POPULARITY
4 episodes with fryers
2 episodes with fryers
2 episodes with fryers
5 episodes with fryers
On June 17th 2023 Monaghan's Larry Fryers walked to the ring off the back of a win that few (if any) knew the magnitude of. Not only did it end a losing streak - it proved the benefit of all the mental and personal development were starting to allow Larry deliver on the obvious talent that Irish boxing fans have always adored. On that night Fryers tore into the highly fancied Dimasah Niyazsov (14-1-3) for the WBB Super Lightweight Title. It wasn't just Larry's first belt that caught the eye that night, but the manner in which he tore into his opponent and dismantled him. It didn't take long for his Hall of Fame manager Russel Peltz phone to start ringing and the follow up fight was soon signed, sealed with Fryers ready to deliver. But on September 11th as he ran his usual 10k route he could never have expected what was to happen when he was hit by a car that failed to stop, throwing him into the air and causing injuries and damage that would not only threaten his boxing career, but could well have cost him a lot more!In this first (of 2 part) interview Larry talks to Al about all if that, about the arrival of his new son, and about the importance of his faith through a nightmare 12 months that would have finished most other careers. Ian continues his 'Ones to Watch' series as he speaks with Wade Pasfield again after a hugely successful season that saw him win a Leinster title and narrowly miss out in an All Ireland final.in Association with
I ABANDONED YOU. I'M SO SORRY. I left on vacation never to be seen again. Anyways, I'm back, (finally) with another episode! Shoutout to Elizabeth and her version of the Marauders for inspiring me to make this!
Rock-Em, Sock-Em Rats. Holy sister of the immaculate nugget. First Shit of 2024. I'll Never Say Twenty Twenty Threeeeeeeeeee. Both Ends Have A Butt. I can't drive...whatever the posted speed limit is in your particular state! Flipping the Fryers in the Temple of Big Mac. I can't believe I paid $55 for this! American Balls Dropping. OK New Boomers. You'll have no stops, no traffic signals, and no Lieutenant Yar!! Jamie's Big Nasty Hand. Stop trying to make AWE SOME happen. Red On-Air Light with Bill and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.
Rock-Em, Sock-Em Rats. Holy sister of the immaculate nugget. First Shit of 2024. I'll Never Say Twenty Twenty Threeeeeeeeeee. Both Ends Have A Butt. I can't drive...whatever the posted speed limit is in your particular state! Flipping the Fryers in the Temple of Big Mac. I can't believe I paid $55 for this! American Balls Dropping. OK New Boomers. You'll have no stops, no traffic signals, and no Lieutenant Yar!! Jamie's Big Nasty Hand. Stop trying to make AWE SOME happen. Red On-Air Light with Bill and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.
The Department of Fire Services issues a warning to residents looking to use a turkey fryer this Thanksgiving, saying they "just aren't safe enough" to use in residential areas.
This week we talk about turkey fryers. You can subscribe on your favorite podcast app. Check out our home improvement videos on our YouTube channel Fix It Home Improvement. Download our e-books, Home Improvement Solutions : What Every Homeowner Should Know on Amazon. Email us at fixitpodcast@gmail.com. Follow us on Instagram, Fix It Home Improvement.
This interview first aired on Tuesday the 31st of October, 2023 on ONE FM 98.5 Shepparton. One FM Breakfast announcer Terri Cowley talks to Jamie Lea about the upcoming and returning 2023 Fryers Street Food Festival. Fryers Street Food Festival is a celebration of fresh food, regional produce and flavours from around our wonderful world. There is no entry cost to this event, making it perfect for you to share a feast with family and friends. Book a table and relax, enjoy an evening filled with delicious food, craft beer, regional wines and tempting cocktails; all while being entertained by a wide variety of home-grown acts. Fryers Street Food Festival is about supporting and cultivating what makes Shepparton unique and sharing this with locals and visitors. Come and celebrate our regional produce, products and diversity. Fryers Street Food Festival has something for everyone! It will be on Saturday the 11th of November, 2023 from 4-10pm. For more information or to book tickets head to https://fryersstreetfoodfestival.com.au/ Listen to One FM Breakfast with Terri Cowley live on weekday mornings from 6am-9am. The ONE FM 98.5 Community Radio podcast page operates under the license of Goulburn Valley Community Radio Inc. (ONE FM) Number 1385226/1. Contact the station on admin@fm985.com.au or (+613) 58313131 PRA AMCOS (Australasian Performing Right Association Limited and Australasian Mechanical Copyright Owners Society) that covers Simulcasting and Online content including podcasts with musical content, that we pay every year. This licence number is 1385226/1
This interview first aired on Tuesday the 17th of September, 2023 on ONE FM 98.5 Shepparton. One FM Breakfast announcer Terri Cowley talks to Lauren Barker about the upcoming and returning 2023 Fryers Street Food Festival. Fryers Street Food Festival is a celebration of fresh food, regional produce and flavours from around our wonderful world. There is no entry cost to this event, making it perfect for you to share a feast with family and friends. Book a table and relax, enjoy an evening filled with delicious food, craft beer, regional wines and tempting cocktails; all while being entertained by a wide variety of home-grown acts. Fryers Street Food Festival is about supporting and cultivating what makes Shepparton unique and sharing this with locals and visitors. Come and celebrate our regional produce, products and diversity. Fryers Street Food Festival has something for everyone! It will be on Saturday the 11th of November, 2023 from 4-10pm. For more information or to book tickets head to https://fryersstreetfoodfestival.com.au/ Listen to One FM Breakfast with Terri Cowley live on weekday mornings from 6am-9am. The ONE FM 98.5 Community Radio podcast page operates under the license of Goulburn Valley Community Radio Inc. (ONE FM) Number 1385226/1. Contact the station on admin@fm985.com.au or (+613) 58313131 PRA AMCOS (Australasian Performing Right Association Limited and Australasian Mechanical Copyright Owners Society) that covers Simulcasting and Online content including podcasts with musical content, that we pay every year. This licence number is 1385226/1
This interview first aired on Thursday the 28th of September, 2023 on ONE FM 98.5 Shepparton. One FM Breakfast announcer Terri Cowley talks to Teneille McKenzie about the upcoming and returning 2023 Fryers Street Food Festival. Fryers Street Food Festival is a celebration of fresh food, regional produce and flavours from around our wonderful world. There is no entry cost to this event, making it perfect for you to share a feast with family and friends. Book a table and relax, enjoy an evening filled with delicious food, craft beer, regional wines and tempting cocktails; all while being entertained by a wide variety of home-grown acts. Fryers Street Food Festival is about supporting and cultivating what makes Shepparton unique and sharing this with locals and visitors. Come and celebrate our regional produce, products and diversity. Fryers Street Food Festival has something for everyone! It will be on Saturday the 11th of November, 2023 from 4-10pm. For more information or to book tickets head to https://fryersstreetfoodfestival.com.au/ Listen to One FM Breakfast with Terri Cowley live on weekday mornings from 6am-9am. The ONE FM 98.5 Community Radio podcast page operates under the license of Goulburn Valley Community Radio Inc. (ONE FM) Number 1385226/1. Contact the station on admin@fm985.com.au or (+613) 58313131 PRA AMCOS (Australasian Performing Right Association Limited and Australasian Mechanical Copyright Owners Society) that covers Simulcasting and Online content including podcasts with musical content, that we pay every year. This licence number is 1385226/1
Join Travis & Eric for today's show. On today's episode Cubs win a pitcher's duel at Wrigley, Cards walk off the Padres, Fryers lose in extras again, Local sports from yesterday and tonight schedule, whip around the rest of MLB, College Football slate for this weekend. Plus this date in sports history and Central A & M Coach Weekly!
AP correspondent Lisa Dwyer reports on Wave Air Conditioning
Our friend Liz Pollock is back with us to talk about the wonderful world of culinary ephemera. You know, all those fantastic old pamphlets and booklets that appliance manufacturers produced to show women how to use their fancy new labor-saving appliances. Stoves and toasters! Fryers and broilers! Blenders and microwaves! Liz has a talk coming up at the Mark Taper Auditorium on May 13th on American Ingenuity and Innovation: Kitchen Appliance Instruction Manuals. Details on the Culinary Historians of Southern California website below. Liz is the author of The Lost Restaurants of Santa Cruz County. She is the owner of The Cook's Bookcase, an independent bookstore specializing in food, wine, and a bit of gardening. She lives in Santa Cruz, CA. LIZ'S LINKS: Website: https://www.cooksbookcase.com Phone: 831-251-9281 Facebook: https://www.facebook.com/profile.php?id=100057353294234 The Lost Restaurants of Santa Cruz County: https://www.cooksbookcase.com/blogs/news/lost-restaurants-of-santa-cruz-county-pre-order-now Wiki: https://en.everybodywiki.com/Liz_Pollock Culinary Historians of Southern California: https://www.chsocal.org Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share
Robert Duensing and Toby Tobin are having so much fun taking calls from our followers that is is hard to get to our mission of Deep Dives on specific restaurants and topics. Calls today include some first timers that deserve a second look or two. Shoot us an email if you have some info or had worked at any of these Iconic restaurants. Be sure to sign up for our weekly email to keep up with next weeks topics or info requests. Our website is MakeThemSmile.com
Alex Stone-- Snow and ice nationwide causing flight problems again for travelers // Storm in Yucaipa // 2 million Cosori air fryers recalled// Weather Update // Rihanna will perform at the Oscars
Shockingly, cooking fires now kill more people on average per year in the US than they did in the 1980s. As Thanksgiving nears, we are re-airing this episode from November 2020 looking at this growing problem. First, Jesse talks to an NFPA communications manager about cooking fire causes and the resources available for prevention educators (1:57). Then we explore the science behind those viral videos of turkey-fryer fireballs (25:09). In a new Code Corner, NFPA engineer Brian O'Connor talks about the different letters and numbers on fire extinguishers and what they mean (37:33). Links: Watch turkey frying gone wrong View NFPA cooking fire prevention resources Read the 2020 NFPA research report on US home cooking fires
I feel it in the pod. I smell it in the cast. It began with the frying of the great rings. This week Ryan and Steven simply walk into Burger King. Deep in the land of America, in the Fryers of Fast Food, the Dark Lord Burger King forged a master onion ring, and into this onion ring he poured his batter, his dehydrated onions, and his will to dominate all fries. One onion ring to rule them all.Intro/Outro Music: "For Food" by ComaStudio from Pixabayburger pic: Emoji One, CC BY-SA 4.0, via Wikimedia CommonsTwitter: @podfastfoodcastInstagram: @podfastfoodcastYouTube: PodFast FoodCastTwitch: podfastfoodcast
Leisha for Breakfast - Triple M Goulburn Valley 95.3 Mornings Podcast
Violet Town Community Market: 8:30am – 1:00pm Saturday No dogs are allowed at the market and also smoking is banded. Friday, November 11 Remembrance Day service Shepparton will pause to remember the Australians who fought and died in wars during the annual Remembrance Day service. Shepparton's official Remembrance Day service will take place at the cenotaph, on the corner of Welsford and Fryers streets, and begins at 10.30am. Cost: Free Location: Corner of Welsford and Fryers streets Saturday, November 12 La Trobe University Shepparton Campus Mature Student Information and Family Fun Day If you are thinking about university study, this family-friendly event provides an opportunity to speak to current students and academics. The event runs from 10am to 1pm. Cost: Free Location: 210 Fryers StSee omnystudio.com/listener for privacy information.
"Robot vacuum cleaners or oil-free fryers: discover which Cecotec products are already on sale for Black Friday The Spanish brand of electrical appliances kicks off its promotions with discounts on items to facilitate cleaning the home, preparing food or playing sports With the celebration of Black Friday just around the corner, some online stores are already starting to warm up with promotions and discounts on an important selection of their catalogue. This is the case of Cecotec, the Spanish firm specializing in household items, which already has significant offers in items from different categories. From its valued Conga vacuum cleaners, to small kitchen appliances (coffee makers, fryers without oil or microwaves) through washing machines, televisions and elliptical bikes. Among all of them, in EL PAÍS Escaparate we have selected ten candidates to occupy the list of best Cecotec offers for Black Friday 2022. Robot vacuum cleaner Conga Eternal Laser X-Treme A Cecotec classic that always makes it onto the firm's best-selling product list for its practicality and comfort in cleaning the home. This particular model offers three levels of vacuuming and scrubbing power, ten programs to choose from, two mops and a multifunction brush. It has a mapping function and can be controlled through an App for the smartphone or the Alexa voice assistant. 47% discount, save 160 euros. BUY FOR €179 AT CECOTEC Conga window cleaning robot Another good investment to stop worrying about cleaning windows at home is this robot that works vertically autonomously. It incorporates an intelligent navigation system to detect the limits of the window and the microfiber cloths that it includes are reusable. All functions can be controlled from your mobile phone App. 29% discount, save 60 euros. BUY FOR €149 AT CECOTEC Cordless broom vacuum cleaner with digital motor It is a very comfortable vacuum cleaner to handle, which offers an autonomy of up to 90 minutes and a suction power of 230 aW. It is suitable for cleaning all types of surfaces and its Jaliscazo brush , based on microfibers and drag blades, is capable of trapping all types of dirt in a single pass. In addition, thanks to its WaterTank tank, it allows vacuuming and scrubbing at the same time. 26% discount, save 93 euros. BUY FOR €259 AT CECOTEC 5.5 liter oil free fryer This small kitchen appliance has become almost essential for lovers of healthy and fast preparations. The Cecofry Full Inox 5500 Pro model has a tank with a capacity of 5.5 liters and its cooking system allows the properties of the food to be fully respected. It has eight automatic programs and a multifunction touch panel for better control. 44% discount, save 79 euros. BUY FOR €99.90 AT CECOTEC Cafelizzia 790 espresso and cappuccino coffee maker Extracting the maximum flavor from coffee at home is possible thanks to this coffee maker equipped with a powerful pressure pump and 20-bar ForceAroma technology. It also incorporates a pressure control manometer and adjustable vaporizer to texture the milk to taste and obtain foamy coffees. 22% discount, save 30 euros. BUY FOR €109.90 AT CECOTEC Mambo 8090 multifunction kitchen robot The best ally in the kitchen is this robot with a stainless steel jug and a capacity of 3.3 litres. It incorporates a scale to obtain precise measurements in the recipes, a basket to boil and a MamboMix spoon. In addition to a recipe book, it includes 30 functions to crush, knead, crush ice, assemble or emulsify. 38% discount, save 90 euros. BUY FOR €149 AT CECOTEC ProClean microwave in black Those who are thinking of renewing the microwave now have a good opportunity with these pre-Black Friday discounts. This model, for example, has a capacity of 23 liters, 800 W of power and 3DWave technology to cook and defrost food without leaving cold spots. In addition, it has a Ready2Clean coating that facilitates cleaning and keeps the interior cleaner. 27% discount, save 33 euros. BUY F
This interview first aired on Friday the 4th of November, 2022 on ONE FM 98.5 Shepparton. One FM Breakfast announcer Terri Cowley talks to local dynamo Jamie Lea who talks about the upcoming and returning 2022 Fryers Street Food Festival. Fryers Street Food Festival is a celebration of fresh food, regional produce and flavours from around our wonderful world. After a break throughout 2020 and 2021 we are back, bigger and better than ever. While closed to traffic, Fryers Street, and for the first time Edward Street will also be wide OPEN for you to enjoy our local restaurants, eateries, producers and huge array of food trucks, as they showcase the finest culinary treats our region has to offer. There is no entry cost to this event, making it perfect for you to share a feast with family and friends. Book a table and relax, enjoy an evening filled with delicious food, craft beer, regional wines and tempting cocktails; all while being entertained by a wide variety of home-grown acts. Fryers Street Food Festival is about supporting and cultivating what makes Shepparton unique and sharing this with locals and visitors. Come and celebrate our regional produce, products and diversity. Fryers Street Food Festival has something for everyone! It will be on tomorrow, Saturday the 5th of November, 2022 from 4-10pm. For more information or to book tickets head to https://fryersstreetfoodfestival.com.au/ Listen to One FM Breakfast with Terri Cowley live on weekday mornings from 6am-9am. The ONE FM 98.5 Community Radio podcast page operates under the license of Goulburn Valley Community Radio Inc. (ONE FM) Number 1385226/1. Contact the station on admin@fm985.com.au or (+613) 58313131 PRA AMCOS (Australasian Performing Right Association Limited and Australasian Mechanical Copyright Owners Society) that covers Simulcasting and Online content including podcasts with musical content, that we pay every year. This licence number is 1385226/1
Grease up those Fryers, because today we're tucking into a brand new Season(ing) of Pretty Cure!
This interview first aired on Wednesday the 31st of August, 2022 on ONE FM 98.5 Shepparton. One FM Breakfast announcer Terri Cowley talks to local dynamo Jamie Lea who talks about the upcoming and returning 2022 Fryers Street Food Festival. Fryers Street Food Festival is a celebration of fresh food, regional produce and flavours from around our wonderful world. After a break throughout 2020 and 2021 we are back, bigger and better than ever. While closed to traffic, Fryers Street, and for the first time Edward Street will also be wide OPEN for you to enjoy our local restaurants, eateries, producers and huge array of food trucks, as they showcase the finest culinary treats our region has to offer. There is no entry cost to this event, making it perfect for you to share a feast with family and friends. Book a table and relax, enjoy an evening filled with delicious food, craft beer, regional wines and tempting cocktails; all while being entertained by a wide variety of home-grown acts. Fryers Street Food Festival is about supporting and cultivating what makes Shepparton unique and sharing this with locals and visitors. Come and celebrate our regional produce, products and diversity. Fryers Street Food Festival has something for everyone! It will be on Saturday the 5th of November, 2022 from 4-10pm. For more information or to book tickets head to https://fryersstreetfoodfestival.com.au/ Listen to One FM Breakfast with Terri Cowley live on weekday mornings from 6am-9am. The ONE FM 98.5 Community Radio podcast page operates under the license of Goulburn Valley Community Radio Inc. (ONE FM) Number 1385226/1. Contact the station on admin@fm985.com.au or (+613) 58313131 PRA AMCOS (Australasian Performing Right Association Limited and Australasian Mechanical Copyright Owners Society) that covers Simulcasting and Online content including podcasts with musical content, that we pay every year. This licence number is 1385226/1
Welcome to this week's episode of Double Tap Canada. Join Steven, Marc & Shaun as they dive into the world of tech. Oh, and the dangers of foxes and hedgehogs. A sickly Steven kicks off the show with a confession of his love for air fryers, but is there such a thing as a smart air fryer? And why does it seem to be that the kitchen is the dumbest room in the smart home? Next, if you have ever thought that your phone must be listening to you because it's suddenly showing you ads for the thing you were just talking about then don't worry, you're not alone. However, the truth may actually be more creepy. Let's talk about data brokers. In this week's tech news, we have the story of the police trying to stop a driverless car in San Francisco. There's no denying the technology is advancing at an impressive rate but just how far off are the true driverless cars that we can use as visually impaired pepole? The show wraps up with listener feedback, and Shaun tells us how to fix social media and the Internet in general. What could go wrong?
It seems like more and more musicians are relying on backing tracks, loop pedals, controllers and other such devices during their stage show; with the boundaries between a studio recording and a live performance becoming increasingly blurred, the guys ask the question: what the hell constitutes as live music in the modern era? Mike soundtracks his life with alt-J's "The Dream" and Fa falls in love with the dulcet tones of Matt Fryers.
Chris Fryer and his wife Sarah founded the plant-powered pie company in 2018 on the banks of the River Tyne from their converted horsebox. The couple were getting tired of their careers; Chris was a full-time teacher, while Sarah was a medical secretary. After a year of experimenting with different flavours and recipes in their kitchen, the Fryers launched Magpye - a vegan pie company specialising in comfort food.When the pandemic hit and Magpye grew, Chris purchased a domain name from GoDaddy and began to build an online store for Magpye, with the view of eventually creating an online arm to the company. But with global events taking a turn for the worst, this move had to come a little quicker than planned. Today Chris and Sarah can rely on Magpye as their sole income, as they have grown the business into a national success.In this episode of PEP Talk we hear all about Chris' story of transitioning from a teacher to a full time vegan pie brand owner, and he shares with us what he has learned in the process of growing a small business and taking it online to achieve national success.“The biggest thing that you put in I think is your time and hard work. Initially, for around the first year you don't see much back, we didn't sell a single pie for 10 months. You've got to have that vision to see that at some point it will turn into something.”Topics:How he started MagpyeNot making a sale for 10 monthsInitial fundingCrowdfundingBuilding a communityPivoting in difficult timesHow they targeted vegans (market strategy)Building a teamChris Fryer: https://magpye.co.uk/Powered By GoDaddy UK:https://www.godaddy.com/en-ukSponsored By Tailor Brands:https://tailorbrands.go2cloud.org/SH5U
Welcome to the latest episode of the IDEA Listen & Learn CEC Podcast—the fitness industry's first audible CEC program. In order to claim your CEC you will need to pass a short https://pro.ideafit.com/pro/april-2021-idea-fitness-journal-sprint-quiz?couponcode=APRILSPRINT21&sourcecode=podcast_link&trackingcode=pod_Listen-Learn-s2-e7_2021_december&utm_source=podcast&utm_medium=link&utm_campaign=pod_Listen-Learn-s2-e7_2021_december&utm_content=Listen-Learn (quiz) which is https://pro.ideafit.com/pro/april-2021-idea-fitness-journal-sprint-quiz?couponcode=APRILSPRINT21&sourcecode=podcast_link&trackingcode=pod_Listen-Learn-s2-e7_2021_december&utm_source=podcast&utm_medium=link&utm_campaign=pod_Listen-Learn-s2-e7_2021_december&utm_content=Listen-Learn (available for purchase in the IDEA store). Use coupon code APRILSPRINT21 to save 20%. The quiz comes with the written version of the CEC articles on this podcast, so you also can read them and refer back to the research presented. This episode contains information that has been approved for 1 CEC hour by more than 25 approval agencies including ACE, NASM, AFAA, ACSM, NSCA and NFPT. It contains 23 short articles—10 from our Headlines news section and 13 from our Food for Thought news section, as published in the April 2021 edition of IDEA Fitness Journal SPRINT. This collection of evidence-based news stories will bring you up to date on fitness trends, exercise research and the dynamic fields of diet, food, nutrition and behavior change science. CEC articles included: Does Time of Day Affect Training? Poor Fitness Levels Linked With Depression and Anxiety Optimizing Women's Strength Training Does Exercise Suppress the Immune System? Plyometric Jump Training and Volleyball Kids and Sugar Sweetness Are the Dietary Guidelines for Americans Tough Enough? Nutrition and Oral Health Evolutionary History Informs Eating Caffeine and Pregnancy Outcomes Read by Christopher Holtwick – Senior Digital Designer
This week's guest is Naomi Fryers, author of A Very Long Way, a non-fiction narrative about her mental health journey in which she learns about ‘overcoming' as a basis of proof that surviving can translate into future thriving for those committed to healing.During the Pandemic, some of the drivers of mental ill health have been social isolation, job & financial worries, housing insecurities, and working in front-line services, and those already with mental health issues. Naomi talks about how it has affected her and what she has done to cope. Naomi grew up a wild child and a free spirit, with a love for writing. Even back then she could lose herself in the world of her journal. Growing up she balanced writing and jobs to cover the bills. But when she got taken down by a series of physical conditions her mental health suddenly spiralled downwards, and she was sectioned in a mental hospital. It was a terrifying experience, and one that didn't end when she returned to the outside world.It was only when she happened upon a psychiatrist with a different approach that Naomi started to play a hand in her own recovery. It was from this place of healing that she was able to start contributing to what needs to change in society, legislation and the mental health care system.Thank you so much Naomi, for sharing your own journey so that others may see their own stories reflected, and may be given a way to create resilience in their own ability to survive and thrive, and that with the right support and coping strategies we can all find a way through our mental health challenges and create a life of possibilities.You can buy Naomi's book A Very Long Way on Amazon and follow her on Instagram @NaomifryersJoin Lou on Linkedin, or sign up to her mailing list for her newsletter and a free bite-size short course on how to be a podcast guest. Follow her @brave_newgirl on Instagram and get her books Brave New Girl- How to be Fearless, FEAR LESS and her Internationally Bestselling book DARE TO SHARE on Amazon or Waterstones or Barnes & Noble. UK & US versions available.Lou is the founder of Silk Studios - the Podcast Guest Agency a podcast guest booking service https://silk-studios.co.ukMusic is licensed from Melody Loops Support the show (https://www.paypal.com/biz/fund?id=S7WVQQ2YC26RN)
Naomi and I discuss her Mental Health journey as well as her new book, ‘A Very Long Way'. Naomi was frank and honest about her struggles in this very candid conversation. ******Naomi Fryers is an Independent Australia intern and freelance writer based in Melbourne.She has written for a number of celebrated Australian and U.S.-based publications including the Huffington Post and the Elephant Journal. She is a former editor of Lot's Wife and The Good Men Project.You can find her unique takes on lifestyle, politics and mental health, and disability at naomifryers.com.Naomi's debut non-fiction book, The Long Way https://instagram.com/naomifryers?utm_medium=copy_linkhttps://www.facebook.com/naomi.elizabeth123*******If you would like to contact the show about being a guest please email us at Dauna@betertopodcast.comFollow us on Social MediaYouTube: https://www.youtube.com/channel/UCX0ETs2wpOHbCuhUNr0XFTw?view_as=subscriberInstagram: https://www.instagram.com/author_d.m.needom/Twitter: https://twitter.com/DaunaD1Facebook: https://www.facebook.com/bettertopodcastwithdmneedomVideo of the interview is available here: https://youtu.be/YoujtDIhg9wHave a question or want to be a guest on the podcast email: dauna@bettertopodcast.comTo see upcoming guests click here: https://www.dmneedom.com/better-topodcastSupport the podcast here: https://www.patreon.com/bettertopodcastwithdmneedom©2021 Better To...Podcast with D. M.NeedomSupport the show
Story telling is a powerful way to reduce stigma and raise awareness around mental health. Naomi Fryers had a breakdown and was removed from her home by police and taken to a mental health ward. In her words, she hit rock bottom and over time embraced her story, growing through adversity to tell her own story with an empowering ending. Naomi Fryers is a writer, mental health survivor and advocate and TEDX Speaker. Today on mental health awareness day I am chuffed to share this very real chat about what she has learnt about growth and using her voice to advocate for others, particularly women in the system. She is passionate about giving young people the microphone empowering them to tell their stories. Naomi is authentic, courageous and awesome. Her hardest times have given her strength, resilience and compassion which we can all read about in her book ‘A Very Long Way'. As you continue your growth, please check out her book is about her experience living and thriving with a mental illness. Please note that this episode touches on mental health challenges and trauma as well as suicide. It is a very real and solution orientated conversation however elements could be triggering for those who have experienced mental health challenges. Please access support if you are experiencing challenges. On World Mental Health Day (October 10, 2021) writer, Naomi Fryers will release her debut novel, A Very Long Way. A hopeful non-fiction narrative that provides a rare but relatable insight into the lived experience of an ordinary Australian with significant mental health struggles. Almost forty-five percent of our population will experience some form of mental illness in their lifetime and research shows that there is a deficiency in the quality of care provided to them. A Very Long Way explores these inequalities and disparities to reveal Naomi's tenacious journey towards recovery, during which she learned many key life lessons. One of the main ones being, the importance of embracing natural self-expression as a means of rediscovering an innate sense of self. A Very Long Way uses her real-life example of overcoming, as a basis of proof that surviving can translate into future thriving, for those determined to commit to healing. Her thoughtful writings have graced the pages of many celebrated publications including The Huffington Post and Elephant Journal. Naomi has also worked in a professional capacity in both not for profit and government organisations, advocating for progressive and systemic changes to the mental health sector. Fifty percent of sales generated from A Very Long Way will go directly towards Black Dog Institute. A not for profit organisation dedicated to creating mental health education programs to help raise awareness, create real world solutions and help prevent suicide Resources: Naomi Fryers: www.naomifryers.com ORDER Book: A Very Long Way - www.kmdbooks.com/product-page/a-very-long-way Black Dog Institute: www.blackdoginstitute.org.au We hope you enjoyed the episode Visit the Go to Grow Website here: www.gotogrow.com.au Send us an email with any thoughts, questions or ideas to stewart@gotogrow.com.au or melissa@gotogrow.com.au Thanks so much for choosing growth and being part of the tribe. The best way you can support our weekly diverse messy real growth exploration is to share the growth love - share an episode with your team, your boss, your family or friends. screen shot one and post it and of course a rate/review would be growth-tastic. thanks so much and see you next week. Cheers, Melissa --- Send in a voice message: https://anchor.fm/go-grow/message
Irish Junior Welterweight Larry Fryers talks about his fight with Samuel Teah that will take place on September 17, 2021 at 2300 Arena in Philadelphia and live on BXNGTV.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/marc-abrams7/support
Have you ever thought about venturing out on your own and starting a cleaning company? Even as a "side hustle" having your own cleaning company can make you a ton of money. Connect with Ralph Peterson: Website: http://www.ralphpeterson.com/ (www.RalphPeterson.com) Podcast Website: http://www.thehousekeeperspodcast.com/ (www.TheHousekeepersPodcast.com) Books: http://www.ralphpetersonbooks.com/ (www.RalphPetersonbooks.com) LinkedIn: http://www.linkedin.com/in/RalphPeterson08 (www.linkedin.com/in/RalphPeterson08) Facebook: http://www.facebook.com/TheHousekeepersPodcast (www.facebook.com/TheHousekeepersPodcast) YouTube: http://www.youtube.com/ralphpeterson (www.youtube.com/ralphpeterson) Email: Ralph@RalphPeterson.com ABOUT RALPH: In addition to being a Bestselling Author and Podcast Host, Ralph is a Commercial Cleaning Consultant, helping cleaning companies Expand, Sell, Market & Operate commercial cleaning services to the Health Care Industry (nursing homes, hospitals & senior care facilities). TOP THREE (3) REASONS TO CONSIDER THE HEALTH CARE INDUSTRY:
Do you know how to skim a fryer, how about when to filter or when to change out the shortening? How about when to boil out a fryer? Today is all about the dirty jobs involving a fryer. Check out the best Food Truck group on Facebook where you can find more free information on successfully operating a food truck. If you are brand new to food trucking check out our Food Truck 101 training course that comes complete with 8 hours of one-on-one training. For old school folks that like reading books I have you covered as well with Food Truck 101 textbook and an optional study guide. If you love the content consider supporting the podcast every little bit helps us to keep providing the best training for your food truck. Intro Music: There It Is by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4519-there-it-is License: https://filmmusic.io/standard-license --- Support this podcast: https://anchor.fm/food-truck-training/support
She's a mum, she's a wife, she's a budding Australian writer whose work has been widely published by the by some reputable publications. Naomi Fryers joins me to share the reality of her decade (ish) of clinging white-knuckled to the roller coaster of mental health mayhem that became her life after a nervous breakdown. She recalls losing her ability to form sentences (not ideal for such a wordsmith), she recalls the day she was frog-marched across her lawn as police intervened for the sake of her own wellbeing, she recalls the highs and lows, the misdiagnosis of mental disorder and the challenges that continued as she made her VERY Long Way (that'd make a good book title) back to mental health. Oh, that book title has been taken... Naomi's debut book ‘A VERY Long Way' will be published in October 2021 around the same time as her upcoming TED Talk. She is fun, she is honest and she is courageous in the face of adversity... I thoroughly enjoyed this episode and I'm sure you will too! NAOMI FRYERS Facebook: www.facebook.com/naomi.elizabeth.fryers/ TIFFANEE COOK Linktree: https://linktr.ee/rollwiththepunches Website: www.rollwiththepunches.com.au LinkedIn: www.linkedin.com/in/tiffaneecook/ Facebook: www.facebook.com/rollwiththepunchespodcast Instagram: www.instagram.com/rollwiththepunches_podcast Instagram: www.instagram.com/tiffaneeandco --- Send in a voice message: https://anchor.fm/roll-withthepunches/message
With much conversation surrounding the good, the bad and the ugly of boxing the last few weeks - one thing is for certain. Its place in the sporting world is UNDISPUTED.As the positivity continues to grow with our emergence from lockdown - some are insisting on creating drama!We look over the unification fight between Josh Taylor and Jose Ramirez last weekend & relive some of those magical moments.And Tommy McCarthy joins the show to talk about his European title defence, about signing with Matchroom & his beef with the McGuigans. And Larry Fryers chats also about his new life in Las Vegas as he looks ahead to a brand new chapter in his career
In this first ever episode, John talks to acoustic rock solo artist Matt Fryers about all things unsigned. Expect Twitch chat, seafood, mine-sweeping, weird gigs, calling out pay-to-play promoters and much, much more! All clips used with permission of the artist- except intro/outro as stated below under conditions of copyright-free usage Nile's Blues Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Music promoted by https://www.chosic.com/
Gary Grimshaw makes a movie; Larry Dowd teaches turkeys how to fly.
The art of deep frying [2:18] Sears' unique business model [14:28] Siberian mystery [26:00] Cuban baseball saves the world [44:30] --- Send in a voice message: https://podcasters.spotify.com/pod/show/zoofries/message
As the wild fires continue through-out California and Oregon, Phil and Alfie discuss if the gender reveal party was worth it. Phil and Alfie also try to make sense why women are so obsessed with Astrology. What can the stars possibly tell us about our personalities that we don't know? Ever felt that Chuck E. Cheese cheated you out of tickets and why the prizes always cost a million tickets?
Commercial Kitchen, Kitchens, Restaurant, hospitality, safety, HACCP, Hazards Analysis Critical Control Points, equipment safety, burns, cuts, material handling, Fryer, Slicer, Mixers, Slicers, and Fryers!! Oh My!! Inside the commercial kitchen lurks a myriad of hazards that workers can be exposed to. Trouble is, some aren’t always a hazard, some aren’t always visible, and many are so common we don’t consider them a danger. The numbers show, while most of the injuries that happen in a restaurant are minor like small cuts or burns, or strains and sprains, major life changing injuries can and do occur. Head injuries from a slip and fall, blindness from a hot grease splash, 3rd degree burns from a steam kettle, or an amputation from an unguarded mixer or knife slip. Add to that some stats like 1 in 3 employed teens work in the restaurant industry or 6 out of every 10 American’s first job was in food service, and you get a challenging recipe for consistent safety and injury prevention. For the episode, Safety in the Commercial Kitchen, Peter speaks with Dave Darnley, Safety Management Consultant at MEMIC about hazards in the kitchen and strategies to integrate safety into the fast paced workflow of the restaurant business. They swap stories about assignments gone wrong and how to prevent little things from becoming big problems. Want to know more? Check it out at the MEMIC Safety Experts Podcast. Peter Koch: Hello, listeners, and welcome to the MEMIC Safety Experts Podcast, I'm your host, Peter Koch, and work as a safety management consultant with MEMIC. So let me frame today's topic for you. Mixer's Slicers and Fryer's. Oh, my. We're talking about commercial kitchen safety hazards in the kitchen can take many forms. Some, like knives, meat slicers, fryers and grills are obvious. Others like curled up mats, spills, reaching heavy stock on high shelves and rushing aren't quite as obvious until the injury occurs. So today I'm speaking with Dave Darnley, safety management consultant with MEMIC, about commercial kitchen safety. Dave is part of our Northeast Loss Control team and is based in the Buffalo, New York area. Dave. Welcome to the podcast. Dave Darnley: Peter, thanks so much. Really appreciate you having me today. Peter Koch: Right on. So great to have you on the line here and talking to us about kitchen safety. One of the very actually, [00:01:00] it's a big part of what you do, but it's a small part of your experience overall. So really, before we dig into that topic I want to talk a little bit about that extensive background that you have in safety management. So you've got a master's in safety management from West Virginia University. You've got your CHSP and CPHA. So you're a certified health care safety professional and you're certified safe patient handling associate designations, as well as being certified in New York State as a workplace safety and loss prevention program consultant. Tons of education, but having talked to you over the years. We both know that education doesn't always bring practical solutions to the workplace safety problems. So tell me a little bit about your experience working with different companies and their safety programs in the field. Dave Darnley: Absolutely. Thanks, Pete. And thank you for mentioning some of the background and experience I do have. It's kind of funny. And looking at that. I might [00:02:00] have more designations that have expired than I have current ones actively. But it happens when you spend 30 plus years in the field. It's been it's been a fun ride, learned a lot and definitely worked with a lot of different types of companies, a lot of different kinds of businesses and industries that we get in and out of. So from that standpoint, I would say I'm very much a generalist, if you will. I interact with people in all different levels of the organization. So I may be talking with the line workers and folks in the kitchen that are doing the work. But it's probably middle management that's taking me around and showing me the establishment. But at the end of the day, we meet with the C Suite people and the owners and talk about what they have. So communication really becomes a really big key to what we do, being able to talk to folks at every level of an organization [00:03:00] and being able to come up with reasons that ring true to them as to why safety is so important. Peter Koch: Yeah, sure. And especially when we're talking about like hospitality, safety or safety within the restaurant and hospitality industry, there's a ton of frequency. So a lot of small minor injuries within the restaurant industry. Not a lot of huge ones, although there are some. So sometimes getting the organization to understand the impact that increasing safety or focusing on safety or integrating safety can be challenging. And you might you might convince the worker when in your walk around, but getting that, getting the rest of the organization to support the efforts of the worker or middle management really has to be integrated all the way through. So, yeah, that's a really, communication is a huge part of making safety functional, especially in the hospitality and restaurant industries. [00:04:00] Dave Darnley: Absolutely. Absolutely. And in doing so, I try to take a consultative approach to it. Peter Koch: Right. Dave Darnley: You know, I'm not going to come in as the safety cop. I'm not coming in as the health inspector. I'm not the OSHA inspector. You know, we want to try to get people to build really safety into their operations, much the same as they build in food safety, food quality. You know, safety should be an integrated, integral part of everything that they're doing. Peter Koch: Right. Shouldn't be that extra thing. It should be just part of their every day, their every shift function of what happens. And we're going to get into some of those parts and pieces as we dig into the meat of the topic today. But let's just talk about the pervasiveness. So there's some interesting stats out there about the restaurant association. So there's a group called the National Restaurant Association, and they have a fact [00:05:00] book that they put out every year. And they talk about the statistics and demographics of the restaurant industry itself and really some interesting statistics and I thought these would be interesting to talk a little bit about as we start to get into our topic. So they state that the 2019 fact book reports that nearly six in ten adults have worked in the restaurant industry. So let's just take us, for example. So I don't know about you, but I've worked in the restaurant industry. I've worked in multiple different parts of the restaurant and commercial kitchen industry side. How about how about you? Dave Darnley: I did. I did my first I'll call it real job after my paper route was working in a smorgasbord restaurant. Peter Koch: Oh no kidding. Dave Darnley: Yeah. Yeah. I started in the dish room. Worked my way up to I think you started with colds so you did the salads and things [00:06:00] of that nature and then desserts and then hot and then I went to the banquet side and whatnot. So I spent a couple of years doing that as a teenager, junior and senior year of high school. Peter Koch: Yeah, right on. right on. Interesting. So similar. I didn't do the smorgasbord thing but part of part time work as where I worked for an amusement park. So as I was looking for extra hours, I was a lifeguard in high school so I was looking for extra hours and I got to work in one of the concession areas making sandwiches. So when I didn't have lifeguard duty, when the pool wasn't open or the waterfront wasn't open, I was slinging sandwiches and cold cuts. So right , so and you talk about it's like your first job after your paper route. The other statistic there is one in three Americans got their first job experience in a restaurant. So that's pretty, pretty close to you and I as well. And I imagine that there's some listeners that have had that same [00:07:00] experience. The other interesting statistic is that one in three employed teens from the study work in the restaurant industry. So if you think about this, I mean, goes back to that first job that people have, it's a great opportunity. But the restaurant industry employs young people. It employs older people. It employs people across the generational spectrum, across the cultural spectrum. And so there's quite a few challenges just on the employment side when we start to think about how we integrate safety into the restaurant industry or the commercial kitchen, because there's a ton of different hazards that folks are exposed to. So think about your own experience, Dave, and just take me through some of the hazards in the commercial kitchens that you've either walked through or worked in. Dave Darnley: Sure, absolutely. [00:08:00] There's some that are obvious, I guess. Right. And we've already alluded to it a little bit, but certainly cuts folks that are using knives quite a bit, typically have slicers, can also have broken glass. So one of the things that we always look for when we go through a kitchen is do they have a procedure or a process for if a plate or a glass, something breaks in the kitchen. And basically that simply is to have typically a plastic bucket that's marked glass on it so that you can sweep it up and take care of getting rid of that, separate from putting it in, say, the general garbage, where there's going to be the plastic liner. And when you go to pull that out, you're going to make a mess and potentially have some other hazards as well. Peter Koch: Sure. You think about that for just a second, though, that's an interesting part, because you talked about broken glass and you can actually create a hazard, like you said, by taking that glass and putting it into the [00:09:00] wrong container. And how many times have you actually watched someone pick up shards or broken glass, broken container, whether it be on the floor? They dropped it on the floor in front of the House or back of the House or it's in the dish room. And something's been broken actually in the dish area and they pick it up with their hands. Dave Darnley: Absolutely, yeah, absolutely. Peter Koch: They might have a procedure, but it might not even. It might not be functional or working. Dave Darnley: Right. And that's definitely where and I know one of our colleagues who has been on before, Randy Klatt, always talks about when something like that happens. Where is the supervisor in this? You know, where's the accountability? And absolutely, that's a piece of it. You know, the employee is getting trained. The employee has a procedure to follow. Sometimes they choose not to. And that's where supervision has to come in and remind them of the right way to do it. Peter Koch: Yeah, a key part of that. Sure. So I interrupted [00:10:00] you there. So talk about some of the other hazards that you see. Dave Darnley: Oh, sure. Well, so slip trip and fall. That is definitely one that we see. You know wet floors you can have spills. Certainly you can either, you know, drop as you're making the sandwich, the sliced tomato goes down on the ground. And then, of course, if you step on that, that's going to be slippery. There's waters and soups and liquids, things of that nature. Oftentimes, there's an ice machine that might be in the back of the kitchen, not in the cooking area, per say, but off kind of to the side of it a little bit. There may also be some coffee machines, things of that nature. So and then you've got the cooler, the freezer getting in and out of the cooler and freezer, the metal ramps. This is one that I see, I guess not often, but it's one that I will catch where you have a metal ramp coming in and out of a freezer. Typically [00:11:00] that will have a grit strip on there to help, you know, folks. But you've got the dollies of the food going in and out, the people going in and out, those wear down. And what's more is you may get some moisture on there. You might get some wetness, some condensation. If it's in the freezer, that might freeze and turn into ice. And in looking at that, we have often found that one of the culprits could be just simply that the seal on the door, the integrity of the seal has somehow been broken. You know, maybe it's been damaged, maybe it's worn out, et cetera, and taken care of that. So, you know, when you talk about I guess it almost goes into safety from a near miss standpoint or maybe from an inspection standpoint. As you catch these things, then you have to take a look at it. You have to figure out what the real root cause of why that [00:12:00] moisture, why that ice is there and then come up with a corrective action and take care of it. Peter Koch: So, yeah, it's a great example of kind of integrating the process that a improperly maintained piece of equipment, whether that's the ice machine or the seal on the cooler, the walk in cooler, the walk in freezer door, allowing moisture or condensation to accumulate in different areas, just not inspecting it, not maintaining it, that creates a hazard. And if we really think about safety as an integrated process, all the way through the kitchen, back of the house to front of the house, to maintenance, to purchasing, to supervision, then that if it's caught ahead of time, we can remove or eliminate that particular hazard, which is right on the right, on the top. If we can remove the hazard, the injury can't happen. The challenge with a lot of our stuff is you can't remove the hazard, right. You can't not have a fryer. You can't not have a grill. You can't not have [00:13:00] some of the preparation tools that are traditionally used within the kitchen, depending on what you're producing. There certainly are some options, but there's not always options. What about other equipment hazards that might be in the kitchen? That might not be quite as obvious. I mean, we talked about fryolators and there are certainly commercials out there about how fryolators can be dangerous. And we've talked a little bit about meat slicers. And I just I had an example just a couple of months ago where I had a client using the meat slicer and they cut their thumb on the meat slicer. Yeah. Yeah. Which was my first. I'll tell you a little story for me. One of my first experiences was working for another company, again, looking for some extra hours. There is a small mom and pop restaurant down the road. I applied, got the job. I was a dishwasher at first and then I helped with some food prep. And one evening we were really busy and someone had to clean the meat [00:14:00] slicer at the end of the day and the person was me. I had experience in the kitchen. I might have been, you know, nineteen years old at the time. Twenty years old, never had cleaned the meat slicer before, had to use them before and I was cleaning it, I had taken the guard off it. And of course you know traditionally you're not supposed to but if it's running. And if the blades running it's easier to clean because I just have to keep that rag on it. So I was cleaning it. Great. Someone called my name. I turned around, moved the rag and it caught the side of my pinkie. And I actually still have a scar there from where they had to stitch the flap of skin back on. So it really taught me a lesson that it's not just the machine, but it's how I pay attention to the machine and follow procedures. And it wasn't until a lot later till I really realized that I didn't really have any training to do that particular task anyway. So what other tools or what other equipment do you see in [00:15:00] the industrial kitchen that can be a hazard to the workers around it or the other users? Peter Koch: Well, as you mentioned, with the stoves, ovens, broilers, fryers and steam tables is one. And all of these can result in burns, you know, your pots and pans, grills. So let me just back up a second to steam tables. This is something that I am seeing a lot of in terms of and thankfully, they're fairly minor injuries. But you can you know, you can get a pretty good burn from a steam table if you're going in without using the gloves. And if you're not following the procedure of maybe lifting it out from the back toward the front, if you will, so that it's further away from your body and that but we're seeing these oftentimes now in the new nursing homes. some of your continuum care facilities in that, you know. So in these facilities, there are the big, large commercial kitchens that, you know, where we're really [00:16:00] kind of focusing and talking about today. However, many of them now are doing these little small. They look like a small domestic type of the kitchen in different wings of the facility so that it gives a little bit more homey approach to the residents. And, you know, six, eight, 10 at a time can kind of come down with the neighbors that you live next to in the hall and whatnot. You sit at the table and then the folks serve you the food. So the food's made in the big commercial kitchen and then it's transported to these steam tables. So steam tables is definitely one. And as I say, there's some PPE and some procedure to follow with that will typically help you not get burned. But we have we've seen that pop on us. Another one that's and it's just a little bit unusual. And I've got a few of these in my geography in the Buffalo area. These are charcoal fueled grills. Peter Koch: Sure. [00:17:00] Dave Darnley: They are indoor with the hood. So that even though you're indoor, you can make, say, the typical fair the hot dog, the hamburger, the grilled chicken breasts, that type of the thing. So this is not unique to our area. I take it, Peter, these are things that you've seen up in Maine and elsewhere, too. Peter Koch: In a couple of places I've seen them. They're certainly not common. And I've only seen once at one of the resorts that I was at, one of their particular restaurant establishments, and I didn't really get into a lot about it. But charcoal, how do they start the charcoal? Is it traditionally started or do they start it with like a propane fire? Dave Darnley: It's a great question. And one of my sadder moments, actually, and in consulting with, you know, going around and taking a look, sometimes we do a lot of things ahead of the loss for safety [00:18:00] and for prevention. But every once in a while, we get pulled in after the loss to take a look at from an incident, accident investigation standpoint what happened. And so I went out to a facility that had one of these charcoal type grills and they run probably 18, I would say close to 18 hours a day where that charcoal is on. So oftentimes what they would do is they would come in the next day and that might still be warm. Oh, sure, there might still be an ember or something down there and they would build the charcoal. Off the top of that. They would typically use a charcoal, lighter fluid, small amount of it. Peter Koch: So traditionally, starting at like you would outside almost. Right? Dave Darnley: Exactly. Exactly. The facility had run out of the charcoal lighter fluid and [00:19:00] they had let the manager know that they were out of fluid. It actually got put up on a board that they needed it. And a couple of days went by and they still didn't have the new charcoal fluid. So the cook came in that day and he was supposed to start, let's just say at. 10:00 in the morning. To get things ready, so that opening would be at 11:00. Well, he was running over a half an hour late, got to work late. He comes in. He's now got to get this fire going and he's behind. He goes to look for the charcoal lighter fluid that still hasn't gotten replaced. They still don't have it. Peter Koch: Oh, no. Dave Darnley: So now he's trying to think, what can I do? What can I use? You know what? I'm going to put gasoline on it. That'll start. It's the same as it's the same as charcoal. Peter Koch: That’s the same thing right. Dave Darnley: Well, this this poor young man did not realize that that's not, in fact, true. Peter Koch: Very true. Dave Darnley: So [00:20:00] he went out he went out to the shed where they, you know, keep the gasoline for the lawn mowing equipment, things like that, because this was kind of like a hot dog hamburger stand. Peter Koch: Sure. Dave Darnley: Kind of a place. This is a smaller place. So they go actually, pardon me, there was another gentleman there, only two young kids on, and he sent the other kid out. He said, here, take this cup. And he handed him a Styrofoam cup and he said, go get me just a little bit of gasoline. I'm going to get the charcoal, I'll put the charcoal on here. You get the gas. So the kid goes out and he pours the gasoline into the Styrofoam cup. And guess what happens? The Styrofoam cup dissolves from the gasoline. And so he runs back in and he says, hey, that didn't work. The cup dissolved. So the kid goes, oh, no problem. Here, put it in this metal one. So he puts it in the metal. And so it's not clicking to anybody yet. You know, just how volatile the gasoline [00:21:00] is. Peter Koch: Right? They had a chance. Dave Darnley: Puts it in the metal cup and the kid comes in and the guy that was putting the charcoal on the stove who was running late to begin with, he says to him, he goes, go ahead, pour that on and we'll get it going like this. Like, I'm not pour it on, you know, and he hands the cup to this kid. So sadly, the kid, you know, not knowing any better, he poured it on and he didn't realize that there was still some ember underneath. There was still there was still a heat source. So when he poured this gasoline onto the charcoal to try to get the fire going, as you can imagine, you know, it lit and it came right up into the cup and it almost exploded, if you will. The gasoline was just all over him. And I ended up sitting, you know, with the manager watching a video of this kid literally running around the kitchen on fire until [00:22:00] the other kid grabbed a hose from the dish area and squirted him. So very sad, you know, infinitely preventable on so many levels. Peter Koch: Sure. Dave Darnley: And when we talk about, you know, kitchen safety, you know, safety, safety. Right. So, you know, why didn't this, you know, employee know the hazards of gasoline? Let's take a look at your sds book. What sort of training have you provided? Well low and behold, we don't even have an sds in the book for gasoline. Sure. Peter Koch: Because it's not in the kitchen. Dave Darnley: Exactly. It wasn't in the kitchen. It was in the shed outside the kitchen. But that was still part of their operations and what they did. So there was no sds, there was no training provided. How about we back up to just the fact that, you know, we knew that we needed this supply. Why did it take multiple days for somebody to, you know, [00:23:00] pay attention to knowing we needed it, going out and getting it, replacing it, etc.? So there were, you know, could we have another alternative? Could we have a backup? I have a charcoal grill at home that I use and I use one of those chimneys. Peter Koch: Sure. Dave Darnley: If you're familiar with it. Where I remember I was a Boy Scout back in the day and they used to sell three pound coffee and metal cans, we used to take the cans and make our own chimneys back then. So. Well, now, of course, you know, we've got little companies. But it works great. One piece of paper underneath you light it up. Chimney effect there is you know, there's no explosion hazard whatsoever. And so we talked with them obviously after the fact about a lot of these things and, you know, the several improvements that could be made to try to make that operation safer [00:24:00] for him. But, yeah, that was a sad one. Peter Koch: It is. But it highlights a lot of why we're talking about kitchen safety in the first place. And so you think about the people that were involved young and then you think about the tools that they were using. None of the tools are you're not talking about. A big hundred pound Hobart three phase mixer that just looks like it could kill you. You're talking about a charcoal grill. You're talking about something that they probably cooked on or something similar to what they cook on, on the weekends. Or they might have had experience with family and friends with that thing. And, you know, they've. Why do they need training? Well, you need training because it's not the same as at home and it's a different environment. And there are hazards that you may or may not be familiar with, like your comment about gasoline. Right. So gasoline, it's everywhere. People [00:25:00] put it in their cars, they put it in their lawnmowers, they put in their snow blowers, they put it in their weed whackers, gasolines everywhere. How dangerous is gasoline? It's a lot more dangerous than people think. But because it's all over the place, we think that it has similar properties to other stuff that we might use to ignite a recreational fire. Regardless of all the YouTube videos that you can see out there about people blowing themselves up, throwing gasoline on a campfire or something else. So it really does highlight that story. As tragic as it is and as sad as it is, it highlights the real need to do that hazard assessment. What's in your facility that poses a hazard and your employees are exposed to it? How do we control that hazard? What's the hierarchy that we're going to use to control the hazard? And how do we make sure that all of our employees are aware of it? So, you know, thank you for sharing that story. I think [00:26:00] probably I know I can relate to it for sure. And I know many of our listeners can probably relate to maybe not the same situation, but a particular set of circumstances that allowed that event to occur. Dave Darnley: Well, let me just piggyback a little bit off of that, Peter, too, from the standpoint that, you know, sometimes doing the assessment, right. Sometimes look at, say, hood cleaning as an example, you know, in the commercial kitchens where you get the large, you know, grease, ventilation hoods that it's over the grease producing cooking materials. Oftentimes there's a fixed extinguishing system integrated into that and whatnot just to give people a visual of what we're talking about. So those need to be cleaned from time to time, right? I know it. This is money. But, you know, if I were in that person's shoes, if at all possible for my [00:27:00] money, I'm going to have I'm going to pay to have an outside contractor clean the inside hoods and equipment if I can, because that in and of itself can be dangerous. Peter Koch: Sure not only not having a well functioning hood, but the cleaning itself is dangerous. Absolutely. Absolutely. I had a young person again who, you know, was given the task to go up and do that cleaning. And, you know, again. Right. The domino theory of how many different things have to actually go wrong until you get all the way to that last domino where we have the loss. But, you know, the short story on this one was he decided to climb up onto the cooking equipment to be able to reach the grates and bring those down his and he did it during the middle of the shift. [00:28:00] So, of course, everything is live, if you will. Everything's functioning and operating and hot. And his foot slipped off of the flat grill surface into the Fryer Grill and he literally fried his foot. You know, again, that's a life changing injury for somebody. And you know, at first blush, they're trying to do the right thing. But there's so many different bad choices that got made. And then, you know, there's Randy Klatt in the background again, going, where's the supervisor? Because, you know, where is that supervision to guide this person? Somebody told this person to do that task but must have told them to do it without any guidance or training or supervision. Peter Koch: Just get it done. Dave Darnley: For it to go that wrong. And so, you [00:29:00] know, when it comes to things like hood cleaning and potentially grease traps as well, that's another unique kind of to the industry. Exposure and some of those grease traps are fairly small and fairly easy to deal with. And if you do it regularly and pull the grease out and get it into the drum, you know it can be done without too much difficulty or just the odor, sometimes it comes off of those grease traps can be bad. But again, if you do it frequently, it's not too bad. But if you have one of the larger commercial grease traps that I mean, some of these are large enough that, you know, people can almost get in them you may want to consider for the money that it costs is to have an outside firm come in. And some of the same firms that do the hood cleaning will do the grease trap, cleaning and removal as well. Peter Koch: Yeah, sure. You'd think about that on that hierarchy of control is I'm going to substitute. [00:30:00] I'm going to eliminate. I'm going to get another company who is more qualified, better skilled and has all the equipment to do that dangerous task because I bet. Dave Darnley: Transfer that risk to them and eliminate the risk for your employees. Peter Koch: Absolutely right. So if you kind of go back and before that accident happened, before that person stepped onto the active equipment and slipped into the fryer, if you were there ahead of time and you posed that scenario like, so what if like, would this ever happen here? And you described that scenario, the answer from the supervisor? Well, that would never happen. That would never happen. No one would ever do that. How could someone be so silly or so mistaken as to do that? But it happens. And I you know, as you're telling that story, I had an account with a very similar incident instead of he didn't do it during [00:31:00] the workday when all the stuff was active. He did it after the shift and after they had closed up, he actually stood on a large sheet pan that had been placed over the fryolator itself. And was standing on that when it shifted. And he stepped basically into the probably two hundred and fifty degree oil at that point in time. So certainly, you know, could have been life changing like the individual, but certainly life changing for a short time while the burns healed for that individual. Dave Darnley: Absolutely. Peter Koch: And again, I went back and asked, so did you think this would ever happen? No, I never thought anything like this could happen. Well, why like, why do you think it won't happen? Is it because you're prepared for it or is it because you don't believe that anybody could be that ingenious to do something like that? And really, if you think about it from a supervision standpoint like that, supervisor really doesn't think [00:32:00] that someone could be that ingenious to put themselves in that precarious of a situation. They're not prepared. They're just they just don't think it would happen. So if they don't think it's going to happen, I don't have to prepare for it. Dave Darnley: Right. Peter Koch: Right. Right. Dave Darnley: And I think that particularly happens in your smaller establishments. Peter Koch: Sure. Peter Koch: Your one off family owned single location, you know, as opposed to some of your larger facilities, whether it be, you know, they're individually small, but they're you know, it's fast food. It's a chain restaurant or than your larger hotel restaurants. Yeah. You know, and the like. Because I think those facilities, those types of places are more likely because of their size, because of the amount of people, because of what's going on, they're more likely to have formality in their procedures. And when you have the formality in the procedure, then you do foresee some of these types [00:33:00] of potential exposures. Peter Koch: For sure. So let's talk about that for just a minute. So you've got a lot of policies and procedures in place, like I've made the point to make safety important. We've done stuff to make safety important, and I've got policies and procedures that will drive, that will drive behavior within the kitchen. How come then we still see injuries. We still see people not following those policies, procedures, what gets in the way of people following the policy and procedure and doing something that puts them at risk? Dave Darnley: I think a lot of times, Peter, it is the heat of the moment, if you will, from a production standpoint. Right. I think we see this sometimes in manufacturing when there's a peak period of production, when, you know, all the machines are on deck, everybody is running at full speed because we got, you know, several [00:34:00] big orders and we're backlogged and we've got to we got to get that product out the door. Right. Well, it can be very much similar in the food industry. If you're running a restaurant that typically does dinners, you know, you're going to start to see a few of your early birds show up. Around four o'clock or so, but probably between, you know, say five and seven peak hours. You know, all the tables are full. There's a line at the door or at the bar sitting, waiting for the next open available. And you're cranking out meals. Peter Koch: Your staff, your staff steps in to get everything done and to put the quality where they want and they want to make sure they can make production happen. And they want to make sure that people have a qualitative meal or a quality and qualitative quality meal. Yeah. Dave Darnley: Yeah, absolutely. Peter Koch: So productivity [00:35:00] gets in the way sometimes. And if we put that into the context of the statistics that we started this podcast that with where you've got one in three teens or employed teens work in the restaurant industry and many Americans, one in three Americans get their start. Their first job is within the restaurant industry. So you take younger workers or even inexperienced workers. They don't have to be young. They just might be very inexperienced within the restaurant business. It's their first job or their first job inside the restaurant business. And they get thrown into the job where, hey, this is pretty easy. People just come in every once in a while, it's pretty slow. And then all of a sudden, like you said, five o'clock happens, six o'clock happens depending on where you are, what type of food you're serving and how it works. But the rush time when people come in, the world changes. It's not a quiet, slow [00:36:00] paced kitchen. It is things are happening really fast and people are moving around. You, people are moving behind you. Food is moving all over the place. People are moving all over the place. And we tend not to always follow the procedures or we sometimes we don't follow the procedures that we are asked to follow because of productivity. Dave Darnley: Absolutely we see that all the time. And I think to your earlier point, whether we're talking kitchens or we could be talking about so many different types of businesses, because that's such a human nature piece of it. That's something that we see across the board. One of the things that I like to look for and, you know, sometimes I will come across in some of the typically the larger hotel restaurants, maybe the big casino restaurants, our resorts, things of that is the kitchens and the facilities [00:37:00] that have a formalized process and program in place. And what I found is that in these cases, there are sometimes following something called HACCP, Peter Koch: OK, Dave Darnley: H A C C P, that's actually a food safety and quality management system. HACCP itself is hazard analysis and critical control point. That's what the H A C C P stands for. And this is a very formal food safety food quality management system. But even though it's covering food production and it really covers food production and storage and distribution, and this is not just a restaurant food safety program. This actually covers the entire supply chain for food, kind [00:38:00] of from cradle to grave, if you will, for food production. Passive programs are and can be implemented into restaurants and they follow a fairly defined seven step process, where they're looking to do like a hazard analysis, if you will. Peter Koch: Sure. Dave Darnley: And they identify these critical control points. And as they find those they'll set limits, they'll establish monitoring for it, if need be, there's corrective actions implemented and then they just, you know, look overall to see that the program is working as they intended to. And there's a record keeping element to it like there is for most formal quality programs. So it would remind you in some ways for those with the manufacturing background of like, you know, maybe a Six Sigma, you know, one of those defined quality programs, if you will, where, you know, you take a look at and define [00:39:00] the process and, you know, you measure it and analyze it and improve it and control it, et cetera. So it really is, I think, a very it's very formal and it's definitely not for everybody. It would probably be a lot for some of your smaller places to follow. But for those that. Are larger and do do it, you know, you reap a lot of benefit out of it. And the thing that I like to see is to take and integrate the employees safety into the food quality and the safety programs, you know, make that employee safety piece of it kind of seamless to what you're doing just from a productivity and quality standpoint. Build it right into the process. That way, it's not stand alone. It doesn't become too expensive. It doesn't get cut. It doesn't go away. Hopefully it doesn't get ignored. Hopefully it is trained into the people [00:40:00] to such a degree that they know, you know, I've got to take a look at refrigeration temps or the food storage or handling. And, you know, I'm monitoring things like cool down periods and stuff and then doing line checks and looking at food rotation. But if we integrate into all of that, you know, while you're doing the lying and the temp checks to also be looking for, say, the spills or the housekeeping or the slip, trip fall hazards and things of that nature, I think it just it absolutely elevates your program overall. Peter Koch: Oh, sure. Dave Darnley: I'm a proponent of that. Peter Koch: That's a great idea. And really being able to take that takes something that you already do from a food safety standpoint and then integrate the practice of identifying some safety challenges, whether it's good or bad. So as like you said, I'm going through the line. I'm checking temps on [00:41:00] my steam table and making sure hot foods, hot, cold foods, cold taking temperatures. But I'm also looking are the mats there for the person to stand on is the person actually utilizing the right tool to serve whatever they're serving off the steam table. So they're not going to spill hot chili or hot soup on their hand when they deliver it. They're looking for employees having the right food safety equipment on. So do they have a cap or a hairnet if they're serving food or if they're in the back of the house? You know, are the not cross contaminating when they're preparing food? But on the same token, do they have the right, say, personal protective equipment on to keep themselves safe, whether that's a cut glove or an oven mitt or another tool to help them stay safe or stay farther away from the particular hazard that they're engaging in? Great idea. And I'm sort of those principles. Again, I just go back. I want to review the [00:42:00] HACCP principles again as we think about this. So the first one is to analyze your hazards. Dave Darnley: Correct conducting that hazard analysis. Yeah. Peter Koch: So then after that you do the hazard analysis and you identify what all the hazards are. Let's pull us out of the food safety standpoint. But we're looking at now personal safety, people safety, how to keep my people safe, the employees. What are the areas that that they could get hurt? How are they exposed to those hazards? Now they talk about critical control point, like what would a critical control point be if you're looking at it? Dave Darnley: Right. Identifying a critical control point. So I think it really goes back to some of what we talked about earlier with in the case of employee safety. Right. That potential for the burns, the cuts, the material handling type injury, you know, that that that point where you're doing the actual cutting or the [00:43:00] lifting. Peter Koch: So that's the exposure when we're talking about that that would be the actual exposure of the employee to the hazard that had been previously identified. Dave Darnley: Correct. Peter Koch: Awesome. So now they're exposed and now we're looking for how do we limit their exposure? Dave Darnley: Correct, talk about setting limits and then the monitoring piece follows that. Yeah, so for the setting limits, let's see how. I'm trying to come up with a scenario for you that I could describe. Peter KocH: Let's talk about, let's go back to fryer Safety. Right. So let's talk about cleaning the fryer at the end of the day. So I've got to change the oil out at the end of the day. And we know that that's a particular that's a particular hazard. So we've identified the hazard of the fryer. One of the control points for [00:44:00] exposure is when they are when they could be exposed to the hot oil at the end of the day, when they're cleaning it out, changing the oil. So then from there establishing limits. Right. So some of the limits that you might. Dave Darnley: Well, you could have a cool down period for the oil so that you wouldn't do it when it's, you know, at maximum temperature, you wait until it gets down to a certain point and that can be, you know, monitored by temperature and or time. Peter Koch: Yeah, yeah. And, you know, I've seen a couple of places where I had one company that was just they were taken. They would let it cool down to a point and then they were just opening up the valve at the bottom and emptying it into a five gallon pail, which when it, got full enough then they would shut the valve off and then take that pail and dump it into something else. And then they would just keep doing [00:45:00] this. And there were so many touch points where that employee could be exposed to hot oil or than the other potentials for slip and fall from a hazard, a spill or something else. Dave Darnley: Splash. Yeah, yeah. Yeah, exactly. Peter Koch: So those limits are again, that goes back to your hierarchy of controls. Can I eliminate it? And if I can't eliminate it, then can I substitute it? If I can't substitute it then do I, can I engineer it. I can't engineer it. What are the administrative controls and personal protective equipment that are required to be followed or used when I'm engaging in that particular hazard and then the monitoring? I think that's a critical part of this. And from a food safety standpoint, you have to do the monitoring. But I go back to your comment about, you know, listening to Randy Klatt in the background, going, where is the supervisor? Dave Darnley: Exactly. Peter Koch: So that's the monitoring piece. Right. So how do you monitor that the procedures and practices are being followed? Dave Darnley: Well, and I [00:46:00] think from the supervisory standpoint, you know, the number one thing is that the person has to be, you know, not in the office, not doing paperwork, not taking inventory, you know, being on the floor when processes and tasks are actually working and happening. So, you know, the supervisor needs to be, you know, an active part of the process. And even if it's not from doing it per say, again, this is the monitoring piece. This is just ensuring and making sure that, you know, all of the processes and procedures that they have and that they've trained on and written up and posted and whatnot, that they're actually being implemented properly and followed by the employees. If they're not, then it's you know, it's a coaching opportunity. And, you know, every once in a while I've gone through and I've seen where a supervisor will, you know, let somebody kind of go through a process, sort [00:47:00] of make the mistake, finish it up and then, you know, approach them. There may be times when you have to do that, but if there's any possible way that you can have that intervention be, you know, a little bit more immediate to ensure that the employee doesn't get hurt and does stay safe, because obviously you're noting that they're not doing something in the way that they're supposed to properly, if you will. I think you need to really get in there and, you know, take that coaching opportunity and make it immediate. Peter Koch: Yeah, it's a great idea. It's always more powerful to talk to the person about the event that's occurring than talking to them about the event or something that has already occurred in the past. And, you know, if you take if like, that old the old adage, if you see it, say it great. So if you see something that needs to be addressed, address it right then and there, if it's possible, because like you [00:48:00] identified, you can possibly prevent an injury from happening. I mean, how would it feel to stand there as the supervisor and watch with the intent to talk to the person after they're all done to make the point? Dave Darnley: Exactly. Peter Koch: And then they cut themselves right there in front of you because you didn't stop to have them put the cut glove on or didn't stop to have them put the guard on or something else. Dave Darnley: Exactly, and, you know, it comes down to style sometimes with management, but, you know, I mean, from my standpoint, it's you know, I would absolutely start with just the coaching piece and that the continuing education and the learning. And if, you know, it comes to the third time today, I walk by and you know, the gloves and gloves off, gloves and gloves off. And every time I walk by, you know, I got to tell you that we need to get the cut glove back. And then, you know, we need to have further conversation. You know, maybe there's actually a problem with it. It doesn't fit or it hurts or, you know, something else is [00:49:00] going on. But at some point, they're done? You know, there needs to be that enforcement. And another program that's, you know, kind of the part of the typical safety 101, if you will. Peter Koch: Yeah. And you highlighted something really interesting there, too, which doesn't happen, especially in some of your smaller establishments and even in some of the larger establishments that have a lot of turnover with their staff. Like how do you become a supervisor in a food service establishment? Typically you're really good at whatever task you've been given and then you're looking for more hours, more pay, more something. So you get to be moved into a supervisory role, but you don't really have a lot of training about how to be a supervisor. You might be really good at the task which you're supervising people to do, but you're not all that good at talking to someone about how they aren't doing the task correctly. So supervisor training actually would be another part of integrating safety [00:50:00] into that safety quality productivity triangle to make sure that it's part of your workflow. So how do you talk to how do you in the HACCP principles there when you establish corrective actions through your monitoring, how do you approach the individual and what are some tactics to do that so that you get the right result instead of making more mayhem in your kitchen? Dave Darnley: That's a great point. And again, it's funny, you know, a lot of this that we're talking about today and it's under the guise of the kitchen safety, but it applies, you know, almost universally. Peter Koch: Yeah. Yeah, absolutely. It's interesting how safety is not unique to a particular industry. The hazards might be unique to a particular industry, but some of the solutions, the how you get to the solution are fairly similar across the majority of the industry, that we interact with for sure. Dave Darnley: Absolutely, yeah, the [00:51:00] old adage, you know, safety is safety, it's there's tenants and principals and whatnot of what makes up good safety. But, you know, right as you go and equipment's different terminologies, different processes, different. But the basic principles of safety are, you know, they remain the same. Peter Koch: Right. And you could have that the same supervisory interaction can be the same to, you know, having worked in heavy industry, worked in construction, worked in food service, worked in the resort industry. I have numerous examples where I've had a supervisor or a manager come out of their office to something not going well. And the where the way they're approaching it is they're screaming and yelling and they're hollering and they're doing it right in the middle of everything. And you can see that like the head chef coming out or the restaurant manager coming out and hollering at the sous chef or the prep cook or whoever because it's not working the way it's supposed to go. Hollering directions, going back to their task and assuming that everything [00:52:00] is going to be hunky dory when they go back. And that's not the way to address the challenges. And there are going to be challenges. I mean, we talked about all the different hazards we could have spent the first 30 minutes of the podcast. You're just listing all of the different hazards that are in the kitchen. And we listed a bunch of them. But there are a bunch more that we haven't even addressed. But the solutions. Are similar, figure out what the hazard is, figure out how the individual is exposed to the hazard. How do we control their exposure so that they aren't going to be harmed by the hazard? How do we make sure that they're going to use it? The monitoring piece? What happens if we find them not using it? The corrective actions piece. And then it's documentation and discussion. So that process, they really like that has a piece that you talked about it does provide a good roadmap for [00:53:00] a restaurant manager or a business owner or even just a supervisor. So you can just you can same thing. You can take that as a supervisor and run your shift even if your business isn't doing it that way, you can run your shift the HACCP way. You can look at where the hazards are, how do we control it? How do we manage the exposures within that shift that you have and the team that you have to work with? Dave Darnley: Absolutely, absolutely. Peter Koch: And so we're getting here towards the end are there a couple more items that you wanted to that you want to leave our listeners with before we close? Dave Darnley: I guess one would be and it just kind of follows and builds on the HACCP idea, the formality and whatnot. Having been doing this for a little while, you know, I will sometimes be posed with the question [00:54:00] of what's the silver bullet? You know, what's the one thing that we can do to, you know, to be safe? Right. You know. And everybody wants everybody wants to, you know, just, you know, give me that one easy answer for how I make all of this work. You know, there's got to be and I usually, you know, start by letting people know that, in my opinion, there is, you know, no magic silver bullet per say. But probably the closest thing that I've come to experiencing that is that if the owner. Or the very top management person at an organization buys into safety, believes in safety and makes safety their top priority, if they insist that they are going [00:55:00] to not have injuries and not have losses, then guess what happens? That message trickles down to the next layer of management, which trickles down to supervision and depending on how top heavy the organization but you get the idea in trickles down to the individual workers. And I think that that is something that is important for everybody to grasp. You know, certainly if there's anybody listening to this that is in one of those types of positions and they know we don't have to tell them. They know how powerful their position is and they know how much their word and their wants and needs mean to the rest of the organization. If they want something done. It's going to find its way to get done. If it's important to the boss, it's going to be important [00:56:00] to the subordinates. Peter Koch: So I think that that is you know, that is what I would encourage is for those people that are in that position to take that to heart, because there's so many good reasons from both a human and a financial standpoint for safety to be that top priority. And if you can integrate it into the other aspects of what you're already doing, integrated into your existing quality program, integrated into production, then it becomes much more seamless, much more painless and much more effective. Peter Koch: Yeah, Dave Darnley: And for those folks that aren't in that position but, you know, you're listening. You say, well, I'm just one of the worker bees. You know, if you have a safety committee, these are the kinds of things that you can talk about relative to, you know, can we make an argument as a committee to upper management, to ownership as to what the return [00:57:00] on, you know, investment for a really good safety program would be and try to sell it from the grassroots up, if you will? Peter Koch: Yeah, that's a great idea. Dave DaRnley: Harder to do but, you know, it is a noble task. Peter Koch: And sometimes it is. Sometimes that safety committee can have great influence because as a business owner who you know, one of the other stats that comes out of that, the Restaurant Industry Factbook, there is the majority of restaurant owners started as like a dishwasher or started at the lowliest position. And they worked their way up. So they see productivity and quality because they might not have ever worked in a kitchen where safety is important. So their background and history and training might not have that. So the safety committee might actually be able to provide some information that could help guide upper management really well. So don't think you never have [00:58:00] influence. And on the other side, just that single supervisor who might be listening to this or that, just the individual who's listening to this, who might just work in the kitchen, your performance, your behavior, your focus on safety can have an effect on the people around you, and below you. So even if your manager might not have that focus, you still may be able to make choices that can keep you safe. Go back to that. That kid who was told to clean the hood, get it done. All right. I'm getting it done. I guarantee you, even if the supervisor wasn't there, somebody else, somebody else in that kitchen watched him climb up on the grill, guaranteed. Dave Darnley: Absolutely. Absolutely. Absolutely. And yeah. And somebody has to do the right thing. Somebody has to, you know, recognize the fact that that just is an absolute you know, [00:59:00]a literal accident waiting to happen. Peter Koch: Yeah. Yeah. For sure. So at the end of this day, as we think about kitchen safety overall, a couple of points I think that we touched on here are you need to be able to know where the hazards are. And you can't do that without actually being on the ground and looking at your facility and even sometimes outside of your facility, like the charcoal story that you talked about. And the sds sheet for gasoline didn't exist because no one looked at the storage shed where they kept the maintenance equipment. So not just within the kitchen itself, but go a little bit broader. Where do your staff interact? So understand the hazards, develop good procedures for that, and then think about how you communicate those procedures to your staff. What how does how [01:00:00] does a new person who walks into your kitchen for the first time as an employee that just got hired, they're coming on for the first time and you're handing them their apron or you're handing him their uniform. How do they know what those procedures are? How do they get trained and then from your existing staff or your returning staff? If it's a seasonal establishment, how do you do ongoing training to make sure that people continue to follow and understand all of the policies and procedures and practices that you have in place? So and you've said it so many times, David. You said a very eloquently that you have to integrate safety into what you're already doing in order for it to be successful. So how do you integrate that into training if you're training your cashier to cash out? What part of, what safety stuff do they have to worry about when you're doing food safety? How are you identifying some other personal [01:01:00] safety stuff that might be going on? How do you integrate safety into what you're already doing? It's a I think it's a great point to leave our listeners with. It's excellent. So that about wraps it up here for this week's Safety Expert Podcast. I really appreciate you being here, Dave, and sharing your expertise with us. So thanks very much for that. Dave Darnley: It's been a pleasure and I've enjoyed the podcast programs myself, I've listened to most of them, and I think you're doing a fantastic job and I really appreciate you having me today. Peter Koch: Well, thanks, David. Appreciate it. It really wouldn't be anything without having experts like you on the podcast to share their experience with us, because that's really what it's all about. So thanks again for joining us. And to all of our listeners out there, thank you very much. Today, we've been speaking with Dave Darnley, safety management consultant at MEMIC about safety in the commercial kitchen on the MEMIC Safety Experts Podcast. [01:02:00] If you have any questions for Dave or I'd like to hear more about our particular topic on our podcast, e-mail me at podcast@MEMIC.com. Also, check out our show notes at MEMIC.com/podcast, where you can find links to resources. For a deeper dive into this topic, check out our web site www.MEMIC.com/podcast, where you can find the entire archive of our podcast episodes. And while you're there, sign up for our Safety Net blog so you never miss any of our articles and safety news updates. If you haven't done so, I'd really appreciate it if you took a minute or two to review us on Stitcher, iTunes or whichever podcast service that you found us on. And if you've already done that, thanks for the review in the subscription, because it really helps us spread the word. Please consider sharing the show with a business associate friend or family member who you will think will get something out of it. And as always, thank you for the continued support. And until next time, this is Peter Koch reminding [01:03:00] you that listening to the MEMIC Safety Experts Podcast is good, but using what you learned is even better.
Here we go again! I'd say this one is more upbeat, I certainly hope so! Conor G is onboard to talk Keshi pranks, Grant and, Kaiyne and Isgrove contracts. New deals for Iandolo and Fryers and a welcome back for DJ plus other bits and pieces. This episode is sponsored by the STFC Official Supporters Club. SUH-WIN-DON!
Sydney and Dylan talk about how strange recipes are, and their first jobs. There is a strong possibility that they made dinner for your family......Sorry about that!
#FilmGodsPodcast Ep72: Jane Fryers / Script Supervisor ----more---- A who, what, why chat about the industry with Jane Fryers, script supervisor. We talk the art of the role and the importance of stealth and a great story about the tropical isles of Black Island.----more---- Enjoy, subscribe and share. https://podcasts.apple.com/gb/podcast/the-film-gods/id1500760776 ----more---- Big love x Isusko #podcast #filmcrew #filminterview #filmgods #commercials #film #filmstudent www.thetimescheduler.com thetimescheduler@gmail.com
#FilmGodsPodcast Ep71. #trending with Jane Fryers and Natalie Sloan A chat with an industry pros talking script supervising during COVID lockdown. Contact details incase you wanted to ask any questions: Jane janefryers@gmail.com Natalie info@littleredhenfilms.com Enjoy, subscribe and share. https://podcasts.apple.com/gb/podcast/the-film-gods/id1500760776 Big love x Isusko #podcast #filmcrew #filminterview #filmgods #filmstudent #covid-19 www.thetimescheduler.com p.s https://www.justgiving.com/fundraising/filmandtv Link to the charity walk that I doing Friday 26th June 2020 for the Film and TV Charity. 30 miles, from my home to Black Island Studios and home. 12 hours. 70k steps. Big love.
We need your help! Please tell us about your air fryer! Should we get one? E-mail us! airfryer@jennakimjones.com Also it’s Father’s Day weekend! Plus we try Chip’s Ahoy Sour Patch Cookies to start our weekend off in a weird way! Follow us on facebook, instagram and twitter @JKJandAL. Call and leave us a voicemail at 404-477-4160 or e-mail us at jkjandal@jennakimjones.com
Serial killers Ted Bundy, John Wayne Gacy, and Jeffrey Dahmer are often the first names that spring to mind. Many people assume serial killers are primarily an American phenomenon that came about in the latter part of the twentieth century. But such assumptions are far from the truth. Serial killers have been around for a very long time and can be found in every corner of the globe. Some of these predators have been caught and brought to justice whereas others have never been found, let alone identified.Edited by acclaimed author and anthologist Mitzi Szereto, The Best New True Crime Stories: Serial Killers reveals all-new accounts of true crime serial killers from the contemporary to the historic. The international list of contributors includes award-winning crime writers, true-crime podcasters, journalists, and experts in the dark crimes field such as Martin Edwards, Lee Mellor, Danuta Kot, Craig Pittman, Richard O Jones, Marcie Rendon, Mike Browne, Vicki Hendricks and Mark Fryers. Mitzi Szereto's story included is about Vlado Taneski, a particulalry brutal serial killer from Macedonia, The Kicevo Monster.The Man in Black and the Silver Screen: The Life and Crimes of Peter Moore by Mark Fryers.The Man in Black physically and sexually assualted countless men in a reign of terror that lasted over 20 years, his crimes culminating in a killing spree in the winter of 1995, which ended the lives of 4 men. He owned and ran several cinemas in the area and acted like a film star at his trial, dressing all in black and claiming that it wasn't he who committed the murders but a phantom named Jason, after the homicidal killer in the film Friday the 13th. THE BEST NEW TRUE CRIME STORIES: SERIAL KILLERS-Mitzi Szereto and Mark Fryers
I have said it before and I will say it again: Toni is way too cool for this Blossom weirdness but then Toni wheels in Jason carrying dessert and suddenly the Blossoms are less willing to commit Cheryl to an asylum?? Meanwhile over at Stonehill Prep Betty steps off the train and right on to Jugheads dick. Bughead teams up to play a game of Never Have I Ever, lol remember when Betty was part of the Serpents? When confronted with the evidence, Donna for some reason immediately confesses to an affair with Chipping. Which Riverdale: WHAT THE FUCK. Jughead is going to tell the headmaster but Donna already has. It feels like she is lying but I do not like that. I also don’t like that they are being filmed #childporn Meanwhile back in Riverdale Veronica didn’t go to the inauguration of her father, and I am confused about why we missed another election? She lashes out over dinner a day early, there is a lot of M’hija and Papi, and I am over it. So is Veronica and she trashes the food. Meanwhile in Parentdale Alice and FP plan a fucksgiving really asking the question: Where is Jellybean? They end up at a very icy Pops where Hiram and Hermione swing by. They get into a fistfight that quickly escalates into FP having a broken and jagged rum bottle to Hiram’s throat. He backs down. LAME FP JUST KILL HIM. THAT’S MY BOY Later at the house FP is all “EVERY BONE IN MY BODY IS A SERPENT” And Alice is 1,000% in. Meanwhile across town Did anyone recognize Dodger's mother as Darla, the girlfriend of the shady man Alice killed? Archie wants to have Thanksgiving dinner at the community center. Archie plans on deep frying a turkey. Molly pulls a gun on a woman for threatening Archie. And like Chevov's gun, the turkey fryer explodes.
Emily Minotti-Watson (pictured) has put her hand up to orchestrate the "School strike for Climate" in Shepparton Friday, September 20.The strike action will be in Shepparton's Maude St Mall from 11:00 am and will begin with brief presentations, music and noise. followed by "marches" to the extremes of the mall at both Fryers and High Street.Emily, a Year 10, student from the city's Wanganui College, has been supported by both Slap Tomorrow, a Shepparton-based climate crisis activist group and the Goulburn Valley Environment Group.
After their tropical break the two friends are back at base to tease out the difficulties of single use plastics and the sustainable development of the male inflatable doll. Paul also posits the the theory of the multiverse in which there are a million versions of himself. It concludes, logically enough, with animal poo in distant Myanmar.
On this episode, we discuss Thanksgiving food traditions -- what's your weird food or can't live without, Beer Review -- NOLA Blonde Ale -- it's very good, New Orleans has become a big microbrew town, There is a lot of idiots with turkey fryers, Jarod says brining is the way to go, Dressing or Stuffing, Sweet Potatoes or Yams, Noodles at Thanksgiving, Be thankful for whoever is making dinner, Black Friday is insane and opening on Thanksgiving is BS, Ryan wants a drone -- but doesn't want terrorists to get one, Joe is back from -- mostly Atlanta, Purina Dog Chow -- you son of a
VocalFri loved having the chance to chat with my dear friends Kelley Hijleh and Daniel Ihasz about their participation in this summer's Singing Voice Science and Pedagogy Workshop. The dates are June 6-8, so if you're still looking for summer plans, this workshop promises to be a rewarding opportunity. Check our their website: http://www.singingvoicescience.com/
Hello Listener! Thank you for listening. If you would like to support the podcast, and keep the lights on, you can support us whenever you use Amazon through the link below: It will not cost you anything extra, and I can not see who purchased what. Or you can become a Fluffle Supporter by donating through Patreon.com at the link below: Patreon/Hare of the Rabbit What's this Patreon? Patreon is an established online platform that allows fans to provide regular financial support to creators. Patreon was created by a musician who needed a easy way for fans to support his band. What do you need? Please support Hare of the Rabbit Podcast financially by becoming a Patron. Patrons agree to a regular contribution, starting at $1 per episode. Patreon.com takes a token amount as a small processing fee, but most of your money will go directly towards supporting the Hare of the Rabbit Podcast. You can change or stop your payments at any time. You can also support by donating through PayPal.com at the link below: Hare of the Rabbit PayPal Thank you for your support, Jeff Hittinger. Rabbit Care 101 I want to apologize for the time for this episode to come out. We lost power about two weeks ago when the March Storm came up the East Coast. We got power back after about three days, but only had half power, so we could not run anything 220 such as the heater, water, dryer and some things were also not running such as the refrigerator or freezer. We had to call the electric company out to find out if the issue was with the power coming to the house or not. That was not the issue, so we had an estimate to repair the Master Breaker in the fuse panel at almost $3000. A neighbor ended up helping me replace the Master breaker after we scheduled the power to be off, and it was a minimal cost. So after about ten days we had everything back except the heater. Today we have heat after finding a popped 5amp fuse. So I apologize for the delay, but it is tough to record without heat, or power, or running water.... Know the Basic Needs of Rabbits First off, here's what you need to know about the basics of what rabbits need. Check City Ordinances Before you buy your Hutch and rabbits, check with your city ordinances to see if your town has any restrictions. There has not been a lot of oversight of rabbits in the past, so many towns are accepting of rabbits within city limits. Before you raise rabbits in fact, you must first find out if you are allowed to raise rabbits in your locality and immediate area. The perspective commercial operator going into business on a considerable scale will naturally locate the rabbitry where they are relatively safe from zoning for many years. The small backyard breeder who is thinking in terms of ten or twenty holes has been know to purchase hutches, rabbits, and equipment only to learn shortly, to their sorrow, that rabbits may not be raised in their locality. It pays to investigate first rather than be sorry later. In some cases a limited number of rabbits may be kept provided the rabbitry can be located at an established distance from dwellings. When compared to chickens rabbitys generally have less regulations due to minimal noise from the rabbits. Now most of the info on state and city regulations was from the House Rabbit Society. They are a great source of information about rabbits. State Laws All breeders in the US are subject to the Animal Welfare Act which applies if they sell more than $500 of animals per year to a pet store or distributor. If so, then the breeder may need to be licensed and follow certain animal care and housing standards. There are many exemptions to the $500 rule though, and the law should read carefully to be sure whether they apply or not. See the USDA page on the Animal Welfare Act for more information. Many states and even counties and cities also have their own laws regarding the sale of rabbits such as the age at which they may be sold and where they may be sold. Here we attempt to list all relevant laws for every state. ⦁ North Carolina, Indiana, Virginia, Florida, and Vermont ban the sale of unweaned rabbits, or rabbits under 2 months of age. ⦁ Colorado bans the sale of rabbits under the age of 4 weeks. ⦁ New Jersey, California, Kentucky, South Carolina, Maine, Maryland, Montana, and Pennsylvania ban the dying of rabbits and other animals and the sale or giveaway of rabbits under 2 months of age. ⦁ North Dakota, DC, Illinois, Arkansas, Connecticut, New Hampshire, Tennessee, Washington, Massachusetts, Michigan, Minnesota, Louisiana, and Ohio prohibit the sale of dyed rabbits and other animals. ⦁ Washington, DC bans the sale of pet rabbits under the age of 16 weeks. ⦁ Pennsylvania bans the sale of rabbits and other animals in public places. ⦁ Vermont and California prohibit the sale of rabbits and other animals on the side of the road. ⦁ Alabama, Arkansas, California, Connecticut, Florida, Illinois, Iowa, Kansas, Kentucky, Maine, Maryland, Massachusetts, Minnesota, Montana, New Hampshire, New Jersey, New York, North Carolina, North Dakota, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Vermont, Virginia and Wisconsin all have laws prohibiting the give away of rabbits and other animals as prizes in carnivals or other events (although sometimes those laws only specify the giveaway of very young animals). City and County Laws ⦁ Aurora, CO has a mandatory spay/neuter ordinance that includes rabbits. They also have a pet limit law of two rabbits. Pet owners can get an exception to these laws by purchasing a breeder or kennel license. ⦁ San Francisco, CA prohibits the sale of pet rabbits in the city and county. ⦁ Los Angeles, CA prohibits the sale of pet rabbits and other animals in the city’s pet stores. ⦁ Boston, MA prohibits the sale of pet rabbits and other animals in the city’s pet stores. ⦁ Chicago, IL prohibits the sale of pet rabbits and other animals in the city’s pet stores. ⦁ The county of Bernalillo, NM prohibits the sale of rabbits as companion animals (i.e. pet stores cannot sell rabbits in the county). Sale of all rabbits is banned during the months of March and April (this eliminates impulse sales for Easter). This does not apply to the city of Albuquerque, which bans cat and dog sales but allows rabbit sales. ⦁ Fort Worth, San Antonio, Austin, and Houston, TX all ban the sale of rabbits and other animals in public places. ⦁ In Louisiana, St. Tammany Parish, the Archdiocese of New Orleans, and the city of Slidell all forbid giving away rabbits and other animals as prizes. ⦁ Any Arizona county with a population of 800,000 or more prohibits the sale of rabbits or any other animals on or near any public highway, street or park. ⦁ Santa Fe, NM forbids giving away live animals as carnival prizes within city limits. ⦁ New York, NY prohibits the sale of rabbits in the city’s pet stores. ⦁ Salt Lake City, UT prohibits the sale of pet rabbits in the city’s pet stores. ⦁ The following Ontario cities now prohibit the sale of rabbits in pet stores: Toronto, Kingston, Missassauga, Kitchener, and Windsor. ⦁ Surrey, BC and Richmond, BC have banned the sale of rabbits in pet stores. ⦁ Ottawa is now considering banning the sales of rabbits, cats and dogs in their pet stores. The history of the rabbit Rabbits belong to the order of mammals called Lagomorpha, which includes 40 or so species of rabbits, hares and Pikas. Fossil records suggest that Lagomorpha evolved in Asia at least 40 million years ago, during the Eocene period. The break-up of continents during this period may be responsible for the wide distribution of differing species of rabbits and hares around the world, with the exception of Australia. There are currently more than 60 recognized breeds of domestic rabbit in Europe and America, all of them descended from the European rabbit (Oryctolagus cuniculus), the only species of rabbit to have been widely domesticated. It is a separate species from other native rabbits such as the North American jackrabbits and cottontail rabbits and all species of hares. The European wild rabbit evolved around 4,000 years ago on the Iberian Peninsula, the name 'Hispania' (Spain) is translated from the name given to that area by Phoenician merchants, meaning 'land of the rabbits'. When the Romans arrived in Spain around 200BC, they began to farm the native rabbits for their meat and fur. The Romans called this practice 'cuniculture' and kept the rabbits in fenced enclosures. Inevitably, the rabbits tried to escape and it is perhaps no surprise that the Latin name 'Oryctolagus cuniculus' means 'hare-like digger of underground tunnels'. The spread of the Roman empire, along with increasing trade between countries, helped to introduce the European rabbit into many more parts of Europe and Asia. Wild rabbits are said to have been first domesticated in the 5th Century by the monks of the Champagne Region in France. Monks were almost certainly the first to keep rabbits in cages as a readily available food source, and the first to experiment with selective breeding for traits such as weight, size and fur color. Rabbits were introduced to Britain during the 12th Century, and during the Middle Ages, the breeding and farming of rabbits for meat and fur became widespread throughout Europe. The selective breeding of European rabbits meant that distinct breeds arose in different regions, and the origins of many old breeds can be traced back several centuries. Up until the 19th century, domestic rabbits had been bred purely for their meat and fur, but during the Victorian era, many new 'fancy' breeds were developed for the hobby of breeding rabbits for showing. Industrialization also meant that many people moving from the country to the expanding towns and cities, brought rabbits with them; apart from poultry, they were the only 'farm' animal to be practical to keep in town. Although many of these rabbits were bred for meat, it became increasingly common among the rising middle classes to keep rabbits as pets. Domestic rabbitry did not become popular in the United States until around the turn of the century, when many European breeds began to be imported, and breeders also developed some American breeds. During the two World Wars, governments in both Britain and the United States encouraged people to keep rabbits as a source of homegrown meat and fur, both for themselves and to help feed and clothe soldiers. After the wars, many people continued to keep rabbits in their gardens, and they become commonplace as household pets. Rabbits have become the third most popular pet after cats and dogs. Your first rabbit! First you need to decide what you will get a rabbit for. Will your rabbit be an inside pet, rabbits for a 4h project, Meat rabbits, fur rabbits, or rabbits for show. 4h Project Selecting a breed of rabbit can be a huge challenge for first-time rabbit owners. There are currently 49 breeds of rabbits recognized by the American Rabbit Breeders Association (ARBA). As a 4-H member, you should familiarize and research several breeds to determine those meeting the criteria you have for your rabbit project. There are market fryers, breeding rabbits, or companion pet rabbits. The goals you have for your rabbit project have a large effect on the breed you choose to purchase. Pet Rabbit What’s special about a pet rabbit? Clean, affectionate, and sociable, rabbits can make excellent pets. They can be litter trained and are very playful and entertaining. With good care, rabbits kept indoors can live for 5 to 15 years. With more than 60 rabbit breeds in existence, rabbits can vary widely in size and appearance. If you are a first-time owner, acquiring a single rabbit is probably best. If you choose a male (buck) rabbit, you will want to have him neutered to prevent territorial marking with urine. Both male and female rabbits are tame and affectionate when well socialized. As its owner, you will ultimately be responsible for your rabbit’s food, shelter, exercise, physical and mental health for the rest of its life. While families should involve their children in caring for a rabbit, youngsters need the help of an adult who is willing, able, and available to supervise the animal’s daily care. Rabbits are well-known for their ability to produce large numbers of babies. Purchasing and breeding a rabbit for the purpose of allowing children to witness the birth process is not responsible rabbit ownership. If a female rabbit becomes pregnant, it is your responsibility to find good homes for the offspring. Spaying females and neutering males not only prevents reproduction but decreases behavioral problems and health risks. Rabbits for Show If you are interested in exhibiting breeding rabbits or raising rabbits, it is important to have a copy of the Standard of Perfection for your breed. This publication describes the ideal rabbit for each recognized breed, and is the standard by which judges compare rabbits of the same breed against one another. If you are raising rabbits, you need to understand the process of culling. Culling is removing a rabbit from the herd because of inferior production, inferior quality when compared to the Standard, or possessing specific disqualifications. Your criteria for culling might be different depending on whether you are focusing on breeding, pet, or market projects. Meat Rabbits Market rabbits should be of a commercial breed and fall into one of the following three categories: Fryers: 3½–5½ pounds (8–10 weeks of age) Roasters: 5½–9 pounds (not over 5 months) Stewers: over 8 pounds (over 5 months) Make sure you understand the requirements of your fair for exhibition of your market rabbit project. Some projects will require you to have one to three rabbits as part of your project. If your project includes more than one market rabbit paired with another, then you want to find two or three rabbits that are identical in type. Rabbits in the fryer and roaster categories can be expected to gain approximately 7 ounces per day if provided adequate feed and water on a daily basis. Weighing your market rabbits is important to make sure you are on track to obtain the desired weight at the end of your project. Shelter and Protection Housing can be evaluated with a few factors: ventilation, size, material, temperature, and protection. Ventilation is the process of moving air above and below the cage to decrease temperature and ammonia odor, which can be damaging to a rabbit’s respiratory system. This can be accomplished naturally or mechanically, but you must ensure that direct drafts are not imposed on the rabbits. The ideal temperature for an adult rabbit’s environment is 45–70 degrees Fahrenheit. Housing for rabbits can be maintained either inside or outside a physical structure. Outside facilities require that the rabbits be protected from the weather and predators. Inside housing provides more control of the environment, including better bio-security, but comes with more expense and more ventilation challenges. It is necessary for you to determine the housing plan that fits the current situation you have at home. There are numerous materials that can be utilized to build rabbit cages; however, remember that rabbits are gnawers, meaning they will eat building materials. The material used will depend on whether you have an inside wire cage or an outside cage. The outside cage typically includes (three) plywood or pressed board (sidewalls) and roof to provide necessary protection for the rabbits. Or you may have a hanging cage rack system that is covered. Inside cages will usually be constructed from galvanized welded wire. Inside Housing There are lots of different ways to house your bunnies indoors. Every bunny and every house is different. The most important thing is to provide a home that suits your bunnies and that keeps them safe. As long as they have lots of space, a quiet place to retreat to and plenty of toys, then you will have some very happy bunnies. There are several options to house rabbits inside. They can live free-reign in a bunny proofed room/rooms, or they can be contained within a puppy pen, bunny condo, or large rabbit cage. If contained, their space should always be large enough so they can hop around, and they should be let out of their pen for at least a few hours everyday for exercise. Make sure the primary location of your rabbit is not isolated from you and your family. A family room or living room is a good place. Bunny Proof Your House Rabbits need space to run around and explore. In order to create a safe space for your bunny and to protect your belongings, you will need to thoroughly bunny proof the area. This includes covering all wires with plastic sleeves or flex tubing, or lifting them 3-4 feet out of reach of your rabbit. If you don’t want your baseboards gnawed, you can cover them with plastic guards, 2x4s or furring strips. You’ll also have to block off certain areas since rabbits like to chew the undersides of beds, items on bookshelves, house plants, and more. Basically, your rabbit will try to chew everything in reach. Lots of people have house rabbits that have the run of the house (along with an area to call their own). This is a great option for house bunnies, but it all depends on the fact that your bunnies are well trained enough for this. Safety comes first and if you do not trust your bunnies to be left alone, or if you have other pets, then it is probably best to have them safely enclosed in an area, for when you are not there. Avoid placing rabbits in the same room with barking dogs if possible. Rabbits usually adapt quickly to barking heard from a distance. House rabbits and indoor cats can get along fine, as do rabbits and well-mannered dogs. Dogs should be trained to respond to commands before being trusted with a free-running rabbit, and supervision is needed to control a dog’s playful impulses (this is especially true for puppies). If you want to add another rabbit to your family, rabbits that are neutered adults of opposite sexes work best and they should be introduced for short periods in an area unfamiliar to both rabbits. A great set up for a house rabbit is an open top puppy pen. They can be spacious and airy so the rabbit does not feel enclosed as much as they would in a cage. The best height to get is 35in. This will stop any escapes if your bunny was thinking of jumping over the top. Just be careful to not place any items next to the edges that your bunny could climb up on and make it easy for them to jump out. Remember, although puppy pens are a decent size, it is still very important that your bunnies get their daily exercise. If you let your rabbit have free range exercise around the house, increase the free range area gradually, until they are trained. Also decide beforehand what rooms are out of bounds and take precautions for this so your rabbit understands. A good idea is to attach a puppy pen to the dog crate to allow for the extra space. Also note some dog crates can also be difficult to clean out. Pens are also great as you can move them around, change the shape of them etc to suit your space and this adds variety. They also look good and do not clutter a room. Use ordinary cat or dog cages, or cover wire flooring with sections of newspaper (can be messy if bunny digs) or plain, brown corrugated cardboard. If dog cages are used, check to be sure the spacing between the cage wires is small enough to prevent a rabbit's head or limbs from getting stuck. If you have other animals then you will need a pen that comes with a top too for added security. Indoor rabbit/guinea pig cages Indoor rabbit/guinea pig cages – the size of these are usually too small on there own, so to add a puppy pen as additional space would be a great idea. Be aware of indoor rabbit cages with a step up/over at the entrance. They are not rabbit friendly. Old & young rabbits struggle to get in and out of them and if your rabbit needs to sprint into it at speed if something panics them they could injure themselves. The plastic indoor hutches/cages are usually not big enough. Indoor location Where to place your rabbit’s indoor home. The area needs to be quiet, cool, away from drafts, and away from heaters. You should have your rabbit near a window for natural light, but watch for direct light. Near patio doors is a good idea so they can look out, but also be aware they can easily get spooked by predators in the night that walk by patio doors, so you may want to block the view at night with a curtain. Make sure they are not right next to any radiators. Outside housing The list is endless to what people are doing this day and age to provide their bunnies with the most luxurious suitable accommodation. ⦁ Outhouses converted to bunny homes with outside run attached. ⦁ Hutches placed within an aviary ⦁ Dog kennels with the runs attached (these come in all shapes and sizes). ⦁ Sheds (wooden ones only) Plastic or metal ones get too hot. If you are using a hutch only, then make sure it is a decent size for the breed, and they will need an additional area for their exercise time. If you cannot attach a run direct to the cage, you could consider a runaround tunnel to attach them from afar. Always place runs onto concrete slabs to stop your rabbit digging a way out and to stop a predator digging his way in! You can consider a metal puppy pen for exercise as they are reasonably priced and great as they fold away when they are not being used and you can set them up anywhere. You can also buy more than one and make the pen even bigger. Make sure you supervise your rabbit whilst they are exercising in these as they are in no way predator proof. Never leave them unattended. Building your own enclosure Remember the bigger the better for your bunny and for you to as it will be easier to clean out and also you will get so much more entertainment watching your rabbits skip and run at great speeds. Plywood and pine are safe woods: two types of pine wood, Whitewood and Redwood untreated. Galvanized wire no bigger than 1 inch by half inch should be size of squares. Never use wiring with large squares as rats and stoats could get in or cats/foxes could injure your bunny through these gaps. Prime welded wire mesh is best. Predator proofing It is extremely important that all enclosures are made predator proof. ⦁ You need to place your rabbits accommodation on cement slabs to avoid a fox digging in or a rabbit digging out. ⦁ Make sure doors are secure with bolts at the top and bottom for extra security. ⦁ Always provide hideouts – safe places to hide when they get spooked or feel threatened ⦁ Tunnels are good for hide outs. ⦁ Place boards at the front of your enclosure to add extra privacy & to help stop your rabbit getting easily spooked. Weather proofing It is essential especially with certain types of enclosures. You need to protect them from the wind, rain and strong sunlight. Covers can be bought for standard size hutches but can be costly. Corrugated plastic sheeting is a good way to protect from rain and is excellent for roofing. Just watch the clear plastic in the summer as this could heat your enclosure up like a green house very quickly. Place sun reflectors underneath to help stop this. Use bubble wrap or plastic sheeting like builders sheets or plastic dust sheets or tarpaulin for protection from wind and rain. Attach to a piece of wood at the top and hook this to the cage to create your own little roller blind. Or by adding some wooden panels to each side of your enclosure and making them an inch wider than the enclosure allows you to have something to attach the bubble wrap or plastic sheeting to. Metal clips keep it in place very securely when it is very windy. Always leave gaps for air flow. Cover a sheet of wood, wider than the accommodation itself, with felt roofing and place on top of enclosures for added protection. Keep weighted down with bricks or slabs. Large beach mats or windbreakers are ideal for protection Venetian blinds or cane/bamboo blinds are another option. Attach bubble wrap to the inside of them in the winter for added protection Do not use fabric that can get damp as this will draw the heat out of the hutch. If large enclosures like sheds/playhouses have gaps around the top area you can stuff them with bubble wrap to stop drafts. Just make sure its out of reach of your rabbits. Tips for the summer: Wooden sheds/play houses can get very hot in the summer. Try insulating the roof to help keep it cooler. Sun reflectors can help and also large patio umbrellas or shade sails can help. Placing rabbit housing in the shade of trees can also help top keep them cooler. Large floor tiles are good and help keep them cool in the summer also indoors & outdoors. Creating the right environment Whatever you chose to place in your rabbits enclosure, by rearranging the set up every now and then your bunny will think they have a whole new home to explore and this keeps them entertained! Rabbits love "projects" such as objects in their environments that they can move and manipulate. These provide stimulation and exercise. Nest boxes Nest boxes within an enclosure make an ideal place for your rabbit to hide in or to keep warm in. They may also enjoy jumping on top of them. Stuff them full of hay in the winter and your bunny will love it. You could also make them even cosier by putting cardboard around the inside edges in the winter for extra insulation. Cardboard boxes Cardboard boxes provided hours of entertainment and also provide somewhere for your rabbit to run into when they feel threatened. A cardboard "hidey box" placed in the cage can make a rabbit feel more secure. However, this may increase territorial behaviors - particularly in un-spayed females. Boxes are most useful in wire cages, where the rabbit has no other means of hiding himself. Stuff a large cardboard box with hay if you don’t have a small hutch or nest box. The double walled cardboard boxes are best as they are more sturdier and will last that bit longer. You can order them in bulk at quite a reasonable price off the internet. Just check they don’t have staples in. Hay racks Place next to the litter trays to allow your rabbits to eat as they poop which all rabbits love to do and it encourages hay eating. Plant pots, hanging basket racks, utensil holders or fruit bowls can all be good ideas for hay racks. Basically anything that will not harm your rabbits health and if it has holes in can be stuffed with hay and used as a hay rack. The Ikea carrier bag holders are also a big favorite. Or just make a tunnel shape out of galvanized wire and stuff that full of hay. Please watch any items that have large enough gaps in where they could catch their feet or heads. Always make sure the gaps are stuffed well with hay. A good tip is to place grass mats or flat bits of cardboard under the hay racks. This allows you to sweep the spilt hay up very easily and place into the litter tray, so nothing is wasted. Wicker baskets Make sure that it is untreated and made for pets, as treated wicker is highly poisonous. Cheap comfy beds Rabbits love comfort and a good cheap way of providing a pet bed is use a sample square of carpet. You can get these from most carpet shops very cheap, or a flat chair cushion and place them in cotton pillow cases. Pillow cases are also cheap to buy and easy to wash. In the winter you can also include a little blanket. The bunnies love to dig at blankets and push them about. Litter trays and dig trays Litter trays come in all shapes and sizes, but the bigger the tray the more hay you can put in to encourage your rabbit to eat hay whilst he poops. Seed trays and drip trays can be ideal as they do come in big sizes and all kinds of shapes and are cheaper to buy than some actual litter trays. Raised areas filled with soil or filled with grass turf are a great way of adding some natural materials if the floor is all concrete slabs, or simply use a few flower pots full of soil. Seed trays and drip trays are also great for placing soil or grass turf in. Make ramps safe Make ramps safe and rabbit friendly by covering with carpet or a mat. You can also add bits of wood to create a step effect and allow your rabbit to have more grip on the ramp. Never position a ramp too steep as this could result in an injury. You can place a sturdy item like a large garden stone/brick or the wooden hideouts you can buy to raise the ramp up at the bottom more, so its not so steep. Flooring All flooring for inside and outside accommodation should be non slip to avoid your rabbit injuring themselves. Ceramic tiles are a good way of protecting wooden flooring to outside enclosures like sheds & hutches. If you use newspaper, place them underneath the paper. Feeding The 3 most important foods for a rabbit are hay, hay, and HAY! Contrary to popular belief, rabbits do not need salt licks, vitamins, or hard wooden objects to wear their teeth down. Teeth are kept worn to a proper length by the silicate and lignin content of grass and grass. hays. Do not offer rabbits plants, vegetation, or tree branches unless you are sure they are not harmful. Rabbits are unique in the fact that they are susceptible to digestive disturbances. To lower this susceptibility, they use a process called cecotrophy to maintain balance in their digestive system. Cecotrophy is the process of ingesting feces, typically done at night. The ingestion of the soft feces, or cecotropes, increases protein digestibility and energy digestion for the rabbit. Nutrition The most important nutrient you can provide your rabbit is water. Access to fresh, clean water is necessary for rabbits to maintain proper growth rate and body condition. Fresh, clean water is a must during the summer months, because rabbits do not tolerate heat well and depend on water to cool their bodies. Fresh water needs to be changed daily. Double check to see that the steel ball in the bottle is working properly each time you hang the bottle. Bowl (changed daily) encourages more drinking. The bowl should be heavy crock to prevent tipping. Pellets: Commercially produced rabbit pellets provide a complete diet for rabbits. When you add supplements on a daily basis, you are altering the balanced diet provided by the pellets. Supplements should be used carefully or used as an occasional treat for your rabbits in order to minimize their effect on the balanced diet. Limited pellets (plain only! no seeds, nuts, colored tidbits): 1/4 cup, per 5 lbs of body weight per day. Consideration for appropriate nutrition depends upon the stage of production, added supplements, environmental temperature, quality of pellets, and access to water. Crude protein (CP) is the major nutrient we assess because the fiber is fairly consistent in most commercially produced rabbit pellets. Crude protein feed recommendations are 16–18% for growing market rabbits; 14–16% for maintaining body weight on mature rabbits (non-breeding stock); and 16–18% for stock in active breeding. Other Foods Dark Green leafy veggies daily if possible. Good veggies: all dark green leaf lettuces, dandelion greens, kale, collards, turnip greens, mustard greens, parsley, cilantro, basil, Avoid: cabbage, broccoli, cauliflower, brussel sprouts, spinach. Limited amounts of sweet veggies such as carrots. Occasional treats in very low quantities: slice of apple, slice of banana, a few hulled sunflower seeds, 2-inch piece of carrot. For more frequent treats, use fragrant herbs such as cilantro, parsley, arugula, and basil. Do not feed bread or-other high-carbohydrate foods, as they can lead to intestinal dysbiosis. Groom Your Rabbit Grooming list for your rabbit: A flea comb, brush, flea products safe for rabbits, toenail clippers. Rabbits are naturally clean animals and wash themselves frequently, but you still need to groom your rabbit on a regular basis. Rabbits go through shedding cycles a couple times a year. It’s important to brush your rabbit to remove all the excess fur. Otherwise, your rabbit could ingest it and have serious digestive issues. Regular nail clipping is also important because long nails can get snagged on things or they can curl into your rabbit’s paw. General Care & Socialization If possible, talk to the rabbit calmly and stroke them daily. Rabbits are highly social animals who thrive on attention and social interaction. Many rabbits are very overtly affectionate, and will nuzzle and lick their handlers. Others are shyer and more "laid back." Try not approach the rabbit from directly in front. Rabbits have laterally placed eyes and cannot see up close, directly in front of themselves. When working with an unfamiliar rabbit, pat the rabbit gently between the eyes, til he relaxes, before picking him up. Never attempt to lift a rabbit who is struggling. Rabbits can easily break their own backs attempting to get away from perceived predators. Handling Rabbits are light-boned animals. Because of this, improper handling can easily injure a rabbit. Rabbits should be handled from a young age, after weaning, and handled often. Never pick up a rabbit by its ears, by the skin on the back, or by the scruff of the neck. Doing so can injure the rabbit and damage flesh condition. Rabbits are easily frightened and may react differently in an unfamiliar situation. A very tame rabbit at home may become stressed and frightened at a show. Never place the rabbit near your face! A rabbit’s toenails can scratch deeply. Lift the rabbit by supporting his hindquarters and forequarters simultaneously. If the rabbit struggles to get down once lifted, lower yourself and the rabbit as close as possible to the floor to prevent injury. If your rabbit will be a pet, have the rabbits spayed/neutered. Besides preventing accidental litters, spaying prevents uterine cancer which can reach 50-80% as rabbits age, and neutering reduces spraying and other hormone-driven behaviors. Always remember that rabbits are a prey species. The more predictable their environment and the more securely they are handled, the more relaxed and sociable they become. Many rabbits relinquished to shelters have been severely traumatized in their former environments. They may have learned to survive by nipping or boxing. These behaviors can usually be eliminated by correct handling and social interaction. Rabbits are highly territorial, and may also attempt to nip or box when their territory is "invaded." This is especially true of un-spayed females. This behavior is entirely normal, and is usually greatly reduced by spaying/neutering. If a rabbit boxes when you offer food or clean the cage, place one hand on the rabbit's head and gently press and rub, while using the other hand to remove food bowl, or litter-box, etc. A rabbit who has suddenly stopped eating or whose eating patterns have suddenly changed needs immediate veterinary attention. Health/Vaccinations Rabbits are typically low-maintenance animals when it comes to health and vaccinations. There are no vaccinations that are mandatory recommended for rabbits, and just a few medications that are actually labeled for use on rabbits. Healthy rabbits have a normal temperature range of 101.3–104.0 degrees Fahrenheit, a resting heart rate of 180–250 beats/minute, and a constantly moving nose. Most veterinarians do not have much experience with treating rabbits. This requires you as the owner to become familiar with signs of common diseases and ailments. Your observation will be integral for maintaining health among your rabbits on a daily basis. If you think your rabbit needs medication, consult your veterinarian to determine the appropriate medication and dosage level. Rabbits have a sympathetic nervous system. This creates a real challenge in determining the correct dosage of medication needed for a sick rabbit. Providing too much medication (overdosing) is toxic. Un-derdosing, or giving too little medication, is ineffective at treating the condition. There are four administration routes that can be utilized in rabbits. They include oral, subcutaneous (nape of neck), intravenous (veins in feet), and intramuscular (hind leg or back muscle). The American Rabbit Breeder Association has a Rabbit and Cavy Health Committee that can field questions about doctoring rabbits. Health problems that are common in rabbits: Intestinal blockages Because rabbits groom themselves constantly, they can get fur-balls just as cats do. Unlike cats, however, rabbits cannot vomit, and excessive swallowed hair may cause a fatal blockage. Rabbits can also develop a serious condition known as GI stasis which has many of the same symptoms. If your rabbit shows a decrease in appetite and in the size of droppings, get advice from a rabbit veterinarian. If you keep your bunny brushed (less hair is swallowed) and give them a handful of hay daily, this should help with blockages. Bacterial issues A rabbit’s digestive tract is inhabited by healthful bacteria. If the good bacteria balance is upset by stale food or a sudden change in diet, harmful bacteria can take over the digestive track and kill the rabbit. If you keep all rabbit food in a cool dry place and make dietary changes slowly, giving a new food in small amounts, this should help. If no abdominal gurgling or loose stool results in 24 hours, the food may be offered again. If your rabbit goes outside, check for pesticides and toxic plants. Infectious bacteria Many rabbit diseases are caused by bacteria, not viruses, and can be treated with antibiotics. If your rabbit shows symptoms of a “cold,” take him to a veterinarian familiar with antibiotics that can be safely used in rabbits. Oral drugs of the Penicillin family, such as Amoxicillin, should NOT be given to a rabbit, since there is risk of destroying good intestinal bacteria. Find an experienced veterinarian before a problem develops. If your rabbit has been harassed by a predator, take him to a veterinarian even if no injuries are apparent. When it is over, keep your rabbit cool with nearby wet towels or ice. Regularly check your rabbit’s eyes, nose, ears, teeth, weight, appetite, and droppings, as you would in any cat or dog. Transportation Rabbits should travel in cages specifically designed for them. Purchase a rabbit carrier that is the correct size for the age and breed of your rabbit. Do not transport a rabbit in a box! A rabbit can become overheated easily and die quickly as a result. Hot weather conditions can be dangerous for a rabbit. It is best to place rabbits in an air-conditioned vehicle for transport. If this is not possible, keep windows rolled down and air circulating. For long-distance travel, rabbits should be in carriers and covered with large sheets of cardboard or similar items to block the sunlight. A thin sheet of foam placed under the cages will help cushion the ride, keeps cages from slipping or tipping, and protects the car’s interior. Place an absorbent, generous quantity of bedding or a canine house-training pad in the bottom of the carrier tray to help absorb any wastes or spilled water. Secure water and feed pans inside the carrier. There are specially designed pans for carrier use. To avoid spillage, provide only a small amount of water during transport. Most rabbits will not eat or drink during a ride. If stopping, be certain to keep the vehicle cool. Park in a shaded area or keep the car’s air conditioning operating. If cool outside, roll down windows. Handling rabbits during transport can heighten stress resulting in increased body temperature. Secure cage doors with zip ties. Carry your own water from home as changing water sources can upset the rabbit’s digestion. Watering the rabbit through the carrier is easily accomplished by using a houseplant watering can with a narrow spout. If taking several rabbits on a journey, invest in a wheeled cart on which the carriers fit easily. Many types of these carts are available. Rabbits are adorable, affectionate pets that you can fit into your family with a little time and effort. For the most part, rabbits should be kept inside for them to thrive and keep them safe and healthy. Rabbits are intelligent, social animals who need affection, and they can become wonderful companion animals if given a chance to interact with their human families just as any rabbit should! http://petpav.com/rabbit-care-101-tips-to-care-for-your-newly-adopted-rabbit/ https://www.spca.org/page.aspx?pid=430 http://myhouserabbit.com/rabbit-care/care-pet-rabbit/ https://www.avma.org/public/PetCare/Pages/Selecting-a-Pet-Rabbit.aspx http://www.bunnyhugga.com/a-to-z/general/history-rabbits.html http://best4bunny.com/bunny-care/housing-ideas/ https://rabbit.org/ordinances-protecting-rabbits/ http://wabbitwiki.com/wiki/Rabbit_sale_laws_in_the_US https://ohioline.osu.edu/factsheet/4h-31 © Copyrighted
In this weeks episode we are going to explore the New Zealand Rabbit, which has a two interesting somewhat shaky stories of how the New Zealand Red was created, as well as why the New Zealand is the most popular Meat Commercial Breed of rabbit. A story about the New Zealand rabbits that are in New Zealand. The plant of the week Brussel Sprouts. The Hare of the Rabbit Amazon item of the week which is The Encyclopedia of Pet Rabbits. The Word of the Week: Altitude. Our Folktale this week is How The Rabbit Stole The Otter's Coat, and finally some recent News. Today we are going to explore the New Zealand Rabbit Now two weeks ago I mentioned New Zealands in New Zealand being bred to the Flemish Giant to get a larger rabbit, so I had guessed that the New Zealand was bred in New Zealand. Again we find a breed that is named for a place from where it did not originate. Perhaps surprisingly, New Zealand Rabbits are the very first truly American breed of rabbits. Their genesis seems to be tied much more to Belgian Hares than it is to rabbits from New Zealand. The very first New Zealands were Reds. It is also the history of New Zealand Whites, as they are nothing more than albino sports of the early New Zealand Reds. Since New Zealands are as American as sliced bread, why are they called ‘New Zealand Rabbits?’ There are two, somewhat shaky, stories of how the New Zealand Red was created... There’s a story that they came from imported wild rabbits of New Zealand. From a booklet called 'The New Zealand Red Rabbit', written in 1918 by Mr. C. P. Gilmore, we know that some New Zealand rabbits were imported from New Zealand to San Francisco and Los Angeles. Most people suspect, although no document proof exists, that the New Zealand Red Rabbit is a blend of the popular American rabbit and the New Zealand rabbits that were imported from New Zealand. The article connected them to the newly developing breed of rabbits known as New Zealands. So maybe there is some New Zealand in the mix. The second theory is that fawn Flemish Giants were crossed to Belgian Hares, and eventually the New Zealand Red appeared around 1910. While the alleged imports may or may not have contributed to the breed that would bear their name, the establishment of the New Zealand Rabbit is now understood to be a completely American story, since the breed arose in multiple locations concurrently across the USA, with or without any New Zealand imports. It is also commonly believed that the red coloration was the result of a cross between a Belgian Hare and a White rabbit. The Belgian Hares had been developed before the New Zealand Red breeding program started. Breeders had taken Belgian Hares and crossed them with Flemish Giants. After a few years, the offspring of such crosses were called Golden Fawns, sadly now extinct, they lent their blood lines in additional crosses back to Belgian Hares to enrich the red color. Apparently, according to Mr. Bob D. Whitman in his book Domestic Rabbits and their Histories, Breeds of the World, crossing Golden Fawns, Belgian Hares, Belgian Hare sports and Flemish Giants was the next logical step in the minds of several breeders from the East to West coast of America. By 1913, breeders in both Indiana and California offered several reddish-fawn-colored, meaty rabbits, that still retained a Belgian Hare stance, on the show table. Despite the origins at different ends of the nation, all the rabbits were very similar in appearance, although the California rabbits were more agreeable from a meat producing perspective. Both strains of these new rabbits were America's first New Zealand Red Rabbits and were very successfully bred in California and Indiana from 1906 to 1925. Documentation and records show that while most breeders were calling their new breed of rabbits 'New Zealands', some breeders favored the title of 'California Reds', or 'American Reds', and even entered them in shows using those names. As more of these New Zealand rabbits were seen on the show table, local and national clubs started to spring up. In 1916 a vote was taken to decide on a final name. The final contenders were the 'New Zealand' & 'American Red'. Obviously New Zealand won (in favor of 10 to 1) and became the official name. New Zealand Whites first showed up in the nest-box of a New Zealand Red doe in 1917. Four albino bunnies showed up in the same litter of seven kits. The fact that one was a buck and three were does must have looked to the breeder, Mr. William Preshaw, like a gold-embossed invitation for the development of a new variety - White New Zealands. It is thought that this white variety came about from the cross breeding of the Flemish Giant, American White, and Angora. Two years later, in 1919, Mr. Preshaw showed his "White New Zealands" at the Stockton, California Fair. They were met with huge interest. By 1920, Mr. Preshaw was advertising "Pure White New Zealand Rabbits" for sale. In the 1920’s rising popularity for this new breed began. These White New Zealand rabbits bore only slight resemblance to the NZW Rabbits of the Twenty-First Century. In 1920, NZW rabbits were stocky and white, but they tended to pose in a modified arch much like their progenitors, the Belgian hares. This New White breed became well known and was soon imported into the UK after the Second World War in 1945. Black New Zealands first occurred around 1924. However, today’s New Zealand Blacks were bred by Dr. Alfred DeCastro with Black New Zealand sports from California breeder, using many crosses including the Giant Chinchilla. The variety was accepted by the ARBA in 1958. New Zealand Broken The Broken variety has been a recent addition to the New Zealand breed and was accepted by A.R.B.A. in February 2010 by David Mangione. Now broken blacks and broken reds can be shown and compete for Best of Breed and Best Opposite Sex of Breed. It is my understanding that Blue New Zealands are being developed through a Certificate of Development from the ARBA. Blue New Zealand rabbit are recognized in British Rabbit Club and United Kingdom. In Fall of 2015 the Blue New Zealand passed after first showing at the American Rabbit Breeders Association National Show in Portland, Oregon. Many breeds were brought from England to America over the years, but this is one that crossed the Atlantic the other direction in 1916 (reds) and 1949 (whites). Today the British Rabbit Council treats the New Zealand Red as a different breed than the white, blue, and black. British New Zealands look quite a bit different from the American ones, retaining more of their original type. Americans have bred them to a deeper and rounder body style. In both countries, the breed is considered a prime commercial rabbit. Body: A New Zealand’s body should be long enough to pack in plenty of meat, but not so long as to be out of balance with the depth of body. Yes, balance is key. The ears should balance in length with the head and body. The width should balance with the depth at the shoulders, midsection, and hindquarters. Fly-back fur should be clean and set tightly in the pelt. A New Zealand should be very firm of flesh. New Zealand White rabbits have large, broad, and muscular bodies. Bucks (males) weigh between 9-11 pounds, while the does (females) weigh between 10-12 pounds. In addition to their greater size, females are distinguished by the presence of a dewlap,which is a flap of fur below the chin that stores fat to be used as extra energy if needed during pregnancies and lactation. Shape: New Zealand rabbits have a commercial body type with balance and uniformity. Being a meat rabbit qualities should include: well rounded hips well filled loin ribs that carry forward to combine with the shoulders to balance with the rest of the body The body of New Zealand rabbits are medium in length, with good depth and with shoulders blending smoothly into the midsection. The midsection should blend smoothly into the hindquarters. From Side: When a New Zealand is viewed from the side, the top-line should start immediately at the base of the ears and rise in a continuous curve to the high point over the center of the hips and then fall downward in a smooth curve to the base of the tail. From Top: When the New Zealand is viewed from above the sides of the rabbit should tape slightly from hindquarters toward the shoulders creating the ideal meat production animal. Ears: All varieties of New Zealands have long perforated ears that stand straight up. Unlike the thick, snowy fur on their bodies, their ears have shorter fur that allows their skin to show through. The Red variety, in the US, is to be a brilliant reddish sorrel color, not becoming so dark that it resembles a mahogany red coloration. The color is to be carried as deep down the hair shaft as possible and the belly color is to be similar if not the same shade of red as the top color. White coloration on the underside of the tail or on the front or rear foot pads is permissible. Eyes of the New Zealand Red are to be brown in color. The Black variety is to uniform jet black coloration throughout. The under-color is to be dark slate blue with dark brown eye color. The Broken variety, in the US, is the newest and most complex of the four New Zealand varieties. The same emphasis is to be placed on the color of the broken pattern, as well as the marking pattern itself. The Broken variety include any recognized color of the breed in conjunction with white. The colored areas of the broken pattern are to match the standard for the colored variety (black or red). The marking pattern of the broken variety is to have the following pattern: brokens are to have both ears colored, color around the eyes, and on the nose (balanced nose marking ideal), and a body pattern that may be spotted, or blanket. The preference is to have an evenly balanced pattern, whichever the marking pattern may be. The toenails of the animal may be white, colored or any combination of the two, and eye color is to correspond with the eye color specified under the respective solid colored variety. The White variety is to be pure white, with pink eyes, with faults for any discoloration including dirt and hutch stains. New Zealand white rabbit has a genetic deviation called albinism. Albinism is caused by a lack of melanin, which is a vital pigment that gives all creatures, including humans, their skin, hair and eye color. The most noticeable characteristic of New Zealand White rabbits is their bright eyes, which range in shade from pale pink to bright ruby purple. Due to their eye color their coloring is often referred to as REW (red eyed white). A very rare variation of New Zealand White rabbits have blue eyes. These are known as BEW (blue eyed whites)coloring. The snowy coat of a New Zealand white rabbit is a normal length like other rabbit breeds. Most New Zealand rabbits also have a white/pink/light brownish tint to their noses. Fur/Coat: All New Zealand rabbits have short, fly-back fur. Their fur should be clean and set tightly in the pelt. A New Zealand should be very firm of flesh. Today, New Zealand Rabbits have been bred nearly to perfection. They give other breeds very stiff competition for the coveted Best In Show award. There is no resemblance in today’s New Zealands to the Belgian Hare breed. The majority of New Zealands in the USA are in very close conformity to the breed standard of perfection. Judges have to get picky in order to rank the entries. Over the years, NZW rabbits have now become the number one meat rabbit in the United States. The NZW rabbit has now become the breed of choice when it comes to most commercial rabbit operations. In fact, it is estimated that 90% of all commercial rabbits farms in the U.S. use the NZW. These white rabbits have become the most popular for meat production because of their large, broad, and muscular bodies; plus their fur can be dyed to other colors. New Zealands have enjoyed rising popularity since the mid 1920’s. That’s a lot of years of breeding, line-breeding and at times, in-breeding. As a result, traits like... mothering siring numbers of kits per litter milking fryer vigor feed to gain ratio have been carefully maximized and built in to many commercial herds. Diet The diet of a New Zealand rabbit is no different than for any other rabbit breeds. A high quality pellet feed (protein ~ 16-18%), along with unlimited timothy hay and fresh water and exercise will maintain a healthy individual. In production rabbits a higher protein feed (protein ~ 18-20%), and alfalfa or mixed hay in addition to unlimited fresh water may be necessary to maintain proper condition. Commercial use New Zealand White rabbits were not bred to be a domestic pet. Instead they were bred for their excellent fur and meat. Fryers are slaughtered at two months of age and older rabbits are sold as roasters. Fryers gain weight rapidly, reaching 5 pounds by 8 weeks or close to it. The rabbits with high grades of fur are used to make fur coats and fur trimmings. The lower grades are used to make felt hats and glove linings ("Commercial Rabbit Raising"). New Zealand white rabbits are the number one meat rabbit in the United States. Some commercial operations look for the addition of hybrid vigor by crossing their NZW’s with a second breed, or even a third, utilizing Californians, or Altex, a new breed designed to be a terminal cross within a commercial herd. (Note: Altex are not recognized by the ARBA.). If you’re thinking of raising meat rabbits or starting a commercial rabbit herd, you may want to consider the New Zealand White. Laboratory testing Along with commercial purposes, New Zealand White rabbits are also used for laboratory purposes. Rabbits react similarly to humans to diseases and medications. This reaction allows them to be used at pharmaceutical laboratories, the U.S. Public Health building, cancer research centers, and university hospitals. New Zealand white rabbits have been used to develop tests and drugs for diseases like diabetes, diphtheria, tuberculosis, cancer, and heart disease. The effects of skin creams, cosmetics, special diets, and food additives have also been tested on New Zealand white rabbits. Another advantage the New Zealand White has, is it also reacts similar as humans do to certain medications and diseases. Therefore, NZW rabbits are now used in labs for certain developments and drug testing for cancer and heart disease. NZW rabbit serum, or blood which has been cleaned, is blood that is close to a humans blood and therefore in very high demand for cancer, diabetes and tuberculosis research. For this reason, NZW rabbits may one day be responsible for saving a lot of human lives. There is a high global demand for this wonderful breed of rabbit. The New Zealand White Rabbit, because of its meat, fur, blood, rapid weight gain and ability to reproduce so quickly, make it special above all other breeds for commercial production. Breeding A doe (female rabbit) becomes fertile between 8-12 weeks of age and can be safely bred at 16-17 weeks of age. Breeding before this age can cause harm or death to the doe and/or kits. Does are fertile all year long although day length can affect that some. The gestation period is around 28–35 days, although most will kindle (give birth) at 31-32 days. A nest box should be provided for the new mother two to five days prior to the expected kindling date. The doe will pull fur from her abdomen and dewlap and along with hay or other materials provided she will create a nest. The young are born hairless, deaf, and blind. Fur begins to grow in by day 3 to 5 and after 7 to 10 days the kits' eyes will open by 2 weeks they may begin exploring and sampling outside food sources. At the age of three to four weeks their mother will begin to wean them off milk, meanwhile the kits will switch to eating hay and pellets. The average number of bunnies per litter is seven but commonly range from one to fourteen. Because rabbits are induced ovulators a doe can become pregnant by the simple act of mating if conditions are right. A doe can get pregnant within 24 hours after giving birth. Over the years, some recessive disorders have arisen in New Zealands. See Autosomal Recessive Disorders to learn more. On the other hand, the same frequency of breeding can lend itself to test-breeding and eliminating the same recessive disorders that may have been uncovered. Nevertheless, if you’re thinking of raising meat rabbits or starting a commercial rabbit herd, you may wish to ask questions about any recessive disorders in the rabbits you’re considering for purchase. Other than ensuring genetically excellent foundation stock, you can hardly go wrong in choosing New Zealand Rabbits as a meat rabbit or as a show breed Showing: True, this rabbit is used in meat production more than any other single breed worldwide. But like the Californian, this breed also makes a very attractive show animal. A tip-top New Zealand has no trouble hopping away with Best in Show; one even took home the trophy at the 2011 ARBA Convention, one of the largest rabbit shows in history. White is the most valuable variety for commercial purposes, and therefore is the most highly developed, most commonly seen, and most competitive color. Showroom variety colors are: White Black Broken (US) Red (US) (Separate in UK) Blue (UK) Lifespan The average lifespan of a New Zealand rabbit is between 5 to 8 years. However this can vary depending on conditions such as diet, health care and housing. Personality New Zealand Rabbits are usually good with children and other pets, very relaxed about being handled and rarely aggressive. They are a wonderful rabbit and make a great beginner bunny as they are calm, easy-going and friendly. They are also known for their social and outgoing behavior and enjoy being part of the family. They like everybody including other household pets, and most importantly, they are not biters. One of their most lovable features is that they usually love to be handled. Pick them up, set them down, or hold them in your lap. They are often likened to 'Rag Dolls' because they flop down like a rag doll where ever you plonk them, even across your shoulder! New Zealand rabbits are comfortable both indoors and outdoors but I think because of their wonderful personalities they would make excellent indoor pets and companion rabbits. They do like to nibble though so make sure your bunny proof cables, wires and your favorite shoes! Also make sure they have plenty of time to run around outside and they have access to fresh water, hay, grass and hiding places. Breed Status All New Zealand Rabbits are safe and not endangered. They are not on any 'at risk' registers anywhere around the world. Their development and breeding continues with vigor and popularity. uses Rabbits tend to be bred for one of four things: meat, fur, show, or pet use. The New Zealand rabbit is referred to as an “All-Purpose Rabbit” because it fulfills all four of these purposes. It is a Multi-purpose rabbit, and It is a fine breed for either meat production or for showing, and they should also make for a great pet! Even though this is a large breed of rabbit, they are gentle and easily handled. This makes them good for pets or show rabbits as well as meat production. Club The New Zealand is recognized by the BRC (British Rabbit Council), and the ARBA, (American Rabbit Breeders Association). These rabbits have a breed slogan known as "The Breed in the Lead". Note: The BRC recognizes the New Zealand White, Black & Blue together, while the British New Zealand Red is classed as a different rabbit and is recognized by a separate breed standard. The American Rabbit Breeders Association (ARBA) maintains the breed standard for all of the recognized rabbit and cavy breeds for it's international membership. Recognized breeds are eligible for Registration and Grand Champion recognition. The AMERICAN RABBIT BREEDERS ASSOCIATION, INC. is an organization dedicated to the promotion, development, and improvement of the domestic rabbit and cavy. With over 30,000 members throughout the United States, Canada, and abroad, its members range from the pet owner with one rabbit or cavy to the breeder or commercial rabbit raiser with several hundred animals. Each aspect of the rabbit and cavy industry, whether it be for fancy, as a pet, or for commercial value, is encouraged by the organization. The British Rabbit Council (BRC) is a British showing organization for rabbit breeders. Originally founded as The Beveren Club in 1918, its name first changed to British Fur Rabbit Society and finally to The British Rabbit Society. Today, the BRC among other things investigates rabbit diseases, maintains a catalog of rabbit breeds, and sets rules for about 1,000 rabbit shows annually in the UK. Owners of house rabbits are also encouraged to join the organization to learn how to care optimally for their pets. http://www.raising-rabbits.com/new-zealand-rabbits.html http://www.crossroadsrabbitry.com/new-zealand-white-rabbit-history/ http://rabbitbreeders.us/new-zealand-rabbits http://www.justrabbits.com/new-zealand-rabbits.html The bunny rabbit may be an adorable symbol of Easter for many around the world, but in areas of New Zealand the rabbit is public enemy number one. This Good Friday, hunters killed over 10,000 rabbits in New Zealand’s South Island in the 25th year of what has become known as The Great Easter Bunny Hunt. Rabbits are not native to New Zealand or Australia, having been introduced by European settlers in the 1830s. With few predators and an endless landscape of fertile vegetation, the population exploded on the island nations. The damage to the natural ecosystem has at times been catastrophic, with millions of dollars spent annually to control the “pests” and booms of the invasive species regularly referred to as “plagues”. The 328 hunters who participated in the 24-hour cull in Central Otago were divided into teams with names like Happy Hoppers, Hopper Stoppers and The Anti-pestos. The winning team, called Down South, finished on top for the second straight year bagging 899 rabbits. The kill total was up 8,439 from last year but was still a far ways off from the record year of around 30,000. Some 287,679 rabbits have been killed during the course of the event’s history. http://globalnews.ca/news/2602059/over-10000-rabbits-killed-in-new-zealands-great-easter-bunny-hunt/ Have I Missed Anything? If you know something about the breed standard, history or status of this rabbit, please let me know. Do You Have a Story About This Particular Breed? What do you love about them? Do you have any tips or tricks up your sleeve for what might make this breed happiest? Perhaps you're a breeder of this type of rabbit. Let us know, and maybe we can set up an interview? Plant of the Week: Brussel Sprouts. Encyclopedia of Pet Rabbits: Now this week our HOTR Amazon item of the week is the Encyclopedia of Pet Rabbits: This book is the book that I have been referencing for the plant of the week. This book is filled with a wide variety of colored photos of the different types of rabbits. It also provides a good description of rabbit care and housing. In addition, there are medical tips and photos illustrating the results of poor care. This is a useful guide for the young or old rabbit owner who may wish to explore other breeds. It has Excellent photos, and is a compact book. Word of the Week: Altitude. How The Rabbit Stole The Otter's Coat http://www.ilhawaii.net/~stony/1197lore.html The animals were of different sizes and wore coats of various colors and patterns. Some wore long fur and others wore short. Some had rings on their tails, and some had no tails at all. Some had coats of brown, others of black or yellow. They were always disputing about their good looks, so at last they agreed to hold a council to decide who had the finest coat. They had heard a great deal about the Otter, who lived so far up the creek that he seldom came down to visit the other animals. It was said that he had the finest coat of all, but no one knew just what it was like, because it was a long time since anyone had seen him. They did not even know exactly where he lived, only the general direction, but they knew he would come to the council when the word got out. Now the Rabbit wanted the verdict for himself, so when it began to look as if it might go to the Otter he studied up a plan to cheat him out of it. He asked a few sly questions until he learned what trail the Otter would take to get to the council place. Then, without saying anything, he went on ahead and after four days' travel he met the Otter and knew him at once by his beautiful coat of soft dark brown fur. The Otter was glad to see him and asked him where he was going. "Oh," said the Rabbit, "the animals sent me to bring you to the council, because you live so far away they were afraid you might not know the road." The Otter thanked him, and they were on together. They traveled all day toward the council ground, and at night the Rabbit selected the camping place, because the Otter was a stranger in that part of the country, and cut down bushes for beds and fixed everything in good shape. The next morning they started on again. In the afternoon the Rabbit began to pick up wood and bark as they went along and to load it on his back. When the Otter asked what this was for the Rabbit said it was that they might be warm and comfortable at night. After a while, when it was near sunset, they stopped and made their camp. When supper was over the Rabbit got a stick and shaved it down to a paddle. The Otter wondered and asked again what that was for. "I have good dreams when I sleep with a paddle under my head," said the Rabbit. When the paddle was finished the Rabbit began to cut away the bushes so as to make a clean trail down to the river. The Otter wondered more and more and wanted to know what this meant. Said the Rabbit, "This place is called Di'tatlaski'yi (The Place Where it Rains Fire). Sometimes it rains fire here, and the sky looks a little that way tonight. You go to sleep and I'll sit up and watch, and if the fire does come, as soon as you hear me shout, you run and jump into the river. Better hang your coat on a limb over there, so it wont get burnt." The Otter did as he was told, and they both doubled up to go to sleep, but the Rabbit kept awake. After a while the fire burned down to red coals. The Rabbit called, but the Otter was fast asleep and made no answer. In a little while he called again, but the Otter never stirred. Then the Rabbit filled the paddle with hot coals and threw them up into the air and shouted, "It's raining fire! It's rain- king fire!" The hot coals fell all around the Otter and he jumped up. "To the water!" cried the Rabbit, and the Otter ran and jumped into the river, and he has lived in the water ever since. The Rabbit took the Otter's coat and put it on, leaving his own instead, and went on to the council. All the animals were there, every one looking out for the Otter. At last they saw him in the distance, and they said one to the other, "The Otter is coming!" and sent one of the small animals to show him the best seat. They were all glad to see him and went up in turn to welcome him, but the Otter kept his head down, with one paw over his face. They wondered that he was so bashful, until the Bear came up and pulled the paw away, and there was the Rabbit with his split nose. He sprang up and started to run, when the Bear struck at him and pulled his tail off, but the Rabbit was too quick for them and got away. Rogue rabbit ends up in Manchester polling station http://www.bbc.com/news/uk-england-manchester-39804727 An escaped rabbit wandered into a polling station to the amusement of council staff and voters. Fudge's owner was shocked to find his pet when he arrived to vote at the station in Chorlton, Manchester. An appeal had already been made on social media, as voters were choosing the mayor of Greater Manchester. One person working inside the station tweeted: "Missing: brown rabbit has just wandered into our Polling Station #Chorlton. Random Election Day!" A council worker said: "The owner was very surprised to be reunited with Fudge inside the polling station." There appear to be no rules regarding rabbits in polling stations. But rules regarding other animals seem clearer. Before the 2008 London Mayoral election polling staff were issued with advice stating that dogs had to be in an "accompanying" role rather than "free-range". And dogs have been pictured outside polling stations across the UK. In rural constituencies where voters may arrive on horseback, animals should be tethered outside. United pays five-figure sum to owner of deceased rabbit:report http://www.freepressjournal.in/world/united-pays-five-figure-sum-to-owner-of-deceased-rabbitreport/1061966 United Airlines has reportedly paid a five-figure compensation to a British rabbit breeder whose giant bunny died under its care, the second out of court settlement the beleaguered American airline has made in a week. Three-foot Simon, who was expected to outgrow his father Darius to become the world’s biggest bunny, appeared healthy when he touched down at Chicago’s O’Hare International Airport en route to a celebrity buyer but was found dead a short time later. Giant bunny breeder Annette Edwards was paid a five- figure compensation by the United Airlines after the 1,800 pounds rabbit died in their care, The Sun reported. Under the agreement, “she received an undisclosed cash payout and his ashes will be returned — providing she does not talk about the case which made headlines around the world”, the report said. Simon froze to death after bungling ground staff at Chicago’s O Hare airport put him in a chiller by accident and they later cremated him before a necropsy could be performed, it said. In a statement, Edwards, of Worcestershire, said, “I confirm that United Airlines has been in regular contact with me regarding the sad death of Simon the rabbit and that the matter has now been resolved to my satisfaction.” “I would like to thank everyone for their condolences. This matter has now been resolved to my satisfaction and I will not be commenting further,” she was quoted as saying. Simon’s new celebrity owner in Iowa is also thought to have been included in the settlement but no details were released, the report said. “We were saddened by the loss of Simon and have worked with Annette Edwards to reach a satisfactory resolution,” United Airlines told the daily. This was one among a slew of public relations disasters for the United Airlines in a tormented month. Three weeks ago, footage emerged of a doctor being violently dragged off from one their flights after overbooking meant United airlines staff had no seats. The matter was finally settled out of court last week. Just days after the incident, it emerged that a bride and groom headed for their wedding were booted from a United Airlines flight after they relocated to empty seats three rows up without permission. The makers of PaRappa The Rapper and Elite Beat Agents are allegedly collaborating on a new music game called Project Rap Rabbit. http://metro.co.uk/2017/05/03/parappa-and-gitaroo-man-crossover-game-rumoured-6613628/ Not that we’re complaining, but all of a sudden we seem to be drowning in video game crossovers. From Marvel Vs. Capcom: Infinite and Puyo Puyo Tetris to the rumors today of Mario + Rabbids and now… Gitaroo Man and PaRappa The Rapper. The release of a remastered version of PaRappa The Rapper last month naturally encouraged speculation that a new game of some kind might be on its way, but if this rumor from website Rice Digital is accurate it won’t be a straight sequel. What at first seems to be just a random, outsourced rumor does have some fairly believable looking artwork attached to it. And even a little logo. The game is called, or perhaps just code-named, Project Rap Rabbit and is supposedly a collaboration between PaRappa developer NanaOn-Sha and Gitaroo Man creators iNiS (also known for fellow rhythm action games Osu! Tatakae! Ouendan and Elite Beat Agents). The Japanese text at the bottom of the screen apparently says, ‘Make rhythm-action great again’. Which is an idea we can certainly get behind. How similar the game will be in terms of game-play between the two is impossible to know at the moment. But while Gitaroo Man was never as successful as PaRappa it is one of our favorites in the genre, and well worth seeking out on PlayStation 2 or PSP. Watch now: A giant bunny rabbit searches for "Help" in Papa Roach's new video http://www.wjbdradio.com/music-news/2017/05/01/watch-now-a-giant-bunny-rabbit-searches-for-help-in-papa-roachs-new-video Posted on 5/1/2017 10:16 AM Eleven Seven MusicPapa Roach has premiered the video for their track "Help," a single from the band's forthcoming album, Crooked Teeth. The clip follows a man dressed in a full-body bunny rabbit costume as he tries to go about his day, only to be met with constant ridicule and abuse. As the end of the video, he finds a helping hand in another bunny-costumed person. Crooked Teeth, which also features the tracks "American Dreams" and "Born for Greatness," will be released May 19. https://www.youtube.com/watch?list=RDHYLTsdeO2uA&v=4HS2DQrG7wE
Happy 321 Day! The day when we celebrate that the date happens to line up with our improv groups name! WOW! Today on the podcast we take time to discuss... - 321 Day - Good suggestion, bad suggestion - The best excuse to use while flying - We playa round of I'm Weird The Game - Sports vs Nerds - What is an Infrared deep fryer - The word of the day Ameliorate your day by visiting our website at 321improv.com or any of our social media @321improv!
On this Episode I talk about the Palomino Rabbit. The Palomino is a golden colored, like the famous Palomino horse. Much like the beautiful Palomino horse that the Palomino rabbit resembles in color, the breed features a golden, wheat-colored coat. The color is very distinctive and comes in two shade varieties, the golden and the lynx. The Palomino breed is affectionately termed 'Pals'. The Palomino has a heartwarming history. The breed was developed by Mark Youngs of Coulee Dam of the Lone Pine Rabbitry in Washington State. Mr Youngs, who had been involved in the rabbit hobby since 1910, had an intense desire to create a "new" breed of rabbit. He had been raising and breeding rabbits for 30 years but began to dream of creating his own breed. He coined the term "Color Blend Breeding" when describing his process in development of the breed. For many years Mr. Youngs purchased meat rabbits from the youngsters of the area. During the course of time while developing the Palomino, Mr Youngs would save fryers initially destined for processing. The majority of these original rabbits were mostly black or brown in color. In time, these rabbits, or "sports" as Mr Youngs referred to them, were bred to sports he obtained from various sources. Occasionally a "buckskin" or tawny rabbit would result from breedings made from the original sports. When these tawny rabbits were bred, kits were saved that also bore the tawny or golden color. As these gold-colored rabbits were bred to others of like color, the percentage of tawny kits in each litter would progressively increase. Matings of various color shades were accomplished following a combination of line breeding, in-breeding, as well as out crossing. Over the course of time, Mr Youngs began seeing litters with 100% of a light gold-colored (or beige) offspring. During the late 1940’s and early 50’s, crossing various commercial-typed rabbit eventually gave him fawn rabbits he called tawnies. Mr. Youngs selected what appeared to be sports from some of these live fryers and would mate them together. Occasionally he would obtain in some of the litters buckskin or light yellow-brown youngsters. Youngs would also refer to this color as “tawnies”. These off colored yellow-brown rabbits were all saved and interbred. He would also introduce blood from other sources into his project that he termed “color-blen breeding”. Future generations would produce a fawn or golden colored rabbit. Soon he enlisted the help of several “co-breeders.” Together they developed their sunny bunnies into a breed. As with any new breed, Mr. Youngs persisted despite color problems that showed up such as smut, ticking, eye circles and white spots. In 1952 Mark Youngs began refering to these "beige" rabbits as the "American Beige". In some of the early litters, off-colored sports began to appear with a smokey or "sooty white" color with dark eyes. Future generations developed into a more golden shade and the breed was renamed the "Washingtonian" (for the state in which they were developed). After continued breeding, a variation of the gold color began appearing, which Mr Youngs referred to as "fawn". These different colored offspring were saved and soon 100% of these fawn-colored rabbits were appearing in litters. Mr. Youngs, along with his wife Mabel, presented the new breed for the first time at the 1952 ARBA convention and show at Portland, Oregon, and dubbed the breed “Washingtonian”, however he did not like that name so he placed a coffee can next the cages holding the exhibition rabbits, which would serve as a suggestion box for naming the new breed. People offered such names as; Honey-Dew, Honey-Fawn, Golden Palomino and of course we all know the winning suggestion was Palomino. “Presented” means that they are there on exhibit for the ARBA committee to see and vote on if they would like to accept the new breed. The Washingtonians were presented at the 1953 Amarillo, Texas ARBA Convention when the name was officially changed to Palomino. They were presented at the 1954 York, Pennsylvania convention, the 1955 Columbus Ohio Convention, the 1956 St Paul, Minnesota Convention. The Standards committee still had not approved the new breed because they felt they need further improvement. Then in Little Rock, Arkansas Convention in 1957 we would see the Palomino recognized as a new breed in America, with one variety, the Lynx. The most popular color of the breed is the Golden, which received final approval in 1958 at the Springfield, Illinois Convention. The first Palomino ever registerd was in the fall of 1957 by Francis E. Baughman of Findlay, Ohio. It was at this point (1953) that the current name of "Palomino" was adopted. In 1955, the name Fawn Palomino was dropped in favor of the name, Lynx Palomino upon the recommendation of the ARBA Standards Committee since it was felt this name was more descriptive of the lilac tint present in the fur. The Palomino rabbit leveled off into its two distinctive varieties - Lynx and Golden (the Lynx being the first variety of the newly recognized Palomino breed in 1957 and the Golden following with its official recognition as the second variety in 1958). By the late 1960's the Palomino, being a relatively new breed, was actually breeding truer than many older more established breeds. This was due to the dedication of Mark Youngs and those early breed supportors in promoting and continuing the advancement of the Palomino breed. The Palomino Rabbit Co-Breeders Association - established in 1955, even before the Palomino's official acceptance, has been commited to continued improvement and support of those who breed and exhibit the Palomino in the spirit of cooperation to all who express a sincere interest in this beautiful and utilitarian rabbit. After much hard work and dedication, the Palomino was officially recognized by the American Rabbit Breeders Association, Inc. in 1957 Unfortunately, records of the rabbit breeds used to develop the Palomino were not kept but the Youngs would purchase meat rabbits from locals for breeding. Overall Description The Palomino Rabbit is a large to medium sized commercial breed rabbit. Like some other rabbit breeds, the Palomino does are heavier than the bucks, such that the female Palomino Rabbits body weight ranging from 9 lbs to 11 lbs (4 kg to 5kg), whereas the male Palomino Rabbits will have a body weight between 8 lbs and 10 lbs (3.6 kg and 4.5kg). The body of the Palomino Rabbit breed is medium in length with firm flesh and it has well rounded hindquarters. The body type is commercial, similar to that of a New Zealand. Their body contain a smaller bone structure than other meat rabbit variety. And such smaller bone structure offers the breeder a superior meat ratio. The ears of the rabbit are large, upright and erect and it has brown colored eyes. Coat The coat of the both types of Palomino Rabbits have coarse, short to medium rollback fur, which does not require much maintenance. This breed has what is called flyback or rollback fur In order to keep it show-worthy, During off-seasons shedding times, bi-weekly grooming sessions are perfectly acceptable. During the spring, owners may want to increase the number of brushings depending on how much the rabbit’s shed. Once to twice per week should be plenty during these molting periods. Colors The breed recognizes two varieties: golden and lynx. Genetically, golden is a bright fawn. Lynx is not a true lynx (lilac agouti), but simply the dilute version of golden, which most breeds call cream. The golden color is reported to be the most common color, which is an orange-beige color over a white or cream undercoat. The Lynx colored rabbit has a gray or silver surface color, mixing with an orange-beige in-between over the cream or white undercoat. The Palomino Rabbit breed can be easily recognized by its unique fawny orange color. Any of these color color problems that show up such as smut, ticking, eye circles and white spots variations are considered faults or disqualifications when the rabbits are shown at an ARBA (American Rabbit Breeders Association) rabbit show. Care Requirements This particular breed does well either in indoor or outdoor enclosures, as its coat is dense and coarse enough to handle cold temperatures (even with snow), so long as its outdoor enclosure is protected from the elements (sun, rain, snow). Outdoor enclosures should also be covered on three sides to protect rabbits from cold drafts in the winter, as well as provide ventilation and shade at the same time during the hotter months. Indoor enclosures should be made of wire and have a solid bottom in order to lay down rabbit-safe bedding (horse bedding is acceptable as well). Bedding should be spot-cleaned everyday to keep it sanitary and needs to be completely replaced at the end of every week. If kept in a cage, the enclosure should be at least five times the size of the rabbit with plenty of room to stretch and stand upright. Wire mesh flooring should be avoided because the rabbit’s feet could get caught in them. A hide box or sleeping quarters should be provided for times when the rabbit needs to hide or sleep in private. Diet: Like other rabbits, Palomino Rabbits are herbivorous. The main ingredient of their diet is hay, preferably Timothy grass hay, which is rich in the fiber needed to prevent diarrhea, obesity, and hairballs. Leafy vegetables, though also essential to a rabbit’s health, should be given sparingly to prevent digestive disorders. For variety, treats may be given (although occasionally because of potentially high starch or sugar content) such as carrots, peaches, plum, apples, papaya, pears, strawberries, and other fruits. Commercial rabbit pellets also add nutrients to the daily diet. Fresh water should always be available, either from a sipper bottle or in a stable water bowl. As with any rabbit, the Palomino’s consists of 70 percent high-quality hay (such as orchard hay), with the rest being a healthy mixture of leafy greens, pellets, fruits and vegetables. Adult rabbits can eat about 1/4 cup of high-fiber pellets everyday for every 5 lbs. it weighs. Health Like other small mammals, Palomino Rabbits can be susceptible to colds and viral infections. Exposure to draft, sudden changes in temperature and stress can lower the rabbit’s resistance to sickness. Rabbits are also vulnerable to conjunctivitis (a bacterial infection of the eyelids caused by smoke, dust, and fumes) and ear mites. Intestinal ailments like coccidiosis (parasites propagated by unsanitary conditions), bloat, and hairball obstructions are also common in rabbits. Due to the Palomino’s short, coarse coat, it is not at-risk for digestive issues such as woodblock. It is still susceptible to other problems such as overgrown teeth, flystrike and ear mites. Owners should check the Palomino rabbit ears every 2-3 weeks for mites and if your rabbit’s diet does not consist mainly of hay, it may develop overgrown teeth. This will affect if/how much they eat, as its constantly growing teeth can grow into its jaw, and be painful. This can be corrected with a quick trip to your vet at first, and then switch to a diet that is higher in hay, as it naturally grinds down your rabbit’s teeth. Palomino Rabbits are very clean animals and will groom themselves and also each other. Palomino Rabbits are crepuscular-(meaning the are most active at morning and evening) and do most of there feeding in the evening. Temperament/Behavior In order to see its personality blossom, the Palomino rabbit needs plenty of time outside of its enclosure to explore and form a lasting bond with its human family. Palominos have friendly personalities. The Palomino Rabbit breeds display an extremely cute look with a very calm personality to match too. The Palomino rabbit is a hardy and strong breed. It is a docile breed in temperament and considered to be one of the best breed of home pets. They are friendly and have a very calm personality. They enjoy human company. They have an extremely passive and friendly temperament, and they mostly fond of in company with people. The Palomino Rabbit breeds are not a pure breed, but they are a blend of several other rabbit breeds and they were developed to find the best combination perfect for commercial and petting. Palomino Rabbits are calm, friendly, and very gentle. Pet Palomino Rabbits should be kept in pairs for Companionship, its important for a rabbits happiness and it can live longer with a companion. They are best kept in pairs or trios but preferably one per cage to minimize injury from occasional infighting. In the wild, rabbits are very social. Female Palomino Rabbits can produce about 2 to 4 litters of bunnies per year with 4 to 6 babies. Breeders say that does make excellent mothers and raise healthy-sized litters. Fryers grow quickly to dress-out size. Uses Rabbits tend to be bred for one of four things: meat, fur, show, or pet use. The Palamino rabbit is referred to as an “All-Purpose Rabbit” because it fulfills all four of these purposes. It is a Multi-purpose rabbit, and It is a fine breed for either meat production or for showing, and they should also make for a great pet! Even though this is a large breed of rabbit, they are gentle and easily handled. This makes them good for pets or show rabbits as well as meat production. The Palomino Rabbit breed is recognized for its toughness, outstanding production traits, and fast growth. It is a breed ideally suited for either exhibition or meat production. The Palomino Rabbits contain a smaller bone structure than other meat variety rabbits, which offers breeders a superior meat ratio. As a large breed, the Palomino rabbit is suitable for meat production. They can be a good choice for meat rabbit farming business. The Palominos have always been known for their amazing hardiness, excellent production qualities along with their rapid growth for fryer size animal. Having been specifically bred to be a meat rabbit, the Palomino has a medium-sized body with well-rounded shoulders and hips and firm flesh. Palominos grow to fryer size rapidly but they do take time to full mature. Because the bone structure of the Palomino is lighter than most commercial breeds, they produce a larger quantity of meat. This is because of the meat to bone ratio being higher. When this breed is raised for meat, it gives them an added edge in meat production. Apart from being recognized as one among the meatiest commercial rabbit breeds, the Palomino Rabbit breeds are also considered to be one among the best breed of home pets, as well. The Palomino rabbit makes a wonderful first-time pet. The Palomino Rabbits are cuddly and make for amazing Pets. Palominos love to be out of its enclosure and into the world. Due to its gentle nature, it does well with children so long as it is handled carefully and has enough time out of its enclosure to become social animals. If it spends too much time in its enclosure, it will become depressed and/or bored, especially if it has no companion rabbit. The Palomino Rabbit is a wonderful first-time pet, as it is relatively low maintenance so long as you provide it with essential items to keep it safe, healthy and happy. Because it is a sociable animal, these rabbits are also good pets for couples and seniors, so long as retirees are able to physically to tend to the rabbit’s needs. Palomino rabbits have been exercised as Animal Assisted Treatment animals, as well. They are well-suited for show and exhibition. Palomino rabbits that are used for rabbit shows are known for their big ears, and they have smaller shoulders, but they will be in proportion with the remaining parts of their body in time. Club The Palomino Rabbit breed was approved as a separate breed by the American Rabbit Breeders’ Association during 1957. Then the Palomino rabbit had been exported to Europe. By the 1960s the breed was more common and gaining popularity, but the Palomino rabbits are not yet recognized by the British Rabbit Council. The breed has been introduced into Europe, Malta, and even South Africa The American Rabbit Breeders Association (ARBA) maintains the breed standard for all of the recognized rabbit and cavy breeds for it's international membership. Recognized breeds are eligible for Registration and Grand Champion recognition. There are two beautiful varieties accepted in Pals today: Golden and Lynx. The breed is known for its hardiness, excellent production qualities, and rapid growth. It is a breed equally suited for either meat production or exhibition. The Palomino Rabbit Co-Breeders Association, established in 1955, is the official breed specialty club promoting this All-American breed. The goal of our organization has been to foster a spirit of cooperation and an interest in the success of 'Pals' and those individuals who have an interest in raising the wonderful breed. The name - 'Palomino Rabbit Co-Breeders' exemplifies this committment with the handshake featured in their emblem as an illustration of this ethic. The name of the breed’s national specialty club is unique: the Palomino Co-breeders. The club’s emblem includes two clasped hands over a golden rabbit, commemorating the handshake that the breed’s founder, Mark Youngs, would give new breeders when he sold them rabbits Despite its good temperament and valuable commercial properties, the Palomino rabbit escapes many people’s attention. There are a number of breeds in its size and body type category that have special coloration: the American Sable, the Crème d’Argent, and the American Chinchilla, to name a few. The average lifespan of a Palomino Rabbit is around 5 to 8 years and in captivity can live up to 10 years. Word of the week: Luster Plant of the week: Clover Story of how rabbit Wishes for Snow http://www.palominorabbits.org/ http://www.petguide.com/breeds/rabbit/palomino-rabbit/ http://knowledgebase.lookseek.com/Palomino-Rabbit.html http://rabbitbreeders.us/palomino-rabbits www.palominorabbit.com http://www.roysfarm.com/palomino-rabbit/ http://www.thebrownrabbit.net/palomino-rabbits http://www.bunnyhugga.com/a-to-z/breeds/palomino.html https://rightpet.com/breed-species/small-exotic-mammal/rabbits/palomino-rabbit http://www.second-opinion-doc.com/what-is-a-palomino-rabbit.html
In this episode we discuss the Altex rabbit. When I first encountered this breed, I guessed that it had been developed in Texas, based on the name, but in fact, this was only partially correct. The Altex Rabbit is currently an unrecognised breed in the United States. Although this is a relativly new breed, and a commercial breed, many of the commercial breeds are still recognized breeds. Again, the Altex Rabbit is a relatively new breed, produced for meat and not recognised as a show rabbit. The name comes from Al from Alabama and tex from Texas, and pronounced "all-tex". Much of the information I have about this breed is from a paper written by Steven D. Lukefahr, Professor in the Department of Animal & Wildlife Sciences at Texas A&M University-Kingsville 78363 The History of the Altex Rabbit. Discuss the charactoristics of the ALtex Body The Altex rabbit has a very sweet personality, is not aggressive in any way and is very easy to handle. What is it that makes this breed original? The Altex was created purely as a meat rabbit, as a way to feed poorer communities around the world. The females are called Terminal Sires (mothers that breed babies that don't go on to breed themselves). Altex terminal cross fryers gain weight faster and go to market sooner. In less-developed countries, they represent better nutrition for people through enhanced rabbit production. The litters are sold on for the meat trade. Any offspring should not be used as further breeding stock as this will diminish the gene pool. The NZW or CAL doe consumes less feed than would an Altex dam, produces more milk, and kindles and weans more offspring. "Terminal" means "end of the line." ALL the offspring should go to market, and none are saved for replacement breeders. Market day should arrive on average up to one week sooner than is typical for a purebred, or a CALxNZW herd Replace the buck when needed by acquiring another Altex sire. The Altex breed takes advantage of both hybrid vigor and breed complementation, two factors that can significantly enhance meat rabbit production in the backyard and in a large-scale commercial facility, both in the United States and in less-developed countries where nutrition and daily survival might be constant worries. Why choose an Altex Rabbit? Rapid and efficient weight gain High dress out percentage High meat-to-bone ratio The result? Fryers that can be marketed nearly a week sooner. Health All rabbits should be vaccinated against myxomatosis and VHD – both of which are potentially fatal conditions that can be spread by infected animals, bedding, utensils or toys. They should also be treated regularly for fleas, ticks and worms. Health issues in the Altex rabbit The AlTex rabbit is a generally healthy breed of rabbit. As with all rabbits, however, check that its bottom is clean of any debris and is kept dry to avoid the danger of flystrike. Teeth and also toe nails should be checked frequently to ensure they are not growing too long. Average lifespan of the Altex rabbit. 7 – 10 years and sometimes more. The Altex was genetically selected for heavy 70 day market weights for over 20 generations Breed Status The Altex is a commercial rabbit and not recognised as a show breed by the British Rabbit Council (BRC) or the American Rabbit Breeders Association (ARBA). It is emphasized that the Altex is a commercial-bred rabbit. They were not developed for exhibition at rabbit shows. The breed is found only on the North American continent and it can be difficult to locate stock for sale. But still a breed none the less and it's creation was developed over 20 generations so it's an important one. Have I Missed Anything? If you know something about the breed standard, history or status of this rabbit, please let me know. Do You Have a Story About This Particular Breed? What do you love about them? Do you have any tips or tricks up your sleeve for what might make this breed happiest? Perhaps you're a breeder of this type of rabbit. Let us know, and maybe we can set up an interview? Learn more about the AlTex Rabbit Bred. Discover cool facts, pictures, resources and Rabbit Breed Info as well as links to Altex breeders who may have stock to sell at Hareoftherabbit.com Word of the day: Imported Plant of the week: Kale
Real Tree -vs- Fake Tree Top 5 Christmas Treats Rob and Clem welcome Mike Stephens to the show. Mike is last nights winner of a popular cooking competion show that cannot be mentioned due to contract . We will call it Fryers vs Liars Follow us on Twitter @CTFBBPodcast @sichefrob @chefclem70
Real Tree -vs- Fake Tree Top 5 Christmas Treats Rob and Clem welcome Mike Stephens to the show. Mike is last nights winner of a popular cooking competion show that cannot be mentioned due to contract . We will call it Fryers vs Liars Follow us on Twitter: @CTFBBPodcast @sichefrob @chefclem70
Aine Fryers talks about the things that have shaped her life from being raised by a community, telling us about her most embarrassing moments, what it was like to attend Europes largest single sex school, st Louises, knocking out a stranger in her own living room, what christmas was and still is like in the fryers household and he fact that her mother can throw a slipper like a ninja. #westbelfast #belfast
On this week's TribCast, Emily talks with Evan, Ross and Jim about the ongoing drama over hidden cameras in the Lege, negotiations on a tax cut deal, and the ag commissioner's effort to return deep fryers and soda machines to public schools.
Bradley and Karen welcome special co-presenter and guest, Aaron Williamson, to discuss the OpenBSD email regarding purported FBI backdoors. In the main segment, they discuss the amicus brief filed by SFLC (where Aaron and Karen work) in the Global-Tech Appliances v. SEB USA Supreme Court case. Show Notes: Segment 0 (00:37) Aaron brought up a message forwarded to the OpenBSD developers list by Theo de Raadt. This story has been covered widely online. (02:50) Aaron mentioned that Glyn Moody wrote a blog post about what issues about “Open Source” security this raises. (04:06) Bradley mentioned the gnuftp/Savannah site crack that occurred in 2003 and its security implications. Those seeking more information on this can read the slashdot coverage, Savannah forum posts, the CERT advisory and even the missing files still on the GNU FTP site. (05:21) Bradley again mentioned Thompson's hack which he loves to mention when security issues come up (06:26). Karen mentioned SFLC's medical devices paper, Killed by Code: Software Transparency in Implantable Medical Devices, which she loves to mention. (08:23) Bradley mentioned the Debian/Ubuntu OpenSSL bug that occurred in mid-2008, which was widely discussed online. (10:18) Bradley mentioned a case in 2000 where the FBI was able to open a mobster's PGP mail merely by getting his passphrase. (12:49) Bradley offers an even-money bet that there are no FBI-inserted bugs in OpenBSD. (13:46) Segment 1 (14:18) The canonical page on Wikipedia for what Karen and Bradley are on FaiF says they are presenters, rather than hosts. (15:06) Aaron and Karen's organization, the Software Freedom Law Center, announced that they filed an amicus brief in the Global-Tech Appliances v. SEB case. (16:30) Despite the beliefs of a Jeopardy! contestant last month, “Maria” is Sonia Sotomayor's middle name. Antonin Scalia's middle name is “Gregory” (17:20) Bradley again reviewed the issues of classical vs. church pronunciations. (19:20) Bradley asked Aaron if what was being sold in this case was equivalent to the Cornballer as introduced on the television show, Arrested Development. (20:30) Bradley mentioned that on FaiF 0x02, they discussed the issue of how higher courts consider issues of law more than the detailed facts of the case. (23:30) RMS's speech, The Danger of Software Patents, is available as a transcript and audio (ogg) (35:22) Aaron mentioned Newegg's brief, which is a reseller. (40:50) Aaron mentioned the SCOTUS blog summary which included links to other amici briefs. (41:01) Bradley referenced Don's staff answer to their boss, Don, in the Kids in the Hall movie, Brain Candy. (45:57) Final (54:16) Aaron, Karen and Bradley are discussing the alternative lyrics to the Stars and Stripes Forever. (54:20) These show notes are Copyright © 2010, Karen Sandler and Bradley M. Kuhn of Free as in Freedom, and are licensed under the Creative Commons Attribution-Share-Alike 3.0 Unported license (CC-By-SA-3.0 Unported). Send feedback and comments on the cast to . You can keep in touch with Free as in Freedom on our IRC channel, #faif on irc.freenode.net, and by following Conservancy on identi.ca and and Twitter. Free as in Freedom is produced by Dan Lynch of danlynch.org. Theme music written and performed by Mike Tarantino with Charlie Paxson on drums. The content of this audcast, and the accompanying show notes and music are licensed under the Creative Commons Attribution-Share-Alike 4.0 license (CC BY-SA 4.0).
Bradley and Karen welcome special co-presenter and guest, Aaron Williamson, to discuss the OpenBSD email regarding purported FBI backdoors. In the main segment, they discuss the amicus brief filed by SFLC (where Aaron and Karen work) in the Global-Tech Appliances v. SEB USA Supreme Court case. Show Notes: Segment 0 (00:37) Aaron brought up a message forwarded to the OpenBSD developers list by Theo de Raadt. This story has been covered widely online. (02:50) Aaron mentioned that Glyn Moody wrote a blog post about what issues about “Open Source” security this raises. (04:06) Bradley mentioned the gnuftp/Savannah site crack that occurred in 2003 and its security implications. Those seeking more information on this can read the slashdot coverage, Savannah forum posts, the CERT advisory and even the missing files still on the GNU FTP site. (05:21) Bradley again mentioned Thompson's hack which he loves to mention when security issues come up (06:26). Karen mentioned SFLC's medical devices paper, Killed by Code: Software Transparency in Implantable Medical Devices, which she loves to mention. (08:23) Bradley mentioned the Debian/Ubuntu OpenSSL bug that occurred in mid-2008, which was widely discussed online. (10:18) Bradley mentioned a case in 2000 where the FBI was able to open a mobster's PGP mail merely by getting his passphrase. (12:49) Bradley offers an even-money bet that there are no FBI-inserted bugs in OpenBSD. (13:46) Segment 1 (14:18) The canonical page on Wikipedia for what Karen and Bradley are on FaiF says they are presenters, rather than hosts. (15:06) Aaron and Karen's organization, the Software Freedom Law Center, announced that they filed an amicus brief in the Global-Tech Appliances v. SEB case. (16:30) Despite the beliefs of a Jeopardy! contestant last month, “Maria” is Sonia Sotomayor's middle name. Antonin Scalia's middle name is “Gregory” (17:20) Bradley again reviewed the issues of classical vs. church pronunciations. (19:20) Bradley asked Aaron if what was being sold in this case was equivalent to the Cornballer as introduced on the television show, Arrested Development. (20:30) Bradley mentioned that on FaiF 0x02, they discussed the issue of how higher courts consider issues of law more than the detailed facts of the case. (23:30) RMS's speech, The Danger of Software Patents, is available as a transcript and audio (ogg) (35:22) Aaron mentioned Newegg's brief, which is a reseller. (40:50) Aaron mentioned the SCOTUS blog summary which included links to other amici briefs. (41:01) Bradley referenced Don's staff answer to their boss, Don, in the Kids in the Hall movie, Brain Candy. (45:57) Final (54:16) Aaron, Karen and Bradley are discussing the alternative lyrics to the Stars and Stripes Forever. (54:20) These show notes are Copyright © 2010, Karen Sandler and Bradley M. Kuhn of Free as in Freedom, and are licensed under the Creative Commons Attribution-Share-Alike 3.0 Unported license (CC-By-SA-3.0 Unported). Send feedback and comments on the cast to . You can keep in touch with Free as in Freedom on our IRC channel, #faif on irc.freenode.net, and by following Conservancy on on Twitter and and FaiF on Twitter. Free as in Freedom is produced by Dan Lynch of danlynch.org. Theme music written and performed by Mike Tarantino with Charlie Paxson on drums. The content of this audcast, and the accompanying show notes and music are licensed under the Creative Commons Attribution-Share-Alike 4.0 license (CC BY-SA 4.0).
Babe and Mimi's stream of consciousness: Mourvedre wine, Meditation, and MySpace/babeandmimi; BB9 and Black Team Losers will Win; Donuts and Deep Fryers; Eggs, Ezekial bread, and EatPrayLove; 5% body weight loss, 7-11 burritos, 206 984-4202, and 3200 calorie pizza lunches.
© 2020-2025 Ivy Podcast Discovery LLC
