January 24, 1983
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Partner with Carl Buddig & Company
Customizing Your Satisfaction Buddig is known for great-tasting meats, and delicious, handcrafted sausage that carries Getting the familiar Old Wisconsin name. Today we’re making a name for ourselves in customized products that meet an ever-increasing variety of specific requirements for customers like you. it right. We start with your needs… Partner with Carl Buddig & Company Experience makes the difference. And we have more than 60 years in the business of making Then show you the meats that best satisfy them, while meeting your great-tasting meat products. Imagine what that experience can do for you. portion size and pricing target needs. We offer: • A cross-functional team including marketing, R&D, sales and operations will work quickly to • Gluten-free, allergen-free, no-MSG-added items from our USDA- develop products and packaging that meet your needs inspected facilities • Our staff: Long-term, well-trained professionals with a real dedication to creating your solution • Quality lunch meats: Turkey, Chicken, Ham, Beef and Corned Beef. Reduced sodium formulations available • Over the years, we’ve built long-standing relationships with our customers by delivering beyond expectations – from the first inquiry to the final detail • Flame-grilled Chicken: Whole breasts or specialty cut, lightly seasoned or in specialty flavors like Southwest and Italian • Dedicated to customized solutions that add value • Shelf-stable Sausages: Small slices of Salami, Pepperoni and • Special pricing programs available to meet your needs Summer Sausages; -
Chapter 1 COMMITMENT 第1
The Cyclist’s Training Bible (3rd edition) 自行车训练圣经(第三版) Chapter 1 COMMITMENT 第 1 章 承诺 Chapter 1 COMMITMENT 第 1 章 承诺 At the base of the climb, which was 12 kilometers 这是一段 12 公里长的上坡,在山脚下,我开始 long, I started to look around and saw Ullrich, 环顾四周并看到乌尔里希,潘塔尼,维廉切,里 Pantani, Virenque, Riis, Escartin, and Jimenez – all 斯,斯卡丁及希门尼斯 ―― 全都是总排名前 10 in the top 10 of the general classification – and then 位的高手 ―― 还有我。我没掉队!我是第一次 me. I was hanging, I was there with these guys for 跟这一帮人骑在一起。 the first time. -- BOBBY JULICH, commenting on the moment ――BOBBY JULICH,在 1997 年的环法赛中,当 in the 1997 Tour de France when he realized he 他意识到自己有机会争夺名次时的评论 was a contender Talk is cheap. It’s easy to have big dreams and 嘴巴说说是毫不费力的。在比赛前拥有一个 set high goals before the racing starts. But the 大梦及设定很高的目标也很简单。但是真正 true test of a commitment to better racing 对所承诺的更好比赛成绩的考验,不是靠 results is not in the talking, but in the doing. It 说,而是靠做。它并不是从这个赛季的第一 doesn’t start with the first race of the season – 场比赛开始 ―― 它是你现在所做的所有使 it’s all the things you do today to get stronger, faster, and more enduring. Real commitment 你变得更强壮,更快,耐力更好的所有事 means 365 days a year and 24 hours a day. 情。真正的承诺体现在一年 365 天和一天 24 小时。 Talk to the best riders you know, Ask 和你知道的最好的车手交谈,听听他们 them about commitment. Once you probe past 关于承诺的看法。 过滤掉那些“噢,什 all of the “aw, shucks” stuff, you’ll discover 么!”之类的废话后,你会发现骑自行车在 how big a role cycling plays in their lives. The 他们的生活中是扮演着多大的一个角色。他 better they are, the more you’ll hear about life 们越出色,你就会听到越多围绕运动的生活 revolving around the sport. -
Daum Law Office
. RECEIVED APR 11 Z005 DAUM LAW OFFICE LCWTED5773TES Sponsorship Agreement 102590-96-Z-0739 U.S. POSTAL SERVICE CYCLING TEAM Services Purchasing Room 4541 475 L'Enfant Plaza SW Washington DC 20260-6237 RESPONDENTS 4 the Company that the Contract Term will not be further extended, which notice shall be provided to the Company on or before such July 1. 5. Indemnification. The Company agrees to indemnify, defend and hold the Sponsor, its subsidiaries and the affiliates of each such entity, as well as each officer, agent, distributor, employee; attorney, dealer, consultant, representative, contractor, successor and assign of any of the above, harmless from and against any and all expenses, damages, ; claims, suits, losses, actions, judgments, liabilities and costs whatsoever .(including, without limitation, attorneys' fees) arising out of: (i) the Company's breach, misrepresentation or non-performance under this Agreement; and (ii) any claim or action for personal injury, death, bodily injury, property damage or otherwise, suffered by participants, patrons or others at the Company; other than as a result of the; Sponsor's actions or negligence. 6. Insurance. The Company agrees to carry full insurance coverage (including comprehensive general liability) for all activities reasonably connected with this Agreement naming the Sponsor as an additional insured. 7. Trademark. (a) The Sponsor hereby grants to the Company the right to use such . trademarks, trade names, service marks or logos.owned by the Sponsor in connection with the implementation of this Agreement, as may be agreed to •- in writing from time to time by Sponsor and the Company. The Company shall have no interest in or right to the use of such names, marks or logos, except for .any limited right of usage which the Sponsor may grant in writing pursuant to this Agreement. -
Ham and Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Ham and Food Safety ams: They can be fresh, cook-before-eating, cooked, picnic, and country types. There are so many kinds, Hand their storage times and cooking times vary. This background information serves to carve up the facts and make them easier to understand. Definition Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term “fresh” as part of the product name and is an indication that the product is not cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat.” The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color. Hams are either ready to eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions and safe handling instructions. Hams that are not ready-to-eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel (label) indicating the product needs cooking, e.g., “cook thoroughly.” In addition, the label must bear cooking directions. -
Fat Hit List
FAT HIT LIST WORK ON EATING MUCH LESS FRIED AND FAT SEASONED LIMIT YOUR "ADD-ONS" AND "ADD-INS" FOODS Use very lightly: Rarely fry meats or vegetables, and if fry use liquid oils cheese sauces spreads Avoid adding bacon, fat back, jowl bacon, Crisco/shortening, butter, or stick margarine to vegetables AVOID GRAVIES, CREAM SAUCES, CHEESE SAUCES, AND CREAMED SOUPS made with partially hydrogenated oil. [Use instead lean ham chunks, or herbs and spices, Butterbuds, or Better yet, fix them yourself. Molly McButter for flavoring ] EAT LESS MEAT (We only need 4-5oz./day ) AND EAT LEAN MEATS OK: LEAN MEANTS RARELY IF ALL: HIGH FAT MEATS broiled, baked, or grilled: fish filet of pork, lamb, or beef regular hamburger ribs seafood (tenderloin) lunch meat (bologna, span, T-Bone poultry (no skin) leg of lamb salami, etc)* sirloin ground turkey (make sure no skin lean ham hot dogs, brawurst, etc* pork chops is ground in) egg whites sausage and bacon* BBQ beef, pork, lamb ground round, round steak, or prime rib egg yolk sirloin tip ribeye *Unless marked low fat EXAMPLES OF COMMON MEAT SERVINGS IN OUNCES 1 Chicken Breast 3oz 1 slice bologna 1oz 1 Chicken Thigh 2oz 1 hot dog 1-2oz 1 Fast Food Hamburger 2oz 1/2 Cup Cooked Meat Chunks 2oz 1 Chicken Leg 1oz Thin Pork Chop 2 oz 1/2 Cup Tuna Fish 2 oz **Remember: Food Labels contain the most accurate information EAT LOW FAT DAIRY PRODUCTS OK RARELY, IF AT ALL Milk: 1% or skim, buttermilk Whole & 2% Milk, Regular Cottage Cheese, Low Fat Cottage Cheese, Farmer's Cheese American*/Colby*/Chedder*/Swiss Cheese*, -
Drink-Dine 2020VG.Pdf
Drink + Dine VISITDULUTH.COM/DINING P Designated Accessible Parking or Off-Street Parking E Accessible Entrance R Accessible Rest Rooms C Complete Facility Accessibility Pet Friendly Gluten Free Options Vegetarian Options AT SARA’S TABLE BLACK WATER LOUNGE BOWERY BROS. PUB CHESTER CREEK CAFE AT GREYSOLON 505 W Superior Street 1902 E 8th Street 231 E Superior Street Duluth, MN 55802 Duluth, MN 55812 Duluth, MN 55802 (218) 727-8981 (218) 724-6811 (218) 740-0436 bowerybrospub.com C astccc.net P E R C blackwaterlounge.com P E R C Bowery Brothers Pub is located in the Farm-to-table handmade food in the Black Water Lounge is Minnesota’s #1 Radisson Duluth Hotel and is a warm and university neighborhood. Espresso bar, martini lounge. With a full bar, hand- inviting place to enjoy freshly prepared pub beer, wine and cocktail bar. Lake view deck crafted cocktails, exquisite lounge food, live fare, specialty beers and friendly service. with dogs allowed. Homemade bread. jazz music and ladies’ night, Black Water is AE/DC/MC/V/CB/D High quality breakfast, lunch and dinner. the finest upscale martini bar with the best Vegetarian, vegan and gluten free options. happy hour specials in town! THE CADDY SHACK Organic garden. Responsible service. INDOOR GOLF & PUB Meeting room and wi-fi. Lots of parking. BLACK WOODS GRILL & BAR 2023 W Superior Street Everything is done with care. 2525 London Road Duluth, MN 55806 Duluth, MN 55812 (218) 624-7768 (218) 724-1612 caddyshackduluth.com blackwoods.com P E R C P E R C At Black Woods Grill & Bar, we’re The Northland’s Premier Indoor Golf & BELLISIO’S committed to providing Northern Shooting Facility with a Full Bar & Food for ITALIAN RESTAURANT Minnesota’s foremost dining experience. -
Take-Along Lunches
Take-along Lunches Take-along Lunches What goes in? More and more kids and adults pack lunches for Just as breakfast gets you through the morning, school or work. The portable lunch can satisfy the lunch will keep you alert throughout the afternoon. need for food and relaxation even in a relatively brief Hungry people have trouble concentrating on 30-minute lunch break. schoolwork or jobs and may not perform at their highest levels. A good lunch includes these parts: Why pack a take-along lunch? 1. Protein-containing food – Protein Economics: Pack-your-own lunches should be less comes in many forms including milk expensive than eating out, but if wise choices are not and milk products, meat, fish, cheese, made, they can be more expensive. This is especially eggs, nuts, beans and peanut butter. true for children who could eat lunch prepared as part Using leftovers to provide protein of the school lunch program. If the child’s take-along may require less preparation than lunch is made up of purchased packets of individual a sandwich. When milk is not the servings of food such as chips, cookies and puddings, beverage, cheese or yogurt may it may cost more than the cafeteria meal. provide calcium as well as protein. Adults with access to a company cafeteria also 2. Grains – Bread, cereal, rice or pasta may find it more expensive to carry a lunch. Cost can 3. Fruits be kept down by using leftovers. 4. Vegetables Nutrition: You can control the nutritional quality 5. Beverage – preferably milk of a lunch if you select, prepare and pack foods so for children they will be safe, flavorful and nutritious. -
Ham for the Holidays, December 2007
ISSUE VOLUME DECEMBER 4 16 2017 Hams, Hams, Hams Charts & Terms Ham It Up Ham for the HOLIDAYS Fresh, cook-before-eating, cooked, picnic, from smoldering fires, which gives added country types … knowing how to store and flavor and color to meat and slows the cook different hams can be quite confusing. development of rancidity. Not all smoked meat is smoked from smoldering fires. A Hams may be fresh, cured, or cured-and- popular process is to heat the ham in a smoked. Ham is the cured leg of pork. Fresh smoke house and generate smoke from ham is an uncured leg of pork. Fresh ham will atomized smoke flavor. bear the term "fresh" as part of its name and is an indication that the product is not cured. Quantity to Buy When buying a ham, estimate the size The usual color for cured ham is deep rose or needed according to the number of servings pink; fresh ham (which is not cured) has the the type of ham should yield: pale pink or beige color of a fresh pork roast. ¼ - ⅓ lb. per serving of boneless ham Hams are either ready to eat or not. Ready- ⅓ - ½ lb. of meat per serving of bone- to-eat hams include prosciutto and cooked in ham hams; they can be eaten out of the package. Hams that must be cooked will bear cooking Cooking or Reheating Hams instructions & safe handling methods. Both whole & half, cooked, vacuum-packaged hams packaged in federally inspected plants Hams that are not ready to eat, but have the & canned hams can be eaten cold just as they appearance of ready-to-eat products, will come from their packaging. -
3Rd Tri Lunch and Deli Meats Webinar Handout
LUNCH AND DELI MEATS IN THE CACFP Processed meats, such as deli meat and hot dogs, are products that may contain added liquids (such as water or broth) or other types of fillers to help enhance flavor and preserve or extend the product's shelf life. Are Processed Meats Creditable? Not every ingredient in processed meats is considered a Meat or Meat Alternate. In order to credit a lunch or deli meat, the composition of these products must be known so the correct portion can be served. To know the amount of a product that can be credited toward the Meat/Meat Alternate component, a Child Nutrition (CN) label or a Product Formulation Statement (PFS) may be needed. For example, one lunch meat variety may require 1.8 ounces of meat in order to credit as 1 ounce of Meat/Meat Alternate, whereas another may need 2.4 ounces of meat to credit as 1 ounce of the Meat/Meat Alternate component. Some processed meats have a Standard o f Identity. These meat products have crediting information that can be found in the USDA Food Buying Guide. As long as they do not contain by-products, cereals, binders, extenders or fillers, these items are creditable without a CN label or Product Formulation Statement. Foods with a Standard of Identity include: Hot Dogs Pork Sausage Bologna Ham and Turkey Ham Vienna Sausage Canadian Bacon Standard of Identity Legal definition of what a food actually is. Standards of identity help consumers identify the product they are purchasing. Example: "Canned Tuna" must legally be tuna and not a different type of fish. -
Food Innovations Gourmet Food Products
2016 Products available through US Foods Culinary Equipment & Supplies®. To place an order, log on to your US Foods Online account, or contact your US Foods sales representative. Please allow up to 5 business days for delivery. What sets a great Chef apart from his or‘‘ her comrades is the ability to be unique. ’’ Food Innovations is a Chef driven, Chef operated company dedicated to assisting culinary creativity by sourcing and supplying the best specialty products in the world. Items include fresh sustainable seafood from around the world, all natural meats, game and sausages, exotic fruits and vegetables, Japanese imports, hand crafted chocolates, artisan cheeses. Food Innovations has the ability to source and procure the most exotic and hard to find products in the world. AAboutbout FooFood InnInnovations u Single Source for Hard to Find Ingredients u Direct from the Boat, Farm or Ranch to Your Door u Imported Specialties from Around the World u Center of the Plate Specialties UÊÊ iÕÊÌià UÊÊ } ÌÞÊ-«iV>à UÊÊ `>ÞÃÊ>`Ê-«iV>Ê ÛiÌà u Ingredients UÊÊ Ài>ÌiÊ ÝÌVÊ>`Ê ÝVÌ}Ê Ã ià UÊÊ >ViÊ>ÛÀà UÊÊ ÃÌ}Õà ÊÞÕÀÊ,iÃÌ>ÕÀ>Ì uÊÊ Àià iÃÌÊ*À`ÕVÌÊ iÛiÀi`ÊÛ>Êi` Ý uÊÊ ÛiÀÞÊ"À`iÀÊ/À>Vi`ÊÌ ÀÕ} ÊÌÊ wÀi`Ê iÛiÀÞ uÊÊ /i>ÊvÊ ivÃ]Ê Õ>ÀÞÊ/À>i`Ê`ÛÃÀÃÊ and Logistical Professionals. Fresh and Origin Specific uÊÊ *À`ÕVÌÃÊvÀÊÀi}ÃÊvÊÌ iÊÜÀ`ÊVÕ`}Ê>Ã>]ÊÕÃÌÀ>>]Ê À>Vi]Ê>Ü>]ÊÌ>ÞÊ>`Ê-«>° uÊÊ 1µÕiÊ"À}Ê-«iVwVÊÃi>v`]Êi>Ì]Ê«ÕÌÀÞ]ÊV iiÃi]Ê«À`ÕViÊ and ingredients sourced under one roofÊLÞÊ`ÊÛ>Ìð uÊÊ iÛiÀi`Ê`ÀiVÌÞÊÌÊÞÕÊvÀÊÌ iÊÃÕÀVi° Freshness Saves You Money uÊÊ -i>v`ÊvÀÊÌ iÊÃÕÀViÊ >ÃÊ}iÀÊà ivÊvi°°°ÊÓxÊ`>ÞÃÊ}iÀ uÊÊ ÜiÀÊ«ÀVi`ÊÜ>Ài ÕÃiÊÀÊvÀâiÊ«À`ÕVÌÊV>ÊÀiÃÕÌÊÊi>ÀÞÊ Ã«>}iÊvÀÊ`à i`Êà ivÊvi°°Ê>ÊVÃÌÞÊ>ÌiÀ>ÌÛit u Unique Ingredients...or Something Special.. -
The Custom Bicycle
THE CUSTOM BICYCLE Michae J. Kolin and Denise M.de la Rosa BUYING. SETTING UP, AND RIDING THE QUALITY BICYCLE Copyright© 1979 by Michael J. Kolin and Denise M. de la Rosa All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without the written permission of the publisher. Book Design by T. A. Lepley Printed in the United States of America on recycled paper, containing a high percentage of de-inked fiber. 468 10 9753 hardcover 8 10 9 7 paperback Library of Congress Cataloging in Publication Data Kolin, Michael J The custom bicycle. Bibliography: p. Includes index. 1. Bicycles and tricycles—Design and construction. 2. Cycling. I. De la Rosa, Denise M., joint author. II. Title. TL410.K64 629.22'72 79-1451 ISBN 0-87857-254-6 hardcover ISBN 0-87857-255-4 paperback THE CUSTOM BICYCLE BUYING, SETTING UP, AND RIDING i THE QUALITY BICYCLE by Michael J. Kolin and Denise M. de la Rosa Rodale Press Emmaus, Pa. ARD K 14 Contents Acknowledgments Introduction Part I Understanding the Bicycle Frame CHAPTER 1: The Bicycle Frame 1 CHAPTER 2: Bicycle Tubing 22 CHAPTER 3: Tools for Frame Building 3 5 Part II British Frame Builders CHAPTER 4: Condor Cycles 47 CHAPTER 5: JRJ Cycles, Limited 53 CHAPTER 6: Mercian Cycles, Limited BO CHAPTER 7: Harry Quinn Cycles, Limited 67 CHAPTER 8: Jack Taylor Cycles 75 CHAPTER 9: TI Raleigh, Limited 84 CHAPTER 10: Woodrup Cycles 95 Part III French Frame Builders CHAPTER 11: CNC Cycles 103 CHAPTER 12: Cycles Gitane 106 CHAPTER 13: Cycles Peugeot 109 THE CUSTOM BICYCLE Part IV Italian Frame Builders CHAPTER 14: Cinelli Cino & C. -
Respondents 25 Sca 001378
Questions about a Champion "If a misdeed arises in the search for truth, it is better to exhume it rather than conceal the truth." Saint Jerome. "When I wake up in the morning, I can look in the mirror and say: yes, I'm clean. It's up to you to prove that I am guilty." Lance Armstrong, Liberation, July 24,2001. "To deal with it, the teams must be clear on ethics. Someone crosses the line? He doesn't have the right to a second chance!" Lance Armstrong, L'Equipe, April 28, 2004. Between the World Road Champion encountered in a Norwegian night club, who sipped a beer, talked candidly, laughed easily and never let the conversation falter, and the cyclist with a stem, closed face, who fended off the July crowd, protected by a bodyguard or behind the smoked glass of the team bus, ten years had passed. July 1993. In the garden of an old-fashioned hotel near Grenoble, I interviewed Armstrong for three hours. It was the first professional season for this easygoing, slightly cowboyish, and very ambitious Texan. I left with a twenty-five-page interview, the chapter of a future book11 was writing about the Tour de France. I also took with me a real admiration for this young man, whom I thought had a promising future in cycling. Eight years later, in the spring of 2001, another interview. But the Tour of 1998 had changed things. Scandals and revelations were running rampant in cycling. Would my admiration stand the test? In August 1993, it was a happy, carefree, eloquent Armstrong, whom Pierre Ballester, met the evening after he won the World Championship in Oslo.