Why we care about NBC's 11:35 timeslot During a week in which there were plenty of newsworthy stories floating around, I spent the majority of my news-reading time emotionally invested in a fight among millionaires. I don’t tend to get overly wrapped up in the lives of famous people, but for reasons that are difficult to articulate, I’m apparently completely entranced by the sight of a bunch of rich people fighting over exactly what time they should be paid millions of dollars to tell jokes on TV.
Last November, Martha Stewart taught her viewers how to prepare a vegetarian Thanksgiving dinner after stating that animals on farms are "tortured." Jonathan Safran Foer’s meat-bashing book Eating Animals has put him on the best-sellers list and in the media spotlight. Animal activists continue to release horrific videos depicting alleged mistreatment of animals at processing plants and farms.
When we go to work, let’s face it: the last thing on our mind is getting injured or even dying. Unfortunately, the United States Occupational Safety and Health Administration (OSHA) reported that in 2008, 5,071 workers died on the job. That’s an alarming number! The United States Bureau of Labor Statistics (BLS) states that the number of nonfatal occupational injuries and illnesses reported in 2008 was 3.
While waiting to close on our house, my fiancé and I have spent the last month living with my parents (insert jokes about how uncool we are here). It’s not all bad. Laundry is free, my parents have 900+ cable channels, and we don’t have to listen to our neighbor learn to play the guitar at 1:00 am like we did in our apartment.
This is the time of year when I begin to obsessively check the weather. January in Wisconsin can be particularly soul-crushing, but it’s also January that’s the turning point: average temperatures typically hit their lows for the year in the late part of the month, and then it’s an incremental crawl back to air temperatures that humans can withstand without Gortex.
Research Products Company, headquartered in Salina, Kansas, manufactures food additives for the baking and grain milling industries. Products include flour bleaching and maturing services, vitamin and mineral premixes, and others that help the company’s customers create nutritious food for their consumers.
I’m the “boy who harnessed the Playstation.” And for what, exactly? Let me explain. A while back I learned about the accomplished life of one William Kamkwamba, an African who, at the age of 14, built a windmill from trash (yes, literally) in order to keep his starving family alive.
Within hours of the FDA announcement in January 2009 that peanut butter was the source of a salmonella outbreak, online buzz on the topic tripled. The news, sometimes bordering on hysteria, quickly spread across blogs, Twitter, Facebook and other social media platforms—very likely reducing the number of deaths and injuries caused by the illness.
With ever increasing scrutiny on food manufacturing, it’s easy to forget that this is an industry that feeds us all in increasingly efficient ways. And in the aftermath of Monday’s devastating earthquake in Haiti, food companies are coming to the rescue—in more ways than you might expect.
Since deploying the improved Pick and Place system, the pastry dough does not have to be frozen prior to packaging. Mazor’s Bakery of Brooklyn, New York knew it could produce a better product if it could revise its production line. Success hinged on being able to deploy a pick and place technology that didn’t require the product to be frozen prior to packaging.
I recently watched a video on the prospected “obsolete” technology of 2010 —a compilation developed by the Huffington Post which highlighted once prosaic things that were now going the way of the dinosaur. Before I pressed PLAY, I pondered the obsolete… it stood to reason that things like analog television would make the list of the recently tapping out… or DVD in the wake of BluRay? Maybe the Snuggie was past its prime.
This article is the final in a three-part series that examines ways to reduce compressed air energy costs. Part one outlined 10 ways to reduce energy costs. Part two suggests ways to reduce energy costs through heat recovery. The simple economic model of matching supply to meet demand optimizes productivity and helps control costs.
In November 2007, a study by the Conference Board and Americans for the Arts in partnership with the American Association of School Administrators, interviewed school superintendents and business executives to find out their views of creativity. Both groups thought creativity was important in the American workplace.
In nearly all industries, the National Fire Protection Association (NFPA) recommends vacuum cleaning as the preferred first defense method of controlling fugitive dust. NFPA 654 states “vigorous sweeping or blowing down with steam or compressed air produces dust clouds.” Despite NFPA and OSHA recommendations, many companies still use air compressors and brooms to clean surrounding equipment, and areas of dust and debris.
As January rolls around each year, we tend to make resolutions with every intention on keeping them. By February, however, most have faded away. But if we want manufacturing to emerge from what some call a “Depression,” and support the nation’s economic recovery, then we need to go beyond the annual New Year’s resolutions, and set a number of things into action.
This month, the food and beverage (F&B) industry is embarking not only on a new year, but the dawn of a new decade—one driven by the demands of a new consumer reality focused on value, food safety, health and wellness, and environmental sustainability. Near-term, the industry faces a post-recession economy in which the ability to adapt will separate those businesses that soar into success from those that tiptoe into fragile recovery.
With apologies to the old Red Skelton bit, this is the question that manufacturers are now asking about 2010. The 2009 recession has been replaced by the 2010 recovery but thus far it is hard to tell one from another. If this is the year of recovery what will that mean? How will this coming year be judged? Against the miserable performances of 2008-2009 or by the boom years that preceded them? In some respects both will serve as reference points.
Jason Styron , FLIR Systems, Inc. In the food industry, it's essential to carefully control the temperature of perishable goods throughout production, transportation, storage and sales. Repeated warnings about infections due to tainted and improperly cooked foods highlight the need for tighter process control.
This just in from the “Uplifting Findings for the New Year” file: A recently released Conference Board research survey revealed that U.S. job satisfaction has reached the lowest recorded level in 22 years. The survey found that only 45 percent of Americans are happy with their jobs.
The sooner you can stop a spill, the faster cleanup can begin. Containing spills at facilities is an essential first step in spill response that helps minimize environmental impact and lessen overall response time. According to National Response Center (NRC) statistics, over 10,000 reportable spills occurred in fixed facilities last year.