Unlocking Long-Term Value and Driving Sustainable Growth
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KARIBU | MURAKAZE | SOO DHOWOOW | BEM VINDO | BOYEYI MALAMU FREE in This Issue Juneteenth
July 2021 • Vol 4 / No 4 Understanding, Embracing, and Celebrating Diversity in Maine WELCOME | BIENVENUE | KARIBU | MURAKAZE | SOO DHOWOOW | BEM VINDO | BOYEYI MALAMU FREE In this Issue Juneteenth..................................2 Beautiful Blackbird Festival.....3 Publisher’s Editorial..................6 Immigration & the workforce.11 Finding freedom from Trauma Part II..................................12/19 World Market Basket .............14 Food for All Mobile Market African beef & sauce with Eugénie Kipoy Nouveaux Romans: reviews of recent novels by Francophone authors A partnership with Bates College .......................15/16/17 Sending money home ............20 Finance.....................................21 Columns. ......................24/25/26 Nigeria bans Twitter...............27 Bombay Mahal ........................28 Tips&Info for Maine ..............29 ICE in Maine..................30/31 Translations French.................................8 “I wish my teacher knew...” Swahili ................................9 ose interested in knowing more about the internal worlds of young people during the pandemic from Somali...............................10 their own points of view will want to head to Lewiston Public Library, where the digital art show “I wish Kinyarwanda.....................22 my teacher knew…” is on display until August 15. e show is the result of a collaboration between two Portuguese.........................23 educators at Lewiston High School, Deanna Ehrhardt and Sarah Greaney, and students. e work is raw -
Personal Narratives of Nationalism in Turkey
This thesis has been submitted in fulfilment of the requirements for a postgraduate degree (e.g. PhD, MPhil, DClinPsychol) at the University of Edinburgh. Please note the following terms and conditions of use: This work is protected by copyright and other intellectual property rights, which are retained by the thesis author, unless otherwise stated. A copy can be downloaded for personal non-commercial research or study, without prior permission or charge. This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the author. The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the author. When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given. PERSONAL NARRATIVES OF NATIONALISM IN TURKEY Emel Uzun PhD in Sociology The University of Edinburgh 2015 Abstract The Kurdish Question, which dates back to the Ottoman Era, has been a constituent element of narratives of Turkish nationalism for the past 30 years. The Kurdish Question stands as the most prominent “other” of Turkish nationalism. The members of two groups, Kurds and Turks, became highly politicised throughout 30 years of internal conflict and through their daily encounters, giving way to a constant redefinition of the understanding of nationalism and ethnicity. The encounters and experiences of these two groups have facilitated the development of various narrative forms of personal nationalism in daily life. Accordingly, the daily manifestations of the Kurdish Question and Turkish nationalism have grown as an object of academic interest. -
![Recipes & Cuisine [PDF]](https://docslib.b-cdn.net/cover/8443/recipes-cuisine-pdf-918443.webp)
Recipes & Cuisine [PDF]
Ugandan Customs and Cuisine Ugandan cuisine is quite the melting pot, taking culinary influences from the Arabs, British, and especially India. The Indian traders left their mark on the region as they introduced their curries, spice blends, and breads. The food is not typically spicy, but seasoned with tomatoes and onions to create flavorful, pleasing dishes. Their diet is based on a combination of a starch and a “sauce” at each meal. The starch may consist of Ugali (a type of cornmeal paste) or Matooke (mashed plantain), and is always topped with a sauce or stew made of groundnuts (peanuts), vegetables, or meat. Although Uganda is home to the largest fresh water lake in the world, the lake has been over- fished, and fresh fish is very hard to obtain unless you live near to the source. But smoked fish can be found quite readily and is often added to a dish containing meat or beans to add complexity and depth. Chicken, beef, goat and mutton are all part of the diet, although among the rural poor meat would not be eaten every day. Cattle are considered a sign of wealth, and not consumed in the everyday diet. Other commonly found foods include bananas, pineapple, beans, cassava, sweet potatoes, cabbage and spinach. Groundnuts are a vital staple and are most often turned into a sauce. Rice is expensive and not typically consumed. Most people, except a few who live in urban centers, produce their own food and generally eat two meals a day, lunch and supper. Breakfast is often a cup of tea or porridge. -
Bellucci Cafe Majidi Mall بەخێربێن بۆ بێلووچی کافێ تکایە داواکارییەکانتان لە الی کاشیەر دەکرێت ، لەگەڵ ڕێزدا
® Belluccisapori d’italia bellucci cafe Majidi Mall بەخێربێن بۆ بێلووچی کافێ تکایە داواکارییەکانتان لە الی کاشیەر دەکرێت ، لەگەڵ ڕێزدا ... Welcome to Bellucci Café Kindly place your order at the Cashier Counter … مرحبا بکم يف بلوچي کافيە يرجی تقديم طلباتکم عند الکاشري ، و لکم جزيل الشکر ... Merhaba, Bellucci cafeye hosgeldiniz Lutfen Butun siparislerinizi kasiyere iletmeniz gerekiyor ... بە کافە بلوچی خوش آمديد لطفا بعد از انتخاب مورد نظر ، فيش تهيە فرمائيد ... ئیتالی گەرم HOT ITALIAN 001 ئێسپرێسۆ ESPRESSO SINGLE 4000 DOUBLE 6000 002 کاپوچینۆ CAPPUCCINO NORMAL 5000 DOUBLE 6000 ® sapori d’italia 003 004Bellucci005 ماکیاتۆ ﻻتێ ماکیاتۆ ئەمێریکانۆ AMERICANO LATTE MACCHIATO MACCHIATO NORMAL 4000 DOUBLE 6000 7000 5000 006 007 008 کارامێل ماکیاتۆ ﻻتێ ماریاچی کافێ ﻻتێ CAFE LATTE LATTE MARIACHI CARAMEL MACCHIATO 5000 6000 5000 ئیتالی گەرم HOT ITALIAN 009 010 011 ستێﻻی گەرم مۆکا - رەش یان سپی هۆت چۆکلێت - کاکاو HOT CHOCOLATE MOCHA - BLACK OR WHITE HOT STELLA 5000 6000 6000 012 013 014 مۆکا ستێﻻ قاوەی ئەمێریکی - بە فیلتەر نس کافێ NESCAFE AMERICAN FILTER COFFEE MOCHA STELLA 5000 4000 7000 ئیتالی سارد ® COLD ITALIAN sapori d’italia 015 016Bellucci017 فراپێ بەیز فراپێ نیس کافێ فراپێ ئێسپرێسۆ ESPRESSO FRAPPE NESCAFE FRAPPE BASE FRAPPE 6000 6000 6000 018 019 020 فراپێ کارامێل فراپێ چۆکلێت فراپێ کاپۆچینۆ CAPPUCCINO FRAPPE CHOCOLATE FRAPPE CARAMEL FRAPPE 6000 6000 6000 ئیتالی سارد BELLUCCI STARS 021 022 023 مۆکا ستێﻻی سارد ئایس کافێ فرێدۆ ئێسپرێسۆ ESPRESSO FREDDO ICE CAFE COLD MOCHA STELLA 6000 5000 7000 024 025 026 ستێﻻی سارد ئایس ﻻتێ فرێدۆ کاپۆچینۆ CAPPUCCINO -
Uganda Guide0.81Mb
YOUR HOLIDAY GUIDE TO BOTSWANA | FACTS & ADVICE ugandaYour holiday guide to CONTENTS UGANDA HOLIDAY GUIDE UGANDA 04 GETTING INTO UGANDA 06 STAYING HEALTHY 06 TIME ZONE 06 TIPPING 07 TALK THE TALK 07 MONEY 07 WEATHER 08 WHAT TO PACK 08 PHOTOGRAPHY 09 BAGGAGE RESTRICTIONS 09 LOCAL FOOD AND DRINK 09 2 CONTENTS ugandaYour holiday guide to CONTENTS 3 UGANDA Still one of the world’s best National Parks and Principal Sights Most of Uganda’s environment is divided into protected kept natural secrets, Uganda areas, taken care of by the Uganda Wildlife Authority receives far less visitors than and the National Forest Authority. Uganda has ten national parks and almost a third of the country is its neighbouring countries. covered by water. Lake Victoria, the largest in Africa, Characterised by dramatic dominates the south while Lakes Edward and Albert lie scenery throughout, it is to the west. home to deep lakes, stunning BWINDI IMPENETRABLE FOREST Bwindi Impenetrable Forest is a UNESCO World Heritage waterfalls, towering mountains site situated in the southwest corner of Uganda. The and incredible wildlife. park is 331 square kilometres and impresses with a truly theatrical landscape and bio-diversity – this is a region of volcanoes, jagged valleys, waterfalls, lakes and Uganda also has the highest concentration of primates dramatic mountain ranges. Birders come thousands of on earth, including the mountain gorilla – now one of miles to see the more than 350 species that live within the rarest animals on the planet. There are just over the area. 1000 mountain gorillas in the world and over 400 of them reside in Uganda – mainly found in the epic Bwindi There are also rare forest elephant, giant forest hog Impenetrable Forest. -
Diversify Your Practice: the Need of the Time for RDN and RDN to Be
Diversify Your Practice: The Need of the Time for RDN and RDN to be Sangeeta Shrivastava PhD, RDN, FAND Registered Dietitian Nutritionist, Faculty, Leader, Speaker & owner of Dr Sangeeta Nutrition Website: https://drsangeetanutrition.com/ Email: [email protected] Session Summary The United States is very diverse country. There are various health disparities among specific population and their needs vary. RDNs are uniquely trained to provide evidence based nutritional services. Food is such a personal thing and if we RDN do not personalized our services to meet the needs of our diverse population we won’t be successful in true manner. I believe solution exists within us, we RDNs need to open our minds and extend our hands for collaboration to serve our patient/ client better. It’s time that we identify those tools and equip ourselves to go beyond our comfortable boundaries and put our patient’s unique needs first. Disclaimer ● Volunteer leader with IND:MIG, DIFM/DPG, IAAND, CAND ● Owner of a private practice ● Part time Faculty Cal Poly pomona ● Part time clinical dietitian at Sub Acute: Orange Coast Post Acute ● No Financial disclosure to be made Learning Objectives Understand Attendees will be able to understand health disparities and unique nutritional needs of diverse patients/clients. Locate Attendees will be able to locate diverse professional sources to serve diverse patient/client population. Learn Attendees will learn patient centered care in understanding food choices among diverse group of population and sample personalized -
Uganda Country Information
UGANDA TRAVEL INFORMATION In preparation for your trip to Uganda, please find below some interesting facts about the country. For further information you can visit the official Uganda Tourism Authority’s website: www.visituganda.com www.africansojourns.com 1 Country information: The Republic of Uganda is a landlocked country in East Africa, bordered on the east by Kenya, the north by Sudan, on the west by the Democratic Republic of Congo, on the southwest by Rwanda, and on the south by Tanzania. The southern part of the country includes a substantial portion of Lake Victoria, within which it shares borders with Kenya and Tanzania. Uganda takes its name from the Buganda kingdom, which encompasses a portion of the south of the country including the capital Kampala. Uganda is divided into 80 districts, spread across four administrative regions: Northern, Eastern, Central and Western. The districts are subdivided into counties. A number of districts have been added in the past few years, and eight others were added on July 1, 2006.[8] Most districts are named after their main commercial and administrative towns. Each district is divided into sub-districts, counties, sub-counties, parishes and villages. Parallel with the state administration, five traditional Bantu kingdoms have remained enjoying some degrees of mainly cultural autonomy. The kingdoms are Toro, Ankole, Busoga, Bunyoro and Buganda. Destination Facts: Uganda • Full Country Name: Republic of Uganda • Area: 241,139 sq km • Population: 24.7 million (2002) • Capital City: Kampala -
Kari Hamerschlag
PETANQUE S’MORES KOMBUCHA BALUT DURIAN ALGAE PRODUCTS A R CENTURY EGGDUMPLINGS E CONCHAS NOODLES B STINKYCHEESES S PAUL ROZIN CHARCUTERIE PATBINGSU SEPTEMBER 2019 WHAT WE SAW & LEARNED | ISSUE 69 | AT FOODSCAPE 3 YOUR FREE DATASSENTIAL TREND REPORT FB Y O U AT E I T U P . Of course Foodscape was going to get bigger this year. But did you know it would get that big? For 2 days, Foodscape attendees took over the former Chicago Tribune Printing Warehouse on the Chicago River, filling over 100,000 square feet of space. In that space we stretched our idea of what food and the food industry could be as we covered the dual themes of “Eat the World” and “Feed the World.” On the main stage, we covered topics like food waste, the psychology of eating, what authenticity means for today's consumers, microfacial recognition software, and cell-based agriculture. Then, in the first-of-its-kind Global Culinary Theater, attendees were let loose on over 30 different experience zones where they could check off over 100 different achievements, almost all of which were brand new to guests. We set a world record, ate foods like century eggs and surströmming (look up a video), headed into the Icy Igloo for kulfi and bingsoo, crafted CBD s'mores around the fire, did Tim Tam Slams, tasted algae cocktails, helped ourselves to global beers, had tea and snacks made by robots, drank civet "poop" coffee and Vietnamese egg coffee, saw chefs make jianbing and hand-pulled noodles before our very eyes, noshed on pastries at the Mexican panaderia, created our own global spice and tea blends, ate scorpions, discovered some weird world wines, and learned the art of kraut and kombucha, to name just a few of the experiences. -
Internationalization of African Ethnic Cuisine: a Situation Analysis
Journal of Research in International Business and Management (ISSN: 2251-0028) Vol. 3(2) pp. 66-72, February, 2013 Available online @http://www.interesjournals.org/JRIBM Copyright ©2013 International Research Journals Full Length Research Paper Internationalization of African ethnic cuisine: A situation analysis *1Geoffrey Bakunda and 2Samson Omuudu Otengei ’ *1Department of Marketing and International Business, Makerere University Business School, Kampala, Uganda. 2Department of Leisure and Hospitality Management, Makerere University Business School, Kampala, Uganda. Abstract Despite a number of benefits, “African food” is not as widely served in public eating places world wide as many others, a situation reflected in the near-total absence of international literature on African cuisine. As a result, African ethnic cuisine is less internationalized. The paper reports on a case study undertaken in one African country Uganda, to assess international visitors’ exposure to African cuisine and their perceptions of requirements to effectively internationalize African ethnic cuisine. The study confirms that international visitors’ exposure to African ethnic cuisine is low and the level of Internationalization primarily influenced by perceived food quality although other aspects also play a part. The paper identifies managerial and policy implications for promoting Internationalization of African ethnic cuisine . Keywords: Internationalization, African Ethnic Cuisine, Africa, Brand strength, international visitors. INTRODUCTION The level of Internationalization of most African Cuisines 2005; Tamar et al., 2001) suggesting that these are has remained low. African food has remained largely among the most internationalized and internationally “local” and is not as widely served in public eating places popular. However, although there is generally no world wide as many international cuisines. -
2009 Annual Report
2009 Annual Report This year we’ve decided to highlight the diverse groups who contribute to the work we do—grantees, partners, local leaders and citizens, the online community, and the people in the field throughout the world who make change happen. We are all partners in the common goal of giving every person the chance to live a healthy, productive life. Table of Contents Letter from Jeff Raikes. 01 In the Field. 04 Our Grantees. 05 Our Partners . 06 Our Local Community. 07 Our Online Community. 08 Our Employees. 09 2009 Financials . 10 On the cover, clockwise from top left: Malichi Usoro (center) in his mother’s lap during the grand opening of White Center’s Educare Early Learning Center (Seattle, Washington, 2010). Twenty-nine-year-old Koblah Agbeta holding rice seeds from his farm (Abutia-Kpota, Ghana, 2010). English teacher Tang Xueyan at the Huining School library, part of the China Evergreen Rural Library Service (Huining, China, 2004). Children in the village of Mwea (Mwea, Kenya, 2009). An agogo (right), or “grandparent,” checking on a mother and her newborn at the Ekwendeni Mission Hospital (Mzimba, Malawi, 2009). Students celebrating at the Chamberlain High School graduation (Tampa, Florida, 2010). A woman carrying hybrid maize to market (Kunsu, Ghana, 2010). A student at Foothill College (Los Altos Hills, California, 2010). A mother waiting for her child to be vaccinated against rotavirus at the Pantasma Health Center (Pantasma, Nicaragua, 2009). Stacy Caves reunited with her three boys (left to right: Nikolas, Jayden, and Skyler) at the Eastside Domestic Violence Program (Bellevue, Washington, 2009). -
Dining Guide
– THE OFFICIAL – Fargo • Moorhead • West Fargo FARGOMOORHEAD.ORG When it comes to dining, Fargo, Moorhead and West Fargo never leave you wanting. Sample tucked-away taverns, upscale eateries, and an array of local favorites that serve up platefuls of tasteful adventure. Not sure where to begin? You’re in luck. Use this guide to fix a craving, or let your taste buds take the lead. Sorry kiddos, must be at least 21 years of age Price Point: Helps you determine cost Q Quick Serve: When you’re in a rush Quick Guides Patio: Get your breeze on! CONTENTS 2 American 24 Sports Bars 35 Diners 40 Delis & Sandwiches 42 Fine Dining 47 African 50 Asian 66 European 68 Italian & Mediterranean 72 Pizza 78 Mexican 84 Coffee 90 Treats 1 AMERICAN 46 North Pints & Provisions Named for Fargo’s latitude, this cozy-yet- modern American eatery in downtown Fargo serves artisan (bison meatloaf anyone?) eats and an extensive bar. 635 2nd Ave N, Fargo 701.532.0986 701 Eateries Midwest favorites with an upscale twist, 701 is going to provide a one-of-a-kind experience to the Downtown Fargo neighborhood. 701 University Dr N, Fargo 701.478.7337 Barcode Bar & Grill Meatballs, cheese curds, and plenty of wing sauce options are the start of Barcode’s menu. Homemade pizzas, beer cheese soup, burgers, wraps, and sandwiches fill the rest. 835 23rd Ave E, West Fargo 701.532.2900 2 Beer & Fish Company Down Roberts Alley in the heart of Downtown Fargo, you’ll find the freshest Fish & Chips the area has to offer at Beer & Fish Company. -
Tradition and Modernity in the Domestic Urban Kitchen Design in Uganda
Tradition and Modernity in the Domestic Urban Kitchen Design in Uganda A case of Kampala Salome Kweyunga Licentiate Thesis in Building Function Analysis KTH, Stockholm, December 2013 TRITA 2013-17 ISSN 1653-6126 ISNR KTH/SoM/13-17/SE ISBN 978-91-7501-985-7 Abstract This thesis studies the design of modern domestic urban kitchens in Uganda. The research took place in Kampala, which is the capital city of Uganda. The cultural make up of Kampala residents is diverse; people come from all over the country of Uganda, as well as beyond. The fieldwork involved investigating daily practices taking place in the domestic urban kitchens of the middle income group. This has been done in order to find out the problems found in using the kitchens so that better designs may be suggested. The thesis addresses mostly, professionals such as architects, who are involved with planning and designing housing, specifically kitchens within them. This work can as well be useful to another country with a similar context to Uganda. It is worth mentioning that kitchen studies started to take place in developed countries about one hundred years ago, yet, they have never been initiated in Uganda, until this moment. The thesis indicates that a kitchen is an important part in a home, which is a busy area, thus demanding a lot of attention in order to be able to get the needed design requirements. While the findings of the thesis are based on the contemporary urban life in Uganda, it is not known what the future will hold; so suggestions are made to benefit contemporary needs.