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Thank You for Joining Us for Tulsa's 15Th Annual
1616 S. Utica Ave. • 918-382-7777 RESTAURANT WEEK MENU 2-course Lunch for $18 (includes $2 donation to the Food Bank) SEPT. 10-19 *excludes tax, tip and beverage LUNCH Appetizer Potstickers Steamed and pan seared chicken dumplings, served with house THANK YOU made soy cream sauce and ginger mushroom soy sauce Avocado Spring Rolls (V) FOR JOINING Hand rolled, flaky spring roll wrappers filled with fresh avocado mix and served with house-made sweet chili mint vinaigrette US FOR Edamame Healthy and delicious steamed soybeans tossed in Roka Asian TULSA’S 15TH spice Cheese Wontons (V) ANNUAL Crispy wontons filled with savory sriracha cream cheese, served RESTAURANT with sweet chili sauce Entrée WEEK! Kung Pao Chicken Sugar snap peas, carrots, red bell pepper, chilies, button mushrooms and peanuts, all tossed in a sweet and slightly spicy kung pao sauce. HUNGER IN OKLAHOMA Mongolian BBQ Wok-fired crispy tender beef, shiitake and button mushrooms, 1 in 4 kids in Oklahoma struggle red bell peppers, green onions, cilantro and bean sprouts, served with hunger. Each prix fixe menu in a delectable and spicy Mongolian barbecue sauce includes an automatic donation to Firecracker Tofu (V) the Community Food Bank of Eastern Sweet and spicy Korean pepper sauce and fried tofu, tossed with Oklahoma’s Food for Kids programs. green beans, shiitake mushrooms, red onion, red bell peppers, grape tomatoes, ginger, garlic, cilantro and sesame seeds Proceeds will be matched up to Thai Green Curry $25,000 by the George Kaiser Family Chicken and shrimp, red and green bell pepper, chilies, red Foundation. -
608.755.4123
2019 608.755.4123 www.besteventscatering.com Mashed-Tini Station Delicious garlic mashed potatoes served with a variety of toppings including shredded cheese, bacon pieces, steamed broccoli, sour cream, gravy, chives, corn, crispy onion straws, butter, hot sauce and salt and pepper. $5.25 per person (minimum of 50 guests) Wisconsin Award-Winning Cheese Display Includes Havarti with dill, lace cheese, Muenster, Colby, Monterey Jack, saga blue cheese wheel, red waxed Gouda, baby Swiss, pepper and bacon cheeses, marbled Co-Jack and aromatic Brick cheese served with assorted cocktail cracker baskets generously garnished with strawberries, grapes, orange wheels and other seasonal fresh fruits. $7.25 per person (minimum of 75 guests) Mexicale Sombrero Sampler Build your own taco bar featuring taco seasoned beef, shredded cheese, lettuce, tomato, sour cream, black olives and flour tortillas. Also served with grilled quesadillas, stuffed jalapenos, mini burritos, mini tacos, blue corn and Italian Antipasto Centerpiece tortilla chips with gourmet salsa, guacamole and fried Deliciously tart marinated vegetables, deep fried ravioli with chicken wingers. All served with nacho cheese sauce and sauce, tortellini brochettes, a variety of hard salamis and green tomatillo sauce on the side. $9.95 per person cheeses, fresh melons, artichoke hearts and pepperoncini (minimum of 50) guests) served with French breads and fused olive oils for dipping. $6.95 per person (minimum of 50 guests) Seven Seas Seafood and Oyster Bar Iced crab claws, jumbo cocktail shrimp, blue point oysters Fresh Fruit Fantasia Centerpiece and creamed herring are just a few of the delights available. Mountains of fresh seasonal fruits served in decorative carved We can add whole smoked trout or Alaskan sockeye shells overflowing with strawberries, grapes, melons, pineapples smoked salmon, Nova Scotia gravlax or helix escargot en and kiwi fruits. -
Ewe's Milk Cheese
February 2013 Frv-073 (6x6oz) $36.49/Cs Frv-071 (6x7oz) $58.29/Cs Frv-014 (6x7oz) $34.79/Cs Coeur Berry Jacquin Cranberry Coeur De Bourgogne Truffle Neufchatel Coeur de Bray Fr-269 (6x8oz) $25.39/Cs Fr-079 (6x7.5oz) $39.49/Cs Fr-278 (7x8oz) $53.59/Cs Jacquin Coeur Berry White Delice De Bourgogne Mini Clarines Frv-072 (20x77oz) $20.08/Cs Fr-175 (3x1.1lb) $46.79/Cs Coeur Assortment Soreda 4 Flavors Brillat With Cranberry ** All pricing listed is Net-Net only. No additional discounts will be given. ** A rolled cheese that is similar in appearance to a jelly roll with Cranberry and other types of seasonings over the top of a flat layer of cheese. Fr-577 Le Roule Cranberry (1x4Lb) Fr-578 Cranberry Pre-pack (6x4.4oz) $9.09/Lb $17.59/Cs Log Pre-pack Us-088 Crottin Plain Montchevre Us-089 Crottin G&H Montchevre Us-092 Crottin Four Peppers Montchevre Us-093 Crottins Assorted Montchevre Each of Montchevre’s fresh goat cheese Crottin & Chabis are hand-crafted from fresh, prime quality milk. All packed (18x3.5oz) $32.15/Cs Us-161 Montchevre Cabri Mini (6x4.4oz) This mild and creamy goat brie is hand-made in small vats, handcrafted and slowly aged. $14.78/Cs Us-137 Blueberry Vanilla Log (12x8oz) Us-138 Cranberry Cinnamon Log (12x8oz) Goat log rolled in cranberries and cinnamon & Colorful berries add texture as well as flavor to the cheese. $43.99/Cs Wg-090 Rougette Bavarian Red (2x5Lb) With its orange washed rind and buttery consistency, this decadent triple- cream soft-ripened cheese provides an attractive appearance on any table with its distinct orange tint on the outer edge and the white brie mold on top. -
Guideline for the Safe Manufacture of Dairy Products
GUIDELINES FOR THE SAFE MANUFACTURE OF DAIRY PRODUCTS Published by: The Dairy Authority of South Australia (trading as ‘Dairysafe’), South Australia ABN 36 767 901 242 © Government of South Australia 2019 Disclaimer Care is taken to ensure the accuracy of the information contained in this publication. However, Dairysafe cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own inquiries before making decisions concerning your interests. All enquiries Dairysafe PO Box 140 Glen Osmond SA 5064 T (08) 8223 2277 E [email protected] CSIRO Building 1, Entry 4 Waite Road, Urrbrae SA 5064 Telephone: (08) 8223 2277 Email: [email protected] www.dairy-safe.com.au Dairy Authority of South Australia (ABN 36 767 901 242) Contents Contents GUIDELINES FOR THE SAFE MANUFACTURE OF DAIRY PRODUCTS ................................................................................... 1 Published by: ..............................................................................................................................................................................................................................................................................................................................................2 Disclaimer .........................................................................................................................................................................................................................................................................................................................................................2 -
An Environmental History of the Ontario Cheese Industry
AN ENVIRONMENTAL HISTORY OF THE ONTARIO CHEESE INDUSTRY BUILDING ‘A NATURAL INDUSTRY OF THIS COUNTRY’: AN ENVIRONMENTAL HISTORY OF THE ONTARIO CHEESE INDUSTRY FROM THE 1860S TO THE 1930S By HAYLEY GOODCHILD, B.A. (HONS), M.A. A Thesis Submitted to the School of Graduate Studies in Partial Fulfilment of the Requirements for the Degree Doctor of Philosophy McMaster University Copyright by Hayley Goodchild, 2017 McMaster University DOCTOR OF PHILOSOPHY (2017) Hamilton, Ontario (History) TITLE: Building ‘a natural industry of this country’: an environmental history of the Ontario cheese industry from the 1860s to the 1930s AUTHOR: Hayley Goodchild, B.A. HONS (Trent University), M.A. (McMaster University) SUPERVISOR: Associate Professor Michael Egan NUMBER OF PAGES: xi, 351 ii Lay Abstract This dissertation examines the origins and development of the factory cheese industry in rural Ontario between the 1860s and 1930s. I challenge the belief that cheese manufacturing was a “natural industry of this country” whose development was cooperative and inevitable. Instead I argue that the industry was a deliberate project of rural reform encouraged by elite ‘dairy reformers’ who believed cheese factories could sustain the social, economic, and environmental progress of rural society indefinitely. The industry failed to deliver all the reformers promised, even though it became one of the province’s most significant export-oriented industries by the early-twentieth century and transformed the environment and rural society in the process. Rural people and the environment behaved in more complicated ways than reformers anticipated, and the changing capitalist economy made the industry’s long-term success untenable. This study also contextualizes the twenty-first century resurgence of craft production in Ontario. -
Buddakan Features
BUDDAKAN GROUP DINING MENUS MODERN ASIAN A ten foot gold gilded buddha warmly smiles down upon guests as they dine on exqui s ite modern asian cuisine. A shimmering waterfall and luminous onyx communal table enhance the atmosphere establishing buddakan as philadelphia’s most highly sought after dining destination. 325 CHESTNUT STREET PHILADELPHIA | BUDDAKAN.COM FEATURES • Available lunch and dinner. • The Communal Table seats groups up to 24 people. • The Mezzanine is available for semiprivate events for 55 guests. • Buddakan is available to be reserved exclusively for up to 250 guests. • Food is served family-style. • Extensive specialty cocktail, wine and sake lists. FOR MORE INFORMATION CONTACT [email protected] | 267-886-1401 *menus subject to change LUNCH ONE served family style KUNG PAO LOBSTER WHOLE PEKING DUCK szechuan-chili sauce, peanuts scallions, cucumber, mu shu pancakes $7.00 PER PERSON* $10.00 PER PERSON* FIRST COURSE CHICKEN & GINGER DUMPLING sesame dipping sauce ASIAN CAESAR SALAD spicy cashews TEA SMOKED SPARE RIBS hoisin barbecue, pickled slaw MAIN COURSE WASABI TUNA TATAKI ginger somen noodles WOK CASHEW CHICKEN plum wine sauce SHRIMP PAD THAI VEGETABLE FRIED RICE STEAMED EDAMAME kosher salt DESSERT A TASTING SELECTION FROM OUR PASTRY CHEF COFFEE, DECAF COFFEE AND HOT TEA $30.00 PER PERSON* *Amount does not include taxes, gratuity or special events fee. *menus subject to change LUNCH TWO served family style KUNG PAO LOBSTER WHOLE PEKING DUCK szechuan-chili sauce, peanuts scallions, cucumber, mu shu pancakes -
Full Service Entertaining
Full Service Entertaining ....................................................................... ....................................................................... (843) 206-0772 www.pawleysislandcatering.com email: [email protected] 10126 Ocean Hwy, Suite 5B • Pawleys Island, SC 29585 mailing: PO Box 2624 • Pawleys Island, SC 29585 Bar Snacks • pawleys straws - house-made cheese straws • carolina smackers - zippy saltines • hot peanuts - garlic and spice ....................................................................... Passed Hors d’Oeuvres: Seafood: • tuna wontons: wonton crisps with seared tuna, asian slaw and wasabi aioli • mini tacos: tuna tartare with lime and sesame or soul shrimp (“bang bang”) • individual shrimp cocktail in cockle shells • bacon wrapped, grilled shrimp with whole grain honey or house bbq sauce • warm soul shrimp toasts - (“bang bang”) • mini mason jars with shrimp and grits • individual spoons with fried oysters atop horseradish sauce • mini crab cakes with horsin’ around sauce or basil aioli • warm crab and artichoke toasts • fried grouper bites with creek sauce or horsin’ around sauce • cornbread cakes with blackened fish and cilantro lime sour cream Meat: • southern spring rolls: black eyed peas, collards and country ham with wasabi mustard • mini country ham biscuits: myrtle’s original or southern sweet potato • warm brie bites with pecans, maple syrup and bacon jam (edible spoons, +) • loaded red potato bites: cheddar, bacon and spring onions with lime sour cream • crostini with beef -
Thank You for Joining Us for Tulsa's 14Th Annual
14TH ANNUAL 1616 S. Utica Ave. • 918-382-7777 RESTAURANT WEEK MENU 2-course Dinner for $20 (includes $3 donation to the Food Bank) To-Go Family Meal for 4 for $50 SEPT. 4-13 (includes $8 donation to the Food Bank) *excludes tax, tip and beverage DINNER Appetizer Potstickers Steamed and pan seared chicken dumplings, served with house made soy cream sauce and ginger mushroom soy sauce Avocado Spring Rolls (V) THANK YOU Hand rolled, flaky spring roll wrappers filled with fresh avocado mix and served with FOR JOINING house-made sweet chili mint vinaigrette Edamame US FOR Healthy and delicious steamed soybeans tossed in Roka Asian spice Cheese Wontons (V) TULSA’S Crispy wontons filled with savory sriracha cream cheese, served with sweet chili sauce TH 14 ANNUAL Entrée Kung Pao Chicken Firecracker Tofu (V) RESTAURANT Sugar snap peas, carrots, red bell pepper, Sweet and spicy Korean pepper sauce chilies, button mushrooms and peanuts, and fried tofu, tossed with green beans, WEEK! all tossed in a sweet and slightly spicy shiitake mushrooms, red onion, red bell kung pao sauce peppers, grape tomatoes, ginger, garlic, cilantro and sesame seeds Mongolian BBQ Wok-fired crispy tender beef, shiitake Thai Green Curry and button mushrooms, red bell peppers, Chicken and shrimp, red and green bell green onions, cilantro and bean sprouts, pepper, chilies, red onion and pineapple, HUNGER IN OKLAHOMA served in a delectable and spicy simmered in a spicy and creamy coconut Mongolian barbecue sauce green curry broth 1 in 3 kids in Oklahoma struggle Grilled Tenderloin Skewer* Rice Paper Salmon with hunger. -
Pay Raise Offsets Inflation
HAWAII MARIN. Voluntary payment for delivery to MCAS housing /$1 per four week period VOL 9 li10, 41 Rethze.44/ Meal price increase Servicemembers received an 11.7 percent pay increase to offset rising prices of clothing, housing, transportation, and food. Effective Oct. 1, the dining facilities on the air station were required to raise the price of meals offeredto authorized personnel. The price hike is a nickel in certain categories and Marines, sailors and civilians will feel the pinch. New prices for patrons without meal cards are: breakfast $.70, lunch $1.40, dinner $1.40, brunch $1.60, dinner /brunch $1.90 and holiday meal $2.05. Surcharges have increased and are now $.40. The Cost of the night meal will vary depending on the meal actually served. A recent audit by the Defense Audit Service has revealed that serious deficiencies exist thloughout military feeding facilities which coot millions of dollars annually. In a message dated Sept. 11, it was revealed that since budgets do not include monetary allowance for second portions, second portions of food will not he served unless personnel elect not to take their share or they select less expensive meals. concerning the food, its preparation or Comments the Photos by Sia Chtis dining facility itself should be placed in suggestion boXes raylof located in troth fleas and Anderson Halls. For a proper response to a suggestion or comment originators should MAKAHIKI CELEBRATION 4- Hawaiian kahana Sam Loan and his haumanas (students) shared both smiles and prayer during the include name, rank and a telephone number so the food Makahiki festival service office can contact them. -
Hawaii Haleiwa B-1 MCCS & SM&SP B-2 Volunteers B-3 Menu B-5 Word to Pass B-6 Baseball C-1 Sports Briefs C-2 the Bottom Line C-3
INSIDE SecNav Letter A-2 SOTG A-3 Recycling A-6 Hawaii Haleiwa B-1 MCCS & SM&SP B-2 Volunteers B-3 Menu B-5 Word to Pass B-6 Baseball C-1 Sports Briefs C-2 The Bottom Line C-3 Operation SPURS D-1 MVMOLUME 35, NUMBER 7 ARINEARINEWWW.MCBH.USMC.MIL FEBRUARY 18, 2005 31st MEU begins journey home Press Release Natonski and Sgt. Maj. Wayne R. Bell, Battalion Landing Team, 1st Battalion, 31st MEU Public Affairs Office sergeant major of the 1st Marine 3rd Marine Regiment, the MEU’s ground Division, visited the Marines and Sailors combat element, fought in the battle for CAMP RIPPER, Iraq — The 31st as they transferred responsibility of the Fallujah alongside the Marines and Marine Expeditionary Unit relinquished area of operations to RCT-7. Sailors of RCT-7 and MEU Service Support the responsibility of providing security “This generation of Marines is as good, Group 31. MSSG-31, the MEU’s combat and stability in Iraq’s western Al Anbar if not better, than previous generations of service support element, provided neces- province to Regimental Combat Team 7 Marines,” said Bell. “I am proud to have sary logistical support during the Fallujah of the 1st Marine Division, Feb. 7. served with (the MEU).” operation. Marine Medium Helicopter The Okinawa-based unit has been in The 2,200-member Marine Expedi- Squadron 265 (Reinforced), the MEU’s air place since mid-October 2004 and was tionary Unit was responsible for a wide combat element, accumulated more than tasked with planning and executing vari- range of missions that included assistance 4,300 flight hours, which included more ous missions throughout a 33,000 square- and security for Iraq’s first free elections, than 2,000 hours flown during night mile area of operations, approximately cordon and knocks operations against the operations. -
Major General Selectees Named Brigadier General Jacob W
VIPEX Marines show civic Bellows'value as training Page A-4 HAWAII MARINE Voluntary payment for delivery to MCAS housing /$1 per four week period. VOL. 12 NO. 4 KANEOHE RAY, HAWAII, JAN. 26, 1983 TWENTY-FOUR PAGES. Major general selectees named Brigadier General Jacob W. Moore, commanding general, 1st Marine Brigade and BrigGen Dennis J. Murphy, deputy commanding general, Fleet Marine Force, Pacific, Camp H.M. Smith are two of eight general officers selected for promotion to major general. BrigGen Moore took command of the brigade on June 11, after a tour at Headquarters Marine Corps, where he served as the Deputy Chief of Staff for Research, Development and Studies. Other major general selectees are: BrigGens Richard M. Cooke, corn- mander, Marine Corps Air Bases, Western Area/commanding general, Marine Corps Air Station, El Toro, Calif; Clyde D. Dean, Inspector General of the Marine Corps, Headquarters Marine Corps; Donald J. Fulham, commanding general, Marine Corps Base, Camp Lejeune, N.C.; Anthony Lukeman, director, Manpower Plans and Policy Division, HQMC; Frank E. Petersen, director, Facilities and Services Division, Installations and Logistics Department, HQMC; and Richard T. Trundy, assistant wing commander, 3d Marine Aircraft Wing, Marine Corps Air Station, El Toro, Calif. Although the promotion list has been approved by the Secretary of the pining on the additional Gen J.W. Moore Navy, the major general selectees won't begin BrigGen D.J. Murphy Brig star until the list is approved by President Ronald Reagan. February declared Taxes Black History Month Neat, accurate and carefully prepared returns yield faster refunds Feb. -
22 Witherspoon St Princeton, NJ 08542
22 Witherspoon St Princeton, NJ 08542 Phone: 609-921-1569 Fax: 609-683-8375 Catering for all Occasions www.olivesprinceton.com 1 Hors d’oeuvre and Party Trays Small (serves 10-15) Medium (serves 15-25) Large (serves 30-40) Cold Hors D’oeuvre Tray An exquisite spread of gourmet delights to please any palate Dijon Shrimp Wrapped in Snow Peas Garlic Roast Beef on Crostini Chicken Salad in Mini Cream Puffs Cherry Tomatoes Stuffed with Boursin Cheese Seasonal Fruit & Cheese Cubes Small $75 Medium $95 Large $130 Cold Antipasto Tray A delicious spread of marinated artichoke hearts, roasted red peppers, ciligene mozzarella tossed in a vinaigrette, salami and classic olive mix Small $45 Medium $65 Large $95 Domestic Cheese & Fruit Tray A classic assortment of cubed Cheddar, Muenster, Mozzarella and Swiss cheeses with an arrangement of seasonal fruits and crackers Small $65 Medium $85 Large $115 Imported Cheese and Fruit Tray Our selection of delectable international cheeses, including Italian Fontina, French Brie, Saga Blue and Canadian Cheddar including crackers Small $75 Medium $95 Large $135 Mediterranean Dip Platter Hummus, Babaganoush and Tsatziki Sauce on a tray surrounded by pitas, celery sticks and carrot sticks for dipping Medium $70 Large $95 Cold Crudite Tray A colorful assortment of seasonal vegetables surrounding our homemade spinach-feta dip Small $35 Medium $45 Large $60 Cold Peeled Shrimp Tray Fresh peeled jumbo shrimp with cocktail sauce in a hollowed red cabbage Small (3 lb) $75 Medium (5 lb) $120 Large (8 lb) $185 Mediterranean