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Guru Granth Sahib
Composition, Arrangement & Layout
ਜਪੁ | Jup
ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
Ashtpadiyan (110-129)
Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
Vaar Maajh Ki (137-150)
ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
Ashtpadiyan (235-242)
Chhant (242-249)
Baavan Akhari (250-262)
Sukhmani (262-296)
Thittee (296-300)
Gauree kii Vaar (300-323)
Gurbani (323-330)
Ashtpadiyan (330-340)
Baavan Akhari (340-343)
Thintteen (343-344)
Vaar Kabir (344-345)
Bhagat Bani (345-346)
ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
Aasaavaree (409-411)
Ashtpadiyan (411-432)
Patee (432-435)
Chhant (435-462)
Vaar Aasaa (462-475)
Bhagat Bani (475-488)
ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
Chhant (538-548)
Vaar Bihaagraa (548-556)
ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
Vaar Sorath (642-659)
ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Interfaith Dialogues
Do Animals Have A Soul? Why Do Many Sikhs Eat Meat?
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<blockquote data-quote="Ambarsaria" data-source="post: 159575" data-attributes="member: 14194"><p>Isn't this whole thing and discussion futile going down in value over time. Let us review one of the articles,</p><p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p><p> </p><p> <strong> Artificial Meat 6 Months Away, Hamburger In A Year, Say Scientists </strong></p><p></p><p> <img src="http://i.huffpost.com/gen/343276/thumbs/s-ARTIFICIAL-MEAT-large.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> </p><p> </p><p> <a href="http://www.huffingtonpost.com/2011/05/19/test-tube-meat_n_864217.html" target="_blank">Synthetic meat</a> may not sound too appetizing, but scientists at the <a href="http://www.maastrichtuniversity.nl/" target="_blank">University of Maastricht in the Netherlands</a> say a lab grown sausage is just six months away, <a href="http://www.telegraph.co.uk/science/science-news/8733576/First-artificial-burger-to-cost-250000.html" target="_blank">reports <em>The Telegraph</em></a>.</p><p></p><p> In the latest artificial meat experiment, scientists have grown synthetic sausages from pig cells fed by horse serum, <a href="http://www.heraldsun.com.au/news/more-news/researchers-close-to-creating-synthetic-snag-from-stem-cells" target="_blank">reports <em>The Herald Sun</em></a>. </p><p></p><p> But it's not just bio-engineering sausages scientists are experimenting with. Dutch scientist Dr. Mark Post, who led the research, predicts other lab grown meat could be on its way, too."I'm hopeful we can have a hamburger in a year," he told <a href="http:///" target="_blank"><em>The New Scientist</em></a>. But that could cost over $350,000 (250,000 euros) to develop, <a href="http://www.telegraph.co.uk/science/science-news/8733576/First-artificial-burger-to-cost-250000.html" target="_blank">reports <em>The Telegraph</em></a>.</p><p></p><p> Yet there are a couple of barriers to this incredible invention. <a href="http://www.heraldsun.com.au/news/more-news/researchers-close-to-creating-synthetic-snag-from-stem-cells/story-fn7x8me2-1226126808452" target="_blank">According to <em>the Herald Sun</em></a>, the color of the meat is white due to the lack of blood and as a result it doesn't look very appetizing. </p><p></p><p> The concept of home grown meat is nothing new. <a href="http://www.huffingtonpost.com/2011/01/31/vladimir-mironov-lab-in-vitro-meat_n_816578.html" target="_blank"><em>Reuters</em> reported in January</a> that a developmental biologist and tissue engineer, Dr. Mironov, 56, is one of the few scientists who's been bioengineering "cultured" meat for the past decade.</p><p></p><p> It seems fitting that Dutch food scientists are the latest group of researchers to move closer to slaughter free meat, especially since the idea first originated in their home country. According to a <a href="http://www.newyorker.com/reporting/2011/05/23/110523fa_fact_specter" target="_blank">Michael Specter's Test Tube Burgers article in the New Yorker</a>, the thought of growing your own meat was first born from Dutch World War II veteran veteran Willem van Eelen:<p style="margin-left: 20px">After the war, he studied psychology at the University of Amsterdam, but he struggled with the intertwined memories of starvation and animal abuse in the camps. At one lecture, he was seized by an idea: "Why can't we grow meat outside of the body? Make it in a laboratory, as we make so many other things." </p><p>Though this current Dutch grown sausage is not yet approved for human consumption, environmentalists who've taken up a meat-free lifestyle may find themselves in an interesting position when this synthetic phenomenon comes to fruition. In addition to waste and huge water consumption, livestock is responsible for some 18% of the world's carbon emission. If you remove the animal suffering and carbon emissions from the equation, and you don't have a problem with using stem cell technology, there's only health and economic reasons to stay vegetarian.</p><p> </p><p>In 2009 <a href="http://www.huffingtonpost.com/2008/12/11/test-tube-meat-aka-shmeat_n_150037.html" target="_blank">PETA announced a competition</a> to give $1 million to the scientist who could create the first marketable lab grown meat by 2012. </p><p> <a href="http://www.foxnews.com/scitech/2010/08/16/artificial-meat-feed-planet-scientists-say/" target="_blank">According to<em> Fox News</em></a>, London's Royal Society last month released a global food supply report advocating for synthetic meat as possible solution for feeding the world's 9 billion 2050, without destroying the planet. The only barriers? Overcoming the social stigma and the RS scientists say it could take another decade before it rolls out to the masses. </p><p></p><p><a href="http://www.huffingtonpost.com/2011/09/01/artificial-meat-6-months_n_945767.html" target="_blank">http://www.huffingtonpost.com/2011/09/01/artificial-meat-6-months_n_945767.html</a></p><p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p><p></p><p>The competition for animal free meat sponsored by PETA one of the very strong and forward looking Animal protection and welfare group in USA.</p><p></p><p>Sat Sri Akal.</p></blockquote><p></p>
[QUOTE="Ambarsaria, post: 159575, member: 14194"] Isn't this whole thing and discussion futile going down in value over time. Let us review one of the articles, ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ [B] Artificial Meat 6 Months Away, Hamburger In A Year, Say Scientists [/B] [IMG]http://i.huffpost.com/gen/343276/thumbs/s-ARTIFICIAL-MEAT-large.jpg[/IMG] [URL="http://www.huffingtonpost.com/2011/05/19/test-tube-meat_n_864217.html"]Synthetic meat[/URL] may not sound too appetizing, but scientists at the [URL="http://www.maastrichtuniversity.nl/"]University of Maastricht in the Netherlands[/URL] say a lab grown sausage is just six months away, [URL="http://www.telegraph.co.uk/science/science-news/8733576/First-artificial-burger-to-cost-250000.html"]reports [I]The Telegraph[/I][/URL]. In the latest artificial meat experiment, scientists have grown synthetic sausages from pig cells fed by horse serum, [URL="http://www.heraldsun.com.au/news/more-news/researchers-close-to-creating-synthetic-snag-from-stem-cells"]reports [I]The Herald Sun[/I][/URL]. But it's not just bio-engineering sausages scientists are experimenting with. Dutch scientist Dr. Mark Post, who led the research, predicts other lab grown meat could be on its way, too."I'm hopeful we can have a hamburger in a year," he told [URL="http:///"][I]The New Scientist[/I][/URL]. But that could cost over $350,000 (250,000 euros) to develop, [URL="http://www.telegraph.co.uk/science/science-news/8733576/First-artificial-burger-to-cost-250000.html"]reports [I]The Telegraph[/I][/URL]. Yet there are a couple of barriers to this incredible invention. [URL="http://www.heraldsun.com.au/news/more-news/researchers-close-to-creating-synthetic-snag-from-stem-cells/story-fn7x8me2-1226126808452"]According to [I]the Herald Sun[/I][/URL], the color of the meat is white due to the lack of blood and as a result it doesn't look very appetizing. The concept of home grown meat is nothing new. [URL="http://www.huffingtonpost.com/2011/01/31/vladimir-mironov-lab-in-vitro-meat_n_816578.html"][I]Reuters[/I] reported in January[/URL] that a developmental biologist and tissue engineer, Dr. Mironov, 56, is one of the few scientists who's been bioengineering "cultured" meat for the past decade. It seems fitting that Dutch food scientists are the latest group of researchers to move closer to slaughter free meat, especially since the idea first originated in their home country. According to a [URL="http://www.newyorker.com/reporting/2011/05/23/110523fa_fact_specter"]Michael Specter's Test Tube Burgers article in the New Yorker[/URL], the thought of growing your own meat was first born from Dutch World War II veteran veteran Willem van Eelen:[INDENT]After the war, he studied psychology at the University of Amsterdam, but he struggled with the intertwined memories of starvation and animal abuse in the camps. At one lecture, he was seized by an idea: "Why can't we grow meat outside of the body? Make it in a laboratory, as we make so many other things." [/INDENT]Though this current Dutch grown sausage is not yet approved for human consumption, environmentalists who've taken up a meat-free lifestyle may find themselves in an interesting position when this synthetic phenomenon comes to fruition. In addition to waste and huge water consumption, livestock is responsible for some 18% of the world's carbon emission. If you remove the animal suffering and carbon emissions from the equation, and you don't have a problem with using stem cell technology, there's only health and economic reasons to stay vegetarian. In 2009 [URL="http://www.huffingtonpost.com/2008/12/11/test-tube-meat-aka-shmeat_n_150037.html"]PETA announced a competition[/URL] to give $1 million to the scientist who could create the first marketable lab grown meat by 2012. [URL="http://www.foxnews.com/scitech/2010/08/16/artificial-meat-feed-planet-scientists-say/"]According to[I] Fox News[/I][/URL], London's Royal Society last month released a global food supply report advocating for synthetic meat as possible solution for feeding the world's 9 billion 2050, without destroying the planet. The only barriers? Overcoming the social stigma and the RS scientists say it could take another decade before it rolls out to the masses. [URL]http://www.huffingtonpost.com/2011/09/01/artificial-meat-6-months_n_945767.html[/URL] ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The competition for animal free meat sponsored by PETA one of the very strong and forward looking Animal protection and welfare group in USA. Sat Sri Akal. [/QUOTE]
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