DOCSLIB.ORG

Street Vendors

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Street Vendors Summer Fruit Cooking Tips · Veggie Food Bank 3 3 O N N XVIII, X X VOLUME VEGETARIAN J O U R N A L HEALTH ECOLOGY ETHICS Cuisine From Vegan Meal Plans With Food Purchased Street From Restaurant Chains Vendors Tofu Kabobs (page 7) $4.50 USA/$5.50 CANADA www.vrg.org Menus for Cancer Patients NUTRITION HOTLINE QUESTION: “I just saw an article that so differences in ages could explain REED MANGELS, PhD, RD says that 1 in 200 children is vege- some of the difference in results tarian. This sounds different from between the surveys. Therefore, what I’ve seen on VRG’s website. while the CDC survey does give What’s going on?” an indication of how many 0- J.N., via e-mail to 17-year-olds use a vegetarian diet to treat a health problem, ANSWER: The news story you saw it really does not provide an accu- was probably from the Centers for rate count of how many children Disease Control and Prevention are vegetarian. (CDC). It was based on a study One other consideration is about the use of complementary that the CDC survey left it up and alternative medicine by adults to the person being surveyed to and children in the U.S. in 2007. define a vegetarian diet. As readers Vegetarian diets are considered to know, this could certainly affect be complementary and alternative results. The VRG specifically asks medicine, apparently. if those being surveyed “never” eat Here’s how the survey ques- meat, fish, or poultry, and those tions for parents of children (<18 who answer “yes” are counted as years old) were worded. vegetarians. We think that this z “During the past 12 months, presents a more accurate count This issue’s Nutrition did [your child] use a vege- of true vegetarians. For more Hotline considers the tarian diet to treat a specific information on polls, see <www. health problem or condition vrg.org/nutshell/faq.htm#poll>. number of children other than weight control or in the United States weight loss?” QUESTION: “I was researching on the web the milligrams of calcium z “During the past 12 months, who are vegetarian, contained in various greens (cooked did [your child] use any of the and raw). When doing this, I noticed examines why the following special diets for two variation among sites so I thought weeks or more for health rea- I would go to two reputable sources amount of calcium sons?” [Vegetarian diet is one (VRG and the American Dietetic in greens varies among of the choices listed.] Association) to get the correct answer, sources, and advises As you can see, many parents but I found variation there, too. whose children follow vegetarian Does VRG have a suggestion on vegans with herpes diets for religious, ethical, animal which websites to rely upon for zoster about foods rights, environmental, or other milligrams of calcium in various reasons would answer “no” to these cooked greens?” containing lysine questions and not be counted. We G., via e-mail and arginine. suspect that this is one reason why our most recent poll found that ANSWER: Because greens are a natu- 3 percent of 8- to 18-year-olds are ral product and are not formulated vegetarian. Also, the CDC survey in a laboratory like, say, a vitamin included children age 0 to 17 years. pill, the amount of any nutrient Possibly older children are more (Continued on page 24) likely to follow a vegetarian diet, 2 Vol. 28, Issue Three 2009 VEGETARIAN JOURNAL MANAGING EDITOR: Debra Wasserman FEATURES SENIOR EDITOR: Keryl Cryer EDITORS: Carole Hamlin, 6 · From the Streets to Your Kitchen Jane Michalek, Charles Stahler Nancy Berkoff, RD, EdD, CCE, introduces street vendor-friendly NUTRITION EDITORS: Reed Mangels, PhD, RD, Suzanne Havala Hobbs, DrPH, MS, RD cuisine, including kabobs, dosas, chaat, tamales, and more. NUTRITIONAL ANALYSES: Suzanne Hengen COVER PHOTO AND STYLING: Linda Long, Mira Zaki 11 · A Review of A Sacred Duty ART CONTRIBUTOR: Vonnie Crist Emanuel Goldman, ‘The Vegetarian Cinephile,’ examines VRG VOLUNTEER COORDINATOR AND CATALOG MANAGER: Jeannie McStay a documentary about why people should use fewer animal products. WEB DEVELOPMENT/RESEARCH: John Cunningham RESEARCH DIRECTOR: Jeanne Yacoubou 14 · Selecting Menus DEVELOPMENT: Sid Bravmann RESTAURANT GUIDE/MEMBERSHIP: Sonja Helman for Vegan Cancer Patients VRG ADVISORS: Arnold Alper, MD; In her latest Foodservice Update, Chef Nancy Berkoff, RD, EdD, Nancy Berkoff, EdD, RD; Catherine Conway, MS, RD; addresses the many challenges of feeding patients with cancer. Jim Dunn; Suzanne Havala Hobbs, DrPH, MS, RD; Enette Larson-MMeyer, PhD, RD; Reed Mangels, PhD, RD; Jerome Marcus, MD; Virginia Messina, MPH, RD; 26 · A Sample Vegan Meal Plan Brad Scott, MBA; Wayne Smeltz, PhD If You Are Eating at Restaurant Chains COPYRIGHT 2009 BY THE VEGETARIAN Ed Coffin prepares you for your next road trip based RESOURCE GROUP, INCORPORATED on VRG’s research about quick-service chains and their vegan offerings. PRINTED IN THE UNITED STATES OF AMERICA. The Vegetarian Journal (ISSN 0885-77636) is published quarterly. The contents of Vegetarian DEPARTMENTS Journal and our other publications, including web information, are not intended to provide personal Nutrition Hotline 2 medical advice. Medical advice should be obtained How many children are vegetarian? Why do nutritional values for greens from a qualified health professional. We often seem to vary so much? And which foods are best for vegans with herpes zoster? depend on company statements for product Note from the Coordinators 4 and ingredient information. It is impossible to be 100% sure about a statement, info can change, Letters to the Editors 5 people have different views, and mistakes can be made. Please use your own best judgement about Scientific Update 12 whether a product is suitable for you. To be sure, Notes from The VRG Scientific Department 20 do further research or confirmation on your own. SUBMISSIONS: We do not accept unsolicited VRG Testifies for the 2010 Dietary Guidelines 21 manuscripts. Please send a query letter first. ADVERTISING: Vegetarian Journal does not Vegan Cooking Tips 23 accept paid advertising. We do review Late Summer Fruit, by Chef Nancy Berkoff vegetarian products. E-MMAIL: Contact The VRG via e-mmail at [email protected]. Vegan Dinner in Denver/VRG’s Call-A-Dietitian Day 25 The VRG’s website is <www.vrg.org>. Veggie Bits 30 CHANGE OF ADDRESS: Please send change of address to P.O. Box 1463, Baltimore, MD Book Reviews 32 21203. You may also e-mmail a change of address to [email protected]. Catalog 33 FOR INFORMATION, CALL (410) 366-VVEGE. Vegetarian Action 35 Also, if you do not want your name traded Ontario’s Vegetarian Food Bank, by Yvette Zandbergen to other organizations, please let us know. About VRG Outreach Booths Back Cover The Vegetarian Journal is one project of The Vegetarian Resource Group. We are a nonprofit organization that educates the public about vegetarianism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. To join VRG and receive Vegetarian Journal in the USA, send $20 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. www.vrg.org VEGETARIAN JOURNAL Vol. 28, Issue Three 2009 3 NOTE FROM THE COORDINATORS IS EVERY VEGETARIAN ALSO VEGAN? hat is the best diet? How many vegetarians are there? You wouldn’t think that such simple questions have complicated answers. As we’ve W said before, beware of anyone who claims to have the absolute truth. (True in investing and economics also!) As you know, the answer depends on how the question is asked and what part of the truth people choose to give you. In this month’s Nutrition Hotline, Reed Mangels explains more about the recent Center for Disease Control study that has been quoted extensively con- cerning how many vegetarian children there are, and why their answer may differ from our previous results. In this issue, we were going to report on our 2009 national U.S. poll concerning the number of adult vegetarians and vegans. Probably due to sampling error, the total number of people who are vegetarian (includes vegans) and the number of those same vegetarians who are also vegan (excludes non-vegans) came out EXACTLY the same. We believe the number of vegans has grown since Charles became vegan in 1977, Debra soon after, and VRG first started promoting veganism in 1982. However, common sense and experience tell us a statement about all vegetarians being vegan can’t be true. This is one example of why you have to be careful with what statistics tell you. You shouldn’t look at individual studies independently, but as a whole. And even if the totality of the studies gives you a pretty clear picture, this should not be taken as gospel for all time. We will be conducting another national poll and reporting the information in a future Vegetarian Journal. For past surveys and our 2008 eating out poll, see <www.vrg.org/nutshell/faq.htm#poll>. “Ask Amy,” a syndicated advice columnist, had a question from a woman whose best friend became vegan. The writer had no problem with her friend being vegan, but the friend insisted on eating at completely vegan restaurants and was reportedly critical of the places the writer suggested. They then end up not going anywhere. Amy’s answer was that a compromise was called for. She stated, “You should agree to eat at a vegan restaurant. Then, the next time you eat out, she should agree to eat at a non-vegan restaurant that can prepare a decent vegan meal. Surely you can enjoy some soy and lentils from time to time.
Load more

Recommended publications
  • Partnership Kit
    Veggie Pride Parade Chicago 2015 FOURTH ANNUAL CHICAGO VEGGIE PRIDE PARADE Celebrating the Vegan/Vegetarian Lifestyle! Grant Park, Chicago, IL - May 30, 2015 Veggie Pride Mission: “Celebrating the Vegan/Vegetarian Lifestyle!” The mission of the parade is to unify the voices of everyone who sees an advantage to a plant-based diet and wishes to share and promote it. This unified voice will help to make a stronger impact on promoting a plant-based diet and will bring public attention to the global importance of our food choices. Let us all unite and inspire others to join us! About the Parade: The Veggie Pride Parade has been held annually in Paris since 2001, but later also has been successfully emulated in other cities around the world. Featuring guest speakers, a costume contest, and tons of fun, the Chicago Veggie Pride Parade (CVPP) will be a wonderful all-encompassing event to support local vegans and vegetarians, as well as to raise awareness in the general public about the benefits of a plant-based diet. We encourage everyone, vegans or not, to come and walk, socialize, learn, and of course celebrate our Veg lifestyle with us! Who Will Attend: The parade will be attended by vegans, vegetarians, and ANY supporters of a plant-based diet in the greater Chicago area (and in the entire Midwest) who would like to give or receive support in their choices, whether they are based on Ethical, Environmental, Health or Spiritual reasons. Many local groups, national organizations, and media are expected at the event! Who Will Partner: Veggie Pride Parade partners can include vegan and vegetarian restaurants, veggie friendly stores and services, veggie groups/organizations, animal and health groups/organizations, and more! For partnership opportunities, contact [email protected] or visit chicago.veggiepride.com Veggie Pride Parade Chicago 2015 Be a Veggie Pride Partner! The Chicago Veggie Pride Parade is being organized and executed by veggie volunteers in your community! Help our voice be heard by becoming a Veggie Pride partner.
    [Show full text]
  • 10Th September 2020 MAIL ORDER FORM
    Phone 1800 437 243 Date Effective From: 10th September 2020 MAIL ORDER FORM HERBIE'S SPICES 4/25 ARIZONA ROAD, CHARMHAVEN, NSW, 2263, AUSTRALIA TEL: +61 2 4392 9422 E-MAIL: [email protected] www.herbies.com.au Product Size Weight Price 32° SPICE - Just Hot Enough 40g SML PKT 40 5.10 AJOWAN SEED WHOLE 30g SML PKT 30 3.25 AKUDJURA (Bush Tomato Ground) 20g SML PKT 20 9.20 ALEPPO PEPPER (Turkish Chilli) 35g SML PKT 35 4.90 ALLSPICE GROUND 30g SML PKT 30 3.60 ALLSPICE WHOLE (Pimento) 25g SML PKT 25 3.50 ALOO GOBI MASALA 40g SML PKT 40 5.50 AMCHUR POWDER (Green Mango Powder) 45g SML PKT 45 4.75 AMERICAN SPICY BBQ RUB 40g SML PKT 40 5.85 AMOK SPICE MIX - Cambodian Fish Curry 40g SML PKT 40 6.50 ANISEED GROUND 30g SML PKT 30 4.10 ANISEED MYRTLE LEAF GROUND 10g SML PKT 10 4.95 ANISEED WHOLE 25g SML PKT 25 4.25 ANNATTO SEED WHOLE 40g SML PKT 40 4.30 APPLE PIE SPICE 40g SML PKT 40 4.95 ASAFOETIDA POWDER (Hing) 20g SML PKT 20 10.95 AUSSIE BBQ SPICE BLEND 30g SML PKT 30 5.20 AUSSIE FISH SEASONING 30g SML PKT 30 5.20 BAHARAT 45g SML PKT 45 5.50 BALMAIN & ROZELLE SPICE 18g SML PKT 18 4.90 BARBERRY WHOLE 15g SML PKT 15 3.95 BASIL LEAVES RUBBED 15g SML PKT 15 3.10 BASIL SEEDS (Subja) 40g SML PKT 40 5.80 BAY LEAVES GROUND 20g SML PKT 20 4.80 BAY LEAVES PREMIUM GRADE 3g SML PKT 3 4.00 BAY LEAVES WHOLE (Turkish) 7g SML PKT 7 3.10 BAY SEASONING 75g SML PKT 75 5.50 BEETROOT POWDER 50g SML PKT 50 4.80 BILL'S STEAK RUB 40g SML PKT 40 6.90 BERBERE 50g SML PKT 50 5.30 BIRYANI SPICE MIX 40g SML PKT 40 5.20 BLACK GARLIC POWDER 15g SML PKT 15 13.50 BLACK LIME
    [Show full text]
  • Indianapolis Guide
    Nutrition Information Vegan Blogs Nutritionfacts.org: http://nutritionfacts.org/ AngiePalmer: http://angiepalmer.wordpress.com/ Get Connected The Position Paper of the American Dietetic Association: Colin Donoghue: http://colindonoghue.wordpress.com/ http://www.vrg.org/nutrition/2009_ADA_position_paper.pdf James McWilliams: http://james-mcwilliams.com/ The Vegan RD: www.theveganrd.com General Vegans: Five Major Poisons Inherent in Animal Proteins: Human Non-human Relations: http://human-nonhuman.blogspot.com When they ask; http://drmcdougall.com/misc/2010nl/jan/poison.htm Paleo Veganology: http://paleovegan.blogspot.com/ The Starch Solution by John McDougal MD: Say What Michael Pollan: http://saywhatmichaelpollan.wordpress.com/ “How did you hear about us” http://www.youtube.com/watch?v=4XVf36nwraw&feature=related Skeptical Vegan: http://skepticalvegan.wordpress.com/ tell them; Prevent and Reverse Heart Disease by Caldwell Esselstyn MD The Busy Vegan: http://thevegancommunicator.wordpress.com/ www.heartattackproof.com/ The China Study and Whole by T. Collin Campbell The Rational Vegan: http://therationalvegan.blogspot.com/ “300 Vegans!” www.plantbasednutrition.org The Vegan Truth: http://thevegantruth.blogspot.com/ The Food Revolution John Robbins www.foodrevolution.org/ Vegansaurus: Dr. Barnard’s Program for Reversing Diabetes Neal Barnard MD http://vegansaurus.com/ www.pcrm.org/health/diabetes/ Vegan Skeptic: http://veganskeptic.blogspot.com/ 300 Vegans & The Multiple Sclerosis Diet Book by Roy Laver Swank MD, PhD Vegan Scientist: http://www.veganscientist.com/
    [Show full text]
  • Retail Catalog
    MONTANA TEA & SPICE TRADING LLC SPRING 2020 RETAIL PRICE GUIDE VIRUS: OUTLET STORE WHILE THE STORE IS NOT OPEN FOR WALK-INS, YOU CAN: CALL, ORDER, PAY THEN PICK UP 10:30 - 3:30 Mon-Fri TO ORDER : E MAIL , F AX , C ALL US or MAIL IN ONLINE ORDERING UNAVAILABLE P.O. B OX 8082 MISSOULA MT 59807 Phone 406/721-4882 Fax 406/543-1126 [email protected] BLENDING TEAS SINCE 1972 G H T B 1lb bulk loose tea: 20.00 ERBA MAT% BLENDS Herbal Packages: 1oz 2.00 3oz 4.55 and ROOIBOS BLENDS Tea Teabags (if available ) 1 lb 21.25 1oz 2.10 3oz 4.85 Prices: ♥6pk teabags 2.10 ♥24pk teabags 4.65 teabags: ♥6pk 2.20 ♥24pk 4.95 PREMIER BLENDS MO,HA BLENDS ERBA MAT% . BLENDS Blueberry Hill ocha Almandine Green Caribbean Afternoon ocha Blac) ,aspberry ,oasted Copperfield ocha .ouble Chocolate 0erba Chocolate Hazelnut Early Light ocha .ouble Vanilla 0erba Cinnamon Chocolate Evening In issoula 1 lb 21.25 ocha Ginseng 0erba Citrus Fruit Of The Plain ocha Gingersnap 0erba Five Valleys Chai 1 lb 25.50 Harvest Time ocha Hazelnut 1 oz 2.35 3 oz 5.65 ontana Gold 1 lb 21.25 ocha int 0erba Huc)leberry orning eadows ocha L'Orange 0erba ocha Chocolate ountain Huc)leberry ocha ,um ,oyal 0erba Orange int Night On Glacier Bay MO-NTAIN SPI,E BLENDS 0erba ,aspberry Spice Purple ountains ajesty ountain Apple Spice ROOIBOS . BLENDS ,aspberry Sunrise ♥ ountain Apricot Spice ,ooibos Red Bush tea Africa ,ed ,over ountain Blac)berry Spice Anise Bush Starfire Licorice ountain Cherry Spice Apple Bush Strawberry Sunset ountain Orange Spice Apricot Bush Summer
    [Show full text]
  • Pondi Essential Menu 5 29.Pages
    Pondicherithe essential menu breakfast breakfast frankie masala eggs & cilantro chutney wrap | choice of dosa wrap [gf] or carrot roti [v] 7 | + lamb 10 railway omelet ”everything but the kitchen sink” |choice of carrot roti [v] or pondi salad [gf] [v] 10| + lamb 13 khichri ✓ [gf] seven grains slow stewed with vegetables, ginger, turmeric, herbs, yogurt & warm spices 10 avocado dosa [gf] [v] roasted mushrooms, avocado masala, mango chutney | summer sambar 14 green dosa [gf] [v] sautéed greens, pumpkin seed chutney, avocado masala | summer sambar 12 egg dosa [gf] open face crêpe smeared with spinach purée, egg, cheese, vegetables & sesame 10 pani poori semolina puffs, mango cumin broth with lentil vegetable filling 8 snacks,sandwiches & salads samosa 5 VEG [v] sweet potato & pea with tomato kasundi | NON-VEG chicken & garbanzo with cumin yogurt pav bhaji Mumbai street fav! vegetable masala bhaji | toasted pumpkin buns 8 chili lettuce wraps ✓ sichuan pepper peanut masala with choice of paneer or chicken 12 madras chicken wings [gf] oven roasted with black pepper, sesame, amchur & tamarind chutney, cumin yogurt 13 frankies | choice of: desi fries or pondi salad or sambar a classic mumbai street wrap, choice of dosa wrap [gf] [v] or carrot roti [v] sabzi [v] rotating seasonal vegetables 10 chicken cilantro, fenugreek, tomato & garam masala in egg washed wrap 12 ghee burger | choice of : desi fries | pondi salad | summer sambar 10 choice of: ghee fried chicken or paneer with onion masala, mango chutney & fresh herbs pickle pizza pickled local
    [Show full text]
  • 1St February 2016
    Phone 1800 437 243 Herbie's Spices 4/25 Arizona Rd Charmhaven 2263 www.herbies.com.au Date Effective From: 1st February 2016 Qty Product Size Weight Price Qty Product Size Weight Price Qty Product Size Weight Price 32° SPICE - Just Hot Enough 40g SML PKT 40 4.75 CHERMOULA SPICE MIX 50g SML PKT 50 4.80 DILL SEED WHOLE 30g SML PKT 30 3.20 AJOWAN SEED WHOLE 30g SML PKT 30 3.25 CHERMOULA SPICE MIX 90g LGE PKT 90 8.00 DUKKAH 50g SML PKT 50 6.00 AKUDJURA (Bush Tomato Ground) 20g SML PKT 20 7.65 CHETTINAD SPICE MIX 35g SML PKT 35 5.70 DUKKAH 100g LGE PKT 100 10.20 ALEPPO PEPPER (Turkish Chilli) 35g SML PKT 35 4.90 CHILLI ANCHO POWDER 30g SML PKT 30 4.40 FAMILY FRIENDLY STIR-FRY SEASONINGSML 40g PKT 40 5.60 ALLSPICE GROUND 30g SML PKT 30 3.50 CHILLI ANCHO WHOLE 30g LGE PKT 30 5.20 FENNEL POLLEN 3g SML PKT 3 9.95 ALLSPICE WHOLE (Pimento) 25g SML PKT 25 3.50 CHILLI BIRD'S EYE WHOLE 15g SML PKT 15 4.50 FENNEL SEED GROUND 40g SML PKT 40 3.00 AMCHUR POWDER (Green Mango Powder)SML 45g PKT 45 4.75 CHILLI CHIPOTLE POWDER 30g SML PKT 30 7.50 FENNEL SEED LUCKNOW WHOLE 45g SML PKT 45 4.80 AMOK SPICE MIX - Cambodian Fish Curry SML40g PKT 40 6.00 CHILLI CHIPOTLE WHOLE 25g LGE PKT 25 6.25 FENNEL SEED WHOLE 30g SML PKT 30 2.65 ANISEED GROUND 30g SML PKT 30 3.75 CHILLI FLAKES HOT 25g SML PKT 25 2.90 FENUGREEK LEAVES (Methi) 5g SML PKT 5 2.50 ANISEED MYRTLE LEAF GROUND 10g SML PKT 10 4.35 CHILLI FLAKES MEDIUM 35g SML PKT 35 3.00 FENUGREEK SEED GROUND 55g SML PKT 55 3.50 ANISEED WHOLE 25g SML PKT 25 3.80 CHILLI GUAJILLO WHOLE 30g LGE PKT 30 5.80 FENUGREEK SEED
    [Show full text]
  • Spring 2004 £1 No
    No. 100 Spring 2004 £1 In this issue: 100th Edition Special Feature… Vegan Views: The Early Years Vegan Organic Growing, Grassroots News, Beavering Away Stockfree Organic Programme on Radio 4 Events, Cartoon, News, Reviews, Letters, Book Reviews, Recipes VEGAN VIEWS VEGAN VIEWS is independent of From the editor…. the Vegan Society but shares its aims. Flat A15 This is issue no. 100 of Vegan Views It was started in 1975 by a group of so we thought we would take a glance 20 Dean Park Road vegans who wanted to make contact backward over the years since we Bournemouth with others interested in creating a started in 1975. BH1 1JB UK more harmonious way of living based Web: www.veganviews.org.uk on veganism, and to communicate So how has the world around us more informally than could be done in changed since those days of more than SUBSCRIPTIONS the official journal of the Vegan a quarter of a century ago? Signs of When subscribing please state which Society. It realises that many vegans progress are hard to find. Meat still issue you wish to start from. Cheques feel isolated from society and seems to be the mainstay of most etc payable to Vegan Views. appreciate contact with, and news and people's diet. The burger 'culture' has UK four issues for £4, or single copy opinions of, other vegans. increased, eggs are mainly from for £1. Postage is included. We welcome all letters, articles, batteries and cheese is everywhere, so Europe and surface mail overseas news, events, and constructive is fish in spite of disappearing stocks four issues for £5 including postage.
    [Show full text]
  • Inroom Dining Menu
    In room dining MENU BREAKFAST MENU (7AM - 10:30AM) OVEN FRESH WHITE OR BROWN TOAST 125 Jam, butter, honey & preserve EGG SPECIALITIES 300 Omelette/ Scrambled/ Poached/ Boiled/ Fried Chicken breakfast sausages Potatoes/ Sautéed vegetable APPAM WITH STEW 250 Rice hoppers with creamy vegetable and coconut curry VEGETABLE UPMA 225 Steamed semolina porridge with vegetables and spice tempering CLASSIC DOSA 225 Plain/ Potato filling/ Spicy Mysore masala, sambar, chutney IDLI 225 Steamed rice and lentil dumplings, sambar, chutney MEDHU VADA 155 Fried lentil dumplings, sambar, chutney UTHAPPAM 225 Rice pancake with onion, tomato, coriander and chilli, sambar, chutney POORI BHAJI 250 Deep fried whole wheat bread with potato curry PARATHA 250 Choice of filling- Potato or Cottage cheese Homemade yogurt and pickle CEREAL BOWL 200 Choice of muesli, corn flakes or wheat flakes with honey, fresh fruit salad and choice of milk CAST IRON PANCAKE 250 Pancake syrup, whipped cream HERCULEAN NATIVE FRENCH TOAST 275 Brioche bread with fillings, banana compote and whipped cream BANANA RAISIN OATMEAL 200 Brown sugar and honey SLICED SEASONAL FRUIT PLATE 250 Vegetarian Non-Vegetarian Contains egg Spice level Available 24 hours If you are allergic to any food, let your server know. Government taxes as applicable. LUNCH & DINNER MENU (12 PM to 3 PM & 7 PM to 11 PM) APPETIZERS MASALEDAR PANEER TIKKA 395 Cottage cheese cubes marinated with spices cooked in clay oven CANTONESE VEGETABLE SPRING ROLL 325 Deep fried rice paper roll with fresh vegetables and Asian spices CRISPY
    [Show full text]
  • Philip L. Goar Night of the Roundtables
    The Los Angeles County Bar Association Appellate Courts Section Presents Philip L. Goar Night of the Roundtables Tuesday, March 13, 2018 Program - 4:30 PM - 6:00 PM California Court of Appeals , Los Angeles 1.5 CLE Hours (INCLUDES 1.5 HRS OF APPELLATE COURTS SPECIALIZATION CREDIT) Provider #36 The Los Angeles County Bar Association is a State Bar of California approved MCLE provider. The Los Angles County Bar Association certifies that this activity has been approved for MCLE credit by the State Bar of California. 2018 Roundtable Presenter Bios: Jessica Butterick has been a research attorney at the Court of Appeal since 2015. She works for Justice Lavin in Division 3 on dependency, civil, and complex criminal cases. Before joining the court, Jessica worked on direct appeals and habeas petitions in capital cases and served as appointed appellate counsel in the Second and Fourth Appellate Districts. When not obsessing about criminal fines and fees, Jessica can often be found in ballet class. Carter Cassidy is an alumnus of the University of San Diego and the University of Denver’s Sturm College of Law. He was admitted to the California Bar in 2013. He is a Senior Deputy Clerk at the Second District Court of Appeal and can be currently found assuring attorneys and pro pers alike that e-filing is actually easy and not as bad as you think. Mimi Keller started at the Court of Appeal in a one-year position. She has worked as a research attorney over 18 years and has been fortunate to work for several justices in different divisions.
    [Show full text]
  • Veggie Pride Parade Tured Author of Ten Books, Including Compassion the Ultimate Ethic • Candle 79 , 154 East 79Th St
    PROGRAM • 2:30 p.m.-3 p.m. (continued) PRIZE DONATIONS, COSTUME CONTEST Victoria Moran (www.victoriamoran.com) is an Oprah-fea - (see front panel of this program • 2 p.m.-2:30 p.m.) Veggie Pride Parade tured author of ten books, including Compassion the Ultimate Ethic • Candle 79 , 154 East 79th St. at Lex.: NYC. => $100 gift certificate and The Love-Powered Diet , as well as the international bestseller NEW YORK CITY 2011 •Sunday, May 15, 2011 • Quintessence , 263 E 10th St., NYC. => $100 gift certificate Creating a Charmed Life . The Vegan Life is her next. Vegan since LINE-UP LOCATION: Intersection of 9th Avenue & Gansevoort St., • Hangawi Restaurant , 12 E 32nd St., NYC. => $100 gift certificate the 80s, Victoria currently blogs for the Huffington Post . Peacefoods Cafe West Village Joan Wai • , 460 Amsterdam Ave (at 82nd St.). => Two $50 cer - is the founder (1984) and director of Youth Buddhism tificates LINE UP: 11 a.m., Sunday, May 15, 2011 Communications Center (NYC) and GreenCompassion.us. Joan or - • Gobo , 401 Avenue of the Americas (6th Ave.), NYC. => Two $50 gift cer - ganizes a vegan banquet with over a thousand attendees every year. START: 12 Noon tificates PROGRAM • 3 p.m.-4 p.m. • Caravan of Dreams , 405 E. 6th St., NYC. => $75 gift certificate ROUTE: Gansevoort St. to Hudson St. to Horatio St. to Greenwich Ave. Bob DiBenedetto • Integral Yoga Natural Foods , 229 West 13th St., NYC. => Three $25 to 8th St. to University Pl. to Union Square West to Union Square Park is co-founder of Healthy Planet and is cre - gift certificates (north end) at 17th St.
    [Show full text]
  • Those Hardy Vegetarians Their Ucculent Cuisine
    The Journal of the Association of Adventist Forums Those Hardy Vegetarians Their ucculent Cuisine HARVARD PROFESSOR APPLAUDS POSITIVE VEGETARIANISM MOST VEGETARIANS LIVE SIX YEARS LONGER (AT LEAST} BEST OF THE VEGETARIAN COOKBOOKS SHORT STORY: SDAs IN CHIAPAS, MEXICO PURGES AT WALLA WALLA? e Aamodt® 1997 Commission • Patzer e Watts SCRIVEN, PIPIM DEBATE FUNDAMENTALISM September 1997 Volume 26, Number 3 Spectrum Editorial Board Consulting Editors Editor Beverly Beem Karen Bottomley Edna May• Lovel..,. English, Chair History English Roy Branson Walla Walla College Canadian Union College La Sierra University Bonnie L. y Edward Lugenbeal Roy Benton c ... Anthropology Malbematical Sciences Writer/Editor Atlantic Union College Senior Editor Columbia Union_ College Washington, D.C Donald R. McAdamo TomDybdahl Roy Branson Raymond Cottrell President Etbics, Kennedy Institute Tbeology McAdams, Faillace, and Assoc. Georgetown University Lorna linda, California ClarkDavlo Ronald Numbers Assistant Editor Joy c-ano Coleman History of Medicine Fteelance Writer History Chip Cassano University of Wisconsin Federalsburg, Maryland La Sierra University Lawrence Geraty Benjamin Reaves MolleurUiii Couperus President P!Jysiclan President Book Review Editor Oakwood College St. Helena, California La Sierra University Gary Chartier Fritz Guy Gerhard Svrcek..Seiler Gene Daffern Psychiatrist P!Jysiclan Tbeology Vienna, Austria Frederick, Maryland La Sierra University Production Helen Ward Thomp&On Bonnie Dwyer Karl Hall Educational Administration Journalism Doctoral
    [Show full text]
  • Auntie Taz's Secret Spice
    All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode Two, Picnics: Auntie Taz’s secret spice mix Ingredients 2 tbsp flaked chillies 2 tbsp coriander seeds 2 tbsp cumin seeds Pinch of salt, lovage seed and citric acid Method 1. Dry roast the chillies, coriander and cumin (but open the window to avoid sore eyes and throat). 2. Leave them to cook. 3. Mix in a pinch of lovage seed and citric acid for a hint of sourness and grind them to a fine consistency. All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode Two, Picnics: Chana Chaat Ingredients 1 tub of natural yogurt Half a cup of full fat milk 1 teaspoon of salt ½ teaspoon of red chillies 1 teaspoon of Auntie Taz’s special chaat masala Salad tomatoes Cucumber Red onions 1 tin of chick peas 1 finely chopped green chilli (optional) Method 1. Combine the natural yogurt and full fat milk and whisk together into a smooth consistency 2. Add the salt, red chillies, and Auntie Taz’s special chaat masala. 3. Finely chop the salad tomatoes, cucumber and red onions and mix into yogurt mix 4. Add the tin of chick peas and serve. 5. For an extra kick add 1 finely chopped green chilli.
    [Show full text]