DOCSLIB.ORG

Weekly Menu JANUARY 17Th- JANUARY 23Th

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Weekly Menu JANUARY 17Th- JANUARY 23Th weekly menu JANUARY 17th- JANUARY 23th Breakfast SUN MON TUE WED THU FRI SAT Entrée Challah French Toast Scrambled Eggs with Blueberry Pancake Scrambled Eggs and Cheese Frittata with Waffles Schmear Boiled Eggs Vegetarian Sausage Boiled Egg with Potatoes O'Brien, English Muffin Boiled Egg with Bagel English Muffin Croissant Hot Cereal Oatmeal Oatmeal Oatmeal Oatmeal Oatmeal Oatmeal Cold Cereal Raisin Bran, Honey Nut Raisin Bran, Honey Nut Raisin Bran, Honey Nut Raisin Bran, Honey Nut Raisin Bran, Honey Nut Raisin Bran, Honey Nut Raisin Bran, Honey Nut (Please select one) Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Cheerios, Special K Special K Special K Special K Special K Special K Special K Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit (Please select one) Orange Orange Orange Orange Orange Orange Orange Banana Banana Banana Banana Banana Banana Banana Prunes Prunes Prunes Prunes Prunes Prunes Prunes Applesauce Applesauce Applesauce Applesauce Applesauce Applesauce Applesauce Additional Cottage Cheese Cottage Cheese Cottage Cheese Cottage Cheese Cottage Cheese Cottage Cheese Cottage Cheese (Please select one) Yogurt Yogurt Yogurt Yogurt Yogurt Yogurt Yogurt Dinner SUN MON TUE WED THU FRI SAT Soup Chickpea Minnesota Wild Rice Turkey Noodle Winter Vegetable Classic Tomato Chicken Matzo Ball Beef Noodle Salad Tossed Salad Iceberg Lettuce ,Green Meslcun, Tomatoes, Green Leaf Lettuce, Romaine Lettuce, Couscous, Beets, Walnut Chef Salad Ranch Dressing Leaf Lettuce, Barley Cucumbers, Shredded Craisins, Mandarin Kalmata Olives, Green Herring Wine Sauce Raspberry Vinaigrette ,Tomatoes, Peppers Carrots Orange Beans, Eggs, Blue Cheese Red Wine Dressing Orange Vinaigrette Italian Dressing Crumble Ranch Dressing Entrées Seafood Cake Fried Chicken (withD) Baked Barramundi (Fish BBQ Chicken (withD) Baked Flounder Braised Beef Brisket Beef Cholent (Please select one) * * * * * * * Veal Roast with Onions Fried Tilapia Braised Beef Ragu Fried Pierogis with Beyond Lasagna Roasted Chicken (withD) Fish Vera Cruz Sausage (Garlic Bread) Sides Broccoli Macaroni and Cheese Vegetable Orzo Potato Wedges Lyonnaise Potato Sweet Potato Tzimmes Farro Walnut Pilaf * Candy Yams * * * * * Mashed Potato Corn Bread Edamame Succotash Spinach Mixed Vegetable Zucchini Golden Beet * Collard Greens Fresh Fruit Apple Pear Banana Orange Apple Banana Orange Dessert Pound Cake Banana Bread Pudding Lemon Meringe Pie Ambrosia Tiramisu Blondies, Brownies Cookies Vanilla Ice Cream Coffee Ice Cream Strawberry Ice Cream Vanilla Ice Cream Moose Track Ice Cream Coffee Ice Cream Strawberry Ice Cream Breakfast 8:00 am - 9:30 am Dinner 5:00 pm - 6:30 pm (W): White Meat (D): Dark Meat (withD): White and Dark Meat weekly menu JANUARY 17th - JANUARY 23th Dinner Always Available Vegetarian Options: Breakfast Beverage Dinner Beverage *Sesame Tofu Lo Mien Hot Chocolate, Coffee, Decaf Coffee, Decaf Tea, Tea Ice Tea or Lemonade *Beyond Burger Orange Juice, Apple Juice, Prune Juice or Coffee, Decaf Coffee, Decaf Tea, Tea *Vegetable Burger Cranberry Juice Milk: Whole Milk, Fat Free, 2%, Lactaid (Thursday Only) *Spanakopita Milk: Whole Milk, Fat Free, 2%, Lactaid *Tuna Salad *Egg Salad *Peas *Carrots Print Name:__________________________ *Spinach *Baked Beans *Coleslaw Signature: ___________________________ *Baked Potato *Baked Sweet Potato French Fries Apartment #:____________ *Applesauce Thursday Only Grilled Cheese with Tomato On Rye Bread Date: _______________ Western Omelet Cheese Omelet Sunday—Wednesday and Friday Food and Nutrition Department Grilled Boneless Chicken Breast (W) Chicken Salad (W) Phone Number: 301-816-5030 Hot Dog with Sauerkraut For menu adjustments or special request please contact the Food and Nutrition Hamburger Department between 7:00am-9:00am for breakfast and 2:00pm to 4:00pm for • Also available on Thursday dinner. Breakfast 8:00 am - 9:30 am Dinner 5:00 pm - 6:30 pm (Approximately) Sunday Monday Tuesday Wednesday Thursday Friday menu Beef Barley Chickpea Soup Minnesota Wild Rice Turkey Noodle Winter Vegetable Chicken Noodle Lunch Soup Soup Soup Soup Soup Scratch Soups 1.50 Date Food Order Additional Total Bottle Water 1.50 Seasonal (Please circle each item) Items/Request Bottle Soda 1.50 Fresh Fruit Cup 2.50 French Fries 2.00 On The Go Salad 1/17/2021 Bagel and Lox Egg Salad Milk 1.50 From The Deli 5.00 Garden Salad 2.50 Bagel and Lox Sunday Chicken Salad Hamburger Soy Milk 2.89 (32 FL OZ) Tuna Salad Hot Dog Egg Salad 2.50 Salami Sandwich Almond Milk 1.25 (8 FL OZ) Chicken Salad 2.50 Turkey Orange Juice 1.50 Turkey Sandwich Beyond Burger Tuna Salad 2.50 Turkey Pastrami Sandwich Apple Juice 2.00 Dessert 1/18/2021 Bagel and Lox Egg Salad Corn Beef Sandwich Lemonade 1.50 Oreo Cookies 1.00 Monday Chicken Salad Turkey Ice Tea 1.50 Nutter Butter Cookies 2.50 Chicken Salad Sandwich Tuna Salad Oatmeal Raisin Cookies 1.00 Tuna Salad Sandwich Turkey Pastrami Can Soda .80 • Chocolate Chip Cookies 1.00 Egg Salad Sandwich Sprite 1/19/2021 Bagel and Lox Egg Salad • Sprite Zero Rugelach 1.00 Hot Dog Tuesday Chicken Salad Hamburger • Coke Snack Special Hamburger Tuna Salad Hot Dog • Diet Coke Stacy’s Pita Chips 1.00 Vegetable Burger Turkey Pastrami Turkey • Ginger Ale Cheeze It Snap’d 1.29 Beyond Burger Beyond Burger • Diet Ginger Ale Cheez IT Original 0.79 Pringles 1.09 1/20/2021 Bagel and Lox Egg Salad • Fanta Nutri Grain Bar 1.00 Wednesday Chicken Salad Hamburger • Fresca: Grapefruit Citrus Your choice of: Hershey’s Cookies & Cream 1.00 Rye, Pumpernickel, White, Tuna Salad Hot Dog • Dr. Brown Cream Soda Turkey Pastrami Turkey • Dr. Brown Diet Cream Soda Hershey’s Dark Chocolate 1.00 Wheat or Multi Grain Bread Hershey’s Milk Chocolate 1.00 Gluten-Free: White Bread Beyond Burger • Dr. Brown Root Beer • Dr. Brown Black Cherry Reese's 1.00 1/21/2021 Bagel and Lox Egg Salad 3 Musketeers • • Dr. Brown Diet Black Cherry Items from the deli comes with coleslaw or Thursday Chicken Salad Hamburger Twix 1.00 a bag of chips, pickle and a can of soda. Tuna Salad Hot Dog Almond Joy 1.00 • Print Name: _____________________ Sandwiches: Are served with lettuce, Turkey Pastrami Turkey Ice Cream Special tomatoes and onions. Beyond Burger Ice Cream Sandwich 1.00 Signature: _______________________ 1/22/2021 Bagel and Lox Egg Salad King Cone 2.50 Friday Chicken Salad Hamburger Magnum Ice Cream Bar 2.50 vegetarian Tuna Salad Hot Dog Apartment #:____________ Klondike Bar 2.50 Turkey Pastrami Turkey Strawberry Shortcake 1.75 Date: _______________ FIT menu items are balanced in nutrients and rich Beyond Burger Toasted Almond 1.75 Haagen-Dazs Pint 3.75 in fruits, vegetables & whole grains. 1/23/2021 Bagel and Lox Egg Salad Note: Additional menus will be available at the front Chocolate, Vanilla and Coffee Saturday Chicken Salad Turkey desk. Lunch delivery times are from 12:00pm-2:00pm. Please make payment arrangements with Belinda Tuna Salad Barnum in the business office. .
Load more

Recommended publications
  • Cholent Available Wednesday, Thursday, and Friday Schnitzel Marinated in a Barbecue Sauce with a Bissli Coating Half Lb
    Specials All sides are half-pound per portion; does not include grilled vegetables and special salads. Lunch (12:30pm - 4:00pm) Choice of any chicken main with two sides and a small fountain drink Yap-Chicken Bar $6.99 TOPPINGS: Cole Slaw, Sauerkraut, Pickle Chips, Israeli Pickles, Sour Pickles, Hot Banana Peppers, Jalapeno Dinner Peppers, Sweet Peppers, Sweet Relish, Fried Onions, Diced Onions, Red Onions, Chummus, Choice of two chicken mains, two sides, Romaine Lettuce, Iceberg Lettuce, Tomatoes, Cucumbers, Green Olives, Black Olives, Sauteed and two small fountain drinks Mushrooms, Sliced Eggs, Fried Eggplant $13.99 SauCeS: Ketchup, Mustard, Deli Mustard, Spicy Deli Mustard, Honey Mustard, Mayo, Garlic Mayo, Spicy Mayo, Russian Dressing, Pesto, Chimichurri, Sweet Chili Sauce, Barbecue Sauce, Creamy Choice of four chicken mains and four sides Dijonnaise, Buffalo Sauce, Spicy Jalapeno Sauce, Some of This (hot & spicy), Some of That (sweet & spicy) $24.49 SeRVeD Choice of eight chicken mains, eight sides and one salad on a crispy baguette (regular or whole wheat) w/ choice of toppings from our bar. $49.99 Good Old Fashioned Barbecue and Bissli Cholent Available Wednesday, Thursday, and Friday Schnitzel Marinated in a barbecue sauce with a Bissli coating Half lb. ....... $2.99 1 lb. ............ $5.99 2 lb. ........... $9.99 Yitzy’s Sweet Style Marinated in a sweet tangy sauce Israeli Style Schnitzel with a crunchy cornflake coating With a Mediterranean spice Cholent Special 1 lb cholent, kishka, overnight potato kugel, & small fountain
    [Show full text]
  • Sunday Breakfast Meal Time: 8:30Am-10:30Am Challah French
    Meal Time: 8:30am-10:30am Sunday Breakfast Challah French Toast (Regular Syrup or SF Syrup) Boiled Egg Oatmeal Continental Option: Boiled Egg Cold Cereal (Chex, Honey Nut Cheerios, Cheerios) Yogurt or Cottage Cheese Applesauce or Prunes Fresh Fruit Banana or Orange Coffee, Decaf Coffee, Decaf Tea Breakfast Delivery Rotations: or Tea Sunday: Orange Juice, Apple Juice, Prune T Level 1st Floor Juice or Cranberry Juice 2nd Floor Milk: Whole Milk, Fat Free, 2%, 3rd Floor 4th Floor Lactaid 5th Floor 6th Floor FIT menu items are balanced in nutrients and rich in fruits, vegetables and whole grains. Meal Time: 8:30am-10:30am Monday Breakfast Scramble Egg With Cheese Vegetarian Sausage English Muffin Oatmeal Continental Option: Boiled Egg Cold Cereal (Chex, Honey Nut Cheerios, Cheerios) Yogurt or Cottage Cheese Applesauce or Prunes Fresh Fruit Banana or Orange Coffee, Decaf Coffee, Decaf Tea, Tea Breakfast Delivery Rotations: Orange Juice, Apple Juice, Prune Monday: 6th Floor Juice or Cranberry Juice 5th Floor Milk: Whole Milk, Fat Free, 2%, 4th Floor 3rd Floor Lactaid 2nd Floor 1st Floor vegetarian T-Level FIT menu items are balanced in nutrients and rich in fruits, vegetables and whole grains. Meal Time: Tuesday Breakfast 8:30am-10:30am Old Fashion Pancakes (Regular Syrup or SF Syrup) Vegetarian Sausage Oatmeal Continental Option: Boiled Egg Cold Cereal (Chex, Honey Nut Cheerios, Cheerios) Yogurt or Cottage Cheese Applesauce or Prunes Fresh Fruit Banana or Orange Coffee, Decaf Coffee, Decaf Tea, Tea Orange Juice, Apple Juice, Prune Breakfast Delivery Rotations: Tuesday: Juice or Cranberry Juice 3rd Floor Milk: Whole Milk, Fat Free, 2%, 2nd Floor 1st Floor Lactaid T-Level 4th Floor 5th Floor vegetarian th 6 Floor FIT menu items are balanced in nutrients and rich in fruits, vegetables and whole grains.
    [Show full text]
  • Jews, Muslims, Christians Express Support with ‘Circles of Love’
    Published by the Jewish Community of Louisville, Inc. www.jewishlouisville.org B’nai Mitzvah Section, Pages 16-17 INSIDE Grossman’s new novel a gripper STORY ON PG. 25 New round of bomb threats nationwide STORY ON PG. 26 Communit■ ■ y FRIDAY VOL. 42, NO. 5 28 SHEVAT 5777 FEBRUARY 24, 2017 Jews, Muslims, Christians express support with ‘Circles of Love’ By Lee Chottiner Interim Editor Holding hands, praying for peace, parading in frigid temperatures, more than 50 of Louisville’s faith-based lead- ers, including several Jews, gathered at the Louisville Islamic Center on Friday, February 3 — the Muslim sabbath — to form a “circle of love” at the religious site and to show their support for wor- shippers inside the mosque. It was one of two such circles of love that day. By sundown — the start of the Jewish sabbath — Muslim lead- ers, including members of the Muslim Americans for Compassion (MAC), and Christians, held hands inside the sanc- tuary at Temple Shalom, ringing the congregation as it remained seated. One Cantor David Lipp accompanies the Community Choir on the keyboard during the 46th annual Adath Jeshurun Music Festival. As many as by one, they each expressed a personal Joyful noises 250 people watched as Jewish a cappella groups Staam (Washington University of St. Louis) and Hooshir (Indiana University) made their prayer for peace as the Jews watched the second appearances at the festival. Vocalist Jennifer Diamond (foreground) also appeared. See gallery, page 24. (photo by Jerry Wolff) remarkable gesture. Temple Shalom, along with Keneseth Israel Congregation, were victims of Super Sunday, other projects, move Campaign forward hate calls the previous Friday — Inter- national Holocaust Remembrance Day.
    [Show full text]
  • Jewish Bakeries and Baked Goods in London and Berlin
    Cultures in Transit Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin DEVORAH ROMANEK This essay investigates how material culture acts as an agent of cultural construction when social and cultural practices are geographically displaced. It does this by taking a comparative look at current Jewish Diaspora communities in London and Berlin, and by analyzing the production, consumption and broader meaning of three Jewish baked goods – matzos, challah and bagels - in the context of Diaspora communities in these two cities. The comparison between London and Berlin also allows a consideration of the construction of ‘locality’/‘setting’, particularly in the transient sense of a fluid concept of sense-of-place as constructed against a backdrop of material culture; additionally, the level of religious observance; the contrast of notions of ‘fixed’ and ‘fluid’, and ‘traditional’ and ‘cosmopolitan’; and the agency of the baked goods themselves is observed and analyzed. Introduction Anthropological discussions on the theme of cultures in movement, that is to say Diaspora, or the more contemporary notions of globalization and transnationalism, offer many disparate theories. There is the argument that globalization as a post- modern phenomenon is bringing an end to the practice of ‘tradition’ and ‘traditional cultures’, and that it is inviting a worldwide culture of heterogeneity .1 1 For a discussion of this see Anthony Giddens, “Living in a post-traditional society”, in Ulrich Beck, Reflexive Modernization: Politics, Tradition and Aesthetics in the Modern Social Order, Cambridge, Polity Press, 1994. Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin There is the counter-argument that the pressure or threat (perceived or real) felt by various communities and cultures against their ‘traditional’ ways has induced a counter-reaction, which is being expressed in renewed and intensified forms of nationalism, and increasingly more delineated and defined concepts of self and community.
    [Show full text]
  • What's to Eat & Drink?
    WHAT’S TO EAT & DRINK? We’ve designed our menu so there is something for everyone, with plenty of healthy choices and a few tasty treats for good measure. FROM THE KITCHEN FROM FROM THE KITCHEN BREAKFAST MENU Available from 5:30am until 11:00am. Please dial 2021 to place your order FROM THE KITCHEN FROM THE CONTINENTAL Bakery Basket 25.00 per person Danish pastries, croissants & rolls, served with butter, jams & honey Seasonal Sliced Fruit Plate Cereal Your choice of Corn Flakes, Puffed Rice or Nutty Oat Granola Juice Your choice of apple, grapefruit, lemonade, orange or tomato Hot Drinks Your choice of hot drink from the à la carte menu THE AMERICAN Bakery Basket 31.00 per person Danish pastries, croissants & rolls, served with butter, jams & honey Seasonal Sliced Fruit Plate Cereal Your choice of Corn Flakes, Puffed Rice or Nutty Oat Granola Cheese Plate Cooked Eggs* or Pancakes* Served with your choice of smoked Salmon, Herring in brine or Lakerda Juice Your choice of apple, grapefruit, lemonade, orange or tomato Hot Drinks Your choice of hot drink from the à la carte menu * Not available on Shabbat and Holidays. ** Served from the dairy kitchen. BREAKFAST MENU Available from 5:30am until 11:00am. Please dial 2021 to place your order À LA CARTE Natural Yoghurt 3.00 Half Grapefruit 3.00 Fruit Yogurt 3.50 Fruit Compote 4.00 Raspberry, Blueberry, Plum, Pear or Peach Sour Cream, Leben or Cottage Cheese 4.50 Toast – 3 Slices* 4.50 Muesli 6.00 With cream or milk, brown sugar or honey Cereal 6.00 Choose from our selection: Corn Flakes, Puffed
    [Show full text]
  • Adaptation, Immigration, and Identity: the Tensions of American Jewish Food Culture by Mariauna Moss Honors Thesis History Depa
    Adaptation, Immigration, and Identity: The Tensions of American Jewish Food Culture By Mariauna Moss Honors Thesis History Department University of North Carolina at Chapel Hill 03/01/2016 Approved: _______________________ Karen Auerbach: Advisor _______________________ Chad Bryant: Advisor Table of Contents Acknowledgements Introduction 4 Chapter 1 12 Preparation: The Making of American Jewish Food Culture Chapter 2 31 Consumption: The Impact of Migration on Holocaust Survivor Food Culture Chapter 3 48 Interpretation: The Impact of the Holocaust on American-Jewish Food Culture Conclusion 66 2 Acknowledgements I would first like to thank my correspondents, Jay Ipson, Esther Lederman, and Kaja Finkler. Without each of your willingness to invite me into your homes and share your stories, this thesis would not have been possible. Kaja, I thank you especially for your continued support and guidance. Next, I want to give a shout-out to my family and friends, especially my fellow thesis writers, who listened to me talk about my thesis constantly and without a doubt saw the bulk of my negative stress reactions. Thank you all for being such a great support system. It is my hope that at least one of you will read this- here’s looking at you, Mom. Third, I would like to thank Professor Waterhouse for sticking with me throughout this entire process. I could not have done this without your constant kind words and encouragement (though I could have done without your negative commentary about Billy Joel). Thank you for making this possible. Finally, I extend the largest thank you to my wonderful thesis advisors, Professor Karen Auerbach and Professor Chad Bryant.
    [Show full text]
  • Beth Israel Congregation HASHALIACH
    Beth Israel Congregation March - April 2020 Adar - Iyar 5780 Issue #4 HASHALIACH Hamantaschen Road: A Beatles-Inspired Purim Monday, March 9 Come in your Bring your favorite Beatles mac & cheese character costume! groggers! A transformative prayer leader and musician, BIRS 4th & 5th Grade Spiel Deborah Sacks Mintz has served innovative institutions . around the country as a teacher of Torah and communal Jewish music. As the Community Singing Consultant of Dinner - $12 per person ages 13 and up. Children Hadar’s Rising Song Institute, Deborah combines musical ages 12 and under are covered by Rav Nadav. Menu scholarship and practice to cultivate the grassroots includes falafel, sabich, humus, tehina, Israeli musical and spiritual creativity of the Jewish people. salad, pizza burekas, and spinach burekas! Join Deborah Sacks Mintz at 5:45 p.m. on Friday, Register using the link at www.bethisrael-aa.org March 20, for “Niggun Preparation: New Melodies and Singing as a Spiritual Process” to get us spiritually by Thursday, March 5. prepared for Shabbat. Then stay for an uplifting and participatory Kabbalat Shabbat service followed by a community Shabbat dinner at 7 p.m. To signup for dinner, Maariv use the link on the Beth Israel homepage 7:00 p.m. (www.bethisrael-aa.org). At 7:45 p.m., Deborah will lead a session entitled “Soulful Tisch: Creating a Sacred Space Megillah Reading - Join us for the Megillah Through Communal Singing” Together we will explore interspersed with popular Beatles tunes singing as a spiritual practice, utilizing both new tunes and of course…HAMANTASCHEN! Bring your mac & and old favorites.
    [Show full text]
  • La Carne Y El Pescado En Sistema Alimentario Judío España Medieval
    Espacio, Tiempo y Forma, Serie III, H- Medieval, t, 16, 2003 , págs. 13-51 La carne y el pescado en el sistema alimentario judío en la España medieval ENRIQUE CANTERA MONTENEGRO UNED RESUMEN ABSTRACT En este trabajo se ofrece una This work is a general description panorámica general acerca de la about thíe meat and the fisfi, as carne y el pescado como elementos fundamental elements of ttiejewish fundamentales de la alimentación de meal during the spanish l\Aiddle los judíos en la España medieval. Ages. For that purpose, several Para ello, se tratan diversas questions are deait, such as the food cuestiones, como las prescripciones prescriptions thatjewish religión alimentarias que la religión judía imposes in relation to the meat and impone en relación con la carne y el the fish; the rol that these food pescado, el lugar que dictios played in the daily meal of the alimentos ocupaban en la spanish jewish, and the public alimentación cotidiana de los judíos organization of the food stuffs fiispanos, y la organización pública concernig the meat and the fish, in de la alimentación en las the spanish hebraic community comunidades hispanohebreas de during the Middie Ages. época medieval en cuanto afecta a la carne y al pescado. PALABRAS CLAVE KEY WORDS Carne, pescado, kashrut, kasher, f\Aeat, fish, kashrut, kasher, puré animales puros, animales impuros, animáis, impure animáis, shehitah, shehitah, hamín o adafina, hamín or adafina, provisioning, avituallamiento, mercado, carnicería. market, butcher's shop. 1. INTRODUCCIÓN Cualquier aproximación ai estudio de la alimentación en el mundo judío medieval debe prestar atención a distintas facetas, que son el resultado más evidente de la especificidad de la minoría fiebrea en el seno de la sociedad mayoritaria en la que se insertaba.
    [Show full text]
  • The Ethics of the Green Pass
    CONVERSATION GUIDE FOR CURIOUS MINDS THE ETHICS OF THE GREEN PASS By mid February 2021, four million Israelis had received the first shot of the vaccine and 2.6 million got both doses. That accounts for two-thirds of those eligible to get vaccinated. In a TV interview with Yonit Levy, Israel’s Prime Minister Benjamin Netanyahu praised all those who were vaccinated, and enthusiastically encouraged those not yet immunised to climb aboard the vaccination train. “I call on all of those 570,000 people over the age of 50 who have not yet been vaccinated: Go and get vaccinated! Not just for your health but for all of our health,” Netanyahu said in a rare Channel 12 interview. “If those 570,000 people over 50 get vaccinated, it’ll not only be the last lockdown, but we’ll be done with COVID, period.” Despite some health experts rebuking this assessment, Netanyahu went on to call the cabinet decision earlier that week to start reopening Israel “wonderful news.” He said the “Green Pass” framework that was approved will allow vaccinated Israelis to go to the movies, attend sports matches, and eventually restaurants and flights abroad. DISCUSSION QUESTIONS 1. A survey of Israelis who have not vaccinated found that 41% said they fear possible side effects, 30% are not sure the vaccine is effective, 27% will vaccinate soon, 10% cited information on social media and 4% said the incentives are insufficient. Respondents were allowed to give more than one answer. What steps should the government take to address these concerns? 1 CONVERSATION GUIDE FOR CURIOUS MINDS 2.
    [Show full text]
  • Challah French Toast Buttermilk Pancakes Waffles
    SINGLE / DOUBLE CHEESEBURGER .............................................. 12 / 14 all beef cheeseburger (add egg 1, add bacon 1.5, add pastrami 2.5) 37 ESSEX ST HOT DOG ....................................................................................... 9 BUTTERMILK PANCAKES 20 all beef frankfurter with ‘the works’ for two hours maple, butter, bacon.............................................9 ZOBLER’S REUBEN ................................................................................................11 corned beef, kraut, swiss & russian on toasted rye blueberries compote.............................................8 THE CLASSIC ............................................................................................................ 12 pastrami, coleslaw, swiss & russian on toasted rye AVOCADO BAGEL ......................................................................................7 avocado, lemon. red onion, radishes and buttermilk dressing on poppy bagel ROAST CHICKEN ............................................................. HALF 13 / WHOLE 24 BODEGA CLASSIC .....................................................................................................7 challah, apple, onion & sage stuffing with gravy bacon, egg & cheese on a challah roll SALMON FILLET .......................................................................................................16 LOWER EAST SIDE ..................................................................................................10 shaved fennel, marcona almonds, green
    [Show full text]
  • Passover 2020 Meal Program Menu
    Passover 2020 Menus Wednesday, April 8, 2020 PRE-PASSOVER BREAKFAST BUFFET Assorted Cereals Assorted Flavored Yogurts Whole Fruits Fresh Tropical Fruit Display Freshly made Scramble Egg Breakfast Potato Assortment of Breakfast Pastries: Assorted bagel Potato Bread Fruit Juices Whole & Skim Milk Cream Cheese, Creamy Butter, Fruit Preserves & Marmalades Regular and Decaffeinated Coffee & Teas BOXED LUNCH Tuna Salad or Egg Salad Served on a Hoagie Roll with Potato Chips & Whole Fresh Fruit Choice of Bottle of water or Soda Wednesday, April 8, 2020 First Seder Dinner Wine and Grape Juice Preset on Tables Coleslaw Potato Salad Broccoli Salad Mixed Vegetables Garden Salad Mixed baby lettuce with tomato wedges sliced cucumber & Julienne of carrot Served with balsamic vinaigrette TRADITIONAL SEDER PLATE Leaf Lettuce Charoset Neck Bone Marrow Diced potato Eggs and Saltwater STARTER Medallions of Gefilte Fish – Moroccan Salmon Presented with sliced carrot served on a bed of greens Served with horseradish SOUP Matzo ball Soup -Or- Vegetable Soup MAIN COURSE (Choice of one) Slow roasted Prime rib, Serve with herbs au jus and horse radish Half roasted chicken available Stuffed Chicken w/Vegetables Horseradish Crusted Salmon Served with rainbow baby carrots Bundle & herbs roasted Potato CHEF’S CHOICE OF DESSERT (PLATTED) Served with Regular & Decaffeinated Coffee & Teas Thursday, April 9, 2020 BREAKFAST Assorted Cereals Smoked Salmon Platter Assorted Flavored Yogurts, Whole Fruits Cottage Cheese Fresh Tropical Fruit Display Sliced Tomatoes and Onions
    [Show full text]
  • Traditional Chanukah Potato Latkes
    Traditional Chanukah Potato Latkes I recently realized that while I've shared my recipes for corn latkes, butternut sguash sweet gotato latkes, vegetabl e latkes and beet latkes stuffed with goat cheese, I've never shared my traditional potato recipe. ! You'll need onion, oil, salt, potatoes, eggs, flour and oil. While the recipe works with any type of potato, using Yukon Gold will be much more aesthetically pleasing because they discolor much more slowly than other potatoes and will keep your mixture looking bright and fresh for longer. They also have a buttery taste which will take your latkes to the next level ! Most latke recipes call for raw onion, but I like to fry them off first to give the latkes more flavor. Dice the onion and saute it in 2 tbsp. oil and 1 tsp. salt until golden. Peel and grate the potatoes (by hand or with a food processor) and immediately put the potato shreds into a bowl of cold water. Continue shredding until all the potatoes are grated. Place the eggs, flour, fried onion and 2 tsp. salt in a separate bowl. Drain the grated potato well, add it to the rest of the ingredients and mix immediately. Heat 2-4 tbsp. of oil in a frying pan, over medium heat. Test the oil by dropping a tiny bit of the mixture into the pan. When the oil sizzles upon contact, it is ready. TIP: Add a small piece of carrot to the oil you're fry ing in. When the carrot starts to looks shriveled and brown, replace it with a fresh piece.
    [Show full text]