex, religion, national origin, age, disability, genetic information, or veteran status. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating Turkey Patties 1 ¼ pound ground turkey 1 cup bread crumbs 1 egg ¼ cup chopped green onion 1 tablespoon prepared mustard ½ cup chicken broth Non-stick cooking spray Wash hands and work area before cooking. Mix ground turkey, bread crumbs, egg, onions, and mustard in a large bowl. Shape into 4 patties, about ½ inch thick. Spray a large skillet with cooking spray. Add patties and cook, turning once to brown other side. Cook until golden brown outside and white inside, about 10 minutes. Remove. Add chicken broth to skillet and boil over high heat until slightly thickened, about 1 to 2 minutes. Pour sauce over patties. Preparation Time: 10 minutes, Cook Time: 15 minutes, Serves: 4 Nutrition Facts: Calories: 340, Total Fat: 14 g, Cholesterol: 145 mg, Sodium: 450 mg, Total Carbohydrate: 20 g, Protein: 33 g. Quick Tuna Casserole 4 cups water 5 ounces wide egg noodles 10 ounces low-sodium cream of mushroom soup ⅓ cup skim milk 6 ½ ounces canned drained tuna in water 1 cup frozen green peas 1 cup fresh bread crumbs Wash hands and work area before cooking. -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
The Role of Progeny Quality and Male Size in the Nesting Success of Smallmouth Bass: Integrating field and Laboratory Studies
Aquat Ecol (2011) 45:505–515 DOI 10.1007/s10452-011-9371-y The role of progeny quality and male size in the nesting success of smallmouth bass: integrating field and laboratory studies Andrew J. Gingerich • Cory D. Suski Received: 16 March 2011 / Accepted: 27 August 2011 / Published online: 9 September 2011 Ó Springer Science+Business Media B.V. 2011 Abstract Smallmouth bass display size-specific with offspring survival in the wild, indicating that variation in reproductive success with larger brood- caution should be used interpreting studies that guarding males in a population more likely to rear attempt to relate laboratory-derived survival metrics offspring to independence than smaller individuals. to the wild. Together, results demonstrate size-specific The exact mechanisms responsible for this size- differences in offspring quality for nesting smallmouth specific increase in reproductive output have yet to bass, which are correlated with higher concentrations be identified. To assist in this process, we investigated of cortisol in eggs. However, hatching success under the relationship between the size of brood-guarding laboratory conditions was dissimilar to nesting success male smallmouth bass and offspring quality (in this in the field relative to cortisol concentrations. case, egg physiology, egg morphology, egg size, hatching success and lab survival). Further, we Keywords Reproductive success Á Egg quality Á examined how factors such as egg physiology, egg Cortisol Á Year class morphology and egg size influenced reproductive success in the wild and hatching success in a controlled laboratory environment. Nesting male Introduction smallmouth bass that successfully reared their off- spring to independence spawned earliest in the nesting For many fish species, mortality during the egg and period were the largest individuals, and guarded eggs young embryo stages represent one of the most with greater concentrations of cortisol compared to significant determinants of year class strength. -
Doc's Inn Bar & Grill
DOC'S INN BAR & GRILL IPA Onion Rings – IPA Battered Onion Rings, Seasoned and served with BAM! Dipping Sauce. $8.00 APPETIZERS Frickle Chips – Battered Pickle Chips, Seasoned and served with Ranch Dipping Sauce. $7.00 Greek Wonton – Gyro Meat, Feta Cheese Mix, Green Onion, Wonton Wrap, Tzatziki Sauce. $8.00 Battered Cheese Curds – Battered White Cheddar Cheese Curds served with Raspberry Jalapeño Dipping Sauce. $9.00 Spinach Artichoke Dip – Fresh Baby Spinach, Artichokes, Mozzarella Cream Cheese Blend, House Tortilla Chips, Pita Bread, Fried Portobello Mushrooms – Battered Portobello Mushrooms, Mixed Vegetables. $10.00 Seasoned and served with Garlic Aioli. $9.00 Pretzel Sticks – Warm Pretzel Sticks, Garlic Butter, Kosher Salt, Fried Green Beans – Onion Battered Green Beans served with Cheese Sauce, Zesty Honey Mustard, House Ranch. $7.00 Cusabi Dipping Sauce. $7.00 SAGANAKI – OPA! Greek Traditional Style Flaming Cheese hit with Lemon, Greek Olives, Warm Pita Bread. $9.00 Hot Buffalo Chicken Dip – Roasted Chicken, Cheddar-Jack Cream WINGS & STRIPS Cheese Mix, Caramelized Onions, Blue Cheese Crumbles, Buffalo Sauce, House Tortilla Chips, Celery, Carrots, Ranch Dressing. Boneless Wings – Breaded Boneless Chicken served with Choice of $10.00 Sauce, Tossed or Side. (6)6.00 / (12)11.00 Doc's Macho Nacho – House Tortilla Chips, Beef Taco Meat, Bone-In Wings – Naked Bone-In Wings Served with choice of Sauce, Cheddar-Jack Cheese, Queso Sauce, Diced Tomatoes, Fresh Sliced Tossed or Side (6)7.00 / (12)12.00 Jalapeños, Pickled Red Onion, Queso Fresco, Sour Cream, + Sauces: Buffalo, Honey Sesame, Asian Zing, BBQ, Basil Avocado, Lime, Cilantro served with House Salsa. -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
Morphological and Cytological Observations on the Early Development of Culiseta Inornata (Williston) Phyllis Ann Harber Iowa State University
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1969 Morphological and cytological observations on the early development of Culiseta inornata (Williston) Phyllis Ann Harber Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Zoology Commons Recommended Citation Harber, Phyllis Ann, "Morphological and cytological observations on the early development of Culiseta inornata (Williston) " (1969). Retrospective Theses and Dissertations. 4657. https://lib.dr.iastate.edu/rtd/4657 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. This dissertation has been 69-15,615 microfilmed exactly as received HARDER, Phyllis Ann, 1931- MORPHOLOGICAL AND CYTOLOGICAL OBSERVATIONS ON THE EARLY DEVELOPMENT OF CULISETA INORNATA (WILLISTON). Iowa State University, PluD., 1969 Zoology University Microfilms, Inc., Ann Arbor, Michigan MORPHOLOGICAL AND CYTOLOGICAL OBSERVATIONS ON THE EARLY DEVELOPMENT OF CULISETA INORNATA (WILLISTON) by Phyllis Ann Harber A Dissertation Subiuittecl to the Graduate Faculty in Partial Full;ilIment of The Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Subject: Zoology Approved: Signature was redacted for privacy. of Major Work Signature was redacted for privacy. Headwf Major Department Signature was redacted for privacy. De Iowa State University Ames, Iowa 1969 ii TABLE OF CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 5 METHODS AND MATERIALS 12 OBSERVATIONS AND DISCUSSION 22 SUMMARY 96 LITERATURE CITED 98 ACKNOWLEDGMENTS 106 1 INTRODUCTION In the development of an organism two processes occur: differentia tion, and growth.