3 Steps to Take Before You Quit Your Job

3 Steps to Take Before You Quit Your Job Ever dream of walking out and never looking back? Often wonder if you could ever pursue a career, degree, or dream you think might be too risky? Now might be the time. We spend too much of our lives afraid to make the big decision. But the vast majority of Americans aren’t fully engaged or enriched at work. Furthermore,  studies show that most pay raises come after a job switch. You could be happier and make more money, if only you were brave enough to take the leap!1. Make a financial planOf course, you’ll have to take a comprehensive look at your finances. If you don’t have a safety net to get you through a few months unemployed, then the time is not yet right. Consider making a quitting fund for next year, and start dreaming up what you’d rather be doing with your life. But if you do have the liquid to take the big risk, the possible rewards are overwhelming.2. Make a logistical planDo your homework. How long can you make it without work? What’ s your worst-case scenario should it all go wrong? Talk to the people who would be affected by your decision- spouse, kids, parents, business partners. Most importantly, start to rejigger your career identity so you won’t succumb to feeling like a drifter. Craft a preemptory answer to the dreaded cocktail party question, â€Å"So what do you do?† If you have an answer prepared, you’ll start to feel strong enough to use it.3. Don’t leap blindlyDo the usual networking and job searching, but make sure to make room in your schedule for some soul-searching. What did you actually love about the work you were doing? What are some features of your ideal job? What would you like to do with your life if you had one more chance and one big re-set button?There’s always time to make your life better. So go ahead and give yourself the option of being more fulfilled. One day, it might be too late for you to change, for one reason or another- but today is not that day.

Set It and Forget It Three Small Tweaks That Can Make a Big Difference in Your Bottom Line

Set It and Forget It Three Small Tweaks That Can Make a Big Difference in Your Bottom Line In business, people outsource. In business, people use technology to solve their problems and make their lives easier. Writers? Not so much. We like to find that hardest, longest, most frustrating way of doing things and hold onto it as if our very existence depends on it. Right? Or perhaps you’re a writer who feels there’s nothing in your business that could even be automated, certainly not the process of finding clients or generating assignments. And that’s where I come in. Because I’m a big believer in making life easy when it can be made easy. I don’t skimp on research, I certainly don’t skimp on the time I spend perfecting my writing and my work, but if there’s a way in which I could automate the business end of my work, I’m all for it. Here then are three things I do routinely in the set it and forget it category that could help free up some time and generate a bit more income for you. Your Website I like to think of assignments that come to me through my website as â€Å"found money.† It’s not work I go looking for and it usually pays pretty well, because clients who’re searching on Google for freelancers in India just haven’t found the right ones yet and are willing to pay good rates for someone they think might make their life easy. I built my website once, and, while I update it frequently, it doesn’t actually require work or effort on my part to find these clients. A presence on Google is enough. My website works for me because of location, but you may have another specific skill set. You may, for instance, be a writer who does a lot of copywriting work for waste management companies. You want to make sure that when someone searches for that niche, your name pops up. That’s going to bring you business constantly and if you’re not popping up on some niche on some Google search, you’re losing money. Your Reprints I don’t believe there’s a lot of found money in reprints anymore but if you automate the process and make it simple, a few resulting sales may be worth the time investment you make in setting up the system. My trick is simple: When you get a contract for your piece, make a note of how soon after the piece is published you’re allowed to have it reprinted and set that date on your calendar. On that date, spend an hour or two looking for markets for that reprint (you can usually find about 20-30 markets) and do an e-mail blast. If the market is good, the timing is perfect, and you’re lucky, you’ll make a sale - or three - and if not, you haven’t spent hours wasting your time on trying to market a reprint that’s not going anywhere. If it sells, great. If not, move on. The next time you have something published, do this again. Your Letter of Introduction I’ve just rewritten my Letter of Introduction because I wanted it to have an even greater impact, but my last LOI brought in tens of thousands of dollars worth of revenue for me. I did a blast every couple of months when I felt that work was drying up. Without fail, it managed to either drum up some business or help me connect with a new editor or client. A good Letter of Introduction takes work, though, so don’t expect to just bang one out in ten minutes and expect to see the money rolling in. I try to personalize my LOIs each time I send them out, even though the basic format remains the same. And I also take great care to write it well the first time so that it’s a template I can build off. Spend a few hours perfecting your LOI like you would a brochure or any other marketing material. But once you’ve done it, it’s an easy income generator that can bring in clients quickly without much more than an email blast every few months. When you set it and forget it, you create time for yourself to do the things that are important to you, like writing. What part of your freelancing business will you automate today?

Caffeine Research Paper Example | Topics and Well Written Essays - 1250 words

Caffeine - Research Paper Example Later this turned into the creation of a form of tea by steeping these items in boiling water. The Chinese emperor Shennong, according to Chinese legend, reigned in around 3000 BCE and found out that when leaves fell into boiling water a â€Å"fragrant and restorative drink resulted†(Yu, 35) leading historians to believe that this also aided in the discovery of tea/caffeine use for regular usage. In 900 BCE, â€Å"The Greek historian Homer mentions a bitter drink that is capable of warding off sleep. This was probably strong brewed tea.† (Unknown, 14) Coffee was discovered later on in the 9th century by a goat herder who observed his goats eating berries from a tree that made them more alert and awake. (Yu, 54) At this time, coffee beans were already being used and ground into fat in North America. This substance became a staple for religious practices due to the fact that coffee helped them stay awake longer. As mankind became more and more advanced and developed, soci ety began to see the use of caffeine in more daily use. A German scientist named Friedlieb Runge first synthesized caffeine in the lab. Since then, scientists and pharmacologists have learned how to create and extract the chemical and properties of caffeine from the coca bean and put it into commercial and medicinal use. In today’s society, caffeine is most commonly seen in the use of coffee, energy drinks, candy, etc. Unknown to society is that caffeine is one of the most abused substances across the world and has properties in it’s mechanism of action that can create possible problems for both short term and long term use due to the pharmacokinetics of caffeine and it’s mechanism of action. Caffeine is a stimulant which when it interacts with certain receptors in the body. Specifically, caffeine impacts systems such as the central nervous system and other physiological systems in the body. The typical route of administration is oral and is usually found in consumer food products, but has also been isolated in pill form as well. The chemical nature of caffeine is that it is lipid soluble. Because of this property, caffeine is able to bypass the blood brain barrier and have a direct effect upon the neural synapses in the brain. Primarily, caffeine is an antagonist on the adenosine receptors in the brain. This means that caffeine physically binds to the receptors in the brain causing a release of adenosine into the synapses. This can cause the secretion of norepinephrine and dopamine to occur. Norepinephrine is a stimulating neurotransmitter that is most commonly associated with the â€Å"fight or flight† aspect of the sympathetic nervous system. Dopamine is a pleas ure and rewarding chemical that is regulated by many different reward pathways, but the most common one consists of the dopamine being secreted in the ventral tegmental area and it proceeding on a pathway to the prefrontal cortex through the nucleus accumbens. The rewarding effect is one of the ways in which an individual becomes addicted to the drug. Physiologically, a person can experience the associated â€Å"crash† once the drug is no longer in the system since caffeine has a half-life of approximately four hours. In order to achieve the same effect, the user must continue to use more and more of whatever caffeine source they are

Marketing Research and Segmentation Paper Example | Topics and Well Written Essays - 1500 words

Marketing and Segmentation - Research Paper Example The author of this research essay "Marketing Research and Segmentation" considers that marketing can help a firm to improve its image in the market and expand its customer base. He analyses the real existing example - Macquarie University Hospital. He makes a brief description of the hospital and makes a market research – psychographic & lifestyle analysis. An appropriately customized lifestyle analysis has been used for helping the organization to proceed to market segmentation. In this way, the relationship between the organization and its customers would be improved leading the organization to a long – term growth. In conclusion the author sums up that the lifestyle analysis of people in NSW can help marketers in Macquarie University Hospital to develop an effective marketing plan based on market segmentation, in terms of income and gender. However, the potential drawbacks of lifestyle analysis, as analyzed earlier, should not be ignored. Also, marketers in the Macquarie Hospital should take into consideration the fact that in current market conditions, which are highly turbulent, it is difficult for market trends to remain unchanged. By the way, the author is accurate with demographic information: the demographic information used in this paper has been based on reports published by the Australian government and the Australian Bureau of Statistics. From this point of view, the validity and the accuracy of information used in the development of this study could not be doubted.

An analysis and commentary Essay Example | Topics and Well Written Essays - 250 words

An analysis and commentary - Essay Example The main cause for Scotland splitting ways with Britain is the unfair treatment they have regularly received from the queen, bankruptcy of the nation, and isolation. The number of Scottish people wanting independence in the last 40 years has sharply increased. 40 years ago, the number who proposed was only 25%. This number has risen lately according to recent polls conducted around Scotland to nearly half the electorate. These numbers can only predict that the Scottish people are craving to regain their identity, at least politically. If Scotland votes â€Å"yes,† this would affirm the need and the power of political identities. Scots will have a country of their own. In my opinion, Scotland separating from England will help to realize the identity of Scotland as a nation and seclude itself from the unfair treatment from England. This article is particularly relevant to political identity since the concerns of Scotland are primarily based on political identity. Macintyre, James. â€Å"From Devolution to Independence.† The New York Times, 2012. Web 9 March 2012.

An Introduction Of British Cuisin

An Introduction Of British Cuisin British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine means unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it. However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the South Asian chicken tikka masala, hailed as Britains true national dish. Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Vilified as unimaginative and heavy, British cuisine has traditionally been limited in its international recognition to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages. The British Empire facilitated a knowledge of Indias elaborate food tradition of strong, penetrating spices and herbs. Food rationing policies, put in place by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisines poor international reputation. British dishes include fish and chips, the Sunday roast, steak and kidney pie, and bangers and mash. British cuisine has several national and regional varieties, including English, Scottish and Welsh cuisine, which each have developed their own regional or local dishes, many of which are geographically indicated foods such as Cheshire cheese, the Yorkshire pudding, Arbroath Smokier, and Welsh cakes. British cuisine speciality Dishes made with quality local ingredients Simple sauces to accentuate flavour British cuisine has absorbed the cultural influence Anglo-Saxon England developed meat and savoury herb The Norman conquest introduced exotic spices into England in the Middle Ages Regional varieties, including English, Scottish and Welsh cuisine Geographically indicated foods Contents 1 History 2 Modern British cuisine 3 Varieties 3.1 Anglo-Indian cuisine 3.2 English cuisine 3.3 Gibraltarian cuisine 3.4 Northern Irish cuisine 3.5 Scottish cuisine 3.6 Welsh cuisine 4 Cured meats and vegetables 5 curing (food preservation) 5.1 Chemical actions 5.1.1 Salt 5.1.2 Sugar 5.1.3 Nitrates and nitrites 5.1.4 Smoke 5.2 History 5.3 Some cured food products 6 Salt cured meat 7 Bacon 8 Pork 9 curing storage vegetables 10 References History Romano-British agriculture, highly fertile soils and advanced animal breeding produced a wide variety of very high quality foodstuffs for indigenous Romano-British people. Anglo-Saxon England developed meat and savoury herb stewing techniques and the Norman conquest reintroduced exotic spices and continental influences back into Great Britain in the Middle Ages as maritime Britain became a major player in the transcontinental spice trade for many centuries after. Following the Protestant Reformation in the 16th and 17th centuries plain and robust food remained the mainstay of the British diet, reflecting tastes which are still shared with neighbouring north European countries and traditional North American Cuisine. In the 18th and 19th centuries, as the Colonial British Empire began to be influenced by Indias elaborate food tradition of strong, penetrating spices and herbs, the United Kingdom developed a worldwide reputation for the quality of British beef and pedigree bulls were exp orted to form the bloodline of major modern beef herds in the New World. Fish and chips, a popular take-away food of the United Kingdom. During the World Wars of the 20th century difficulties of food supply were countered by official measures which included rationing. The problem was worse in the second World War and the Ministry of Food was established to address the problems. See Rationing in the United Kingdom during and after World War II. Due to the economic problems following the war rationing continued for some years afterwards. Food rationing policies, put in place by the British government during wartime periods of the 20th century, are often claimed as the stimulus for the decline of British cuisine in the twentieth century. In common with many advanced economies, rapid urbanisation and the early industrialisation of food production as well as female emancipation have resulted in a highly modern consumer society with reduced connection to the rural environment and adherence to traditional household roles. Consequently food security has increasingly become a major popular concern. Concerns over the quality and nutritional value of industrialised food production led to the creation of the Soil Association in 1946. Its principles of organic farming are now widely promoted and accepted as an essential element of contemporary food culture by many sections of the UK population, and animal welfare in farming is amongst the most advanced in the world. The last half of the 20th century saw an increase in the availability of a greater range of good quality fresh products and greater willingness by many sections of the British population to vary their diets and select dishes from other cultures such as those of Ita ly and India. Modern British cuisine Modern British (or New British) cuisine is a style of British cooking which fully emerged in the late 1970s, and has become increasingly popular. It uses high-quality local ingredients, preparing them in ways which combine traditional British recipes with modern innovations, and has an affinity with the Slow Food movement. It is not generally a nostalgic movement, although there are some efforts to re-introduce pre-twentieth-century recipes. Ingredients not native to the islands, particularly herbs and spices, are frequently added to traditional dishes (echoing the highly spiced nature of much British food in the medieval era). The custom of afternoon tea and scones has its origins in Imperial Britain. Much Modern British cooking also draws heavily on influences from Mediterranean cuisines, and more recently, Middle Eastern, South Asian, East Asian and Southeast Asian cuisines. The traditional influence of northern and central European cuisines is significant but fading. The Modern British style of cooking emerged as a response to the depressing food rationing that persisted for several years after the Second World War, along with restrictions on foreign currency exchange, making travel difficult. A hunger for exotic cooking was satisfied by writers such as Elizabeth David, who from 1950 produced evocative books whose recipes (mostly French and Mediterranean) were then often impossible to produce in Britain, where even olive oil could only normally be found in chemists rather than food stores. By the 1960s foreign holidays, and foreign-style restaurants in Britain, further widened the popularity of foreign cuisine. Recent Modern British cuisine has been very much influenced and popularised by TV chefs, all also writing books, such as Fanny Cradock, Robert Carrier, Delia Smith, Gordon Ramsay, Nigella Lawson and Jamie Oliver, alongside the Food Programme, made by BBC Radio 4. Anglo-Indian cuisine Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both Britain and India. Some Anglo-Indian dishes involve traditional British cuisine, such as roast beef, with cloves, red chillies, and other Indian spices. Fish or meat is often cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour. Some well-known Anglo-Indian dishes are salted beef tongue, kedgeree, fish rissoles, and mulligatawny. The cuisines sweetmeats include seasonal favourites like the kul-kuls and rose-cookies traditionally made at Christmas time. There is also a great deal of innovation to be seen in their soups, entrees, side dishes, sauces and salads. Some early restaurants in England served Anglo-Indian food, such as Veeraswamy in Regent Street, London, and their sister restaurant, Chutney Mary. They have however, largely reverted to the standard Indian dishes that are better known to the British public. The term is also used for the Indian dishes adapted during the British Raj in India, some of which later became fashionable in Britain. The British also introduced some European foods to India which are still eaten now, such as beetroot. The fusion cuisine between Indian ingredients or spices and British ingredients such as bread, bacon and baked beans is also known as Brit Indi cuisine. This term was popularised by Manju Malhi. English cuisine English cuisine is shaped by the climate of England, its island geography and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and southern Asia during the time of the British Empire and as a result of immigration. Gibraltarian cuisine This article is part of the series: Culture of Gibraltar Gibraltarian cuisine is the result of a long relationship between the Andalucian Spaniards and the British, as well as the many foreigners who made Gibraltar their home over the past three centuries. The culinary influences include those from Malta, Genoa, Portugal, Andalusia and England. This marriage of tastes has given Gibraltar an eclectic mix of Mediterranean and British cuisine. Below are some examples of typical Gibraltarian dishes. Pasta Rosto Fideos al horno Bread Savoury Calentita Panissa Sweet Bollo de hornasso Pan dulce Meat Rolitos Pastries Japonesa Northern Irish cuisine Irish cuisine is a style of cooking originating from Ireland or developed by Irish people. It evolved from centuries of social and political change. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of the sixteenth century heavily influenced cuisine thereafter. Irish beef is exported worldwide and renowned for its high quality. Representative Irish dishes are Irish stew, bacon and cabbage, boxty, coddle, and colcannon. Scottish cuisine Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It shares much with British cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as haggis and shortbread exist alongside international foodstuffs brought about by migration. Scotland is known for the high quality of its beef, potatoes and oats. In addition to foodstuffs, Scotland produces a variety of whiskies. Welsh cuisine Welsh cuisine has influenced, and been influenced by, other British cuisine. Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking. Cured meats and vegetables Bacon and kippers Northern European countries generally have a tradition of salting, smoking, pickling and otherwise preserving foods. Kippers, bloaters, ham, and bacon are some of the varieties of preserved meat and fish known in England. Onions, cabbage and some other vegetables may be pickled. Smoked cheese is not common or traditional, although apple-wood smoked cheddar has become available in many supermarkets.[citation needed] Meats other than pork are generally not cured. The three breakfasts a day principle can be implemented by eating bacon sandwiches at any time. (In parts of northern England these have local names such as bacon sarnies or bacon butties.) Sandwiches England can claim to have given the world the word sandwich, although the eponymous John Montagu, 4th Earl of Sandwich was not the first to add a filling to bread. Fillings such as pickled relishes and Gentlemans Relish could also be considered distinctively English. Common types of sandwich are ham, cheese, salad and non-traditional forms such as the ploughmans lunch (cheese and pickle). Curing (food preservation) Curing refers to various food preservation and flavouring processes, especially of meat or fish, by the addition of a combination of salt, sugar, nitrates or nitrite. Many curing processes also involve smoking. Chemical actions The chemical actions of curing are highly complex with slow reactions of proteins and fats through autolysis and oxidation. These reactions can be driven by auto-oxidation alone though it is typically accompanied by enzymes in the curing food as well as beneficial fungi and bacteria. To enable these slow curing reactions and prevent rapid decomposition through rotting, water is extracted from the food and the food is made inhospitable to micro-organisms. This is usually done by applying salt and a combination of other ingredients to cure the food. Salt Table salt, which consists primarily of sodium chloride, is the most important ingredient for curing food and is used in relatively large quantities. Salt kills and inhibits the growth of microorganisms by drawing water out of the cells of both microbe and food alike through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Once properly salted, the foods interior contains enough salt to exert osmotic pressures that prevent or retard the growth of many undesirable microbes. Sugar Although often used in curing to give a pleasant taste, sugar can also be used to encourage the growth of beneficial bacteria such as those of the Lactobacillus genus. Dextrose or sucrose that is used in this fashion ferments the food. As the unwanted bacterial growth is delayed, the salt tolerant lactobacillus out competes them and further prevents their growth by generating an acidic environment (around 4.5 pH) through production of lactic acid. This inhibits the growth of other microbes and accounts for the tangy flavour of some cured products. Nitrates and nitrites Nytrosyl-heme Nitrates and nitrites not only help kill bacteria, but also produce a characteristic flavour and give meat a pink or red colour. The use of Nitrates in food preservation is controversial, though, due to the potential for the formation of nitrosamines when the preserved food is cooked at high temperature. The usage of either compound is therefore carefully regulated; for example, in the United States, the concentration of Nitrates and Nitrites is generally limited to 200 ppm or lower. However, they are considered irreplaceable in the prevention of botulinum poisoning from consumption of dry-cured sausages by preventing spore germination. A 2007 study by Columbia University suggests a link between eating cured meats and chronic obstructive pulmonary disease. Nitrites were posited as a possible cause. Smoke Although more frequently used for flavor than preservation, smoke is an antimicrobial and antioxidant. The smoke particles adhere to the outer surfaces of food, inhibiting bacterial growth and oxidation. History of curing The practice of curing meat was widespread among historical civilizations, as a safeguard against wasting food and the possibility of a poor harvest. Although a salt-rich diet is currently implicated in risk for heart disease, in the past food shortage was the greater problem. Salt cod, which was air-dried in cool northern Europe, was a civilization-changing food product, in that a bountiful but perishable food supply could be converted to a form that allowed for wide travel and thus exploration. Salted meat was widely used as a food source on ships during the Age of Sail, as it is non-perishable and easily stored. Eric Newby wrote that salted meats constituted the majority of shipboard diet even as late as his cruise aboard Moshulu (which lacked any refrigeration) in 1938. Salted meat and fish are commonly eaten as a staple of the diet in North Africa, Southern China and in the Arctic. Some cured food products Cured animal products: Beef Biltong Corned beef Bresaola Tapa Lomo Pork Ham Prosciutto Jambon de Bayonne Jamà ³n serrano Jinhua ham Coppa Capicola Lardon Bacon and Pancetta Elenski but Sausage Salami Pepperoni Chorizo Linguià §a Chinese Sausage (lap cheung) Fish Anchovy Salt cod Lox (salmon) Pickled herring Cured vegetable products: Tofu Sauerkraut Kimchi Pickled cucumbers Pickled beets Olive (fruit) Salt-cured meat A bagel containing salt beef and mustard A packet of salted fish sold in a Singapore supermarket Salt-cured meat or salted meat, for example bacon and kippered herring, is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was the only widely available method of preserving food until the 19th century. Salt inhibits the growth of micro organisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required. Salted meat and fish are a staple of the diet in North Africa, Southern China, and in the Arctic. Salted meat was a staple of the mariners diet in the Age of Sail. It was stored in barrels, and often had to last for months spent out of sight of land. The basic Royal Navy diet consisted of salted beef, salted pork, ships biscuit, and oatmeal, supplemented with smaller quantities of peas, cheese and butter. [1] Even in 1938, Eric Newby found the diet on the tall ship Moshulu to consist almost entirely of salted meat. Moshulus lack of refrigeration left little choice as the ship made voyages which could exceed 100 days passage between ports. Salt beef in the UK and Commonwealth as a cured and boiled foodstuff is sometimes known as corned beef elsewhere, though traditional salt beef is different in taste and preparation. The use of the term corned comes from the fact that the Middle English word corn could refer to grains of salt as well as cereal grains. Bacon Uncooked pork belly bacon strips Bacon is a cured meat prepared from a pig. It is first cured in a brine or in a dry packing, both containing large amounts of salt; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but either may be cooked further before eating. Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as bacon. Such use is common in areas with significant Jewish and Muslim populations. The USDA defines bacon as the cured belly of a swine carcass; other cuts and characteristics must be separately qualified (e.g., smoked pork loin bacon). For safety, bacon must be treated for trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking. Pork Pork tenderloin served French-style Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries. The word pork denotes specifically the fresh meat of the pig, but it is often mistakenly used as an all-inclusive term which includes cured, smoked, or processed meats (ham, bacon, prosciutto, etc.) It is one of the most-commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten in various forms, including cooked (as roast pork), cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or Pancetta). It is also a common ingredient of sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is a taboo food item in Islam and Judaism, and its consumption is forbidden in some sects of these two religions. Curing Storage Vegetables Some of your storage vegetables need to be cured before storage; some dont.   If you cure vegetables that dont need to be cured, theyll rot.   And if you dont cure vegetables that do need to be cured, theyll rot too.   Time for a good list! Vegetable Curing method Beet none Cabbage none Carrot none Garlic 1 2 weeks in a warm, dry place Onion 2 3 weeks in a warm, dry place Parsnip none Potato 2 weeks at 50 60 degrees Fahrenheit and 95% humidity (slightly warmer than a root cellar) Sweet Potato 2 weeks at 80 85 degrees Fahrenheit (dry) Turnip none Winter Squash (including Pumpkins) 2 weeks in a warm, dry place.   (Dont cure acorn squash!) Curing serves a couple of purposes.   In all crops except white potatoes, a primary purpose is to dry the vegetable up so that it wont rot in storage.   White and sweet potatoes and winter squashes develop a hard skin during curing that will protect the crop during storage. The cheapest and easiest method come up with for curing vegetables is to lay them out on some old window screens by the side of the road. the first screen on four cinderblocks, cover the screen with drying vegetables, then put bricks on the four corners of the frame to let put another screen on top for a second drying layer.   The trick is to get good air circulation all the way around your vegetables, so dont pile the roots on top of each other.   People with more space will get away with drying their vegetables inside, but our trailer just isnt big enough to handle that type of operation.   Instead, Harvest my crops a bit earlier than other folks might and put drying racks under a tarp or roof outside to cure storage vegetables before the frost hits.

Fossil Fuels Essay examples -- Energy, Environmental Essays, Natural R

Fossil Fuels Energy, whether it was sunlight or heat from a wood fire, has always been important to society. However, with the onset of the industrial revolution over 200 years ago, wood alone could no longer support the increasing energy demand. The world quickly turned to coal to satisfy its energy needs, and it has been reliant on fossil fuels ever since. Despite the inroads renewable and nuclear energies have made in recent decades, the vast majority of energy used by society still comes from the three main fossil fuels: petroleum, natural gas, and coal. As a result, it is important to know how these fuels were formed, the rates at which they are produced and consumed, and how much is economically recoverable for future use. The formation of petroleum and natural gas began hundreds of millions of years ago as energy from the sun in the form of light radiated toward the earth. Algae that were in the ocean during this time used the sun ¡Ã‚ ¯s radiant energy to produce energy of their own through the process of photosynthesis. Plankton, being unable to produce energy on its own, consumed algae to obtain energy. When the algae and plankton died, they fell to the ocean floor and accumulated in the mud. As accumulation continued, pressure and temperature were increased on the underlying layers of organic mud. When the pressure became great enough, the mud lithified into organic-rich shale that is referred to as the source rock. If this source rock is exposed to temperatures between 80 ¢Ã‚ ªC and 160 ¢Ã‚ ªC, the organic matter forms into oil. Natural gas will form if the source rock is exposed to temperatures between 80 ¢Ã‚ ªC and 225 ¢Ã‚ ªC(Marshak 431-2). The  ¡Ã‚ °gas window ¡Ã‚ ± overlaps the  ¡Ã‚ °oil window ¡Ã‚ ±, which means the formation of oil and ... ... which is having a tremendous impact on the environment. By burning these fossil fuels, the US releases five billion metric tons of CO2 into the atmosphere each year(Ristinsen 333). This number will increase in the coming years, which will significantly affect the global climate of the future. Despite the limited amount of petroleum and natural gas, the addition of shale oil and tar sands to our energy reserves will increase the longevity of fossil fuel use in society. Alternative sources of energy must become more widely used, or else the earth will become uninhabitable due to the effects of global warming sooner than the fossil fuel reserves can be depleted. Works Cited Marshak, Stephen. Earth: Portrait of a Planet. W.W. Norton & Company; New York, 2001. Ristinen, Robert A; Jack J. Kraushaar. Energy and the Environment. John Wiley & Sons; New York, 1999.