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The Belford Neighborhood Revitalization Plan
The Belford Neighborhood Revitalization Plan Rutgers, The State University of New Jersey Edward J. Bloustein School of Planning and Public Policy Fall 2012 Members: Rich Bartholomew, Andrew Chew, Charlotte Colon-Alvarez, Greg Contente, Kevin Dillon, Jonathan Kristofich, Kayla Malsbury, Emily Manz, Marisa Rodriguez-McGill, & Jonathan Scharff 1 Table of Contents Mission Statement This plan, the Belford Neighborhood Revitalization Plan, was prepared as the final outcome of a graduate student studio class at The Edward J. Bloustein School of Planning and Public Policy at Executive Summary .............................................................4 Rutgers, the State University of New Jersey. The studio met from September through December TheNeighborhood Belford Revitalization Plan of 2012 and was tasked by Middletown Township with developing a document that would refine, TheNeighborhood Belford Revitalization Plan Neighborhood Context .............................................................8 build upon, and put into action the Port of Belford Economic Feasibility Study and Conceptual Relation to Other Plans .............................................................38 Development Plan completed in 2009 by the Louis Berger Group for the Township of Middletown. During the formation of the Belford Neighborhood Revitalization plan, Hurricane Sandy struck New Research Process .............................................................45 Jersey. This event inflenced both the objectives and the strategies contained within the plan. Goals -
Party Tray Menu
pork sweets BBQ Skewers 15 pcs $60 Puto w/ Cheese 50 pcs $30 Lechon Belly $140 Kutchinta 50 pcs $30 Patatim Pork LegStew $18 Puto w/ Salted Egg 30 pcs $35 Sisig $70 PARTY TRAY MENU Puto Galapong Rice Flour 30 pcs $35 Glazed Holiday Ham $70 PLEASE ORDER 2 TO 3 DAYS AHEAD Nilupak 30 pcs $35 Puto Flan 30 pcs $30 Reg Med 604.497.1697 Maja Blanca 30 pcs $30 Kinulob Pork Adobo $55 $75 Tokwa’t Baboy $55 $80 Biko/Sinukmani 8 x 8 $25 Bicol Express $55 $70 noodles Ube Flan Cake 8 x 12 $35 Crispy Dinuguan $55 $80 Ube Yema Cake 8 x 12 $35 Reg Med Lg Buko Pandan Med tray $30 Pancit Bihon $55 $65 $90 Lumpiang Shanghai 50 pcs $40 Creamy Fruit Salad Reg tray $60 Pancit Canton $55 $65 $90 Lumpiang Shanghai 100 pcs $75 Sweet-Style Spaghetti $55 $65 $90 Pork Siomai 20 pcs $24 Smoked Salmon Palabok $55 $65 $90 Best Grilled Seafood Malabon $55 $65 $80 value Servesspecial 5 Pancit Chami New! $55 $65 boodle fight item chicken Kamayan Kit $55 Chicken Kabob 15 pcs $60 seafood pork bbq, lumpiang Inasal Quarter Leg 6 pcs $55 shanghai, steamed okra, Grilled Mackerel 1 pc $10.95 Inasal Quarter Breast 6 pcs $55 itlog na pula, yellow rice Grilled/Fried Tilapia 1 pc $10.95 and your choice of chicken Fried Pompano 1 pc $10.95 Reg Med inasal or grilled prawns Manila-Spiced Butter Chicken $55 $75 Chicken Adobo $55 $75 veggie Fresh Lumpia Crepes 10 pcs $60 beef Fried Lumpiang Gulay 12 pcs $35 Kaleskes ng Dagupan $45 Reg Med Sinanglaw ng La Union $45 Stuffed Laing New! $55 $70 Pinapaitan $45 Pinakbet $55 $70 Gulay Bicol Express $55 $70 Reg Med Lumpiang Hubad $55 $70 Kare-Kare $75 $95 Chop Suey $55 $70 ZUGBA.COM *All prices plus 5% GST and are subject to change without notice. -
Information on Fish and the Fishery Industry in Wartime
ADVANCE RELEASE ---- A D VA N C 3 RELEASE OFFICE OF WAR INFORMATION Thie Report on UNm isTArnS FISHERmS Is ADvmcE REmsE: For FRIDAY A3TERNOONPapers, September 3, 1943. The attY&Xd Yxdease iS a COmpr8henSiVe mpOrt prepared by the Office of Mar lnfomkion and designed to meet the various need8 of editors, writere, commentators, broadcasters, progzwn planners, photogre- phers, and gthers concerned with presenting the news* It may be re- produced in its entirety, excerpted, oondensed or used a8 baCk@Qmd and reference naaterial. * X-19961 FACTS ABOUT FISH FISH PROTEINS ARE COMPIETE--a meal of fish con- tains all the @xedients necessaxy to build body tissues. You don't have to supplelnsnt a platter of fish with other tissue-building foods. Ocean-caught fish also bring you minerals fmmthe sea--copper, ixon, calcium, phosphoxous, andothexs. SSXBILLZON POUNDSof fish and shellfish will be needed this year to supply our men 3n uniform, OUT Allies, and ouxselvs. This is a billion pounds more than we pro- , duced in oux biggest pxe-war yeas. You can help. Save canned sawn, sardines, and mckexel for Army and Navy use by: Canning ox salt-9ng fish at home; Eating uufazniliax varieties which may be available in your paxt of the countxy. HAVE YOU TRIED squid tith tcmato sauce? Steamed mussels? Skate wJ.th mayonnaise? Shark steak? Carp, buxbot, sheepshead? How about canning surplus fish, Just as you can surplus vegetables from your victoxy men? HERE'S A LIST of government publications on the cooking and home cama of fish: 'Xome Pxesexvatfon of Fishery Products" by Eorma~n 6 D. -
Instruction Manual Favourite Recipes Operating Instructions Procedure for Cooking and Smoking
...how to smoke & cook easily in a HELIA SMOKER Instruction Manual Favourite Recipes Operating instructions Procedure for cooking and smoking After removing all of the protective foils, preheat the oven to 1. Preheat: Turn thermostat control to the desired cooking 170°C for 1 hour prior to initial use. Subsequently switch the heat Temperaturee. As soon as the Temperaturee is reached the off, fill the smoking pan with sawdust and 1 tablespoon of water green lamp goes out. The timer can be switched on simul- and place it on the heating element. Slightly close the door and taneously in order to preheat more quickly. set the timer to 15 mins. 2. Fill the smoking pan with sawdust and place on the heating Allow the closed oven to cool down for at least 2 hours. Do not element in the oven, you may add juniper granules. fully close the door during the pre-heating process. Close it just 3. Place the dripping pan and directly above, the correspon- enough that approximately the same quantity of smoke escapes ding grill with the item(s) to be smoked onto the lower bar of as from a cigar. This process should also be carried out for the the device, if necessary, add an additional grill with item(s) further smoking processes, until such time as the oven is com- to be smoked on the upper bar, and close the door only up the pletely black. marking „ZU“. Do not clean the interior, just wipe off any coarse soiling. 4. Switch timer on (Set to 1x 10 - 15 minutes). -
Fishery Basics – Seafood Markets Where Are Fish Sold?
Fishery Basics – Seafood Markets Where Are Fish Sold? Fisheries not only provide a vital source of food to the global population, but also contribute between $225-240 billion annually to the worldwide economy. Much of this economic stimulus comes from the sale and trade of fishery products. The sale of fishery products has evolved from being restricted to seaside towns into a worldwide market where buyers can choose from fish caught all over the globe. Like many other commodities, fisheries markets are fluctuating constantly. In recent decades, seafood imports into the United States have increased due to growing demands for cheap seafood products. This has increased the amount of fish supplied by foreign countries, expanded efforts in aquaculture, and increased the pursuit of previously untapped resources. In 2008, the National Marine Fisheries Service (NMFS) reported (pdf) that the U.S. imported close to 2.4 million t (5.3 billion lbs) of edible fishery products valued at $14.2 billion dollars. Finfish in all forms (fresh, frozen, and processed) accounted for 48% of the imports and shellfish accounted for an additional 36% of the imports. Overall, shrimp were the highest single-species import, accounting for 24% of the total fishery products imported into the United States. Tuna and Salmon were the highest imported finfish accounting for 18% and 10% of the total imports respectively. The majority of fishery products imported came from China, Thailand, Canada, Indonesia, Vietnam, Ecuador, and Chile. The U.S. exported close to 1.2 million t (2.6 billion lbs) valued at $3.99 billion in 2008. -
Stolen Seafood
STOLEN SEAFOOD The Impact of Pirate Fishing on Our Oceans 2013 MARGOT L. STILES ARIEL KAGAN EmILY SHAFTEL Protecting the BETH LOWEll World’s Oceans A www.oceana.org Photo: Stock.Xchng Illegal fishing threatens the livelihoods of millions of people who rely on healthy fisheries. Photo: Stock.Xchng Acknowledgements CONTENTS Oceana would like to thank two anonymous 2 Introduction reviewers as well as the 3 following individuals for How Much Seafood is Stolen? their contributions to 6 Illegal Fishing Hurts People this report: Maria José Cornax, Dustin Cranor, 8 Illegal Fishing Hurts Vulnerable Species Michael Hirshfield and Elizabeth Pincumbe. 10 Illegal Fishing Hurts the Economy 12 The Profit Motive 16 The Shell Game 20 Stopping Stolen Seafood 23 References 1 www.oceana.org INTRODUCTION INTRODUCTION Pirate fishing may be understood best by standing on the beach and gazing out to sea. Almost all crime at sea takes place beyond the horizon line, hidden from view. This vast wilderness is exploited not only for fish, but as a hiding place for criminal activities. Stolen fish are caught illegally, evading a wide range of safeguards to undercut the costs of doing business. Blatant violation of catch limits, gear restrictions and safety precautions are frequently carried out by a small fraction of fishermen, undermining the efforts of responsible “Illegal, unregulated and unreported fishing is a fishing companies. The resulting damage to marine resources can lead global phenomenon with devastating environmental to smaller catches, slowed recovery of and socio-economic consequences.” depleted stocks or even collapse for the Joint Statement between the European Commission and United States most vulnerable fisheries.1 Government, Maria Damanaki and Jane Lubchenco 2011 Pirate, or illegal, fishing is often lumped together with unregulated and unreported fishing under the abbreviation “IUU.” Unregulated fishing takes place in nations that lack the resources to establish fisheries laws or monitoring. -
10. Taipei Fish Market 9. Aberdeen Seafood
10. Taipei Fish Market Location: Taipei, Taiwan Teipei Fish Market is among the major fish markets in China. It is located in the Zhongshan District of Teipie- the capital of Taiwan. Chinese are fond of eating seafood. The Chinese cuisine contains variety of sea food. The best seafood of China is supplied by this market. After serving the needs of local population the seafood is also exported to great measure. The Market is being maintained by some of the large commercial group so it has made its way to being in the top fish markets of the world. 9. Aberdeen Seafood Location: Aberdeen, Hong Kong 9. Aberdeen seafood is a famous fish Market of Hong Kong Island. As the Market is placed on an Island, it provides a diverse range of seafood. Aberdeen being a small village in Hong Kong attracts a lot of travellers every year and that creates a huge demand for seafood. Local People in Aberdeen usually spend their days on the boats catching the fishes and earning their livelihood. To meet their need and to cater to visitors cafes are set up on the boats which serve excellent sea-food. 8. Fulton Fish Market Location: New York, USA The Fulton Fish Market is located in Bronx, New York. The Market was originally a part of The Fulton Market which was a place for selling a varied of food and edible stuff. The fish Market section was later relocated in 2005 to Bronx. Now it is known as Fulton fish Market and is among the oldest fish markets of America. -
Sole a La Walewska in Spring a New Take on an Escoffier Classic
SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska. -
Download the 2019 Maine Lobster Chef of The
HARVEST ON THE HARBOR MAINE LOBSTER CHEF OF THE YEAR 2019 RECIPES Note, these recipes are as provided by the chefs. The Chefs are listed, with their recipes, in alphabetical order. THOMAS BARTHELMES | Central Provisions, Portland Maine Lobster Chef of the Year 2019 People’s Choice LOBSTER TOAST lobster mousseline on toasted milk bread with lobster kewpie mayonnaise, tomatillo-seaweed relish, and green shiso Makes 8 portions For the mousseline: 8 ounces lobster meat, raw and removed from the shell 1 egg ½ t salt ½ t white soy ½ C heavy cream 1 t grated ginger ½ t grated garlic 1/8 t sansho pepper 1 T finely chopped chives 1 T brunoised shallot 4 ounces poached lobster meat, removed from the shell and chopped Combine the 8 ounces of raw lobster with egg, salt, white soy, ginger, sansho pepper and garlic and blend in a food processor until homogenous. With the machine running slowly stream in the heavy cream. Remove the mousseline and pass through a fine tamis. Fold in chives, shallot and chopped lobster and poach a small test wrapped in plastic wrap in simmering water. Adjust seasoning if necessary. For the lobster kewpie mayonnaise: 4 lobster bodies, removed of lungs, antennae and outer shell Canola oil 1 egg yolk per cup of oil Yuzu juice, to taste MSG, to taste Sugar, to taste Salt, to taste Thoroughly clean the lobster bodies and drain well. Place in a pot that will fit them comfortably and just cover with canola oil. Slowly heat the lobster bodies and oil until the shells begin to lightly sizzle—once the sizzling subsides, monitor the oil closely. -
Food Production
Food Production Best of Chinese cooking-Sanjeev Kapoor- Popular Prakashan, Mumbai- 2003 Food Preparation for the professional- David A. Mizer, Mary Porter, Beth Sonnier, Karen Eich Drummond- John Wiley and Sons,Inc- Canada- 2000 A concise encyclopedia of gastronomy- Andre l. simon- The Overlook Press- 1981, Mastering the art of French Cooking- Julia Child, louisette bertholle, Simone Classical cooking- The Modern way- Eugen Pauli, 2nd edition,Van Nostrand Reinhold, New York 1989, B- 4 Beck, , penguin books, 2009, b-5 Joy of cooking- Irma S. Rombauer, Marion Rombauer Becker, The New American Liabrary, New York, 1974- b-6 Syllabus- 1 Introduction to cookery- A. Level of skills and experience B. Attitude and behavior in Kitchen C. Personal hygiene D. Uniforms and protective clothing E. Safety procedure in handling equipment 2. Culinary history- Origin of modern cookery 3. Hierarchy area of department and kitchen a. Classical brigade b. Modern Staffng in various category hotels c. Roles of executive chef d. Duties and responsibilities of various chefs e. Co-opeartion with other departments 4. Culinary terms- A. list of (common and basic) terms B. Explanation with examples 5. Aims and objectives of cooking food A. Aims and objectives of cooking food B. Various Textures C. Various Consisatencies D. Techniques used in pre-preparation E. Techniques used in preparation 6. Basic Principles of Food Production-1 i) Vegetable and Fruit Cookery A. Introduction – Classification of Vegetables B. Pigments and colour Changes C. Effects of heat on vegetables D. Cuts of vegetables E. Classification of fruits F. Uses of fruits in cookery G. Salads and salad dressings ii) Stocks A. -
Party Cuisine New!
Party Cuisine All-Day Breakfast $9.50 Half deep tray Full size deep tray Includes garlic fried rice and fried egg(s) 12”x15”x3.5” 20.5”x13”x4” Add $1 for coffee Adobo Pork Chicken $55 $125 Adobosilog pork and chicken in vinegar soy stew in vinegar and soy stew Cornedbeefsilog cornedbeef with sautéed onions Bicol Express $55 $125 Daingsilog fried milkfish (not always boneless) diced pork in mild spicy coconut milk stew Longsilog cured sweet pork sausage Binagoongan $55 $125 pork and eggplant in shrimp fry stew Spamsilog fried luncheon meat Caldereta $70 $170 Tapsilog grilled beef slices marinated in vinegar and soy Beef stew with potatoes and olives Tinapasilog fried smoked herring Chicken Afritada bone –in chicken, $55 $125 Tocilog cured sweet pork potatos, carrots, in a tomato-based stew Tuyosilog fried salted fish Chopsuey mixed veggies in light gravy $58 $125 Dinuguan $55 $125 Other Favourites Latimer Menu pork blood pudding stew Filipino Spaghetti $55 $125 1 Item combo with rice $9 in sweet tomato sauce and hotdog slices 2 Item combo with rice $11 Ginataang sitaw w/ kalabasa $58 $125 seasoned fried chicken with $8 green beans and butternut squash in coconut NEW! “Chicka-hen” (905) 567-8878 milk stew house vinegar dip, 4 pcs Crispy pata deep fried pork hock with vinegar dip $15 Kare Kare oxtail, shank, tripe in a $70 $170 5955 Latimer Dr. Mississauga, ON peanut butter-based stew. Served w/ Filipino spaghetti served with sweet tomato $9 shrimpfry paste sauce and hotdog slices Lechon Kawali $70 $170 Fish balls deep fried fish cakes with -
Desarrollo De Nuevos Productors New Product Development
PANADERÍASUPPLEMENT TO BAKE DICIEMBRE 2019 Desarrollo de Nuevos Productors New Product Development English version starts on page 32 La mezcla ideal para obtener el éxito El manejo de una panadería no tiene que Los ojos de buey, duraznos y guayabas destacadas ser laboriosa ni difícil. Con la calidad y a continuación fueron hechos con la mezcla Trigal conveniencia de la línea de mezclas auténticas Dorado® Guayaba Mix – sólo necesitas agregar de Trigal Dorado® ahorras tiempo, mano de agua y huevos, ¡así de fácil! La línea de mezclas obra y costos de ingredientes mientras que auténticas de Trigal Dorado incluye: continúas ofreciendo los sabores auténticos que los clientes desean. ~ Bizcocho Mix ~ Pan Fino Mix ~ Galleta & Polvorón Mix ~ Mantecada Mix ~ Bolillo Mix Para obtener una lista ~ Danés Mix de ingredientes Trigal Dorado, escanea el ~ Puerquito Mix código QR. ~ Tres Leches Cake Mix Disponible de tu proveedor de panadería completa www.yourbakemark.com CARTA DE INTRODUCCIÓN CONTENIDO La version en Inglés comienza en la pagina 32 06 10 16 CONTENIDO EMOCIÓN POR 06 PAN Y HORNEO 10 PASTELES Y DECORACIONES NUEVOS PRODUCTOS 16 DESARROLLO DE NUEVOS ada emociona más a los clientes que que sus clientes seguramente adorarán. PRODUCTOS ver productos nuevos en sus vitri- En este número de Panadería de BakeMark Nnas. A los compradores les encanta destacamos la innovación de nuevos produc- PERFILES DE PANADERÍAS 20 ver diseños de pasteles llamativos y nuevos tos y las ideas inspiradoras de las panaderías 30 RECETAS DESTACADAS productos de pan sabrosos que captan la líderes en el norte de California, así como 31 PRODUCTOS DESTACADOS atención y los motivan a comprar más.