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The state has set aside $5 million to help New York farmers meet those standards. |
"Products bearing the seal will let consumers know it was grown/produced in (New York)," the program's website states, "and that the producer or processor has been audited for safe food handling and has taken steps to ensure environmental stewardship." |
Fake said even states with robust standards aren't able to ensure quality over broad geographical areas. |
She said she is concerned state programs are going to fatigue consumers who recognize the brand as a marketing tool, not as an actual aid in helping them find local food. She fears the marketing could come at a cost for truly local products and the local-food concept. |
"Marketing does work when consumers don't have a lot of time and can't be bothered to do their homework," she said. "You'll get consumers. But you'll get pissed-off consumers after a while." |
Includes reporting by USA TODAY Network reporters Elizabeth Alfs, Jennifer Biggs, Suzy Leonard, Anthony Machcinski, Tracy Schuhmacher, Joseph Spector and Megan Wyatt. |
Research by Arizona Republic reporters Robert Anglen, Robert Gundran, Matthew Lively, Karisma Sandoval and Becca Smouse. |
No farmer or producer has ever been inspected or removed from the Louisiana Grown program, according to public records. |
wHY makes exhibits with an unforgettable presence. For the current Samurai exhibit at LACMA, wHY wasted no time in thrusting viewers into the excitement of the material. After rounding a corner to enter the gallery, visitors find themselves mere feet from a trident formation of Samurai in full regalia astride armored h... |
The Ann and Gabriel Barbier-Mueller Collection is was one of the most complete and complex collections of samurai armor ever to travel the US. wHY designed the installation of the show's final stop at LACMA's Resnick Pavilion. After an initial introduction to the material by curatorial staff, wHY immediately determined... |
Our design process began by joining LACMA's Asian Art Curator, Rob Singer, on a careful study into the background of the work to be exhibited. Through a series of workshops, hands-on exploration of related material, and general discussion, we explored the evolution of the Samurai culture and the corresponding developme... |
Perhaps the most defining characteristic of the exhibition strategy is the light. The existing space is flooded with north light through a continuous band of skylights. This created great complexity when designing for a collection of many small objects that are extremely sensitive to light (most of the collection could... |
wHY worked with curatorial staff to use the concept of a procession as a curatorial idea to organize the different groupings within the collection. While the procession loosely referenced a historical timeline, it also layered in thinking about how the objects could best be presented and experienced by the audience as ... |
The procession is experienced upon entry to the exhibit in a rather startling way: visitors round a corner to find themselves face to face with a trio of samurai astride charging horses. In order to further immerse the visitor in the experience, the decision was made to open the procession down the middle so that the v... |
The procession format enabled the collection to be appreciated at a distance, but it also needed to invite – and stand up to – close inspection. wHY worked extensively and early with museum curatorial staff to determine optimum viewing angles and lighting. Several discoveries along the way led to corrective measures th... |
Throughout the exhibit, interactive displays complement and enhance the story told by the materials. Near the grouping of deconstructed armor, an interactive video shows a Samurai suiting up for battle. At a quiver of arrows intended for use on horseback, visitors can watch a reenactment of a samurai on horseback, draw... |
The public response to the exhibit speaks to its value: not only was the show very well attended, but importantly it created a highly engaged space where on any given day, multiple generations interacted with each other and troops of school wide-eyed school children. Questions were asked and answered, hypothesis put fo... |
(Reuters) - An explosion leveled a house in a Toronto suburb on Tuesday, killing one person and injuring up to nine people, local police and Canadian media said. |
The cause of the explosion and the extent of injuries were not immediately known, Peel Regional police said on Twitter. |
Police said they had set up a large perimeter and nearby homes were being evacuated. They warned the public to avoid the area. |
Four houses have been affected by the explosion, CBC reported, quoting residents as saying they had heard a “loud bang” and felt the ground shake. |
Counterfeiting accounts for around $461 billion (£360bn), or 2.5 per cent of all global imports, according to 2016 figures from the Organisation for Economic Co-operation and Development, and the figure is increasing annually. |
Rachel Jones, founder and chief executive of Edinburgh-based brand monitoring and intellectual property firm SnapDragon, is here to change that. A serial entrepreneur with a work history including the creation of three start-ups operating in three different global industries, Jones’ current mission is shielding compani... |
The episode proved to be a catalyst for the next leap forward in Jones’ progress, as she came to be seen as an authority on brand protection for small businesses. Less a career progression than “a massive learning curve every day”, it just goes to show that you’re never too old to try something new, says the 54-year-ol... |
Holding an undergraduate degree in agriculture, a postgraduate certificate in export management and a diploma in public relations, Jones worked in marketing, communications and PR in the UK and New Zealand, with a spell in Indonesia. While in New Zealand she met her present husband, and together they drew up a business... |
“Along the way,” Jones became a parent and, frustrated by the inadequate provision of high chairs at many establishments, she invented the Totseat, creating the first prototype from the lining of her wedding dress and securing John Lewis as an early client in 2005. The product swiftly evolved to serve a global market, ... |
“I worked really hard on registering the intellectual property for the product,” says Jones. “I knew I would never get a patent but I did register European design rights and lots of trademarks. Totseat was the smallest company ever to register and there was quite a hoo-ha about it.” People seemed confused as to why Jon... |
“I was saying, ‘We have a global brand and at some point somebody is going to counterfeit it.’ We had our eyes open when we went into producing,” says Jones. |
The business later moved production from the UK to Shanghai, China, when the brand took off in the US and Japan, as this made it easier to export to North America and Asia. Again, Jones devoted time and energy to gaining the relevant trademarks and copyright authorisations for the new markets. After Totseat had been ru... |
She says: “The fake Totseat was seized on a Wednesday, and by the Friday I’d already found two Chinese speakers who were students at University of Edinburgh Business School to come in on the Friday afternoon and help me look online, in Chinese, for fake Totseats. |
Jones’ response was so thorough that Chinese e-commerce giant Alibaba, the online site through which the counterfeited products were found to have been purchased, sought her guidance to bolster their defences for SMEs. |
SnapDragon began trading in 2015, but has enjoyed accelerated growth in the past year, seeing staff numbers jump from four to 25, with clients including Harris Tweed, MorphCostumes and, of course, Totseat. |
Jones is proud of the diversity of her team, which, with the exception of the Shetland-based tech department, is located in Edinburgh. Its members, with a broad age profile, span ten nationalities and speak 15 languages. Many work part-time around other commitments, which can include setting up (non-competing) business... |
Although Jones has been recognised for her work in diversity, including winning a nomination for Diversity Employer of The Year at the Women in IT Excellence Awards next month, she confesses she doesn’t deal well with the attention. |
There are an increasing number of women coming to the fore in tech now, says Jones, but it is vital to make the next generation aware of the options open to them. “It’s still relatively unusual to meet senior women in senior positions in tech, but it’s always delightful when you do,” she adds. |
Jones is also in the running for SME Innovator of the Year and the coveted Entrepreneur of the Year prize, won last year by PensionBee chief Romi Savova. As a woman without a tech background who went on to become a pioneer in the industry, Jones is a keen advocate of encouraging others to try their hand at new skills. ... |
This is also true of SnapDragon’s product, Swoop, a “do-it-yourself” monitoring application which is offered as an alternative to its bespoke managed service. The machine learning software uses image recognition and key words to detect counterfeits in online marketplaces such as Alibaba, Amazon and eBay, utilising arti... |
“It doesn’t matter whether you make pipes or toys or bike components or fish food, if you’ve got a brand to protect and you’ve got some IP around it, Swoop can be used to do that,” says Jones. |
“Our vision is to make it accessible to as many businesses as possible, in as many sectors as possible and in as many territories as possible. The people and the businesses are going to be in a better place because the revenue is protected, the brand’s protected and the consumers are kept safe. |
Brussels sprouts, like their European namesake, divide opinion. Some people embrace the flavour and familiarity of the small green vegetable. To others, they are an object of derision and disgust. |
Whatever you think of them, millions of sprouts will be sold, cooked, and either eaten or pushed to the side of the plate over the coming weeks. And they have been part of our diet for centuries. Culinary mythology suggests they were first seen for sale in the markets of Belgium in the 1200s, but their ancestors date b... |
In many countries, Brussels sprouts are now as traditional as turkey at Christmas, with both appearing in festive records from the 16th century and becoming commonly consumed from the 18th century onwards. |
Sadly another (particularly British) tradition at Christmas time is to boil sprouts until they are soft, soggy and sulphurous. This unfortunate introduction to overcooked sprouts in childhood may have traumatised generations and given the sprout a much undeserved reputation. |
The problem has not been the sprout itself, but the the cooking method. So surely even the most ardent shunner of sprouts should now be able to rediscover and celebrate this nutritious and versatile vegetable. |
Brussels sprouts are buds that grow out the side of long stemmed cabbages, like baubles decorating a size zero Christmas tree. You could roast a whole stalk of sprouts for an impressive dinner table centre piece. |
They are ideal shredded raw into winter salads or sliced and added to seasonal stir fries. They combine very well with garlic as well as bacon, and roast well too. Leftovers can be mixed with mashed potatoes to make bubble and squeak. |
Boiling is actually the least nutritious way to cook Brussels sprouts, as several of the key nutrients they contain are water soluble and get lost in the cooking water. |
So what nutritional value do Brussels sprouts boast? For a start, they are extremely low in calories, with around 34 kcal in an 80g portion. They are also virtually fat free and low in salt and sugar. |
Sprouts are high in fibre, and one portion contains enough vitamins A, C and K to meet a typical adult’s daily requirements, as well as a quarter of their required vitamin E and folic acid. |
They also benefit from decent amounts of B vitamins and minerals including calcium, phosphorus, potassium and manganese. |
Brussels sprouts are full of healthy compounds called ‘glucosinolates’. These contain sulphur and are responsible for the mustard and pepper flavour in raw sprouts – and the rotten egg smell when they are overboiled. |
Glucosinolates are broken down in the body into ‘isothiocyanates’ that help activate cancer-fighting enzymes in the body. Brussels sprouts have been shown to contain higher levels of glucosinolates than broccoli and cauliflower. |
The fibre present in Brussels sprouts has also been linked to a reduced risk of colon cancer, possibly by increasing the frequency of bowel movements and speeding up the time taken for food to travel through the digestive system. |
Yet another beneficial phytochemical in Brussels sprouts is lutein. This is a carotenoid responsible for the yellow colour of overcooked sprouts and which helps protect plants from the harmful effects of too much sunlight. |
Remarkably, lutein from the human diet is transported to the eye where it helps reduce the risk of light-induced oxidative damage that could lead to loss of sight through age-related macula degeneration. |
And Brussels sprouts are not just for Christmas. Like the majority of the cabbage family, they grow well in countries like the UK and the Netherlands and are in season for around half the year (from October to March). They are an economical vegetable to buy and will have low food miles if grown in the country where the... |
Advances by talented vegetable breeders and growers have created a wealth of new sprout varieties. There are smaller, sweeter button sprouts, and red versions. One recent innovation was a hybrid between sprouts and kale, which produces a sprout with an open flower-like shape and a sweeter, nutty flavour. |
Traditional, supremely healthy, tasty and good for the environment, Brussels sprouts are one of Mother Nature’s wonderful gifts to the table. It’s time to lift them from their humble status, celebrate their goodness and appreciate them for the super food they really are. |
A soldier was martyred and four terrorists were killed in a fierce encounter at a village in Jammu and Kashmir’s Shopian on Tuesday, the police said. |
A joint team of the Army, the local police and the Central Reserve Police Force (CRPF) were carrying out searches at Nadigam village, when the terrorists opened fire at them. |
The security forces had launched a search operation after receiving specific inputs about the presence of militants in the area. |
The operation is currently underway. |
In another incident Indian and Pakistani armies exchanged heavy fire on the Line of Control (LoC) on Tuesday in Poonch district of Jammu and Kashmir, Officials said. |
As per the reports, Pakistani Army violated ceasefire around 7 am using small arms, automatics and mortar shells. |
All schools have been closed in several areas of Poonch sector following the ceasefire violation by Pakistan. |
It’s the tail end of the tomato season but the price is still encouraging. I’ve been making and enjoying some fresh sauces, enjoying the last of the season until next time. These tomato sauces require no cooking – they are versatile, easy to prepare, and full of flavour. |
Preparing the sauces simply requires chopping and dropping the ingredients into a food processor; make 2 to 4 pulses depending on the power of your machine and you’re done! It is that easy. However, as with most simple recipes and raw dishes, you want to always ensure that you have the freshest and best quality product... |
Tomatoes can be used green or at their fully ripened stage. They can be raw or they can be cooked. The stage in-between, when they are ‘turning’, or ripening, is not best suited for making this type of fresh sauce, because the flavour of the tomato is somewhat muddled, it is neither tart nor sweet but somewhere in betw... |
Green tomatoes are hard and firm. They are tart. Ripe red tomatoes are firm to the touch but not hard, they are juicy on the inside. Depending on the variety and growing conditions, some ripe tomatoes are inherently sweet, and some, sweet with a hint of tartness. Both of these stages of the tomatoes – green and ripe – ... |
Ripe tomatoes are full of natural flavour so you do not have to work to dress them up – salt and heat are enough. Add the fresh lightness of cilantro/coriander and you have a winning sauce. If the tomatoes are really sweet, a squirt of fresh lime/lemon juice will perk it up. |
These fresh tomatoes sauces will keep well for more than a week as long as they are stored in sterilized airtight bottles; and always use clean cutlery when dipping in to the sauce. The sauces can be used as dips, dressings or simply spooned over food. |
● Eggs – poached, fried, sunny-side up, or boiled and sliced – douse or spoon heaps of the sauce over your eggs and sop up with crusty bread. |
● Seafood – fish, shrimp, lobster etc – steamed, fried, pan-seared, grilled or poached – the sauce is a natural pairing. Works well with grilled chicken too. |
● Stews. You may be skeptical about this but try it, especially with stewed fish or stewed chicken. When you plate your meal, add a spoonful of the red tomato sauce over the stew and then tuck in. I find that the green one is a little too assertive for the stews; the red one though, it works! |
● Like fried plantain and eggs? If you do, then it’s a no-brainer having them with either or both of these sauces. |
● Boiled ground provisions – sliced the hot cooked ground provisions and douse with either sauce. You will find yourself mashing the ground provision to soak up the sauce. |
● Steamed vegetables – no more do they need to be boring. Okra, cabbage, broccoli and cauliflower are particularly receptive to these two fresh tomato sauces. |
● Grilled vegetables. Oh Yeah. Grilled eggplant, sweet/bell peppers, mushrooms, onions, zucchini or corn can be tossed with the sauces or be served with heaped spoons of the sauce. |
● While I have outlined a variety of ways to use these sauces, one of the obvious ways is as a dip/salsa with your chips! Tostones (twice fried green plantains), thick-cut breadfruit chips and cassava fries are delicious partners for these sauces. |
Here’s how to make the sauces. Add amounts of the ingredients to suit your taste. |
1. Add all the ingredients to a food processor, except lime/lemon juice and salt; pulse until very fine. |
2. Add lime/lemon juice and salt to taste; pulse to mix. Taste and adjust to suit your taste. |
3. Pour into a bowl if using or clean glass jar. Let rest for 30 minutes before serving, if not cover tightly and refrigerate. |
1. Add tomatoes, garlic, pepper and cilantro to a food processor; pulse until very fine. |
2. Add onion, lime juice, and salt to taste – pulse to mix. Taste and adjust to suit your taste. |
Her wishes were to be cremated. |
The interment services will be held on Saturday(Jan 12, 2019) at 1:00 p.m. in Glencoe Cemetery. |
Holding Funeral Home in Big Stone Gap, is in charge of the arrangements. |
A fifth of girls aged 17-19 and one in 10 boys the same age have self-harmed or tried to kill themselves, the biggest research into young people’s mental health for 13 years has found. |
Experts said the figures were “deeply worrying” and raised serious questions about the damage that social media, pressures to look good, and sexual violence were doing to the mental welfare of young women in England. |
The government-funded study has also prompted concern by revealing that 5.5% of children aged between two and four have a mental health disorder – the first time official figures have captured such data on young children. |
The latest evidence of the growing epidemic of mental ill health in young people has led to calls for ministers and NHS bosses to radically upgrade their plans to improve care. |
The findings, released by NHS Digital, showed that overall one in eight of 11 to 19-year-olds had some form of mental disorder in 2017. Among five to 15-year-olds, the only group whose mental health was measured when the survey was last carried out in 2004, prevalence rose from 10.1% then to 11.2% last year. Many exper... |
But the disclosure that distress and suffering were so common in late teenage girls provoked particular unease. Overall, 21.5% of females aged 17 to 19 have self-harmed or attempted suicide. Almost one in four (23.9%) girls that age had a mental disorder, mostly anxiety or depression. |
The figures for 17 to 19-year-old boys showed that 9.7% had self-harmed or tried to kill themselves. |
Emma Thomas, the chief executive of the charity Young Minds, said: “It’s alarming that so many 17 to19 year-old-women have diagnosable mental health problems, and deeply worrying that so many of those have self-harmed or felt suicidal. |
She said that social media was an issue, “especially [when] using it to compare themselves to others, and judging their popularity by the number of likes”, adding that comments they get after posting something was another damaging influence. |
Sue Rogers, the services manager at Action for Children, said its staff’s experience of helping families had shown that some very young children were struggling. |
She said: “Sleep disturbance, behaviour issues, excess crying and eating difficulties are how toddlers tell us something is wrong. We see a growing number of adults with mental health problems, this has a cyclical effect on young children. |
The widespread use of technology by both parents and children may also be behind the figures, she added. Prof Tamsin Ford, one of the study’s co-authors who focuses on child and adolescent psychiatry at the University of Exeter, rejected the idea that children were being damaged by their use of gadgets such as iPads. |
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