Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Merry Christmas to you too. I just found out about the site a few days ago. Lots of good info and links but it will take me awhile to get thru it all...and I’m a speed reader:’)
Tempeh Meals
Curried Rice with Tempeh
Curried Sweet Tempeh
Hawaiian Stir-Fried Tempeh
Indonesian Curried Tempeh
Kebab with Tofu and Tempeh
Mushroom and Tempeh Stew
Peas with Rice
Pizza with Tempeh
Sauted Tempeh with Mustard
Savoury Tempeh
Spaghetti Bolognese
Spicy Tempeh Tacos
Stir-Fried Tempeh
Stuffed Peppers
Sweet and Sour Tempeh
Tangy Tempeh with Peanut Sauce
Tempeh in Coconut Sauce
Tempeh in Curry Sauce
Tempeh with Tahini
Vegan Paella
Indonesian
Ento-Ento
Kering Tempeh Kacang
Mendoan Tempeh
Oblok-Oblok
Sambal Goreng Tempeh
Sayur Tempeh Santan
Tempeh Batjam
Tempeh Goreng
Tempeh Goreng Batjem
Tempeh Goreng Tepoeng
Tempeh Kemul
Tempeh Kripik
Tempeh Pedis
Terik Tempeh
Wasit Farmers’ Union Provides Sheep to Iraqi Families
http://www.freerepublic.com/focus/f-news/2146505/posts
http://www.cbs8.com/stories/story.148272.html
In Lean Times, SoCal Residents Trade Guns For Food
Last Updated:
12-08-08 at 8:52AM
LOS ANGELES — A program to exchange guns for gifts brought in a record number of weapons this year as residents hit hard by the economy look under the bed and in closets to find items to trade for groceries.
continued........a must read.
Feds probing manipulation of food prices
Federal prosecutors in Sacramento announced today major breakthrough in a probe of food industry corruption with the agreement of a key figure to cooperate and plead guilty to conspiracies involving racketeering, money laundering and antitrust violations.
Read More
http://www.sacbee.com/1089/story/1464099.html
Of course he is smiling, it knows peppers are good for people.
Did you ever add these pepper seeds to your salad? they taste just like peppers do.
Good, I am glad that you are reading the thread.
Lots of folks find it, as time goes by.
Tenth Amendment Champion is working on an index for the thread. For which I will be thankful to see.
Interesting, I am not a mutton fan, but still have a spinning wheel, waiting for a woolly sheep to walk in.
Posted here, thanks:
IN LEAN TIMES, SOCAL RESIDENTS TRADE GUNS FOR FOOD
http://www.freerepublic.com/focus/f-news/2146536/posts
HEPATITIS B & C, HIV, NOSOCOMIAL (05): USA (NEVADA)
***************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Mon 8 Dec 2008
Source: JusticeNewsFlash.com [abbreviated & edited]
http://www.justicenewsflash.com/2008/12/08/san-francisco-medical-injury-lawyerm-alexander-alerts-nevada-hep-outbreak_20081208430.html
Nevada doctors responsible for [hepatitis] C outbreak
Dr Clifford Carrol, a Las Vegas gastroenterologist, faces 4 allegations
relating to the care he provided to patients at the endoscopy center.
Carrol’s negligent care and lack of treatment resulted in infecting
innocent patients with the life threatening virus, hepatitis C. Malpractice
complaints by the Nevada Board of Medical Examiners have already been filed
against the clinic’s majority owner, Dr Dipak Desai, and Dr Eladio Carrera.
Both have had their licenses suspended pending an investigation. The
medical board and many injured patients are claiming the health care
providers are responsible for exposing and transmitting hepatitis C virus
infection.
Bay Area medical injury attorneys reveal the following regarding the Nevada
Board of Medical Examiners’ investigation into this awful tragedy:
- federal and local health officials have urged more than 53 000 former
patients of the Shadow Lane and Burnham Avenue facilities to get tested for
hepatitis B and C, and HIV [human immunodeficiency virus];
- Carrol performed a colonoscopy on a known hepatitis C patient early in
the day;
- Carrol treated a patient later that day who contracted hepatitis C;
- Desai and Carrera performed procedures on 6 people who were infected with
hepatitis C the same day;
- unsafe injection practices (reuse of syringes on different patients) by
nurse anesthetists led to transmission of hepatitis C;
- Southern Nevada Health District has definitively linked 8 hepatitis C
transmissions to the Shadow Lane facility;
- one hepatitis C case is linked to a sister facility (Desert Shadow
Endoscopy Center).
Legal government health and law informers for Justice in San Francisco,
California, discovered since the outbreak, federal and local health
officials have urged more than 53 000 former patients from the Shadow Lane
and Burnham Avenue facilities be tested for hepatitis B and C, and HIV.
Health officials say 105 hepatitis cases are “possibly associated” with one
of the clinics and health care providers. Contracting hepatitis or HIV
because a doctor, hospital, or health care provider has been negligent is a
civil injustice.
—
communicated by:
ProMED-mail
promed@promedmail.org
[Since the previous report of this incident posted on ProMED-mail on Fri 6
Sep 2008, the number of confirmed cases of hepatitis C virus infection
remains at 8, and the number of ‘possibly associated’ cases has increased
fro 100 to 105. The number of recalled patients has risen from 50 000 to 53
000 making this now the largest patient recall in US history. Curiously no
case of transmission of hepatitis B virus or human immunodeficiency virus
has been identified so far. It is not stated how many former patients of
the Las Vegas endoscopy clinics have responded to the recall.
The state of Nevada and the city of Las Vegas can be located on the
HealthMap/ProMED-mail interactive map of the United States at
http://healthmap.org/promed/en?g=5509151&v=39.25,-116.751,5
- Mod.CP]
[see also:
Hepatitis B & C, HIV, nosocomial (04): USA (NV) 20080928.3073
Hepatitis B & C, HIV, nosocomial (03): USA (NV) 20080302.0854
Hepatitis B & C, HIV, nosocomial (02): USA (NV) 20080228.0809
Hepatitis B & C, HIV, nosocomial - USA: (NV), alert, RFI 20080228.0802
2002
.................cp/mj/sh
Posted here, thanks:
good it needed to be a single thread, so does 8171, if you missed it before, the first of the year, they busted a Las Vegas Medical Lab for using dirty needles to draw blood.
How many more?
DIOXIN CONTAMINATION, PIG MEAT - IRELAND, EUROPE (03)
*****************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
[1]
Date: Wed 10 Dec 2008
Source: The European Food Safety Authority (EFSA) Journal (2008) 911, 1-15
[edited]
http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1211902210863.htm
Statement of EFSA on the risks for public health due to the presence of
dioxins in pork from Ireland, issued 10 Dec 2008
During routine monitoring of Irish pork, elevated levels of polychlorinated
biphenyls (PCBs) were found in pork. Further investigations revealed the
presence of dioxins and dioxin-like PCBs at levels up to 200 pg WHO-TEQ/g fat.
The toxic responses to dioxins include dermal toxicity, immunotoxicity,
carcinogenicity, reproductive, and developmental toxicity. The toxicity of
dioxins is related to the amount accumulated in the body during a lifetime,
the so-called body burden. A tolerable weekly intake (TWI) of 14 pg
WHO-TEQ/kg body weight (bw) has been established by the Scientific
Committee on Food (SCF) in 2001.
EFSA has based this statement on a limited data set, assuming that the
average person has an exposure at the TWI corresponding to a body burden of
4000 pg/kg body weight. EFSA also assumed that exposure at these high
levels only began in September 2008 and that effective measures have now
been taken to remove this excessive dietary exposure from Irish pork and
pork products.
EFSA calculated several exposure scenarios for both average and high
consumers assuming 3 different dioxin concentrations in the pork (50, 100,
200 pg WHO-TEQ/g fat), and 3 different proportions of contaminated meat
(100, 10, and 1 per cent).
In very extreme cases, assuming a daily consumption of 100 per cent
contaminated Irish pork, for a high consumer of pork fat during the
respective period of the incidence (90 days), at the highest recorded
concentration of dioxins (200 pg WHO-TEQ/g fat), EFSA concludes that the
uncertainty factor embedded in the TWI is considerably eroded. Given that
the TWI has a 10-fold built-in uncertainty factor, EFSA considers that this
unlikely scenario would reduce protection, but not necessarily lead to
adverse health effects.
In a more likely scenario with a daily consumption of 10 per cent
contaminated Irish pork for a mean consumer of pork fat for the respective
period of the incidence (90 days), at the highest recorded concentration of
dioxins (200 pg WHO-TEQ/g fat), the body burden would increase by
approximately 10 per cent. EFSA considers this increase in body burden of
no concern for this single event.
—
communicated by:
ProMED-mail
promed@promedmail.org
[See the full Statement (15 pages) at
http://www.efsa.europa.eu:80/cs/BlobServer/Statement/contam_ej_911_dioxins%20rev1.pdf?ssbinary=true
A corresponding press release is available at
http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1211902210953.htm
- Mod.AS]
******
[2]
Date: Tue 9 Dec 2008
Source: Food Safety Authority of Ireland: Beef Alert [edited]
http://www.fsai.ie/industry/hottopics/industry_topics_beef_withdrawal.asp
Beef alert
Q & A
Is beef being recalled?
No, beef is not being recalled.
What has been done?
All animals in herds shown to be above the proposed legal limit will be
taken out of the food chain.
Any products from these herds will not be released onto the market.
The European Commission is being informed of the results.
Why is there not a recall, as was the case with pork and bacon?
Beef is not being recalled as it is considered that there is no public
health concern. The reason for this is as follows:
- only 45 farms were supplied with potentially contaminated feed out of
approximately 110 000 beef farms in the Republic of Ireland. The total
number of cattle slaughtered from these herds from 1 Sep 2008 amounts to
some 3000 out of a total annual slaughter of approximately 1.5 million.
This represents 0.2 per cent of total annual beef production in the
Republic of Ireland;
- results from 11 of the 45 farms have become available. Of these, 8 were
clear and 3 were just above the proposed legislative limits for marker PCBs
in beef. Tests are being carried out in the remaining farms, which remain
under restriction until cleared;
- the samples are technically non-compliant with proposed EC limits for
marker PCBs but not at a level that would pose any public health concern.
This is a different situation compared to pork products, where dioxin
contamination was confirmed and the levels of dioxins were 80 to 200 times
the legal limit;
- cattle consume a wider variety of feeds and the way their bodies process
the feed is different, which makes the risk of contamination significantly
lower than in pork;
- there is a very robust traceability system in place for beef.
What about beef and beef products?
We are not advising that consumers destroy or return beef or beef products.
It is unlikely that they are contaminated, and any possible contamination
would be so low as not to cause any concern.
What about dairy products?
We have no information to suggest that there has been contamination of
dairy cattle, therefore we can assume that milk and dairy products are not
affected. The Department of Agriculture, Fisheries and Food will inform us
if this situation changes.
What precautions were taken while waiting for these results to come back?
Since the authorities became aware that contaminated feed may have gone to
these cattle farms, restrictions were put in place. These restrictions will
only be lifted when clear test results are reported.
What are PCBs?
PCBs are a similar set of compounds to the group of chemicals known as
dioxins. Like dioxins, their toxicity depends on the chemical structure of
each chemical in the group. Some PCBs have similar toxicity to dioxins and
these are called the dioxin-like PCBs. Other PCBs are sometimes referred to
as marker-PCBs or non-dioxin-like PCBs and these are much less toxic than
dioxins or dioxin-like PCBs.
If a food contains Marker PCBs will it always contain dioxins or
dioxin-like PCBs?
Contamination of food with marker PCBs indicates that there is a potential
contamination of the food with dioxin-like PCBs or even dioxins. Usually
the level of dioxin-like PCBs or dioxins, if present at all, will be very
much lower that the marker PCBs. It is difficult to determine whether the
presence of marker PCBs in food will be predictive of dioxin contamination
and therefore it is always prudent to test also for dioxins and dioxin-like
PCBs. Sometimes marker PCBs can be present but dioxins and dioxin-like PCBs
can be well below legal limits for the food. The presence of marker-PCBs
are not considered to be a direct health concern unless you were exposed to
a very high dose, much higher than you would get from eating beef
contaminated with marker PCBs.
—
communicated by:
ProMED-mail
promed@promedmail.org
******
[3]
Date: Tue 9 Dec 2008
From: Conor Kretsch conor@cohabnet.org
The following pages from the Irish Times’ website report that some cattle
herds in the Irish Republic that were given feed from the same source as
the feed behind the current pork scare, have now tested positive for
elevated levels of dioxin
http://www.irishtimes.com/newspaper/breaking/2008/1209/breaking21.htm and
http://www.irishtimes.com/newspaper/breaking/2008/1209/breaking64.htm
I note that both the Irish minister for agriculture and the Irish prime
minister (Taoiseach) state that the detection of dioxin in these cattle, at
“2 to 3 times proposed legal levels”, is merely a “technical
non-compliance” and therefore all Irish cattle products (beef and dairy)
are considered to be safe and there will be no related recall (although
there as yet has been no confirmation as to the period of time over which
these herds may have been exposed to dioxin-tainted feed, whether any
potentially tainted Irish cattle products have reached the market, or
indeed if such products have been or will be tested). In the light of the
current scare over Irish pork, this has unfortunately sent a confusing
message to the public and added to media hysteria. It is worth noting that
Ireland has a comprehensive “farm to fork” food tracing system, so a
limited recall should be possible in any event. In that light, the decision
to include all organic pork in the recent pork recall is unfortunate and
adds to the confusion over the cattle results.
While the Irish authorities are certainly correct in seeking to avoid a
public panic, and are dealing with a particularly delicate situation given
Ireland’s current economic woes, it seems some less ambiguous messages, and
more definitive guidance on risks from short term exposure to certain
dioxins, are needed. Even if only to avoid horrific (but amusing) headlines
like this one
http://www.mirror.co.uk/news/top-stories/2008/12/08/poison-pigs-fed-on-plastic-bags-115875-20954761/
—
Conor Kretsch
Director
COHAB Initiative Secretariat
PO Box 16
Tuam
Co. Galway
Ireland
http://www.cohabnet.org
conor@cohabnet.org
[The COHAB Initiative (”Co-Operation On Health And Biodiversity”) is “an
international programme of work on human well-being and sustainable
development”, which “works to establish an international,
inter-disciplinary collaborative framework to support activities on
community health, international development and biodiversity conservation,
and to support the implementation of the United Nations Convention on
Biological Diversity and the Millennium Development Goals”. - Mod.AS]
******
[4]
Date: Wed 10 Dec 2008
Source: The Guardian, Reuters report [edited]
http://www.guardian.co.uk/business/feedarticle/8142415
Used oil may have caused Irish food crisis - paper
Earlier this week, more than 20 countries cleared their shelves of Irish
pork after dioxins up to 200 times the legal levels were found on 10 pig farms.
The Irish Times, without citing sources, said the contamination may have
been caused by waste oil originating in Northern Ireland that should have
been stored or destroyed.
The farm ministry said it was not in a position to comment on its
investigations into the contamination. Ireland’s Environmental Protection
Agency, which is assisting the ministry in the probe, also declined to comment.
The crisis escalated further on Tuesday [9 Dec 2008], when authorities said
3 cattle herds in Ireland were contaminated with dioxins.
[Article snipped for posting on F.R.]
—
communicated by:
ProMED-mail
promed@promedmail.org
[The consumer’s concern at the background of this — still unfolding —
food safety scare is just one more manifestation of the public’s lost
confidence, the roots of which dating back to the last 2 decades of the
previous century, particularly (but not solely) due to BSE (bovine
spongiform encephalitis). The 16-volume Phillips BSE Inquiry Report, issued
in London in October 2000 after 33 months of hearings, included, among its
13 key conclusions, the following points:
“- at times officials showed a lack of rigour in considering how policy
should be turned into practice, to the detriment of the efficacy of the
measures taken;
- at times bureaucratic processes resulted in unacceptable delay in giving
effect to policy;
- the possibility of a risk to humans was not communicated to the public or
to those whose job it was to implement and enforce the precautionary measures;
- the Government did not lie to the public about BSE. It believed that the
risks posed by BSE to humans were remote. The Government was preoccupied
with preventing an alarmist over-reaction to BSE because it believed that
the risk was remote. It is now clear that this campaign of reassurance was
a mistake. When on 20 Mar 1996 the Government announced that BSE had
probably been transmitted to humans, the public felt that they had been
betrayed. Confidence in government pronouncements about risk was a further
casualty of BSE.”
It is indeed this loss of confidence, which continues haunting authorities,
all over the globe. This time, as twice before in Europe, it is dioxin. The
real risk to public health is, probably, rather negligible but the
economical impact is most serious. Clearly, the Irish authorities are aware
of the points raised in the Phillips report: to rigorously apply measures,
to prevent delays, to communicate risks, to tell the truth, and to maintain
maximal transparency. But all those virtues still seem to fall short of
fully regaining the lost confidence. It remains to hope, however, that this
scare will be shorter than previous ones. - Mod.AS]
[see also:
Dioxin contamination, pig meat - Ireland, Europe (02) 20081208.3857
Dioxin contamination, pig meat - Ireland, Europe 20081207.3842
Dioxin, buffalo mozzarella cheese - Italy: (Campania) 20080327.1146
2006
.................arn/mj/sh
Pandemic Information News
A daily chronicle of ongoing events pertaining to infectious diseases
http://pandemicinformationnews.blogspot.com/2008/12/explosion-of-model-farm-of-200-chickens.html
Awesome Gluten Free Mac & Cheese
This recipe will give you the velvety mouth feel of a rich conventional mac & cheese. If you are trying to eat gluten-free, this will become a favorite.
3 boxes of Annie's Gluten Free Rice Pasta
12 oz. container of Better than Sour Cream
Dash of hot pepper sauce or pinch of cayenne
Salt and pepper to taste
Cook Annie’s Shells according to package directions, and drain pasta in colander.
In the same cooking pot, turn off the burner, add the sour cream product.
Whisk in contents of all three sauce packets, mixing until a thick sauce forms.
Add seasonings, then add pasta to sauce and return to burner, stirring over low heat until heated through.
Servings: 6
Very good for families new to eating gluten free. Good treat or transition meal. Leftover vegetables and meats are great to add in at the end to make a more filling meal. Enjoy!
Dad's Night Mac & Cheese
1 box Annie’s Shells & Real Aged Cheddar
½ cup low-fat milk
2 tbsp. butter, plus extra for buttering baking dish
½- ¾ cup shredded sharp cheddar cheese
1/3 cup crushed Annie’s Cheddar Bunnies, or other crackers
Optional: 1 can dolphin-safe tuna in water, drained
Preheat oven to 400°F.
Make the Mac & Cheese according to package instructions, adding 2 tbsp. butter and making sauce with 1/2 cup milk.
Add half of grated cheddar, and tuna if desired; mix together off heat and transfer to buttered baking dish.
Combine the rest of the grated cheese with cracker crumbs and scatter over the whole casserole.
Bake in 400°F oven for approximately 12-15 minutes, or until cheese is melted and bubbly.
Servings: 2-3
http://www.annies.com/pasta_meals?22
Pasta Fazool
Somewhere between a soup and a pasta dish - this wonderful hearty dish from Italy’s Puglia region is a nice change from mac & cheese!
1½ cups (approximately ¾ lb.) dried Cannellini or Great Northern beans, soaked overnight
2 cups (approximately ½ lb.) Annie’s Pasta – shells, elbows, or rotini – without sauce mix
¼ - ½ cup extra virgin olive oil, plus more for serving
1 medium onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 large celery rib, coarsely chopped
4-5 garlic cloves, finely minced
1 cup chopped ripe plum tomatoes or 1 14-oz. can organic diced tomatoes, drained
1 tbsp. fresh rosemary, finely chopped *
6 cups or more water (room temperature)
¼ - ½ cup finely chopped Italian parsley
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese for garnish
*Sage or thyme may be substituted for rosemary if you prefer
Drain the beans and set aside.
Heat olive oil in a large (6-8 qt.) heavy saucepan over moderate heat. Add onion, carrots, celery, and garlic. Sauté gently, stirring, for about 10 minutes, until the vegetables are softened but not brown.
Add the drained beans to vegetables in pot, along with the tomatoes, rosemary, and enough water to cover.
Bring to a boil, then reduce heat to low and simmer, covered, until beans are tender – about 1 ½ hours, depending on age and size of beans.
Check during cooking and add more water as needed to make sure beans are always covered with simmering liquid, and not boiling.
When the beans are very tender, to the point of mashing easily, add a cup or so of boiling water to the pot and increase heat to medium. Add pasta and cook, stirring constantly, until pasta is cooked al dente.
Remove from heat and season to taste with salt and plenty of black pepper, and a bit more chopped rosemary or thyme if desired.
Serve in warm individual soup bowls or warm tureen; garnish with a drizzle of olive oil, a sprinkle of chopped parsley, and Parmesan to pass around the table. Buono appetit!
http://www.annies.com/pasta_meals?9
Cheesy Tomato Shells
1 box Annie’s Original Shells & Cheddar
2 ripe Roma tomatoes, seeded and diced
1-2 large cloves garlic, finely minced
1-2 tbsp. olive oil
¼ cup low-fat milk
1 tbsp. fresh basil, chopped
Salt and freshly ground pepper to taste
Boil pasta shells according to directions on box. Drain and set aside.
Sauté garlic in oil over medium heat, stirring, until just beginning to color.
Add tomatoes and cook a minute or two longer, stirring, until soft.
Add cooked shells, mix together, and remove from heat.
Whisk together contents of cheese packet and milk until blended; fold into shells and tomatoes, add basil, season to taste, and serve.
Serves 2 grownups or 3 small children
Renewable Energy and Sustainable Agriculture - Non-Biomass Energy Production
Active and passive solar, and alternative energy greenhouses, solar-powered pumps, and solar-powered fences for grazing systems.
http://www.sare.org/coreinfo/energy_subA.htm
BUILD AN INTEGRAL PASSIVE SOLAR WATER HEATER
http://www.motherearthnews.com/Do-It-Yourself/1984-01-01/Build-an-Integral-Passive-Solar-Water-Heater.aspx
This page tells why she created this fudge recipe:
http://www.101cookbooks.com/archives/fantasyish-fudge-recipe.html
http://www.101cookbooks.com/archives/print/fantasyish-fudge-recipe.html
Fantasy-ish Fudge Recipe
I used Ricemellow Creme here. If you can’t find Ricemellow Crème in your natural food store, you can still use regular marshmallow creme with good results. Vegans, I almost did this with coconut oil - I think it would be a reasonable (and tasty) substitute for the butter here.
1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger)
3 cups organic cane sugar
3/4 cup unsalted butter
2/3 cup lite coconut milk (regular is fine too)
7 ounces Ricemellow Crème (or the marshmallow creme of your choice)
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
Butter a 13x9 baking dish. Alternately, you can line it with parchment paper. Finely chop the chocolate bar and set aside.
Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Bring the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add the Ricemellow Creme, vanilla, and nuts (if you are using them).
Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature, but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to slice into 1/2-inch cubes. Tip: A thin knife is best for cutting, or (even better) a large pizza cutting wheel.
Makes a couple hundred tiny fudge bites.
101 Cookbooks http://www.101cookbooks.com/
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.