I Eat That I Am
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The Ancient Tale of Anise and Its Long Journey to America
For immediate release Press contact: Daniela Puglielli, Accent PR (908) 212 7846 THE ANCIENT TALE OF ANISE AND ITS LONG JOURNEY TO AMERICA New Orleans, July 2012 -- As part of the “spirited” presentations of the Tales of the Cocktail festival, Distilleria Varnelli cordially invites you to the event “Anise: The Mediterranean Treasure” on Saturday July 28, from 3:00 pm to 4:30 pm at the Queen Anne Ballroom, Hotel Monteleone in New Orleans, LA. The seminar offers a rare occasion to compare different Mediterranean anises, neat and in preparation: Varnelli, as the best Italian dry anise, ouzo, arak, raki, anisado, and anisette. Mixologist Francesco Lafranconi - winner of the TOC 2009 Best Presenter Award- and Orietta Maria Varnelli, CEO of Distilleria Varnelli S.p.a., will transport attendees through an incredible historical and cultural journey, including an exclusive tasting of anise-based Varnelli’s liqueurs and aperitifs. Renowned mixologists from London, Anistatia Miller and Jared Brown, will bring their experience to the event as well. The program will include also a short yet suggestive cultural presentation about the FIRST American Chapter of the Ordre International des Anysetiers, with Members in Medieval attire that will revive the legend and traditions of the ancient guild of Anysetiers, founded in 1263 in France. Members of the Louisiana Bailliage include Francesco Lanfranconi, who will lead the Chapter as Bailli, Tales of the Cocktail’s founders Ann and Paul Tuennerman, Liz Williams (Chair of Southern Food and Beverage Museum in NOLA), Laura and Chris McMillan of the Museum of American Cocktails – MOTAC, journalists Camper English and Brenda Maitland, mixologist Jacques Bezuidenhout and importer Paolo Domeneghetti. -
Catering Menu
Private events and catering Welcome to Soul Taco, a place where food is fun, playful and most importantly, FLAVORFUL. Soul Taco combines Southern cooking, California Cuisine and everyone’s favorite; TACOS ! ! Let our innovative yet familiar flavors dance across the palates of you & your guests and impress them by having the trendiest spot in town cater your event. We offer pickup, drop-off and restaurant buyout options to fit any occasion. E-mail all inquiries to: [email protected] PICK-UP/DROP OFF ADD SOME SOUL TO YOUR LIFE - $12 PP ADD ADDITIONAL TACOS + $2 .50 PP Choose 3 Buttermilk Battered Fried Chicken Roasted Sweet Potato and Black-Eyed Pea (V) Fried chicken, Pickled red onions, avocado, Roasted Sweet Potato and Black-Eyed Peas, Pickled Chipotle BBQ Crema, Agave Hot Sauce, Flour red onions, avocado, cilantro crema, cotija cheese, tortilla crispy yucca, Corn Tortilla Cornmeal Crusted Catfish Cauliflower Gringo (V) Cornmeal crusted catfish, tomatillo salsa, red Riced Cauliflower “beef”, Pico de Gallo, Chihuahua cabbage slaw, Hot sauce aioli, Corn Tortilla cheese cookie, Jalapeno-Lime ranch, Hard Shell Blackened Catfish Corn Tortilla Blackened fish, Black eyed pea & Corn succotash, Chicken Fried Carne Asada cilantro crema, fried yucca, Corn Tortilla Chicken fried steak, Roasted red pepper, Pico de *Oxtail Taco Gallo, Avocado, Hot sauce aioli, Flour tortilla Root Beer braised oxtail, Pineapple-Jalapeno *Low Country Camarones salsa, Chicharrones, Agave hot sauce, Corn Shrimp, Chorizo, Potato salsa, Elote salad, Old Bay Tortilla crema -
Recipes for Good
2 Recipes Pasta Carbonara 6 Recipe by Casey Douglass, Galaxy, Easthampton, MA Honey Miso Noodle Salad 8 Recipe by Unmi Abkin and Roger Taylor, Coco and The Cellar Bar, Easthampton, MA Saladé Niçoise 10 Recipe by Michaelangelo Wescott, Gypsy Apple Bistro, Shelburne Falls, MA Panko-Encrusted Cod Cakes with Remoulade 12 Recipe by Kevin Sahagian, Captain Jack’s Roadside Shack, Easthampton, MA Summer Salsa Verde with Chicken and Rice 14 Recipe by Neftalí Duran, Holyoke, MA Ricotta Dumpling Cacio e Pepe 16 Recipe by Jeremy Werther, Homestead., Northampton, MA Eggplant Italiano on Ciabatta 20 Recipe by Dre Rawlings, Ashfield Lakehouse, Ashfield, MA Italian Meringue Buttercream & Cake Decorating Tips 22 Recipe by Amanda Milazzo, Small Oven, Easthampton, MA HighBrow Sticky Ribs 24 Recipe by Drew Brow, HighBrow, Northampton, MA No Knead Focaccia 26 Recipe by Amy McMahan, Mesa Verde, Greenfield, MA 3 4 Recipes Jambalaya 28 Recipe by Jesse Hassinger and Aimee Francaes, Belly of the Beast, Northampton, MA Creamed Corn Sauce 30 Recipe by Ashley Arthur, Five Eyed Fox, Turners Falls, MA Pork Mofongo 32 Recipe by Nicole Ortiz, Crave Food Truck, Holyoke, MA Best. Popcorn. Ever. 34 Recipe by Alden Booth, The People’s Pint, Greenfield, MA Chicken Scarpariella with Sicilian Zucchini 36 Recipe by Sandy D’Amato, Good Stock Farm, Hatfield, MA Honey Garlic Chili Shrimp 38 Recipe by Deborah Snow and Justin Mosher, Blue Heron Restaurant and Catering, Sunderland, MA Ramp Pancake with Jonah Crab 40 Recipe by David Schrier, Daily Operation, Easthampton, MA 5 Pasta Carbonara Recipe by Casey Douglass Galaxy, Easthampton, MA 4 Servings A classic Italian pasta dish. -
Travel Channel's 'Booze Traveler'
FOR IMMEDIATE RELEASE: TRAVEL CHANNEL’S ‘BOOZE TRAVELER’ SERVES UP ANOTHER ROUND OF COCKTAILS AND CULTURE, SEASON TWO PREMIERES MONDAY, SEPTEMBER 28 AT 10:00 P.M. ET/PT Host Jack Maxwell Kicks Off New Season with Eye-Opening Journey Through Greece, Discovering its Age-old Traditions, Resilient People and Distinct Spirits CHEVY CHASE, MD (August 27, 2015) – Jack is back! Travel Channel’s global nomad, Jack Maxwell, is back for another round of searching for the world’s most interesting beverages and the people who drink them in the second season of “Booze Traveler,” premiering on Monday, September 28 at 10:00 p.m. ET/PT. In 16 all-new, hour-long episodes, Maxwell embarks on a journey crisscrossing the map to taste homemade liquors, fresh brewed beer and handcrafted cocktails in diverse locations including Argentina, Finland, Guatemala, Hawaii, Hungary, India, New Zealand, the Philippines, Sicily, Tanzania and Texas. “It’s fascinating how a simple drink can bring people together,” says Maxwell. “It gives us a chance to learn from one another, to listen to each other’s stories and open our eyes to the world around us. We discover that we have much more in common than we thought – culturally and socially.” In the season premiere of “Booze Traveler,” Maxwell steps back into ancient history as he explores Greece, a nation that’s using its traditions to help navigate itself through an uncertain time. He begins in the remote mountain town of Asi Gonia on the island of Crete, where nearly 30,000 sheep are herded to be blessed during the Festival of Saint George. -
Page 1 DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR
DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR Riego de Rios, Maria Isabelita TITLE A Composite Dictionary of Philippine Creole Spanish (PCS). INSTITUTION Linguistic Society of the Philippines, Manila.; Summer Inst. of Linguistics, Manila (Philippines). REPORT NO ISBN-971-1059-09-6; ISSN-0116-0516 PUB DATE 89 NOTE 218p.; Dissertation, Ateneo de Manila University. The editor of "Studies in Philippine Linguistics" is Fe T. Otanes. The author is a Sister in the R.V.M. order. PUB TYPE Reference Materials - Vocabularies/Classifications/Dictionaries (134)-- Dissertations/Theses - Doctoral Dissertations (041) JOURNAL CIT Studies in Philippine Linguistics; v7 n2 1989 EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Creoles; Dialect Studies; Dictionaries; English; Foreign Countries; *Language Classification; Language Research; *Language Variation; Linguistic Theory; *Spanish IDENTIFIERS *Cotabato Chabacano; *Philippines ABSTRACT This dictionary is a composite of four Philippine Creole Spanish dialects: Cotabato Chabacano and variants spoken in Ternate, Cavite City, and Zamboanga City. The volume contains 6,542 main lexical entries with corresponding entries with contrasting data from the three other variants. A concludins section summarizes findings of the dialect study that led to the dictionary's writing. Appended materials include a 99-item bibliography and materials related to the structural analysis of the dialects. An index also contains three alphabetical word lists of the variants. The research underlying the dictionary's construction is -
MENU Restaurant
SALADS, APPETISERS & BREAKFAST APPETISERS Beetroot avocado salad 267 Spicy shrimp skewer 349 beetroot, avocado, peas, chicory, lettuce, red onion, shrimp, chili, fennel, anise, garlic, ginger, mint, sherry vinegar, olive oil, chilli, coriander arpadzhik, rice vinegar, brown sugar, lime Warm quinoa salad 298 Champignons with ham on butter quinoa, cow cheese, butter, parsley, olive oil, cherry champignons, pork ham, butter, garlic, lemon, parsley, 318 tomatoes, garlic, mint, herb oil croutons Cobb salad 267 Mushrooms with mascarpone 334 chicken, lettuce, eggs, tomatoes, veal prosciutto, oyster mushrooms, porcini, shiitake, champignones, avocado, mustard, onion vermouth, herbs, mascarpone Grilled vegetable salad 205 Bread with curd 184 eggplant, zucchini, paprika, onions, tomatoes, olive bread, curd and mayonnaise paste Tapas Latria 308 Cold beef and vegetables 545 6 different types of tapas beef, sun-dried tomatoes, capers, lettuce Hummus on toast 118 Chicken and zucchini salad 215 chickpeas, tahini, garlic, lemon, parsley, capers, bread, chicken, pepperoni [beef], zucchini, lettuce, olives, dried chilli garlic, coriander, parsley, balsamic vinegar, crouton Charcuterie board 969 a mix of pork and beef cured meats, liver pate, Caramelized walnuts salad 267 crackers, olives, fruit Arugula, chicory, endive, lettuce, raisins, caramelized nuts, parmesan, arpadzhik, sherry vinegar, balsamic Cheese board 979 a mix of local and imported sheep, cow and goat cheese, vinegar, olive oil crackers, marmalade, dried fruits, nut mix Couscous with vegetables -
The Hong Kong College of Community Health Practitioners Working Papers Series ______
The Hong Kong College of Community Health Practitioners Working Papers Series ___________________________________________________________________________ Relationship between Eating Out and Obesity among Hong Kong People Jessy Wing Yee NG School of Professional Education & Executive Development The Hong Kong Polytechnic University Kowloon, Hong Kong [email protected] ABSTRACT Obesity becomes a major public health problem in Hong Kong. Generally, obesity can be caused by lack of exercise or hereditary factors while unhealthy eating habits would be the major factor increasing the risk of obesity. Consumption of food with high fat, high sugars and low dietary fibre would easily cause obesity by increasing calorie intake. On the other hand, eating out is a common phenomenon in Hong Kong because of restrictions of school lunch policy, working environment and social gatherings. However, restaurants would mostly sell high energy-dense food that may easily cause obesity. Therefore, this paper aims to analyse the relationship between obesity and eating out among Hong Kong people. In this study, information of obesity and healthy eating are gathered from the literatures, as well as secondary data from local study and government websites are collected for analysis. It is found that the food consumed outside are mostly characterised as high fat, high sugar and low dietary fibre. Therefore, eating out is one of indirect ways causing obesity among Hong Kong people. In order to reduce the risk of obesity by eating out, education and local policy are the necessary and effective methods. As a result, people could stay healthy even if they always need to eat out. KEYWORDS: Eating out, Obesity, Eating habits 1 HKCCHP Working Paper Series: HKCCHP/WP/2019/003 1 INTRODUCTION Obesity is a serious health problem in Hong Kong. -
Josper G Ri Ll
Harisa Spice sliced Rack of Lamb 2000 STARTERS Roast Vegetables and Lyonnaise Potatoes, Mint Gravy Chili Paneer Tikka skewers 800 (V) Grilled Pork Chops 1600 NEW Sweet Peppers and Paneer, Mint Chutney Caramelized Pineapple Relish, Green Banana Mousseline Peruvian fish Ceviche 1000 NEW Peanut sauce Mildly spiced with sweet Potato, sweet Peppers, and red Onions RISOTTO Immersed in “Leche de tigre” Tiger’s milk BURGERS, SANDWICHES & WRAP S Risotto Zucca 1200 (V) Carpaccio of cured Beef tenderloin 1400 NEW 1600 NEW Roasted Butternut, Italian Spinach, and Pumpkin seeds Uruguayan Steak and Egg Sandwich ‘Chivito’ Mixed greens and aged Parmesan shavings Beef Steak, Bacon, Mozzarella, Tomato, and side salad Green Risotto Gamberi 1800 NEW French-Japanese fusion of Seared Tuna Tataki 1500 NEW The Hemingways Burger 1700 Prawns, Cashew nut Pesto, Cherry Tomato and green Beans Paired with deconstructed “Nicoise” salad, Tatami sauce Josper grilled Beef burger in Sesame bun with Gherkin, Lettuce Risotto Al Polo 1700 “Goong Sarong” 1800 NEW Onion and Tomato (add Cheese, Bacon) Chicken pieces with Mushrooms and Spinach Deep fried Prawns in crisp Vermicelli, Chinese dipping sauce Greek-style Lamb Burger 1600 NEW Calamari 900/1100 FISH AND SEAFOOD In a Pita bun, Lettuce, Tomato, Olives, Feta and Tzatziki sauce Deep fried salt and pepper Squid with spicy Piquante sauce ‘Posh’ Fish and Chips 1600 ‘Peri Peri’ Chicken and Avocado Burger 1600 Large served with Fries and green Salad Breaded Salmon, Tartare sauce In a bun with Bacon, Cheese and side salad King -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
Early Mythology Ancestry
GRANHOLM GENEALOGY EARLY MYTHOLOGY ANCESTRY 1 INTRODUCTION This book covers the earliest history of man and the mythology in some countries. The beginning from Adam and Eve and their descendants is from the Old Testament, but also by several authors and genealogy programs. The age of the persons in the lineages in Genesis is expressed in their “years”, which has little to do with the reality of our 365-day years. I have chosen one such program as a starting point for this book. Several others have been used, and as can be expected, there are a lot of conflicting information, from which I have had to choose as best I can. It is fairly well laid out so the specific information is suitable for print. In addition, the lineage information shown covers the biblical information, fairly close to the Genesis, and it also leads to both to mythical and historical persons in several countries. Where myth turns into history is up to the reader’s imagination. This book lists individuals from Adam and Eve to King Alfred the Great of England. Between these are some mythical figures on which the Greek (similar to Roman) mythology is based beginning with Zeus and the Nordic (Anglo-Saxon) mythology beginning with Odin (Woden). These persons, in their national mythologies, have different ancestors than the biblical ones. More about the Nordic mythology is covered in the “Swedish Royal Ancestry, Book 1”. Of additional interest is the similarity of the initial creation between the Greek and the Finnish mythology in its national Kalevala epos, from which a couple of samples are included here. -
@Kazzibeachgreek 9968 1771 / [email protected]
11a the esplanade balmoral beach, mosman, 2088 reservations / takeaway / catering @Kazzibeachgreek 9968 1771 / [email protected] Kazzi Menu_FINAL18FEB.indd 1 2/03/2018 12:37 PM Kazzi draws its inspiration from the Greek island of Kastellorizo (“Kazzi”). KAZZI’s Australian links are significant with many among Australia’s first Greek immigrants hailing from this secluded Hellenic hideaway. The last ‘rock’ in the Dodecanese island group has a rich history of traditional Greek fare. Kazzi Beach Greek is the very kind of street style Mediterranean offerings found along the blue shores of the Aegean. Kazzi offers simple dishes rich in the Mediterranean style diet based upon the freshest of produce, healthy style cooking, & of course Kazzi inspired marinades, herbs, aND spices. Once you enjoy the delights of Kazzi Beach Greek you too will become a ‘Kazzi’ as is traditional of the welcoming nature of our Greek island origins. pick up & catering orders - 9968 1771 Kazzi Menu_FINAL18FEB.indd 2 2/03/2018 12:37 PM Lunch & Dinner Byo wine Corkage $5 per person EAT in or take away pick up & catering orders - 9968 1771 MEZZE Greek Olives $5 marinated in garlic & Orange Selection of dips $5 EACH served with pita bread (GF OPtion - SERVED WITH DICED CUCMBER tzatziki, smokey eggplant, taramasalata, tirokafteri (Spicy feta dip) Kazzi Haloumi $9.50 housemade halloumi with pomergranate and honey FROM THE GARDEN The Kazzi Mezze plate $15 Village Greek - LG$16 SM$9 CUCUMBER, TOMATO, marinated olives, choice of 2 dips, pita bread (SERVES 2) RED ONION, -
“ SLICE of PI” Pastitsio Dolmathes (Stuffed Grape Leaves) ( Joyce Yianoukos) (Jean/Gus Thomaris) Ingredients 1 Lb
Volume 1, Issue 4 Gamma Epsilon Garage Sale August, 2011 At our planning meeting in June, the We were pleasantly surprised at our members in attendance brain- turnout as we watched the items fly stormed ideas to help boost our off the tables. treasury for those extra and some- The venture ended with just over times unexpected expenditures. $338.00 in sales! Thank you to all One of the ideas brought forth was who helped make this endeavor to have a multi-party garage sale. profitable for Gamma Epsilon! Sandy Plimpton generously offered her garage - which was a perfect location for attracting numerous shoppers. Several members brought their “treasures” to be sold and we had a A “work crew” that helped price and arrange the items on tables. Gamma Epsilon garnered a nice profit from our August garage sale. Hit the Museum Trail The Northern Area of Pi State attached to this mailing. Delta Kappa Gamma chapters will This will be a great opportunity for a be meeting in Plattsburgh at the relaxing trip on a fall weekend and Champlain Valley Transportation enjoying Museum on October 1. The event the splen- will begin at 10:00 a.m. and will in- dor of the OF DELTA KAPPA GAMM clude lunch and tours of two of the fall foli- four great area museums. R age Hopefully our chapter will be well- colors! represented at this event! Reser- vations are due by September 15th. RSVP information is 2011 - 2012 Events Inside this issue: September 18: Gamma Epsilon Tea at the Dobisky Community Center in Ogdensburg Cooking with Joyce 2 October 1: Northern Area Meeting