Thank you for the links, I ordered from Johnny’s but it was years ago and I don’t recall my thoughts on them.
Keep your list of seed companies where it can be found, when the new thread starts [?] it would be nice if we had a bunch of them on the first page and I have not been keeping up with them.
http://www.fda.gov/Safety/Recalls/ucm171204.htm
Sturm Foods, Inc Announces Voluntary Recall of
One-Quart Instant Nonfat Dry Milk Products
Company Contact:
Consumers: Sturm Consumer Affairs
866-596-2736
Other Inquiries: Doug Molden, QA Director
920-596-5165
FOR IMMEDIATE RELEASE – July 09, 2009 – Sturm Foods, Inc announced a voluntary recall today of several brands of one-quart instant nonfat dry milk. This recall is a precautionary measure due the voluntary recall of instant nonfat dry milk announced by the supplier of the instant nonfat dry milk, Plainview Milk Products Cooperative on June 29, 2009. Due to the products’ potential to be contaminated with Salmonella, the specific brands being recalled are as follows:
LABEL
PRODUCT
LOT CODE
AMERICAS CHOICE UPC:54807-29490 Instant Nonfat Dry Milk - 5 One Quart Envelopes NET WT 16OZ (454G) FEB0411S
NET WT 16OZ (454G) FEB0511S
NET WT 16OZ (454G) JAN2111S
PATHMARK UPC 41240-10080 Instant Nonfat Dry Milk - 5 One Quart Envelopes NET WT 1LB (454G) JAN2111S
UPC 41240-10082 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 2LB (907G) FEB0311S
STOP & SHOP UPC 21120-00056 Instant Nonfat Dry Milk - 5 One Quart Envelopes NET WT 16OZ (454G) FEB0511S
UPC:21120-00052 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (907G) FEB1211S
GIANT UPC 88267-07833 Instant Nonfat Dry Milk - 3 One Quart Envelopes NET WT 9.6OZ (272G) FEB0511S
UPC 88267-07832 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LB) 907G FEB0911S
NET WT 32OZ (2LB) 907G JAN2111S
FOOD LION UPC 35826-03577 Instant Nonfat Dry Milk - 3 One Quart Envelopes NET WT 9.6OZ (272G) FEB1611S
SACO UPC 41756-00100 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 2LBS (907G) FEB1911
NET WT 2LBS (907G) JAN2111
LAURA LYNN UPC 86854-00502 Instant Nonfat Dry Milk - 3 One Quart Envelopes NET WT 9.6OZ (272G) FEB0511S
WHITE ROSE UPC 74807-30290 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LBS) 907G FEB0311S
FOODTOWN UPC 11153-18610 Instant Nonfat Dry Milk - 10 One Quart Envelopes 32OZ (2LB) 907G FEB1911S
32OZ (2LB) 907G JAN2111S
HANNAFORD UPC 41268-11345 Instant Nonfat Dry Milk - 10 One Quart Envelopes 32OZ (2LB) 907G FEB0911S
32OZ (2LB) 907G JAN2111S
KEY FOODS UPC 73296-15674 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LB) 907G FEB1011S
KRASDALE UPC 75130-54686 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LB) 907G FEB0911S
WEIS UPC 41497-27050 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LB) 907G FEB1211S
FEB1911S
GREAT VALUE UPC 78742-35218 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 2 LB, (907G) 012611
NET WT 2 LB, (907G) 012711
NET WT 2 LB, (907G) 012811
NET WT 2 LB, (907G) 012911
NET WT 2 LB, (907G) 020211
NET WT 2 LB, (907G) 020311
NET WT 2 LB, (907G) 021011
NET WT 2 LB, (907G) 021111
NET WT 2 LB, (907G) 021211
NET WT 2 LB, (907G) 021711
NET WT 2 LB, (907G) 021811
BEST YET UPC 42187-41164 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LB) 907G FEB0911S
JAN2111S
BIG Y UPC 18894-95632 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LB) 907G JAN2111S
FOOD CLUB UPC 36800-95615 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LB) 907G JAN2111S
MEIJER UPC 41250-96746 Instant Nonfat Dry Milk - 10 One Quart Envelopes NET WT 32OZ (2LB) 907G FEB0911S
FEB1011S
STURM VILLAGE FARM
UPC 70893-02142 Instant Nonfat Dry Milk - 3 One Quart Envelopes NET WT 9.6OZ (272G) FEB1611S
STURM VILLAGE FARM-MI VAQUITA
UPC 70893-00200 Instant Nonfat Dry Milk - 10 One Quart Envelopes PESO NETO 32OZ (2LB) 907G FEB0311S
PESO NETO 32OZ (2LB) 907G FEB0411S
No other sizes other than these listed above are involved in the recall.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. Fore more information on Salmonella, please visit the Centers for Disease Control and Prevention’s Website at http://www.cdc.gov.
Sturm Foods, Inc has not received any reports of illnesses in connection with the items listed above to date, and no other Sturm Foods, Inc products are affected by this action.
The FDA and other regulatory agencies have indicated that Plainview Milk Products Cooperative is being investigated for potential Salmonella contamination. Plainview Milk Products Cooperative supplied Sturm Foods, Inc with the instant nonfat dry milk used in the above referenced one-quart instant nonfat dry milk products, prompting the voluntary recall.
Consumers who have purchased the items listed above should not consume this product and should return it to the store of purchase for a full refund or replacement. Consumers with questions or concerns about the recall may contact Consumer Affairs at: (866) 596-2736
http://www.fda.gov/Safety/Recalls/ucm171228.htm
General Mills Announces Voluntary Recall of Limited Quantity of ‘Nut Lovers’ flavor of Nature Valley Granola Nut Clusters product
No other flavors/varieties of Nature Valley Granola Nut Clusters are involved
Nature Valley Granola Bars are NOT involved
Consumer Contact:
1-800-231-0308
Media Contact:
Kirstie Foster
763-764-6364
FOR IMMEDIATE RELEASE - July 8, 2009 - Minneapolis, MN - General Mills announced today a voluntary recall of a limited quantity of “Nut Lovers” flavor Nature Valley Granola Nut Clusters product containing pecans.
No illnesses have been reported in connection with the “Nut Lovers” Granola Nut Clusters product, and no other types, varieties or flavors of Nature Valley products are being recalled.
This action is being taken as a precaution because pecans received from a supplier and used in the product may be tainted with salmonella. No other types of nuts are impacted, and no other flavors or varieties of Granola Nut Clusters products are involved.
This product is a new bite-size cluster sold in a stand-up bag in grocery stores, convenience stores and vending outlets nationally.
Nature Valley granola bar products are NOT involved, and no other General Mills products are impacted.
Only specific Nut Lovers flavor products with five specific “best if used by dates” are being recalled. The five “best if used by dates” are:
07MAR2010 10MAR2010
08MAR2010 11MAR2010
09MAR2010
Consumers who have products covered by this recall are urged to dispose of the product and to contact General Mills for a full refund. Consumers with questions may contact General Mills toll-free at 1-800-231-0308.
Salmonella is an organism that can cause serious and sometimes fatal infections, particularly in young children, the elderly and people with weakened immune systems. Healthy people infected with salmonella often experience fever, diarrhea, nausea, vomiting and/or abdominal pain. For more information, visit the Centers for Disease Control and Prevention’s Web site at http://www.cdc.gov.
###
Page Last Updated: 07/09/2009
http://www.fda.gov/Safety/Recalls/ucm171246.htm
Liquid Supplements Recalled By Protica Inc.
Contact:
James Duffy
jduffy@protica.com
FOR IMMEDIATE RELEASE – July 06, 2009 - On July 5, 2009, FDA alerted consumers that Protica Inc. of Whitehall, PA, had undertaken a voluntary recall of its liquid protein dietary supplements and high energy products marketed under the IDS Sports’ New Whey™ and iSatori’s Hardcore Energize Bullet™ brands, respectively. This recall is limited to specific lots of the two branded products.
The FDA notice of July 5 warned consumers not to buy or use New Whey™ Fruit Punch lot 1960; New Whey™ Blue Raspberry lot 1944; Hardcore Energize Bullet Blue Rage lots 1961, 1962, and 1794; and Hardcore Energize Bullet Black Rush lot 1963. Several lots of potentially affected product distributed in the United States were inadvertently not included in the FDA notice. The additional lots are:
Lot Code
Product Identification
1750
New Whey, Orange 42g (12 pack)
1887
New Whey, Orange 42g (12 pack)
1924
New Whey, Orange 42g (12 pack)
1928
New Whey, Orange 42g (12 pack)
1934
New Whey, Orange 42g (12 pack)
1946
New Whey, Orange 42g (12 pack)
1920
New Whey, Blue Raspberry 42g (12 pack)
1930
New Whey, Blue Raspberry 42g (12 pack)
1936
New Whey, Blue Raspberry 42g (12 pack)
1925
New Whey, Grape 42g (12 pack)
1949
New Whey, Grape 42g (12 pack)
1972
New Whey, Fruit Punch 42g (12 pack)
1973
New Whey, Fruit Punch 42g (12 pack)
1932
New Whey, Fruit Punch 25g (12 pack)
1900
New Whey, Blue Raspberry 25g (12 pack)
1959
New Whey, Blue Raspberry 25g (12 pack)
1945
Energize Bullet; Blue Rage flavor (12 pack)
“Our primary concern is ensuring our customers’ health and safety,” said James Duffy, founder and president of Protica. “Fortunately, no reports of injury have been received. We have been working with the FDA and its OCI (Office of Criminal Investigations) and are cooperating fully with investigations initiated by the FDA and Health Canada.”
All potentially affected lots of New Whey™ and Hardcore Energize Bullet™ were shipped in January 2009. The caps of tampered products are devoid of any print – the ‘best by’ date and lot code that appear on the cap of every container do not appear on caps from the tampered products.
Consumers who have purchased any of the above products can return them to the place of purchase or to Protica for a full refund. Consumers with any questions should contact Protica at 1-800-PROTICA (1-800-776-8422) between 8a and 5p, Monday through Friday.
Any adverse reactions experienced with the use of these products should be reported to the FDA’s MedWatch Program by phone at 1-800-FDA-1088, by fax at 1-800-FDA-0178, by mail at MedWatch, HF-2, FDA, 5600 Fishers Lane, Rockville, MD 20852-9787, or on the MedWatch website at www.fda.gov/medwatch.
Protica, founded in 2001, is headquartered in Whitehall, PA. The company relocated from Horsham, PA, to the Lehigh Valley in January 2009, occupying and rehabilitating the former vacant Lehigh Valley Dairy Plant near Allentown. Protica has approximately 60 employees and is privately held.
Page Last Updated: 07/09/2009
This message consists of the following:
1. Kidde Recalls Dual Sensor Smoke Alarms; Can Fail to Warn of a Fire
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09266.html
2. American Greetings Corp. Recalls Sport Balls Due to Violation of Lead Paint Standard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09267.html
3. Tea Kettles Recalled by Wilton Industries Due to Burn Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09268.html
4. Children’s Hooded Sweatshirts with Drawstrings Recalled by C-Mrk Inc. Due to Strangulation Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml09/09269.html
5. Children’s Hooded Jackets and Pullover Sweatshirts with Drawstrings Recalled by Hard Tail Due to Strangulation Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09270.html
http://www.hhs.gov/news/press/2009pres/07/20090709a.html
News Release
FOR IMMEDIATE RELEASE
Thursday, July 9, 2009
Contact: HHS Press Office
(202) 690-6343
Obama Administration Calls on Nation to Begin Planning and Preparing for Fall Flu Season & the New H1N1 Virus
Administration Leaders Say that Flu Preparedness is a “Shared Responsibility” Announce New Funding for States and New Nation-Wide Flu Prevention Campaign at flu.gov
The Obama Administration sent a strong message to the nation today that it is time to start planning and preparing for the fall flu season and the ongoing H1N1 flu outbreak and that the federal government is prepared to commit resources, training, and new tools to help state and local governments and America’s families get ready.
White House Homeland Security Advisor John Brennan, Secretary of Health and Human Services Kathleen Sebelius, Secretary of Homeland Security Janet Napolitano, Secretary of Education Arne Duncan joined with delegations from 54 states, tribes and territories today at the H1N1 Influenza Preparedness Summit at the National Institutes of Health in Bethesda, Md., to kick-off the government’s nation-wide fall flu preparedness efforts.
“The President and the administration are actively engaged in mitigating the effects of the H1N1 flu virus and developing a national response framework and action plan that builds on the efforts and lessons learned from this spring’s initial onset to prepare for the possibility of a more serious fall outbreak of the virus,” said White House Homeland Security Advisor Brennan in his address to summit participants.
“Over the course of coming weeks and months, we will move aggressively to prepare the nation for the possibility of a more severe outbreak of the H1N1 virus,” said HHS Secretary Sebelius. “We ask the American people to become actively engaged with their own preparation and prevention. It’s a responsibility we all share.”
“The federal government is working together with its federal, state, local and tribal partners to develop a nation-wide plan to combat the H1N1 flu that incorporates the lessons we learned this spring,” said Homeland Security Secretary Napolitano. “The H1N1 Summit will allow us to continue this aggressive preparation for all possible H1N1 virus outbreak scenarios to ensure that we are doing everything possible to keep our country safe and healthy.”
“Effectively dealing with a potential H1N1 outbreak requires all of us — parents, educators, health providers, and local, state and federal governments — working together on our emergency management plan,” said Education Secretary Duncan. “Today’s Flu Summit is an important step in that direction. Our primary goals at the Department of Education are the health and well being of students, faculty and staff, and ensuring that, in the event of any school closures, the learning process will continue. ”
Maryland Governor Martin O’Malley moderated a Governors panel with participation via videolink from Governor Jim Douglas of Vermont, Governor Jim Doyle of Wisconsin, Governor Mark Parkinson of Kansas, Governor John Baldacci of Maine and Governor Jodi Rell of Connecticut.
“When responding to a national pandemic or a national recession, the basic principles of smart government remain the same — to increase efficiency, openness, and transparency in everything we do. Today’s summit illustrates our collective commitment to that goal,” said Maryland Governor Martin O’Malley. “The experience in the spring taught us that while earlier pandemic flu planning efforts were effective, there are also areas for improvement. Effective response requires accurate and timely information that is as close to real time as possible. We share the commitment of the Obama Administration to constantly monitor, evaluate and improve these processes as we continue to lead the world in emergency preparedness.”
Throughout the one-day summit, Administration officials laid out specific ways that states and local governments could start their planning and preparation efforts and announced new programs and resources to help state and local governments, the medical community and every day America prepare for H1N1 and the fall flu season.
First, HHS will make available preparedness grants worth a total of $350 million. These grants were funded by Congress in the latest supplemental appropriations bill and they will give state and local public health offices and health care systems valuable resources to step up their preparedness efforts.
Second, the federal government will centralize communications about H1N1 and seasonal flu on the federal government’s new Web site www.flu.gov. This one-stop comprehensive site brings together flu-related information from across HHS and other federal agencies. The expanded site builds on the pandemic planning information long presented on www.pandemicflu.gov, and incorporates information about the novel H1N1 flu as well as the seasonal flu.
Finally, HHS is launching a new PSA campaign contest to encourage more Americans to get involved in the nation’s flu preparedness efforts by making a 15-second or 30-second PSA. Officials at the summit stressed the idea of “shared responsibility” when it comes to combating the flu and the goal of the new HHS PSA campaign contest is to tap into the nation’s creativity to help educate Americans about how to plan for and prevent the spread of H1NI influenza. HHS will evaluate submissions and will present the best PSAs back to the public so everyone can vote on their favorite submission. The winning PSA will receive $2,500 in cash and will appear on national television. Contest details as well more information about the larger effort to plan and prepare for the flu season are available at www.flu.gov.
###
Note: All HHS press releases, fact sheets and other press materials are available at http://www.hhs.gov/news.
http://www.fda.gov/Safety/Recalls/ucm171298.htm
Plentiful Pantry Recalls Almond Pound Cake containing Instant Non Fat Dry Milk associated with the Plainview Milk Recall
Contact:
Eryk Chidester
801-977-9077 ext 112
FOR IMMEDIATE RELEASE - July 8, 2009 - PLENTIFUL PANTRY RECALLS ALMOND POUND CAKE WITH CINNAMON SAUCE, 741; ALMOND POUND CAKE, T2940; BECAUSE OF POSSIBLE HEALTH RISK
Plentiful Pantry of Salt Lake City, Utah is recalling the following products:
3,871 units of 741, Almond Pound Cake w/ Cinnamon Sauce
84 units of T2940, Almond Pound Cake
The above listed products have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The product is intended for wholesale/retail sale and was distributed wholesale/retail throughout the U.S. with UPC 660550007418.
T2940 Almond Pound Cake is packed in16 oz white poly pillow pack bags with 1 unit to a finished, ready for retail box, packaged 12 finished boxes to a master case. The following lot numbers and dates of manufacture are found on the white poly pillow pack bag inside finished box:
Lot 82025 Date of Manufacture 07/09/2008
Lot 82026 Date of Manufacture 07/09/2008
Lot 83505 Date of Manufacture 10/15/2008
No Illnesses have been reported to date.
Plentiful Pantry was notified that Plainview Milk Products recalled all instant milk, whey protein, fruit stabilizers, and gums. We determined the above listed products utilized affected Plainview products as ingredients. The company has ceased the production and distribution of the product as FDA and the Plainview continues their investigation.
Distributors/Wholesalers/Retailers/Consumers that have purchased any of these products are urged to produce a digital photo of any remaining product and forward the photos, along with the completed Recall Return Response Forms to info@plentifulpantry.com or fax to 801-977-8202 then destroy the product. Consumers may also contact Plentiful Pantry at 801-977-9077.
Page Last Updated: 07/09/2009
http://www.fda.gov/Safety/Recalls/ucm171302.htm
Covidien Initiates Nationwide Voluntary Recall of Sodium Chromate Cr-51
Injection, Lot #370-9004
Contacts:
Erica Abbett
Manager, Media Relations
314-654-3247
Coleman Lannum, CFA
Vice President, Investor Relations
508-452-4343
JoAnna Schooler
Director, Communications
314-654-3543
Bruce Farmer
Vice President, Public Relations
508-452-4372
FOR IMMEDIATE RELEASE - July 9, 2009 - ST. LOUIS - Covidien (NYSE:COV) today announced that its Mallinckrodt Inc. subsidiary is voluntarily recalling one lot of Mallinckrodt Sodium Chromate Cr-51 Injection, lot #370-9004 as a result of routine post-market testing in which the product was found to be subpotent.
Sodium Chromate Cr-51 Injection is a radiopharmaceutical diagnostic agent used in the determination of red blood cell volume or mass, the study of red blood cell survival time and evaluation of blood loss. Increased red blood cell volume is associated with a disease known as Polycythemia rubra vera, which is diagnosed by relying on various blood and other test results. Using subpotent product could lead to an incorrect result in red blood cell volume or mass. A misdiagnosis or delayed diagnosis followed by a delay in treatment puts patients at an increased risk of embolus or stroke. This recall is being conducted to inform healthcare providers of the potential for a false low reading of red blood cell volume and to prevent further use of the product.
Covidien decided to recall lot #370-9004, consisting of 96 distributed vials, on June 23, 2009, and has been in the process of recovering those vials from customers in the U.S., Canada and Mexico. To date, the Company has accounted for 81 of the 96 vials (84%). No adverse events or complaints have been reported with this product and this is a very small product line for Covidien.
Customers who have product from the recalled lot in their possession should discontinue use immediately. Customers with questions about the recalled product, including returns, should contact Product Monitoring at 800-778-7898 (7:00 am to 5:00 pm CT). For questions about credit for the product, please call Customer Service at 888-744-1414, menu option 1, then menu option 2.
Patients residing in the United States who experience adverse reactions associated with the use of this product from this lot should report them to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail or by fax.
* Online: www.fda.gov/medwatch/report.htm
* Regular Mail: use postage-paid FDA form 3500 available at: www.fda.gov/MedWatch/getforms.htm. Mail to: MedWatch 5600 Fishers Lane, Rockville, MD 20852-9787
* Fax: 1-800-332-0178
About Covidien
Covidien is a leading global healthcare products company that creates innovative medical solutions for better patient outcomes and delivers value through clinical leadership and excellence. Covidien manufactures, distributes and services a diverse range of industry-leading product lines in four segments: Medical Devices, Imaging Solutions, Pharmaceutical Products and Medical Supplies. With 2008 revenue of nearly $10 billion, Covidien has more than 41,000 employees worldwide in 59 countries, and its products are sold in over 140 countries. Please visit www.covidien.com to learn more about our business.
Page Last Updated: 07/10/2009
[This is an interesting group, it posts links to research sites and is not a chit chat group....I did not check the links...granny]
http://groups.google.com/group/net-gold/browse_thread/thread/7a487492e86ba8a3
To: IndoorGardeningUr...@yahoogroups.com
Subject: Clematis on Patios and Balconies
Clematis - Container Nursery -
vines in garden >
applications of climbers >
in containers, on balconies and terraces
http://www.clematis.com.pl/wms/1017.html
From the Linda Bee Indoor Gardening Collection of Resources
Linda Bee
http://groups.yahoo.com/group/Candyman
http://groups.yahoo.com/group/Genie-Angels
http://groups.yahoo.com/group/RecipesBetweenFriends/
http://groups.yahoo.com/group/Net-Gold/
http://groups.yahoo.com/group/IndoorGardeningUrban.com
http://www.learningis4everyone.org/
http://groups.yahoo.com/group/Educator-Gold/
INDOOR GARDENING
Improve Your Chances for Indoor Gardening Success
http://tech.groups.yahoo.com/group/IndoorGardeningUrban/
http://groups.google.com/group/indoor-gardening-and-urban-gardening
http://indoorgardening.jiglu.com/
.
http://groups.google.com/group/net-gold/browse_thread/thread/edd5edc8e2b948ef#
Thyme - The Culinary Herb
snip
Thymes are evergreens, and some varieties like common
garden thyme can have a hard time surviving a bad winter
in the extreme northern zones. Low growing thymes have
a better chance to survive at ground level. Choosing your
plants will mean you have to take the weather into consideration.
The flavor must also be a consideration. Some of the more
popular culinary thymes are:
English Garden Thyme
Caraway Thyme
Lemon Thyme
Narrow Leaf French
snip
Source: Thyme - The Culinary Herb
http://ezinearticles.com/?Thyme-—The-Culinary-Herb&id=2449929
Thyme Selection and Storage - Herbs
http://homecooking.about.com/od/foodstorage/a/thymestorage.htm
Recipes
Lemon Thyme Lift
2 Cups water
1/2 Teaspoon fresh lemon thyme leaves
1/2 Teaspoon honey
Bring water to a boil and remove from the heat. Add thyme
leaves and steep for 5 minutes. Strain into cups and add
honey. Relax and enjoy.
Spring Onion Soup
3/4 Pound potatoes
1/2 Stick unsalted butter
3/4 Cup chopped spring onions (include 1/2 the green)
2 1/2 cups chicken broth
l Sprig fresh thyme
2 1/2 Cups milk
1 Teaspoon fresh thyme leaves, minced
Salt and Pepper to taste
Peel and chop potatoes.
In a heavy saucepan, melt butter, then toss potatoes and
onion in the butter. Sweat, covered, over moderately low
heat for 10 minutes. Add broth and thyme sprig and simmer
until potatoes are very soft, about 15 minutes. Discard
sprig and puree to a soup.
Transfer to a saucepan, stir in milk and minced thyme leaves.
Add salt and pepper, and simmer until heated through, about
5 minutes.
Serves 6.
PENNY MELTON, PENNY’S GARDEN
Herbed Green Beans
1 1/2 Pounds green beans
1 Small onion, halved and sliced
1/4 Cup butter
1 Teaspoon lemon juice
1 Teaspoon fresh parsley, chopped
1 Teaspoon fresh thyme leaves, chopped
1/4 Teaspoon paprika
Salt & Pepper to taste
Rinse beans in cold water, snap off ends and cut into
1-2” lengths. Cut half the onion into small slices and
place, with beans, in a rice steamer. Cook until tender,
about 15 minutes. Drain and set aside.
Melt butter in a saucepan and add the other half of the
onion, thinly sliced, the lemon juice, parsley, thyme,
paprika, salt and pepper. Simmer for 5 minutes.
Add the beans and toss well, completely coating beans.
Serves 6-8.
SUSAN MIDDLETON, HOUSTON, TEXAS
Lickety Split Lemon & Thyme Chicken
1 Chicken, cut into pieces
2 Lemons, juiced
1/2 oz. fresh thyme
2 Cups dry white wine
3 Cups cooked white rice
Salt & Pepper to taste
Preheat oven to 450F. Season Chicken with lemon juice,
thyme, salt, and pepper. Cover and bake for 25 minutes.
Prepare rice as directed. Uncover and generously baste
chicken with wine every 5 minutes until done.
Serve hot over rice
All of the above recipes are from:
Thyme Recipes
http://www.theherbaltouch.com/iha/thymerec1.html
Seasoned Thyme Pork Roast
Prep Time: 15 min
Total Time: 2 hr 45 min
Makes: 10 servings
1 pork loin roast (3 lb.)
2 medium onions, sliced
3 Tbsp. oil
1/2 cup Brown Sugar Barbecue Sauce
1/4 cup apple juice
2 Tbsp. dried thyme leaves
6 medium apples, sliced
1/2 cup dark pitted prunes
PREHEAT oven to 350°F. Brown pork and onions in
hot oil in large ovenproof pot on medium-high heat
3 min., turning occasionally.
COMBINE barbecue sauce, apple juice and thyme.
Pour over ingredients in pot; cover with ovenproof lid.
Reduce heat to medium-low; simmer 10 min., then
place in oven.
BAKE 2 hours. Add apples and prunes; bake an
additional 30 min. or until pork is cooked through
(160°F) and apples are tender.
Cooking Know-How
Be sure to cover any part of the pot that is not ovenproof
with foil before placing it in the oven.
Source: Seasoned Thyme Pork Roast
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_dis...
recipe_id=65843
Easy Herb Biscuits
Easy herbed biscuits are particularly good with poultry and
pork. Feel free to vary the herbs to your tastes. Mayonnaise
may seem an odd ingredient until you consider that it is
made of eggs and oil. The batter is also great as a topping
for pot pies in place of a rolled crust. Try substituting buttermilk
for the milk to add a nice tangy flavor. Have your ingredients
ready and mix up these biscuits as soon as the oven is hot.
Incredibly fast and easy, with no rolling and cutting of dough.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
Cooking oil spray
2 cups self-rising flour
1-1/2 teaspoons fresh sage (or favorite herb), chopped or 1/4 teaspoon
dried sage
1-1/2 teaspoons fresh thyme (or favorite herb), chopped or 1/4 teaspoon
dried thyme
1/4 cup mayonnaise
1 cup milk (or buttermilk)
Preparation:
Preheat oven to 400 F. Spray nonstick a nonstick
12-cup muffin pan with vegetable oil.
Whisk sage and thyme into the flour.
Using a large dinner fork, stir in the mayonnaise and milk
(or buttermilk) until combined. Do not overmix.
Divide batter evenly into muffin cups.
Bake in preheated oven for 12 to 15 minutes until golden.
Note: Do not mix up the biscuits too far in advance in order
to retain retain the leavening powder. This recipe is particularly
good with poultry and pork. Feel free to vary the herbs to
your tastes. The batter is also great as a topping for pot
pies in place of a rolled crust.
Yield: 12 servings
Source: Easy Herb Biscuits Recipe - How to make biscuits recipe
http://homecooking.about.com/od/breadrecipes/r/blbread31.htm
From the Linda Bee Indoor Gardening Collection of Resources
Linda Bee
GENEALOGY: HISTORY: BOOKS: COLLECTIONS:
FREE BOOK COLLECTIONS ONLINE: LINKS
Florida Heritage Collection
http://susdl.fcla.edu/fh/
Rainy Day Research: Google Books Resource Links
http://www.rainydayresearch.com/googlebooks.html
Massachusetts
Books Online
http://www.usgennet.org/usa/ma/county/plymouth/books/bookshome.htm
Greene County, Missouri, History
http://thelibrary.springfield.missouri.org/lochist/history/index.html
In German - Online Heritage Books
genealogy.net - Online-OFBs
http://www.online-ofb.de/
List only of where books can be found...LB
This is a list of the published “Dorfsippenbücher” and
“Ortssippenbücher” (Local Family Books) from
Württemberg and Baden
Michael Ziefle’s genealogical pages.
http://family.ziefle.com/eng/famlit10.htm
Kansas and more.
CARRIE: An Electronic Library
http://vlib.iue.it/carrie/
Michigan County Histories and Atlases
http://quod.lib.umich.edu/m/micounty/
California. UCLA Yearbooks
Internet Archive Search: (collection:”UCLAyearbook”) AND
-mediatype:collection
http://www.archive.org/search.php?query=%28collection%3A%22UCLAyearbo...
Tiny URL - http://tinyurl.com/le2c49
Genealogy Gateway
http://www.gengateway.com/
Making of America Books
http://quod.lib.umich.edu/cgi/t/text/text-idx?page=browse;cc=moa;c=mo...
Books from Michigan, Minnesota and Wisconsin, c. 1820-1910
Subject Index for lhbumbib
http://memory.loc.gov/ammem/umhtml/lhbumbibsubjindex1.html
Includes various BYU biographies
Mountain West Digital Library — Home
http://mwdl.org/
World Digital Library Home
http://www.wdl.org/en/#
Books On Line
Browse by Subject
http://books-on-line.com/bol/DDC.cfm
From the Linda Bee Genealogy Collection of Resources
From the Linda Bee History Collection of Resources
From the Linda Bee Book Collection of Resources
From the Linda Bee Link Collection of Resources
From the Linda Bee Reference Collection of Resources
Linda Bee
http://groups.google.com/group/net-gold/browse_thread/thread/a9fa7f9a1e29e03a#
http://groups.google.com/group/net-gold/browse_thread/thread/03ce7856536608fd#
[How are the onion roots growing?]
Subject: Regrowing plants
Put the whites of green onion in water and they will regrow.
Never buy green onions again.
Put the tops of carrots in water for a pretty fern-like effect
when they grow.
Try that with white or sweet potatoes also.
Another pineapple plant will grow from the top you cut
off from a store-bought pineapple. We’ve done this and
the pineapples are extremely sweet. You only get one
pineapple per plant per year.
Get new spider plants by planting some of the ‘babies’ from
the mother plant in different containers.
Snap off a piece of Christmas Cactus, stick in a pot and
end up with another one.
From the Linda Bee Indoor Gardening Collection of Resources
http://groups.google.com/group/net-gold/browse_thread/thread/174c1acfacd822fe#
UNITED STATES: HOLIDAYS: INDEPENDENCE DAY:
FOURTH OF JULY INFORMATION: RECIPES
US Census Press Releases
http://www.census.gov/Press-Release/www/releases/archives/facts_for_f...
CB09-FF.12
May 4, 2009
The Fourth of July 2009
On this day in 1776, the Declaration of Independence was
approved by the Continental Congress, setting the 13
colonies on the road to freedom as a sovereign nation. As
always, this most American of holidays will be marked by
parades, fireworks and backyard barbecues across the
country.
2.5 million
In July 1776, the estimated number of people living in the
newly independent nation.
Source: Historical Statistics of the United States:
Colonial Times to 1970
http://www.census.gov/prod/www/abs/statab.html
307 million
The nation’s population on this July Fourth.
Source: Population clock
http://www.census.gov/main/www/popclock.html
Fourth of July Cookouts
More than 1 in 4
The chance that the hot dogs and pork sausages consumed
on the Fourth of July originated in Iowa. The Hawkeye State
was home to 19.3 million hogs and pigs on March 1, 2009.
This represents more than one-fourth of the nation’s total.
North Carolina (9.4 million) and Minnesota (7.3 million)
were the runners-up.
Source: USDA National Agricultural Statistics Service
http://www.nass.usda.gov
6.8 billion pounds
Total production of cattle and calves in Texas in 2007. Chances
are good that the beef hot dogs, steaks and burgers on your
backyard grill came from the Lone Star State, which accounted
for about one-sixth of the nation’s total production. And if the
beef did not come from Texas, it very well may have come
from Nebraska (4.7 billion pounds) or Kansas (4.1 billion
pounds).
Source: USDA National Agricultural Statistics Service
http://www.nass.usda.gov
6
Number of states in which the revenue from broiler chickens
was $1 billion or greater between December 2006 and
November 2007. There is a good chance that one of these
states — Georgia, Arkansas, North Carolina, Alabama,
Mississippi or Texas — is the source of your barbecued chicken.
Source: USDA National Agricultural Statistics Service
http://www.nass.usda.gov
About 4 in 10
The odds that your side dish of baked beans originated from
North Dakota, which produced 39 percent of the nation’s dry,
edible beans in 2008. Another popular Fourth of July side
dish is corn on the cob. Florida, California, Georgia and New
York together accounted for 61 percent of the sweet corn
produced nationally in 2008.
Source: USDA National Agricultural Statistics Service
http://www.nass.usda.gov
Please Pass the Potato Salad
Potato salad and potato chips are popular food items at
Fourth of July barbecues. Half of the nation’s spuds were
produced in Idaho or Washington state in 2008.
Source: USDA National Agricultural Statistics Service
http://www.nass.usda.gov
More than three-fourths
Amount of the nation’s head lettuce production in 2008 that
came from California. This lettuce may end up in your salad
or on your burger.
Source: USDA National Agricultural Statistics Service
http://www.nass.usda.gov
More than 7 in 10
The chances that the fresh tomatoes in your salad came
from California or Florida, which combined accounted for
71 percent of U.S. tomato production last year. The ketchup
on your burger or hot dog probably came from California,
which accounted for 96 percent of forecasted processed
tomato production in 2008.
Source: USDA National Agricultural Statistics Service
http://www.nass.usda.gov
Florida
The state that led the nation in watermelon production last
year (861 million pounds). Other leading producers of this
popular fruit included California, Texas and Georgia, each
with more than 500 million pounds.
Source: USDA National Agricultural Statistics Service
http://www.nass.usda.gov
78 million
Number of Americans who said they have taken part in a
barbecue during the previous year. It’s probably safe to
assume a lot of these events took place on Independence
Day.
Source: Statistical Abstract of the United States: 2009,
Table 1200
http://www.census.gov/prod/www/abs/statab2006_2009.html
Fireworks
$193 million
The value of fireworks imported from China in 2008, representing
the bulk of all U.S. fireworks imported ($202 million). U.S.
exports of fireworks, by comparison, came to just $28.1 million
in 2008, with Australia purchasing more than any other country
($5.8 million).
Source: Foreign Trade Statistics
http://www.census.gov/foreign-trade/www/
$17.3 billion
The value of U.S. manufacturers’ shipments of fireworks in
2002.
Source: 2002 Economic Census
http://www.census.gov/prod/ec02/ec0231i325998t.pdf
Flags
$3.4 million
In 2008, the dollar value of U.S. imports of American flags. The
vast majority of this amount ($3.0 million) was for U.S. flags
made in China.
Source: Foreign Trade Statistics
http://www.census.gov/foreign-trade/www/
$569,400
Dollar value of U.S. flags exported in 2008. Belgium was the
leading customer, purchasing $186,400 worth.
Source: Foreign Trade Statistics
http://www.census.gov/foreign-trade/www/
$349.2 million
Annual dollar value of shipments of fabricated flags, banners
and similar emblems by the nation’s manufacturers,
according to the latest published economic census data.
Source: 2002 Economic Census
http://www.census.gov/prod/ec02/ec0231i314999t.pdf
Patriotic-Sounding Names
31
Number of places nationwide with “liberty” in their name.
The most populous one as of July 1, 2007, is Liberty, Mo.
(29,993). Iowa, with four, has more of these places than
any other state: Libertyville, New Liberty, North Liberty
and West Liberty.
Thirty-one places have “eagle” in their name — after the
majestic bird that serves as our national symbol. (Places
include cities, towns, villages and census-designated places.)
The most populous such place is Eagle Pass, Texas, with
26,285 residents.
Eleven places have “independence” in their name. The most
populous of these is Independence, Mo., with 110,704
residents.
Five places adopted the name “freedom.” Freedom, Calif.,
with 6,000 residents, has the largest population among these.
There is one place named “patriot” — Patriot, Ind., with a
population of 190.
And what could be more fitting than spending the Fourth
of July in a place called “America”? There are five such
places in the country, with the most populous being American
Fork, Utah, population 26,472.
Source: Population estimates
http://www.census.gov/Press-Release/www/releases/archives/population/...
and American FactFinder www.census.gov
The British are Coming!
$112.4 billion
Dollar value of trade last year between the United States and
the United Kingdom, making the British, our adversary in 1776,
our sixth-leading trading partner today.
Sources: Foreign Trade Statistics
http://www.census.gov/foreign-trade/statistics/highlights/top/top0812...
RECIPES:
Note: In New England, before the popularity of barbeques, a
traditional Fourth of July meal was creamed salmon with peas
and new pototoes. Dessert would have been watermelon along
with home-baked pies...Linda Bee
Creamed Salmon and Peas
Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2
Ingredients:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 large can salmon (14 to 15 ounce can)
2 cups peas
Salt
Pepper
Directions:
Remove salmon from can, remove all bones and skin, and
set aside.
On low heat, melt butter in skillet. Add flour; using a spoon,
stir flour into butter for 3 to 5 minutes to make a roux. (The
roux should begin to smell nutty but should not brown
significantly.)
Add milk and stir continuously until mixture is smooth. (Add
a little extra milk if the sauce is too thick for your taste.)
Add peas and simmer for 5 minutes, stirring occasionally.
Add salmon and continue to simmer, stirring occasionally,
for at least 5 more minutes.
Season with salt and pepper to taste and serve on toast.
This recipe for Creamed Salmon and Peas serves/makes 2
Source: Creamed Salmon and Peas Recipe @ CDKitchen.com :: it’s what’s
cooking online!
http://www.cdkitchen.com/recipes/recs/323/Creamed_Salmon_and_Peas1332...
Note: The potatoes were generally plain boiled potatoes but this
recipe would work well with the salmon...Linda Bee
Herbed New Potatoes
Ingredients
4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and
dill
Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot.
Add the whole potatoes, salt, and pepper and toss well.
Cover the pot tightly and cook over low heat for 20 to 30
minutes, until the potatoes are just tender when tested with
a small knife.
From time to time, shake the pot without removing the lid
to prevent the bottom potatoes from burning.
Turn off the heat and allow the potatoes to steam for another
5 minutes. Don’t overcook! Toss with the herbs, and serve hot.
Source: Herbed New Potatoes Recipe : Ina Garten : Food Network
http://cdn.optmd.com/V2/75113/164557/index.html?g=Af////8=&;
r=www.foodnetwork.com/recipes/ina-garten/herbed-new-potatoes-recipe/ind...
Salsa Dip
1 pkg cream cheese, softened
1 cup salsa
1 tbsp fresh cilantro, chopped (optional but you
won’t regret it!)
Mix cream cream cheese, salsa and cilantro with an
electric mixer on medium speed until well blended.
Refrigerate until ready to serve, at least two hours.
Serve with assorted cut up vegetables and/or tortilla
chips.
Source: Appetizers & Beverages For The 4th Of July
http://www.momsmenu.com/holiday/July_4th/5.shtml
Red, White & Blue Slaw Salad
12 slices bacon
6 cups shredded cabbage
16 tablespoons coleslaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the bacon, cabbage and dressing.
Mix well. Sprinkle with sliced cherry tomatoes and blue
cheese.
Refrigerate and serve chilled.
Makes 6 to 8 servings.
Source: red, white & blue slaw salad recipe | fourth of july recipes and
menus
http://www.razzledazzlerecipes.com/fourth/slaw-salad.htm
Colorful Pasta Salad
Ingredients
20 ounce package rainbow pasta
1/2 head of broccoli florets, separated
1/2 head of cauliflower florets, separated
1-2 carrots, peeled and chopped
1/2 red pepper, chopped
8 ounces grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup Italian vinaigrette salad dressing
Coarsely ground black pepper to taste
Directions
Prepare pasta according to package directions. Drain and
rinse with cold water.
When pasta is completely cooled, stir in remaining
ingredients and chill until ready to serve. Add additional
dressing when ready to serve, if necessary.
Source: Sides & Salads For July 4th
http://www.momsmenu.com/holiday/July_4th/6.shtml
Pat’s Beer Can Grilled Chicken
Level Easy
Yield 4 servings
Times:
Prep10 min Inactive
Prep10 min
Cook1 hr 30 min
Total:1 hr 50 min
Ingredients
Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
For the Chicken:
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer
Directions
For the chicken rub: In a small bowl mix all the ingredients
together and use for the grilled chicken. You can store
extra rub mixture in an airtight container for up to 6 months.
For the chicken: Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable
oil. Season the chicken with rub mixture, remembering
to season the cavity.
Pour out 1/4 of the beer and sit the chicken on top of the
beer can. Place the chicken in the center of the hot grill
and cover.
Cook the chicken for 1 to 1 1/2 hours, or until an instant-read
thermometer registers 165 degrees F. Once cooked, cover
loosely with foil and let rest for 10 minutes before carving.
Source: Pat’s Beer Can Grilled Chicken Recipe : Patrick and Gina Neely :
Food Network
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/pats-beer-c...
Flag Cake
2 pints strawberries
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1-1/3 cups blueberries
1 tub (12 oz.) frozen whipped topping, thawed
Slice 1 cup of the strawberries; set aside. Halve remaining
strawberries; set aside.
Line the bottom of 12x8-inch baking dish with cake slices.
Top with 1 cup sliced strawberries, 1 cup of the blueberries
and all of the whipped topping.
Place the strawberry halves and remaining 1/3 cup blueberries
on whipped topping to create a flag design. Refrigerate until
ready to serve.
Source: Kitchen & Home | Food | Desserts | Fourth of July Dessert Ideas
http://www.familycorner.com/family/food/july_4th_dessert.shtml
Brownie Torte
SUBMITTED BY: WILDFLOWER12
Original recipe yield 1 - 9-inch round cake
SERVES 12
INGREDIENTS
1/2 cup butter
1/2 cup light corn syrup
1 cup semisweet chocolate chips
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries (optional)
DIRECTIONS
Butter and flour a 9 inch round cake pan.
In a pan over low heat, melt 1/2 cup butter and 1/2 cup
light corn syrup.
Stir in 1 cup chocolate chips until melted.
Remove from heat and add sugar and eggs, and stir
until blended.
Stir in 1 teaspoon vanilla , flour, and nuts.
Pour into pan. Bake at 350 degrees F (175 degrees C)
for 30 minutes, or until center springs back when touched.
Cool in pan 10 minutes. Then place on a cooling rack.
To Make Glaze:
Combine chocolate chips, 2 tablespoons butter or margarine
and corn syrup in pan. Stir over low heat till chocolate chips
are melted. Remove from heat. Stir in vanilla.
Frost tops and sides of torte. Chill until set. Garnish
with sliced strawberries
Source: Brownie Torte - Allrecipes.com
http://allrecipes.com/Recipe/Brownie-Torte/Detail.aspx?
From the Linda Bee Holiday Collection of Resources
From the Linda Bee Fourth of July Collection of Resources
From the Linda Bee Recipe Collection of Resources
From the Linda Bee History Collection of Resources
From the Linda Bee Cooking Collection of Resources
From the Linda Bee Reference Collection of Resources
Linda Bee
Hollywood’s Amy Smart, Nicole Richie and Anna Getty launch the School Gardens Program
The Environmental Media Association (EMA), Los Angeles Unified School District (LAUSD)
and sponsor Yes To Carrots, a natural personal care brand, have launched an ongoing
partnership to support organic gardens and greenery in urban schools across Los
Angeles. EMA will directly support a number of school gardens through funding and
celebrity mentoring via EMA’s Young Hollywood Board. Yes To Carrots will support
the campaign through its non-profit Yes To Carrots Seed Fund, which helps underserved
communities to develop self-sustaining, organic food sources.
The Organic Gardens partnership launched on Tuesday, May 12, 2009, at Helen Bernstein
High School in Hollywood and the initial thrust of the program will cover 10 LAUSD
schools. Once established, the Organic Gardens Program will expand its support to
25 schools within the LAUSD.
Free Distance Learning Courses on Urban Agriculture available online
This free version is self-paced. These courses are offered to you by the Resource
Centres on Urban Agriculture and Food Security (RUAF) and Ryerson University. Simply
sign in as a guest and start reading.
Distance Learning on Urban Agriculture (UA)
Course 1 - Understanding UA
Module 1 - The Concept of Urban Agriculture
Module 2 - Building Blocks of Urban Agriculture
Module 3 - Types of urban agriculture
Module 4 - Direct and indirect stakeholders in UA
Module 5 - Dimensions of UA: Benefits and functions
Module 6 - Dimensions of UA: Problems and risks
Module 7 - Constraints and opportunities facing UA
City of London plans guerrilla allotments for vacant building sites
The Square Mile, capital of commerce and the site of Britain’s most expensive real
estate, could soon host some of its first temporary allotments with giant “grow
bags” set up on building sites.
The City of London, one of the few authorities not to have formal allotments, wants
some of its 9,000 residents to use the spaces to grow fruit and vegetables. The
authority has only 22 acres of open space, mostly in old burial grounds and small
squares, but the recession has left many building sites vacant.
Women Feeding Cities - complete new book now on-line
The new publication Women Feeding Cities - Mainstreaming gender in urban agriculture
and food security is now available online. This publication analyses the roles of
women and men in urban food production, processing and marketing in case studies
from 3 development regions and includes field tested guidelines and tools for gender
mainstreaming.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All stories can be found here.
City Farmer News [http://rs6.net/tn.jsp?et=1102637128693&s=1304&e=0010XF2n4_DbsZ6WreVC0Wxi8rOIuGBA42OV43kBifQ2zCqmMPsnF2qoUj919BioikFuXa_ZAs8SG-K_cKmf5FTxhMECpA1y2BCVHkHfN26kXUN_-jn_OYwFw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
http://www.fda.gov/Safety/Recalls/ucm171541.htm
‘G Collection’ Mother’s Day and Valentine’s Day Gift Boxes Are Voluntarily Recalled
Single Chocolate Flavor Contained Dry Nonfat Milk Ingredient
From Plainview Milk Products Cooperative
Contact:
Erica Lapidus
212-984-5985
erica_lapidus@godivachoc.com
FOR IMMEDIATE RELEASE - July 10, 2009 - The ‘G Collection’ Mother’s Day and Valentine’s Day gift boxes that were available for purchase during limited holiday timeframes in 2009 are being recalled by Godiva Chocolatier, the distributor of the G Collection.
This recall is being issued because one chocolate piece in the G Collection - the Praline Crunch – contains a dry nonfat milk ingredient purchased from Plainview Milk Products Cooperative, which has reported potential salmonella contamination on its equipment. Although the Praline Crunch piece itself has not been found to contain salmonella, as a precaution, the voluntary recall is being issued.
This recall does not affect any Godiva branded products; one chocolate piece within the G Collection was impacted. No other Godiva products contain ingredients supplied by Plainview Milk Products Cooperative.
Consumers can identify these boxes by their distinctive color and shape. Mother’s Day boxes were brown with lime green trim and Valentine’s Day boxes were brown with red trim. The logo, G Collection, is located at the bottom left corner on the top of the box.
The G Collection is a line of hand crafted chocolates that has specific “consume by” dates printed on hangtags for each box to advise consumers of its 6-week shelf-life. While the 6-week shelf life period has long time passed for the Valentine’s Day boxes and has largely passed for the Mother’s Day boxes, Godiva is issuing this announcement as a precautionary measure to ensure consumer safety. To date, over 50 companies that purchase ingredients from Plainview Milk Products have issued similar announcements. There have been no reports of illness.
The G Collection Mother’s Day and Valentine’s Day gift boxes were available nationwide in Godiva boutiques and for order through godiva.com and 1-800-9GODIVA.
Consumers should not consume the recalled product and should discard any remaining product they may have. Consumers may contact the company at 1-800-9GODIVA with any questions or to request reimbursement for purchased product.
Page Last Updated: 07/11/2009
http://www.fda.gov/Safety/Recalls/ucm171525.htm
Herring Produce Company Recalls Anaheim Peppers Because of Possible Health Risk
Contact:
Danny Herring
229-559-0101
Georgia Fruit and Vegetable Growers Association
1-877-994-3842
Charles Hall
706-255-5655 – Cell
Beth Bland
706-881-0092 – Cell
Sale Contact:
Ryan Parker
919-217-2870
FOR IMMEDIATE RELEASE - July 8, 2009 - Herring Produce, Lake Park, Georgia is voluntarily recalling production lot number 0801206 of whole Anaheim Peppers out of an abundance of precaution because it has the potential to be contaminated with Salmonella. No illnesses have been reported in connection with the Herring Produce Anaheim Pepper products and the company is working with FDA to inform all retail consumers of this recall. FDA is not linking this isolated positive sample to any current or ongoing Salmonella outbreaks.
Salmonella is an organism which may cause serious and sometimes fatal infections particularly in young children, the elderly, and people with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and/or abdominal pain. Long term complications can include arterial infections (i.e. infected aneurysms), endocarditis and severe arthritis. For more information, please visit the Centers for Disease Control and Prevention’s website at www.cdc.gov.
The whole Anaheim Peppers were shipped June 9-19, 2009 to retail outlets in New York state, Ohio and Massachusetts. The Anaheim Peppers being recalled were shipped in half-bushel boxes with production lot number 0801206 located on a red sticker on the box. Boxes are white, wax cardboard, Herring Produce boxes with a printed picture of yellow squash and green zucchini.
All Herring Produce customers have been notified of the potential contamination and affected produce has been recalled.
The recall comes after routine sampling by the New York State Department of Agriculture on behalf of the U.S. Department of Agriculture discovered a positive sample in the affected production lot. Herring Produce has ceased production and shipments from this production area. FDA is not linking this isolated positive sample to any current or ongoing Salmonella outbreaks.
Anaheim peppers are a raw agricultural product that needs to be washed before consumption. These peppers are typically cooked, but they can be eaten raw. Heating to a high enough temperature would kill Salmonella bacteria.
If customers have purchased Anaheim Peppers they are advised to contact their retailer to find out if the products they purchased were affected by the recall. Consumers who have questions about this recall may contact Gulf Stream Produce at 919-217-2870 or Herring Produce at 229-559-0101.
###
Page Last Updated: 07/11/2009
http://askville.amazon.com/bacon-jerky-recipe/AnswerViewer.do?requestId=34208031
“Most people think that you can’t use bacon to make jerky....”
by: *Carla* on Jan 17 2009 (5 months ago)
That’s because of the fat content in regular bacon; however, if you use canadian bacon which is from the back or shoulder and not the belly you can make Bacon Jerky and it is even has a better texture than beef jerky does because it contains a little fat so it won’t be as dried and stringy as beef jerky can be.
2 1/4 lbs of back or shoulder bacon (canadian bacon)
6 cloves of garlic
For the marinade:
4 Tbsp honey
1 cup granulated sugar
2 Tbsp light soy sauce
1 Tbsp sesame oil
2 Tbsp fish sauce
1/4 tsp salt (this depends on how salty your bacon is)
1 Tbsp oyster sauce
1 cup water
Peel garlic then bruise and set aside. Mix all marinade ingredients and heat utill sugar is melted. Put in the garlic and leave mixture to cool. Marinade bacon in an airtight container in the fridge. Leave to marinade for at least 2 days before drying (bacon should be submerged in the marinade) Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process.
Sources: Allrecipes.com
“Bacon or beef jerky”
by: ~3critters1nheavn~ on Jan 16 2009 (5 months ago)
VENISON OR BEEF OVEN - DRIED JERKY
1 1/2 to 2 lbs. lean boneless meat, partially frozen
1/4 c. soy sauce
1 tbsp. Worcestershire sauce
1/4 tbsp. pepper
1/4 tbsp. garlic powder
1/2 tbsp. onion powder
1 tbsp. hickory smoke
Flavored salt
Trim and discard all fat from meat (it becomes rancid quickly). Cut meat into 1/2 or 1/4 inch slices (with or across grain as you wish). If necessary, cut large slices to make strips about 1 1/2 inches wide as long as possible.
In a bowl combine all other ingredients, stir until seasonings are dissolved. Add meat strips and mix to thoroughly coat all surfaces. (The meat will absorb most of the liquid.) Set for 1 hour or cover and refrigerate all night. Shake off any excess liquid.
Arrange strips of meat close together, but not overlapping directly on oven rack or on cake racks set in shallow rimmed baking pans, bake until done in 250 degree oven (4 to 6 hours).
This web site has 6 pages of recipes for beef jerky!!!!
Sources: http://www.cooks.com/rec/search/0,1-0,oven_beef_jerky,FF.html
http://www.recipezaar.com/recipe/print?id=349701
Luscious Lemon Cookies (Raw Foods) Recipe #349701
From Raw Food Celebrations - Party Menus for Every Occasion by Nomi Shannon and Sheryl Duruz. It’s due back to the library tomorrow and this looks good! The book says these cookies were meant to be dehydrated but taste good fresh too. “If you are not dehydrating the cookies, use dried coconut.”
by mliss29
30 min | 30 min prep
16 cookies
* 1/4 cup lemon zest
* 3/4 cup lemon juice
* 2 cups cashews
* 2 cups shredded unsweetened coconut (or shredded mature fresh coconut)
* 1/4 cup agave syrup (or other sweetener)
* 1/2-1 teaspoon lemon extract (optional)
1. Put all ingredients into a blender and process until smooth.
2. Shape into cookies and place on mesh dehydrator sheets.
3. Dehydrate at 105 -115F for 8-10 hours, or until outside is dry and the cookie is chewy.
4. NOTE: If you’re not using a high-speed blender, blend the cashews first before adding the other ingredients. “Finely grind them”.
Nutrition Facts
Serving Size 1 cookies 58g
Recipe makes 16 cookies)
The following items or measurements
are not included below:
agave syrup
Calories 288
Calories from Fat 236 (81%)
Amount Per Serving %DV
Total Fat 26.2g 40%
Saturated Fat 17.8g 88%
Monounsaturated Fat 5.5g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 120mg 5%
Potassium 267mg 7%
Total Carbohydrate 13.5g 4%
Dietary Fiber 5.3g 21%
Sugars 3.3g
Protein 4.6g 9%
Vitamin A 2mcg 0%
Vitamin B6 0.1mg 7%
Vitamin B12 0.0mcg 0%
Vitamin C 7mg 12%
Vitamin E 0mcg 1%
Calcium 17mg 1%
Iron 1mg 11%
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
No Cook Brownies! Recipe #363068
Another Ani Phyo recipe!!! You have to have a dehydrator for these brownies. Great for the Raw Foods Community!
by Bella14Ragazza
6 hours |
SERVES 12
* 1 1/4 cups almond meal
* 3/4 cup cocoa powder
* 1 pinch sea salt, to taste
* 1/3 cup Agave or honey
* 1/3 cup water
* 1/2 cup cocoa nibs
1. Mix almond meal, cacao, salt in mixing bowl.
2. Mix in agave or honey and water.
3. Stir in cacao nibs.
4. Use a 2 Tablespoon scooper to portion onto dehydrator trays.
5. Dehydrate for 6 to 7 hours, or to desired consistency.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Italian Flax Cracker or Wrap (Raw) Recipe #372824
Dehydrate longer for crackers, less if you want to make it into a tortilla like wrap for a sandwich. “Store in an airtight container, somewhere close to hand for when the cravings strike!” From karenknowler.typepad.com
by Bella14Ragazza
½ day | 10 min prep
SERVES 4
* 2 cups flax seeds
* 1 red bell pepper
* 1/2 cup sun-dried tomato
* 2 cups fresh tomatoes
* 1 lemon, Juice of
* 1 garlic clove
* 1/2 large onion, chopped
1. Blend all ingredients together in a food processor. Add water if a little too dry.
2. Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
3. Score the size of crackers you’d like with a knife or spatula before dehydrating.
4. Dehydrate around 115°F overnight and flip over once one side is dry. Dry to completion.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Raw Bread Recipe #365768
This is a recipe shared with me by a friend — she said it came from Ani Phyo. Cook time is actually dehydrator time!
by BubbleHead Creations
4¼ hours | 5 min prep
SERVES 9
* 1 cup ground flax seeds
* 1/3 cup whole flax seed
* 1/2 teaspoon sea salt
* 1 garlic clove, minced (organic if you can find it)
* 2 tablespoons yellow onions, chopped (organic if you can find it)
* 1 1/3 cups water
* 2/3 cup sunflower seed (raw or organic if you can find it... de-shelled)
* 1/4 cup black sesame seed
1. Mix ground and whole flax seeds, salt, garlic, onion, and water.
2. Then — Add sunflower and sesame seeds and mix well.
3. Use the back of a spoon to spread batter evenly on one dehydrator tray. Dry at 104 degrees F for 4 hours. Flip and score into nine slices to make it easy to break in straight lines. Dehydrate another hour before serving.
4. OR you can put it out in the sun for 3 hours, score it, flip it and let it go another 2-3 hours — .
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Cream of Tomato Soup Mix in a Jar Recipe #355902
A neat way for dehydrators to use their tomatoes and a great thing to keep on hand in the event of an emergency. If you’d like to bump up the flavor a little, replace the salt with chicken bouillon powder. Found online and thought it was too good not to share. :-)
by Molly53
10 min | 10 min prep
SERVES 4 -6
* 3 cups dried tomatoes, slices
* 1/2 cup dried powdered milk
* 1 tablespoon granulated sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
1. Powder tomato slices in a blender or with a pestle.
2. Add remaining ingredients.
3. Add to a glass jar and tightly seal the lid.
4. Attach the following instructions on a gift tag: Cream Of Tomato Soup.
5. Add contents of jar to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Raw Flax-Tomato Crackers (Dehydrated) Recipe #330666
I bought a bag of raw crackers at my local health food store and thought, “I can make these” so I gave them a try and I think the finished product was pretty good. At least my DH thought they were.
by Chef Joey Z.
½ day | 25 min prep
SERVES 24
* 1 cup golden flax seed (soaked for 2 hrs. in filtered water)
* 8 sun-dried tomatoes, pieces (soaked for about 1/2 hour)
* 1/3 bell pepper
* 1 tablespoon olive oil
* 1 teaspoon sea salt
* 2 paste tomatoes (raw and chopped)
* 1 medium red onion (chopped)
* 1 garlic clove (put through a garlic press)
* 1/4 cup herbs (your choice)
* salt and pepper
* paprika or cayenne, to taste
1. Put all the ingredients except the soaked flax into a food processor.
2. Process until well combined.
3. Removed the mixture into a bowl and using a small hand mixer on low mix the flax seeds into the tomato mixture. You want the flax seeds in tact.
4. Spoon the mixture onto the teflex sheets of your dehydrator and using an off set spatula spread the mixture about 1/8 inch thick to within 1 inch of the edges. You don’t want it too thick or thin. Experiment with this part to your likeing. I made it too thin at first and the crackers were very brittle and hard to remove from the teflex sheet. Do this until you use up the mixture.
5. Dehydrate for at least 8-12 hours at about 110’F.
6. Its very dry where I live so 8 hours was enough. You should flip these over at some point as well and dry for another 8-12 hours if necessary.
7. As you make these again and again you can change the herbs for a different taste.
8. These would be delicious with a slice of tomato or avocado. You could also crumble them up for a nice topping over a green salad.
9. Bon Appetit!
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Raw Cheez Itz Recipe #347413
This is a tasty and popular raw food cracker recipe. This version originally seen on the Raw Freedom Community, it’s a mod of a recipe from Gone Raw.
by vigilant20
½ day | 10 min prep
SERVES 17
* 1 cup sunflower seed
* 1 cup brazil nut
* 1 cup almonds
* 1 tomato
* 1 cup red pepper, diced
* 1/4 cup flax seed, ground
* 1 pinch cumin
* 2 teaspoons salt
1. Requires preparation! Soak sunflower seeds, brazil nuts, and almonds for 4 hours.
2. Add all ingredients to food processor and process until as smooth as desired.
3. Spread out on teflex sheet, fruit roll up tray, or waxed paper and dehydrate for about 24 hours. After approximately 8 hours you can cut the crackers to desired size and flip.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Index for more of this type recipe:
http://www.recipezaar.com/recipes/small-appliance,dehydrator
http://www.hhs.gov/news/press/2009pres/07/20090713b.html
FOR IMMEDIATE RELEASE
Monday, July 13, 2009
Contact: HHS Press Office
(202) 690-6343
HHS Purchases Additional H1N1 Vaccine Ingredients
HHS Secretary Kathleen Sebelius announced today that the department will commit $884 million to purchase additional supplies of two key ingredients for potential H1N1 vaccine to further prepare the nation for a potential resurgence of the 2009 H1N1 virus.
“We recognize that preparedness is shared responsibility between federal, tribal, state, local governments, private organizations and individuals. We are doing our part to be as prepared as possible for the impact that this infectious disease could have on our country,” Secretary Sebelius said. “Vaccines may serve an important role in that preparedness. The action we are taking today will provide flexibility in a future immunization program, if a program is recommended.”
The funds will be used to place additional orders for bulk H1N1 antigen and adjuvant on existing contracts with Sanofi Pasteur, MedImmune, GlaxoSmithKline and Novartis. The vaccine ingredients will be as part of the pandemic stockpile, for use if a vaccination campaign is necessary.
Antigen is the active ingredient in a vaccine that causes the human body’s immune system to develop antibodies that help fight an invading virus. Depending on the results of clinical studies, adjuvant could be added to a vaccine to boost the immune system’s response and potentially reduce the amount of antigen necessary for the body to recognize and fight a virus.
In May, Secretary Sebelius directed approximately $1 billion to be used for the development of a vaccine and for clinical studies to determine dose level and assess the safety and effectiveness of potential vaccines.
The Biomedical Advanced Research and Development Authority (BARDA) in the HHS Office of the Assistant Secretary for Preparedness and Response established the existing contracts with these companies in 2004 as part of the National Strategy for Pandemic Influenza.
More information about today’s contract action is available at https://www.medicalcountermeasures.gov/BARDA/MCM/panflu/factsheet.aspx. For the latest on the 2009 Influenza A H1N1 virus, see www.flu.gov. To learn more about the National Strategy for Pandemic Influenza visithttp://www.flu.gov/plan/federal/pandemic-influenza.pdf. More about BARDA is available at http://www.hhs.gov/aspr/barda/index.html.
Manufacturer
Bulk Vaccine
Antigen
Bulk Virus Concentrate/FFF
Bulk Oil and Water Adjuvant
Sanofi Pasteur
$61,425,000
0
0
GSK
$0
0
$71,400,000
Novartis
$346,334,450
0
$343,810.470
CSL
$0
0
0
MedImmune
$0
$61,020,000
0
TOTAL
$407,759,450
$61,020,000
$415,210,470
###[ Chart is not showing correctly]
Note: All HHS press releases, fact sheets and other press materials are available at http://www.hhs.gov/news.
Last revised: July 13, 2009
>>>Keep your list of seed companies where it can be found, when the new thread starts [?] it would be nice if we had a bunch of them on the first page and I have not been keeping up with them.<<<
I’m trying to get the page flushed out for sending to the ping list. If you have any links, I could sure put them to good use on the page..
Oh, does anyone know how many names can go on one ping? Don’t know if I need to break it down - there are now about 170 on the list.
Thanks.