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OSLO Big Winner at the 2017 Lucille Lortel Awards, Full List! by BWW News Desk May
Click Here for More Articles on 2017 AWARDS SEASON OSLO Big Winner at the 2017 Lucille Lortel Awards, Full List! by BWW News Desk May. 7, 2017 Tweet Share The Lortel Awards were presented May 7, 2017 at NYU Skirball Center beginning at 7:00 PM EST. This year's event was hosted by actor and comedian, Taran Killam, and once again served as a benefit for The Actors Fund. Leading the nominations this year with 7 each are the new musical, Hadestown - a folk opera produced by New York Theatre Workshop - and Sweeney Todd: The Demon Barber of Fleet Street, currently at the Barrow Street Theatre, which has been converted into a pie shop for the intimate staging. In the category of plays, both Paula Vogel's Indecent and J.T. Rogers' Oslo, current Broadway transfers, earned a total of 4 nominations, including for Outstanding Play. Playwrights Horizons' A Life also earned 4 total nominations, including for star David Hyde Pierce and director Anne Kauffman, earning her 4th career Lortel Award nomination; as did MCC Theater's YEN, including one for recent Academy Award nominee Lucas Hedges for Outstanding Lead Actor. Lighting Designer Ben Stanton earned a nomination for the fifth consecutive year - and his seventh career nomination, including a win in 2011 - for his work on YEN. Check below for live updates from the ceremony. Winners will be marked: **Winner** Outstanding Play Indecent Produced by Vineyard Theatre in association with La Jolla Playhouse and Yale Repertory Theatre Written by Paula Vogel, Created by Paula Vogel & Rebecca Taichman Oslo **Winner** Produced by Lincoln Center Theater Written by J.T. -
Copy of FW2 Food Menu
SNASNACKSCKS HOUSEHOUSE MADEMADE PPASTASTAA SOUP OF THE DAY 5/8 SUB GLUTEN FREE PASTA + $2.00 ROTATING AND SEASONAL BUILD YOUR OWN PASTA 11 u´ TOMATO GOUDA SOUP 5/8 PASTA: MACARONI / SPAGHETTI / PENNE / SPAGHETTI SQUASH SCALLION OIL SAUCE: TOMATO / GARLIC CREAM / PESTO u BACON FAT FRENCH FRIES 6 + Add: Eggplant Parm / Chicken / Sausage / Meatballs + $5 BLACK GARLIC / TRUFFLE / PARMESAN Add: Chicken Parm + $6 + Served with Ranch & Ketchup Add: Salmon, Shrimp, Steak + $8 u´ ´ GARLIC KNOTS 6 SPAGHETTI SQUASH 14 PARMESAN CHEESE / MARINARA SAUCE WILD MUSHROOM / GARLIC / SAGE / RED SAUCE / PARMESAN ´ FRIED MOZZARELLA BITES 7 SMOKED CHICKEN PENNE 14 BREADED MOZZARELLA PEARLS / MARINARA / PESTO SMOKED CHICKEN / BACON / PEAS / SPINACH / PARMESAN GARLIC CREAM SAUCE u´ KUNG PAO CAULIFLOWER 8 TOASTED PEANUTS / SCALLIONS BACON MAC & CHEESE 14 WHITE SAUCE / TRUFFLE CHEESE BLEND / BAKERS FARM BACON GUADALAJARA TACOS 8 SEASONED BEEF / LETTUCE / PICO DE GALLO / WHITE CHEDDAR / SOUR SPAGHETTI LAMB BOLOGNESE 14 CREAM / CORN TORTILLA LAMB / GOAT CHEESE / ROSE SAUCE ´ JACK FRUIT TACOS 9 CRISPY JACK FRUIT / LETTUCE / TOMATO / BLUE CHEESE / ONIONS / MAINSMAINS SRIRACHA AIOLI ALL SANDWICHES ARE ACCOMPANIED BY HOUSE CHIPS SUB PEPPERONI ROLLS 9 BACON FAT FRIES + $3 PROVOLONE / PEPPERONI / MARINARA SAUCE ´ 3G’S GRILLED CHEESE 11 ´ SPINACH DIP 9 GOUDA / GOAT / GRUYERE / TOMATO JAM CREAM CHEESE / HOUSE BLEND / PARMESAN / FLATBREAD + Add Bacon +$1.50 Prosciutto +$3 + Gluten Free Bread + $3 HOAGIE 11 GOAT CHEESE STUFFED LAMB MEATBALLS 9 PROSCIUTTO / PEPPERONI / CHORIZO / GRUYERE / CHERRY PEPPERS / MARINARA SAUCE RED ONIONS / TOMATOES / LETTUCE / RED WINE VINAIGRETTE TEMPURA CALAMARI 11 HAVANA PORK BBQ SLIDERS 12 SRIRACHA TARTAR SAUCE / LEMON CUBAN SLAW (PICKLES, DIJON, GRUYERE) DUCK SPRING ROLLS 11 FRIED CHICKEN SANDWICH 12 PEACH DUCK SAUCE / CURRY MUSTARD PIMENTO CHEESE / LETTUCE / TOMATO / HOT HONEY AIOLI FIRE FRIED WINGS 12 + Choice of: Fried / Grilled / tossed on THS or Mumbo sauce CHOICE OF: T.H.S. -
Epicurean Product Listing 2016
Epicurean Product Listing 2016 800.934.6495 173 Thorn Hill Rd Warrendale, PA 15086 ** For the most up to date listing, please visit our website ** version 2, 8/26/16 EPICUREAN PRODUCT LISTING Condiments.........................................3 Miscellaneous......................................9 Oils & Vinegars................................1211 Syrups.............................................1514 Spices.............................................1716 Dried Mushrooms............................2322 Dried Fruits & Nuts..........................2423 Breads and Crackers.......................2726 Meats & Seafood.............................3029 Pasta Sauces and Noodles.............3332 Desserts..........................................3635 Chocolate........................................4039 Grains & Legumes...........................4342 Cheese, Dairy, & Eggs....................4544 Bar & Bakery.......................................50 Baking & Pastry...................................54 Appetizers...........................................66 CONDIMENTS Prod # Description Packaging UoM Special Order 06177 BASE BEEF NO MSG 1 LB EA X 06207 BASE BEEF NO MSG 5 LB EA 06176 BASE BEEF NO MSG MINORS 12/1 LB CS X 06206 BASE BEEF NO MSG MINORS 4/5 LB CS 06179 BASE CHICKEN NO MSG 1 LB EA 06201 BASE CHICKEN NO MSG 5 LB EA 06178 BASE CHICKEN NO MSG MINORS 12/1 LB CS 06200 BASE CHICKEN NO MSG MINORS 4/5 LB CS 06180 BASE CLAM NO MSG MINORS 6/1 LB CS 06198 BASE CRAB NO MSG MINORS 6/1 LB CS 06187 BASE ESPAGNOLE SAUCE 1 LB EA 06186 BASE ESPAGNOLE SAUCE -
The New Vegetarian South: 105 Inspired Dishes for Everyone
The Southeastern Librarian Volume 67 Issue 4 Article 8 Winter 1-1-2020 The New Vegetarian South: 105 Inspired Dishes for Everyone Follow this and additional works at: https://digitalcommons.kennesaw.edu/seln Part of the Library and Information Science Commons Recommended Citation (2020) "The New Vegetarian South: 105 Inspired Dishes for Everyone," The Southeastern Librarian: Vol. 67 : Iss. 4 , Article 8. Available at: https://digitalcommons.kennesaw.edu/seln/vol67/iss4/8 This Book Review is brought to you for free and open access by DigitalCommons@Kennesaw State University. It has been accepted for inclusion in The Southeastern Librarian by an authorized editor of DigitalCommons@Kennesaw State University. For more information, please contact [email protected]. The New Vegetarian South: 105 Inspired Dishes for Salted Caramel Bourbon Pecan Sweet Potato Souffle, Everyone. Jennifer Brule. Photographs by Fish.Eye Beans and Greens, Company Succotash, Old-School Design. Chapel Hill, North Carolina: University of North Buttermilk Mashed Potatoes, Crisp Broccoli and Smoked Carolina Press, 2018. ISBN: 978-1-4696-4516-2. Almond Salad, Winter Creamed Corn, Individual Crunchy (hardback: alk.paper); 178 p. $30.00. Mac and Cheese, Dirty Rice, Savannah Red Rice, Brown Rice with Mushrooms, Cauliflower “Rice” with Fresh Herbs, Hoppin’ John, Baked Limpin’ Susan, Roasted Butter Beans with Garlic, Slow Cooker Black-Eyed Peas, Chow-Chow, Cornbread, Sage, and “Sausage” Dressing, One-Pot Pimento Mac and Cheese, Fake-on Bacon, Fried Okra, Mississippi -
“Kiss Today Goodbye, and Point Me Toward Tomorrow”
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by University of Missouri: MOspace “KISS TODAY GOODBYE, AND POINT ME TOWARD TOMORROW”: REVIVING THE TIME-BOUND MUSICAL, 1968-1975 A Dissertation Presented to The Faculty of the Graduate School At the University of Missouri In Partial Fulfillment Of the Requirements for the Degree Doctor of Philosophy By BRYAN M. VANDEVENDER Dr. Cheryl Black, Dissertation Supervisor July 2014 © Copyright by Bryan M. Vandevender 2014 All Rights Reserved The undersigned, appointed by the dean of the Graduate School, have examined the dissertation entitled “KISS TODAY GOODBYE, AND POINT ME TOWARD TOMORROW”: REVIVING THE TIME-BOUND MUSICAL, 1968-1975 Presented by Bryan M. Vandevender A candidate for the degree of Doctor of Philosophy And hereby certify that, in their opinion, it is worthy of acceptance. Dr. Cheryl Black Dr. David Crespy Dr. Suzanne Burgoyne Dr. Judith Sebesta ACKNOWLEDGEMENTS I incurred several debts while working to complete my doctoral program and this dissertation. I would like to extend my heartfelt gratitude to several individuals who helped me along the way. In addition to serving as my dissertation advisor, Dr. Cheryl Black has been a selfless mentor to me for five years. I am deeply grateful to have been her student and collaborator. Dr. Judith Sebesta nurtured my interest in musical theatre scholarship in the early days of my doctoral program and continued to encourage my work from far away Texas. Her graduate course in American Musical Theatre History sparked the idea for this project, and our many conversations over the past six years helped it to take shape. -
The Igbo Traditional Food System Documented in Four States in Southern Nigeria
Chapter 12 The Igbo traditional food system documented in four states in southern Nigeria . ELIZABETH C. OKEKE, PH.D.1 . HENRIETTA N. ENE-OBONG, PH.D.1 . ANTHONIA O. UZUEGBUNAM, PH.D.2 . ALFRED OZIOKO3,4. SIMON I. UMEH5 . NNAEMEKA CHUKWUONE6 Indigenous Peoples’ food systems 251 Study Area Igboland Area States Ohiya/Ohuhu in Abia State Ubulu-Uku/Alumu in Delta State Lagos Nigeria Figure 12.1 Ezinifite/Aku in Anambra State Ede-Oballa/Ukehe IGBO TERRITORY in Enugu State Participating Communities Data from ESRI Global GIS, 2006. Walter Hitschfield Geographic Information Centre, McGill University Library. 1 Department of 3 Home Science, Bioresources Development 5 Nutrition and Dietetics, and Conservation Department of University of Nigeria, Program, UNN, Crop Science, UNN, Nsukka (UNN), Nigeria Nigeria Nigeria 4 6 2 International Centre Centre for Rural Social Science Unit, School for Ethnomedicine and Development and of General Studies, UNN, Drug Discovery, Cooperatives, UNN, Nigeria Nsukka, Nigeria Nigeria Photographic section >> XXXVI 252 Indigenous Peoples’ food systems | Igbo “Ndi mba ozo na-azu na-anwu n’aguu.” “People who depend on foreign food eventually die of hunger.” Igbo saying Abstract Introduction Traditional food systems play significant roles in maintaining the well-being and health of Indigenous Peoples. Yet, evidence Overall description of research area abounds showing that the traditional food base and knowledge of Indigenous Peoples are being eroded. This has resulted in the use of fewer species, decreased dietary diversity due wo communities were randomly to household food insecurity and consequently poor health sampled in each of four states: status. A documentation of the traditional food system of the Igbo culture area of Nigeria included food uses, nutritional Ohiya/Ohuhu in Abia State, value and contribution to nutrient intake, and was conducted Ezinifite/Aku in Anambra State, in four randomly selected states in which the Igbo reside. -
Uzogara SG. Obvious and Hidden Calories in Food and Their Impact on Weight, Obesity and Wellness: a Review
Advances in Obesity, Weight Management & Control Review Article Open Access Obvious and hidden calories in food and their impact on weight, obesity and wellness: a review Abstract Volume 4 Issue 5 - 2016 Nutritionists, health and food professionals need to be skilled in recognizing the Stella G Uzogara various sources of calories in consumed foods and the implications of excessive caloric Nutritional Epidemiologist, Massachusetts Department of Public intake. Such skills are necessary in order to effectively counsel consumers and patients Health, USA on food choices & weight management, or to advise food manufacturers to make and market products for better health. This paper will address the growing concern on Correspondence: Stella G Uzogara, PhD, MS, RDN, LDN, CFS, overweight and obesity epidemic and the risks of excessive consumption of calories Nutritional Epidemiologist Massachusetts Department of Public from various sources in our food supply, especially obvious and hidden calories. health, 250 Washington Street, Boston MA 02108, USA, Tel The paper will define what is meant by obvious and hidden sources of calories, with 6176246147, 7812237893, Fax 6176245070, real life examples. Using data from published studies, the paper will discuss how Email [email protected], [email protected] caloric consumption impacts weight gain, obesity, health and wellness. Strategies for recognizing and reducing excessive caloric intake especially from hidden calories Received: April 24, 2016 | Published: May 23, 2016 will be suggested. Such strategies would include lifestyle changes, dietary habits, physical activity, behavior modification, reading food labels, proper food selection & preparation, food substitution, food processing & consumption among others. A joint action by food consumers and regulators, food manufacturers & marketers, nutritionists, food and healthcare professionals will help consumers in managing weight and in fighting the overweight and obesity epidemic in many populations. -
Functional and Pasting Properties of Products Of
1 Journal of Agriculture and Food Sciences Onyeneke, Esther-Ben Volume 17 Number 1, April 2019 pp 1 - 17 . FUNCTIONAL AND PASTING PROPERTIES OF PRODUCTS OF WHITE AND YELLOW CASSAVA Onyeneke, Esther-Ben Department of Nutrition and Dietetics, Faculty of Health Science, Imo State University Email: estyninika@ gmail.com ABSTRACT This study evaluated the pasting properties of selected products; fufu, garri and tapioca made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) products. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laborstory, Imo state university. The functional and pasting result showed that among the studied finished cassava products, the fermented cassava flour had the highest water absorption capacity (WAC) 4.4g/g as compared to values of 3.75g/g for garri and 2.85g/g for tapioca.The water absorption capacities of the white cassava products were in the range of 2.79±0.01to 4.34±0.14g/g with white cassava tapioca having the least value (2.79±0.0g/g) and the white cassava flour having the highest value (4.34±0.14). Some significant differences (p<0.05) existed between the water absorption capacities value of the match pairs (similar products) of white and yellow cassava varieties, with the exception of the garri samples. The oil absorption capacities (OAC) of the yellow cassava products were in the range of 1.94±0.03 to 2.91±0.01g/g with yellow cassava tapioca having the least value (1.94±0.03g/g) e and the yellow cassava flour having the highest value (2.91±0.01g/g). -
Misas De Aguinaldos, Posadas Y Paraduras En Venezuela
Misas de aguinaldos, posadas y paraduras en Venezuela Fernando CAMPO DEL POZO, OSA Colegio San Agustín, Zaragoza I. Introducción sobre el por qué de este trabajo. II. Origen de la “misa de gallo” y del novenario de Navidad. III. Las misas de aguinaldos, con los agustinos, en México. IV. Las posadas y pastoradas con antecedentes en España. V. Celebración de las misas de aguinaldos en El Carmelo, Estado Zulia, Venezuela. VI. Las “paraduras” con otras fiestas en los Andes Venezolanos. 6.1. Problema con el tambor que se utilizaba en Mérida durante la colonia. 6.2. Paradura del Niño Jesús en el palacio arzobispal de Mérida en 2009. VII. Versos que se cantan en las paraduras de Mérida y otros lugares. VIII. Fiestas de de noche vieja, año nuevo y reyes magos. 8.1. Celebración de la noche vieja y año nuevo con ritos especiales. 8.2. La celebración de la fiesta de los reyes magos. IX. Conclusión. I. INTRODUCCIÓN SOBRE EL POR QUÉ DE ESTE TRABAJO Con más de cincuenta años de espera, se completa un trabajo que se inició cuando tuve la oportunidad de celebrar las primeras fiestas de la Navidad en Venezuela, concretamente en la parroquia de El Carmelo, Estado Zulia, a orillas el Lago de Maracaibo, en 1956. Me sorprendió la costumbre, que había de las misas de aguinaldo o de aguinaldos, como allí se decía, a partir del día 16 de diciembre, antes del amanecer. Acudían muchos fieles, algunos con caminatas de más de 8 km. Lo hacían muy contentos, en grupos, cantando villancicos o “aguinaldos”. -
Anthocyanins Content in the Kernel and Corncob of Mexican Purple Corn Populations
MaydicaOriginal paper Open Access Anthocyanins content in the kernel and corncob of Mexican purple corn populations 1 1 2 Carmen Gabriela Mendoza-Mendoza , Ma. del Carmen Mendoza-Castillo *, Adriana Delgado-Alvarado , Francisco Javier Sánchez-Ramírez3,Takeo Ángel Kato-Yamakake1 1 Postgrado en Recursos Genéticos y Productividad-Genética, Campus Montecillo, Colegio de Postgraduados, Km 36.5 Carretera México- Texcoco. 56230, Montecillo, Texcoco, estado de México, México. 2 Campus Puebla, Colegio de Postgraduados. Boulevard Forjadores de Puebla No. 205.72760. Santiago Momoxpan, Municipio San Pedro Cholula, Puebla, México. 3 Departamento de Fitomejoramiento, Universidad Autónoma Agraria Antonio Narro. Calzada Antonio Narro 1923, Buenavista, Saltillo, 25315. Coahuila, México. * Corresponding author: E-mail: [email protected] Keywords: Zea mays L., purple corn,anthocyanins, native corn, and San Juan Ixtenco, Tlaxcala. Abstract Purple corn has acquired great interest by its high content of anthocyanins and bioactive properties. Among this type of corn the Andean purple corn has been the most studied, however, in Mexico, we have the “maíces mora- dos”, which is recognized by its dark purple color. Since there is no record about its content of anthocyanins, in this study we quantified the total anthocyanins (TA) accumulated in the pericarp, aleurone layer, kernel, and corn- cob of 52 corn populations with different grades of pigmentation. Results showed that TA was superior in purple corn than in blue and red corn. TA ranged from 0.0044 to 0.0523 g of TA ∙ 100 g-1 of biomass in the aleurone layer; in the pericarp from 0.2529 to 2.6452 g of TA ∙ 100 g-1 of pericarp; in the kernel from 0.0398 to 0.2398 g of TA ∙ 100 g-1 of kernel and in the corncob from 0.1004 to 1.1022 g of TA ∙ 100 g-1 of corncob. -
The Very Hungry Caterpillar Everyone: by Eric
Ms. Mosca’s Class The Very Hungry Caterpillar Caterpillar: Mira Tudor Narrator 1: Jaya Patel Narrator 2: Madelyn Dunlap Narrator 3: Maddox Rogers Paella: Shaya Zubarev-Foxworth Hallaca: Molly Evans Yerba Mate: Tucker Oakley Arepa: Jonathan McCarty Gazpacho: Liam Johnson Churro: Jackson Burger Gallo Pinto: Raegan Rothman Elote: Sofia Kuhlemeier Chicha Morada: Evan Wilson Paleta: Landrie Farrell Horchata: Reese Lambert Pastel de Tres Leches: Ruby James Chivito: Emerson Quigley Pupusa: Jac Clark The Very Hungry Caterpillar Ms. Mosca’s Class Caterpillar: The Very Hungry Caterpillar Everyone: By Eric Carle. Narrator 1: In the light of the moon a little egg lay on a leaf. Narrator 2: One Sunday morning the warm sun came up and-pop-out of the egg came a tiny and very hungry caterpillar. Narrator 3: Knowing there were so many delicious foods out there, he decided to travel the world. Paella: On Monday in Spain he ate through 1 serving of paella, a Spanish rice dish. Everyone: But he was still hungry. Hallaca: On Tuesday in Venezuela he ate through 2 hallacas, kind of like a tamale! Everyone: But he was still hungry. Yerba Mate: On Wednesday in Argentina he drank 3 gourdfuls of yerba mate, a natural tea. Everyone: But he was still hungry. Arepa: On Thursday in Venezuela he ate through 4 arepas, cooked flatbreads with meat. Everyone: But he was still hungry. Gazpacho: On Friday in Spain he ate 5 bowls of gazpacho, a cold tomato soup. Everyone: But he was still hungry. Churro: On Saturday in Mexico he ate through 6 churros, fried sugar dough. -
Wine by the Glass
Scroll down to view our menu Table of Contents Food Cocktail Liquor + Beer Wine Food ICED SHELLFISH & RAW BAR HARBOUR 60 165 SEAFOOD TOWER Atlantic Lobster, King Crab Legs, Jumbo Black Tiger Shrimp, Tuna SHRIMP COCKTAIL 48 Jumbo Black Tiger Shrimp, House Made Cocktail Sauce DAILY OYSTER 40 SELECTION Classic Mignonette, Pickled Chili Hot Sauce TUNA CRUDO 32 Yuzu, Olive Oil, Fennel Pollen, Jalapeño AHI TUNA TARTAR 52 Wasabi, Avocado, Sesame Seeds CRAB SALAD 35 Lump & King Crab, Jalapeño Aioli, Yuzu & Sesame Vinaigrette, Taro beluga caviar 30gr 400 Blinis, Eggs, Sour Cream, Shallots appetizers SEARED FOIE GRAS 48 Brioche, Spiced Date Puree, Fig Saba, Pistachio BBQ PORK BELLY 35 House BBQ Sauce, Smoked Mustard, Cicierone BEEF CARPACCIO 32 Pine Nuts, Parmigiano, Arugula, Truffle, Lemon CRISPY MARYLAND 38 CRAB CAKE Chipotle Aioli, Corn, Avocado & Crab Salad, Lime Crema JUMBO TEMPURA 46 SHRIMP Three Jumbo Tiger Shrimp, Spicy Coconut-Lime Sauce, Soy-Ginger Sauce, Scallions CALAMARI 28 Jalapeño, Pickled Pepper & Caper Salsa, Lemon Aioli OCTOPUS 35 CARPACCIO Pickled Shallot, Olives, Celery, Espelette PRIME STEAK 46 TARTAR Capers, Truffle, Shallots, Dijon Mustard, Smoked Egg Yolk KOREAN SHORT 35 RIBS Hoisin & Sesame Glaze, Chili, Scallions, Taro DOP BURRATA 42 Charred & Marinated Tomatoes, Pickled Onion, Salsa Verde OYSTERS Market ROCKEFELLER Price Creamed Spinach, Bacon, Pernod, Parmigiano Crema Salads HARBOUR SIXTY 26 CAESAR Double Smoked Bacon, Baked Croutons, Parmigiano Reggiano ARUGULA AND 22 ENDIVE Slivered Pear, Goat Cheese, Toasted Walnuts,