The muesli doesn’t help to wear guinea pigs’ teeth down, and they also tend to selectively eat their favourite bits, which can cause nutrient deficiencies.Other vegetables like salad peppers and tomatoes are also good for them. .
Lettuce object of California health study
Farms in California's Salinas Valley are being evaluated to determine why leafy greens grown in the area are linked with E. coli.
German salad warning after food poisoning deaths
Initial findings by the Robert Koch Institute, the national disease centre, "indicate that the most recent contamination by EHEC (enterohaemorrhagic E. coli) is most probably due to consumption of raw tomatoes, cucumbers and leaf salad," the ministry for consumer protection said late Wednesday.
Imagine yourself as a copepod floating in the ocean seagrass among clown fish, puffers, and dozens of other sea creatures, when you realize you’re being hunted by a delicate slow poke seahorse who only swims five feet per hour.Copepods are not only fast but they can sense vibrations from an oncoming predator and when they do sense those vibrations they get out of there speedy quick but seahorses can still catch those speedy copepods.This makes the seahorse one of the most successful predators in the ocean.Sharks are only successful at catching their prey fifty-five percent of the time.Since seahorses do not have teeth they have to suck in their prey and swallow it whole.We talked about seahorses unique ability to catch their prey very fast and how successful they are.Seahorse males and females have a courtship.Species are also found in the European and Mediterranean waters.Seahorses, as slow and delicate as they are, are quite unique and skilled at catching prey. .
At Tender Age of Four Fingers, a Green Thumb
Colette Parker, dressed in a Dalmatian-dotted winter coat, held up a bright bouquet of romaine lettuce to a stranger, who thanked her very much.''Thanks, it's wonderful,'' said Carol Ramos, a coordinator for the kitchen, Shelter and Food for the Homeless, at the Trinity Lutheran Parish on Ninth Street at Avenue B. .
The New Guinea Pig - 471 Words
In movies you hear some things about guinea pigs.You may think that guinea pigs are gross, long tailed rodents, but they aren’t.I do think that guinea pigs are cute.You may think that guinea pigs are gross, long tailed rodents, but they aren’t.I do think that guinea pigs are cute.And after a long time of begging and telling them how responsible I was, my mom and dad finally broke down.So my mom took me to the pet store to get the guinea pig a cage.But now my guinea pig is a little less lazy. .
 Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months.The term ji (지), which has its origins in archaic Korean dihi (디히), has been used to refer to kimchi since ancient times.Timchɑi appears in Sohak Eonhae, the 16th century Korean rendition of the Chinese book, Xiaoxue.timchɑi ( 팀ᄎᆡ ; 沈菜 ) > dimchɑi ( 딤ᄎᆡ ) > jimchɑi ( 짐ᄎᆡ ) > jimchui ( 짐츼 ) > gimchi ( 김치 ).The word then became jimchui with the loss of the vowel ɑ ( ㆍ) in Korean language, then Kimchi, with the depalatalized word-initial consonant.In Modern Korean, the hanja characters 沈菜 are pronounced chimchae (침채), and are not used to refer to kimchi, or anything else. During the Silla dynasty (57 BC – AD 935), kimchi became prevalent as Buddhism caught on throughout the nation and fostered a vegetarian lifestyle.The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods.In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots called onggi.Yi Gyubo, Donggukisanggukjip (translated by Michael J. Pettid, in Korean cuisine: An Illustrated History). Chili peppers, now a standard ingredient in kimchi, had been unknown in Korea until the early seventeenth century due to its being a New World crop. Chili peppers, originally native to the Americas, were introduced to East Asia by Portuguese traders. Sallim gyeongje, a 17‒18th century book on farm management, wrote on kimchi with chili peppers. However, napa cabbage was introduced to Korea only at the end of 19th century, and whole-cabbage kimchi similar to its current form is described in Siuijeonseo, a cookbook published around that time.During South Korea's involvement in the Vietnam War the industrialization and commercialization of kimchi production became increasingly important because the Korean government wanted to provide rations for its troops.Basic ingredients for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions.For many families, the pungent and often spicy meal is a source of pride and recalls the taste of a good home. Other kimchi vegetables include: aster, balloon flower roots, burdock roots, celery, chamnamul, cilantro, cress, crown daisy greens, cucumber, eggplant, garlic chives, garlic scapes, ginger, Korean angelica-tree shoots, Korean parsley, Korean wild chive, lotus roots, mustard greens, onions, perilla leaves, bamboo shoot, momordica charantia, pumpkins, radish greens, rapeseed leaves, scallions, seaweed, soybean sprouts, spinach, sugar beets, sweet potato vines, and tomatoes.Salt, scallions, garlic, fish sauce, and sugar are commonly added to flavor the kimchi.The microorganisms present in kimchi include Bacillus mycoides, B.
pseudomycoides, B. subtilis, Lactobacillus brevis, Lb. Archaea and yeasts, such as Saccharomyces, Candida, Pichia, and Kluyveromyces are also present in kimchi, with the latter being responsible for undesirable white colonies that sometimes form in the product as well as food spoilages and off-flavors.These microorganisms are present due to the natural microflora provided by utilizing unsterilized food materials in the production of kimchi. These anaerobic microorganisms steadily increase in number during the middle stages of fermentation, and prefer to be kept at low temperatures of about 10℃, pH of 4.2-4, and remain in the presence of 1.5% - 4% NaCl. The total population of microorganisms present at the beginning of processing determine the outcome of fermentation, causing the final product to be highly variable in terms of quality and flavor. Currently, there are no recommended approaches to control the microbial community during fermentation to predict the final outcome.plantarum are used, which are often unsuccessful because they fail to outcompete the naturally occurring cultures on the raw materials.The LAB bacteria produce lactic acid, hydrogen peroxide, and carbon dioxide as by-products during metabolism. This also modifies the flavor of sub-ingredients and can increase the nutritive value of the raw materials, as the microbial community in the fermentation process can synthesize B vitamins and hydrolyze cellulose in plant tissues to free nutrients that are normally indigestible by the human gastrointestinal tract. Hydrogen peroxide is formed by the oxidation of reduced nicotinamide adenine dinucleotide (NADH) and provides an antibiotic to inhibit some undesirable microorganisms.Variations in the fermentation process cause the final product to be highly variable in terms of quality and flavor. Because it contains lots of garlic and ginger that produce sulfur compounds, its strong odor is considered offensive by Westerners, and even Koreans keep it separate from other foods to prevent it from tainting them.To increase its international marketability and export success, scientists are experimenting with the types of bacteria used in its production to minimize this problem, literally to "engineer the smell out of kimchi", as "the smell [is] so pungent it can take days to work its way out [of] a person's pores". These efforts are not universally appreciated by lovers of kimchi, as the flavor is affected in the process, and some see a danger that this allows non-Koreans to "control South Korea's narrative about its own culinary staple".New variations of kimchi continue to be created, and the taste can vary depending on the region and season. Conventionally, the secret of kimchi preparation was passed down by mothers to their daughters in a bid to make them suitable wives to their husbands. However, with the current technological advancement and increase in social media use, many individuals worldwide can now access the recipe for kimchi preparation.It is highly nutritious and offers deeply-flavored and spicy meals favorable to many classes of people, and illustrates the Korean culture as well.( ) spicy green onion kimchi Yeolmu-kimchi ( 열무김치 ) is also a popular choice during the spring and summer, and is made with yeolmu radishes, and does not necessarily have to be fermented.( ) is also a popular choice during the spring and summer, and is made with yeolmu radishes, and does not necessarily have to be fermented.Kimchi from the northern parts of Korea tends to have less salt and red chili and usually does not include brined seafood for seasoning.Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (멸치젓, brined anchovy allowed to ferment) or saeujeot (새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (멸치액젓), kkanariaekjeot (까나리액젓), liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker.Saeujeot (새우젓) or myeolchijeot is not added to the kimchi spice-seasoning mixture, but is simmered first to reduce odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch (풀).Watery white kimchi varieties are sometimes used as an ingredient in a number of dishes such as cold noodles in dongchimi brine (dongchimi-guksu).Empty traditional jars ; aka onggi (옹기), used for storing kimchi, gochujang, doenjang , soy sauce and other pickled banchan (side dishes).This regional classification dates back to the 1960s and contains plenty of historical facts, but the current kimchi-making trends in Korea are generally different from those mentioned below.Pyongan-do (North Korea, outside of Pyongyang): Non-traditional ingredients have been adopted in rural areas due to severe food shortages.(North Korea, outside of Pyongyang): Non-traditional ingredients have been adopted in rural areas due to severe food shortages.Hamgyeong-do (Upper Northeast): Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi.(Upper Northeast): Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi.The most common seasoning components include myeolchijeot ( 멸치젓 ) which produce a briny and savory flavor.The most common seasoning components include myeolchijeot ( ) which produce a briny and savory flavor.Foreign countries: In some places of the world people sometimes make kimchi with western cabbage and many other alternative ingredients such as broccoli.Yeolmukimchi , cold, watery kimchi that is usually eaten with oily foods, is consumed mostly in the summer.Yeolmu radishes and cucumbers are summer vegetables made into kimchi, yeolmu-kimchi (열무김치) which is eaten in several bites.Brined fish or shellfish can be added, and freshly ground dried chili peppers are often used.Baechu kimchi is prepared by inserting blended stuffing materials, called sok (literally inside), between layers of salted leaves of uncut, whole Napa cabbage.Generally, baechu kimchi used to have a strong salty flavor until the late 1960s, before which a large amount of myeolchijeot or saeujeot had been used. "Baechu kimchi" is made with salted baechu filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (Korean: 석이 버섯; RR: seogi beoseot), garlic, and ginger. South Korea consumes 1.85 million metric tons of kimchi annually, or 36.1 kg per person., a stew made of kimchi, vegetables, broth, and other ingredients, is a popular dish within the cold months.Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories.Army base stew (부대찌개; Budae-jjigae) is a popular dish made with spam, sausage, and kimchi.The first step in the making of any kimchi is to slice the cabbage or daikon into smaller, uniform pieces to increase the surface area.Finally, the brined vegetables are placed into an airtight canning jar and left to sit for 24 to 48 hours at room temperature. Since the fermentation process results in the production of carbon dioxide, the jar should be "burped" daily to release the gas. Any low-acidity ingredients with a pH above 4.6, including white daikon and napa cabbage, should not be left under conditions that enable the growth of undesirable microorganisms and require a written illustration of the procedure designed to ensure this available if requested. In 2001, the Codex Alimentarius published a voluntary standard defining kimchi as "a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature", but which neither specified a minimum amount of fermentation nor forbade the use of any additives. In response to the kimchi price crisis, the South Korean government announced the temporary reduction of tariffs on imported cabbage to coincide with the kimjang season.Kimchi-related items have been inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity by both South and North Korea.Gimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature.North Korean kimchi-making was inscribed on the list in December 2015 as "Tradition of kimchi-making in the Democratic People's Republic of Korea".In November 2020, the International Organisation for Standardisation (ISO) posted new regulations for the making of pao cai. This sparked condemnation from South Korean media and people However, as reported in the Dong-A Ilbo, the Global Times explained the controversy "as a misunderstanding in translation" and stated that "Kimchi refers to a kind of fermented cabbage dish that plays an integral role in Korean cuisine, while paocai, or Sichuan paocai, refers to pickled vegetables that are popular originally in Southwest China's Sichuan Province, but now in most parts of northern China.The Korea Herald subsequently reported that the South Korean Ministry of Culture, Sports and Tourism presented new guidelines stating that kimchi's proper Chinese translation is "xin qi.". .