Carbohydrate Reference List Contents
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The Limits of Punishment Transitional Justice and Violent Extremism
i n s t i t u t e f o r i n t e g r at e d t r a n s i t i o n s The Limits of Punishment Transitional Justice and Violent Extremism May, 2018 United Nations University – Centre for Policy Research The UNU Centre for Policy Research (UNU-CPR) is a UN-focused think tank based at UNU Centre in Tokyo. UNU-CPR’s mission is to generate policy research that informs major UN policy processes in the fields of peace and security, humanitarian affairs, and global development. i n s t i t u t e f o r i n t e g r at e d t r a n s i t i o n s Institute for Integrated Transitions IFIT’s aim is to help fragile and conflict-affected states achieve more sustainable transitions out of war or authoritarianism by serving as an independent expert resource for locally-led efforts to improve political, economic, social and security conditions. IFIT seeks to transform current practice away from fragmented interventions and toward more integrated solutions that strengthen peace, democracy and human rights in countries attempting to break cycles of conflict or repression. Cover image nigeria. 2017. Maiduguri. After being screened for association with Boko Haram and held in military custody, this child was released into a transit center and the care of the government and Unicef. © Paolo Pellegrin/Magnum Photos. This material has been supported by UK aid from the UK government; the views expressed are those of the authors. -
Dolce Milano È Una Giovane Azienda Milanese. Nata Nel 2012 Dalla Visione
Dolce Milano è una giovane azienda milanese. Nata nel 2012 dalla visione imprenditoriale e dall’amore per il buon gusto di Mario Laddaga e Carmine Santillo e dalla partnership con Dolciaria Acquaviva S.p.A. , una delle migliori espressioni di qualità alimentare italiana a carattere nazionale. I fondatori possono vantare una consolidata esperienza, maturata in oltre quindici anni di lavoro in aziende leader del settore Ho.re.ca. Made in Italy L’offerta Perchè Milano? Dolce Milano si propone di diffondere la cultura Scegliendo Dolce Milano per la tua attività, puoi con- Dolce Milano rappresenta il cuore grande che si cela Made in Italy di un prodotto alimentare ge- tare su un catalogo di prodotti semi-lavorati da forno dietro l’apparente scorza dura del capoluogo lom- nuino e di qualità, dall’origine controllata e dalla e di pasticceria contenente più di 400 articoli, bardo. Milano città aperta, che ha tempo di accoglie- filiera di produzione certificata. Un’offerta ampia ed ed ottime soluzioni per il bar e per la ristorazione re ognuno di noi, milanese di nascita o d’adozione. originale, in grado di coprire con varietà tutte le fasi veloce. Dolce Milano può contare su una rete di Milano, città dalle sorprendenti e spesso sconosciu- della nostra alimentazione. consulenti alla vendita affidabili e prepa- te peculiarità gastronomiche e di alta pasticceria. rati e dispone di un apparato logistico proprietario Milano terreno fertile per tradizioni ed eccellenze che garantisce consegne capillari ed assisten- provenienti da tutto il suolo italico. -
Cakes by Karen's 2015 Holiday Ordering Guide
U8.i.k;; Cakes By Karen’s 2015 Holiday Ordering Guide Please Place Your Orders Early, Christmas Eve Hours: 4:30 am – 1:30 pm. 8632 Kennedy Avenue, Highland, Indiana Phone: 219-838-2310 Fax: 219-838-2598 www.cakesbykaren.org follow us on facebook! CASH ONLY!!!!!!!! Pies: 8” pie serves 8 9” pie serves 10 Cookies: 8” 9” Butter Cookies - $9.75 per pound Pumpkin $9.50 $11.50 Pinch, Mexican and Almond Crescents: $11.00/lb Holiday Shaped Sugar Cookies : $1.00 - $1.75 Pecan $10.50 $12.50 Lg Chocolate Chip, Peanut Butter or Oatmeal Raisin Apple $9.50 $10.50 Cookie - $0.80 Dutch Apple $11.50 $13.50 Pierogies - $7.75 per dozen Cherry $10.50 $12.50 $4.50 per half dozen Peach $10.50 $12.50 Potato Cheese Blueberry $10.50 $12.50 Potato & Onion Potato & Cheddar Potato & Onion & Bacon Sauerkraut Lemon Meringue $10.50 $12.50 Mushroom Cabbage Pumpkin Cream $11.50 $13.50 Ground Beef Banana Cream $12.50 $14.50 Miscellaneous: Coconut Cream $12.50 $14.50 Rum Cake: Small Loaf: - $10.00 w/nuts - $11.00 Chocolate Cream $12.50 $14.50 Rum Cake: Large Bundt: $20.00 w/nuts - $24.00 Large Connoli: $1.75 Hawaiian Strawberry $15.50 $18.50 Small Connoli: $1.25 French Silk $13.50 $15.50 Chocolate Covered Strawberries – $1.25 each or $12 per dozen Breads (ask to get your bread sliced) & Rolls: Sock It To Me - $9.50 Whole or $5.25 Half Large Buttercrust Rolls-$0.45 Small Blueberry Russian Teacake - $6.75 Small Egg Dinner Rolls -$0.30 Small Double Chocolate Sour Cream Bundt Cake - Mini Croissants-$0.35 $8.50 White Bread-$2.30 Red Velvet Bundt Cake w/Cream Cheese – $15 Christmas -
Product Catalogue
PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN. -
5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
© 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Stoves and Food for Dofe
Stoves and Food for DofE. Trangia stove with 2 pans, pan handle and gas burner as shown here. You can make the pan lid into a frying pan but as bacon and sausage cannot be stored safely then we don’t recommend frying. Cleaning also has to be born in mind. Please bring something to have a drink in while you are out as you will not pass shops and on your qualifying you cannot buy anything. Water can be in a drinks bottle, or you can bring 2 x 550ml bottles to have water in. We refill water bottles as you go from water containers in supervisors cars or sometimes we have to carry water to you. You can bring the small squirty concentrated juice if you don’t like water on its own although it is healthier for you. Food should be: Ready to heat and eat. Fast cooking time. Nothing that needs to go in a fridge. Light and easy to carry. Wide range of meals you could not otherwise have. Not fried. No jars as they break. You can cook as an individual or in your group. Remember you will be sharing a stove so if you cook individual it will need to be washed before the next person can use it. Bronze DofE Food suggestions. Saturday Breakfast – this will be at home so please have something, toast, cereal, jam butty, bacon butty or a full English! You will travel to the campsite so have a snack and drink ready for when you arrive there. You will be walking with all your kit from then on. -
Unilever to Spread Magnum Vegan Reach As Trend Set to Mainstream In
Food and Beverage Innovation December 2018 - 2019 February Volume 17 ISSN 1570-9108 DOUBLE ISSUE Unilever to spread Magnum Vegan reach as trend set to mainstream in 2019 Unilever has introduced its Magnum suitability going forward, with plant-based Vegan ice cream to Australian markets milks and meat substitutes already rapidly with more European markets to follow this moving into the mainstream. year, as the trend towards reformulating The rise of veganism is indicative classic items in vegan forms accelerates. of a growing theme towards mindful At launch, Unilever, described it as a consumption. “velvety plant-based product” that provides Animal welfare and environmental “a creamy experience without the need concerns form clear goals among the for dairy.” “A first for the Australian following of such a strict diet. Vegan market, the 100 percent dairy-free range products are increasingly associated to will feature two of the brand’s signature ethical packaging (50 percent), organic flavors…allowing vegans the opportunity (31 percent), gluten-free (34 percent) and to enjoy and share a moment of pure GMO-free (27 percent) (CAGR 2014-2018). pleasure,” the company said. In 2018, 60 percent of all products with Last year, two new vegan versions vegan claims were reported in Europe. of the popular Magnum ice cream bars continued on page 3 were launched in Sweden and Finland. TOP MARKETTop SUBCATEGORIES market subcategories OF FOOD & BEVERAGES of food LAUNCHES & beverages WITH A “VEGAN” launches CLAIM (GLOBAL, 2018) Magnum Vegan Classic and Magnum with a “vegan” claim (Global, 2018) Vegan Almond, which are European Vegetarian Union approved, are made 6 from a pea protein base and covered in smooth dark chocolate. -
Q2 2011 Full Announcement
2011 FIRST HALF YEAR RESULTS CONTINUING GOOD PROGRESS DESPITE DIFFICULT MARKETS First Half Highlights • Strong second quarter underlying sales growth 7.1%; first half underlying sales growth 5.7% comprising volume growth 2.2% and price growth 3.5%. • Turnover up 4.1% at €22.8 billion with a negative impact from foreign exchange of 1.6%. • Underlying operating margin down 20bps; impact of high input cost inflation mitigated by pricing and savings. Stepped-up continuous improvement programmes generated efficiencies in advertising and promotions and led to lower indirect costs. • Advertising and promotions expenditure, at around €3 billion, was higher than the second half of 2010 but down 150bps versus the exceptionally high prior year comparator. • Fully diluted earnings per share up 10% at €0.77. • Integration of Sara Lee brands largely complete and Alberto Culver progressing rapidly. The acquisition of the laundry business in Colombia completed. Chief Executive Officer “We are making encouraging progress in the transformation of Unilever to a sustainable growth company. In a tough and volatile environment we have again delivered strong growth. Volumes were robust and in line with the market, despite having taken price increases. This shows the strength of our brands and innovations. Our emerging markets business continues to deliver double digit growth. Performance in Western Europe was also strong in the second quarter so that the half year results reflect the true progress we have been making. Bigger and better innovation rolled out faster and moving our brands into white spaces continue to be the biggest drivers of growth. We are now striving to go further and faster still. -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
2020 Annual Recipe SIP.Pdf
SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~.