Multiculturalism

Total Page:16

File Type:pdf, Size:1020Kb

Multiculturalism The world is us... I am Juliana Souza, I am 27 years old About me... I am an architect, I’m from Goiânia, a city in the center of Brazil. This year I am traveling around the world for meeting other countries and peoples, learn more and develop myself, and make voluntary job. Already passed: Colombia, Mexico, England, Holland, Czech Republic, Italy 23 countries in 10 months 4 volunteer job - Colombia, Italy, Portugal and Egipt I am Isabel Cristina Ortiz, I am 29 years old I studied international business management, About me... I’m from Medellín, the second city of Colombia located in the northwest . We do our jobs through We do our jobs through • Is an international platform that enables the personal and professional development of young • Is an international platform that enables the personal and professional development of young • Wich programs of teamwork, leadership and exchange. • Is an international platform that enables the personal and professional development of young • Wich programs of teamwork, leadership and exchange. • Present in 127 countries and territories • Is an international platform that enables the personal and professional development of young • Wich programs of teamwork, leadership and exchange. • Present in 127 countries and territories • Over 86,000 members We are here to share cultures and thoughts What do you know about Colombia ? 7 REGIONS 32 departments 47 millions of people - 2°most populated country of South America COLOMBIA A country that has much more BIODIVERSITY ENDEMIC SPCIES IN COLOMBIA CHALLENGES In critical danger In danger Vulnerables • 798 threatened plants • 313 threatened vertebrates • 74 threatened vertebrates • Colombian biodiversity has shown an average decrease of 18%. 188 black communities 188 lands of afro communities 780 indigenous safeguards DANCES VALLENATO BACHATA SALSA REGGAETON MERENGUE EIDER AREVALO athletic march - Gold medal in SPORTS the 20 km Championships in London CATHERINE IBARGUEN jumper- double world champion and Olympic SOCCER champion of the triple jump. JAMES RADAMEL RODRIGUEZ MARIANA PAJON BMX cycling FALCAO twice the Olympic gold medal CYCLING RIGOBERTO URAN YURI ALVEAR Judo in the category up to 70 kilos. Three-time world champion JUAN NAIRO QUINTANA CUADRADO FREDY GUARIN CARIBBEAN AND PACIFIC LANDSCAPES BEACHES PARQUE COCUY-SIERRA NEVADA AMAZONAS ANDEAN REGION FOODS PACIFIC ANDEAN AREPA- It is a mass of corn flour with AJIACO– soup with BANDEJA PAISA- beans, water, chicken, 3 types of rice, meat,egg, plantain cheese, potatoes, corn, caper fried, sausage, pork rind, butter and and cream. arepa and avocato. AMAZONIAN salt TAMAL– corn flour, rice and peas, Platano con bocadillo y accompanied by cooked egg, carrot, pork queso – plantain (big and chickenwhich is cooked wrapped in a banana) with cheese and banana leaf. sweet of guaiaba. Futebol (soccer) ? Rio de Janeiro Carnaval (carnival) BRAZIL A country much more that this NORTH NORTHEAST • 5 REGIONS • 26 states • Each state a culture MIDWEST Multicultural SOUTHEAST SOUTH NORTHEAST – NORTH - calipso and tecnobrega capoeira and others DANCES SOUTHEAST – funk and samba MIDWEST - forró and sertanejo SOUTH - European influence NORTHEAST – Tapioca : manioc mass NORTH - AÇAÍ : fruit AÇAÍ ice cream with meat stuffing FOODS SOUTHEAST – feijoada (bean stew) MIDWEST - GALINHADA : rice wich chicken SOUTH – churrasco barbecue NORTH: natural riches NORTHEAST – Beautiful beaches LANDSCAPES SOUTHEAST – The economic potency of the country MIDWEST - WATERFALLS SOUTH – beautiful citys NORTH: Have indigenous peoples but also NORTHEAST – people who are suffering but very has non-indigenous living normally in large hardworking and happy northern cities PEOPLE SOUTHEAST – mixture of breeds and peoples MIDWEST - characteristics of people of the field and interior of cities SOUTH – People With Traits And European Culture Brasil, a country with MANY problems Difucults corruption But MANY rich culture Beauties lovely people potentialities LET’S TAKE A LOOK AT THE FOLLOWING CONCEPTS CULTURE What is culture for you? behaviors socialization patterns CULTURE What is culture for you? learned behaviors interactions socialization shared construction patterns CULTURE What is culture for you? learned behaviors interactions socialization shared construction patterns CULTURE • What is culture for you? • How do you think the culture influences who you are? learned behaviors interactions socialization shared construction patterns CULTURE • What is culture for you? • How do you think the culture influences who you are? • When travelling, you think your culture can be changed? learned behaviors interactions socialization shared construction patterns CULTURE • What is culture for you? • How do you think the culture influences who you are? • When travelling, you think your culture can be changed? • Do you consider yourself as part of a culture? MULTICULTURALISM What is multiculturalism for you? MULTICULTURALISM behaviors pluralism cultures equal racial minority MULTICULTURALISM learned behaviors pluralism religions diversity construction cultures ethnic equal language racial opportunities minority viewpoints MULTICULTURALISM learned behaviors pluralism religions diversity construction cultures ethnic equal language racial opportunities minority viewpoints What do you understand about “World Citizen”? MIGRATION Our story as human species, is a story of migration Outward migration from Italy: 2,899,506. MIGRATION Inward migration to Italy: 5,788,875. http://www.iom.int/world-migration ITALY COLOMBIA BRAZIL SOCIAL COOPERATION INTEGRATION COMMUNICATION MULTIRACIAL MULTICULTURALISM DIVERSITY RACE GLOBAL INTERACTION TEAMWORK ETHNIC ARMONY FRIENDSHIP INTEGRATION TRADITION FRIENDS EDUCATION GROUP IDIOLOGY SOCIAL MULTICULTURALISM MIXED TEAM INTERVIEW Let's change roles? ACTIVITY • Divide the class in 5 Group • Pick a situation • Imagine you have to migrate to another country, picture the aspects that will be the more difficult to you. • What if you are in one of these situation: A. SI TRASFERISCI VIA PER TROVARE IL LAVORO E SEI LASCIATO DIETRO MOGLIE / MARITO E BAMBINI. PER FAVORE IMMAGINE: - Come ti senti? - Quale sarà la tua motivazione per stare lontano? - Quali saranno gli aspetti più difficili da superare per te. - Quale sarà il migliore di andare all'estero? B. SI SPOSTA PER STUDIARE E HAI LASCIATO DIETRO LA TUA FAMIGLIA E GLI AMICI. PER FAVORE IMMAGINE: - Come ti senti? - Quale sarà la tua motivazione per stare lontano? - Quali saranno gli aspetti più difficili da superare per te. - Quale sarà il migliore di andare all'estero? C. SI SPOSTA PER STUDIARE E HAI LASCIATO DIETRO LA TUA FAMIGLIA E GLI AMICI. PER FAVORE IMMAGINE: - Come ti senti? - Quale sarà la tua motivazione per stare lontano? - Quali saranno gli aspetti più difficili da superare per te. - Quale sarà il migliore di andare all'estero? D. IMMAGINA CHE SEI SEMPRE VIAGGIANDO IN TUTTO IL MONDO. PER FAVORE, DICIAMO DI NOI TRE ASPETTI DIFFICILI DI VIAGGIO COME DONNE E COME UOMINI. - 3 DIFFOLLE PER LE DONNE - 3 DIFFICOLTÀ PER UN UOMO. E. SEI UN VOLONTARIO DI UN'ORGANIZZAZIONE IMMIGRATA E DEVI RAGGIUNGERE LE IDEE E UN PIANO PER AIUTARE GLI IMMIGRATI A TROVARE IL LAVORO E IMPARARE LA LINGUA. GRAZIE MILE! THANK YOY VERY MUCH! MUCHAS GRACIAS! MUITO OBRIGADA! Isabel Ortiz (@isabelcris03) Juliana Freitas (@julianafreitasarq) REFERENCES • https://geographiando.net/mapas/territorialidades-comunidades- negrasafro/ • http://www.humboldt.org.co/es/boletines-y- comunicados/item/1087-biodiversidad-colombiana-numero-tener- en-cuenta .
Recommended publications
  • Colombian/ Venezuelan Fusion Cuisine! Family-Run and Bursting with Rich Flavors, Sabores De Mi Tierra Is a Must Try!
    B U F F A L O W I T H O U T B O R D E R S C U L T U R A L I N F O R M A T I O N P A C K E T CUISINE SERVED BY: SABORES DE MI TIERRA The second night of our Buffalo Without Borders TO GO series will be served by Sabores De Mi Tierra! In a colorful space on Niagara street, it is the only restaurant in Buffalo to boast Colombian/ Venezuelan fusion cuisine! Family-run and bursting with rich flavors, Sabores De Mi Tierra is a must try! Sabores De Mi Tierra, which translates to "flavors of my land" in English, was re-opened under new ownership in 2019. Diana and Edgar reestablished the Colombian favorite on Niagara St. Diana is from Colombia and Edgar, her husband, is from Venezuela but grew up in Colombia, making their menu a fusion of the two cuisines. Sabores De Mi Tierra is the only Colombian restaurant in Buffalo and before it was opened our Colombian population had to go to NYC to find the cuisines of their homeland. This is why the pair was so excited to open their restaurant in Buffalo, Diana said, "We are the only ones to offer Colombian food like this in Buffalo, and I want the community to learn more about our cuisine because it is the best food, the richest in spice and flavor!" Besides an array of spices, their cuisine relies heavily on the flavors of sautéed peppers, onions, and garlic.
    [Show full text]
  • Appetizers Ceviches ​Salads – Ensaladas ​Sancochos – Soups
    Appetizers Special Appetizer – Arepa con queso, chorizo, chicharron, and empanada. $9.95 ​ Arepa con Queso – Corn patty with cheese. $4.40 ​ Tostones con Queso- Flattened green plantains with Mozzarella. $4.50 ​ Arepa con Queso y Carne – Corn patty with cheese and beef. $5.95 ​ Tostones con Queso y Carne- Flattened green plantains with cheese and beef. $6.95 ​ Arepa Ogado y Carne – Corn patty with tomato onion sauce and beef. $5.95 ​ Tostones con Ogado y Carne- Flattened green plantains with tomato, onions and cheese. $6.95 ​ Maduros con Queso – Sweet plantains with cheese. $4.50 ​ Calamar Apanado- Breaded calamari, with tartar sauce. $5.95 ​ Yuca con Chicharron – Fried yucca with fried pork belly. $6.95 ​ Empanada – Our famous fried meat pie. $1.50 ​ Picada- Combination of meats, yucca, corn patty, tostones, and empanada. $12.95 ​ Morcilla o Chicharron o Chorizo con arepa- $4.50 ​ ​ Ceviches Salads – Ensaladas ​ $11.50 Chicken $8.95 Shrimp $10.95 Ceviche de Pescado – Fish filet in lemon juice. Caesar Salad-Romaine hearts, croutons and Caesar ​ ​ Ceviche de Camaron- Shrimp in lemon juice. dressing. ​ Ceviche Mixto- Fish and shrimp in lemon juice. Chef Salad-Lettuce, tomatoes, carrots, and mixed ​ ​ Coctel de Camarones – Shrimp cocktail mixed peppers. ​ with our famous creamy remoulade sauce. Coctel de Camarones – Boiled Shrimp cocktail Mexican style, ​ mixed with pico de gallo, avocado, in special tomato juice. ​Sancochos – Soups (Servidas con arroz, ensalada, maduros y arepa) (Served with rice, salad, sweet plantains, and corn patty) Sancocho de Pescado – Fish soup with our famous Caribbean cream of coconut. $10.95 ​ Sancocho de Mariscos– Seafood soup with Coconut Caribbean Style.
    [Show full text]
  • Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
    5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain.
    [Show full text]
  • Buen Provecho!
    www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
    [Show full text]
  • Bandeja Paisa (Paisa Platter) SERVINGS 4 PREP TIME 45 Mins COOK TIME 3 Hrs
    Bandeja Paisa (Paisa Platter) SERVINGS 4 PREP TIME 45 mins COOK TIME 3 hrs INGREDIENTS • 5 cups water For The Paisa Pinto Beans (Frijoles Paisas) • 2 cloves garlic crushed • 3 cups La Fe Dry Pinto Beans • 1/2 lb pork hocks • 2 Scallions chopped • 6 cups water • 1/2 cup chopped onion • 1 cup carrots shredded • 1/2 tsp La Fe Ground Cumin • 1/2 tsp salt • Salt • • 2 cups La Fe Frozen Tostone La Fe Black Pepper • 1 tbsp onions chopped For The Hogao (Colombian Creole Sauce) • 2 cups diced tomatoes canned or fresh • 3 tbsp La Fe Vegetable Oil • 1/4 cup scallions chopped • 1 cup scallions chopped • 3 tbsp La Fe Vegetable Oil • 2 cup diced tomatoes canned or fresh • 1/4 tbsp salt • 1 clove garlic minced • 1 clove garlic minced • 1 tsp La Fe Ground Cumin • 1/4 cup cilantro chopped • 1/4 tsp salt • 1/4 tsp La Fe Ground Cumin • 1/4 tsp La Fe Black Pepper • For The White Rice (Arroz Blanco) La Fe Sazon • 2 cups long grain La Fe White Rice rinsed For The Bandeja Paisa (Paisa Platter) • 3 (1/2 cups) water • 4 Fried Pork Belly Chicharrones • 1 tsp salt • 4 Cooked La Fe Chorizos • 1 tbsp La Fe Vegetable Oil • 4 Fried eggs sunny side up • 4 baked For The Powdered Beef (Carne en Polvo) La Fe Frozen Tostones • 1 lb flank steak • La Fe Lime Juice and Avocado for Serving DIRECTIONS Paisa Pinto Beans (Frijoles Paisas) 1. Regular Pot: Wash the La Fe pinto beans and soak overnight in cold water.
    [Show full text]
  • Bandeja Paisa
    Bandeja Paisa SERVINGS 6 PREP TIME 20 min COOK TIME 50 min DIRECTIONS INGREDIENTS 1. Rinse the beans before cooking then place them • 4 cups red beans, or kidney beans in a pressure cooker half filled with water and 1 • 1 tablespoon salt tablespoon of salt. Cook the beans for approxi- mately 30 minutes. • 2 diced green plantains 2. Then open the pressure cooker and place the • 1 small carrot, grated or shredded rest of the ingredients in with the beans. Cook • 1 pork trotter under pressure for another 20 minutes and serve with or without the trotter. • 2 tablespoons oil 3. Bandeja Paisa may be accompanied with 8 • 2 tablespoons tomato paste ounces of grilled beefsteak, steamed white rice, fried sweet plantains, deep fried pork crackling, 1 fried egg atop the rice, and 1 arepa. 4. The rice should be in the middle of the plate, 6. Spread the corn mixture over the top of the then the beans on the left side. The remainder of casserole so that it covers the rest of the the ingredients can be arranged on the plate to ingredients. Sprinkle the powdered sugar your liking. on top. 5. Sprinkle the raisins, olives, and hardboiled eggs 7. Bake the casserole in the oven for 30 to 45 over the beef, then layer the chicken on top. minutes, until the filling is bubbling hot and the corn mixture is golden brown. 8. Serve warm. For a pinch of Seabra’s flavor... This is a huge meal so be sure to have friends or family ready to share it with you! Recipe adapted from: https://www.foodnetwork.com/recipes/bandeja-paisa-recipe-2013652.
    [Show full text]
  • Juego, Tercera Edición De ¡Sabelotodo! Por $5,000 En Efectivo
    IMPORTANTE: Juego, tercera edición de ¡Sabelotodo! Por $5,000 en efectivo: 1. Participan solo estudiantes que representan clases graduandas. 2. Todas las preguntas que se realizarán en el juego son las que estan disponible en la página oficial de Telemundo de Puerto Rico y el facebook oficial de Puerto Rico Gana. No se preguntarán en orden númerico. 3. El participante deberá responder correctamente a cada pregunta realizada al azar dentro de todas las que estan disponibles. 4. Semanalmente, dos (2) participantes se enfrentan a las mismas preguntas, el primero en presionar un botón será quien responda y de ser correcta la respuesta, sumará un punto, en caso de equivocarse, el otro participante tendrá la primer opción en responder la próxima pregunta y luego se vuelve a iniciar la dinámica. 5. El participante que tenga mayor preguntas correctas, y así, tenga el mayor puntaje semanal, será quien pase a la próxima ronda del juego. 6. Los primeros 4 sábados serán de clasificación. 7. Las siguentes 2 semanas son las semi-finales y si un participante no se presenta, queda eliminado y la producción decide si añade un participante previamente anotado y escogido por sorteo para cubrir ese espacio. 8. La última semana, con fecha a definir, es la gran final y uno de los dos representantes va a resultar ganador y llevarse el premio de $5,000 para la clase graduanda. 9. Los participantes que esten en la etapa semifinal y final deben asistir con 10 miembros de la clase cada uno, espacios adicionales se coordinan con producción. 10.El ganador es responsable de cumplir con sus obligaciones tributarias y legales.
    [Show full text]
  • Kitchens of the W RLD™
    KITCHENS of the W RLD™ A Cookbook to Support Charitable and Non-profit Organizations Copyright © 2009 by The Canadian Council of the Blind All rights reserved. The use of any part of this publication, reproduced, transmitted in any form or by any means, electronic, mechanical, recorded or otherwise, or stored in a retrieval system, without the prior consent of the copyright holder is an infringement of the copyright law. Published by The Canadian Council of the Blind 396 Cooper Street, Suite 401 Ottawa, Ontario K2P 2H7 [email protected] | www.ccbnational.net ISBN: 978-0-9812561-0-8 10 9 8 7 6 5 4 3 2 1 Printed in China. Kitchens of the World is a trademark of the Canadian Council of the Blind. All other product/brand names are trademarks or registered trademarks of their respective trademark holders. Front cover photos (left to right): Mahshy (Egypt) by Marija Petrovic; Puchero Mixto (Argentina) by Sharon Scheurich; Dziriat (Algeria) by Khadidja Zehani. Back cover photos (clockwise from top): Spanakopita (Greece) by Harald Walker; The Caryatids (Acropolis, Athens) by Dennis Jarvis; Dahlak Island (Eritrea, Africa) by Eric Lafforgue. Disclaimer: We have taken care to ensure that the information in this book is accurate. However, we can give no absolute guarantees as to the accuracy or completeness of the content of this book. We accept no liability for any losses or damages (whether direct, indirect, special, consequential, or otherwise) arising out of errors or omissions contained in this book. Produced by Callawind Custom Cookbooks (a division of Callawind Publications Inc.) 3551 St.
    [Show full text]
  • SINA Launches Community Engagement Initiative (From Previous Page) Born Right Here in Hartford, with the Guidance of Its Current Troubles
    About SINA Since its founding in 1977 SINA has worked NEWS BRIEF: SINA Launches with community organizations on issues SINA such as affordable rental housing, Welcomes education, public safety, homeownership Community and commercial development. With New Board dozens of apartment units rehabilitated, Member homeownership programs, and the Engagement opening of The Learning Corridor, its SINA Extends a hearty welcome to visible impact in Frog Hollow, Barry Square David Fichandler, its newest board and South Green neighborhoods has NEWS BRIEF: Community Meeting member. David is the Director of Initiative been significant and its community SINA held a community meeting on Thursday, March 26 to discuss involvement has been a constant presence. Patient Experience at Hartford Hospital. concerns about traffic and parking on Vernon, Broad, Brownell, SINA continues operations today in offices Colonial, and School Streets. Neighborhood residents who attended at 207 Washington Street. voiced grievances over inconsiderate drivers who tie up traffic or For more information call park in driveways while dropping off or picking up their children (860) 493-1618 or visit sinainc.org. at the Learning Corridor campus. Residents suggested a number of possible solutions to the problems, from making Vernon Street one-way, to changing the direction of several streets, to issuing HEALTH SPOTLIGHT resident parking stickers. One suggestion was to impose a time “TAKE THE TIME” - DIGITAL MOBILE MAMMOGRAPHY limit on parking on the west side of Broad Street to encourage school teachers who park there to use the assigned parking lot on “Take the Time,” Hartford Hospital’s Mobile Mammography the Learning Corridor campus. These and other proposals will be Program, has been a vital community resource since 2005.
    [Show full text]
  • Printable Version (Pdf)
    STRANDS AND STANDARDS CULINARY 1 Course Description This course is the second step in the Culinary Arts Pathway. Experiences will highlight food safety and sanitation, careers, introduce knife skills and cooking techniques, and basic culinary skills related to stocks, sauces, and yeast breads. There will be a focus on career readiness. Student leadership and competitive events (FCCLA) may be integrated into this course. Intended Grade Level 9-12 Units of Credit 0.5 Core Code 34.01.00.00.170 Concurrent Enrollment Core Code N/A Prerequisite N/A Skill Certification Test Number 343 Test Weight .05 License Area of Concentration CTE and/or Secondary Education 6-12 Required Endorsement(s) Endorsement 1 Family Consumer Sciences Endorsement 2 Food Service/Culinary Arts Endorsement 3 ADA Compliant:December 2020 CULINARY 1 STRAND 1 Students will consistently demonstrate workplace safety, food safety, and sanitation techniques. (Suggested 5 days) *Performance Skills for this strand included below. Standard 1 Apply established safety rules and guidelines in a work environment. • Identify prevention, protocol and treatment for cuts. • Prevention • Use sharp knives, dull knives are more dangerous • Hold knife correctly, using the claw hand position on guide hand. • Use a stabilized cutting board. • Hold onto the knife handle while cleaning, do not soak. • Protocol • Clean and sanitize the affected area and equipment as soon as possible. • Treatment • Minor cuts clean wound, apply bandage and wear glove. • Sever cuts apply pressure and seek medical attention. • Identify prevention, protocol and treatment for fires, chemical and heat related incidents. • Prevention • Avoid flammable materials or clothing on or near the range.
    [Show full text]
  • Glva Crp3.5 3May2011 Final Cllg-Dh
    Foreword We are pleased to present our proposal for CGIAR Consortium Research Program (CRP) 3.5 entitled ‘Grain Legume Value Alliance’. The first two words, Grain Legume, are self-explanatory; they identify the topical domain. The second two words – Value Alliance – require a bit of explanation. A theme that emerged again and again in our formative discussions was value. Grain legumes add value in ways that directly serve the CGIAR System Level Outcomes and are highly complementary to sister CRP targets. Grain legumes earn cash for farmers, increase and complement the nutritional value of cereals for consumers, and add value to farming systems through nitrogen fixation and through sustainable intensification by fitting into underutilized seasonal and cropping system niches. Because value concepts were so prominent we decided to harness them as an analytical framework. We saw that a value chain perspective could help us understand impact pathways, since value motivates change leading to impact. Since value is quantifiable, it is useful for priority-setting, monitoring, evaluation and impact assessment. And it broadened our horizons beyond just the production system to the larger food/fodder/land health system, prompting us to ask new questions – questions about where and how much value is to be found in grain legume cropping, how it can be increased, and how poor smallholders can benefit from and capture more of it. New questions lead to new innovations. But value does not materialize in a vacuum. It is created by people and institutions through the knowledge that they generate and share with others. We realized that we needed an Alliance of partners to make value chains work for the poor.
    [Show full text]
  • Catering Menu / Servicio De Comidas Pescado / Fish Pollo a La Brasa
    PRSRT STD **************ECRWSS**** ECRWSS U.S.POSTAGE Local Postal Customer PAID EDDM Retail Pescado / Fish Drinks / Bebidas Tilapia Frita Entera ............. $14.50 Filete Empanizado ............... $13.50 Coffee ..................................... $1.50 2-Lt. Soda ............................... $3.50 Whole fried tilapia w/ rice & salad Breaded filet w/ rice & beans Chocolate ............................... $3.00 Monster .................................. $3.00 Filete de Pescado Salmon a la Plancha............. $16.00 Batidos ................................... $3.50 Aguas Frescas ........................ $2.50 Grilled salmon w/ rice & salad a la Plancha ........................ $13.50 Fresa, banana, papaya, piña Melon, Jamaica, piña Grilled fish fillet served w/ rice & beans 20 Oz. Soda ............................ $2.25 Horchata ................................ $3.00 Pollo A La Brasa / Grilled Chicken Postres / Desserts Served w/ French fries & salad or rice & beans / 266 Quassaick Ave. (Route 94) Acompañado con papas fritas y ensalada o arroz y frijoles Tres Leches ............................. $3.50 Oreo Cake .............................. $3.00 Whole ................................... $17.00 Half ...................................... $12.00 Cheesecake ............................. $2.75 Carrot Cake ........................... $3.00 New Windsor, NY 12553 Guarniciones / Side Orders $3.50 Papas Fritas, Yuca, Tostones, Maduros, Arroz, Frijoles / French Fries, Fried Cassava, Fried Green Plantains, Fried Ripe Plantains, Rice, Beans
    [Show full text]