Cult-Create Cork Vision Statement
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Attachment B.2 Characteristics and Composition of the Substance Or Material for Disposal
POC Maintenance Dredging Application | January 2014 Attachment B.2 Characteristics and Composition of the Substance or Material for Disposal Reports included as part of this attachment: • Assessment of Benthic and Fisheries Impacts of Maintenance Dredging in Lough Mahon and the Lower River Lee, Aquatic Services Unit (March 2013) [included separately within Attachment B.2]. Relevant references include: Section 2.2 – Sub-tidal Benthos Survey Section 2.4 – Inter-tidal Survey Results & Overview Section 2.5 – Sub-tidal Surveys • Water Injection Dredging Tracer Study, Van Oord (July 2012) [included as part of Attachment D.3]. Relevant references include: Section 2.2 – Tracer Particle Size Section 3.2 – Sampling Survey Section 4 – Data and Results Castletownbere Feasibility Report | December 2013 • June 2011 Sediment Sampling Results [included separately within Attachment B.2]. In summary, these results describe that the sampled material generally comprises black mud with over 50%-60% fraction size less than 63 microns. • June 2013 Sediment Sampling Results [included as part of Attachment B.1 (i)]. In summary, these results describe that the sampled material generally comprises mud with over 60% fraction size less than 63 microns. Report Reference: IBM0455/R/KG Revision Number: - 2 rpsgroup.com/ireland Assessment of Benthic and Fisheries Impacts of Maintenance Dredging in Lough Mahon and the Lower River Lee (2011-2012) Commissioned by: Port of Cork Undertaken by: Aquatic Services Unit (UCC) (March 2013) 1 TABLE OF CONTENTS SUMMARY 3 IINTRODUCTION -
Cork City Licence Register No
Annual Environmental Report 2015 Agglomeration Name: Cork City Licence Register No. D0033-01 Table of Contents Section 1. Executive Summary and Introduction to the 2015 AER 1 1.1 Summary report on 2015 1 Section 2. Monitoring Reports Summary 3 2.1 Summary report on monthly influent monitoring 3 2.2 Discharges from the agglomeration 4 2.3 Ambient monitoring summary 5 2.4 Data collection and reporting requirements under the Urban Waste Water Treatment Directive 7 2.5 Pollutant Release and Transfer Register (PRTR) - report for previous year 7 Section 3 Operational Reports Summary 9 3.1 Treatment Efficiency Report 9 3.2 Treatment Capacity Report 10 3.3 Extent of Agglomeration Summary Report 11 3.4 Complaints Summary 12 3.5 Reported Incidents Summary 13 3.6 Sludge / Other inputs to the WWTP 14 Section 4. Infrastructural Assessments and Programme of Improvements 15 4.1 Storm water overflow identification and inspection report 15 4.2 Report on progress made and proposals being developed to meet the improvement programme requirements. 22 Section 5. Licence Specific Reports 26 5.1 Priority Substances Assessment 27 5.2 Drinking Water Abstraction Point Risk Assessment. 28 5.3 Shellfish Impact Assessment Report. 28 5.4 Toxicity / Leachate Management 28 5.5 Toxicity of the Final Effluent Report 28 5.6 Pearl Mussel Measures Report 28 5.7 Habitats Impact Assessment Report 28 Section 6. Certification and Sign Off 29 Section 7. Appendices 30 Appendix 7.1 - Annual Statement of Measures 31 Appendix 7.1A – Influent & Effluent Monitoring Incl. UWWT Compliances 32 Appendix 7.2 – Ambient River Monitoring Summary 33 Appendix 7.2A – Ambient Transitional & Coastal Monitoring Summary 34 Appendix 7.3 – Pollutant Release and Transfer Register (PRTR) Summary Sheets 35 Appendix 7.4 – Sewer Integrity Tool Output 36 WasteWater Treatment Plant Upgrade. -
Irish Corned Beef: a Culinary History
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2011-04-01 Irish Corned Beef: A Culinary History Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Pádraic Óg Gallagher Gallagher's Boxty House, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Recommended Citation Mac Con Iomaire, M. and P. Gallagher (2011) Irish Corned Beef: A Culinary History. Journal of Culinary Science and Technology. Vol 9, No. 1 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Irish Corned Beef: A Culinary History ABSTRACT This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle Acts of 1663 and 1667 affected the export trade of live cattle and led to a growing trade in salted Irish beef, centred principally on the city of Cork. -
Spotlight on Cork
SPOTLIGHT ON CORK WELCOME TO CORK, IRELAND Cork is a proud city of approximately 150,000 people that sits on the River Lee and at the head of Cork Harbour, the second biggest natural harbor in the world. It is a city of renowned learning with a world-class university and many specialist colleges. It is home to a thriving business economy that includes giants in the pharmaceutical and technology industries. With more than 24 festivals, a rich music and arts history, and successful professional sports teams, Cork was recently named the European Capital of Culture. Contents Climate and Geography 02 Cost of Living and Transportation 03 Visa, Passport, Language, and Currency Information 04 Lifestyle, Sports, and Attractions 05 Culture, Shopping, and Dining 06 Schools and Education 07 GLOBAL MOBILITY SOLUTIONS l SPOTLIGHT ON CORK l 01 SPOTLIGHT ON CORK Cork Climate Graph 100oF 10 in. CLIMATE 80oF 8 in. The climate of Cork, like the rest of Ireland, is mild oceanic and changeable with abundant rainfall and a lack of temperature extremes. Temperatures 60oF 6 in. below 32°F (0°C) or above 77°F (25 °C) are rare. 40oF 4 in. Cork has an average of roughly 48 inches (1,228 mm) of precipitation annually, most of which is 20oF 2 in. rain. The low altitude of the city, and moderating influences of the harbor, mean that lying snow very rarely occurs in the city itself. Cork is also a JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC generally foggy city, with an average of 97 days High Temp Low Temp Precipitation of fog a year, most common during mornings and during winter. -
At the Tee Par 3 Lighter Fare Salads & Soups
At The Tee Nachos 14.99 full, 10.99 half Cheese Sticks 5.99 seasoned beef or chicken, cheddar cheese, breaded cheese wedges, marinara sauce diced tomatoes, black olives, green chiles, onions Hot Wings 15.99 (12), 12.99 (9), 9.99 (6) add: sour cream 1.00 · salsa 1.50 · guacamole spicy drumettes, celery, carrots, 2.00 bleu cheese or ranch dressing Quesadilla 10.99 Bruschetta 7.99 fajita seasoned chicken or beef taco meat, Roma tomatoes, basil, balsamic reduction, flour tortilla, diced tomatoes, black olives, on crostini crisps green chiles, onions, cheddar cheese, jack cheese Zucchini & Cheese Sticks 9.99 beer battered, ranch, marinara sauce add: sour cream 1.00 · guacamole 2.00 Potato Chips 2.99 Potato Skins 5.99 freshly cut potato chips, ranch dressing six potato skins, bacon, cheddar cheese, mozzarella, green onions Beer Battered Onion Rings 6.99 ranch dressing Par 3 Lighter Fare Salads & Soups Taco Salad 11.99 Asian Chicken Salad* 11.99 seasoned ground beef, romaine lettuce, sliced chicken breast, almonds, diced tomatoes, onions, black olives, mandarin orange slices, crispy noodles, cheddar cheese, sour cream, salsa mixed greens, toasted sesame dressing add: guacamole 2.00 Chef Salad 11.99 Cajun Cobb Salad* 11.99 turkey, ham, hardboiled egg, cheddar cheese, sliced Cajun chicken breast, diced tomatoes, swiss, diced tomatoes, cucumbers, bacon bits, black olives, carrots, mixed greens, thousand island dressing hardboiled egg, cucumbers, bleu cheese, mixed greens House Salad 3.99 diced tomatoes, cheddar cheese, croutons Cajun Chicken Caesar Salad* 11.99 sliced Cajun chicken breast, diced tomatoes, Soup of the Day croutons, Caesar dressing 2.99 (cup), 4.99 (bowl) *Can be cooked to order. -
Wedding-Food-Drink-Menus-2018.Pdf
1 The Wedding Promise At As You Like It we guarantee... 1. Whatever your wedding dream - tastefully traditional or daringly different - we deliver. 2. Your day will be all wrapped up in a big bundle of fun. 3. You’re in safe hands - we are the experts. 4. Incredible deals for every budget. “There is no sincerer love than the love of food.” George Bernard Shaw 2 Fabulous Food 3 Course Wedding Breakfast Prices start from £40.95 per person mains (plus a vegetarian choice!) and two desserts for all your guests. We get as much of our produce from local suppliers as we can! We are also able to cater for any kind of dietary requests - please just ask. (Some of our dishes may contain traces of nuts or may have come into contact with nuts) 3 Canapés Our canapés are perfectly presented to add an allure of splendor from the start. Tiny but tasty, these treat sized tempatations are sure to be an impressive addition to the start of your day. 3 canapés per person = £5 Extra canapé = £1 supplement per person Served cold Asian style crab tartlets Smoked chicken and wholegrain mustard tarts with fresh herbs Beef crostini with onion jam & horseradish Whipped goats cheese & red onion tart (v) Chicken & wild mushroom tart with fresh herbs BBQ pulled pork crostini with braised red cabbage (gf) Fresh strawberries dipped with white & dark chocolate dipping sauces (v) Served hot Cheese fritters with tomato chutney (v) Mini fishcakes with dill crème fraiche Crispy Thai rice ball, coriander & lime mayonnaise (v) Spiced tomato & mozzarella arancini ball with pesto -
Inside: Shrimp Cake Topped with a Lemon Aioli, Caulilini and Roasted Tomato Medley and Pommes Fondant
Epicureans March 2019 Upcoming The President’s Message Hello to all my fellow members and enthusiasts. We had an amazing meeting this February at The Draft Room Meetings & located in the New Labatt Brew House. A five course pairing that not only showcased the foods of the Buffalo Events: region, but also highlighted the versatility and depth of flavors craft beers offer the pallet. Thank you to our keynote speaker William Keith, Director of Project management of BHS Foodservice Solutions for his colloquium. Also ACF of Greater Buffalo a large Thank-You to the GM Brian Tierney, Executive Chef Ron Kubiak, and Senior Bar Manager James Czora all with Labatt Brew house for the amazing service and spot on pairing of delicious foods and beer. My favorite NEXT SOCIAL was the soft doughy pretzel with a perfect, thick crust accompanied by a whole grain mustard, a perfect culinary MEETING amalgamation! Well it’s almost spring, I think I can feel it. Can’t wait to get outside at the Beer Garden located on the Labatt house property. Even though it feels like it’ll never get here thank goodness for fun events and GREAT FOOD!! This region is not only known for spicy wings, beef on weck and sponge candy, but as a Buffalo local you can choose from an arsenal of delicious restaurants any day of the week. To satisfy what craves you, there are a gamut of food trends that leave the taste buds dripping Buffalo never ceases to amaze. From late night foods, food trucks, micro BHS FOODSERVICE beer emporiums, Thai, Polish, Lebanese, Indian, on and on and on. -
CBA Quarterly Newsletter 2017
Summer 2017 / Q2 ork onnected CC www.corkbusiness.ie CBA CELEBRATING 60 YEARS: 4 REMEMBRANCE: 6 CBA NEWS: 8 NEW MEMBERS: 10 INFRASTRUCTURE: 12 FESTIVALS & TOURISM 14 SECURITY: 16 CBA AWARDS: 17 SOCIAL: 18 Bi-Monthly Newsletter SPONSORED BY Proud to support The Cork Business Association Welcome to the Cork Business Association’s OUR STRENGTH IS IN OUR NUMBERS. Welcome to quarterly magazine Cork Connected. We are the We focus on the following areas: Retail, Hospitality, voice of businesses in Cork, and we are dedicated to Tourism, City Infrastructure, Public Realm Issues, Cork Business promoting their interests at local and national level, Rates, Rents, Parking, Anti-social Behaviour, Crime, and Cork City as the premier commercial and tourist Street Cleaning, Casual Trading, Litter Control, Association’s destination in the Southern region of Ireland. Business Advice, Flood and Weather Alerts, Graffiti Removal, Business Awards, Marketing of Cork, bi-monthly The Cork Business Association ensures that you Networking and Social Events. have a stronger voice when dealing with local and newsletter national issues that affect your business. uch has been written of late about the on passion. I deal with many groups who are just as imbalance between Dublin and the rest of the passionate about Cork City. But it’s their passion for the Mcountry. It would appear that anything outside factual that I’m struggling with. In the Millennium Hall President’s of the M50 is a different country. By every measurable I listened to one of their speakers hold Venice up as an means Dublin seems to be draining the life blood from all example of a city which Cork should learn from. -
12.09.16 Council Meeting Minutes
MINUTES OF ORDINARY MEETING OF CORK CITY COUNCIL HELD ON MONDAY 25th SEPTEMBER 2017 PRESENT Ard-Mhéara Comhairleoir T. Fitzgerald. NORTH EAST Comhairleoirí S. Cunningham, T. Tynan, T. Brosnan, J. Kavanagh. NORTH CENTRAL Comhairleoirí T. Gould, F. Ryan, K. O’Flynn, L. O’Donnell, J. Sheehan. NORTH WEST Comhairleoirí M. Nugent, K. Collins, M. O’Sullivan. SOUTH EAST Comhairleoirí K. McCarthy, C. O’Leary, D. Cahill, L. McGonigle, T. Shannon, N. O’Keeffe, S. O’Shea. SOUTH CENTRAL Comhairleoirí M. Finn, F. Kerins, P. Dineen, T. O’Driscoll. SOUTH WEST Comhairleoirí J. Buttimer, H. Cremin, M. Shields, F. Dennehy, P.J. Hourican, T. Moloney. ALSO PRESENT Ms. A. Doherty, Chief Executive. Mr. J. G. O’Riordan, Meetings Administrator, Corporate & External Affairs. Ms. C. Currid, Staff Officer, Corporate & External Affairs. Mr. G. O’Beirne, Director of Services, Roads & Transportation Directorate. Mr. T. Keating, Senior Executive Officer, Housing & Community Directorate. Mr. J. Hallahan, Head of Finance. Mr. T. Duggan, City Architect. An tArd-Mhéara recited the opening prayer. 1. VOTES OF SYMPATHY The Hurley Family on the death of Bart Hurley. The Cody Family on the death of Sean Cody. 2. VOTES OF CONGRATULATIONS/BEST WISHES Lady Mayoress, Georgina Fitzgerald on hosting a very successful Coffee Morning raising vital funds for Marymount. Cork Film Festival on the special screening of the Maze as part of Cork Culture Night at Cork Concert Hall. Organisers of Cork Culture Night on the success of Culture Night. People and Local Authorities and Municipalities of Catalonia. Thomas McCarthy of Mayfield Boxing Club on representing Ireland versus Poland. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Chapter 4: Human Beings
Lower Lee (Cork City) Drainage Scheme in association with Chapter 4: Human Beings Environmental Impact Statement Lower Lee (Cork City) Drainage Scheme in association with 4. HUMAN BEINGS 4.1 Introduction This section of the Environmental Impact Statement (EIS) describes the potential impacts of the proposed development on human beings and has been completed in accordance with the guidance set out by the Environmental Protection Agency in ‘Guidelines on Information to be contained in Environmental Impact Statements’ (EPA, 2000). One of the principle concerns in the development process is that people, as individuals or communities, should experience no diminution in their quality of life from the direct or indirect impacts arising from the construction and operation of a development. Ultimately, all the impacts of a development impinge on human beings, directly and indirectly, positively and negatively. The key issues examined in this section of the EIS include population, employment and economic activity, land-use, residential amenity, community facilities and services, tourism, and health and safety. Reference is also made, in this chapter, to nuisance impacts on human beings that are dealt with in other sections of this EIS such as flooding from Chapter 7 - Hydrology and Hydrogeology; dust and noise from Chapter 8 - Air and Climate; and traffic from Chapter 11 - Material Assets. 4.2 Receiving Environment 4.2.1 Methodology The following sources of information and literature pertinent to the area were used in the preparation of this section: . Central Statistics Office (CSO), . Cork City Development Plan 2015 – 2021, . North Docks Local Area Plan 2005, . South Docks Local Area Plan 2008, . -
Walking Trails of County Cork Brochure Cork County of Trails Walking X 1 •
Martin 086-7872372 Martin Contact: Leader Wednesdays @ 10:30 @ Wednesdays Day: & Time Meeting The Shandon Strollers Shandon The Group: Walking www.corksports.ie Cork City & Suburb Trails and Loops: ... visit walk no. Walking Trails of County Cork: • Downloads & Links & Downloads 64. Kilbarry Wood - Woodland walk with [email protected] [email protected] 33. Ballincollig Regional Park - Woodland, meadows and Email: St Brendan’s Centre-021 462813 or Ester 086-2617329 086-2617329 Ester or 462813 Centre-021 Brendan’s St Contact: Leader Contact: Alan MacNamidhe (087) 9698049 (087) MacNamidhe Alan Contact: panoramic views of surrounding countryside of the • Walking Resources Walking riverside walks along the banks of the River Lee. Mondays @ 11:00 @ Mondays Day: & Time Meeting West Cork Trails & Loops: Blackwater Valley and the Knockmealdown Mountains. details: Contact Club St Brendan’s Walking Group, The Glen The Group, Walking Brendan’s St Group: Walking • Walking Programmes & Initiatives & Programmes Walking 34. Curragheen River Walk - Amenity walk beside River great social element in the Group. Group. the in element social great • Walking trails and areas in Cork in areas and trails Walking 1. Ardnakinna Lighthouse, Rerrin Loop & West Island Loop, Curragheen. 65. Killavullen Loop - Follows along the Blackwater way and Month. Walks are usually around 8-10 km in duration and there is a a is there and duration in km 8-10 around usually are Walks Month. Tim 087 9079076 087 Tim Bere Island - Scenic looped walks through Bere Island. Contact: Leader • Walking Clubs and Groups and Clubs Walking takes in views of the Blackwater Valley region. Established in 2008; Walks take place on the 2nd Saturday of every every of Saturday 2nd the on place take Walks 2008; in Established Sundays (times vary contact Tim) contact vary (times Sundays 35.