2016 GVB Annual Report
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Guam and CNMI Military Relocation Draft EIS/OEIS (November 2009) CHAPTER 12. CULTURAL RESOURCES 12.1 AFFECTED ENVIRONMENT 12.1.1 Definition of Resource Cultural resources are defined as any district, site, building, structure, or object considered to be important to a culture, subculture, or community for scientific, traditional, religious, or any other reason. Cultural resources include pre-Contact (before European contact) and post-Contact archaeological resources, architectural resources, and traditional cultural properties. The cultural resources discussed in this chapter only include those that meet the specific criteria of the National Historic Preservation Act (NHPA) and its associated regulations. Pre-Contact and post-Contact archaeological resources are areas or locations (sites) where human activity measurably altered the earth or left deposits of physical remains. Archaeological resources can be identified and evaluated for significance according to each site‘s cultural importance, integrity, and ability to yield important information. Architectural resources are standing buildings, dams, canals, bridges, and other structures of historic or aesthetic significance. Traditional cultural properties are resources associated with cultural practices and beliefs of a living community that are rooted in its history and are important in maintaining the continuing cultural identity of the community; such properties may not always be represented by archaeological or architectural resources. In general, specific locations of archaeological sites and traditional cultural properties are not revealed to the public because of the concern of vandalism or cultural sensitivity. Therefore, figures with specific locations of archaeological sites would not be presented in this chapter. However, figures with commonly known sites are presented in Volume 2, Chapter 9, Recreational Resources of this Environmental Impact Statement/Overseas Environmental Impact Statement (EIS/OEIS). -
Menu and Wine List
T ON TA UN KE CO -O IS U D T S 1 % 5 5 15 % 1 % S D @ Barmston T I S U off C O - O U E N K T A T O N Menu and Wine List Call: 01262 469070 See reverse for Opening Hours Amici Barmston Welcome to Amici @ Barmston@ It is with great pleasure that I get to share with you our menu and may I thank you for showing an interest in the restaurant. As a restaurateur I believe that dining out isn’t just about the food it’s about the experience. We have a saying at the restaurant “Come as a customer, leave as a friend” and whether you choose to dine in with us, or enjoy your food at home I believe the service my team deliver in order to make your meal an experience captures this perfectly. Here at Amici @ Barmston we take great pride in the quality of the food we provide. Our dishes are cooked fresh to order using the freshest ingredients available to us. With our primary objective been a restaurant, during levels of high volume you may experience a lengthier wait time in order for you to collect your meal and we greatly appreciate your patience during these times. With this in mind our guests that choose to collect food and eat at home will benefit from a 15% discount on the in-house price in this menu (drinks excluded). As part of our commitment to you to keep our stock fresh we do not keep a huge larder. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
S T a R T E R S S a L a D S & B O W
S T A R T E R S TODAY’S SOUP DU JOUR FISH TACOS Chef’s Soup of the Day 5 / 7 Pacic Halibut, Shredded Cabbage Slaw, Carrot, Onion, Cilantro, Lime, Vegan Sour Cream, WISCONSIN CHEESE CURDS Poblano Green Chili, Corn Tortilla 18 Golden Fried White Cheddar Cheese, Garlic Marinara 10 CHICKEN JALAPEÑO EMPANADAS Roasted Red Peppers, House Smoked Prosciutto, MVCC CHICKEN WINGS Cream Cheese, Poblano Green Chili, Jumbo Flats and Drums Choice of Sauce: Sundried Tomato Sauce 15 Garlic Buffalo, Honey BBQ or Thai Sweet Chili 15 CRISPY ASIAN PORK BELLY Served with Celery, Carrots and Choice of Ranch or Toasted Sesame Oil, Sweet Soy, Sushi Rice, Blue Cheese Dip Asian Vegetables, Fresno Chili Sauce 15 JUMBO SHRIMP COCKTAIL ESCARGOT Spicy Bloody Mary Cocktail Sauce, Butter, Garlic, Shallots, White Wine, Parsley, Marie Rose Sauce, Lemon 15 Toasted Artisan French Baguette 16 ASIAN CHICKEN LETTUCE WRAPS MVCC SEARED AHI TUNA Garlic, Onion, Ginger, Hoisin, Water Chestnuts, Tri Pepper Crusted, Pickled Ginger, Wasabi, Soy, Green Onion, Carrot 10 Wakame Seaweed 12 / 24 S A L A D S & B O W L S PROSCIUTTO & MELON SALAD GARDEN SALAD Field Greens, Feta Cheese, Toasted Pine Nuts, Field Greens, Onion, Tomato, Cucumber, Carrot, Red Onion, White Balsamic Mint Vinaigrette 12 Choice of Dressing 7 VEGAN TACO SALAD BOWL CAESAR SALAD Brown Rice, Corn and Black Bean Salsa, Romaine, Imported Parmigiano-Reggiano, Shredded Lettuce, Shredded Fiesta Blend Cheese, Roasted Tomato, Garlic Herb Crouton, Pico de Gallo, Avocado, Poblano Green Chili, Parmesan Crisp 10 Sour Cream 15 VEGAN -
Using a Short Message System to Increase Cervical Cancer Screening Uptake Among Chuukese Women in Guam
Using a Short Message System to Increase Cervical Cancer Screening Uptake among Chuukese Women in Guam: Lessons Learned from Linking Distance Technology Between Carriers and Using Telehealth Communication in a Cross-Cultural Context Lilnabeth P. Somera PhD; Ana Joy P. Mendez RN, PhD; and Angelina Mummert Abstract Based on the results of previous research,2 a study to test the efficacy of SMS to increase cervical cancer screening among This paper reports on a project aimed at using a short message system (SMS) Pacific Islander women in Guam and Hawai‘i was developed. to increase cervical cancer screening uptake among Chuukese women in Guam. The study in Guam focused on Chuukese women, the biggest It documents the process and identifies the unexpected challenges which led group of migrants from the Federated States of Micronesia to the early termination of the study. Although the original aims of the project were not met, there were some lessons learned about technology incompat- (FSM) in Guam. The FSM 2013-2018 Comprehensive Cancer ibility in the context of Guam’s and the United States’ cell phone technology Control Plan noted that only 6% of eligible women received interface, the cultural nuances of cell phone use in the study population, and Pap tests in Chuuk.3 Chuukese women bear a disproportionate the necessity to follow a protocol for the termination of a project. burden of cervical cancer morbidity and mortality.4,5 The data presented in the Cancer in the US Affiliated Pacific Islands Keywords 2007-2015 indicate that 73% of cervical cancer cases in Guam were diagnosed at advanced stages5 and that Chuukese women SMS, cervical cancer screening, technology challenges comprised a higher proportion of the advanced stage cases based on an unpublished analysis from the Centers for Disease Abbreviations Control and Prevention National Program of Cancer Registries. -
Room Service Menu Publisher A3 with Wine List 25Th September
Room Service Menu (£2.00 Tray Charge will apply on all Room Service Orders) Food Served from 11.00Am till 10.00Pm Good Food & Quality Service SNACKS & SALADS Soup of the Day served with Crusty Roll (v) £4.50 Prawn & Smoked Salmon salad with Marie Rose Sauce & Crusty Roll £6.95 Spicy Nachos topped with cheese and Jalapenos served with Salsa & Sour Cream (v) £7.95 Warm Goat’s Cheese Salad served with red onion marmalade & salad garnish and crusty roll (v) Starter £5.95 Main Course £8.95 Ciabatta Topped with Welsh Rarebit, served with Salad Garnish £4.95 Caesar Salad, baby gem lettuce, anchovy fillets, parmesan shavings & croutons in a Caesar dressing with Chicken Breast or Salmon Fillet £8.95 GRILLED PANINI’S Goat’s Cheese, Roasted Red Peppers & Red Onion Jam (v) £6.95 Brie and Cranberry (v) £6.95 Chicken, Bacon, Pesto & Tomatoes £6.95 Honey Roast Ham & Mature Cheddar Rarebit £6.95 All Panini’s are served with salad garnish and crisps SOMETHING ON THE SIDE Garlic Bread (v) £2.95 Garlic Bread with Cheese (v) £3.95 Chips (v) £2.95 Cheesy Chips (v) £3.95 Onion Rings (12) £2.45 Spiced Potato Wedges with Salsa sauce or Garlic Mayo (v) £3.95 Homemade Coleslaw (v) £1.95 Portion of Side Salad or Seasonal Vegetables (v) £2.50 SANDWICHES Triple Decker Club Sandwich on white or brown bloomer Bread with grilled sliced chicken, bacon & Egg Mayo £7.95 Cheddar Cheese & Tomato (v) £5.95 Prawn & Marie Rose Sauce £5.95 Honey Roast Ham & Mustard £5.95 Bacon, Lettuce & Tomato £5.95 All sandwiches are served with salad garnish, coleslaw and crisps HOT DISHES -
Designing a Woman-Friendly Workplace: a Prognosis and Prescription for Institutional Health at the University of Guam Helen Thompson
Journal of International Women's Studies Volume 10 | Issue 4 Article 13 May-2009 Designing a Woman-friendly Workplace: A Prognosis and Prescription for Institutional Health at the University of Guam Helen Thompson Andrea Sant Hartig Diane Thurber Follow this and additional works at: http://vc.bridgew.edu/jiws Part of the Women's Studies Commons Recommended Citation Thompson, Helen; Hartig, Andrea Sant; and Thurber, Diane (2009). Designing a Woman-friendly Workplace: A Prognosis and Prescription for Institutional Health at the University of Guam. Journal of International Women's Studies, 10(4), 203-219. Available at: http://vc.bridgew.edu/jiws/vol10/iss4/13 This item is available as part of Virtual Commons, the open-access institutional repository of Bridgewater State University, Bridgewater, Massachusetts. This journal and its contents may be used for research, teaching and private study purposes. Any substantial or systematic reproduction, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden. ©2009 Journal of International Women’s Studies. Designing a Woman-friendly Workplace: A Prognosis and Prescription for Institutional Health at the University of Guam By Helen Thompson,1 Andrea Sant Hartig,2 & Diane Thurber3 Abstract This article explores the campus activist and research efforts made possible through a Campus Action Project grant awarded by AAUW (2006-2007) to the University of Guam (UOG). Faculty-student researchers developed a workshop series addressing women's workplace concerns and conducted research investigating the health of UOG through selected key indicators of a woman-friendly institution. This article focuses on the research findings, the impact of the grant efforts, and recommendations for institutional changes. -
Micronesian College Students in Hawaiʻi
SUCCESSFUL PRACTICES OF MICRONESIAN COLLEGE STUDENTS IN HAWAIʻI: UTILIZING POSITIVE DEVIANTS TO DEVELOP STRENGTH-BASED STUDENT SUPPORT SERVICES IN HIGHER EDUCATION A DISSERTATION SUBMITTED TO THE GRADUATE DIVISION OF THE UNIVERSITY OF HAWAIʻI AT MĀNOA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF EDUCATION IN PROFESSIONAL EDUCATIONAL PRACTICE AUGUST 2017 By Vidalino S. Raatior Dissertation Committee: Jeffrey A.S. Moniz, Chairperson Mary Therese Perez Hattori Denise L. Uehara Keywords: Micronesia. Positive Deviance, Strength-based student services DEDICATION Atʻtirow Tirow womi rewe Urupuwulo Kuor, father figure, promised brother, and role model of dignity, wisdom, generosity, love, and humility for me and my siblings. Ngenir fin me re Pwaraka me Alengeitaw, my ancestors whose DNA of strong women, brave warriors, humble chiefs, wise navigators, loving parents, and compassionate leaders I proudly carry in my blood. All shortcomings are entirely mine. Ngenir rhoe naai Tupuniol, Naihangiluk me Rahutow, my wife and children whose love have kept me going on this difficult doctoral journey and in life. ii ACKNOWLEDGMENT Iʻm grateful for the pilooy (companions) on this journey without whom I would have been lost in the vast sea of academia. Tupuniol - To Desha, my companion for life and most trusted captain of the Staley-Raatior canoe, who continues to guide the family canoe with such strength, grace, compassion, and conscientiousness. Thank you for your love and encouragement, your belief in me, but especially for taking care of our family while I pursued my dream. Your love is my constant companion on lonely days when all I had were lofty ideas and a basket of frustrations. -
On Ice Peel and Eat Prawn
ON ICE PACIFIC BISTRO OYSTER - LEMON AND BLACK PEPPER MIGNONETTE - [GF, DF] ........... ............... .4 EA PEEL AND EAT PRAWN - MARIE-ROSE SAUCE, WHITE BREAD - [DF] .................................................24 GRILLED OCTOPUS SKEWER - OLIVE & CAPSICUM DRESSING - [GF, DF] ..................................................... 13 EA PORK & PINEAPPLE SKEWER - CHILLI & LIME - [GF,DF,NF] ......................................................... 11 E A FLAMED CHERRY TOMATOES - GOAT CHEESE DRESSING [GF, NF, VEGO]...........................................11 E A GRILLED SWEET POTATO SKEWER - HONEY MUSTARD, GRAINS & NUTS - [GF,DF, VEGO] ............ 9 EA SMOKED LAMB RIB - BBQ SAUCE & SALTBUSH - [DF, GF,NF] ........................................................ 10 EA CHEESEBURGER - HOUSE PICKLES, AMERICAN MUSTARD, TOMATO SAUCE ....................................... 16 BASS STRAIT SIRLOIN 220G - CAFE D’ FRANK V- WATERCRESS, RADISH SALAD- [GF, DF] ............28 GRILLED BARRAMUNDI - ZUCCHINI & HORSE RADISH SOUR CREAM - [GF] .......................................29 ST. KILDA 1/2 JERK CHICKEN - SERVED WITH MANGO & BABY COS SALAD WITH LIME - [DF, GF, NF] ...26 CRISPY CRINKLE CUT FRIES - AIOLI [GF, VEGO, VGN W NO AIOLI] ������������������������������������������������������� 8 PONTOON’S FISH FINGER BURGER - BRIOCHE BUN, LETTUCE, COCKTAIL SAUCE, HOUSE PICKLES . 16 SALT AND PEPPER CHICKEN DRUM - BLUE CHEESEDIPPING SAUCE - [DF W NO SAUCE] ................. 14 FRIED CALAMARI - CHIPOTLE LIME MAYO - [DF] ...................................................................14 -
Women in Guam Consume More Calories During Feast Days Than During Non-Feast Days
Micronesica 41(2):223–235, 2011 Women in Guam consume more calories during feast days than during non-feast days Yvette C. Paulino†, Rachael T. Leon Guerrero College of Natural & Applied Sciences, University of Guam, UOG Station, Mangilao, GU 96923 and Rachel Novotny Department of Human Nutrition, Food, and Animal Sciences University of Hawaii at Manoa Honolulu, HI 96822 Abstract—Parties (feast days) have become increasingly frequent and abundant, in terms of food, on the island of Guam. Considering the poten- tial impact of this frequency and abundance on food intake, this study compared food intake during feast days and non-feast days of women in *XDP &KDPRUURV)LOLSLQDV 7KHZRPHQ \U UHFDOOHGIRRGV they usually consumed during feast days. Subsequently, a 24-hour dietary recall for a non-feast day was completed by a subsample (n=25). Height, weight, and waist circumference were measured to assess obesity status. 6WDWLVWLFDODQDO\VHV SDLUHGWWHVW$129$DQGFKLVTXDUHWHVW ZHUHSHU- formed with SPSS. Compared to a non-feast day, the women reported higher intakes of dietary energy (2645.0 ± 1125.8 versus 1654.0 ± 718.8 NFDOGD\ FDUERK\GUDWHV YHUVXV RI NFDO total fat (34.1 ± 7.8% versus 27.5 ± 9.6% of kcal), saturated fat (11.4 ± 4.7% versus 7.9 ± 3.4% of kcal), and sugar (89.5 ± 62.8 versus 47.3 ± JGD\ RQIHDVWGD\V&KDPRUURVFRPSDUHGWR)LOLSLQDVUHSRUWHG KLJKHUGLHWDU\HQHUJ\GHQVLW\ YHUVXVNFDOJ WRWDOIDW (35.3 ± 8.9% versus 30.7 ± 6.8% of kcal), and saturated fat (12.4 ± 4.9% versus 9.4 ± 3.3% of kcal); and lower servings of fruit (0.5 ± 1.0 versus 2.7 ± 1.8) on feast days. -
Women of Color Health Data Book
Ethnic and Racial Heritage women of color. Between 2000 and 2010, Hispanic women increased to 44 percent of all women of color, Of the nearly 309 million people living in the United while black non-Hispanic women decreased to States (according to the U.S. census conducted on 35 percent. April 1, 2010), more than half (157 million or 50.8 According to projections by the U.S. Census percent) were women. More than 56 million—more Bureau, the U.S. population will become more racially than a third (36.1 percent)—were women of color. and ethnically diverse by the middle of the 21st These 56.7 million women of color were distributed century. In 2043, the United States is projected to as follows: 44 percent Hispanic, 35 percent black become a majority-minority nation for the first time. (non-Hispanic), nearly 14 percent Asian (non- While the white non-Hispanic population will remain Hispanic), 2.0 percent American Indian and Alaska the largest single group, no group will make up a Native (non-Hispanic), and 0.4 percent Native Hawai- majority. The white non-Hispanic population is ian and Other Pacific Islander (non-Hispanic). An projected to peak in 2024, at nearly 200 million, and additional 5 percent of women of color identified then slowly decrease to 186 million in 2050, when they themselves as belonging to two or more races. In will account for 46.6 percent of the total population.3 raw numbers, there are nearly 25 million Hispanic Meanwhile, people of color are expected to total women, nearly 20 million black (non-Hispanic) women, more than 213 million in 2050, when they will more than 7 million Asian (non-Hispanic) women, account for 53.4 percent of the total population. -
O.O. Fish Tacos
CHOPTANK SWEET OYSTERS* (CAMBRIDGE, MD) half dozen $11 | dozen $20 our go-to bivalve from just a few miles down the road mild salinity, clean finishing float grown local restorative oysters OYSTER O DAY* half dozen $MKT | dozen $MKT rotating selection info on chalkboards or w/ server ½ LB. STEAMED SHRIMP 13 domestic jumbo gulf shrimp (8-10 per order) Cup Mug Bowl CREAM OF CRAB 7 9 11 SOUP DU JOUR 5 7 9 SIZED AS SUCH “POINT TO POINT” MEDIUM 5-5 ½” LARGE 5 ½-6” JUMBO 6-6 ½” SUPER JUMBO 6 ½-7” MIXED GREENS 7 RESERVES 7”AND UP herby goat cheese toast balsamic vinaigrette ICEBERG WEDGE 9 bacon, tomatoes, charred corn scallions, buttermilk dressing BABY KALE 12 tomatoes, mozzarella (W/ CHOICE OF FRIES OR SIDE SALAD) crabmeat, pesto dressing JUMBO LUMP CRAB CAKE 17 5oz. 100% USA“true blue” crab meat, pan roasted or fried HOT CRAB DIP 14 THE BAY ON A BUN 17 100% domestic blue crab, cheeses, spices, toast a “best sandwiches in America” runner up extra bread available for +1.50 chesapeake bay bluecat, soft crab & oysters in fried glorious form w/ mixed greens AJUN RIED ALAMARI 11 C F C tomatillo & marie rose sauces lemon, cajun spice, jalapeño tartar O.O. FISH TACOS MKT FRIED OYSTER BUBBAFELLERS 12 your choice of our daily fresh catch o’day ½ dozen flash fried oysters served over a w/ charred corn salsa, lime, shredded monterey bed of spinach, topped w/ “Bubba sauce” jack, chopped lettuce & tomatillo sauce (creamy, garlicky, bacony, semi-spicy goodness) SOUTHERN FRIED CATFISH 13 RIED YSTERS 13 F O choose your toppings w/ old bay cocktail & lemon.