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Choice and Representation in New York City's Selective Exam Schools
Rice Examiner The Ethics of Eating: A Comparative Study of Sustainable Restaurants in Austin, TX and London, UK Hope Lawrence A pressure is building which is bound to revolutionize the con- sumption habits of the developed world. It comes from the changes we are witnessing first hand—as global weather patterns continually reach new extremes and the oceans fill with plastics, we find homes flooded under nearly fifty inches of water and tangled, poisoned animals washed up on our beaches. A new crisis emerges from every direction, making the task of finding solutions daunting. Corporations are capable of large-scale impacts but prioritize profit over morality, so although the individual con- sumer is responsible only for a fraction of the environmental toll currently burdening our planet, consumers must be held accountable for imple- menting the changes they want to see. As activist and author Anna Lappé so eloquently said, “every time you spend money, you’re casting a vote for the kind of world you want” (Lappé, 2010). Change in mass consump- tion habits may be achieved through a cultural shift in the ethics of our purchases, both lowering individual impacts while effectively and directly relating a company’s environmental initiatives and commercial profits to one another. Ethical consumption is a broad subject, making it dangerously undefinable and thus uncontrollable in marketing. The very idea of a perfectly ethical consumer is impossible to achieve due to the complexity of commercial ethics—one must consider a product’s materials’ origin, workers’ treatment and wages all along the chain of production, the product’s life span post-disposal, and much more. -
Indicative Factors for Converting Product Weight to Live Weight for a Selection of Major Fishery Commodities
Coordinating Working Party on Fishery Statistics (CWP) Handbook of Fishery Statistics Indicative factors for converting product weight to live weight for a selection of major fishery commodities FROZEN FISH Type Prese tatio Gutted, Head O Gutted, Head Off Carp Pike 1.04 Nile perch Tilapia Catfish Other freshwater fish Eel 1.11 Trout 1.4 Salmon: whole 1.0 dressed 1.1 1. Flatfish: dressed 1.1 1.4 whole Cod 1.2 1.69 Haddock 1.14 1.61 Ocean perch Saithe 1.15 1.45 Hake: dressed 1.16 1.55 whole 1.0 Alaska pollack: dressed 2.17 whole Capelin Mackerel 1.11 1.46 Jack and horse 1.09 1.65 mackerel Sardine whole 1.0 1.4 Anchovy whole 1.0 Sprat whole 1.0 Herring whole 1.0 1.52 Shark 1.1 2.0 Sea .ream 1.1 1.47 Sea .ass 1.12 1.79 Snapper 1.14 Al.acore /ellowfin 1.1 Skip0ack 1.1 1onito 1.29 Marlin 1.1 Swordfish 1. 1 Other tunas 1.16 1. 6 Other marine fish FILLETS Type Prese tatio Raw CF Ski Off CF Flatfish 2.42 2.61 Herring 1.62 2.17 Cod 2.45 .2 fillet .2 portion .55 mince .2 Mackerel 1.95 2.60 Haddock 2.77 2.91 fillet 2.21 portion .20 Ocean perch 2.92 .11 Saithe 2.12 2.55 Hake 2.5 2.90 fillet 2.90 portion .19 mince 2.90 Alaska pollack .72 fillet .72 mince .72 Salmon 2.00 2.00 steaks 1.60 Tuna 1.54 1.92 loins Catfish 2.6 .55 steaks 2.40 FISH DRIED, WHETHER OR NOT SALTED Basic Conversion Factor for Basic Type Deduced CF Product Product Stockfish gutted cod 1.2 1.94 Klipfish filleted cod 2.45 3.97 Hake fillet 2.53 4.1 Shark fillet 2.4 3.89 Shark fins 0 Tuna fillet 1.54 2.49 Pilchard fillet 1.62 2.62 Tilapia gutted 1.2 1.94 Other freshwater fillet 2.45 4 Other fish fillet 2.45 4 N1: the conversion factor for dried fish is taken as 1.62 times the CF for the .asic product FISH SALTED, WET OR IN BRINE Type O,served Co versio Fa.tors Mea or 3range4 Re.omme ded CF Freshwater fish 1.5 Cod 1.79 5 2.2 2.0 Other demersal 1. -
Consolidated Version of the Sanpin 2.3.2.1078-01 on Food, Raw Material, and Foodstuff
Registered with the Ministry of Justice of the RF, March 22, 2002 No. 3326 MINISTRY OF HEALTH OF THE RUSSIAN FEDERATION CHIEF STATE SANITARY INSPECTOR OF THE RUSSIAN FEDERATION RESOLUTION No. 36 November 14, 2001 ON ENACTMENT OF SANITARY RULES (as amended by Amendments No.1, approved by Resolution No. 27 of Chief State Sanitary Inspector of the RF dated 20.08.2002, Amendments and Additions No. 2, approved by Resolution No. 41 of Chief State Sanitary Inspector of the RF dated15.04.2003, No. 5, approved by Resolution No. 42 of Chief State Sanitary Inspector of the RF dated 25.06.2007, No. 6, approved by Resolution No. 13 of Chief State Sanitary Inspector of the RF dated 18.02.2008, No. 7, approved by Resolution No. 17 of Chief State Sanitary Inspector of the RF dated 05.03.2008, No. 8, approved by Resolution No. 26 of Chief State Sanitary Inspector of the RF dated 21.04.2008, No. 9, approved by Resolution No. 30 of Chief State Sanitary Inspector of the RF dated 23.05.2008, No. 10, approved by Resolution No. 43 of Chief State Sanitary Inspector of the RF dated 16.07.2008, Amendments No.11, approved by Resolution No. 56 of Chief State Sanitary Inspector of the RF dated 01.10.2008, No. 12, approved by Resolution No. 58 of Chief State Sanitary Inspector of the RF dated 10.10.2008, Amendment No. 13, approved by Resolution No. 69 of Chief State Sanitary Inspector of the RF dated 11.12.2008, Amendments No.14, approved by Resolution No. -
Eels Are Needle-Sized the Severn & Wye Smokery (Left)
THE INDEPENDENT THEINDEPENDENT 44/ Food&Drink FRIDAY20 APRIL 2012 FRIDAY20 APRIL 2012 Food&Drink /45 els and Easter arrive togeth- Fishy business: smoked eel from er. The eels are needle-sized the Severn & Wye smokery (left). babies, called elvers or glass Bottom: fishing on the Severn; My life in eels because they’re totally young eels; the smoking process food... transparent, reaching British shores at the end of an ex- in the big tidal rivers, 99 per cent of Hélène hausting 4,000-mile mara- them will die.” thon swim from the Sargas- Richard is even enlisting local schools Darroze Eso Sea where they spawn. and chefs in the recovery effort. Over For generations, the arrival of migra- the next few weeks he will take tanks tory so-called European eels used to be of glass eels into 50 primary schools anxiously awaited at this time of year whose pupils will feed them for around by fishermen on the Severn and Wye 10 weeks until the fish have doubled in tidal rivers. They collected them in nets size. The children will then release them at night then fried them up with bacon into local inland rivers – while sam- and scrambled eggs to make a delicious pling Richard’s smoked eel. Some tanks dish looking like a plate of marine in the Eels in Schools scheme are spon- spaghetti. The tiny glass eels gave it a sored by chefs including Martin Wishart, delicate crunch. Sometimes they were Mitch Tonks and Brian Turner. After working under Alain Ducasse, even mixed with herbs and transformed Some conservationists complain Hélène Darroze opened her own into a “cake”. -
Sushi in the United States, 1945--1970
Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged. -
View Travel Planning Guide
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: There was something intangibly magical about Lapland. Maybe it was the midnight sun, the endless rugged tundra, or the welcoming nature of the Sami people. All I know is that there was a true sense of Arctic magic everywhere I went, especially when I met an indigenous Sami family on their reindeer farm. As we explored the farm, they introduced me to their way of life and traditions dating back thousands of years. I was saddened to hear that their ancient culture is under threat from two forces: the construction of an Arctic Railway through Sami territory and Sami youth deviating from their traditional lifestyle. You’ll hear about these challenges as well when you meet with a Sami family on their reindeer farm. In the regions I travel to around the world, the stories of the people who live and work there are the most distinct and poignant experiences. You’ll meet with a local educator in Oslo to hear about July 22, 2011—the harrowing terrorist attack on this city—and their personal account of this day. -
A Review of Guidance on Fish Consumption in Pregnancy: Is It Fit for Purpose? Public Health Nutrition
Taylor, C. , Emmett, P., Emond, A., & Golding, J. (2018). A review of guidance on fish consumption in pregnancy: Is it fit for purpose? Public Health Nutrition. https://doi.org/10.1017/S1368980018000599 Publisher's PDF, also known as Version of record License (if available): CC BY Link to published version (if available): 10.1017/S1368980018000599 Link to publication record in Explore Bristol Research PDF-document This is the final published version of the article (version of record). It first appeared online via Cambridge University Press at https://www.cambridge.org/core/journals/public-health-nutrition/article/review-of-guidance-on- fish-consumption-in-pregnancy-is-it-fit-for-purpose/BC3BB20A2D848F5CF5AED90C86413F85 . Please refer to any applicable terms of use of the publisher. University of Bristol - Explore Bristol Research General rights This document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/red/research-policy/pure/user-guides/ebr-terms/ Public Health Nutrition: page 1 of 11 doi:10.1017/S1368980018000599 Review Article A review of guidance on fish consumption in pregnancy: is it fit for purpose? Caroline M Taylor*, Pauline M Emmett, Alan M Emond and Jean Golding Centre for Child and Adolescent Health, Population Health Sciences, Bristol Medical School, University of Bristol, Oakfield House, Oakfield Grove, Bristol BS8 2BN, UK Submitted 17 November 2017: Final revision received 14 February 2018: Accepted 14 February 2018 Abstract Objective: Public health messages to reduce Hg exposure for pregnant women have focused exclusively on advice on fish consumption to limit Hg exposure, with little account being taken of the positive contribution of fish to nutritional quality. -
Fish, Shellfish and Fish Products - Analysis of Nutrients
Rapport 1 - 2012 Fish, shellfish and fish products - analysis of nutrients by Veronica Öhrvik, Anna von Malmborg, Irene Mattisson, Sören Wretling and Christina Åstrand LIVSMEDELS VERKET NATIONAL FOOD AGENCY, Sweden Content Summary ................................................................................................................. 2 Background ............................................................................................................. 3 Materials and methods ............................................................................................ 4 Sampling ............................................................................................................. 4 Farmed fish ..................................................................................................... 8 Wild-caught fish .............................................................................................. 9 Fish products ................................................................................................. 10 Shellfish ........................................................................................................ 12 Sample handling ................................................................................................ 13 Quality assurance of analytical methods ........................................................... 13 Analysed nutrients ............................................................................................. 14 Calculation of nutritional values ...................................................................... -
Optimization of Quality and Yield of Stockfish by End- Drying in Climatic Controlled Storage
OPTIMIZATION OF QUALITY AND YIELD OF STOCKFISH BY END- DRYING IN CLIMATIC CONTROLLED STORAGE Erlend Indergård (a), Sjurdur Joensen (b), Kristina Norne Widell (a) (a) SINTEF Ocean AS, Seafood Technology Trondheim, 7010, Norway, [email protected] (b) Nofima Marin Tromsø, 9291, Norway, [email protected] ABSTRACT Stockfish is gutted and de-headed unsalted fish, and airdried outdoor by hanging on racks. Cod (Gadus morhua) is the high-quality stockfish product and is dominant in volume. After outdoor drying from March, the stockfish is taken down from the racks in May/June, and normally end-dried in traditional warehouses with open gates to the surrounding air. New warehouses with controlled temperature and humidity has been built, and optimal storage air parameters have been established. Industrial test has been performed over two seasons at seven industrial producers, with comparison of quality and yield at different warehouses. By using controlled temperature at 2-4°C and relative humidity at 88-90%, it was shown that the stockfish quality was higher and the sales weight of this high cost product increased by 5-10%, compared with traditional methods. Another consequence was increase in quality and yield after rehydration, which is beneficial for the customers. Technical aspects of the heat pump system in controlled warehouses is discussed. Keywords: Stockfish, Cod, End-drying, Warehouse, Refrigeration, Heat pump, Quality, Yield. 1. INTRODUCTION Stockfish from Lofoten ('Tørrfisk fra Lofoten'(IGM)) has been an important export food product from Norway since the 10th century, where Italy is the main market. Today, the annual production of stockfish is above 1000 tons. -
2015 November
SONS OF NORWAY BERNT BALCHEN LODGE – PRESIDENT’S MEssAGE The Great Lutefisk Mystery The big day is coming. The day many Norwegian- Americans in the Anchorage area look forward to with eager anticipation. It is the day when they will have an opportunity to eat large quantities of a quivering, gelatinous fish that has a slight chemical taste. That day is November 14 when Bernt Balchen Lodge will serve two VIKING HALL 349-1613 Lutefisk and Lefse Dinners. One dinner will be at 4:00 pm; www.sofnalaska.com the other at 7:00 PM. Not only will there be mass quantities of lutefisk; there will also be mass quantities of eager lutefisk eaters. It is Bernt Balchen Lodges’s most popular annual dinner event. November My question is why? My older brother who was raised in Norway says that to him lutefisk was “mandag’s mat”, something you ate because it was cheap and fit the budget. It wasn’t something 2015 you looked forward to; it was something you dreaded like a dose of cod liver oil. Eva Bilet, one of our long-term presidents and members, who was also raised in Norway felt the same about it as a november child. “It was something you ate because you had to.” To many coastal Norwegians with frequent access to fresh fish it was the last thing they would put on their Holiday menu. But in the old days many interior Norwegians in the upper mountain valleys did not have ready access to fresh fish. What they could get hold of was stockfish (“tørrfisk” in Norwegian). -
September, 1957
00003007t0000,000000000 0,0, 00000,0000000000,0000,0000,0,,000,,000, 000 000 000000000000,000, V " 1111V7 • • z • fP .NO, %4- s 4r;:**, "rat 14 1 4 al It "RA 6, ..„ ■• • ' 104 • 4•• 1, I' -;ff. \ • ' 111'1:14*7 • 414.4 • •""*. VI • .4 t ;o• 0 A 4+1111E • September, 1957 PUBLISHED MONTHLY BY THE DEPARTMENT OF FISHERIES OF CANADA CON TEN TS VOL. 10 NO. 3 FEATURES Inspection Vessel Joins Fisheries Fleet 3 Canada's Sardine Fishery 4 Mobile Fish Inspection Laboratory 8 New Methods in Cannery Operations 9 CANADIAN FISHERIES NEWS Newfoundland 4-H Club Features Fish 10 Canadian Fisheries Exhibit in New York 10 Pacific Survey 11 Pollution Pipeline 11 Toxicity Tested 11 B. C. Tuna Fishery 12 New Research Vessel 12 Fisheries Figures For July 13 FISHERIES NEWS FROM ABROAD Chemical Paper Tests Fish Freshness 15 Nigeria Buys Icelandic Stockfish 15 Norway: Export Table, January-June, 1957 16 CURRENT READING 17 COVER PHOTOGRAPH: An important part of a New Brunswick sardine canning plant is the packing section, which is manned ex- clusively by women. For further details on this industry see ar- ticle beginning on Page 4. The contents of TRADE NEWS have not been copyrighted and may be reprinted although ence to the source would be appreciated. For further information regarding TRADE NEWS to the Director of Information and Educational Service, Department of Fisheries, Ottawa, C Inspection Vessel Joins Fisheries Fleet The "Belle Bay" at her launching_._ PECIALTY is the word for the motor launch "Belle Bay" which slid down the builder's ways S When the "Belle Bay" goes into service in at Owen Sound, Ontario, late in August to join the November this year she will be fully-equipped with far-flung fleet of the federal Department of Fish- scientific and navigational devices to fulfill this im- eries. -
Health Risk Assessments of Some Toxic Metals in Stockfish Sold in Nigeria
Journal of Environmental and Occupational Science www.jenvos.com 10.5455/jeos.20160413104945 Original Research DOI: Health risk assessments of some toxic metals in stockfish sold in Nigeria Abiodun Mathias Emokpae, Blessing Ehiaghe Omongbale Medical Laboratory Sciences, School ABSTRACT of Basic Medical Sciences, College of Medical Sciences, University of Benin, Aim: Stockfish is a popular delicacy in Nigeria but, because of high cost of the fish most consumers purchase and consume Benin City, Nigeria. head bones, fins and gills. We hypothesized that fins and gills may contain higher concentrations of toxic metals. To Medical Laboratory Science, School of evaluate some toxic metals levels in the body tissue, gills and fins of cod stockfish sold in three different cities in Nigeria. Basic Medical Sciences, University of Materials and Methods: The concentrations of cadmium, lead, mercury and arsenic were determined in percloric: nitric: Benin, Benin City, Nigeria. sulphuric acid (1:2:2) dissolved fins, body tissue and gills of cod stockfish using atomic absorption spectrophotometry and Inductively Coupled Plasma Mass-Spectrophotometer. Results: The concentrations of cadmium and lead were significantly Address for correspondence: higher (p<0.001) in gills compared to fins and body tissue of stockfish. There were no significant differences in the mean Abiodun Mathias Emokpae, levels of mercury and arsenic between gills, fins and body tissues. Conclusion: The hazard indices of the measured toxic Medical Laboratory Sciences, School metals were higher in gills than body tissue and fin. The general public should be aware of the potential health hazard of of Basic Medical Sciences, College of eating non-muscle tissues of stockfish.