DOCSLIB.ORG

Kids, Tell Us Your Story!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

VOLUME 5 NO. 51 MARCH 29 − APRIL 4, 2019 SUBMIT STORIES TO: [email protected] STRIPESJAPAN.COM FACEBOOK.COM/STRIPESPACIFIC FREE INSIDE INFO Celebrating Month of the Military Child My personality is very interesting By Jayden Cachola, different ways! Sullivans Elementary School My personality is very interesting. I’m very good onnichiwa! I’m Jayden, your average at certain subjects in school, like math, language military child. I’m going to tell you that arts and recess. Though recess isn’t a subject, I’m Kbeing a military child is fun in many still good at it because I’m energetic. Congratulate SEE PERSONALITY ON PAGE 2 a 2019 grad! Our annual Grad Tab highlighting Pacific DODEA high schools and their graduating classes will appear in the May 31 edition of Stripes Japan. Lucky enough For just $19, customize your own message that will appear The countless goodbyes, in this keepsake edition. And the numerous hellos, What you need: • A photo of the graduate The constant feeling of butterflies, • Graduate’s first name Each new school is a different scenario. • Your name, as you want it to The distances we have traveled, appear in print (e.g. “Suzy & Steve” or “Mom & Dad”) Birthdays we’ve missed, • A congratulatory message of The adventures we unraveled, no more than 20 words • The graduate’s high school Every memory to reminisce. Send info by May 20, 5 p.m. to The multitude of friends, [email protected] And the laughter we shared. and a Stripes representative will follow-up with you right The amount of things we depend, away. Our parents who do more than they should bear. The things we learn, And the things we do. INSIDE INFO The new friends we earn, Knowledge that grew. Our parents work hard and defend our nation. We all live near and far, But it’s alright because we have better relations. It is difficult to be one, And even more difficult at that, SPRINGTIME IS But I happen to be someone, STRAWBERRY TIME Who is lucky enough to be a military brat! IN JAPAN PAGE 16 BY Raven Rayos, Iwakuni Middle School - Viviana Barrientos 6th grade, Lester Middle School Check out more military children stories at: KIDS, TELL US militarychild.stripes.com • NEPAL EATERY HOME Send your Month of the Military Child AWAY FROM HOME FOR YOUR STORY! submission to [email protected] YOKOSUKA SAILORS by April 30! PAGE 20 2 STRIPES JAPAN A STARS AND STRIPES COMMUNITY PUBLICATION MARCH 29 − APRIL 4, 2019 Max D. Lederer Jr. Publisher PERSONALITY: Lt. Col. Richard E. McClintic Commander Joshua M Lashbrook Chief of Staff Celebrating Being a military child is lucky Michael Davidson Revenue Director Month of theCONTINUED FROM PAGE 1 Chris Verigan Engagement Director MilitaryLike Child many others, I’m arty and very Then there are the positive parts. You can enjoy Marie Woods Publishing and Media Design Director good at detailed drawing. But to do that, where your new house is and the place you live Chris Carlson Publishing and Media Design Manager I need to take some time to draw. Also, I’m in. The beach or somewhere luxurious can be Monte Dauphin known as a panda because I can be both lazy Japan Area Manager exciting. You can make new friends at your new Kentaro Shimura and sleepy. school, business, or new neighborhood! The best Production Manager Now, on to the important part about being Rie Miyoshi thing about moving is that you can start fresh, Engagement Manager a military child. First there are negative parts Denisse Rauda or start all over again! Not literally, but you know Publishing and Media Design Editor like, leaving friends and family because you are Publishing and Media Design Writers what I mean. ChiHon Kim moving. Sometimes I forget memories of where I Shoji Kudaka In many ways, being a military child is lucky and Takahiro Takiguchi once lived. Layout Designers Maybe the place you’ re moving to might have exciting when you get to see new places you’ve Ayako Kamio Yukiyo Oda disasters going on, or maybe a disease, or even never seen before. You can thank our military Yuko Okazaki Kayoko Shimoda a terrorist attack! Don’t worry, our military can who help in many different ways. All of the above Multimedia Consultants Max Genao Doug Johnson help solve it! are just little things about being a military child. Jason Lee Hans Simpson Chae Pang Yi Gianni Youn Robert Zuckerman Graphic Designers Kenichi Ogasawara Yosuke Tsuji Check out more Send your Month of the Military Child Sales Support submission to Kazumi Hasegawa Hiromi Isa military children stories at: Ichiro Katayanagi Yoko Noro [email protected] Yoichi Okazaki Yusuke Sato Chae Yon Son Saori Tamanaha militarychild.stripes.com by April 30! For feedback and inquiries, contact [email protected] To place an ad, call DSN 227-7370 stripesjapan.com/contact MARCH 29 − APRIL 4, 2019 A STARS AND STRIPES COMMUNITY PUBLICATION STRIPES JAPAN 3 Month of the Military Child rating eleb C 1st Grade Yokota West Elementary School Editor’s Note: Noelle Cole is very proud of her hard-charging students, and we can see why. Keep up the great work, kids! Nico Teves Max Buckwalter Hayvehn Howland Scott West Adriana Hunter Nathaly Apollon Skylar Whiting Sophie Dudley Ava Johnston John Parks Alexander Matienzo Eleanor Pierson Tatum Nussbaum Moreed Kamal Eva James Avery Cheatham Carsten Benford Meyer McElhaney Austin Barcelona Check out more military children stories at: militarychild.stripes.com 4 STRIPES JAPAN A STARS AND STRIPES COMMUNITY PUBLICATION MARCH 29 − APRIL 4, 2019 th of the Military C ting Mon hild lebra Ce Kindergarten Yokota West Elementary School Editor’s Note: Take a look at the creative work of Sharon Bloom’s talented kindergartners! Way to go, kids! Keep working hard! Gavyn Ella EthanB Senna Hamilton Parker Loa Connor Bella Lena Fiona Anna-Kate EthanK Jackson military children stories at: Check out more militarychild. stripes.com Roman Sean Ryan Laura MARCH 29 − APRIL 4, 2019 A STARS AND STRIPES COMMUNITY PUBLICATION STRIPES JAPAN 5 6 STRIPES JAPAN A STARS AND STRIPES COMMUNITY PUBLICATION MARCH 29 − APRIL 4, 2019 M ! i Sasebo y l a i Elementary t s a School r r 2nd & 3rd grade i y e Editor’s Note: h The students in k t Craig Long’s class i e are real hard-chargers ds hav who are proud of who they are. And we are proud of them! Zhoe Jasmine Kaiser Quinton Donovan Audric Anne Arianna Andrew Yuliana Paul Nate Sienna Rayden J Send your Month of the Military Child submission to [email protected] by April 30! Chlarisa Jake Breklyn MARCH 29 − APRIL 4, 2019 A STARS AND STRIPES COMMUNITY PUBLICATION STRIPES JAPAN 7 Adriana Isabella P Ana Isabella R Allyana Calvin Check out more Naomi military children stories at: Joseph militarychild.stripes.com 8 STRIPES JAPAN A STARS AND STRIPES COMMUNITY PUBLICATION MARCH 29 − APRIL 4, 2019 l 5th grade ry Schoo Mendel Elementa Editor’s Note: Renee Debus’ students are some pretty good writers. Take a look at what they have to say. Great job,Military kids! Life The Thing I Most Struggle With as a Being a military child isn’t easy. The reason I say that is because you move Military Child somewhere and you finally get used to things and then you have to move and for me it’s hard to make friends but when I finally do I never want What I struggle with most as a military child is moving There is to leave. But I always have to leave them very soon. and leaving. Before I moved here, I lived in England a good side to moving. You’ll get to travel a lot you’ll get to make new for four years, on a small base called RAF Lakenheath. friends meet new people and have new adventures. Although you may leave I had so many friends. your friends, your parents may keep in contact with them and you’ll make In the summer, we would have pool parties, play new friends. But for me the best part of being a military child is getting to around the neighborhood, all sorts of things, but one travel. I’ve been to Texas, Dover Delaware, Valdosta Georgia, and Japan. My day my Mom told me to come into the kitchen for “a dad is the one who is in the military and he loves his job. But every time talk”. I was scared that I was in trouble or something, he says we have to move I don’t know how to feel. I feel happy that we are but when I got in there, she told me that she found out traveling but sad that we are leaving all my friends. where we were moving to, she told me Japan. The place I was born is Texas and that is my favorite place to be. But At first, I was so excited! But then I realized how far I love traveling because I love making friends. So it’s hard to move when away it was from England. I told my friends that day, you get used to things. But no matter what everything will always get better. and they were really upset about it, I was too. The day – Jayda Tucker before we were going to the hotel, we spent the whole morning and afternoon together. My friends and I had My Military Challenge the best day of my summer break, but then, it was night I live on a military base, although my dad is not currently active time.
Recommended publications
  • News Release

    News Release

    News Release Announcement of Executive Officers of Coca-Cola Bottlers Japan Inc. April 3, 2017, Tokyo, Japan -- Coca-Cola Bottlers Japan Inc. (CCBJI) announced Executive Officers who were approved at the Board of Directors meeting held on April 1, 2017. CCBJI will be Asia’s largest and the world’s third largest Coca-Cola bottler in terms of revenue among 250+ Coca-Cola bottlers worldwide, and will deliver approximately 90% of the volume sold by the Coca-Cola system in Japan. CCBJI will reflect the best from community-based Japanese bottlers as well as the global best practices of the Coca-Cola system to lead growth in the NARTD beverage industry and the Coca-Cola system in Japan. CCBJI also will remain focused on conducting its business locally, through the activities of its subsidiaries, CCW and CCEJ. Executive Officers as of April 1, 2017 Name Position Director & Senior Executive Officer, Yasunori Koga Head of Administration Director & Senior Executive Officer, Costin Mandrea Head of Commercial Senior Executive Officer, Shunichi Nasu Head of Integration Management Office Jawahar Solai Kuppuswamy Senior Executive Officer, Head of Finance Bruce Herbert Senior Executive Officer, Head of Supply Chain Kyoichi Takagi Executive Officer, Head of Corporate Planning Executive Officer, Shigeki Okamoto Head of Corporate Communications Haruko Ozeki Executive Officer, Head of Legal Toyoji Okada Executive Officer, Head of Human Resources Raymond Shelton Executive Officer, Head of Investor Relations Maki Kado Executive Officer, Head of Procurement Executive Officer, Yoshiaki Murata Head of Key Account Management 1 【Overview of Coca-Cola Bottlers Japan Inc.】 Coca-Cola Bottlers Japan Inc.
  • Great Food, Great Stories from Korea

    Great Food, Great Stories from Korea

    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong

    The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong

    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
  • YAO-DISSERTATION-2016.Pdf

    YAO-DISSERTATION-2016.Pdf

    CONSUMING SCIENCE: A HISTORY OF SOFT DRINKS IN MODERN CHINA A Dissertation Presented to The Academic Faculty by Liang Yao In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the School of History and Sociology Georgia Institute of Technology May 2016 COPYRIGHT © 2015 BY LIANG YAO CONSUMING SCIENCE: A HISTORY OF SOFT DRINKS IN MODERN CHINA Approved by: Dr. Hanchao Lu, Advisor Dr. Laura Bier School of History and Sociology School of History and Sociology Georgia Institute of Technology Georgia Institute of Technology Dr. John Krige Dr. Kristin Stapleton chool of History and Sociology History Department Georgia Institute of Technology University at Buffalo Dr. Steven Usselman chool of History and Sociology Georgia Institute of Technology Date Approved: December 2, 2015 ACKNOWLEDGEMENTS I would never have finished my dissertation without the guidance, help, and support from my committee members, friends, and family. Firstly, I would like to express my deepest gratitude to my advisor Professor Hanchao Lu for his caring, continuous support, and excellent intellectual guidance in all the time of research and writing of this dissertation. During my graduate study at Georgia Tech, Professor Lu guided me where and how to find dissertation sources, taught me how to express ideas and write articles like a historian. He provided me opportunities to teach history courses on my own. He also encouraged me to participate in conferences and publish articles on journals in the field. His patience and endless support helped me overcome numerous difficulties and I could not have imagined having a better advisor and mentor for my doctorial study.
  • Gardenergardener®

    Gardenergardener®

    Theh American A n GARDENERGARDENER® The Magazine of the AAmerican Horticultural Societyy January / February 2016 New Plants for 2016 Broadleaved Evergreens for Small Gardens The Dwarf Tomato Project Grow Your Own Gourmet Mushrooms contents Volume 95, Number 1 . January / February 2016 FEATURES DEPARTMENTS 5 NOTES FROM RIVER FARM 6 MEMBERS’ FORUM 8 NEWS FROM THE AHS 2016 Seed Exchange catalog now available, upcoming travel destinations, registration open for America in Bloom beautifi cation contest, 70th annual Colonial Williamsburg Garden Symposium in April. 11 AHS MEMBERS MAKING A DIFFERENCE Dale Sievert. 40 HOMEGROWN HARVEST Love those leeks! page 400 42 GARDEN SOLUTIONS Understanding mycorrhizal fungi. BOOK REVIEWS page 18 44 The Seed Garden and Rescuing Eden. Special focus: Wild 12 NEW PLANTS FOR 2016 BY CHARLOTTE GERMANE gardening. From annuals and perennials to shrubs, vines, and vegetables, see which of this year’s introductions are worth trying in your garden. 46 GARDENER’S NOTEBOOK Link discovered between soil fungi and monarch 18 THE DWARF TOMATO PROJECT BY CRAIG LEHOULLIER butterfl y health, stinky A worldwide collaborative breeds diminutive plants that produce seeds trick dung beetles into dispersal role, regular-size, fl avorful tomatoes. Mt. Cuba tickseed trial results, researchers unravel how plants can survive extreme drought, grant for nascent public garden in 24 BEST SMALL BROADLEAVED EVERGREENS Delaware, Lady Bird Johnson Wildfl ower BY ANDREW BUNTING Center selects new president and CEO. These small to mid-size selections make a big impact in modest landscapes. 50 GREEN GARAGE Seed-starting products. 30 WEESIE SMITH BY ALLEN BUSH 52 TRAVELER’S GUIDE TO GARDENS Alabama gardener Weesie Smith championed pagepage 3030 Quarryhill Botanical Garden, California.
  • Eat Well, Waste Nothing

    Eat Well, Waste Nothing

    Eat Well, Waste Nothing Lessons Learned in a Pandemic Kitchen JACQUELYN A. OTTMAN CONTENTS INTRODUCTION 3 MY PANDEMIC COOKING EXPERIENCE 4 APPRECIATING FOOD 9 Lesson #1 Food is Much More than Sustenance 9 Lesson #2 Food is Forgiving 11 Lesson #3 Imagination is the Most Important Ingredient 11 Lesson #4 The Internet is the World’s Greatest Cookbook 12 Lesson #5 Leftovers are a Home Cook’s Best Friend 13 MAKE THE MOST OF YOUR OWN PANDEMIC COOKING 15 Strategy #1 Plan Ahead for Leftovers 15 Strategy #2 Store Leftovers Properly 16 Strategy #3 Organize for Leftovers 17 Strategy #4 Warm Up Leftovers the Same Way They Were Cooked 18 Strategy #5 Add an Element of “New” 18 Strategy #6 Learn New Recipes for Transforming Leftovers 18 Strategy #7 Keep Leftover-Friendly Ingredients on Hand 20 Strategy #8 Start a New Tradition 21 GOING FORWARD INTO THE “NEW NORMAL” 23 Celebrate Food 23 Dignify Your Dining Experience 23 Teach Your Kids to Cook 23 Share Your Tips with Others 24 Share Your Food with Others 25 Tell The Story of Your Own Food 26 NOTES 26 RESOURCES 27 ABOUT THE AUTHOR 28 OTHER BOOKS BY JACQUELYN A. OTTMAN 29 ABOUT THIS BOOK 30 2 INTRODUCTION I didn’t know for how long I would be sheltering in place on Shelter Island, New York during the Covid-19 pandemic. All I knew when fleeing my Manhattan apartment to the presumed safety of a friend’s home is that I would take on the self-appointed task of shepherding the cooking. Little did I know the experience would change the way I viewed food, forever.
  • Sake of the Month

    Sake of the Month

    Wines by0 The Glass 0 0 0 0 SparklingSparkling0 0 (120ml)0 0 0 NV Petaluma Croser Adelaide Hills SA 12 0 Methode Traditionnelle from Petaluma's vineyards. Chardonnay and Oinot Noir fruit. NV Delamotte Brut Champagne France 25 0 Blended from 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier. Subtle creamy, nutty aromas. White 0 0 0 White White 0 0 (140ml) 2006 Grosset Polish Hill Riesling Clare Valley SA 19.5 0 The flavours of zesty limes squeezed over quartzy minerals is evident but austere. Lingering bone dry finish. 2009 Martinborough Vineyard Sauvignon Blanc Martinborough NZ 11 0 0 2009 Pikes Luccio Pinot Grigio Clare Valley SA 8.5 0 Fresh, zingy acidity and gentle stonefruit/mineral flavours make for a light and extremely refreshing palate. 2004 Cullen Chardonnay Margaret River WA 21 0 The intense fruit characters are beautifully integrated with the subtle oak. 2004 Giaconda Aeolia Roussanne Beechworth Vic 21.6 0 0 Red 0 0 0 Red 0 0 (140ml) 2008 Stonier Pinot Noir Mornington Peninsula Vic 9.8 0 Intense cherry and savoury plum aromas with some subtle French oak adding complexity. 2002 Yering Station Reserve Pinot Noir Yarra Valley Vic 19 0 0 2007 Tardieu Laurent Cuvee Speciale Côtes du Rhône, France 14 0 2007 being a ripper Rhone vintage, 100% Grenache "an absolute bargain". 2004 Stoney Vineyard Cabernet Sauvignon Coal River Valley Tas 10 0 0 2002 By Farr Shiraz Geelong Vic 25 0 0 INDEX Wine Page Sake & Shochu Page Wines by The Glass 1 SAKE WARM 10 Sparkling/Champagne 2 SAKE COLD 10 Riesling 2 SAKE BOTTLE 11 Sauvignon Blanc 3 SAKE AND FOOD MATCHING 12 Semillon/Sauvignon Blanc Blends 3 SHOCHU & SAKE COCKTAILS 13 Aromatic White 3 Chardonnay 4 Beer Page Pinot Noir 5 Japanese Beer 14 Merlot & Blend 5 Australian Beer 14 Cabernet Sauvignon 6 Cabernet & Blends 7 Coffee & Soft Drink Page Shiraz & Blend 8 Other Beverage 15 Red Varietals 9 Coffee 16 Imported Wines 6 Herb Tea 17 Dessert Wines 9 Fortified Wines (Bottle) 8 Hanabishi's Full-Wine List is available Fortified Wines (60ml) 9 on request.
  • Think Outside the Box with Wolfgang Puck Catering Better Meetings Begin with Wolfgang

    Think Outside the Box with Wolfgang Puck Catering Better Meetings Begin with Wolfgang

    THINK OUTSIDE THE BOX WITH WOLFGANG PUCK CATERING BETTER MEETINGS BEGIN WITH WOLFGANG TAKE YOUR MEETING OUTSIDE THE BOX! Eliminate the “bored” room. Our unique spaces inspire creativity and cultivate collaboration. We’re on your team: Free yourself up to concentrate on the big picture. Our expert planners will handle all the details. Redefine the usual meeting break and delight guests with hands-on culinary activities, creative themes designed around your team, and educational interaction with our world-class chefs. YOUR ONE-STOP-SHOP Wolfgang Puck Catering will support you with team building ideas, audio-visual needs, and logistics to fit your agenda. Set the stage for success: with diverse event spaces, expert service and innovative seasonal menus, your meeting will motivate participation. SUPER. FOOD. Fuel your body and brain, with meeting packages focused on superfoods and healthier choices that can increase your team’s effectiveness and productivity. Get inspired by our menus, or allow our talented chefs to create custom selections to meet your needs. LIVE. LOVE. EAT! - WOLFGANG PUCK GEORGIA AQUARIUM FEATURING WOLFGANG PUCK CATERING Sea life drifts behind thousands of square feet of viewing windows while guests discover a variety of sea creatures. From tiny clownfish and Australian weedy sea dragons to giant Japanese spider crabs and awe-inspiring whale sharks, your guests will relish the diverse floating worlds within the ten million gallons of fresh and marine water. Georgia Aquarium delights with several animal interactive programs
  • How to Cook Omurice

    How to Cook Omurice

    How to Cook Omurice Omurice is an interesting cross-cultural dish: it is a Japanese take on a Western-style omelette served over fried rice. This particular recipe is based on a dish that my Japanese mother cooked for me. Since it is a family recipe all of the measurements are approximate. Please adapt it to your taste. (Christina Wainwright) INGREDIENTS For Fried Rice (serves 2) • 1 T butter (for frying the vegetables) • 1/2 onion, diced • 1/4 cup vegetables (frozen or fresh – I prefer frozen peas or lima beans) • 2 T butter (for frying the rice) • 2-3 cups rice • 1/4 – 1/2 cup ketchup (start with 1/4 cup, add more to taste) • Salt, to taste For Omelette (recipe is for each; repeat for your 2nd omelette) • 1-3 eggs (quantity depends on how hearty of an omelette you want) • 2 tsp mirin (can substitute for 1 tsp water + 1 tsp sugar) * • 1 tsp sugar * • Oil for your pan (vegetable oil, butter, spray – whatever you like to use) * If you don’t want a sweetened omelette, you can opt to make it savory by skipping these ingredients and instead seasoning it with salt to taste. INSTRUCTIONS Preparing the Fried Rice • Melt 1 T of butter in a pan. • Saute onion for a few minutes, then add vegetables. Cook until vegetables are heated through and onions are somewhat translucent. • Push vegetables to the sides of the pan, then melt remaining 2 T of butter in the center. • Fry the rice in the melted butter. Fold in the onion and other vegetables.
  • A Family Recipe Book for Kidney Patients

    A Family Recipe Book for Kidney Patients

    Third Edition Kidney Cooking A Family Recipe Book for Kidney Patients Recipes compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division, Atlanta, Georgia Kidney Cooking | Georgia Council on Renal Nutrition Table of Contents 3 Preface & Dedication 4 Acknowledgements 5 Main Dishes 45 Sides Dishes 70 Sauces 74 Desserts 103 Beverages 109 Children’s Recipes 117 Recipes & Menus for Special Occasions 129 Cooking Guidelines & Preparation Methods 138 Quick Guide to Food Labeling 139 Double-Cooking Method for Root Vegetables 140 References 141 Index of Recipes The recipes within this publication were compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division. For questions, comments or more information please contact the National Kidney Foundation, Georgia Division at 2951 Flowers Road South, Atlanta, GA 30341 or call (770) 452-1539. Visit us online at www.kidneyga.org. © Copyright 2013 by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved. This material may not be published, broadcast, rewritten or redistributed in whole or part without the expressed written permission from the National Kidney Foundation. Connect with us on: www.kidneyga.org #nkf — 2 — Kidney Cooking | Georgia Council on Renal Nutrition Preface & Dedication Preface The first edition of this recipe book was initiated to incorporate foods most commonly used by dialysis patients and their families in the state of Georgia. This third edition will be of benefit to all persons with reduced kidney function and special dietary needs. Its purpose is to minimize problems that can occur in family meal preparation and selection, as well as provide, wholesome, attractive and palatable meals.
  • Appetizers Sushi Rolls Side Orders Entrée

    Appetizers Sushi Rolls Side Orders Entrée

    hibachi teppanyaki defining tradition since 1972 appetizers sushi rolls EDAMAME 6 BAGEL ROLL 12 KING SHRIMP ROLL 14 boiled soy beans in a pod inside: cream cheese, crabstick, masago inside: shrimp tempura and avocado GARLIC EDAMAME 7 caviar, and avocado outside: shrimp with spicy aioli and outside: smoked salmon sesame seeds GYOZA 10 six deep fried or pan fried pork dumplings SHRIMP TEMPURA ROLL 12 KISS OF DEATH 16 SHUMAI 8 inside: shrimp tempura, crabstick, inside: tuna, masago caviar, sesame oil, three fried or steamed shrimp dumplings cucumber, and avocado sriracha, and cucumber outside: masago caviar outside: spicy tempura flakes, topped YAKITORI SKEWER 7 with wasabi cucumber sauce chicken skewers with teriyaki sauce or sea salt CALIFORNIA ROLL 7 JAPANESE MUSHROOMS 11 inside: cucumber, avocado, and DRAGON ROLL 20 sautéed with spinach in light soy sauce and butter crabstick outside: masago caviar inside: amaebi shrimp tempura and avocado BEEF NEGIMAKI 15 outside: eel, avocado, dressed with spicy green onions wrapped with sirloin beef topped with RAINBOW ROLL* 14 teriyaki sauce inside: crabstick, avocado, and aioli and eel sauce cucumber outside: yellowtail, salmon, SHRIMP TEMPURA 12 tuna, and avocado SEAFOOD ROLL 8 VEGETABLE TEMPURA 10.50 inside: seafood mixed with Japanese SOFT SHELL CRAB TEMPURA 14 SPICY SALMON ROLL* 10 aioli and avocado LOBSTER TEMPURA full tail 31 inside: minced salmon and green onion outside: sesame seeds AGEDASHI TOFU 8 with spicy aioli KING KONG ROLL* 16 SALAD TRIO 12 outside: sesame seeds boiled spinach goma-ae
  • AVI Foodsystems Is Proud to Be the Food Service Provider for Honda of America Mfg

    AVI Foodsystems Is Proud to Be the Food Service Provider for Honda of America Mfg

    Nutritional Information AVI Foodsystems is proud to be the food service provider for Honda of America Mfg. We strive to not only offer exceptional service, but to also provide our customers with the information needed to live a healthy lifestyle. The nutritionals presented were carefully analyzed by our Corporate Dieticians. New recipes will be added from time to time so please visit back to see new items. If you have any additional feedback or questions please feel free to contact our onsite Wellness Director at ext. 82903 or [email protected] Breakfast % Calories Total % Calories Saturated Trans Fat Cholesterol Sodium Total Carb Fiber Sugar Protein Qualifier Menu Item Serving Size Calories from Sat Fat (g) from Fat Fat (g) (g) (mg) (mg) (g) (g) (g) (g) Fat Bacon Breakfast Bowl 14.2 oz 860 57 60% 26 27% 0 330 1750 61 3 5 37 Bacon, Egg, and Cheese On Croissant Breakfast Sandwich 1 each (5.4 oz) 457 29 57% 13 26% 0 245 970 31 1 3 23 Biscuit and Gravy 4.2 oz 150 8 48% 2.5 15% 2.5 5 510 18 0 1 3 NG, LS, V Blueberry Pancakes with Granola 2 each (5.25 oz) 269 6 20% 2 7% 0 11 480 49 3 13 6 Breakfast Burrito 10.3 oz 630 33 47% 16 23% 0 145 1590 69 5 8 27 Breakfast Croissant Sandwich 1 each/6.25 oz. 572 40 63% 13 20% 0 167 981 31 1 3 16 Campground Scramble 7oz 300 20 60% 8 24% 0 330 500 17 2 3 13 Denver Eggs 7.5oz 390 31 72% 14 32% 0 405 1220 7 1 3 22 Egg, Bacon, and Cheese English Muffin Sandwich 1 each (4.9 oz) 357 21 53% 9 23% 0 240 892 26 2 2 23 Egg, Sausage, and Cheese English Muffin Sandwich 1 each (6 oz) 430 26 54% 11 23% 0 268