Search results for [Dairy products industry] at Kirtland Community College

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Milk! : a 10,000-year food fracas /

Includes bibliographical references and indexes.Part one. The safety of curds -- The first taste of sweetness -- Going sour in the fertile crescent -- Cheesy civilization -- Buttery barbarians -- Desert milk -- The days of milk and beer -- The cheese heads -- To make pudding -- Everyone's favorite milk -- Part two. Drinking dangerously -- Dying for some milk -- The first safe milk -- A new and endless fight -- Industrial cows -- Modern cuisines -- Part three. Cows and truth -- The buttering of Tibet -- China's growing tolerance -- Trouble in cow paradise -- Raw craftsmanship -- The search for consensus -- Risky initializations.According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.Mother's milk may be the essence of nourishment, but it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago. During the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. Today milk is a test case in the most pressing issues in food politics. Kurlansky traces milk's history from antiquity to the present, detailing its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

Subjects: Dairy products; Dairy products industry; Milk;

Available copies: 1 / Total copies: 1

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Got milked? : the great dairy deception and why you'll thrive without milk / by Hamilton, Alissa.;

Includes bibliographical references (pages 255-302) and index.Dispels misconceptions about milk and its crucial role in health, revealing the many ways in which dairy can actually be harmful, and provides dairy-free recipes and full meal plans.Introduction: Milk matters : me, Maxine, and America's first fast food, milk -- The dairy landscape : mapping the major players promoting dairy in America -- Ironed out : milk is making our young sick and tired -- A date with MyPlate : a taste of the USDA's three-a-day dairy recommendation -- Science fact or science fiction? : making sense of the conflicting claims about milk -- Know your weights and measures : decoding the riddle of the daily value -- Overrated : tall tales about milk's short list of essential nutrients -- The seeds of strong bones : breaking up with milk is easier than you think -- Milking calcium : the dark side of our excessively high calcium recommendations -- "D" is not for dairy : think daylight and dried herbs -- A-not-okay : mad cow-engineering to make milk for all and all for milk -- A history of intolerance : milk's journey from fermented food to unsavory symbol of power -- The big mistake : the fitness of lactase impersistence -- Whole truth : the facts about cutting milkfat -- Making it without milk : colorful recipes that leave dairy out of the picture -- Conclusion: Unholy Holstein cow: caution killer yields -- Epilogue: Eat to love.

Subjects: Milk-free diet.; Nutrition.; Milk in human nutrition.; Dairy products industry.; Dairy products; Milk trade.;

Available copies: 1 / Total copies: 1

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Food, Inc. [videorecording] / by Kenner, Robert,1950-prodrtaus; Pearlstein, Elise.proaus; Roberts, Kim.ausflm; Schlosser, Eric.ive; Pollan, Michael.ive; Hirshberg, Gary.ive; Salatin, Joel.ive; Adler, Mark.cmp; Participant Media.; River Road Entertainment (Firm); Perfect Meal, LLC (Firm); Magnolia Home Entertainment (Firm); Magnolia Pictures (Firm); American Documentary, Inc.;

DVD, NTSC, Region 1; widescreen (1.78:1); Dolby digital 5.1 or Dolby digital 2.0 audio.Interviewees include Eric Schlosser, Michael Pollan, Gary Hirshberg, Joel Salatin.Director of photography, Richard Pearce ; editor, Kim Roberts ; music, Mark Adler.MPAA rating: PG; for some thematic material and disturbing images.Lifts the veil on our nation's food industry, exposing how our nation's food supply is now controlled by a handful of corporations that often put profits ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. Reveals surprising - and often shocking truths - about what we eat, how it's produced and who we have become as a nation.Special feature: deleted scenes; celebrity public service announcements; resources; "You are what you eat: food with integrity" [segment originally broadcast on ABC News Nightline on June 16th, 2009 ; ca. 7 min.) ; "The amazing food detective: Snacktown smackdown" (by Kaiser Permanente ; animated children's segment with scenes from interactive game Snacktown Smackdown ; ca. 3 min.) ; information on the companion book of the same title ; original theatrical trailer ; links to related organizations.

Subjects: Documentary films.; Nonfiction films.; Feature films.; Video recordings for the hearing impaired.; Feature films; Food industry and trade; Food industry and trade; Cereal products industry; Dairy products industry; Meat industry and trade; Food handling; Food adulteration and inspection; Product recall; Product safety; Agricultural industries; Agricultural processing; Agriculture; Agriculture; Agriculture; Foodborne diseases; Produce trade; Food prices;

© 2009., Magnolia Home Entertainment,

Available copies: 2 / Total copies: 2

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The modern savage : our unthinking decision to eat animals / by McWilliams, James E.;

Includes bibliographical references (pages 229-278) and index."Just Food author James McWilliams's exploration of the "compassionate carnivore" movement and the paradox of humanity's relationship with animals. In the last four decades, food reformers have revealed the ecological and ethical problems of eating animals raised in industrial settings, turning what was once the boutique concern of radical eco-freaks into a mainstream movement. Although animal products are often labeled "cage free," "free range," and "humanely raised," can we trust these goods to be safe, sound, or ethical? In The Modern Savage, renowned writer, historian, and animal advocate James McWilliams pushes back against the questionable moral standards of a largely omnivorous world and explores the "alternative to the alternative"--not eating domesticated animals at all. In poignant, powerful, and persuasive prose, McWilliams reveals the scope of the cruelty that takes place even on the smallest and--supposedly--most humane animal farms. In a world increasingly aware of animals' intelligence and the range of their emotions, McWilliams advocates for the only truly moral, sustainable choice--a diet without meat, dairy, or other animal products. In the spirit of Fast Food Nation and The Omnivore's Dilemma, McWilliams's The Modern Savage is a riveting expose of an industry that has typically hidden behind a veil of morality, and a compelling account of how to live a more economical, environmental, and ethical life"--"In the last four decades, food reformers have revealed the ecological and ethical problems of eating animals raised in industrial settings, turning what was once the boutique concern of radical eco-freaks into a mainstream movement. Although animal products are often labeled "cage free," "free range," and "humanely raised," can we trust these goods to be safe, sound, or ethical? In The Modern Savage, renowned writer, historian, and animal advocate James McWilliams pushes back against the questionable moral standards of a largely omnivorous world and explores the "alternative to the alternative"--not eating domesticated animals at all. In poignant, powerful, and persuasive prose, McWilliams reveals the scope of the cruelty that takes place even on the smallest and--supposedly--most humane animal farms. In a world increasingly aware of animals' intelligence and the range of their emotions, McWilliams advocates for the only truly moral, sustainable choice--a diet without meat, dairy, or other animal products. In the spirit of Fast Food Nation and The Omnivore's Dilemma, McWilliams's The Modern Savage is a riveting expose of an industry that has typically hidden behind a veil of morality, and a compelling account of how to live a more economical, environmental, and ethical life"--The agenda -- Getting emotional -- The omnivore's contradiction -- Humane slaughter -- Backyard butchery -- Humane chicken -- Utopian beef -- Painful pork -- Our unthinking decision.

Subjects: Food animals; Animal industry; Animal welfare.; Vegetarianism; Human-animal relationships.;

Available copies: 1 / Total copies: 1

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Organic food and farming : A reference handbook / by McIntyre, Shauna M.,author.;

Includes bibliographical references and index. Preface / 1. BACKGROUND AND HISTORY --  Introduction -- A Short History of Agriculture -- Early Development -- The Introduction of Scientific Concepts -- The Rise of Large-Scale Farming -- What Is "Organic Agriculture"? -- Defining Organic -- Organic Practices -- The Origins of the Organic Movement -- Farmer Organizations -- Creating a National Organic Program -- Passage of the Organic Foods Production Act -- Federal Support of Organic since Passage of OFPA -- The Growth of an Organic Sector -- Selling in the Local Food Market -- Scaling Up and Building Organic Supply Chains -- Challenges Come with Growth -- References / 2.  PROBLEMS, CONTROVERSIES, AND SOLUTIONS -- Introduction -- Questioning the Efficacy of Organic Food -- Organic Food and Farming in the Media: Science or Lobby Tactics? -- Is Organic Food Production Viable? -- Is Organic Food Healthier and Safer to Consume? -- Is Organic Farming Better for the Environment? -- Can Organic Farming Help Solve the Climate Crisis? -- Does the Organic Industry Have a Role to Play in Social Justice Issues? -- Barriers to Growth -- Is the NOP a Failure or Success? -- Fraud and Lack of Enforcement -- Does Hydroponic Production Have a Place in the NOP? -- Animal Welfare in Organic Poultry and Egg Production -- Battle for a National Organic Checkoff Program -- Growth of Alternative Certifications -- Crisis in the Organic Dairy Sector -- A History of Dairy Crises -- Organic Dairy Standards and Practices -- Growing an Organic Dairy Sector -- Regulatory Changes Address Issues of Scale in Organic Dairy -- Current Organic Dairy Crisis -- Access to Organic Seeds -- Concentration in the Seed Sector -- Contamination from GMOs -- Contamination from Pesticides -- Possible Solutions --  Overcoming Supply Shortages in the Organic Grain Sector -- Recruiting Organic Grain and Pulse Farmers -- Lack of Information and Support -- Possible Solutions -- Investing in the Future -- Generation of Organic Farmers -- References / 3.  PERSPECTIVES -- Introduction -- Are the Highest Organic Standards the Best Organic Standards? Grace Gershuny -- What Makes Organic Standards Different? -- The Myth of Higher Standards -- What "Would Truly "Organic" Standards Look Like? -- Different Production Practices for Different Scales of Poultry Operations Mark Keating -- The Politics and Policy of GMO Labeling: A U.S. Perspective Samantha L. Mosier -- Plant and Animal Breeding: A Keystone for Success in Organic Agriculture Travis Parker -- Early Organic Systems Research Gigi Berardi -- How Do I Build Climate Resilience for Our Farm? Thorsten Arnold -- By Far, the Most Difficult Real Estate to Transition Lies between the Ears of the Farmer Dave Bishop -- Characteristics of Successful Organic Farms -- Increasing the Chances for Success -- Implementation of Organic Enterprises on a Mid-Scale Farm Chris Bardenhagen -- Implementation of Organic for Tart Cherries --Restart into Organic -- Moving Forward -- Future Small Organic Farmers Can Be Successful, but "We Need Better Policy Support-We Can't Make a Living Adrian White / 4. PROFILES – Introduction -- People -- Lady Eve Balfour (1898-1990) -- Eliot Coleman (1938-) -- The Howards: Albert, Gabrielle, and Louise -- Paul Keene (1910-2005) -- Kathleen Merrigan (1959-) -- Lord Northbourne (1896-1982) -- Dr. Ehrenfried Pfeiffer (1899-1961) -- Nora Pouillon (1943-) -- The Rodales: Jerome Irving, Robert, and Maria -- Vandana Shiva (1952-) --     Rudolf Steiner (1861-1925) -- Organizations -- California Certified Organic Farmers -- International Federation of Organic Agriculture Movements -- Maine Organic Farmers and Gardeners Association -- Northeast Organic Farming Association -- National Organic Coalition/Rural Advancement Foundation -- Oregon Tilth -- The Organic Center -- Organic Consumers Association -- Organic Farming Research Foundation -- Organic Materials Review Institute -- Organic Seed Alliance -- Organic Trade Association -- Rodale Institute /  5.  DATA AND DOCUMENTS --  Introduction -- Data -- Figure 5.1 Total U.S. Greenhouse Gas Emissions by Economic Sector, 2018 -- Figure 5.2 Share of Organic and Nonorganic Farms Using Conservation Practice, 2012-2014 -- Figure 5.3 Adoption of Genetically Engineered Corn in the United States by Trait: 2000-2019 -- Figure 5.4 Adoption of Genetically Engineered Soybeans in the United States: 1996-2019 -- Figure 5.5 Total Inflation-Adjusted Mandatory Spending on Organic Agriculture: 2002-2018 --Farm Acts -- Table 5.1 Certified Organic Sales by Major Sector and Top Commodities, 2016 --Table 5.2 Top 10 States Ranked by Total Certified Organic Product Sales, 2016 -- Table 5.3 Value of U.S. Organic Exports, 2016 ($1,000) -- Table 5.4 U.S. Organic Imports, 2016 ($1,000) -- Documents -- Excerpt from the Organic Foods Production Act of 1990 -- Excerpt from the National Organic Law at 20: Sowing Seeds for a Bright Future (2010) -- Excerpt from Harvey v. Veneman and the National Organic Program: A Legal Analysis (2006) -- Excerpts from Organic Livestock and Poultry Practices Final Rule; Withdrawal (2018) -- Excerpt from NOSB Materials/GMO Subcommittee Proposal Report on Progress to Prevent GMO Incursion into Organic (2016) / 6.  RESOURCES -- Introduction -- Books -- Articles -- Reports -- Internet Sources -- Films / 7. CHRONOLOGY / Glossary / Index  "Organic Food and Farming: A Reference Handbook is a valuable resource for students and general readers curious about the history, evolution, and growth of the organic food movement. Organic Food and Farming: A Reference Handbook begins with a deep dive into the origins of organic farming, offering a clear discussion of what constitutes organic production and how that has changed over time. Next, the volume provides a comprehensive overview of growth of organics as both an industry and a social movement and the inherent challenges that occur from trying to be both. The book additionally covers controversial issues and challenges, along with good news about what is working and what is possible. Included are essays by scholars, farmers, and experts working with NGOs as well as profiles of key people and organizations in the organic sector. Additional chapters include data and documents, a comprehensive resource list, and a detailed chronology of the key events in the history of the organic sector. Distinguishing it from others that laud or dismiss organic food and farming practices is this book's objective nature, which allows it to be used as a definitive resource on the topic." -- Publisher's descriptionDescription based on print version record.Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

Subjects: Electronic books.; Organic farming.; Natural foods.;

On-line resources: https://ebookcentral.proquest.com/lib/kirtland-ebooks/detail.action?docID=6526147 -- Available online. Click here to access.;

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Farm to table : the essential guide to sustainable food systems for students, professionals, and consumers / by Benjamin, Darryl,1954-; Virkler, Lyndon,1952-author.;

Includes bibliographical references and index.pt. I. Farm -- 1. The environmental costs of industrial agriculture -- The Green Revolution -- The Farm Bill -- Industrial agriculture operations today -- Monocultures : crops and CAFOs -- Climate change -- 2. The human costs of industrial agriculture -- Effects of air pollution on workers and communities -- Water security -- Food security -- Genetically modified organisms (GMOs) -- Economic impact on farmers -- The plight of food and farm workers -- Who benefits? -- 3. Beyond monoculture : crops -- Threats to biocultural heritage -- Responding to monoculture's threat to food security -- Farming alternatives to monoculture -- Putting it all together -- 4. Beyond CAFOs: livestock, dairy, and poultry production -- Alternatives to CAFOs -- Technology that works -- Right-sized slaughterhouses and food production facilities -- 5. The future of farming -- Food movements -- Growing new farmers -- Locavore movement -- Farm size and specialization -- Bringing farmers and chefs together -- pt. II. Table -- 6. Farm-to-restaurant -- What is a farm-to-table restaurant? -- Challenges facing farm-to-table restaurants -- 7. Purchasing within a farm-to-table system -- Defining sustainable and local purchasing -- Barriers to sustainable and local purchasing -- Options for purchasing farm-to-table -- Purchasing guide by category of product -- Transitioning to farm-to-table purchasing -- 8. Green restaurant practices -- Green restaurant certification -- Water efficiency -- Waste reduction and recycling -- Sustainable durable goods and building materials -- Sustainable food -- Energy efficiency -- Chemical and pollution reduction -- Greenwashing -- 9. Farm-to-school : primary and secondary school foodservice programs -- Challenges facing school foodservice programs -- Farm-to-school : what it is and what it does -- The three Cs of farm-to-school -- Growth of farm-to-school -- Challenges facing farm-to-school -- Marketing farm-to-school -- 10. Farm-to-institution : business and industry, college, and healthcare food service -- Connecting institutions to sustainable purchasing -- Issues, challenges, and successes of sectors in farm-to-institution -- 11. Marketing farm-to-table to the public and to your staff -- Niche marketing -- The seven Ps of farm-to-table marketing."In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore both the roots of our current, corporate food system malaise, and the response by small farmers, food co-ops, chefs and restaurateurs, institutions, and many more, to replace the status quo with something more healthy, fair, just, and delicious. Today's consumers are demanding increased accountability from food growers and purveyors. Farm to Table illuminates the best practices and strategies for schools, restaurants, healthcare facilities, and other businesses and institutions, to partner with local farmers and food producers, from purchasing to marketing. Readers will also learn about the various alternative techniques that farms are employing - from permaculture to rotation-intensive grazing - to produce better tasting and more nutritious food, restore environmental health, and meet consumer demand. A one-of-a-kind resource, Farm to Table shows how to integrate truly sustainable principles into every juncture of our evolving food system."--Back cover.

Subjects: Sustainable agriculture.; Food service.;

Available copies: 1 / Total copies: 1

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CAFO (concentrated animal feeding operation) : the tragedy of industrial animal factories / by Imhoff, Dan,editor.;

Includes bibliographical references.

Subjects: Factory farms.; Factory farms;

© c2010., Earth Aware,

Available copies: 1 / Total copies: 1

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Clean meat : How growing meat without animals will revolutionize dinner and the world / by Shapiro, Paul,author.; Harari, Yuval Noah,writer of foreword.;

Forward -- Chapter 1: The second domestication -- Chapter 2: Science to the rescue -- Chapter 3: (Google) Searching for a solution -- Chapter 4: Leading with leather -- Chapter 5: Clean meat coming to America -- Chapter 6: Project Jake -- Chapter 7: Brewing food (and controversy) -- Chapter 8: Tasting the future -- Acknowledgments.The next great scientific revolution is underway - Discovering new ways to create enough food for the world's ever-growing hungry population. Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat - real meat - without the animals. From the entrepreneurial visionaries to the scientists' workshops to the big business boardrooms - Shapiro details that quest for clean meat and other animal products and examines the debate raging around it. Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species' desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? Enter clean meat - real, actual meat grown (or brewed!) from animal cells - as well as other clean food that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we're beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. The the story of this coming "second domestication" is anything but tame. -- Inside jacket flap.Description based on print version record.Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

Subjects: Electronic books.; Meat substitutes.; Muscle proteins.; Meat industry and trade; Animal culture;

On-line resources: https://ebookcentral.proquest.com/lib/kirtland-ebooks/detail.action?docID=5668838 -- Available online. Click here to access. ;

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Career opportunities in agriculture, food, and natural resources / by Echaore-McDavid, Susan.; McDavid, Richard A.;

Includes bibliographical references and index.Introduction -- Acknowledgments -- How to use this book -- Farming -- Farmer -- Organic farmer -- Crop farmer -- Horticultural grower -- Livestock rancher -- Dairy farmer -- Poultry farmer -- Market gardener -- Farming: Support Staff -- Farm manager -- Beef cattle manager -- Vineyard manager -- Nursery manager -- Farmworker -- Farm equipment operator -- Cowboy -- Nursery worker -- Aquaculture And Commercial Fishing -- Commercial fisherman -- Fish farmer -- Hatchery manager -- Fishery biologist -- Aquaculture technician -- Forest Production And Management -- Forester -- Silviculturist -- Forestry technician -- Forest ranger -- Wildland firefighter -- Forest engineer -- Logger -- Agriscience -- Agronomist -- Plant scientist -- Animal scientist -- Horticultural scientist -- Entomologist -- Geneticist -- Agricultural engineer -- Research associate -- Agricultural technician -- Agriculture research service (ARS) research scientist -- Extension specialist -- Agricultural Services -- Agricultural consultant -- Agricultural inspector -- Agricultural pilot -- Farmers' market manager -- Grain elevator manager -- Farm labor contractor -- Auctioneer -- Farm equipment mechanic -- Agribusiness -- Agricultural economist -- Buyer -- Commodity broker -- Loan officer -- Marketing specialist -- Rural appraiser -- Sales representative -- Food And Beverage Industries -- Baker -- Meat cutter -- Winemaker -- Food technologist -- Flavor chemist -- Research chef -- Food process engineer -- Food microbiologist -- Quality assurance specialist -- Food inspector -- Food broker representative -- Floral, Gardening, And Landscaping Services -- Floral designer -- Interior plant technician -- Gardener -- Arborists -- Golf course superintendent -- Groundskeeper -- Landscape architect -- Landscape contractor -- Pest control technician -- Pet And Animal Services -- Pet business owner -- Animal trainer -- Animal behaviorist -- Animal caretaker -- Animal control officer -- Veterinary Medicine -- Veterinarian -- Veterinary pathologist -- Veterinary technician -- Natural Resources Management And Conservation -- Soil conservationist -- Range manager -- Wetland scientist -- Environmental toxicologist -- Natural resources technician -- Conservation officer -- Wildlife rehabilitator -- Travel, Tourism, And Recreation -- Agritourism operator -- Ecotour operator -- Park naturalist -- Outdoor guide -- Education And Communications -- Agriculture teacher -- Professor -- Extension agent -- 4-H agent -- Agricultural journalist -- Communications specialist -- Appendixes : Education and training resources on the internet -- Professional unions and associations -- U S departments and agencies on the internet -- Resources on the world wide web -- Glossary -- Bibliography -- Index.From The Back of the book: Whether you're a student or a professional ready for a career change, you'll find in this invaluable book everything you need to know to start an exciting career or change the direction of your current career in agriculture, food, and natural resources. Agriculture encompasses much more than the production, marketing, and distribution of food. People involved in the agriculture industry also work to produce raw materials for clothing, shelter, energy, and medicine, as well as to provide opportunities for recreation. Whether you want to work on a farm or ranch, at a fish hatchery, in a greenhouse, or in a scientific laboratory, there are a variety of opportunities available in agriculture, food, and natural resources. Career Opportunities in Agriculture, Food, and Natural Resources profiles more than 95 jobs, including: Organic farmer; Agricultural engineer; Floral designer; Vineyard manager; Farm equipment mechanic; Veterinarian; Fishery biologist; Commodity broker; Agritourism operator; Forester; Meat cutter; Wildlife rehabilitator. Throughout this helpful career guide, the reader will find a quick-reference career profile for each job summarizing its notable features, a career ladder illustrating frequent routes to and from the position described, and a comprehensive text pointing out special skills, education, training, and various associations relevant to each post. Appendixes include educational and training programs, professional unions and associations, government agencies, and internet resources.

Subjects: Agriculture;

© c2011., Ferguson's,

Available copies: 1 / Total copies: 1

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