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Sky-High Landmark District
BROOKLYN’S REAL NEWSPAPERS Including The Brooklyn Heights Paper, Carroll Gardens-Cobble Hill Paper, DUMBO Paper, Fort Greene-Clinton Hill Paper and Downtown News Published every Saturday — online all the time — by Brooklyn Paper Publications Inc, 55 Washington St, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2005 Brooklyn Paper Publications • 16 pages •Vol.28, No. 10 BWN • Saturday, March 5, 2005 • FREE SKY-HIGH BKLYN STATE SENATOR TO CITY: LANDMARK DISTRICT Heights civics seek to protect buildings near Borough Hall By Jess Wisloski buildings or larger complexes The Brooklyn Papers under the Downtown Brooklyn Rezoning Plan approved last With the help of a preserva- summer. tion group, the Brooklyn “These are very distin- Heights Association is pro- guished commercial buildings moting a plan to preserve sev- built by the best architects of eral high-rise office buildings the day,” said Herrera, technical just outside the Brooklyn services director of the Land- Heights Historic District. marks Conservancy. Herrera Calling it the “Borough Hall said the movement came about Skyscraper Historic District,” after St. Francis College began BHA President Nancy Bowe demolition of the McGarry Li- touted the proposal at her brary last year at 180 Remsen group’s annual meeting last St. month. “Some of them have been The compact district would abused and knocked around, “butt up against” the Brooklyn but they could be restored and Heights Historic District, ac- really bought back to their cording to the proposal’s coor- best,” he said, and called the dinator, BHA governor Alex proposed district a “real history Showtime Herrera, who also works for the lesson” on the days when “the New York Landmarks Conser- best architects in New York vancy. -
2018 Bastion Bistro Vkonlopun Menu
BASTION BISTRO MENU 9. -11.3.2018 ALKURUOKIA /KEITTOJA – STARTERS /SOUPS Gratinoituja Pernod -voi -valk osipuli etanoita 12,00 € Pernod gratinated garlic escargot Perinteinen suomalainen lohikeitto, saaristolaisleipää (L, G* ) 9,5 0 € / 1 3,50 € Creamy Finnish salmon soup, archipelago bread Päivän keitto , leipää (L, G*) 8,00€ Soup of the day with bread PÄÄRUOKIA – MAIN COURSES Tournedos, punaviinikastike ja friteeratut valkosipuliperunat (L, G) 29,5 0 € Tournedos with red wine sauce and deep-fried garlic potatoes Pariloitua lohta, omenainen valkoviinikastike ja perunapyre (VL, G) 19, 00 € White fish fried in lemon butter served with beetroot sauce and potato pyre Poronkäristys, perunasose, puolukkaa ja suolakurkkua (L, G) 18,50 € Sautéed reindeer with mashed potatoes, lingonberrys and pickled cucumber Wienin leike, lohkoperunat (L) 16,50 € Schnizel Wiener art with potato wedges Kvinoaa ja paahdettua punajuurta kanalla TAI vuohenjuustolla (L, G) 15,00€ Quinoa with roasted beetroot served with chicken OR goat cheese Kanalla ja vuohenjuustolla/With chicken and goat cheese 17, 50 € Bastion Burger , pekonihilloketta, cheddarjuustoa, marinoitua punasipulia, 15,00 € BBQ - majoneesia ja lohko perunoita (L) Bastion burger with house made bacon jam, cheddar cheese, pickled red onion, BBQ mayonnaise and potato wedges Vege Burger , avokadomajoneesia , punasipulia, cheddaria ja lohkoperunoita (L) 15,00 € Vegetarian burger with cheddar cheese, pickled red onion, avocado mayo, potato wedges JÄLKIRUOKIA - DESSERTS Juustokakku ja lakkahilloa (VL) 7,50 -
TOURISM DEVELOPMENT in FINLAND Case Study -Tourism Development in Lapland and Its Socio- Economic Impacts
Md. Habibur Rahman TOURISM DEVELOPMENT IN FINLAND Case Study -Tourism Development in Lapland and its Socio- economic Impacts Thesis CENTRIA UNIVERSITY OF APPLIED SCIENCES Degree Programme in Tourism January 2014 ABSTRACT CENRIA UNIVERSITY OF Date Author APPLIED SCIENCES January 2014 Md.Habibur Rahman Kokkola-Pietarsaari Unit Degree programme Degree Programme in Tourism Name of thesis TOURISM DEVELOPMENT IN FINLAND Case Study -Tourism Development in Lapland and its Socio-economic Impacts Supervisor Pages Katarina Broman 56+2 The availability of tourism product and services and the combination of planning and having a marketing strategy stimulate the development of tourism in Finland. Finland has many potential attractions starting from places of natural beauty to cultural and ancient heritage that can be more developed in the Finnish tourism industry which provides employment, tax, and export income and increases welfare throughout Finland. Lapland is one of the most important regions of Finland for tourism business which was highlighted through this study. The study exposed to encourage tourism development in Finland especially in Lapland area and to motivate people for participating in tourism development activities as well as changing their economic situation through tourism development in Finland. The main task of study is to find out the factors for developing tourism and socio- economical effect of tourism in Finland, as well as developing the destination especially in Lapland. The study was based on both the qualitative and quantitative research method where secondary data was used from different sources as quantitative research and where the qualitative research method included semi-structured interviews and observation. In this research study six interviews were taken by the researcher as a part of the survey activities. -
Annoskuvakirja Lasten Ruokamäärien Arvioinnin Avuksi Annoskuvakirja Lasten Ruokamäärien Arvioinnin Avuksi
Annoskuvakirja lasten ruokamäärien arvioinnin avuksi Annoskuvakirja lasten ruokamäärien arvioinnin avuksi Nissinen, Kaija Sillanpää, Henna Korkalo, Liisa Roos, Eva Erkkola, Maijaliisa Johdanto Lasten annoskuvakirja on tehty lasten syömien ruokamäärien arvioinnin avuksi. Se soveltuu sekä tutkimuskäyttöön että apuvälineeksi ravitsemusohjaukseen. Lasten annoskuvakirjaa varten on käyty läpi lasten ruokapäiväkirjoja, joiden avulla kirjaan on valittu lasten tyypillisimmin käyttämiä ruokia ja elintarvikkeita. Myös kirjassa kuvatut annoskoot on valittu ruokapäiväkirjoissa esiintyneiden annoskokojen perusteella. Lasten annoskuvakirjaan on pyritty valitsemaan erityyppisiä ruokia, jolloin annoskuvakirja toimii monessa tilanteessa. Vertaamalla ruokaa toiseen samantyyppiseen voi arvioida myös ruokia, jotka eivät esiinny tässä kirjassa. Kaiken kaikkiaan kirjassa on 95 annoskuvaa, joista kustakin esitetään pää- sääntöisesti 3–4 eri annoskokoa. Lasten annoskuvakirja on tehty Seinäjoen ammattikorkeakoulun, Helsingin yliopiston ravitsemustieteen osaston ja Folkhälsanin tutkimuskeskuksen yhteis- työnä. Lasten annoskuvakirjan kehittämiseen on osallistunut useita Seinäjoen ammattikorkeakoulun restonomiopiskelijoita ja kuvausten toteuttamiseen ja taittoon kulttuurituotannon ja muotoilun opiskelijoita. Edellä mainittujen lisäksi tekijät kiittävät lasten annoskuvakirjaan kommentteja antaneita ravitsemus- tutkijoita ja ravitsemusterapeutteja. Helsingissä ja Seinäjoella huhtikuussa 2015 Tekijät Förord Introduction Bilderboken för portionsskattning av barns -
Are Gluten-Free Products a Healthier Alternative?
Are gluten-free products a healthier alternative? A pilot study on nutrients and heavy metals Helena Pastell Barbro Kollander Liisa Valsta Janne Järvinen In cooperaton with Cecilia Axelsson, Monica Hauger Carlsen, Ellen Kielland, Heli Reinivuo, Tiina Sirkjärvi, Veronica Öhrvik and Jorån Østerholt Dalane 2 Contents Abbreviations 5 Preface 6 Acknowledgements 7 Executive summary 8 A definition of a gluten-free product 10 1. Background 11 1.1. The market for gluten-free products 12 1.2 Nutrients and heavy metals in gluten-free products 13 1.3 Collaboration with a Nordic Working Group for Food Safety & Consumer Information 14 (NMF) 1.4 A brief overview of the situation for gluten-free products in Finland, Norway and 14 Sweden: Food composition databases (FCDBs) and product consumption 2. Objectives 17 3. Project members and activities 18 3.1. Participants 18 3.2 Activities of the project 19 4. Sampling 20 4.1. Gluten-free products 20 4.2 Gluten-containing products 23 5. Laboratory analysis 24 5.1 Methods of energy nutrients, and ash and dry matter analysis 24 5.2 Minerals and heavy metals (essential and non-essential elements) 25 6. Statistical methods 27 6.1 Wilcoxon’s Man-Whitney rank sum test 27 6.2 Boxplots 27 6.3 Principal component analysis (PCA) 27 6.3.1 Data standardisation 28 6.3.2 PCA with the R program 28 6.3.3 Factor scores 29 7. Results and Discussion 30 7.1 Wilcoxon’s Mann-Whitney rank sum test 30 7.2 Boxplots 33 7.3 Principal component analysis (PCA) 38 7.3.1.1. -
Reducing Dietary Sodium and Improving Human Health
nutrients Reducing Dietary Books Sodium and Improving Human Health Edited by Jacqui Webster Printed Edition of the Special Issue Published in Nutrients www.mdpi.com/journal/nutrients MDPI Reducing Dietary Sodium and Improving Human Health Special Issue Editor Jacqui Webster Books MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade MDPI Special Issue Editor Jacqui Webster The George Institute for Global Health Australia Editorial Office MDPI St. Alban-Anlage 66 Basel, Switzerland This edition is a reprint of the Special Issue published online in the open access journal Nutrients (ISSN 2072-6643) in 2017–2018 (available at: http://www.mdpi.com/journal/nutrients/special issues/ nutrients sodium). Books For citation purposes, cite each article independently as indicated on the article page online and as indicated below: Lastname, F.M.; Lastname, F.M. Article title. Journal Name Year, Article number, page range. First Editon 2018 ISBN 978-3-03842-925-8 (Pbk) ISBN 978-3-03842-926-5 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is c 2018 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons license CC BY-NC-ND (http://creativecommons.org/licenses/by-nc-nd/4.0/). MDPI Table of Contents About the Special Issue Editor ...................................... vii Preface to ”Reducing Dietary Sodium and Improving Human Health” ............. -
Katalog Powystawowy: VII Międzynarodowa Wystawa Psów Rasowych Kielce, 9-10.11.2013
Katalog powystawowy: VII Międzynarodowa Wystawa Psów Rasowych Kielce, 9-10.11.2013 Nr kat.Płeć KlasaNazwa psa Ocena Lok. Medal Tytuły Australian Cattle Dog 1 pies otwarta Shelburne Red Cidabro dosk. I złoty CACIB, CWC/CAC, Zw., 2 suka młodzieży GABA BLUE Estimado bdb I - 3 suka pośrednia YOOTSHENCA Astra Canina dosk. I złoty Res-CACIB, CWC/CAC, 4 suka otwarta NIAGARA BLUE Zbójecka Saga dosk. I złoty CACIB, CWC/CAC, Zw., Zw.Rasy, 5 suka otwarta Shadows Of Uluru (FCI) DECREEREE db - - 6 suka otwarta Shadows Of Uluru DARK NEBULA bdb III - 7 suka otwarta Sydney Red Cidabro dosk. II srebrny Bearded Collie 8 pies młodzieży Alonso F1 MonaChristie dosk. I złoty Zw.Młodz., 9 pies młodzieży Silesian Diamonds (FCI) MORIS PRIME dosk. II srebrny 10 suka młodzieży Silesian Diamonds Melody Prime dosk. I złoty Zw.Młodz., 11 suka pośrednia Amberose KISS OF DESTINY bdb I - 12 suka championów Doble Scotch Black Rosalinda dosk. I złoty CACIB, CWC/CAC, Zw., Zw.Rasy, Bergamasco / Cane da pastore Bergamasco / Bergamasco Shepherd Dog 13 pies młodzieży COLONNELLO DI VALLE SCRIVIA bdb I - 14 pies championów Oneiros dei Lupercali nb - - Biały owczarek szwajcarski / Berger Blanc Suisse / White Swiss Shepherd Dog 15 pies pośrednia NADIR Grand Canyon dosk. I złoty CWC/CAC, 16 pies otwarta Lord Largo Domi Pearl dosk. I złoty CACIB, CWC/CAC, Zw., 17 pies otwarta LUIGI Grand Canyon dosk. II srebrny Res-CACIB, 18 suka szczeniąt WHITE ANGEL Jagodowe Bory w.obiec I - 19 suka pośrednia FABIA z Chaty Leona dosk. I złoty CWC/CAC, 20 suka otwarta IZZY z Borówek dosk. -
FROM the GRILL Sandwiches
SANDWICHES Grilled Panini | Tapenade-laced Freshly Baked Panini with Prosciutto, Buffalo Mozzarella, Vine-ripened Tomato and Basil The Surf & Turf | Grilled Florida Lobster Medallions, Sliced Black Angus Filet Mignon, Tomato on Toasted Ciabatta, Garlic Roasted Jus and Remoulade dipping Sauce with Parmesan dusted Truffle Fries Grilled Reuben Sandwich | Corned Beef Brisket, Sauerkraut, Swiss Cheese and our Special Russian Dressing on Rye Bread Oceania Q-BAN Sandwich | Slow Roasted Marinated Pork on Toasted Crusty French Baguette, Sweet Ham, Swiss Cheese and Cornichons Grilled in a Buttered Press FROM THE GRILL Signature Black Angus Burgers THE CLASSIC | With Swiss or American Cheese THE TEXAN | Cheddar Cheese, Grilled Red Onions, Bacon and Bourbon BBQ Sauce THE SWISS | Swiss Cheese and Garlic Sautéed Button Mushrooms THE ROMANO | Provolone Cheese, Roasted Peppers, Pesto Sauce on Ciabatta Bread THE KOBE BUrgER | Wagyu Beef, Black Truffle Sauce and Baby Cress THE ALASKAN | Salmon Burger, Bernaise Tartar Sauce and Spicy Slaw THE MAGUro | Soy and Ginger Marinated Ahi Tuna Seared Rare with Wasabi-Garlic Mayonnaise ALL DISHES ARE SERVED WITH CRISPY FRENCH FRIES, ColeslAW, ICEBerg LettUCE, SLICED TomAto AND RED ONION FROM THE GRILL All-Beef Hot Dogs DRIVE-IN CLASSIC | Mustard, Ketchup, Onions and Relish SWEDISH | With Dill Shrimp Salad and Crisp Fried Onions MEXICAN | With Chili Con Carne and Jalapeño Cheddar Broiled Cajun Chicken Paillard Grilled Veggie Burger | Topped with Caribbean Mango Salsa Grilled Herb Marinated Mahi Mahi Curried & Grilled -
Global Seafood Cookbook *Recipe List Only*
GLOBAL SEAFOOD COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Global Seafood Cookbook. GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers & Salads Almejas a la Marinera (Spanish Clams in Marinara Sauce) Atherina (Greek Fried Smelts) Bara Lawr (Welsh Laver Bread) Blackbeard's Crab Cakes Clams Casino Codfish Balls Crab & Artichoke Dip Cracker Pirate Smear (Crab & Shrimp Dip) Easy Sushi Rolls Eggs Drumkilbo (eggs with lobster & shrimp) Fried Calamari (Squid) Gefilte Fish (Jewish Stuffed Fish) Herring Dip (Jewish) Hot Lobster Dip Inlagd Sill (Swedish Salted Herring) Lobster Salad Maine Clam Dip Marinated Anchovies (Basque) Old Bay Crab Cakes Oysters on the Half Shell Oysters Rockefeller Popcorn Shrimp Prawn Crackers Salade Basque (Basque Salad with Tuna) Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad) Salmagundi (Pirate Grand Salad) Selyodka Pod Shouboi (Russian Herring Salad) Shenanchie's Clam Dip Shenanchie's Sushi (Avocado & Shrimp) Shrimp Puffs Shrimp Salad Shrimpy Devils (deviled eggs with shrimp) Sledz w Smietanie (Polish Creamed Herring) Steamed Mussels Sushi Rice Taramasalata (Greek Fish Roe Dip) Tempura (Japanese Seafood & Vegetables) Tomates Monegasque (Monegasque Tomatoes with Tuna) Tuna Rice Cakes Uncle Pat's Crab Cocktail 2 GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare Entrees & Sides Almondine Sole Apelsinfisk (Swedish Orange Fish) Baked Mahi-Mahi Bar a la Monegasque -
Santa Claus Village for Families Itinerary
finland.nordicvisitor.com SANTA CLAUS VILLAGE FOR FAMILIES ITINERARY DAY 1 DAY 1: WELCOME TO LAPLAND Your family vacation starts at Rovaniemi Airport, where you will be greeted and transferred to your hotel. In the evening you will be taken by car to a reindeer farm for a memorable reindeer sleigh ride. This traditional mode of Lappish travel is a unique experience – and you may even see the northern lights dance in the sky!* At the farm you will enjoy a hot beverage and light snack around a campfire and learn about the life of reindeer herders before returning to Rovaniemi. *Please note that the northern lights are a natural phenomenon, so sightings cannot be guaranteed. Attractions: Northern Lights in Lapland, Reindeer sled ride, Rovaniemi DAY 2 DAY 2: ARCTIC ANIMALS AT THE WORLD’S NORTHERNMOST ZOO This day tour gives you a chance to observe Arctic wildlife in their natural surroundings at the Ranua Wildlife Park, the northernmost zoo in the world! Arrive by car to the park, located about 80 km from Rovaniemi, and enjoy a refreshing walk outside to see the animals—about 60 species of Arctic and northern wild animals such as bears (including the only polar bears in Finland), lynx, wolf, wolverine, moose, and many more. After lunch at a cosy restaurant, it’s time for sweet treats! We still make a stop at the Fazer Candy Store where you can buy some Finnish-made candies before heading back to town. Attractions: Fazer Candy Shop, Ranua Wildlife Park DAY 3 DAY 3: SNOWMOBILES, REINDEER AND SANTA CLAUS VILLAGE The day’s adventures begin with a guided snowmobile safari to a reindeer farm where you will hear more about reindeer husbandry and Lappish culture. -
Tango Suomessa
108 KÄRJÄ & ÅBERG (toim.) - Tango Suomessa (toim.) - Tango & ÅBERG KÄRJÄ Tangomusiikki ilmiöineen on keskeinen osa suomalaista musiikkikulttuuria. Suomeen tango rantautui jo vuonna 1913, mutta varsinaiseen roihuun tango ilmiönä leimahti 1950- ja 1960-luvuilla. Suomalainen tango on leimautunut perinnekulttuuriksi, joka ei ole kuollut, vaikka sitä ajoittain onkin oltu valmiita hautaamaan: tuoreus on sen vahvuus. TANGO Tässä kirjassa joukko musiikintutkijoita lähestyy tangoa Suomessa useista näkökulmista: historiallisesta, kulttuuri- SUOMESSA sesta, musiikkianalyyttisestä, taloudellisesta ja paikallises- ANTTI-VILLE KÄRJÄ & KAI ÅBERG (TOIM.) ta. Näin kirja pyrkii luomaan kokonaisvaltaista kuvaa suomalaisesta tangokulttuurista ja sen sidoksista suomalai- suuteen. Kirja on ensimmäinen kokonaisvaltainen esitys aiheesta ja tarjoaa pohjan uusille ajatuksille sekä tangosta että Suomesta. Kirja on tarkoitettu kaikille suomalaisesta tangosta kiinnostuneille alan harrastajille ja ammattilaisille. ISBN 978-951-39-4673-9 9 789513 946739 NYKYKULTTUURIN TUTKIMUSKESKUKSEN JULKAISUJA 108 TANGO SUOMESSA NYKYKULTTUURIN TUTKIMUSKESKUKSEN JULKAISUJA 108 JYVÄSKYLÄN YLIOPISTO 2012 Copyright © tekijät ja Nykykulttuurin tutkimuskeskus Urpo Kovala (vastaava toimittaja, Jyväskylän yliopisto) Pekka Hassinen (toimitussihteeri, Jyväskylän yliopisto) Tuuli Lähdesmäki (toimitussihteeri, Jyväskylän yliopisto) Eoin Devereux (University of Limerick, Irlanti) Irma Hirsjärvi (Jyväskylän yliopisto) Kimmo Jokinen (Jyväskylän yliopisto) Anu Kantola (Helsingin yliopisto) Sanna -
Appetizers Sushi Rolls
Served between 4 pm - 1 am SUSHI APPETIZERS Edamame Cooked soybean 7 Prawn Crackers Prawn Crackers 14 SUSHI ROLLS (6 Pieces) Sesame California Roll 14 Surimi, Avocado, Cucumber, Cream cheese, Sesame-coated Tobiko California Roll 16 Surimi, Avocado, Cucumber, Cream cheese, Tobiko-coated Spicy Salmon Roll Vegetarian Roll 13 Asparagus, Avocado, Cucumber, Sesame-coated Avocado Roll 12 Cucumber, Avocado-coated Spicy Salmon Roll 15 Salmon, Avocado, Cucumber, Cream cheese, Coated with Panko (breadcrumbs) and spicy sauce Gravlax Roll Gravlax Roll 18 Avocado, Cucumber, Cream cheese, Coated with Gravlax salmon, Lime and Coriander Boston Roll 16 Salmon, Avocado, Cucumber, Cream cheese, Sesame-coated Boston Avocado Roll 18 Salmon, Avocado, Cucumber, Cream cheese, Coated with Avocado & Sesame Philadelphia Roll 16 Inside Out Maguro Avocado, Cucumber, Cream cheese, Coated with Salmon Maguro Inside Out 16 Avocado, Cucumber, Cream cheese, Coated with Tuna fish Tokyo Roll 17 Tuna fish, Avocado, Cucumber, Cream cheese, Coated with Sea bass Rainbow Roll 19 Rainbow Roll Crab, Avocado, Cucumber, Cream cheese, Coated with Tuna fish, Sea bass, Salmon and Avocado Chef’s Special 17 CRUNCHY ROLLS California Crunchy (6 Pieces) 17 Surimi, Avocado, Cucumber, Cream cheese, Coated with Tobiko and Teriyaki Sauce California Crunchy Crunchy Roll (5 Pieces) 13 Avocado, Cream cheese, Salmon, Crab, Sea bass Crunchy Shrimp Roll (6 Pieces) 16 Avocado, Tobiko, Cream cheese, Sesame, Coated with Crispy Potato Dragon Roll (6 Pieces) 21 Dragon Roll Cucumber, Avocado, Coated with Eel, Teriyaki Sauce and Sesame Teriyaki Roll (4 Pieces) 15 Sea bass, Avocado, Crab, Coated with Salmon and Teriyaki Sauce Please inform staff if you have a specific food allergy.