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Dan Looker. Encyclopedia of Food and Culture. Editor: Solomon H Katz. Volume 3. New York: Charles Scribner's Sons, 2003.
Human beings eat more meat of the pig than any other domesticated livestock on earth, even with pig being a food forbidden to more than one billion followers of Islam or Judaism. This lowly beast, whose intelligence and cleanliness has been underestimated for centuries, is a prolific animal that quickly converts a variety of feeds to a mild-flavored meat. One of the first domesticated animals, the pig appears in oriental and Greco-Roman mythology as well as in the Torah, the Bible, and the Qurʾan. Despite its utility as a source of food, leather, and pharmaceuticals, the word, pig, is an insult or gentle rebuke in many cultures. While the pig itself may not have grown more controversial, its modern, industrialized husbandry draws criticism from an array of opponents.
The Omnivorous Pig
The pig, Sus scrofa domestica, is a subspecies of Sus scrofa, the Eurasian wild boar. It is in the order of mammals, Artiodactyla, which means even-toed and hoofed. That order includes ruminant livestock such as cattle. Bacteria in the rumen help these animals digest cellulose in grasses. Sus scrofa is a member of the Family Suidae, or swine. These animals do not ruminate and cannot digest grasses. They are omnivores. In the wild, their diet is fungi, leaves, roots, bulbs, tubers, fruit, snails, earthworms, small vertebrates, eggs, and carrion. The Suidae family includes African bushpigs and African warthogs.
There are some three hundred breeds of domestic pigs. Most are endangered. In the United States, only eight breeds are widely used for commercial production: the Berkshire, Chester White, Hampshire, Duroc, Yorkshire, Landrace, Poland China, and Spots. The Meishan breed, developed in China two thousand years ago, was imported to the United States in 1989 for research and to add genetic diversity.
In common usage, most people make no distinction between a pig and swine, but the precise meaning of pig is "a young swine." The experienced swine breeder Kelly Klober notes that "what really separates the pros from the tenderfeet is how the word 'pig' is used. To be country correct, it is the term for a very young pig. A hog is a swine that weighs over 120 pounds" (Klober, p. 24). A mature female swine is a sow. A mature male is a boar. Barrows are castrated male pigs raised for slaughter. Gilts are immature females. Both are sold as "market hogs" at five to seven months of age and at weights of between 220 to 260 pounds. Mature hogs can grow much larger. Boars have topped one ton.
Use of the meat of the pig, known as pork, is also not without controversy. Until the early twentieth century, the hog was bred for fat, or lard, just as much as for meat. Later in that century, the saturated fats found in many types of meat were targeted as contributors to coronary heart disease. Breeding and changes in the way hogs are fed has made modern swine 30 to 50 percent leaner than in 1950. At the beginning of the twentieth century, the lard-type hog, nicknamed "cob rollers," was so fat that its stubby legs were barely visible.
Pushing the Chicken Fat Barrier
The leanest cuts of pork can approach the fat content of skinless chicken breast. According to U.S. Department of Agriculture (USDA) nutrition data cited by the National Pork Board, an industry group, a three-ounce roasted pork tenderloin has 4.1 grams of total fat, more than the 3.1 grams in a comparable portion of roasted, skinless chicken breast, but much less than the 9.3 grams in a chicken thigh.
Lean cuts of pork are also richer in some essential vitamins and minerals than other meats. Another USDA database lists broiled fresh pork as having .923 milligrams of thiamin, or vitamin B1, in a 100 gram serving (about 3.5 ounces). That amount is more than half of the recommended daily consumption of thiamin and ten times the amount of thiamin found in a comparable cut of beef and even more than the amount in chicken breast (0.070 mg). The body uses thiamin to metabolize carbohydrates, protein, and fat.
The Pig's Fatty Underbelly
For all of modern pork's improved qualities, the pig is still a source of less desirable calories. As much as two-thirds of each slaughtered hog is used for processed meats—hams, sausages, and bacon. These meat products can be much higher in fat and salt than the amounts considered healthy by the medical profession.
The Center for Science in the Public Interest in the United States characterizes bacon, hot dogs, and sausage, all of which can contain pork, as among the most unhealthy foods available, recommending that consumers buy bacon and sausage that has no more than 45 percent of its calories from fat and no more than 480 milligrams of sodium per serving. In a recent survey of products sold in grocery stores, typical pork bacon (which comes from a pig's belly) had a whopping 9 percent of its calories in the form of fat. Only certain brands of turkey bacon were truly "low fat." The pork bacon was lower than turkey bacon in sodium, however, with only 170 milligrams.
Lean or fat, the swine family is an old one, geologically and in the archeological records of early human agriculture and civilization. The swine family has inhabited the earth since about forty-five million years ago, when the horrific seven-foot-high entelodont roamed central Asia and North America. Like modern pigs, entelodonts had cloven hooves and were omnivores. Their scarred fossils show evidence of fierce battles. They had much smaller brains and may not have had the social herding characteristics of modern swine. They died out twenty-five million years ago and were succeeded by smaller direct ancestors of the wild boar and modern pig.
Older Than the Cow
The pig is one of the first domesticated animals: its remains in some archeological excavations have been found to date earlier than the bones of cattle. Agricultural settlements raised pigs in the Middle East at least nine to ten thousand years ago. In Jericho, one of the world's most ancient cities, archeologists unearthed domesticated pig bones in soil layers predating 7000 B.C.E. Archeological excavations in the East Indies and Southeastern Asia show evidence of domesticated swine at about the same time. The East Asian pig arrived in China around 5000 B.C.E. Some of the first written recipes for pork are from China, where the pig has been an integral part of agriculture for thousands of years, feeding on garden waste and table scraps in pens next to farm huts. Recent archeological evidence suggests that Neolithic farmers rapidly spread agriculture, and pigs, along the Mediterranean shore of Europe before 5500 B.C.E.
The pig appears again in the writing and art of first recorded history. Pork was a popular food in early dynasties of Egypt. The ancient Greeks ate pigs. The Romans were masters of smoking and salting pork. From the time of medieval Europe through colonial North America, pigs were allowed to forage for acorns, nuts, and other foods in the forest in a semi-wild state. In the fall, they would be rounded up, slaughtered, butchered, and preserved by smoking, salting, and curing. In the United States, the pig was the most popular source of meat through the nineteenth century. The westward migration of American settlers into what would become the Corn Belt in America's Midwestern states was the perfect marriage of an Old World livestock with the grain of native Americans. The diet of swine shifted ever more from woodland forage and scraps to corn. Not until the 1950s did beef surpass pork as the most popular meat in America. Increased beef consumption coincided with the rise of industrialized cattle feedlots and post-World War II affluence. With suburbanization came the popularity of backyard grilling of steaks and hamburgers.
Many of the breeds of swine raised in North America came from England, as their names, Hampshire, Yorkshire and Berkshire, suggest. Some of these English breeds are at least four hundred years old, according to both historical records and DNA studies.
Prolific and Efficient Meat Producers
The Spanish, too, brought hogs with them to the New World. The explorer, Hernando de Soto landed in what is now Tampa Bay, Florida, in 1539 with thirteen hogs. Three years later, the swine herd had grown to seven hundred.
This ability to multiply rapidly is a quality that endears the pig to some of the poorest farmers on earth as well as the most modern swine production complexes. A sow produces almost three litters of pigs a year, although 2.25 litters per year is more realistic on smaller, traditional farms. From each litter eight or more pigs usually survive. Sows on large commercial farms can produce nearly twenty-six pigs per year.
Not only are pigs prolific, they grow fast on modest amounts of feed. A pig easily gains a pound for every three to five pounds of feed it eats, reaching more than two hundred pounds in six months. In some intensive industrial swine farms, where pigs are confined in a small space with little to do but eat, feed efficiency has approached one pound of meat for every two pounds of feed—about the same as poultry. Pigs are much more efficient at converting grain to meat than cattle or sheep.
Until the late twentieth century, pigs were weaned from their sow from about thirty-five to fifty-six days after they were born. From a birth weight of about three pounds, they would reach a weaning weight of about forty to fifty pounds by fifty-six days. After a short period of receiving a rich "starter feed" of grains, milk products, and perhaps medication, the pigs were ready to sell to another farmer who specialized in "finishing," or feeding hogs to market weights. Sometimes the farmer whose sows produced the pigs would keep the pigs and move them to another barn or pen to feed them to market weight in a method of production called "farrow to finish." (Farrowing refers to the action of a sow giving birth.) Farrow-to-finish production was typical of small-and medium-size "family farms" in North America. On some farms, farrowing took place in small huts big enough for one sow, placed in a pasture of alfalfa or other digestible forage. After 1950, farrowing more commonly took place in specialized buildings or modified barns.
The farmers who specialized in farrowing would cross several breeds of swine in order to produce stronger, healthier pigs that grow faster. This benefit from cross-breeding was called hybrid vigor. Farmers who specialized in feeding pigs for slaughter began to separate them by sex, so that the males and females could be given different feeding rations tailored to the nutritional needs of each sex.
Commercial Complexity
In large commercial farms, swine production is even more complex, having moved beyond the traditional one-site or two-site production system. On these farms, pigs are weaned at much earlier ages, sometimes when only ten to fourteen days old. This technique, called medicated early weaning, was developed in Britain in the 1980s by veterinary medicine professor Tom Alexander at the University of Cambridge. Alexander discovered that very early weaning could prevent a sow from passing certain swine diseases to the next generation of piglets. Weaned pigs are moved to separate nursery buildings, at enough distance to lessen the chance of infection by wind-born disease agents. The pigs are usually held in the nursery for seven weeks. before they are moved to another set of buildings for the "finisher-production" stage, where they reach slaughter weights.
In large pig farms, pigs are kept in small groups that remain isolated from older pigs. By avoiding the mixing of pigs after they are weaned, the risk of spreading diseases is lowered. Each week, while one group of pigs is moved from the site where they were born to a nursery building, another group is moved from a nursery to a finishing building, and yet another is moved out of a finishing building to the slaughter plant. After each group is moved, the building is washed and disinfected. To make this system work like a well-oiled machine, the farm or hog producing company must have 12,000 to 24,000 sows. This system can produce more than 600,000 market hogs a year.
Industrialized Production Spreads across the Globe
This multisite system of production has existed along with the more traditional ones, in which farmers raised only a few hundred or a few thousand pigs for slaughter. But at the start of the new millennium, multisite production was rapidly taking over the industry. In Corn Belt hog-producing states, individual families that ran grain farms still fed hogs, but only in the second and third stages of multisite production. The families no longer owned the pigs. Instead, they raised them for large companies, much as local entrepreneurs run franchise outlets for fast-food chains. The pigs were owned, from birth through slaughter, by large companies, including packers. The parent animals in this system are complex proprietary mixtures of breeds owned by a handful of multinational companies. By the late 1990s, more than half of U.S. production was in some stage of this "vertical integration," meaning that each step in hog raising is owned or controlled by one company. The multisite pig production system was becoming global, existing not only in the United States and Britain, but also in Canada, Mexico, Brazil, Chile, Spain, Germany, Poland, Italy, China, and France.
Many of these countries are also the top producers and consumers of pigs. China is the leader, producing 43.2 million metric tons of pork in 2002, more than half of the global production of 85.2 million tons. The European Union was a distant second, with 17.8 million tons. The United States ranked third, producing 8.7 million metric tons of pork. China's livestock practices supply the main reason the world eats much more pork than other meats. Of the world annual beef production of about fifty million tons, China raises only 5.8 million tons of beef.
Pigs Led to Slaughter
Just as pig farming has changed, so has the slaughter of hogs and the curing of pork. Hogs are trucked to packing plants where they are unloaded, held in pens to fast, and then slaughtered, most commonly by stunning with a high-voltage electrical shock. Then the carcass is hung by the hind legs from an elevated conveyor line, bled, and cut apart. The treatment of hogs before slaughter is both an economic issue as well as one of humane treatment. If the animals are frightened and stressed for a long period of time, lactic acid builds up in the muscles, affecting meat quality. Some breeds of pigs are more susceptible to stress than others and can produce pale, watery fresh meat. The swine industry has dealt with the problem two ways. First, it has bred hogs to exclude lines that produce poor quality meat when stressed. Second, the packing industry is changing slaughter methods to treat hogs more humanely, which also reduces stress.
Colorado State University animal scientist Temple Grandin has devoted her life to making the last few minutes of cattle and hogs as pleasant as possible. As a result of her studies of how animals react to new environments, both farmers and slaughter plants are starting to move pigs through curved chutes onto trucks, and out of trucks into the packing plant to prevent pigs from witnessing what lies at the end of the line. Pigs are instinctively frightened when forced into a confined space. In Denmark, slaughter plants are experimenting with stunning hogs with carbon dioxide gas, which may be less stressful than electrical shock.
Refrigeration is the modern method of preserving pork, even for most ham and bacon, which is injected with brine, smoke flavoring, and, usually, sodium nitrite to give the meat a pink color and to protect against the growth of toxins responsible for botulism.
The Art of Curing and Cooking Pork
Traditional methods of air curing, which may date to pre-Roman times, are still used in China, Europe, and the American South. Hams are made by covering the meat, usually from the upper rear leg or hip but sometimes from the shoulder, with salt, sometimes sugar, and flavorings for several days in a cooler. The meat is then smoked at room temperatures in a smokehouse for about ten days and allowed to cure for at least six months. Before cooking, traditional air-cured hams should be soaked in cold water to remove excess salt.
Exactly why so much of the pig is cured and made into bacon and ham, while less beef and lamb is consumed as dried or smoked products may be a question for archeologists, not historians. One theory about the popularity of cured pork, offered by the National Pork Board, is that pork is a mild meat that, having less flavor than some meats, readily takes on added flavors.
Fresh pork faces another obstacle when compared to flavorful cured meats. As it became leaner in the late twentieth century, the potential to make fresh pork less palatable by overcooking increased. With less fat in the meat, overcooking can make pork taste very dry. The habit of overcooking stems from consumer fears that rare pork risks exposure to the parasite that causes trichinosis. The parasite has been virtually eliminated from pork in most developed countries. To be safe, food experts recommend cooking pork until internal meat temperatures reach 170 degrees Fahrenheit, or piercing to the center of a cut of cooked pork. If the juices run clear, the meat is done, and no further cooking is needed.
Fighting the Flavor Drought
Dry pork is just one factor causing a growing reaction against raising pigs in the industrial system. As North Americans and Europeans consume more natural and organic vegetables, grains, and dairy products, a market is developing for natural and organic meats raised on smaller farms, sometimes with methods that animal welfare organizations consider more humane.
In the United States, one company, Niman Ranch of San Francisco, California, hires farmers to raise pigs without antibiotics or growth hormones for sale to natural foods stores and upscale restaurants. These farmers raise pigs in pastures or on straw bedding in barns and sheds and periodically submit samples of meat to a taste panel to make sure that it is not too lean to be palatable. They use swine breeds that are not quite as lean as the crossbred hogs in large multisite hog businesses. After tasting this type of pork, New York Times food writer Marian Burros reviewed it as "so delicious it needed no seasoning beyond salt and pepper … [The] meat was superior heirloom pork, suffused with a bright clean flavor, with none of the unpleasant aftertaste that pork often has" (September 1999).
Dry pork is less of a problem in China, where much of the pig meat consumed in that country still comes from small farms and traditional breeds that are not as lean as those from Europe. The western provinces of China, known for spicy Szechwan dishes, also produce a type of ham, Yunnan or Xuanwei ham, that is exported to Southeast Asia and Europe. Mu Shu pork, consumed in the northern provinces near Beijing, is a dish that is popular in the United States as well. This rural Chinese dish is a mixture of sautéed pork and diced vegetables that is wrapped in small, steamed pancakes and dipped in a sauce. Unlike in the West, where pork is eaten by itself, in China most recipes use it sparingly, cut into small pieces and mixed with other ingredients. Blending flavors of many foods, an important principle of Chinese cuisine, has stretched supplies of pork and other meats in times of scarcity. The preciousness of pork may also be why no part of a pig is wasted in China. Even the head of the pig continues to be served by some pushcart vendors and urban restaurants.
Fear and Loathing of Pigs
As beloved as pork is in many cultures, the pig is despised in the traditions of others. Many theories exist to explain why Islam and Judaism consider the meat of pigs unclean. To some followers of these faiths, the abhorrent nature of pigs is obvious. The animals often wallow in mud and look dirty. But pigs, unable to sweat, wallow in mud as an efficient way to stay cool. Nevertheless, their breeding conditions may have created a social stigma. Animal scientists M. Eugene Ensminger and R. O. Parker point out that because "close confinement was invariably accompanied by the foul odors of the pig sty … early keepers of swine were often regarded with contempt" (Ensminger and Parker, p. 1 ).
Anthropologist Marvin argues that the pig's downfall in the Middle East was economic. Pigs are costly to raise in the climate of the Middle East. They are more difficult to herd than the sheep and goats favored by the desert nomads who quickly adopted Islam. And there is evidence that over the past ten thousand years, the environment in the Middle East grew less hospitable for animals originally adapted to foraging in forests.
Harris contends that for Jews, "the food laws of Leviticus were mostly codifications of traditional food prejudices and avoidances" (Harris, 1985, p. 79). A book of the Torah, Leviticus was written in 450 B.C.E., long after swine herding and consumption had lost prestige in many other ancient near eastern cultures as well as in ancient Israel. He finds even more support for his theory in China, where pork-disdaining Islam failed to penetrate far. There, the pig complemented an agrarian ecology, eating stems, leaves and scraps from many vegetable crops, and in turn, being eaten.
Archeological digs in the Middle East give evidence that the pig was once worshipped as well as eaten. In early stages of Phoenician, Egyptian, and Babylonian civilizations, people freely ate pork. But as those civilizations matured, pork fell from favor. When the Greek historian Herodotus visited Egypt before 430 B.C.E., he saw that "the pig is regarded among them as an unclean animal so much so that if a man in passing accidentally touches a pig, he instantly hurries into the river and plunges in with all his clothes on" (quoted in Harris, 1985, p. 83).
The anthropologist Carlton Coon attributes the demise of pigs in this region of the world to deforestation and population increases. At the beginning of the Neolithic period, pigs could root in oak and beech forests. As human population density increased, Coon argues, the forests were cleared to make room for more farms, especially olive groves, and in times of famine and scarcity, pigs competed with humans for life-giving grain.
Pigs Provide More than Meat
In the future, the economic relationship to cultural and religious taboos may be tested if pigs become more than a source of meat and go on to save more lives. Besides providing pigskin leather and byproducts with industrial uses, pigs are already a source of pharmaceuticals, such as insulin. Since 1971, pig heart valves have been used to replace damaged human heart valves. Pig valves are treated and contain no living cells, preventing rejection by the human immune system. Soon, genetic manipulation may allow transplants of whole, living organs from pigs to humans. Pigs offer an advantage over other animalsby closely matching those of humans.
Many scientific barriers remain, but in early 2002 two rival biotechnology companies announced a major step toward xenotransplantation (the transplanting of animal organs into humans). Both had cloned pigs that are missing a gene that causes an immune reaction in humans. The offending gene sets off production of an enzyme that makes a sugar that human bodies recognize as foreign. Pig organ transplants without the gene may be less likely to be rejected.
Even in cultures that do not view pigs as unclean, xenotransplantation has vocal opponents, including animal rights activists and others who worry that this technology may introduce new viruses from pigs to humans.
The Pig in Myth
It remains to be seen whether pigs will physically become parts of humans. Symbolically, they have been transplanted into human culture for centuries, in medieval Europe, modern China, and ancient Mesopotamia. Pigs first symbolized deities, and later, human weaknesses and strengths.
In China, the pig is one of twelve animals symbolizing a year in a twelve-year lunar calendar. According to Chinese mythology, all animals were invited to race for this honor. A year was assigned to the first twelve winners, as each one finished. The pig came in twelfth. Just as westerners who believe in astrology tie personality traits to signs of the Zodiac, the Chinese attribute personality traits to the year in which they were born. Those born in the Year of the Pig (also called Year of the Boar) are said to be easygoing, sincere, tolerant, and honest. They are also considered naïve. Naïveté was linked to pigs in Homer's Odyssey, when Ulysses' men were turned to pigs by the sorceress Circe. While the men themselves were naïve, their behavior even before their conversion was almost piglike. They were attracted by Circe's sweet voice and lulled to complacency by her rich meal. Homer seems to use this tale to impart a sensuality to pigs, as well as a pig-likeness to the mariners. The pig was sacred to Aphrodite and an important image in Celtic mythology.
A vision of a sacred white sow was part of the legend of the founding of Rome. In Christian Europe, the sensuality of pigs came to take on a harder edge, an association with gluttony, perhaps because Jesus is depicted as casting demons into swine. The strong personality of the squealing, ever-present pig became a convenient device for the writers and fable makers of Europe in the eleventh through thirteenth centuries. Moralized fables called bestiaries made use of pigs to symbolize the Seven Deadly Sins, not just gluttony, but also pride, covetousness, lust, envy, anger, and sloth.
Pigs are recognized as intelligent, exhibiting a range of emotions and behaviors in real life just as in fables and mythology. For centuries, farmers have found herding and catching pigs difficult. This intelligence makes pigs a priority for animal rights organizations that challenge the methods of confining pigs in intensive industrial production, in which pigs are kept on concrete floors with slats that allow for the collection and flushing of manure into earthen lagoons or metal holding tanks.
Modern confinement appears clean compared to hogs wallowing in outdoor pens. The use of metal crates to restrict sow movement is humane, say the system's defenders, because it prevents newborn pigs from accidentally being crushed by a heavy sow. The U.S. National Pork Board's position on animal welfare is that "because the welfare of their animals directly affects their livelihood, pork producers work to ensure their animals are treated humanely. Anything else would be self-defeating." Some farmers are, in fact, beginning to revise their methods.
Attempts to Treat Pigs More Humanely
At the urging of farmers in Sweden, that nation in 1986 banned the routine use of antibiotics in raising animals for food. In 1988, it required that all animals used for food be allowed to behave naturally. Small metal stalls that restrict the movement of sows about to give birth were banned. Minimum space requirements for sows and boars were established for hog buildings. If pigs were housed inside, straw bedding was required, to absorb manure, to keep pigs clean and dry, and to give pigs a place to root, a natural behavior. In the United States, the Animal Welfare Institute, founded in 1951, has worked with farmers to set up voluntary use of Swedish pig-raising methods.
Straw bedding must periodically be moved onto farm fields to keep pig buildings clean. This requires labor that larger intensive farms may not have. Large farms flush manure with water into lagoons or tanks. That manure is also spread onto farmland as fertilizer. But critics charge that current environmental standards in the United States do not require the manure to be spread over a wide enough area and allow it to eventually build up excessive amounts of nutrients in soils that can wash into streams or contaminate groundwater. Spills of manure have already caused fish kills and stream pollution in Midwestern states. In 1999 a large hog-producing company in Missouri, Premium Standard Farms, agreed to pay $25 million to settle a lawsuit accusing it of violating the state's Clean Water Act.
Clearing the Air?
Untreated pig manure stored in open-air lagoons or tanks just plain stinks to neighbors and rural residents. In part because of complaints from rural voters, the Iowa legislature passed a law in 2002 that will require manure from confined hogs to be spread over more land. In a state with five times as many pigs as people (nearly fifteen million), the Department of Natural Resources is also developing a scoring system that considers community and environmental needs before the department approves construction of any more large hog buildings. Yet the law gives local governments no control of hog farm growth, critics say.
Adding low levels of antibiotics to pig feed may be the most serious environmental challenge from largescale confined livestock. Feeding antibiotics has fostered antibiotic-resistant bacteria in livestock, including pigs. These antibiotic-resistant bacteria can be transferred from animals to people. Resistance genes may also transfer from one bacteria type to another more dangerous one such as salmonella.
In 1999, the Center for Science in the Public Interest, the Union of Concerned Scientists and several environmental groups petitioned the U.S. Food and Drug Administration to rescind the approval of agricultural use of antibiotics when their use endangers human health. Other groups supporting that view include the World Health Organization, the Centers for Disease Control and Prevention, and the American Public Health Association. Some of these antibiotics have been banned from feed in Europe.
Hygiene, humane farming, and health benefits and threats are among the many controversies surrounding the controversial pig, an animal that is likely to continue to feed the minds and stomachs of billions of humans as it has already for thousands of years.


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The department of Urban and Regional Planning and Geo Information Management (PGM) of ITC works on the linkage of geospatial technologies with both Urban Planning & Management and Land Administration. The department takes the role of people as stakeholder in all processes central, and looks both at understanding the past and the present, as well as predicting and supporting governance decisions for the sustainable future of urban regions and its hinterland. The key focus of the work is on developments in the global South and is highly related to global challenges as recently described in the SDGs aiming at leaving no-one behind.
Big geodata generated and used by governments, global corporations and human sensors has rapidly become an important tool to tackle challenges in international development and humanitarian action. Its use along with other big data may lead to analytical and ethical oversights affecting vulnerable people and their assets, especially in the global South. Critical geodata studies analyse the consequences of big (geo)data use on how we are governed and live our lives, while geodata ethics evaluates ethical dilemmas related to geodata, machine learning algorithms and social practices to support fair, accountable and transparent solutions. This position will broaden the ITC faculty's expertise on relevant geographic information technologies and the obligation to report, explain, and justify the use of modern forms of geodata analytics and, consequently, mitigate potential harms in the global South.
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The University of Twente. We stand for life sciences and technology. High tech and human touch. Education and research that matter. New technology which leads change, innovation and progress in society. The University of Twente is the only campus university of the Netherlands; divided over five faculties we provide more than fifty educational programmes. We have a strong focus on personal development and talented researchers are given scope for carrying out groundbreaking research.
We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status or disability status. Because of our diversity values we do particularly support women to apply.
The Faculty of Geo-Information Science and Earth Observation (ITC) of the University of Twente provides international postgraduate education, research and project services in the field of geo-information science and earth observation using remote sensing and GIS. The aim of ITC's activities is the international exchange of knowledge, focusing on capacity building and institutional development in developing countries and emerging economies.
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I have to say that I love free stuff – coupons, samples, rebates, etc. But one of the best deals I have found is Coursera.
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Happy Cooking!
Interesting video about processed food


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"Their musical work is built upon a fusion of a classical Death Metal in a format that reminds the style practiced by North American bands as DEICIDE, SUFFOCATION and OBITUARY, with technical approach and brutality from Brutal Death Metal. Of course that their musical work is not as trivial, because they are playing some complex musical structures and even the use of fine melodic lines to bind together all the range of the band's influences is allowed here. But it's catchy as well, easy to understand and assimilated by the fans. Pay attention and be reeled in by their musical work. Rodrigo Oliveira made the sound production of the "The Illusion of Freedom" (and previously worked with KORZUS and ARMORED DAWN). The recording sessions, mixing and mastering were done at Dharma Studios, on São Paulo. The final result is really very good, with very good instrumental tunes, everything sounding clear and brutal, and keeping the essential rawness dose that a Death Metal album must bear. Yes, it sounds great to our ears!"
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Don't order records from Down in the Ground Records. This label "released" 4 records in late 2k8 – an Alters 7″, a 3-way split with COLD CAVE / BLESSURE GRAVE (the dude from which apparently runs Down in the Ground) / CROCODILES, a Blank Dogs 7″ and a Wounded Lion 7″.
I ordered the split, the BD and the Wounded Lion, but have only received the 3-way split. Mind you, these records were ordered in DECEMBER. Fuck that.
Part of this was my fault – one should never pre-order 3 different records in a row from an unknown label, just a scam waiting to happen. I get how life can catch up on a person, I get that sometimes things take time, but this is just stupid.
Don't throw your money down the toilet.


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This time it is Mahela Jayawardene, a very experienced and outstanding player of Sri Lankan team.
Media reports accordingly, Jayawardene said that " I enjoy all formats of cricket but i do not consider myself perfect for T20 format."
"I played T20 cricket vigorously and it remind me of my school days."
It should be mentioned here that last days, Kumar Sangakkara also announced his retirement form T20 format.
He will not play T20 cricket after this World cup.ا


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Sure, there are lots of ways for your business to go green, but is your city up to par on going green? Nashville, Tenn. is one city that is making a big effort to be kinder to the environment.
Nashville is often called "Music City" or the birthplace of country music. It's also a major government center and healthcare hub. The downtown is vibrant, friendly and teeming with pedestrians. It's a great city to work, live or play in.
A City-Wide Effort
Since April of 2010, when mayor Karl Dean created the Office of Environment and Sustainability, Nashville has officially been going green. Even before that, however, builders were working on LEED-certified buildings. Nashville's downtown neighborhood has been growing rapidly in the past decade and more growth is forecasted. A new convention center and several high-rise condominium buildings have joined the skyline.
Getting Around
Nashville is a relatively small urban area. Commuters rarely experience significant traffic delays. For those on the east side of town, a commuter rail is available. It delivers riders right downtown. Government workers can jump on a purple or blue line Music City Circuit bus for a free connection to their office. The aptly named Green line runs between downtown and the Gulch— an LEED neighborhood.
Nashville is making it easy for downtown workers and residents to get where they need to go without driving their cars. It's not uncommon to see a group of business people in suits next to tourists in jean shorts walking downtown. Depending on the formality of the meeting, business lunches might be held at a barbeque joint with disposable plates or at an exclusive steakhouse.
The Gulch
Between Downtown and Music Row is a neighborhood called "The Gulch" which has been recently redeveloped. A work/live/play concept defines the neighborhood. It's the first of it's kind in the southeast United States because it has a LEED ND certification. While LEED certifications were originally designated for individual buildings, a LEED ND is a certification for an entire neighborhood development.
New buildings and re-purposed buildings have brought new life to this once dilapidated and disused industrial area. Now, large and small businesses are filling in the new spaces. So aside from deciding which IKEA furniture to order, which American Express business credit cards to apply for and which Starbucks coffees to order for the break room, new businesses also must consider how they can help keep the neighborhood green.
A local coffee shop sells reusable mugs. A local grocery store encourages use of paper bags rather than plastic. Special parking spots are designated throughout the neighborhood for alternative fuel vehicles.
Vanderbilt University is a large and prestigious college located on the west side of Nashville. They're setting a great example for the local community and universities across the country. Not only are they adding sustainable features to existing buildings, they've got a total of 13 current LEED projects on campus. Some established buildings like dorms and the student life center have been updated with water-saving bathroom features. Of those 13 LEED projects, five are at the gold level.
Is your city going green? Are they encouraging businesses and individuals to start adopting sustainable practices? We'd love to hear about it in the comments.


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Security Screener
- Description of Work
The North Carolina General Assembly is offering a unique opportunity for individuals interested in assisting the General Assembly Police Department in providing protection for legislators, legislative staff, other government officials, and the general public. Security Screeners provide for the necessary security and protection of personnel and property within the legislative building and legislative complex.
A Security Screener facilitates the screening process for personnel and their property entering the legislative building and the legislative complex. Security Screeners work under the direction of the Lead Security Screener, Day Shift Sergeant, or another lead officer. Recurring tasks and assignments are carried out without specific instruction. There is opportunity for advancement for Security Screeners interested in becoming a police officer with the General Assembly Police Department.Essential Functions:
- Ensures the security and safety of all visitors, staff, and legislators, and the legislative building/complex by monitoring screening equipment and check points.
- Operates various screening devices including magnetometers, detection wands, and x-ray machines at security checkpoints throughout the legislative complex.
- Monitors and controls access at building entrances and vehicle gates.
- Uses interpersonal skills and directive behaviors to ensure security screening procedures are followed by all visitors in an orderly and professional manner.
- Provides customer service for visitors, staff, and legislators. This is to include directions, information, and other routine questions.
- Notifies the General Assembly Police of any violations of building rules or NC General Statutes.
- Assists the General Assembly Police with various related security duties as requested.
- Provides limited assistance on medical emergency calls.
- Checks visitor's bags and parcels for non-compliant items.
- Performs related duties as required.
- Knowledge, Skills and Abilities / Competencies
- Ability to operate all assigned security screening devices and equipment.
- Willingness and ability to stand for long periods of time.
- Requires ability to think and act quickly in emergency situations.
- Ability to give verbal commands and instructions.
- Willingness and ability to follow oral and written instructions.
- Ability to work cooperatively and under pressure with legislators, legislative staff, and the public on a daily basis.
- Demonstrated ability to maintain a professional appearance.
- Requires flexibility with work hours. Security Screeners may be called in on days off or asked to work extended hours.
- Minimum Education and Experience Requirements
- Required Education and Experience:
Preferred Education and Experience:
- Graduation from high school or equivalency.
- Applicants must pass a criminal background check, credit check, and drug screening.
- Possession of a valid North Carolina motor vehicle operator's license.
- A background in security, law enforcement, or military is preferred.
- Experience with the use of all assigned screening equipment is preferred.
- CPR/AED certification preferred.
- Supplemental and Contact Information
- ***NC General Assembly positions are NOT Subject to the State Human Resources Act.***
To apply for the Security Screener position, submit the NC General Assembly application through the NC General Assembly website:
To be considered for the Security Screener position, all applicants must submit a NC General Assembly application.
**Previous Applicants Need Not Apply**
Agency Contact Information:
North Carolina General Assembly
Human Resources Office
(919) 715-1210
***Due to the high volume of applications received, we are unable to provide information regarding the status of your application.***
- The General Assembly offers employees and their eligible family members a comprehensive and valuable benefits program. The employees have the opportunity to participate in a variety of benefits which can enrich their quality of life, their health, and their future. Benefits include employee health insurance options, standard and supplemental retirement plans, NC Flex (flexible benefits - a variety of high-quality, low cost benefits on a pre-tax basis), paid vacation, sick, community service leave, and more.
- Agency
- State of North Carolina
- Address
NOTE: Apply to the department listed on posting
An Equal Opportunity Employer, North Carolina, State Government


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How do you calm an angry fat woman?
Now, that is a really great question! I am so glad you asked. ***(insert snarky smiles after each statement)
This post is about what not to tell any woman on how to feel about her body or anything else for that matter.
I can really only speak for myself, but I know most women do not like to be told to calm down. I am guessing men don't care for it either, but I am pretty sure you will illicit a smack from most women, or at the very least the dreaded "LOOK." If you tell me to calm down if I am upset about anything–especially–being fat, that my clothes don't fit, that I hate the way I look in pictures … or pretty much anything regarding how I feel about my body … WATCH OUT. That is all I am saying.
I often, out of kindness toward others, hold my tongue. I fear my kindness isn't felt by most offending parties, because normally my looks are dealing death daggers. I promise YOU that I have done you a kindness. If you have found yourself on the end of one of those death stares–I am sorry–but you should have exercised restraint in telling me how to FEEL. Just because I made the slip up and let you see behind my happy face–regarding my body-image issues– doesn't give you the right to tell me HOW TO FEEL. I promise you I don't tell you how to feel about a the things that upset you–even if they seem ridiculous to me. Promise.
I hold my tongue, when well meaning/and not so well meaning persons choose to tell me what I should think or feel about my current body image issues. I hold my tongue, because when I let it go–it has the tendency to shred with extreme prejudice the one standing in front of me. Just ask Mike. Just because I don't tell you what I am thinking doesn't mean I am not ready to rip your head off and stuff it up your backside–figuratively or literally. What do I do with that rage? I ride my bike, I go for a walk, I lift some weights and pray for those who offend … that is what I do with the anger. I make it work for ME. Work for my health goals … it is also very nice to stay on this side of a jail cell. Just sayin'.
If you find an angry or upset fat woman, dealing with issues regarding her body image, let her FEEL. It is OK for her to FEEL her feelings.
- Tell her to calm down.
- Shake it off and get back at it–not while she is crying or upset–let her blanking feel.
- Tell her that her feelings are ridiculous.
- Tell her she needs to view the positives–I promise you she does daily or she would not ever leave home in this over-critical-body-shaming world.
- Tell her that she needs to look in the mirror and blame herself for the situation that she is in–even if she is the blame–meltdown moments are not the time for that.
Just because we choose joy doesn't mean we can't get mad, sad, or angry. It is OK to be distressed once in a while … so let us have that moment so we do not end up living there from all your valued advice, of "Stuff Your Feelings Fat Girl, you did this to yourself you know?"
DO Refocus …
- Praise her accomplishments.
- Point out her strengths.
- Tell her you love her.
- Tell her you are there for her no matter what.
- Tell her she is beautiful–but only if you mean it–we know when you are faking.
During a down time … even if we don't seem like it … these actions generally do help our feelings. Acknowledging our suffering instead of trying to stuff it neatly away helps the healing process move along faster. Or at least it does for me.
I need to ask a question:
Why does everyone feel the need to stop another human being from feeling?
We were created to feel. I don't mean to extreme–where you go around living in the dumps. I don't live that way, but let me have a sad moment and everyone is trying to fix me — shove away my feelings as though they need to be boxed up. Dad-gum-it, I get angry and that is completely OK. I don't take it out on you–unless you try to make me feel bad for having feelings.
I don't live there, but when I feel it, LET ME FEEL IT. Don't fix me. I am not broken.
I am not broken, because I am upset that my lifestyle change didn't work, but caused me to gain 15 pounds. I wasn't slaking around eating chips, pizza, and bon bons (whatever they are??). I was busy walking, playing with my grand children, riding my bike, getting on my paddle board, doing pilates and squats. All while trying to find a sustainable eating plan that will allow for my activity level. One, that this time around, has not worked. And you are getting upset with me for being upset that I just waisted MONTHs on an experiment that failed. Never mind, that not ONE item in my closet fits me??? I don't know about you, but I have busted my ass for my goals, and I kind get ticked off when they fail. I get super major ticked off with people who think I need to calm down about that. B.I.T.E M.Y. R.E.A.R!!
I am allowed to hate the image in the mirror I see. As long as I don't HATE ME, and I DO NOT hate me. I can be disappointed with the results of my efforts. It does not mean I think I am a failure. Maybe everyone works as hard as I do to make their bodies healthy–I don't know–I don't have time to pay attention for working on my own life. However, it does seem that the ones who have the least struggles are the most obnoxious, and think that what works for them will work for everyone. B.I.T.E. M.Y. R.E.A.R.!!!!!!!!!!
***Newsflash HONEY*** You are Wrong regularly with your advice, and most often super unkind and terribly insensitive when you give it. Even when you say it sweetly with your condesending smile and upbeat cadance.
Well, now that I got that out … I think I better go choose some Joy or something to get happy again.
So … enough about me … tell me about you? How are you doing today??


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This was published 10 years ago
Flying high: Brisbane still the best
Brisbane is home to the best airport in the country, it has been confirmed for the second time in a month.
The facility came in at number 18 in the world at the 2010 Skytrax World Airport Awards announced in Brussels last night.
Brisbane was the only Australian airport that earned a spot on the list, which reveals the best 25 across the globe according to passengers.
The rankings are based on an online survey of nearly 10 million people between July 2009 and this month, conducted by Skytrax, a UK-based company that conducts worldwide air transport research.
Despite the good result, Brisbane missed out on the Best Airport Australia/Pacific award, which went to Auckland Airport.
Earlier this month, Brisbane was ranked the best performing of the nation's five busiest airports for the fifth consecutive year.
The Australian Competition and Consumer Commission made the finding despite exponential price increases, particularly for parking.
While Sydney, Melbourne and Adelaide airports recorded revenue increases of five per cent (Perth increased 7.9 per cent) in 2008-09, Brisbane's surged 15.5 per cent to $164 million.
The figure is more than double Perth and Adelaide airport's total revenue of about $80 million each.
Brisbane Airport Corporation chief executive officer Julieanne Alroe said the Skytrax world ranking was particularly significant because it came from passengers.
''To be the only Australian airport listed in the top 25 is very pleasing, as these awards are voted by the best judges of all - the travelling public,'' Ms Alroe said.
''I am confident that the result reflects the performance of the new International Terminal and the dramatic impact that Moreton Drive has had on access to Brisbane Airport.
''These are the sort of critical investments that we will continue to make to keep Brisbane Airport ahead of capacity demand.


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Author: Carrie H.
Skill: Raindrop Technique
Date: 09-13-2004
Views: 16,761
Word Count: 267
Questions Received: 5
Testimonial ID: 321-OR
Brand Neutral: No
Scientific Studies: 8
Note: Not all essential oil brands are the same, and you get what you pay for. If you expect to achieve results similar to those described in this testimonial, then ensure that you are using oils from pesticide-free plants. Also, the brand should use 100% pure, high-quality essential oils that do not contain any synthetic additives. Do your own research or ask a trusted friend to find a brand that is reputable. Buyer beware.
I have been in good health except for a lowered sex drive. Then I started experiencing sweet cravings. I knew right away from my research that the hormones were out of control and I was in trouble.
So I thought I would try some of the NingXia Red juice. I had heard that people who were terribly fatigued were feeling so much better with it. I discovered for me, that my sugar cravings disappeared fairly quickly. Within the first week I discover what it is like to be energized again.
Now I am motivated to do things. House cleaning looks like something I can get my mind around. I looked at my husband with such utter amazement and thought he was looking really good to me.
So I thought what will it be like to go off the NingXia Red for a month. Well I worked back down to those low energy levels. Yuck! I am back on the juice again and am amazed how good I feel after only a day.
By accident I grabbed the DiGize oil blend and put it my water one day. I had meant to reach for the Lemon oil. But they say there are no accidents. I found a nice buzz of energy come over me.
I have continued to develop some slight digestive problems through the years. But I have learned a steady diet of DiGize is not best. The body seems to need a few days off. It is best to cycle on and off with the oils.
I love the energy I get with this oil.
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|Supporting Scientific Studies
|Associated topics: indigestion-(dyspepsia) — "Foeniculum vulgare Mill, commonly called fennel, has been used in traditional medicine for a wide range of ailments related to digestive, endocrine, reproductive, and respiratory systems. Additionally, it is also used as a galactagogue agent for lactating mothers.... Foeniculum vulgare has emerged as a good source of traditional medicine and it provides a noteworthy basis in pharmaceutical biology for the development/formulation of new drugs and future clinical uses."
|Associated topics: indigestion-(dyspepsia) — "Gastroprotective effects of Lemon essential oil: In ethanol model, CL (citrus lemon) and LIM (limonene) [component of Lemon] demonstrated 100% of gastroprotection.... In the indomethacin model, CL and LIM offered effective gastroprotection...."
|Associated topics: fatigue,libido-/-sex-drive-/-arousal-/-sensual — "After inhalation of clary sage oil, cortisol levels were significantly decreased.... Thyroid stimulating hormone was also reduced.... Clary sage oil has antidepressant-like effect...."
|Associated topics: fatigue,indigestion-(dyspepsia) — "Lavender, mint [peppermint], orange, rose, chamomile, rosemary, and sage were used.... Depression levels in the touch-music-aroma therapy group... showed a larger decrease than in the... control groups [that did not include aromatherapy].... [FMS] symptoms such as restless sleep, headache, morning fatigue, exhaustion, feeling like crying, and bowel complaints were also significantly reduced."
|Associated topics: indigestion-(dyspepsia) — "Peppermint oil is harmless and acts locally to inhibit GI [gastrointestinal] smooth muscle contraction.... Peppermint oil solution administered intraluminally can be used as an antispasmodic agent with superior efficacy and fewer side effects than hyoscine-N-butylbromide...."
|Associated topics: indigestion-(dyspepsia) — "A 4 weeks treatment with peppermint oil improves abdominal symptoms in patients with irritable bowel syndrome.... The symptoms evaluated were: abdominal bloating, abdominal pain or discomfort, diarrhea, constipation, feeling of incomplete evacuation, pain at defecation, passage of gas or mucus, and urgency at defecation."
|Associated topics: indigestion-(dyspepsia) — "Myrtle oil (MO) exerts hypoglycemic as well as mild hypotriglyceridemic activity in diabetic animals. The reduction in blood glucose level may be due to the reversible inhibition of alpha-glucosidases present in the brush-border of the small intestinal mucosa, higher rate of glycolysis as envisaged by the higher activity of glucokinase, as one of the key enzymes of glycolysis, and enhanced rate of glycogenesis as evidenced by the higher amount of liver glycogen present after MO administration."
|Associated topics: indigestion-(dyspepsia) — "D-limonene is one of the most common terpenes in nature. It is a major constituent in several citrus oils.... Being a solvent of cholesterol, d-limonene has been used clinically to dissolve cholesterol-containing gallstones. Because of its gastric acid neutralizing effect and its support of normal peristalsis, it has also been used for relief of heartburn and gastroesophageal reflux (GERD). D-limonene has well-established chemopreventive activity against many types of cancer. Evidence from a phase I clinical trial demonstrated a partial response in a patient with breast cancer and stable disease for more than six months in three patients with colorectal cancer."
Oil-Testimonials.com is not responsible for the accuracy of content written by testimonial authors. The information on our website is provided for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, mitigate, or prevent any diseases, illnesses, or imbalances and should not be used in place of medical advice from your health care professional. The statements made in these testimonials have not been clinically proven or evaluated by the FDA. Extra caution should be taken when using essential oils with young children and animals. We assume no responsibility for the use or misuse of this material. Your use of this website indicates your agreement to our Terms of Use, our Privacy Policy, and our Full Disclaimer.


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Hello everyone, thank you for taking the time to visit my blog. My location for the Phenology project is located in Centennial Woods, with the center point directly in the middle of Centennial Brook. To reach the location, follow the main trail through the woods until the second clearing, where there is an alternate trail immediately on the left. Take this trail until the smaller path on the right and follow that down and over the footbridge until the Brook. At the Brook, there are 2 downed logs that allow one to cross; the center point for this location is in the center of one of these logs. Since the center point is one that is easily identifiable (and therefore memorable), I also chose easily identifiable landmarks to set how far each boundary will run. The extent of the Northwestern boundary is marked by a dominant Eastern White Pine. The N.W. border runs until the footbridge, the Northeastern boundary. After the footbridge ends there is a path that crosses the Brook and then inclines slightly. On this incline there is a dominant Northern Red Oak that serves as a marker for the extent of the Southeastern boundary. This border runs as far a Boxelder Maple on the Southwest border although it is on the opposite side of the brook closer to the N.W. boundary. I chose this location because of my desire to be near running water while still being in a forest ecosystem. Although my main interest is now terrestrial animals, I used to have a passion for marine biology so water ecosystems will always have a special place in my heart, leading to my desire for running water. Additionally, I spent a lot of time exploring forest ecosystems with a brook throughout my childhood so this place is one of familiarity and comfort.
Starting at the Boxelder on the S.W. border of the plot, the Brook is coming off a slight bend causing a pool of semi stagnant water to form an enclave next to the Boxelder. In this pool I observed a greater number of Common Water Striders, or Gerris lacustris compared to areas where the water is directly flowing (at least eight observed in the semi-stagnant pool compared to the three observed in spots further down the Brook). Following the flow of the water (towards to N.E.) there is a small island of rocks, causing thinner streams of water to form on either side of the island. After the island ends, the streams merge into one where fallen trees/organic matter/rocks have partially dammed the water, forming a small waterfall. From there the Brook continues as one, with some iteration in flow due to rocks in the water.
When travelling from the N.W. boundary in, the initial vegetation is a thick understory with a high prominence of ferns. In the overstory, there are numerous Norway Maples as well as a few Boxleders. Moving inward, the thick understory continues right up until the Brooks edge where fallen trees serve as a natural bridge. On the S.E. side of the Brook, there is a slight incline in the land where there is a brief continuation of an understory similar to that of the other side.Moving upward on the incline the understory thins, making the overstory dominant as well as exposing the top soil. The overstory on this side of the Brook is much denser than the other side, containing a mix of conifers and hardwoods.
Common Woody Plants:
- Norway Maple
- Sugar Maple
- Boxelder Maple
- Eastern White Pine
- Northern Red Oak
- Barberry


text: This 22mm 10 Yard Feet Pattern Grosgrain Ribbon Ornamental Riband Ligth Purple has spot pattern, simple and graceful. It is very soft and comfortable. Use the ribbon to tie up the gift box to accentuate it or decorate the christmas tree, your room, and party. It is a perfect embellishment for your dress, hair, etc.


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The Cameroonian government is preoccupied by the delay in construction works of the first phase of the motorway Yaoundé-Douala, which will connect the two capitals in the country. At least this is what emerged from a meeting just organised by the Minister of Public Works, Emmanuel Nganou Djoumessi, contract awarding authority of the first 60 Km of this motorway infrastructure, with the management of the company China First Highway Engineering Co Ltd (CFHEC). Indeed, we learned, after having used 32 months out of the 48 months scheduled for the delivery of the first phase of this project, CFHEC has only completed 40% of the work at June end, against 30% as of last 31 January.
En clair, au cours des six derniers mois, les travaux sur le chantier de cette autoroute ont progressé de seulement 10%, à cause des difficultés ayant même conduit à son arrêt total pendant quelques temps. La faute, apprend-on, à des lenteurs imputables davantage à l'Etat, lui-même, qu'à l'entreprise chinoise chargée de réaliser ce projet.
In other words, during the last six months, work on the site of this motorway has only progressed by 10%, due to difficulties having even led to a complete halt during some time. The fault, we learn, is tardiness attributed more to the State, itself, rather than to the Chinese company tasked with realising this project.
Among the obstacles which are slowing down the conduct of work on this motorway, are mainly cited the parsimonious payment of the Cameroonian counterpart, and the failure to release the rights of way on several kilometres to be constructed, due to delays in paying compensation to evicted populations.
As a reminder, the Yaoundé-Douala motorway construction project aims to build a modern road network of around 215 km between the two most important cities in Cameroon. The overall cost of the works is estimated at FCfa 284 billion.


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Red or White – at the corner of Old Shell Road and Mobile Infirmary Blvd since 2009, and winner of this year's "best wine selection" Nappie Award – has no plans to rest on its laurels, or even to rest. Owner Randy Williams is moving Red or White into a new location on Dauphin Street (in the space formerly occupied by True Midtown Kitchen), where he plans to stock more wine, expand his kitchen and host not only more tastings and but also full-up sit-down wine-pairing dinners. He expects to open in September and – listen, shoppers – he'll have lots more parking, too.
Although still in the "What have we done?" stage when he thinks about the new shop, Randy remains enthusiastic about introducing Mobile's wine lovers (and wannabe wine lovers) to new and different wines, while still keeping an eye out for amazing bargains. Overall, he plans to stock 30 percent more wine at the Dauphin Street location – and double his collection of bottles in the range of $10 and below. He'll do it by looking to New World wine regions (like South America) and to lesser-known regions in Old World stalwarts, like those parts of southern France off the famed Rhone corridor.
He may even bring in Pinot Noirs from Alsace – traditionally a Riesling region infamous for its thin, bitter reds until lately. (I toured Alsace in July was blown away by how much the Pinots had improved. I used to run from them, but they and I have turned around.) He notes that a Pinot Nero from Italy's Alto Adige region has been very well received at his original Fairhope location. Basically, Randy's mission is to "go where we can get customers the most bang for the buck," and we like a man with a mission!
Pinot Grigio remains Red or White's best-selling white wine, but Randy tries to nudge customers out of their comfort zones when he can. He's introduced a high-end, flavorful Pinot Grigio by the glass that he says makes folks "work a little bit" by being different from probably 90 percent of the Pinot Grigios they've had before.
Moving further outside the box (I saw no "box wine" in Red or White, by the way) Randy's currently excited about rosés – whether sparkling or still – which couldn't make me happier, given my love affair with rosé. He's brought in an Italian sparkling rosé (Rotari Brut, made from chardonnay and pinot noir grapes grown in northeastern Italy in the foothills of the alps, a "Wine Enthusiast" Best Buy for $14 and nothing like a cheap Prosecco); an Argentinian sparkling rosé (Reginato Celestina Rosé of Malbec, made from 100 percent malbec grapes grown in Argentina's Mendoza region, one of Oprah's favorites and a bargain at $17); and a Spanish sparkling rosé (Conde de Subirats Cava Rose, made from 90 percent trepat – an indigenous Spanish red grape – and 10 percent chardonnay grown in the Catalonia region of northeastern Spain, proclaimed a "Best Choice in Cava" by Stephen Tanzer's "International Wine Cellar" and practically free at $12).
If you noticed a repetition of "sparkling" in the prior paragraph, it's because Randy believes sparklers shouldn't be relegated to special occasions. Noting that French Champagne has priced many customers out of the everyday drinking market, he's filled the gap with delicious discoveries selling for one-tenth the price of some big name fizzes. His Italian, Argentinian and Spanish rosés are all dry, made using the traditional Champagne (Methode Champenoise) process – no corners cut. The Italian sparkler makes a refreshing aperitif while the Argentinian and Spanish names pair well with seafood and grilled meats. I took home a bottle of Reginato Celestina and it did, indeed, make me "work a little bit" (to not drink the whole bottle in one sitting). I'll devote my next rosé column to it, among others. Meantime, go ask for a glass; you won't regret it.
Bordeaux – my other favorite wine – is, sadly, more challenging for Red or White to stock. Randy says he's constantly changing his Bordeaux selection at the mercy of what importers choose to bring in, or the French choose to send out. He hasn't given up, though, and "in the $35-and-under area we continue to find good wines – sometimes great wines." He likes to fill the Bordeaux gap by bringing in trendier California Cabernets, which he says customers flock from far and near to buy. He's currently energized about Carpe Diem Napa Valley Cabernet Sauvignon 2011 (Yountville, Calif.), calling it "absolutely awesome" (possibly deserving a slot on your "Saturday-night wine" list). At only $24 a bottle, I'd call it definitely worth investigating.
Randy plans a low-key glide through the end of 2014 for Red or White in Mobile – just hoping to survive the holidays – but he plans to scale new heights in 2015. Tastings will be "fairly frequent," for one thing, while the new shop's back room will accommodate as many as 50 for sit-down wine dinners. Fans of chef Arwen Rice – who's trotted out tasty tidbits at the Old Shell venue – will be happy to hear she's staying on to produce the wine-pairing meals, too.
Mike Gibson will continue managing Red or White at its new location, bringing wine expertise honed at New York's Chelsea Wine Vault. Mike has run the Old Shell shop since it opened and matches Randy superlative-for-superlative in his enthusiasm for wine, generally, as well as introducing customers to new and unexpected bottles.
With regard to winning the Nappie Randy says, "As corny as it sounds, just 'thank you.' We're going to try to reward people's support by doing a better and better job every year."
Red or White, soon to be opening its doors at 1104 Dauphin St., Mobile. Also located at 323-A De La Mare Ave. in Fairhope.
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Absenteeism or Presenteeism? Attendance Dynamics and Employee Well‐Being
Gary Johns
The purpose of this article is to examine the relationships between absenteeism and presenteeism and employee well-being. Absenteeism is the failure to report for work as scheduled. Presenteeism is showing up to work when one is ill and the decrement in productivity that follows from this practice. On a continuum, presenteeism stands between full work engagement and absenteeism. This article considers how attendance dynamics are affected by employee well-being. It also considers how attendance dynamics might affect well-being, a less researched subject. It takes a broad stance on what constitutes well-being, encompassing physical, mental, and emotional well-being and assuming that a positively evaluated work experience is conducive to employee well-being. It does not assume that the mere occurrence of either behavior somehow "speaks for itself" as an indicator of well-being.
Accidents and Safety in the Workplace
Sharon Clarke
Ensuring high levels of occupational health and safety remains a significant issue. Detailed accident analyses have highlighted the role played by front-line employees as well as the importance of organizational and managerial factors. The realization that organizational accidents occur within a cultural and social context has led to the rise in popularity of the concept of safety climate. Safety climate allows the individual to interpret organizational events and processes in relation to personal and organizational safety values and to determine the appropriateness of safety-related behavior. Although safety climate has been included as an element of the healthy work organization, the contribution that a positive safety climate can make to organizational health and well-being is little understood. Developing a fuller understanding of organizational safety climate has important theoretical and research implications, and also remains a significant issue for industry and wider society in terms of practical application.
Advances in Training Evaluation Research
J. Kevin Ford and Ruchi Sinha
Training evaluation is the systematic collection of descriptive and judgmental information necessary to make effective training decisions. A key characteristic of a systematic approach to training evaluation is an emphasis on the continuous use of feedback. This process, which includes both formative and summative evaluation strategies, can aid in identifying, collecting, and providing information to make a variety of instructional decisions. This article reviews the progress which has been made in evaluation science that has particular relevance to workplace training programs. It first focuses on the implications of the changing nature of work for conducting effective training evaluation. Second, the article describes how the field of training evaluation has progressed in terms of criterion development, measurement issues, and methodology issues. Third, it discusses the key challenges that remain in the field which require additional theory development and research.
Advancing Postcolonial Approaches in Critical Diversity Studies
Gavin Jack
Postcolonialism provides theoretical resources that speak well to the concerns of critical diversity scholars, notably the interest in culture, power, and the construction of (human) differences. Yet, with notable exceptions, there is a paucity of research on workplace diversity underpinned by postcolonialism. This chapter seeks to animate and advance postcolonial scholarship in critical diversity studies, and responds to calls to revitalize this scholarly sub-field. Based on a review of critical diversity studies (including the few that have used postcolonial perspectives), two recommendations are made to advance postcolonial critiques. First, critical diversity scholars might undertake a closer engagement with psychoanalytic and discursive variants of postcolonial theory to generate complex understandings of the psychological dimensions of (post)colonial subjectivities and the persistence of racism in organizations. Second, scholars might also consider the merits of 'Southern Theory' in order to move beyond the noted Eurocentric limits of existing gender and diversity research.
The Advantages and Disadvantages of On‐line Testing
Dave Bartram
Psychological testing probably touches more people more often than any other application of psychology. On-line testing has made tests more available and more accessible. This article considers the impact the development of the Web has had on employment testing. Its main focus is on the impact the use of remote forms of assessment has had on practice and on the development of new ways of managing the risks associated with assessment "at a distance," especially in high-stakes situations. The use of the internet for assessment raises many other issues, such as the impact of remote assessment on applicant reactions, implications for the design of robust systems, the use of complex test forms, and on-line simulations, to name but a few.
Affect and Information Processing
Kevin Daniels
Psychometrically, affective experience can be represented in two dimensional space. More specific affects cluster at points in this space. These two major dimensions are negative and positive affect. High negative affect relates to the more specific unpleasant affects of anxiety and anger. Its opposite is relaxation. High positive affect relates to more specific pleasant and high activation affects such as enthusiasm. Its opposite relates to the more specific affects of depression and boredom. Because of the pervasive nature of affect, organizational research has investigated many theoretical and applied issues. The topics of this article include: how cognitive processes influence affect; how cognitive processes regulate affective experience; how state affect influences cognitive processes; and the role of trait affect. There are organizational applications in each domain. The article concludes by highlighting directions for research.
Ambiguous Diversities: Practices and Perceptions of Diversity Management
Annette Risberg and Sine Nørholm Just
Taking as a starting point the assumption that ambiguity is a constitutive condition of organizational practices in general, and, more specifically, practices of diversity, this chapter offers a framework for exploring the practices and perceptions of three forms of ambiguous diversity: strategic ambiguity, contradiction, and ambivalence. Through an illustration of the framework's empirical applicability, we find that while ambiguity as such is neither inherently good nor bad, the various forms of ambiguity have different potentials for promoting diversity in organizational settings. In particular, expressions of ambivalence seem to be well suited for fostering new and more inclusive practices of diversity.
"Belonging" and its Relationship to the Experience of Meaningful Work
Tatjana Schnell, Thomas Höge, and Wolfgang G. Weber
This chapter explores the connections between belonging, meaningful work, and the ability of people to fulfill their potential. Drawing on the nexus of two core human qualities, the social and the productive, it is proposed that meaningful work constitutes an arena of practice where this sense of belonging is evoked. Belonging can arise from being part of a group or team at work, where acknowledgment and recognition arise. Although psychological studies have not focused extensively on the construct of belonging, research has examined similar notions such as relatedness, social support, and psychological ownership. However, changes in the workplace such as the growing flexibilization of work and growing economism pose challenges to experiencing belonging and meaningfulness. The chapter outlines the potential "dark side" to belonging, such as the risk of over-identification, the propensity to unethical behaviors, and manipulative managerial strategies.
The Boundaryless Career
Kerr Inkson
The boundaryless career type provides a model of career development that appears to have some advantages over traditional occupational or organizational models. In a changing environment, it encourages mobility, flexibility, the development of knowledge and networks, and the taking of responsibility for one's own career. The boundaryless career also resonates effectively with the temporary organization structures and "knowledge workers" becoming characteristic of the new century. It appears a particularly appropriate way of understanding careers in industries, such as film production and software development, that are based on temporary projects rather than permanent structures, but these industries may be merely extreme examples of a wider loosening and crossing of boundaries in the world of work. The organizational career is dead or dying, and boundaryless careers are representative not just of a creative elite of workers, but of the mainstream.
Building Employee Engagement, Job Satisfaction, Health, and Retention
Victor J. Callan and Sandra A. Lawrence
This article aims to outline the context in which engagement and retention crises have arisen in organizations today. It reviews what it means for an employee to be engaged in the workplace; how good levels of engagement result in better mental and physical health and improved job satisfaction; and what psychological conditions might shape engagement. In particular, while acknowledging that many facilitating agents and factors are at work in building employee engagement, this article argues that the transformational leadership behaviors of front-line supervisors play a critical role in determining various conditions that influence employee engagement, and in turn their health, satisfaction, and retention. Finally, this article discusses future directions and implications for employee engagement research, as well as the role of supervisors in shaping the workplace conditions that better meet the needs of workers.
Bullying and Harassment at work
Ståle Einarsen, Stig Berge Matthiesen, and Lars Johan Hauge
Bullying is a complex and multi-causal phenomenon seldom sufficiently explained by one factor alone. A wide range of factors at different explanatory levels may influence why bullying develops and who will be targeted. This article reviews the literature and research findings in this field, which has blossomed during the last ten years. Here, the terms "harassment" and "bullying" are used interchangeably to refer to both these phenomena, namely as the systematic exhibition of aggressive behavior at work directed towards a subordinate, a superior or a co-worker, as well as the perception of being systematically exposed to such mistreatment while at work. The construct of social undermining bears close resemblance to bullying and harassment, involving behavior over time that is intended to hinder someone in their ability to establish and maintain positive interpersonal relationships, as well as damage their work-related success or favorable reputation.
Business Systems Theory and Employment Relations
Matthew M. C. Allen
This chapter discusses the contribution of the business systems framework to our understanding of employment relations across different countries. It draws out important distinctions between the business systems framework and the related varieties of capitalism paradigm. Individual business systems as well as the employment relations that are associated with them are discussed in detail. These discussions are buttressed by references and examinations of relevant empirical evidence. This chapter highlights the importance, within the business systems framework, of linking firms' strategic priorities, the organizational capabilities they (seek) to develop, the types of employment relations policies that they adopt, and their specific institutional context in analyses. Consequently, the ways in which the internationalization of product, capital, and some labour markets affect any particular firm's institutional setting are likely to become increasingly important within such analyses.
Ryan D. Duffy, Jessica W. England, and Bryan J. Dik
This chapter connects the literatures on callings and meaningful work. It examines the meaningful nature of calling by separating the idea of perceiving a calling from actually living one. It is argued that callings, whether prompted from within the person or externally, underpin meaningful engagement with work at the social or personal level because they provide people with purpose. Those who pursue a calling are shown to experience more meaningful outcomes such as well-being and work satisfaction, but are exposed to the "dark side" of callings too often manifest in workaholism, burnout, and exploitation. Those who perceive a calling, but who choose not to pursue it, can access sources of life meaning through job crafting opportunities but also through workplace interventions, such as critical consciousness training, that may empower them to enact their perceived calling and thus more easily find meaning in work.
Capitalist Diversity, Work and Employment Relations
Christel Lane and Geoffrey Wood
National institutions are neither tightly coupled, nor do they make for coherent outcomes. There is much, albeit bounded, diversity in socio-economic relations within and between firms. This diversity may reflect specific sectoral or regional dynamics, the uneven consequences of social action, and governmental partiality to specific players. It also reflects broader changes in the global capitalist ecosystem—which, the authors believe, is the product of a long energy transition—and the uneven manner in which national institutions seek to accommodate themselves to this.
The Challenge of Remote Working
Donald Hislop, Carolyn Axtell, and Kevin Daniels
Remote working has many synonyms—such as teleworking, telecommuting, or virtual working. It is often considered to be enabled by advanced information and communications technologies which allow the electronic transfer of information, so that workers can communicate and coordinate tasks in multiple locations and asynchronously. It is the purpose of this article to explore the nature, consequences, and management of remote working. The article starts by examining the incidence of remote working, the major aspects of remote work, and why this form of working is attractive. It then moves on to explore workers' experience of remote work. The article also examines issues in the coordination of remote teams and communication between remote workers. The final section examines the management of remote workers.
The Challenges of Developing, Implementing, and Evaluating Interventions
Andrew J. Noblet and Anthony D. LaMontagne
This article discusses the practical challenges and difficulties in introducing and evaluating organizational interventions. Its overall purpose is to examine the key steps involved in planning, implementing, and evaluating organizational well-being interventions and identify the major challenges confronting coordinators at each stage of the program planning, implementation, and evaluation cycle. It draws on the literature to identify the strategies coordinators can employ to help overcome these challenges. The intervention development and evaluation framework presented in this article, as well as the likely challenges and suggested means of addressing these challenges, have been largely informed by the workplace health promotion and organizational development literature. These disciplines are underpinned by guiding principles and values that have influenced both the content of the planning framework and the methods for overcoming key challenges.
Challenging Gender Boundaries: Pressures and Constraints on Women in Non-Traditional Occupations
Barbara Bagilhole
This chapter is about women who have broken into non-traditional, male-dominated work. The overall aim of the chapter is to examine and analyse common pressures and constraints these women experience. These are particularly identified around three areas: the continuing over-representation of women in domestic responsibilities and its impact on their perceived professionalism; structural barriers in the way the occupations are performed; and finally hostile cultural environments within the workplace. It will use four exemplars of non-traditional occupations where the author has conducted qualitative empirical research; Civil Service management, academia, construction engineering, and the priesthood in the Church of England. The Civil Service was feminized but men retained the management of it; academia has been identified as one of the last bastions of male power; construction is the most male occupation after coal mining; and the Church of England refused to ordain women as priests until the 1990s.
Climato‐economic Niches of Employee Well‐Being
Evert Van De Vliert
This article tells a fairy tale of how humans cope with climate, use money to do so, and end up happy and healthy. It starts off with a brief overview of individual and cross-national differences in well-being and of their economic roots. At the lowest level, each employee adapts his or her own well-being to a mosaic of work conditions, group characteristics, and organizational circumstances, which is perhaps hardly shaped by climate and wealth. At the highest level, each nation's entire workforce adapts its well-being to the overarching climato-economic niche within which all work has to be performed. This article contains a discussion of climato-economic traces in organizations, which might well be generalizable to how the national workforce experiences life as a whole and well-being in organizations as a major part of it.
Collecting Narratives and Writing Stories of Diversity: Reflecting on Power and Identity in Our Professional Practice
Patrizia Zanoni and Koen Van Laer
Drawing on the personal accounts of researchers of diversity, this chapter discusses the praxis of doing qualitative diversity research. First, it discusses how during a process of socialization, researchers are exposed to norms which promote certain research practices important to achieve the status of 'good academic'. Second, it discusses the ambiguous and unstable power and identity dynamics characterizing qualitative research on diversity. Third, the chapter addresses the issue of translating research findings into writing, and highlights how in this process, authors have significant power, yet are also regulated in particular directions by academic conventions. Fourth, it discusses the issue of reflexivity, highlighting how it can not only be practiced in a 'good', but also a 'bad', and an 'ugly' way. In this way, this chapter highlights the identity- and power-laden difficulties and dilemmas confronting qualitative researchers in the field of diversity.
Collective Bargaining and Grievance Procedures
David Lewin
This chapter analyzes grievance procedures that operate under collective bargaining agreements to settle rights disputes between unionized employees and management. It focuses on the grievance procedure as a reactive employment dispute resolution mechanism; issues over which grievances are filed and the influence of demographic factors on grievance filing; dynamics of the grievance resolution process, including grievance arbitration, expedited arbitration and grievance mediation; the scope of grievance procedures and the doctrine of management's reserved rights; grievance procedures and collective bargaining power; post-grievance dispute resolution outcomes; and comparisons between unionized and non-union grievance procedures. Brief attention is also given to the settlement of contract disputes through mediation, arbitration, and fact-finding. Main conclusions are drawn at the end of the chapter.


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