1.
Calf
–
A calf is the young of domestic cattle. Calves are reared to become adult cattle, or are slaughtered for their meat, called veal, the term calf is also used for some other species. Calf is the term used from birth to weaning, when it becomes known as a weaner or weaner calf, the birth of a calf is known as calving. A calf that has lost its mother is an orphan calf, bobby calves are young calves which are to be slaughtered for human consumption. A vealer is a fat calf weighing less than about 330 kg which is at about eight to nine months of age, a young female calf from birth until she has had a calf of her own is called a heifer. In the American Old West, a motherless or small, runty calf was sometimes referred to as a dogie, the term calf is also used for some other species. Calves may be produced by means, or by artificial breeding using artificial insemination or embryo transfer. Calves are born after a gestation of nine months and they usually stand within a few minutes of calving, and suckle within an hour. By a week old the calf is able to follow the mother all the time, some calves are ear tagged soon after birth, especially those that are stud cattle in order to correctly identify their dams, or in areas where tagging is a legal requirement for cattle. A calf must have the very best of everything until it is at least eight months old if it is to reach its maximum potential, typically when the calves are about two months old they are branded, ear marked, castrated and vaccinated. The single suckler system of rearing calves is similar to that occurring naturally in wild cattle and this system is commonly used for rearing beef cattle throughout the world. Cows kept on poor forage produce an amount of milk. A calf left with such a mother all the time can easily drink all the milk, leaving none for human consumption. For dairy production under such circumstances, the access to the cow must be limited, for example by penning the calf. In more intensive farming, cows can easily be bred and fed to produce far more milk than one calf can drink. In the multi-suckler system, several calves are fostered onto one cow in addition to her own, more commonly, calves of dairy cows are fed formula milk from a bottle or bucket from soon after birth. Purebred female calves of cows are reared as replacement dairy cows. Most purebred dairy calves are produced by artificial insemination, by this method each bull can serve very many cows, so only a very few of the purebred dairy male calves are needed to provide bulls for breeding
Calf
–
A calf in the
New Forest,
England
Calf
–
Newborn calf.
Calf
–
Charolais calves which were transferred, as embryos, into their
Angus and Hereford recipient mothers.
Calf
–
Ear tagged calf and cow in
Andorra.
2.
Beef
–
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times, Beef is a complete source of protein, and provides many of the essential fatty acids, vitamins, and minerals that humans need. Beef skeletal muscle meat can be cut into roasts, short ribs or steak, Some cuts are processed, and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in varieties of blood sausage. Some intestines are cooked and eaten as-is, but are often cleaned and used as natural sausage casings. The bones are used for making beef stock, Beef from steers and heifers is very similar. According to the most recent National Beef Quality Audit, heifer carcasses had slightly more marbling than steer carcasses, depending on economics, the number of heifers kept for breeding varies. The meat from older bulls is usually tougher, so it is used for mince. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. According to the data from OECD, the average Uruguayan ate over 42 kg of beef or veal in 2014, cattle are considered sacred in the culture of India and there is prohibition on selling and consumption of beef in much of India. Though India is the largest producer and exporter of meat in the world. In 2015, the worlds largest exporters of beef including the meat, were India, Brazil. Beef production is important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus. The word beef is from the Latin bōs, in contrast to cow which is from Middle English cou, after the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal by the peasants, Beef is cognate with bovine through the Late Latin bovīnus. People have eaten the flesh of bovines from prehistoric times, some of the earliest known paintings, such as those of Lascaux. People domesticated cattle around 8000 BC to provide access to beef, milk. Most cattle originated in the Old World, with the exception of bison hybrids, examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent
Beef
–
An uncooked
rib roast
Beef
–
Beef rump steak on grill pan, cooked to medium rare
Beef
–
Inspected carcasses tagged by the USDA
Beef
–
Roast beef cooked under high heat
3.
Essential amino acid
–
An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized de novo by the organism, and thus must be supplied in its diet. The nine amino acids humans cannot synthesize are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine and these six are arginine, cysteine, glycine, glutamine, proline, and tyrosine. Five amino acids are dispensable in humans, meaning they can be synthesized in the body and these five are alanine, aspartic acid, asparagine, glutamic acid and serine. Pyrrolysine, sometimes considered the 22nd amino acid, is not used by humans, eukaryotes can synthesize some of the amino acids from other substrates. Consequently, only a subset of the amino acids used in protein synthesis are essential nutrients, estimating the daily requirement for the indispensable amino acids has proven to be difficult, these numbers have undergone considerable revision over the last 20 years. The following table lists the WHO recommended daily amounts currently in use for essential amino acids in adult humans, food sources are identified based on the USDA National Nutrient Database Release. The recommended daily intakes for children aged three years and older is 10% to 20% higher than adult levels and those for infants can be as much as 150% higher in the first year of life, cysteine, tyrosine, and arginine are always required by infants and growing children. Various attempts have been made to express the quality or value of various kinds of protein, measures include the biological value, net protein utilization, protein efficiency ratio, protein digestibility-corrected amino acid score and complete proteins concept. Thus, various feedstuffs may be fed in combination to increase net protein utilization, eating various plant foods in combination can provide a protein of higher biological value. Certain native combinations of foods, such as corn and beans, soybeans and rice, or red beans and rice, for example, while 100 g of raw broccoli only provides 28 kcal and 3 g of protein, it has over 100 mg of protein per kcal. An egg contains five times as many calories but only four times as much protein, however, a carrot has only 23 mg protein per kcal or twice the minimum recommendation, a banana meets the minimum, and an apple is below recommendation. It is recommended that adult humans obtain 10–35% of their calories as protein, the US FDA daily reference value of 50 g protein per 2000 kcal is 25 mg/kcal per day. This led William Cumming Rose to the discovery of the amino acid threonine. Roses later work showed that eight amino acids are essential for human beings. Longer term studies established histidine as also essential for adult humans, the distinction between essential and non-essential amino acids is somewhat unclear, as some amino acids can be produced from others. The sulfur-containing amino acids, methionine and homocysteine, can be converted into each other but neither can be synthesized de novo in humans, likewise, cysteine can be made from homocysteine but cannot be synthesized on its own. So, for convenience, sulfur-containing amino acids are considered a single pool of nutritionally equivalent amino acids as are the aromatic amino acid pair. Likewise arginine, ornithine, and citrulline, which are interconvertible by the cycle, are considered a single group
Essential amino acid
–
General topics
4.
Dietary minerals
–
In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. Minerals originate in the earth and cannot be made by living organisms, most of the minerals in a human diet come from eating plants and animals or from drinking water. As a group, minerals are one of the four groups of essential nutrients, the others of which are vitamins, essential fatty acids, the five major minerals in the human body are calcium, phosphorus, potassium, sodium, and magnesium. All of the elements in a human body are called trace elements. The trace elements that have a specific function in the human body are iron, cobalt, copper, zinc, manganese, molybdenum, iodine. Most chemical elements that are ingested by organisms are in the form of simple compounds, plants absorb dissolved elements in soils, which are subsequently ingested by the herbivores that eat them, and the elements move up the food chain. Larger organisms may also consume soil or use mineral resources, such as salt licks, one element, cobalt, is available for use by animals only after having been processed into complex molecules by bacteria. Minerals are used by animals and microorganisms for the process of mineralizing structures, called biomineralization, used to construct bones, seashells, eggshells, exoskeletons and mollusc shells. At least twenty chemical elements are known to be required to support human biochemical processes by serving structural and functional roles as well as electrolytes, however, as many as twenty-nine elements in total are suggested to be used by mammals, as inferred by biochemical and uptake studies. Phosphorus makes up about 1% of a body weight. The last four major minerals make up only about 0. 85% of the weight of the body, together these eleven chemical elements make up 99. 85% of the body. Minerals are present in a human beings blood at certain mass. The figure below presents the concentrations of each of the elements discussed in this article. Depending on the concentrations, some are in part of the picture. The figure includes the values of other constituents of blood such as hormones. In the figure, minerals are color highlighted in purple, dietitians may recommend that minerals are best supplied by ingesting specific foods rich with the chemical element of interest. The elements may be present in the food or added to the food. The dietary focus on chemical elements derives from an interest in supporting the biochemical reactions of metabolism with the elemental components
Dietary minerals
–
Reference ranges for blood tests, sorted logarithmically by
mass above the scale and by
molarity below.
5.
List of veal dishes
–
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of cows, in contrast to the beef from older cattle. Though veal can be produced from a cow of either sex and any breed, generally, veal is more expensive than beef from older cattle. The dish originated in Italy using veal, the Wiener Schnitzel is the national dish of Austria. List of beef dishes Lists of prepared foods
List of veal dishes
–
Wiener Schnitzel is a traditional dish in
Viennese cuisine, and the
national dish of
Austria
List of veal dishes
–
Cotoletta with potato and lemon
List of veal dishes
–
Veal piccata (bottom)
List of veal dishes
–
Blanquette de veau
6.
Garlic
–
Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, with a history of several thousand years of human consumption and use, garlic is native to the region between the Mediterranean and China, and has long been a common seasoning worldwide. It was known to Ancient Egyptians, and has used both as a food flavoring and as a traditional medicine. Allium sativum is a bulbous plant and it grows up to 1.2 m in height. Its hardiness is USDA Zone 8 and it is pollinated by bees and other insects. Allium sativum grows in the wild in areas where it has become naturalized, the wild garlic, crow garlic, and field garlic of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale and Allium canadense, known as garlic or wild garlic. So-called elephant garlic is actually a wild leek, and not a true garlic, single clove garlic originated in the Yunnan province of China. A. sativum var. ophioscorodon Döll, called Ophioscorodon, or hard-necked garlic, includes porcelain garlics, rocambole garlic and it is sometimes considered to be a separate species, Allium ophioscorodon G. Don. A. sativum var. sativum, or soft-necked garlic, includes artichoke garlic, silverskin garlic, Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated asexually, in colder climates, cloves are planted in the autumn, about six weeks before the soil freezes, and harvested in late spring or early summer. The cloves must be planted deep enough to prevent freeze/thaw, which causes mold or white rot, Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well-drained soils in sunny locations, when selecting garlic for planting, it is important to pick large bulbs from which to separate cloves. Large cloves, along with proper spacing in the planting bed, Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels. There are different varieties or subspecies of garlic, most notably hardneck garlic, the latitude where the garlic is grown affects the choice of type, as garlic can be day-length sensitive. Hardneck garlic is grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small. Garlic scapes are removed to all the garlics energy into bulb growth. The scapes can be eaten raw or cooked, Garlic plants are usually hardy and not affected by many pests or diseases
Garlic
–
Garlic
Garlic
–
Flower head
Garlic
–
Italian garlic PDO (Aglio Bianco Polesano)
Garlic
–
Bulbils
7.
Shiitake
–
The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine, the fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877. It was placed in the genus Lentinula by David Pegler in 1976, the fungus has acquired an extensive synonymy in its taxonomic history, Agaricus edodes Berk. Mastoleucomyces edodes Kuntze Cortinellus edodes S. Ito & S. Imai Lentinus edodes Singer Collybia shiitake J. Schröt, tricholoma shiitake Lloyd Lentinus shiitake Singer Lentinus tonkinensis Pat. Lentinus mellianus Lohwag The mushrooms Japanese name shiitake is composed of shii, for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, the specific epithet edodes is the Latin word for edible. It is also commonly called sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, or oakwood mushroom. Shiitake grow in groups on the wood of deciduous trees, particularly shii, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, mulberry. Its natural distribution includes warm and moist climates in southeast Asia, the earliest written record of shiitake cultivation is seen in the Records of Longquan County compiled by He Zhan in 1209 during the Southern Song dynasty. The Japanese cultivated the mushroom by cutting trees with axes. Before 1982, the Japan Islands variety of these mushrooms could only be grown in traditional locations using ancient methods, a 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States. Shiitake are now widely cultivated all over the world, and contribute about 25% of total production of mushrooms. Commercially, shiitake mushrooms are grown in conditions similar to their natural environment on either artificial substrate or hardwood logs. In a 100 gram amount, raw shiitake mushrooms provide 34 calories and are 90% water, 7% carbohydrates, 2% protein, raw shiitake mushrooms are rich sources of B vitamins and contain moderate levels of some dietary minerals. When dried to about 10% water, the contents of numerous nutrients increase substantially, like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B rays from sunlight or broadband UVB fluorescent tubes. Fresh and dried shiitake have many uses in the cuisines of East Asia, in Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddhas delight, one type of high-grade shiitake is called donko in Japanese and dōnggū in Chinese, literally winter mushroom. Another high-grade of mushroom is called huāgū in Chinese, literally flower mushroom, both of these are produced at lower temperatures. Basic research is ongoing to assess whether consumption of shiitake mushrooms affects disease properties and this effect – presumably caused by the polysaccharide, lentinan – is more common in Asia but may be growing in occurrence in Europe as shiitake consumption increases
Shiitake
–
Shiitake
Shiitake
–
Shiitake growing wild in
Hokkaido
Shiitake
–
Japanese
Ekiben "Shiitake-meshi"
8.
Rigatoni
–
Rigatoni are a form of tube-shaped pasta of varying lengths and diameters. They are larger than penne and ziti, and sometimes slightly curved, rigatoni characteristically have ridges down their length, sometimes spiraling around the tube. And unlike penne, rigatonis ends are cut square to the walls instead of diagonally. The word rigatoni comes from the Italian word rigato, which means ridged or lined, rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix -ino denoting their relative size, rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti, List of pasta List of Italian dishes
Rigatoni
–
Mezzi Rigatoni by
Barilla, shorter than normal rigatoni
Rigatoni
–
Cooked small-diameter rigatoni
9.
Italian cuisine
–
Italian cuisine is the culinary typical or originating from Italy. It has developed through centuries of social and political changes, with roots stretching to antiquity, Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the rather than on elaborate preparation. Ingredients and dishes vary by region, many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a part of the cuisine, with many variations. Coffee, specifically espresso, has become important in Italian cuisine, Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, Italian food started to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. For example, the north of Italy is known for its risottos, the central/middle of the country is known for its tortellini, the first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BCE. He wrote a poem that spoke of using top quality and seasonal ingredients and he said that flavors should not be masked by spices, herbs or other seasonings. He placed importance on simple preparation of fish, simplicity was abandoned and replaced by a culture of gastronomy as the Roman Empire developed. By the time De re coquinaria was published in the 1st century CE, it contained 470 recipes calling for heavy use of spices, the Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheesemakers. The Romans reared goats for butchering, and grew artichokes and leeks, with culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine. Arabs invaded Sicily in the 9th century, introducing spinach, almonds, Normans also introduced casseroles, salt cod and stockfish, which remain popular. Food preservation was either chemical or physical, as refrigeration did not exist, meats and fish would be smoked, dried or kept on ice. Brine and salt were used to pickle items such as herring, root vegetables were preserved in brine after they had been parboiled. Other means of preservation included oil, vinegar or immersing meat in congealed, rendered fat, for preserving fruits, liquor, honey and sugar were used. The northern Italian regions show a mix of Germanic and Roman culture while the south reflects Arab influence, the oldest Italian book on cuisine is the 13th century Liber de coquina written in Naples
Italian cuisine
–
Italian cuisine
Italian cuisine
–
Apicius ',
De re coquinaria ("On the Subject of Cooking"), 1709 edition.
Italian cuisine
–
Saffron
Italian cuisine
–
Bartolomeo Scappi, personal chef to
Pope Pius V
10.
French cuisine
–
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a chef known as Taillevent, wrote Le Viandier. During that time, French cuisine was influenced by Italian cuisine. Cheese and wine are a part of the cuisine. They play different roles regionally and nationally, with many variations, gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country, knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education, in November 2010, French gastronomy was added by the UNESCO to its lists of the worlds intangible cultural heritage. In French medieval cuisine, banquets were common among the aristocracy, multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers, the sauces were highly seasoned and thick, and heavily flavored mustards were used. Meals often ended with an issue de table, which changed into the modern dessert. The ingredients of the time varied according to the seasons and the church calendar, and many items were preserved with salt, spices, honey. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse, livestock were slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked, bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt, fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during Lent, artificial freshwater ponds held carp, pike, tench, bream, eel, and other fish. Poultry was kept in yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison, wild boar, hare, rabbit, kitchen gardens provided herbs, including some, such as tansy, rue, pennyroyal, and hyssop, which are rarely used today
French cuisine
–
A
nouvelle cuisine presentation
French cuisine
–
French
haute cuisine presentation
French cuisine
–
French wines are usually made to accompany French cuisine
French cuisine
–
John, Duke of Berry enjoying a grand meal. The Duke is sitting with a
cardinal at the high table, under a luxurious
baldaquin, in front of the fireplace, tended to by several servants, including a
carver. On the table to the left of the Duke is a golden
salt cellar, or nef, in the shape of a ship; illustration from
Très Riches Heures du Duc de Berry, circa 1410.
11.
Cotoletta
–
Cotoletta is an Italian word for veal breaded cutlet. Various breaded meat dishes prepared in Latin America were inspired by the cotoletta and are known as milanesa, in South America, Milanesa a la napolitana is made similar to the cotoletta with a preparation of cheese and tomato. Cotoletta alla milanese is a fried cutlet similar to Wiener Schnitzel and it is fried in clarified butter only and traditionally uses exclusively milk-fed veal. Cotoletta a orecchio di elefante is another type of milanese, launched in recent years by trendy Milanese restaurants. This version uses a thinner but larger cut of meat, and is deboned and tenderized prior to frying, similarly to the American preparation of breaded pork tenderloin and this is the most common cotoletta eaten in Italy in everyday life because it is easy and fast to prepare. In the typical osteria in Milan the first version is more common. Cotoletta alla palermitana is similar to a milanese but the veal is brushed with lard or olive oil instead of butter, and then grilled instead of being deep fried. The breadcrumb is very mixed with oregano and/or Parmesan cheese. This cutlet is the one among its sisters that does not have eggs in its breading. List of Italian dishes List of veal dishes
Cotoletta
–
Cotoletta with potatoes
12.
Wiener Schnitzel
–
Wiener Schnitzel, or Wienerschnitzel in Switzerland, is a very thin, breaded and pan fried cutlet made from veal. It is one of the best known specialities of Viennese cuisine, the Wiener Schnitzel is one of the national dishes of Austria. The designation Wiener Schnitzel first appeared in the end of the 19th century, in the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen. According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857, in 2007, linguist Heinz Dieter Pohl discovered that this story had been invented. Before this time, the story was unknown in Austria, after Radetzky had returned, the emperor personally requested the recipe from him. Pohl relates this anecdote with the words, This story is scientifically meaningless, it does not cite any sources, no such Count Attems appears in any biographical work about the Austrian monarchy, which would have corresponded to this time and position. The Schnitzel was then mentioned in the 19th century as Wiener Schnitzel analogically to the Wiener Backhendl, there are documents in the Milan archive of Saint Ambrose dated in 1148 where Lumbolos cum panitio are mentioned, which can be translated as little chops with breadcrumbs. This can be a hint that a similar to the Cotoletta alla Milanese already existed at that time. The dish is prepared from veal slices, butterfly cut, about 4 mm thin and lightly pounded flat, slightly salted, the bread crumbs must not be pressed into the meat, so that they stay dry and can be souffléd. Finally the Schnitzel is fried in a proportion of lard or clarified butter at a temperature from 160 to 170 °C until it is golden yellow. The Schnitzel must swim in the fat, otherwise it will not cook evenly, during the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon, the Schnitzel is done after it turns golden yellow or brown. The dish is served in Austria with Kopfsalat, potato salad, cucumber salad. Currently it is served with rice, french fries or roasted potatoes. It is common to serve it with a slice of lemon, to give the bread crumbs more taste, and it has however become common in Northern Germany to serve it with lemon, cucumber slices, sardines and capers, to achieve a pleasant appearance. Any sauces, e. g. mushroom sauce, are considered a taboo, a popular variation is made with pork instead of veal, because pork is cheaper than veal. To avoid mixing up different products, the Austrian and German food committees have decided that a Wiener Schnitzel must be made of veal, a Schnitzel made of pork can be called Schnitzel Wiener Art or Wiener Schnitzel vom Schwein. The Verwaltungsgericht Arnsberg 2009 decided about the acceptability of the latter name, the result was that in common parlance in Germany, a Wiener Schnitzel no more referred exclusively to a veal dish, but instead to a breaded steak in general
Wiener Schnitzel
–
Wiener Schnitzel, a traditional
Austrian dish
Wiener Schnitzel
–
A Wiener Schnitzel served at a restaurant in
Carinthia, Austria.
Wiener Schnitzel
–
Pork schnitzel (Wiener Schnitzel vom Schwein), served with mashed potato and side salad.
13.
Escalopes
–
An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, the meat is then coated and fried. The typical sizes of a used in the food industry range from 113 to 227 g. Paillard is an older French culinary term referring to a quick-cooking, in France, it has been largely replaced by the word escalope. The cut is known as scallop in the US, not to be confused with the shellfish scallop, the term escalope originated in France. It first appeared in cookery terminology late in the 17th century as an expression in the northeast of rural France originally meaning a shelled nut or mollusk. In those days, an escalope was undoubtedly always veal, cutlet Chicken Paillard Saltimbocca Scaloppine Wiener Schnitzel
Escalopes
–
Escalopes farcies
14.
Paupiette
–
A paupiette is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats. It is often featured in recipes from Normandy and it is often fried or braised, or baked in wine or stock. They are very popular in France, being sold ready-prepared in supermarkets, paupiettes can be made with various items such as chicken, beef, lamb, fish, veal, cabbage, turkey escalopes or slices of calves sweetbreads. A paupiette is a type of roulade and sometimes called a braciole, paupiette may also refer to a classic French fish dish whereby a thin slice of fish is stuffed, rolled and secured with string before cooking in a stock. A synonym of paupiette is, in Belgium, oiseau sans tête, paupiettes de Volaille Florentine, where the stuffing is spinach and prosciutto and rice. Paupiettes of lamb à la créole, where the stuffing is pork forcemeat with onions, paupiettes of turkey à la crécy, where the stuffing is a pork forcemeat mixed with a dry mushroom duxelle, chopped parsley and bound with eggs. Claiborne, C. The New New York Times Cookbook, page 259–260, harper & Row,1979 Montagné, P. New Concise Larousse Gatronomique, page 849
Paupiette
–
A paupiette
15.
Blanquette de veau
–
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette, from Larousse Gastronomique BLANQUETTE, the French term for a ragout of white meat cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream, however, the roux is more often than not omitted. Blanquette had an important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made fish and vegetables To prepare blanquette de veau, one stews pieces of veal and mirepoix, Strain, reserving meat. Boil to thicken, then return meat to stew, international Culinary Center recipe includes adding pearl onions and quartered mushrooms to the mix. Finish with a liaison of heavy cream and yolk,1,1, do not further cook once egg is added, to avoid curdling. Even modern chefs follow tradition in this classic dish, from The Country Cooking of France, Mushrooms, carrots and rice are the most common accompaniments to this dish, although the carrots should not be there. Pasta or potatoes can occasionally be served instead of rice, however, Georges Auguste Escoffiers Le Guide culinaire written in 1903 lists both the Blanquette de Veau a lAncienne as being served with noodles instead of rice. He also lists a second recipe, Blanquette of Veal Breast with Celery Knobs and endives, because this is a classic white stew there is a prejudice to serving it with any items that would add color. Cuisine of France List of stews List of veal dishes Food portal 2001 2nd edition, ISBN 2-03-560227-0, with assistance from a gastronomic committee chaired by Joël Robuchon
Blanquette de veau
–
Blanquette de veau
Blanquette de veau
–
Blanquette de veau à l'ancienne
16.
Parmigiana
–
Parmigiana is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version, other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is claimed by both the Southern regions of Campania and Sicily, the dish consists of a sliced filling pan fried in oil, layered with tomato sauce and cheese, and baked in an oven. In some versions, the filling is first dipped in beaten eggs. Some recipes use hard grated cheeses such as Parmigiano, while others use softer melting cheeses like mozzarella, variations made with breaded meat cutlets, such as veal and chicken, have been popularized in other countries, usually in areas of Italian immigration. In the United States and Canada, veal parmigiana or chicken parmigiana is often served as an entree and it is also popular with a side of or on top of pasta. Diced onions or green peppers, sauteed or raw, are sometimes added. A similar veal dish is known in Italian as Cotolette alla Bolognese, however, traditional Italian recipes exclude tomato sauce from the dish. Costelette Parmigiana is another related veal dish, however, in Italy it is served without sauce or cheese. Veal or chicken parmigiana is a dish in Australia and Argentina. In Australia, it may contain a variety of toppings. In Argentina and in other neighboring South American countries, veal or chicken parmigiana is topped with ham and it is known as milanesa a la napolitana. If the dish is topped with an egg, then it is known as a súper milanesa or suprema napolitana. The origin of the dish was the Napoli restaurant in Buenos Aires during the 1940s, a similar dish, the parmo, which uses either pork or chicken, has developed in England. In Brazil, Parmigiana is a restaurant dish, which was brought over by Italian immigrants. There are three kinds of Parmigiana in Brazil, filé de frango a parmigiana, berinjela a parmigiana, in Brazil, Parmigiana dishes are usually served with either white rice and fried potatoes or with pasta in a tomato sauce. List of eggplant dishes List of veal dishes Melanzane Parmigiana at Wikibook Cookbooks Media related to Parmigiana at Wikimedia Commons
Parmigiana
–
Melanzane alla Parmigiana
Parmigiana
–
Ajapsandali
17.
Demi-glace
–
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, common variants of demi-glace use a 1,1 mixture of beef or chicken stock to sauce espagnole, these are referred to as beef demi-glace or chicken demi-glace. The term demi-glace by itself implies that it is made with the traditional veal stock, although many recipes for demi-glace give the preparation for the espagnole first, and then the recipe for the brown stock, preparation should actually proceed in the reverse. A basic brown stock should be prepared, and when completed left on the heat to remain very warm, at this point the espagnole is prepared, and when it is finished the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen, however, even today, many chefs who prepare French haute cuisine use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly available to professional kitchens, are way of avoiding the labor involved in preparing the sauce. Demi-glace was humorously featured in popular TV show Northern Exposure, season 4, the recipe for the sauce was exaggerated to the point of boiling down the bones of forty cows to produce the super luxurious glace. Gypsy sauce Meat glaze List of sauces Escoffier, Auguste, for Auguste Escoffiers half glaze recipe. Emeril Lagasses recipe for demi-glace on foodnetwork. com—largely follows Escoffiers original recipe
Demi-glace
–
A
pork chop with brussels sprouts, a sweet potato puree, and a mushroom demi-glace.
18.
Offal
–
Offal /ˈɒfəl/, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of organs, which varies by culture and region. As an English mass noun, the term offal has no plural form, some cultures shy away from offal as food, while others use it as everyday food, or in delicacies. Certain offal dishes—including foie gras, pâté and sweetbread—are considered gourmet food in international cuisine, others remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes Scottish haggis, Jewish chopped liver, U. S. chitterlings, intestines are traditionally used as casing for sausages. Depending on the context, offal may refer to parts of an animal carcass discarded after butchering or skinning, it may also refer to the by-products of milled grains. In earlier times, mobs sometimes threw offal and other rubbish at condemned criminals as a show of public disapproval. The word shares its etymology with several Germanic words, Frisian ôffal, German Abfall, afval in Dutch and Afrikaans, avfall in Norwegian and Swedish and these Germanic words all mean garbage or waste, or —literally— off-fall, referring to that which has fallen off during butchering. However, these words are not often used to refer to food with the exception of Afrikaans in the agglutination afvalvleis which does indeed mean offal, for instance, the German word for offal is Innereien meaning innards and the Swedish word is innanmat literally meaning inside-food. According to the Oxford English Dictionary, the word entered Middle English from Middle Dutch in the form afval, derived from af, the traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands and South Wales, faggots are made from ground or minced pig offal, bread, herbs and onion wrapped in pigs caul fat. Brawn is a British English term for cheese, or the collection of meat and tissue found on an animals skull that is cooked, chilled. Luncheon tongue refers to reformed pork tongue pieces, ox tongue made from pressed complete tongue, is more expensive. Both kinds of tongue are found in tinned form and in slices in supermarkets, home cooking and pressing of tongue has become less common over the last fifty years. Bleached tripe was a dish in Northern England with many specialist tripe shops in industrial areas. Today, in South Lancashire certain markets may still sell tripe, Elder is the name given to cooked cows udder - another Lancashire offal dish rarely seen today. Offal connoiseurs such as Ben Greenwood OBE have frequently campaigned to bring Elder back on the menu of restaurants across Yorkshire and Lancashire, in Norway the smalahove is a traditional dish, usually eaten around and before Christmas time, made from a sheeps head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, the head is boiled for about 3 hours and served with mashed rutabaga/swede and potatoes
Offal
–
Some consider offal dishes, such as
pâté, to be highly delectable.
Offal
–
Offal can also be a cheaper type of food that may be considered taboo in some cultures. [
citation needed] Here
heads,
brains,
trotters and
tripe are on sale in an
Istanbul meat market.
Offal
–
Calves' heads in a tripe shop
Offal
–
An uncooked small
haggis
19.
Sweetbread
–
Sweetbreads or ris are culinary names for the thymus or the pancreas, especially of calf and lamb, and, less commonly, of beef and pork. The heart sweetbreads are more spherical in shape, and surrounded symmetrically by the throat sweetbreads, various other glands used as food may also sometimes be called sweetbreads, including the parotid gland, the sublingual glands as well as ovary and testicles. One common preparation of sweetbreads involves soaking in water, then poaching in milk. Once dried and chilled, they are breaded and fried. They are also used for stuffing or in pâtés and they are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bread in Turkish cuisine. The word sweetbread is first attested in the 16th century, sweet is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. Bread may come from brede, roasted meat or from the Old English brǣd
Sweetbread
–
Sweetbreads on mushroom (
morel)
risotto.
20.
Animal welfare
–
Animal welfare is the well-being of animals. The standards of animal welfare vary considerably between different contexts. These standards are under constant review and are debated, created and revised by animal groups, legislators. These concerns can include how animals are slaughtered for food, how they are used in research, how they are kept. Animal welfare was a concern of some ancient civilizations but began to take a place in Western public policy in 19th-century Great Britain. In the 21st century, it is a significant focus of interest in science, ethics, there are two forms of criticism of the concept of animal welfare, coming from diametrically opposite positions. One view, dating back centuries, asserts that animals are not consciously aware, however, some still maintain that consciousness is a philosophical question that may never be scientifically resolved. The other view is based on the animal rights position that animals should not be regarded as property, accordingly, some animal rights proponents argue that the perception of better animal welfare facilitates continued and increased exploitation of animals. Some authorities therefore treat animal welfare and animal rights as two opposing positions, others see the increasing concern for animal welfare as incremental steps towards animal rights. There are many different approaches to describing and defining animal welfare, providing good animal welfare is sometimes defined by a list of positive conditions which should be provided to the animal. This approach is taken by the Five Freedoms and the three principles of Professor John Webster, in the past, many have seen farm animal welfare chiefly in terms of whether the animal is producing well. g. Others in the field, such as Professor Ian Duncan and Professor Marian Dawkins and this approach indicates the belief that animals should be considered as sentient beings. In any assessment of welfare, it is these feelings that should be assessed, Dawkins wrote, Let us not mince words, Animal welfare involves the subjective feelings of animals. Yew-Kwang Ng defines animal welfare in terms of economics, Welfare biology is the study of living things. Despite difficulties of ascertaining and measuring welfare and relevancy to normative issues and they have offered the following eight principles for developing and evaluating animal welfare policies. Decisions regarding animal care, use, and welfare shall be made by balancing scientific knowledge, Animals must be provided water, food, proper handling, health care, and an environment appropriate to their care and use, with thoughtful consideration for their species-typical biology and behavior. Animals should be cared for in ways that minimize fear, pain, stress, procedures related to animal housing, management, care, and use should be continuously evaluated, and when indicated, refined or replaced. Conservation and management of animal populations should be humane, socially responsible, Animals shall be treated with respect and dignity throughout their lives and, when necessary, provided a humane death
Animal welfare
–
A four-week-old
puppy, found alongside a road after flooding in
West Virginia,
USA, is fed at an Emergency Animal Rescue Service shelter in the Twin Falls State Park.
Animal welfare
–
The welfare of egg laying hens in
battery cages (top) can be compared with the welfare of
free range hens (middle and bottom) which are given access to the outdoors. However, animal welfare groups argue that the vast majority of free-range hens are still intensively confined (bottom) and are rarely able to go outdoors.
Animal welfare
Animal welfare
21.
Cruelty to animals
–
Cruelty to animals sometimes encompasses inflicting harm or suffering for personal amusement, as in zoosadism. Laws concerning animal cruelty are designed to prevent the needless cruelty, divergent approaches to such laws occur in different jurisdictions throughout the world. For example, some laws govern methods of killing animals for food, clothing, or other products, Cruelty to animals is not necessarily the same thing as disrespect towards animals. In broad terms, there are three approaches to the issue of cruelty to animals. Utilitarian advocates argue from the position of costs and benefits and vary in their conclusions as to the treatment of animals. Some utilitarians argue for an approach which is closer to the animal welfare position. Animal rights theorists criticize these positions, arguing that the unnecessary and humane are subject to widely differing interpretations. They say that the way to ensure protection for animals is to end their status as property. Certain thinkers, however, still viewed cruelty against animals as an injustice, renaissance polymath Leonardo da Vincis regard for animal welfare, for example, is well-documented. He was particularly troubled by the sight of birds in captivity, da Vinci also expressed anger within his notebooks with the fact that humans use their strength and power to raise animals for slaughter. René Descartes contrarily believed that non-humans are automata, complex machines with no soul, mind, in Cartesian dualism, consciousness was unique to human among all other animals and linked to physical matter by divine grace. However, close analysis shows that many features such as complex sign usage, tool use. Charles Darwin, by presenting the theory of evolution, revolutionized the way that humans viewed their relationship with other species, Darwin believed that not only did human beings have a direct kinship with other animals, but the latter had social, mental and moral lives too. Later, in The Descent of Man, he wrote, There is no difference between man and the higher mammals in their mental faculties. Some philosophers and intellectuals, such as Peter Singer and Tom Regan, have argued that animals ability to feel pain as humans does make their well-being worthy of equal consideration, There are many precursors of this train of thought. Jeremy Bentham, the founder of utilitarianism, famously wrote in his An Introduction to the Principles of Morals and Legislation, The question is not, can they reason nor can they talk. These arguments have prompted some to suggest that animals well-being should enter a social welfare function directly, in one survey of United States homeowners, 68% of respondents said they actually consider the price of meat a more important issue. Animal cruelty can be broken down into two categories, active and passive
Cruelty to animals
–
The Second Stage of Cruelty – Coachman Beating a Fallen Horse, from the series
The Four Stages of Cruelty by
William Hogarth, 1751, depicting the beating and prodding of various domesticated animals
Cruelty to animals
–
Man beating a chained
pitbull terrier with a strap. The strap is visible in the foreground.
Cruelty to animals
–
Starved and bruised horse eating at a veterinary clinic after rescue
Cruelty to animals
–
Egg laying hens
22.
Rumen
–
The rumen, also known as a paunch, forms the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals. It serves as the site for microbial fermentation of ingested feed. The smaller part of the reticulorumen is the reticulum, which is continuous with the rumen. The rumen is composed of several muscular sacs, the sac, ventral sac, ventral blindsac. The lining of the wall is covered in small fingerlike projections called papillae. The reticulum is lined with ridges that form a honeycomb pattern. The ridges are approximately 0.1 -0.2 mm wide and are raised 5 mm above the reticulum wall, the hexagons in the reticulum are approximately 2–5 cm wide in cattle. These features increase the area of the reticulorumen wall, facilitating the absorption of volatile fatty acids. Despite the differences in the texture of the lining of the two parts of the reticulorumen, it represents one functional space. Digested food in the rumen is not uniform, but rather stratified into gas, liquid, and particles of different sizes, densities, and other physical characteristics. Additionally, digesta does not merely enter and exit the rumen without event, but it is subject to extensive mixing, after being swallowed, food travels down the oesophagus and is deposited in the dorsal part of the reticulum. Contractions of the reticulorumen propel and mix the recently ingested feed into the ruminal mat, the mat is a thick mass of digesta, consisting of partially degraded, long, fibrous material. Most material in the mat has been ingested, and as such, has considerable fermentable substrate remaining. Microbial fermentation proceeds rapidly in the mat, releasing many gases, some of these gases are trapped in the mat, causing the mat to be buoyant. As fermentation proceeds, fermentable substrate is exhausted, gas production decreases, digesta in the mat hence goes through a phase of increasing buoyancy followed by decreasing buoyancy. Simultaneously, the size of digesta particles–relatively large when ingested–is reduced by microbial fermentation and, later, incomplete digestion of plant material here will result in the formation of a type of bezoar called Phythobezoars. Once in the sac, digesta continues to ferment at decreased rates, further losing buoyancy. It is soon swept into the ventral reticulum by ruminal contractions, in the ventral reticulum, less dense, larger digesta particles may be propelled up into the oesophagus and mouth during contractions of the reticulum
Rumen
–
Rumen of a sheep from left. 1 Atrium ruminis, 2 Saccus dorsalis, 3 Saccus ventralis, 4 Recessus ruminis, 5 Saccus cecus caudodorsalis, 6 Saccus cecus caudoventralis, 7 Sulcus cranialis, 8 Sulcus longitudinalis sinister, 9 Sulcus coronarius dorsalis, 10 Sulcus coronarius ventralis, 11 Sulcus caudalis, 12 Sulcus accessorius sinister, 13 Insula ruminis, 14 Sulcus ruminoreticularis, 15 Reticulum, 16 Abomasum, 17 Oesophagus, 18 Spleen.
23.
Calves
–
Calves is a hamlet in Póvoa de Varzim, Portugal. It is divided between the parishes of Argivai and Beiriz and in the 2001 census it had 138 inhabitants, the factory of Tapetes de Beiriz is also located there. They invented the nó de Beiriz, Calves is noted as a beauty spot for its countryside estates, namely Quinta de Calves and Quinta de Beiriz. Santa Clara Aqueduct is located in Calves, Quinta de Beiriz is the more notable of the estates. It is a beauty spot realised by Alfredo de Almeida Brandão, a diplomat, the estate includes gardens with two lakes and a park covered by trees, water fountains and mythical statues in the style of André Le Nôtre. The small manor house on the estate was built at the beginning of the 20th century, in 1956, the chapel was practically destroyed due to vandalism and the woodcarvings were sold, as the owners feared robbery. From 1972, the rooms and D. Hilda Chapel underwent improvement with Portuguese-Baroque woodcarving, to imitate the 16th-. Azulejos include hunting and countryside motifs, the chapel was reconsecrated in 1993
Calves
–
Calves is a picturesque location in the outskirts of Póvoa de Varzim.
24.
United States Department of Agriculture
–
Approximately 80% of USDAs $140 billion budget goes to the Food and Nutrition Service program. The largest component of the FNS budget is the Supplemental Nutrition Assistance Program, after the resignation of Thomas Vilsack on January 13,2017 and the departure of President Barack Obama from office on January 20,2017, the acting Secretary of Agriculture is Michael Young. Activities in this include the Supplemental Nutrition Assistance Program, which provides healthy food to over 40 million low-income. The USDA also is concerned with assisting farmers and food producers with the sale of crops and it plays a role in overseas aid programs by providing surplus foods to developing countries. This aid can go through USAID, foreign governments, international bodies such as World Food Program, the Agricultural Act of 1949, section 416 and Agricultural Trade Development and Assistance Act of 1954, also known as Food for Peace, provides the legal basis of such actions. The USDA is a partner of the World Cocoa Foundation, early in its history, the economy of the United States was largely agrarian. Officials in the government had long sought new and improved varieties of seeds, plants. In 1837 Henry Leavitt Ellsworth, a Yale-educated attorney interested in improving agriculture, became Commissioner of Patents and he began collecting and distributing new varieties of seeds and plants through members of the Congress and agricultural societies. In 1839, Congress established the Agricultural Division within the Patent Office and allotted $1,000 for the collection of agricultural statistics, Ellsworth was called the Father of the Department of Agriculture. In 1849, the Patent Office was transferred to the newly created Department of the Interior, in the ensuing years, agitation for a separate bureau of agriculture within the department or a separate department devoted to agriculture kept recurring. Lincoln called it the peoples department, in the 1880s, varied advocacy groups were lobbying for Cabinet representation. Business interests sought a Department of Commerce and Industry, and farmers tried to raise the Department of Agriculture to Cabinet rank, finally, on February 9,1889, President Grover Cleveland signed a bill into law elevating the Department of Agriculture to Cabinet level. In 1887, the Hatch Act provided for the funding of agricultural experiment stations in each state. The Smith-Lever Act of 1914 then funded cooperative extension services in each state to teach agriculture, home economics, with these and similar provisions, the USDA reached out to every county of every state. During the Great Depression, farming remained a way of life for millions of Americans. The Department of Agricultures Bureau of Home Economics, established in 1923, published shopping advice and recipes to stretch family budgets and make food go farther. USDA helped ensure that continued to be produced and distributed to those who needed it, assisted with loans for small landowners. The Department of Agriculture was authorized a budget for Fiscal Year 2015 of $139.7 billion, the Washington Post reports that he said There are days when I have literally nothing to do, he recalled thinking as he weighed his decision to quit
United States Department of Agriculture
–
The
Jamie L. Whitten Building in
Washington D.C., the USDA headquarters.
United States Department of Agriculture
–
Seal of the U.S. Department of Agriculture
United States Department of Agriculture
–
Harvey Washington Wiley, Chief Chemist of the Department of Agriculture's Division of Chemistry (third from the right) with his staff, not long after he joined the division in 1883
United States Department of Agriculture
–
The
Beagle Brigade are part of the USDAs
Animal and Plant Health Inspection Service. This piece of luggage at
Washington Dulles International Airport may contain contraband.
25.
Arizona
–
Arizona is a state in the southwestern region of the United States. It is also part of the Western United States and the Mountain West states and it is the sixth largest and the 14th most populous of the 50 states. Its capital and largest city is Phoenix, Arizona is one of the Four Corners states. It has borders with New Mexico, Utah, Nevada, California, and Mexico, Arizonas border with Mexico is 389 miles long, on the northern border of the Mexican states of Sonora and Baja California. Arizona is the 48th state and last of the states to be admitted to the Union. Historically part of the territory of Alta California in New Spain, after being defeated in the Mexican–American War, Mexico ceded much of this territory to the United States in 1848. The southernmost portion of the state was acquired in 1853 through the Gadsden Purchase, Southern Arizona is known for its desert climate, with very hot summers and mild winters. There are ski resorts in the areas of Flagstaff, Alpine, in addition to the Grand Canyon National Park, there are several national forests, national parks, and national monuments. To the European settlers, their pronunciation sounded like Arissona, the area is still known as alĭ ṣonak in the Oodham language. Another possible origin is the Basque phrase haritz ona, as there were numerous Basque sheepherders in the area, There is a misconception that the states name originated from the Spanish term Árida Zona. See also lists of counties, islands, rivers, lakes, state parks, national parks, Arizona is in the Southwestern United States as one of the Four Corners states. Arizona is the sixth largest state by area, ranked after New Mexico, of the states 113,998 square miles, approximately 15% is privately owned. The remaining area is public forest and park land, state trust land, Arizona is well known for its desert Basin and Range region in the states southern portions, which is rich in a landscape of xerophyte plants such as the cactus. This regions topography was shaped by volcanism, followed by the cooling-off. Its climate has hot summers and mild winters. The state is well known for its pine-covered north-central portion of the high country of the Colorado Plateau. Like other states of the Southwest United States, Arizona has an abundance of mountains, despite the states aridity, 27% of Arizona is forest, a percentage comparable to modern-day France or Germany. The worlds largest stand of pine trees is in Arizona
Arizona
–
Saguaro cactus flowers and buds after a wet winter. This is Arizona's official State Flower.
Arizona
–
Flag
Arizona
–
The
Horseshoe Bend of the
Colorado River.
Arizona
–
West Mitten at
Monument Valley
26.
Proposition 204
–
Proposition 204 of 2006 was a law enacted by the voters of Arizona by means of the initiative process. It requires that pigs and calves used for veal on factory farms be given room to turn around. The Act was approved in a vote held as part of the 2006 Arizona state elections and it passed with over 62% support. The Act amended the Arizona Revised Statutes by adding a new provision, Section 13-2910.07 of the Criminal Code, lying down and fully extending his or her limbs, or 2. Turning around freely. This section shall not apply to,1, pigs or calves in rodeo exhibitions, state or county fair exhibitions, or other similar exhibitions. The killing of pigs or calves according to the provisions of chapter 13, title 3 and other applicable law, pigs or calves involved in lawful scientific or agricultural research. Pigs or calves while undergoing an examination, test, treatment or operation for veterinary purposes, a pig during the seven-day period prior to the pigs expected date of giving birth. A person who violates this section is guilty of a class 1 misdemeanor, the chairperson of the Yes on Proposition 204 campaign was Cheryl Naumann, president and CEO of the Arizona Humane Society. Another spokesperson was Maricopa County Sheriff Joe Arpaio, and the campaign was endorsed by the radio celebrity Paul Harvey. More than 200,000 Arizonans signed petitions to place the measure on the ballot, more than 100 Arizona veterinarians endorsed Proposition 204. It was also endorsed by the Arizona Republic the Arizona Daily Star, the East Valley Tribune the Scottsdale Tribune, the Northwest Explorer, and the Tucson Weekly. However, the Florida Farm Bureau explicitly denied the claim that any farms went out of business as a result of the 2002 ballot measure in that state. In an article published the week after the 2002 election, a spokesman for the Bureau stated that Its because of low prices, Full text of Proposition 204 Full text of Title 13, Section 13-2910.07 of the ARS Voters Pass Proposition 204 on Nov
Proposition 204
–
Elections in Arizona
27.
California
–
California is the most populous state in the United States and the third most extensive by area. Located on the western coast of the U. S, California is bordered by the other U. S. states of Oregon, Nevada, and Arizona and shares an international border with the Mexican state of Baja California. Los Angeles is Californias most populous city, and the second largest after New York City. The Los Angeles Area and the San Francisco Bay Area are the nations second- and fifth-most populous urban regions, California also has the nations most populous county, Los Angeles County, and its largest county by area, San Bernardino County. The Central Valley, an agricultural area, dominates the states center. What is now California was first settled by various Native American tribes before being explored by a number of European expeditions during the 16th and 17th centuries, the Spanish Empire then claimed it as part of Alta California in their New Spain colony. The area became a part of Mexico in 1821 following its war for independence. The western portion of Alta California then was organized as the State of California, the California Gold Rush starting in 1848 led to dramatic social and demographic changes, with large-scale emigration from the east and abroad with an accompanying economic boom. If it were a country, California would be the 6th largest economy in the world, fifty-eight percent of the states economy is centered on finance, government, real estate services, technology, and professional, scientific and technical business services. Although it accounts for only 1.5 percent of the states economy, the story of Calafia is recorded in a 1510 work The Adventures of Esplandián, written as a sequel to Amadis de Gaula by Spanish adventure writer Garci Rodríguez de Montalvo. The kingdom of Queen Calafia, according to Montalvo, was said to be a land inhabited by griffins and other strange beasts. This conventional wisdom that California was an island, with maps drawn to reflect this belief, shortened forms of the states name include CA, Cal. Calif. and US-CA. Settled by successive waves of arrivals during the last 10,000 years, various estimates of the native population range from 100,000 to 300,000. The Indigenous peoples of California included more than 70 distinct groups of Native Americans, ranging from large, settled populations living on the coast to groups in the interior. California groups also were diverse in their organization with bands, tribes, villages. Trade, intermarriage and military alliances fostered many social and economic relationships among the diverse groups, the first European effort to explore the coast as far north as the Russian River was a Spanish sailing expedition, led by Portuguese captain Juan Rodríguez Cabrillo, in 1542. Some 37 years later English explorer Francis Drake also explored and claimed a portion of the California coast in 1579. Spanish traders made unintended visits with the Manila galleons on their trips from the Philippines beginning in 1565
California
–
A forest of redwood trees in
Redwood National Park
California
–
Flag
California
–
Mount Shasta
California
–
Aerial view of the
California Central Valley
28.
California Proposition 2 (2008)
–
For other articles concerning Proposition 2, see Proposition 2 Proposition 2 was a California ballot proposition in that states general election on November 4,2008. It passed with 63% of the votes in favor and 37% against, submitted to the Secretary of State as the Prevention of Farm Animal Cruelty Act, the initiatives name was amended to officially be known as the Standards for Confining Farm Animals initiative. The official title of the statute enacted by the proposition is the Prevention of Farm Animal Cruelty Act, the measure deals with three types of confinement, veal crates, battery cages, and sow gestation crates. Having been passed by the voters on November 4,2008, farming operations had until that date to implement the new space requirements for their animals, and the statute now prohibits animals in California from being confined in a proscribed manner. Few veal and pig factory farm operations exist in California, so Proposition 2 mostly affects farmers who raise Californias 15 million egg-laying hens, exceptions made for transportation, rodeos, fairs, 4-H programs, lawful slaughter, research and veterinary purposes. Provides misdemeanor penalties, including a not to exceed $1,000 and/or imprisonment in jail for up to 180 days. Potential minor local and state enforcement and prosecution costs, partly offset by increased fine revenue, on November 5,2002, Florida voters passed Amendment 10, an amendment to the Florida Constitution banning the confinement of pregnant pigs in gestation crates. The Amendment passed by a margin of 55% for and 45% against, on November 7,2006, Arizona voters passed Proposition 204 with 62% support. The measure prohibits the confinement of calves in veal crates and breeding sows in gestation crates, on June 28,2007, Oregon Governor Ted Kulongoski signed a measure into law prohibiting the confinement of pigs in gestation crates. On May 14,2008, Colorado Governor Bill Ritter signed into law a bill, SB201, germany, Switzerland, Sweden, and Austria have all banned battery cages for egg-laying hens. The entire European Union has phased out battery cages as of 2012 and they say that the bills for animal protection that they supported have been repeatedly killed in committees where agribusiness has great power. On January 14,2004, the bill AB-732 died in the California Assemblys Agriculture Committee, the primary author of AB-732 was Loni Hancock of the 14th District. The bill would have banned gestation and veal crates, eventually being amended to include only veal crates, on May 9,2007, the bill AB-594 was withdrawn from the California State Assembly. The primary author of AB-594 was Mervyn Dymally of the 52nd District, AB-594 was very similar to the current language of Proposition 2. In January 2008, Nebraska State Senator DiAnna Schimek submitted bill LB1148 to ban the use of gestation crates for pig farmers and it was withdrawn within 5 days amidst controversy, and a kill motion was filed by State Senator Phil Erdman. Animals under stress, including the stress of intensive confinement, have compromised immune systems, however, unlike eggborne salmonellosis of past decades, the current epidemic is due to intact and disinfected grade A eggs. The reason for this is that Salmonella enteritidis silently infects the ovaries of healthy appearing hens, supporters of Proposition 2 claim that giving egg-hens more space can prevent this type of outbreak. In addition to being vulnerable to exposure from rodents, free-range hens did not have the same level of manure management as those hens kept in modern housing systems
California Proposition 2 (2008)
–
Elections in California
29.
Colorado
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Colorado is a state in the United States encompassing most of the Southern Rocky Mountains as well as the northeastern portion of the Colorado Plateau and the western edge of the Great Plains. Colorado is part of the Western United States, the Southwestern United States, Colorado is the 8th most extensive and the 21st most populous of the 50 United States. The United States Census Bureau estimates that the population of Colorado was 5,540,545 on July 1,2016, the state was named for the Colorado River, which Spanish travelers named the Río Colorado for the ruddy silt the river carried from the mountains. The Territory of Colorado was organized on February 28,1861, Colorado is nicknamed the Centennial State because it became a state in the same year as the centennial of the United States Declaration of Independence. Colorado is noted for its landscape of mountains, forests, high plains, mesas, canyons, plateaus, rivers. Denver is the capital and the most populous city of Colorado, residents of the state are properly known as Coloradans, although the term Coloradoan has been used archaically and lives on in the title of Fort Collins newspaper, the Coloradoan. Colorado, Wyoming and Utah are the states which have boundaries defined solely by lines of latitude and longitude. The summit of Mount Elbert at 14,440 feet elevation in Lake County is the highest point in Colorado, Colorado is the only U. S. state that lies entirely above 1,000 meters elevation. The point where the Arikaree River flows out of Yuma County, Colorado and this point, which holds the distinction of being the highest low elevation point of any state, is higher than the high elevation points of 18 states and the District of Columbia. A little less than one half of the area of Colorado is flat, East of the Rocky Mountains are the Colorado Eastern Plains of the High Plains, the section of the Great Plains within Nebraska at elevations ranging from roughly 3,350 to 7,500 feet. The Colorado plains were mostly prairies, but they have many patches of forests, buttes. Eastern Colorado is presently covered in farmland and rangeland, along with small farming villages. Precipitation is fair, averaging from 15 to 25 inches annually, corn, wheat, hay, soybeans, and oats are all typical crops, and most of the villages and towns in this region boast both a water tower and a grain elevator. Irrigation water is available from the South Platte, the Arkansas River, and a few other streams, however, heavy use of ground water from wells for irrigation has caused underground water reserves to decline. As well as agriculture, eastern Colorado hosts considerable livestock, such as cattle ranches. Roughly 70% of Colorados population resides along the edge of the Rocky Mountains in the Front Range Urban Corridor between Cheyenne, Wyoming, and Pueblo, Colorado. This region is protected from prevailing storms that blow in from the Pacific Ocean region by the high Rockies in the middle of Colorado. The Front Range includes Denver, Boulder, Fort Collins, Loveland, Colorado Springs, Pueblo, Greeley and other townships, on the other side of the Rockies, the significant population centers in Western Colorado are the cities of Grand Junction, Durango, and Montrose
Colorado
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The
Elk Mountains near
Aspen, Colorado
Colorado
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Flag
Colorado
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Mountains and lakes near
Breckenridge, Colorado
Colorado
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A view of the arid high plains in Southeastern Colorado
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Kentucky
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Kentucky, officially the Commonwealth of Kentucky, is a state located in the east south-central region of the United States. Kentucky is one of four U. S. states constituted as a commonwealth, originally a part of Virginia, in 1792 Kentucky became the 15th state to join the Union. Kentucky is the 37th most extensive and the 26th most populous of the 50 United States, Kentucky is known as the Bluegrass State, a nickname based on the bluegrass found in many of its pastures due to the fertile soil. One of the regions in Kentucky is the Bluegrass Region in central Kentucky. In 1776, the counties of Virginia beyond the Appalachian Mountains became known as Kentucky County, the precise etymology of the name is uncertain, but likely based on an Iroquoian name meaning the meadow or the prairie. Kentucky is situated in the Upland South, a significant portion of eastern Kentucky is part of Appalachia. Kentucky borders seven states, from the Midwest and the Southeast, West Virginia lies to the east, Virginia to the southeast, Tennessee to the south, Missouri to the west, Illinois and Indiana to the northwest, and Ohio to the north and northeast. Only Missouri and Tennessee, both of which border eight states, touch more, Kentuckys northern border is formed by the Ohio River and its western border by the Mississippi River. The official state borders are based on the courses of the rivers as they existed when Kentucky became a state in 1792, for instance, northbound travelers on U. S.41 from Henderson, after crossing the Ohio River, will be in Kentucky for about two miles. Ellis Park, a racetrack, is located in this small piece of Kentucky. Waterworks Road is part of the land border between Indiana and Kentucky. Kentucky has a part known as Kentucky Bend, at the far west corner of the state. It exists as an exclave surrounded completely by Missouri and Tennessee, Road access to this small part of Kentucky on the Mississippi River requires a trip through Tennessee. The epicenter of the powerful 1811–12 New Madrid earthquakes was near this area, much of the outer Bluegrass is in the Eden Shale Hills area, made up of short, steep, and very narrow hills. The Jackson Purchase and western Pennyrile are home to several bald cypress/tupelo swamps, located within the southeastern interior portion of North America, Kentucky has a climate that can best be described as a humid subtropical climate. Temperatures in Kentucky usually range from daytime summer highs of 87 °F to the low of 23 °F. The average precipitation is 46 inches a year, Kentucky experiences four distinct seasons, with substantial variations in the severity of summer and winter. The highest recorded temperature was 114 °F at Greensburg on July 28,1930 while the lowest recorded temperature was −37 °F at Shelbyville on January 19,1994, due to its location, Kentucky has a moderate humid subtropical climate, with abundant rainfall
Kentucky
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Narrow country roads bounded by stone and wood plank fences are a fixture in the Kentucky
Bluegrass region.
Kentucky
Kentucky
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Kentucky's regions (click on image for color-coding information.)
Kentucky
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The
Eastern Kentucky Coalfield is known for its rugged terrain.
