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Articles in Livestock
Climate change and political borders are just two of the challenges facing the world's 200 million to 500 million pastoralists — women and men practicing animal husbandry, be they nomadic, transhumant or sedentarized.
Herders from five continents recently came together in Shillong, northeastern India, at the second Indigenous Terra Madre (ITM) to discuss these issues and their solutions (the first event was held in Sweden in 2011).
A diverse meeting
The ITM session meeting on pastoralists and their challenges regarding pastureland was attended by a colorful mix of people, including yak herders from northeastern India and Mongolia, Bedouin camel herders from Jordan, and sheep farmers from near Siberia and Georgia. The session began with a tribal dance by a Kenyan tribe and ended with one from two Mongolian throat singers.
The Terra Madre network was launched in 2004 when Carlo Petrini, the food activist and founder of Slow Food, invited dozens of food-producing communities from around the globe to Turin, Italy, to meet and share their experiences in a groundbreaking format. Since then, the network has expanded and become a powerful lobbying voice for indigenous people in 158 countries.
Political obstacles
"We keep animals; they're our daily bread," said Amina Duba of the Borana tribe in northern Kenya, which works primarily with cattle. "We have helped conserve nature for thousands of years, yet we're often told that our lifestyle is backward. We've been socially and politically marginalized too often."
Terra Madre
Carla Capalbo reports from the Terra Madre event in India. This is the second in a series.
» Part One: Native cultures push for sustainable solutions
» Part Three: Indian region Meghalaya, which hosted Indigenous Terra Madre, boasts many native foods and rich food-making culture.
» Part Four: How Slow Food's philosophy has shaped the food of the executive chef of India's 'greenest' luxury hotel group.
Many indigenous pastoralists are faced with the paradoxical situation of finding their traditional pasturelands off-limits because they have been declared national parks or wildlife reserves by their governments. Others are no longer able to steer their animals to winter or summer pastures because of new political borders, main roads or desertification due to global warming.
Losing their land
"The landscape that indigenous people value most is being taken away from them, either through land-grabbing or wildlife conservation," said Hassan Roba of the Christensen Fund, a California-based, nonprofit private foundation that backs the stewards of cultural and biological diversity and supported the ITM event.
"In the past, herders and wildlife co-existed and shared access to water points and grazing resources," Roba said. "The major problem now is that the government policymakers don't understand how this unique balance, this fragile ecosystem, works. They impose their plans for 'development' from the outside, without consulting or taking note of the people who have lived on those lands for centuries, if not millennia."
In recent years, pastoralists have gained some bargaining power. The 2007 Segovia Declaration of Nomadic and Transhumant Pastoralists focused on their rights and their main demands: customary laws, accessing water and pastures, improving marketing strategies for their produce, and getting better health care and education. Through the UN's Food and Agriculture Organization, the Pastoralist Knowledge Hub has been set up as a platform for indigenous pastoralists to exchange information and improve lobbying and development. But there's more to be done.
Women remain vulnerable
As is often the case, women remain particularly vulnerable in these situations. Despite women often doing the lion's share of the manual and agricultural labor in indigenous communities, including the milking and cheese-making or cultivating crops, as well as bringing up the family, they are just as often deprived of their land and human rights. Many are trying to survive in war-torn countries.
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"The world is changing, and so are pastoralists," said Sikku. "They want the Internet, cars and other commodities too. So the question for our communities is how to renew our culture without losing the traditions. How to see the past and take it into the future. We should listen to our traditional knowledge about how to administer the land and think 10 to 25 years ahead. We can't go backwards."
Main photo: Sheep are herded across a road in Meskhetia, Georgia, in the southern Caucasus mountains. Credit: Copyright 2015 Carla Capalbo
Just like family members, Kelly Beef cattle are raised with care and love. At the Arrow T Ranch in the Williamson Valley outside Prescott, Arizona, Tom Kelly and his wife, Tammy, bring together their relatives to work and gain expertise in treating animals, and human beings, right.
Tom Kelly was born in northwestern Arizona, where ranches are measured in not acres but square miles. He always wanted to be a rancher. But he realized that the landowners were often "attorneys from Phoenix or Wickenburg" — in other words, well-to-do gentlemen farmers. So Tom became a lawyer in order to finance his dream of becoming a rancher — and succeeded. Now he produces 100% grass-fed beef in the old-fashioned way while making sure that skills and experience needed to raise cows is passed on to another generation.
Home on the (free) range
The cattle are raised on two different spreads. Their first year is spent on the Kellys' La Cienega Ranch, 130 square miles of mountainous open range in the Mojave desert. The calves thrive in this uncontaminated habitat, grazing on 27 types of forage. When the animals weigh 450 pounds, they are moved to the lush subirrigated grassland of the Arrow T Ranch. For the past 70 years, the native grasses in these verdant meadows have been nurtured and the invasive grasses culled without pesticides or herbicides.
Herding day on the ranch
Late last summer, I joined Tom for a roundup — which might more accurately be called a "push-up" — to the sorting pens. For these events, Tammy's brother, Kasey Looper, brings his wife, Tyler, and children Cole, 12, Rio, 10, and Sage, 8, to work alongside family friend Mark Mingus and fiancée Savannah Lindau. There are no clouds of dust, no thundering hooves. What appears to be a quiet Sunday ride with his young nieces and nephews is in fact a carefully choreographed dance, as their horses "push" the young cows in the right direction from a distance of up to several hundred yards; the movement is gentle rather than aggressive, because stressed cows are hard to handle and even tougher to eat.
When the cattle reach the sorting pens, Tom allows time for a family lesson. The children learn about the sorting process, which Tom describes as "a conversation and comparison of opinions" about the quality and potential of each calf. Some are returned to La Cienega as breeding stock and others enter the commercial beef pipeline — but the best calves are selected to remain on the grass, fattening up naturally for up to 18 months until they are ready to be sold. Cole is already acquiring the skills that must become second nature to every cowboy, such as "heading and heeling" the calf. As dad Kasey throws one lasso over the animal's head, Cole quickly lassoes its two back legs, or heels, on his first throw, displaying the accuracy that is needed to do the job gently and safely for both the riders and the calf, which can now be branded.
Looking back, moving forward
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As small-scale producers, Tammy and Tom are developing a following for Kelly Beef one client at a time. In her Prescott store, The Rancher's Wife, Tammy explains the more-unusual cuts of meat, providing instruction and recipes to help customers make the most of the nutrient-rich, almost purple meat. Don't assume that health-conscious urban foodies are their best customers: Locals who still have roots in the agricultural community buy half or a quarter of a calf, sometimes on the hoof. They value knowing every player in the supply chain and are comfortable cooking every cut of meat.
But the Kellys are not trying to return to a lost agrarian paradise; they are looking to the future. They believe the demand for grass-fed beef is growing and that "knowledge-rich farming," to use a term coined by rancher-author Allan Nation, will lead a younger generation to good breeding and good grazing management. That much was clear from my visit to Arrow T, as I obeyed his instructions about photographing the roundup from my car discreetly: no raised voices, no sudden movements that might spook the herd. Next time, though, I want to be riding beside him through the thigh-high red-wheat grass, watching the cows stroll back to pasture.
Main photo: On the Arrow T Ranch near Prescott, Arizona, the eponymous family behind Kelly Beef raises 100% grass-fed cattle. Credit: Copyright 2015 Seth Joel
Start a sheep farm to lower your taxable income? That's what Deborah Sowerby did when she launched Olive Ewe Ranch in 2005 in Bradley, California, 20 miles northeast of Paso Robles, the noted wine region on the Central Coast.
The idea started when Sowerby's husband, Paul, the national sales manager at Adelaida Cellars winery in the mountainous Adelaida District of Paso Robles, brought home a book about it one day and suggested she try it.
For the stay-at-home mom, it sounded like a good opportunity, and the book provided the guidance she needed to get started. Because Sowerby enjoys lamb, she opted to raise a good meat breed, starting with four ewes that grew to a flock of 100. Her sheep of choice is the medium-sized hair breed called Dorpers, which are easy to train and flock well. "As a meat breed, they are mild and buttery in flavor. They don't have strong flavor like the wool breed," she said.
Sheep grazing benefits local wineries
In the past four years, the meat business has morphed into a Sheep in the Vineyard program, in which sheep help control weeds in vineyards and reduce the carbon footprint by cutting back on fuel emissions, Sowerby said.
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She got the idea to start the program after she was approached by vintners looking for a holistic way to farm. With Sheep in the Vineyard, grazing sheep clear weeds and other invasive ground cover that can deplete soil's nutrients. The grazing helps restore soil vitality and even nourishes the vines.
Sowerby's sheep have found homes in some top-notch wineries in Paso Robles, among them Adelaida Cellars, Tablas Creek, Booker Vineyards, Ambyth, Dover Canyon and Villa Creek.
"A 100-pound sheep deposits 4 pounds of fertilizer daily," she said of another benefit to Sheep in the Vineyard. "Over a five-month period, 20 sheep deposited 12,000 pounds in the 7-acre Bobcat Crossing Vineyard."
Bobcat Crossing is part of the Adelaida Cellars' 168-acre ranch that is home to 24 sheep, a couple of alpacas and a guardian llama named "Lliam."
Sheep in the Vineyard was initiated at Adelaida Cellars. "There was so much mustard and vineyards adding to the biodiversity," she noted. In addition to the benefits to the health of the vineyards, the sheep are also a draw for the winery's visitors.
Initially, Sowerby's sheep were brought in from her ranch after the grape harvest, grazing in the vineyards from October to March. Soon, though, she decided to leave the flock year-round so they could graze in the walnut orchards and mustard fields between March and October.
"For two years now, this is home to 24 Dorpers," she said of the Adelaida Cellars ranch. Of this herd, six are owned by Adelaida Cellars, while the rest belong to Sowerby.
Ill effects of California drought
The drought in California affects the sheep and Sowerby's plans for the future. Each year, Olive Ewe Ranch attempts to grow a field of forage mix (oats, wheat and barley) with the hope that sufficient rain will fall so they can cut and bale it for supplement feed, along with purchased alfalfa, which is a good source of protein for the flock.
"The reality is with several years of drought, growing a crop based on the whims of Mother Nature to grant us sufficient moisture is like rolling the dice," Sowerby said.
Sowerby's work in agriculture work belies her fashion background. Previously, her only relationship with wool was with fabrics and textiles. As a design and merchandising specialist, the former Orange County resident's travels took her around the world on Princess Cruises and working for Giorgio Armani boutiques. Her lifestyle changed when she moved with Paul to the Central Coast 20 years ago. They purchased their 40-acre property nine years ago.
Olive Ewe Ranch has expanded to the point that she has now partnered with Mary Rees, another sheep producer, to create a comprehensive program that not only supplies sheep but also training and assistance specific to the wineries. While some wineries rent their herds, others raise their own flocks.
Breed recommendations for sheep farming
When clients look for recommendations for a particular breed — more sheep breeds are available than any other type of livestock — Sowerby suggests Dorpers. "It's possible to triple the flock's size in one year (with Dorpers) since they have the ability to lamb year-round," she said.
In addition, they shed and don't require shearing, which can be expensive. Sowerby also advises picking a sheep species based on the desired taste. The species fall into two categories — hair breeds and wool breeds. The wool breeds have a more lanolin flavor that becomes more pronounced as the animals age, while hair breeds maintain their softer, buttery flavor.
Olive Ewe Ranch Lamb Sliders With Aioli
Prep time: 45 minutes
Cook time: 40 minutes
Total time: 1 hour, 25 minutes
Yield: 8 servings
For the lamb burgers:
1 pound ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
Olive oil
For the carmelized onions:
2 tablespoons butter
2 medium onions, finely sliced
2 tablespoons thyme
3 cloves of garlic, minced
2 shallots, minced
1/2 cup chicken stock
1/2 cup Adelaida Cellars Syrah (or a full-bodied red wine)
For the aioli:
6 cloves of garlic, finely minced
1/4 teaspoon salt
2 egg yolks, at room temperature
1 tablespoon mayonnaise (optional)
1 cup olive oil
For assembling the sliders:
8 slider buns, gently seared on the grill
2 cups arugula
8 slices Gruyere cheese
For the burgers:
1. Combine all ingredients in a bowl. Form into eight small patties.
2. Brush lightly with olive oil and grill until desired doneness.
For the carmelized onions:
1. Heat butter in a sauté pan over medium heat. Add the onions and thyme. Let the onions brown, turning occasionally, 15 minutes. Add garlic and shallots, continue cooking, turning occasionally, for another 3 minutes.
2. Add the stock and cook until the mixture is reduced to a brown color but not scorched. Then add red wine and continue to reduce until the onions turn light brown and caramelize, about 10 to 15 minutes.
3. Set aside and warm before serving.
For the aioli:
1. Put garlic and salt in a mortar and mash with a pestle to form a paste.
2. Place in a bowl and add egg yolks. Whisk gently.
3. If using, add the mayonnaise to the bowl and mix. (For foolproof aioli, this helps the binding process.)
4. Slowly start adding olive oil a few teaspoons at a time while whisking, until all the oil is added. The end result will be a mayonnaise-like consistency. Aioli can be refrigerated for up to five days.
For assembling the sliders:
1. Apply a thin layer of aioli to both sides of the warmed buns.
2. Place a lamb patty on the bottom portion of the bun, followed by a slice of Gruyere, a heaping teaspoon of hot caramelized onions and then a few leaves of arugula. Cover with the top portion of the bun.
Recommended wine pairings
Adelaida Cellars' Anna's Vineyard Syrah or select among other Paso Robles Syrahs, including Ecluse, Anglim, Tablas Creek or one of the full-bodied Paso Robles blends from Linne Calodo.
Main photo: Sheep grazing in Adelaida Cellars' Bobcat Crossing vineyard. Credit: Copyright 2015 Courtesy of Deborah Sowerby
Spring, on farms throughout the U.S., is marked by beginning of a new grass season. And when it arrives, cattle stop feeding on winter hay and go back to pasture. For farmers, "pasture" is a specific term that means paddocks of diverse grasses and plants — what celebrity farmer Joel Salatin refers to as a "salad bar" — the basis for every grazing animal's natural diet.
Suddenly, this farm-based term is showing up in grocery stores on cartons of milk, on blocks of butter and cheese. "Pasture" and "pasture-raised" are becoming part of our food lingo. The question is, what does "pasture" really mean to us as consumers and eaters?
Here are five basic facts to remember when you're choosing between conventional dairy products and these new offerings.
1. Pasture-raised is not the same as 100% grass-fed
Like many food labels, the term "pasture" can be more confusing than clarifying since it has no legal definition and is unregulated. Generally, it infers that the cattle are granted some access to pasture though they may still be confined and fed grains. It also does not guarantee that the feed was antibiotic- and hormone-free (only the USDA Organic label, which is strictly defined and regulated, does that). By contrast, certified 100% grass-fed milk, butter and cheeses come from cows that grazed exclusively at nature's salad bar. (Animal Welfare Approved has published the most extensive and understandable guide, a free download called Food Labels Exposed: A Definitive Guide to Common Food Labels Terms and Claims.)
2. It's all about fats, the good kind
You wouldn't think that grasses contain fats, but they do: essential fatty acids that get synthesized into the fats, including butterfats, of cattle that eat them. The more grasses dairy cattle consume in relation to grain, the higher the level of omega-3s — the good fat founds in flaxseed and fish. Products from 100% grass-fed animals has what nutritionists consider the ideal ratio of omega-3 and omega-6. CLA, or conjugated linoleic acid, is another fat desirable for its potential cancer-preventing, heart disease-reducing and supportive immune system properties. While health experts haven't agreed on a daily intake for CLA, they all concur that we can all use more of it. And the only place to get it is from animal products from pastured animals that eat mostly grass.
3. Plus, antioxidants and vitamins
When cows spend more time on pasture, they consume more of the nutrients in grasses. Loads more of vitamins A and E as well as beta carotene are present in the pastured milk, butter and cheese, all believed to protect against cancer-causing free radicals and to boost immunity.
4. You can see the color and taste the difference
Those extra carotenes show up in the butterfat from pasture-raised animals. Do a test for yourself and compare pastured butter from a national producer such as Organic Valley to conventional butter. You'll immediately notice how the pastured butter is sun gold yellow instead of pale. Spread each on a piece of toast and notice how the softer, unsaturated butterfat in the pastured butter spreads more smoothly while the butter from cows without access to pasture tends to crumble. Finally, taste each one (try it blind) to experience the depth and nuances of flavor you might have been missing.
5. It costs more. Here's why.
Each year, the grass season only lasts so long. So production of pastured milk and butter is limited. Dairy products from animals that are 100% grass-fed — or raised on nothing but pasture — are more costly because the cows yield less milk than those raised in confinement dairies.
Main photo: Pasture-raised isn't the same as grass-fed when it comes to dairy cows. Credit: Copyright 2015 Lynne Curry
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When I told my partner that I was writing a book about pork, she asked: "Does this mean I'm going to have to give up bacon?"
I spent two years trying to answer that question. I visited a pig farmer who raised 150,000 animals annually in warehouse-like confinement barns, and a Mennonite who raised a few dozen on open pasture. I spent an afternoon in a slaughterhouse that killed and processed 20,000 hogs a day, and spent a day at a boutique abattoir that handled 30, and I spoke to dozens of people in 12 states whose lives had been affected by Big Pig.
"Pig Tales: An Omnivore's Quest for Sustainable Meat"
By Barry Estabrook, W.W. Norton, 2015, 320 pages
» Enter here for a chance to win a free copy
» Click here to buy the book
My partner and I still eat bacon, but not if it comes from a factory farm. Here's why:
Animal welfare
I knew that pigs were smart, but I had no idea how smart — much more intelligent than man's best friends. Researchers at Cambridge University have shown that pigs are as clever as 3-year-old humans. Experimental pigs can be taught to play computer games. Hogs can adjust thermostats to keep their pens at comfy temperatures. Pigs have a well-developed sense of self, a trait once thought to be limited to humans and great apes. On factory farms, these intelligent creatures are kept in barren stalls with hard, slatted floors with nothing to stimulate their minds. I will never forget the chilling sight of 1,500 sows in a low, dark barn in crates that were so small that they could not turn around.
Environmental damage
I stood on a bridge over the Middle Raccoon River in central Iowa and watched vast floes of brownish foam drift on the current. They were the result of liquid hog manure that had been washed by rains into the river. The Raccoon is a source of drinking water for a half million citizens of Des Moines, who have to pay $1 million a year just to remove agricultural pollutants from their water. The same water flows into the Mississippi, contributing to a Connecticut-sized oxygen-depleted dead zone in the Gulf of Mexico, where no fish can survive.
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In North Carolina, the once-pristine Neuse River, now polluted from hog farms, experiences regular die-offs with billions of fish turning belly up in putrid masses. American Rivers, an environmental group, lists the Neuse as one of the 10 most endangered rivers in the United States.
Hog farms also pollute the air. I sat with Elsie Herring in her small frame home in eastern North Carolina as she described not being able to mow the lawn, hang laundry or even sit outside on a summer's evening because of the stench that (literally) rains down from a neighboring pig operation. And this is no quaintly rural whiff of manure. Sophisticated air monitoring equipment set up by Steve Wing of the University of North Carolina revealed that Herring and her neighbors were inhaling poisonous hydrogen sulfide. They experience difficulty breathing and have developed high blood pressure.
Labor abuse
For 13 years, Ortencia Rios worked at a pork-packing plant. She was an exemplary employee. But after her hands gave out, her shoulder rotator cuff tore, and she developed carpel tunnel syndrome — all because of the job — the company told her there was no work for her, according to Rios. During the past 30 years, the wages of slaughterhouse workers have gone into free fall, dropping by 40 percent. The rate of injury has soared. Human Rights Watch declared that the United States is "failing to meet its obligations under international human rights standards to protect the human rights of meat and poultry workers."
Drug-resistant bacteria
In 2004, Everly Macario's 18-month-old son died a painful death after being infected by bacteria that were resistant to every antibiotic doctors administered. There's a good chance that the germs that killed the toddler evolved on a pig farm. Four out of five hogs raised in the United States are fed constant low levels of antibiotics — to prevent, not cure infections — a perfect recipe for bacteria to develop resistance.
Food safety
When Jim Schrier, who worked as a USDA inspector at a 10,000-animal-a-day pork slaughterhouse in Iowa, began to report unsanitary conditions such as carcasses with hair and feces on them or with cancerous tumors and pus-filled abscesses, Schrier said he was promptly "reassigned" to a slaughterhouse two hours away from his home — an impossible commute. The USDA's own inspector general reported that there is a reduced assurance that government inspectors effectively identify "pork that should not enter the food supply."
One bite of a chop from a pastured, heritage pig is enough to convince. Like January tomatoes, most supermarket pork looks like the real thing but possesses none of its gastronomic qualities. Good pork costs more than factory stuff, but enjoying great meat while not supporting an industry guilty of more than its share of travesties is well worth the price. But be warned: Once you try real pork, you probably won't go back to the other white meat.
Main photo: Researchers at Cambridge University have shown that pigs are as clever as 3-year-old toddlers, and they have a well-developed sense of self, a trait once thought to be limited to humans and great apes. Credit: iStock
Heritage has many meanings, encompassing not only our cultural and ancestral connections, but also the breeds of livestock our forefathers raised. Carole Soule is that rare individual whose life intersects both. Carole is a 13th-generation Mayflower descendent whose family heritage is deeply tied to its origins and she is a farmer who raises heritage breed cattle as well.
Carole's lineage began with George Soule, an indentured servant who survived the journey to Plymouth and became one of the signers of the Mayflower Compact. Carole notes the Soule genetics must be strong because there are about 30,000 Soules who trace their roots back to George. That is one prolific progeny.
Thanksgiving memories
Carole's grandparents' dining room table was the center of all the family holidays, especially Thanksgiving. The table took up the entire room, and one needed to skirt around the edge to get to the other side. To have a personal connection to the very first Thanksgiving was not lost on Carole or the Soule family. It was worn like a badge of honor. They are proud to share that they are connected to the origins of our country.
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As a child, Carole recalls piling into her family's tiny Renault , all three siblings squished in the back seat for the three-hour drive from Bedford, Mass., to Hillsdale, N.Y., where her grandparents, Ida and Charles Soule, lived. At Thanksgiving, the table was always piled high with food, but the dishes Carole remembers most are her grandmother's homemade cranberry sauce and creamed onions. The cranberry sauce is simply equal amounts of cranberries and sugar with a little cornstarch. It is cooked until the cranberries are soft, then the dish is cooled.
The creamed onions, though, are Carole's favorite. They are rich and thick, and all kinds of yummy.
Creamed Onions
Prep time: 15 to 20 minutes
Cook time: About 1 hour, 10 minutes
Total time: About 1 hour, 30 minutes
Yield: 8 to 10 servings
3 pounds fresh pearl onions
3 tablespoons olive oil
1 teaspoon salt
1/2 cup beef broth
2 tablespoons butter
1/4 cup all purpose flour
3 cups milk
1 bay leaf
1 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons apple cider
1. Preheat oven to 375 F.
2. Peel onions and trim both ends.
3. Add 1 tablespoon of the olive oil and 1/4 teaspoon of the salt to the onions.
4. Layer onions in pan large enough to fit in one layer.
5. Place in oven; roast for about an hour, stirring occasionally, until onions are soft and brown in spots.
6. Remove the pan from the oven, add broth.
7. Roast for 10 minutes more.
For the cream sauce:
1. Melt butter and 2 tablespoons olive oil in large saucepan.
2. Add flour and whisk until the mixture bubbles and is free of lumps.
3. Add milk, bay leaf, thyme, pepper and salt.
4. Boil, whisking often. Thicken to consistency of thick gravy. Remove from heat. Discard the bay leaf.
5. Add the roasted onions and any broth from the pan to the cream sauce. Stir in apple cider.
6. Serve warm
Old-fashioned farm, cattle
It was those same car trips across the state of Massachusetts that began Carole's love affair with cows. Across from her grandparents' house was a pasture full of beautiful doe-eyed cows. Carole would visit with the "girls" whenever she could.
Fast-forward a few decades and Carole and her husband bought an 1850s farm called the Miles Smith Farm in New Hampshire. Her dream and vision was to go back to the old-fashioned way of raising animals She knew it would begin with an easy-to-raise heritage breed — the Scottish Highland. There would be no antibiotics, no corn. Just grass.
The Scottish Highland breed is hearty. The breed's shaggy coat helps protect them from the elements, which means they don't need a layer of fat to keep warm and, instead, produce lean beef that is low in cholesterol.
Carole's herd is grass-fed, even in winter. She leaves many of her grass fields uncut for winter grazing. The cows paw through the snow to find their food. The breed is adaptable to a wide range of conditions and are equipped to forage and to live without shelter. Feeding on grass rather than hay also saves money, from the cost of fossil fuels to plant and harvest the hay to the cost of the seed. It is a perfect "circle of life," too — while the cows are grazing, they are also fertilizing the field. Most hayfields are generally commercially fertilized, which costs more money.
Carole has found a win-win solution in this method. Plus, this heritage breed is well-suited to her state. The mountainous parts of New England are perfect places for these cattle because they can easily maneuver around the rocky outcroppings and graze on the hillsides, which are difficult to mow and cultivate.
Each year, the Miles Smith Farm slaughters 120 cows. They sell the meat through several channels: meat community supported agriculture (CSA) programs; wholesale customers including schools, regional hospitals and restaurants; and direct to consumers through their on-site, solar-powered store.
Carole has just received a USDA grant to work with a heritage pork farmer to create and sell a beef-pork mix. Carole shares that her new venture's tagline is: "A burger that squeals with flavor." She is again tapping into an old-fashioned tradition: Many people used to blend pork into their lean beef to create juiciness and flavor.
The Soule heritage is alive and well in Carole, in both namesake and familial traditions. Just as George Soule was drawn to a life in the New World, Carole has been drawn to a life on the land, an old-fashioned breed and traditional farming methods. Perhaps there is more to the Soule heritage than we will ever know. One thing is for sure, Carole is grateful for her heritage and her heritage cattle.
Main photo: Miles Smith Farm owners Carole Soule and Bruce Dawson, with Missy, a Scottish Highland breed cow. Credit: Miles Smith Farm
On a long trip across America's heartland, I spotted a pair of button eyes peering out at me from a passing semi truck full of livestock. The pig that I had locked eyes with was probably being taken to slaughter. I lost count of how many large-scale animal-transport trucks I saw while traveling Interstate 80 through farm country, each carrying animals, including turkeys for Thanksgiving, shoulder to shoulder, listless as wet carpet.
Those images made for a stunning contrast when I arrived at Ham Sweet Farm in Williamston, Mich., owned and operated by Kate Spinillo and her husband, Christian.
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It looked so peacefully perfect that it might well be an artist-created movie set, from the goats sitting on a kiddie playhouse in a pen nearest the road, to the sweet yellow house with the wrap-around porch, to the pigs eagerly grunting and munching on leftover jack-o'-lanterns and enjoying scratches behind the ears, to the acres of oak and hickory that stretch out at the furthest reaches of the property.
Theirs is the idyllic farm that concentrated animal feeding operations (CAFOs) want you to picture when they advertise industrially-raised meat, the same type of animals that were being transported in those interstate semis. But that sort of advertising is an illusion that attempts to mask the reality of how mass-market animals live and die.
The Spinillos say that putting the finest product out to market begins and ends with happy animals. Selling direct-to-customer and as part of a meat CSA, Ham Sweet Farm provides heritage breeds of pork, beef, chicken, turkey and eggs to their community, including restaurants and a food truck. Amazed by the fact that they are able to maintain their operation while they both work full-time jobs outside the farm, I asked Kate how Ham Sweet Farm came to be.
"It started simply enough, with both of us working on farms, more as an outlet and interest than anything else. But once you start, it gets into your blood. You want the work, the challenge, the tangible reward at the end of a day of work and problem-solving.
"It's as much about the relationship you have with the land you're working on or with, as it is about the animals you're raising or the produce you're growing. It all falls together into one panoramic picture of the way you want to live your life, and also the way you want the food you eat to live its life."
While we were enjoying a drink on the front porch and taking in the cornfield across the street, the gang of turkeys strolled in front of us, seemingly with a group goal or destination. With an arresting blend of humor and salt in her voice, Spinillo pointed out the difference between pastured and CAFO turkeys.
"Our turkeys are pretty friendly, and like to climb out of their mobile fencing to parade around the house, the driveway, the shop, various barns, our neighbor's house, the mailbox and occasionally our front porch.
"The toms also like to get out and torment our big Blue Slate tom, 'Phil Collins,' but the joke is on them, because he is a permanent resident of the farm. Being heritage breeds, they retain their abilities to fly, so some of them roost in the trees or on top of our garden fence posts at night. Industrially-raised turkeys grow so fast and have such large breasts that they can hardly walk, let alone fly, toward the end of their lives."
She explained the turkeys consumers find in most stores are broad-breasted white turkeys, which take about 5 months to raise before they go to the butcher. The Spinillos' birds, by contrast, hatch in the spring and grow for about nine months before slaughter. They're smaller than typical turkeys you find in the grocery store. Butterball would consider them "average," Kate said.
"The flavor of our turkey last year, though, was phenomenal. One family worried about the smaller size of our birds, and so purchased an extra breast to serve on Thanksgiving … no one ate it, because our pasture-raised turkey was just that good."
In an age where some stores put turkeys on sale for as little as 50 cents a pound, the cost of a pasture-raised bird — $9 a pound for a whole turkey — might seem shockingly high to some, but it takes into account the value of what it takes to bring the animal to market.
"Other than pigs, which we are raising to three times the age of the average CAFO pig, turkeys are our greatest investment. Seventy percent of the cost of a Thanksgiving turkey is to cover hard feed costs; the other 30% should theoretically cover the cost of the bird itself, processing, equipment, and your time."
The percentage is theoretic, she said, because of the amount of human labor it takes to care for them daily for nine months is quite great.
Deeply committed to being a part of the local economy, the Spinillos understand well that not everyone can afford their meat, and go to great lengths to meet the needs of their customers, even arranging payment plans and deliveries for families who need those options. Still, it causes them to flinch when someone tries to imply their product isn't worth the price.
"People see your heritage bird pricing and balk, but they forget that a turkey is good for multiple meals," Kate said. "Thanksgiving dinner, leftovers, and then you make soup and stock from the bones. Turkeys should not be a disposable dinner, and we don't price them like they are."
Spinillo suggests that one of the easiest and most budget-friendly ways to support a small farm like theirs is to learn to make use of less-popular cuts.
"What's frustrating is that people love the idea of the farm, they love coming to visit, and I think they love the romantic idea of purchasing directly from the farm raising the meat (or eggs or produce). But everyone wants the cuts that they know — steaks, belly, eight-piece chicken.
"The parts that we cannot GIVE AWAY are things like poultry feet and necks (duck, chicken, turkey), gizzards of all kinds, pork and beef offal (liver, kidney, heart, tongue). These all represent some of the best and most nutritious eating on the animal, as well as the cheapest cuts, but much of it we end up eating ourselves because we cannot give it away, let alone sell it."
Slow Cooker Turkey Neck Bone Broth
Prep time: 5 minutes
Total time: 24 hours
Yield: 8 cups
1 turkey neck
Any other bony pieces, including feet or tail
1 onion, halved
1 large parsnip, peeled and cut into 2-inch chunks
10 whole peppercorns
2 bay leaves
1 tablespoon apple cider vinegar
10 cups water, or enough to generously cover the ingredients
1. Place all of the ingredients in a large slow cooker and heat them on low for 4 to 6 hours.
2. Pull out the turkey neck and any other bones that may have meat attached. Pick off the pieces of meat and save them for another meal. Return the bones to the slow cooker and let the bone broth cook on low for an additional 20 hours.
3. Strain out the bones, vegetables and spices. Let the bone broth cool to room temperature before storing it in the refrigerator. It should be quite gelatinous by the time it is chilled. Bone broth also takes well to being frozen and can be a go-to for holiday meals.
Main photo: Turkeys at Ham Sweet Farm in Williamston, Mich. Credit: Kate Spinillo
The meat case at your local supermarket could contain something far scarier than the most bloodthirsty Halloween zombie.
That's because current methods of meat production are leading to the creation of antibiotic-resistant bacteria, or "superbugs." According to the Centers for Disease Control and Prevention, at least 2 million people become infected with antibiotic-resistant bacteria each year, and at least 23,000 people die as a direct result of these infections.
Pam Weisz is deputy director of Change Food, a nonprofit that works to raise public awareness and educate consumers about problems with the U.S. food system. Learn more at www.changefood.org.
"The most diabolical villain could not design a better system for creating superbugs than the modern concentrated animal feeding operation (CAFO)," or factory farm, said Lance Price, professor in the Department of Environmental and Occupational Health at George Washington University's Milken Institute School of Public Health.
In CAFO's, large numbers of animals are crowded into a confined space, meaning that trillions of bacteria can easily be transmitted from one animal to another. "When I see these operations, I don't see factories making meat. I see factories making trillions and trillions and trillions of drug-resistant bacteria," said Price, who holds a doctorate in environmental health sciences.
Antibiotic use in livestock
Price spoke at TEDxManhattan, a one-day conference in March featuring leading innovators in the food movement.
In his talk, Price pointed out that the vast majority of antibiotic use in this country is in animal food production. While human medicine accounts for 7.7 million pounds of antibiotic — which, he noted, is "way too much" — 30 million pounds of antibiotics are used in industrial farming.
Further, he said, "the best estimates suggest that only 20% of that is being used to treat sick animals. The other 80% is being used as production tools, to make animals grow faster, to prevent diseases, or treat diseases occurring just because of the way we're raising animals."
This leads to the rise of antibiotic-resistant bacteria. "You have tens of thousands of animals crammed together in filthy, stressful conditions. You have loads of bacteria living in those animals. And you have the magic ingredient — a steady stream of low-dose antibiotics," Price said. From there, he said, "it's just a matter of evolution."
"Every now and then, one bacterium will pick up a mutation that makes them resistant to antibiotics," Price explained. "If that's happening in an environment where you have a lot of antibiotics, then the susceptible bacteria are going to die off and the resistant ones are going to multiply. And the thing about bacteria is they multiply very quickly. You can go from a single drug-resistant E. coli to a billion in 24 hours."
Dangers of 'superbugs'
Drug-resistant bacteria end up on meat when the animals harboring them are slaughtered. "Those bacteria go on to cause drug-resistant infections in people," Price said.
Major health organizations have been raising the alarm about superbugs. The World Health Organization, for example, states that "antibiotic resistance is no longer a prediction for the future; it is happening right now, across the world, and is putting at risk the ability to treat common infections in the community and hospitals."
Yet despite this bleak picture, Price says there is room for hope — if we make some fundamental changes.
First, he said, "We have to embrace this idea that antibiotics are different, and value them for what they are. They're just short of a miracle — they save people's lives. We should only be using them to treat sick people and sick animals."
More from Zester Daily:
» 10 reasons why big ag shouldn't use antibiotics
» Will antibiotic pact harm sustainable farms?
» TEDxManhattan: Changing the way kids eat in schools
» TEDxManhattan: A farmer's artful plea for wiser priorities
The key to making this happen is changing the way we raise animals for food. "If you remove the antibiotics from food animal production, many of those bacteria will revert to being susceptible to those antibiotics again," Price said.
Other changes are also needed, he said. "We need to increase hygiene in our hospitals, homes and food production systems," Price said. Development of new antibiotics is also needed, although, he noted, bacteria have been developing resistance to antibiotics ever since Alexander Fleming discovered penicillin.
Decoding meat labels
Consumers can play a role by only buying meat from animals raised without antibiotics. Organizations such as Consumer Reports offer guidance on how to decode labels to ensure your meat comes from such animals. The National Resources Defense Council and the Pew Charitable Trusts are among other groups working on this issue.
The meat industry has taken some steps in response to the increased concern. Earlier this fall, for example, Perdue Farms announced it would stop using antibiotics in its hatcheries.
"The good news is the models exist," Price said. "My dream is that we stop propping up this broken system with antibiotics, that we let farmers be farmers again, that we have animals live like healthy animals again, and that we save antibiotics for future generations. We can do this. But we have to act now."
Main photo: Cattle at a factory farm. Credit: tepic/iStockphoto


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Presentation given at the Big Android BBQ 2012 by Jerdog of XDA-Developers. This session was a panel discussion with some of the most well-known developers in the Android world. We discussed their current projects, what excites them about Android development, what they see as the future of Android development, and maybe even some answers to questions like, "To Kang of Not to Kang?" The panel featured XDA Recognized Developers Agrabren, Supercurio, Entropy512, Decad3nce, and Chainfire.
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14 years of experience
645 E. State Hwy 121
Ste. 600
Coppell, TX 75019 Phone number & directions
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I had a great experience at this location, staff was friendly, Dr. Sheppard was attentive and informative, she was precise and prompt, offered options and gave me positive feedback which i appreciated.
Dr. Sheppard is always compassionate, caring and down to earth. She takes her time with you and makes sure all your questions are answered. I would follow her if she ever moved her practice. The office staff is professional.
The weather has been truly terrible this week and my family doctor closed his office. I went to CareNow because I could not wait for my family doctor to open back up. After being seen by the doctor there I was diagnosed with pneumonia and Dr. Sheppard was wonderful! She made sure I understood the importance of following the directions for taking my medications and also to follow up to make sure I was not getting worse. I was going to go to my family doctor for my follow up but his office was still closed due to the weather so I came back to see Dr. Sheppard again. I am very pleased with my experience and will definitely use CareNow for my health needs in the future.
Fantastic consistent doctor. Very thorough across all of our family members, good listening skills, and a partner in better health.
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Was treated at CareNow walk-in facility in West Frisco. A grinding-rasp tool used with pneumatic tools, had disintegrated & lodged a piece of metal shrapnel in my bicep. I was taken back within minutes to clean & Examine extent of injury. X-ray was done to insure no metal pieces left in arm after removal, stitches followed to close wound, along with a tetanus shot & antibiotics prescribed. Everyone involved was professional, warm, caring & friendly. Would I recommend? YES!!!


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JIUQUAN, China China's latest manned spacecraft has blasted off on a 15-day mission to dock with a space lab.
The Shenzhou 10 capsule carrying three astronauts lifted off as scheduled at 5:38 p.m. (0938 GMT) Tuesday from a launch center on the edge of the Gobi Desert.
It is China's fifth manned space mission and its longest. The spacecraft will transport the crew to the Tiangong 1, which functions as an experimental prototype for a much larger Chinese space station to be launched in 2020. The craft will spend 12 days docked with the Tiangong.
On the heels of Canadian astronaut Chris Hadfield's wildly popular YouTube videos from the International Space Station, the Chinese crew plans to deliver a series of talks to students from aboard the Tiangong.


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I'm at my wit's end. Why does Youtube embed where it should here:
and why does Vimeo not do the same but extend the <td> next to it to a size where the vid itself is pushed out of the frame:
I just don't get it, no defining a size for the "beschrcell" to the left of the clip helps reducing it, it just stays that way. The template for both posts is the same, so it HAS to have something to do with the Script of the embedded players. but WHAT?? and how can I prevent that from happening?
Any help is much appreciated, thanks!!


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Vijay's WebLogMy adventures in testing...http://blogs.msdn.com/b/vijayu/atom.aspxTelligent Evolution Platform Developer Build (Build: 5.6.50428.7875)2004-01-26T20:27:00ZUnit Testing Business Logic in .NET RIA Serviceshttp://blogs.msdn.com/b/vijayu/archive/2009/06/08/unit-testing-business-logic-in-net-ria-services.aspx2009-06-09T02:31:00Z2009-06-09T02:31:00Z
One of the common tasks that .NET RIA Services developers have to undertake is testing their mid tier business logic code. Mid tier code typically uses a data access layer (DAL) like Linq to SQL or Linq to Entities for persisting data. However directly coupling the business logic code to the DAL will pose challenges for unit testing and causes tests to depend on the database. One possible solution to avoid this problem is to adopt the repository pattern and write business logic code to go against repository.

The following steps demonstrates an implementation of a domain service class using a repository to make it unit testing friendly. The example code uses the .NET RIA services walkthrough application as its starting point and is modified to use Linq To SQL as DAL.

STEP 1: Create an interface that defines the necessary methods for performing basic CRUD operations on the repository

STEP 2: Provide concrete implementation of IRepository for Linq to SQL. This is done by performing the repository operations on Linq to SQL's DataContext as shown below.

STEP 3: Implement the DomainService class and use the repository instead directly calling into DAL layer in domain operation implementation.

The code below implements an Organization DomainService which uses an employee repository

As you can notice from above code snippet, there are few things that are different from the original walkthrough sample :

1. OrganizationDomainService doesn't derive from the LinqToEntitiesDomainService, instead it derives from the base DomainService class

2. OrganizationDomainService has been applied with LinqToSqlMetadataProviderAttribute. This adds Linq To SQL's type descriptor to our domain service class and enables it to reference the Linq To SQL generated entities (Employee entity in this case).

3. Query/Update methods now call into Repository methods instead of directly calling DAL's context methods.

4. PersistChangeSet method has been overridden to call the Repository's SubmitChanges method

STEP 4: Write a factory class to create instance of the DomainService class and the repository and register it (in Global.asax.cs). This ensures that our factory method is used for domain service class creation by the framework.

Now the app is ready for execution (there is no change required to the client side code of the walkthrough project).

STEP 5: Creating unit tests

For unit testing the domain service methods, all we need to do is write a mock repository that creates an in-memory instance of employees and pass it to DomainService.

Code below shows creation of a mock employee repository.

and the unit test code would look something like this:

Completed sample source can be downloaded from here (see 'Repository for unit testing sample').
vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxTest best practices - Part4http://blogs.msdn.com/b/vijayu/archive/2006/04/19/579164.aspx2006-04-19T20:29:00Z2006-04-19T20:29:00Z
 TEST TOOLS AND FRAMEWORK
The following section gives best practices for test tools and test framework. The requirement for tools and framework are more than the tests because of the scope of their use (entire team or multiple teams uses it).

 Design Checklist
You should ask yourself the following questions when you are designing any part of the system.
1. Have you iterated, selecting the best of several attempts rather than the first attempt?
2. Have you tried decomposing the system in several different ways to see which way will work best?
3. Have you approached the design problem both from the top down and from the bottom up?
4. Have you prototyped risky or unfamiliar parts of the system, creating the absolute minimum amount of throwaway code needed to answer specific questions?
5. Have you spiked the system, to convince yourself that the proposed solution is likely to work?
6. Has your design been reviewed, formally or informally, by others?
7. Have you driven the design to the point that its implementation seems obvious?
8. Does the design adequately address issues that were identified and deferred at the architectural level?
9. Is the design stratified into layers?
10. Are you satisfied with the way the program has been decomposed into subsystems, packages, and classes?
11. Are you satisfied with the way the classes have been decomposed into routines?
12. Are classes designed for minimal interaction with each other?
13. Are classes and subsystems designed so that you can use them in other systems?
14. Will the program be easy to maintain?
15. Is the design lean? Are all of its parts strictly necessary?
16. Does the design use standard techniques and avoid exotic, hard-to-understand elements? 17. Overall, does the design help minimize both accidental and essential complexity?
18. Does design make it easy to maintain and extend (high coherency and loose coupling meaning 'open to extension but closed for modifications')
19. Are their similar tools or pieces of infrastructure already available in other place (other teams)? Avoid duplication of effort and helps each one to leverage the work done by the others. E.g. Sharing logging infrastructure and base class infrastructure between different tools
20. Does the design take into account the fact that this tool/fx could be of use by others (outside feature area) in the team.

 Unit Testing:
All test tools and framework must have unit tests written with reasonable code coverage before checking in. After the first check in, the goal is to not have a drop in code coverage % for subsequent checkins.

Static analysis:
Make sure your tool/framework is fxcop clean before you check-in.

Code review:
All test tools/framework must be code reviewed by atleast one person before checking in.

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxTest best practices - Part3http://blogs.msdn.com/b/vijayu/archive/2006/04/06/570458.aspx2006-04-07T03:19:00Z2006-04-07T03:19:00Z
Adopt different test methodologies (test styles)
Always consider applying different test styles to your area. Each style is suited for finding specific class of issues and applying different styles gives the maximum ROI for your test effort.
Some of the approaches that have been highly effective in the past are:
1) Creation of tools to dynamically generate test cases.
2) Fuzz tools that morph the input data.

A good list of different test styles is mentioned in:
http://www.kaner.com/pdfs/GoodTest.pdf

Ensuring Testability
Design for testability is an important point to be considered that greatly affects the quality of our tests. For all new features coming online test owner should have a testability discussion with the developer before feature implementation. The important point that needs to be considered here is - Can we get to all the functionality we want to test in an easy and efficient manner?

Reviewing test strategy
Feature test plan should describe the 'test strategy' that will be adopted and should be reviewed as part of test plan review. Primary purpose of reviewing is to share ideas and foster discussions.

Sharing ideas and information
Strive to share the following as much as possible across teams
• test strategy ideas
• test framework/tools
• Information (e.g. new feature addition) in one area that could also affect other areas.

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxTest best practices - Part2http://blogs.msdn.com/b/vijayu/archive/2006/03/30/565187.aspx2006-03-30T22:47:00Z2006-03-30T22:47:00Z
Guidelines for testing at the right layer

Start with the component level tests first
Always start with the lower level first and then move to the higher level. API testing should be the first to be automated through Unit tests. These tests are easiest to write and most robust of all the test layers as they have the smallest surface area for false failures. Getting test access to the core logic of the component is the key to this strategy and will need some upfront work to investigate ways of hosting your component in isolation. Work with your developers to address this as part of your testability plan. Tests written at this level should provide depth testing for features.

Pros

Very easy to write, modify and maintain tests
Tests run faster
Near zero timing issues
High level of coverage

Cons

Upfront work to enable component isolation
Not a real world environment

Object model tests comes next
These tests are at the higher level than component level tests and are suited for automating the scenarios and integration tests for your feature.

Pros

Easier to write, modify and maintain tests compared to UI tests
More closer to real world environment
Less prone to timing issues

Cons

Need to provide testability hook (via private interface) for areas not exposed by public object model (DTE)

UI tests comes last
The complexity of interacting via the user interface for testing can quickly dwarf the complexity of verifying the logic being accessed. Furthermore, any changes to the user interface can have a devastating impact on the tests. Hence, avoid testing through UI as much as possible. UI should be tested separately and shouldn't be used to test the core functionality of the feature (business logic). Write UI tests for testing the UI elements in a feature. Also some of the end to end scenarios should be automated using UI automation as that's a real simulation of how the customer would be using the product/feature.Wait till UI becomes reasonably stable before starting to automate these tests.

Pros

 Closest to real world environment and real world usage of the feature

Cons

Extremely prone to timing issues
Usually causes maintenance nightmare

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxTest best practices - Part1http://blogs.msdn.com/b/vijayu/archive/2006/03/29/564286.aspx2006-03-29T23:49:00Z2006-03-29T23:49:00Z
Here is the first in the series. Note that some of the terminologies used here are specific to the product we test - Visual C# (part of VisualStudio.Net).

Test strategy

Choosing the right test strategy is an important step to achieve efficient and robust test automation. The following section describes some of the important methods that teams should consider.

Layered approach to testing

Depending on the type of interaction between the tests and the system under test, our product can be divided into the following four layers. Choosing the right layer/level of testing at the right time in the product cycle is going to be the key to our team's success.

UI level

This is the level at which most users interact with the product, through the user interface by working with controls and windows.

Object model level

At this level tests interact with the product through the public object model (DTE). At this level the different components that make Visual Studio are still interacting between themselves in the same way as they normally run when the product is handled by a user.

Component level

At this level tests interact directly with the component under test. In most cases components will not be running in an environment similar to that of the first two levels and component will be hosted in isolation.

These tests usually are most robust as they the smallest surface area for false failures.

API level

At this level the tests interact part of a component. These tests are written to test functions and methods of individual pieces of a component in isolation. E.g. Unit tests

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxBack from long winter hibernationhttp://blogs.msdn.com/b/vijayu/archive/2006/03/29/564275.aspx2006-03-29T23:42:00Z2006-03-29T23:42:00Z
Hmm, its been a long winter in Seattle this year, which was rainy and chilly than ever before. I am back from my winter hibernation to blog :-) . I am really glad that spring is finally here.

During this time I have changed the team and I now work in DLinq test team (I used to work in C# IDE test team working on Edit and Contine feature).

One of the things we have been doing in the team is to document the test best practices based on the things we have learnt in the past. The goal is to make this a 'Test Guide' that the whole team uses for their individual testing and to provide guidelines to achieve - effective, efficient and robust test automation.

I will post the series on this in the next several weeks.

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxTesting C# Edit and Continuehttp://blogs.msdn.com/b/vijayu/archive/2005/10/18/482846.aspx2005-10-19T02:42:00Z2005-10-19T02:42:00Z
As we are getting close to releasing VS whidbey, I was thinking about my contributions to this release and one of the major item that appeared in the list was testing C# edit and contine (here after EnC). This is one of the primary features I was responsible for testing in whidbey. Then I thought of writing a short summary about how we tested this feature. Below is the result of that exercise.

Brief history

Sometime in Jan 2004 when we were half way into the whidbey product cycle, decision was made to provide Edit and Continue feature for C# in whidbey. This was based on the overwhelming feedback from customers asking for EnC for C# and that it was the #1 feature request listed in MSDN feedback.

EnC is one of those features thats very simple to use but complicated when you get into the details of its design and implementation.It touched the core areas of VS - CLR, Compiler, Editor and debugger, making testing very challenging. However our initial understanding was that since VB already had support for this (in whidbey), it was just a matter of making changes to C# compiler and C# editor to make this happen and the support in CLR and debugger already existed (and tested). Its another matter that this assumption turned out to be incorrect (atleast partially) in the end.

Intially the test team comprised of me and my collegue Daigo (he blogs in Japanese and can be found here). Santosh joined the team some time later.

Test strategy

Quality metric

We started of by coming up with the quality metric that would help us drive our testing efforct. These are the two primary attributues we wanted to target:

Stability

EnC should reliably succeed or fail. If EnC does not succeed, the user should always be able to resume the original debugging session. However, when the original debugging session is resumed, code changes will remain.

Accuracy

EnC should accurately reflect supported code changes in the new executable image, while maintaining the purity of the rest of the image. The new image should be accurately reflected in the resumed debugging session.

Pieces making up EnC

After talking to developers about the different components making up this feature and the details about their inner workings we came up with the following breakup list that made up EnC:

Rude edit detection: Feature that detects disallowed edits during EnC. This feature is implemented by C# editor

Local mapping: Feature that enables tracking local variables (moving, adding, removing locals) during EnC. This feature is implemented by compiler

UI interaction: All the UI elements associated with EnC such as displaying of rude edit squiglees, readonly markers , error dialogs, etc. This feature is implemented by editor and debugger.

IP remapping: Feature that calculates and resets the instruction pointer(IP) to the next active statement during EnC. This feature is implemented by debugger.

Line mapping: Feature that calculates and tracks the movements of statements in the program being debugged during EnC. This feature is implemented by debugger.

Approach

Once we had the list of sub features making up the overall EnC feature, our next task was to come up with the approach to actually test these pieces individually and also test the feature as a whole. Below list kind of summarized the approach:

Identifying the high risk areas: We focussed our initial testing on the new code added to support C# EnC. This mainly was rude edit detection, local mapping and line mapping. There were limited modifications to other pieces and was'nt very significant.

Data driven testing: We used this methodology which is ideal when you have a lot of different data values that you wish to exercise the feature with but where the sequence of steps to execute is pretty much identical. This required some upfront investment on comeup with the test framework but once its up and running, automating the tests was extremely fast.

Testabilty: We got our developers to provide testabiltiy hooks in the product that made testing higly productive and tests more reliable

Reuse existing infrastructure: For the common code, we reused the already written tests (which were already automated) for VB which helped us increase our coverage quickly.

Exploratory testing: Adoped directed exploratory testing to test the integration scenarios (ie. test EnC the way users would do). This helped us find some really good issues early on in the product cycle.

Stress testing: We invested good amount of time to come up with stress tool and do stress testing. This mainly comprised (among other things) of determining the upper limit on the number of edits that could be made in a single EnC session. This helped us identify some criticial performance bottlenecks in our implementation which got eventually fixed.

Effective use of Code coverage: We used code coverage regularly to identify the test holes and beef up our automation coverage

Lessons learnt

Using diverse methods of testing ('test styles') gives best results

Close and constant interaction with the developers helps to keep the crucial two way feedback going

Whitebox testing is extremely effective and helps is identifying the right 'targets' for testing

Reusing existing tools and infrastructure makes testing more productive

Testing != Automation. Its just one of the aspects of overall testing and not an end in itself.

Cheers!

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxC# Edit and Contine: Rude editshttp://blogs.msdn.com/b/vijayu/archive/2005/10/13/480784.aspx2005-10-13T23:23:00Z2005-10-13T23:23:00Z
Edit and contine was one of the top features added in whidbey release for C#. Edit and continue is the ablity to modify code and contine with execution while debugging the program.

Types of edits/changes supported

There are few restrictions to the types of edits that are permitted during Edit and contine. The restrictions exist mainly due to technical reasons than anything else. The edits are primarily restricted to within method bodies. There are few changes within method bodies that are not permitted and to apply those changes you have to stop debugging and start over again. These unsupported edits are termed as 'Rude edits'. These are notified to the user by

populating error description in the error list
displaying squiglee and tooltip with error description at the begining of the code block which has rude edit

For a complete list of unsupported changes for C# see here .

Let me know your feedback on the unsupported changes and things you would like to see supported in the future.

Cheers!

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxIntroductionhttp://blogs.msdn.com/b/vijayu/archive/2004/01/28/64150.aspx2004-01-29T03:59:00Z2004-01-29T03:59:00Z
Now that I have posted my first ever blog, I will introduce myself. My name is Vijay Upadya and I work in C# QA team. I have been in this team for the past 4.5 years (was in C++ team before the inception of C#).

In my spare time, I love watching (and playing) cricket and volleyball.

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashxMy first bloghttp://blogs.msdn.com/b/vijayu/archive/2004/01/26/63224.aspx2004-01-27T04:27:00Z2004-01-27T04:27:00Z
This is my first ever blog post and am excited to be part of the elite club of bloggers !!!

vijayuhttp://blogs.msdn.com/vijayu/ProfileUrlRedirect.ashx


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Co-Sourcing Improves Pharmaceutical Laboratory Productivity
Loss of Lives in Clinical Trials...
Keep the Opportunities, Lose the Opportunists
Researchers Now Have a Myriad of...
Catalyst Biosciences has formed a strategic collaboration with South Korean biologics manufacturing and development company Isu Abxis to develop Catalyst's next-generation Factor IX development candidate FIX-NG (CB 2679d) for the prevention and treatment of bleeding in hemophilia B patients. The collaboration will advance FIX-NG through IND-enabling preclinical studies, manufacturing, and the completion of Phase I studies.
Per the agreement, Isu Abxis will advance FIX-NG through preclinical and Phase I studies, and Catalyst and Isu will collaborate and share in profits on the development and commercialization of FIX-NG worldwide. Isu will pay Catalyst an up-front licensing fee and milestone payments through the end of the Phase I trial and holds an option to exclusively commercialize FIX-NG in Korea. Catalyst retains development and commercial ownership rights of the program outside of Korea.
"Catalyst has significant experience in the development of next-generation coagulation factors including FVIIa, FIX, and FXa, while Isu has the biologics manufacturing expertise to make complex proteins from research through commercialization," said Nassim Usman, Ph.D., Catalyst's CEO, in a statement. "We believe that the collaboration with Isu Abxis will accelerate FIX-NG's development and ultimately provide improved therapy for hemophilia B patients."
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MDMA (commonly known as the empathogen "ecstasy") is classified as a Schedule 1 drug, which is reserved for compounds with no accepted medical use and a high abuse potential. Two researchers from Stanford, however, call for a rigorous scientific exploration of MDMA's effects to identify precisely how the drug works, the data from which could be used to develop therapeutic compounds.Do you agree that ecstasy should be studied for its potential therapeutic benefits?
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When the press constantly calls you the next Mariah Carey, it's only wise to placate them. Ariana Grande continues to channel the "#Beautiful" singer in her latest clip. Whether it's Carey's signature short denim shorts, the mismatched prints, outdoor graffiti backdrop or the dancers busting out some old school dance movies, "Baby I" is serving up major 90s realness. It's a fun visual which should've really been released during the summer.
Grande's debut album Yours, Truly hit the streets this week and immediately shot up to No. 1 on the iTunes album charts. Naturally, Ariana has been everywhere promoting it. One of those engagements saw her performing "Almost Is Never Enough" on Live With Kelly & Michael. Sufficed to say, she slayed it, along with her duet partner The Wanted's Nathan Sykes. They were giving me Carey-Boyz II Men shivers during it. I really hope the rumors about these two dating are true. They're just so damn adorable. Check out Ariana's new visual below along with her wicked live performance.


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Washburn University celebrated the 210th birthday of Ichabod Washburn Monday afternoon.
The school held a birthday party for the man who donated money to keep the university growing in 1868. Washburn gave the school, then named Lincoln College, $25,000.
Washburn President Dr. Jerry Farley and the Ichabod's mascot handed out free ice cream sandwiches.
The school also had specials on food and university items as part of the celebration.


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BRYAN, Texas After initially being proclaimed the #2 ranked summer collegiate league team in the country two weeks ago, the Brazos Valley Bombers have continued to prove themselves worthy by holding on to their top spot.
The rankings are determined by evaluating four key factors; won-loss record, league dominance, depth and quality of professional-level talent and the overall strength of the league. With a record of 19-3, the Bombers, who continue to be undefeated at home, have remained at the top of the Texas Collegiate League standings all season. Dominance has been asserted both offensively and defensively with 192 collective strikeouts from the mound, 36 doubles, and 13 homeruns. The Brazos Valley pitching staff holds all of the TCL leader spots for wins (4), strikeouts (31), and ERA (0.49). Bombers also hold four of the top six ranks in league RBI (20-15).
With 38 games left in the season, 20 of which will be played at home, the Bombers look to hold the top spot in both the TCL rankings and the national rankings. As the only TCL team represented in the national ranks, Brazos Valley hopes to remain a dominant force for the remainder of the season and clench the league title in August.
The Bombers face the East Texas PumpJacks at American Momentum Bank ballpark at 7:05pm on Tuesday, June 25.


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Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Jul 01st, 2006
Running Time: 134
Director: Jordan R
Company: Venom Digital Media
Distribution Companies: Exquisite Multimedia
Cast: Nadia Styles, Cheyne Collins, Van Damage, Annie Cruz, Steven French, Sergio (I), Flower Tucci, Trent Tesoro, Angela Stone, Kat (I)
Critical Rating: AAA 1/2
Genre: Specialty
Flower Tucci is a "slut" and Kat is a "whore" – and they both squirt copious amounts of liquid out of their urethras when they cut loose during sex. Tucci squirts multiple times during her encounter, but it's Angela Stone who steals the show with a soul-wrenching squirt experience that required multiple shoots and careful edits.
Annie Cruz seems barely aware of what's going on until her date smacks her breasts soundly with his cock, which immediately commands respect. Nadia Styles moans hoarsely like a crushed goose and deals with a cock that will not stay put.
Behind the scenes footage finds Cruz talking about fucking at her AVN Awards table out of boredom – and a fascinating series of interactions between exceptionally patient and professional Cheyne Collins and a massively dehydrated and shaking Stone.
Interesting aside: fetish menus with no option for squirting? What's up with that?
Retailing: Plenty of gush for the buck.


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Coal waste damage listed
There are 19 comments on the www.waterworld.com story from Mar 4, 2010, titled Coal waste damage listed. In it, www.waterworld.com reports that:
Two national environmental groups say they have documented 31 coal ash waste sites where coal wastes may have damaged the environment. 14 states listed in the report are in Tennessee -- the coal ash waste site of TVA's John Sevier Fossil Plant in Rogersville, Tenn., near Morristown, and a TVA-owned coal combustion waste landfill called Trans-Ash Inc., in Camden, Tenn.
Join the discussion below, or Read more at www.waterworld.com.
Since: Jun 08
Topix Headquarters
#1 Mar 4, 2010
"14 states listed in the report are in Tennessee -- the coal ash waste site of TVA's John Sevier Fossil Plant in Rogersville, Tenn..."
#2 Mar 4, 2010
True that. Still safer that nuclear power.
#3 Mar 4, 2010
If you read the report, you see that they are reporting on the test results from a monitoring well that is between the ash pits and the river. It is there to monitor how much leaches out of the ash pits.
They then compare those levels to that for safe drinking water.
The problem is that the levels found are not unexpected, they are actually pretty good being right next to the ash pit. No one drinks from that well, it is for monitoring. If you were to test other wells in the area that were not a few feet from the ash pit you get completely different results, well within limits.
#4 Mar 4, 2010
So does that mean the fish are safe to eat?
#5 Mar 4, 2010
The issue with fish in the Holston pertains to the Holston's high mercury content, which gets higher as you head upriver towards Kingsport. In the past, the Holston had the highest mercury content of any waterway in the United States. The mercury came from the chlorine-alkali plant in Saltville, Virginia which was shut down some years ago. Mercury is a heavy metal and does not dissolve in water, it just sits in the mud, and gradually is absorbed by river life, in particular asian clams and turtles.
There are no issues with contaminants from the Sevier plant getting into the river. We can double check this by looking for mutations in frogs, which being amphibians are very sensitive to pollution and are the first to mutate. I have been studying frogs in this area for years and have found mutations to be almost nonexistent. This contrasts severely to aquatic life found along the Mississippi river, where frog mutations are quite common, thanks to the historical prevalence of toxic factories and agricultural pesticides in the waters that feed into the Mississippi.
Frankly I have been surprised not to find mutations given the presence of the Eastman plant, which has frequent spills, but it seems these spills are relatively benign compared to other industrial areas.
"IT'S a Scream!"
Since: Oct 09
#6 Mar 8, 2010
For the past two seasons my hubby and I have caught fish (cat+sunnies) with some type of blisters on them. Can you possibly give an analysis of this I know it is not a mutation but still It is a bit worrysome. Thank's
#7 Mar 8, 2010
You are right, that is worrisome. If you have the fish, they should be looked at. The office to contact is the TWRA fisheries office for East Tennessee:
Tennessee Wildlife Resources Agency Fisheries Offices
East Tennessee
Region IV
3030 Wildlife Way
Morristown, TN 37814
Fax: 423-587-7057
Toll Free: 1-800-332-0900 (In State only)
Also, here is a list of specific contaminants and known areas to be concerned:
"IT'S a Scream!"
Since: Oct 09
#9 Mar 10, 2010
Thank You for your reply. We usually fish down at the river where the old railroad tressle bridge was. If we catch any more fish like that we will contact TWRAFO for sure.
Since: Feb 10
#10 Mar 10, 2010
Wow! That's like little Rogersville having better "at your fingertips" information than Google ever did! Thanks Critical Analyst, that was mighty helpful and pertinent.
#11 Aug 1, 2010
Here's a recent Article, related to this story. Click on this Link:
#12 Oct 29, 2010
We are still better off with dealing with coal and coal ash.Have you thought about what or where we could put the nuclear waste that would be safe for anyone?
Since: Sep 10
Location hidden
#13 May 1, 2011
This Article is in The Nashville Tennessean Newspaper, today.
Click on this Link:
#14 May 1, 2011
I agree, at least coal ash is an "evil" we know. We can see it, touch it, and marginally at least, control and limit it's damage. Nuclear waste and radiation..... somewhat different and infinately more scary (to me anyway).
The ONE time in my life when I considered leaving here was when TVA decided to locate a nuclear plant in Hawkins Co.
(There will be a few posters who disagree with my views on here that will now be lobbying TVA to change their mind on that decision !!)(chuckle !)
#15 May 1, 2011
If you want cheap coal get ready for flat, eroding, posioned wastelands. How important are these mountains, especially during tornado season? Are they worth a summer or year's worth of coal?
#16 May 1, 2011
Coal causes environmental damage, just as oil drilling does, and nuclear waste and the threat of a Japanese or Chernobyl style disaster panics EVERYONE. BUT.... we have to get electricity from some source, and unless and until renewables become cost effective, we are going to have tradeoffs and one of them includes strip mining.
You might be willing to return to the days before electricity changed this area, but.....having experienced the days before television and the "joys" of using an outside toilet, I have no desire to return to those "good ole days".
What would you propose instead ?????
#17 May 1, 2011
While I agree there are some problems with using coal, there are none we can't manage properly. Mining coal by strip mining is no more damaging than mining gravel, sand, or other minerals. Sure, there is a scar on the land, but that is only temporary if the land is reclaimed by placing the layers of soil that covered the coal back in place.
The current 'alternative' energy sources have been available for decades and there is a very good reason they have remained as a "Plan B" source are they just can't supply our needs. Windmills and solar are very inefficient and unreliable.
Our government should be removing any hurdles that would keep us from investing in more coal and nuclear power plants.
United States
#19 May 1, 2011
"Clean Coal", "Safe Nuclear Energy", reckon I will stick with my solar powered clothes dryer, water heater and battery bank.
#20 May 3, 2011
Plan B, yes, I WONDER if they would remain plan B if our legislators weren't owned by lobbiests from the oil and coal industries.
Wind and solar are unreliable, since the wind doesn't always blow and the sun doesn't always shine, inefficient ???? I doubt that, but please explain !
Coal plants CAN be made more efficient and cleanER, and until renewables can pick up the slack, I believe we need them.
NUCLEAR is another story. IF I HAD MY WAY,(and obviously I do not) I would trade any and all nuclear plants for coal burning ones yesterday.(As far as the government goes, they have a balancing act to navigate if they do their job properly. The government is tasked with planning for the conntry's present and future energy needs, while seeing to it that we leave a country that is fit to live in for future generations. A tall order in the best of times, and in my opinion, a high wire act without a net in others.)
Since: Sep 10
Location hidden
#21 May 3, 2011
I, too, would prefer coal to nuclear. But, I would also want the proper safety standards set & abided by for the mining of Coal & the protection of the Miners & also, for the emmissions from burning coal, so we don't pollute our air & destroy our respiratory Systems.
These standards would not raise the price of coal-burning energy, if the Upper Management would just take alittle salary than their Millions per year & everybody would benefit, including them.
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Faculty Resources and Bylaws
Hixson-Lied College of Fine and Performing Arts Faculty Governance Documents
Below are links to college by-laws and other documents pertaining to faculty governance and promotion and tenure processes.
The latest edition of the College Bylaws were amended at the faculty meeting on November 13, 2015.
Curriculum Change Forms
Promotion and Tenure
- A Letter from Dean O'Connor discussing Promotion & Tenure Guidelines from April 29, 2014.
- A Memo from Senior Vice Chancellor of Academic Affairs regarding Promotion and/or Tenure from May 28, 2013.
College Calendar
Download the 2015-2016 College calendar of important dates, deadlines, and meetings:
PDF Word
|Regularly Scheduled Meetings
|Art and Art History Faculty
|12:00 - 1:30 p.m.
|Glenn Korff School of Music Faculty
|8:30 - 9:20 a.m.
|Johnny Carson School of Theatre and Film Faculty
|11:30 - 12:20 p.m.
|College Administrative Council
|9:30 - 11:30 a.m.
|College Executive Committee
|3:30 - 5:00 p.m.
|College Curriculum Committee
|10:00 - 11:30 am
|Feb. 26, Apr. 1, Apr. 22
|Undergraduate SAB
|8:15 - 10:00 a.m.
|Graduate SAB
|8:30 - 9:30 a.m.
|Fall Faculty Meeting
|Friday, Nov. 13, 2015
|Lied Commons
|Spring Faculty Meeting
|Friday, Apr. 1, 2016
|Location: TBA
To view an archive of the previous faculty meeting minutes and agendas, please visit this page: Faculty Meetings.
Faculty Grants
The Hixson-Lied Faculty Grant application process will be moving to the NUGrant environment beginning with the 2015-16 academic year. You may login to NuGrant here: NUGrant Login/Homepage. Applicants must hold a paid appointment in the College with the rank of Senior Lecturer, Assistant Professor, Assistant Professor of Practice, Research Assistant Professor, or above. Visiting, adjunct, and emeriti faculty, and those holding other lecturer ranks are ineligible.
Faculty Research/Creative Activity Grant
These grants are awarded on a competitive basis to support projects that assist faculty research in ways that bring national and international attention to the College and the creative and scholarly work of the faculty.
Download a sample of the Faculty Research/Creative Activity Grant Application
|Funding Periods
|Application Deadline
|Mar. 1, 2016 - Feb. 28, 2017
|Jan. 19, 2016
Faculty Presentation of Scholarly and Creative Activity Grant
These grants are awarded on a competitive basis to offer partial support to faculty members who are invited to present their creative and scholarly work in regional, national and international settings.
Download a sample of the Faculty Presentation Grant Application
|Funding Periods
|Application Deadline
|Nov. 15, 2015 - Mar. 14, 2016
|Sep. 4, 2015
|Mar. 15, 2016 - July 14, 2016
|Jan. 15, 2016
|July 15, 2016 - Nov. 14, 2016
|Apr. 8, 2016
The July 15 granting period marks the beginning of the fiscal year (see below).
NOTE: Faculty are limited to no more than two funded proposals per fiscal year.
|Granting Period 1:
|Granting Period 2:
|Granting Period 3:
|July 15 - November 14
|November 15 - March 14
|March 15 - July 14
Faculty Development Travel Grant
Designed to provide partial support for faculty travel associated with faculty professional development activities, these grants are awarded in the spring and fall.
Download a sample of the Faculty Development Grant Application
|Funding Periods
|Application Deadline
|Jan. 1, 2016- June 30, 2016
|Sep. 25, 2015
|July 1, 2016 - Dec. 31, 2016
|Feb. 12, 2016
Grant Writing Resources
Description Templates for
- Hixson-Lied College
- Department of Art and Art History
- Glenn Korff School of Music
- Johnny Carson School of Theatre and Film
- Office of Sponsored Programs within the Office of Research
If you have any questions, please contact Christopher Marks, Associate Dean of the Hixson-Lied College of Fine & Performing Arts at firstname.lastname@example.com.
Faculty and Staff Awards
Funding support has been created to establish an ongoing awards program for faculty and staff, to recognize outstanding performance and accomplishments in the areas of teaching, research and creative activity, faculty service, outreach and engagement, and staff service to the College and University.
- College Distinguished Teaching Award
- Outstanding Leadership in Curriculum and Program
- Outstanding Advising
- Recognition Award for Junior Faculty
- Research Award for Senior Faculty (10 years or more)
- Research Award for Junior Faculty (less than 10 years)
- Faculty Outreach/Engagement/Service Award
- Staff Service to the Institution


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Board subflooring is best installed diagonally. Diagonal flooring makes your house more rigid, and you can nail a finish floor on top of it in either direction.
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A fishing expedition into the darkest recesses of the paper pattern collection was conducted for the long-forgotten Curlique Coverlet (Raverly) a couple of weeks ago. A bit of experimentation determined the plan in mind was not going to work, and supplementing with 1 or 2 more colours was necessary. The first of the 15 units was knitted and weighed to gauge yarn consumption – 36 grams of yarn required. With the new colours now in hand, working on it with intent is the plan. It's amazing how the addition of the new rows turns the first section from being mostly a triangle into a swirly something.
Things to like: The amusement factor in the knitting and eventual wearing of the hat. The texture of the little beast is like one of those toys you get at a convention as a stress reliever – I have no idea what they are called.
Not so much: Not a thing. Hopefully the poor child wearing this hat will not be overly embarrassed.
Anemone Hat (Ravelry) by Cat Bordhi, Baby sized.
1 skein Cascade 220 Superwash in #893, Ruby
5 mm DPN's
A pair of socks for co-worker's 8 year old nephew were made over the weekend. The young man's feet get cold when he's playing outside, and his mother has to rub them between her hands to warm them up. He's unable to walk, so it's no wonder his feet freeze when out having some winter fun. Hopefully these will help keep his feet warm.
Ribbed Socks for Kids Susan B. Anderson from the Spud & Chloe blog
56 grams Socks That Rock Lightweight in Lover's Leap
2.25 mm needles
Monday, February 06, 2012
Things for Small People
Posted by Gale Bulkley at 5:12 PM
3 comments:
Somebody was a busy knitter this weekend! That hat is great:-)ReplyDelete
Dang girl, you have been busy. I will try that curlicue, I think. Maybe a good class project for short rows? BTW, I put the headband up on Ravelry. It's been so mild here I hardly wear any headgear. Freaky winter.ReplyDelete
Gale- Love the coverlet. You are such an adventurous knitter, and I like that.ReplyDelete
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I am trying to install dangerdeep. after installing dependancies suggested by web site and scon debug I get the message c library gl must be installed. I am working with ubuntu 12.04
im not sure what you tried already... for me it seems like this would solve your problem:
I'm using Ubuntu 14.04 and successfully installed
I found that if you open
In Ubuntu 14.04 you can find it in
and add the folder to the 263 line, using:
then try install it again!


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Brazil's mining giant Vale said Friday its iron ore production fell 0.8 percent in 2012 to 319 million tons, compared with the previous year.
In 2011, the company produced 322.6 million tons.
The 2012 result benefited from a high fourth-quarter output of 85.5 million tons, helped by the end of preparations for the N5 Sul mine in Carajas, in the Amazon rainforest, and by unusually low rainfall in the region.
The rains normally disrupt year-end production at the mine.
Vale owns the Carajas iron ore mine, the world's largest with 7.2 billion metric tons in proven and provable reserves, located in the northern state of Para.
In December, the Brazilian mining behemoth announced a 24 percent drop in its investment budget for 2013 to $16.3 billion, anticipating "a moderate expansion" of global demand in the sector.
Two months earlier, it reported a 66.2 percent drop in third-quarter net profit, citing lower international prices for iron, nickel and copper due to the global slowdown.
Iron ore represents 90 percent of Vale's profits.


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product information
Serve your condiments in style with this cruet from Grant Howard. Constructed from sturdy glass, it has a metal pourer. With beautiful french rooster design printed on the side, this piece adds a charming touch to any kitchen decor. As stylish as it is functional, this cruet would be a great addition to any table or kitchen. 16 ounce capacity.
- Constructed from sturdy glass
- Metal pourer
- Measures 12" tall
- 16 ounce capacity
product details
SKU 01046200 model no 50113 product dimensions 12 in shipping weight 1 lbs brand Grant Howard color No material No MFG: product manual No MFG: warranty No MFG: specs No
ratings & reviews


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Sandals are having a serious moment right now. Show off your pedicure and let your feet breathe in flat sandals that are stylish… Read More
Show your dad how much you adore him with our favorite picks for Father's Day! —Composed by Rachel… Read More
Enough with the wife beaters. Tanks are essential, but now it's time for solid colors and fun prints, bro. Paired with shorts, underneath… Read More
We are not "old Black" nor "new Black" we are ALL Black.
This week we caught up with Chyna Stevens, a nail artist based in Beverly Hills, California showcasing her talents at Read More
Swimsuit season is here and finding your best bathing suit shouldn't be put off any longer! Suck it up because you're… Read More
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There's no telling why or how Black men made these favorite summer looks stylish and cool. But the point is, we did. Here's a fun toast to… Read More
This week we caught up with Sashanie Gray, a freelance manicurist and editorial/runway nail artist based in Fort Lauderdale… Read More
The hotter it gets, the more women you see with new shorter hairstyles (or faux styles that keep their long tresses off their necks)… Read More
We are not "old Black" nor "new Black" we are ALL Black.
Vernon Reid Talks 30 Yrs of the Black Rock Coalition
Justin Adu Explains African Amedia
Beautifully Brown Grace Jones
Why Did Ben Carson Mock Police Brutality
Detroit's New Activist Generation


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Social Media: Should children under 18 be allowed to use social media like Facebook and Twitter?
Steps 1 and 2. Prewriting and Note gathering:
Fact Sheet Graphic organizer (for taking notes from articles):
Internet articles about Megan Meier, who committed suicide as a result of cyberbullying on the website MySpace:
Step 3. T-Chart:
Step-by-step guide to creating an effective T-chart:
Step 4. Outline:
Argumentative Essay Outline (use this as a guide for how to organize your paper. You do not have to use this sheet exactly, but you should set the paper up using this as a guide):