Shrubs & Switchels
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Apple Information
Fresh The Fresh from the Farm featured fruit is from the Apple Farm for educators Healthy Kids Do Better Taste Testing with in School Minnesota Apples Studies report improved test scores Taste testing activities enable students and memory function among students to experience the featured produce who eat a variety of colorful fruits and with their senses, engaging them in Recommended Daily vegetables and get physical activity the learning process and creating Amounts of Fruits every day. The goal of Smart Choices increased interest, awareness and and Vegetables* is to help students eat healthy and support for eating more fruits and be active. vegetables. Ages 5 - 12 Ages 13 & older Tools: 2 ½ - 5 cups 3 ½ - 6 ½ cups ■ Variety of quartered apples (refer to per day per day page 2 for Minnesota Grown varieties) ■ One apple variety per every four *Active people should eat the Eat Your Colors higher number of cups per day. students ■ Visit www.mypyramid.gov to Graph paper and colored pencils learn more. (To prevent browning, keep quartered apples in apple juice until start of activity) Fruits and vegetables come in a Activity: rainbow of colors. Eat a variety of ■ Observe, touch, smell and taste Nutrition Facts colorful fruits and vegetables every each apple variety Serving size 1 Medium Apple (154g) day — red, yellow/orange, white, ■ green and blue/purple. Apples can Develop a color graph using Amount per serving appearance, texture, smell, flavor be red, yellow or green. Calories 80 Calories from Fat 2g and sound Red fruits and vegetables help ■ Compare and contrast the varieties % Daily Value maintain a healthy heart, memory Total Fat 0g 0% function and urinary tract health. -
Ecoregions of New England Forested Land Cover, Nutrient-Poor Frigid and Cryic Soils (Mostly Spodosols), and Numerous High-Gradient Streams and Glacial Lakes
58. Northeastern Highlands The Northeastern Highlands ecoregion covers most of the northern and mountainous parts of New England as well as the Adirondacks in New York. It is a relatively sparsely populated region compared to adjacent regions, and is characterized by hills and mountains, a mostly Ecoregions of New England forested land cover, nutrient-poor frigid and cryic soils (mostly Spodosols), and numerous high-gradient streams and glacial lakes. Forest vegetation is somewhat transitional between the boreal regions to the north in Canada and the broadleaf deciduous forests to the south. Typical forest types include northern hardwoods (maple-beech-birch), northern hardwoods/spruce, and northeastern spruce-fir forests. Recreation, tourism, and forestry are primary land uses. Farm-to-forest conversion began in the 19th century and continues today. In spite of this trend, Ecoregions denote areas of general similarity in ecosystems and in the type, quality, and 5 level III ecoregions and 40 level IV ecoregions in the New England states and many Commission for Environmental Cooperation Working Group, 1997, Ecological regions of North America – toward a common perspective: Montreal, Commission for Environmental Cooperation, 71 p. alluvial valleys, glacial lake basins, and areas of limestone-derived soils are still farmed for dairy products, forage crops, apples, and potatoes. In addition to the timber industry, recreational homes and associated lodging and services sustain the forested regions economically, but quantity of environmental resources; they are designed to serve as a spatial framework for continue into ecologically similar parts of adjacent states or provinces. they also create development pressure that threatens to change the pastoral character of the region. -
Agricultural and Horticultural Halls and Annexes
www.e-rara.ch International exhibition. 1876 official catalogue Agricultural and horticultural halls and annexes United States Centennial Commission Philadelphia, 1876 ETH-Bibliothek Zürich Shelf Mark: Rar 20263: 3-4 Persistent Link: http://dx.doi.org/10.3931/e-rara-78195 Spain. www.e-rara.ch Die Plattform e-rara.ch macht die in Schweizer Bibliotheken vorhandenen Drucke online verfügbar. Das Spektrum reicht von Büchern über Karten bis zu illustrierten Materialien – von den Anfängen des Buchdrucks bis ins 20. Jahrhundert. e-rara.ch provides online access to rare books available in Swiss libraries. The holdings extend from books and maps to illustrated material – from the beginnings of printing to the 20th century. e-rara.ch met en ligne des reproductions numériques d’imprimés conservés dans les bibliothèques de Suisse. L’éventail va des livres aux documents iconographiques en passant par les cartes – des débuts de l’imprimerie jusqu’au 20e siècle. e-rara.ch mette a disposizione in rete le edizioni antiche conservate nelle biblioteche svizzere. La collezione comprende libri, carte geografiche e materiale illustrato che risalgono agli inizi della tipografia fino ad arrivare al XX secolo. Nutzungsbedingungen Dieses Digitalisat kann kostenfrei heruntergeladen werden. Die Lizenzierungsart und die Nutzungsbedingungen sind individuell zu jedem Dokument in den Titelinformationen angegeben. Für weitere Informationen siehe auch [Link] Terms of Use This digital copy can be downloaded free of charge. The type of licensing and the terms of use are indicated in the title information for each document individually. For further information please refer to the terms of use on [Link] Conditions d'utilisation Ce document numérique peut être téléchargé gratuitement. -
Sugar Sweetened Beverages
Consensus Statement Sugary drinks Definitions “Sugary drinks” refers to sugar-sweetened beverages which are all non-alcoholic water based beverages with added sugar. “Sugar-sweetened soft drinks” and “sugary soft-drinks” refer to all non-alcoholic carbonated drinks, excluding non-sugar sweetened varieties and energy drinks. Key messages The consumption of sugary drinks is associated with increased energy intake and in turn, weight gain and obesity. It is well established that obesity is a leading risk factor for type 2 diabetes, cardiovascular disease and some cancers. Excess sugary drinks increases the risk for oral diseases such as dental caries. Young Australians are very high consumers of sugary drinks, and sugar-sweetened soft drinks in particular. The highest consumers of sugary drinks are young males (12 to 24 years of age) and males are higher consumers than females across all age groups. The prevalence of sugary drink consumption is higher among lower socio-economic groups, compared to higher socio-economic groups. A range of factors influence the consumption of sugary drinks, including availability, price and marketing. Recommendations Rethink Sugary Drink (Rethink) partner organisations recommend that adults and children should limit sugary drinks and instead drink water or reduced fat milk. Australian governments, schools, non-government organisations and others should take comprehensive action to encourage children and adults to reduce sugary drink consumption. Actions should include: o The Australian Federal Government -
& Fruit Preserves
B2909 University of Wisconsin-Extension Cooperative Extension Wisconsin Safe Food Preservation Series Making Jams, Jellies & Fruit Preserves Barbara H. Ingham Contents Jellies and jams 1 Jams 16 Start with the right ingredients 2 Cooking methods for jam 17 Preserves, conserves Jam recipes 20 and marmalades 3 Jellies 24 Fruit butters and syrups 3 Preparing fruit 24 Getting started 3 Extracting juice 24 Fruit 3 Jelly without added pectin 25 Pectin and other gelling agents 5 Jelly with added pectin 27 Acid 6 Processing jelly 27 Sugar 6 Caution! Adjust processing Equipment and containers 9 for elevation 28 For preparing fruit 9 Cooking methods for jelly 28 For measuring 9 Jelly recipes 31 For cooking 9 Freezer or refrigerator jams For filling jars or and jellies 37 freezer containers 10 Cooking methods For processing 10 for freezer jam and jelly 37 Equipment you will need 10 Freezer or refrigerator jam & jelly recipes 39 Making and storing jams Low- and no-sugar jams and jellies 41 and jellies 11 Low- and no-sugar jam Preparing canning jars and lids 11 & jelly recipes 43 For fresh flavor 11 Preserves, conserves, marmalades, For softer or firmer products 11 fruit butters and syrups 51 Steps at a glance 12 Preserves recipes 52 Processing in a boiling Conserves recipes 54 water canner 12 Marmalade recipes 57 Caution! Adjust processing Fruit butter recipes 59 time for elevation 13 Fruit syrup recipe 61 Elevation map 13 Remedies for jellied Storing jams and jellies 14 product problems 62 Remaking cooked jellied products 14 Index 64 Recook with powdered pectin 15 Resources back cover Recook with liquid pectin 15 Recook without added pectin 15 University of Wisconsin-Extension Cooperative Extension ipe, juicy berries, Jellies and jams fresh peaches, R Jellies are made by cooking fruit apples, pears and juice with sugar. -
Sugar-Sweetened Beverage Marketing Unveiled
SUGAR-SWEETENED BEVERAGE MARKETING UNVEILED VOLUME 1 VOLUME 2 VOLUME 3 VOLUME 4 PROMOTION: BUYING THE APPROVAL OF YOUNG PEOPLE A Multidimensional Approach to Reducing the Appeal of Sugar-Sweetened Beverages This report is a central component of the project entitled “A Multidimensional Approach to Reducing the Appeal of Sugar-Sweetened Beverages (SSBs)” launched by the Association pour la santé publique du Québec (ASPQ) and the Quebec Coalition on Weight-Related Problems (Weight Coalition) as part of the 2010 Innovation Strategy of the Public Health Agency of Canada on the theme of “Achieving Healthier Weights in Canada’s Communities”. This project is based on a major pan-Canadian partnership involving: • the Réseau du sport étudiant du Québec (RSEQ) • the Fédération du sport francophone de l’Alberta (FSFA) • the Social Research and Demonstration Corporation (SRDC) • the Université Laval • the Public Health Association of BC (PHABC) • the Ontario Public Health Association (OPHA) The general aim of the project is to reduce the consumption of sugar-sweetened beverages by changing attitudes toward their use and improving the food environment by making healthy choices easier. To do so, the project takes a three-pronged approach: • The preparation of this report, which offers an analysis of the Canadian sugar-sweetened beverage market and the associated marketing strategies aimed at young people (Weight Coalition/Université Laval); • The dissemination of tools, research, knowledge and campaigns on marketing sugar-sweetened beverages (PHABC/OPHA/Weight Coalition); • The adaptation in Francophone Alberta (FSFA/RSEQ) of the Quebec project Gobes-tu ça?, encouraging young people to develop a more critical view of advertising in this industry. -
The Newsletter of the North American Maple Syrup Council
Vol. 53, No. 1 February 2015 The Newsletter of the North American Maple Syrup Council February 2015 1 Greetings I hope this is the trend throughout the maple belt. I think this is at least from your partly due to the trend of consuming natural products, along with people’s President interest in producing their own food. It is now physically easier to make s a new year dawns we be- maple syrup than it used to be. The come aware of another sugar- widespread use of tubing, vacuum FOR HIGHER QUALITY STORAGE TANKS ing season drawing near. It • A complete range of stainless steel storage tanks. A systems, reverse osmosis machines, is my hope that a successful season • Made in house, using only first grade material. more effi cient evaporators, and other lies ahead for all sugarmakers. But, • Structural metal chosen according to tank size to satisfy the most demanding sugarmakers. technology appeals to these new pro- of course, we are at the mercy of the • Side reinforcement bars made to strengthen the sides when tank is full to the top (4 feet & bigger). ducers. It also appeals to us old timers weather and it can be very unpredict- * No spacer needed to connect to drain fitting (6’’clearance). as well. If I had to go back to buckets, • Extra structure to minimize support points. able. I am often asked to predict the fi ring with wood and no R/O I would • Customizable name on the front plate. type of season we might have and my not be able to tap as many trees. -
Cocktails from the Future
Some historians will tell you that the first cocktail was made in 1586 on board Sir Francis Drake’s ship stranded near Havana. The sailors were too sick to sail, so according to legend, Drake mixed together “local medicines such as mint, lime, bark from the chuchuhuasi tree soaked in rum, and cane sugar.” The resulting “El Draque” might not have tasted great, but it allegedly cured his sailors. This improvised concoction of ingredients (a likely precursor to the mojito) set the stage for nearly 500 years of spirited ingenuity. In the next decade, the ingredients we’ll have on hand to make cocktails will be drastically different: lab grown egg whites in your gin fizz, climate change fighting perennial wheat in your beer, or entirely new and unexpected recipe combinations designed by artificial intelligence to reduce food waste or maximize flavor. Getting creative with future cocktail recipes can help us think about how best to meet urgent, global challenges that extend well beyond how to sail our stranded ship back home. 1 These recipes are inspired by a newly released report from Institute for the Future’s Food Futures Lab, Food Innovation: Recipes for the Next Decade. You can download the full report at www.iftf.org/foodinnovation The recipes highlight ingredients that are today’s signals of change—small or local innovations that have the potential to scale and transform the global food system. These signals are emphasized in bold in each recipe. However, these recipes are artifacts from the future. While all of the ingredients are real companies and products today, some are still in development or are not yet commercially available. -
Recipes for the Preserving of Fruit, Vegetables, and Meat
PRESERVING OF FRUIT, VEGETABLES AND MEAT E. WAGNER RECIPES FOR THE PRESERVING OF FRUIT, VEGETABLES, AND MEAT RECIPES FOR THE PRESERVING OF FRUIT VEGETABLES, AND MEAT E. WAG-NEE TECHNICAL MANAGER OF THE PRESERVING AND MARMALADE DEPARTMENTS OF THE TRACHENBERG SUGAR BOILING WORKS TRANSLATED FROM THE GERMAN BY CHAS. SALTER WITH FOURTEEN ILLUSTRATIONS LONDON SCOTT, GREENWOOD & SON 8 BROADWAY, LUDGATE HILL, E.G. CANADA : THE COPP CLARK CO. LTD., TORONTO UNITED STATES : D. VAN NOSTRAND CO., NEW YORK 1908 [The sole right of Translation into English rests with Scott, Greenwood <k Son] \ 3 ." PREFACE IT has been long the desire of the author to bring out a larger useful work on the preserving industry in its present state, but the continued introduction of improvements in the last few years prevented an exhaustive report being drawn up. At present, however, we may be said to have reached a certain degree of stability, at least so far as the important matter of stoppers and closing devices is concerned. The author has therefore, on the basis of his practical experience of over thirty years' duration, endeavoured in the present work to provide instruction for both the beginner and the expert. The points dealt with comprise the recipes and instructions for preserving, and the necessary utensils and machinery, the work being divided into three parts : the first dealing with the preserving of fruit, the second with that of vegetables, and the third with preserved meat. V 380653 vi PREFACE In all recipes the weights have been given in order to minimise the chance of error, and also to enable beginners to work according to instruc- tions. -
Medicare Centers for Medicare & Provider Reimbursement Manual - Part 1, Medicaid Services (CMS) Chapter 22, Determination of Cost of Services to Beneficiaries
Department of Health & Human Services (DHHS) Medicare Centers for Medicare & Provider Reimbursement Manual - Part 1, Medicaid Services (CMS) Chapter 22, Determination of Cost of Services to Beneficiaries Transmittal 473 Date: December 16, 2016 HEADER SECTION NUMBERS PAGES TO INSERT PAGES TO DELETE 2231 – 2231 (Cont.) 22-71 – 22-72 (2 pp.) 22-71 – 22-72 (2 pp.) CLARIFIED/UPDATED MATERIAL--EFFECTIVE DATE: N/A Section 2231, Regional Medicare Swing-Bed SNF Rates, adds a crosswalk to clarify the numbering of regions referenced in this chapter with the numbering of divisions identified by the Bureau of the Census. The names of each division and the states that are included in each division are provided for further clarification. DISCLAIMER: The revision date and transmittal number apply to the red italicized material only. Any other material was previously published and remains unchanged. CMS-Pub. 15-1-22 DETERMINATION OF COST OF SERVICES 12-16 TO BENEFICIARIES 2231 2231. REGIONAL MEDICARE SWING-BED SNF RATES Effective for services furnished on or after October 1, 1990, Medicare payment to swing-bed hospitals for routine SNF-type services is based on the average rate per patient day paid by Medicare during the calendar year for routine services provided in freestanding skilled nursing facilities in the region where the hospital is located. The rates are calculated based on the most recent year for which cost reporting data are available trended forward in the same manner as the limits applicable to skilled nursing facilities. The rates are calculated using the regions as defined in §1886 (d)(2)(D) of the Act (that is, one of the nine census divisions established by the Bureau of the Census). -
Life in the New England Colonies
Life in the New England Colonies The New England colonies include Connecticut, Massachusetts, New Hampshire and Rhode Island. The lifestyle of New England’s people was greatly impacted by both its geography and climate. New England’s economy depended on the environment. Its location near the Atlantic Ocean along a jagged coastline determined how people made a living. People in New England made money through fishing, whaling, shipbuilding, trading in its port cities and providing naval supplies. One of the busiest port cities was Boston. People in New England could not make a living from farming because most of the land was not suited to farming due to the hilly terrain and rocky soil. The nature of the soil was partially caused by the Appalachian Mountains. Another factor that made farming for profit difficult was climate; New England experienced moderate summers and cold winters. The growing season was simply too short to make farming profitable and most farms were small family ones. So rather than farming, many people not involved in industries involving the water were either skilled craftsman or shopkeepers. Towns and villages were very important in the daily lives of New Englanders. Their social lives revolved around village events and attending church. The Sabbath or Sunday was a high point of the week. Work was not allowed and it provided an opportunity to visit one another. Many of the New England colonies were founded by religious reformers and separatists searching for religious freedom. Civic events were also central to New England life. Town meetings determined answers to important questions about running the colony. -
Microplastics in Honey, Beer, Milk and Refreshments in Ecuador As Emerging Contaminants
sustainability Article Microplastics in Honey, Beer, Milk and Refreshments in Ecuador as Emerging Contaminants Milene F. Diaz-Basantes 1, Juan A. Conesa 2,* and Andres Fullana 2 1 Department of Food Technology, Central University of Ecuador, Quito EC1701, Ecuador; [email protected] 2 Department of Chemical Engineering, University of Alicante, 03690 Alicante, Spain; [email protected] * Correspondence: [email protected] Received: 4 May 2020; Accepted: 7 July 2020; Published: 8 July 2020 Abstract: According to the latest research, marine products have the greatest potential for microplastic (MPs) contamination. Therefore, their presence in terrestrial food has not managed to attract much attention—despite the fact that in the future they may represent a serious environmental risk. Research conducted in Europe and the US has indicated the presence of MPs in tap water, bottled water, table salt, honey, beer and snails for human consumption. The presence of MPs in food has not yet been evaluated in Latin America. This work focused on evaluating two widely consumed beverages: milk and soft drinks. Furthermore, honey and beer samples were analyzed and compared to findings in the literature. All products were sourced in Ecuador. In order to determine correlations with the intensity of anthropogenic activity, samples of both industrially processed and craft products were studied. For the analysis, an improvement of previous techniques used to determine MPs in honey was applied. This technique uses microfiltration followed by degradation of organic matter with hydrogen peroxide—and finally, continuous rinsing with deionized water. Size ranges were established between 0.8–200 mm. The number of microplastics found was between 10 and 100 MPs/L, with an average of around 40 MPs/L.