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Community Foundations and International Giving
COMMUNITY FOUNDATIONS AND INTERNATIONAL GIVING OPPORTUNITIES FOR GLOBAL ENGAGEMENT MAY 2006 (REVISED OCTOBER 2006) PAULA D. JOHNSON STEPHEN P. JOHNSON THE PHILANTHROPIC INITIATIVE, INC. DEVELOPED WITH SUPPORT FROM THE CHARLES STEWART MOTT FOUNDATION PREFACE In October 2005, the Charles Stewart Mott Foundation generously gave its support to an initiative to explore the current and future role of U.S. community foundations in international grantmaking. The initiative sought (1) to examine the ways in which U.S. community foundations are currently involved in international giving, and (2) to begin to identify the resources and strategies needed to strengthen the capacity of community foundations to respond to their donors’ interests in global giving. More broadly, the meeting explored the evolving role of community foundations in an increasingly global world. In February 2006, 14 leaders from community foundations and other philanthropic organizations came together in Chicago to share their perspectives, experience, and insights on this issue. The meeting provided an important opportunity to reflect on the benefit and potential for community foundations to engage further in global issues and global giving. These themes were further explored through conversations with other thoughtful commentators from the community foundation and global giving sectors. The initiative was developed and coordinated by The Philanthropic Initiative, Inc. Peter Hero, President of Community Foundation Silicon Valley, and Adele Simmons, President of the Global Philanthropy Partnership, served as advisors to the initiative. This report attempts to capture the ideas generated in these conversations. The discussions were spirited and thoughtful, and the ideas and opportunities they produced are both diverse and creative. -
General Shopping List
SHOPPING LIST Fruits Vegetables Apples Avocado, Asparagus Bananas Carrots, Corn Blueberries Cherries Beets, Broccoli Grapes Cucumbers Garlic, Green Beans Oranges Lettuce Peaches, Pears, Plums Strawberries Mushrooms Watermelon Onions Pea Pods, Peppers Other _______________________ o Green o Red Deli/Near Deli Items o Yellow Organic Cheeses o Orange Hummus Potatoes Goat Cheese Spinach Guacamole Tomatoes Potato Salad Yellow Squash Pomegranate Juice Zucchini Tofu Other _______________________ Dried Cherries Sunflower Seeds Meats Almonds Salmon-Frozen Walnuts Ground Beef Pecans Chicken Other ________________________ Hot Dogs Pickles—near hot dogs Breads Other ________________________ Wheat Bread Buns--Hot Dog, Hamburger Beverages Pita Coffee (Regular/Decaf) Other _________________________ Caffeine Free Coke Ginger Ale Chips/Snacks Beer Tortilla Chips Wine Potato Chips Bottled Water __________________ Pretzels Crackers—Saltines, Wheat Breakfast Items/Snacks Popcorn Cereal Graham Crackers Oatmeal Other ___________________________ Syrup Pancake/Waffle Mix Fruit Snacks 2016 4Real Moms www.4realmoms.com Granola Bars (Lara Bars) Italian/Mexican/Asian Foods Cans/Jars/Bottles Refried Beans, Black Beans Baked Beans Tortillas (flour/corn) Soups Salsa/Taco Sauce Applesauce Pasta Sauce Peanut Butter/Jelly Pasta Canned Tomato Items ____________________ o Rotelle Other __________________________________ o Macaroni o Penne Condiments/Cooking/Baking o Rigatoni Rice Ketchup Sauce—Teriyaki, -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
The Chinese Navy: Expanding Capabilities, Evolving Roles
The Chinese Navy: Expanding Capabilities, Evolving Roles The Chinese Navy Expanding Capabilities, Evolving Roles Saunders, EDITED BY Yung, Swaine, PhILLIP C. SAUNderS, ChrISToPher YUNG, and Yang MIChAeL Swaine, ANd ANdreW NIeN-dzU YANG CeNTer For The STUdY oF ChINeSe MilitarY AffairS INSTITUTe For NATIoNAL STrATeGIC STUdIeS NatioNAL deFeNSe UNIverSITY COVER 4 SPINE 990-219 NDU CHINESE NAVY COVER.indd 3 COVER 1 11/29/11 12:35 PM The Chinese Navy: Expanding Capabilities, Evolving Roles 990-219 NDU CHINESE NAVY.indb 1 11/29/11 12:37 PM 990-219 NDU CHINESE NAVY.indb 2 11/29/11 12:37 PM The Chinese Navy: Expanding Capabilities, Evolving Roles Edited by Phillip C. Saunders, Christopher D. Yung, Michael Swaine, and Andrew Nien-Dzu Yang Published by National Defense University Press for the Center for the Study of Chinese Military Affairs Institute for National Strategic Studies Washington, D.C. 2011 990-219 NDU CHINESE NAVY.indb 3 11/29/11 12:37 PM Opinions, conclusions, and recommendations expressed or implied within are solely those of the contributors and do not necessarily represent the views of the U.S. Department of Defense or any other agency of the Federal Government. Cleared for public release; distribution unlimited. Chapter 5 was originally published as an article of the same title in Asian Security 5, no. 2 (2009), 144–169. Copyright © Taylor & Francis Group, LLC. Used by permission. Library of Congress Cataloging-in-Publication Data The Chinese Navy : expanding capabilities, evolving roles / edited by Phillip C. Saunders ... [et al.]. p. cm. Includes bibliographical references and index. -
Designing out Homelessness: Practical Steps for Business 2019
DESIGNING OUT HOMELESSNESS: PRACTICAL STEPS FOR BUSINESS 2019 A toolkit for employers on how to prevent, offer help and create pathways out of homelessness. In partnership with: CONTENTS FOREWORDS 3 INTRODUCTION 6 POSITIVE PATHWAYS 7 REFRAMING HOMELESSNESS 8 BUSINESS CASE 9 PREVENTION 10 GOOD WORK FOR ALL 11 CHECKLIST FOR EMPLOYERS 14 PRACTICAL HELP 16 PATHWAYS TO EMPLOYMENT 22 ORGANISATIONS THAT CAN HELP 25 ACKNOWLEGEMENTS 26 REFERENCES 27 Page 2 © Business in the Community 2019 FOREWORDS Drawn from the work of the West Midlands Homelessness Taskforce, these practical steps are designed for employers to take action to prevent homelessness, offer help to organisations tackling it and provide pathways to employment in their businesses. FOREWORD BY ANDY STREET, MAYOR OF THE WEST MIDLANDS During my time as managing director of John This new resource is part of the Homelessness Lewis, I came to realise that business has a wider Taskforce’s programme of work to design out purpose, both in how it employs people and in homelessness and rough sleeping across the how it can play a key role in the community to do West Midlands and nationally. For the first time good. Drawing on evidence of what works locally we have brought together the practical steps that and nationally, I believe that access to good businesses can take to help prevent and tackle employment can act as a preventative measure homelessness. as well as a sustainable route out of homelessness. Within your businesses, I encourage you to consider as employers how you can implement When I was elected as Mayor in May 2017, one the actions set out in this toolkit to prevent of my first actions was to set up the homelessness within your workforce, give Homelessness Taskforce. -
2017 Products Food Service
DATE: 10/02/2021 2017 PRODUCTS TIME: 04:42:32 FOOD SERVICE LONG CUTS CODE PRODUCT PACKAGE SIZE CASES / PALLET 65038 00140 Capellini 10'' 2 X 10lbs 90 65038 00135 Capellini 20" 1 X 20lbs 90 65038 00126 Fettuccine 10'' 2 X 10lbs 75 65038 00116 Fettuccine 10'' Grisspasta bag/label 4 X 5lbs 75 65038 00105 Fettuccine 20" 1 X 20lbs 90 65038 00887 Linguine 10" 20 X 500g 80 65038 00137 Linguine 10'' 2 X 10lbs 75 65038 00106 Linguine 20" 1 X 20lbs 90 65038 00734 Organic Whole Wheat Linguine Giardino carton 20 X 450gr 80 65038 00733 Organic Whole Wheat Spaghetti Giardino carton 20 X 450gr 80 65038 00727 Organic Whole Wheat Spaghetti 10'' 2 X 5lbs 192 65038 00120 Perciatelli 10" 1 X 20lbs 56 65038 00114 Spaghetti 10 '' Grisspasta bag/label 4 X 5lbs 75 65038 00123 Spaghetti 10" 2 X 10lbs 90 65038 00885 Spaghetti 10" 20 X 500g 80 65038 00102 Spaghetti 20" 1 X 20lbs 90 65038 01851 Spaghettini Grisspasta bag/label 9 X 1kg 80 65038 00104 Spaghettini 2A 20 '' 1 X 20lbs 90 65038 00124 Spaghettini 10" 2 X 10lbs 90 0265038 00115 Oct 2021 04:42:32 Spaghettini 10" Grisspasta bag/label 4 X 5lbs 75 Page 1 / 10 65038 00103 Spaghettini 20" 1 X 20lbs 90 65038 00653 Spinach Fettuccine 10'' 2 X 10lbs 75 65038 0652 Spinach Spaghetti 10'' 2 X 10lbs 90 65038 000523 Vegetable Spaghetti Grisspasta bag/label 20 X 400gr 60 65038 00308 Vegetable Spaghetti 10" 1 X 10lbs 192 65038 01308 Vegetable Spaghetti 10'' Grisspasta bag/label 2 X 5lbs 192 65038 00118 Vermicelli 10" 2 X 10lbs 90 65038 00107 Vermicelli 20" 1 x 20lbs 90 65038 00702 Whole Grain Fettuccine 10" 2 X 10lbs 75 -
Place-Based Giving Schemes: Funding, Engaging and Creating Stronger Communities 2
Place-based giving schemes: Funding, engaging and creating stronger communities 2 Place-based giving schemes: Funding, engaging and creating stronger communities Author: Dr Catherine Walker, Director, The Researchery www.theresearchery.com Copyright © 2018 by The Researchery All rights reserved. The digital version of this report may only be stored in a retrieval system for personal use or storage. This report or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the author except for the use of brief quotations which must include the citation. Commissioned by: The Office for Civil Society, Department for Digital, Culture, Media and Sport Department for Digital, Culture Media and Sport 4th Floor, 100 Parliament Street, London SW1A 2BQ This document is also available at www.gov.uk/dcms Digital version published: August 2018 Policy recommendations for the UK government, based on this report, were compiled with input from Rhodri Davies, Head of Policy & Programme Director, Giving Thought at Charities Aid Foundation. Place-based giving schemes: Funding, engaging and creating stronger communities 3 1. Executive Summary As part of its work to encourage charitable giving and philanthropy, The Office for Civil Society, Department for Digital, Culture, Media and Sport commissioned research into place-based giving and funding schemes in England. The research is intended to help paint a clearer picture of the broad range of place-based giving schemes in England, as well as serve as a means of sharing learning between organisations and with those looking to establish similar schemes. The phrase ‘place-based giving scheme’ has been employed in this report to describe a multitude of schemes operating in defined geographical areas. -
Sample Menu with Ingredients (V2)
Dinner Ingredients Enchilada casserole corn tortilla, rice with taco seasoning, refried beans, enchilada sauce, black olive, mild green chili, cheddar cheese, red bell pepper, yellow onion, garlic Bean, mushroom stir‐fry white bean, rice, Aidells habanero chicken sausage, mushroom, spinach, onion, carrot, garlic Potstickers in marinara sauce chicken potstickers (not fried), marinara sauce, cheddar cheese, grilled chicken strips, onion Monterey Pasta (skillet) rotelle pasta, grilled chicken strips, bacon, cheddar chees, green onion, onion, tomato, mild green chili, jicama, barbecue sauce, garlic powder, basil, oregano Garlic fried rice w/ soy sauce rice, grilled chicken strips, green peas, carrot, corn, jicama, onion, garlic, soy sauce, vinegar, sesame oil Orzo butternut with blue cheese orzo, butternut, spinach, grilled chicken strips, blue cheese, garlic Orzo butternut with mozzarella orzo, butternut, spinach, grilled chicken strips, mozzarella cheese, garlic Fajita Casserole Rice, chicken, bell peppers, onions, corn, olives, taco seasoning (mild) Spaghetti & Meatballs spaghetti, mung bean noodles, tomato & basil pasta sauce, beef meatballs Lunch Sweet Potato Hash pulled pork, sweet poto, corn, onion, green bell, parsley, jicama Vegetable Soup white bean, rice, butternut squash, bacon, chard, onion, green bell pepper, carrot, garlic rosemary, thyme, oregano Curry couscous coucous, tomato, black olive, carrot, jicama, tofu, almond, lemon juice, cilantro, curry powder Chicken Couscous coucous, tomato, black olive, carrot, jicama, tofu, -
10 Types of Pasta and Information About Them
10 types of pasta and information about them by: Rafael r. emata 3g Name: Mafaldine Name: $u%atini Origin: Origin: -Mafaldine/ Reginette -“bu%o" meaning hole& meaning “ittle “bu%ato" meaning !ueens" pier%ed Bucatini, also "nown as perciatelli, is a thic" spaghetti-- It is a type of ribbon-shaped pasta . It is flat and wide, li"e pasta with a hole running through the center. #he name usually about 1 cm (½ inch) in width, with wavy edges comes from Italian$$bucobuco, meaning %hole%, while bucato means on both sides. It is prepared similarly to other ribbon- %pierced%.&1' based pasta such as linguine and fettuccine. It is ucatini is common throughout a*io, particularly +ome. It is a usually served with a more delicate sauce. tubed pasta made of hard durum wheatwheat flour and water. Its Mafaldine were named in honor of rincess Mafalda of of length is /0 cm (101 in) with a / mm (12 inch) diameter. #he average coo"ing time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or or guanciale, vegetables, cheese, eggs, and anchovies or or sardinessardines.. Name: (appardelle Name: (i''o%%heri Origin: Origin: -“pappare" means “to -“pi''o%%heri" means gobble up “little bit" -#taly -#taly appardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. #his pasta is traditionally served with very rich, heavy sauces, #his pasta is commonly recogni*ed as a shorter and especially sauces which include game such as wild sometimes wider version of the tagliatelli pasta, wwhichhich boar, and it is particularly popular in the winter, when it is composed of strips of egg and flour noodles. -
Chart-Of-Pasta-Shapes
KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, -
The Macaroni Journal I \
THE MACARONI JOURNAL I \ Volume 65 No.7 November, 1983 • I II,' t ] \ C'" <Ii : " : ~ c :lJ0D D@[? o ) q I q 'i\ O\3 <iJ@@ c 1/; " . , '/" 7/. '/ .. ". ,. ," , JOHN TERC Z ~K PRE 5EN TI PA s r~ 0 '[RICA" '1'i! 1.. 11" 1", I •• l - ..\ I - - .<> 1 ~ - Palla American.Style _11t~ liden mixlure. mu)lud and IContonued horn pooe lJ eMMa A_ 11 ......._ "" ~ alp milk I la ~ le\poon ""II inlo rood prucOloUT. Pruccs!o ~ cup sour cream J qU OIn, l'Iuilin); "all:r 11'ff. Ikltc\'inl Ihal pail. s:al.ds arc • .. ounces larat bow lin mooch, Fold in rai.ins. f.·iIl I lablnpoon rincl)' chur~ dill J hanana. ,lic('J " ': ~' UI' I maior contribution 10 our culinary (about 2 cups'- "ilh chkken mi"luh.·. Sf'rinkle Salt 10 IUle I unf'ared rN appk. cur-'d and h ... ,ilage. he PICKRIN • ulad anon. 11,.1: leupouns SOIIt Ilnuts, ir desired, Freshly !round blad. P-'PJlCr tn \cr)' Ihinl)' ,lkeJ 111 1 (\lr" I menl . .. 'piulK':h fcuuccinc and sta· IIh quarts boilin, waler Il kClJ ,hcll!o arc abuul I'" in laste ! CUf'lo f a"p~r'ie\ food. rolclle: "'jlh \· c~llbln. and shells I medium onion. pttlcd Ind l.Ii<tI! leR!lh. lablnpuon !uld C.\'iar ~J CUf' nHI)' lInnai~' mixnJ with fruit', As "'ilh lhe hon d' y" alp dicctl creen ptpp.'r Ilo Not U~ Jumbu Shell!o. Fr"'lIohl)' Jraled \:t-"':ll nUI tlf mini oaJ\'fn. Ihnt spccilililh.'5 could b: e 28 pio.'tn' Gradually .J..t fenuL-cine and ~II lu .bou, , ~('tr hur) d'C)cu\'re : 2(1 \f'ri~ . -
Seagoing Cowboys and the Heifer Project: the Maryland Story
Seagoing Cowboys and the Heifer Project: The Maryland Story by Peggy Reiff Miller This article first appeared in Catoctin History, Fall/Winter 2005 Do you want your summer vacation to include a free trip to Europe and $150 in cash when you return? You can at the same time be helping to relieve the acute food shortage in Europe.1 So begins an April 30, 1946, news release issued from the Brethren Relief Center, New Windsor, Maryland, recruiting cattle attendants, dubbed “seagoing cowboys,” to care for livestock being shipped to war-devastated countries. Many similar ads had been circulating throughout the country since the preceding summer in newspapers, farm journals, church publications, on radio, and by word of mouth. World War II had ended in 1945 – in Europe in May and in the Far East in August. Churches and governments alike had been planning what they could do when the war was finished to help war-devastated people get on their feet again. A unique church and government partnership, forged that summer of 1945, put sleepy, bucolic New Windsor, Maryland, into a hub of international activity. The seagoing cowboys, and heifers housed in barns of Brethren farmers, were the riders on that hub in and out of Carroll County. The world was their range – a world devastated by war but pregnant with possibilities. Heifer Project Meets UNRRA The Heifer Project was the idea of Dan West, a Church of the Brethren leader and peace advocate. In 1938, during a break in his relief work for the historic peace churches in the midst of the Spanish Civil War, West was haunted by the gaunt faces of mothers and starving children to whom he had been distributing reconstituted powdered milk.