Auckland New Zealand Restaurant Guide
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RESOURCE CONSENTSUPPORTAGREEl\lIENT EXECUTIONAND D ATE Executed as an agreement. Date: 5 June 2019 SIGNED by America's Cup Event Limited by: Director Director V\J/t f; '-1;'\.-f Mfi1,\/_$ Print Name Print Name SIGNEDby Panuku Development Auckland Limited by: Director Print Name Print Name 4 4441220_3 CONDITION STAGE WHO GENERAL Definition of terms 3 The consent holder shall appoint a suitably experienced person with appropriate seniority for a period of 10-years from All Panuku commencement of the consent to: (a) Take responsibility for the implementation of the consent conditions; (b) Maintain oversight of the overall programme; (c) Ensure liaison and consultation between stakeholders to the conditions of consent including but not limited to Auckland Council, Council-Controlled Organisations, the Community Liaison Group, the Forum (Condition 5), and the Auckland Civil Defence and Emergency Management Group; (d) Manage the lodgement or submission of documents or reports to the Team Leader Compliance Monitoring – Central where required by the conditions; (d) Carry out appropriate reporting to assist the Council with compliance monitoring; and (e) Take such actions as necessary to resolve any matters arising from the implementation of the conditions. Mana Whenua Engagement 5 Prior to the Commencement of Consent, the consent holder shall invite the mana whenua listed below in c) to establish a Forum to: Pre- Consent a) Assist the consent holder in the preparation of an America’s Cup Kaitiaki Engagement Plan (ACKEP) (Conditions 5A-5F) construction holder consistent with relevant customary practices and in accordance with the principles of the Treaty of Waitangi (Te Tiriti o Waitangi), especially the principles of consultation, active participation and partnership; and b) Fulfil the obligations set out in the America’s Cup Kaitiaki Engagement Plan on behalf of mana whenua. -
Where Headspace Meets Workspace
INTRODUCTION 01 PAGE Where headspace meets workspace V Precinct is defined by connection. Where energy meets action, energy is defined by connection. Where V Precinct X V where workspace meets headspace. An intersection of things more workspace meets headspace. An intersection of things more where than the sum of their parts, that we call connected energy. INTRODUCTION PAGE 02 INTRODUCTION PAGE 03 INTRODUCTION 04 PAGE Where Where Where Where energy meets headspace meets business meets design meets action workspace business functionality Aerial of VXV Precinct, where Victoria Park meets the Viaduct meets Park Victoria where Precinct, of VXV Aerial INTRODUCTION PAGE 05 Modern and contemporary spaces INTRODUCTION 06 PAGE VXV Precinct is a new space for a new business energy. It’s a commercial hub that’s perfect for the new breed of progressive businesses – more connected and more dynamic. Here, different categories co-exist, united by a shared passion and energy to take New Zealand forward. VXV Precinct between Victoria Park and the Viaduct INTRODUCTION 07 PAGE Perfectly Placed VXV is at the forefront of the new and The location is moments from key transport Perfectly placed between exciting commercial culture being built routes and amenities, with cafes and spaces Victoria Park and the Viaduct, around the Viaduct Harbour and Wynyard for the mobile workforce, with a low- Quarter areas. VXV itself is a natural home rise campus feel it’s perfectly positioned VXV is home to some of for significant, progressive and dynamic between park and waterfront. New Zealand’s most progressive businesses. businesses. ry er F ar C ke he ai W MAP KEY: VXV Precinct Wynyard Point e Surrounding Developments 1. -
REFEREES the Following Are Amongst Those Who Have Acted As Referees During the Production of Volumes 1 to 25 of the New Zealand Journal of Forestry Science
105 REFEREES The following are amongst those who have acted as referees during the production of Volumes 1 to 25 of the New Zealand Journal of Forestry Science. Unfortunately, there are no records listing those who assisted with the first few volumes. Aber, J. (University of Wisconsin, Madison) AboEl-Nil, M. (King Feisal University, Saudi Arabia) Adams, J.A. (Lincoln University, Canterbury) Adams, M. (University of Melbourne, Victoria) Agren, G. (Swedish University of Agricultural Science, Uppsala) Aitken-Christie, J. (NZ FRI, Rotorua) Allbrook, R. (University of Waikato, Hamilton) Allen, J.D. (University of Canterbury, Christchurch) Allen, R. (NZ FRI, Christchurch) Allison, B.J. (Tokoroa) Allison, R.W. (NZ FRI, Rotorua) Alma, P.J. (NZ FRI, Rotorua) Amerson, H.V. (North Carolina State University, Raleigh) Anderson, J.A. (NZ FRI, Rotorua) Andrew, LA. (NZ FRI, Rotorua) Andrew, LA. (Telstra, Brisbane) Armitage, I. (NZ Forest Service) Attiwill, P.M. (University of Melbourne, Victoria) Bachelor, C.L. (NZ FRI, Christchurch) Bacon, G. (Queensland Dept of Forestry, Brisbane) Bagnall, R. (NZ Forest Service, Nelson) Bain, J. (NZ FRI, Rotorua) Baker, T.G. (University of Melbourne, Victoria) Ball, P.R. (Palmerston North) Ballard, R. (NZ FRI, Rotorua) Bannister, M.H. (NZ FRI, Rotorua) Baradat, Ph. (Bordeaux) Barr, C. (Ministry of Forestry, Rotorua) Bartram, D, (Ministry of Forestry, Kaikohe) Bassett, C. (Ngaio, Wellington) Bassett, C. (NZ FRI, Rotorua) Bathgate, J.L. (Ministry of Forestry, Rotorua) Bathgate, J.L. (NZ Forest Service, Wellington) Baxter, R. (Sittingbourne Research Centre, Kent) Beath, T. (ANM Ltd, Tumut) Beauregard, R. (NZ FRI, Rotorua) New Zealand Journal of Forestry Science 28(1): 105-119 (1998) 106 New Zealand Journal of Forestry Science 28(1) Beekhuis, J. -
Asia's Contributions to World Cuisine
Volume 7 | Issue 18 | Number 2 | Article ID 3135 | May 01, 2009 The Asia-Pacific Journal | Japan Focus Asia's Contributions to World Cuisine Sidney Mintz Asia’s Contributions to Worldsubcontinent; and Myanmar, Mongolia, Tibet, Cuisine and China I intend to deal with food systems that fall within the region as I have arbitrarily Sidney W. Mintz defined it here. In drawing what are meant as provisional boundaries I have in mind not so Abstract much political systems, as limits set by ecological and cultural factors, which have The movement of food ingredients, cooking shaped cuisines over time. Foods and cooking methods and dishes across the earth’s surface methods can become deeply rooted locally, is ancient, and in large measure only poorly even without political or religious pressures. recorded. While the West has documented its They can also diffuse widely, and sometimes contributions to global cuisine, those of the rest quickly, without regard to political boundaries. of the world are less well recognized. This Group food behavior, like group linguistic paper takes note of Asia’s role in enriching the behavior, seems to follow rules of its own. world’s foods, both nutritively and in terms of diversity and taste. By ‘world cuisine’ or ‘global cuisine’, I really have in mind a process, more than a stable If any of us were asked -- in the classroom, or system. That process is now nearly continuous during a radio interview, for instance --and ongoing, but it is also surprisingly ancient. whether Asia had made any significantWorld food history has involved the gradual but contributions to a global cuisine, I am certain uneven spread of plants and animals, foods and that all of us would answer spontaneously, and food ingredients, cooking methods and in approximately the same manner: ‘Absolutely. -
Relationship Between Cleaning Practices and Microbiological Contamination in Domestic Kitchens Fur-Chi Chen,* Sandria L
Food Protection Trends, Vol. 31, No. 11, Pages 672–679 Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens FUR-CHI CHEN,* SANDRIA L. GODWIN and Agnes KILONZO-NTHENGE *Dept. of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, 3500 John A. Merritt Blvd., Nashville, TN 37209-1561, USA INTRODUCTION ABSTRACT Foodborne diseases caused by mi- A study was conducted to evaluate the effectiveness of crobiological hazards in major outbreaks consumers’ kitchen cleaning practices in reducing microbiological have received widespread attention as a result of broad coverage by the media. In contamination in home kitchens. One hundred fifty participants contrast, the sporadic foodborne illnesses completed an in-home survey. A total of 747 samples of kitchen linked to domestic kitchens are less often surfaces and 100 samples of kitchen cleaning tools were collected reported and sometimes difficult to doc- and analyzed for the indicator microorganisms. The reported ument. As a result, cases of foodborne cleaning practices were compared with various bacterial counts. illnesses related to home-prepared foods Kitchen sinks and faucet handles were the most contaminated are often underestimated (11, 14). Stud- places in the kitchens. Dishcloths and sponges used for cleaning ies have indicated that cross-contami- often contained more bacterial contamination than kitchen nation during food handling, prepara- surfaces. Our results indicated inefficient cleaning procedures tion, and storage in the home is a major applied by the respondents even though most of them reported contributing factor in the transmission incorporating sanitizing agents in their cleaning scheme. -
Gordon Ramsay Uncharted
SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K. -
Food and Eating Habits
Copyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and private study only. The thesis may not be reproduced elsewhere without the permission of the Author. An in-depth investigation of Pacific young people's eating habits and dietary diversity as related to the pathways of obesity A thesis presented for the partial fulfilment of the requirements for the Degree of Master of Science In Nutrition and Dietetics At Massey University, Auckland New Zealand Nikita Natasha Deo 2014 i ABSTRACT Background: Prevalence of obesity is high amongst Pacific youth aged 16-24years. To understand obesity amongst Pacific youth, exploration into their social realities, culture, diet quality and food habits is needed. Aim: To explore dietary diversity and eating habits as well as cultural factors that influence food consumption of Pacific youth aged 16-24 years using a qualitative approach. Methodology: A sample of 30 Pacific youth was purposively selected. Diet quality was assessed using a newly developed dietary diversity questionnaire specific to Pacific people, based on guidelines from the FAO. Eating habits, meal patterns, food choices and related cultural and social influences was explored using a qualitative face-to-face interview. Results: Dietary diversity scores (DDS) were calculated by counting the number of established food groups (total of 26 food groups divided into 15 nutritious and 11 discretionary food groups). Food variety scores (FVS) were calculated by counting the number of individual food items consumed (n=227 foods in total; 129 nutritious foods and 98 discretionary foods) as well as within each food group. -
Home Meal Preparation: a Powerful Medical Intervention
AJLXXX10.1177/1559827620907344American Journal of Lifestyle MedicineAmerican Journal of Lifestyle Medicine 907344research-article2020 vol. XX • no. X American Journal of Lifestyle Medicine Laura Klein, MBA, and Kimberly Parks, DO, FACC Home Meal Preparation: A Powerful Medical Intervention Abstract: One of the principles of enjoyable, beneficial, and affordable (specifically colon, breast, and prostate culinary medicine is to help patients option for healthy eating? This column cancer), depression, and in older adults, learn how to make nutritious eating will show you how to simplify home improved mental and physical function. simple and easy. In this column, you food preparation through batch cooking To start cooking healthier, begin by will learn tools for preparing and and food storage as well as provide making small changes, such as increasing storing food; a key component to knowledge about maximizing nutrient your plant-based meals by one each successful home cooking. While this density in foods. week. Consider joining a global article is intended to help clinicians movement called “Meatless Monday,” learn about food preparation, it Knowing What to Cook which suggests eliminating all meats on is also designed to be used as an Monday, with a goal to reduce total meat educational tool for patients. Start by focusing on foods that will consumption by 15%, for both personal optimize your health. A dietary pattern Keywords: cooking; nutrition; culinary medicine; lifestyle medicine; diet Home cooking is associated The Case for with numerous health benefits, Home Cooking Home cooking is associated with including a reduced risk of type 2 numerous health benefits, including a reduced risk of type 2 diabetes mellitus diabetes mellitus and other and other chronic diseases.1,2 People chronic diseases. -
J Camps Lunch Program with Chef Dan's Cafe!
J Camps Lunch Program with Chef Dan’s Cafe! *For All J Camps *Everything is Kosher! *Delivered Directly to Your Camper at Lunch *Order Online at ChefDansCafe.boonli.com *Ordering Directions are Located on the Following Pages* * Noah's Ark and J Camps Staff have Different Menus* Monday Tuesday Wednesday Entrée: Macaroni & Cheese Entrée: Chicken Nuggets Entrée: Cheese Quesadilla Fruit of the Day: Apple Fruit of the Day: Plum Fruit of the Day: Peach Side: Sweet Potato Fries Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade Beverage: Water or Gatorade Thursday Friday Entrée: Burger Entrée: Cheese Pizza Only $5.50 per Fruit of the Day: Apple Fruit of the Day: Apple Lunch Combo! Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade A la Carte Food A la Carte Drinks Bagel w/cream cheese $2.00 Water Bottle $1.00 1 Slice of Pizza $2.25 Gatorade $2.25 This page is intentionally left blank Options 1, 2, 3 Chef Dan’s Cafe has partnered with BOONLI to provide a secure, fast, and easy-to-use online ordering system that allows our Owings Mills J Camps families to view our lunch menu, order, prepay and manage camper lunches from their smartphone, tablet, or computer. Registration and Ordering is Open! HOW TO GET STARTED! Go To ChefDansCafe.boonli.com (please bookmark this page) Click Create an Account: Password is: omjcc1 Enter information and click Submit CREATE YOUR USER PROFILES Every person who you will order for requires their own User Profile Enter First Name and -
Chef's Breakfast Buffet
Chef’s Breakfast Buffet Biltmore Organic Roast Coffee, Selection of Juice, Chef Prepared: Omelets, Belgian Waffles & Cage Free Eggs, Orange Ricotta Blintz with Fruit Compote, Hash Brown Casserole, Daily Chef’s Special, House-made Granola, Applewood Smoked Bacon, Whole-Hog Sausage, Cheddar Cheese Stone Ground Grits, Seasonal Fruit, Smoked Salmon with Traditional Accompaniments, Freshly Baked Assortment of Pastries 22.95 Children Ages Nine and Under 13.95 LIGHTER FARE Muesli 12 Flaked Oats, Red Quinoa, Apricot, Walnut, Sesame, Greek Yogurt, Lemon, Basil Bright Start 12 Banana Bread, Nutella Butter, Blueberries and Macerated Citrus Wallkyll Farms Smoked Salmon and Bagel 16 Egg Spread, Red Onion Jam, Cucumber, Caperberries Breakfast Salad 15 Roasted Spring Vegetables, Baby Kale, Poached Eggs, Maple Dijon Vinaigrette BREAKFAST SMOOTHIES AND JUICE 10 Apple Melon Smoothie Granny Smith Apple, Cantaloupe, Honeydew, Spinach, Yogurt 10 1000 Lanterns Carrot, Mango, Turmeric, Coconut, Lime, Pineapple SOUTHERN FAVORITES *Classic Eggs Benedict 15 Poached Egg, Canadian Bacon, Toasted English Muffin, Classic Hollandaise Served with Pesto Garden Potatoes ~ Substitute Wallkyll Farms Smoked Salmon 3 *Southern Classic 14 Eggs any Style, Sausage, Country Ham or Smoked Bacon, Pesto Garden Potatoes or Stone-Ground Cheddar Cheese Grits, Biscuit *Red Flannel Hash 16 House-cured Beef, Beet, Sweet Potato, Piquillo Nage, Poached Eggs *Creamed Chipped Beef 15 House-cured Beef, Sawmill Gravy, Sherry, Brioche, Poached Egg Malted Vanilla Waffle 16 Dark Chocolate Sauce, -
Infill Housing: Intensification and the District Plan
Intensification and the District Plan Issues and Options for Facilitating and Managing Intensive Residential Development in Wellington City Final Report December 2007 Project name: Intensification and the District Plan – Issues and Options for Wellington City Document 1574 reference: Date of this December 2007 version: Status of report: Final Report prepared David Mead – Director by: Report reviewed Andrew Macleod – Senior Consultant by: Hill Young Cooper Ltd Hill Young Cooper Ltd Level 4, 128 Broadway Level 3, AMP Chambers PO Box 99847 187 Featherston Street Newmarket PO Box 8092, The Terrace Auckland 1149 Wellington 6143 p: 09 529 2684 p: 04 473 5310 f: 09 520 4685 f: 04 473 5307 e: [email protected] e: [email protected] Table of Contents 1 INTRODUCTION .............................................................................................................1 1.1 The Purpose of the Project ............................................................................................... 1 1.2 Background to the Project ................................................................................................ 2 1.3 Methodology ................................................................................................................. 2 1.3.1 Structure of the Report .................................................................................................... 3 2 THE WELLINGTON CONTEXT - AREAS OF CHANGE ................................................4 2.1 Possible areas of redevelopment ...................................................................................... -
An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................