Unlike livestock raised as food animals, little to no history is known about an individual wild animal that is taken for food. Hunted animals have free choice of foods in the wild and may be exposed to any infectious agents that may be present in their environment. This presents a potential toxicity risk from animals that consume or even bioaccumulate natural toxins, as well as a zoonotic disease risk. Other than these inherent risks, it is important to note that hunters often dress carcasses in unsanitary conditions that would be illegal for a commercial meat processor. Hunters often field dress, skin, and quarter large game in the field, and have to hike back miles from the kill site before the meat can be put in a cooler. These opportunities for inadequate handling of downed meat may result in additional or increased disease risks. Since hunters are responsible for their own (and their friends' and families') food safety, they should be aware of the potential risks associated with selection, processing, and consumption of wild game, and have the education and resources necessary to maximize food safety in the field.
Though summer 2015 was a very busy summer for me what with vet school applications and commuting between Sacramento and the Bay Area to my summer session classes/ work/ volunteering, I was able to fill my two-week summer break to the brim. It started with abalone diving in Mendocino with my boyfriend, Nathan, and ended in San Diego with my best friend, Brendan. Read more for information about abalone diving in Mendocino, and all sorts of fun things to do in SD like salsa dancing, snorkeling and SCUBA diving, gay bars, and more.
Hey, Davis peeps-- this is a great day trip to take with a friend, significant other, etc. From UCD, it’s only a 25-minute drive to one of the top 10 craft breweries in Northern California and just a little further down the road is Lake Solano, a pretty and peaceful area of Putah Creek much closer than Lake Berryessa.
I wrote this narrative with the intention of giving other dive students an idea of what to expect on their own check-out dives. I ended up sending it to my dive instructor in case he wanted to share it with his future students. Here, I share it with you, aspiring diver! Check out www.anchorshack.com for excellent dive instruction in Concord/Pacheco (East San Francisco Bay Area), CA.
Fifty-two degree water rushed over my ears and into my neoprene hood. My hand flew to the zipper at my clavicle to draw it all the way up and over my chin to close off the flow. Chilled, I bit my teeth down hard into the regulator’s silicone mouthpiece as I exhaled, sending a stream of bubbles rushing out and up to the surface three feet above me. A squeezing sensation suddenly grew in my forehead, yielding when I pressed my nostrils shut with my right hand, blowing gently into my pinched nose to equalize the water pressure. When I un-scrunched my eyes, I could see the rest of my classmates’ big yellow fins flapping in the water a few feet above me, waiting their turn to descend on the first of four check-out dives we would do to earn our open water SCUBA certification. |
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