Macfadyen Lecture Edinburgh March 8, 2018 Royal Society of Edinburgh
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1 Brussels, 26 July 2000 10181/00
Brussels, 26 July 2000 10181/00 (Presse 258) APPOINTMENTS TO T E COURT OF JUSTICE On 26 July 2000 the Representatives of the Governments of the Member States appointed the following Judges to the Court of Justice of the Eur pean Communities for the period from 7 Oct ber 2000 to 6 Oct ber 2006: Mrs Ninon COLNERIC 1 Mr Jos( Narciso DA CUN A RODRIGUES 2 Mr David A.O. EDWARD 1 Mr Peter JANN 1 Mr Antonio Mario LA PERGOLA 1 Mr Jean-Pierre PUISSOC ET 1 Mr Christiaan W. A. TIMMERMANS 2 Mr Stig VON BA R 2 and the following .dvocates/eneral to the Court of Justice of the Eur pean Communities for the period from 7 Oct ber 2000 to 6 Oct ber 2006: Mr L.A. GEEL OED 2 Mr Philippe LEGER 1 Mrs Christine STI2- AC3L 2 Mr Antonio TI44ANO 2 * See anne1ed curricula vitae. 1 Renewal 2 3irst app intment _______________________ Internet: http://ue.eu.int/Newsroom E-mail: [email protected] 10181/00 (Presse 258 - G) 1 EN C5RRIC575M VIT.E Prof. Ninon COLNERIC Date and place of birth- 29.8.1948, Oer-Erkenschwick, Kreis Recklinghausen Nationality- German since 1954 Education 1967 Abitur , St@dtisches neusprachliches M@dchengymnasium Datteln 1967/1968 General studies at the LeibniA-Kolleg TBbingen; German and Philos phy at TBbingen University 1968-1972 7aw studies at TBbingen, Geneva (specialising in international and comparative law) and Munich Universities 14.12.1972 3irst State law examination (result- good), Munich 1973 and 1974 Research for dissertation in Great Britain, guest student at the London School of Economics from 1.3.1974 7egal traineeship -
Sir David Alexander Ogilvy Edward KCMG PC QC FRSE (Born in Perth 14 November 1934) Is a Scottish Lawyer and Academic, and Forme
Sir David Alexander Ogilvy Edward KCMG PC QC FRSE (born in Perth 14 November 1934) is a Scottish lawyer and academic, and former Judge of the Court of Justice of the European Communities. In 1990 he became a Fellow of The Royal Society of Edinburgh. Education Edward was educated at Clifton Hall School and Sedbergh School. He studied Classics at University College, Oxford, taking a break midway for National Service in the Navy (HMS Hornet, 1956–57), and Law at the University of Edinburgh. David Edward married Elizabeth McSherry in 1962, they have 2 daughters and 2 sons. Advocate in Scotland – the Bar Edward was called to the Bar in 1962 and appointed Queen's Counsel in 1974. He subsequently served as Clerk and then Treasurer of the Faculty, and represented the Faculty at the Consultative Committee of the Bars and Law Societies of the European Community,[6] of which he served as President between 1978–80. Edward was a Director of The Harris Tweed Authority from 1984–89. He is Honorary Bencher of Gray's Inn. Academic Career He was Salvesen Professor of European Institutions and Director of the Europa Institute at the School of Law of the University of Edinburgh from 1985 to 1989, during which time he served on three occasions as Specialist Adviser to the House of Lords Select Committee on the European Communities. He is an Honorary Fellow of University College, Oxford. David Edward is Professor Emeritus of the School of Law of the University of Edinburgh, and Chairman of its Europa Institute. He is a fellow of the Royal Society of Edinburgh, and in 2005 received the Society's Royal Gold Medal. -
British Institute of International and Comparative Law
BRITISH INSTITUTE OF INTERNATIONAL AND COMPARATIVE LAW PROJECT REFERENCE: JLS/2006/FPC/21 – 30-CE-00914760055 THE EFFECT IN THE EUROPEAN COMMUNITY OF JUDGMENTS IN CIVIL AND COMMERCIAL MATTERS: RECOGNITION, RES JUDICATA AND ABUSE OF PROCESS Project Advisory Board: The Rt Hon Sir Francis Jacobs KCMG QC (chair); Lord Mance; Mr David Anderson QC; Dr Peter Barnett; Mr Peter Beaton; Professor Adrian Briggs; Professor Burkhard Hess; Mr Adam Johnson; Mr Alex Layton QC; Professor Paul Oberhammer; Professor Rolf Stürner; Ms Mona Vaswani; Professor Rhonda Wasserman Project National Rapporteurs: Mr Peter Beaton (Scotland); Professor Alegría Borrás (Spain); Mr Andrew Dickinson (England and Wales); Mr Javier Areste Gonzalez (Spain – Assistant Rapporteur); Mr Christian Heinze (Germany); Professor Lars Heuman (Sweden); Mr Urs Hoffmann-Nowotny (Switzerland – Assistant Rapporteur); Professor Emmanuel Jeuland (France); Professor Paul Oberhammer (Switzerland); Mr Jonas Olsson (Sweden – Assistant Rapporteur); Mr Mikael Pauli (Sweden – Assistant Rapporteur); Dr Norel Rosner (Romania); Ms Justine Stefanelli (United States); Mr Jacob van de Velden (Netherlands) Project Director: Jacob van de Velden Project Research Fellow: Justine Stefanelli Project Consultant: Andrew Dickinson Project Research Assistants: Elina Konstantinidou and Daniel Vasbeck 1 QUESTIONNAIRE The Effect in the European Community of Judgments in Civil and Commercial Matters: Recognition, Res Judicata and Abuse of Process Instructions to National Rapporteurs Please use the following questions to describe the current position in the country for which you have been appointed as National Rapporteur. Please respond to the following questions as fully as possible, with appropriate reference to, and quotation of, supporting authority (e.g. case law and, where appropriate, the views of legal writers). -
Exchanging Ideas on Europe
EXCHANGING IDEAS ON EUROPE Rethinking the European Union EDINBURGH A conference hosted by the Edinburgh Europa Institute 2 0 0 8 1 - 3 September 2008 w w w. U A C E S . o rg Contents Sponsors and supporters ..................................................... 2 Publishers’ Exhibition .......................................................... 3-4 Maps ................................................................................. 5-6 Programme for Monday 1 September ..................................... 7 Programme for Tuesday 2 September ...................................... 8 Programme for Wednesday 3 September .................................. 9 Programme for Research Sessions ........................................ 11-28 Research Session 1 ..................................................... 11-12 Research Session 2 ..................................................... 13-14 Research Session 3 ..................................................... 15-16 Research Session 4 ..................................................... 17-18 Research Session 5 ..................................................... 19-20 Research Session 6 ..................................................... 21-22 Research Session 7 ..................................................... 23-24 Research Session 8 ..................................................... 25-26 Research Session 9 ..................................................... 27-28 Biographies ....................................................................... 29-30 UACES Awards and Prizes -
Mw/Nmt July 7, 2021 Opposition No. 91269380 Wise
UNITED STATES PATENT AND TRADEMARK OFFICE Trademark Trial and Appeal Board P.O. Box 1451 Alexandria, VA 22313-1451 General Contact Number: 571-272-8500 General Email: [email protected] mw/nmt July 7, 2021 Opposition No. 91269380 Wise Foods, Inc. v. October's Very Own IP Holdings Michael Webster, Interlocutory Attorney: On June 25, 2021, Applicant filed a proposed amendment to its application Serial No. 87633378, with Opposer’s consent.1 By the proposed amendment, Applicant seeks to amend the identification of goods in International Classes 29 and 30 as follows (deletions shown with strikethrough). International Class 29 From: Abalones, not live; albumen for culinary purposes; albumin milk; alginates for culinary purposes; almond butter; almond milk for culinary purposes; almond milk-based beverages; aloe vera prepared for human consumption; anchovies, not live; anchovy, not live; anchovy fillets; animal fats for food; animal marrow for food; animal oils and fats for food; animal oils for food; antipasto salads; apple chips; apple purée; apple sauce; ark-shells, not live; aromatized fruit; artificial cream; artificial fish roes; artificial sausage skins; aspic; bacon; bacon bits; baked beans; banana chips; bean curd; beancurd sticks; beans cooked in soy sauce; beef; beef bouillon; beef jerky; beef slices; beef tallow; beef tallow for food; blended cheese; blended oil for food; blocks of boiled, 1 The goods in International Classes 1, 3, 5, 32, and 33 remain unchanged. Opposition No. 91269380 smoked and then dried bonitos; blood sausage; -
Inside: Shrimp Cake Topped with a Lemon Aioli, Caulilini and Roasted Tomato Medley and Pommes Fondant
Epicureans March 2019 Upcoming The President’s Message Hello to all my fellow members and enthusiasts. We had an amazing meeting this February at The Draft Room Meetings & located in the New Labatt Brew House. A five course pairing that not only showcased the foods of the Buffalo Events: region, but also highlighted the versatility and depth of flavors craft beers offer the pallet. Thank you to our keynote speaker William Keith, Director of Project management of BHS Foodservice Solutions for his colloquium. Also ACF of Greater Buffalo a large Thank-You to the GM Brian Tierney, Executive Chef Ron Kubiak, and Senior Bar Manager James Czora all with Labatt Brew house for the amazing service and spot on pairing of delicious foods and beer. My favorite NEXT SOCIAL was the soft doughy pretzel with a perfect, thick crust accompanied by a whole grain mustard, a perfect culinary MEETING amalgamation! Well it’s almost spring, I think I can feel it. Can’t wait to get outside at the Beer Garden located on the Labatt house property. Even though it feels like it’ll never get here thank goodness for fun events and GREAT FOOD!! This region is not only known for spicy wings, beef on weck and sponge candy, but as a Buffalo local you can choose from an arsenal of delicious restaurants any day of the week. To satisfy what craves you, there are a gamut of food trends that leave the taste buds dripping Buffalo never ceases to amaze. From late night foods, food trucks, micro BHS FOODSERVICE beer emporiums, Thai, Polish, Lebanese, Indian, on and on and on. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
An Independent Scotland and the European Union
1 ESRC Scottish Centre on Constitutional Change Briefing Paper: 20 August 2014 An Independent Scotland: The Road to Membership of the European Union Stephen Tierney∗ and Katie Boyle∗ Executive Summary • This paper addresses the road to membership of the European Union for an independent Scotland. • The UK Government and Scottish Government each undertook in the Edinburgh Agreement of 15 October 2012 to respect the result of the referendum of 18 September and to work in the interests of the people of Scotland and the United Kingdom. In light of this, and of widespread agreement that it would be in the interests of the people of the UK to see an independent Scotland admitted to the European Union, it is likely that both governments will, in the event of a Yes vote, work to facilitate Scotland’s membership of the European Union. • There are strong reasons to believe that following a Yes vote the European Union would also be prepared to open negotiations aimed at securing the membership of an independent Scotland. Scotland is already part of a Member State, its residents are European citizens, the writ of European law already runs in Scotland and its territorial location is of importance to the European Union for strategic and resource-based reasons. • In the event of a Yes vote we anticipate that tripartite negotiations will be established involving the Scottish Government, the UK Government and institutions of the European Union, most obviously the European Commission, working towards the accession of Scotland to full membership of the EU and any necessary adjustment of the UK’s level of representation within European institutions. -
1,500 Types of Sausage 1 Scalded - Put Into Boiling Water and Heat~ to Taste - a Range Which Includes Frankfurter and Wiener
1,500 Types of Sausage 1 Scalded - put into boiling water and heat~ to taste - a range which includes Frankfurter and Wiener. The latter takes its name from a Wurst citizen of Berlin, who had nothing to do with Austria's capital. The sausage his inventive mind Did you know that strict German laws affecting thought up is rather like a Frankfurter. trade descriptions allow only Frankfurters fr0m WeiBwurst, another sea lded sausage, comes Frankfurt to be called Frankfurter? That in fr0m Munich, and is fat and greyish-white !n Germany a Hamburger is a citizen of Hamburg, ool0ur. Bockwurst is found almost everywhere, not a piece of minced beef - which in Germany and is recognisable by its short, fat sha@e. is called a Deutsches Beefsteak? That the Ger Bratwurst, originally a product of Ni.irnberg, is mans eat much more pork than any other now popular throughout Germany. When grilled meat? Orthat some Germans find the idea over an open fire it is called Rostbratwurst. 0f eating lamb somewhat distasteful? 2 Boiled (eaten cold): the two best-known Buying meat is no problem in Germany; in fact boiled varieties are Leberwurst (liver sausage), a meat can even be bought at an inn. Many older soft sausage easy to spread on bread, and inns, especially •in the soutli, have their own Blutwurst (something like black pudding) butcher's shop in one part of the building, which is often heavily spiced. which is then called a Gasthaus-Metzgerei. 3 Smoked: smoked sausages are mostly lean It is Wurst - the huge range of German cold and rather dry, with good keeping qu.i lities. -
Serving Scotland Better: Scotland and the United Kingdom in the 21St Century
Serving Scotland Better: Better: Scotland Serving Serving Scotland Better: Scotland and the United Kingdom in the 21st Century Final Report – June 2009 Scotland and the United Kingdom in the 21st Century 21st the in Kingdom United the and Scotland Commission on Scottish Devolution Secretariat 1 Melville Crescent Edinburgh EH3 7HW 2009 June – Report Final Tel: (020) 7270 6759 or (0131) 244 9073 Email: [email protected] This Report is also available online at: www.commissiononscottishdevolution.org.uk © Produced by the Commission on Scottish Devolution 75% Printed on paper consisting of 75% recycled waste Presented to the Presiding Officer of the Scottish Parliament and to the Secretary of State for Scotland, on behalf of Her Majesty’s Government, June 2009 Serving Scotland Better: Scotland and the United Kingdom in the 21st Century | Final Report – June 2009 Serving Scotland Better: Scotland and the United Kingdom in the 21st Century It was a privilege to be asked to chair a Commission to consider how the Scottish Parliament could serve the people of Scotland better. It is a task that has taken just over a year and seen my colleagues and me travelling the length and breadth of Scotland. It has been very hard work – but also very rewarding. Many of the issues are complex, but at the heart of this is our desire to find ways to help improve the lives of the people of Scotland. The reward has been in meeting so many people and discussing the issues with them – at formal evidence sessions, at informal meetings, and at engagement events across the country. -
Have German Will Travel Was Essen Die Deutschen?
HAVE GERMAN WILL TRAVEL Speisen WAS ESSEN DIE DEUTSCHEN? sausage: die Wurst, die Wiirste small, thin sausage: das Wiirstchen, die Wiirstchen a few, several sausages: ein Paar Wiirste hot dog: heiBes Wiirstchen mit Brotchen The Germans are unequalled as producers and consumers of sausages. The famous frankfurter or hot dog, such a familiar part of the American diet, is only one of more than 300 varieties of sausages made in Germany. There are 2 types of sausages: large-sized sausages (Wiirste) and those which are small in diameter (Wiirstchen), which may be a foot long. They are grilled, fried, boiled or braised, they are eaten with bread or rolls, and they are served with such side dishes as sauerkraut or potato salad. A delightful German custom is the streetside sausage stand (lmbiBstube), where two or three different types of sausages crowd the grill from morning until late at night. They are served hot from the grill with mustard (Senf) and a small white roll (Brotchen), the sausage often being three times the length of the roll. It is usually served with a glass ~f beer. Train stations (Bahnhofe) will have several sausage stands, where people who are in a hurry, can eat and drink something without taking the time to be seated at a table. If you like hot dogs, you can't go wrong tasting almost any type of sausage. There are subtle taste differences between them, but they are not highly spiced or strongly flavored. 1,400 Types of Sausages Naturally, Germans do not like their bread dry. -
3Rd Tri Lunch and Deli Meats Webinar Handout
LUNCH AND DELI MEATS IN THE CACFP Processed meats, such as deli meat and hot dogs, are products that may contain added liquids (such as water or broth) or other types of fillers to help enhance flavor and preserve or extend the product's shelf life. Are Processed Meats Creditable? Not every ingredient in processed meats is considered a Meat or Meat Alternate. In order to credit a lunch or deli meat, the composition of these products must be known so the correct portion can be served. To know the amount of a product that can be credited toward the Meat/Meat Alternate component, a Child Nutrition (CN) label or a Product Formulation Statement (PFS) may be needed. For example, one lunch meat variety may require 1.8 ounces of meat in order to credit as 1 ounce of Meat/Meat Alternate, whereas another may need 2.4 ounces of meat to credit as 1 ounce of the Meat/Meat Alternate component. Some processed meats have a Standard o f Identity. These meat products have crediting information that can be found in the USDA Food Buying Guide. As long as they do not contain by-products, cereals, binders, extenders or fillers, these items are creditable without a CN label or Product Formulation Statement. Foods with a Standard of Identity include: Hot Dogs Pork Sausage Bologna Ham and Turkey Ham Vienna Sausage Canadian Bacon Standard of Identity Legal definition of what a food actually is. Standards of identity help consumers identify the product they are purchasing. Example: "Canned Tuna" must legally be tuna and not a different type of fish.