PPT-Food Day in California

September 23 2013 11 AM 12 PM P T This call will be recorded and slidesvideo will be sent t o all registrants via email Using GoToWebinar During presentations please type any questions into the box in your dashboard and well address them at the . If changes are determined to be significant a new formu la number must be assigned Samples submitted Yes No If yes Laboratory Sample or Production Sample INGREDIENTS List each ingredient by weight or percentage and describe ingredient fresh frozen Page 1 of 17 21 /11 CALIFORNIA FOOD HANDLER CARD LAW GUIDELINES FREQUENTLY ASKED QUESTIONS AND ANSWERS November 21 , Pursuant to SB 602 enacted into law in 2010 and SB 303 in 2011 , Health and Saf www.cdpr.ca.gov California Least Tern San DiegoOrangeLos AngelesVentura BarbaraContraCostaAlamedaSantaClaraSanMateoSanLuisObispo California Least Tern HabitatData Source: CDFG NDDB 2002 30 inch wingsp (. Gymnogyps californianus. ). By: Leonardo Saldaña. Fast Facts. Type:. Bird. Diet:. Carnivore. Average life span in the wild:. Up to 60 Years. Size:. Body, 3.5 to 4.5 ft (1.1 to 1.4 m); Wingspan, 9 to 10 ft (2.7 to 3 m). DEPARTMENT OF FOOD AND AGRICULTURE Meat, Poultry and Egg Safety Branch 1220 N Street Date: Sacramento, CA 95814 79-016A (Rev. 01/13) Please Print INEDIBLE PERMIT APPLICATION Iherebymakeapplication By Adam. J . O’Connor. Condor population. California condor population is at . Around 400 condors. Only 200 are. In the wild.. 3 caractoristcs of condor. Condors look for other hunters and scare them away. 2 they can travel 5 miles per day. 3 condors can eat 1 kg. of food.. SB 622 (. Monning. ). Elizabeth Velten, MPH. State Policy Coordinator. California Center for Public Health Advocacy. Obesity in California. 8.9%. Overweight among children aged 6–19 increased nearly FOUR-FOLD from 1963 – . California Summer Meal Coalition. Cities, Schools . & Community Partners:. Working Together to Build Healthy Summers. Welcome, A Look at the Summer Landscape. Patrice Chamberlain, California Summer Meal Coalition. and Agriculture. Phytophthora ramorum - SOD. . Caused by the fungus-like organism . Phytophthora ramorum.. First identified in 1993 in Germany and the Netherlands on Rhododendron and Viburnum.. 1995 - a new disease killing tanoak and oak trees was observed in California. In 2000, the pathogen was confirmed to be . February 22, 2013. Rebecca Ng, R.E.H.S. Deputy Director. Marin County Environmental Health Services. California . Homemade Food Act. COTTAGE . FOOD. Cottage Food comes to CA. AB 1616 Assemblyman . Gatto. Ending Food Insecurity in the California Community Colleges Our Laboratory The Community College Equity Assessment Laboratory (CCEAL) is a national research and practice lab that partners with community colleges to support their capacity in advancing outcomes for students who have been historically underserved in education, particularly students of color. is a global leader in the production of sustainably farmed caviar, supplying top chefs and caviar connoisseurs worldwide. Owned and operated by Deborah Keane — the “Caviar Queen” — a renowned tastemaker and caviar master who built a fully vertically integrated spawn-to-serving enterprise. . In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food.Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.  In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food.Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.