To Promote the Welfare of American Seamen


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Doing Business in 2005


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Doing Business in 2005: Obstacles to Growth is the second in a series of annual reports investigating the scope and manner of regulations that enhance business activity and those that constrain it. New quantitative indicators on business regulations and their enforcement can be compared across more than 130 countries, and over time. The indicators are used to analyze economic outcomes and identify what reforms have worked, where and why. Topics in Doing Business in 2005 include: Licensing and Inspections: Having registered a business, now what? In most countries, firms face a myriad of sector specific licenses as well as inspections to enforce compliance. The Doing Business database constructs two sets of indicators on the regulation of operations. One measures the steps, time and costs of complying with licensing and permit requirements for ongoing. The other assesses the enforcement of regulations through two of the most common types of inspections-labor and tax. Registering Property: Property registries were first developed to help raise tax revenue. What was good for the tax authorities has since proven to be good for strengthening property rights-the registries strengthen incentives to invest, facilitate trade, and expand access to credit. New indicators cover the steps, time and cost to register property. Measures of the legal provisions that strengthen property rights and the efficiency of property registries are also developed. Protecting Investors: Corporate governance issues are often thought to affect only publicly listed companies in developed countries. In fact, corporate governance is relevant for every large privately held company that has more than one owner. New indicators examine several possible types of shareholder expropriation, including related-party transactions, guarantees and loans to company managers and directors, mergers and acquisitions, disclosure of ownership information, and treatment of conflicts of interest. Including a new emphasis on gender, Doing Business not only provides insights into business constraints throughout the world but highlights particular barriers faced by women. Doing Business is a comprehensive resource that no investor, economic adviser, business developer, or economic policymaker should be without.




The Illio


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Food Safety Culture


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Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.




Broken Music


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Guard Your Future


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Operation Gladio


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This disturbing exposé describes a secret alliance forged at the close of World War II by the CIA, the Sicilian and US mafias, and the Vatican to thwart the possibility of a Communist invasion of Europe. Journalist Paul L. Williams presents evidence suggesting the existence of “stay-behind” units in many European countries consisting of five thousand to fifteen thousand military operatives. According to the author’s research, the initial funding for these guerilla armies came from the sale of large stocks of SS morphine that had been smuggled out of Germany and Italy and of bogus British bank notes that had been produced in concentration camps by skilled counterfeiters. As the Cold War intensified, the units were used not only to ward off possible invaders, but also to thwart the rise of left-wing movements in South America and NATO-based countries by terror attacks. Williams argues that Operation Gladio soon gave rise to the toppling of governments, wholesale genocide, the formation of death squads, financial scandals on a grand scale, the creation of the mujahideen, an international narcotics network, and, most recently, the ascendancy of Jorge Mario Bergoglio, a Jesuit cleric with strong ties to Operation Condor (an outgrowth of Gladio in Argentina) as Pope Francis I. Sure to be controversial, Operation Gladio connects the dots in ways the mainstream media often overlooks.




Food Fights


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What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food—from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.