Golden rice

their sight. In the article Golden Illusion the Broken Promises of “Golden” Rice by Janet Cotter, many interesting points were brought up concerning how genetically engineered rice is a futile approach to solving the Vitamin A deficiency problem. The author’s main claim is that the high complexity of the genetic engineering can cause unpredictable results as well as major risks. Janet Cotter makes a persuasive augment convincing the audience that the genetically modified rice is not a valid…

The Louis J. Esposito dining hall is a popular location on Temple University’s urban campus where those who have a meal plan congregate. Not only does it serve as a location for students and faculty to eat, but it also is utilized as an area for socializing and completing homework. Due to this reason, the dining hall is regarded as a cosmopolitan canopy. As described by Elijah Anderson, author of the piece The Cosmopolitan Canopy: Race and Civility in Everyday Life, cosmopolitan canopies are…

barays, along with other waterworks, were a part of an extensive, meticulously planned, and utilitarian water management network built primarily for the purpose of irrigation. Acker points to four roots of the hydraulic debate and the argument for rice agriculture in Angkor (1998:12-13). The first root is inspired by a Marxist viewpoint of the “Asiatic mode of production” (1998:12) and the perspective of “Asian states as despotic, rigidly centralized bureaucracies” (1998:12). This root sees…

No More Mr. Rice-Guy: Handling Pests and Selling Rice In a dream world maybe everyone lives in a castle or people can fly, dragons exist or wizards are real, or maybe rice crops would never be devoured by pests or attacked by disease. This miracle dream world may vary by age, whether you are a 2nd grader hopped up on sugar or a farmer with a good imagination and high hopes. However, for the farmer the only part of their dream that is so far fetched is ‘never’ because there are ways to handle…

later. I loved my dishes because the food had the balanced portion of protein, tortillas, rice, and refried beans. Especially, the fried tilapia was so amazing. I did not have much experience in trying Mexican or Salvadorean food, but husband, who used to eat Mexican food one time per week last year when he was a graduate student at UNC, was very happy about his dish. His beef was so soft, and the rice and vegetable was so delicious. Therefore, we ate all our…

3.4 Chart pattern: 3.4.1 Candlestick charting: Candlestick charts have been around for hundred years. They are often referred to as “Japanese candles” because the Japanese would using them to analyze the price of rice contract. Similar to a bar chart, candlestick charts also display the, daily high and daily low, open, close. The difference is the use of colour to show if the stock went up or down in a day. The chart below is an example of a candlestick chart for AT&T (T). Green…

Avgolemono soup is a Greek egg-lemon soup cooked in chicken stock, with a rice base. A traditional version will be quite high in fat and calories. Read on to learn how to trim the fat from Avgolemono soup but still retain the taste and appeal of this comforting soup. Chicken Stock A traditional Avgolemono soup makes use of homemade chicken stock made out of the carcass of a whole chicken that is slowly boiled in a pan. However, this method ensures that the chicken stock will be quite fatty…

determine if the brining meat reaction in the meat causes a richer flavor and keep it moist and if blanching method enhances the texture of rice noodles rather than plainly boiling them. My two questions for this experiment are “ Does brining the 16/20 shrimp before grilling it enhance the richness of the flavor and moisture ?” and “ Does blanching the rice noodle instead of plainly boiling enhance the texture of noodles?’ With the first question, I have learned that brining is a technique…

menu, which contained vast amounts of edible options. I chose to start with the basics and selected three appetizers, steamed beef dumplings, shrimp rolls, and crab ragoons. In addition, I decided to order sweet and sour chicken with steamed white rice as an entrée. The waiter took my order and proceeded towards the kitchen. Within 10 short minutes she returned with the hot steaming appetizers in hand. The appetizers were served on three separate plates accompanied by their own specific dipping…

The topic of Week nine is the foodways of Japanese-Americans, and how they differ from Japanese traditions. To learn more about this, we were assigned four readings. The first one, “Japan: Japanese Food”, by Ayako Yoshimura explains the diffusion of Japanese foodways into America. She starts by describing how Japanese people entered the United States, which occurred when the Edo seclusion policy was nullified, allowing people to migrate in order to find work. A large percentage flocked to…