484 research outputs found
Animal Poke
No full textPatent for an animal poke which is attached through a nose ring and pulls on the animal if it tries to crawl under or over a fence
Animal Yoke Or Poke.
No full textPatent for a new and useful animal yoke or poke, including instructions and illustrations
Animal-Poke
No full textPatent for an animal poke that is worn on the head of the animal to prevent it from breaking or going underneath wire fences
276. Poke bonnet owned by Mrs. G. B. (Thelma) Madsen of Mount Pleasant, Utah
No full textDocument for a poke bonnet owned by Mrs. G. B. (Thelma) Madsen of Mount Pleasant, Utah. Estimated to date from the late 1840s, it belonged to Mrs. Harold C. Boeman, and thought to have been brought from Denmar
Animal Poke.
No full textPatent for an animal-poke that is "placed over the animal's neck and provided with spurs, whereby the animal is pricked when he attempts to pass a fence or other barrier" (lines 9-12). This invention doesn't prick the animal while it is grazing and is more comfortable to wear than similar animal-pokes
Mush and Poke, Butchers
No full textCover of the script for a play from the Denison's Blackface Plays series, entitles 'Mush and Poke, Butchers.' This item was found in the Cornelius Recreation Club Collection. The Club put on several minstrel shows in the 1940s.This is one item from a collection of materials that once belonged to the Cornelius Recreation Club, which was active in Cornelius, Oregon from 1947-1950. Their stated purpose was "to provide recreational activities for both the young and older people of the community," and their regular social activities included dances, sports, picnics and holiday parties. The Club also hosted several minstrel shows. These offensive musical plays featured white community members wearing blackface and dressed in clownish outfits, denigrating African American people and perpetuating racist stereotypes. These shows were presumably given to all-white local audiences
Consumer Demand for Ahi Poke (Raw Tuna Salad) in Hawaii
No full textAhi poke (raw tuna salad) has significant role in Hawaii culture and economy. A consumer survey in Hawaii was used to examine consumers’ purchasing intentions of ahi poke. A censored analysis was conducted to analyze the demand and tie with various consumer characteristics. Results show that many consumer eat ahi poke frequently and different consumer profiles will lead to large differences in their demand. Information obtained in study may help producers and retailers to better target their marketing strategies and increase sales.Ahi Poke, Demand, Hawaii, Tobit, Agribusiness, Agricultural and Food Policy, Consumer/Household Economics, Demand and Price Analysis, Marketing, Q13, D12,
Poke and Posey War, 1915 P.9
No full textUte prisoners arrested in San Juan County, taken by wagon to railroad at Thompson, then via railroad to Salt Lake City to stand trail for resisting arrest and killing Federal officers. Left to right: A.B. Apperson, Supt. Of D & R G Railroad; Aquilla Nebeker (in front with binoculars); Poke; Jess Posey; Chief Posey; Tse-ne-gat. Used in " The Peoples of Utah" (1976). General Hugh L. Scott, third from left. Far left Lorenzo Creal. Second from left might be Supt
Microbiological safety and quality of ceviche, poke, and sushi dishes sold at retail outlets in Orange County, CA
No full textRaw, ready-to-eat (RTE) seafood products, such as ceviche, poke, and sushi, have experienced growing demand globally; however, these products have the potential to be contaminated with foodborne pathogens. The objective of this study was to determine the prevalence of Escherichiacoli/coliforms, Salmonella, and Listeria in ceviche, poke, and sushi dishes sold at the retail level in Orange County, CA, USA. Additional organisms detected during testing were also considered in the results. A total of 105 raw, RTE samples of ceviche, poke, and sushi were collected from restaurants and grocery stores in Orange County, CA. Samples were tested for Salmonella and Listeria utilizing methods from the Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM). E. coli and total coliforms were enumerated utilizing 3 M Petrifilm plates. Overall, two samples (1.9%) were positive for generic E. coli, with a range of 5–35 CFU/g. Coliforms were detected in 85 samples (81%), with a range of 5–1710 CFU/g. The average coliform levels in ceviche samples (259 CFU/g) were significantly higher than the levels in sushi samples (95 CFU/g), according to a Kruskal-Wallis H test followed by the Dunn test (p < 0.05). The coliform levels in poke samples (196 CFU/g) were not significantly different from those in ceviche or sushi. All levels of E. coli and coliforms were considered acceptable or satisfactory/borderline according to standards for RTE seafood. None of the samples tested positive for Salmonella or Listeria monocytogenes; however, other microorganisms were detected in 17 samples, including Listeria spp., Proteus mirabilis, Providencia rettgeri, and Morganella morganii. The results of this study are novel in that they present data on the microbiological safety and quality of ceviche, poke, and sushi dishes sold at retail in the United States, as well as provide a comparison across the three categories of raw, RTE seafood
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