2020 Food Vendors

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Food Vendors Amy Jos Pork Skins - Pork Skins, Cracklins, Boiled Peanuts, Cinnamon Twists B&D - Roasted Corn, Burgers, Marinated Chicken On A Stick, Cowboy Nachos Bad Boys BBQ - BBQ Pork And Chicken Sandwiches/Plates, Loaded Home Fries & Nachos, Loaded Fried Cornbread Bangkok House - Grilled Chicken On A Stick W/Cornbread, Sweet N Sour Chicken, Fried Rice BBQ Junction - Pulled Pork, Loaded BBQ Potatoes, Nachos, Loades Fries Big G’s Food Service - Bourbon Chicken, Cajun Sausage, Crawfish Boil, Gator On A Stick, Jambalya, Catfish Cornbread CTCB - Cornbread Salad Coco Bongo - Frozen Drinks CT Wraps - Cornbread Chili Pie, Grilled Chicken, Philly Cheesesteak D&B Concessions - Blooming Onion, Funnel Cakes, Crazy Taters, Cornmeal Fried Green Tomatoes Denton Fun Foods - Chocolate Covered Strawberries, Cheesecake & Bananas On A Stick Ear It Is Roasted Corn - Roasted Corn Embrys Concessions - Bacon Fried Green Tomatoes, Onion Rings, Mushrooms On A Stick, Corn Dogs, Cornmeal Battered Fried Green Tomatoes First Baptist Church - Pinto Beans And Cornbread Food Works - White Bean Chili & Jalapeno Corn Cakes, Beef Brisket Sandwich, Chicken Wings Fryday Concessions - Alligator, Chicken Tenders, Fried Pickles, Ribbon Fries G&J Funnel Cakes - Funnel Cakes, Deep Fried Oreos House Of God - Fish Plates, Beans & Cornbread Kennys Smokehouse - BBQ Pork, Ribs, Turkey Legs, Philly Steak, Chicken Fingers, Wings Kettle Korn Kommander - Kettle Corn Merles Lemonade - Fresh Squeezed Lemonade Not Just Donuts - Donuts, Corndogs, Deep Fried Oreos, Pintos And Cornbread Polar Express - Shaved Ice, Cotton Candy, Popcorn Robinson Catering - Deep Fried Grill Cheese, Tornado Potatoes, Fried Green Tomato BLT Sphs Softball - Tea & Fried Pies Taylors - Kettle Corn Team Co - Greek Food, Shark On A Stick, Frog Legs, Cajun And Coconut Shrimp Tiki Grill - Huli Chicken, Steak & Cheese, Gyro, Polish Sausage, Butterfly Chips World Cuisine - Fish Sandwich, Fish Taco, Blooming Onion, Turkey Legs, Chicken Sandwich, Cornbread Greek Salad, Cornbread German Bratwurst.

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Menu-Glendale-Dine-In--Dinner.Pdf
SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices.
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Title: Survey of Microbiological Status of Offal Products from Pork
Title: Survey of Microbiological Status of Offal Products from Pork Processing Facilities in the United States – NPB #16-162 Institution: South Dakota State University. Investigators: Alan Erickson (Principal Investigator), South Dakota State University; William Benjy Mikel, WPF Technical Services; Laura Ruesch SDSU; Jane Christopher-Hennings, SDSU; Monte Fuhrman, Pipestone Veterinary Services; Jonathan Ertl, Sioux Nation Ag Center. Date submitted: 10/31/17 Industry Summary: In the United States, approximately five million metric tons of pork variety meats and other byproducts are generated each year with a large amount of this material being rendered to generate low value products like pet food, meat/bone meal, fat, and grease. An alternative use of the US variety meats would be to market and sell them to consumers in countries like China that prefer strong tasting pork products like the variety meats. The desirability of these products in foreign markets makes them higher value products, which could help increase the value of live hogs for US producers. To be able to market and sell these variety meats in global markets, it is important to understand the microbiological status of these products. Therefore, the objective of the current study was to: Determine the microbiological profile of commonly consumed offal products (liver, heart, kidney, brain and intestine) as currently handled in pork production facilities in the United States. This microbiological profile will include tests for: mesophilic aerobic plate counts (APC), Salmonella, Yersinia enterocolitica, and Toxoplasma gondii. To address this objective, samples of heart, kidney, liver, brain and intestine were obtained from 15 pork processing plants in 10 states found across the Midwestern and Southeastern pork-producing region of the US.
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Vegetarianism and World Peace and Justice
Visit the Triangle-Wide calendar of peace events, www.trianglevegsociety.org/peacecalendar VVeeggeettaarriiaanniissmm,, WWoorrlldd PPeeaaccee,, aanndd JJuussttiiccee By moving toward vegetarianism, can we help avoid some of the reasons for fighting? We find ourselves in a world of conflict and war. Why do people fight? Some conflict is driven by a desire to impose a value system, some by intolerance, and some by pure greed and quest for power. The struggle to obtain resources to support life is another important source of conflict; all creatures have a drive to live and sustain themselves. In 1980, Richard J. Barnet, director of the Institute for Policy Studies, warned that by the end of the 20th century, anger and despair of hungry people could lead to terrorist acts and economic class war [Staten Island Advance, Susan Fogy, July 14, 1980, p.1]. Developed nations are the largest polluters in the world; according to Mother Jones (March/April 1997, http://www. motherjones.com/mother_jones/MA97/hawken2.html), for example, Americans, “have the largest material requirements in the world ... each directly or indirectly [using] an average of 125 pounds of material every day ... Americans waste more than 1 million pounds per person per year ... less than 5 percent of the total waste ... gets recycled”. In the US, we make up 6% of the world's population, but consume 30% of its resources [http://www.enough.org.uk/enough02.htm]. Relatively affluent countries are 15% of the world’s population, but consume 73% of the world’s output, while 78% of the world, in developing nations, consume 16% of the output [The New Field Guide to the U.
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Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological
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National Daily Hog and Pork Summary
National Daily Hog and Pork Summary Des Moines, Iowa Fri, Sep 24, 2021 USDA Livestock, Poultry & Grain Market News DAILY DIRECT HOGS PLANT DELIVERED as of 1:30 PM Weekly National P.M. Wtd Avg Negotiated Barrow and Gilt: Carcass Base Price Live Price $125 NATIONAL - AMS 2675/LM_HG203: $115 Range: $73.00 - $85.50 $52.00 - $61.00 $105 Weighted Average: $76.93 $58.43 $95 $85 Change from Prior Day: 0.40 higher no comparison $75 Head Count: 2,780 654 $65 IOWA/MINNESOTA - AMS 2675/LM_HG206: $55 $45 Weighted Average: *Price not reported *Price not reported $35 due to confidentiality* due to confidentiality* $25 J F M A M J J A S O N D 2021 2020 5 Yr Avg WESTERN CORNBELT - AMS 2675/LM_HG212: Weekly Ham Primal Value Weighted Average: *Price not reported *Price not reported $110 due to confidentiality* due to confidentiality* $100 $90 EASTERN CORNBELT - AMS 2675/LM_HG210: $80 $70 Weighted Average: *Price not reported *Price not reported due to confidentiality* due to confidentiality* $60 $50 NATIONAL DAILY PORK REPORT FOB PLANT- AMS 2498/LM_PK602: $40 Carcass Cutout Values 110.77 Change: 6.48 $30 J F M A M J J A S O N D Primal Loin 113.32 10.28 2021 2020 5 Yr Avg Primal Butt 114.36 1.15 Primal Picnic 76.36 (-4.87) SEW Pigs - 10# Basis - Delivered Primal Rib 129.78 (-2.16) $70 Primal Ham 91.70 16.48 $60 Primal Belly 179.50 2.77 $50 Total Loads 360.59 Pork Cuts 327.89 lds.
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Spicy Pork Meatballs, Spicy Meat Sauce, and Polenta Courtesy the Meatball Shop
Spicy Pork Meatballs, Spicy Meat Sauce, and Polenta Courtesy The Meatball Shop Yield: 4 to 6 servings INGREDIENTS: For the Spicy Meat Sauce: 2 tablespoons olive oil 1 large onion, finely diced 1 pound ground pork shoulder 2 teaspoons crushed red pepper flakes kosher salt 2 tablespoons tomato paste 2 26-ounce boxes diced tomatoes For the Spicy Pork Meatballs: 2 tablespoons olive oil 2 pounds ground pork shoulder 1 tablespoon, plus 1 teaspoon pickled, hot kosher salt 4 hot cherry peppers, minced ¼ cup fresh cherry peppers pickling liquid 4 white bread, minced 3 eggs For the Polenta: 1 teaspoon coarsely ground kosher salt 2 cups cornmeal ½ cup grated heavy cream 1/3 cup Parmesan 4 tablespoons unsalted butter METHOD: For the Spicy Meat Sauce: In a large pot, heat olive oil over medium heat. Add onion, ground pork, red pepper flakes, and salt and cook, stirring constantly until the meat is thoroughly cooked and onions are soft and beginning to brown, about 15 minutes. Add tomato paste and cook 5 minutes more. Add tomatoes and stir constantly until the sauce begins to boil. Cook 35 minutes, stirring every 5 minutes. Season with salt. For the Spicy Pork Meatballs: Preheat oven to 450°F. Drizzle olive oil into a 9-inch x 13-inch baking dish and coat the entire surface. In a large bowl, combine the pork, salt, cherry peppers, pickling liquid, bread, and eggs, mixing by hand until thoroughly incorporated. Roll the mixture into round, golf ball-size meatballs, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
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Radicidation for Elimination of Salmonellae in Frog Legs
820 Journal ofFood Protection, Vol. 45, No. 9, Pages 820·8231/uly 1982) Copyright ©,International Association of Milk, Food, and Environmental Sanitarians Radicidation for Elimination of Salmonellae in Frog Legs D.P. NERKAR* and N. F. LEWIS Biochemistry and Food Technology Division, Bhabha Atomic Research Centre, Bombay· 400 085, India (Received for publication September 22, 1981) Downloaded from http://meridian.allenpress.com/jfp/article-pdf/45/9/820/1655352/0362-028x-45_9_820.pdf by guest on 25 September 2021 ABSTRACT 7.0, and suspended in the same buffer at levels of approx. 108 cells/mi. Preparation ojfrog leg homogenates The D10 values of three Salmonella spp. often encountered in frog legs, i.e., S. typhimurium, S. enteritidis and S. newport, Portions (25 g) consisting of muscle were removed from at least 4-5 were found to be between 18 to 30 krad when cells were frog leg samples and placed in 225 ml of lactose broth. The samples were blended for 90s at high speed (approx. 14,000 rpm) in a Waring irradiated at 0-2°C in 0.1 M phosphate buffer, pH 7.0. The Blendor and the homogenates were poured in sterile flasks. The radiation sensitivities of these Salmonella spp. increased only Salmonella count of these homogenates was assessed by the most marginally when cells were irradiated in frog leg homogenate. probable number (MPN) method (J). The doses of radiation required for eradication ofthis pathogen in fresh and frozen frog legs were 300 and 400 krad, respectively. Radiation sensitivity studies Buffered cell suspensions of S. typhimurium, S.
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Specialty & Exotic Meats Product Guide
SPECIALTY & EXOTIC MEATS PRODUCT GUIDE July 2016 www.sierrameat.com 1330 Capital Blvd Reno, NV 89502 toll free 800.444.5687 A THIRD GENERATION FAMILY BUSINESS fax 775.284.2638 General Ordering Information Order Hours Bernadette Flocchini NATIONAL SALES NATIONWIDE SERVICE Executive Vice President 7am‐12:30pm (Pacific) [email protected] Rich Jersey Gisela Corral for same day shipping ext 103 VP Specialty & Exotic Meats National & Regional Sales Service Manager [email protected] [email protected] Steve Flocchini ext 133 ext 111 Phone 800.444.5687 Durham Ranch Brand Manager cell (775) 741-7165 Fax 775.284.2638 [email protected] Denise Baldwin ext 139 Rich Flocchini National Sales Service Sales, Specialty & Exotic Meats [email protected] Jim Henzi [email protected] ext 105 Senior VP Distribution Division ext 106 [email protected] Jana Blaag cell (408) 210-6484 Devin Williams National Sales Service Northwest Regional Sales Manager [email protected] [email protected] ext 110 HAWAII SALES cell (503) 310-8455 Steven J. Flocchini, Jr Tom Quan Bill Rowe Nationwide Logistics Sales Manager, Hawaiian Islands National Account Executive [email protected] [email protected] [email protected] ext 136 cell (808) 561-9077 (720) 470-4257 Carol Jerwick Midwest Regional Sales Manager [email protected] cell (816) 507-6888 Shipping Methods • Air cargo 200lb gross per container • LTL over the road shipments leave on Friday • Federal Express next day (Federal Express orders sub- ject to
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Sandee's Daiquiri
Gerardo’s Sandee’s Daiquiri Bar Pizza SMALL N/A FROSTY – 5.50 MEDIUM N/A FROSTY – 6.50 LARGE N/A FROSTY – 7.50 PIZZA SLICE – 2.99 Dylan’s Non Alcoholic Daiquiris Extra Topping – .50 STRAWBERRY N/A TIDAL WAVE N/A PIÑA COLADA N/A 12-INCH PIZZA – 13.99 DAIQUIRIS Hang ten with Frosty and surf This pineapple and coconut Extra Topping – 1.75 We pick the strawberries. this kid friendly blue raspberry cream will make you go Heath’s Over 21? You pick the proof. wave...it’s a wild ride. crazy...it’s that good! 16-INCH PIZZA – 16.99 Extra Topping – 1.99 PICK YOUR PROOF (80,151,190) Beer SMALL FROSTY, 16 OZ. – 8.75 DOMESTIC: WHITE An olive oil and minced MEDIUM FROSTY, 24 OZ. – 10.75 Bud, Bud Light, Miller Lite, JACOB JR.’S SUPER SUPREME Yuengling, Michelob Ultra, Coors PIZZA garlic base. LARGE FROSTY, 32 OZ. – 14.25 Greg’s Not available in slice pies. Daiquiris Light, Sharp’s (Non-Alcoholic) WE OFFER FREE SAMPLES - TRY IT BEFORE YOU BUY IT!! PREMIUM: Toppings Sierra Nevada Pale Ale, Sierra Hazy Little Thing IPA, EXTRA CHEESE RED ONIONS PINEAPPLE RICOTTA CHEESE Give your day PEACH FROSÉ DAIQUIRI Island Coastal Lager, Sam’s PEPPERONI GREEN PEPPERS JALAPEÑOS *(COUNTS AS 2 ITEMS) EXTRA an extra hop A peachy sangria frosé option for our Seasonal, Heineken, Blue wine lovers; and YES we frogged Moon, Corona Light, Jack’s ITALIAN SAUSAGE MUSHROOMS CAPICOLA HAM *BLUE CHEESE SHOT with a grain up the proof a little (80 proof).
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Ginger Pork Meatballs Blueapron.Com with Bok Choy & White Rice
Ginger Pork Meatballs blueapron.com with Bok Choy & White Rice 2 SERVINGS | 25–35 MINS UIT Y R & Serve with Blue Apron IF YOU CHOSE A CUSTOMIZED OPTION, visit the Current tab in the Blue Apron app or F wine that has this symbol S at blueapron.com for ingredients (denoted with an icon) and instructions tailored to you.* A Y V O R blueapron.com/wine Ingredients 10 oz Ground 1/2 cup Long Grain 10 oz Ground Pork Turkey White Rice 10 oz Baby Bok Choy 3 oz Radishes 1 piece Ginger 1/4 cup Panko 1/4 cup Barbecue 2 Tbsps Soy Glaze Breadcrumbs Sauce 1 Tbsp Rice Vinegar *Ingredients may be replaced and quantities may vary. 1 Cook the rice 4 Cook the meatballs & bok choy • In a small pot, combine the • In a large pan (nonstick, if you rice, a big pinch of salt, and have one), heat 1 tablespoon 1 cup of water. Heat to boiling of olive oil on medium-high on high. until hot. • Once boiling, reduce the heat • Add the meatballs in an even to low. Cover and cook, without layer. Cook, turning occasionally stirring, 13 to 15 minutes, or until and shaking the pan (carefully, the water has been absorbed and as the oil may splatter), 7 to the rice is tender. 9 minutes, or until browned on • Turn off the heat and fluff with a fork. Cover to keep warm. all sides. • Using a spoon, move the meatballs to one side of the pan. 2 Prepare the ingredients & make the glaze • Add the chopped bok choy stems to the other side of the pan; • Meanwhile, wash and dry the season with salt and pepper.
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The Great Cornbread Conundrum: and Reinventing the Hoecake by Dan Gill, Ethno-Gastronomist
The Great Cornbread Conundrum: and Reinventing the Hoecake by Dan Gill, Ethno-Gastronomist The Problem: For the first few years, there was something missing at “Something Different”: Cornbread, in at least one of its infinite iterations, is featured at just about every traditional Southern eatery and barbecue joint – and with good reason. Cornbreads are simple and quick, easy to make, and the perfect accompaniment for barbecue, soups, seafood and just about anything else. It is one of those “comfort” things deeply engrained in American culture. We make our own buns and subs but we have customers who have problems with wheat flour, and so we wanted to offer a gluten-free alternative. The Cornundrum: Many restaurants make cornbread on sheet pans in the morning, allow it to cool and serve it all day long. It soon gets dry and crumbly and loses the moist, steamy “goodness” of fresh cornbread. Most of the time it won’t even melt butter. Many barbecue joints throughout the South bake corn sticks or fry hushpuppies. To get that nice crunchy crust on corn sticks you need to bake them in hot, cast iron molds, which we don’t have. We would also need to operate an extra oven just for corn sticks – it gets hot enough in our deli in the summertime, thank you. Hushpuppies are easy and good, but quickly mess up cooking oil and require a separate fryer. I never found a recipe that I thought would work for us. Most modern recipes for cornbread and hushpuppies call for wheat flour and sugar – no help for the gluten intolerant and an affront to cornbread connoisseurs.
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Attitude Toward Food in Aspect of Risks and Benefits Related to the Consumption of Edible Insects by Polish Consumers
Rocz Panstw Zakl Hig 2020;71(1):67-79 http://wydawnictwa.pzh.gov.pl/roczniki_pzh/ https://doi.org/10.32394/rpzh.2020.0107 ORIGINAL ARTICLE ATTITUDE TOWARD FOOD IN ASPECT OF RISKS AND BENEFITS RELATED TO THE CONSUMPTION OF EDIBLE INSECTS BY POLISH CONSUMERS Joanna Bartkowicz1 1Gdansk College of Health, Faculty of Physiotherapy and Health Science, Gdansk, Poland ABSTRACT Background. This study is an introduction to the of learning key factors affecting the process of acceptance of edible insects by Polish consumers, currently only from Gdańsk, Gdynia and Sopot (the Tri-City) in northern Poland. Objectives. The aim of this study was to assess the attitudes of Tri-City consumers towards edible insects. It was expressed in the assessment of food diversity in relation to eating benefits of edible insects and to assessment of the levels of dietary neophobia for consumers who perceive the risk of eating them. This study contributes to consumers’ getting used to edible insects. Material and methods. The study was carried out in 2015 among 788 participants ranged from 16 to 80 years. The criterion for participation was the place of residence - the Tri-City. The respondents were qualified in three age groups 16-20 years old, 21-40 years old and over 41 years old. The study was conducted using a survey method. The survey questionnaire included the following scales: the Food Neophobia Scale (FNS) and the Variety Seeking Tendency Scale (VARSEEK) perceiving benefits and perception of health hazards associated with the consumption of edible insects compared to traditional and culturally foreign food. Results. The majority of seekers with a high degree of VARSEEK were men aged 21-40 with higher education.
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