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December 23, 2006
The National Herald December 23, 2006 The National Herald is once again honored to join you and your family for Christmas. In addition to the other contents in this issue, we have spotlighted two short and abridged stories written by Photios Kontoglou (1895–1965), a gifted and spiritual artist. These stories depict two unique celebrations of Christmas in Aivali, Asia Minor. As the Christmas season draws near, many of us will be attending Orthodox churches and experiencing the spiritual power of Greek icons. Kondoglou was the foremost iconographer in Greece in the 20th century. He wrote extensively on the sacred art of iconography, in fact he is considered the man responsible for the revival of Byzantine iconography in the 1930’s. Kontoglou was born in 1895 in Aivali, Asia Minor. Together with his paintings and his writings, he published more than 3000 studies and articles, fighting for the eternal values of the Or- thodoxy and the Greek Tradition. Although known primarily as an iconist and philosopher, Kontoglou was also nominated for the Nobel Prize in literature. He was awarded the Cross-of-the- Commander of the Phoenix and received the Distinction of Letters and Arts from the Academy of Athens in recognition of all his exceptional work. We are also continuing our theme of Christmas past with a touching story, from the perspective of a Greek soldier, during the Albanian campaign of 1940-1941. Included in this insert is a lighthearted piece by Paul Papadeas about celebrating Christmas Greek style in North Carolina during the 1980’s. As for the story of Christmas present we leave it up to you, and from all of the staff of The National Herald we wish you “Χρόνια Πολλά.” Beverley MacDougall Special Section Assistant Editor 2 CHRISTMAS 2006 THE NATIONAL HERALD, DECEMBER 23, 2006 and fill their hearts and minds with The National Herald peace. -
SMAK I TRADYCJA Numer 26, Wrzesień 2018, ISSN 2084-1671
Magazyn Informacyjny Polskiej Izby Produktu Regionalnego i Lokalnego SMAK i TRADYCJA Numer 26, wrzesień 2018, ISSN 2084-1671 „Perły 2018” – w konkursie Nasze Kulinarne Dziedzictwo – Smaki Regionów Żywność wysokiej jakości polskim atutem – rozmowa z ministrem J.K. Ardanowskim Rolnictwo wspierane społecznie. Nowy trend konsumencki Słodko w regionach. Hity polskich cukierników Nowe polskie produkty z unijnymi certyfikatami informacje | prawo | wydarzenia | smaki regionów | informacje | prawo | wydarzenia Polska Izba Produktu Regionalnego i Lokalnego Organizacja zrzeszająca producentów i podmioty wspierające rynek produktów tradycyjnych, regionalnych i lokalnych w Polsce Polska Izba Produktu Regionalnego i Lokalnego: Szanowni Państwo! – Kreuje politykę wspierania rozwoju produktów regio- nalnych i lokalnych; – Promuje te produkty; Otwieramy kolejny numer „Smaku i Tradycji” bar- – Inicjuje działania na rzecz zapewnienia wyższej jako- dzo ważnym dla naszego sektora – żywności regionalnej ści produktów dostępnych na rynku; i tradycyjnej – wywiadem z panem Janem Krzysztofem – Działa na rzecz aktywnej polityki w zakresie wprowa- Ardanowskim, Ministrem Rolnictwa i Rozwoju Wsi. Bardzo ważnym, gdyż dużo dzania lokalnych i regionalnych produktów do obrotu jest w nim o polskiej żywności wysokiej jakości i o tym, jak liczący jest to temat gospodarczego; – Promuje i wspiera inicjatywy gospodarcze swych dla polskiej polityki rolnej. Podobne jak p. minister, uważamy że polska żywność członków; może z powodzeniem konkurować jakością także na rynkach zagranicznych, co – Informuje konsumentów o walorach produktów widać było wyraźnie w czasie prestiżowego Forum Ekonomicznego w Krynicy. Pa- regionalnych i lokalnych. wilon ministerstwa rolnictwa, KOWR, PIPRiL i Polskiej Ekologii, gdzie można było degustować najlepsze polskie specjały z oznaczeniami unijnymi, certyfikatami Zarząd: Prezes Zarzdu – Izabella Byszewska; „Jakość Tradycja” i ekologicznymi był wprost oblegany (m.in. -
Centerplate Catering Menus
ROLAND E. POWELL CONVENTION CENTER > CateringCatering MenuMenu INDEX 2 INDEX Welcome! Welcome to the Catering Menu for the Roland E. Powell Convention Center in Ocean City, Maryland. Congratulations on your decision to hold your special And of course we always welcome special requests. event here at the Roland E. Powell Convention Center. Please don’t hesitate to ask our Chef to create something It’s a great venue for fun and memorable entertaining. special for your next event. As part of the world’s leading hospitality company, our Here’s to great times and a truly memorable experience. entire team of culinary professionals at Centerplate Thanks for joining us! Catering is at your service. We understand how to reduce the stress of planning your event, and we’re dedicated to supporting your success. We’re truly excited for the opportunity to help you and your guests have a great time! This season, our catering menu features a number of changes that we think you’ll enjoy. From innovative new signature dishes using local ingredients, to regional Gary Leach favorites, all the food and beverage choices we’re suggesting are carefully chosen and specially prepared Gary Leach, General Manager to encourage and complement good times. The Roland E. Powell Convention Center 410.723.8658 Office 410.524.3245 Fax [email protected] 3 INDEX Index Page GENERAL INFORMATION 7-10 BREAK SERVICE 31 A LA CARTE 12-14 RECEPTION 33-38 – NON-ALCOHOLIC BEVERAGES 12 – HORS D’OEUVRES 33-34 – BAKERY 13 – DISPLAYS 35 – SNACKS & LIGHT FARE 14 – STATIONS 36-38 BREAKFAST 16-18 BAR SERVICE/BEVERAGES 40-42 – OPTIONS 16 – HOSTED BAR 40 – ENHANCEMENTS 17 – ALCOHOLIC BEVERAGES 41 – LIGHT FARE 18 – WINE 42 LUNCH/DINNER 20-29 Click on any of the INDEX items – BOXED LUNCHES 20 to jump immediately to that page. -
Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
Big 12 Conference Schools Raise Nine-Year NFL Draft Totals to 277 Alumni Through 2003
Big 12 Conference Schools Raise Nine-Year NFL Draft Totals to 277 Alumni Through 2003 FOR IMMEDIATE RELEASE Apr. 26, 2003 DALLAS—Big 12 Conference teams had 10 of the first 62 selections in the 35th annual NFL “common” draft (67th overall) Saturday and added a total of 13 for the opening day. The first-day tallies in the 2003 NFL draft brought the number Big 12 standouts taken from 1995-03 to 277. Over 90 Big 12 alumni signed free agent contracts after the 2000-02 drafts, and three of the first 13 standouts (six total in the first round) in the 2003 draft were Kansas State CB Terence Newman (fifth draftee), Oklahoma State DE Kevin Williams (ninth) Texas A&M DT Ty Warren (13th). Last year three Big 12 standouts were selected in the top eight choices (four of the initial 21), and the 2000 draft included three alumni from this conference in the first 20. Colorado, Nebraska and Florida State paced all schools nationally in the 1995-97 era with 21 NFL draft choices apiece. Eleven Big 12 schools also had at least one youngster chosen in the eight-round draft during 1998. Over the last six (1998-03) NFL postings, there were 73 Big 12 Conference selections among the Top 100. There were 217 Big 12 schools’ grid representatives on 2002 NFL opening day rosters from all 12 members after 297 standouts from league members in ’02 entered NFL training camps—both all-time highs for the league. Nebraska (35 alumni) was third among all Division I-A schools in 2002 opening day roster men in the highest professional football configuration while Texas A&M (30) was among the Top Six in total NFL alumni last autumn. -
Galilee Flowers
GALILEE FLOWERS The Collected Essays of Israel Shamir Israel Adam Shamir GALILEE FLOWERS CONTENTS INTRODUCTION........................................................................................................................... 5 WHY I SUPPORT THE RETURN OF PALESTINIANS.................................................................... 6 PART ONE....................................................................................................................................... 8 THE STATE OF MIND ................................................................................................................. 8 OLIVES OF ABOUD.................................................................................................................... 21 THE GREEN RAIN OF YASSOUF................................................................................................ 23 ODE TO FARRIS ........................................................................................................................ 34 THE BATTLE FOR PALESTINE.................................................................................................. 39 THE CITY OF THE MOON ......................................................................................................... 42 JOSEPH REVISITED................................................................................................................... 46 CORNERSTONE OF VIOLENCE.................................................................................................. 50 THE BARON’S BRAID............................................................................................................... -
Kurah Catering
DELIVERY THROUGH: DOORDASH.COM POSTMATES AMAZON PRIME UBER EATS 1355 S. Michigan Ave. WRAPS Chicago, IL 60605 All wraps are filled with arugula, olives, red onions, gar- lic cream spread, hummus, tomatoes, Persian cucum- bers, and potatoes. Served with a side of tahini and/or Phone: 312-624-8611 ghost pepper hot sauce Kurah Catering: Fax: 312-624-8081 VEGETARIAN 7 For assistance with catering www.kurahchicago.com FALAFEL 8 orders or reserving for large CHICKEN SHAWERMA 9 CHICKEN KABOB 11 parties, please call and speak to LAMB AND BEEF SHAWERMA 12 Monday - Thursday KIFTA (GROUND BEEF AND LAMB) KABOB 12 a manager, or email us. BLACK ANGUS BEEF RIB-EYE KABOB 12 11:30am-10pm SHRIMP 13 *ALL WRAPS CAN BE PREPARED WITHOUT 312-624-8611 Friday BREAD [email protected] *MAKE A TRADITIONAL WRAP WITH YOUR 11:30am-11pm CHOICE OF MEAT AND JERUSALEM SALAD Saturday WE ARE NOW OPEN 9am- 11pm DESSERT Sunday CHOCOLATE WALNUT BAKLAVA 5 A twist on traditional baklava. Thin flakey filo dough FOR BRUNCH! 9am-9pm layered with dark chocolate and walnuts. Served with a honey reduction on the side Follow us on: BREAD PUDDING 5 Traditional bread pudding served warm and topped with a Saturday and Sunday homemade vanilla glaze @kurahchicago VEGAN CINNAMON ROLLS 6 Made with our pita dough and baked in the oven with 9am-3pm cinnamon, sugar, coconut oil and topped with an almond @kurahchicago milk glaze CHOCOLATE LAVA CAKE 7 facebook.com/ Rich dark chocolate cake sprinkled with powdered sugar and www.kurahchicago.com topped with a scoop of vanilla ice cream. -
2013 Steelers Media Guide 5
history Steelers History The fifth-oldest franchise in the NFL, the Steelers were founded leading contributors to civic affairs. Among his community ac- on July 8, 1933, by Arthur Joseph Rooney. Originally named the tivities, Dan Rooney is a board member for The American Ireland Pittsburgh Pirates, they were a member of the Eastern Division of Fund, The Pittsburgh History and Landmarks Foundation and The the 10-team NFL. The other four current NFL teams in existence at Heinz History Center. that time were the Chicago (Arizona) Cardinals, Green Bay Packers, MEDIA INFORMATION Dan Rooney has been a member of several NFL committees over Chicago Bears and New York Giants. the past 30-plus years. He has served on the board of directors for One of the great pioneers of the sports world, Art Rooney passed the NFL Trust Fund, NFL Films and the Scheduling Committee. He was away on August 25, 1988, following a stroke at the age of 87. “The appointed chairman of the Expansion Committee in 1973, which Chief”, as he was affectionately known, is enshrined in the Pro Football considered new franchise locations and directed the addition of Hall of Fame and is remembered as one of Pittsburgh’s great people. Seattle and Tampa Bay as expansion teams in 1976. Born on January 27, 1901, in Coultersville, Pa., Art Rooney was In 1976, Rooney was also named chairman of the Negotiating the oldest of Daniel and Margaret Rooney’s nine children. He grew Committee, and in 1982 he contributed to the negotiations for up in Old Allegheny, now known as Pittsburgh’s North Side, and the Collective Bargaining Agreement for the NFL and the Players’ until his death he lived on the North Side, just a short distance Association. -
Nycfoodinspectionsimple Based on DOHMH New York City Restaurant Inspection Results
NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results DBA BORO STREET ZIPCODE DUNKIN Brooklyn LINDEN BOULEVARD 11208 ALL ABOUT INDIAN FOOD Brooklyn BUSHWICK AVENUE 11206 CHARLIES SPORTS BAR Queens 60TH ST. - STORE MIMMO Manhattan YORK AVENUE 10128 SUENOS AMERICANO Queens JUNCTION BLVD BAR RESTAURANT ANN & TONY'S Bronx ARTHUR AVENUE 10458 RESTAURANT GREEN BEAN CAFE Manhattan YORK AVENUE 10021 PORTO BELLO PIZZERIA Queens DITMARS BOULEVARD 11105 & RESTAURANT GUESTHOUSE Brooklyn BRIGHTON BEACH AVENUE 11235 RESTAURANT CALEXICO CARNE ASADA Brooklyn UNION STREET 11231 JOHNNY UTAHS Manhattan WEST 51 STREET 10019 RUMOURS Manhattan 8 AVENUE 10019 FORDHAM RESTAURANT Bronx GRAND CONCOURSE 10458 HONG KONG CAFE Brooklyn FRANKLIN AVENUE 11238 CHINESE RESTAURANT ASTORIA SEAFOOD & Queens STEINWAY ST 11103 GRILL SUP CRAB SEAFOOD Manhattan BOWERY 10002 RESTAURANT Page 1 of 560 09/29/2021 NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results CUISINE DESCRIPTION INSPECTION DATE Donuts 11/18/2019 Indian 09/15/2021 Bottled Beverages 11/24/2018 Italian 03/12/2020 Spanish 01/03/2020 Italian 02/19/2019 Coffee/Tea 01/16/2020 Pizza 07/06/2017 Eastern European 04/24/2018 Mexican 04/19/2018 American 06/20/2018 American 12/12/2019 American 09/10/2019 Chinese 05/14/2018 Seafood 08/19/2019 Chinese 08/27/2019 Page 2 of 560 09/29/2021 NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results RESTAURANT SWEETCATCH POKE Manhattan MADISON AVENUE 10016 SWEETCATCH POKE Manhattan MADISON AVENUE -
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature by Regan Cathryn Treewater A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy Department of Comparative Literature University of Alberta © Regan Cathryn Treewater, 2017 ii Abstract The following dissertation examines narratives of immigration to Western Europe, Israel and North America authored by Russian-speaking writers of Jewish decent, born in the Soviet Union after World War II. The project seeks to investigate representations of resettlement experiences and cultural identity construction in the literature of the post- 1970s Russian-Jewish diaspora. The seven authors whose selected works comprise the corpus of analysis write in Russian, German and English, reflecting the complex performative nature of their own multilayered identities. The authors included are Dina Rubina, Liudmila Ulitskaia, Wladimir Kaminer, Lara Vapnyar, Gary Shteyngart, Irina Reyn, and David Bezmozgis. The corpus is a selection of fictional and semi- autobiographical narratives that focus on cultural displacement and the subsequent renegotiation of ‘self’ following immigration. In the 1970s and final years of Communist rule, over one million Soviet citizens of Jewish heritage immigrated to Western Europe, Israel and North America. Inhospitable government policies towards Soviet citizens identified as Jewish and social traditions of anti-Semitism precipitated this mass exodus. After escaping prejudice within the Soviet system, these Jewish immigrants were marginalized in their adopted homelands as Russians. The following study of displacement and relocation draws on Homi Bhabha’s theories of othering and unhomeliness. The analyzed works demonstrate both culturally based othering and unhomely experiences pre- and post-immigration resulting from relegation to the periphery of society. -
We Got the Beet! Plan Your Spring Holiday Menus
good thingsSpring 2017 we got the beet! plan your spring holiday menus SPRING THAW RECIPES the upper king breakfast bowl spring citrus and roasted beet salad { jalapeño chicken & waffles { appetizers 5324456 1/100 CT NO FORK APTZR ARTICHOKE ANTIPASTO SKWR 4688946 1/100 CT NO FORK APTZR ASPARAGUS CHS PHYLLO 3010962 40/4 OZ RIVRSDE APTZR BITE CHOC CHIP 6986210 1/100 CT SYS IMP APTZR BRIE RASP PHYLLO 3876192 25/6.4 OZ DRUCKS APTZR CHEESE CURD JALPNO BRD 1237063 4/25 CT SYS IMP APTZR CHICKEN QUES CORNUCOPIA 6919997 1/100 CT SYS IMP APTZR MUSHROOM SEAFOOD STFD 6988539 1/100 CT SYS IMP APTZR QUICHE CTRY FRNCH LORR 1237056 4/25 CT SYS IMP APTZR SCALLOP W/BACON 0945764 2/5 LB DON’S DIP ARTICHOKE ASIAGO 5803469 1/5 LB SUN-NI SPREAD HUMMUS 6356762 1/5 LB SUN-NI SPREAD HUMMUS RSTD GRLC 6393924 1/5 LB SUN-NI SPREAD HUMMUS RSTD RED PPR 2 cheese board 5963848 3/2 LB SYS CLS ALMOND BLANCHED SLICED 4645511 3/2 LB SYS CLS ALMOND BLANCHED SLIVERED RAW 6365235 1/8# SEVILLO ARTICHOKE GRILL MRNTD RSTD 5469259 2/2.2 LB BBRLIMP CHEESE BRIE DOMSTC 1 KG 4838704 2/2 LB MONTCHV CHEESE GOAT CRUMBLES 5372703 2/2 LB MONTCHV CHEESE GOAT LOG RONDIN 2393049 2/6#AVG BBRLCLS CHEESE GOUDA SMOKED 2393023 1/9#AVG BBRLIMP CHEESE HAVARTI W/DILL 6394215 6/8 OZ BELGIO CHEESE MOZZ FRSH BURRATA 4 OZ 2491751 2/3 LB AREZIMP CHEESE MOZZ FRSH CILIEGN 1/3 OZ 2389252 2/3 LB AREZIMP CHEESE MOZZ FRSH OVOLINI 4 OZ 7102205 1/5 LB SYS IMP CHERRY DRIED 7102403 1/5 LB SYS IMP CRANBERRY DRIED 8969822 1/5 LB CHFXPRS NUT PECAN GLZD HLV & PIECES 2426997 3/2 LB CHEFEXP NUT WALNUT PCS CANDIED 7601251 1/8 LB SEVILLO TOMATO RSTD BRUSCHETTA MEDITER 6917991 1/8 LB SEVILLO TOMATO RSTD MARNTD 8335648 1/8 LB SEVILLO TOMATO RSTD MARNTD YEL 4 PREP TIME: 30 minutes COOK TIME: 10 minutes THE "UPPER KING" YIELDS: 4 servings BREAKFAST BOWL INGREDIENTS INSTRUCTIONS 12 oz. -
Fried Kubbeh Balls
Fried Family Chef: A taste of home Kubbeh Balls by Um Sayid, Zaatari Camp, Jordan Difficulty: Medium Ingredients: ½ cup of pomegranate seeds Preparation time: 2 hours 1 kg of bulgur cooked wheat 1 teaspoon of all spice Cooking time: 10 minutes 1 kg of ground beef or lamb ½ kg of finely chopped onions 1 teaspoon of salt 3 tablespoons of pomegranate 1 teaspoon of black pepper molasses For the kubbeh crust, soak the Remove excess water by For the kubbeh stuffing, fry the bulgur wheat in half a litre of squeezing the bulgur using two rest of the ground meat with the water for two hours, then drain hands. Add half a kilogramme of finely chopped onions. Add salt, the water. ground meat with some salt and pepper, allspice and omegranate pepper seasoning. Place in a molasses. Once cooked add the food processor and process to a pomegranate seeds. smooth paste. Take an egg-sized amount of Fry the ball ten minutes until Enjoy the dish with your the crust mixture and form into golden brown. family :) a ball. Form a hole in the ball to make space for the filling. Add filling and pinch the top to seal the ball. Shape the ball into an egg shape. wfp.org/familychef Meet the Chef Falafel by Welcome to The World Food and her family. It poses a bittersweet Programme’s (WFP) Family Chef reminder of home. With WFP’s vouchers, series. Explore the culinary treasures refugees now have the opportunity to buy and cooking abilities of refugees who the food ingredients they need to make benefit from WFP’s cash-based transfers, recipes that reflect their country’s elaborate an initiative that allows individuals to cuisine.