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Jinjuu Updated Menu.Pdf
SOHO STARTERS SNACKS RAW PLATES MANDOO / DUMPLINGS JINJUU’S ANJU SHARING BOARD 24 3 PER SERVING (extra maybe ordered by piece) YOOK-HWE STEAK TARTAR 14 FOR 2 VEGETABLE CHIPS & DIPS (v, vg on request) 6 Diced grass fed English beef fillet marinated in soy, ginger, Kong bowl, sae woo prawn lollipops, signature Korean fried chicken, BEEF & PORK MANDOO 7.5 Crispy vegetable chips, served with kimchi soy guacamole. Juicy steamed beef & pork dumplings. Seasoned delicately garlic & sesame. Garnished with Korean pear, toasted steamed beef & pork mandoo, mushroom & true mandoo. pinenuts & topped with raw quail egg. with Korean spices. Soy dipping sauce. KONG BOWL (v) (vg, gf on request) 5 small / large JINJUU’S YA-CHAE SHARING BOARD (v) 20 PHILLY CHEESESTEAK MANDOO 7.5 Steamed soybeans (edamame) topped with our Jinjuu chili SEARED TUNA TATAKI (gf on request) 12 / 18 FOR 2 Crispy fried dumplings stued with bulgogi beef short ribs, panko mix. Seared Atlantic tuna steak in panko crust, topped with kizami Kong bowl, tofu lollipops, signature Korean fried cauliflower, cheddar, mushrooms, spring onion & pickled jalapeno. Spicy wasabi & cucumber salsa, served on a bed of julienne daikon. steamed mushroom & true mandoo. dipping sauce. TACOS SALMON SASHIMI (gf on request) 12 WILD MUSHROOM & TRUFFLE MANDOO (v) 7.5 2 PER SERVING (extra maybe ordered by piece) Raw Scottish salmon sashimi style, avocado, soy & yuja, Steamed dumplings stued with wild mushrooms & black seaweed & wasabi tobiko. K-TOWN MINI SLIDERS trues. True soy dipping sauce. 12 2 PER SERVING (extra maybe ordered by piece) BULGOGI BEEF TACO TUNA TARTAR (gf on request) 12 TRIO MANDOO TASTING PLATE 7.5 Bulgogi UK grass fed beef fillet, avocado, Asian slaw, kimchi, Diced raw Atlantic tuna, dressed with sesame oil, soy, One of each dumpling listed above. -
World Drug Report 2008 Report Entrusted UNODC with the Mandate to Publish “Com- Can Be Accessed Via
2008 WORLD DRUG REPORT Acknowledgements This Report was produced in the Policy Analysis and Research Branch under the supervision of Sandeep Chawla, by the Statistics and Survey Section (headed by Angela Me) and the Studies and Threat Analysis Section (headed by Thibault le Pichon). Core Team: Coen Bussink (maps), Philip Davis (data analysis), Laureta Kazanxhiu (maps), Suzanne Kunnen (graphic design and desktop publishing), and Kristina Kuttnig (graphic design and desktop publishing), Theodore Leggett (editorial assistance), Matthew Nice (ATS trends and statistical assistance), Thomas Pietschmann (estimates, trends, market and global analysis, Chapter 2), Catherine Pysden (interactive data), Martin Raithelhuber (coca, opium and cannabis production data and analysis), Wolfgang Rhomberg (database management), Ali Saadeddin (data entry and statistical assistance), Melissa Tullis (project management, global analysis, editorial assistance). The Report also benefited from the work and expertise of many other UNODC staff in Vienna and around the world. UNODC reiterates its appreciation and gratitude to States Members for the reports and information that provided the basis of this edition of the World Drug Report as well as to the International Narcotics Control Board (INCB) and the European Monitoring Centre on Drugs and Drug Addiction (EMCDDA). UNODC would like to thank the Government of Sweden for its continued financial support to the World Drug Report. The boundaries, names and designations used in all maps in this book do not imply official endorsement or acceptance by the United Nations. This publication has not been formally edited. United Nations Publication Sales No. E.08.XI.1 978-92-1-148229-4 CONTENTS Preface 1 Introduction 3 Explanatory notes 5 Executive Summary 7 1. -
Alyonka Russian Cuisine Menu
ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95 -
DB Chemical Composition-Protect.Pdf
tblSource Super SOU QUA Organi RCE Source Acq Comp Creation LAS Organisat sation Postal Coun Telep Short ID Name Type Sender Lang Date SM ion Name Name Address try hone Fax Email WWW1 WWW2 Remarks Content Name ContentName Responsible Body Legal Restrictions Summary Of Content Bibliographic Reference Content Remarks Bulgarian food composition database consists of 826 food products with17 main food groups.Each product is analyzed for 37 components as foods + components are given in the original BG language and with their english names.Most of them are analyzed in laboratory"Food chemistry", Danish Danish Borgedig later recalled "Food chemical composition" during the last 10-15 years. Bulgarian National Centre of Public Health NCPHP plans to publish the same Bulgarian BG Food Food et 12, +45 am@d http://ww Bulgarian Food National Centre of National Centre of Some foods are borrowed from the other references source, because of Protection (2009) Bulgarian food food composition database and then put it up NCPHP Informatio Informatio DK-4000 3696 anfood w.danfo http://www Composition Public Health Public Health scientific interest. We intend to refresh permanently the BG database with composition database. web site of Institute: BG1 2009 F n bg 2009 n Roskilde DK 5696 .info od.info/ .danfir.dk/ Database 2009 BG NCPHP 2009 Protection (NCPHP) Protection (NCPHP) new interesting foods. www.en.ncphp.government.bg www.en.ncphp.government.bg Page 1 tblFood OrigF dCd OrigFdNm OrigFdNm2 EngFdNam SciNam OrigGpCd NCF FACF Remarks 1 Pile (broiler) tcialo -
Wallowa County, Oregon and Environs
Moving On By Winona Johnson Holloway J; ~tnn,I ~M ;r= ·~ - ;}/-~ _?~ lq?7 Moving On by WinonaJohnson Holloway ©1989 Shadow Butte Press Live Oak, California All rights reserved included the right to reproduce this book or parts thereof in any form Cover picture courtesy of Alice Mccully Printed by "The Printer" in Davis, California, U.S.A. I I dedicate this book to Merritt Louis Holloway, whose genes have mixed with mine to produce our own line of descendants, now in its fourth generation. Thank you Merritt for having such interesting ancestors. Thank you for our adventurous life together. II Our past is not a dead past. It is still alive in little pockets and trickles to surprise us in places still to be found. How lucky are those who have perceived it- a spark that shines within us dimly-to tell us who we are and why and how. We know better where we are going, if we know from whence we came. WJH III Grover and Zora Johnson and family, 1926 Front: Zora, Grace, Joe, Tom, Maybeth, Grover Rear: Winona, Dorofy, Ellen, Mildred IV Moving On Contents Chapter 1 Others came before me ............................................................................ 1 Chapter 2 The world is full of a number of things ................................................. 15 Chapter 3 That was the time that was, a time that will not come again ............... 39 Chapter 4 Of fun and foibles ................................................................................ 71 Chapter 5 As the twig is bent, the tree's inclined ................................................... 87 Chapter 6 Making do ............................................................................................ 103 Chapter 7 On my own .......................................................................................... 125 Chapter 8 In which we try it out there in the big world ........................................... -
2.3. Cannabis Market
2.3. Cannabis market 2.3.1. Production 2.3.1.1. Cannabis herb Fig. 90: Spread of cannabis production around the world Production is globally dispersed Over the 1992-2002 period, 79 countries provided 24 UNODC with cannabis production estimates, indicat- Americas 25 40 ing that cannabis production took place on their terri- 24 tory. The total number of cannabis producing countries Europe 30 is, however, still larger. Ninety four countries providing 39 information on the origin of seized cannabis herb cited 17 Africa 33 82 different source countries for the year 2002. Over 31 the 1998-2002 period, 111 cannabis herb source coun- 14 Asia 21 tries were identified with this approach. If cannabis 26 plant seizures are used as an indicator of domestic cannabis production (the plant as such is not usually Oceania 2 6 shipped across borders), 124 source countries over the 1998-2002 were identified, or 142 source countries over 0 10203040 the 1992-2002 period. Number of countries Countries providing cannabis production estimates to UNODC Based on the number of countries which provided 1992-2002 cannabis production estimates and cannabis plant Countries reported by other countries as a source country, 1998-2002 seizures to UNODC, data suggest that the majority of Countries reporting cannabis plant seizures to UNODC, 1992 cannabis source countries are located in the Americas. 2002 The largest number of countries cited as a source for cannabis herb by other countries are, however, found in Source: UNODC, Annual Reports Questionnaire Data / DELTA. Africa. At the same time, data also show that the cannabis source countries are distributed across the world fairly evenly, clearly showing that cannabis pro- imported from Guatemala. -
Fall Cooking Program 2016
FALL COOKING PROGRAM 2016 auroragov.org/cooking 1891 2016 AURORA, YEARS Welcome Dear Aurora Cooks Community! Hope you are enjoying this fall harvest time of year. We are gearing up for cooler weather and shorter days as we wind down our growing season. Check out all our garden-to-table classes and new series this session! We have The Preserved Pantry, the Frugal Chef and Scratch Baking Basics, as well as many family, kids and teen classes highlighting food from every corner of the world. If you are looking for something to do on a chilly evening, come to a cooking class date night! You can even come with a friend, or as a single. We have some exciting new couples cooking classes, including the Fleetwood Mac Tribute Dinner, complete with music during the class! Come jam out to some tunes and cook with us. See you soon in the kitchen! Katrina and the Aurora Cooks Team TABLE OF CONTENTS Parent/Tot Cooking 2 Parent/Family Cooking 4 Kids Cooking 6 Meadowood Cooking Classes 7 Preteen Cooking 8 Teen Cooking 9 Adult Cooking 15 and Older 11 Adult Cooking 21 and Older 17 Wine Tasting 19 Recipe of the Season 20 All classes will be held at Expo Recreation Center 10955 E. Exposition Ave. unless noted Meadowood Recreation Center • 3045 S. Laredo 1 parent/tot cooking Ages 3-6 with parent. Apple Fest Tiny Italian Pumpkin Treats $38 ($29 Resident) $38 ($29 Resident) $38 ($29 Resident) Celebrate the harvest season with your Create delicious meatballs & veggies your Learn to use pumpkin in lots of different tot! Menu: Apple Zucchini Muffin tot will feel proud they prepared themselves. -
The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the Feedcities Project
nutrients Article The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project Inês Lança de Morais 1,2,*, Nuno Lunet 3,4, Gabriela Albuquerque 3 ID , Marcello Gelormini 2, Susana Casal 3,5,6 ID , Albertino Damasceno 7, Olívia Pinho 6,8, Pedro Moreira 3,8,9 ID , Jo Jewell 2, João Breda 2 ID and Patrícia Padrão 3,8 ID 1 Institute of Tropical Medicine and International Health, Charité-Universitätsmedizin Berlin, Campus Virchow-Klinikum, Augustenburger Platz 1, 13353 Berlin, Germany 2 Division of Noncommunicable Diseases and Life-Course, World Health Organization (WHO) Regional Office for Europe, UN-City, Marmorvej 51, DK-2100 Copenhagen Ø, Denmark; [email protected] (M.G.); [email protected] (J.J.); [email protected] (J.B.) 3 EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas nº 135, 4050-600 Porto, Portugal; [email protected] (N.L.); [email protected] (G.A.); [email protected] (S.C.); [email protected] (P.M.); [email protected] (P.P.) 4 Departamento de Ciências da Saúde Pública e Forenses e Educação Médica, Faculdade de Medicina da Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal 5 Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal 6 REQUIMTE, Laboratório de Bromatologia e Hidrologia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; [email protected] 7 Faculdade de Medicina da Universidade Eduardo Mondlane, Avenida Salvador Allende nº 702, 257 Maputo, Moçambique; [email protected] 8 Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. -
Batch 16-2021
TRADE MARKS / TRADEMARKS 22 Apr, 2021 Batch 16/2021 CONTENTS PAGE General Information (under Trade mark Act 1976) 3 Acceptance of application for registration of trade mark under Trade 4 Marks Act 1976 for Opposition Purposes 83 General Information II [under Trademarks Act 2019 (Act 815)] Acceptance of application for registration under Trademarks Act 2019 for opposition purposes A. National application 84 i. List of application in single class 267 ii. List of application in multiple class General Information II [under Trademarks Act 2019 (Act 815)] 319 Acceptance of application for registration under Trademarks Act 2019 for opposition purposes A. National application i. List of International Registration Designating Malaysia 320 in single class ii. List of International Registration Designating Malaysia 364 in multiple classes Errata 431 Trade Mark Removed From The Register Through Non-Payment Of Renewal Fees 433 page 2__ INTELLECTUAL PROPERTY OFFICIAL JOURNAL BATCH 16/2021 Apr 22, 2021 GENERAL INFORMATION TRADE MARKS ACT 1976 (Act 175) PUBLICATION OF APPLICATION FOR REGISTRATION OF TRADE MARKS Pursuant to section 27 of the Trade Marks Act 1976, the following applications for registration of trade marks have been accepted and hereby published in Intellectual Property Official Journal according to subregulation 120 (3) of the Trademarks Regulation 2019. Where an application for registration is accepted subject to any conditions, amendments, modifications or limitations, such conditions, amendments, modifications or limitations shall appear in the publication. Notice of opposition to an application for registration of a trademark may be filed unless extended at the discretion of the Registrar, within two months from the date of publication accompanied by prescribed fee. -
Bank Kalori.Pdf
i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur -
Grand Ave. Locust St. 12Th S T . 13Th S T . Walnut
M E T O T H WELLMARK WELLMARK RAMP Beer L C O E 2 0 W E 1 8 Cocktails ENTRANCE GRAND AVE. Festival Merchandise 72 73 74 75 SEATING 76 77 78 79 International Wine Soda and Water 71 70 JOHN AND MARY PAPPAJOHN Chocolate Adventure This vibrant three-day cultural celebration features nearly 7 EDUCATION CENTER 60 food vendors with dishes representing 25 different cultures or culinary regions. Explore professional cooking 8 Cultural Discovery 69 Experience demonstrations, a unique cooking challenge, interactive DES MOINES 9 PUBLIC LIBRARY cultural educational activities, dancers and musicians with 68 MAIN STAGE Meals from international flair, an impressive variety of worldwide beers, 67 the Heartland wine and cocktails and hands-on fun for kids. 66 Meredith Culinary Check out the Polk County Board of Supervisors Main Stage FESTIVAL FRONT Discovery Pavilion 65 PORCH for music throughout the weekend and the Principal Cultural SEATING 64 Principal Stage for culturally authentic music and dance performances. Cultural Stage The Festival would not be possible without support from our 63 volunteers. Please thank our dedicated team working hard Voya Financial across The Festival grounds. Fruit Adventure ENTRANCE 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 Food Vendors Be sure to share your love of The Festival by using our hashtag LOCUST ST. #wfmf2018 or by purchasing Official Festival Merchandise SEATING SEATING ENTRANCE Merchants located near 12th St. and Locust St. 10 11 12 13 14 15 31 32 33 34 35 36 37 38 39 40 41 42 43 16 Nonprofits 17 Sponsor Booths 30 18 ATM 29 19 Free Bike Valet 20 28 NATIONWIDE NATIONWIDE Handicap Parking 27 12TH ST. -
Foraging in Boreal Forest: Wild Food Plants of the Republic of Karelia, NW Russia
foods Article Foraging in Boreal Forest: Wild Food Plants of the Republic of Karelia, NW Russia Valeria Kolosova 1,2, Olga Belichenko 1,* , Alexandra Rodionova 3 , Denis Melnikov 4 and Renata Sõukand 1,* 1 Department of Environmental Sciences, Informatics and Statistics, Ca’ Foscari University of Venice, Via Torino 155, 30172 Venice, Italy; [email protected] 2 Institute for Linguistic Studies, Russian Academy of Sciences, Tuchkov pereulok 9, 199004 St Petersburg, Russia 3 Institute of Linguistics, Literature and History of the Karelian Research Centre, Russian Academy of Sciences, Pushkinskaya St. 11, 185910 Petrozavodsk, Russia; [email protected] 4 Komarov Botanical Institute, Russian Academy of Sciences, Professor Popov St. 2, 197376 St Petersburg, Russia; [email protected] * Correspondence: [email protected] (O.B.); [email protected] (R.S.) Received: 4 July 2020; Accepted: 27 July 2020; Published: 29 July 2020 Abstract: While the current consumption of wild food plants in the taiga of the American continent is a relatively well-researched phenomenon, the European taiga area is heavily underrepresented in the scientific literature. The region is important due to its distinctive ecological conditions with restricted seasonal availability of wild plants. During an ethnobotanical field study conducted in 2018–2019, 73 people from ten settlements in the Republic of Karelia were interviewed. In addition, we conducted historical data analysis and ethnographical source analysis. The most widely consumed wild food plants are forest berries (three Vaccinium species, and Rubus chamaemorus), sap-yielding Betula and acidic Rumex. While throughout the lifetime of the interviewees the list of used plants did not change considerably, the ways in which they are processed and stored underwent several stages in function of centrally available goods, people’s welfare, technical progress, and ideas about the harm and benefit of various products and technological processes.