HUMMUS Tahini, Za'atar, Chickpeas, Pita 9 Add Crispy Lamb Or Grilled
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Traveling with Jewish Taste Baking — and Breaking Bread with Wheat by Carol Goodman Kaufman
Page 12 Berkshire Jewish Voice • jewishberkshires.org June 15 to July 26, 2020 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Baking — and Breaking Bread With Wheat By Carol Goodman Kaufman “Listen to this dream I had: We were binding pandemic quarantine has us Zooming and Skyping and FaceTiming our meals sheaves of grain out in the field when suddenly with family and friends. my sheaf rose and stood upright, while your In Jewish tradition, the word “kemach,” flour, is used to denote food. Pirkei sheaves gathered around mine and bowed Avot, the Sayings of the Fathers, goes so far as to state, “Im ayn kemach ayn down to it.” (Genesis 37:6-7) Torah; im ayn Torah ayn kemach,” translated as, “If there is no food, then there is While wheat may seem to be a rather no Torah; and if there is no Torah, no food.” The rabbis meant that if there is no boring food to write about — it’s not sweet and sustenance to support our physical being, then it is impossible for us to absorb luscious like the date, or the words of Torah. Conversely, if we have “in” like the pomegranate no spirituality from Torah in our lives, then — it is such an important our souls are starved. Research about chil- part of our ancestors’ dren’s learning correlated with having a good diet that it’s mentioned breakfast seems to support the adage. at least 39 times in the What makes wheat flour unique is that Tanach. And our guy it contains gluten, the protein that enables Joseph certainly spent a lot of time thinking about it, both a dough to rise by forming carbon dioxide in interpreting his own dreams and those of the Pharaoh for during fermentation, thus producing light whom he worked. -
Journal of the American Historical Society of Germans from Russia
Journal of the American Historical Society of Germans from Russia Vol. 5, No. 3 Fall 1982 TABLE OF CONTENTS REDACTIONS: THE EDITOR'S PAGE .........….....………........................ i ICH BIN AUCH EIN DEUTSCHER AUS RUSSLAND Norbert R. Dreiling ...............……........................…………................... 1 PIONEERING IN DAKOTA TERRITORY Reuben Goertz ........................……….............…………...................... .5 THE FATE OF A WEALTHY WARENBURG FAMILY Emma Schwabenland Haynes ............................…………................. 13 MY RETURN TO RUSSIA Jacob Hieb, Sr. .....................……….................………......................16 THE VOLGA GERMAN REFUGEES OF 1921-1922 Adam Giesinger............................………........…………........................21 ESCAPE FROM STARVING RUSSIA Edward John Amend.............................................………….……..........27 AUS HEIMAT UND LEBEN: ABOUT MY LIFE AND HOMELAND David Weigum Translated by Leona Pfeifer .......………….....................31 VILLAGES IN WHICH OUR FOREFATHERS LIVED Adam Giesinger..............................................…………….………...........35 THE STYLE OF LOW GERMAN FOLKLORE Katie Funk Wiebe ................................…….……………..........................45 VOLGA GERMAN CHILDREN'S FOLKLORE Lawrence A. Weigel. ..................................………………....................... .53 ANNA BARKMAN: A CHILD PILGRIM Wesley J. Prieb ....................................………………….........................58 THE HISTORY OF AHSGR: THE EVENTFUL YEAR 1971 Adam Giesinger..........................................…………………................ -
Soup Appetizers Lunch Entrees
SOUP LUNCH ENTREES CHICKEN AVGOLEMONO . .3.95 Served until 3:30pm A traditional soup made with a broth of lemon, egg and chicken. All entrees served with a salad and warm bread. Rice pilaf available with all entrees for an additional. 1.75 • Extra yogurt .50 each. APPETIZERS SOUVLAKI LUNCHEON PLATE 7.95 A skewer of our Greek Shish-ka-bob. If you prefer, your Souvlaki can be prepared HOT ITEMS with all lamb for an additional charge of 1.50 per skewer. CALAMARAKIA TIGANITA 10.95 THRACIAN CHICKEN LUNCHEON PLATE 7.95 Not even in the Greek Isles will you find a dish like this! Baby squid dipped in Symeon’s A single breast of our marinated, charbroiled chicken. original batter, deep-fried to a crisp golden brown and sprinkled with Symeon’s Seasonings. LEMON-ROSEMARY CHICKEN 7.95 MELITZANES TIGANITES 7.95 A low cholesterol and low sodium version of our Thracian chicken. Fresh eggplant, deep fried and sprinkled with Symeon’s seasonings. Salad served with a salt free dressing and without feta cheese. KREATOPITA 2.95 CHICKEN FLORENTINE 9.95 Ground beef, sautéed onions and feta cheese wedged between layers of buttery filo pastry Our chicken breast is stuffed with spinach and feta cheese, topped with Kasseri cheese and baked to a golden brown. and a hint of wine, then baked to a golden brown. 4941 Commercial Drive SPANAKOTIROPITA 2.95 CHICKEN KA-BOB 10.95 Yorkville, New York 13492 Spinach and feta cheese wedged between layers of buttery filo pastry and baked to a golden brown. -
Super Hot Specials!
SUPER HOT SPECIALS! Check our weekly specials at WWW.BAIZMARKET.COM FOR ALL OF YOUR DOMESTIC & INTERNATIONAL FOODS! BAKERY, DELI, GROCERY, FRESH MEATS, PRODUCE, & MEDITERRANEAN RESTAURANT THREE LOCATIONS TO BETTER SERVE YOU 602-603-1049 602-252-8996 480-718-9227 VALID ONLY AT THIS LOCATION 8030 N. 27th Ave 523 N. 20thSt. 1858 W. Baseline Rd. START 09/12/2019 END 09/18/2019 Phoenix, AZ 85051 Phoenix, AZ 85006 Mesa AZ, 85202 Mon.-Sat. 9:00am – 9:00pm • Sun. 9:00am – 8:00pm Mon.-Sat. 9:00am – 6:30pm • Sun. 9:00am – 6:00pm Mon.-Sat. 9:00am – 9:00pm • Sun. 9:00am – 8:00pm ¢ ¢ $ Brown Onions Green Grapes 99lb 2 3 99 Romaine Lettuce pcs 1 lbs ¢ ¢ White Peach ¢ 69lb 69lb Cauliflower Yellow Peach 49lb Roma Tomatoes ¢ Large Granny ¢ American & $ 69 Smith Apples 49 Italian Parsley lb lb 4 1 Bunches FRESH FRESH FRESH Boneless Baby Lamb 49 Beef T-Bone Lamb 59 Chops Steak 79 5 lb 6 lb 6 lb حالل حالل HALAL HALAL FRESH FRESH FRESH Beef Short Lamb Burger Ribeye Ribs Patties 94 Steak 49 4 lb 7 lb 49 حالل حالل lb 4 HALAL HALAL FRESH FRESH FRESH Goat Meat Cut 74 Baby Lamb Breakfast Beef 99 Shoulder Steak 5 lb 4 lb 49 5 lb حالل HALAL حالل HALAL SERVICE DELI All Fresh Imported Olives & Feta Cheeses, Halal Cold Cut Meats, Fresh Nuts & Pastries! Chicago Touma 49 Blue 79 Greek Feta 49 Edam Cheese 4 lb Cheese 5 lb Cheese 3 lb Cheese 79 5 lb Kalamata Jumbo Olives Kasseri Cheese 79 Lappi 97 Monterey Jack 94 Karoun 5 lb Cheese 4 lb Cheese 2 lb 69 3 lb Halawa Plain 46 2 lb Provolone 97 Swiss 79 Danish Feta 99 Cheese 2 lb Cheese 4 lb Cheese 2 lb HALALحالل 99 69 3 ea -
Data Submission
Food Additives and Contaminants Part B – raw data submission Food Additives & Contaminants, Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. This note describes the REQUIRED format for submission of data to enable easy and rapid entry onto the database. Entry will allow readers to access the original data set behind the paper and subscribers to the journal to download aggregated data sets across a range of papers where matrices and/or analytes are common. Food Additives & Contaminants, Part B has a restricted scope in terms of classes of food additives, residues and contaminants that are included, being based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. Accumulated data sets available from the database will assist in such analyses. The Sample spreadsheet This should contain one row for EVERY sample, including any samples which were analysed but no residues were found, if these are included in the final data set reported in the paper. Sample_id – this column is vital and should be used to give each sample a unique identifier. It may be simple, for example 1, 2, 3 .....n or contain a more complex textual string used by the original survey, for example something like “13547/27.6 AAC”. It does not matter how complex it is, as long as the same identifier is used to relate that sample to all the rows of results on the results spreadsheet for that sample. -
Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods ATALO C MAY 2020 G www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 11 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 9 OLIVES . 5 PASTA, GRAINS, RICE & BEANS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 49 SNACKS . 39 SPREADS. 14 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz -
Zeus Grecian Island
Two locations serving you! Brighton • Lansing s h o w n w i t h to p p i ng & w hip ped cream 6 Authentic Taste • Real Value Carry Out Available great beginnings s a m p le WeAppetizer load this tantalizing Sampler platter with Platter mozzarella r pl cheese stix, cheese-stuffed jalapeño peppers and att er s golden chicken fingers. Great for sharing - 9.99 hown Saganaki Imported Kasseri cheese flamed tableside for a FChickenive tender Fingersbreaded chicken traditional Greek celebration of food. Opa! breast strips - 5.99 Served with fresh pita - 6.99 Mozzarella Cheese Stix (6) - 4.99 - 4.99 Zeus’ Chili Fry Supreme Fried Mushrooms A platter of fries, our chili sauce, shredded - 4.99 cheddar cheese, lettuce, tomatoes and onions. Fried Zucchini Sided with sour cream and salsa - 5.99 TheseWing meaty Dings lightly breaded wings are Stuffed Grape Leaves served plain or with your choice of Six stuffed grape leaves served buffalo or BBQ sauce chilled with fresh pita - 5.49 5 - 4.39 10 - 7.69 15 - 10.99 (6) - 4.99 AHummus middle Eastern delight! Ground chick peas with Stuffed Jalapeño Peppers tahini and select spices served with fresh pita - 5.49 FShrimpive succulent Cocktail chilled shrimp - 6.99 Get them deep-fried - 2.00 extra ATzatziki traditional blend of cucumber, garlic and yogurt served with fresh pita for dipping - 5.49 (Spanakopita) ASpinach Greek specialty! PieThin layers of filo pastry ThickOnion cut, Rings hand-battered and golden fried - 3.69 filled with garden fresh spinach, feta cheese and special seasonings. -
AMADA ROOM SERVICE.Pdf
Room service Menu Breakfast / Frühstück / Πρόγευμα Served from 7.00 until 11.00 Serviert von 7.00 bis 11.00 Uhr Σερβίρεται από τις 7.00 έως 11.00 π.μ. Kindly call “Guest Services” to place your order Wählen Sie bitte die “Guest Services” Παρακαλώ πολύ καλέστε το “Guest Services” Continental “plus” Breakfast Bakery basket Dear valuable Guest if you have any special request Bread rolls, toasted bread, Croissant and Danish pastries Served with Butter, marmalade and honey Choice of cereals Corn flakes, Muesli, All Bran Fresh Fruit salad and Greek Yogurt A hard-boiled egg and freshly squeezed Orange juice Coffee or Tea with milk €28,00c Continental Plus Frühstück Brotkorb Brötchen, Toastbrot, Croissant und Dänische Pasteten Serviert mit Butter, Marmelade und Honig Auswahl an Frühstückscerealien Cornflakes, Müsli, All Bran Frischer Obstsalat und Griechischer Joghurt Ein hart gekochtes Ei und frisch gepresster Orangensaft Kaffee oder Tee mit Milch €28,00c Ευρωπαϊκό “Plus” πρόγευμα Καλαθάκι με αρτοσκευάσματα ψωμάκι, ψωμί του τοστ, κρουασάν και Δανέζικα γλυκά Σερβίρεται με βούτυρο, μαρμελάδα και μέλι Επιλογή δημητριακών Νιφάδες καλαμποκιού, Μούσλι, Δημητρικά ολικής άλεσης Φρέσκια φρουτοσαλάτα και στραγγιστό γιαούρτι Ένα βραστό σφιχτό αυγό και φρέσκο χυμό πορτοκαλιού Καφές ή τσάι με γάλα €28,00c “A la Carte Breakfast Choices” Organic Eggs Fried | Omelette | Scrambled Spiegeleier | Omelett | Rührei Τηγανητά | Ομελέτα | Στραπατσάδα €12,50c Omelette Three Eggs | Vegetables | Cold Cuts | Cheese Drei Eier | Gemüse | Aufschnitt | Käse Τρία Αυγά | Λαχανικά -
Take-Out Menu & Family Meal Deals
PASTAS Casseroles Served with a Dinner Salad (Kalamata olives are NOT pitted) and Seasonal Vegetables All Casseroles are Served with a Dinner Salad (Kalamata Olives are NOT Pitted) SMALL LARGE and Seasonal Vegetables PAPAPAVLO’S PASTA (ADD 6 OZ. CHICKEN BREAST $4.00) .......... $16.95 ...$20.95 SPANAKOPITA ..................................................................................................... $17.50 Penne Prepared Perfectly with Butter, Garlic and Parmesan Cheese Our Traditional Spinach Casserole of Fresh Spinach, Green Onions and Feta Baked in a Crispy Filo Pastry MEAT PASTA ........................................................................................ $18.95 ...$23.95 PASTITSIO ............................................................................................................. $20.95 Papapavlo’s Pasta Flavored With Mushrooms, Onions, Rosemary, Stewed Tomatoes Very Lean Beef Sautéed, Seasoned and Layered with Long, Tubular Macaroni and Baked in a Filo Pastry and Garlic, Topped with Parmesan Cheese MOUSSAKA ........................................................................................................... $21.95 GRILLED VEGETABLE PASTA (VEGAN UPON REQUEST) .......... $17.95 ...$22.95 Thinly Sliced Sautéed Eggplant and Russet Potatoes Layered Among a Delicious Blend of Hearty Seasoned Grilled Red and Green Bell Peppers, Pesto, Green Zucchini, Mushrooms & Eggplant Served Over Linguine Ground Beef, then Topped with a Creamy, yet Firm Béchamel Sauce and Baked then Tossed in a One of a Kind Roasted -
Meze Platter for Two (Veg) 34 Hummus, Tzatziki, Dolma, Falafel, Tahini, Spanakopita, Feta Cheese, and Greek Olives
MEZÉ’S Add fresh vegetable slices 3 HUMMUS (GF,VEG) 8 CALAMARI 11 Garbanzo beans, sesame paste (tahini), garlic, and Lightly breaded and golden fried squid with spicy lemon juice. Served with warm pita tzatziki CILANTRO JALAPENO HUMMUS (GF, VEG) 8 LAMB CHOPS (GF) 14 Served with warm pita Grilled lamb chops f inished with latho lemono TOMATO BASIL HUMMUS (GF, VEG) 8 SOUVLAKIA (Greek Kabob) (GF) Hummus Contest winner. Served with warm pita CHICKEN 11 / FILET 13 Mini skewers of protein served with tzatziki and FIERY FETA (GF, VEG) 8 pita Feta cheese, roasted red pepper, and garlic. Served with warm pita FIERY FETA MAC’ N CHEESE (VEG) 11 Penne pasta, kasseri, cheddar, f irey feta, and pita BABA GHANOUSH (GF, VEG) 8 crumbs (add bacon 1) Grilled eggplant, tahini, garlic, and lemon juice. Served with warm pita SPANAKOPITA (VEG) 11 Puff pastry f illed with fresh spinach, leeks, TZATZIKI (GF, VEG) 8 feta cheese, mint, dill, and served with tzatziki Greek yogurt, cucumber, garlic, dill, and mint. Served with warm pita DOLMATHES (GF) 14 Grape leaves stuffed with ground sirloin, rice, mint, FETA & OLIVES (GF, VEG) 10 dill, with avgolemono sauce Rousas feta cheese and assorted Greek olives GARLIC MASHED POTATOES (GF, VEG) 7 DOLMA (GF, VEG) 11 Roasted garlic and mizithra cheese Rice, green onion, parsley, dill, garlic mixed and wrapped in grape leaves POTATOES LEMONATO (GF) 7 Fried potatoes tossed in lemon juice and fresh herbs FALAFEL (GF, VEG) 9 Chickpea croquet, served with tahini and pita MEZE FRIES (VEG) 9 Hand cut and tossed in garlic, fresh parsley, topped SAGANAKI (VEG) 16 with feta cheese Pan seared kasseri cheese, flambéed in Metaxa brandy GREEK QUESADILLA (VEG) 9 Pita bread, feta, kasseri, cheddar, bell peppers, SHRIMP & OUZO SAGANAKI (GF) 19 onion, and tomato. -
French Sheep's Milk Cheese, Esquirrou, Is World Champion
Volume 38 March 9, 2018 Number 8 French sheep’s milk cheese, Like us on Facebook and follow us on Twitter! Esquirrou, is World Champion A MADISON, Wis. — A hard First runner-up in the con- The World Championship Austria; Le Maréchal made sheep’s milk cheese called test, with a fi nal round score of Cheese Contest, initiated in by Fromagerie Le Maréchal INSIDE Esquirrou, made in France at 98.267, is Arzberger Ursteirer, a 1957, is the largest technical SA, Granges-Marnand, Vaud, Mauleon Fromagerie by Michel hard cow’s milk cheese aged in cheese, butter, and yogurt com- Switzerland; Sartori Reserve ✦ Guest column: Touyarou and imported by a silver mine and made by Franz petition in the world. A team Espresso BellaVitano made by ‘Prevention and control of Savencia Cheese USA of New Moestl and Team of Almenland of 56 internationally-renowned Mike Matucheski, Sartori Co., yeast and molds in cheese.’ Holland, Pennsylvania, has Stollenkäse in Passail, Austria. judges evaluated all entries over Antigo, Wisconsin; De Graafst- For details, see page 4. been named the 2018 World Mont Vully Bio — a raw milk the three-day competition. room Oud made by De Graaf- Champion Cheese. cheese washed with Pinot Noir In addition to the champion stroom, Bleskensgraaf, Zuid ✦ Partnership fi nalized Earning a score of 98.376 out wine and made by Ewald Scha- and two runners-up, the top 20 Holland, Netherlands; Cheb- for Michigan facility. of 100 in last night’s fi nal judging fer of Fromagerie Schafer in fi nalists of the contest include: rie made by Woolwich Dairy’s For details, see page 5. -
The Food Issue
THE SCRIBE The Journal of the Jewish Museum and Archives of British Columbia Volume XXXVII – 2018 The Food Issue Editor: Cynthia Ramsay Publications Committee: Gary Averbach, Debby Freiman, David Goldman, archivist Alysa Routtenberg, Perry Seidelman, Fred Swartz, Ronnie Tessler, with appreciation to Josie Tonio McCarthy, Marcy Babins and Michael Schwartz Layout: Western Sky Communications Ltd. Cover Photo: Dave Shafran working at Max’s Deli, Vancouver, 1960. (JMABC L.09267) Statements of fact or opinion appearing in The Scribe are made on the responsibility of the authors/interviewees alone and do not imply the endorsements of the editor or the Jewish Museum and Archives of British Columbia. Please address all submissions and communications on editorial and circulation matters to: THE SCRIBE Jewish Museum and Archives of British Columbia 6184 Ash Street, Vancouver, B.C., V5Z 3G9 604-257-5199 • [email protected] • http://www.jewishmuseum.ca Membership Rates: Households – $54; Institutions/Organizations – $75 Includes one copy of each issue of The Scribe and The Chronicle Back issues and extra copies – $20 plus postage ISSN 0824 6048 © The Jewish Historical Society of British Columbia/Jewish Museum and Archives of British Columbia is a nonprofit organization. No part of this publication may be reproduced, stored or transmitted without the written permission of the publisher, with the following exception: JMABC grants permission to individuals to download or print single copies of articles for personal use. A person may reproduce excerpts from articles in the journal for any purpose that respects the moral rights of the authors, on the condition that the source is fully acknowledged.