Seth playing an effeminate turkey in his 8th grade play Poultry In Motion
Duration : 0:9:46
Watch a naturalist from the Massachusetts Audubon Society’s Drumlin Farm explain how to read chicken egg carton labels in this free online video.
Expert: Tia Pinney
Bio: Tia Pinney is a Teacher Naturalist and Adult Program Coordinator at Mass Audubons Drumlin Farm Wildlife Sanctuary in Lincoln, Massachusetts.
Filmmaker: Christian Munoz-Donoso
Duration : 0:2:2
The Jackson Wood Shaving Mill® produces wood shavings similar to the by-product of a lumber planer. The raw material may be round wood, pulp wood, low-grade logs, slabs, and other similar waste wood. It is not practical to use short end trimmings, tie butts, or croppings. Softwoods or the softer hardwoods (such as aspens and poplars) may be shaved, green or dry, with or without the bark. The primary use is bedding for poultry, horses, and other animals, but there are many other applications.
Duration : 0:1:25
An acoustic cover of
Can’t Smile Without You
Vocals: Andrés Lam
Guitalele: Andrew Cabal
Duration : 0:4:17
Neptune Northern Disinfecting System can be designed with various spray nozzle configuration to deliver an all over mist or a more concentrated focused spray depending on the application and the consistency of the size of the vehicles using the system.
Neptune Northern recommends the use of a series of non-corrosive disinfectant that degrades to ordinary table salt. That limits the damage to the vehicles and limits concerns about the drift of the disinfectant.
The disinfectant can be captured and discharged to a small detention pond and allowed to dissipate, or in small quantities, simply allowed to pool on the ground and allowed to evaporate.
Neptune Northern system is set on a flat grade and uses small integrated ramps to make the transition from the road to the wash platform.
Neptune Northern system requires a minimum of installation.
Neptune Northern system is designed to operate on 110 or 240 single phase power.
Duration : 0:1:11
What’s to come during the Open Field’s summer-long experiment? Join us for a social hour, followed by a chance to share ideas and pose questions about the cultural commons. What constitutes a community of shared ideas, artworks, and other resources? How do age-old ideas about the commons translate to today’s digital world? Guests for this conversation present ideas from an array of fields, including new media, philosophy, education, law, and history
Michael Edson is the Director of Web and New Media Strategy at the Smithsonian Institution and is leading an initiative called the Smithsonian Commons.
Sumanth Gopinath, musicologist interested in the intersections of race, ethnicity, music and the ringtone industry.
Jon Ippolito, artist, writer and curator interested in building and sustaining networks and breaking down hierarchical media and culture.
Laura Musacchio, landscape design educator and researcher interested in human-nature interactions in metropolitan, cultural and bioregional landscapes.
Caroline Woolard, artist and co-founder of OurGoods, a barter network for independent projects.
Duration : 1:43:20
If you love traditional chicken spaghetti, but feel that it finds it way on your kitchen table just a little two often, then here is a recipe just for you. With this simple zesty chicken enchilada spaghetti recipe this Mexican cuisine twist on an old Italian favorite is sure to be a hit with your family. Also stop by and take a look at our Prime Pairings to find some delicious side dishes to pair with your favorite recipes.
Chicken Enchilada Spaghetti
Half a pound of spaghetti
One Tbsp of olive oil
Half of a chopped onion
A quarter teaspoon of salt
A quarter teaspoon of pepper
Two minced cloves of garlic
One teaspoon of cumin
A half teaspoon of chili powder
A half teaspoon smoked paprika
Just a pinch of some cayenne pepper
Two good sized cooked and shredded boneless and skinless chicken breasts
One ten ounce can red enchilada sauce
Three quarter cup of grated sharp cheddar
Some fresh cilantro
First start cooking your pasta a large pot according to package directions. When it is cooked drain the pasta and set it aside.
After getting the pasta started add some oil to a large skillet set it over a medium heat. Then add your onion, salt and pepper and let the onions sweat, stirring occasionally, until they have softened. Should only take about five minutes. Now stir in the garlic, paprika, chili powder, cumin, and cayenne. Cook it for only a minute or so, making sure to stir constantly. You’ll want to cook it just enough until you can smell the garlic and your spices are nice and toasted. Then add the enchilada sauce and chicken, mix it in well. Reduce your heat to low, then add the pasta to your skillet. Use some tongs to toss until pasta is coated with the sauce. Take your pan off of the heat and add some of the sharp cheddar and continue to toss until it is melted and mixed well. Garnish with cilantro before serving, if desired.
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Categories: Grade A Poultry Tags: best chicken recipes, Cooking Quality Meats, Crawford Farm Meat, different spaghetti recipes, different ways to make spaghetti, easy chicken enchilada recipe, easy chicken enchilada spaghetti, easy chicken enchilada spaghetti recipe, easy chicken recipes, food, what is a different way to make chicken spaghetti, zesty chicken enchilada, zesty chicken enchilada recipe
Since humans are just a form of animal, aren’t we being cannibalistic when we eat the meat of other animals?
HEALTH CONCERNS ABOUT MEAT
What’s the beef with meat? This question can be answered in two nutritional words: fat and cholesterol.
Too much fat. No matter how you slice it, meat is high in fat. Unlike milk, in which you can separate out part or all of the fat, you can never get rid of all the fat in meat, no matter how well you trim it. Even the lean parts are laced with fat. Extra lean select-grade beef contains around seven percent fat.
Wrong fat. Not only is there too much fat in meat, it’s the wrong kind. Nearly half the fat in meat is the artery-clogging, saturated type. And, of course, meat is also high in cholesterol. Beef fat is more saturated than poultry fat because the bacteria in the ruminant stomach of cattle hydrogenate, or saturate, the fats in the plants that cows eat. It’s like having a fat factory inside the food source.
Fat without fiber. Unlike meat, plant foods that are low in fat and high in fiber tend to pass through the intestines rapidly, causing less upset and fewer problems, such as gastroesophageal reflux. Meat has a double fault. It’s high in fat and contains no fiber, so it takes longer to empty from the stomach and pass through the intestines. While most people do not experience "indigestion" from meat, those who suffer from reflux should not eat much meat, as it may aggravate the problem.
Problems with protein. Not only are the fats in meat unhealthy, meat proteins have also recently come under fire. Recent evidence suggests that animal proteins increase blood cholesterol levels, while plant proteins, especially soy, decrease them. Meats contain high levels of the amino acid L-lysine, which increases insulin production, prompting the liver to release fat and cholesterol into the bloodstream. If L-lysine is experimentally added to animal diets, blood cholesterol levels increase by over fifty percent and the animals get plump. Studies show that substituting 30 grams of soy protein daily for a meat meal dramatically reduces cholesterol levels. So, the Japanese may have lower cholesterol levels than Americans, not only because they eat less meat, but also because they eat more soy. The quality of meat protein ranks below that of egg white, fish, and dairy products.
You’re an animal. I’m a human being. There’s a difference. One has a guilty conscience, a sense of guilt, shame and self-awareness as well as the ability to reason and make an arguement driven by evidence and rationality, whereas the other doesn’t. I’m sure you’ll be able to figure this riddle out.
Categories: Grade A Poultry Tags:
I’m in lower sixth in England and want to be a vet. I have taken Biology, Chemistry, Maths and Physics and am predicted to get As in both AS and A2 year. For enrichment I play the trumpet, am taking Grade 8 in February (which will give me 65-80 UCAS points depending upon the grade), play in Brass Group and Windband, and I sing in the Senior Choir. For veterinary work I have done work experience at a friends farm (cows and sheep), and I am set to go back there in calving and lambing time. I have also got one week’s work experience (finally!!!) at the local vets, and I live on a smallholding, which has poultry and until recently sheep.
I had my Progress Couch meeting today and she told me that I wasn’t doing enough enrichment. She told me that I need to do more buddying, paired reading or in-class support. Another answer is Vet Med-link, but this costs over £200 and that’s without travelling to Nottingham on my OWN (its about 3 hours away by train). However, I feel that if I do any more I will jeopardise the results that I am supposed to get, and then I will have no chance of becoming a vet. Are there any vets out there who can offer advice or does any one know much about enrichment?
Omg your progress couch is chatting absolute bullocks about how you’re not doing enough enrichment does she want you to flunk your grades or something? I think you are doing more than enough to be honest, my older friend (in uni at present) wanted to be a GP so she took the same subjects that you took and she didn’t do any enrichment activities at all and she still managed to get one of those fancy scholarship things to get all expenses paid at uni.
Ignore her judgement and get on with your studies if you do any more "enrichment activities" your grades will get lower, you’re doing more than enough at the moment.
Categories: Grade A Poultry Tags:
These potatoes are an excellent accompaniment to fish, meat and poultry dishes… Enjoy!!!
4 1/2 lbs of steamed potatoes (not peeled)
1/2 cup of butter
1/2 cup of heavy cream
3/4 cup of Philadelphia cream cheese
1 red pepper
1 yellow pepper
1 table spoon olive oil
salt and pepper to taste
Grated parmesan cheese to taste
Chives for garnish
– Sautée the pepper in the olive oil over high heat. Set aside.
– Cut on side of the potato and scoop out the pulp.
– Mix the butter, heavy cream, Philadelphia cream cheese, salt and pepper.
– Stir the sautée peppers in.
– Spoon the mixture back into the potatoes’ skins, grade the parmesan cheese on the top of the potatoes and back it for 8 minutes at 400 F.
Decorate with thin slices of peppers and chives
Duration : 0:9:45