DOCSLIB.ORG

Sage Green Vintage Food Science Graphic Organizer

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sage Green Vintage Food Science Graphic Organizer MOUNTVILLE DAYS FOOD TRUCK DRIVE THROUGH FRIDAY, MAY 15, 4 PM – 8 PM - SATURDAY, MAY 16, 11 AM – 8 PM - SUNDAY, MAY 17, 11 AM – 4 PM THANK YOU TO OUR #1: Donut Guys #2: Midway Pizza #3: Midway Cafe SPONSORS BY THE SLICE (PLAIN OR PEPPERONI) $3.00 CHEESE STEAK SANDWICH $8.00 PLAIN PIE $19.00 PEPPERONI PIE $22.00 ITALIAN SAUSAGE—HOT OR SWEET $8.00 SOFT PRETZEL $3.00 OR 2/$5.00 CHEESEBURGER $4.00 NACHOS AND CHEESE $4.00 HOT DOGS—PLAIN/CHEESE/KRAUT $3.00 SODA SM $2.00 MD $3.00 JUMBO $4.00 SODA SM $2.00 MD $3.00 JUMBO $4.00 GATORADE OR BOTTLED WATER $2.00 GATORADE OR BOTTLED WATER $2.00 #4: Funnel Cakes #5: COTTON Funnel Cakes: Funnel Cake $6.00 Red Velvet $7.00 CANDY Cotton Candy Sm $4.00 or 3 for $10.00 Lg $7.00 Extreme Funnel Cake $10.00 The Banana Split (bananas, strawberries, and ice cream) Candy Apples $3.00 or 2 for $5.00 The Chocolate Explosion (chocolate ice cream and chocolate fudge) Caramel or Chocolate Apples Plain or With Peanuts The Candy Extreme Explosion (candy plus more candy and vanilla ice cream) $4.00 or 3 for $10.00 Fancy Apples $5.00 or 3 for $12.00 Thank you Toppings $2.00 extra each (Strawberries and whipped cream, peaches with cream cheese, s’mores, peanut butter fluff, cherries, Boston cream, maple/bacon, ice cream Popcorn Sm $3..00 or Lg $5.00 for coming! Ice Cream Dish or Cone $3.00 (chocolate, vanilla, twist) Corn Dogs $4.00 ONE WAY TRAFFIC ONLY. PLEASE Ice Cream Sundae $5.00 Waffle Cone $5.00 Deep Fried Oreos $5.00 Deep Fried Reese’s Cup $5.00 Deep Fried Cheesecake $6.00 Sno-Kones Blue Raspberry, Cherry, Root Beer $2.00 CHECK OUT THIS MENU SO YOU KNOW Frozen Cheesecake $5.00 (chocolate or peanut butter) Icee Blue Raspberry, Cherry, Coke WHICH TRUCKS YOU WANT TO STOP Add Drizzle to anything $1.00 (chocolate, caramel, cream cheese, marshmallow) Sm $3.00 Lg $5.00 Novelty $7.00 AT. ONCE YOU PASS A TRUCK YOU Drinks: Pepsi, Diet Pepsi, Sierra Mist, Root Beer, Mt. Dew, Dr. Pepper Lemonade Sm $3.00 Lg $6.00 WON'T BE ABLE TO RETURN Sm $3.00 Lg $5.00 Novelty $7.00 Drinks: Pepsi, Diet Pepsi, Sierra Mist, Root Beer, Mt. Dew, Fresh Lemonade Regular $6.00 or Bucket $10.00 Dr. Pepper Sm $3.00 Lg $5.00 WITHOUT RESTARTING THE LOOP. Bottled Water $2.00 Bottled Water $2.00, Coffee or Hot Chocolate $2.00 MOUNTVILLE DAYS FOOD TRUCK DRIVE THROUGH FRIDAY, MAY 15, 4 PM – 8 PM - SATURDAY, MAY 16, 11 AM – 8 PM - SUNDAY, MAY 17, 11 AM – 4 PM #6: MIDWAY #7: Auntie Anne's #9: Au Sam's Trolley Stop Pretzels: Cinnamon Sugar, Sour Cream & Onion, Roasted Garlic or MUNCHIES The Artery Clogger Beef Hot Dog wrapped in bacon then deep fried $3.00 Parmesan $3.00 Sweet Almond $3.50, Pepperoni or Jalapeno $3.75 All Beef Hot Dog$2.00 Cheese .50 Extra Fresh Cut Fries Sm $4..00 Md $7.00 Lg $10.00 Pretzel Nuggets (original or cinnamon sugar) Sm $4.00 Lg $4.75 Chili Cheese Dog (our own homemade chili) $3.00 Ribbon Fries Sm $5.00 Md $8.00 Lg $11.00 Cup of Homemade Chili $5.00 Any Toppings (bacon, cheese, ranch, buffalo) $2.00 Pretzel Mini Dogs $4.50 Nathan’s Pretzel Dog $3.75 Cheeseburger $5.50 Double Cheeseburger (3/4 lbs) $8.00 Brunch Burger (cheese, bacon, fried egg) $7.50 Deep Fried Pickles $6.00 Dips (cheese, caramel, marinara, sweet glaze, sweet mustards, hot Pizza Burger (smothered in homemade gravy (sauce) and mozzarella cheese $6.00 salsa cheese, light cream cheese) $0.75 Cowboy Burger (2 6 oz patties simmered in BBQ sauce with cheese on each patty topped with bacon and finished off Deep Fried Veggies (Broccoli, cauliflower, mushrooms, onion with caramelized onions) $9.50 rings) $7.00 Cold Drinks: All burgers come with choice of lettuce and tomato. All above burgers add bacon $1.00 Original Lemonade Reg $2.75 Lg $3.25 Chicken Fingers $7.00 Lemonade Mixers (Strawberry, Mango, Blue Raspberry, Cherry) Cheese steak $6.00 Pep/Onion/Mushroom add $.50 Chicken Cheese Steak $6.00 Reg $3.00 Lg $3.50 Shrimp in a carton with fries and coleslaw $9.50 Homemade Mac & Cheese Cup $3.50 Hand Dipped Fried Cheese $6.00 Lemonade Iced Tea Reg $3.00 Lg $3.50 Mozzarella Sick 4 for $5.00 (Mozzarella or cheese bites) Iced Tea Mixers Reg $3.00 Lg $3.50 Fries Lg $5.00 Sm $3.00 Cheese Fries Lg $5.00 Sm $3.50 Bacon/Cheese Fries $6.00 Chicken Finger and Fry Bucket $10.00 Chili Fries $5.50 Chili Cheese Fries $6.50 Pub Fries (bacon/cheese/jalapeños) $6.50 Smoothies Reg $4.50 Lg $5.25 Blooming Onion $8.00 Chicken Tender Meal (2 good sized tenders with fries and a drink) $8.00 Iced Coffee (Caramel, Mocha, Vanilla) Reg $4.00 Soda or Sweet Tea Sm $3.00 Lg $5.00 Coffee $1.00 Kool-Aid Jammers $0.75 Water $1.00 Soda $1.50 Bottled Water $1.0. Coffee $2.00 Hot Chocolate $2.50 Bottled Water $2.00 Soft Drinks (Coke, Diet Coke, Sprite, Barq’s RB, Dr. Pepper, Hi-C) Reg $2.50 Lg $3.00 #8: Pet Wants (Pet Food) #10: Scoop Ó Dough Green Lamb Tripe Sticks $14.99 8oz $11.99 Beef Heart Jerky $14.99 Sweet Pawtato Chips $4.95 Lamb Lung $18.50 Minnows $19.50 Chicken Jerky 4oz $19.99 Salmon 5oz $18.75 Peanut Butter $5.95 House Made Beef Jerky 1/8lb $5.95 Kangaroo Jerky $23.99 Chicken Hearts $13.00 1/4lb $10.95 Venison Jerky $22.50 .
Load more

Recommended publications
  • September 2017 Our Daily Wellness Path
    Our Daily Wellness Path Sunday Monday Tuesday Wednesday Thursday Friday Saturday Morning 27 Morning 28 Morning 29 Morning 30 Morning 31 Morning 1 Morning 2 Wake Up Wake Up Wake Up Wake Up Wake Up Wake Up Wake Up Courtyard Stroll & Our Daily Bread Our Daily Bread Our Daily Bread Our Daily Bread Our Daily Bread Our Daily Bread H2O Devotions Devotions Devotions Devotions Devotions Devotions Daily Devotions Hymn singing Hymn singing Hymn singing Hymn singing Hymn singing Hymn singing & Prayer Arm Chair Yoga & Chair Yoga & Chair Dancing & Arm Chair Chair Yoga & Praiseful Singing Movements & Refreshments Refreshments Refreshments Movements Refreshments Memory Jogging Refreshments Memory Jogging Memory Jogging Memory Jogging: & Refreshments Memory Jogging Memory Jogging Snack & Daily News Lemonade & Snack & Daily News Memory Jogging: Cluster Groups Word Searches Magazine Social Snack & Daily News Afternoon Snack & Daily News Ice Cream Sundae Social Afternoon Afternoon Afternoon Afternoon Afternoon Bible Did you Know Afternoon Oldies and Goodies Kitchen Creations: Oldies and Goodies 1:30 Courtyard Fair Bingo 1:00 Wild Wings to Jingo Ice Cream Body’s in Motion: Body’s in Motion Fair Nail Time 3:00 Church Service visits Body’s in Motion : Sandwiches Walking Club Games in Courtyard Oldies and Goodies Body’s in Motion: Walking Club Body’s in Motion: Summer Cocktails sing-a-long Evening Horseshoes Snack and Chat Bocce Ball Sketching& Mediation Bacon Ice Cream and Wellness Tea and Snack and Chat Sketching & Snack and Chat Chat Reflection 3:00 Bible
    [Show full text]
  • Ice Cream Sandwiches
    // coffee: throwback by papa palheta specialty coffee // taste notes: dark chocolate, rich, heavy body HANDCRAFTED COFFEES (available hot or cold) // we say: perfect with the sweetness of beautifully textured milk Espresso 4 Macchiato 4 Long Black 4 Cappucino 4 Flat White 4 Valrhona 7 Valrhona 7 Dark Dark double shot of double shot of single shot espresso single shot espresso double shot of pure euphoria pure euphoria + less milk + some milk Chocolate Chocolate pure euphoria + a touch of foam + hot water + more foam + less foam Café Decadence Mocha city hall outlet Café Latte 4 Hazelnut 4 Butterscotch 4 Café 4 Chocolate 4 41 Beach Rd Latte Latte Mocha an indulgent café a dark chocolate Singapore 189680 single shot espresso mocha made with drink made with +65 63339096 + more milk café latte café latte café latte valrhona cocoa valrhona cocoa powder (100% cocoa) powder (100% cocoa) Mon - Sat 1100 - 2100 + some foam + hazelnut syrup + butterscotch syrup + chocolate powder what it says Sun 1100 - 2000 // tea: whole loose leaf teas by tea forté // profile: delightful infusions of fruity and floral flavours tanjong pagar outlet GOURMET TEAS (available hot or cold) // we say: perfect for an afternoon of reflection 49 Tras St Singapore 078988 Earl Grey 5 Cucumber 5 White 5 Wild Berry 5 Mint Ginger Pear Hibiscus +65 62211012 Mon - Sat 1100 - 2100 black tea leaves green tea leaves white tea leaves juicy raspberries + italian bergamot + cool cucumber + juicy pear + organic hibiscus social media + cornflower blossoms + fresh spearmint + delicate
    [Show full text]
  • Fuel for the Sweet and Savoryfire
    [INGREDIENTS] by Donald E. Pszczola More Fuel for the Sweet and Savory Fire sensations are blurring that they become so exciting in the formulation. Does that caramel have a salty taste? Is that ginger I detect? Or pink grapefruit with a spicy kick? With all of the different taste sensations possible, the five basic tastes remind me of the Chicago seasons. While we technically have four seasons (winter, spring, summer, and fall), in reality, every month is a separate season—a combination of the previous month’s weather and the next month’s. And with these 12 seasons—some of them changing in a matter of days or even hours—living in Chicago may be unpredictable, but it sure is exciting. And the same thing holds true for food formulating with the taste groups. (I might add that it is only fitting that “the Windy City” is the home of so many different ethnic Here’s some tasty mathematics for you. Take a strip of bacon plus a sweet and creamy ice cream and you get a… Well, I’ll let you finish the sweet-savory equation. As this form of new math proves, anything goes in today’s cuisines.) food formulating computations. Photos ©iStockphoto.com/busypix (left) and nazarethman (right) For consumers who can’t really choose between sweet and salty, more products are appearing in the mar- he sensation of taste can be categorized into five ketplace that can satisfy both moods. For example, Mars basic groups—sweet, salty, sour, bitter, and Chocolate North America recently launched its M&M’s® Tumami—with the tongue identifying each type in a Brand Snack Mix, which can satisfy consumers’ desire for distinct way.
    [Show full text]
  • Magazine the Blade, Toledo, Ohio Sunday, February 18, 2018 Section C, Page 6
    TOLEDO MAGAZINE THE BLADE, TOLEDO, OHIO SUNDAY, FEBRUARY 18, 2018 SECTION C, PAGE 6 Maple-glazed cream sticks with bacon are ready for customers at Wixey Bakery. THE BLADE/DAVE ZAPATOSKY Delectable duo Bacon & sugar: Sweet, savory, and irresistible together By ROBERTA GEDERT bacon who coordinates the annual festival, BLADE STAFF WRITER this year slated for May 12. “The American mmm, bacon. palate is a palate that likes sweet stuff. This Mmmm, sugar. is both a sweet and savory approach to eat- Mmmm, bacon and ing, and I think Americans like that con- sugar together. trast.” Marrying the two has Other sugary bacon treats that will be Mbeen a popular trend for several years now available at the event include bacon chips that hasn’t faded from the limelight. (squares of thick bacon marinated in a There’s candied pepper bacon, choc- honey beer, brushed with maple syrup, and olate-covered bacon, bacon ice cream, roasted) and pretzel sticks dipped in melted bacon doughnuts. No sugar product is safe chocolate and rolled in bacon bits. from those salty slabs of meat and fat, and Mary-Jon Ludy, professor of food and in northwest Ohio, residents are making nutrition at Bowling Green State Univer- sure they get their share. sity, said the love of bacon and sugary sub- “Who doesn’t like a doughnut that tastes stances also evokes the nostalgia of bacon like a maple pancake but with bacon?” said being a common American food tying us Brian Wixey, partner at Wixey Bakery, of together and sensory pleasure. The curing the bakery’s bacon maple doughnuts and process for bacon builds on the category of cream sticks they have been making for taste known as “umami,” or savory flavors, about four years.
    [Show full text]
  • Ice Cream Dreams Summertime’S Most Perfect Comfort Food
    The Chronicle-News Trinidad, Colorado Wednesday, Aug. 28, 2019 Page 3 Ice Cream Dreams Summertime’s most perfect comfort food Catherine J. Moser with maraschino cherries on top. Of course, a Features Editor Neapolitan sundae with a generous dollop of The Chronicle-News whipped cream and crushed pecan sprinkles Ice Cream, Blackberries & Cookies is a pretty smashing combo as well. Who Join me, why don’t you, as we take a trip wouldn’t like that? Images by Metro Creative and Pixabay to the wonderful world of ice cream. If there’s Actually, I love the idea of taking favorite anything that tastes better on a scorching hot cookies and making your own ice cream sand- summer night than ice cream, then I can’t wiches, too. Keebler’s Pecan Sandies make If any kind of real celebration is in the of- cial. Remember to keep cones in the pantry think of what that could possibly be. Ice cream incredible treats with any kind of ice cream fering, then an ice cream cake can be a stun- and surprise everyone in your gang with an is the perfect cold comfort food to treat your- squished in between them. Now, you can ab- ning hit for the event. Pound cake is particu- ice cream cone supper some weeknight — just self to when it’s blistering outside, you’re try- solutely bake your own sandies or any other larly versatile and delicious when it comes for fun. After eating a few scoops of delicious ing desperately to cool down and your appetite kind of cookie that you like, but during the to cutting and layering in between ice cream coldness smooshed into a crunchy cone, the has died.
    [Show full text]
  • Love Is a Postcard from a Faraway Place
    Love is a Postcard from a Faraway Place By Gwendolyn Rice Act 1, Scene 1. Bacon Mark is in his late 20s/early 30s, casually dressed. He’s not a hipster, but he’s not a slob either. At rise, he is a bit agitated because he’s recently had a fight with his girlfriend about bacon. Mark I only eat things with bacon. It’s really not that hard. There’s bacon in soup, bacon in salad. Maple donuts with bacon, chocolate covered bacon, filet mignon wrapped in bacon, dates wrapped in bacon, oysters wrapped in bacon. Oooh! Ooh! Next time you’re in a restaurant order desert with a side of bacon! They’ll do it, they don’t care. Where was I? Oh yeah, bacon cheeseburgers, BLTs... there’s a restaurant in New York where you can get bacon infused brandy. Seriously... liquid bacon — with booze. My girlfriend doesn’t appreciate meat flavored liquor. She’s a health nut. She cleanses, she takes spin classes, she zumbas... whatever that is. She does not eat bacon. I didn’t even realize it when we first got together. Brenda was a friend of a friend, it was a matchmaker thing. My friend Dan made sure we kept running into each other at parties, coffee shops, pretty much anywhere Dan was. Well Brenda and I were already pretty into each other the first time we had dinner. When she heard me order it was like a saber toothed insectoid head had just popped out of my chest and ordered the charcuterie plate.
    [Show full text]
  • Download Cookbook
    Mmmmm Bacon 10 of the best bacon recipes ever ! I N I G A R L O Y Q T U A L I You asked for it, we teased you with it, and now it is finally here! Our 10 best bacon recipes and we could not be more excited to share them with you! We love the taste, the smell, even the sound of bacon cooking. We hope you enjoy the following mouth-watering recipes as much as we enjoyed developing them. Now get cooking with our star ingredient: BACON. INGREDIENTS 1/2 cup chopped bacon 1/2 cup water (1/4 inch thick pieces) 1/4 cup maple syrup 3/4 tsp baking soda 2 tbsp salted butter 1/8 tsp cayenne pepper 2 tsp sea salt 1/2 cup popcorn kernels 1/2 cup chopped toasted pecans 2 cups granulated sugar KLIK HOW TO Toast Nuts Caramel. BLT with 2Bacon. e is baco 1 Truffle m n i t Popcorn. t i Chive Mayo y m The BLT your bacon deserves. n e Come on! Makes 4 A Sound like a list of a few of your favourite things? If your mouth 1 Fry up your bacon slices to browned, isn’t watering from that title, crispy perfection in a frypan over just wait until your kitchen medium heat. Remove from heat and HOW TO smells of fresh cooked bacon set out of arm’s reach. MAKE and caramel. Bacon Caramel Popcorn 2 Toast your bread to a light golden Makes about 16 cups brown. Truffle Chive Mayo 3 Spread Truffle Chive Mayo on one side 1 Start heating the heaviest-bottomed large of each slice of bread, because we don’t 1 Grab a bowl.
    [Show full text]
  • The Strand House's Donut Sundae Sunday Has Flavor-Injected Doughnuts | L.A. Weekly
    THE STRAND HOUSE'S NEW DOUGHNUT SUNDAES COME WITH DECADENT FLAVOR INJECTIONS BY JOSHUA LURIE MONDAY, AUGUST 3, 2015 | 3 DAYS AGO A vanilla glazed doughnut with chocolate crumble, mascarpone cream, a scoop of coffee ice cream dressed with gold leaf, and a liquid injector of hot espresso. Josh Lurie Stephanie Franz, pastry chef at the Strand House in Manhattan Beach, routinely serves brioche doughnuts crafted with rich Wüthrich butter from Wisconsin. On Sundays, she takes it a step farther: She tops a different glazed doughnut with cream and a scoop of ice cream —and inserts a liquid injector to boost the flavor. Prices start at $6. Franz's doughnut sundae debuted last month with a tiramisu-inspired concoction that featured a vanilla glazed doughnut with chocolate crumble, mascarpone cream, a scoop of coffee ice cream dressed with gold leaf, and a liquid injector of hot espresso. Since then, she's spawned a tropical-themed sundae — lime-glazed doughnut with lime cream, toasted coconut, coconut ice cream and a raspberry liquid injector — as well as an epic Elvis revival. The King was known to devour peanut butter, bacon and banana sandwiches at Graceland, so Franz topped a banana-glazed doughnut with peanut drizzle and bacon ice cream, and injected it with chocolate liquid. (Molten chocolate wasn’t part of Elvis’ routine, but that embellishment certainly doesn’t hurt.) The restaurant plans to continue the series with a new Franz invention each Sunday. The creation is posted on Instagram in the morning and is served until it runs out. .
    [Show full text]
  • RECIPE BOOK PAGE CALORIES FAT PROTEIN CARBS FIBER Salmon French Eggs 102 464 63 30 1 0 Bon Vie Scrambler 104 330 25 29 1 0 Ham H
    RECIPE BOOK PAGE CALORIES FAT PROTEIN CARBS FIBER Salmon French Eggs Carnivore Cookbook 102 464 63 30 1 0 Bon Vie Scrambler Carnivore Cookbook 104 330 25 29 1 0 Ham Hocks and Fried Eggs Carnivore Cookbook 106 462 37 30 0.4 0 Breakfast Kabobs Carnivore Cookbook 108 295 23 22 1 0 Bacon Knots Carnivore Cookbook 110 140 12 8 0 0 Pork Fried Eggs Carnivore Cookbook 112 464 38 27 2 0 Bacon Cheeseburger Scrambled Eggs Carnivore Cookbook 114 460 35 34 2 0 Breakfast Patties Carnivore Cookbook 116 429 36 39 0 0 Breakfast Pie Carnivore Cookbook 118 336 26 24 2 0 Carnivore Eggs Benedict Carnivore Cookbook 120 507 40 32 2 0 Steak and Eggs Carnivore Cookbook 122 241 12 20 0.4 0 Ham 'n' Cheese Frittata Carnivore Cookbook 124 428 31 35 3 0 Carnivore Omelet Carnivore Cookbook 126 716 53 54 3 0 Carnivore Waffle Carnivore Cookbook 128 628 53 34 1 0 Carnivore Egg Cups Carnivore Cookbook 130 641 52 38 1 0 Breakfast Meatballs Carnivore Cookbook 132 303 23 28 0.2 0 Breakfast Burgers Carnivore Cookbook 134 592 47 39 0.4 0 Meat Lollipops Carnivore Cookbook 138 358 29 24 0 0 Braunschweiger Carnivore Cookbook 140 433 36 23 2 0 Beef Pemmican Carnivore Cookbook 142 651 57 29 0 0 Head Cheese Carnivore Cookbook 144 183 9 23 0 0 Bacon Burger Lover'S Deviled Eggs Carnivore Cookbook 146 178 15 9 0.4 0 Bone Marrow Carnivore Cookbook 148 630 67 6 0 0 Smoky Chicken Salad Carnivore Cookbook 150 350 29 21 0 0 Tuna Salad Carnivore Cookbook 152 290 21 24 0 0 Smoky Salmon Salad Carnivore Cookbook 154 330 27 23 0 0 Egg Salad Carnivore Cookbook 156 328 30 13 1 0 Ham Salad Carnivore
    [Show full text]
  • Two American Classics That Create a Sweet and Salty Treat
    Two American Classics That Create a Sweet and Salty Treat I bake by this unwritten rule: Everything tastes better with bacon. When I saw Hiland Dairy Old Fashioned Vanilla Ice Cream in my freezer, I thought, why not sweeten up some bacon and mix the two together? That's how my Candied Maple Bacon Ice Cream was born. It’s become a big hit around my house. Hopefully, it will be as big of a hit in your household too! Here's how you make it. Ingredients: • 2 - 4 cups Hiland Dairy Old Fashioned Vanilla Ice Cream • 8 slices thick-cut bacon • 1/4 cup light brown sugar, softly packed • 1 tablespoon maple syrup • 1 teaspoon Hiland Dairy Spreadable Butter Directions: Preheat the oven to 400 F. Line a jellyroll pan with aluminum foil. Fit a baking rack on top of the pan, and coat it generously with cooking spray. Place eight strips of bacon onto the baking rack. In a small bowl, mix the brown sugar, maple syrup and spreadable butter together. Brush each bacon strip with the maple mixture, reserving half for each side. Bake for 12 minutes. Turn over and brush the remaining maple mixture on top of each strip. Return to the oven and bake an additional 12 minutes or until desired crispiness. Remove and let cool completely. Once cooled, transfer the bacon onto a plate or cutting board and chop into smaller bits, leaving a few larger pieces for garnish. Scoop the ice cream into a small bowl. Add the bits of bacon to the ice cream and gently fold together.
    [Show full text]
  • How Many Engineers Does It Ta Ke to Ma Ke Ice Cream?
    100 HOW MANY ENGINEERS DOES IT TAKE TO MAKE ICE CREAM? 43A 278-on ly 100 COMPONENT SIDE:COMPONENT 43A 2+626-58948156-16149-45//82 43A VOL. 1 ISSUE 5 A PRIL 2016 THEB RILLIANTCLUB . ORG 2 + 15 NEW ACADEMIC ESSAYS FROM THE SIDE:COMPONENT YOUNG SCHOLARS OF THE BRILLIANT CLUB 1 Vol. 1 No. 5, April 2016 ● This Issue ● Updates Contents News from The Brilliant Club ■ Page 4 ■ Page 14 ■ Page 22 New University Partners 10 year-old Engineers! Guest Article ● Year 5/6 ● Key Stage 2 ● Year 8 ● Key Stage 3 This autumn term, we launched our first joint Scholars How Your Scholars Programme What representations of nature tell What do you think was the most in the North of England Programme courses with University College London Experience can help you us about ourselves and how do significant turning point in This term we have continued our work with several new Engineering Department, an ambitious programme with the Approach University writers use literature in nature? English history? partner universities in the North of England, including aim of getting UCL’s Integrated Engineering Programme by Amelia Wilkinson Sir John Heron Primary School Jane Austen College the University of Sheffield, the University of Manchester, R. De Guzman, supervised by R. Cracknell, supervised by O. Palko, Manchester Metropolitan University, the University of Salford into the hands of primary school pupils and early teens, in ■ Page 6 I. Nedelcu, University of Edinburgh University of East Anglia and Newcastle University. Being able to recruit new PhD tutors a bitesize version! The two programmes developed were Guest Article from across the North of England and take pupils on trips to Taming the Bristlebot, where pupils were challenged to Me and my Mentor ■ Page 15 ■ Page 24 ● Year 7/8 ● Key Stage 3 ● Year 7 ● Key Stage 3 create a moving robot from an electric toothbrush, and How by Mauro Mantega local universities has had a huge impact on our programme Analysing Bluebeard using Bettelheim’s My amazing new Woodruff Ice Cream provision in the North East and North West.
    [Show full text]
  • March Cover.Layout
    FOODSE RVICE CANADA’S HOSPITALITY BUSINESS MAGAZINE AN D HOSPITALITY The FOOD ISSUE PLUS 0 7 4 3 6 0 0 4 # T Ice Cream and Froyo N E M E E R G The Coffee + Tea Report A S E L A S T C A profile of Anita Stewart U D O R P L G I A M N SPECIAL O I T A C I DOUBLE L B U P ISSUE N A G I D A N A C foodserviceworld.com $4 • July/August 2013 V O L U M E 4 6 , N U M B E R 5 J U LY / A U G U S T 2 0 1 3 CONTENTS 43 ETHNIC FOODS Features Ethnic cuisine continues to heat up in Canada, as Korean, Mexican and Middle 18 WHAT’S THE SCOOP? Eastern gain favour By Laura Pratt From froyo to ice cream, local-leaning sus - tainable cool treats are winning favour By Liz Campbell 47 MEAT + VEG From bacon and charcuterie to vegans and flexitarians, meat eaters and vegetarians alike NG 26 A NATION’S PRIDE are winning favour on the plate INI Anita Stewart is the voice of an enduring L D By Liz Campbell UA conversation about Canada’s culinary identi - CAS ty, influencing a new age of national pride in a wealth of local ingredients 51 CASUAL DINING Homestyle comfort food (with a twist) and By Brianne Binelli premium ingredients are driving the casual- 1 food trend By Jackie Sloat-Spencer 5 30 A TANTALIZING TALE Toronto’s iconic Cookbook Store celebrates 67 MOVING FORWARD The future of foodservice shone brightly at 30 years in business by taking a look back 54 CULINARY MAP the 2013 NRA Show By Jackie Sloat-Spencer By Alison Fryer & Jennifer Grange 56 A TIME TO REMEMBER Six Canadian chefs share their favourite food 33 FOOD GLORIOUS FOOD memories Departments By Rosanna
    [Show full text]