3Rd Annual Schenectady Soup Stroll Saturday, January 27 • 11 A.M

Total Page:16

File Type:pdf, Size:1020Kb

3Rd Annual Schenectady Soup Stroll Saturday, January 27 • 11 A.M 3rd Annual Schenectady Soup Stroll Saturday, January 27 • 11 a.m. – 4 p.m. P 11 RIVER 19 VENUE A 8 ST. WK ST. 15 Y UNION STREET JA N. MOHA PLACE . BAR16RETT 23 ST PLACE Y ASHINGTON ARK A P W 7 S. FERRY ST. VD. 17 ARD COLLEGE BL UNION SEW BROADW S. CHURCH ST. LIBER TH STREET 1 STREET ET TY STR ERIE EET T NOR TES A STRE P Y TY 22 JAY STREET T STREE E LIBER Y PARK ST P POS CLINTON POLAITCIEON A U.S. YETT TE P OFFICE LIBRAR ST A STREET STREET LAF SCCC 14 P To Enjoy T E E R T S 5 LIBER (SCHENECTADY FRANKLIN STREET TY the Schenectady COUNTY STREET COMMUNITY CHURCH Soup Stroll: COLLEGE) CITY D A O R L I A R P HALL • Stroll and visit these SOUTH locations and sample 26 18 a 3 oz. cup of soup SOUTH FERRY ST. 12 VD. for only $1 BL RE 9 SOUP KEY: ERIE P Nott STREET Gluten Free Terrac JAY STREET MARKETPLACE 13 e Heights FULLER CLINTON STREET FRANKLIN ET Vegetarian 3 ST 20 24 2 A STRE Vegan P TE 6 BARRETT STREET 10 STREET YETTE STREET A LAF CHAPEL STREET Y A Soup 25 STREET INTON BROADW CL Stroll ALBAN TERRACE VETERAN SMITH VALE 4 Y NOTT P 21 STR PARK S’ ST. EET P ARK 20 North Broadway Tavern The Horses Lounge @ Great Flats Brewing More Perreca’s Italian Kitchen 1 Gumbo 10 Corned Beef Stew Infused with Beer 19 Smoked Bacon Minestrone 20 N. Broadway 151 Lafayette Street 31 N. Jay Street 151 Bar & Restaurant HAMIL Hunter’s On Jay Nico’s Rooftop Tavern 2 New England Clam Chowder 11 Angus Cheeseburger Soup 20 Beef Burgundy Soup 151 Lafayette Street TON 50 N. Jay Street 441 State Street VENUE VENUE A STREET A Y Aperitivo Bistro A Isopo’s Downtown Pizza Pho Queen 3 Portobello & White Truffle Zuppa 12 Italian Wedding Soup 21 Tom Sab Thai Soup (V & V+ Option) 426 State Street 176 Erie BoulevardVEEDER 60 State Street GUYSLING BROADW BackstageAN Pub & Grill Johnny’s Restaurant Pinhead Susan’s V 4 Tomato Bisque 13 Lasagna Soup 22 Susie’s Loaded Chowder 510 Smith Street 433 State Street 38-40 N. Broadway Bel Cibo: An American Bistro Katie O’Byrne’s Restaurant RARE Craft Steak & Cocktail House 5 Salsa Chicken Soup (GF & V Option) 14 Reuben Chowder 23 Cheesy Steak & Bacon Craft Beer Soup 96 Jay Street 121 Wall Street 611 Union Street Bombers Burrito Bar Mad Jack Brew Pub @ The Van Dyck Taj Mahal Restaurant 6 Chicken Tortilla Soup 15 Caramelized Onion, Beer & Cheese 24 Tomato Soup 447 State Street Soup with Bacon Crumbles 142 Clinton Street 237 Union Street Centre Street: A Public House & Garden Villa Italia Pasticceria 7 Beef Stroganoff Stew Manhattan Exchange 25 Wild Mushroom, Barley & Beef 308 Union Street 16 Deconstructed Stuffed Pepper Soup Consomme Soup 607 Union Street 226 Broadway Civitello’s Italian Pastry Shoppe 8 Pasta e Fagioli Maria’s Cafe & Catering Wolff’s Biergarten 42 N. Jay Street 17 Shrimp Bisque 26 Beer & Cheese Soup with 412 Union Street Bison Chipotle Sausage The DillyBean 165 Erie Boulevard 9 Cream of Vegetable Mexican Radio 131 Jay Street 18 Tortilla Soup 325 State Street #SoupStroll schenectadysoupstroll www.downtownschenectady.org @YelpAlbany.
Recommended publications
  • Soup Recipes Index
    Soup Soup Recipes Index ● Chowders : INDEX ● ``Cream of'' Soups : INDEX ● Hot and Sour Soups : INDEX ● Lentil Soups : INDEX ● Peanut Soups : INDEX ● Potato Soups : INDEX ● Avgolemo : COLLECTION ● Baked Potato Soup ● Bean Soups : COLLECTION ● Beef Barley Soup ● 2 Beer Cheese Soups : COLLECTION ● Borscht : COLLECTION ● Buendner Gerstensuppe (Barley soup) ● Busecca Ticinese (Tripe soup with garlic bread) ● Cabbage Soup ("Of Cabbages and Cod") ● Callaloo soup ● Chicken Soups : COLLECTION ● Cockaleekie Soup ● Curried Corn and Shrimp Soup ● Curried Pumpkin-Apple Soup ● Diverse Soups : COLLECTION ● Double Coriander-Ginger Cream Soup ● Egg Drop Soup ● Farmworkers' Chile Soup, Rosebud Texas 1906 ● French Onion Soup (1) ● French Onion Soup (2) ● Green Soup ● Jalapeno Cheese Soup ● Leek, Potato, and Spinach Soup http://www.cs.cmu.edu/~mjw/recipes/soup/index.html (1 of 2) [12/17/1999 12:01:27 PM] Soup ● Lemongrass Soup ● Miso Soup (1) ● Mom's Vegetable Soup ● Mullagatawny Soup (1) ● Mullagatawny Soup (2) ● Noodle Soup(Ash-e Reshteh) ● Pepper Soups : COLLECTION ● Posole : COLLECTION ● Pumpkin Soup ● Pumpkin Soup - COLLECTION ● Quebec Pea Soup / Salted herbs ● Quick & Dirty Miso Soup ● Reuben Soup ● Smoked Red Bell Pepper Soup ● Soups With Cheese : COLLECTION ● Split Pea Soup ● Squash and Orange Soup ● Sweet & Sour Cabbage Soup ● Posole : COLLECTION ● Tomato Soups / Gazpacho : COLLECTION ● Tortellini Soups : COLLECTION ● Two Soups (Stephanie da Silva) ● Vegetable Soup ● Vegetarian Posole ● Vermont Cheddar Cheese Soup ● Watercress Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/index.html
    [Show full text]
  • Continuing Survey of Food Intakes, by Individuals
    PB89-205538 PART 1 OF 2 United States Department of C S F11 Documentation Agriculture Human Nutrition Information Service Nationwide Food Consumption Survey Nutrition Continuing Survey of Food Intakes Monitoring Division by Individuals NFCS. CSFII Report No. 86-4 Documentation Low-income Women 19 -50 Years and Their Children 1-5 Years, 4 Days 1986 Distributed by: National Technical Information Service REPRODUCED BY U.S. DEPARTMENT OF COMMERCE NATIONAL TECHNICAL INFORMATION SERVICE SPRINGFIELD, VA 22161 Chapter 1 Introduction DATASETa (SFII86-4 CCNTdI M SURVEY OF POCD INTh1 BY IMIVMMS Low-Inds Women 19-50 Years of Age and Their Children 1.5 Years of Age 4 Days. 1986 Tape Contents Fili No. Intruba ram ,p^.p. .............................................. 1 le"Design Data Collection Sample Weights Data messing Nutrient Data Base Data Cleaning Documentatim for Derivation of Calculated Variables Calculated by Rmm Nutritim Information Service 1.BousehoId income as a percent of poverty level 2.Usual amount of money spent per week food broug3.t into the home (by wave) 3.Usual amount of money spent per cae& on food bcazght and eaten away from home (by wave) 4.Body mass index for participating w 5.Is individual the meal planner/ preparer7 6. Race of childnv 7.t ational origin children 8.Fhiployment status of male head of lkmsehold 9.5mloyn ent status of fenale respondent l0, tritive values, n-day average 3-1 Mich waves were cmpleted? 12.Nimber of waves competed 13.Household ninthly income 14.Imputed yearly household income Recommended Dietary Allowances, 1480 References Glossary Dataset Characteristics and Fomnet ......................... 2 File Characteristics File Structure Special Notes Dataset four t Control Courts for Selected Variables .....................
    [Show full text]
  • Czech Cuisine Contents
    Czech Cuisine Contents GOING BACK IN TIME 2 I. Hors d’Oeuvres 7 II. Soups 8 III. Main Courses 10 MEAT DISHES 10 Beef 10 Mutton/Lamb 12 Pork 13 Poultry 15 Fish 16 Game 17 MEATLESS DISHES 18 IV. Sweet Dishes and Desserts 21 V. Side Dishes 24 VI. Small Dishes 26 VII. Cheese 27 VIII. Beverages 28 IX. Some Useful Advice 35 Come and taste! www.czechtourism.com Introduction Travelling is by far the best way to acquaint oneself with different countries. Needless to say getting to know the basic features of the culture and traditions of the visited country also involves tasting the specialities of its national cuisine. Sometimes this may require some courage on the visitor's part, sometimes it may provide agreeable palate sensations to be remembered for years. In our opinion, a piece of expert advice may always come in handy. And this is the aim of the publication you have in your hands. Going Back in Time Nature has been generous to the original inhabitants of the Czech Republic giving them a wealth of gifts to live on, including an abundance of fish in the rivers and game in the forests, as well as fertile fields. Besides that, poultry, cattle and sheep breeding throve in the Czech lands. Popular meals included soups, various kinds of gruel and dishes prepared from pulses. The Czech diet was varied and substantial, and before long it was supplemented by beer and wine since vine-grapes have from time immemorial been cultivated successfully in the warm climate of the Moravian and Bohemian lowlands.
    [Show full text]
  • Cream of Broccoli Cheese Soup
    My Aunt Myrt’s Cream of Broccoli Cheese Soup Ingredients 2 ½ quarts chicken stock 1 ½ cups broccoli, chopped 3 tablespoons sugar ½ cup chopped celery 2 carrots, chopped ¼ large onion, chopped 1 quart milk ½ cup self rising flour 1 stick butter Directions In a large pot, combine first 7 ingredients; add milk, return to boil. Reduce heat; blend in butter and flour, stirring continuously. Once blended, set heat to accommodate the amount of time you have. (Slower the better! For best results, simmer on low and take your time.) Yield: 12 to 16 servings 105 Happy New Year! (Straight from the Garden) Black-Eyed Pea Soup Corn Chowder Ingredients Ingredients 4 slices bacon, diced 2 tablespoons butter ½ cup onion, minced 1 large onion, chopped 1 teaspoon garlic, minced ½ pound sausage ¼ teaspoon cayenne pepper 1 can black-eyed peas 3 cups potatoes, peeled and diced 1 cup water 4 cups whole kernel corn 2 cups rice, cooked 8 cups chicken broth Salt and pepper Directions 1 cup milk Directions 1 cup heavy cream In a skillet over medium heat, melt butter and sauté onion until In a large stockpot brown your bacon then add onions; translucent. Stir in sausage and cook until browned. Add black eyed ½ teaspoon salt cook until tender. Next, add your garlic, cayenne pepper, peas and water. Reduce heat and simmer for 30 minutes. Salt and ½ teaspoon pepper potatoes, corn and chicken broth. Bring to a boil, stirring pepper to taste. Cook rice according to directions and blend in. constantly. Reduce heat and simmer, stirring occasionally until potatoes are tender.
    [Show full text]
  • Stock up for Soup Season Stock up for Soup Season
    - Rockin’ Split Pea Soup with Ham - - Best Corn Clam Chowder - - Beef & Beer Soup - - Turkey Sausage White Bean Soup - - Tomato Basil Bisque - - Lobster Chorizo Bisque - - Jambalaya Soup - - Kale & Pork Soup - Stock Up for Soup Season WITH MAJOR’S BASES AND RENZI FOODSERVICE! INGREDIENTS RENZI CODE 1/2 Cup Butter ................................................................................... 29001 36 Oz. Clams, Chopped Or Whole ..................................................... 43153 / 44102 6 Cup Red Potato, Dice ...................................................................... 88186 INGREDIENTS RENZI CODE 6 Cup Celery, Dice ............................................................................. 88108 2 Tbs. Butter ..................................................................................... 29001 6 Cup Carrots, Dice ............................................................................. 88095 2 Onion, Small Dice .......................................................................... 88154 1 Lb. Bacon, Cooked & Crumbled ....................................................... 10342 1 Cup Parsley, Chopped ...................................................................... 25388 2 Lb. Smoked Ham, Cut Into Chunks .................................................. 19063 12 Clove Garlic, Minced ..................................................................... 88121 1 Tbs. Thyme ...................................................................................... 10987 / 88400 15 Carrots, Diced ..............................................................................
    [Show full text]
  • 3Rd Annual Schenectady Soup Stroll Saturday, January 27 • 11 A.M
    3rd Annual Schenectady Soup Stroll Saturday, January 27 • 11 a.m. – 4 p.m. P 11 RIVER 19 VENUE A 8 ST. WK ST. 15 Y UNION STREET JA N. MOHA PLACE . BAR16RETT 23 ST PLACE Y ASHINGTON ARK A P W 7 S. FERRY ST. VD. 17 ARD COLLEGE BL UNION SEW BROADW S. CHURCH ST. LIBER TH STREET 1 STREET ET TY STR ERIE EET T NOR TES A STRE P Y TY 22 JAY STREET T STREE E LIBER Y PARK ST P POS CLINTON POLAITCIEON A U.S. YETT TE P OFFICE LIBRAR ST A STREET STREET LAF SCCC 14 P To Enjoy T E E R T S 5 LIBER (SCHENECTADY FRANKLIN STREET TY the Schenectady COUNTY STREET COMMUNITY CHURCH Soup Stroll: COLLEGE) CITY D A O R L I A R P HALL • Stroll and visit these SOUTH locations and sample 26 18 a 3 oz. cup of soup SOUTH FERRY ST. 12 VD. for only $1 BL RE 9 SOUP KEY: ERIE P Nott STREET Gluten Free Terrac JAY STREET MARKETPLACE 13 e Heights FULLER CLINTON STREET FRANKLIN ET Vegetarian 3 ST 20 24 2 A STRE Vegan P TE 6 BARRETT STREET 10 STREET YETTE STREET A LAF CHAPEL STREET Y A Soup 25 STREET INTON BROADW CL Stroll ALBAN TERRACE VETERAN SMITH VALE 4 Y NOTT P 21 STR PARK S’ ST. EET P ARK 20 North Broadway Tavern The Horses Lounge @ Great Flats Brewing More Perreca’s Italian Kitchen 1 Gumbo 10 Corned Beef Stew Infused with Beer 19 Smoked Bacon Minestrone 20 N.
    [Show full text]
  • THE LUBBOCK F\LUMNAE CHAPTER KAPPA ALPHA THETA SOUPER IDEAS SOUP KETTLE
    -THE LUBBOCK _f\LUMNAE CHAPTER OF KAPPA ALPHA THETA presents: SOUPER IDEAS from SOUP KETTLE '76 THE LUBBOCK ALUMNAE CHAPTER OF KAPPA ALPHA THETA presents: SOUPER IDEAS from SOUP KETTLE I 76 This cookbook contains recipes generously submitted by the members of the Lubbock Alumnae Chapter of Kappa Alpha Theta. We appreciate our friends who have shared recipes with us so that we might share them with others. SOUPER IDEAS FROM SOUP KETTLE '76 is dedicated to all the members who have worked so diligently on Soup Kettle ' 7 6. Recipes compiled and edited by: Mrs. Jack McClendon COW SOUPS BLENDER CHILlED AVOCAIXJ SOUP 3 ripe avocados, peeled and coarsely chopped 1 cup chicken broth 1 cup half-in-half 1 teaspoon salt ~ teaspoon onion salt Pinch of white pepper 1 teaspoon lerron juice lerron slices Combine avocado and chicken broth in container of electric blender. Cover and blend until srrooth. Remove from blender container, and stir in half­ in-half, salt, onion salt, and white pepper. Cover and refrigerate overnight. Before serving, stir in lerron juice. Garnish with lerron slices. 4-6 Servings. Mrs. Wn. D. Annstrong (Sarnny) COLD CHICKEN-AVOCADO SOUP 1 large peeled and sliced avocado 1 clove garlic (put through press) 1 can (14oz.) chicken broth ~ cup sour cream Salt and pepper to taste Put all ingredients in blender and pulverize. Chill. Serves 4. Mrs. Jack McClendon (Patsy) COLD CURRIED CHICKEN SOUP 1 can cream of chicken soup ~ soup can cream ~ can chicken broth or stock 1 t. curry powder 2 T. sherry Mix in blender or shake in bottle.
    [Show full text]
  • Oceanbleu Menu
    COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Smoked Salmon “Reuben” Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Miniature East End Lobster Roll Citrus Aioli Lime Rock Lobster Medallion Sweet Tender Lobster Tail, Crispy Wonton, Mango Salsa Peppercorn Mélange-crusted Beef Tenderloin Shallot Confit Roasted Duck Crostini Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Mini ‘BLT’ Miniature Cherry Tomatoes, Stuffed with Micro Greens Bacon Crumbles Herb Mayonnaise Fresh Figs Wrapped in Prosciutto Di Parma Mascarpone Cheese, Fresh Mint Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Southwestern Savory Cups Black Bean, Red Pepper, Avocado, Fresh Cilantro Crisp Shell 1 HOT HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Maryland Crab Balls Sweet Jumbo Lump Crab Meat, Old Bay Seasoning, Pickled Ginger Tartar Dipping Sauce Grilled Cilantro-Lime Jumbo Shrimp Lime Juice, Cilantro, Sweet Chili Dip or Citrus-Herb Relish Beef Short Rib Slider Dijon Horseradish Cream Shredded Asian Beef & Bok Choy in Puffed Pastry Hoisin Dipping Sauce Franks in a Blanket Flaky Pastry, Spicy Brown Mustard Fried Beef Ravioli Topped with Onion
    [Show full text]
  • Cooking with It
    TX 726 .3 B46 Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924059386585 Hotel Administration Library \NFO OPT O "- Price: 25 cents C^lf-"^'"'^ ^Ml^-.^^^^W^fc. Hotel -3 B45 oomes }L.jk.A- ?«'€ l^tS €i Writing this booklet was a pleasure because I would like beer to be considered a desirable ingredient of many a tasty simple family dish. The use of beer in cooking is a very ancient custom and no country or people can lay special claim to it, because beer of some sort has been and is still being made in almost every land where grain is grown. The earliest written record of this ancient and honorable beverage appears on a Mesopotamian clay tablet of several thousand years before the Christian era and shows it was used in cooking as well as a beverage. The recipes you will find in this book have been tested by me and tasted by many who were always pleasantly surprised; no wonder, since the recipes are for the most part traditional and belong to the everyday family cooking of many lands Germany, Spain, China, England, France, Belgium, Italy and even America. Although beer is naturally most often thought of as a beverage, you should experiment in cooking with it. Beer added to a dish enriches its flavor and increases its tastiness; like wine, it does its work of flavoring and tenderizing during the cooking, and its flavor often disappears.
    [Show full text]
  • Chapter1.Pdf
    Copyright © 2011 Martha Bayne. All illustrations copyright © 2011 Paul Dolan. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher. Because of the dynamic nature of the Internet, any Web addresses contained in this book may have changed since publication and may no longer be valid. Printed in [tk] Illustrations by Paul Dolan. Art direction and design by Sheila Sachs. Library of Congress Cataloging-in-Publication Data [tk] ISBN: 10 1-57284-119-2 ISBN: 13 978-1-57284-119-2 10 9 8 7 6 5 4 3 2 1 Surrey Books is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information, go to agatepublishing.com. Building Community One Pot at a Time Martha bayne design by sheila sachs | illustrations by Paul dolan A Surrey Book Agate Chicago Table OF Contents IntroductIon . iv Chapter 3 . 51 soup For (more thAn) sustenAnce About the recIpes In thIs book . xi Black-Eyed Pea, Chorizo, and Kale Soup White Bean, Kale, Kielbasa, and Tortellini Soup Chapter 1 . 1 Escarole and White Bean Soup With soup From home Turkey-Parmesan Meatballs Haitian Independence Soup Deli-Style Sweet and Sour Soup With Marak Bamia Shredded Flank Steak Harrira Carbonnade Flamande Kimchi Chigae Mint Creek Farm’s Irish-Style Sheep Stew Khao Tom Ham Hock and Habanero Soup With Doro Wett Cornmeal-Plantain Dumplings Pozole Ham Hock, Tortellini, and Bean Soup Borscht Two Ways Caldo Verde Pickle Soup Salt Cod and Chorizo Chowder Avgolemono Whole Wheat Sourdough New England Clam Chowder Chapter 4 .
    [Show full text]
  • 2018 $39.95 U.S
    2018 $39.95 U.S. Copyright 2018 © by CPK Media, LLC. All rights reserved, including the right of reproduction in the whole or in part in any form. Published by CPK Media, LLC 177 Milk Street Boston, MA 02109 To get Christopher Kimball’s Milk Street Magazine, call 866-400-0537, or subscribe online at 177milkstreet.com/subscribe. Index 2018 A Colombian braised, Mar–Apr 2018: p. 14 C Cuban picadillo of, Jul–Aug 2018: p. 5 Adimando, Stacy, Sep–Oct 2018: p. 32 Cabbage Adjika (Georgian Mint-Chili Sauce), ginger, with rice noodles, Jan–Feb 2018: p. 5 braised red, Nov–Dec 2018: pp. 10–11 Jul–Aug 2018: p. 8 Moroccan meatball tagine with, Greek salad of, Jul–Aug 2018: p. 9 Admony, Einat, Jan–Feb 2018: p. 7 May–Jun 2018: p. 25 pork with kimchi of, May–Jun 2018: p. 9 Ají de Aguacate (Colombian Avocado Salsa), pasta with ragu of, Sep–Oct 2018: p. 18 Cacio e Pepe, Jan–Feb 2018: p. 12 Jan–Feb 2018: p. 24 Peruvian stir-fry of, Mar–Apr 2018: p. 15 Cantonese Shrimp with Fluffy Eggs, Ancho Chili Soup, Nov–Dec 2018: p. 4 pistachio-mint kofte of, Sep–Oct 2018: p. 4 Jul–Aug 2018: p. 6 Andoh, Elizabeth, Jul–Aug 2018: pp. 26, 27 sandwiches with, Jul–Aug 2018: p. 22, Caramel-Braised Chicken with Ginger and Apples Sep–Oct 2018: p. 18 Lime, Mar–Apr 2018: p. 4 cabbage braised with, Nov–Dec 2018: pp. skirt steak with miso-vinegar sauce, Caraway-Sage Tarka, Nov–Dec 2018: p.
    [Show full text]
  • Arsenic in Rice and Rice Products Risk Assessment Report
    Arsenic in Rice and Rice Products Risk Assessment Report Center for Food Safety and Applied Nutrition Food and Drug Administration U.S. Department of Health and Human Services March 2016 Version Released for Public Comment CONTRIBUTORS Project Co-Leads: Sherri Dennis, PhD Suzanne Fitzpatrick, PhD, DABT Project Manager: Dana Hoffman-Pennesi, MS Risk Modelers: Clark Carrington, PhD, DABT (Retired April 2015) Régis Pouillot, DVM, PhD Subject Matter Experts: Katie Egan (Retired July 2013) Brenna Flannery, PhD Richard Kanwal, MD Deborah Smegal, MPH Judi Spungen, MS Shirley Tao, PhD Technical Writer/Editor: Susan Mary Cahill CITATION FOR THIS REPORT: U.S. Food and Drug Administration. 2016. Arsenic in Rice and Rice Products Risk Assessment Report. Available at http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/default.htm. Arsenic in Rice and Rice Products Risk Assessment Report Progress: Risk Management Team Review: Draft Risk Assessment Report dated November 2013 Interagency Expert Review: Draft Risk Assessment Report dated December 2013 CFSAN/FDA Review/Clearance – Draft Risk Assessment Report dated February 2014 HHS Clearance – Draft Risk Assessment Report dated May 2014 OMB Review: Draft Risk Assessment Report dated May 2014 (revised April 2015) and Addendum to the May 2014 Risk Assessment Report (draft dated May 2015) External Peer Review: Draft Risk Assessment Report dated July 2015 and Addendum dated May 2015 Revised Report based on External Peer Review and Incorporation of Addendum: Risk Assessment Report dated October 2015 Revised Report based on additional comments from OMB: Risk Assessment Report dated December 2015 May 13, 2014 Arsenic in Rice and Rice Products Risk Assessment Report (Revised March 2016) | i ACKNOWLEDGMENTS The FDA Arsenic in Rice and Rice Products Risk Assessment benefited from contributions, conversations, and information provided by many individuals, organizations, and government officials.
    [Show full text]