The Sword and The Shield – A Conversation with Peniel E. Joseph (Part I)

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Mission At and From the Margins Patterns, Protagonists and Perspectives

It is our hope that these chapters, though fragmentary in nature, will provide glimpses of how the ‘margins’ can both inform and re-form missiological thought as we build further upon what has happened since Edinburgh 1910. These fragments are offered with the hope that they will not only feed and nourish but also provoke hunger for working towards God’s kingdom of justice and righteousness.https://scholar.csl.edu/edinburghcentenary/1016/thumbnail.jp

The Sword and The Shield – A Conversation with Peniel E. Joseph (Part II)

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Muhammad Ali helped make black power into a global brand

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Stokely Carmichael: A Life

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Effects of post harvest handling on quality and sensory attributes of sardines: a case study of Musoma district

Sardines in Tanzania are small pelagic fish eaten in a dried form mainly by the poor and middle-income groups. The main objective of this research was to assess the influence of postharvest handling of sardines from Lake Victoria and its effects on the quality and sensory attributes of the final product. Cross-sectional and factorial designs were used to collect data for field survey and laboratory analyses, respectively. Ninety three respondents were involved in the survey to assess post harvest handling practices in the study area. The study identified unhygienic handling practices, insufficient drying time, poor storage, poor packaging and distribution as the contributing factors for spoilage. Sardines were dried by traditional and improved methods at different levels of salt concentrations (0, 6, and 10%) and loading densities (5 and 10kg/m2). After drying for 36h the proximate composition of dried sardines by (1) traditional method was 16.43-74.5% moisture, 57.79-64.9% protein, 14.78-17.1% fat, 14.2-23.09% ash and 3.8-4.34% carbohydrate; and (2) improved method was 15.13-74.5% moisture, 59.05-64.9% protein, 15.64-17.1% fat, 14.2-20.66% ash and 3.8-4.65% carbohydrate. The improved method showed relatively low microbiological count (3.75 -5.02 Log CFU/g) compared to the traditional method (4.24-6.13 Log CFU/g). For the sensory evaluation no significant difference (P > 0.05) observed between the improved method and commercial sardines from Lake Tanganyika and Lake Nyasa in terms of colour, taste, smell and general acceptability. However, a significant difference (P< 0.05) in colour, texture and general acceptability was observed in traditional dried sardines and commercial sardines from Lake Victoria and the Indian Ocean. Commercial sardines from Lake Tanganyika and Nyasa were similar to sardines dried by the improved method in this study and were highly accepted in all sensory attributes. For both methods, sardines dried by the improved method had higher nutrient contents than those from the traditional method.The Ministry of Community Development, Gender and Childre

The Black Power Movement

Yohuru Williams is a contributing author, A Red Black and Green Liberation Jumpsuit: Roy Wilkins, the FBI and the Conundrum of Black Power, 169-191. Book description: The Black Power Movement remains an enigma. Often misunderstood and ill-defined, this radical movement is now beginning to receive sustained and serious scholarly attention. Peniel Joseph has collected the freshest and most impressive list of contributors around to write original essays on the Black Power Movement. Taken together they provide a critical and much needed historical overview of the Black Power era. Offering important examples of undocumented histories of black liberation, this volume offers both powerful and poignant examples of \u27Black Power Studies\u27 scholarship.--Publisher\u27s Descriptionhttps://digitalcommons.fairfield.edu/history-books/1045/thumbnail.jp

IHS Book Roundtable: The Third Reconstruction: America's Struggle for Racial Justice in the Twenty-First Century

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