Photos © Peter Menzel • from the Book What I

Total Page:16

File Type:pdf, Size:1020Kb

Photos © Peter Menzel • from the Book What I BANGLADESH: SHAHNAZ BEGUM MICROLOAN MILKER CANADA: COCO SIMONE FINKEN GREEN TEEN Shahnaz rinses tiny fish for dinner at the village well. Coco blows out sixteen birthday candles on a homemade carrot cake baked by her mother and sister. She cooks with her renters and neighbors in a small lean-to next to her tin-clad house, which has a TV but no refrigerator. Coco and her family in their passive-solar, straw-bale house. Her cows eat a pile of water hyacinths gathered by her son from a The Finkens live a block and a half east of Lac Deschenes, a wide pond beyond the haystack in the main photo. section of the Ottawa River. One Day’s Food One Day’s Food IN DECEMBER IN OCTOBER BREAKFAST Sweet biscuits (cookies), 0.6 oz • Black tea, 3.5 fl oz; BREAKFAST French bread, 1.8 oz • Strawberries, 2.6 oz • So Nice with sugar, 2 tsp soy milk, original, 7.5 fl oz LUNCH Amaranth leaves, stir-fried with small shrimp, onion, LUNCH Veggie Wrap: Old El Paso flour tortilla, salsa flavored, garlic, ginger, and hot chilies, 6 oz • Cauliflower, stir-fried with 2.5 oz; feta cheese, 1.8 oz; green bell pepper, 1.1 oz; lettuce, onion, green chilies, ground chilies, and a small amount of beef 0.4 oz; butter, 0.5 tsp • Apple, 5.6 oz • Carrots, 1.8 oz for flavoring, 6.3 oz • Fresh vegetable salad of tomato, cucumber, and chilies, 3.4 oz; with lemon juice, 1 tbsp • White rice, 12.8 oz DINNER Jyoti matar paneer (peas and Indian-style cheese), 6.1 oz • White rice, 6.6 oz DINNER Khailsha (giant dwarf gourami, a freshwater fish) with snow peas, potato, and tomato, eaten with the fish broth, 13.8 oz SNACKS AND OTHER Homemade zucchini bread with • Dal bhorta (mashed lentils cooked with cilantro and oil), 5.9 oz • chocolate chips, 5.9 oz • Apple, 5.1 oz • 1% milk, 10 fl oz • Super White rice, 12.8 oz C vegetable cocktail juice, 5.5 fl oz • Yogi chai tea, 8 fl oz • Tap water, 28.7 fl oz SNACKS AND OTHER Puffed rice, 1.3 oz • Well water, 28.7 fl oz PROFILE PROFILE AGE 16 HEIGHT 5'9 ½" WEIGHT 130 pounds AGE 38 HEIGHT 5'2" WEIGHT 130 pounds The Finkens grow some of their own vegetables, buy organic and A community microloan financed Shahnaz’s cows, which she milks local food when affordable, and do not own a car. Coco is the in between preparations for her day’s cooked meals. Shahnaz does family’s only vegetarian. Before biking to school, she usually enjoys not drink this milk; she sells it, but enjoys a variety of other foods— a soy-milk-and-fresh-fruit smoothie and her meal preferences— from store-bought cookies to traditional chile-spiced meat curries, tofu dishes and vegetable soups—have made their way into the stir-fried greens, mashed lentils, fresh vegetable salads, and rice. entire family’s dinner menu. GENERAL AND FOOD-RELATED GENERAL AND FOOD-RELATED STATISTICS FOR BANGLADESH STATISTICS FOR CANADA LIFE EXPECTANCY (F/M) (years) 75.6/71.3 LIFE EXPECTANCY (F/M) (years) 84.7/79.3 GDP (per capita, PPP$) 3,790 GDP (per capita, PPP$) 43,420 OVERWEIGHT (F/M) (% of pop. >15 yrs. of age) 19.6/14.4 OVERWEIGHT (F/M) (% of pop. >15 yrs. of age) 63.4/72.0 UNDERNOURISHED (% of pop.) 16.4 UNDERNOURISHED (% of pop.) <5.0 MEAT CONSUMPTION (annual, per capita, in lbs.) 6.8 MEAT CONSUMPTION (annual, per capita, in lbs.) 212.3 Calories Social Studies School Service Calories Social Studies School Service Food portraits do not show average daily caloric intake, but serve as “snapshots in time,” directly reflecting each individual’s circumstances at the time of the photograph. Food portraits do not show average daily caloric intake, but serve as “snapshots in time,” directly reflecting each individual’s circumstances at the time of the photograph. 2000 Photographs © Peter Menzel www.menzelphoto.com • From the book What I Eat: Around the World in 80 Diets by Peter Menzel and Faith D’Aluisio Bangladesh 1900 Photographs © Peter Menzel www.menzelphoto.com • From the book What I Eat: Around the World in 80 Diets by Peter Menzel and Faith D’Aluisio Canada © 2010, 2020 Social Studies School Service, 10200 Jefferson Blvd., Culver City, CA 90232 • www.socialstudies.com • ZP949 v2.0 © 2010, 2020 Social Studies School Service, 10200 Jefferson Blvd., Culver City, CA 90232 • www.socialstudies.com • ZP949 v2.0 CHINA: CHEN ZHEN COLLEGE STUDENT 2600 Calories ISRAEL: OFER SABATH BEIT-HALACHMI RABBI 3100 Calories One Day’s Food PROFILE One Day’s Food PROFILE AGE 20 HEIGHT 5'5" WEIGHT 106 pounds AGE 43 HEIGHT 6'1" WEIGHT 165 pounds IN JUNE IN OCTOBER Chen Zhen’s father and grandparents spend less during the week so they can afford to add meat to meals Ofer’s wife is a vegetarian, but he occasionally eats meat outside their home. Ofer and his wife’s BREAKFAST Fantuan (rice roll) filled with youtiao (deep-fried bread), dried pork threads, pickled during her weekend visits from college. Though she mainly eats traditional Chinese fare, she collects fast BREAKFAST Rugelach (pastry), chocolate (2), 3.3 oz • Nescafe instant coffee, 12 fl oz; with whole commitment to maintaining a meat-free household is the result of their desire to be able to host Jews from vegetables, and spicy, salted mustard greens, 7.3 oz • Guangming whole milk, 8.5 fl oz food coupons and spends wages earned working at a Hello Kitty store on lunches with friends at KFC. milk, 1 tbsp • Filtered water, 9.1 fl oz • Coffee (at work; not in picture), 8 fl oz all denominations, but also due to the influence of eco-kashrut. The philosophy examines kashrut, the traditional Jewish dietary laws, through the prism of humankind’s heavy footprint on the earth in order to LUNCH KFC breaded chicken thigh, regular, 3.7 oz • KFC crispy chicken sandwich, 4 oz • KFC french LUNCH Salmon sandwich: Café Hillel low-calorie bread, whole wheat, 5.4 oz; lox, 1.8 oz; tomato, lessen that impact both for the good of the earth and for spiritual well-being. fries (not in picture), small, 2.3 oz • KFC hot fudge sundae, 5 oz GENERAL AND FOOD-RELATED STATISTICS FOR CHINA 1.8 oz; lettuce, 0.2 oz; low-fat cream cheese, 1 tbsp • Kalamata olives, 0.7 oz • Coffee, 10.9 fl oz LIFE EXPECTANCY (F/M) (years) 78.0/73.6 DINNER Suanchao youcai (a vegetable similar to bok choy, stir-fried with garlic), 2 oz • Hongshao MIDAFTERNOON SNACKS Pita bread, 2 oz • Hummus with pine nuts, 4.2 oz • Eggplant with GENERAL AND FOOD-RELATED STATISTICS FOR ISRAEL qiezi (eggplant, stir-fried with garlic, soy sauce, and red chili pepper flakes), 2.9 oz • Soup of tomato GDP (per capita, PPP$) 15,500 mayonnaise, 3 oz • Coca-Cola, 16.9 fl oz • Coffee, 12 fl oz LIFE EXPECTANCY (F/M) (years) 84.5/80.7 and egg, 8 oz • White rice, 3.6 oz OVERWEIGHT (F/M) (% of pop. >15 yrs. of age) 33.6/37.2 DINNER Rigatoni pasta, 2.4 oz; with organic ketchup, 1.3 oz • Pita bread, 2 oz • Turkish tomato GDP (per capita, PPP$) 37,330 THROUGHOUT THE DAY Bottled water, 1.1 gal UNDERNOURISHED (% of pop.) 9.3 spread, 1.6 oz • Dannon yogurt, plain, 7.1 oz • Hard-boiled egg, 2.4 oz • Cottage cheese, 3.9 oz • (% of pop. >15 yrs. of age) 60.4/68.6 Cucumber, 2.4 oz • Tomato, 6.9 oz • Filtered water, 18 fl oz OVERWEIGHT (F/M) MEAT CONSUMPTION (annual, per capita, in lbs.) 131.2 UNDERNOURISHED (% of pop.) <5.0 SNACKS AND OTHER Ice cream, vanilla with caramel, 3.9 oz (not in picture) • Homemade China cookies, 1.2 oz • Red wine, 7.2 fl oz • Multivitamin • Filtered water, 18 fl oz MEAT CONSUMPTION (annual, per capita, in lbs.) 219.8 Israel Social Studies School Service Food portraits do not show average daily caloric intake, but serve as “snapshots in time,” directly reflecting each individual’s circumstances at the time of the photograph. Photographs © Peter Menzel www.menzelphoto.com • From the book What I Eat: Around the World in 80 Diets by Peter Menzel and Faith D’Aluisio • © 2010, 2020 Social Studies School Service, 10200 Jefferson Blvd., Culver City, CA 90232 • www.socialstudies.com • ZP949 v2.0 Social Studies School Service Food portraits do not show average daily caloric intake, but serve as “snapshots in time,” directly reflecting each individual’s circumstances at the time of the photograph. Photographs © Peter Menzel www.menzelphoto.com • From the book What I Eat: Around the World in 80 Diets by Peter Menzel and Faith D’Aluisio • © 2010, 2020 Social Studies School Service, 10200 Jefferson Blvd., Culver City, CA 90232 • www.socialstudies.com • ZP949 v2.0 JAPAN: MIYABIYAMA SUMO WRESTLER 3500 Calories KENYA: NOOLKISARUNI TARAKUAI MAASAI HERDER 800 Calories One Day’s Food PROFILE One Day’s Food PROFILE AGE 29 HEIGHT 6'2" WEIGHT 400 pounds AGE 38 HEIGHT 5'5" WEIGHT 103 pounds IN JUNE IN JANUARY As an amateur fighter at age fifteen, Miyabiyama, like his fellows, force-fed himself to achieve fighting Politics, development, and drought have significantly affected the food available to the Maasai pastoralists, EARLY WORKOUT Water (sipped ritually between bouts) weight, but he now eats only enough to maintain his 400-pound frame. Conscious of the threat of high BREAKFAST AND DINNER Ugali (thick cornmeal porridge), 14.1 oz (only half is pictured) • whose traditional diet consists of meat, blood, and milk.
Recommended publications
  • Delivery Menu
    ٨ ﻃﻤﺎﻃﻢ ﻣﺠﻔﻔﺔ Cevizli Domates Kurusu 1.900 KD 8 ﻃﻤﺎﻃﻢ ﻣﺠﻔﻔﺔ ﺗﻘﺪم ﻣﻊ اﻟﺠﻮز COLD APPETIZERS Sun-dried tomatoes served with وزﻳﺖ اﻟﺰﻳﺘﻮن ودﺑﺲ اﻟﺮﻣﺎن olive oil, walnuts and Soğuk Mezeler pomegranate sauce 9 Abagannuş 1.600 KD ٩ اﺑﺎ ﻏﺎﻧﻮس Cacik �1.400 KD SALADS ﺑﺎذﻧﺠﺎن ﻣﺸﻮي وﻣﺘﺒﻞ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن Grilled eggplant mixed with virgin olive ١ ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ 1 واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ واﻟﺜﻮم اﻟﻄﺎزج oil, homemade yoghurt and fresh garlic ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع Diced cucumber, crushed garlic Salatalar ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ اﻟﻄﺎزج and mint in fresh yoghurt ١ ﺳﻠﻄﺔ اﻟﻐﺎﻓﻮردا Gavurdağı Salata� 2.000 KD 1 ﻣﻜﻌﺒﺎت ﻣﻦ اﻟﻄﻤﺎﻃﻢ وﻗﻄﻊ Cubed tomatoes with finely ١٠ ﻣﺘﺒﻞ اﻟﺒﺎذﻧﺠﺎن Patlıcan Salatası 1.400 KD 10 ٢ ﺣﻤﺺ Hummus� 1.600 KD 2 اﻟﺒﺼﻞ chopped onions and Turkish ﺑﺎذﻧﺠﺎن ﻣﻬﺮوس وﻣﺘﺒﻞ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن Barbecued eggplant, puréed and ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade hummus drizzled with اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ ﺗﻘﺪم ﻣﻊ herbs, served with walnuts and اﻟﺒﻜﺮ lightly mixed with virgin olive oil ﻣﻀﺎف إﻟﻴﻪ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر chilli oil FROM THE WOOD OVEN دﺑﺲ اﻟﺮﻣﺎن واﻟﺠﻮز pomegranate sauce 11 Taş Fırından ١١ ورق ﻋﻨﺐ Dolma 1.900 KD ٣ أرﺿﻲ ﺷﻮﻛﻲ Enginar �1.600 KD 3 ٢ ﺳﻠﻄﺔ اﻟﺘﻮروس Toros Salata �1.900 KD 2 ورق ﻋﻨﺐ ﺑﺎﻟﺰﻳﺖ ﻣﻊ اﻟﺨﻀﺮاوات وا رز Vine leaves stuffed with rice and ﻗﻄﻊ ﻣﺨﺘﺎرة ﻣﻦ ﻗﻠﺐ اﻟﺨﺮﺷﻮف Heart of artichokes served with ١ ﻓﻄﻴﺮة اﻟﻠﺤﻢ vegetables Signature salad with finely chopped Lahmacun� 2.000 KD 1 ﺳﻠﻄﺔ اﻟﺠﺮﺟﻴﺮ واﻟﻨﻌﻨﺎع واﻟﺒﺼﻞ ﺗﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت carrots, potato and peas ﻓﻄﻴﺮة ﻣﺤﻤﺼﺔ ﺑﺎﻟﻠﺤﻢ اﻟﻤﻔﺮوم Thin Turkish pizza with seasoned ا ﺧﻀﺮ واﻟﻄﻤﺎﻃﻢ واﻟﺒﻘﺪوﻧﺲ tomatoes, rocket,
    [Show full text]
  • Wholesome Harvest Box Info
    Wholesome Harvest Box Info What’s in my box? This list is tentative and subject to change. Please visit our website’s current news box for any changes. Giant Kohlrabi Sweetheart Cabbage Cipollini Onion Zucchini Cucumber Cherry Tomatoes Arugula Varieties of tomatoes Scallions Roasted Sweetheart Cabbage Beefsteak Tomato The Vegetables Giant Kohlrabi The giant kohlrabi variety will last several months in cool dry storage. Sweetheart Cabbage To prepare, remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard core from each quarter at an angle. Slice and wash thoroughly. Roast with a drizzle (or more) of olive oil and season with salt and pepper. Cipollini Onions Keep these onions at room temperature to cure, or store in the fridge for more immediate use. The Cipollini’s unique shape makes it a great addition to mixed roasted vegetables (such as carrots, fennel, beets, eggplant, and zucchini) Cucumber A quick jar of pickled cucumber slices is as easy as slicing the cucumbers into thin discs, stuffing them into a glass jar, adding some sliced onions, and topping with water, seasoned rice vinegar, some honey, and salt. Shake the jar to mix in the ingredients and serve any time. Cherry Tomatoes Feel free to leave you tomatoes at room temp or in the fridge. Enjoy whole or cut as a sweet acidic addition to avocado toast, pasta, tacos, or an omelet! Arugula Your arugula has already been rinsed before it came home to you, but be sure to give it a final wash and dry/spin before using.
    [Show full text]
  • Understanding IRI Household-Based and Store-Based Scanner Data, TB-1942 Economic Research Service/USDA United States Department of Agriculture
    United States Department of Agriculture Economic Research Understanding IRI Service Technical Household-Based and Bulletin 1942 Store-Based Scanner Data April 2016 Mary K. Muth, Megan Sweitzer, Derick Brown, Kristen Capogrossi, Shawn Karns, David Levin, Abigail Okrent, Peter Siegel, and Chen Zhen United States Department of Agriculture Economic Research Service www.ers.usda.gov Access this report online: www.ers.usda.gov/publications/eib-economic-information-bulletin/TB-1942 Download the charts contained in this report: • Go to the report’s index page www.ers.usda.gov/publications/ eib-economic-information-bulletin/TB-1942 • Click on the bulleted item “Download TB1942.zip” • Open the chart you want, then save it to your computer Recommended citation format for this publication: Mary K. Muth, Megan Sweitzer, Derick Brown, Kristen Capogrossi, Shawn Karns, David Levin, Abigail Okrent, Peter Siegel, and Chen Zhen. Understanding IRI Household- Based and Store-Based Scanner Data, TB-1942, U.S. Department of Agriculture, Economic Research Service, April 2016. Cover image from iStock. Use of commercial and trade names does not imply approval or constitute endorsement by USDA. In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regu- lations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs).
    [Show full text]
  • Chicken Wings
    CHICKEN WINGS Chicken Wings Double fried wings with pickled radish and a glaze of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili small (4 pcs.) - 10.5 | medium (6 pcs.) - 16 | large (9 pcs.) - 23.5 Chicken Wings medium & fries Six double fried wings with pickled radish, served with fries and miso dip, on top of the wings a sauce of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili 21.5 CHICKEN PIECES Chicken Pieces Double fried pieces with pickled radish and a sauce of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili small (4 pcs.) - 10.5 | medium (6 pcs.) - 16 | large (9 pcs.) - 23.5 Chicken Pieces medium & fries Six double fried pieces with pickled radish, served with fries and miso dip and a sauce of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili 21.5 ANGRY BURGER Korean Chicken Burger Chicken burger with dirty cheese sauce, served with fries & miso dip, pickled cucumbers, radish and Korean ssam sauce 23.5 without fries 18 Korean No Chikin‘ Burger Burger with plant-based chicken, dirty cheese sauce, served with fries & miso dip, pickled cucumber, radish and Korean ssam sauce 23.5 turn around without fries 18 for more AC-0521 KOREAN FRIED CAULIFLOWER Korean Fried Cauliflower Double fried cauliflower with pickled radish and a sauce of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili small (4 pcs.) - 10.5 | medium (6 pcs.) - 16 | large (9 pcs.) - 23.5 Korean Fried Cauliflower medium & fries Six double fried cauliflower with pickled radish, served with fries and miso
    [Show full text]
  • 496 Osmanlı İmparatorluğu'ndan İtibaren Anadolu Ve Arap
    Seyahat ve Otel İşletmeciliği Dergisi/ Journal of Travel and Hospitality Management 17(3), 2020, 496-508. Gönderim Tarihi: 25.04.2020 Kabul Tarihi: 11.08.2020 DOI:10.24010/soid.725346 Araştırma Makalesi/Research Article Osmanlı İmparatorluğu’ndan İtibaren Anadolu ve Arap Yarımadası’nın Mutfak Etkileşimleri The Culinary Interactions of the Anatolian and Arabian Peninsula From the Ottoman Empire Arş.Gör. NeslihanŞİMŞEK Arş.Gör.Aykut Göktuğ SOYLU Mersin Üniversitesi Mersin Üniversitesi Turizm Fakültesi,Mersin, Türkiye Turizm Fakültesi, Mersin, Türkiye E-posta: [email protected] E-posta: [email protected] Prof. Dr. Fügen DURLU ÖZKAYA Ankara Hacı Bayram Veli Üniversitesi Turizm Fakültesi, Ankara, Türkiye E-posta: [email protected] Öz Türklerin Anadolu’yu yurt edinmeleri ile birlikte meydana gelen Türk ve Arap halkının etkileşimi pek çok alanda kendisini göstermiştir. Kültürel anlamda yaşanan etkileşim ve değişimin de en net görülebileceği alanlardan biri mutfak kültürüdür. Bu bağlamda yapılan çalışmanın amacı; Osmanlı İmparatorluğu döneminden itibaren Türk ve Arap mutfaklarında yaşanan değişim ve etkileşimi ortaya koymaktır. Bu kapsamda araştırma derleme çalışması olarak planlanmıştır. Araştırmanın ilk bölümünde iki mutfak kültürü hakkında genel bilgilere yer verilmiştir. İkinci bölümde ise kültürlerarası etkileşime dair örneklere değinilmiştir. İki kültür arasındaki etkileşimin din, coğrafya, savaşlar, göçler gibi unsurlar vasıtası ile gerçekleştiği görülmüştür. İki mutfak kültürü de birbirlerinden aldıkları zenginlikler ile gelişerek günümüze kadar ulaşmıştır. Anahtar Kelimeler: Türk, Arap, Mutfak, Osmanlı, Kültür, Etkileşim Abstract The interaction of the Turkish and Arab civilizations, which took place after the Turks acquired Anatolia, showed itself in many areas. Culinary culture is one of the areas where cultural interaction and change can be clearly seen.
    [Show full text]
  • Cuisine-Digest-Vol02issue04
    A Culinary Journey with the Masters Volume 2 | Issue 4 | `300 Chefs & Biodiversity As they connect farm and fork, Chefs can tell the story of colourful, biodiverse ingredients by championing them inside and outside of the kitchen Editor’s Note Food enthusiasts and fellow Chefs, Welcome to the tenth issue of Cuisine Digest magazine for Chefs! We are living in interesting times that offer us challenges as well as opportunities as culinarians. The centre of our lives – personal and professional – is food. It has a far-reaching impact on health of individuals and nations, farming practices and agriculture, livelihoods and future, and the restaurant and hotel business. Nature is declining globally at rates unprecedented in human history – and the rate of species extinctions is accelerating, with grave impacts on people around the world now likely, warns a landmark new report from the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES). One million animal and plant species are now threatened with extinction, says the report, which finds that the world is relying on an ever smaller number of foodstuffs to feed a growing population that’s expected to rise to around 10 billion people by 2050. Earlier, the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems was released which presented key takeaways and specific actions that food service professionals can take to contribute to the Great Food Transformation. With 3 billion people malnourished globally and a food production system damaging the planet, it suggests a transformation of global eating habits, improved food production systems and a reduction in food waste.
    [Show full text]
  • Fast, from Scratch. Gluten-Free Vegetarian from Scratch, Every Day
    BAKERY flatbreads FOUR CHEESE $10 blend of akkawi, white cheddar, parmesan and mozzarella cheese, tomato, basil ZAATAR $6 bAKERY extras add cheese +$1 changes daily, limited availability. ground dried thyme, oregano, FALAFILL OFFERS A VARIETY OF sumac, toasted sesame, olive oil FRESH BAKERY ITEMS INCLUDING: • MANAEESH MUHAMARAH $7 • FATAYER (cheese / spinach) add cheese +$1 • BEEF SAFIHA roasted tomato red pepper spread, • CHICKEN MUSAKAN walnuts, pomegranate molasses, • RICE & BEEF OZZI black olives, onion • SAMBOUSA (beef / cheese) SUJUK $8 EAST MEDITERRANEAN LoKITCHEN & MARKET spicy beef sausage, mozzarella re THE GARDEN $10 oven baked tomato spread, grilled eggplant, roasted red pepper, mozzarella, feta cheese, kalamata olives, basil gluten-free crust available upon request. Making flavorful food part of your everyday life. Fast, from scratch. gluten-free vegetarian From scratch, every day. Flavorful small plates served with choice of pita bread or pita chips salads spreads TABBOULEH $3/$6 HUMMUS $3/$6 BABA GHANOUJ $3/$6 bulgur wheat, parsley, tomatoes, chickpeas, tahini, lemon, garlic fire roasted eggplant, tahini, red onion, dry mint, lemon vinaigrette olive oil, lemon, garlic MUHAMMARA $4/$8 QUINOA TABBOULEH $4/$8 fire roasted red pepper, walnuts, MAHROUSEH $3/$6 quinoa, parsley, tomatoes, red onion, cumin, garlic, pomegranate creamy garlic potato mousse, dry mint, lemon vinaigrette LEVANTINE $3/$6 molasses, breadcrumbs yogurt, lemon, olive oil tomato, cucumber, parsley, MINTED CABBAGE $2/$4 lemon, dressed with tahini dips shredded
    [Show full text]
  • The Index of ESHA Foods & Codes
    The Index of ESHA Foods & Codes Abbreviations 2 Manufacturer Codes 3 Database Changes 7 Foods & Codes GENDAT Database 8 BRANDS Database 143 Full Name Abbreviation Full Name Abbreviation added add package pkg added water add wtr packet pkt artificial art partially part aspartame asp pasteurized past assorted asstd piece pce Australia Austl pineapple pine average avg powder pwd baked bkd precooked preckd baking bkg prepared prep barbeque bbq processed proc boiled ckd protein prot boneless w/o bone ready to bake rtb bottle btl ready to cook rtc bottled btld ready to drink rtd braised brsd ready to eat rte breaded brd ready to feed rtf broiled brld ready to heat rth calcium calc ready to serve rts California Calif ready to use rtu calorie cal recipe rec caffeine caff reconstituted reconst canned cnd reduced rducd carton ctn refrigerated refrig charbroiled char regular reg chocolate choc rehydrated rehyd chopped chpd roasted rstd cholesterol cholest saccharin sacc commercial cmrcl serving svg compartment comp skim milk skm mlk concentrate conc skinless w/o skin condensed cond small sml cooked ckd smoked smkd cottonseed cttnsd sodium sod covered cvrd steamed stmd cranberry cran stewed stwd decaffeinated decaf strained strnd degerminated degermed strawberry straw dehydrated dehyd stuffed stuff each ea sugar sug enriched enrich sweetened swtnd flavor flvr sweetener swtnr flavored flvrd synthetic synth Food Chemical Codex FCC tablespoon tbsp fortified fort teaspoon tsp from f/ textured vegetable protein TVP frozen fzn toasted tstd high hi uncooked
    [Show full text]
  • Breakfast Menu
    Anaheim Union High School District SECONDARY BREAKFAST MENU all breakfasts include fruit and/or juice, and choice of low-fat or non-fat milk monday & wednesday Breakfast Croissant Sandwich Chocolate Chip Muffin Fresh Baked Cinnamon Roll tuesday & thursday Breakfast Croissant Sandwich Fresh Baked Breakfast Bread Whole-Grain Mini Donuts friday Breakfast Croissant Sandwich Whole-Grain Toaster Pastry Fresh Baked Cinnamon Roll DAILY Whole-grain Pan Dulce, Assorted Muffins, Bagel w/ Cream Cheese, Breakfast Bars, Cheese Toast, Pancake Wrapped Sausage, Waffles, Low-fat Yogurt, Parfait, Smoothie, French Toast, Assorted Breakfast Breads, Assorted Cereals and Cereal Bars Not all items are available daily and varies by school site. Menu is subject to change without notice. This institution is an equal opportunity provider. Anaheim Union High School District SECONDARY LUNCH MENU all breakfasts include fruit and/or juice, and choice of low-fat or non-fat milk DAILY Hamburger/Cheeseburger Macaroni and Cheese Bowl Orange Chicken Bowl Teriyaki Chicken Bowl Chicken & Green Chile Tamale Taco Nada Quesadilla Italian Pasta Bowl Spicy Chicken Sandwich Chicken Box Pizza, Burrito Assorted Sandwiches Salads Chicken Tenders Hummus Box Yogurt w/ Crackers Nachos Chicken Tenders w/ Roll Mini Cheeseburger Sliders Peanut Butter and Jelly Sandwich Seasonal Special Not all items are available daily and v aries by school site. Menu is subject to change wi thout notice. This institution is an eq ual opportunity provider..
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • Phone Follow-Up Dietary Interviewer Procedures Manual
    National Health and Nutrition Examination Survey PHONE FOLLOW-UP DIETARY INTERVIEWER PROCEDURES MANUAL January 2002 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ..................................................... 1-1 1.1 History of the National Health and Nutrition Examination Programs 1-1 1.2 Overview of the Current NHANES .................................................... 1-3 1.2.1 Data Collection.................................................................... 1-4 1.3 Sample Selection................................................................................. 1-6 1.4 Field Organization for NHANES ....................................................... 1-7 1.5 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.5.1 Exam Sessions..................................................................... 1-12 1.5.2 Exam Team Responsibilities............................................... 1-13 1.5.3 Examination Components. .................................................. 1-14 1.5.4 Second Exams ..................................................................... 1-18 1.5.5 Sample Person Remuneration. ............................................ 1-19 1.5.6 Report of Exam Findings. ................................................... 1-19 1.5.7 Dry Run Day. ...................................................................... 1-20 1.6 Integrated Survey Information System (ISIS) .................................... 1-21 1.7 Confidentiality and Professional Ethics.............................................
    [Show full text]
  • 189 $199 $299 $299 3/$5 $149
    WEEK LONG SUPER SALE - ONLY AT YOUR IGA MARKETPLACE! Fresh Lean & Meaty USDA Choice Boneless Previously Frozen Beef Round & Skinless Babyback Boneless Chicken Breast Pork Ribs Sirloin Tip Roast $ 89 $ 99 $ 99 1 lb. 2 lb. 2 lb. California The Natural Snack Sweet & High In Vitamin C Red, White Or Delicious Summer Flavor Black Seedless Extra Large Tomatoes Grapes Cantaloupes On The Vine $ 99 3/$ $ 49 1 lb. 5 1 lb. Selected Varieties Condensed • Selected Selected Varieties 10.5 To 13.1 Oz Box Varieties • 10.5 To 11.5 Oz Can 8 Oz Pkg Kellogg’s Campbell’s IGA Shredded Special K Cereal Red & White Soups Or Bar Cheese 2/$4 10/$10 $188 Selected Varieties Choose-A-Sheet • 816 Ct Pkg 14.5 Oz Can Scott 8 Pack College Inn Mega Rolls Broth Paper Towels 4/$3 $699 12,000 Ct Or 18 Pack Comfort Selected Varieties Plus Double Rolls • 4158 Ct Pkg 3.75 To 9.1 Oz Box Scott 12 Pack Nabisco Selected Varieties Bath Tissue 14 To 27 Fl Oz Pkg Snack Crackers Good Humor 2/$ $ 99 Or Klondike 2/$ 6 Ice Cream Bars 5 4 Double Manufacturer’s Coupons! See store for details. Reuse and save! Get 2 cents back when you Dushore Towanda Ask About Our Loyalty Card reuse any plastic or paper bags or get 5 cents 121 West Main Street Colonial Plaza No Our Prices Open: Sun 8 AM-5 PM Open Shopper’s Are An back for each nondisposable bag you reuse! Mon.-Thurs. 8 AM-7 PM 7 Days A Week Club Cards Fri.
    [Show full text]