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Washington, Wednesday, January 31, 1945
I uttera I X r I SCRIPTA I /Ç I MANET f ^7 \JV FEDERAL REGISTER \ 1934 ^ VOLUME 10 ^ O A f/T E D ^ NUMBER 22 Washington, Wednesday, January 31, 1945 'K Regulations (b) Applicability of this order. The CONTENTS terms and Conditions of this order shall be applicable to Ci) all Canned fruits, REGULATIONS AND NOTICES TITLE 7—AGRICULTURE and all Canned fruit juiCes, listed in said Vesting orders: Pag® Chapter XI-—War Food Administration Column A of Table I which are packed Alien P roperty Custodian :- during the quota period in any of the 48 Barthman, Christine_______ 1288 (Distribution Orders) States of the United States or the District BevilaCqua, Ignazio______ __ 1289 [WPO 22-8] of Columbia, and (ii) all Canned pine Burgart, Mary M______ ___ 1289 apple and Canned pineapple juice which Busch, Philip______________ 1289 Part 1425—Canned and P rocessed F oods are packed during the quota period in the Carroll, Marie_A.___________ 1290 CANNED FRUITS, AND CANNED FRUIT JUICES, Territory of Hawaii. Cohen, Rosa_______________ 1290 REQUIRED TO BE SET ASIDE DURING 1945 (C) Set-aside restrictions. EaCh Can- Dobos, Louis (Lajos) _______ 1290 Pursuant to the authority Vested in ner who packs, during the quota period, Gruel, Margaret__ ____ 1291 me by War Food Order No. 22, as any Canned fruit, or any Canned fruit Haetzel, Anna___________ 1291 amended (8 F.R. 2243, 6397, 9 F.R. 4321, juice, designated in said Column A of Hahnel, Martha________ 1291 4319, 9584, 10 F.R. 103), it is hereby Table I, shall, to the extent that the Irrgang, Emilie____________ 1292 ordered as follows: quantity so packed may be adequate, set -fj^Jelitzky, Ida------------------ 1292 aside and thereafter hold for sale and TJoehres, Frank George__ 1292 8 1425.12 Quota restrictions and allo delivery to Government agenCy from his Muller, Hugo_______ ___ .__ 1293 cations—(a) Definitions. -
Babcock Institute Discussion Paper No. 2002-4 How Leading International Dairy Companies Adjusted to Changes in World Markets
BABCOCK INSTITUTE DISCUSSION PAPER No. 2002-4 . HOW LEADING INTERNATIONAL DAIRY COMPANIES ADJUSTED TO CHANGES IN WORLD MARKETS W. D. Dobson Andrew Wilcox The Babcock Institute for International Dairy Research and Development University of Wisconsin, College of Agricultural and Life Sciences 240 Agriculture Hall, 1450 Linden Drive Madison, Wisconsin 53706-1562 The Babcock Institute for International Dairy Research and Development is a joint program of the University of Wisconsin-Madison College of Agricultural and Life Sciences University of Wisconsin-Madison School of Veterinary Medicine University of Wisconsin Extension Cooperative Extension Division Funding for this study was provided by CSRS USDA Special Grant 00-34266-9810 The views expressed in Babcock Institute Discussion Papers are those of the authors; they do not necessarily represent those of the Institute, nor of the University. ISBN 1-59215-072-1 The Babcock Institute College of Agricultural and Life Sciences 240 Agriculture Hall, 1450 Linden Drive Madison, Wisconsin 53706 Phone: 608-265-4169; Fax: 608-262-8852 Email: [email protected] Internet: http://babcock.cals.wisc.edu 2002 Board of Regents of the University of Wisconsin System Table of Contents Executive Summary.......................................................................................................................1 Introduction .............................................................................................................................1 How Leading World Dairy Firms Adjusted -
The Edgar Mittelholzer Memorial Lectures
BEACONS OF EXCELLENCE: THE EDGAR MITTELHOLZER MEMORIAL LECTURES VOLUME 3: 1986-2013 Edited and with an Introduction by Andrew O. Lindsay 1 Edited by Andrew O. Lindsay BEACONS OF EXCELLENCE: THE EDGAR MITTELHOLZER MEMORIAL LECTURES - VOLUME 3: 1986-2013 Preface © Andrew Jefferson-Miles, 2014 Introduction © Andrew O. Lindsay, 2014 Cover design by Peepal Tree Press Cover photograph: Courtesy of Jacqueline Ward All rights reserved No part of this publication may be reproduced or transmitted in any form without permission. Published by the Caribbean Press. ISBN 978-1-907493-67-6 2 Contents: Tenth Series, 1986: The Arawak Language in Guyanese Culture by John Peter Bennett FOREWORD by Denis Williams .......................................... 3 PREFACE ................................................................................. 5 THE NAMING OF COASTAL GUYANA .......................... 7 ARAWAK SUBSISTENCE AND GUYANESE CULTURE ........................................................................ 14 Eleventh Series, 1987. The Relevance of Myth by George P. Mentore PREFACE ............................................................................... 27 MYTHIC DISCOURSE......................................................... 29 SOCIETY IN SHODEWIKE ................................................ 35 THE SELF CONSTRUCTED ............................................... 43 REFERENCES ....................................................................... 51 Twelfth Series, 1997: Language and National Unity by Richard Allsopp CHAIRMAN’S FOREWORD -
Product List
Product Information AVAILABLE BARCODE PACKED PRODUCT NARRATIVE SIZES BY Classic Pepper 3 oz/ 85 g 7 33553 04103 36 x 1 This fiery pepper sauce is the result of a 5.5 oz/ 155 g 7 33553 04255 24 x 1 delicate fermentation process of ground Scotch Sauce Bonnet peppers. All natural and fat free. 14 oz/ 397 g 7 33553 04314 24 x 1 5.5 oz/ 155 g 7 33553 05155 24 x 1 Award winning Baron West Indian Hot Sauce. West Indian Hot A truly West Indian Hot Sauce made from 14 oz/ 397 g 7 33553 05214 24 x 1 fresh, wholesome peppers blended with Sauce 28 oz/ 794 g 7 33553 05428 12 x 1 mustard to create its very own individual piquant flavor. 128 oz/ 4 L 7 33553 05340 4 x 1 Blazing Pepper 5.5 oz/ 155 g 7 33553 82405 1 24 x 1 This fiery pepper sauce is the result of a delicate process of ground Scotch Bonnet Sauce 14 oz/ 397 g 7 33553 82414 3 24 x 1 peppers. 5.5 oz/ 155 g 7 33553 06155 24 x 1 14 oz/ 397 g 7 33553 06114 24 x 1 Add pizzazz to beef, veal, lamb, pork, poultry, Cooking Sauce 28 oz/ 794 g 7 33553 06328 12 x 1 seafood and vegetables with this new exciting sauce. Use generously before or after cooking. 1 gal /4 L 7 33553 06340 4 x 1 5.5 oz/ 155 g 7 33553 15455 24 x 1 A real time and energy saver! This exotic Green 14 oz/ 397 g 7 33553 15112 24 x 1 combination of tropical herbs and seasonings Seasoning 28 oz/ 794 g 7 33553 15328 12 x 1 adds a fresh unique flavor to food and makes it so easy to serve the most tempting dishes. -
Nestlé's Winning Formula for Brand Management
Feature By Véronique Musson Nestlé’s winning formula for brand management ‘Enormous’ hardly begins to describe the trademark that develop products worldwide and are managed from our portfolio of the world’s largest food and drink company headquarters in Vevey, Switzerland or St Louis in the United States,” he explains. So eight trademark advisers, also based in Vevey, advise one – and the workload involved in managing it. But when or more strategic business units on the protection of strategic it comes to finding the best solutions to protect these trademarks, designs and copyrights, while one adviser based in St very valuable assets, Nestlé has found that what works Louis advises the petcare strategic business unit on trademarks and best for it is looking for the answers in-house related issues, as the global petcare business has been managed from St Louis since the acquisition of Ralston Purina in 2001. In parallel, 16 regional IP advisers spread around the world advise the Nestlé Imagine that you start your day with a glass of VITTEL water operating companies (there were 487 production sites worldwide at followed by a cup of CARNATION Instant Breakfast drink. Mid- the end of 2005) on all aspects of intellectual property, including morning you have a cup of NESCAFÉ instant coffee and snack on a trademarks, with a particular focus on local marks. The trademark cheeky KIT KAT chocolate bar; lunch is a HERTA sausage with group also includes a dedicated lawyer in Vevey who manages the BUITONI pasta-and-sauce affair, finished off by a SKI yogurt. -
The Gradual Loss of African Indigenous Vegetables in Tropical America: a Review
The Gradual Loss of African Indigenous Vegetables in Tropical America: A Review 1 ,2 INA VANDEBROEK AND ROBERT VOEKS* 1The New York Botanical Garden, Institute of Economic Botany, 2900 Southern Boulevard, The Bronx, NY 10458, USA 2Department of Geography & the Environment, California State University—Fullerton, 800 N. State College Blvd., Fullerton, CA 92832, USA *Corresponding author; e-mail: [email protected] Leaf vegetables and other edible greens are a crucial component of traditional diets in sub-Saharan Africa, used popularly in soups, sauces, and stews. In this review, we trace the trajectories of 12 prominent African indigenous vegetables (AIVs) in tropical America, in order to better understand the diffusion of their culinary and ethnobotanical uses by the African diaspora. The 12 AIVs were selected from African reference works and preliminary reports of their presence in the Americas. Given the importance of each of these vegetables in African diets, our working hypothesis was that the culinary traditions associated with these species would be continued in tropical America by Afro-descendant communities. However, a review of the historical and contemporary literature, and consultation with scholars, shows that the culinary uses of most of these vegetables have been gradually lost. Two noteworthy exceptions include okra (Abelmoschus esculentus) and callaloo (Amaranthus viridis), although the latter is not the species used in Africa and callaloo has only risen to prominence in Jamaica since the 1960s. Nine of the 12 AIVs found refuge in the African- derived religions Candomblé and Santería, where they remain ritually important. In speculating why these AIVs did not survive in the diets of the New World African diaspora, one has to contemplate the sociocultural, economic, and environmental forces that have shaped—and continue to shape—these foodways and cuisines since the Atlantic slave trade. -
Heavenly Delights
C641.5 W514H THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Theodore C. and Betty Lou Kerner Fund C641.5 W514h PRINTED BY HALL PRINTING COMPANY HIGH POINT, NORTH CAROLINA United Methodist Women Wesley Memorial United Methodist Church High Point, North Carolina 1982 CHAIRMEN Melanie Godwin Vicki Reddick ARTWORK AND CALLIGRAPHY Melanie Godwin HISTORIAN Eleanor Latimer COMMITTEE Laura Amos Margot Pritchett Ginger Edwards Tammy Rhodenhiser Linda Etheridge Linda Saunders Dianne Hackney Vicki Shipman Dorsay Howard Joyce Stephens Vicki Kendall Alice Walden Beverly Koontz Proceeds from the sale of HEAVENLY DELIGHTS will be used to support various missions of the church. Additional copies may be obtained by contacting: Wesley Memorial United Methodist Church Post Office Box 5289 1225 Chestnut Street High Point, North Carolina 27262 RECIPE AND IDEA CONTRIBUTORS We are most grateful to all the members of Wesley Memorial who so generously shared their recipes and ideas with us. Without their many contributions, HEAVENLY DELIGHTS would never have become a reality. Gloria Adams Annie Coles Mary Adams Margaret Coltrane Gladys Albertson Elizabeth Conner Mary Alexander Carolyn Cook Charlotte McMichael Amos Margaret Cox Ellen Amos Ruth Craven Iris Amos Louise Cribbs Laura Amos Shirley Cromwell Martha Amos Doris Cross Peggy Amos Emily Crowe Marjorie Anderson Jeanette Davenport Nancy Anderson Dorothy Davis Sue Anderson Ruth Davis Anne Andrews Doris Denning Mary Ashcraft Jean Dula Frances Austin -
WEB-BSCFF-CNY21-Mailer-17MB
BSCFF-OFC-26122020.pdf 1 26/12/2020 6:48 PM an appetite FOR THE auspicious It’s that time of the year when the sounds of crackling fireworks can be heard a mile away as families from near and far gather around with laughter and merriment. Despite all the preparations made to make way for this special event, there is no denying that food remains the main star of this celebration. Thanks to the rich and incredible Chinese culture and tradition, extra attention is paid to food, as every single offering at a banquet carries a special meaning that would benefit those who partake in the occasion. That being said, let these pages inspire you as you devise and plan for that perfect spread to welcome the Year of the Ox. THE TEAM @ BSC FINE FOODS 年 年 荷 年 五 有 塘 年 谷 余 春 高 丰 添 色 升 登 富 庆 歲 福 贵 太 歲 寿 平 好 春 长 暖 花 开 多 喜 禄 事 多 来 丹 财 凤 多 事 朝 福 事 阳 气 圆 步 满 步 如 SELECTED FINE TABLEWARE & CHAMPAGNE GLASS 高 FROM ARTELIA @ BSC, 3RD FLOOR; CHEONGSAM 意 FROM EMERALD BRILLIANT @ BSC, 1ST FLOOR 年 ALL INFORMATION AND PRICES STATED IN THIS BOOKLET ARE CORRECT AT TIME OF PRINTING AND PHOTO IS FOR ILLUSTRATION PURPOSE ONLY IS SUBJECT TO CHANGE WITHOUT NOTICE. CHINESE NEW YEAR FEAST PRE ORDER 7TH JAN - 21ST FEB 2021 Pre-order sheet is available at customer service counter 1. BAKED JIN LONG FISH MAW, RM225.88 /kg 6. -
SEPTEMBER/OCTOBER 2020 If You Like to Play with Fire, You Belong with Us
SOUTH AMERICAN CUISINE SEPTEMBER/OCTOBER 2020 If you like to PLAY WITH FIRE, you belong WITH US Membership. Certification. Online Learning Center. Apprenticeship. Events. WeAreChefs.com. ACFchefs.org. FEATURE STORIES 26 The Cuisine of South America A sensory exploration and brief historical journey of the cuisines of Brazil, Venezuela, Chile and beyond. DEPARTMENTS 12 Management Culinary education today looks a lot different than last year, or even last semester. Here’s how some chef-instructors are approaching virtual and remote learning. If you like to 16 Main Course Even in an era of plant-based eating, whole-animal butchery hasn’t gone away and presents a more PLAY WITH FIRE, environmentally friendly — and cost effective — approach to meat prep. you belong 19 On the Side In-house butchery requires special consideration when it comes to knife selection and maintenance. WITH US Plus, a fresh look at rabbit. 22 Pastry Crème anglaise, the simple dairy-and-egg-yolk combo and workhorse of every pastry kitchen, makes a comeback as consumers trace comforting classics. 24 Classical vs. Modern A study of the classic French dish, poulet sauté a la Bourguignonne, from Chef August Escoffier’s book, along with a modern pavé version by Chef J. Kevin Walker, CMC. 36 Health The wide breadth of seafood from Mississippi and the Gulf of Mexico offers chefs opportunities to introduce dishes that are both flavorful and good-for-you. 40 At the Bar Many bars may be closed at the moment due to COVID-19, but we can still learn how to make a trendy tea-based cocktail, or ones with decorative garnishes. -
Second Report on the State of Plant Genetic Resources for Food and Agriculture in Guyana
SECOND REPORT ON THE STATE OF PLANT GENETIC RESOURCES FOR FOOD AND AGRICULTURE IN GUYANA Compiled and Documented by Cleveland R PAUL Dept Plant Biotechnology and Genetic Resources National Agricultural Research and Extension Institute Mon Repos, EC Demerara, E-mail: [email protected] SUBMITTED TO FAO COMMISSION ON GENETIC RESOURCES FOR FOOD AND AGRICULTURE May 2012 Reviewers Versions of this report were reviewed for technical content by the following specialists: NAME ORGANIZATION Herman Adams Coordinator, CAPGERNET and Plant Breeder, CARDI Trinidad and Tobago, St Augustine Campus Trinidad Patrick Chesney Chief Technical Advisor Guiana Shield Facility United Nations Development Programme 42 Brickdam and United Nations Place Stabroek, Georgetown GUYANA Anton Dey Bio-fuels Agronomist Wageningen Sugarcane for Ethanol Project State Oil Company (Staatsolie NV), Suriname Stefano Diulgheroff Plant Production and Protection Division Officer, FAO Rome, Italy Brenda J Forde Formerly, Head Dept Agronomy National Agricultural Research and Extension Institute Mon Repos Guyana Oudhu Homenauth Chief Executive Officer National Agricultural Research and Extension Institute Mon Repos Guyana Cyril Hunte Assistant Professor and Director of Graduate Studies Department of Economics Howard University Washington, DC 20059 Theodore Kisha Plant Geneticist/Lab Manager USDA-ARS, WRPIS Washington State University Pullman, WA 99164 Theodosius Velloza Deputy Registrar University of Guyana Turkeyen, Greater Georgetown Guyana i Preface The National Information Sharing Mechanism is a network of Guyanese institutions involved in the conservation and sustainable use of plant genetic resources for food and agriculture (PGRFA). One strategic objective is to document in a systematic way, information on activities related to the implementation of the 20 priority areas of the Global Plan of Action (GPA) for the conservation and sustainable use of PGRFA. -
Tackling Obesity Codex.Indd
Tackling obesity - watch out for undue corporate influence Scientific evidence proves that breastfeeding provides a potentially ideal window of opportunity for obesity prevention, and may help in the development of taste receptors and appetite control. The US Centre for Disease Control and Prevention (CDC) considered that there are only two potential, cost-effective interventions that can be put into place immediately to deal with the childhood obesity epidemic: decreased television viewing and breastfeeding promotion. “Artificially fed infants consume 30,000 more calories than breastfed infants by 8 months of age” (equivalent to 120 Mars bars - 4 a week). Student Study Guide for Breastfeeding and Human Lactation KG Auerbach, J Riordan - 1993 All too often the education process is entrusted to people who appear to have no understanding of industry and the path of progress...The provision of education is a market opportunity and should be treated as such” European Round Table of Industrialists, 1988 As the pressure is mounting on junk food companies to stop advertising to children, some are attempting to restablish themselves as health food and ‘nutrition education’ companies - arguing that a ban on advertising is not necessary. At the same time some governments are encouraging business sponsorship of schools. But there are many risks. Companies that have an interest in selling products to children (or parents) have a dual motive for sponsoring educational materials. Any investment by them must show a return, either in the short or the long term. Their materials present an even more complex problem than crude brand promotions because they blur the boundaries between advertising, marketing and education. -
The World Health Organization Is Taking Cash Handouts from Junk Food Giants by Vigilant Citizen October 23, 2012
The World Health Organization is Taking Cash Handouts from Junk Food Giants By Vigilant Citizen October 23, 2012 The World Health Organization (WHO) is the United Nationʼs “public health” arm and has 194 member states. While its official mission is “the attainment by all people of the highest possible level of health“, it is also clear that it works according to a specific agenda, one that laid out by the world elite and the organizations that are part of it. In the article entitled ‘Contagionʼ or How Disaster Movies “Educate” the Masses, weʼve seen how the WHO was involved in the promotion of mass vaccination campaigns following (bogus) disease scares, of civilian camps, of the bar-coding of individuals and so forth. More proof of the WHOʼs “elite bias” has been recently uncovered by a study: The organization has been taking hundreds of thousands of dollars from the worldʼs biggest pushers of unhealthy foods such as Coca-Cola, Nestlé and Unilever. It is relying on these companies for advice on how to fight obesity..é which is the equivalent of asking a drug dealer for advice on how stay off drugs and NOT buy his product. Coca-Cola, Nestlé and Unilever are not simply “food companies, they are gigantic conglomerates that produce and distribute an enormous proportion of processed foods across the world. In the article entitled Irrational Consumerism (or The Few Companies Who Feed the World), I described how only a few mega-conglomerates own most of the worldʼs brands of processed foods. To refresh your memory here are some of the brands