Manual Summer Reading Club 2011 : Savour Each Word
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La Magia De Una Vida Saludable De Disney (Disney Magic of Healthy Living) Se Une a Los Padres Para Inspirar a Los Niños a Llevar Vidas Más Saludables
La Magia de una Vida Saludable de Disney (Disney Magic of Healthy Living) se une a los padres para inspirar a los niños a llevar vidas más saludables. A través de un contenido atractivo, herramientas útiles y experiencias únicas, esta iniciativa ayuda a los padres haciendo que comer alimentos nutritivos y hacer ejercicios sea más divertido. “Estamos orgullosos del impacto que hemos tenido en los últimos seis años. La conexión emocional que los niños tienen con nuestros personajes e historias nos dan una oportunidad única para continuar inspirando y estimulándolos a llevar vidas más saludables”. – Robert A. Iger, Presidente y CEO de Disney Disney.com/tryit El compromiso de toda una compañía El impacto En el 2006, Disney se convirtió en la primera empresa importante de medios de de Disney comunicación en establecer guías de nutrición, lo cual asocia a sus marcas y personajes con comida más balanceada y nutritiva. Ese año, la Compañía también Las vías de comunicación anunció su compromiso en balancear la cartera de productos alimenticios bajo enfocadas en niños de Disney, licencia en EE. UU. con un 85% que cumple las guías de nutrición de la Compañía que incluyen Disney Channel, y solo un 15 por ciento reservados para consumo en ocasiones especiales. Disney XD, Disney Junior y Radio Disney, llegan a casi Dejándose llevar por sus innovadoras guías nutricionales, en el 2012 Disney tomó 100 millones de hogares un importante paso adicional para apoyar un estilo de vida saludable para niños en los EE. UU. De acuerdo a una y sus familias. investigación realizada por Disney, Nuevos estándares de publicidad en la comida para niños más de 80% de los niños que vieron los mensajes de Disney es la primera empresa importante de medios de comunicación en establecer la Magia de una Vida Saludable un nuevo estándar para la publicidad de la comida para niños. -
THE HANDBOOK Your South Beach Success Starts Here!
THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit .............. -
I Love to Eat by James Still in Performance: April 15 - June 27, 2021
Commonweal Theatre Company presents I Love To Eat by James Still In performance: April 15 - June 27, 2021 products and markets. Beard nurtured a genera- tion of American chefs and cookbook authors who have changed the way we eat. James Andrew Beard was born on May 5, 1903, in Portland, Oregon, to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house. His father worked at Portland’s Customs House. The family spent summers at the beach at Gearhart, Oregon, fishing, gathering shellfish and wild berries, and cooking meals with whatever was caught. He studied briefly at Reed College in Portland in 1923, but was expelled. Reed claimed it was due to poor scholastic performance, but Beard maintained it was due to his homosexuality. Beard then went on the road with a theatrical troupe. He lived abroad for several years study- ing voice and theater but returned to the United States for good in 1927. Although he kept trying to break into the theater and movies, by 1935 he needed to supplement what was a very non-lucra- Biography tive career and began a catering business. With From the website of the James Beard Founda- the opening of a small food shop called Hors tion: jamesbeard.org/about d’Oeuvre, Inc., in 1937, Beard finally realized that his future lay in the world of food and cooking. nointed the “Dean of American cookery” by In 1940, Beard penned what was then the first Athe New York Times in 1954, James Beard major cookbook devoted exclusively to cock- laid the groundwork for the food revolution that tail food, Hors d’Oeuvre & Canapés. -
BB-1971-12-25-II-Tal
0000000000000000000000000000 000000.00W M0( 4'' .................111111111111 .............1111111111 0 0 o 041111%.* I I www.americanradiohistory.com TOP Cartridge TV ifape FCC Extends Radiation Cartridges Limits Discussion Time (Based on Best Selling LP's) By MILDRED HALL Eke Last Week Week Title, Artist, Label (Dgllcater) (a-Tr. B Cassette Nos.) WASHINGTON-More requests for extension of because some of the home video tuners will utilize time to comment on the government's rulemaking on unused TV channels, and CATV people fear conflict 1 1 THERE'S A RIOT GOIN' ON cartridge tv radiation limits may bring another two- with their own increasing channel capacities, from 12 Sly & the Family Stone, Epic (EA 30986; ET 30986) month delay in comment deadline. Also, the Federal to 20 and more. 2 2 LED ZEPPELIN Communications Commission is considering a spin- Cable TV says the situation is "further complicated Atlantic (Ampex M87208; MS57208) off of the radiated -signal CTV devices for separate by the fact that there is a direct connection to the 3 8 MUSIC consideration. subscriber's TV set from the cable system to other Carole King, Ode (MM) (8T 77013; CS 77013) In response to a request by Dell-Star Corp., which subscribers." Any interference factor would be mul- 4 4 TEASER & THE FIRECAT roposes a "wireless" or "radiated signal" type system, tiplied over a whole network of CATV homes wired Cat Stevens, ABM (8T 4313; CS 4313) the FCC granted an extension to Dec. 17 for com- to a master antenna. was 5 5 AT CARNEGIE HALL ments, and to Dec. -
Eating Hints: Before, During and After Cancer Treatment
Support for People with Cancer Eating Hints: Before, during, and after Cancer Treatment U.S. Department of Health & Human Services | National Institutes of Health The Use of Product or Brand Names Product or brand names that appear in this booklet are for example only. The U.S. Government does not endorse any specific product or brand. If products or brands are not mentioned, it does not mean or imply that they are not satisfactory. 1-800-4-CANCER (1-800-422-6237) About this Book Eating Hints is written for you—someone who is about to get, or is now getting, cancer treatment. Your family, friends, and others close to you may also want to read this book. You can use this book before, during, and after cancer treatment. It has hints about common types of eating problems, along with ways to manage them. This book covers: Î What you should know about cancer treatment, eating well, and eating problems Î How feelings can affect appetite Î Hints to manage eating problems Î How to eat well after cancer treatment ends Î Foods and drinks to help with certain eating problems Î Ways to learn more Talk with your doctor, nurse, or dietitian about any eating problems that might affect you during cancer treatment. He or she may suggest that you read certain sections or follow some of the tips. Rather than read this book from beginning to end, look at just those sections you need now. Later, you can always read more. www.cancer.gov i Table of Contents What You Should Know about Cancer Treatment, Eating Well, and Eating Problems .......................................................................................................................1 Feelings Can Affect Your Appetite ..............................................................................................7 List of Eating Problems ....................................................................................................................9 Appetite Loss .......................................................................................................................................... -
Well Fed PDF Sampler
paleo welLrecipes FOR PEOPLE WHO LOVE TO EAT BY melissa joulwan PHOTOgraphy BY David Humphreys forewOrd BY Melissa & Dallas Hartwig FEd Whole9 weLlpaleo recipes for people FEd who love to eat By Melissa Joulwan Foreword by Melissa and Dallas Hartwig Photos by David Humphreys Design by Kathleen Shannon ISBN Well Fed: Paleo Recipes for People Who Love to Eat Copyright ©2011 Melissa Joulwan. All rights reserved. No part of this book my be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. Well Fed: Paleo Recipes for People Who Love to Eat Author: Melissa Joulwan Foreword: Melissa and Dallas Hartwig Copy Editor: Alison Finney Assistant Copy Editor: Walker Fenz Photography: David Humphreys Illustrations: David Humphreys Design: Kathleen Shannon ISBN 10: 0-615-57226-X To the entire Joulwan and Stramara clans – and the spirit ISBN 13: 978-0-615-57226-0 of my Sitti – for all the food and love, and food-love Published by: Smudge Publishing, LLC 405 El Paso Street And to my husband Dave, who is my favorite dinner companion Austin, TX 78704 www.smudgepublishing.com FOREWORD “You don’t have to cook fancy or treats and sweets are a normal part of most peoples’ sustainable THANK YOU complicated masterpieces – just diet, but we don’t need yet another “healthy” brownie recipe. We need inspiration to make our everyday food new, fresh, and exciting. To Bethany Benzur, for bringing us together with Kathleen Shannon good food from fresh ingredients.” That’s why almost all of the Well Fed recipes are Whole30 approved, - Julia Child perfect for both our nutrition program and your everyday meals. -
Side Dishes Starter Dishes Main Dishes
“One cannot think well, Please ask our lovely staff love Well, members about our sleep Well, separate allergies and if one has not dined well” Vegan menu if needed. Starter Dishes A Soup of the Day (Please Ask Server) with Crusty Homemade Bread & Sea Salted Butter £5.50 - Twice Baked 3 Cheese Soufflé, Served with a Chive Cream Sauce & Crisps Leeks £7.00 - Chicken Liver Parfait, Apple & a Saffron Chutney with Sea-salt Croutes £7.50 - Beef Carpaccio with a Rocket & Parmesan Salad £8.00 V6 RECOMMEND Smoked Haddock Croquettes, Wilted Spinach, Poached Egg & Wholegrain Mustard Sauce £8.00 Main Dishes A Pork Tenderloin Wrapped in Parma Ham with Black Pudding Bon Bons, Glazed Baby Carrots, Dauphinoise Potatoes, Apple & Calvados Puree & Thyme Jus £18.00 - Pan Roasted Lamp Rump with Rosemary & Garlic Potatoes, Green Beans, Pak Choi & Port Jus £19.50 - Beef Medallions with a Colcannon Potato Cake, Confit Cherry Tomatoes, Green Beans & Wild Mushroom Stroganoff Sauce £19.50 - 8oz Country Sirloin Steak, Triple Cooked Chips, Confit Vine Tomatoes & Local Watercress £19.00 Parsley & Garlic Butter - Peppercorn Sauce – Wild Mushroom & Port Sauce Sauces £2.00 each Side Dishes AA Selection of Vegetables Truffle Fries £3.00 Wild Mushroom & Spinach (add cheese 50p) £2.50 £3.00 - - - V6 House Salad Sweet Potato Fries Garlic Bread £2.50 £3.00 £3.00 (add Cheese 50p) Service Charge Not Included, this is at your own Discretion “To know how to eat well, one must first learn to wait” – Marco Pierre White Fish Dishes A Beer Battered Cod Fillet, Pea Puree, Triple Cooked Chips & Homemade Tartare Sauce £14.50 - Cajun Salmon on Moroccan Couscous with Mango & Avocado Salsa & Confit Cherry Vine Tomatoes £17.50 - Mussels in Shallots, Garlic, White Wine, Parsley & Cream with Cristy Bread & Fries £16.00 Catch of the day £ market price Vegetarian Dishes A Hemp Burger with a Rocket & Tomato Salad & Sweet Potato Fries £13.00 - Wild Mushroom Stroganoff with Basmati Rice & Green Beans. -
Vol 18 No 3 Spring
Avocado R&D Road Show 2007 Report Canopy Management Field Days NSW Growers Study Tour to WA Spring 2007 Print Post Approved - 44307/0006 Volume 18 No 3 Talking Avocados Avocados Australia Limited Talking Avocados is published using avocado Circulation: 1,100 Copies grower levies which are matched by the Australian Printed by: Snap Printing, 101 Edward Street Brisbane 4000 Government through Horticulture Australia. Phone: 07 3221 5850, Fax: 07 3221 3208 AVOCADOS AUSTRALIA LIMITED Email: [email protected] ABN 87 105 853 807 Subscriptions: Four issues per year: Australia: AUS $50.00 New Zealand: AUS $65.00 Level 1, 123 Logan Road Rest of the World: AUS $80.00 Woolloongabba, Qld 4102 Australia Advertising: Avocados Australia Limited, PO Box 663 Stones Corner PO Box 663 Stones Corner Qld 4120 - Phone: 07 3391 2344, Qld 4120 Australia Fax: 07 3391 2388, Email: [email protected] Phone: 07 3391 2344 Disclaimer: This publication is produced upon the understanding Fax: 07 3391 2388 that no responsibility is accepted by Avocados Australia Limited (ABN 87 105 853 807), its Directors and Officers or the Editor Email: [email protected] for any opinions, claims, statements made and views expressed in Web: www.avocado.org.au any edition of Talking Avocados. Readers should rely on their own Antony Allen [email protected] inquiries when making decisions concerning their interests. All Chief Executive Officer material in the magazine is copyright. Reproduction in whole or part is not permitted without written permission of the editor. We all make mistakes: If we make a mistake please let us know Avocados Australia Directors so a correction may be made in the next issue. -
Slide Ranch Annual Report 2013 & 2012
SLIDE RANCH ANNUAL REPORT 2013 & 2012 1 CONTENTS 3 MISSION 5 EXECUTIVE DIRECTOR LETTER 7 PROGRAM PARTICIPANTS 9 PROGRAM HIGHLIGHTS 14 TEACHERS-IN-RESIDENCE 15 SCHOOLS SERVED 16 COMMUNITY GROUPS 17 VOLUNTEER GROUPS 18 HARVEST REPORT 19 ANIMAL REPORT 20 DONORS 2013 24 DONORS 2012 28 IN-KIND DONORS 2013 & 2012 29 FINANCIALS 2013 31 FINANCIALS 2012 32 BOARD OF DIRECTORS OUR MISSION SLIDE RANCH IS DEDICATED TO PLANTING KIDS IN NATURE. By connecting children to nature through exploration and farming, we cultivate healthy bodies and minds and foster future generations of environmental stewards. 3 Slide Ranch Annual Report 2013 & 2012 “It was a new experience for me to be on a farm, and the trip makes me think that there is a lot out in the world for me to see.” – LETTER FROM AARON, 5TH GRADE STUDENT 4 Dear Friends On behalf of everyone at Slide Ranch, I want to thank all of our supporters for sustaining us during this time of transition. Since becoming Executive Director in September 2012, I have relished the opportunity to continue the work of this beloved organization that has been planting kids in nature since 1970. There have been many memorable moments for me in these two years. I am inspired by every child that comes to experience Slide Ranch, whether they are seeing the ocean for the first time or playing in the Fennel Forest for the tenth time. Additional highlights included witnessing my first goat kid birth alongside 7th graders from Martin Luther King Jr Academy of Marin City, hosting a film crew for Disney’s Pass the Plate TV series, and bringing Slide Ranch into the digital age with our new website, online registration and e-news. -
Elizabeth David Summary Elizabeth David
Elizabeth David Summary Elizabeth David (26.12.1913 – 22.5.1992) is well-known as an influential cookery writer. Born into an upper-class family, she was rebellious and restless. She defied conventions and in 1939 travelled across Europe with a married lover. As World War 2 broke out, they had to flee the advancing German army. After the war and back in England, she started publishing magazine articles and books. These introduced readers to a world of food and eating so different to that experienced during the recent wartime austerity. Early life and education Elizabeth David was born Elizabeth Gwynne at Wootton Manor, near Polegate and christened at St Peter’s, Folkington. Her father Rupert Gwynne was Conservative MP for Eastbourne (1911 – 1924) and her mother Stella Ridley was the daughter of Viscount Ridley. Initially, Elizabeth and her three sisters were educated at home, but when their father died suddenly in 1924, the two oldest (Priscilla and Elizabeth) were sent away to boarding school although both possibly spent a short time in Eastbourne schools1. A younger sister went to Moira House. At 16, Elizabeth’s mother arranged for her to live in Paris with a French family and to study French language, literature and history at the Sorbonne.2 After eighteen months in Paris, Elizabeth’s mother sent her to Munich to learn German and to continue painting studies, living with an aristocratic German family.3 Personal History 1932 - 1946 Elizabeth returned to England and started to teach herself to cook. Until then she had always lived in houses with servants but now was fending for herself while trying to become an actress.4 She joined the Oxford Repertory Company and later the Regents Park Open Air Theatre and had small parts in a number of productions. -
Foodie’ and the Role of Mass Media
City University of New York (CUNY) CUNY Academic Works Publications and Research John Jay College of Criminal Justice 2015 Cooking Class: The Rise of the ‘Foodie’ and the Role of Mass Media. Kathleen Collins CUNY John Jay College How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/jj_pubs/126 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] Cooking class: The rise of the “foodie” and the role of mass media Introduction In the U.S. there are two cable TV networks dedicated wholly to food and cooking. In 2012, the Food Network had a nightly average of 1.1 million viewers.1 Small kitchen appliance expenditures continue to increase, 2 and despite the demise of the venerable Gourmet Magazine in 2009, there are hundreds of print magazines and countless blogs to refer to when looking for recipes or food writing. These and many other indicators seem to incontrovertibly charge Americans with being a nation consumed, as it were, with food. But what does this evidence tell us? Is interest in food a modern day phenomenon? Does all of this consumption around the subject mean that we are cooking more than ever before? While there is a plethora of popular media on the topic of food, here we can observe the topic – especially the phenomenon of food television – from a more critical vantage point and ask some basic but perhaps ultimately complex questions in order to illuminate the role of “mediated” food in our modern lives. -
Recipe Makeover Some Facts About the Way We Eat… • 20% of Meals Are Eaten in the Car
With Chef Jessica VanRoo [email protected] Recipe Makeover Some Facts About the Way We Eat… • 20% of meals are eaten in the car. • In 2000, Americans consumed an average of 57 more pounds of meat than in the 1950s. • According to a 2000 Roper Reports survey, 70 percent of Americans over 18 years old admit that they ate, "pretty much whatever they want." • Less than 1/3 of Americans eat more than 1 fruit per day. • 1 in 4 Americans consume fast food every day. • In 2000, Americans ate 52 teaspoonfuls of added sugar per day. • There are almost 50,000 fast food chain restaurants in the United States. • About 1/4 of Americans eat more than 2 vegetables per day. • Americans spend $100 billion on fast food every year. • America's consumption of corn sweeteners (i.e. high fructose corn syrup) has octupled (8x) since the 1950s. • In 2001, Americans spent 10% of their disposable income on food. • In 1991, it was 11.6%. • In 1971, It was 13.4%. www.dosomething.org Restaurant Nutrition Labeling • Can be useful when making certain choices • Watch for traps such as sauces and sodium content • Not as accurate as one would assume • FDA tested foods labeled or advertised as under 500 calories, many were mislabeled • Denny’s grits listed at 80 was 258, Lean Cuisine Angel Hair Shrimp Pasta Listed as 220 was 319 • Some items were less calories then listed • Main cause is the human error of portions when preparing food • Restaurants allowed 18% variance in their calorie count • Packaged food companies can be sued for items that are under weight, so tend to add more food New York Times Nicholas Bakalar What to avoid when you go out to eat.