text:
October 1, 2008
First published in Journal of Food Science. October 2008. 73(8): R107 – R116. doi: 10.1111/j.1750-3841.2008.00933.x. (Download PDF version)
Food and beverage packaging comprises 55% to 65% of the $130 billion value of packaging in the United States (Brody 2008). Food processing and packaging industries spend an estimated 15% of the total variable costs on packaging materials (Esse 2002). Industrial processing of food, reduced consumption of animal protein, importation of raw materials and ingredients to be converted in the United States, and scarcity of time to select/prepare food from fresh ingredients have enhanced innovation in food and beverage packaging. The continued quest for innovation in food and beverage packaging is mostly driven by consumer needs and demands influenced by changing global trends, such as increased life expectancy, fewer organizations investing in food production and distribution (Lord 2008), and regionally abundant and diverse food supply. The use of food packaging is a socioeconomic indicator of increased spending ability of the population or the gross domestic product as well as regional (rural as opposed to urban) food availability.
This Scientific Status Summary provides an overview of the latest innovations in food packaging. It begins with a brief history of food and beverage packaging, covering the more prominent packaging developments from the past, and proceeds to more modern advances in the packaging industry. The article then delves into current and emerging innovations in active and intelligent packaging (such as oxygen scavengers and moisture control agents), packaging mechanisms that control volatile flavors and aromas (such as flavor and odor absorbers), and cutting-edge advances in food packaging distribution (such as radio frequency identification and electronic product codes). Finally, the article discusses nano-sized components that have the potential to transform the food packaging industry.
Modern food packaging is believed to have begun in the 19th century with the invention of canning by Nicholas Appert. After the inauguration of food microbiology by Louis Pasteur and colleagues in the 19th century, Samuel C. Prescott and William L. Underwood worked to establish the fundamental principles of bacteriology as applied to canning processes (Wilson 2007). These endeavors to preserve and package food were paralleled by several other packaging-related inventions such as cutting dies for paperboard cartons by Robert Gair and mechanical production of glass bottles by Michael Owens. In the beginning of the 20th century, 3-piece tin-plated steel cans, glass bottles, and wooden crates were used for food and beverage distribution. Some food packaging innovations stemmed from unexpected sources. For example, Jacques E. Brandenberger's failed attempts at transparent tablecloths resulted in the invention of cellophane. In addition, wax and related petroleum-based materials used to protect ammunition during World War II became packaging materials for dry cereals and biscuits (Twede and Selke 2005).
Many packaging innovations occurred during the period between World War I and World War II; these include aluminum foil, electrically powered packaging machinery, plastics such as polyethylene and polyvinylidene chloride, aseptic packaging, metal beer cans, flexographic printing, and flexible packaging. Most of these developments helped immeasurably in World War II by protecting military goods and foods from extreme conditions in war zones.
Tin-plated soldered side-seam steel progressed to welded sideseam tin-free steel for cans, and 2-piece aluminum with easy open pop tops were invented for beverage cans, spearheading the exponential growth of canned carbonated beverages and beer during the 1960s and 1970s. The development of polypropylene, polyester, and ethylene vinyl alcohol polymers led the incredible move away from metal, glass, and paperboard packaging to plastic and flexible packaging (Lord 2008). Later 20th century innovations include active packaging (oxygen controllers, antimicrobials, respiration mediators, and odor/aroma controllers) and intelligent or smart packaging. Distribution packaging is already influenced by the potential role of radio frequency identification for tracking purposes.
Products such as retort pouches and trays, stand-up flexible pouches, zipper closures on flexible pouches, coextrusion for films and bottles, and an inexorable drive by injection stretch blowmolded polyester bottles and jars for carbonated beverages and water have emerged as rigid and semi-rigid packaging. Multilayer barrier plastic cans, microwave susceptors, dispensing closures, gas barrier bags for prime cuts of meat, modified atmosphere packaging, rotogravure printed full-panel shrink film labels, and dual ovenable trays are examples of innovations for the convenience attributes that have propelled food and beverage packaging into the 21st century. Moreover, some 21st century innovations are related to nanotechnology whose future may lie in improving barrier and structural/mechanical properties of packaging materials and development of sensing technologies. The principal drivers for most of these innovations have been consumer and food service needs and demands for global and fast transport of food. These packaging innovations are derived largely from industry research and development programs.
The principal function of packaging is protection and preservation from external contamination (Robertson 2006). This function involves retardation of deterioration, extension of shelf life, and maintenance of quality and safety of packaged food. Packaging protects food fromenvironmental influences such as heat, light, the presence or absence of moisture, oxygen, pressure, enzymes, spurious odors, microorganisms, insects, dirt and dust particles, gaseous emissions, and so on. All of these cause deterioration of foods and beverages (Marsh and Bugusu 2007). Prolonging shelf life involves retardation of enzymatic, microbial, and biochemical reactions through various strategies such as temperature control; moisture control; addition of chemicals such as salt, sugar, carbon dioxide, or natural acids; removal of oxygen; or a combination of these with effective packaging (Robertson 2006). Precise integration of the product, process, package, and distribution is critical to avoid recontamination. The ideal packaging material should be inert and resistant to hazards and should not allow molecular transfer from or to packaging materials (Robertson 2006).
Other major functions of packaging include containment, convenience, marketing, and communication. Containment involves ensuring that a product is not intentionally spilled or dispersed. The communication function serves as the link between consumer and food processor. It contains mandatory information such as weight, source, ingredients, and now, nutritional value and cautions for use required by law. Product promotion or marketing by companies is achieved through the packages at the point of purchase (Kotler and Keller 2006). Secondary functions of increasing importance include traceability, tamper indication, and portion control (Marsh and Bugusu 2007). New tracking systems enable tracking of packages though the food supply chain from source to disposal. Packages are imprinted with a universal product code to facilitate checkout and distribution control. More recent innovations used include surface variations sensed by finger tips and palms, sound/music or verbal messages, and aromas emitted as part of an active packaging spectrum (Landau 2007). Gloss, matte, holograms, diffraction patterns, and flashing lights are also used.
Traditional food packages are passive barriers designed to delay the adverse effects of the environment on the food product. Active packaging, however, allows packages to interact with food and the environment and play a dynamic role in food preservation (Brody and others 2001; L`opez-Rubio and others 2004). Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Other active packaging technologies include carbon dioxide absorbers/emitters, odor absorbers, ethylene removers, and aroma emitters. While purge and moisture control and oxygen removal have been prominent in active packaging, purge control is the most successful commercially. An example is the drip-absorbing pad used in the poultry industry (Suppakul and others 2003a).
In addition, active packaging technology can manipulate permselectivity, which is the selective permeation of package materials to various gases. Through coating, microperforation, lamination, coextrusion, or polymer blending, permselectivity can be manipulated to modify the atmospheric concentration of gaseous compounds inside a package, relative to the oxidation or respiration kinetics of foods. Certain nanocomposite materials can also serve as active packaging by actively preventing oxygen, carbon dioxide, and moisture from reaching food.
Intelligent or smart packaging is designed to monitor and communicate information about food quality (Brody and others 2001; Kerry and others 2006). Examples include time-temperature indicators (TTIs), ripeness indicators, biosensors, and radio frequency identification. These smart devices may be incorporated in package materials or attached to the inside or outside of a package. As of summer 2008, the commercial application of these technologies to food packaging has been small. However, the U.S. Food and Drug Administration (FDA) recognizes TTIs in the 3rd edition of the Fish and Fisheries Products Hazards and Control Guidance, so their importance may increase in the seafood industry. Moreover, Wal-Mart, Home Depot and other retail outlets use radio frequency identification, so it is likely to become very prominent as a mechanism for tracking and tracing produce and others perishable commodities.
The presence of oxygen in a package can trigger or accelerate oxidative reactions that result in food deterioration: Oxygen facilitates the growth of aerobic microbes and molds. Oxidative reactions result in adverse qualities such as off-odors, off-flavors, undesirable color changes, and reduced nutritional quality. Oxygen scavengers remove oxygen (residual and/or entering), thereby retarding oxidative reactions, and they come in various forms: sachets in headspace, labels, or direct incorporation into package material and/or closures. Oxygen scavenging compounds are mostly agents that react with oxygen to reduce its concentration. Ferrous oxide is the most commonly used scavenger (Kerry and others 2006).Others include ascorbic acid, sulfites, catechol, some nylons, photosensitive dyes, unsaturated hydrocarbons, ligands, and enzymes such as glucose oxidase. To prevent scavengers from acting prematurely, specialized mechanisms can trigger the scavenging reaction. For example, photosensitive dyes irradiated with ultraviolet light activate oxygen removal (L`opez-Rubio and others 2004). Oxygen scavenging technologies have been successfully used in the meat industry (Kerry and others 2006).
Carbon dioxide may be added for beneficial effects, for example, to suppress microbial growth in certain products such as fresh meat, poultry, cheese, and baked goods (L`opez-Rubio and others 2004). Carbon dioxide is also used to reduce the respiration rate of fresh produce (Labuza 1996) and to overcome package collapse or partial vacuum caused by oxygen scavengers (Vermeiren and others 1999). Carbon dioxide is available in various forms, such as moisture-activated bicarbonate chemicals in sachets and absorbent pads. Conversely, high levels of carbon dioxide resulting from food deterioration or oxidative reactions could cause adverse quality effects in food products. Excess carbon dioxide can be removed by using highly permeable plastics whose permeability increases with higher temperatures.
For moisture-sensitive foods, excess moisture in packages can have detrimental results: for example, caking in powdered products, softening of crispy products such as crackers, and moistening of hygroscopic products such as sweets and candy. Conversely, too much moisture loss from food may result in product desiccation. Moisture control agents help control water activity, thus reducing microbial growth; remove melting water from frozen products and blood or fluids from meat products; prevent condensation from fresh produce; and keep the rate of lipid oxidation in check (Vermeiren and others 1999). Desiccants such as silica gels, natural clays and calcium oxide are used with dry foods while internal humidity controllers are used for high moisture foods (for example, meat, poultry, fruits, and vegetables). Desiccants usually take the form of internal porous sachets or perforated water-vapor barrier plastic cartridges containing desiccants. They can also be incorporated in packaging material. Humidity controllers help maintain optimum in-package relative humidity (about 85% for cut fruits and vegetables), reduce moisture loss, and retard excess moisture in headspace and interstices where microorganisms can grow. Purge absorbers remove liquid squeezed or leaking from fresh products and can be enhanced by other active additives such as oxygen scavengers, antimicrobials, pH reducers, and carbon dioxide generators (Brody and others 2001).
Antimicrobials in food packaging are used to enhance quality and safety by reducing surface contamination of processed food; they are not a substitute for good sanitation practices (Brody and others 2001; Cooksey 2005). Antimicrobials reduce the growth rate and maximum population of microorganisms (spoilage and pathogenic) by extending the lag phase of microbes or inactivating them (Quintavalla and Vicini 2002). Antimicrobial agents may be incorporated directly into packaging materials for slow release to the food surface or may be used in vapor form. Research is underway on the antimicrobial properties of the following agents (Wilson 2007):
Ethylene absorbers and adsorbers
Ethylene is a natural plant hormone produced by ripening produce. It accelerates produce respiration, resulting in maturity and senescence. Removing ethylene from a package environment helps extend the shelf life of fresh produce. The most common agent of ethylene removal is potassium permanganate, which oxidizes ethylene to acetate and ethanol (Lopez-Rubio and others 2004). Ethylene may also be removed by physical adsorption on active surfaces such as activated carbon or zeolite. Potassium permanganate is mostly supplied in sachets while other adsorbent or absorbent chemicals may be distributed as sachets or incorporated in the packaging materials.
Self-heating packaging employs calcium or magnesium oxide and water to generate an exothermic reaction. It has been used for plastic coffee cans, military rations, and on-the-go meal platters. The heating device occupies a significant amount of volume (almost half) within the package. Self-cooling packaging involves the evaporation of an external compound that removes heat from contents (usually water that is evaporated and adsorbed on surfaces).
The mass transfer of components between and within food and packaging leads to the loss of volatile flavors and aromas from food. The most common methods of mass transfer food packaging systems are migration, flavor scalping (Figure 1), selective permeation, and ingredient transfer between heterogeneous parts of the food. Migration is the transfer of substances from the package into the food due to direct contact. Migration of packaging components to food must be understood and considered with toxicological risk analysis. Most incidences of migration occur in plastic packaging systems; thus, the most commonly studied migrants are plastic monomers, dimers, oligomers, antioxidants, plasticizers, and dye/adhesive solvent residues.Migration of packaging material components is examined in 2 ways, based on the migrating chemicals. One is global migration (that is, total migration); the other is specific migration of chemicals of interest. Migration of chemical substances is determined by the units of mg/kg for food or mg/m2 for package surface. The degree of migration depends on several variables: contact area between food and package material, contact time, food composition, concentration of migrant, storage temperature, polymer morphology, and polarity of polymeric packaging materials and migrants (Brown and Williams 2003; Linssen and others 2003).
Flavor scalping is caused by the absorption of desirable volatile food flavors by package materials (for example, absorption of volatile flavors of orange juice and citrus beverages by polyethylene) (Roland and Hotchkiss 1991). Polyethylene materials are known to scalp many volatiles from food (Sajilata and others
Enlarge this Image
Figure 1--- Effect of interfacial partitioning of molecules on mass transfer between food and packaging materials: (A) migration of package constituents into foods, (B) scalping of food flavor into packaging materials. K is a partition coefficient of a migrant.
2007). This is due to polyethylene's lipophilic nature, which attracts large amounts of nonpolar compounds such as volatile flavors and aroma in foods. In fact, certain products—especially high-fat foods or vacuum-packaged foods—pick up odors from adjacent strong odor foods when stored or distributed in the same case, storage room, or trailer (Brown and Williams 2003). The absorption of undesirable flavors by packaging materials follows the same theory and principles of migration but is generally not considered flavor scalping. Unacceptable odor pick-up can be avoided by proper package wrapping with high-barrier materials. The use of high-barrier packaging materials can also prevent the absorption of other nonfood odors such as taints.
Because they result in deterioration of quality and consumer preference of the packaged food, both migration and flavor scalping are unfavorable. However, some applications intentionally utilize these methods of mass transfer to improve the quality of packaged foods. The interactions can be used in active and intelligent packaging applications (Brown and Williams 2003). Examples are off-flavor absorbing systems and beneficial volatile release systems. Besides loss of flavor in food, nonpolar flavor components loosen the polymer structure to create more amorphous polymers. This causes undesired changes in the mechanical (seal strength, loss of laminations) and barrier (to oxygen, moisture, and volatiles) properties (Linssen and others 2003). Therefore, the effect of off-flavor absorption on essential characteristics of plastic packaging materials should be investigated.
In packaged foods, flavor and odor absorbers take in unwanted gaseous molecules such as volatile package ingredients, chemical metabolites of foods, microbial metabolites, respiration products, or off-flavors in raw foods (Rooney 2005). Examples are sulfurous compounds and amines produced biochemically from protein degradation, aldehydes and ketones produced from lipid oxidation or anaerobic glycolysis, and bitter taste compounds in grapefruit juice. Flavor- and odor-absorbing systems use the same mass transfer mechanism as flavor scalping to remove off-characteristics and are typically available as films, sachets, tapes/labels, and trays. Flavor and odor absorbers are usually placed inside packages or combined with other flavor permeable materials. Although scavenging of malodorous constituents is recommended to improve the quality of packaged foods, this technology should not be used to mask off-odors produced by hazardous microorganisms that could place consumers at risk (Nielson 1997).
Absorption is the dominant mass transfer phenomenon when porous materials absorb flavor molecules. Porous or fineparticulate materials have extremely large surface areas; therefore, even with low absorption rates, the overall absorption is very significant. Porous materials—such as zeolites, clays, molecular sieves, active carbon, maltodextrin, and cyclodextrin—have been found to increase flavor. Besides the absorption rate, the maximum absorption, which is also a significant factor, can be controlled by the thickness of films, with thicker films absorbing more flavors. The film thickness does not alter absorption kinetics (that is, surface adsorption rate and diffusion kinetics) but relates to the total amount of absorption. The overall absorption rate that includes the surface adsorption rate and in-structure diffusion rate is affected by molecular size of flavors, polarity of flavor molecules and packaging materials, porosity of packaging materials, storage temperature, morphology of plastic packaging materials (that is, glass transition temperature, crystallinity, and free volume), and relative humidity.
Polar plastic materials or corona treatment of film surface and/or high-barrier (or high-density and more-crystalline) materials can be used to prevent nonpolar flavor absorption. When nonporous plastic materials absorb flavor molecules without the occurrence of chemical reactions, the increase in adsorption kinetics and diffusion kinetics will accelerate the absorption rate. However, when the flavor absorption results in chemical reactions with the plastic material, reaction kinetics as well as adsorption and diffusion kinetics significantly affect the off-flavor elimination capacity. Alkali chemicals such as ammonia and amines can be absorbed and neutralized by packaging materials containing acidic ingredients. This acid–alkali reaction mechanism between volatile chemicals and polymer ingredients has been utilized to eliminate various alkali chemicals and aldehydes (Franzetti and others 2001; Day 2003; Vermeiren and others 2003).
High-barrier packaging can significantly reduce adsorption, desorption, and diffusion of gases and liquids to maintain the quality of food. It also prevents the penetration of other molecules such as oxygen, pressurized liquid or gas, and water vapor, which are generally undesirable for food preservation. There are various procedures to enhance the barrier property of packaging materials or packages.
Barrier properties can be improved by combining the package materials with other high-barrier materials through polymer blending, coating, lamination, or metallization. The morphology of the blend relates to its permeability. Laminar structure (such as coating or lamination) of high-barrier materials on packaging material decreases the permeability linearly with respect to the square thickness; also, blending with platelets or droplets of high-barrier materials reduces permeability but is less effective than coating or lamination at the same mass as that of highbarrier materials (Lange and Wyser 2003). Commercial examples are polyvinylidene chloride (PVdC) coating on oriented polypropylene (OPP), polyethylene terephthalate (PET) lamination on coextruded polypropylene/polyethylene, and aluminum-metallization on PET. Table 1 shows barrier properties of commercially available laminated (or coated) PET films. Orientation of crystalline polymers such as bi-axially oriented polypropylene (BOPP) and biaxially oriented PET (BOPET) produces lamella structure of polymers. Other examples are blends of polymers with planar clay particles, a lamella blend structure (Avella and others 2005), and a mixture of beeswax in edible polymer as particulate system films (Han and others 2006). Other innovative technologies for barrier property enhancement with commercial feasibility include transparent vacuum-deposited or plasma-deposited coating of silica oxide on PET films, epoxy spray on PET bottles, and composites of plastics with nanoparticles (Lange and Wyser 2003; Lopez-Rubio and others 2004).
Regardless of the direction of mass transfer (for example, whether flavor absorption or release) or the intent of the mass transfer (for example, whether to achieve desirable transfer or to prevent an undesirable transfer), various factors of food, packaging, and distribution affect the mass transfer kinetics and amount. The transfer of chemicals is principally derived by the concentration difference in food and packaging materials. A small concentration gradient results in a little transfer while a large gradient results in transfer of a large amount of the compound at a fast rate. The nature of food is also an important factor: for example, food ingredients like lipids and flavors act as solvents of plastic materials, making them soft, even barrier plastic materials. Lipid and moisture content generally control the transfer of chemicals significantly.
Storage temperature, storage duration, and contact surface are also important factors. A high storage temperature accelerates transfer while longer storage duration raises the amount of transfer (Castle 2007). In addition, nonvolatile migrants and flavors can be transferred when the food and packaging are in contact. In such
Enlarge this Image
Table 1---Oxygen transmission rate (OTR in cm3 m−2 d−1 atm−1 at 23 ◦C, 50% RH) and water vapor transmission rate (WVTR in g m−2 d−1 at 23 ◦C, 75% RH) of composite films based on 12 μm PET films (reproduced from Lange and Wyser 2003).
cases, migration time is related to the cumulative duration of contact of migrants to food. Moreover, a package's entire surface area may affect the migration of volatiles and flavors. The use of barrier packaging or inert materials always reduces this type of transfer. Therefore, simple lamination or coating on packaging material surfaces is a very practical way to modify the barrier properties and, consequently, to control the chemical interactions between food and the package. Use of inert packaging materials with hermetic seals can also be used to contain volatile flavors.
Three concepts populate the key areas of change within food packaging. The first is the trend toward more sustainable packaging. While there are multiple definitions of sustainable packaging, the Sustainable Packaging Coalition, an international consortium of more than 200 industry members, offers the most accepted definition. Sustainable packaging is characterized by the following criteria:
Sustainability initiatives led by global legislation, retailers, and corporations guide package material choices, design, and food packaging sales for food packaging professionals. The revised 1997 European Commission's Packaging and Packaging Waste Directive, the 2007 REACH (Registration, Evaluation, and Authorization of Chemicals), and the BS EN 13432 standard (which defines compost-ability, degradability, and biodegradability) are examples of effective global legislative guides in a majority of the Group of 8 countries (Canada, France, Germany, Italy, Japan, Russia, United Kingdom, United States, and the European Union), BRIC (Brazil, Russia, India, and China), and the developing world. In retail, IKEA and United Kingdom retailers have been long-term promoters of sustainable packaging and have launched impressive initiatives such as Plan A byMarks and Spencer, which defines food packaging material use. Also,Wal-Mart, the world's largest retailer, entered the sustainable packaging arena in 2006 (Warner 2006). Introduced in 2007, the Wal-Mart scorecard ranks packages compared with category competitors, based on environmental scores.
Finally, because a packaging material's source has been shown to be a defining factor in the final package's sustainability, corporations and environmental coalitions are working together to reduce the effect of packaging materials on global sources. International paper companies, theWorldWildlife Fund, the Sustainable Forestry Initiative, and the Forest Stewardship Council verify the sources of wood for use in packaging. Groups such as the Confederation of European Paper Industries (CEPI) in the European Union are addressing solutions to the remaining high environmental impact of paper, which is heavily dependent on water, gas, and energy (Sand 2007). Other material-based working groups are taking similar actions.
The second key area of change in food packaging is the use of packaging-development value chain relationships for competitive advantage. Suppliers to the food packaging industry are adding value in relationships within the traditional package development value chain. This chain extends from raw material generation, to conversion, to production and distribution, to retail, to consumer use and disposal. But the formerly linear nature of this chain has become an integrated sphere that enables cross-fertilization of ideas fromvarious supply-chain functions directly to the food manufacturer. Investing in packaging supply chain relationships offers opportunities for focus, innovation, and technology transfer for a competitive advantage.
For example, Starbucks engaged their packaging value chain—Mississippi River Corp., MeadWestvaco, and the Solo Cup Co.—to create an FDA-approved 10% recycled-fiber coffee cup. In addition, Green Mountain Coffee Roasters used its supply chain effectively when it introduced a compostable cup (the Ecotainer) with members of their supplier chain: DaniMer Scientific, NatureWorks, and International Paper. Also, Naturipe has used the value chain optimization to enable consistent packaging to stores from over 50 global locations (Sand 2008).
The third and final key area of change in food packaging is the evolution of food service packaging. Food service has grown to become a major part of consumer spending. As this trend increases, packaging plays a key role in ensuring food safety and providing convenience to consumers. For instance, proper package labeling allows food preparers to know the source of a food, its proper holding temperature, and the adequate cooking needed. Ease of package opening allows for fewer utensils needed to open packages, which lessens contamination. While tracking and shelf-life extension technologies are employed in the food service industry to reduce the risk of foodborne illness, proper heating and heat retention continue to be challenges. Consequently, packaging's role in ensuring proper heating and heat retention continues to increase. For example, CuliDish is a new product that uses varying levels of aluminum within a tray to package foods that require heating together with those that do not require heating. The tray allows foods requiring high heat to be heated in the microwave at the same time with foods that do not require heat (such as salads). The food can be served in the same tray, thus reducing handling. More innovations in the areas of heat and heat retention are expected to assist in reducing food safety risks associated with improper cooking.
Two major convenience trends—meals eaten in transit and multi-component meals—have also advanced the food service packaging industry. The popularity of meals eaten in transit is evident since only 60% of meals are prepared and eaten at home (Packaged Facts 2005) and 20% of consumers eat on their way to another location instead of in a fixed position.On-the-go food consumption has resulted in packaging that contains a greater variety of foods. Technologies that support this trend include edible films to enrobe food particles and edible wraps that peel off, allowing consumers to eat numerous foods while in transit. Food package design innovations such as modular folding cartons with flip-off lids, pouches that are easily opened or have a seatbelt flap to hold food close to consumers, and reusable packaging have contributed to the increase of eating while on the go.
The growth of multi-component meals in food service stems from multiple types of foods being ordered at quick-service restaurants. This innovation allows for ease of food service preparation and less waste. Multi-component packaging also provides consumers with a presentation platform that makes multi-component foods easy to consume. Examples include reusable trays that clip together into 1 larger serving tray such as that used in the Les Petits Grande line of products; KFC's triple dip strip cartons, which allow consumers to select from 1 of 3 dips when dipping chicken strips; and the folding tray that allows consumers to carry 2 cups of coffee with 1 hand.
Radio frequency identification (RFID) is a system that uses radio waves to track items wirelessly. RFID makes use of tags or transponders (data carriers), readers (receivers), and computer systems (software, hardware, networking, and database). The tags consist of an integrated circuit, a tag antenna, and a battery if the tag is passive (most active tags do not require battery power). The integrated circuit contains a non-volatile memory microchip for data storage, an AC/DC converter, encode/decode modulators, a logic control, and antenna connectors. The wireless data transfer between a transponder/tag and a reader makes RFID technology far more flexible than other contact identifications, such as the barcode system (Finkenzeller 2003; RFID Journal Inc. 2005), and thus makes it ideal for food packaging. The working principles of an RFID system are as follows:
1. Data stored in tags are activated by readers when the objects with embedded tags enter the electromagnetic zone of a reader;
2. Data are transmitted to a reader for decoding; and
3. Decoded data are transferred to a computer system for further processing.
Tag frequency is related to the working principles of an RFID system (for example, magnetic coupling or electric coupling) and the reading range. Frequency depends on the type of tag, reader, and cost. The typical RFID frequencies are low frequency, high frequency, ultra high frequency, and microwave frequency. Generally, low frequency systems have short reading ranges, slow read speeds, and lower cost while higher frequency RFID systems are utilized when longer read ranges and fast reading speeds are required. Microwave frequency requires active RFID tags.
In 2004, Electronic Product Code (EPC) Global Network began developing a second generation RFID protocol: EPC Class 1 version 2 (also referred to as Gen 2). The main goal of Gen 2 is to create a single global standard that is compatible with ISO standards. The tags would work in various countries that have different commercial band frequency. EPC is the most significant function of RFID contributing to commercial industry. EPC improves the traceability of items and facilitates efficient product recall and authenticity. EPC is similar to Universal Product Code (UPC), which is commonly used in bar codes. Compared to UPC, which uses 12 digits of numbers, EPC has 64 to 256 bits of alphanumeric data. The most common EPC has 96 bits.
The first obstacle for wide utilization of RFID is the cost for tags. Tags are still too expensive for use on individual primary packages. The infrastructure required for RFID systems (including readers, database servers with communication systems, and other information technology to process huge amounts of data) is costly and needs to be shared with all users in supply chains. The global use of EPC also requires compatibility among various regulations and standards of radio frequency. The biggest hurdle to wide utilization of EPC for RFID is the potential problems of privacy protection. A hidden reading system could collect all data from tags of items and also RFID card holders for the purpose of data stealing or data removing. Guidelines for the ethical use of RFID systems for data collecting, data handling, and system security need to be established.
RFID has recently found its way into numerous applications in the food industry, ranging from food monitoring and traceability to enhancing food safety, to improving supply chain efficiency. The major benefits of RFID technology in the food industry are greater speed and efficiency in stock rotation and better tracking of products throughout the chain, resulting in improved on-shelf availability at the retail level and enhanced forecasting. The technology is well suited for many operations in food manufacturing and supply chain management. An RFID-based resource management system can help users handle warehouse operating orders by retrieving and analyzing warehouse data, which could save time and cost. The use of RFID in the food industry is currently focused on tracking and identification. When RFID technology becomes more established in the food industry, the integration of food science knowledge will be necessary to develop the intelligent food packaging application for food quality and safety (Yam and others 2005).
Some food companies have already integrated RFID into manufacturing and distribution. Retail chains such as Wal-Mart and Home Depot have been testing the technology for distribution (Joseph and Morrison 2006). In 2003, Wal-Mart issued a mandate requiring its top 100 suppliers to use RFID tags on all cases and pallets entering its distribution centers by 2005. RFID compliance is a long-term project for Wal-Mart; more of its suppliers are expected to be compliant by the end of 2008. Other major players advocating RFID technology are the U.S. Department of Defense and major retailers such as Albertsons, Target, Tesco, andMarks & Spencer.
RFID technology also provides security and safety benefits for food companies through tracking the origin of supplies. For example, a small California winery uses RFID to track its barrels and to enhance wine making by streamlining data collection. The company planted RFID tags on tanks and harvesting bins, allowing better control of wine production and tracking. In addition, by attaching an RFID tag to a package, the package becomes intelligent because the stored data provide valuable information that can be stored and read by appliances. This intelligent packaging technology is also being extended to refrigeration and freezing. Appliances can communicate with the packages and identify information related to the storage of the packaged products. Despite these benefits, other factors such as cost of the technology and recycling ability need to be considered.
As a tool for tracking, RFID is a promising technology to food supply chain management. According to the FDA, 1307 recalls of processed foods occurred between 1999 and 2003; these recalls could have been avoided with a technology such as RFID. Exposure to risk at any one of the stages of the processed food supply chain would result in a domino-effect breakdown that could affect the smooth running of an entire supply chain. All stages of the supply chain (from farming, processing, transportation, manufacturing, retailing, and warehousing to consumption) are equally critical to food recall problems (Stauffer 2005). If RFID technology were combined with Hazard Analysis and Critical Control Point systems, the supply chain stages would be integrated, traceable, and effectively managed by food processors to reduce the number of recalls significantly. The outstanding tracing abilities of RFID tags to individual food product could enable manufacturers to audit every single phase of a product in a retail unit, monitoring correct handling, transportation, storage, and delivery.
The RFID system is not infallible; it has some weaknesses, such as the shielding effect of metal, which affects signal transduction. Data cannot be read correctly when tags are attached to metal on the surface or inside the package. Until recently, high frequency RFID tags were used on metal beer barrels. However, low frequency RFID (125 kHz to 135 kHz) has less loss of radio signal by the metal materials in the high magnetic field of a reader compared to higher frequency signals.
Another issue is that water molecules can absorb microwave signals, resulting in signal loss or interference during data acquisition from microwave RFID tags. Since most foods contain high moisture, this signal interference requires further study to enable application of the technology in the food industry. It is worth noting that low, high, and ultra-high frequency (UHF) tags can be used in high water systems since water does not interfere with their signal; on the contrary, ice absorbs UHF radio signals. For example, a product such as ice cream (which is technically defined as partly frozen foam with ice crystals and air bubbles occupying a majority of the space) contains about 72% frozen water and thus interferes with UHF radio signals (Goff 2008). Ice cream manufacturers have overcome this product interference by placing tags over an air gap in the containers. Companies with diverse product lines and high levels of automation will likely encounter significant technical barriers to RFID implementation.
Nanotechnology has the potential to transformfood packaging materials in the future. Such nanoscale innovation could potentially introduce many amazing new improvements to food packaging in the forms of barrier and mechanical properties, detection of pathogens, and smart and active packaging with food safety and quality benefits. The nanolayer of aluminum that coats the interior of many snack food packages is one common example of the role that nanotechnology already plays in food packaging. The market for nanotechnology in food packaging in 2006 was estimated at $66 million and is expected to reach $360 million in 2008 (Brody 2006).
Nanomaterials are abundant in nature and numerous techniques are available to fabricate various nanomaterials. Nanoparticles can be produced top down from larger structures by grinding, use of lasers, and vaporization followed by cooling. Alternately, bottom-up methods are commonly used for synthesis of complex nanoparticles. These methods include solvent extraction/ evaporation, crystallization, self-assembly, layer-by-layer deposition, microbial synthesis, and biomass reactions (Doyle 2006). All of these are being researched for potential application in food packages in the future. One group of nanomaterials at the forefront of food packaging development is nanocomposites.
Nanocomposite packages are predicted to make up a significant portion of the food packaging market in the near future. Principia Markets, a consulting firmthat tracks the plastics market, estimates that the market for nanocomposites will reach 1 billion pounds by 2010 (AZoNano 2004). Many nanocomposite food packages are either already in the marketplace or being developed. The majority of these are targeted for beverage packaging. In large part, the impetus for this predicted growth is the extraordinary benefits nanoscience offers to improve food packages. Improvements in fundamental characteristics of food packaging materials such as strength, barrier properties, antimicrobial properties, and stability to heat and cold are being achieved using nanocomposite materials.
In the late 1980s, Toyota was the 1st company to commercialize nanocomposite materials. They found that the addition of 5%- by-weight nano-sized montmorillonite clay significantly increased the mechanical and thermal properties of different grades of nylon (Weiss and others 2006). Nanocomposite materials are now used in gasoline tanks, bumpers, and interior and exterior panels (Ray and others 2006). Research on use of nanocomposites for food packaging began in the 1990s. Most of the research has involved the use of montmorillonite clay as the nanocomponent in a wide range of polymers such as polyethylene, nylon, polyvinyl chloride, and starch. Amounts of nanoclays incorporated vary from 1% to 5% by weight. Nanocomponents must have 1 dimension less than 1 nm wide. The lateral dimensions, on the other hand, can be as large as several micrometers, leading to high aspect ratios (ratio of length to thickness) of many of these materials. The high surface area results in unique properties when nanocomposites are incorporated into packages.
There are 3 common methods used to process nanocomposites: solution method, in situ or interlamellar polymerization technique, and melt processing. The solution method can be used to formboth intercalated and exfoliated nanocomposite materials. In the solution method, the nanocomposite clay is first swollen in a solvent. Next, it is added to a polymer solution, and polymer molecules are allowed to extend between the layers of filler. The solvent is then allowed to evaporate. The in situ or interlamellar method swells the fillers by absorption of a liquid monomer. After the monomer has penetrated in between the layers of silicates, polymerization is initiated by heat, radiation, or incorporation of an initiator. The melt method is the most commonly used method due to the lack of solvents. In melt processing, the nanocomposite filler is incorporated into a molten polymer and then formed into the final material (Ray and others 2006).
Generally, there are 3 possible arrangements for layered silicate clay nanocomposite materials: nonintercalated, intercalated, and exfoliated or delaminated. In nonintercalated materials the polymer does not fit between the layered clay, leading to a microphase separated final structure. In intercalated systems, the polymer is located between clay layers, increasing interlayer spacing. Some degree of order is retained in parallel clay layers, which are separated by alternating polymer layers with a repeated distance every few nanometers. Exfoliated systems achieve complete separation of clay platelets in random arrangements. This is the ideal nanocomposite arrangement but is hard to achieve (Ray and others 2006).
Bayer produces transparent nanocomposite plastic films and coatings called Durethan, which contains clay nanoparticles dispersed throughout the plastic. Large amounts of silicate nanoparticles are interspersed in polyamide films. These nanoparticles block oxygen, carbon dioxide, and moisture from reaching fresh meats and others foods. The nanoclay particles act as impermeable obstacles in the path of the diffusion process, thereby extending the shelf life of foods while improving their quality. The final package is also considerably lighter, stronger, and more heat-resistant (ETC Group 2004).
In years past, packaging beer in plastic bottles was not possible due to oxidation and flavor problems. Recently, however, this challenge has been overcome using nanotechnology. For example, Nanocor, a subsidiary of Amcol International Corp., is producing nanocomposites for use in plastic beer bottles that facilitate a 6-mo shelf life. By combining the nanocomposite and oxygen scavenger technologies, a new family of barrier nylons was recently developed for use in multilayer, co-injection blow-molded PET bottles. In the near future, nanocrystals embedded in plastic bottles may increase beer shelf life up to 18 mo by minimizing loss of carbon dioxide from and entrance of oxygen into bottles. Similar materials are being developed to extend the shelf life of soft drinks. Another advantage of these nanocomposite bottles is that theirweight is considerably less, thereby reducing transportation costs (ETC Group 2004).
A considerable amount of research is also occurring in the area of biodegradable nanocomposite food packages. By pumping carbohydrates and clay fillers through high shear cells, films can be produced with exfoliated clay layers. These films act as very effective moisture barriers by increasing the tortuosity of the path water must take to penetrate the films. Significant increases in film strength are also frequently achieved in these types of materials. Starch and chitosan are two of the most studied biodegradable matrices (Weiss and others 2006). In the future, these types of biodegradable nanocomposite food packages may be found in the marketplace.
Carbon nanotubes are cylinders with nanoscale diameters that can be used in food packaging to improve its mechanical properties. In addition, it was recently discovered that they may also exert powerful antimicrobial effects. Escherichia coli died immediately upon direct contact with aggregates of carbon nanotubes. Presumably, the long, thin nanotubes punctured the E. coli cells, causing cellular damage. Single-walled carbon nanotubes may eventually serve as building blocks for antimicrobial materials (Kang and others 2007). Nano-wheels were also recently developed to improve food packaging. Inorganic alumina platelets have been self-assembled into wagon-wheel shaped structures that are incorporated into plastics to improve their barrier and mechanical properties. This was the first time large wheel-shaped molecules had been formed (Mossinger and others 2007).
The addition of nanosensors to food packages is also anticipated in the future. Nanosensors could be used to detect chemicals, pathogens, and toxins in foods. Numerous research reports describe detection methods for bacteria, viruses, toxins, and allergens using nanotechnology. For example, adhering antibodies to Staphylococcus enterotoxin B onto poly(dimethyl-siloxane) chips formed biosensors that have a detection limit of 0.5 ng/mL. Nanovesicles have been developed to simultaneously detect E. coli 0157:H7, Salmonella spp., and Listeria monocytogenes. Liposome nanovesicles have been devised to detect peanut allergen proteins (Doyle 2006). In addition, AgroMicron has developed a NanoBioluminescence detection spray containing a luminescent protein that has been engineered to bind to the surface of microbes such as Salmonella and E. coli. When bound, it emits a visible glow that varies in intensity according to the amount of bacterial contamination. This product is being marketed under the name BioMark (Joseph and Morrison 2006). Nanosensors Inc. is another company pursuing this potential. Through a license agreement with Michigan State University, a nanoporous silicon-based biosensor has been developed to detect Salmonella and E. coli. A prototype nanobiosensor was recently tested to detect Bacillus cereus and E. coli and was found to be able to detect multiple pathogens faster and more accurately than current devices (Liu and others 2007). Finally, Mahadevan Iyer and his colleagues at Georgia Institute of Technology are experimenting with integrating nanocomponents in ultra-thin polymer substrates for RFID chips containing biosensors that can detect foodborne pathogens or sense the temperature or moisture of a product (Nachay 2007).
DNA biochips are already under development to detect pathogens. Researchers at the Univ. of Pennsylvania and Monell Chemical Sciences Center have used nano-sized carbon tubes coated with strands of DNA to create nanosensors with abilities to detect odors and tastes. A single strand of DNA serves as the sensor and a carbon nanotube functions as the transmitter. Using similar technologies, electronic tongue nanosensors are being developed to detect substances in parts per trillion, which could be used to trigger color changes in food packages to alert consumers when food is spoiled. A unique aspect of these biochips is that the DNA is self-assembled onto the chips and repairs itself if damaged (Univ. of Pennsylvania 2005). In addition, researchers at Cornell Univ. have invented synthetic DNA barcodes to tag pathogens and monitor pathogens. The nanobarcodes fluoresce under ultraviolet light when target compounds are detected (Steele 2005).
Another color-changing film that could find its way into food packages is polymer opal films. Scientists at the United Kingdom's Univ. of Southampton and the Deutsches Kunststoff Inst. in Germany developed these unique self-assembled structures from arrays of spheres stacked in 3 dimensions. Polymer opal films belong to a class of materials known as photonic crystals. The crystals are built of tiny repeating units of carbon nanoparticles wedged between spheres, leading to intense colors that mimic the colors associated with the photonic crystals found on butterfly wings and peacock feathers (Pursiainen and others 2007). Photonic crystals could be used to produce unique food packaging materials that change color.
The food industry has seen great advances in the packaging sector since its inception in the 18th century with most active and intelligent innovations occurring during the past century. These advances have led to improved food quality and safety. While some innovations have stemmed from unexpected sources, most have been driven by changing consumer preferences. The new advances have mostly focused on delaying oxidation and controlling moisture migration, microbial growth, respiration rates, and volatile flavors and aromas. This focus parallels that of food packaging distribution, which has driven change in the key areas of sustainable packaging, use of the packaging value chain relationships for competitive advantage, and the evolving role of food service packaging. Nanotechnology has potential to influence the packaging sector greatly. Nanoscale innovations in the forms of pathogen detection, active packaging, and barrier formation are poised to elevate food packaging to new heights.
The Institute of Food Technologists thanks the following individuals for reviewing the manuscript of this Scientific Status Summary: Barbara Blakistone, Ph.D.,Director, Scientific Affairs,Natl. Fisheries Inst.; Kay Cooksey, Ph.D., Professor and Cryovac Endowed Chair, Packaging Science Dept., Clemson Univ.; JosephMarcy, Ph.D., Professor, Dept. of Food Science and Technology, Virginia Polytechnic Inst. and StateUniv.; and Toni Tarver, Scientific and Technical CommunicationsManager, Institute of Food Technologists.
Members are online now networking and discussing advances in food science.
Institute of Food Technologists
525 W. Van Buren, Ste 1000 Chicago, IL 60607
Phone: +1.312.782.8424 | Fax: +1.312.782.8348 | Email: email@example.com
© Institute of Food Technologists Terms of Service | Privacy Policy | Sponsorship & Advertising
The Institute of Food Technologists is a registered 501(c) 3 organization EIN 36-2136957
© Institute of Food Technologists
Popular Links
Explore Core Sciences
Explore Focus Areas
Member Directory
News Releases
Learn Online
Contact Us | Help | Full Site
Stay connected with IFT:


text:
Supreme Court rules
Petition archive
10-02 Petition for Review Appendices – Unpublished Opinions
In re: Proposed Amendments to Wis. Stat. Rule 809.62(2)(f) relating to content of Appendix to Petitions for Review filed 02/05/10, by David R. Schanker, Supreme Court Clerk.
Rule petition 10-02
|May 27, 2010
|In the matter of the petition to amend Wis. Stat. s. (Rule) 809.62 relating to content of Appendix to Petitions for Review. (Effective 01-01-11)
Past hearings
|May 11, 2010
|Public hearing
Responses to petitions
Any responses not available electronically

subset: commoncrawl


text:
Ageism in the Workplace
Patricia Brownell
Older workers make important contributions to the workplace, its productivity, and its culture. Work remains important for older adults for financial security, to give meaning to later life, to maintain social networks, and to promote lifelong learning. However, ageist beliefs about the capacity of older adults to remain productive and contributing workers in the workforce can create barriers for older workers. Understanding how older workers experience ageist behavior in the workplace can help employers, policy makers, and social workers learn more about how to address this social problem. Organizations can become more age friendly through enabling workplace programs, supportive management, and proactive human resource managers. Social workers serving older adults in employee assistance programs and in private practice can help them to challenge ageism in the workplace. Finally, legislation such as the Age Discrimination in Employment Act protects the rights of older workers; however, more legislation is needed to address bullying and harassment of older adults in the workplace.
Ageism and Retirement
Lynn McDonald
Retirement is a modest social institution that appeared in most industrialized nations near the start of the 20th century. The aim of retirement was to solve the societal dilemma of an increasingly aged labor force by moving older workers systematically out of their jobs so as to not cause them financial harm (Atchley, 1980, p. 264). Although retirement has been considered benign since its inception, the history of retirement indicates that it is one of the main progenitors of ageism in society today (Atchley, 1982, 1993; Haber & Gratton, 1994; McDonald, 2013; Walker, 1990). Retirement and its accompanying stereotypes have been used as a tool for the management of the size and composition of the labor force contingent on the dictums of current markets in any given historical era. Ever-changing ideologies about older adults that extend from negative to positive ageism have been utilized by business, government, the public, and the media to support whatever justification is required in a particular era, with little thought to the harm perpetrated on older adults. Unfortunately, society has subscribed to these justifications en masse, including older adults themselves. In this article the ageism embedded in retirement is examined to make what is implicit explicit to social work practitioners and policymakers in the field of aging.
Contexts/Settings: Agencies and Organizations in Nonprofit Settings
Jennifer E. Mosley
Nonprofit organizations serve a wide variety of functions and play a particularly important role in providing needed social services in the United States. This entry begins by exploring the roles and origins of the nonprofit sector, reporting on its current scope and scale, and reviewing federal regulations governing nonprofit organizations. Special attention is then given to understanding human service organizations and their financing, including the implications of changing government-nonprofit relationships. Four additional issues facing the sector—accountability, technology, political participation, and diversity, as well as recommendations for meeting future challenges, are also discussed.
Contexts/Settings: Corporate Settings
David Stoesz
Human service corporations provide opportunities that social workers are just beginning to recognize. Although the commercial provision of services has negative features, expansion of the for-profit sector bodes well for those professionals willing to consider it as a practice setting. Corporations have become prominent service providers in hospital management, nursing home care, managed care, child care, welfare, and corrections. Because for-profit firms are often more competitive than nonprofit agencies, privatization is likely to contribute to corporatization human services.
Contexts/Settings: Private/Independent Practice Settings
Sandra A. Lopez
Private independent practice (known historically as private practice) is a growing segment of the social work profession. Social workers entering this context are providing a range of services, including clinical and nonclinical. Major considerations for establishing, maintaining, and marketing a successful and ethical private independent practice will be discussed. Existing tensions and challenges in the social work profession and in the field of social work education will be briefly examined. Future directions for private independent practice of social work will be explored.
Dissemination and Implementation Research
Enola Proctor
Implementation research seeks to inform how to deliver evidence-based interventions, programs, and policies in real-world settings so their benefits can be realized and sustained. The ultimate aim of implementation research is building a base of evidence about the most effective processes and strategies for improving service delivery. Implementation research builds upon effectiveness research and then seeks to discover how to use specific implementation strategies and move those interventions into specific settings, extending their availability, reach, and benefits to clients and communities. This entry provides an overview of implementation research as a component of research translation and defines key terms, including implementation outcomes and implementation strategies, as well as an overview of guiding theories and models and methodological issues including variable measurement, research design, and stakeholder engagement.
Lawrence Shulman
Supervision of students and practitioners has been important to social work since its earliest evolution as a recognized profession. Central to the process is the idea of one professional with more knowledge, skill, and experience guiding the practice and development of another with less. The four content areas of supervision usually include direct practice, professional impact, job management, and continued learning. There are a number of supervision models, and most emphasize a positive supervisor–supervisee working relationship, a parallel process, and the importance of cultural competency. The emergence of Evidence-Based Practices and Trauma-Informed Practices has also influenced supervision. The contemporary context of social work supervision offers both opportunities and challenges to clinical supervision.


text:
Chris Fischbach
OEM/Distribution Sales Manager – Truck
Opinions expressed in the content posted here are the personal opinions of the original authors, and do not necessarily reflect those of Maxwell Technologies, Inc. The content is provided for informational purposes only and is not meant to be an endorsement or representation by Maxwell or any other party. This site may also provide links or references to non-Maxwell sites and resources. Maxwell makes no representations, warranties, or other commitments whatsoever about any non-Maxwell sites or third-party resources that may be referenced, accessible from, or linked to this site.


text:
2019 Kohler Engine EZT725
Call for Price
Kohler Engine
Unleash the power of Confidant® EFI.
Designed for commercial landscapers and property owners who expect the performance of a pro-grade engine. Confidant boasts closed-loop electronic fuel injection and uses significantly less fuel than a carbureted engine*. (*Compared to a comparable KOHLER carbureted engine under comparable loads and duty cycles.)
- Fast, reliable starts with the same solendoid shift starter found on common Command PRO engines
- Uses significantly less fuel than a carbureted engine, saving you time and cash at the pump*
- Kohler EFI automatically optimizes for fuel quality
- Pressure lubrication and cooler operation help extend engine life
- Battle-tested to exceed Kohler commercial duty-cycle demands
- Commercial durability heavy-duty cyclonic air cleaner stands up to tough mowing conditions
- Engine type: Electronic fuel injection, four-cycle, twin-cylinder, air-cooled, gasoline, OHV, with cast iron liner.
- Model: Confidant EFI EZT725
- HP (kW): 22(16.4)
- Displacement (cc): 44.2 (725)
- Bore in (mm): 3.3 (83)
- Stroke in (mm): 2.6 (67)
- Gross Torque ft lbs (Nm): 38.8 (52.6)
- Compression Ratio: 9.0:1
- Dry Weight lbs (kg): 91 (41.3)
- Oil Capacity US qts (L): 2 (1.9)
- Lubrication: Full-pressure w/full-flow filter
- Dimensions LxWxH (in)*: 18.8 x 18.9 x 17
- Engine Type: Commercial
NOTES:*Length is front of air cleaner cover to back of blower housing. Width is side to side. Height is mounting surface to grass screen. Power (hp) and Torque (ft lbs) specifications for Kohler general purpose engines are rated pursuant to Society of Automotive Engineers (SAE) J1940 based on gross output testing performed according to SAE J1995 without the air cleaner and muffler. Actual engine power and torque are lower and affected by accessories (air cleaner, exhaust, charging, cooling, fuel pump, etc.), application, engine speed, ambient operating conditions (temperature, humidity and altitude) and other factors. This J1940 / J1995 rating provides consistent measurement to customers who may want to control the intake and exhaust features of the engine. For more information, contact Kohler Co. Engine Engineering Department. Kohler Co. reserves the right to change product specifications, designs and standard equipment without notice and without incurring obligation. Backpressure Limit: Inches of H20 @ 3600 RPM WOT Certified Power HP (kW): J1995 power and torque certified by 3rd Party Witness
- Engine Type
- Electronic fuel injection, four-cycle, twin-cylinder, air-cooled, gasoline, OHV, with cast iron liner.
- Bore x Stroke
- 3.3 in. (83mm) x 2.6 in. (67)
- Displacement
- 725cc
- Compression Ratio
- 9.0:1
- Horsepower
- 22 hp (16.4 kW)
- Torque
- 38.8 ft.lb. (52.6 Nm)
- Length
- 18.8 in.
- Width
- 18.9 in.
- Height
- 17 in.
- Weight
- 91 lb. (41.3 kg)


text:
Originally Posted on ILLUME: http://www.illumemagazine.com/zine/articleDetail.php?Terrorists-Enlist-Turkeys-for-Jihad-Pam-Gellar-13862
Recently, bikini-blogger and Islamophobe extraordinaire, Pamela Gellar issued a warning that the Butterball Company is supporting international terrorism by providing "Stealth Halal" Turkeys to American families.
Gellar states on her website:
Across this great country, on Thanksgiving tables nationwide, infidel Americans are unwittingly going to be serving halal turkeys to their families this Thursday. Turkeys that are halal certified — who wants that, especially on a day on which we are giving thanks to G-d for our freedom? I wouldn't knowingly buy a halal turkey — would you? Halal turkey, slaughtered according to the rules of Islamic law, is just the opposite of what Thanksgiving represents: freedom and inclusiveness, neither of which are allowed for under that same Islamic law.
Geller also calls on those who share her viewpoint to boycott the company.
Of course Gellar doesn't realize that Butterball, a global company, is catering to their international market, which includes 10 Muslim-majority countries such as Saudi Arabia and Iraq.
Here is a statement from Butterball's international website:
As an international turkey provider, we have the expertise in serving different countries and different customs, and will work with you to meet any and all product needs. We have met the requirements for the following certifications: USDA Approved, Russian Approved, Halal Certified, and employ a Hazard Analysis and Critical Control Points (HAACP) food safety system with Good Manufacturing processes. From great customer service to new product innovation to the proper certifications, Butterball has the experience you need to get our great tasting turkey in your market.
There are approximately 8 million Muslims in America, and the vast majority probably do not care if their Turkey is halal certified. But of course many Muslims, such as myself, do enjoy eating halal Turkey and spending time with close friends and family during Thanksgiving. Ironically, most Muslim-Americans feel that Thanksgiving is very similar to the Islamic holiday of Eid-ul-Adha, where another type of animal (a goat or lamb) is shared over the dinner table with family.
Here's a recipe for preparing that "Stealth Halal" Turkey.Mediterranean Style Turkey
by Nyela Goraya
- 1 cup cashews
- 2/3 cup butter
- 1/4 cup orange juice
- 1/4 cup tangerine juice
- 2/3 cup lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground thyme
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1 (10 pound) whole turkey
- salt and ground black pepper to taste
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 cup uncooked rice (soaked)
- 1/4 cup pine nuts
- 1/4 cup raisins (optional)
- 1/3 cup butter
- 1/2 cup chicken broth
- 2 tablespoons apple juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 325 degrees F (165 degrees C).
- Take cashews and place in a skillet over medium heat. Cook until toasted. Remove from heat, and chop.
- Then Melt 2/3 cup butter in a saucepan. Add the cumin, thyme, cinnamon and paprika. Mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting.
- Season turkey with salt and pepper.
- In a large skillet over medium heat, cook the ground beef and onion until beef is evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the cashews, pine nuts, raisins, 1/3 cup butter, broth, and apple juice. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture,
- and tie in place with kitchen twine.
- Put turkey on a rack in a roasting pan, and cover breast and thighs with aluminum foil.
- Pour about 1/4 inch water into the bottom of the pan.
- Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture.
- Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil.
- Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).
Enjoy Your Thanksgiving!


text:
Boom Goes the Dynamite: 02.07.09 EditionPosted by nvr1983 on February 7th, 2009
We're back with another thrilling edition of Boom Goes the Dynamite where we try to cover every single game on TV. Since we have only two people working on BGTD, we appreciate any reader tips on what games everyone should be watching since there are so many on TV and the Internet. For a rundown of the games today, check out today's Set Your Tivos.
11:40 AM: ESPN GameDay is live from Spokane site of the Memphis-Gonzaga game tongiht at 9 PM. The crowd is fairly small, but I'll give the Bulldog fans a break since it started at 8 AM local time on a Saturday morning at a school with just 4,515 undergraduates. I'm still waiting for a basketball GameDay to match a college football GameDay in terms of attendance and crazy fans. Looking at the schedule, I'm going to have go with February 21st when Oklahoma plays Texas in Austin, TX as the ESPN GameDay where the fans actually show up.
Noon: Some great work by the ESPN camera crew making Philadelphia look like something other a dump. The Syracuse-Villanova game should be one of the better ones today with both teams being in the 2nd tier in the Big East after UConn, Pittsburgh, and Louisville. The jury is still out on Marquette after last night's debacle. Like we said watch the Jonny Flynn versus Scottie Reynolds match-up. The Arinze Onuaku injury could be big particularly with Dante Cunningham on the inside.
12:40 PM: Sorry for the delay in posting, but we're having some problems with WordPress. Anyways, Villanova is absolutely destroying Syracuse right now. A basket by Cunningham stretches the lead to 21 at 36-15. It might be a while before we have another update on this game unless the Orange make a run. If the game continues like this, Jim Boeheim's squad will fall out of the top 25 leaving just 5 Big East teams in the rankings.
1:00 PM: The ESPN announcers just said that Donovan McNabb played some basketball when he was at Syracuse. Either he had some ridiculous intramural basketball career that I'm not aware of or they just assume that every mobile black QB was a two-sports star. I'm guessing it is the latter.
[Update: I'm an idiot. See the 1:55 PM post]
1:15 PM: Jim Calhoun just compared Thabeet's shot-blocking ability to Bill Russell's. That would be Hasheem Thabeet with 0 wins in the NCAA tournament (games not titles) and Bill Russell with an Olympic gold medal, 2 NCAA titles, and 11 NBA titles.
1:20 PM: I believe that was our first Duke-UNC promo. Get ready America. It's coming. . .
1:25 PM: Cincinnati just cut into Georgetown's double-digit lead with back-to-back threes in 14 seconds to cut it to 39-35. Georgetown needs this game to help their NCAA tournament chances. Meanwhile, across the country in LA, Notre Dame (the other Big East team that was ranked in the top 10 earlier this season, but that is now on the bubble) is down 20-9 at UCLA with 11:30 left in the first half.
1:40 PM: Both of the Big East games are getting close. Georgetown is is up 49-44 with 8 minutes left after a Greg Monroe basket. Monroe has been having a solid all-around game and is the first player in double figures today. I think Monroe is a top 10 pick if he comes out this year, but could use an extra year in college and potentially become a top 5 pick. Villanova is leading Syracuse by 11 with 13 minutes left.
1:45 PM: Quick run-down of big games right now: Neither Boeheim nor Jay Wright can be happy with their team's perimeter defense today as both teams have fouled players shooting 3s twice today. Kyle McAlarney finally hits a 3 to cut the UCLA lead to 37-23 with 4 minutes left in the first half. This Irish team does not look like it is going to make a run for a NCAA tournament bid. Low scoring game at Cameron with Miami leading Duke 4-3 four minutes into the game. It's a tie game in DC with 5:20 left. I'll be following that game until the finish unless one team pulls away or if something major happens in another game.
1:50 PM: Timeout in DC. Miami is up 14-6 at Cameron. Could we have another upset today? Miami looks like it is still playing with confidence from its win over Wake and Duke can't hit anything.
1:55 PM: I stand corrected on my earlier McNabb comment. Apologies to the ESPN announcers. I tried to do a quick fact check (Wikipedia), but apparently I missed the one sentence mention of his career "He also spent two years as a reserve on the school's nationally ranked basketball team." We have a clip below of McNabb's time at Syracuse on the basketball team courtesy of JR:
2:00 PM: Huge 3 by Alvin Mitchell to tie the game at 59 with less than a minute left. Monroe gets called for a travel. He might not have to worry about that call next year if he goes to the NBA. Timeout with 34.8 seconds left.
2:05 PM: An ugly possession by Cincinnati left them with Deonta Vaughn's off-balance 3 that came up short. DaJuan Summers had a clean look at a 3 to win it at the buzzer but he was long and we're going to OT.
2:15 PM: Low scoring OT (each team has scored 1 point with 2:19 left). Mike Williams hits 2 from the line to give the Bearcats a 62-60 lead. Monroe got hacked there in the low post. I'm surprised he didn't get the call there especially at home. A pair of FTs by Vaughn gives the Bearcats a 4-point lead with 1:45 left.
2:20 PM: Some frenetic action with the Monroe making a huge block on Williams. Georgetown has the ball with 13.3 seconds down by 2 coming out of a timeout. Who gets the ball for the Hoyas? The announcers both say Monroe. I tend to agree. He can at least find an open man if he is doubled.
2:22 PM: Wow. That may have been the worst execution on a final play this season. Chris Wright couldn't get it into Monroe so he passed it to Austin Freeman who attempted a desperation 3 that had a lot of contact. The Hoyas had a chance to tip it, but couldn't get a good touch on the ball as there was a lot of contact underneath, but the Hoyas didn't get a call. Nice win for the Bearcats. On the other hand, the Hoyas might need to start thinking about whether or not they need to attend classes in March again.
2:30 PM: Duke is getting spanked at home. They're down 32-19 at half. I'm guessing the Blue Devils' 19.4% FG shooting isn't helping much. I just want to point out that rtmsf predicted the "Duke swoon" before the Clemson game. Interestingly, Frank Haith appears to have let Eddie Rios back on the team after suspending him indefinitely twice and Rios getting arrested for burglary after that. Maybe the old Hurricanes are back, but on the hardwood instead of the gridiron. . .
2:40 PM: Speaking of the NIT, Mike Brey might need to start planning on that (UCLA is up by 31). That is assuming the Irish can stay above .500. It's amazing that a 1st team All-American from a BCS conference like Luke Harangody might end up playing in the NIT
2:45 PM: Gerald Henderson gets his first basket of the game 23 minutes into the game and follows it with a 3 to cut the lead to 11. Can the Blue Devils turn it around? It will be tough if the rest of the team continues to shoot as poorly as they have and Jack McClinton continues to stay hot. Miami is up 40-29 with 15:51 left as we go to a TV timeout.
2:55 PM: Duke has tied it at 42. Miami is falling apart and the frat boys Cameron Crazies are getting into it. Frank Haith finally calls a timeout. Get ready for a love-fest on ESPN the rest of the day. Here are some words you can turn into a drinking game when ESPN talks about Duke for the rest of the day: heart, courage, and toughness.
2:57 PM: Live look-in on ESPN of the Tennessee-Auburn game with the Vols up by 1 with 16 seconds left and Auburn going to the line for 2 free throws. He misses both, but the Tigers get the rebound and the timeout with 12.9 seconds left.
2:58 PM: Duke takes the lead on a flagrant FT by Jon Scheyer after DeQuan Jones was ejected for a elbowing Greg Paulus. I didn't see it becuase I was watching ESPN, but it was a very delayed call. Scheyer just hit a 3 to put Duke up by 4.
2:59 PM: Auburn just won the game on a crazy play where they almost turned it over in the backcourt, but somehow found a man open under the basket for a lay-up with 4 seconds left. J.P. Prince missed a 3 at the buzzer that could have won it for the Vols.
3:00 PM: And the game mercifully ends for the Fighting Irish. It's UCLA in a romp, 89-63 . I know that Notre Dame hasn't been playing well in the Big East, but they haven't been getting blown out like they did at Pauley today. Is this just the culmination of their collapse or could it be that the Big East just isn't as good as everybody makes it out to be?
3:05 PM: Kyle Singler hits a 3 after only making 1 of his first 15 shots. McClinton makes a jumper to cut the lead back to 3. If Miami is going to pull out a win today, it's going to take a monster effort from McClinton.
3:15 PM: Oklahoma and Texas have opened up double-digit leads in the 2nd half of their games against Colorado and Nebraska respectively. We'll update you if anything changes. Otherwise, we'll stick with the Miami-Duke game.
3:20 PM: Huge step-back 3 by McClinton to give Miami the lead with 3:06 left in the game.
3:25 PM: Henderson responds with a driving lay-up, but misses the "and 1" to give Duke a 1-point lead with 2:40 left. McClinton gets fouled and is going to the free throw line. He makes one of two to make it a tie game with 2 minutes left.
3:30 PM: A bad call goes against Duke and the Cameron Crazies realize what the rest of the nation has been experiencing for the past 18 years. Greg Paulus responds to a McClinton lay-up with a 3-pointer to give Duke a 1-point lead with 1:19 left. Paulus has a season-high 16 points today. David McClure with another rebound. Another one of the other Blue Devils who is stepping up with a huge game to make up for Singler's sub-par performance. He responds by missing the free throw. Adrian Thomas misses the jumper. Scheyer gets the rebound and McClinton has to take the foul. How did that ball not end up in McClinton's hands?
3:35 PM: McClinton just hit a HUGE 3 from about 25 feet out to tie it with 15 seconds left. Duke had a chance to win it on a Scheyer 3 and a Singler tip-in, but neither went and we're going to OT.
3:45 PM: A pretty boring OT as Miami apparently forgot to come out for the 5 extra minutes. Duke is up by 6 off a Henderson jumper and Miami hasn't scored yet in the extra period with 51.9 seconds left.
3:47 PM: Jack McClinton responds to my crack with a 3 to cut it to a one possession game with about 30 seconds left (officials are trying to figure out how much time is left after a clock malfunction).
3:50 PM: Scheyer at the free throw line for 2. He makes 1 of 2 to give Duke a 4-point lead with 30.2 seconds left. Larry Dews misses a 3. Singler gets the rebound and is headed to the FT line. Why isn't Haith getting the ball in McClinton's hands every time down the court? Singler makes 1 of 2 to make it a 5-point game with 19.6 seconds left. McClinton basically gets tripled teamed, but splits it and gets fouled.
3:53 PM: More trouble with the clock. Is Coach K paying off the timekeepers at Cameron to cut time off the game? McClinton makes 2 FTs to cut it to a one-possession game with 11.4 seconds left. Paulus is fouled and heads to the line. He's a 67% FT shooter, but only needs 1 here to make it a two-possession game.
3:55 PM: Duke finishes the Hurricanes off after Paulus hits 2 free throws and Miami isn't able to get a foul before the clock runs out.
4:00 PM: I'm going to hand this off to rtmsf who will be taking you into the night. Before I do that, I want to mention another typical Blake Griffin game (26 points and 12 rebounds) in Oklahoma's win over Colorado. One small criticism: 4 for 10 from the FT line. He has to step that up a bit.
4:09 PM: Good to be back. Nebraska just had an RTC finish, beating Texas 58-55 in Lincoln. Speaking of swoon, the Horns are now officially there. Three Ls in a row, two at home. Are they a bubble team? Their last good wins (UCLA, Villanova) were around Thanksgiving. Gonna need more than that.
4:15 PM: A quick review of my tv shows the following games shown – Arizona @ Oregon (garbage); Indiana @ Michigan St. (more garbage); S. Illinois @ Missouri St. (even more garbage). Full Court isn't much better, but at least PC @ WVU is interesting.
4:19 PM: One upset worth mentioning from the mid-majors today was Rider knocking off previously unbeaten Siena in the MAAC. The Saints are still very much in control of the league race, though, 2.5 games ahead of Niagara.
4:43 PM: How'd I get this shift? These games are horrible. KU is doing just enough to stay up double-figures on Oklahoma St. Virginia is "only" down 8 at UNC going into the half, but let's not kid ourselves. WVU is mauling Providence. Arizona is only up one on Oregon starting the second half, which proves just how bad these teams are. Ugh.
5:04 PM: Arizona is running away from Oregon – it's really hard to believe that Ernie Kent got an insane extension to 2012 last summer. The Ducks may just be on their way to 0-18, like their rivals down the road in Corvallis did last year. Oregon – where basketball goes to die.
5:09 PM: Kansas up 15, Carolina up 15, WVU up 15… hey, at least that battle of bad MVC teams is close (Missouri St. up 3).
5:24 PM: It figures that Indiana-MSU is the best game on right now. Devan Dumes just Chris Pauled Goran Suton while running upcourt. Somehow he is not only still playing, but didn't even get a foul for that manuever.
5:32 PM: Now's as good a time as any to put up the clip of Greg Paulus getting posterized by Dwayne Collins. Wow.
5:40 PM: I was just informed that Tyler Hansbrough tallied his 13th assist in 19 games (0.7 assists per game). Throughout his career, his assist rate has steadily dropped, from 1.3 apg his freshman year, down to 1.2 apg his sophomore year, then 0.9 apg last year. Just think, if he stuck around eight years, Hansbrough might be the Yinka Dare of college hoops.
5:47 PM: Actually, one interesting finish is going on in the Big 12. K-State is leading Texas A&M and their hideous floor in College Station. KSU is looking to win its fifth in a row to go 5-4 in the Big 12 (would be tied with Nebraska for 4th place).
5:54 PM: Two huge threes for K-State seem to have put this one away. KSU is definitely one of the surprises of the Big 12. Speaking of surprises, Miss. St. followed up its win at UK with another one vs. Arkansas to go 6-2 in SEC.
6:01 PM: Heading into the 6pm games now… UNC, WVU, Kansas and MSU won easily in the second half. UConn-Michigan and Steph Curry (Davidson-Charleston) are upcoming. Let's hope for some excitement.
6:29 PM: Ok, now we're getting a good game. Michigan doesn't look intimidated playing at UConn yet. Tied 14-all at this point.
6:35 PM: Davidson is struggling so far against CofC (down 9 mid-first half), which shouldn't surprise anyone. Their last matchup was a close DC victory. Dickie V is calling this game – we're guessing this is his first trip to the state of NC that didn't include an ACC team.
6:49 PM: A quick 9-0 run by Michigan has UConn on its heels here. The Huskies are having a lot of trouble with this zone. This is the UConn that we just can't understand.
6:57 PM: A strong run by UConn to close the half here, but Michigan should be proud of the half they've had – going in with a lead at UConn is better than John Beilein could have hoped for. Davidson also made a little comeback and now holds a 2-pt lead at halftime.
7:23 PM: The UConn-Michigan game has the look of a game that's going down to the wire – hard to believe. Davidson ran off to a quick second half start also behind Curry, but we'll see if that holds. One other game note – South Carolina moved to 6-3 in the SEC – Darrin Horn is doing a great job there this year.
7:37 PM: Huskies just put an 8-0 run on the board – will Michigan respond? CofC also put a little run up, but Davidson doesn't look like they're going to lose tonight. Score check: Mizzou is about to 7-2 in the Big 12 with a win over Iowa St.; Xavier is down 11 in the first half at Duquesne; and Clemson is leading FSU by 10 also in the first half.
7:49 PM: When Thabeet plays like this, UConn is definitely the team to beat. All too often, though, we don't always see this player.
8:00 PM: Michigan looked on the verge of getting blown out, but two absurdly difficult threes brought them back to within four, and UConn hasn't reponded very well from that yet. This could get very interesting down the stretch. On ESPN2, Charleston has also made a run and has it down to 1 pt with under 4. This is more like it!
8:05 PM: Curry is going to need to show some March heroics in February because Davidson's in trouble – down 4 with 1:43 to go… UConn back up six.
8:08 PM: Michigan gave a great effort today in Storrs but UConn had just enough Hasheem to hold on. We just watched Steph Curry hit the side of the backboard on a three attempt, which was his seventh straight miss.
8:10 PM: Curry just bricked two more threes in a last-ditch effort to come back. Must be the Vitale effect. Davidson's 27-game home and 43-game SoCon winning streaks are in serious jeopardy here. Over in Clemson, apparently the Tigers went on a 10-0 run to start the second half vs. FSU.
8:15 PM: Ok, we're getting a little tired of seeing Stephen Curry's mom – she always looks like somebody stole her puppy in these games. CofC missed two FTs and then fouled Curry on a three. Brilliance.
8:18 PM: Well, if there are going to be any Curry heroics today, he has about 2.0 seconds in which to do it. Xavier is creeping back on Duquesne (down 8 now).
8:21 PM: Wow, Davidson ran an amazing play with that much time left to get Curry a good look at a game-winning three, but Charleston made an even better defensive play to reject it from behind (all ball), and the Davidson streaks are OVER. Is DC a tourney team if they don't win the SoCon?
8:24 PM: Ok, we're going to take a short break, but we'll be back for the Gonzaga-Memphis game at the top of the hour.
9:08 PM: Holy crap, FSU came back and knocked off Clemson 65-61. The Noles closed the game on a 14-4 run in the last five minutes. Xavier is also about to go down to Duquesne. Early 8-6 lead for the Zags over Memphis – we have pretty high hopes for this game. Should be a great one.
9:21 PM: Memphis is looking pretty good so far, but Gonzaga will be heard from for sure. While we have a moment, we just wanted to say… what the hell was going on with Antwaine Wiggins' hair in the Charleston-Davidson game? It's not a mohawk… it's not a fade… it's a fohawk?? Someone needs to explain this to us.
9:36 PM: ESPN just showed Duquesne RTCing – definitely justified there. Meanwhile, back in Spokane, Memphis is making notions that it might just run away with this game. Gonzaga is going to have to stop turning the ball over so much. Finally, it looks like we're missing an exciting one in Corvallis – Arizona St. 19, OSU 13. At the half. Yeesh.
9:48 PM: Wow, Memphis looks fantastic when they're hitting shots, and Gonzaga looks totally out of sync. We really thought by this point in Austin Daye's sophomore year he'd be an absolute beast. If anything, he's regressed.
9:54 PM: Gonzaga is the #1 2fg% defense team in America? Their defense looks like a sieve from this angle.
10:23 PM: Memphis is absolutely picking Gonzaga apart offensively. They are getting a good look almost every time down the court. Dozier couldn't have been more open on that last three, and it's obvious that the Memphis size and length are really bothering Gonzaga's shooters.
10:28 PM: Check-in on other scores. Arizona St. finished off Oregon St. in the Pacific Northwest. Utah St. looks ready to improve on its 21-1 start, up 12 with six to go against La Tech. Cal is starting its game now against Wazzu in Berkeley. As for the Memphis-GU game, the Zags are showing signs of making a comeback, but seriously, there's no way they can win this one, right?
10:37 PM: This is phenomenal. Gonzaga looks like a high school team against Memphis right now. Keep this game in mind come March when the Zags are bracketed somewhere. This team doesn't appear to have a lot of heart.
10:48 PM: This is all too little, too late. If Gonzaga had started the half like this… maybe. But with under four to go, maybe their best strategy would be to start fouling Memphis soon – hey, it worked for Kansas.
10:53 PM: Mark Few may want to consider leaving Pargo, Daye and Bouldin on the bench for his next game. Jay Bilas is right – at least this group is competing with Memphis.
10:59 PM: Ok, that's it for this one. Gonzaga has some serious issues, and we're not completely convinced it relates to basketball. Memphis, on the other hand, can probably beat just about anybody in a single game if their offense is clicking well enough, because their defense will always be good enough. It's unlikely that their offense will be good enough to get to a second consecutive F4 though.
11:03 PM: If Knight talks about those shot fakes one more time… of course, he just called Calipari's team "Memphis State" too. Somebody hire this guy. Quick note on the wacky Mtn West – UNLV lost at New Mexico in OT tonight, dropping them to 5th, and raising UNM to 3d. What a crazy conference.
11:38 PM: Things slowing down around the dial, but Cal is up seven on Wazzu. It's amazing how much better of a coach Monty is than Ben Braun. One other earlier score of note: Texas Tech beat Baylor, putting the Bears at 3-6 in the Big 12. Not. Good.
12:06 AM: This Pac-10 matchup is a really good game. Tied at 60-all with 2:18 remaining. Mychal Thompson's kid just hit two clutch threes to tie the game for Wazzu.
12:15 AM: Teams don't do what Wazzu did right there enough. It backfired here, but their strategy was to trust their defense to the get the stop (down 4) and not foul. I can't stand it when teams start fouling in a two-possession game with under 2 mins but more than 35 seconds left. Makes no sense whatsoever, esp. if you're a good defensive club. Well, it looks like Cal is going to 7-4 in the Pac-10, and ten wins is probably the magic number in the Pac-10 to make the NCAAs.
12:21 AM: Well, that'll wrap it up for another edition of BGTD, as there aren't any more games on our tvs here at the RTC Western Compound. Hope you guys enjoyed it. One score to keep an eye on for your Sunday morning, though… St. Mary's (w/o Patty Mills) is getting ripped at Santa Clara by 12 early in the second half.
12:33 AM: Make sure to check in on Sunday's Set Your Tivos for a viewing outline of tomorrow's best games. Have a great night, Hoops Nation.


text:
In a letter dated July 4, 2014, Park cited "past and proposed actions taken by the Sonoma Marin Area Rail Transit (SMART) that are hurting local businesses, obstructing NWP's rightful use of the railroad, and are in direct conflict with the Metropolitan Transportation Commission's (MTC) goal of promoting efficient and shared use of rail lines for commuter and freight services." MTC is the metropolitan planning organization (MPO) for the Bay Area.
But in a July 15 letter to MTC Executive Director Steve Heminger, NWP General Counsel Douglas H. Bosco downplayed any friction between NWP and SMART, stating, "These issues, though important, are ones that could be expected between the building of a state-of-the-art passenger system that will share the same track with freight services. Procedures for the resolution of all issues between SMART and [North Coast Railroad Authority and NWP] are carefully laid out in the Operating Agreement, entered into between the parties in June 2011."
Bosco notes, "Since agreed-upon procedures are in place, I have informed Mr. Park that raising these issues with the MTC was not appropriate or authorized."
A second letter, dated July 16, was sent by North Coast Railroad Authority Executive Director Mitch Stogner to SMART General Manager Farhad Mansourian, also reassuring SMART and its allies that the authority, like the short line, did not expect such a letter objecting to SMART's activities.
Stogner said the letter by Park "was sent without my knowledge or consent, or the knowledge or consent of the North Coast Railroad Authority (NCRA) Board of Directors." He added, " I think the letter to [MTC's] Mr. Heminger was ill-advised and I intend to notify Mr. Heminger personally to let him know that NCRA disapproves of the letter and, instead, will continue to work with SMART in a spirit of cooperation."
NCRA, formed in 1989, notes on its website, "The Mission of the North Coast Railroad Authority is to provide a unified & revitalized rail infrastructure meeting the freight and passenger needs of the region."'
A source close to Petaluma, Calif.-based SMART, noting earlier Railway Age coverage of the story, said Wednesday, July 23, that the letter had "led to a misperception that SMART is damaging local business," with local media putting the initial story "on the front page." No such coverage of the two letters affirming support for SMART has yet received local coverage, the source said.
SMART seeks to construct a 70-mile line serving Sonoma and Marin counties, north of San Francisco, linking Cloverdale and Larkspur, Calif., with ferry connections planned to link Larkspur with San Francisco. The project also includes a bicycle and pedestrian path.
The $203 million initial operating segment between Sonoma County Airport and San Raphael is scheduled to open in late 2016, served by 18 diesel multiple-units (DMUs) produced by Sumitomo Corp. and Nippon Sharyo, equipped with Cummins, Inc.'s Tier 4 Final-compliant QSK19-R diesel engines.


text:
Join pulp icon Ann Bannon, historians Martin Meeker and Jenny Worley, and modern pulp writers F. Allen Sawyer and Monica Nolan for a lively discussion of the complicated, sleazy, and fabulous world of queer pulp paperbacks. We will look behind the lurid covers to explore pulp fiction's meaning for the queer community and celebrate the Barbara Grier and Donna McBride pulp collection-- the SFPL's one-of-a-kind treasure trove of pulp.
In the 1950s and 1960s, twilight women and lavender boys swelled the pulp ranks with titles like Odd Girl Out and Color Him Gay. Subject to censorship when they first appeared, the books have since been both dismissed as salacious stories for the straight reader and celebrated as identity-building tools for an emerging gay community. Either way, queer pulps are a crucial part of LGBT history, whose influence is still felt today.
Ann Bannon is know to readers around the world as the Queen of Lesbian Pulp Fiction. She is famous for the novels she wrote from 1957 to 1962 during the pulps' heyday, including Odd Girl Out, Women in the Shadows, and Beebo Brinker. Several of the books were adapted for the stage as The Beebo Brinker Chronicles, which premiered in New York in 2007 and has played around the country, including a 2010 productioin at San Francisco's Brava Theater.
Martin Meeker is associate director of the Regional Oral History Office ofthe Bancroft Library at UC Berkeley. He is author of the book, ContactsDesired: Gay and Lesbian Communications and Community, 1940s-1970s(Chicago, 2006).
Monica Nolan is the author of The Big Book of Lesbian Horse Stories (with Alisa Surkis), and the Lesbian Career Girl series, the latest of which is Maxie Mainwaring, Lesbian Dilettante. She writes about film and pop culture for a variety of publications and blogs about lesbian pulp at www.monicanolan.com/pulppep.
F. Allen Sawyer is a playwright and director and the author of three "pulp" plays: Hot Pants Homo, Senator Swish and Lavender Lockeroom.
Jenny Worley (Moderator) is a scholar, filmmaker and teacher whose writing on sex work, queer history, and lesbian literary cultures has been featured in Bitch, Captive Genders, the Queerist, Outright Radio, and various scholarly collections. She is currently working on a screenplay about a pre-stonewall queer youth group and a book about the Lusty Lady Theater. Jenny teaches English, LGBT Studies and Women's Studies at City College of San Francisco.
LGBTQIA+Gather, share knowledge and celebrate our unique identities at the queerest library ever. Visit the James C. Hormel LGBTQIA Center, the gateway to the Library's broader collections documenting lesbian, gay, bisexual, transgender, queer, questioning, intersex and allies' history and culture, with a special emphasis on the San Francisco Bay Area.
Upcoming Events
- Queer Latinx History of the Mission's 16th Street Corridor
- Wednesday, September 25, 2019, 6:00 pmEureka Valley, Eureka Valley General Floor Area
- Queer Latinx Storytime
- Thursday, September 26, 2019, 3:30 pmEureka Valley, Eureka Valley Children's Area
- The Journalist of Castro Street
- Thursday, September 26, 2019, 6:00 pmMain Library, LGBTQIA Center
Current Exhibits
- Queer as German Folk
- Through Thursday, September 26, 2019Main Library, LGBTQIA Center Exhibit Space
- Queer as German Folk
- Through Thursday, September 26, 2019Eureka Valley, Eureka Valley General Floor Area