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Consent Decree: Safeway, Inc. (PDF)
1 2 3 UNITED STATES DISTRICT COURT 4 NORTHERN DISTRICT OF CALIFORNIA SAN FRANCISCO DIVISION 5 6 UNITED STATES OF AMERICA, ) 7 ) Plaintiff, ) Case No. 8 ) v. ) 9 ) SAFEWAY INC., ) 10 ) Defendant. ) 11 ) 12 13 14 CONSENT DECREE 15 16 17 18 19 20 21 22 23 24 25 26 27 28 Consent Decree 1 2 TABLE OF CONTENTS 3 I. JURISDICTION, VENUE, AND NOTICE .............................................................2 4 II. APPLICABILITY....................................................................................................2 5 III. OBJECTIVES ..........................................................................................................3 6 IV. DEFINITIONS.........................................................................................................3 7 V. CIVIL PENALTIES.................................................................................................6 8 9 VI. COMPLIANCE REQUIREMENTS ........................................................................6 10 A. Refrigerant Compliance Management System ............................................6 11 B. Corporate-Wide Leak Rate Reduction .........................................................7 12 C. Emissions Reductions at Highest-Emission Stores......................................8 13 VII. PARTICIPATION IN RECOGNITION PROGRAMS .........................................10 14 VIII. REPORTING REQUIREMENTS .........................................................................10 15 IX. STIPULATED PENALTIES .................................................................................12 -
Docket No. Fda–2011–N–0921
DOCKET NO. FDA–2011–N–0921 BEFORE THE UNITED STATES OF AMERICA DEPARTMENT OF HEALTH AND HUMAN SERVICES FOOD AND DRUG ADMINISTRATION COMMENTS OF THE AMERICAN HERBAL PRODUCTS ASSOCIATION ON PROPOSED RULE for STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION November 22, 2013 Docket No. FDA–2011–N–0921 November 22, 2013 Prefatory remarks ................................................................................................................................ 1 1. The broad and deep impact of the new regulations necessitates regulatory restraint ...................... 2 2. The same controls are neither necessary nor appropriate for non‐RTE foods as for RTE foods ......... 3 3. Wherever possible, food processors rather than farmers should ensure the biological safety of food ..................................................................................................................................................... 7 3.1 Wherever possible, FDA should avoid burdening farmers and should rely on food processors rather than farmers to ensure biological safety ................................................................................ 7 3.2 Farmers are generally ill‐equipped to comply with either Part 112 or 117 ................................. 7 3.3 Food processors are the appropriate entity to ensure the biological safety of food wherever possible ........................................................................................................................................... -
Munching at Midnight Pairing Desserts with Beer Are
NO. 52 FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE ® Are Online Munching Reviews Still at Midnight Relevant? Pairing Winning the Desserts Wing War with Beer Que Sara, Sarah L.A. chefs Sara Kramer and Sarah Hymanson lead the pack of 2018’s Rising Stars Celebrating Papaya Gimlet of Flavor 1½ oz. gin 1 oz. e Perfect Purée Papaya 1 oz. lemongrass syrup ¾ oz. fresh lime juice 3 oz. club soda Photo: TRYBE Creative Request a Sample perfectpuree.com/fsr Samples are complimentary for food & beverage professionals only. premium fruit purees, specialties & blends perfectpuree.com ® March 2018 No. 52 38 48 SARA KRAMER AND SARAH HYMANSON ARE THE RISING STARS BEHIND KISMET IN LOS ANGELES. 26 CONTENTS CHEFS & INGREDIENTS 38 Winning the 48 Rising Stars 16 BY FSR EDITORIAL TEAM Shaking Up Service Wing War How Alley Twenty Six’s Chef Carrie Schleiff er built BARNES Chefs, owners, bartenders— BY DANNY KLEIN her food menu around the bar’s cocktail menu. some barely in their 30s—are MELISSA As casual dining struggles and / transforming the business LIQUID INTELLIGENCE (2) chicken-wing prices soar, one from every which way. Here’s brand fi gures out how to grow 26 Save Room for Dessert Wine our 40 under 40 for 2018. THINKSTOCK steadily and profi tably. Boost sweet wine sales with imagination. FOODNEWSFEED.COM MARCH 2018 1 CONTENTS FoodNewsfeed.com March 2018 No. 52 23 31 73 FIRST COURSE LIQUID INTELLIGENCE BACK OF HOUSE 11 Musical Meals 31 Cocoa Cravings, 73 The Plant-Based Pub Musicians’ hometowns inspire signature Capitalized PERSPECTIVES How Beelman’s in Los dishes at this Chicago restaurant/event When done right, chocolate cocktails add Angeles transformed from burgers and venue. -
Fabio Viviani
Kale & Sausage A GAME We Have a Hearty Ziti Recipe for this Cozy Winter Combo DAY RECIPE GROCERY That Will Have Everyone Talking ADVENTURES At Standard Market PLUS: Nona’s Gravy Recipe - WEa GO oBEHIND THE SCENESi FAT HISbi SIENA Vivian TAVERN The Only Pasta Sauce You RESTAURANT IN CHICAGO Will Ever Want to Use! Advertisement What’s ln Store for 2014 Sprin(Issueg 2)2014 Summe(Issue r3) 2014 Fal(Issuel 20144) Winte(Issuer 5) 2014 • Garden Fresh • Grilling & • Thanksgiving • Leftover Recipes Entertaining Recipes Recipes • New Year’s Menu • Elegant Easter • Canning & Food • Football Eats Ideas Preservation Brunch • Squash Recipes • Healthy Makeover • Freshen the Home • Food Activities Recipes with Kids • Slow Cooker with Simple Ideas Recipes • Winter Food • Budget Spring • Summer Cruise • Restaurant Festivals Around Break Tips Tips Features the Country Don’t Miss Out: SUBSCRIBE NOW! » GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 2 IN THIS ISSUE... GAME DAY RECIPE Sticky Honey Chai Wings >> A Message from Momma » Kale & Sausage Ziti » Preview Our Interview withk Fabio Vivandi atSneak His Siena Tavern Pee Restaurant: in Chicago » Soy Honey Braised Short Ribs » Nona’s Sunday Gravy » Adventures in Standard Market » PLUS: GET A FIRST LOOK at OuR WINTER ISSuE » GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 3 A MESSAGE from MommJohanna Cook a Thank you for checking out the Great Everyday Meals Magazine's "Taste Bite" issue. I am so excited to bring you my favorite recipes, food, and family travel ideas in a digital magazine platform. My team of editors, contributing writers, and I have been cooking up a great selection of recipes and stories, and we couldn't be more pleased to share our discoveries with you. -
Chef Jennifer Carroll Executive Chef/Partner, Requin Jennifer
Chef Jennifer Carroll Executive Chef/Partner, Requin Jennifer Carroll is executive chef and partner at Requin, a seafood-focused French Mediterranean restaurant in Fairfax, Va. with a second location set to open in Washington, D.C. in partnership with chef/restaurateur Mike Isabella. Carroll was a finalist and fan favorite on the sixth season of Bravo’s Top Chef, and also appeared on Top Chef: All-Stars, Top Chef Duels, Life After Top Chef and multiple other cooking shows. Prior to moving to the nation’s Capital, Carroll started her own culinary consulting company, Carroll Couture Cuisine, LLC, in 2011, and teamed up with the Marcus Samuelsson Group at the Red Rooster in Harlem as well as his Bermuda pop-up Samuelsson at HP. Carroll served as sous chef at chef Eric Ripert's prestigious Le Bernardin in New York City, and was selected by Ripert to lead the kitchen at 10 Arts Bistro & Lounge when it opened inside The Ritz-Carlton Philadelphia in May 2008. Before joining Ripert’s team, Carroll worked in San Francisco as sous chef at both Julia and Café Kati, under chefs Julia McClaskey and Kirk Webber. In her hometown of Philadelphia, Carroll worked at Chef Derek Davis' Sonoma and Arroyo Grill, as well as Neil Stein's Avenue B, under Chef Patrick Feury. She attended Philadelphia's Restaurant School at Walnut Hill College. Chef Carroll contributes to many charitable causes, including Philabundance, Alex's Lemonade Stand and the James Beard Foundation. She served as Chef Chair for Share Our Strength's Taste of the Nation in Philadelphia from 2010-2012. -
Brazen (Revisited)
ColUMNISTS BRAZEN AIMING FOR TOP CHEF FROM THE HEARTLAND BY SUNIL MALAPATI “There is a tide in the chef competition that is affairs of men, highly regarded in the food Which taken at the flood, community. But the locales leads on to fortune.” have all been centers Chef Kevin Scharpf already known for special seems to have taken that cuisines (New Orleans, old Shakespearean adage Seattle, etc.). Kentucky to heart. He opened his promises to be differ- Brazen restaurant some ent: bourbon is the only three and half years PHOTO: SMALLZ & RASKIND/ food I can associate with ago just as the Millwork BRAVO MEDIA Kentucky. I asked Chef District was finding its BRAZEN CHEF AND OWNER Kevin about the attitudes footing and helped usher KEVIN SCHARPF towards Midwestern food, in the Millwork renais- often relegated to casse- sance. Now, he aims to compete for nothing less than roles and pies. He believes the prestigious Top Chef title, the first Iowa chef to be that there is a certain selected to be in the reality-show competition. Proud of simplicity and respect for representing good-old Midwestern cooking, Chef Kevin ingredients that is back seeks to usher in a welcome spotlight on a regional in vogue after years of SALMON TARTARE cuisine that does not always get the credit it deserves. flirtation with molecular So, what made Chef Kevin decide to even apply gastronomy. He is proud to to be on a prestigious show like Top Chef, usually lead the charge of putting Iowa on the culinary map. citrus notes. He decided to smoke onions, dehy- cast with big city chefs and Michelin star awardees? So, how exactly does a chef operating at an exceptional drate them and make a powder. -
Store Formats a Our New Safeway Stores
Store formats A our New Safeway stores B The roll-out of New Safeway continues at an accelerating pace. During the year we refitted 73 stores including opening two new concept stores at Wimbledon and Woking. Our four New Safeway formats have now been launched at: • St Katharine Docks – convenience store • Wimbledon – supermarket • Woking – superstore • Plymstock – megastore In the first week of the current financial year, we opened two additional new stores in Reddish, Greater Manchester, and Carnforth, Lancashire. Added to the work we did in 2000/1, we have now refitted and relaunched 121 stores, equivalent to 26% of our total selling space. We will continue to roll-out the new formats across our store portfolio, incorporating all of the operational lessons we have learnt up to now and adapting them to fit the local market. We have received a lot of very positive feedback from our customers and we have taken 14 Safeway plc Annual Report and Accounts 2002 Store formats now fully refitted all but one of the 18 convenience stores in our portfolio. All of these stores have achieved industry- leading standards of product presentation. “Fresh to Go” supermarkets We launched the first full prototype at Wimbledon in May 2001 and by the end of the year we had reformatted 66 of our 205 supermarkets. We have created the feeling Fernando Garcia-Valencia Jim Maclachlan Property and Stores Director of a larger store with more space in the Development Director fresh areas and have often introduced cross aisles to make it easier for customers to shop. -
Fabio Viviani Selected As Celebrity Chef for the Obies: a Taste of South Florida Presented by Florida Blue
FOR IMMEDIATE RELEASE Kallan Louis Orange Bowl Committee [email protected] April 15, 2015 305-341-4737 FABIO VIVIANI SELECTED AS CELEBRITY CHEF FOR THE OBIES: A TASTE OF SOUTH FLORIDA PRESENTED BY FLORIDA BLUE Chef Fabio Viviani surprised “Wish Kid” Joey when he brought him on stage to make his favorite dish (macaroni and cheese) last year at The OBIES: A Taste of South Florida presented by Florida Blue. Miami Lakes, FL (www.orangebowl.org) – Culinary personality, restaurateur and New York Times best-selling author, Fabio Viviani returns to participate in the Orange Bowl Impact and Excellence Awards (The OBIES): A Taste of South Florida presented by Florida Blue as this year’s Celebrity Chef. The event takes place on Friday, May 29, 2015 at the Greater Fort Lauderdale/Broward County Convention Center at 7:30 p.m. Born and raised in Florence, Italy, Viviani established himself as a successful chef and restaurateur in his home country by the age of 27. He eventually came to America and has opened restaurants in Los Angeles, Chicago and most recently Miami. He has authored three cookbooks. The most recent; “Fabio’s American Home Kitchen” was released in the fall of 2014. Viviani turned into one of pop culture’s most beloved chefs after appearing on the fifth season of Bravo’s reality show, “Top Chef,” where he was named fan favorite by the viewers. He would later return for “Top Chef All Stars” and the spinoff, “Life After Top Chef”. Viviani is a regular guest host on the Hallmark Channel and QVC. -
Tearin' It Down ... Downtown
Plans Detailed for New Natural Gas Pipeline Through Lewis County / Main 3 Tearin’ It Down ... Downtown Demolition Begins on Landmark Downtown Centralia Bank / Main 5 $1 Early Week Edition Tuesday, Oct. 23, 2012 Reaching 110,000 Readers in Print and Online — www.chronline.com 2014 Timeline Set for Possible Twin Cities Fire District Consolidation / Main 15 Same-Sex Couples in Lewis County Speak Out About Impact of Upcoming Statewide Referendum Puppy Mill Marriage Debate Update See Main 12 & 13 Read More About Last Week’s Animal Seizure / Main 16 Horizons Expand Teen Girls in Lewis County Learn About Aiming for Higher Education / Main 14 Pete Caster / [email protected] Steve Bell, left, and Erik Higgins share a moment while preparing a German-style meal for an Octoberfest party they were throwing for friends at their home in Chehalis on Thursday. Three- Game Sweep Pe Ell Shuts Out Adna to Seal CB2L Championship Adna Tops Hoquiam / Sports Gaffney Scores Four, Pirates Come Out on Top 4-1 / Sports The Chronicle, Serving The Greater Weather From the Lewis Deaths Lewis County Area Since 1889 TONIGHT: Low 37 County Health Moultrie, Dorothy Fern, 70, Adna Follow Us on Twitter TOMORROW: High 49 Department Hecket, Stacy J., 54, Pe Ell @chronline Rain Garlichs, Elizabeth Clay, 89, Seattle see details on page Main 2 Werre, Lloyd Gayle, 66, Centralia Find Us on Facebook Food Establishment Hagler, Retha Faye, 71, Napavine www.facebook.com/ Weather picture by Brock Inspection Reports Smathers, Joseph Norman, 91, Pe Ell thecentraliachronicle Genz, Morton Elementary, Pierce, Donald J., 88, Toledo Kindergarten / Life Kendrick, Judy G., 67, Centralia Fettinger, Janet E., 91, Chehalis Pumpkin Carving Contest! Stop by Tires, Inc. -
Clarity Telecom Challenging the Global Voip Players
Membership magazine of the IoD in Northern Ireland September / October 2019 Young Directors Conference 2019 Achieving Competitive Edge Page 10 The Twinterview with Conall Laverty, Founder & CEO of Wia Page 26 The Power of PhD Page 34 Clarity Telecom Challenging the Global VoIP Players Page 06 Our Committee Gordon Milligan, Adrian Allen, Bonnie Anley CDir, Barry Byrne, Catriona Gibson, Chairman, IoD Northern The Tomorrow Lab Londonderry Port and Mount Charles Group Arthur Cox Belfast Ireland Harbour Kathryn Thomson, John Hansen, David Henry, Caroline Keenan, Professor Marie McHugh, National Museums NI KPMG Northern Henry Brothers ASM Chartered Ulster University Business Ireland Accountants School Alan McKeown, Sarah Orange, Natasha Sayee, Paul Stapleton, Paul Terrington, Dunbia HNH Human Capital SONI NIE Networks PWC 2 | DirectorNI directorNI Gordon Milligan Chairman’s Message IoD Northern Ireland opefully as you read smart clothing, wearables and 3D Ulster University, we heard about this you have enjoyed printing. It’s always enlightening to the progress and future plans on hear from local NI businesses that some major ongoing infrastructure a good summer and are at the forefront of disrupting projects; including the Belfast are refreshed and the status quo and competing on Transport Hub, the new Ulster re-energised for what a global scale, especially in the University city campus and an HI imagine will be a challenging time healthcare and medical industries. update on the Belfast Regional City ahead as businesses and political Deal. These transformational projects parties start on another round of will have significant positive impact Brexit preparations and discussions to the Northern Ireland economy through the services provided to ahead of the UK’s planned EU exit We have a very our citizens, business, tourism and on 31 October. -
Ciao Florentina
Ciao Florentina December 2011 Peace, Love Food! An Italian Christmas With Fabio Viviani - Contact - Contents – December 2011 Ciao Florentina - E-Mail/Online - [email protected] MENU www.ciaoflorentina.com Christmas alla twitter.com/CiaoFlorentina Florentina facebook.com/CiaoFlorentina - Customer Service - Shellfish Ciao Florentina takes pride in providing its subscribers with fast, friendly, small- Risotto town service. Subscribe – Give a Gift – Advertise Jacopo Falleni Letters: Mixologist To write to the editor, use the address above. Ciao Florentina is published monthly. All An Italian rights reserved. Subscriptions are free. Christmas No part of this publication may be used without written permission by the publisher. © 2011. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error comes Fabio Viviani to your attention, please accept our Recipes sincere apologies and notify us. Thank you. Florentina’s - Staff - Favorite Things Florentina Lile – Founder - Editor in Chief Fabio Viviani – Chow Ciao Host Jacopo Falleni – Master Mixologist Cameron Davison – Executive Managing Editor Plus Tiramisu, the Library Bar, Must Watch Christmas Movies & More! Miha Matei – Photographer Front Cover – Florentina Lile and Fabio Viviani on the set of Chow Ciao – Photography by Miha Matei www.mihamatei.com 1 www.ciaoflorentina.com Letter from the Editor It has been a wonderful year and there's magic in the air all around me. I find more and more that everything always works together for good, so I'm learning every day to be grateful for everything and everyone in my life. I really had the best of times meeting and working with some of the most wonderful and talented people this year, playing with fabulous food and watching one of my dreams come true: the Ciao Florentina Magazine! My introduction wouldn't do the December issue any justice, so I'll just let you dive straight into the magic and artistic passion of those talented people who made it possible and who I'm honored to call my friends. -
MAY 5-8 MAY 6-7 Mccormick Place • Chicago, Illinois
150 N. Michigan Avenue, Suite 2000 Chicago, IL 60601-7569 PH: (312) 853-2525 FX: (312) 853-2548 www.restaurant.org/show www.winespiritsbeer.org RegisteR today at www.restaurant.org/show inteRnational wine, nRa show 2012 spiRits & beeR event MAY 5-8 MAY 6-7 www.restaurant.org/show www.winespiritsbeer.org MccoRMick place • chicago, illinois Scan this code for a quick link to download the NRA Show mobile app. Available for iPhone, iPad, Android and Blackberry devices. Sponsored by fpo Subscribe to the NRA Show & fsc logo IWSB blog Floored! Find us on Facebook, Twitter & YouTube inteRnational wine, nRa show 2012 spiRits & beeR event MAY 5-8 www.restaurant.org/show www.winespiritsbeer.orgMAY 6-7 MccoRMick place • chicago, illinois inteRnational wine, show-stopping tuesday lineup ... nRa show 2012 spiRits & beeR event MAY 6-7 Mwww.restaurant.org/showAY 5-8 www.winespiritsbeer.org MccoRMick place • chicago, illinois RegisteR today at www.restaurant.org/show todd english homaro cantu chris Jones Richard Farina ben Roche congratulations to the 2012 Food & beverage product innovations award Recipients: thanks to the F&b Judges |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| The F&B Award recipients are determined by We’re quickly approaching May 5 and the start of NRA show 2012. This year’s event We salute the food and beverage manufacturers creating this independent panel of experts representing all major commercial and non-commercial promises to be one of our most exciting and dynamic ever, with knowledge and experience tomorrow’s most craveable consumer sensations. Be sure to segments of the foodservice industry: you simply can’t find anywhere else.