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Rationalizing Criminal Forfeiture David J
Journal of Criminal Law and Criminology Volume 79 Article 2 Issue 2 Summer Summer 1988 Rationalizing Criminal Forfeiture David J. Fried Follow this and additional works at: https://scholarlycommons.law.northwestern.edu/jclc Part of the Criminal Law Commons, Criminology Commons, and the Criminology and Criminal Justice Commons Recommended Citation David J. Fried, Rationalizing Criminal Forfeiture, 79 J. Crim. L. & Criminology 328 (1988-1989) This Criminal Law is brought to you for free and open access by Northwestern University School of Law Scholarly Commons. It has been accepted for inclusion in Journal of Criminal Law and Criminology by an authorized editor of Northwestern University School of Law Scholarly Commons. 0091-4169/88/7902-328 THE JOURNAL OF CRIMINAL LAw & CRIMINOLOGY Vol. 79, No. 2 Copyright © 1988 by Northwestern University, School of Law Printed in U.S.A. RATIONALIZING CRIMINAL FORFEITURE DAVID J. FRIED* TABLE OF CONTENTS I. Introduction and Summary ............................ 329 II. The Evolution of Criminal Forfeiture Since 1970: Judicial Interpretation and Congressional Reaction ..... 335 A. The Re-Introduction of In Personam Forfeiture: Legislative History and Contemporary Comment... 338 B. RICO Forfeitures in Practice: 1970-84 ............. 339 C. The 1984 Reforms and the Reaction of the Courts. 346 III. The Purpose of Criminal Forfeiture .................... 357 A. "A Huge Business for the Federal Government:" Forfeiture as Privateering .......................... 360 B. Forfeiture as Specific Deterrent: The H eroic Fallacy ..................................... 366 C. Disproportionate Forfeitures as a Deterrent: Efficacy and Fairness .............................. 372 1. "Proceeds" or "profits": may criminals deduct their expenses? ................................ 375 2. The forfeiture of the "instrumentalities" of crime as a punishment ...................... 380 3. -
Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
5 Convenient Locations
EGG VARIETY CINDI’S COMBO PLATTER Served with a Choice of Grits, Hash Browns or Home Fries and 13.95 a Choice of Toast, Buttermilk Pancakes, Biscuits and Gravy, or Bagel. One Stuffed Cabbage, Cottage Cheese or sliced Tomatoes may be substituted for Hash Browns. One Potato Pancake, Cheese . .add .95 Egg substitutes available: Egg Whites . .add .95 Egg Beaters . .add .95 and One Meat Knish 3 EGGS 2 EGGS 1 EGG Eggs (Any Style) . 7.75 . 7.25. 6.75 Link or Patty Sausages & Eggs . 9.00 . 8.50. 8.00 Bacon Strips & Eggs . 9.00 . 8.50. 8.00 OPEN FACED CORNED BEEF HOT ROAST BEEF Ham & Eggs . 9.25 . 8.75. 8.25 OR PASTRAMI OR TURKEY Canadian Bacon & Eggs . 10.25 . 9.70. 9.20 13.95 12.95 Ground Beef Patty & Eggs . 10.25 . 9.70. 9.20 Served over Grilled Potato Knish, Potato Salad Served Open Faced on White Bread with Gravy. or Cole Slaw w/Gravy Chicken Fried Steak & Eggs . 10.00 . 9.50. 9.00 Served with French Fries or Potato Salad With Meat Knish 14.95 and Cole Slaw Corned Beef Hash & Eggs. 10.25 . 9.70. 9.20 Pork Chops & Eggs . 11.50 . 11.00. 10.50 Ribeye Steak & Eggs. 16.00 . 15.50. 15.00 SOME LIKE IT COLD CHORIZO & EGGS MIGAS LOX & EGGS Fruit Platter . 9.95 Egg Salad . 8.95 9.50 9.50 12.95 Assorted Seasonal Fruit "You'll love this one" Served with Lettuce, Tomatoes, Cole Slaw and Mexican Sausage mixed 2 Eggs, Jalapenos, Onions, 3 Scrambled Eggs, Lox, Onions Chicken Salad . -
Take out Menu
Grilled Sandwiches Lobstah Take Out Menu SERVED ON YOUR CHOICE OF BREAD W/ A SIDE OF POTATO SALAD, COLE SLAW, MACARONI SALAD OR CUCUMBER SALAD AND PICKLE REGULAR LOBSTAH $15.99 Rachel $11.99 JUMBO LOBSTAH $19.99 OUR VERY OWN PASTRAMI, TOPPED WITH SAUERKRAUT AND MELTED SWISS MONSTAH LOBSTAH $23.99 CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. ALL LOBSTAH ROLLS SERVED WITH COLE SLAW OR YOUR CHOICE OF Reuben $11.99 POTATO, CUCUMBER, OR MACARONI SALAD. FRENCH FRIES, ONION OUR VERY OWN CORNED BEEF, TOPPED WITH SAUERKRAUT AND MELTED RINGS +$1.00, SWEET POTATO FRIES +$1.49 SWISS CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. Turkey Reuben $11.99 HOUSE MADE TURKEY BREAST, TOPPED WITH SAUERKRAUT AND MELTED SWISS CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. Grilled Cheese $6.59 Homemade Soups DELICIOUS MELTED CHEESE ON YOUR CHOICE OF BREAD Soup of The Day $4.59 w/ Tomato +$0.79 w/ Ham or Bacon +$1.00 Chicken Noodle Soup $4.79 Chicken Matzo Ball Soup $4.99 SANDWICHES INCLUDE LETTUCE, TOMATO & ONION UPON REQUEST AT NO ADDITIONAL CHARGE. UTHENTIC EW NGLAND LAM HOWDER $5.49 SUBSTITUTE ONION RINGS $100, FRENCH FRIES $1.00, SWEET POTATO FRIES $1.49. A N E C C “AWARD WINNING” Chicken Tenders $8.99 (561)270-3771 HAND BREADED DEEP FRIED TO PERFECTION SERVed witH FRies And YOUR CHoiCE of PotAto SALAD, COLE SLAW, MACARoni SALAD OR CUCUMBER SALAD And A PICKLE Homemade Salad Sides Sandwiches & Platters French Fries $2.99 $3.29 SERVED ON YOUR CHOICE OF BREAD OR BAGEL W/ A SIDE OF POTATO SALAD, COLE SLAW, Sweet Potato Fries MACARONI SALAD OR CUCUMBER SALAD AND PICKLE. -
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese -
Annual Report 2020
BRAVE JUSTICE ANNUAL REPORT 2020 MELINDA KATZ DISTRICT ATTORNEY Queens District Attorney 125-01 Queens Boulevard Kew Gardens, NY 11415 TABLE OF CONTENTS 2 MESSAGE FROM DISTRICT ATTORNEY MELINDA KATZ A MESSAGE FROM DISTRICT ATTORNEY MELINDA KATZ 2020 was a year like no other. From the start, I knew it would take a steady hand to achieve brave justice and create a more equitable criminal justice system while keeping Queens’ communities safe. On day one, my team and I effectuated new policies, practices and structures designed to create the safest and fairest borough in the city. We immediately began navigating through the challenging implementation of New York State’s long awaited historic bail and discovery reform. I could not have anticipated the challenges to come: those already tumultuous waters deepened in just three months’ time, as a world-wide pandemic hit the city. And not long after, our city transformed yet again in the wake of historic protests and calls for meaningful police reform. This past year, we bravely rose above the turbulent waters. We began building bridges – bridges that will keep our communities safe while embracing new, progressive approaches toward prosecution and the criminal justice system. Inside this book, we will explore the remarkable bridge building we have started, in what has proven to be an unparalleled year: A bridge to Trust – where an emphasis is placed on new progressive leadership, staff training, and a demand for excellence and professionalism throughout a newly structured organization that is designed to further our mission to achieve brave justice. A bridge to Fairness – by instituting new policies that work to address racial and economic disparities, such as reducing prosecution of low-level offenses, utilizing alternatives to cash bail, reducing incarceration, making fair and just plea agreements, and providing more opportunities for rehabilitation and redemption from past violations. -
TNN Readies Repositioning
1.11 IAMUMME 078 #BXNQDWJ*******************3-DIGTT WW0098348# JUN04 ED9 488 LAURA JONES WALDENBOOKS 42 MOUNT PLEASANTAVE WHARTON, NJ 07885-2120 111-1111111 111111 VOL. 12 NO. 46 THE NEWS MAGAZINE OF THE MEDIA DECEMBER 16, 2002 $3.95 MARKET INDICATORS NATIONAL TV: SOLID TNN Readies Repositioning Auto, telecom, novie, beer, video game and Net moves to stem slippage with young -skewing shows; namechange weighed PAGE 4 pe-sonal care cate- go-ies are driving the marketplace with dou- SYNDICATION ble-digit spending hikes National Ratings through holiday period. NET CABLE: STRONG Claims Disputed Nets decking the halls as overall tightness and Some studios say cable Waiti brisk demand drive data should be broken out scatter rate hikes into first quarter. Wireless, PAGE 5 movies, video games are loliday spenders. MAGAZINES T SPOT TV: MIXED W.th January slowdown Crystal Springs He's J1:Jlij c at the anund the corner, sta- ticns are relying on To TV Guide Ne 'i r'st and automotive to stay New publisher aims to oversees a strong strong to bolster first quarter. Telecon is energize Gemstar flagship TV station group. healthy, retail mixed. PAGE 6 Is lAspIan Murdoch RADIO: WARM Advertising in Los al early to Angeles, Chicago, TV STATIONS run News Corp.? Mliami softening slightly for early January. CBS Starts Long BY JOE STRUPP PAGE 18 Overall, month looks stronger than usual, Uphill Journey dniven by attractive sta- Swanson says patience tion rate ad padkages. needed for turnaround MAGAZINES: STEADY While the drugs and PAGE 9 remedies and toiletries and cosmetics cate- Mediaweek Magazine gories are solid Monitor PAGE 27 spenders in first luar- ter, wireless companies anc electronics have els] joined the fray, as they promote their lat- est products. -
Catering-Menu-6-4-2018.Pdf
MORE THAN A MINI – CHUNKS 8” x 12” TRAY 12-15 PEOPLE $21.99 SMALL – CHUNKS 12 INCH SHELL 15-20 PEOPLE $29.99 More Than a Mini MEDIUM – CHUNKS 16 INCH TRAY 25-35 PEOPLE $39.99 LARGE – SLICES 16” ROUND DOME TOP LID 35-45 PEOPLE $49.99 Large Slices BABY PARADISE – SLICES 16 INCH PLATTER 25-35 PEOPLE $59.99 PARADISE – SLICES 18 INCH PLATTER 35-45 PEOPLE $69.99 JUMBO – SLICES 18” ROUND DOME BOTTOM CONTAINER 50-70 PEOPLE Paradise Slices $99.99 ALSO AVAILABLE ARE CUSTOM SIZE PLATTERS OR FRUIT FILLED WATERMELONS CARVED INTO DIFFERENT SHAPES. ALL FRUITS ARE SEASONAL, BUT MOST PLATTERS HAVE HONEYDEW, CANTALOUPE, WATERMELON, PINEAPPLE, STRAWBERRIES, KIWI & GRAPES. PARADISE PLATTERS HAVE EXOTIC FRUITS SUCH AS (MANGO, PAPAYA, DRAGON FRUIT, COCONUT) ETC. ***Prices subject to change without notice*** Watermelon Basket $49.99 Fruit Kabobs 10” $2.99 each kabob PAGE 2 The Boy’s Farmer’s Market, Inc. FRESH VEGETABLE PLATTERS More Than a Mini 8”x 12” Serves 15 – 20 people $15.99 Small 12” Platter Serves 25 – 35 people $24.99 Large 16” Platter Serves 35 – 50 people $49.99 Jumbo 18” Platter Serves 60 – 75 People $69.99 SPECIAL SIZES AVAILABLE All vegetable platters are prepared with the freshest raw ingredients from our store. Some are seasonal and not always available. All Platters are served with the Boy’s Own Dip. Order yours today for your next affair. Also available: No need to order! Always available to pick up and go! Veggie Mix Serves 4 people $4.99 Veggie Bowl Serves 8 people $9.99 Page 3 MINI 8”x 12” 8-12 PEOPLE $29.99 SMALL 12” 15-20 PEOPLE $39.99 Mini 8” x 12” MEDIUM 16” 30-45 PEOPLE $69.99 LARGE 18” 45-60 PEOPLE $99.99 Large 18” SMALL BOARD 8”x 26” 60-65 PEOPLE $129.99 MEDIUM BOARD 12”x 26” 80-100 PEOPLE $159.99 LARGE BOARD 18”x 26” Large Board 18”x 26” 100-125 PEOPLE $199.99 All cheese platters are prepared with a wide selection of cheeses that are sold at The Boy’s Market. -
530 Washington St Stoughton MA 02072 Deliveries
530 Washington Street Rosh Hashanah 2017 Stoughton, MA 02072 Order Deadline is 5:00pmMonday September 11, 2017 781-297-7995 (p) Order Pick up is 3:00-7:00 Tuesday September 19 781-297-7996 (f) Pick up Location: 530 Washington St Stoughton MA 02072 www.aperfecttaste.com Deliveries available at additional Charge based on location Sides Price Quantity Dinner Packages Quinoa Pilaf with Package 1 Butternut Squash and Cranberry $8.75/lb _______ No Substitutions Price Quantity Roasted Tri Color Potatoes $8.00/lb _______ Traditional Dinner (serves 10) $325.00 _______ Israeli Couscous $8.50/lb _______ Chopped Liver Roasted Vegetables $8.75/lb _______ Chicken Soup w /Matzah Balls Potato Kugel $25.00/ea _ _____ Pomegranate Glazed Chicken Noodle Kugel $35.00/ea _______ Tri Color Herb Roasted Potatoes Jalapeno and Cranberry Cornbread Quinoa Pilaf with Butternut Squash and Cranberries Stuffing $8.50/ea _______ Oven Roasted Green Beans Vegetarian Tzimmes $8.75/lb _______ Apple Cake Turkey Gravy $7.00/qt _______ Honey Cake Brisket Sauce $8.00/qt _______ Carving Service Turkey $20.00/ea _______ Package 2 No Substitutions Price Quantity Dessert Price Quantity Traditional Dinner (serves 10) $400.00 _______ Apple Cake Loaf $8.00/ea _______ Chopped Liver Honey Cake Loaf $7.00/ea _______ Chicken Soup w /Matzah Balls Chocolate Chip Brownies $12.00/dz _______ Roasted Brisket and Gravy Blondie Bars $12.00/dz _______ Tri Color Herb Roasted Potatoes Chocolate Chip Cookies $8.00/dz _______ Quinoa Pilaf with Butternut Squash and Cranberries Chocolate Cherry Strudel -
97 Activity Guide
Site Activity Guide .Introduction . he Safe Food for the Hungry ’97—A Focus on Diversity on-site learning activities build on and reinforce the broadcast portion of the videoconference workshop. The activities included in this year’s TSite Activity Guide are designed to be used with a group. Group activities should generate discussion and encourage participants to learn from each other. Talking and sharing with other individuals who have similar experiences and/or problems can be one of the most valuable aspects of the workshop. Depending on the number of participants at each site, group activities can be done with the entire group, or the participants can be split into smaller groups. The live portion of the Safe Food for the Hungry ’97—A Focus on Diversity videoconference workshop and the site activities will explore issues of food safety and nutrition as they relate to emergency feeding programs. The broadcast will look at food safety and nutrition through the life cycle, from pregnant mothers and infants to the elderly, while connecting to related issues of multiculturalism. The program emphasizes interactivity and practical solutions to common challenges. The on-site workshop activities comprise four lessons which introduce the concepts of diversity, nutrition, and food safety. The Activity Guide is divided into two sections. The first section contains detailed lesson plans. The second section consists of reference materials to aid participants in completing the activities. The satellite broadcast, workshop activities, and print materials combine to create a framework that organizations can use to examine their programs and to solve problems. F O F E O A D S F O Y R R G T N H E H U Purdue University Cooperative Extension Service 1 Site Activity Guide F O F E O A D S F O Y R R G T N H E H U 2 Purdue University Cooperative Extension Service Site Activity Guide .Lesson . -
ALL DAY MENU… Place Order At
ALL DAY MENU… place order at www.superchunk.me or www.newwavemarket.com apps and sides broccolini mozzarella garlic bread sweet chili sauce, fried shallot, sesame 7 house sourdough ciabata loaf, mozzarella, garlic oil 6 add ghee fried egg* 3.50 …………………………………………………………………….………………… ………………………………………………………………………………………… bangkok fries buffalo cauliflower green curry, kewpie mayo, cilantro, red pepper, scallion, cilantro, pickled carrots, everything mix, shishitos, thai basil, pickled carrot, fried shallot, peanut 12 pesto butermilk 7 salads caesar asian noodles anchovy dressing*, pecorino, bagel croutons 8 chilled sesame noodles tossed with shredded cabbage & add togarashi fried chicken 7 carrots in an asian vinaigrete with charred broccolini and …………………………………………………………………………………… brussels sprouts 12 add togarashi fried chicken 7 cashew chicken ………………………………………………………………………………………… butermilk chicken, spiced cashews, romaine, red pepper, ricota salata, cucumber, meyer lemon vinaigrete 12 original stetson chopped …………………………………………………………………………………… an homage to our sister restaurant, Cowboy Ciao… rows of chopped arugula, pearl couscous, super-dried sweet corn, Ciao trail mix (pepitas, black currants, Asiago cheese), and balsamic marinated Roma tomatoes. Served with pesto butermilk dressing on the side 14 Choice of Smoked Salmon, Herb-Roasted Chicken, or Avocado Add extra dressing .50 Add avocado 2.00 ………………………………………………………………………………………… sandwiches sandwiches are served with choice of chips or salad with lemon vinaigrete sub seasoned french fries for $3 blt dynamite tuna bacon, letuce, tomato, avocado, lemon pepper mustard*, house confit albacore tuna, dynamite mayo*, toasted house hawaiian bread 11 pickle, sesame, tomato, letuce on house ciabata 13 ……………………………………………………………………………………… ………………………………………………………………………………………… grilled cheese schmaltz chicken salad Montboissie Morbier cheese on house sourdough 10 PHOENIX MAGAZINE “BEST OF” WINNER add bacon $1.50/slice dill* chicken salad, crispy gribenes, granny smith apple, ……………………………………………………………………………………. -
Steven Goldberg | Based on the Original By
PRODUCED & DIRECTED BY: STEVEN GOLDBERG | BASED ON THE ORIGINAL BY: JACK & HARRIET GOLDBERG DRINK APPETIZERS thick shakes & smoothies small plates deli delights BLENDED FRUIT SPICY CAULIFLOWER V 8 PICKLE PLATE VG, GF 8 SMOOTHIE 7 lightly fried cauliflower, cherry peppers, an assortment of pickled delights: strawberry, banana, lemon-garlic butter, arugula tomatoes, turnips, cherry peppers, orange, pineapple sauerkraut, old and new dill pickles THICK MILK SHAKE 6 FALAFEL APPETIZER V 10 guernesy farms crisp falafel, hummus, tabouli, tahini, FRENCH FRIED CHICKEN LIVERS 12 vanilla, chocolate hot sauce, pita sautéed onions, spicy sweet mustard for dipping or strawberry JO’S SESAME FRIED CHICKEN FINGERS 8 ROOT BEER FLOAT 5 Stage dressing or BBQ sauce STUFFED CABBAGE GF 10 ibc root beer, traditional beef & rice, house rolled, haagen-dazs vanilla AVOCADO TOAST VG 10 roasted sweet & sour avocado, lemon, spring greens STRAWBERRY add poached egg +2 GEFILTE FISH 13 ORANGE FREEZE 5 add smoked salmon +4 our special lake fish blend, poached and orange sherbet, served cold with tomato & horseradish orange juice, HUMMUS & SPICED BRISKET GF* 8 strawberry lemon-garlic hummus topped with mid- PICKLED TROUT GF 15 east spiced brisket served with pita fresh lake trout steak, pickled BOSTON COOLER 5 sweet & sour vernors ginger ale, DEVILED EGGS V 10 haagen-dazs vanilla 4 traditional creamy eggs KNISH 8 add anchovy, caper or green olive +1 old world pastry crust baked with seasoned brisket or potato & onion, soft drinks GUACAMOLE & CHIPS VG, GF 8 served with natural gravy made to order, served with fresh salsa COMPLIMENTARY REFILLS OF KISHKA 9 COFFEE, ICED TEA, FOUNTAIN SHRIMP SCAMPI 12 DRINKS, AND LEMONADE.