General Conference Committee Minutes for 1910
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Sicily's Ancient Landscapes & Timeless Traditions 2021
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Sicily’s Ancient Landscapes & Timeless Traditions 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Sicily’s Ancient Landscapes & Timeless Traditions itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: Who doesn’t love to eat in Italy? But Sicilian food, which is heavily influenced by the Arabs who thrived here, is in a league of its own. Sample the local flavors when you visit the Tunisian-inflected town of Mazara del Vallo and share a traditional Sicilian lunch with a local family. As you savor the home-cooked fare, you’ll learn how the city’s identity continues to evolve, and the vital role of the local fishing industry. You’ll also visit a home of a very different sort, one that traveler Carol Bowman described as “a house full of hope.” It’s Casa di Maria, an organization (and Grand Circle Foundation partner) established by a family in Catania to provide a loving home for children who are refugees or victims of neglect and domestic violence. The daughter-in-law of the founders (Sergio and Carmela) will enlighten you about Sicily’s foster care system. And you’ll meet more of the Casa’s extended family, including a young Nigerian woman who literally showed up on Sicily’s shores with nothing and grew up here, and hear her harrowing—but ultimately inspiring—story. -
Discover Culinary Heritage of Levantine Cuisine
Discover Culinary Heritage of Levantine Cuisine Small plates of delicious Levantine Classics perfect for sharing. We recommend 2 to 3 Mezzeh per person COLD MEZZEH HOT MEZZEH Jat Khudra Crudites (V) 36 Falafel, Tahina Sauce (V) 36 Selection of seasonal vegetables Chickpeas and mixed vegetables, tahini sauce Assorted Arabic Pickles (V) 36 Batata Harra (V) 36 Marinated Lebanese pickles, Fried potatoes, garlic, coriander Muahammara (V) (N) 36 Cheese Rakakat (V) 38 Red Chili, nuts, olive oil Akawi cheese wrapped in filo pastry Marinated Chickpeas (V) 36 Meat Kibbeh (N) 38 Boiled chickpeas, coriander, olive oil Fried beef dumplings, pine nuts Hummus (V) 38 Meat Sambousek (N) 38 Boiled chickpeas puree, tahini sauce, lemon Tender crust pastry filled with minced lamb, pine seeds Moutabel (V) (N) 38 SpinacH Fattayer (V) 36 Grilled eggplants, tahini sauce, pomegranate Pastry triangle filled with spinach and onion Moutabel Carrot (V)(N) 38 Hummus Bil Lahma (N) 45 Boiled carrot, tahini sauce Classic hummus with minced lamb, pine seeds Moutabel Beetroot (V)(N) 38 Lamb Makanek (N) 45 Boiled beetroot, tahini sauce Lamb sausages, tomato sauce, lemon juice Balady Salad (V) 38 Vegetables Soup (V) 36 Egyptian mixed salad, olive oil, lemon Mixed vegetables, beans, coriander Babaganoush (V) 38 Shorbat Adas (V) 40 Grilled eggplants, onions, tomatoes, parsley, mint Purée of red lentils, onion, garlic, condiments Fattoush (V) 38 DISH OF THE DAY 75 Cucumbers, tomatoes, herbs, pomegranate dressing, Arabic bread Tabouleh (V) 38 SWEET FINISH Finely chopped parsley, -
Italian Street Food Examples
Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey. -
LE ZYRIAB by NOURA - the LEBANESE CUISINE Tracing Back to Thousands of Years
Beat: Lifestyle LE ZYRIAB BY NOURA - The LEBANESE CUISINE Tracing Back To Thousands Of Years Since 2008, ARAB WORLD INSTITUTE, Paris PARIS - BEIRUT, 06.05.2018, 10:01 Time USPA NEWS - The Lebanese Cuisine is an Ancient one and part of the Levantine Cuisine.. It includes an Abundance of Whole Grains, Fruits, Vegetables, Starches, Fresh Fish and Seafood ; Animal Fats are consumed sparingly. Poultry is eaten more often than Red Meat. Many Dishes in the Lebanese Cuisine can be traced back thousands of years to Eras of Roman and Phoenician Rule. More recently, Lebanese Cuisine was influenced by the different Foreign Civilizations that held Power. The Lebanese Cuisine is an Ancient one and part of the Levantine Cuisine.. It includes an Abundance of Whole Grains, Fruits, Vegetables, Starches, Fresh Fish and Seafood ; Animal Fats are consumed sparingly. Poultry is eaten more often than Red Meat. Many Dishes in the Lebanese Cuisine can be traced back thousands of years to Eras of Roman and Phoenician Rule. More recently, Lebanese Cuisine was influenced by the different Foreign Civilizations that held Power. In Lebanon, very rarely are Drinks served without being accompanied by Food. Similar to the Tapas of Spain, Mezeluri of Romania and Aperitivo of Italy. The Lebanese Diet focuses on Herbs, Spices, and Fresh Ingredients and relying less on Heavy Sauces. Mint, Parsley, Oregano, Garlic, Allspice, Nutmeg, and Cinnamon are the most common Seasonings. Bread, a Staple Food in Lebanon, is served with almost every Meal, most often as a Flat Bread, or Pita. Fruit, Vegetables, Rice, and Bread out-weigh the amount of Meat eaten in the average Lebanese Meal. -
Sicilian Culinary Adventure Spring 2018 Brochure.Indd
LIFE IN SICILY An off the beaten path food & wine adventure with Chef Linda Sarris MAY 5-12, 2018 Chef Linda Sarris Join e Cheeky Chef, Linda Sarris, in the Sicilian countryside for an unforgettable culinary adventure. Linda’s unparalleled love for Sicily and food, and her insider access to the best food and wine producers, makers and shakers in Sicily, make her the perfect leader for exploring all the best things about Sicilian life, culture and cuisine. This week long journey will immerse you in the joys of Sicilian cuisine, introduce you to new techniques and ingredients, and inspire your cooking for years to come. Raised in a big Greek-American family with a Chef grandfather and a fisherman dad, Linda has been in love with food her whole life. She’s traveled to over 25 countries in search of caipirinhas, fresh octopus and oysters, volcanic wines + hardcore street food. After the French Culinary Institute and a few stints in restaurants, Linda took off to sharpen her culinary skills in her own adventurous way - working on a farm-to-table cooking school and wine estate in Sicily, spending two summers private-cheffing in Tuscany and consulting for restaurants in Bucharest, Romania and Bogota, Columbia. Linda has spent the last few years researching and gathering insider information on Sicilan food tourism, in preparation of her new venture,SNACK sicily! SNACK sicily is a printed mini magazine with down to earth recipes, interviews with her favorite Sicilians, and the best tips for travelers. SNACK sicily will be a perfect companion for travel groups, wine tours and those family trips to find the long-lost village where your Nonna grew up. -
YGY Social Price List
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Six Days in Sicily RECENT POST: by Kathryn Conrad Giant Lemons, Multicultural Pasta, and a Fountain of Snails -- the World Is Truly Full of Wonders
FOOD M ENUS & PLA NNING COO KING 101 HEAL THY L IFE COMMU NITY Magazine | Cookbooks | Perks What's on Our Table What's cooking at Cooking Light. ABOUT THIS BLOG: Editor's Bio E-Mail Us « Sugarcoat It, Please | MAIN RSS Feeds August 07, 2008 Six Days in Sicily RECENT POST: By Kathryn Conrad Giant lemons, multicultural pasta, and a fountain of snails -- the world is truly full of wonders. This April I... Advertisement Giant lemons, multicultural pasta, and a fountain of snails -- the world is truly full of wonders. This April I joined a delegation of food professionals in Sicily to study the Mediterranean diet and to experience the island’s food culture first hand. The symposium was sponsored by Oldways, a non-profit “food issues think tank” devoted to promoting delicious, healthy foods and a sane approach to eating them. CATEGORIES: Culinary Misadventures Dinner Tonight Dish of the Week Food Finds From the Freebie Table Green Living Ideas for Healthy Living Musings on Food Test Kitchen Confidential Think Like a Chef Tips from the TK What We're Craving What's for Dinner What's Good For You FAVORITE BLOGS: One-Block Diet Eating My Words Front Burner Dear Cottage Living Tales from the Road Among their many accomplishments, Oldways introduced the Mediterranean Diet Pyramid in 1993 as a healthful alternative to the trendy no-fat diets of that decade. These folks are passionate about the message that “eating Shore Trips healthy is about management, not banishment,” a kindred philosophy to the Cooking Light motto: Eat Smart, Be Fresh Dirt Fit, Live Well. -
Íítefuid*/;Or. Ríe %Urna,Mrn'
No. 28605-A Gaceta Oficial Digital, miércoles 05 de septiembre de 2018 1 ÍÍtefuid*/;or. rÍe %urna,mrn'. Ministerio de Economia y Finanzas Dirección General de lngresos Despacho del Director RESOLUC¡Ótrl trlo. 201 -5734 De 29 de agosto de 2018 "Por la cual se publica la lista de personas jurídicas con una morosidad de tres (3) años consecutivos del tributo de Tasa Unica, en cumplimiento de los parágrafos 2, 3 y 4 del ar1ículo 318-A del Código Fiscal, reformado por Ia Ley No.6 de 2 de febrero de 2005, Ley 49 de 17 de septiembre de 2009 y Ley 52 de 27 de octubre de 2016" EL D¡RECTOR GENERAL DE INGRESOS, ENCARGADO CONSIDERANDO: Que el Decreto de Gabinete No. 109 de 7 de mayo de 1970 y sus modificaciones establece en sus aftículos 5 y 6, que el Director Generalde lngresos es responsable por la permanente adecuación y perfeccionamiento de los procedimientos administrativos y lo facultan para regular las relaciones formales de los contribuyentes con el Fisco, en aras de mejorar el servicio y facilitar a los contribuyentes el cumplimiento de las obligaciones tributarias. Que el artículo 318-A del Código Fiscal, modificado por la Ley No. 6 de 2 de febrero de 2005, Ley No. 49 de 17 de septiembre de 2009 y Ley No. 52 de 27 de octubre de 2016, establece el pago del tributo denominado tasa única por las sociedades anónimas, sociedades de responsabilidad limitada y cualesquiera otras personas jurídicas al momento de su insóripción y en los años subsiguientes para mantener plena vigencia. -
ITALY: a RAINBOW of FLAVORS Italian Food and Wine by Region
ITALIA ITALY: A RAINBOW OF FLAVORS Italian food and wine by Region 1. Valle d'Aosta 2. Piedmont 3. Liguria 4. Lombardy 5. Trentino Alto Adige 6. Veneto 7. Friuli-Venezia Giulia 8. Emilia Romagna 9. Tuscany 10. Umbria 11. Marches 12. Lazio 13. Abruzzo 14. Molise 15. Campania 16. Apulia 17. Basilicata 18. Calabria 19. Sicily 20. Sardinia "Food is a gift from God, but cooks are surely the work of the devil", as Oscar Wilde put it with his customary sharp wit. He could well have been thinking about Italian food and wine. It is certainly true that Italy - with its varied landscape of alternating plains, hills, coasts and mountains, rivers, woods, countryside and rich seas, and its mild yet sometimes harsh climate - boasts a wealth of invaluable natural treasures. But it is equally true that what gives life to a culinary tradition, and what creates the history of food and wine, is the work, passion and imagination of man. If Italy is home to such an extraordinary variety of flavors, tastes and aromas, it is because Italians have known how to make the best of nature's gifts and to transform them by taking inspiration from nature itself. This is as it should be, for the art of gastronomy is mimetic, and imitates nature. The process relies on a shifting between different systems, and cookery is its ideal medium. We could produce an endless list of products which might seem unimportant, but which are actually vital elements of Italian cuisine. All over Italy, from the Alps to the Mediterranean, we find the products of a thousand years of tradition, and specialties which exist only here. -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
THe Regional Cuisine of Italy
The Regional Cuisine of Italy Think About It: When you think of Italian food, what dishes come to mind? Fact: Depending on where you live in Italy, somebody from the south not be familiar with an item found up north and vice versa. For example, pizza is more popular in the south of Italy as risotto is more popular in the north. Centrally, there is a “blend” of lots of ingredients but around Rome is where you will find a lot of pasta specialties. Interesting History: -In the north of Italy, there are more industrial factories and cows. Therefore, a lot of products made consist of dairy and meat. That is why a lot of cream-based dishes are from northern Italy. If you’ve ever heard of Prosciutto di San Daniele, that comes from the north! Same with Parmigiano Reggiano cheese. -In the south of Italy, the locals rely more on seafood and olive oil. Hence, vegetable driven dishes and lots of grilling and light cooking methods. These dishes tend to be lighter and not as heavy. -If you ever want to visit Italy and try excellent regional food, Bologna is the best place in my opinion. Tortellini Bolognese is a classic dish that everyone should try! -Whenever you see “di” in an Italian dish, that usually means the term “from” as in the location it was made in or grown in. Countries That Have Influenced Italy: -Germany (meat & dairy up north) -Greece (seafood & olives down south) -Middle East (Sicilian cuisine where you’ll find a lot of chickpeas and eggplant like in Arabic culture) Q&A: ● -Why is Italian food so popular? ● -How is the food different in Italy than Italian food found here in the USA? ● -What are the regional foods of Italy? ● -What is the ideal foundation for a quality ingredient grown/produced in Italy? ● -Where should I visit if going to Italy to experience food and wine? . -
Blue-Roads| Europe
SPLENDOURS OF SICILY Blue-Roads | Europe Prepare to be unwrapped by Sicily’s superb landscapes, intoxicating diversity and ancient wonders. Centuries-old monasteries and Norman churches. Ancient Greek temples and bustling local markets. Sheer gorges and golden beaches. This dazzling Mediterranean island will tantalise your every desire and capture your heart with its fascinating culture. TOUR CODE: BEHSSPC-1 Thank You for Choosing Blue-Roads Thank you for choosing to travel with Back-Roads Touring. We can’t wait for you to join us on the mini-coach! About Your Tour Notes THE BLUE-ROADS DIFFERENCE Embark on a locally-guided walking tour of Palermo and gain a unique These tour notes contain everything you need to know insight into the city’s anti-Mafia before your tour departs – including where to meet, movement what to bring with you and what you can expect to do Discover the fascinating history on each day of your itinerary. You can also print this behind the UNESCO World Heritage- document out, use it as a checklist and bring it with you listed Valley of Temples on tour. Unlock the exotic and eclectic flavours of Sicilian cuisine with several unique tasting experiences. Please Note: We recommend that you refresh this document one week before your tour departs to ensure you have the most up-to-date TOUR CURRENCIES accommodation list and itinerary information + Italy - EUR available. Your Itinerary DAY 1 | PALERMO An intoxicatingly vibrant capital, Palermo is where we’ll meet for the start of our incredible Sicilian journey. Our included dinner tonight is an opportunity to get to know one another better and sample some of Sicily’s sumptuous cuisine.