KOF-K Kosher for Passover List 2020
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SMOKED FISH – Smoked Over Beech-Wood
Royal Greenland FIT FOR FOODSERVICE & GASTRO SMOKED FISH – smoked over beech-wood Smoked fish Highest quality World class food safety Smoked and marinated fish Royal Greenland has produced smoked and marinated fishsince 1988 and employs staff with over 30 years’ expertise in producing the very best quality. We use only fish of the highest quality for our production and follow a strict HACCP procedure in every step of the production and the factory is accredited with IFS higher level. Royal Greenland’s smoked product assortment has a very high food safety and the risk of listeria growth is stabilized for the entire shelf life - World class food safety - Highest quality raw material - Hot- and cold smoked varieties - Carefully and slowly smoked over beech wood - Variety of Greenland turbot, Atlantic cod and Norwegian salmon - Pleasant smoke flavor - Perfect lean texture Our Greenland turbot and Atlantic cod Our whitefish comes from our own fisheries in the North Atlantic and Arctic oceans. The quality of this raw mate- rial is always very high. The fish are filleted and trimmed right after catch and delivered to the Hirtshals ready for Our salmon production. Our salmon (Salmo salar) comes from selected suppliers in Norway, and the quality is always Greenland turbot is a flatfish that has very white and lean “Superior”, which is the best possible quality rating. fillets without pinbones. The fillets are trimmed free of In Hirtshals, the fish are filleted, the tailpiece is cut the frills and used either with or without skin. off and the pin bones are removed. Atlantic cod is trimmed similar to the salmons Trim D, The salmon is then trimmed by hand according to where the lean fillet is deboned and all belly fat and skin specification. -
High Holiday Menu
B A G E L O R D E R F O R M NAME: ____________________________________________ PICK-UP DATE: _____________________________ QTY: ____________________ SLICED: YES/NO PHONE NUMBER: _____________________________________ PICK-UP TIME: ___________________________ BAGELS PLAIN: __________ MULTIGRAIN: __________ GARLIC: __________ SESAME: _________ EGG: __________ ONION: __________ POPPY: __________ SALT: __________ RYE: __________ EVERYTHING: __________ PUMPERNICKEL: __________ EGG ONION: __________ CINN RAISIN: __________ EGG EVERYTHING: __________ WHOLE WHEAT: __________ WW EVERYTHING: __________ BIALY: __________ RAINBOW: __________ FLAGELS PLAIN: __________ MULTIGRAIN: __________ GARLIC: __________ SESAME: _________ EGG: __________ ONION: __________ POPPY: __________ SALT: __________ RYE: __________ R O S H H A S H A N A H EVERYTHING: __________ PUMPERNICKEL: __________ EGG ONION: __________ & Y O M K I P P U R CINN RAISIN: __________ EGG EVERYTHING: __________ WHOLE WHEAT: __________ M E N U WW EVERYTHING: __________ BIALY: __________ RAINBOW: __________ MINI BAGELS PLAIN: __________ POPPY: __________ SESAME: __________ EVERYTHING: _________ RAINBOW: _________ GLUTEN FREE BAGELS & MUFFINS AVAILABLE CUSTOM PLATTERS AVAILABLE UPON REQUEST 1 0 7 5 O L D C O U N T R Y R O A D W I S H I N G Y O U A H A P P Y & W E S T B U R Y , N Y 1 1 5 9 0 T : 5 1 6 - 3 3 8 - 4 9 9 4 F : 5 1 6 - 2 8 0 - 5 8 6 1 H E A L T H Y N E W Y E A R ! W W W . B A G E L S H O P O N L I N E . -
Bristol Bay, Alaska
EPA 910-R-14-001C | January 2014 An Assessment of Potential Mining Impacts on Salmon Ecosystems of Bristol Bay, Alaska Volume 3 – Appendices E-J Region 10, Seattle, WA www.epa.gov/bristolbay EPA 910-R-14-001C January 2014 AN ASSESSMENT OF POTENTIAL MINING IMPACTS ON SALMON ECOSYSTEMS OF BRISTOL BAY, ALASKA VOLUME 3—APPENDICES E-J U.S. Environmental Protection Agency Region 10 Seattle, WA CONTENTS VOLUME 1 An Assessment of Potential Mining Impacts on Salmon Ecosystems of Bristol Bay, Alaska VOLUME 2 APPENDIX A: Fishery Resources of the Bristol Bay Region APPENDIX B: Non-Salmon Freshwater Fishes of the Nushagak and Kvichak River Drainages APPENDIX C: Wildlife Resources of the Nushagak and Kvichak River Watersheds, Alaska APPENDIX D: Traditional Ecological Knowledge and Characterization of the Indigenous Cultures of the Nushagak and Kvichak Watersheds, Alaska VOLUME 3 APPENDIX E: Bristol Bay Wild Salmon Ecosystem: Baseline Levels of Economic Activity and Values APPENDIX F: Biological Characterization: Bristol Bay Marine Estuarine Processes, Fish, and Marine Mammal Assemblages APPENDIX G: Foreseeable Environmental Impact of Potential Road and Pipeline Development on Water Quality and Freshwater Fishery Resources of Bristol Bay, Alaska APPENDIX H: Geologic and Environmental Characteristics of Porphyry Copper Deposits with Emphasis on Potential Future Development in the Bristol Bay Watershed, Alaska APPENDIX I: Conventional Water Quality Mitigation Practices for Mine Design, Construction, Operation, and Closure APPENDIX J: Compensatory Mitigation and Large-Scale Hardrock Mining in the Bristol Bay Watershed AN ASSESSMENT OF POTENTIAL MINING IMPACTS ON SALMON ECOSYSTEMS OF BRISTOL BAY, ALASKA VOLUME 3—APPENDICES E-J Appendix E: Bristol Bay Wild Salmon Ecosystem: Baseline Levels of Economic Activity and Values Bristol Bay Wild Salmon Ecosystem Baseline Levels of Economic Activity and Values John Duffield Chris Neher David Patterson Bioeconomics, Inc. -
Sky-High Landmark District
BROOKLYN’S REAL NEWSPAPERS Including The Brooklyn Heights Paper, Carroll Gardens-Cobble Hill Paper, DUMBO Paper, Fort Greene-Clinton Hill Paper and Downtown News Published every Saturday — online all the time — by Brooklyn Paper Publications Inc, 55 Washington St, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2005 Brooklyn Paper Publications • 16 pages •Vol.28, No. 10 BWN • Saturday, March 5, 2005 • FREE SKY-HIGH BKLYN STATE SENATOR TO CITY: LANDMARK DISTRICT Heights civics seek to protect buildings near Borough Hall By Jess Wisloski buildings or larger complexes The Brooklyn Papers under the Downtown Brooklyn Rezoning Plan approved last With the help of a preserva- summer. tion group, the Brooklyn “These are very distin- Heights Association is pro- guished commercial buildings moting a plan to preserve sev- built by the best architects of eral high-rise office buildings the day,” said Herrera, technical just outside the Brooklyn services director of the Land- Heights Historic District. marks Conservancy. Herrera Calling it the “Borough Hall said the movement came about Skyscraper Historic District,” after St. Francis College began BHA President Nancy Bowe demolition of the McGarry Li- touted the proposal at her brary last year at 180 Remsen group’s annual meeting last St. month. “Some of them have been The compact district would abused and knocked around, “butt up against” the Brooklyn but they could be restored and Heights Historic District, ac- really bought back to their cording to the proposal’s coor- best,” he said, and called the dinator, BHA governor Alex proposed district a “real history Showtime Herrera, who also works for the lesson” on the days when “the New York Landmarks Conser- best architects in New York vancy. -
Blood Type AB
Type "AB" Foods 1 FromRight 4 your Type By Dr. Peter J. D'Adamo MEATS & POULTRY SEAFOOD EGGS & DAIRY Highly Beneficial Highly Beneficial Avoid Highly Beneficial Lamb Albacore (Tuna) Anchovy Cottage cheese Mutton Cod Barracuda Farmer Rabbit Grouper Beluga Feta Turkey Hake Bluegill Goat cheese Mackerel Clam Goat milk Neutral Mahi-mahi Conch Kefir Live Monkfish Crab Mozzarella Pheasant Ocean perch Crayfish Ricotta Pickerel Eel Sour cream (non fat) Avoid Pike Flounder Yogurt Bacon Porgy Frog Beef ground, regular Rainbow Gray sole Neutral Buffalo Trout Haddock Casein Chicken Red snapper Halibut Cheddar Cornish Hens Sailfish Herring (pickled) Colby Duck Salmon Lobster Cream cheese Goose Sardine Lox (smoked salmon) Edam Ham Sea trout Octopus Emmenthal Heart Shad Oysters Gouda Partridge Snail Sea bass Gruyere Pork Sturgeon Shrimp Jarisberg Quail Striped bass Monterey jack Veal Neutral Turtle Munster Venison Abalone Yellowtail Neufchatel Bluefish Skim or 2% milk Carp Soy cheese Catfish Soy milk Caviar String cheese Herring (fresh) Swiss Mussels Whey Scallop Shark Avoid Silver perch American cheese Smelt blue cheese Snapper Brie Sole Butter Squid (calamari) Buttermilk Swordfish Camembert Tilefish Ice cream Weakfish Parmesan Whitefish Provolone White perch Sherbet Yellow perch Whole milk Provided by Dr. Robert Bischoff Type "AB" Foods 2 From the book Eat Right 4 Your Type by Dr. Peter J. D'Adamo OILS AND FATS NUTS AND SEEDS BEANS & LEGUMES CEREALS Highly Beneficial Highly Beneficial Highly Beneficial Highly Beneficial Olive Oil Chestnuts Beans: -
Information on the Foodfest Smoked Salmon and Fish
FOODFEST BRAND FOOD DRINK GROUP OF COMPANIES SMOKED WILD SILVERBRITE BAGELOX ...JUST GRAB AND GO FOOD DRINK GROUP OF COMPANIES SALMON BAG EL O X DANISH STYLE WILD-ALASKANA TM SLICED SMOKED FUME TRANCHE GRAV-LOX KETA SALMON STEELHEAD SALMON SAUMON KÉTA SAUMON ARC-EN-CIEL SLICED AND SMOKED FUME TRANCHE Never Enough! TM Ready to Eat Pret a manger Source of Omega-3 Source D’Omega-3 MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIR D’INGREDIENTS IMPORTES 100 g KEEP FROZEN PRIOR TO USE 100g GARDER CONGELÉ JUSQU’À UTILISATION keta salmon SLICED AND SMOKED FUME TRANCHE keta salmon Red Pacific Coho Salmon saumon kéta Sliced Smoked Fume Tranche sta Saumon Coho Rouge Moyen WILD SALMON! WILD SALMON! Never Enough! Ready to Eat Pret a manger MADE IN CANADA FROM IMPORTED INGREDIENTS MADE IN CANADA FROM IMPORTED INGREDIENTS Source of Omega-3 Source D’Omega-3 FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES WWW.FOODFESTAMERICA.COM WWW.FOODFESTAMERICA.COM FACEBOOK.COM/FOODFESTAMERICA FACEBOOK.COM/FOODFESTAMERICA MADE IN CANADA FROM IMPORTED INGREDIENTS 140 g FAIT AU CANADA A PARTIR D’INGREDIENTS IMPORTES KEEP FROZEN PRIOR TO USE 140g GARDER CONGELÉ JUSQU’À UTILISATION [ ] DANISH STYLE keta salmon SLICED AND SMOKED FUME TRANCHE SLICED ANDGRAV SMOKEDL FOUMXE TRANCHE saumon kéta keta salmon saumon kéta WILD PACIFIC WILD PACIFIC SALMON! SALMON! READY TO EA SOURCE OF OMEG GA-3 MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES 140 g FOOD DRINK GROUP OF COMPANIES BAKEDSALMON A PROUD CANADIAN BRAND 1977 fullyready cooked to and eat! smoked entièrement cuit et fumé . -
2018 Bastion Bistro Vkonlopun Menu
BASTION BISTRO MENU 9. -11.3.2018 ALKURUOKIA /KEITTOJA – STARTERS /SOUPS Gratinoituja Pernod -voi -valk osipuli etanoita 12,00 € Pernod gratinated garlic escargot Perinteinen suomalainen lohikeitto, saaristolaisleipää (L, G* ) 9,5 0 € / 1 3,50 € Creamy Finnish salmon soup, archipelago bread Päivän keitto , leipää (L, G*) 8,00€ Soup of the day with bread PÄÄRUOKIA – MAIN COURSES Tournedos, punaviinikastike ja friteeratut valkosipuliperunat (L, G) 29,5 0 € Tournedos with red wine sauce and deep-fried garlic potatoes Pariloitua lohta, omenainen valkoviinikastike ja perunapyre (VL, G) 19, 00 € White fish fried in lemon butter served with beetroot sauce and potato pyre Poronkäristys, perunasose, puolukkaa ja suolakurkkua (L, G) 18,50 € Sautéed reindeer with mashed potatoes, lingonberrys and pickled cucumber Wienin leike, lohkoperunat (L) 16,50 € Schnizel Wiener art with potato wedges Kvinoaa ja paahdettua punajuurta kanalla TAI vuohenjuustolla (L, G) 15,00€ Quinoa with roasted beetroot served with chicken OR goat cheese Kanalla ja vuohenjuustolla/With chicken and goat cheese 17, 50 € Bastion Burger , pekonihilloketta, cheddarjuustoa, marinoitua punasipulia, 15,00 € BBQ - majoneesia ja lohko perunoita (L) Bastion burger with house made bacon jam, cheddar cheese, pickled red onion, BBQ mayonnaise and potato wedges Vege Burger , avokadomajoneesia , punasipulia, cheddaria ja lohkoperunoita (L) 15,00 € Vegetarian burger with cheddar cheese, pickled red onion, avocado mayo, potato wedges JÄLKIRUOKIA - DESSERTS Juustokakku ja lakkahilloa (VL) 7,50 -
Eli Zabar Catering
EVERYDAY CATERING 212.717.8100 EXT 9 ELIZABAR.COM Sliced Fruit Platter BREAKFAST Sliced Fruit Platter A beautifully arranged selection of fresh seasonal fruit. $75.00 (serves 6–8) Fruit Salad $24.00 quart * Pastry Crate Basket of assorted mini muffins, scones, croissant and danish. Served with sweet butter, jam and cream cheese $12.00 per person * Eli’s Breakfast Crate An assorted basket of Eli’s freshly baked Bagel Crate breads. Served with butter, cream cheese * Assorted sliced bagels with cream cheese, and our own preserves butter and our own preserves $7.95 per person $7.95 per person * Smoked Salmon Platter Coffee or Tea Service Hand-sliced smoked salmon garnished with $55.00 for 10 capers and olives Carafe of coffee or hot water, cups, whole and $32.00 per person skim milk, sweeteners, napkins and stirrers * Smoked Fish Platter Hand-sliced smoked salmon, kippered salmon, sable, whitefish or whitefish salad, garnished with capers and olives Please ask about Sympathy baskets $35.00 per person and Shiva platters Both smoked fish platters come with cream cheese, butter, bagels, tomatoes and onions. There is an 8-person minimum order for starred (*) items. Tomato & Onion Platter $45.00 (Serves 8–10) Quiche Fillings include classic quiche lorraine with bacon and cheese or broccoli or asparagus or mushrooms or spinach $30.00 each (serves 6–8) 212.717.8100 ext 9 • elizabar.com 2 3 Eli’s Assorted Sandwiches SANDWICHES with Housemade Potato Chips All sandwiches are made on freshly baked Eli’s Breads, are presented on wooden boards and garnished with housemade potato chips $14.50 per sandwich We can cut each sandwich into halves or thirds. -
Blood Type O Is the Oldest and Most Basic Blood Type
EAT RIGHT FOR (4) YOUR TYPE In his book, EAT RIGHT FOR (4) YOUR TYPE, Dr. Peter D’Adamo teaches the fundamental relationship between your blood type and the dietary and lifestyle choices that will help you live at your very best. When you use the individualized characteristics of your blood type as a guide post for eating and living, you will be healthier, you will naturally reach your ideal weight, and you will slow the process of aging. You can pinpoint the foods that make you sick, contribute to weight gain, and lead to chronic disease. Our ancestors had unique blueprints that complemented their environments. The genetic characteristics of our ancestors live in our blood today, and it is this lesson we bring with us into our current understanding of blood types. Your Blood Type Plan lets you zero in on the health and nutrition information that corresponds to your exact biological profile. With this new information, you can now make choices about your diet, exercise regimen, and general health that are based on the dynamic natural forces within your own body. If you follow your Blood Type Plan carefully, you can: Avoid many common viruses and infections. Lose weight, as your body rids itself of toxins and fats. Fight back against life-threatening diseases such as cancer, cardiovascular disease, diabetes, and liver failure. Avoid many of the factors that cause rapid cell deterioration, thus slowing down the aging process. Today, it is well accepted that nutrition has a direct impact on the state of our health and general well-being. -
Comment on G Marty Dcoument
Critique of the Document “Information Regarding Concerns about Farmed Salmon - Wild Salmon Interactions” Presented to the Provincial Government of British Columbia by Gary Marty, D.V.M., Ph.D., Diplomate, A.C.V.P. of the British Columbia Ministry of Agriculture, Animal Health Centre, Abbotsford. Authors of this critique: Lawrence M. Dill1, Martin Krkosek2, Brendan Connors3, Stephanie J. Peacock4, Andrew W. Bateman5, Richard Routledge6, Mark A. Lewis7, and John Reynolds8 1 Professor Emeritus, Department of Biological Sciences, Simon Fraser University 2 Assistant Professor, Department of Ecology and Evolutionary Biology, University of Toronto 3 Senior Systems Ecologist, ESSA Technologies, and Adjunct Professor, Department of Biological Sciences, Simon Fraser University 4 PhD Candidate, Department of Biological Sciences, University of Alberta 5 Postdoctoral Fellow, Department of Biological Sciences, University of Alberta and Department of Ecology and Evolutionary Biology, University of Toronto 6 Professor, Department of Statistics and Actuarial Science, Simon Fraser University 7 Professor and Senior Canada Research Chair, Departments of Biological Sciences and Mathematical and Statistical Sciences, University of Alberta 8 Professor and Tom Buell BC Leadership Chair in Aquatic Conservation, Department of Biological Sciences, Simon Fraser University Background The document, “Information Regarding Concerns about Farmed Salmon - Wild Salmon Interactions,” dated March 16, 2015, was presented to Ministers Thompson and Letnik of the Government of British Columbia (BC) with the intention of providing scientific information upon which to base management and policy decisions regarding wild and farmed salmon in British Columbia. Collectively, we are a group of scientists, mostly academic, whose research expertise includes salmon and infectious diseases (here we refer to infectious diseases in the broadest sense as those that may arise from parasitic, viral or bacterial pathogens). -
FROM the GRILL Sandwiches
SANDWICHES Grilled Panini | Tapenade-laced Freshly Baked Panini with Prosciutto, Buffalo Mozzarella, Vine-ripened Tomato and Basil The Surf & Turf | Grilled Florida Lobster Medallions, Sliced Black Angus Filet Mignon, Tomato on Toasted Ciabatta, Garlic Roasted Jus and Remoulade dipping Sauce with Parmesan dusted Truffle Fries Grilled Reuben Sandwich | Corned Beef Brisket, Sauerkraut, Swiss Cheese and our Special Russian Dressing on Rye Bread Oceania Q-BAN Sandwich | Slow Roasted Marinated Pork on Toasted Crusty French Baguette, Sweet Ham, Swiss Cheese and Cornichons Grilled in a Buttered Press FROM THE GRILL Signature Black Angus Burgers THE CLASSIC | With Swiss or American Cheese THE TEXAN | Cheddar Cheese, Grilled Red Onions, Bacon and Bourbon BBQ Sauce THE SWISS | Swiss Cheese and Garlic Sautéed Button Mushrooms THE ROMANO | Provolone Cheese, Roasted Peppers, Pesto Sauce on Ciabatta Bread THE KOBE BUrgER | Wagyu Beef, Black Truffle Sauce and Baby Cress THE ALASKAN | Salmon Burger, Bernaise Tartar Sauce and Spicy Slaw THE MAGUro | Soy and Ginger Marinated Ahi Tuna Seared Rare with Wasabi-Garlic Mayonnaise ALL DISHES ARE SERVED WITH CRISPY FRENCH FRIES, ColeslAW, ICEBerg LettUCE, SLICED TomAto AND RED ONION FROM THE GRILL All-Beef Hot Dogs DRIVE-IN CLASSIC | Mustard, Ketchup, Onions and Relish SWEDISH | With Dill Shrimp Salad and Crisp Fried Onions MEXICAN | With Chili Con Carne and Jalapeño Cheddar Broiled Cajun Chicken Paillard Grilled Veggie Burger | Topped with Caribbean Mango Salsa Grilled Herb Marinated Mahi Mahi Curried & Grilled -
Refashioning Production in Bristol Bay, Alaska by Karen E. Hébert A
Wild Dreams: Refashioning Production in Bristol Bay, Alaska by Karen E. Hébert A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy (Anthropology) in the University of Michigan 2008 Doctoral Committee: Professor Fernando Coronil, Chair Associate Professor Arun Agrawal Associate Professor Stuart A. Kirsch Associate Professor Barbra A. Meek © Karen E. Hébert 2008 Acknowledgments At a cocktail party after an academic conference not long ago, I found myself in conversation with another anthropologist who had attended my paper presentation earlier that day. He told me that he had been fascinated to learn that something as “mundane” as salmon could be linked to so many important sociocultural processes. Mundane? My head spun with confusion as I tried to reciprocate chatty pleasantries. How could anyone conceive of salmon as “mundane”? I was so confused by the mere suggestion that any chance of probing his comment further passed me by. As I drifted away from the conversation, it occurred to me that a great many people probably deem salmon as mundane as any other food product, even if they may consider Alaskan salmon fishing a bit more exotic. At that moment, I realized that I was the one who carried with me a particularly pronounced sense of salmon’s significance—one that I shared with, and no doubt learned from, the people with whom I conducted research. The cocktail-party exchange made clear to me how much I had thoroughly adopted some of the very assumptions I had set out simply to study. It also made me smile, because it revealed how successful those I got to know during my fieldwork had been in transforming me from an observer into something more of a participant.