The Comment, February 6, 1986
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Menu Final For
DREAMS DINER menu OPEN HOUR CLOSING HOUR 7AM 12AM DREAMS DINER, MAJEEDHEE MAGU, MAAVEYO MAGU CORNER, MALE’ CITY, MALDIVES @dreamsdinermv +960 3300603 All Items in the menu are subjected to 10% SC & 6%GST BREAKFAST 7100-Maldivian 69 mashuni, kulhimas, fresh fruits & choice of egg 7101-Oriental Breakfast 58 toasted bread, grilled sausage, mushroom, cereal, fresh fruit, canned juice & choice of egg served with butter 7105-Dream Breakfast 79 toasted bread, grilled sausage, mushroom, fresh fruit, canned juice, choice of egg served with croissant, waffle, donut, cake & butter 7103-Diner Lite Breakfast 49 toasted bread, grilled sausage, fresh fruit, choice of pancakes, eggs & butter served with canned juice of your choice 7104-Caramelized French Toast 54 served with choice of fruit; banana/ strawberry/ apple 1 salads &starters 7201-Hawaiian Cocktail 60 7206-Crispy Garlic Bread 32 diced chicken, lettuce, pineapple, toasted bread, cocktail sauce & dream spices spread with butter & garlic 7202-Sweet Lady Salad 49 7207-Spring Roll 49 banana, apple, lettuce, chicken, chicken, beef, fish or vegetable beef, pink sauce with assorted nuts spring rolls served with sweet chili sauce 7203-Seafood Cocktail 75 7208-Romaine Salad 8 9 shrimp, octopus, cuttlefish, white fish, cos lettuce, broccoli, carrot, radish lettuce & sweet sauce roasted sunflower seeds, black raisin, dried cranberry served with garlic dressing 7204-Healthy Green 50 mix of lettuce, cucumber, olives, cherry tomato, tofu, brown crouton & olive dressing 7205-Potato & Tuna Bean Salad 59 diced cooked -
00:00:02 Jesse Thorn Host Welcome to the Judge John Hodgman Podcast
00:00:00 Sound Effect Transition [Three gavel bangs.] 00:00:02 Jesse Thorn Host Welcome to the Judge John Hodgman podcast. I'm Bailiff Jesse Thorn. We're in chambers this week, clearing the docket. With me as always is the king of all chefs—sorry, Raekwon!—Judge John Hodgman. 00:00:15 John Host I'm the king of all chefs now? Hodgman [The as-yet-unannounced guest laughs.] I don't deserve this. 00:00:18 Jesse Host 'Cause we're gonna do food stuff on this episode, I made you the king of all chefs! 00:00:22 John Host If anything I am the prince regent. If anything I am the dowager countess. [Jesse and the guest laugh.] If anything I am the—[laughs]. I mean, 'cause we have a special guest! We have an expert of all experts with us right now. 00:00:37 Jesse Host We have a man with us who is both a great cook and a great chef. He's the author of the James Beard Award–winning cookbook The Food Lab: Better Home Cooking Through Science, which I have at my home because I paid actual money to buy it— [The guest laughs.] —and it is my favorite cookbook. He also has a children's book coming out later this year called Every Night Is Pizza Night. He is also the chef behind the Bay Area restaurant Wursthall, which is currently preparing and delivering meals to hospitals and community centers. Friend of the court... Kenji López-Alt. Hi, Kenji! How are you, friend? 00:01:15 J. -
Feb/Mar 2013
The French cheese for every occasion Merci Chef’s new product line -Powerful brand recognition optimal shelf impact -Top selling French goat cheeses under ONE brand -Convenient consumer packaging -Long shelf life -Great goat cheese that suits every meal or snacks occasions! Learn More About It! [email protected] Couturier North America Tel: 518.851.2570 2986 Route 9 Hudson, NY 12534 FEB./MAR. ’13 • VOL. 18/NO. 1 COVER STORY CONTENTS 14 21 FEATURE Fast and Fresh ..........................................21 Pre-pack deli satisfies both retailers and consumers MERCHANDISING REVIEW Creating a Year-Round Soup Program ......24 Deli soup purchases are growing substantially 33 PREPARED FOODS Variety, Versatility and Value ....................33 The keys to a successful deli pizza program DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 FEB./MAR. 2013 DELI BUSINESS 3 FEB./MAR. ’13 • VOL. 18/NO. 1 DELI MEATS CONTENTS A Butcher’s Guide to Deli Roast Beef ......37 Cuts, grades and processing are the major factors CHEESE CORNER Merchandising Mozzarella ........................30 Ways to build sales of this most versatile cheese COMMENTARIES EDITOR’S NOTE A Major Retail Opportunity ......................10 PUBLISHER’S INSIGHTS Where’s the Love, Baby?............................12 IN EVERY ISSUE DELI WATCH ......................................................8 INFORMATION SHOWCASE ......................................42 BLAST FROM THE PAST ........................................42 37 DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. -
August 10, 2015 MIAA Endowment Celebrity Golf Tournament
MIAA Endowment Celebrity Golf Tournament Plymouth Country Club Plymouth, MA August 10, 2015 MIAA Endowment Celebrity Golf Tournament Welcome! The MIAA Endowment Fund was established in 2013. The goal of this fund is to preserve and create educational opportunities for student-athletes statewide. The Endowment fund helps the MIAA maintain quality services under the umbrella of the five education based athletic “Pillars”: Coaches Education, Com- munity Service, Leadership, Sportsmanship and Wellness. Through your participation, donation or sponsorship to this event the MIAA is able to raise funds that will aid in supporting full participation by student-athletes in programs sponsored by the MIAA. Programs such as: New England Student Leadership Conference, Girls and Women in Sport Day, Sportsmanship Summit, The Camp Edwards Captains Challenge, Citizenship Day, Wellness Summit, as well as, various leadership and wellness workshops throughout the year. We are excited to have our tournament at the Plymouth Country Club. It is our hope that you have the best day of golf ever. Relax, have fun and enjoy! Today’s Schedule 11:00 am Registration 12:00 pm Shotgun Scramble Start 4:30 pm Relax in Lounge Reception Silent Auction Bidding 5:30 pm Dinner Winner Announcements Awards/Prizes Thank You Thank You 137 Samoset Street, Plymouth MA Proud Sponsor: Hole-In-One Prize 2015 Silverado Pick Up Plymouth Country Club August 10, 2015 Format for Golf: SCRAMBLE Each player will drive. The team will then select the best location from which to play and the entire team will play from that position. Continue this process until the ball is holed. -
2005 University of Massachusetts Football
2005 Football • MEDIA INFORMATION 2005 University of Massachusetts Football 195 2005 Football • MEDIA INFORMATION Media GUIDELINES Interviews UMass Media Relations Office • All interviews should be scheduled at least 24 hours in advance through the media relations office by calling Jason Jason Yellin Yellin (413-577-3061). Assistant A.D./Media Relations • The best time to interview Coach Don Brown is before or (Football, Men’s Basketball, after practice, Tuesday through Thursday. Men’s Lacrosse) • The best time to interview players is before practice, Phone: 413-577-3061 Tuesday through Thursday. Arrangements for interviews Cell: 413-687-1756 must be made by 2:00 p.m. the day prior to the interview Email: [email protected] so that notices can be posted for the players (example: call by 2:00 p.m. Monday for a Tuesday interview). Team practice time varies, so please call to confirm the time. Players phone Kimberly Gardner numbers will not be given out without permission and phone Associate Director interviews are requested to be done after practice as well. (Ice Hockey, Women’s Soccer, • Due to scheduling and potential class conflicts, post-practice Baseball) player interviews will be limited in number and time. Phone: 413-545-5292 • There will be no player or coach interviews on the day of a Cell: 413-687-7797 game, until after the game is finished. Email: [email protected] • The UMass locker and training rooms are off limits to media at all times, unless ushered by a UMass media relations Seth Gerard representative. Assistant Director (Women’s Basketball, Softball, Credentials Field Hockey) Requests for press, radio, television and photo credentials Phone: 413-577-0053 should be made to Jason Yellin in the UMass media relations Cell: 413-87-2237 office via email ([email protected]) or by phone (413- Email: [email protected] 577-3061). -
Carpentry, Culinary Arts Instructor Guide and Curriculums. Bilingual Vocational Education Program
DOCUMENT RESUME ED 288 104 CE 049 167 AUTHOR Densmore, Roxanne T. TITLE Carpentry, Culinary Arts Instructor Guide and Curriculums. Bilingual Vocational Education Program. INSTITUTION Crownpoint Inst. of Technology, NM. SPONS AGENCY Office of Vocational and Adult Education (ED), Washington, DC. PUB DATE 87 GRANT G008620033 NOTE 369p. PUB TYPE Guides Classroom Use Guides (For Teachers) (052) EDRS PRICE MF01/PC15 Plus Postage. DESCRIPTORS *American Indian Education; Behavioral Objectives; *Bilingual Education; *Carpentry; Competency Based Education; *Cooking Instruction; Language Skills; Learning Activities; Lesson Plans; Mathematics Skills; Occupational Home Economics; Student Evaluation; Student Placement; Trade and Industrial Education; *Vocational English (Second Language) IDENTIFIERS *Navajo (Nation) ABSTRACT This guide is intended to assist vocational English as a second language (VESL) instructors in teaching courses in carpentry and the culinary arts to residents of Navajo reservations. The first section outlines the rationale and content of the two training programs as well as the basic VESL objectives that they seek to address. The next section, a VESL learning guide, discusses the main principles of the ESL method, learning characteristics of ESL students, the ESL learning environment, curriculum development, teaching techniques (including survival and competency-based methods, the notional-functional approach, use of the world outside the classroom, and total physical response), student assessment, and placement levels. Educational goals and curriculum design are covered next. The carpentry curriculum includes 25 units that are intended to provide students with hands-on and classroom instruction in the identification, proper handling, care, and maintenance of trade tools and equipment; the fundamental processes and techniques of the carpentry trade; applicable codes and safety practices; and blueprint reading and job estimation techniques. -
We Can't Mask Our from All the Staff
The Bulletin Friday, December 4, 2020 WE CAN’T MASK OUR Holiday Visitors at Pennswood Village Thanks Two holiday visitors are currently in Appreciation & quarantine on the marble table by the Reception Desk and are awaiting their Gratitude Community Building debut on Monday, December 7. They go by Elvis, the Elf on a Shelf, and Mac, the Maccabee on the Mantle. TO RESIDENTS FOR THE Please welcome them when you see them. That is, if you can find them. They GENEROUS HOLIDAY GIFT! cause quite a lot of mischief once they are out and about. FROM ALL THE STAFF Submitted by Administration Channel 1970 Concert Sunday, December 6 at 7:00 p.m. on Channel 1970 Cynthia Raim and David Allen Wehr, Duo-pianists Travel restrictions have required the Philadelphia Chamber Music Society to substitute the eminent local musical artists Cynthia Raim and David Allen Wehr for the artists who were originally scheduled. Their concert will be broadcast on Pennswood's own television Channel 1970 at 7:00 p.m. on Sunday, December 6. It will also be accessible on the internet at: https://www.pcmsconcerts.org. Cynthia Raim is joined by her longtime piano partner, David Allen Wehr, for a rarely-heard, two-piano four-hands all-Rachmaninov program. The program includes two of Rachmaninov's suites and a selection of duets. A native of Detroit, where she studied with Mischa Kottler, Ms. Raim studied with Rudolf Serkin and Mieczyslaw Horszowski at the Curtis Institute of Music, where she earned bachelor's and master's degrees. David Allen Wehr is Dean and holds the Jack W. -
Blind Justice
March this way Blind justice It's A-B Parade time again and the streets from Allston's Packard Square to Brighton's Suit brought Oak Square will be teeming with marchers, against A-B this Sunday police officers for alleged civil rights violations of blind man By linda Rosencrance A blind man has filed suit against five Allston Brighton police officers and the city for alleged civil rights violations. The suit, filed last week by the Massachusetts Civil Getting ID step with the Allston-Brighton Parade Liberties Union (MCLU) on behalf of 25-year-old District 14 Police Station, outside of which it is alleged By Suzanne Siegel we thought ii would and it's gotten bigger David Tatro, stems from David Tatro's elbow was broken by police officers in and belier every year." the police break-up of a 1989. Most politicians don't keep their prom The theme of the parade, made up by 1989 Halloween party in partment reported that six officers had been injured in' a ises after I hey are elected. For some reason, Nilsa Alicea, a student at the Winship School Allston, attended by a pre struggle with partygoers. Joe Hogan, who ran for local City Council is, "We grow sharing our roots together." dominantly undocumented In a release the MCLU said Tatro, who now li ves in in 1983, has continued to keep his campaign An expression that is open to many interpre Irish immigrant group. Raleigh, North Carolina, was arrested when he told promise to run an Allston-Brighton parade tations. -
Orkers Se Kells •
~ PowerUp boots up for Ideal students RAGEll t ~ ~0 ..J · ~ ... :qI . 'f (\J ~ ...·. -0 (/') ~ . ~I: ~ :z: ·I1 I~ I .. ~' www. townonline .corn/allstonbnghton FRIDAY, JUNE 14, 2002 Vol. 6, No. 47 • 38 Pages U 3 Sections 75¢ orkers se Kells • Ma eme t cites hiring record, unity erv_ice in defense or r employ es and patrons Officials of The Ke s says the F Bri hton Aven e nightclub is frau ght w· h problem of racism and defend has misre resented is ues surround· ing the ecent d arture of a Kells' manager d other w rkers. On T ursday, ay 16, 22 employee say they alked off their record jobs, one night aft police were called fol wing an · cident with a he Kells has been operating patron c ying a gu . The employ Ton Brighton \e. for 10 ees say t e walkou came after a ·years. Owner Jen) Qumn has manager as fired. ut the venue's many friends in the city md owner di putes the story and the many suppo1ters m the neigh number o workers o walked out. borhood who sa) 1hat the) tind the charges mad, again t him · "More an 20 of s got together . • PHOTO BY MICl-l\El MNNING to walk ff," said rick Quashie, by former emplo>ee' an<l pa Dominique Evans and Thenl Fams celebrate getting their diplomas at Wednesday night's Brighton High School graduation at the Conte Forum. • who has orked at T e Kells for six trons hard to beh ve. months. ' his is bee use Jon Ferry Capt. -
To View Our Menu (PDF)
THE UNIVERSITY of MONTANA WESTERN Dining Services CATERING MENU 1 THE UNIVERSITY of MONTANA WESTERN Dining Services CATERING MENU TABLE OF CONTENTS |2 Breakfast | 3 Beverage Selection | 4 Receptions | 5 Hors D’oeuvres a la Carte | 6-7 Cold Menu Options | 6 Hot Menu Options | 7 Bakery | 8-9 Sweet Treats | 8 Decorated Cakes/Breads & Rolls | 9 Deli Salads | 10 Barbecue | 11 Salad Buffets | 12 Luncheon Salads | 13 Lunch on the Run | 14 Luncheon Sandwich Board | 15 Luncheon Entrees | 16 Buffets | 17 Dinner Entrées | 18-19 Beef, Pork, Veal & Seafood | 18 Poultry & Vegetarian | 19 Dinner Accompaniments | 20 Dessert Accompaniments | 21 Specialty Desserts | 22 2 THE UNIVERSITY of MONTANA WESTERN Breakfast All breakfast items served with your choice of chilled juice, ice water, fresh brewed coffee, and assorted tea bags. Light Continental Breakfast - $3.95 per person Variety of sweet rolls. Fruit yogurt can be added for $0.50 per person. Continental Breakfast - $4.95 per person Variety of sweet rolls or coffee cake and served with fresh fruit. Fruit yogurt can be added for $0.50 per person. Heritage Breakfast - $8.25 per person Choice of grilled ham, sausage links or bacon. Hash brown potatoes, scrambled eggs, hot muffin, and served with fresh fruit. Biscuits & Sausage Gravy - ` $8.25 per person Warm buttermilk biscuits with sausage gravy, home-fried red potatoes, and scrambled eggs. Frontier Breakfast - $8.25 per person French toast or pancakes. Variety of flavored syrups and whipped butter. Choice of grilled ham, sausage links, or bacon. Served with fresh fruit. Quiche Buffet - $9.25 per person Includes three varieties of quiche. -
News Briefs Words Lencten, Meaning of Christianity in A.D
VOL. 116 - NO. 8 BOSTON, MASSACHUSETTS, FEBRUARY 24, 2012 $.30 A COPY History of East Boston Chamber of Commerce Elects New President by Fr. William Saunders What are the origins of Lent? more; some make their ‘day’ Did the Church always have last 40 hours on end. Such this time before Easter? variation in the observance Lent is a special time of did not originate in our own prayer, penance, sacrifice day, but very much earlier, and good works in prepara- in the time of our forefa- tion of the celebration of Eas- thers” (Eusebius, History of ter. In the desire to renew the Church, V, 24). When the liturgical practices of the Rufinus translated this pas- Church, The Constitution on sage from Greek into Latin, Left to right: 2012 EBCC Board of Directors Bob Indresano, Rodrigo Angulo, Joanne the Sacred Liturgy of Vatican the punctuation made be- Cataldo, Kim Altschul, Immediate Past President Neffo Cappuccio, Phil Giffee, Michael Council II stated, “The two tween “40” and “hours” Sulprizio, Sal Amico, Seated: Scott Heiglemann, President Diane Modica and Marisa elements which are espe- made the meaning to appear DiPietro. cially characteristic of Lent to be “40 days, twenty-four — the recalling of baptism or hours a day.” The impor- The East Boston Chamber Joining Diane as officers Michael Sulprizio and Bobby the preparation for it, and tance of the passage, never- of Commerce held its an- are: First Vice President Pat Martin. Continuing their penance — should be given theless, remains that since nual Installation of Officers Todisco, III; Second Vice terms are: Sal Amico, Rodrigo greater emphasis in the lit- the time of “our forefathers” and Directors for 2012 on President Marisa DiPietro; Angulo, Robert Indresano urgy and in liturgical — always an expression for February 9th at Spinelli’s. -
Fun Facts to Celebrate Grilled Cheese Day
Fun Facts To Celebrate Grilled Cheese Day Each year, National Grilled Cheese Sandwich Day on April 12th recognizes one of the top comfort foods in the United States. Why wouldn’t it be when we’re talking about bread grilled to perfection, and warm, gooey, melted cheese. The United States modern version of the grilled cheese sandwich originated in the 1920s. As sliced bread and American cheese became easily available, Americans began making open-faced grilled cheese sandwiches. During the industrial revolution, Otto Frederick Rohwedder invented the bread slicer that made distributing slice bread more accessible and more affordable. Shortly before this invention, however, James L. Kraft created processed cheese. His process ensured that this cheese won’t spoil even when transported long distances. United States government cookbooks describe Navy cooks broiling “American cheese filling sandwiches” during World War II. Recipes for grilled cheeses have been mentioned in Ancient Roman texts, so the idea of grilled cheese goes back a long way. It is said that grilled cheese was first served as an open-face sandwich. Sliced cheese wasn’t introduced until the late 1940s when Kraft Foods introduced Kraft singles, and then years later supermarkets stocked them in the 1960s. The actual term “grilled cheese” doesn’t make an appearance in print until the 1960’s. Before then it was all “melted cheese” or “toasted cheese” sandwiches. Between the 1920s and the 1970s, the sandwich was called a “Cheese Dream“ In 2009, Los Angeles hosted the world’s first grilled cheese cooking competition: thousands and thousands of people competed at and attended the National Grilled Cheese Invitational, which has turned into a much-anticipated annual food festival.