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Happy Christmas to All Our Readers
R e p o r t e80p where r sold News and Views from around the area Volume 9 Issue 11 December 2017 www.milbornestandrew.org.uk/reporter facebook.com/MilborneReporter Happy Christmas to all our readers BERE REGIS MOT & SERVICE CENTRE TEL: 01929 472205 MOTs (No Re-test fee within 10 working days) SERVICING REPAIRS BRAKES EXHAUSTS COMPUTERISED DIAGNOSTICS LATEST EQUIPMENT FOR MOST MAKES AND MODELS OVER 30 YEARS’ EXPERIENCE IN THE MOTOR TRADE COURTESY CAR AVAILABLE Proprietor: Bill Greer Unit 1 Townsend Business Park Bere Regis, BH20 7LA (At rear of Shell Service Station) Disclaimer THE views expressed in the Reporter are not necessarily those of the editorial team. Also, please be aware that articles and photographs printed in the Reporter will be posted on our website and so are available for anyone to access. ‘Back in time for Christmas’ The Reporter is not responsible for the content of any COME and join us for our Christmas Concert at Puddletown Village Hall advertisement or material on websites advertised within this on Saturday, 9th December 2017 at 7.30pm. magazine. Featuring an eclectic mix of music including carols and Christmas Please note songs, you will also have the opportunity to join in with some Please ensure that your anti-virus software is up to date before traditional carols to get you in the festive spirit! e-mailing. Copy should be sent as a Word (or other) text file and do There will be a licensed bar and free Christmassy nibbles, a raffle and not embed pictures, logos, etc. into the document. -
Mondelez International Announces $50 Million Investment Opportunity for UK Coffee Site
November 7, 2014 Mondelez International Announces $50 Million Investment Opportunity for UK Coffee Site - Proposal coincides with Banbury coffee plant's 50th anniversary - Planned investment highlights success of Tassimo single-serve beverage system - Part of a multi-year, $1.5 billion investment in European manufacturing BANBURY, England, Nov. 7, 2014 /PRNewswire/ -- Mondelez International, the world's pre-eminent maker of chocolate, biscuits, gum and candy as well as the second largest player in the global coffee market, today announced plans to invest $50 million (£30 million) in its Banbury, UK factory to build two new lines that will manufacture Tassimo beverage capsules. Tassimo is Europe's fastest growing single-serve system, brewing a wide variety of beverages including Jacobs and Costa coffees and Cadbury hot chocolate. The decision is part of Mondelez International's multi-year investment in European manufacturing, under which $1.5 billion has been invested since 2010. The planned investment will create close to 80 roles and coincides with the 50th anniversary of the Banbury factory, which produces coffee brands such as Kenco, Carte Noire and Maxwell House. The Tassimo capsules produced in Banbury will be exported to Western European coffee markets in France and Spain as well as distributed in the UK. "Tassimo is a key driver of growth for our European coffee business, so this $50 million opportunity is a great one for Banbury," said Phil Hodges, Senior Vice President, Integrated Supply Chain, Mondelez Europe. "Over the past 18 months, we've made similar investments in Bournville and Sheffield, underscoring our commitment to UK manufacturing. -
Kraft Foods Inc(Kft)
KRAFT FOODS INC (KFT) 10-K Annual report pursuant to section 13 and 15(d) Filed on 02/28/2011 Filed Period 12/31/2010 UNITED STATES SECURITIES AND EXCHANGE COMMISSION WASHINGTON, D.C. 20549 (Mark one) FORM 10-K [X] ANNUAL REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the fiscal year ended December 31, 2010 OR [ ] TRANSITION REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 COMMISSION FILE NUMBER 1-16483 Kraft Foods Inc. (Exact name of registrant as specified in its charter) Virginia 52-2284372 (State or other jurisdiction of incorporation or organization) (I.R.S. Employer Identification No.) Three Lakes Drive, Northfield, Illinois 60093-2753 (Address of principal executive offices) (Zip Code) Registrant's telephone number, including area code: 847-646-2000 Securities registered pursuant to Section 12(b) of the Act: Title of each class Name of each exchange on which registered Class A Common Stock, no par value New York Stock Exchange Securities registered pursuant to Section 12(g) of the Act: None Indicate by check mark if the registrant is a well-known seasoned issuer, as defined in Rule 405 of the Securities Act. Yes x No ¨ Indicate by check mark if the registrant is not required to file reports pursuant to Section 13 or Section 15(d) of the Act. Yes ¨ No x Note: Checking the box above will not relieve any registrant required to file reports pursuant to Section 13 or 15(d) of the Exchange Act from their obligations under those Sections. -
Proximate Composition of Ten Types of Biscuits and Their Susceptibility to Tribolium Castaneum Herbst (Tenebrionidae: Bostrichidae) in Nigeria
Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol.14, 2013 Proximate Composition of Ten Types of Biscuits and their Susceptibility to Tribolium castaneum Herbst (Tenebrionidae: Bostrichidae) in Nigeria Abdulrasak Musa* Titilope Lawal Entomology Unit, Department of Crop Protection, University of Ilorin, P.M.B.1515, Nigeria *E-mail of the corresponding author: [email protected] Abstract Ten biscuit types namely Tea, Digestive, Butter Scotch, Cream Cracker, Coaster, Fibre Plus, Shapes, Gin-Gin, Cabin and Crunchy were examined for their proximate composition and susceptibility to Tribolium castaneum Herbst. The biscuit samples had proximate composition ranging from 4.9 - 5.5% moisture content, 8.6 - 12.0% crude protein, 3.4 – 4.8% ash, 15.4 – 24.0% fat, and 55.4 – 64.0% carbohydrate and 2.09 - 2.81% crude fibre. Assessment of the biscuit types for susceptibility test was based on percentage adult mortality, mean number of adult emergence and percentage weight loss. Results showed that there were significant differences (P<0.05) in the parameters studied. Fibre Plus biscuit had significantly (p<0.05) lower mortality of T. castaneum adults, higher level of adult emergence and the most weight loss of 53.0% as a result of insect infestation within 120 days after infestation. Results showed that the biscuits were susceptible to T. castaneum infestation particularly if not properly packaged or preserved. Apart from proper preservation, biscuits should be supplemented with protein-rich diets to meet the nutritional needs of consumers. Keywords: Composition, emergence, mortality, susceptibility, weight loss, T. castaneum 1. -
Biscuit Investigation Dominic Carried out an Investigation at Home to See How Quickly Different Biscuits Would Dissolve When Dunked in a Cup of Tea
Name: Class: Date given: Date due in: Biscuit Investigation Dominic carried out an investigation at home to see how quickly different biscuits would dissolve when dunked in a cup of tea. Here is a photograph of the equipment he used. 1a. Draw a labelled diagram to show how you would conduct this investigation in a lab using scientific equipment. 1b. Choose three pieces of equipment you have included and explain why you chose each one. 1: 2: 3: Page 1 of 3 Biscuit Investigation 2a. What was the independent variable in Dominic’s investigation? 2b. What was the dependent variable in his investigation? Here are the results that Dominic has collected: Plain digestive biscuit took 35 seconds; rich tea took 2 minutes 19s; chocolate chip cookies took 46 secs; ginger nut biscuit took 2 min 13 sec; oat biscuit took 63 seconds. 3a. Present Dominic’s data in a suitable table. 3b. What type of data is the time taken? 4. Draw a suitable graph of Dominic’s results. Make sure you include: • Labelled axis with units • Appropriate scales • Accurately plotted data • A title Page 2 of 3 Biscuit Investigation Page 3 of 3 Biscuit Investigation Answers 1a. Draw a labelled diagram to show how you would conduct this investigation in a lab using scientific equipment. clamp biscuit beaker thermometer retort stand hot water tripod 1b. Choose three pieces of equipment you have included and explain why you chose each one. 1: balance – to measure biscuit mass 2: thermometer – monitor the temperature of the water 3: timer – to record the time more accurately (milliseconds) 2a. -
This Toolkit of Materials Is Developed and Brought to You by NABISCO As a Professional Resource
This is for layout purposes only please use the web assets provided in the file folder ONCE UPON A WHOLE GRAIN… According to the 2015-2020 Dietary Guidelines for Americans, at least half of all grains eaten should be whole grains. This equates to at least 48g of whole grains a day. Yet, few Americans meet this recommendation, citing taste, time, and lack of skills to prepare as key barriers. This toolkit aims to arm you with tools to help individuals reach the whole grain goal by providing fact-based information in a lighthearted way—with fairy tales! We’ll show that there are many delicious and convenient ways to enjoy foods made with whole grains. PROGRAM AT A GLANCE KEY MESSAGES PRODUCT GUIDE DEMO INSPIRATIONS Explains why NABISCO is rewriting classic fairy Provides talking points on the importance of Presents the variety of delicious and Inspires fun, creative demonstrations and tales to bring the whole grains story to life. whole grains, consumer obstacles, and convenient NABISCO products made with learning activities that feature simple recipes solutions. whole grains that can be enjoyed at home or using NABISCO products made with whole Program At A Glance pdf on-the-go, as part of a balanced diet. grains. Key Messages pdf Product Guide pdf Demo Inspirations pdf RECIPES EDITORIAL CALENDAR 7DAY GUIDE SHOPPING LIST Helps shoppers choose foods from the five Provides delicious and easy ways to help Provides monthly themes and tweets you can Shows how NABISCO products can help food groups for a balanced diet, including consumers enjoy whole grains at meal time or use to keep your whole grain messages fresh consumers reach 48 grams or more of whole foods made with whole grains. -
The History of Kraft Foods Inc
The History of Kraft Foods Inc. All About Kraft Learn everything there is to know about Kraft: like who we are, how you can reach us and what we’re doing in your community. Kraft Foods Inc. is a company with many different roots and founders, all sharing a commitment to quality, a willingness to take risks and a spirit of innovation. Among the products now sold by Kraft Foods Inc. are so many “firsts” and innovations that a history of the company is almost a history of the food industry. Kraft traces its history to three of the most successful food entrepreneurs of the late 19th and early 20th centuries — J.L. Kraft, who started his cheese business in 1903; C.W. Post, who founded Postum Cereal Company (later renamed General Foods Corporation) in 1895; and Oscar Mayer, who began his meat business in 1883. The Story of J.L. Kraft The history of KRAFT goes back to 1903, when, with $65 in capital, a rented wagon and a horse named Paddy, J.L. Kraft started purchasing cheese at Chicago’s Water Street wholesale market and reselling it to local merchants. Within a short time, four of J.L. Kraft’s brothers joined him in the business, and, in 1909, they incorporated as J.L. Kraft & Bros. Co. In 1914, J.L. Kraft and his brothers purchased their first cheese factory in Stockton, Illinois. In 1915, they began producing processed cheese in 3-1/2 and 7-3/4 ounce tins. J.L. Kraft’s method of producing processed cheese was so revolutionary, in 1916 he obtained a patent for it and in 1917 the company started supplying cheese in tins to the U.S. -
Food First and Snack Ideas to Boost Your Calorie Intake
Snack ideas to boost your calorie intake Department of Nutrition and Dietetics Information for you Approximately 100 calories: • Potato scone with butter • 150 millilitres (ml) or a quarter pint of • Fruit corner type yoghurt (200g pot) full cream milk • Pancake with butter and jam • 150 grams (g) of whole milk yoghurt Approximately 250 calories: • Mini Swiss roll • Small scone with butter • Fully coated chocolate biscuit • Jam doughnut • Shortbread finger • Two oatcakes with butter and cheese • One digestive biscuit • Ring doughnut • Two rich tea biscuits • Ginger cake with butter Approximately 150 calories: • Ready-to-eat rice pudding (200g pot) • 150g of thick and creamy yoghurt Approximately 300 calories • Crumpet and butter • Scone with butter and jam • Chocolate coated ice cream block • 50g chocolate bar • Ready-to-eat custard (150g pot) • Two digestive biscuits with butter and • Ready-to-eat rice pudding (150g pot) cheddar cheese ND15-004-CC/PIL18-0007 • Ready-to-eat mousse (145g pot) • Sandwich with two slices of bread, butter • Pancake with butter and cold meat Approximately 200 calories: • Fruitcake with butter • Two scoops of dairy ice cream Approximately 400 calories • Crumpet with butter and jam • Half pint of fortified milk • 30g of cereal with 100ml full fat milk Recipe: half pint of full cream milk, and add two tablespoons dried milk powder. • Two cream crackers with butter and cheddar cheese Milkshake • Two digestive biscuits with butter Recipe: half pint of full cream milk with two • Small pot of trifle tablespoons of milkshake powder. Add one scoop of ice cream. • Two oatcakes with butter • Fruit malt loaf with butter Visit our website: www.nhsaaa.net All our publications are available in other formats Follow us on Twitter @NHSaaa Find us on Facebook at www.facebook.com/nhsaaa Food first Are you losing weight without trying? Are you eating and drinking less than usual? If so, here’s some important changes you can make: Try and use one pint of whole milk a day. -
Ice Cream Dreams Summertime’S Most Perfect Comfort Food
The Chronicle-News Trinidad, Colorado Wednesday, Aug. 28, 2019 Page 3 Ice Cream Dreams Summertime’s most perfect comfort food Catherine J. Moser with maraschino cherries on top. Of course, a Features Editor Neapolitan sundae with a generous dollop of The Chronicle-News whipped cream and crushed pecan sprinkles Ice Cream, Blackberries & Cookies is a pretty smashing combo as well. Who Join me, why don’t you, as we take a trip wouldn’t like that? Images by Metro Creative and Pixabay to the wonderful world of ice cream. If there’s Actually, I love the idea of taking favorite anything that tastes better on a scorching hot cookies and making your own ice cream sand- summer night than ice cream, then I can’t wiches, too. Keebler’s Pecan Sandies make If any kind of real celebration is in the of- cial. Remember to keep cones in the pantry think of what that could possibly be. Ice cream incredible treats with any kind of ice cream fering, then an ice cream cake can be a stun- and surprise everyone in your gang with an is the perfect cold comfort food to treat your- squished in between them. Now, you can ab- ning hit for the event. Pound cake is particu- ice cream cone supper some weeknight — just self to when it’s blistering outside, you’re try- solutely bake your own sandies or any other larly versatile and delicious when it comes for fun. After eating a few scoops of delicious ing desperately to cool down and your appetite kind of cookie that you like, but during the to cutting and layering in between ice cream coldness smooshed into a crunchy cone, the has died. -
Healthy Food Guidelines for First Nations Communities Acknowledgements
Healthy Food Guidelines For First Nations Communities Acknowledgements First Nations Health Authority would like to thank the creators of the Healthy Food Guidelines For First Nations Communities. We truly hope that First Nations Healthy Food Guidelines will be useful in supporting a healthy eating environment within First Nations communities in British Columbia. ©2009 Guidelines Edited by Suzanne Johnson, RD, 2nd Edition - 2014 The First Nations Health Authority gratefully acknowledges the contributing authorship of Karen Fediuk and Angela Grigg as well as the contributions of the many community members and health workers who inspired and assisted in guiding the development of the guidelines. We also wish to thank the authors of the “Guidelines for Food and Beverage Sales in BC” and many other nutrition education tools that have been adapted for use in these guidelines for communities. Contents Section 1 – Introduction Section 2 – Healthy Food Guidelines Section 3 – Make Your Recipe Healthier Section 4 – Promoting Healthy Eating In Children’s, Youth and Family Programs Section 5 – Serving Healthy At Meetings and Conferences Section 6 – Serving Traditional Foods Section 7 – Improving Local Food Security – Increasing the Use of Local and Regional Foods Section 8 – Recipes For Groups Section 9 – Appendices 1) Nutrition Criteria for Healthy Food Guidelines for First Nations Communities 2) Preparing Food Safely 3) Colour It Up (Seasonally available vegetables and fruits) 4) Guide to Storage of Vegetables and Fruits 5) Label Reading 6) Focus on Fat – What to Cut 7) What’s in your glass? 8) Safer User of Plastics 9) Handouts to send home 10) 21 Way to help your body 11) Tips for preparing a community feast Foreword “Food Sovereignty” is the Right of peoples, communities, and countries to define their own agricultural, labour, fishing, food and land policies, which are ecologically, socially, spiritually, economically and culturally appropriate to their unique circumstances. -
Brussels Sprouts
THANKSGIVING!happy Black Diamond B.C. Grown Premium Quality Cheese Your Choice Brussels 450 g Sprouts 77 EACH LIMIT 3 Total 4 Our very own Brussel Sprouts are always a must for Thanksgiving Kraft Salad Dressings Supporting our lb BC 2.14 Kg 97 .97 Your Choice, Growers EACH LIMIT 3 Total 4751 ml B.C. Previously Frozen Del Monte Nabob Assorted Coca-Cola Products Halibut Vegetables Coffee Coke, Sprite, Fillets Your Choice Your Choice Canada Dry Skin On 341-398 ml 300 g Your Choice, 12x355 ml 77 77 F 00 EACH O LIMIT 6 100 g EACH 3 3 LIMIT 12 Total .87 LIMIT 4 Total 5 R10 Total Cook’s Christie In our Frozen Lilydale Bakery… Pumpkin Grade A Smoked Snack Pie Ham Crackers 9” Turkeys Butt or Shank End Your Choice, 100-200 g Under 9 Kg F 97 LIMIT 1 Per Customer Order 27 00 Over $50 Including Turkey. lb 2.09 Kg lb • Ritz 2O Over Limit Price: LIMIT 6 EACH .95 4 1.39 Lb / 3.06 Kg 2 5.00 Kg • Triscuit R4 Total You’ll Feel Like Family. Vancouver Island Owned & Operated Since 1984 SALE ON: Victoria, Cobble Hill, Nanaimo & Lake Cowichan: FRIDAY Sept. 28 – THURSDAY Oct. 4, 2018 / Salt Spring: WEDNESDAY Sept. 26 – MONDAY Oct. 1, 2018 Butcher’s Best Fresh Lilydale Rossdown Farms Cut from Canada AA Beef A Grade Fresh Turkeys Turkeys All Available Sizes Prime Rib All Available Sizes 97 27 Raised without Antibiotics lb lb Premium Oven 2 5.00 Kg Available in stores Oct.2.3 8.75 Kg Fresh Lilydale Butterball Premium Boneless Turkey Roast Turkey Breast Roast Roasts 47 97 lb EACH 97 Bone In4 9.85 Kg 3 Great Flavours, Frozen, 1.51 Kg 9 Simply Poultry Butterball lb Turkey Breast Homestyle 7 17.57 Kg Fillets Stuffing 47 Fresh Lilydale Air Chilled Fresh Ovation New Zealand 97 EACH Boneless Centre Cut Frozen, 21 Kg 4 Frozen, 900 g 5 EACH Skinless Chicken Mitchell’s Hertel’s Breasts Lamb Legs Boneless Ham Pork Sausage All Sizes Toupie Style Meat 97 97 F 97 2O 00 lb R It’s not just chicken, lb Free Range Lamb Fully Cooked, 1.5 Kg 9EACH Frozen, 500 g 7 10.96 Kg 717.57 Kg 4 100% Grass Fed it’s Lilydale! Buy B.C. -
No Bake Kiwi Cheesecake
No bake kiwi cheesecake What can I do with a clementine? To make the crust, mix 12tsp of crushed digestive biscuits, 1sp of melted Watercress, sardine and clementine salad butter and 2tbsp of sugar together until well blended. Fill into a mini cheese cake pan and press down firmly. Bake for 5 minutes at 180̊C or gas mark 4. You will need: zest and juice of 1/2 lemon, 1 tablespoon olive oil, coarse salt and pepper, 2 cups watercress sprigs, 1/4 small red onion (sliced), 1 tbsp Allow to cook completely. fresh tarragon, 2 peeled clementines (sliced) , 1 (100g) can olive-oil packed For the cheesecake, beat 225g of icing sugar and 225g of cream cheese to- sardines, 3 tbsp toasted pumpkin seeds, vinaigrette. gether until light and fluffy. Beat 250ml of whipping cream separately until Whisk the lemon zest and juice with olive oil. Season with salt and soft peaks form. Mix the two together and add 1tsp of vanilla essence. Fill pepper on top of the digestive biscuit base and allow to chill for 2-3 hours. Arrange the watercress, red onion and tarragon on a platter For the topping, cook 2 kiwis (peeled and chopped) with 2tbsp of sugar and Top with clementine slices, drained sardines and pumpkin seeds. then blend in a blender. Allow to cool slightly and then add 1bsp of gelatin. Season with salt and pepper and drizzle with vinaigrette. Mix until it thickens and then spoon over the cheese cakes. Serve chilled. Makes 12 servings. #RHFoodandDrink#RHFoodandDrink RHFoodandDrink .