DOCSLIB.ORG

We Can't Mask Our from All the Staff

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
We Can't Mask Our from All the Staff The Bulletin Friday, December 4, 2020 WE CAN’T MASK OUR Holiday Visitors at Pennswood Village Thanks Two holiday visitors are currently in Appreciation & quarantine on the marble table by the Reception Desk and are awaiting their Gratitude Community Building debut on Monday, December 7. They go by Elvis, the Elf on a Shelf, and Mac, the Maccabee on the Mantle. TO RESIDENTS FOR THE Please welcome them when you see them. That is, if you can find them. They GENEROUS HOLIDAY GIFT! cause quite a lot of mischief once they are out and about. FROM ALL THE STAFF Submitted by Administration Channel 1970 Concert Sunday, December 6 at 7:00 p.m. on Channel 1970 Cynthia Raim and David Allen Wehr, Duo-pianists Travel restrictions have required the Philadelphia Chamber Music Society to substitute the eminent local musical artists Cynthia Raim and David Allen Wehr for the artists who were originally scheduled. Their concert will be broadcast on Pennswood's own television Channel 1970 at 7:00 p.m. on Sunday, December 6. It will also be accessible on the internet at: https://www.pcmsconcerts.org. Cynthia Raim is joined by her longtime piano partner, David Allen Wehr, for a rarely-heard, two-piano four-hands all-Rachmaninov program. The program includes two of Rachmaninov's suites and a selection of duets. A native of Detroit, where she studied with Mischa Kottler, Ms. Raim studied with Rudolf Serkin and Mieczyslaw Horszowski at the Curtis Institute of Music, where she earned bachelor's and master's degrees. David Allen Wehr is Dean and holds the Jack W. Geltz Distinguished Piano Chair at Duquesne University’s Mary Pappert School of Music. Lionel, Concerts Committee Yannick Nezet-Seguin Conducting: Yefim Bronfman, piano: Mazzoli- Ecstatic Science, Beethoven-Coriolan Overture, Piano Concerto No. 3 Friday, December 11 2:00 p.m. on Channel 1970 The New York Times hails Grammy- nominated Missy Mazzoli, “one of the consistently Virtual Wine Tasting inventive, surprising Friday, December 11 composers now 6:00 p.m.-7:00 p.m. via Zoom working in New York,” and Ecstatic Science Join us as we learn about exemplifies her wine making. innovative style. We will sample She explains that red, white, and in Ecstatic Science, “melodies are flipped a holiday spice upside-down and fracture into the smallest wine while on possible element. The horizonal becomes a Zoom vertical and the vertical stretches session with systematically into a twisting melody. The Buckingham Valley Vineyards, a local ‘science’ behind the notes provides a frame vineyard. for a persistent, bubbling energy, a scaffold for the ecstatic gestures that eventually consume If you are interested in attending, please everything else.” keep a look out in your open mailbox for Complementing Ecstatic Science, world a form that needs to be filled out. Once renowned pianist Yefim Bronfman will interpret the form is completed, please return in Amy Keiper-Shaw in Resident Life. Beethoven’s dynamic Piano Concerto No. 3. Sponsored by the PVRA Amy Keiper-Shaw, Director of Resident Life 2 Laura Neitzel, Columbia University Senior Fellow “Why the U.S. Election Matters to the World” Wednesday, December 9 at 7:00 p.m.Channel 1970 and via Zoom* for the Q & A Laura Neitzel is Senior Fellow in Global Thought at the Committee on Global Thought at Co- lumbia University. She is a historian of modern Japan and the author of The Life We Longed For: Danchi Housing and the Middle Class Dream in Postwar Japan (MerwinAsia 2016). Her 24 year teaching career has focused on East Asian and world history. She is also the daughter of resident Jan. Throughout the Covid pandemic, she has engaged a group of 30 or more Pennswood residents in a weekly, interactive, Zoom class- room that has left us begging for more! A brilliant historian and lecturer, she most recently focused on China, Japan and Korea and their histori- cal relationship with one another before, during and after WW II. At Columbia, she teaches courses on the ways our lives and communities are shaped by global interconnectivity. *If you wish to participate in the live Q&A following her program, the “live” Zoom link is avail- able at RBShreve.com/PVRA-Zoom/ (password: quaker) or Join Zoom. Meeting ID: 867 8035 8689 Passcode: 157108 Marguerite , Forum Committee The NY Times Science—Virtual Discussion Group Thursday, December 10 at 11:00 a.m. Our moderated meetings are suspended from Thanksgiving through New Year’s Day. However, those interested in these discussions will still be able to join an open meeting as follows: Email or call Marcia to join by telephone. If you have a paper copy of Tuesday’s Science Section, you might like to retain it for reference during the Zoom meeting. Helen , Moderator REQUEST FOR TUESDAY’S NY TIMES SCIENCE SECTION If you are getting the New York Times delivered, we’d greatly appreciate your saving Tuesday’s Science Section for our virtual Zoom discussions. Please place the Science Section on the top shelf of the Library’s newspaper rack. 3 200 “Trees of Pennswood” Dining Services News Calendars left—FREE for Pennswood Farm Stand to Resume Prospective Residents Back by popular demand, the Pennswood Do you have friends, family members or Farm Stand has resumed every THURSDAY former neighbors you’d from 2:00 p.m. to 3:00 p.m. in the Main like to introduce to Dining Room (please take note of the new Pennswood? You provide day). In addition to produce, selected protein the mailing envelope items such as lobster tails, chicken breasts, (available from the Mail ground sirloin and salmon filets will be Room for a small fee) and available. We look forward to seeing you! $2 postage, we provide the calendar(s). First Miracle Lettuce come, first served—as many as you like until they’re gone. Calendars are FREE if At the end of November, the you mail them to prospective residents Pennswood before Thursday, December 31. Share a kitchen was the year’s worth of beauty and inspiration! This recipient of is a gift that keeps on giving. beautiful fresh cut If interested, contact Marguerite. greens harvested from the Pennswood Submitted by Marguerite Community garden. These beauties were hand-picked late in November by Carolyn and James. Despite the below freezing overnight temperatures, several Rebroadcast batches of greens were delivered to the kitchen in pristine condition and added to the of the tossed salads prepared daily for our residents. Many thanks to the Michener's for Thanksgiving their generosity. Eve Special Mary Cooley, Director of Dining Services Program Tuesday, December 8 Are You Wearing Your Name Tag? at 10:00 a.m. & 5:00 p.m. Wear your name tag to help others and Tuesday, December 10 encourage your fellow residents to wear it as well! This will especially help us while wear- at 10:00 a.m. & 5:00 p.m. ing masks. Thank you! Lori Heading, Communications Manager Linda Krause, Executive Liaison 4 Coping with Grief Hanukkah Celebration During the Friday, December 11 Holidays • Soups: With Chaplain Susan Sciarratta • Tomato Rice and Mushroom Barley & Amy Keiper-Shaw • Salad: Thursday, December 10 • Boston Bib Lettuce Salad with Fruit, driz- zled with a Honey Vinaigrette at 10:00 a.m. via Zoom • Regular Tossed Salad with Choice of Dressing Join us as we share tips of how to • Bread: not only get through, but enjoy, the holidays despite your grief! • Challah Knot Rolls • Entrees: https://zoom.us/j/8620236037 • Baked Fresh Jail Island Salmon Meeting ID: 862 023 6037 • Roasted Herb Encrusted Game Hen Phone: 1 929 2056099 (Apricot Sauce) GF • Vegetable, Noodle Kugel Amy Keiper-Shaw, • Vegetables: Director of Resident Life • Roast Sweet Potatoes, Honey Glazed Carrots, and Fresh Green Beans • Desserts: Newcomers – Upcoming • Jewish Apple Cake, Apricot Linzer Cookie Bar, and a No Sugar Added Dessert Zoom Meetings! The Newcomers’ Club will be meet- ing on Zoom on Wednesday, December 9 at 1:00 p.m. and again Double Bulletin on Wednesday, December 16 also at 1:00 p.m. Newcomers, please Christmas—The Friday, December 18 Bulletin will mark your calendars. cover the time period Sunday, December 20 to Sat- Newcomers will receive an invitation urday, January 2. Please have articles for that issue for each Zoom meeting via email the submitted by Monday, December 14. The Bulletin day before the meeting. Click on the for Friday, January 1 will be distributed on Thurs- link to join the meeting at 1:00 p.m. day, December 31. The Friday, January 8 Bulletin on those Wednesdays. Hope to see will return us to the regular weekly cycle with a you there. deadline of Monday, January 4 at noon. The New Pennswood Newcomers Linda Krause, Executive Liaison Committee 5 A Gift Giving Idea There may be those among us who need to find a gift for someone who seems to have Beth —6 everything. The Pennswood Village Founda- Lynne —6 tion can help. Just gift an amount to the Foundation in the Lee —8 name of the person you want to honor, and Jack —10 we'll send an acknowledgement of the gift to the honoree. You can choose which among Uta —10 the Foundation Funds you want to designate. Jim —11 There are various ways to turn this idea into Deidre —12 reality—pick up a donor envelope on the Foundation Bulletin Board in Penn hallway or donate online at www.pennswood.org and click on “Giving”, or contact Sally Marrington PENNSWOOD VILLAGE in the Development Department at 267-759- NOMINATING 1068. Happy Holidays! COMMITTEE From the Friends of the Foundation 2020-2021 Chair: Jane Bulletin Submissions Members: Rosemarie David Articles for the Bulletin must be submitted by noon on Monday for the week Gail of publication.
Load more

Recommended publications
  • Menu Final For
    DREAMS DINER menu OPEN HOUR CLOSING HOUR 7AM 12AM DREAMS DINER, MAJEEDHEE MAGU, MAAVEYO MAGU CORNER, MALE’ CITY, MALDIVES @dreamsdinermv +960 3300603 All Items in the menu are subjected to 10% SC & 6%GST BREAKFAST 7100-Maldivian 69 mashuni, kulhimas, fresh fruits & choice of egg 7101-Oriental Breakfast 58 toasted bread, grilled sausage, mushroom, cereal, fresh fruit, canned juice & choice of egg served with butter 7105-Dream Breakfast 79 toasted bread, grilled sausage, mushroom, fresh fruit, canned juice, choice of egg served with croissant, waffle, donut, cake & butter 7103-Diner Lite Breakfast 49 toasted bread, grilled sausage, fresh fruit, choice of pancakes, eggs & butter served with canned juice of your choice 7104-Caramelized French Toast 54 served with choice of fruit; banana/ strawberry/ apple 1 salads &starters 7201-Hawaiian Cocktail 60 7206-Crispy Garlic Bread 32 diced chicken, lettuce, pineapple, toasted bread, cocktail sauce & dream spices spread with butter & garlic 7202-Sweet Lady Salad 49 7207-Spring Roll 49 banana, apple, lettuce, chicken, chicken, beef, fish or vegetable beef, pink sauce with assorted nuts spring rolls served with sweet chili sauce 7203-Seafood Cocktail 75 7208-Romaine Salad 8 9 shrimp, octopus, cuttlefish, white fish, cos lettuce, broccoli, carrot, radish lettuce & sweet sauce roasted sunflower seeds, black raisin, dried cranberry served with garlic dressing 7204-Healthy Green 50 mix of lettuce, cucumber, olives, cherry tomato, tofu, brown crouton & olive dressing 7205-Potato & Tuna Bean Salad 59 diced cooked
    [Show full text]
  • 00:00:02 Jesse Thorn Host Welcome to the Judge John Hodgman Podcast
    00:00:00 Sound Effect Transition [Three gavel bangs.] 00:00:02 Jesse Thorn Host Welcome to the Judge John Hodgman podcast. I'm Bailiff Jesse Thorn. We're in chambers this week, clearing the docket. With me as always is the king of all chefs—sorry, Raekwon!—Judge John Hodgman. 00:00:15 John Host I'm the king of all chefs now? Hodgman [The as-yet-unannounced guest laughs.] I don't deserve this. 00:00:18 Jesse Host 'Cause we're gonna do food stuff on this episode, I made you the king of all chefs! 00:00:22 John Host If anything I am the prince regent. If anything I am the dowager countess. [Jesse and the guest laugh.] If anything I am the—[laughs]. I mean, 'cause we have a special guest! We have an expert of all experts with us right now. 00:00:37 Jesse Host We have a man with us who is both a great cook and a great chef. He's the author of the James Beard Award–winning cookbook The Food Lab: Better Home Cooking Through Science, which I have at my home because I paid actual money to buy it— [The guest laughs.] —and it is my favorite cookbook. He also has a children's book coming out later this year called Every Night Is Pizza Night. He is also the chef behind the Bay Area restaurant Wursthall, which is currently preparing and delivering meals to hospitals and community centers. Friend of the court... Kenji López-Alt. Hi, Kenji! How are you, friend? 00:01:15 J.
    [Show full text]
  • Feb/Mar 2013
    The French cheese for every occasion Merci Chef’s new product line -Powerful brand recognition optimal shelf impact -Top selling French goat cheeses under ONE brand -Convenient consumer packaging -Long shelf life -Great goat cheese that suits every meal or snacks occasions! Learn More About It! [email protected] Couturier North America Tel: 518.851.2570 2986 Route 9 Hudson, NY 12534 FEB./MAR. ’13 • VOL. 18/NO. 1 COVER STORY CONTENTS 14 21 FEATURE Fast and Fresh ..........................................21 Pre-pack deli satisfies both retailers and consumers MERCHANDISING REVIEW Creating a Year-Round Soup Program ......24 Deli soup purchases are growing substantially 33 PREPARED FOODS Variety, Versatility and Value ....................33 The keys to a successful deli pizza program DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 FEB./MAR. 2013 DELI BUSINESS 3 FEB./MAR. ’13 • VOL. 18/NO. 1 DELI MEATS CONTENTS A Butcher’s Guide to Deli Roast Beef ......37 Cuts, grades and processing are the major factors CHEESE CORNER Merchandising Mozzarella ........................30 Ways to build sales of this most versatile cheese COMMENTARIES EDITOR’S NOTE A Major Retail Opportunity ......................10 PUBLISHER’S INSIGHTS Where’s the Love, Baby?............................12 IN EVERY ISSUE DELI WATCH ......................................................8 INFORMATION SHOWCASE ......................................42 BLAST FROM THE PAST ........................................42 37 DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O.
    [Show full text]
  • Carpentry, Culinary Arts Instructor Guide and Curriculums. Bilingual Vocational Education Program
    DOCUMENT RESUME ED 288 104 CE 049 167 AUTHOR Densmore, Roxanne T. TITLE Carpentry, Culinary Arts Instructor Guide and Curriculums. Bilingual Vocational Education Program. INSTITUTION Crownpoint Inst. of Technology, NM. SPONS AGENCY Office of Vocational and Adult Education (ED), Washington, DC. PUB DATE 87 GRANT G008620033 NOTE 369p. PUB TYPE Guides Classroom Use Guides (For Teachers) (052) EDRS PRICE MF01/PC15 Plus Postage. DESCRIPTORS *American Indian Education; Behavioral Objectives; *Bilingual Education; *Carpentry; Competency Based Education; *Cooking Instruction; Language Skills; Learning Activities; Lesson Plans; Mathematics Skills; Occupational Home Economics; Student Evaluation; Student Placement; Trade and Industrial Education; *Vocational English (Second Language) IDENTIFIERS *Navajo (Nation) ABSTRACT This guide is intended to assist vocational English as a second language (VESL) instructors in teaching courses in carpentry and the culinary arts to residents of Navajo reservations. The first section outlines the rationale and content of the two training programs as well as the basic VESL objectives that they seek to address. The next section, a VESL learning guide, discusses the main principles of the ESL method, learning characteristics of ESL students, the ESL learning environment, curriculum development, teaching techniques (including survival and competency-based methods, the notional-functional approach, use of the world outside the classroom, and total physical response), student assessment, and placement levels. Educational goals and curriculum design are covered next. The carpentry curriculum includes 25 units that are intended to provide students with hands-on and classroom instruction in the identification, proper handling, care, and maintenance of trade tools and equipment; the fundamental processes and techniques of the carpentry trade; applicable codes and safety practices; and blueprint reading and job estimation techniques.
    [Show full text]
  • To View Our Menu (PDF)
    THE UNIVERSITY of MONTANA WESTERN Dining Services CATERING MENU 1 THE UNIVERSITY of MONTANA WESTERN Dining Services CATERING MENU TABLE OF CONTENTS |2 Breakfast | 3 Beverage Selection | 4 Receptions | 5 Hors D’oeuvres a la Carte | 6-7 Cold Menu Options | 6 Hot Menu Options | 7 Bakery | 8-9 Sweet Treats | 8 Decorated Cakes/Breads & Rolls | 9 Deli Salads | 10 Barbecue | 11 Salad Buffets | 12 Luncheon Salads | 13 Lunch on the Run | 14 Luncheon Sandwich Board | 15 Luncheon Entrees | 16 Buffets | 17 Dinner Entrées | 18-19 Beef, Pork, Veal & Seafood | 18 Poultry & Vegetarian | 19 Dinner Accompaniments | 20 Dessert Accompaniments | 21 Specialty Desserts | 22 2 THE UNIVERSITY of MONTANA WESTERN Breakfast All breakfast items served with your choice of chilled juice, ice water, fresh brewed coffee, and assorted tea bags. Light Continental Breakfast - $3.95 per person Variety of sweet rolls. Fruit yogurt can be added for $0.50 per person. Continental Breakfast - $4.95 per person Variety of sweet rolls or coffee cake and served with fresh fruit. Fruit yogurt can be added for $0.50 per person. Heritage Breakfast - $8.25 per person Choice of grilled ham, sausage links or bacon. Hash brown potatoes, scrambled eggs, hot muffin, and served with fresh fruit. Biscuits & Sausage Gravy - ` $8.25 per person Warm buttermilk biscuits with sausage gravy, home-fried red potatoes, and scrambled eggs. Frontier Breakfast - $8.25 per person French toast or pancakes. Variety of flavored syrups and whipped butter. Choice of grilled ham, sausage links, or bacon. Served with fresh fruit. Quiche Buffet - $9.25 per person Includes three varieties of quiche.
    [Show full text]
  • Fun Facts to Celebrate Grilled Cheese Day
    Fun Facts To Celebrate Grilled Cheese Day Each year, National Grilled Cheese Sandwich Day on April 12th recognizes one of the top comfort foods in the United States. Why wouldn’t it be when we’re talking about bread grilled to perfection, and warm, gooey, melted cheese. The United States modern version of the grilled cheese sandwich originated in the 1920s. As sliced bread and American cheese became easily available, Americans began making open-faced grilled cheese sandwiches. During the industrial revolution, Otto Frederick Rohwedder invented the bread slicer that made distributing slice bread more accessible and more affordable. Shortly before this invention, however, James L. Kraft created processed cheese. His process ensured that this cheese won’t spoil even when transported long distances. United States government cookbooks describe Navy cooks broiling “American cheese filling sandwiches” during World War II. Recipes for grilled cheeses have been mentioned in Ancient Roman texts, so the idea of grilled cheese goes back a long way. It is said that grilled cheese was first served as an open-face sandwich. Sliced cheese wasn’t introduced until the late 1940s when Kraft Foods introduced Kraft singles, and then years later supermarkets stocked them in the 1960s. The actual term “grilled cheese” doesn’t make an appearance in print until the 1960’s. Before then it was all “melted cheese” or “toasted cheese” sandwiches. Between the 1920s and the 1970s, the sandwich was called a “Cheese Dream“ In 2009, Los Angeles hosted the world’s first grilled cheese cooking competition: thousands and thousands of people competed at and attended the National Grilled Cheese Invitational, which has turned into a much-anticipated annual food festival.
    [Show full text]
  • After-Hours-Fall-202
    TRUBBLE BREWING CRAFT BEER BREWERS, FOOD REBELS AND TROUBLE MAKERS BREWER OWNED & OPERATED posh nosh Trubble Shawarma Wrap 10 Classics A pita filled with garlic hummus, cucumbers, red peppers, red onions, spinach, feta cheese and vegan shawarma sauce. Kim-cheese Fries 8 With fries. Add chicken for $2. They’re crunchy, funky, Egghead Tacos 10 savory and delicious. Two corn tortillas filled with Brunchy beverages Our hand cut fries scrambled eggs, bacon topped with fresh Trubble Mimosa 8 crumbles, cheese; topped with kimchi and house beer Sambal mayo, jalapeños, and Il Feudo Spumante Brut | O.J. | Garnish cheese sauce. cilantro. With fries. Mimosa Pitcher 15 Shawarm-a-Round It All 12 When one just won't do. Big Softies 8 Baby spinach, seasoned rice, Man-mosa 6 Soft epi pretzels. Try cherry tomatoes, cucumbers, A shandy with Trubble beer and Charcoal Lemonade with our own take on red onions, hummus and black pub cheese or warm olives piled in a bowl with beer cheese sauce. vegan shawarma sauce & served with warm pita.(v) Add chicken for $2 additional. The Dad Bod 8 Kimchi-cken Wrap 12 Hand cut fries smothered with house beer Gunthorp Farms crispy chicken thigh with fresh kimchi, cheese and topped with bacon, a sunny- cheddar cheese and house aioli in a flour tortilla. Served with side-up egg and a smattering of green Trubble’s hand-cut fries and house ketchup. onion. Build a Burger 14 Add up to three of the following: white cheddar or gouda; romaine, onions, pickles, mushrooms, jalapeños, house mayo, bbq sauce, spicy mayo, buffalo sauce.
    [Show full text]
  • 15651-98F7c7a2-7E52-4389-9231-1Debca468dbb.Pdf
    Welcome The Red Circle Inn, Wisconsin’s oldest restaurant was established in 1848 and continues a proud tradition of gracious hospitality under owner Norm Eckstaedt. Throughout the years, The Red Circle Inn has been chosen as the site of many important business and social functions. The Red Circle Inn has graciously appointed reception and dining rooms that are ideal for gatherings of 10 to 240 guests. Garden Room (Left) Patio (Right) Red Circle Room- 6 to 14 Guests Green Room- 15 to 30 Guests *Patio Room- 30 to 100 Guests *Garden Room- 100 to 240 Guests * Wedding receptions that utilize both rooms have one of the most unique and beautiful settings for that special event. Cocktails and hors d’oeuvres are served in the Patio and dinner in the Garden Room, with dancing and after dinner bar in the Patio. It is an elegant and unique setting for hosting your guests. Click here for an overview of our policies, as well as a planning guide for your upcoming banquet. Red Circle Inn N44 W33013 Watertown Plank Rd Nashotah, WI 53058 Phone: (262) 367-4883 Fax: (262) 367- 6301 . Planning and Policies – 2016 We are most pleased of your interest in The Red Circle Inn & Bistro for your upcoming event. Enclosed/online are menus for you to make your food and beverage selections from and policies that relate to your event. The Red Circle Inn & Bistro can accommodate groups to as large as 240 guests. WE DO NOT HAVE A ROOM FEE FOR THE USE OF OUR FACILITIES UNLESS YOUR CEREMONY FOR A WEDDING IS HELD AT THE INN Things you need to consider when planning: 1.
    [Show full text]
  • Feeding the Volk: Food, Culture, and the Politics of Nazi Consumption, 1933-1945
    FEEDING THE VOLK: FOOD, CULTURE, AND THE POLITICS OF NAZI CONSUMPTION, 1933-1945 By MARK B. COLE A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2011 1 © 2011 Mark B. Cole 2 In memory of my mother 3 ACKNOWLEDGMENTS Researching and writing a dissertation is largely a solitary endeavor, but my experience has been greatly enriched by people and institutions on both sides of the Atlantic. First and foremost I must wholeheartedly thank my Doktorvater, Geoffrey J. Giles, not simply because he had the good sense to take on a graduate student with admittedly peculiar interests (food and Nazis), but because he has been a model advisor and has always unflinchingly “mounted the barricades” on my behalf. His support has been unwavering, his advice always spot on, and his criticisms insightful. While he will always remain a mentor, I am happy to say that over the years he has also become a dear friend. I should also like to thank two other scholars. At the University of Toledo, Larry Wilcox was the first to spark my interest in German history by doing what he does best, being a fabulous teacher. And, from my very first semester as master’s student at the University of Akron to the present day, Shelley Baranowski has been a constant source of support and inspiration. It is a great personal and intellectual debt that I owe her. The University of Florida in general and the Department of History in particular provided an excellent intellectual environment for me to grow as a historian.
    [Show full text]
  • Catering Menus
    Cascades Catering Menu Breakfast Breaks Lunch Dinner Reception Bar AV Home www.CascadesConferenceCenter.com (972) 370-9008 Sales Office Prices are per person, subject to change and do not include 23% service charge or 8.25% sales tax. All menus must be submitted 4 business days prior to meeting, or an additional $200 surcharge will apply. WELCOME TO A REFRESHING APPROACH TO EVENTS Whether you're planning a business meeting, family reunion or wedding rehearsal, having plenty of options and personalized attention can turn any occasion from special to spectacular. With our dedicated hospitality team standing by, we'll help you discover new ideas, provide on-site services, and make planning your event easier. From flexible meeting spaces, tasty and innovative catering, and audio visual services, our expert staff can provide anything your event needs. We look forward to planning something together soon. The Cascades Meeting & Events Team Home www.CascadesConferenceCenter.com (972) 370-9008 Sales Office Prices are per person, subject to change and do not include 23% service charge or 8.25% sales tax. All menus must be submitted 4 business days prior to meeting, or an additional $200 surcharge will apply. Home www.CascadesConferenceCenter.com (972) 370-9008 Sales Office Prices are per person, subject to change and do not include 23% service charge or 8.25% sales tax. All menus must be submitted 4 business days prior to meeting, or an additional $200 surcharge will apply. Breakfast Home www.CascadesConferenceCenter.com (972) 370-9008 Sales Office Prices are per person, subject to change and do not include 23% service charge or 8.25% sales tax.
    [Show full text]
  • SHEFFORD CHEESE COMPANY, INC. Compliments Of
    SHEFFORD CHEESE COMPANY, INC. SYRACUSE, N. Y. JERSEY CITY, N. J. GREEN BAY, WIS. Compliments of VICTORY CHAIN STORES, Inc. SHEFFORD CHEESE RECIPES 101 ways to prepare dishes for luncheon, dinner, afternoon tea, picnics and parties, with SHEFFORD SNAPPY CHEESE, SHEFFORD CREAM CHEESE and other SHEFFORD Products. BY HENRIETTE de BRUIN SHEFFORD CHEESE CO., INC. SYRACUSE, N. Y. JERSEY CITY, N. J. GREEN BAY, WIS. SHEFFORD SNAPPY CHEESE is purest Cheddar Cheese in its finest form, prepared for con- venient use by the housewife and cook. It never hardens. Simply break it apart with a fork, or run it through a ricer for cooking. Spread it for sandwiches. Mold it into fancy shapes for garnishing or cut it for salads or for pie. SHEFFORD SNAPPY CHEESE cooks readily. It can be used in a great many dishes where the flavor and food value of cheese is desired. One SHEFFORD SNAPPY CHEESE is the equivalent of a half cup of grated cheese and may be used in the same proportion in recipes not given in this booklet. SHEFFORD SNAPPY CHEESE is sold in round tin foil packages only. Un- like many other package cheese products, SHEFFORD SNAPPY CHEESE is not cooked or processed in packaging—therefore it retains the maximum of Vitamin and food value. Keep in mind there is only one "Snappy Cheese"—SHEFFORD SNAPPY CHEESE. SHEFFORD CREAM CHEESE is a delicious, appetizing product with a high food content. It is a splendid stimulant to good digestion and can be served generously as a spread for bread or in many special dishes, such as salads, sandwiches and desserts.
    [Show full text]
  • Complex Cheese Pairings
    Complex Cheese Pairings Assessing kid-friendly pairings for grilled cheese sandwiches Group Project: Robert Stork Sandy McCulloch Alex Couch Ted Thaler Course: Complex Cheese Pairings Course code: HOSF 9347 Instructor: Julia Rogers June 19, 2011 Theme Find nutritional, affordable, and “kid-friendly” cheese pairings that can be: • served in a grilled cheese sandwich; • used to help broaden a child’s exposure to different cheeses; and • used to get parents comfortable with the idea of pairing different cheeses with other dishes (e.g., using shredded Pecorino in a salad instead of factory-powdered parmesan). What is a grilled cheese sandwich? According to Wikipedia, a cheese sandwich is “a basic sandwich made generally with one or more slices of any kind of cheese on any sort of bread.” The sandwich itself can be uncooked or it can be heated such that the bread is toasted and/or the cheese is melted. The cooked version of the sandwich is typically referred to as a “grilled cheese sandwich”, but also goes by the name grilled cheese, toasted cheese, and cheese toastie. The methods of heating the cheese sandwich can vary depending on the region, the preference of the cook, and the availability of different cooking appliances. For example, the sandwich can be grilled, griddled, pan fried, broiled, heated in a toaster oven, or heated in a sandwich toaster. Modern-day microwavable versions of the grilled cheese sandwich can be found in the frozen food section of the grocery store. When it comes to grilled cheese sandwiches, virtually any style of bread will do. And, like other sandwiches, the grilled cheese can be adorned with one or more secondary ingredients.
    [Show full text]