Madison Jewish News 4
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
ALEMANA GERMAN, ALEMÁN, ALLEMAND Language
ALEMANA GERMAN, ALEMÁN, ALLEMAND Language family: Indo-European, Germanic, West, High German, German, Middle German, East Middle German. Language codes: ISO 639-1 de ISO 639-2 ger (ISO 639-2/B) deu (ISO 639-2/T) ISO 639-3 Variously: deu – Standard German gmh – Middle High german goh – Old High German gct – Aleman Coloniero bar – Austro-Bavarian cim – Cimbrian geh – Hutterite German kksh – Kölsch nds – Low German sli – Lower Silesian ltz – Luxembourgish vmf – Main-Franconian mhn – Mócheno pfl – Palatinate German pdc – Pennsylvania German pdt – Plautdietsch swg – Swabian German gsw – Swiss German uln – Unserdeutssch sxu – Upper Saxon wae – Walser German wep – Westphalian Glotolog: high1287. Linguasphere: [show] Beste izen batzuk (autoglotonimoa: Deutsch). deutsch alt german, standard [GER]. german, standard [GER] hizk. Alemania; baita AEB, Arabiar Emirerri Batuak, Argentina, Australia, Austria, Belgika, Bolivia, Bosnia-Herzegovina, Brasil, Danimarka, Ekuador, Errumania, Errusia (Europa), Eslovakia, Eslovenia, Estonia, Filipinak, Finlandia, Frantzia, Hegoafrika, Hungaria, Italia, Kanada, Kazakhstan, Kirgizistan, Liechtenstein, Luxenburgo, Moldavia, Namibia, Paraguai, Polonia, Puerto Rico, Suitza, Tajikistan, Uzbekistan, Txekiar Errepublika, Txile, Ukraina eta Uruguain ere. Dialektoa: erzgebirgisch. Hizkuntza eskualde erlazionatuenak dira Bavarian, Schwäbisch, Allemannisch, Mainfränkisch, Hessisch, Palatinian, Rheinfränkisch, Westfälisch, Saxonian, Thuringian, Brandenburgisch eta Low saxon. Aldaera asko ez dira ulerkorrak beren artean. high -
Some Principles of the Use of Macro-Areas Language Dynamics &A
Online Appendix for Harald Hammarstr¨om& Mark Donohue (2014) Some Principles of the Use of Macro-Areas Language Dynamics & Change Harald Hammarstr¨om& Mark Donohue The following document lists the languages of the world and their as- signment to the macro-areas described in the main body of the paper as well as the WALS macro-area for languages featured in the WALS 2005 edi- tion. 7160 languages are included, which represent all languages for which we had coordinates available1. Every language is given with its ISO-639-3 code (if it has one) for proper identification. The mapping between WALS languages and ISO-codes was done by using the mapping downloadable from the 2011 online WALS edition2 (because a number of errors in the mapping were corrected for the 2011 edition). 38 WALS languages are not given an ISO-code in the 2011 mapping, 36 of these have been assigned their appropri- ate iso-code based on the sources the WALS lists for the respective language. This was not possible for Tasmanian (WALS-code: tsm) because the WALS mixes data from very different Tasmanian languages and for Kualan (WALS- code: kua) because no source is given. 17 WALS-languages were assigned ISO-codes which have subsequently been retired { these have been assigned their appropriate updated ISO-code. In many cases, a WALS-language is mapped to several ISO-codes. As this has no bearing for the assignment to macro-areas, multiple mappings have been retained. 1There are another couple of hundred languages which are attested but for which our database currently lacks coordinates. -
Partial Listing of Gluten-Free “Mainstream” Products Available in the Chicago Area Or Through the Internet
PARTIAL LISTING OF GLUTEN-FREE “MAINSTREAM” PRODUCTS AVAILABLE IN THE CHICAGO AREA OR THROUGH THE INTERNET Updated March 5, 2005 Wheaton Gluten-Free Support Group This list was compiled from lists and postings on celiac and autism organizations’ websites and from information provided by manufacturers and retailers. In addition to products in this list, a wide variety of gluten-free specialty products are available, clearly labeled “gluten free.” This list is based on available information and does not claim to be complete. Its accuracy depends on the accuracy of the information provided by the product manufacturers. Information verification dates are given in parentheses. INGREDIENTS OF SOME PRODUCTS CHANGE OFTEN. FOR CURRENT INFORMATION, CHECK THE INGREDIENT LIST ON THE PRODUCT LABEL. 2 TABLE OF CONTENTS Shelf-Stable Entrees/Travel Foods .................................................................39 MIXES ........................................................................................................40 PICKLES AND OLIVES ................................................................................41 BAKERY/BREAD/TACOS/TORTILLAS.......................................................... 3 SALAD DRESSINGS ....................................................................................42 Waffles....................................................................................................... 3 SAUCES/CONDIMENTS ..............................................................................43 BAKING PRODUCTS ................................................................................... -
Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
Challah French Toast Buttermilk Pancakes Waffles
ROAST CHICKEN ................................................................HALF 14 / WHOLE 26 20 DEVILED EGGS ...........................................................................................3 challah, apple, onion & sage with gravy for two hours paprika, shallot crackling SPICY HONEY FRIED CHICKEN ...................................................................16 LATKES sesame seeds & coriander sour cream & apple sauce ................................................................................5 SALMON FILLET .......................................................................................................17 ..............................................................7 PASTRAMI & CHEESE FRIES shaved fennel, marcona almonds & green olives STEAK FRITES �����������������������������������������������������������������������������������������25 9oz rib-eye with bearnaise (add egg 1) BUTTERMILK PANCAKES AVOCADO BAGEL ......................................................................................7 crushed avocado with chili & lemon, red onion, radishes & blueberry compote.............................................8 CAESAR ....................................................................................................... 9 buttermilk dressing on poppy bagel baby gem, grana, challah croutons & anchovies (add chicken 4) maple, butter & bacon.......................................9 BODEGA CLASSIC .....................................................................................................8 bacon, -
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 -
April 26Th, 2015 Savory
THE OFFICIAL BETH EL KUGEL COOK- OFF RECIPE BOOK April 26th, 2015 Savory Challah-Peño Continued Cheddar Kugel Prepare the bread crumbs by pulsing the bread in the food processor fitted with a metal Chef: Kathy Sklar blade. Keep it chunky; you do not want fine crumbs. You should have at least 1 cup. Add FOR THE KUGEL the jalapeños, butter, eggs, cheddar cheese, 1 pound egg noodles cottage cheese, sour cream, and nutmeg to the noodles. Mix well and season to taste with 1-2 jalapeño peppers salt and pepper. Pour contents into a greased 13 x 9 inch pan. Melt butter in small frying 4 tbsp. butter, melted pan. Mix in the bread crumbs. Sprinkle on top 2 eggs of the kugel. Bake at 350 degrees for 40 minutes until top is golden and crusty. 2 cups grated cheddar cheese 2 cups cottage cheese ¼ cup sour cream ¼ tsp. nutmeg Salt and pepper to taste Corn Kugel FOR THE TOPPING Chef: Glenda Koby Last week’s challah bread (to make bread crumbs) Ingredients: 2 cans creamed corn 1 tbsp. butter 3 eggs 1/2 stick margarine Cook the noodles according to package 1 tsp. vanilla directions, rinse under cold water and transfer 1/4 cup matzo meal to a large mixing bowl. 1 tsp. salt Roast the jalapeno pepper by holding it with a 2 tbsp. sugar fork or tongs over the open flame of a gas burner until blackened all over, turning Melt margarine. Add corn. Beat eggs until frequently. Transfer the blackened jalapeno to fluffy and add to mixture with other a plastic bag, seal the bag and steam for 30 ingredients. -
Carte Petit Déjeuner
Les gourmandises du matin Morning delights Le salé : Le sucré : Savoury Sweet Croque monsieur tradition 6 € Pain perdu de mon enfance 6 € jambon, Emmental, sauce Mornay Home- made traditional French toast Ham and Emmental cheese toastie with Mornay sauce HEALTHY Croque madame 7 € Fromage blanc aux fruits rouges 6 € Jambon, Emmental, sauce Mornay et œuf French yoghurt with red berries Ham and Emmental cheese toastie topped with fried egg and Mornay sauce Assiette de fruits tranchés selon le marché 7 € Œufs Bénédicte sauce hollandaise Freshly sliced fruits Eggs Bénédicte : au Jambon 10 € with Ham Porridge aux fruits frais 7 € au Saumon 12 € Porridge with fresh seasonal fruits with Salmon Assiette de saumon fumé et sa crème acidulée 13 € LOCAL Salmon served with citrus cream Porridge aux fruits du mendiant 6 € Porridge with dried fruits: nuts, almonds, figs, grapes Tourte aux blettes de Nice 7 € Chard Leaf pie Nice style Mouna à la fleur d’Oranger 6 € Mouna brioche flavored with orange blossom SIGNATURE Mini Chipolata de veau et haricots coco tomate 12 € Mini veals sausages, beans and tomato Sensation boulangère: 9 € Croissant, pain au chocolat, baguette, pain complet, Salade de concombre façon Tzatziki 6 € toast, confiture et beurre (pour 1 personne) Cucumbers salad Tzatziki style Baker’s basket: Croissant, danish, frensh baguette, wholemeal bread, jam and butter (for 1 personn) Assortiment sans Gluten: 10 € Pain, Madeleine, gâteau au chocolat, céréales, confiture et beurre Gluten free assortment: Bread, Madeleine, chocolate cake, cereals, jam and butter AC Marriott Ambassadeur Antibes-Juan Les Pins, 50-52 chemin des Sables, 06160 Juan-Les-Pins Tel. -
Matzo Farfel Muffins
Mount Zion Temple’s Passover Cookbook Edited by Betsy Rest, Co-Chair of Membership Committee Recipes submitted through open invitation to the congregation. April 2012 / Nisan 5772 Contents Haroseth .................................................................................................................................. 3 Seven Fruit Haroseth from Surinam .......................................................................................... 4 Greek Haroseth ......................................................................................................................... 5 Aimee Helen's favorite Southern Style Haroseth ...................................................................... 6 Israeli Haroseth with Mixed Nuts ............................................................................................... 7 Apple-raisin-walnut Haroseth .................................................................................................... 8 Persian Haroseth ....................................................................................................................... 9 Pear Mango Haroseth ............................................................................................................. 10 Main Meal .............................................................................................................................. 11 Passover Brisket ..................................................................................................................... 12 Mexican Passover Casserole ................................................................................................. -
Indian Commons, Privatization, Deprivatization, and Hutterites
Economic Evolution on the Northern Plains of the United States: Indian Commons, Privatization, Deprivatization, and Hutterites By John Baden and Jennifer Mygatt Foundation for Research on Economics and the Environment (FREE) June 2006 Introduction In Garrett Hardin’s 1968 “Tragedy of the Commons,” published in Science, Hardin argued that unmanaged commons lead to “ruin.” “Ruin is the destination toward which all men rush, each pursuing his own best interest in a society that believes in the freedom of the commons. Freedom in a commons brings ruin to all.”1 Alternatives to an open- access commons include privatization, government-managed incentives (such as taxes and subsidies), and government land ownership through U.S. agencies such as the Bureau of Land Management, Bureau of Reclamation, United States Forest Service, and the National Park Service. Political economists and economists almost always favor privatization.2 Over the last century and a half in the Great Plains of the United States, a combination of privatization and multi-veined government subsidy has resoundingly failed to produce a thriving society. And it is only getting worse. Here, we outline the history of European settlement on the Great Plains, from the 19th century to the present. We will focus on the history of the Plains as a commons, as well as environmental and social factors precluding successful European settlement there. We will address the demographic changes of the last two hundred years, and will finish with a successful case study illustrating the human ecology of niche filling. Locating the Great Plains The Great Plains lie west of the central lowlands and east of the Rocky Mountains. -
Printer Friendly Menu
omelettes served with home fries & toast, substitute for cup of fruit salad 2.50 (white, whole wheat, rye or multi grain) CHEESE OMELETTE ..................................... 8.49 American, Swiss, Mozzarella or Cheddar BACON or HAM or SAUSAGE .......................... 8.99 TURKEY BACON ......................................... 9.79 WESTERN Ham, Onions & Peppers .......................... 9.99 SPANISH .................................................. 9.99 FETA CHEESE ........................................... 9.29 Cereal PLAIN no toppings .......................................... 6.99 ONION .................................................... 8.99 ASSORTED DRY CEREALS with milk … 4.59 GREEN PEPPER ......................................... 8.99 HOT OATMEAL … 4.59 FRESH SPINACH ........................................ 9.49 add bananas or raisins 1.59 FRESH BROCCOLI ...................................... 9.49 add blueberries or strawberries 3.79 ARTICHOKE .............................................. 9.99 FRESH MUSHROOM ..................................... 9.49 Fruits & Juices FRESH ZUCCHINI ........................................ 8.99 FRESH BANANAS … 2.99 Combination Omelettes FRESH STRAWBERRIES or BLUEBERRIES … 5.29 served with home fries & toast, substitute for cup of fruit salad 2.50 FRESH FRUIT SALAD … 5.29 (white, whole wheat, rye or multi grain) FRESH MELON, in season … 3.99 HALF GRAPEFRUIT … 2.99 BEDFORD’S SUPREME OMELETTE ................... 10.99 V-8 or PINEAPPLE JUICE … sm. 2.69 lg. 3.69 Bacon, Tomatoes, Portobello Mushroom, -
Raging Regret As Super-Spreader Event Hits Community
Lucas Tandokwazi Sithole Alexander Rose-Innes, Oak Trees, oil on canvas The Coalbrook Widow, carved SOLD R70,000 wood painted with liquid steel SOLD R36,000 19th century oak 2-door cabinet SOLD R22,000 Art, antiques, objets d’art, furniture, and jewellery wanted Edinburgh silver teakettle on stand complete with for forthcoming auctions burner SOLD R20,000 View upcoming auction highlights at www.rkauctioneers.co.za 011 789 7422 • 011 326 3515 • 083 675 8468 • 12 Allan Road, Bordeaux, Johannesburg south african n Volume 24 – Number 45 n 11 December 2020 n 25 Kislev 5781 The source of quality content, news and insights t www.sajr.co.za Raging regret as super-spreader event hits community TALI FEINBERG A matriculant who went on Rage and have been really careful since I got back.” “Yes we can blame parents and some virus on Rage says, “Rage was the one thing contracted COVID-19, says, “I knew the risks, A mother whose daughter attended are regretting that they didn’t exert their that got my child through matric. He had the matric pupil lies in high care at a but I had so much taken away this year. I had Rage and contracted the virus blames authority, but the fact is that we’ve kept time of his life, but at what cost? We have Johannesburg Netcare hospital. nothing to look forward to. Going on Rage felt the organisers. Speaking on condition of 18-year-olds locked up for a year. They were been so careful, but we just couldn’t say no to Her peers are being admitted like it was only fair.