Alcohol Free Cocktails

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Alcohol Free Cocktails SUNDANCE PUNCH 1 Part Grape Juice 1 Part red Grape Juice 1 Part Ginger Ale 2 Parts Ginger Ale Cherries 2 Parts sparkling White Schloer Mix well with ice in a cocktail shaker Slices of fruit or Put all drinks into a punch screw top jar. bowl. Garnish with slices Strain into a cocktail glass. of fruit Decorate with a cocktail stick and cherry STRAWBERRY FROST TASTE OF PASSION 10oz can of strawberries in juice ¾ pint pineapple juice 4 fl. oz. lime juice ½ pint orange juice ½ pint lemonade ½ pint sparkling spring water Blend until lovely and frothy. 2 passion fruit Pour into a jug and pop chill fruit juices and spring in a few ice cubes water. Halve passion fruit. Scoop seeds into jug. Add Juices and water. Mix well and then serve in tall glasses with ice APPLE ICE SPOTLIGHT 1 Part Vanilla Ice Cream 2 Parts Apple Juice 2 Parts Apple Juice 1 Part Ginger Ale Freshly Ground Nutmeg Dash of Lemon Juice Whipped Cream for Topping Dash of Lime Juice cordial Put Icecream into a blender and Half fill a cocktail Glass blend with apple juice, add a a little. Add Apple Juice and a dash of lemon and lime generous sprinkling of ground Top up with ginger ale. nutmeg. Blend until frothy. Chill Well Top with Whipped Cream Sprinkled with a little nutmeg Alcohol Free Cocktails ROCK LIME SPARKLER 1 Part Lime Juice 1 Part Orange Juice 9 Parts Bitter Lemon 1 Part Pineapple Juice. Fill a glass with crushed ice 1 Part Grapefruit Juice Add a few dashes of lime 1 Part Soda Water Fill up the glass with the bitter Squirt of 1 fresh Lemon lemon Mix fruit juices together in a jug Decorate with lemon/lime slices and chill until required. Add soda water just prior to serving. Serve in Tall Glasses with Orange and Lemon slices and a sprig of mint APPLE GINGER LOW CALORIE QUENCHER 3 Parts Apple Juice 1 Bottle sparkling apple juice 2 Parts Bitter Lemon 1 Bottle mineral water 1 Part Ginger Ale Slices of lemon Mix all ingredients in a Ice mixing glass. Pour over Chill the sparkling apple ice in a tall glass. Garnish Juice and mineral water. with a slice of red skinned When ready to serve mix apple and a slice of lemon. equal amounts in a tumbler Serve with two straws. glass, add ice and top with a twist of lemon. BANANA BONANZA EARLY RISER 3/4 Pint Ice Cold Milk 1 Part Prune Juice 1 Banana 1 Part Apple Juice 1 Scoop of Vanilla Ice Cream 1 Part Natural Yoghurt ! tsp Sugar (if required) Thoroughly chill all Blend all the ingredients. ingredients and blend Serve in with ice. Pour into a tall glass with a fat striped tall glasses. straw. Variation: Turn into a banana eggflip by substituting egg for icecream. Halve the amount of milk and ice cubes Alcohol Free Cocktails ST. CLEMENTS MOCK MARTINI 1 Part Orange Juice To make short dry drink, very 1 Part Bitter Lemon like the real thing Orange and Lemon 5 Parts tonic water slices 1 Part lime juice cordial Half fill a glass with Lemon slices chilled orange and top Olive up with slices of Pour tonic and lime over ice. orange and lemon. Garnish with a slice of lemon and an olive. Wait a little before drinking to allow the flavour of the garnish to have its effect. www.cnesiar.gov.uk/communitysafety.

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Food and Drug Administration, HHS § 146.185
Food and Drug Administration, HHS § 146.185 of the food, without intervening writ- weight of the preservative used. If the ten, printed, or graphic matter. food is packed in container sizes that are less than 19 liters (5 gallons), the [42 FR 14414, Mar. 15, 1977, as amended at 44 FR 36378, June 22, 1979; 58 FR 2881, Jan. 6, label shall bear a statement indicating 1993] that the food is for further manufac- turing use only. § 146.153 Concentrated orange juice (e) Wherever the name of the food ap- for manufacturing. pears on the label so conspicuously as (a) Concentrated orange juice for to be easily seen under customary con- manufacturing is the food that com- ditions of purchase, the statement plies with the requirements of com- specified in paragraph (d) of this sec- position and label declaration of ingre- tion for naming the preservative ingre- dients prescribed for frozen con- dient used shall immediately and con- centrated orange juice by § 146.146, ex- spicuously precede or follow the name cept that it is either not frozen or is of the food, without intervening writ- less concentrated, or both, and the or- ten, printed, or graphic matter. anges from which the juice is obtained [42 FR 14414, Mar. 15, 1977, as amended at 44 may deviate from the standards for FR 36378, June 22, 1979; 58 FR 2882, Jan. 6, maturity in that they are below the 1993] minimum Brix and Brix-acid ratio for such oranges: Provided, however, that § 146.185 Pineapple juice. the concentration of orange juice solu- (a) Identity.
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THICK & EASY Clear Thickened Prune Drink
Item Number: 72461 Product THICK & EASY Clear Name: Thickened Prune Drink - Nectar - Lvl 2 - 24/4oz Master Item Name: BEV-THKRTS 24/4 PRNE-NCT L2 Product Fact Sheet Product Information UDEX Information UCC Manufacturer ID: 99429 UDEX Department: 17 - NON-ALCOHOLIC BEVERAGES Manufacturer Sequence: 284 UDEX Category: 144 - NON-ALCOHOLIC BEVERAGES OTHER - READY TO DRINK UDEX Sub Category: 484 - JUICE/NECTAR DRINKS - READY TO DRINK Brand: GPC Code: 10000222 - Juice Drinks - Ready to Drink (Perishable) Specifications Ship Container UPC: 10099429724618 Storage Range Unit UPC: Recommended: 70 F Specification Number: 10207 Maximum: 90 F Pallet Code: 12 Minimum: 40 F Pallet Pattern: 10 x 17 = 170 Description: Do Not Freeze Full Pallet: 1288.60 lbs. Catch Weight? NO Kosher? Yes Leaker Allowance: N Contains Allergens: No Allergens present Truckload Quantity: 33 Bioengineering Information: Has not been evaluated for BE content. Total Code Days: 365 Min Delivered Shelf Life Days: Master Dimensions Case Dimensions: 15.94''L x 10.63''W x 2.69''H Cubic Feet: .260 CUFT Unit Quantity: 24 Net Weight: 6.82 LB Unit Size: Gross Weight: 7.58 LB Pack: CASE Tare Weight: .76 LB Nutrition Facts Domestic Nutrition Only Method: Product Form: NLEA Adjusted Values: Y Label Number: Child Nutrition Label: Food Category Code: Recipe Code: Source Code: Product Description General Description: THICK & EASY Clear Thickened Prune Drink - Nectar - Lvl 2 - 24/4oz Benefits of Using This Product: Pre-thickened prune juice is a great tasting alternative to other juices with laxative benefits as well. Product Claims: KOSHER - CIRCLE U - ORTHODOX UNION Nutrition Claims: Excellent Source of Fiber List of Ingredients: Nectar Consistency, 10 % Juice from Concentrate with Added Ingredients Ingredients: Water, Sugar, Prune Base (Concentrated Prune Juice, Caramel Color, Water, Natural Flavor, Citric Acid, Gum Arabic, Sunflower Oil, Ascorbic Acid [Vitamin C], Glycerol Ester of Wood Rosin, Potassium Sorbate [Preservative], Brominated Vegetable Oil), Resistant Maltodextrin, Xanthan Gum, Ascorbic Acid, Citric Acid.
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Holiday Cheer Mocktails
HolidayHoliday CheerCheer MocktailsMocktails This holiday season, please remember... Be safe and smart - Don't Drink and Drive! When you're toasting the season, why not have one... without? Toast the season with your friends & family using one of these recipes for delicious, alcohol-free mixed drinks. Fruit Fizz Candy Cane Punch Cardinal Punch 1/3 cup pineapple juice ¼ cup lemon juice 1 quart cranberry juice 1/3 cup orange juice 16-ounce can orange juice 1 pint orange juice 1/3 cup lime juice concentrate 2 lemons squeezed or 2 ouncesounce 1 teaspoon powdered sugar ¼ cup sugar lemon juice club soda 1 egg white 4 quarts ginger ale grated lemon rind or splash lemon 6 hard peppermint candies Combine juice with ice and chill. juice 4 peppermint candy canes Pour into punch bowl overer a blockbl Add juice to a shaker of cracked ice. Ginger ale of ice and add ginger ale. Garnishrnish Shake, strain into cocktail glass or Put all ingredients except candy glasses with mint sprig. May adddd tumbler, top with club soda. Garnish canes and ginger ale in blender. orange sherbet scoops. Serves 10. with lemon or lime twist. Blend until candies liquefy. Divide evenly between 4 tall glasses and top with ginger ale. Stir gently to mix. Mock Pink Champagne OJ Sparkle Serve with peppermint candy canes ½ cup sugar 2 ounces orange juice as stirrers. (serves 4) 1 cup water 3 ounces lemon-lime soda 1 (6( ounce) can frozen orange juice 1 ounce maraschino cherry juiceice concentrate Blend ingredients and serve overr ice Sparkling Fruit Slush 1 (6 ounce) can frozen grapefruit in large glass.
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Grapes and Lemons Are Two of Nature's Greatest Lymphatic Cleansers And
GrapeGate v1.0 [email protected] Written by: Robert Morse, N.D. “Grapes and lemons are two of nature’s greatest lymphatic cleansers and ‘tumor busters.’ I have seen lymphomas gone in forty-five days and stomach cancer gone in fifty-nine days using these fruit juice fasts in combination with herbal therapy and a raw food diet.” A word of caution (Nichlas Brandon): Bear in mind that a lemonade or grape juice fast are both powerful approaches to initiating the cleansing process. Those whom are just starting out on their new journey toward regaining health from a past of defiling their bodies with overly-processed junk foods, dairy products, sodas, caffeine, smoking, and so forth, should proceed cautiously and consider that moving straight into a fast of this magnitude - too soon - can throw a person into rapid and strong cycles of elimination which are NOT tolerated or handled well by many. Therefore, unless circumstances are urgent and immediate [fruit] juice fasting is called for, it is wise that you take your time, begin your transition and work yourself up in preparation for whichever fast you decide to undergo. “Dipping your toe in the water” with a mild green juice fast (≤2 US quarts of juice daily) or feast (>2 US quarts of juice daily) will give you a first impression of what’s in store for you with the more aggressive fruit juice fasts - and what it’s like to abstain from solid food for longer periods of time. Having some degree of good intestinal health is also important prior to commencing a fast, hence, in preparation for the fast, spending at least 1-3 months on a diet rich in raw fruits and vegetables along with a restorative herbal intestinal formula (e.g.
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Prune Juice Concentrate
Additives in tobacco products Prune Juice Concentrate Additives are substances intentionally added to tobacco been classified by the International Agency for Research on products by tobacco industry in order to render toxic tobacco Cancer (a leading expert cancer organisation). Other toxic products palatable and acceptable to consumers. compounds that irritate the airways are also formed (e.g. acrolein or 2-furfural). Prunes are ripe plums that are dried. Concentrated prune juice is extracted from softened prunes. As a fruit extract, The sugars also produce acidic compounds, which make prune juice concentrate is very rich in sugars and is therefore it harder for the nicotine in the cigarette smoke to reach naturally sweet. the brain. This forces smokers to inhale deeper and to also consume more cigarettes to get their nicotine fix. Further- General uses more, the use of prune juice concentrate may be indirectly harmful due to the formation of compounds called aldehydes Prune juice concentrate has many uses in the food industry, (e.g. acetaldehyde), which can make cigarettes more addictive e.g. as a sweetener, colour and flavour enhancer, a binding by enhancing the addictive potential of nicotine. Aldehydes agent in cereal bars, and also as a ‘humectant’ to help keep are very reactive and produce compounds such as the subs- cakes and cookies moist. tance harman, which can also enhance addictiveness due to its mood-enhancing effect on the brain. Reported tobacco industry uses Prune juice concentrate is used to smoothen and mildly Prune juice concentrate (along with other extracts from either sweeten the smoke. It imparts a sweet taste making the the plum or prune) is reportedly used by tobacco manufac- smoke more palatable.
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How Diet and Daily Habits May Affect Your Bladder
London Women’s Care 803 Meyers Baker Rd. London, KY 40741 606-878-3240 How Diet and Daily Habits May Affect Your Bladder There is no “diet” to cure incontinence. However, there are certain dietary matters you should know about. Many people who have bladder control problems reduce the amount of liquids they drink in the hope that they will need to urinate less often. While less liquid through the mouth does result in less liquid in the form of urine, the smaller amount of urine may be more highly concentrated and, thus, irritating to the bladder surface. Highly concentrated, dark yellow, strong urine may cause you to go the bathroom more frequently. It also encourages growth of bacteria. And when bacteria begin to grow, infection sets in, and incontinence may be the result. Do not restrict fluids to control incontinence without the advice of your physician. Always follow your doctor’s orders. And, when in doubt, consult a physician, nurse, or pharmacist. Some foods cause urine to smell bad or peculiar. The most notable of these foods is asparagus. Some other foods may affect the way your urine smells. Another cause of foul-smelling urine, and the most dangerous cause, is urinary tract infection. If you notice that your urine has a strong odor to it and you have not eaten any foods that would cause this, you should see a physician and have a specimen of your urine tested for infection. Some medicines may cause your urine to be discolored or have an unusual odor. Some are medicines that you take for bladder inflammation or for urine tests.
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Water to Grape Juice to Milk
Publication No. 10210 Water to Grape Juice to Milk A Refreshing Demonstration Introduction Magically turn water to grape juice to lemonade to 7-Up® to milk to finally—after consuming all that, you’ll surely need— Pepto-Bismol®! Concepts • Acids and bases • Solubility and precipitates Materials (for each demonstration) Barium nitrate solution, Ba(NO3)2, saturated, 8–10 mL Sulfuric acid solution, H2SO4, 9 M, 1.5 mL Phenolphthalein solution, 1%, 3–4 drops Water, distilled or deionized, 200 mL Sodium bicarbonate, NaHCO3, 1 g Beral-type pipets, 5 Sodium hydroxide solution, NaOH, 0.1 M, 10 drops Glasses or beakers, 400-mL, 6 Sodium hydroxide solution, NaOH, 6 M, 5–6 mL Safety Precautions Sulfuric acid solution is severely corrosive to eyes, skin and other tissue. Sodium hydroxide solution is corrosive and a body tissue irritant. Barium nitrate solution is a strong oxidizer and moderately toxic by ingestion. Phenolphthalein solution is an alco- hol-based solution; it is flammable and moderately toxic by ingestion. Avoid body tissue contact with all solutions. Wear chemical splash goggles, chemical-resistant gloves, and a chemical-resistant apron. Please review current Material Safety Data Sheets for additional safety, handling, and disposal information. Wash hands thoroughly with soap and water before leaving the laboratory. Preparation Prior to audience arrival, treat and label six glasses or beakers as follows Glass 1—Water 200 mL of distilled or deionized water and 3–4 drops of 1% phenolphthalein solution Glass 2—Grape Juice 10 drops of 0.1 M NaOH solution Glass 3—Lemonade 1.5 mL of 9 M H2SO4 solution ® Glass 4— 7-Up 1 g of NaHCO3 and 1 pipet (2–3 mL) of water; swirl gently Glass 5—Milk 3 pipets (7–9 mL) of saturated Ba(NO3)2 solution Glass 6—Pepto-Bismol® 2 pipets (5–6 mL) of 6 M NaOH solution (must be sufficient to overcome the acid) Procedure 1.
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Advanced Diet As Tolerated/Diet of Choice This Is for Communication Only
SVMC INTERPRETATION OF DIET ORDERS SVMC menu plans are developed using best evidenced based practice guidelines. The Clinical Diet Manual is the basis for our menu planning and patient education materials. Listed below is a brief summary of the menu plans provided by SVMC and any specifics that may differ from the Clinical Diet Manual. Our regular non select menu serves as the basis for all our menu plans and follows the Dietary Reference Intake (DRI’s/RDA’s) for our population of male 51-70 years old. Menus are designed to meet nutritional requirements specified by the 2011 update of the DRI’s from the Food and Nutrition Board, Institute of Medicine, National Academies of Science’s guidelines. This menu is then further modified to meet the specific needs of each patient based on diet order, nutritional status, food allergies, age, cultural preferences and food likes and dislikes. Current Dietary Reference Intakes recommend that Sodium intake remain less than 2300 mg per day. In order to meet their preferences and maintain intake, most diets that do not indicate a Sodium restriction will exceed this value. A sodium restriction should be ordered if needed. Due to limitations within our nutrient database (CBORD) we do not have values available to us for all nutrients. Currently our database is incomplete for: biotin, choline, chromium, molybdenum, fluoride, iodine, chloride, linoleic acid and alpha-linolenic acid and sometimes other micronutrients. Thin liquids are a default for all diets. Nectar, honey, pudding fluid consistency or fluid restriction needs to be ordered under “DIET CATEGORY”. If oral nutrition supplements (ONS) are ordered BID with meals, i.e.
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Rejuvenate Like Royalty This Summer with the King's Ginger 'Royal Teacup' Cocktail to Toast the Queen's Coronation Celeb
Rejuvenate like Royalty this Summer with The King’s Ginger ‘Royal Teacup’ Cocktail To toast the Queen’s Coronation celebrations this summer, Berry Bros. & Rudd have exclusively paired with The Cocktail Lovers to create The King’s Ginger Royal Teacup cocktail. This rejuvenating tipple uses Berry Bros. & Rudd’s very own King’s Ginger liqueur, originally created for King Edward VII in 1903. The King’s Ginger liqueur is one of the spirits to be showcased by J.J. Goodman, the London Cocktail Club’s leading mixologist, at The Coronation Festival on 11-14 July. This one-off event will be held at Buckingham Palace and will see Goodman demonstrating the best of British cocktails in the Food and Wine Theatre, where attendees can enjoy this sovereign solution to quenching ones thirst during the hazy summer days. Rich and zesty, the uplifting secret to the cocktail is The King’s Ginger, a seductively golden high-strength liqueur with a warming aroma of ginger, lemon, sherbert and golden syrup. The liqueur was created to stimulate and revivify His Majesty during morning rides in his new ‘horseless carriage,’ a Daimler, in 1903 and has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since. Fresh, zesty and quintessentially English, The Royal Teacup is refreshingly easy to prepare and designed to be served in a teacup. The fizz in the drink lengthens the cocktail, giving a celebratory feel and making it perfect for special occasions. The Royal-Tea Cup Ingredients: 40 ml The King's Ginger 15 ml homemade rhubarb syrup* 25 ml Twinings Lemon & Ginger tea** 10 ml fresh lemon juice 25 ml English sparkling wine Fresh ginger, raspberry and small sprig of mint to garnish Method: Place two big ices cubes in a tea cup.
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Analysis of Fruit Juices and Drinks of Ascorbic Acid Content
Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1969 Analysis of Fruit Juices and Drinks of Ascorbic Acid Content Anna Man-saw Liu Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Liu, Anna Man-saw, "Analysis of Fruit Juices and Drinks of Ascorbic Acid Content" (1969). All Graduate Theses and Dissertations. 4851. https://digitalcommons.usu.edu/etd/4851 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. ANALYSTS OF FRUIT JUICES AND DRINKS OF ASCORBIC ACID CONTENT by Anna Man-saw Liu A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY• Logan,1969 Utah ACKNOWLEDGMENTS Sincere appreciation is expressed to Dr. Ethelwyn B. Wilcox, Head of the Food and Nutrition Department, for her assistance in the preparation of this manuscript. Many thanks to Mrs. Ruth E. Wheeler, Assistant Professor of Food and Nutrition, for her able guidance on this research. Appreciation is also expressed to Dr. Harris 0 . Van Orden , Professor of Chemistry, for his many helpful suggestions and for serv ing as a committee member . Also sincere gratefulness to Dr . Deloy G. Hendricks, Assistant Professor of Food and Nutrition, for his many helps during the experimental procedures. The author wishes to express her gratitude to her husband , Mr .
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John Rose Fasting Protocol 4/21/17, 218 PM
John Rose Fasting Protocol 4/21/17, 218 PM John Rose Fasting Protocol Fasting Ingredients Recommended Fruit Juices for bulk of calories: Watermelon (with or without rind), Orange Honey Dew Melon, Oranges, Cantaloupes, Grapes, Apples, Carrots Quick Calorie Reference: Watermelon Juice Gallon (128oz, or 3.78L) = ~1200 calories Orange Juice Gallon (128oz, or 3.78L) = ~1785 calories Grape Juice Gallon (128oz, or 3.78L) = ~2428 calories Apple Juice Gallon (128oz, or 3.78L) = ~1872 calories Carrot Juice Gallon (128oz, or 3.78L) = ~1510 calories Recommended Green Juice Ingredients: Cucumber, Celery, Parsley, Kale, Jalapeno, Lemon, Carrot, Ginger, Turmeric, Apples, Garlic Quick Green Juice Recipe: 2 large cucumbers (or replace 1 cucumber with 1 large stalk of celery) 1 large bundle of Green kale (any kale may be used) 1 bundle of Italian Parsley ¼ yellow lemon (peeled) 3 medium-large sized apples Ginger to taste Turmeric to taste (optional) Garlic to taste (if adventurous, but optional) This recipe approx 200 calories. Supplements: Essential Fatty Acids Men: Flax Oil daily, 1-2 tablespoons daily Women: Hemp Oil daily, 1-2 tablespoons daily Recommended Juicer: Tribest Green Star Elite - twin auger juicer, exceptional juice quality and yield, very robust *Tribest Slowstar not recommend - great juicer but overheats in around 30 minutes. Not ideal for juice fasting. How-To-Fast, John Rose Protocol 1) Recommended Drinking Amounts per Day: Rule of thumb is 1 gallon, regardless of what type of juice you choose. Some juices have less calories than others such as watermelon so you will probably be inclined to drink more of it. If energy levels are https://docs.google.com/document/d/1Zt2ZiYHuRGMIPpoP6g-kZ1cnsFG_DqdxcbI-UpbSLLw/pub Page 1 of 3 John Rose Fasting Protocol 4/21/17, 218 PM low you probably need a little more juice.
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Commodity Specification for Bottled Juices, April 2020
Marketing and Regulatory Programs Commodity Specification U Agricultural Marketing for Bottled Juices Service Specialty Crops Program April 2020 Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632- 9992. Submit your completed form or letter to USDA by: (1) mail: U.S.
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