Friday, October 16, 2009

Shabbaht Shalom
The Village of Peace!

KNN-Dimona, Israel

The Holy Hebraic Shabbaht (the seventh day) commences weekly at the setting of the sun each erev Shabbaht (Yom Sheshe or Friday) and ends at sunset on each Mohtsai Shabbaht (Saturday evening).

It is one day set aside each week as a day for humanity to cease from work and all activities in order to rest the body and soul, and to allow our minds, bodies and souls (the temple) to totally rest, be repaired, restored and rejuvenated from the wear and tear of daily activities.

The sunset time at Kefar HaShalom (the Village of Peace) in Dimona, Israel this Yom Sheshe, (Friday) October 16th-17th is 5:04PM. Please click here to find sunset times for your area.

Shabbaht Shalom.
(Peaceful sabbath)

Mekodeshet Announcement

The Prophetic Priesthood at Jerusalem

Shalom beloved family!
We are pleased to announce that the following couples have now entered into the sacred and holy cycle of Mekodeshet

Ahk Gedone and Ahkote Romeemah, and
Ahk Amariyah HaTsalem and Aturah Rifiyah

Let all saints govern themselves accordingly upon the hearing of this special announcement.

Yah Khai!!!

Tuesday, October 13, 2009

Airline Flies First Passenger Flight on Natural Gas


The world's first commercial passenger flight powered by a fuel made from natural gas completed late on Monday (October$ 12, 2009) a six-hour journey from London to Qatar, one of the biggest producers of natural gas.

"Today's flight opens the door to an alternative to oil-based aviation fuel," Malcolm Brinded, Royal Dutch Shell's executive director upstream international, said in a statement late on Monday.

"We are now well on the way to launching GTL on a world scale for the first time," Brinded said. Shell developed and produced the 50-50 blend of synthetic Gas to Liquids (GTL) kerosene and conventional oil-based kerosene fuel used in Qatar Airways' Airbus A340-800 aircraft powered by a Rolls-Royce Trent 556 engine.

"This is a major breakthrough which brings us closer to a world where fuels made from feedstocks such as wood-chip waste and other biomass is available for commercial aviation," Rainer Ohler, a spokesman for Airbus, said. "Airbus predicts that in 2030, up to 30 percent of jet fuel will be alternative."

The fuel burned with lower sulphur dioxide and particulate emissions, which should help improve local air quality at busy airports. Qatar will become the world's leading producer of GTL kerosene when it is put into commercial production from 2012. It is already the world's top exporter of liquefied natural gas (LNG).

Qatar Petroleum and Shell are building the Pearl GTL plant, which has an annual capacity of around one million tons -- enough to carry 250 passengers around the world 4,000 times when used in a 50 percent blend to make GTL jet fuel.

"Commercial aviation is one of the exciting new markets that this opens up, helping us maximize the value from our natural resources," said Qatari Deputy Prime Minister and Minister of Energy and Industry Abdulla bin Hamad Al-Attiyah.

The Burger That Shattered A Life

E. Coli Path Shows Flaws in Beef Inspection
Michael Moss

Stephanie Smith, a children’s dance instructor, thought she had a stomach virus. The aches and cramping were tolerable that first day, and she finished her classes.

Then her diarrhea turned bloody. Her kidneys shut down. Seizures knocked her unconscious. The convulsions grew so relentless that doctors had to put her in a coma for nine weeks. When she emerged, she could no longer walk. The affliction had ravaged her nervous system and left her paralyzed.

Ms. Smith, 22, was found to have a severe form of food-borne illness caused by E. coli, which Minnesota officials traced to hamburger her family had eaten that her mother had grilled for their Sunday dinner in early fall 2007. Stricken by E. coli, she was in a coma for nine weeks and was paralyzed after being infected and stricken with E. coli.

“I ask myself every day, ‘Why me?’ and ‘Why from a hamburger?’ ”Ms. Smith said. In the simplest terms, she ran out of luck in a food-safety game of chance whose rules and risks are not widely known.

Meat companies and grocers have been barred from selling ground beef tainted by the virulent strain of E. coli known as O157:H7 since 1994, after an outbreak at Jack in the Box restaurants left four children dead. Yet tens of thousands of people are still sickened annually by this pathogen, federal health officials estimate, with hamburger being the biggest culprit.

Ground beef has been blamed for 16 outbreaks in the last three years alone, including the one that left Ms. Smith paralyzed from the waist down. This summer, contamination led to the recall of beef from nearly 3,000 grocers in 41 states.

Ms. Smith’s reaction to the virulent strain of E. coli was extreme, but tracing the story of her burger, through interviews and government and corporate records obtained by The New York Times, shows why eating ground beef is still a gamble. Neither the system meant to make the meat safe, nor the meat itself, is what consumers have been led to believe.

Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses. These cuts of meat are particularly vulnerable to E. coli contamination, food experts and officials say. Despite this, there is no federal requirement for grinders to test their ingredients for the pathogen.

The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef’s Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin.

The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria. Using a combination of sources — a practice followed by most large producers of fresh and packaged hamburger — allowed Cargill to spend about 25 percent less than it would have for cuts of whole meat. Those low-grade ingredients are cut from areas of the cow that are more likely to have had contact with feces, which carries E. coli, industry research shows. Yet Cargill, like most meat companies, relies on its suppliers to check for the bacteria and does its own testing only after the ingredients are ground together.

The United States Department of Agriculture, which allows grinders to devise their own safety plans, has encouraged them to test ingredients first as a way of increasing the chance of finding contamination. However, unwritten agreements between some companies appear to stand in the way of ingredient testing. Many big slaughterhouses will sell only to grinders who agree not to test their shipments for E. coli, according to officials at two large grinding companies. Slaughterhouses fear that one grinder’s discovery of E. coli will set off a recall of ingredients they sold to others.

“Ground beef is not a completely safe product,” said Dr. Jeffrey Bender, a food safety expert at the University of Minnesota who helped develop systems for tracing E. coli contamination. He said that while outbreaks had been on the decline, “unfortunately it looks like we are going a bit in the opposite direction.”

Food scientists have registered increasing concern about the virulence of this pathogen since only a few stray cells can make someone sick, and they warn that federal guidance to cook meat thoroughly and to wash up afterward is not sufficient. A test by The Times found that the safe handling instructions are not enough to prevent the bacteria from spreading in the kitchen.

Please click here to view entire article.