Champagne À Table: the Gastronomic Position Of
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Student/Parent Handbook 2017-2018
535 Locust Street P.O. Box 325 Sidman, PA 15955 (814) 487-7613 www.fhrangers.org STUDENT/PARENT HANDBOOK 2017-2018 Through the efforts of the Student Assistance Program, the high school administration, and others, this handbook has been prepared for you. Its purpose is to make you aware of the opportunities available to you and the rules and regulations that govern these opportunities. Any organization that is to function smoothly must have order. It is our hope that this book can be your guide to adjust to and participate in the high school program in a manner that will be both educationally enjoyable and profitable. THE MISSION OF THE FOREST HILLS SCHOOL DISTRICT IS TO PROVIDE THE BEST STUDENT-CENTERED EDUCATION IN AN ENVIRONMENT WHERE THE TRADITION IS EXCELLENCE. Nondiscriminatory Statement The Forest Hills School District does not discriminate in educational programs, activities or employment practices based on race, color, national origin, sex, disability, age, religion, ancestry or any other legally protected classification. This policy is in accordance with state and federal laws, including Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Sections 503 and 504 of the Rehabilitation Act of 1973, the Age Discrimination Act of 1975, and the Americans with Disabilities Act of 1990. This handbook belongs to: NAME______________________________________________ GRADE________ ACTIVITY ROOM__________ 1 TABLE OF CONTENTS POLICIES AND PROCEDURES Ambulance Policy ...............................................................7 -
Pais Vasco 2018
The País Vasco Maribel’s Guide to the Spanish Basque Country © Maribel’s Guides for the Sophisticated Traveler ™ August 2018 [email protected] Maribel’s Guides © Page !1 INDEX Planning Your Trip - Page 3 Navarra-Navarre - Page 77 Must Sees in the País Vasco - Page 6 • Dining in Navarra • Wine Touring in Navarra Lodging in the País Vasco - Page 7 The Urdaibai Biosphere Reserve - Page 84 Festivals in the País Vasco - Page 9 • Staying in the Urdaibai Visiting a Txakoli Vineyard - Page 12 • Festivals in the Urdaibai Basque Cider Country - Page 15 Gernika-Lomo - Page 93 San Sebastián-Donostia - Page 17 • Dining in Gernika • Exploring Donostia on your own • Excursions from Gernika • City Tours • The Eastern Coastal Drive • San Sebastián’s Beaches • Inland from Lekeitio • Cooking Schools and Classes • Your Western Coastal Excursion • Donostia’s Markets Bilbao - Page 108 • Sociedad Gastronómica • Sightseeing • Performing Arts • Pintxos Hopping • Doing The “Txikiteo” or “Poteo” • Dining In Bilbao • Dining in San Sebastián • Dining Outside Of Bilbao • Dining on Mondays in Donostia • Shopping Lodging in San Sebastián - Page 51 • Staying in Bilbao • On La Concha Beach • Staying outside Bilbao • Near La Concha Beach Excursions from Bilbao - Page 132 • In the Parte Vieja • A pretty drive inland to Elorrio & Axpe-Atxondo • In the heart of Donostia • Dining in the countryside • Near Zurriola Beach • To the beach • Near Ondarreta Beach • The Switzerland of the País Vasco • Renting an apartment in San Sebastián Vitoria-Gasteiz - Page 135 Coastal -
The “Dark Side” of Food Stuff Proteomics: the CPLL-Marshals Investigate
Foods 2014, 3, 217-237; doi:10.3390/foods3020217 OPEN ACCESS foods ISSN 2304-8158 www.mdpi.com/journal/foods Review The “Dark Side” of Food Stuff Proteomics: The CPLL-Marshals Investigate Pier Giorgio Righetti 1,*, Elisa Fasoli 1, Alfonsina D’Amato 1 and Egisto Boschetti 2 1 Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, Via Mancinelli 7, Milano 20131, Italy; E-Mails: [email protected] (E.F.); [email protected] (A.D.) 2 EB Consulting, Paris, France; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-022-399-3045; Fax: +39-022-399-3080. Received: 4 February 2014; in revised form: 8 April 2014 / Accepted: 8 April 2014 / Published: 17 April 2014 Abstract: The present review deals with analysis of the proteome of animal and plant-derived food stuff, as well as of non-alcoholic and alcoholic beverages. The survey is limited to those systems investigated with the help of combinatorial peptide ligand libraries, a most powerful technique allowing access to low- to very-low-abundance proteins, i.e., to those proteins that might characterize univocally a given biological system and, in the case of commercial food preparations, attest their genuineness or adulteration. Among animal foods the analysis of cow’s and donkey’s milk is reported, together with the proteomic composition of egg white and yolk, as well as of honey, considered as a hybrid between floral and animal origin. In terms of plant and fruits, a survey is offered of spinach, artichoke, banana, avocado, mango and lemon proteomics, considered as recalcitrant tissues in that small amounts of proteins are dispersed into a large body of plant polymers and metabolites. -
Academic Catalog 2012-2013
ACADEMIC CATALOG 2012-2013 2012-2013 Academic Catalog Lynn University is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools to award baccalaureate, master’s and doctoral degrees. Contact the Commission on Colleges at 1866 Southern Lane, Decatur, Georgia 30033-4097 or call 404-679-4500 for questions about the accreditation of Lynn University. Equal Opportunity Policy Lynn University is committed to and actively supports the spirit and the letter of equal opportunity as defined by federal, state and local laws. It is the policy of Lynn University to ensure equal opportunity in administration of its educational policies, admissions policies and employment policies without discrimination on the basis of race, color, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability, pregnancy, genetic disposition, veteran or military status, marital status, familial status or any other legally protected characteristic in accordance with federal and Florida State law. Lynn University administers all human resource policies and practices, including recruitment, advertising, hiring, selection for training, compensation, promotion, discipline, and termination, without regard to race, color, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability, pregnancy, genetic disposition, veteran or military status, marital status, familial status or any other legally protected characteristic in accordance with federal and Florida State law. Please Be Advised: The contents of this catalog represent the most current information available at the time of publication. However, during the period of time covered by this catalog, it is reasonable to expect changes to be made with respect to this information without prior notice. The course offerings and requirements of Lynn University are under continual examination and revision. -
Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO
autumn omakase A TASTING MENU FROM TATSU NISHINO OF NISHINO By Tatsu Nishino, Hillel Cooperman Photographs by Peyman Oreizy First published in 2005 by tastingmenu.publishing Seattle, WA www.tastingmenu.com/publishing/ Copyright © 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publisher. Photographs © tastingmenu and Peyman Oreizy Autumn Omakase By Tatsu Nishino, Hillel Cooperman, photographs by Peyman Oreizy The typeface family used throughout is Gill Sans designed by Eric Gill in 1929-30. TABLE OF CONTENTS Tatsu Nishino and Nishino by Hillel Cooperman Introduction by Tatsu Nishino Autumn Omakase 17 Oyster, Salmon, Scallop Appetizer 29 Kampachi Usuzukuri 39 Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction 53 Matsutake Dobinmushi 63 Dungeness Crab, Friseé, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette 73 Hirame Tempura Stuffed with Uni, Truffle, and Shiso 85 Hamachi with Balsamic Teriyaki 95 Toro Sushi, Three Ways 107 Plum Wine Fruit Gratin The Making of Autumn Omakase Who Did What Invitation TATSU NISHINO AND NISHINO In the United States, ethnic cuisines generally fit into convenient and simplistic categories. Mexican food is one monolithic cuisine, as is Chinese, Italian, and of course Japanese. Every Japanese restaurant serves miso soup, various tempura items, teriyaki, sushi, etc. The fact that Japanese cuisine is multi-faceted (as are most cuisines) and quite diverse doesn’t generally come through to the public—the American homogenization machine reduces an entire culture’s culinary contributions to a simple formula that can fit on one menu. -
IWFS Food & Wine Issue
Magazine for MeMbers of the international Wine & food society europe africa Issue 128 March 2017 EDINBURGH FESTIVAL: A SCOTTISH EXPERIENCE DINNER AT RESTAURANT MARTIN WISHART ANDRÉ SIMON LECTURE NIAGARA-ON-THE-LAKE: A GREAT WEEKEND eaz food & Wine Magazine 2017 Chairman’s message a happy new year to all, and i hope you get to all the meetings and events in the new calendar, both local and international. My wife chris has just completed the major part of her treatment for cancer which occurred last year, and which curtailed all our overseas travelling in 2016. she is looking forward to making up for it this year; thanks to all those who have been supportive and sent good wishes. this is a busy time of year for chris and i, as we are volunteers for other groups such as caMra (campaign for real ale), where we help organise and run several large beer and cider festivals, and plan and participate in walks for several walking groups in the ribble Valley spread over lancashire and yorkshire. With the cold and inclement weather in the uK it was nice to be inside, preparing over 700 beers and ciders for the 15,000 delegates who attended the Manchester central exhibition centre (gMeX) over three days last week. real ale and craft beers are in the ascendency with many discerning customers. Matching speciality beers with food is becoming ever more popular at some top restaurants. member, who has returned to work in Valencia, they already have gathered 25+ members. We will wish them well, and look people have so many choices these days that we have to work forward to future visits. -
Questions and Answers Regarding Food Facility Registration (Seventh Edition): Guidance for Industry
Contains Nonbinding Recommendations Questions and Answers Regarding Food Facility Registration (Seventh Edition): Guidance for Industry You may submit electronic or written comments regarding this guidance at any time. Submit electronic comments to https://www.regulations.gov/. Submit written comments on the guidance to the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number FDA-2012-D-1002 listed in the notice of availability that publishes in the Federal Register. U.S. Department of Health and Human Services Food and Drug Administration Office of Foods and Veterinary Medicine Center for Food Safety and Applied Nutrition Center for Veterinary Medicine Office of Regulatory Affairs August 2018 1 Contains Nonbinding Recommendations Table of Contents I. INTRODUCTION .............................................................................................................. 3 II. QUESTIONS AND ANSWERS ...................................................................................... 4 A. Who Must Register? .................................................................................................... 4 B. Who is Exempt from Registration? ........................................................................... 4 C. Definitions .................................................................................................................. 21 D. When Must You Register or Renew Your Registration? ..................................... -
COVID-19 Emergency Relief Resources For
COVID-19 Emergency Relief Resources for PDX (and beyond) -This list of resources was compiled and is being updated by Congressman Earl Blumenauer and his team in Portland, Oregon. Please share with your networks: www.earlblumenauer.com/coronavirus -If you have additional resources for consideration, please email us at [email protected]. -We have done our best to verify information, but things are changing at a rapid pace, so be sure to contact businesses for updates and verification before visiting. -In Oregon, call 211 from a cell phone, 503-222-5555 from a landline, text your zip code to 898211, or email [email protected] to find services and answer your questions about COVID-19. Name Area Served Support Offered Website Notes/Additional Info Food Access/Resources Type in zip code and access free groceries, meals, produce, and other programs in your area. Note: Food pantries and food assistance sites across the state remain open Note: Most pantries are still open, but this could change. Pantry services will with increased cleaning and changes in service to help minimize contact among large change. Many are moving to a box model to reduce social distancing. Call groups of people. Though hours of operation are updated as frequently as possible, pantries in advance if you are able to for more information. (verified/updated Oregon Food Bank Statewide Food Finder Oregon please call ahead before visiting a partner agency. https://www.oregonfoodbank.org/find-help/find-food/ 3/23/20) PPS, Centennial, David Douglas, Gresham-Barlow, School Food Access Sites Parkrose, Reynolds Food and meal distribution at local schools. -
BURGOS UNESCO Creative City of Gastronomy Monitoring Report 2015-2019 1
BURGOS UNESCO Creative City of Gastronomy Monitoring Report 2015-2019 1. EXECUTIVE SUMMARY The city of Burgos has been a member of the linked to education and the preparation of new communication with other cities that are participating actively in the Shunde Food and UNESCO Creative Cities of Gastronomy Network culinary proposals in the city of Burgos. members of the culinary cluster. Since the Culture Festival held in November this year. The since 2015. The city has been committed to this meeting in Poland in 2018, we have been latter provided the opportunity for a lot of cultural creative speciality since being selected as the collaborating with the Spanish Creative Cities to exchange thanks to the participation of Spanish Capital of Gastronomy in 2013. As a Since Burgos became part of this international set up an annual Spanish Creative Cities meeting, practically all 25 cities that currently form part of member of the UNESCO Network, we aim to raise network, various events have taken place to bring which will be held in the city of Burgos in 2020. the international network. awareness of the added value of the scientific the local products and cuisine to more consu- studies performed at the National Research mers, such as the "Devora es Burgos" festival with Centre for Human Evolution (CENIEH). In addition, several activities that include show cooking and Thanks to this new source of support from the City we seek to provide increased knowledge of the visits to producers with a good turnout by the Council, it has also been possible to attend contribution of local cuisine and all types of Spanish public. -
Galicia of Family-Run Hotels and Pensions
Casas Cantabricas offers holidays in lovely lesser known regions of Spain and Portugal, with an excellent choice of houses – from seaside cottages to country mansions – and Galicia of family-run hotels and pensions. Much of Galician cuisine is based on fish, seafood and potatoes (almost the best we’ve eaten anywhere). Whichever property or hotel you choose, you will find yourself in Cabbages, turnip tops and pork products – chorizo, panceta, jamón and lacón are important too. The a beautiful and fascinating part of Iberia. Whichever region you cooking may not necessarily be imaginative, but it is tasty and hearty and as in Cantabria and Asturias go to, you’ll discover that it has its own history and character – emphasis is placed greatly on the quality of the ingredients. If you are vegetarian or if you have children and its own proud traditions. And among the most important of you may find it difficult when eating out, but almost everywhere you will be able to get fresh salad and a good “tortilla de patata” (potato omelette). As in other parts of Spain puddings are not always very these traditions are always those of eating and drinking: from exciting. You will usually be offered fruit, flan (caramel custard) or helado (ice-cream). Tartas de almendra farm to market, from kitchen to table, the production and de Santiago (almond tarts) are well worth a try if you come across them. enjoyment of good food is at the heart of local life. What we have found is that written menus and price lists are few and far between especially in the smaller “¡Buen Provecho!”, our guide to restaurants and food, is based villages- difficult if you have no Spanish let alone Gallego! But be brave. -
The Spanish Table MEXICO VIEJO
The Spanish Table s MEXICO VIEJO s www.spanishtable.com Products subject to availability & price changes s s SPRING 2003 s s 1427 Western Ave 1814 San Pablo Avenue 109 North Guadalupe Avenue Seattle, Washington 98101 Berkeley, California 94702 Santa Fe, New Mexico 87501 (206) 682-2827 • FAX (206) 682-2814 (510) 548-1383 • FAX (510) 548 1370 (505) 986-0243 • FAX (505) 986-0244 [email protected] [email protected] [email protected] 9:30-6:00, Mon-Sat; 11:00-6:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday Nikki Crevey, Manager Founded 1995 Libby Connolly, Manager Opened 2001 Karen Fiechter, Manager Opened 2002 The Spanish Table stores will be closed Sunday, April 20th so our employees can spend Easter with their families SAN MIGUEL DE ALLENDE: While Berkeley architect Michael Raven has been puttering around our wall-of- wine room, sooner or later he has tended to bring up his own work-in-progress on a piece of property he owns in San Miguel de Allende, Mexico. And since sometimes Spain seems just too many time zones & air miles away, once Michael had piqued our interest enough, my wife & I cashed in our accumulated American Airlines miles so we could fly down to see what he had been raving about. Situated at the geographic center of Mexico at 6,400 feet elevation, San Miguel has been the object of affection for at least two generations of American expatriates. Now 460 years old, it is a town of extraordinary patrimony, a trove of architectural treasures that have been blessed by being treasured & preserved by a succession of owners with either the time or the money to lovingly restore its 17th century colonial mansions. -
09 1230 00 E.Pdf
EN EN EN Draft COMMISSION REGULATION (EC) No …/2009 of … laying down certain detailed rules for the implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin and geographical indications, traditional terms, labelling and presentation of certain wine sector products THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Community, Having regard to Council Regulation (EC) No 479/2008 of 29 April 2008 on the common organisation of the market in wine and amending Regulations (EC) No 1493/1999, (EC) No 1782/2003, (EC) No 1290/2005, (EC) No 3/2008 and repealing Regulations (EEC) No 2392/1986 and (EC) No 1493/19991, and in particular Articles 52, 56, 63 and 126(a) thereof, Whereas: (1) Chapter IV of Title III of Regulation (EC) No 479/2008 lays down the general rules for protecting the designations of origin and geographical indications of certain wine sector products. (2) To ensure that Community-registered designations of origin and geographical indications meet the conditions laid down in Regulation (EC) No 479/2008, applications should be examined by the national authorities of the Member State concerned, in the context of a preliminary national objection procedure. Subsequent checks should be carried out to ensure that applications meet the conditions laid down by this Regulation, that the approach is uniform across the Member States and that registrations of designations of origin and geographical indications do not harm third parties. Consequently, the detailed implementing rules on application, examination, objection and cancellation procedures for the designations of origin and geographical indications of certain wine sector products should be established.