December 2020 Newsletter
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ANSTITUTION Health Services and Mental Health Administration (DHEW), Rockville, Ad
DOCUMENT RESUME ED 075 564 OD 013 559 AUTHOR Fomon, Samuel J., Ed.; Anderson, Thomas A., Ed. TITLE Practices of Low-Income Families in Feeding Infants and Small Children, With Particular Attention to Cultural Subgroups.. ANSTITUTION Health Services and Mental Health Administration (DHEW), Rockville, Ad. Maternal and Child Health Service. PUB DATE 72 VOTE 128p.; Proceedfngs of. a National, Workshop, Airlie Conference Center, Warrenton, Va., March 17-18, 1971 AVAILABLE FROM Superintendent of Documents, Government Printing office,' Washington, D. C. 20402 (Stock Number 1730-0200, $1.25) EDRS PRICE MF -$O.65 HC-$6.58 DESCRIPTORS American'Indiane; *Child Rearing; *Cultural . Differences; Cultural Factors; Early Childhood; *Eating Habits; Economically Disadvantaged; Family Characteristics;. Health Needs; *Low Income; Negroes; *Nutrition; Preschool Children; Social Differences ABSTRACT The contents of,this document include the following papers,-each followed by a discussion amongst workshop participants: "Nutritional Studies on United States Preschool Children: Dietary Intakes and Practices of Food-Procurement, Preparation, and Consumption, "Kathryn M. Kram and George M. Owen; "Food and Nutrition Intake of Children from Birth to Four Years of Age," Juanita A. Eagles and Priscilla D. Steele; "Child Feeding in the Rural qiow-Income Family, "Yana W. Jones; "Infant and Child Feeding Practices in the Urban Comftnity in the Nortlr-central Region," Norge W. Jerome, Barbara B. Kiser and Estella A. West; "Poor People, Good' Food, and Fat Babies: Observations on Dietary Behavior and Nutrition Among Low-income, Urban Afro - American Infants and Children," Betty Lou Valentine and Charles A. Vralehtine; "Cultural Determinants of Food Habits in Children,of Mexican Descent in California," Phyllis B. -
Catering Menu
CATERING MENU 2 0 1 5 radissonblumoa.com HW CONTINENTAL BREAKFAST SELECTION Served with freshly brewed regular and decaffeinated Lavazza coffee and organic Rishi herbal teas. Prices based on one hour of service. Rise and Shine Chilled Orange Juice and Apple Cider Freshly Baked Assortment of Oatmeal Streusel Muffins and Petite Danish 18 Concierge Chilled Orange, Pink Grapefruit and V-8 Juices Selection of Seasonal Vine and Tree Ripened Fruits, Melons and Berries Oatmeal Streusel Muffins, Petite Danish and Water Bagels, Sweet Butter, Seasonal Preserves and Cream Cheese 20 Up North Chilled Apple Cider, Cranberry and Orange Juices Seasonal Melon and Berry Compote, Fruited Yogurt Caramel Sticky Buns, Coffee Cakes, Maple Cider Fritters 21 European Morning Chilled Apple, Blueberry and V-8 Juices Selection of Seasonal Vine and Tree Ripened Fruits, Melons and Berries Summer Sausage, Cured Meats, Hard-Boiled Eggs, Artisan Cheeses, Tomatoes and Grain Mustard Assorted Croissants, Petits Pains, Seasonal Preserves 24 Executive Chilled Orange Juice, V-8 Vegetable and Blueberry Juices Tropical Fruit Platter to include: Sliced Mango, Kiwi, Pineapple, Melon, Strawberries and Oranges Individual Fruited Greek Yogurts Steel Cut Oatmeal, Twig and Branch Granola, Dried Fruits, Brown Sugar, Skim, 2% and Almond Milk Mini Oatmeal Streusel Muffins, Croissants and Water Bagels, Sweet Butter, Preserves and Cream Cheese 25 All food and beverage is subject to a 15.3% service charge which is paid solely to the employees serving your function (limited to wait staff, service employees and service bartenders), and a separate 6.7% administrative fee. The administrative fee defrays overhead costs associated with your event and no part of it is paid to the service employees. -
Soups Page 1 of 31
Soups Trevor: Hello everyone this is Trevor Justice with the Vegetarian Health Institute. Tonight’s topic is Savory Soups. And our guest expert is Lenore Baum who is the author of Sublime Soups and Lenore’s Natural Cuisine. How you doing, Lenore? Lenore: I’m great, how are you Trevor? Trevor: Pretty good. In fact I’m starting to get hungry reading these soup recipes again. Lenore: Good. Trevor: I’m wondering if you want to kind of summarize the key points from the written lesson for people that haven’t read it yet before we go into the new student questions. Lenore: Okay. I’ll just kind of skim over it to allow time for questions and if there aren’t questions enough, I will go back and do more details. Basically, soups are my passion because it’s really my favorite food. It’s warming and nourishing and wholesome and in these economic times, very expensive. And we eat it for breakfast here in Asheville, North Carolina. And I eat it for breakfast in Phoenix, Arizona and Michigan, it’s just anywhere you live you can eat it for breakfast and have a small bowl for lunch, or a big bowl, or have it for dinner. And it’s a great travel food. You can easily put it in a thermos. And it’s extremely forgiving. Basically any ingredient in the soup recipe that you don’t like, you leave out and it should come out as long as there’s some kind of a little bit of fat in, a little bit of salt, and then the basic ingredient like beans. -
WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course. -
Garden in Maine © 2019
Bulletin #4311 Planning and Managing a Community “Giving” Garden in Maine © 2019 Brand names and trade names are included for educational purposes. No endorsement is implied nor is discrimination intended against similar products or services. Photo credits: For information on publications and program offerings from University of Maine Cooperative Extension, or to find your county office, call 800-287-0274 or TDD 800-287-8957 (in Maine), or 207-581-3188, or visit extension.umaine.edu. The University of Maine [name of campus] is an EEO/AA employer, and does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender expression, national origin, citizenship status, age, disability, genetic information or veteran’s status in em- ployment, education, and all other programs and activities. The following person has been designated to handle inquiries regarding non-discrim- ination policies: Director of Equal Opportunity, 101 North Stevens Hall, University of Maine, Orono, ME 04469-5754, 207.581.1226, TTY 711 (Maine Relay System). Planning and Managing a Community “Giving” Garden in Maine By John Jemison, Extension Professor, Soil and Water Quality, University of Maine Cooperative Extension. Table of Contents Background ....................................................................................................................7 Guide Organization..........................................................................................................7 Starting a Garden Program ............................................................................................7 -
Sous Chef John Marderosian Sous Chef Whitney Wood Sous Chef Richard Fletcher Executive Chef Frederic Boldron Sous Chef Abel Yacob
sous chef john marderosian sous chef whitney wood sous chef richard fletcher executive chef frederic boldron sous chef abel yacob Today’s Soup 5 cup | 8 bowl Catfish Reuben swiss cheese, city ham, horseradish slaw, thousand island remoulade, griddled rye mgf 15 She-Crab Soup, cream, sherry gf 6 cup | 8 bowl Springer Mountain Farms Fried Chicken collard greens, red bliss potatoes, honey-thyme jus mgf 20 Fried Green Tomatoes goat cheese, red pepper coulis 9 Shrimp & Geechie boy Grits our tasso ham, smoked tomato-poblano gravy gf 23 Pan Fried Chicken Livers country ham, caramelized onion jus, creamed corn mgf 9 Jumbo Lump Crab Cake artichoke puree, warm fingerling potato salad, frisee, bacon, mustard seed vinaigrette, sunny egg 24 Crab Toast celery salad, grilled semolina bread 11 Bourbon Cured Salmon marinated onions, avocado, clabber cream, rye toast mgf 13 Georgia Mountain Trout roasted baby carrots, warm Pimento Cheese our b&b pickles, celery, orange-fennel relish, fried capers gf 25 benne seed crackers mgf 7 Pan Roasted Salmon carolina gold purloo, baby pea tendrils, pot-liquor broth gf 25 Skirt Steak Frites hand cut fries, diane sauce gf 28 Green Salad baby gem and butter lettuces, Tomato Risotto creamy arborio, fresh zucchini, green tomato, confit young kale, flat leaf parsley, benne seed tomato, pecorino cheese, basil oil gf 19 vinaigrette, romano cheese gf 8 Caesar romaine hearts, crispy okra, garlic served with our chips grit croutons, grana padano mgf 8 Pulled Pork BBQ horseradish coleslaw, h&f bun mgf 12 Asparagus Salad grilled -
Clam Recipes
Clams Processing and Clam Recipes Washington’s ocean beaches and Puget Sound shore lands contain many varieties of clams. There are many different species but littlenecks (including Manilas and native littlenecks), butter clams, razor clams, and geoduck are choice food species. The cockle, Eastern softshell, and horse clam have a fine flavor but the meat can be tough unless ground or chopped, and is usually used in chowder. Horse clam meat can also be pounded and lightly fried for delicious fritters and the siphons make a delicious ceviche. Razor clams are only found on the outer coast of Washington State as they require a high energy sandy beach to survive. How to purge littlenecks: Purging clams involves soaking “steamer clams” (Manilas and native littlenecks) in cold seawater to allow them to clear their tissues of sand and grit. Contrary to popular belief, you do not need to add cornmeal unless you enjoy the taste of cornmeal in the stomachs of your cooked clams. We do not recommend purging any clams except littlenecks. To prepare littlenecks or “steamers” for cooking, first scrub the clams under running water to remove any attached sand. (Test clams again at this point to make sure you have no “mudders”, or shells full of sand. These sneaky chowder-ruining imposters are often heavier than live clams, and will generally break open if the two halves are squeezed in a twisting, sliding motion between thumb and fingers.) Place the rinsed clams in a bucket of clean sea water and allow them to stand for a minimum of 4 hours, or overnight. -
B.Sc Culinary S Duration – 3 Years / 6 Semsemester Semester
Program Structure forB.Sc Culinary Studies (2018-19 Onwards ) Course DetailsName of Course –B.Sc Culinary Studies Duration – 3 years / 6 SemSemester –I Semester –I Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-101 Foundation –I 2 8 20 80 20 80 200 2 4 CS -102 Indian Cuisine –I 2 2 20 80 20 80 200 2 4 CS-103 International Cuisine -I 2 8 20 80 20 80 200 2 4 CS-104 Bakery Foundation- I 2 2 20 80 20 80 200 2 4 CS-105 Food Media-I - 2 20 80 100 4 CS-106 Kitchen Management- I 2 20 80 100 2 CS-107 Event Management-I 2 20 80 100 2 CS-108 Communication Skills 2 20 80 100 2 CS-109 Computer & IT 2 20 80 Total Semester -II Course Details- Name of Course –B.Sc Culinary Studies Semester –II Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-201 Foundation –II 2 8 20 80 20 80 200 2 4 CS -202 Indian Cuisine –II 2 2 20 80 20 80 200 2 4 CS-203 International Cuisine -II 2 8 20 80 20 80 200 2 4 CS-204 Bakery Foundation- II 2 2 20 80 20 80 200 2 4 CS-205 Food Media-II - 2 20 80 100 4 CS-206 Nutrition & Dietetics 2 20 80 100 2 CS-207 Event Management-II 2 20 80 100 2 CS-208 Communication Skills-II 2 20 80 100 2 CS-209 Computer-IT Total Duration – 3 years / 6 SemSemester –III Semester –III Culinary Studies No. -
Matt-Cyn Farms 2016 Bean Descriptions Amethyst Beautiful Oval-Shaped Bean with a Stand-Out Deep Purple Color
Matt-Cyn Farms 2016 Bean Descriptions Amethyst Beautiful oval-shaped bean with a stand-out deep purple color. They have a nice creamy texture and a unique full-bodied flavor. Popular in soups and salads, but these will stand on their own flavor-wise with little seasoning. We like using these for purple beans and rice. Anna’s Black-Eyed Pea In the Southern U.S., eating black-eyed peas on New Year's Day is thought to bring prosperity in the new year. This strain was given to us by our friend Anna. “Hoppin' John,” made of black-eyed peas, rice and pork, is a traditional Southern dish. “Texas caviar,” another traditional dish, is made from black-eyed peas marinated in vinaigrette-style dressing and chopped garlic, and served cold. Black-eyed peas are sometimes called cowpeas, goat peas, purple-eyed peas, frijoles or cream peas. They make a great addition to stews, soups, curries and salads. They can also be a perfect side dish, or they can be mashed into a dip. Black Coco This fat round black bean has a thin skin, relatively firm but buttery consistency, and a lot of flavor. These beans were brought from Latin America to France in 1928 and became a staple during WWII. They work quite well as a side dish with simple seasonings. Black Kabouli Garbanzo Named for Kabul Afghanistan where this chickpea has been cultivated for thousands of years. This unique black garbanzo has a flavor similar to the beige-colored ones you are used to but has a more creamy texture. -
CATERING MENU Elcome to the Jekyll Island Club Resort Where Groups of All Sizes Enjoy a Combination of Versatile Facilities and Personal Service
CATERING MENU elcome to the Jekyll Island Club Resort where groups of all sizes enjoy a combination of versatile facilities and personal service. With over 14,000 square feet of indoor function space and 234 acres of Woutdoor opportunity, the staff of the Jekyll Island Club Resort is committed to the success of your event. From Welcome Baskets to After Dinner Liqueurs, the information presented here will be tailored to fit the needs of your group. Our experienced Sales and Catering staff will guide you through every phase and detail of the planning to ensure that we meet our goal – your complete satisfaction. Our capabilities are not restricted to the following menus. Our Executive Chef will custom design a menu to complement any special occasion or theme and we will gladly accommodate any special dietary request any member of your group may have. TABLE OF CONTENTS Appetizer Selections ........................................................................................................................................ 26 Audio Visual ...............................................................................................................................................43-44 Banquet Services ..............................................................................................................................................45 Baskets ............................................................................................................................................................... 7 Beverage Service (Bars) ................................................................................................................................. -
Greek Cuisine
GREEK CUISINE The Greek food throughout its history and continuing today is for the Greeks a philosophy, they know that what makes a perfect feast is not just the food but also the good company. Food is nearly always prepared with the tastes of the guests in mind, should the dishes be roasted or fried, light or heavy? and the wine carefully chosen. Much of the conversation at the dinner table centres amicably around the food. The freshness of the fish , having just leapt from the sea; the vegetables newly dug from the ground or picked from the vines of the local farmers. The host will want to proudly point out how they have attempted to provide the best and freshest produce for you to enjoy. The traditional day is still de rigueur on the islands. It begins early with a quick breakfast of coffee and cigarettes or dried Rusk soaked in warm milk, followed by a substantial lunch and a siesta. After a few hours more work, evening is the time to relax with family and/or friends whilst nibbling meze (Greek appetizer). This is followed at 9 or 10pm by dinner with, perhaps, sweet pastries, cakes or ice-cream enjoyed later in the cafes. Strong distinctive tastes are the hallmark of this culinary rhythm. Herbs like rigani (oregano), thyme, rosemary, parsley, coriander, dill, fennel and sage; spices such as cinnamon, nutmeg, pepper, vanilla and mastic are all crucial. Greek olive oil enriches and flavours and the traditional cooking methods of grilling, long slow baking all enhance and mellow the food. -
Documentation for the CSAFII/DHKS 1989-91 Data
Differences Between Current and Original Release of CSFII/DHKS 1989-91 Dataset and Documentation Please be advised that the data available from past USDA food consumption surveys reflect the foods and their nutrient values that were available at the time of the particular survey. Each survey was designed to assess the dietary status of the U.S. population at that particular time. It is important to consider that survey methods and operations including questionnaire wording, data processing methods, and the survey nutrient database used to calculate the dietary intake were updated from survey to survey based on new data and methods available at the time. Comparing data across surveys must take into account these types of changes. Some research has addressed the impact of changes in methods and/or databases between selected surveys. References are included in the respective surveys’ report sections on this site. Please study the complete dataset documentation before using the dataset. Nearly all the information provided with the original release continues to be applicable for the new release. However, some changes have been made to data formats and other items, so please keep the following points in mind as you read the documentation: • The data are now available online in SAS7 files (.sas7bdat) rather than on magnetic tape in ASCII fixed format files or on CD-ROM to be accessed using SETS software. • The formats documents from the original release (e.g., rt15.fmt) are superseded by new documents (e.g., rt15fmt.txt). • References to implied decimals are no longer relevant. The SAS variables carry the appropriate number of decimal places.