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Maryland Direct Wine Shipper Tax Return Tax Determination Summary
FORM MARYLAND DIRECT WINE SHIPPER 2012 315 TAX RETURN 123150049 Direct Wine Shipper’s Name Federal Employer ID Number (FEIN) - Office Use Only Street Address Check Number __________ Amount $ _____________ City State ZIP code Deposit Date____________ E-mail Address Direct Wine Shipper’s Permit Number For Calendar Quarter January – March April – June DW- July – September October - December TAX DETERMINATION SUMMARY OF WINE / POMACE BRANDY SALES TO CONSUMERS IN MARYLAND DURING REPORT QUARTER I. TOTAL NUMBER OF GALLONS OF WINE SOLD TO CONSUMERS – TAX CALCULATION Convert Total Liters to Total Gallons by conversion factor of 0.264. One liter = 0.264 gallons. For example, one case of 750 ml bottles (12 bottles per case) = 9 liters x 0.264 = 2.376 gallons. 1. Conversion Calculation: Total Liters Sold by Case or Bottle: _________ x 0.264 = _________ Total Gallons Sold 2. Total Gallons Sold (from line 1):. .2. _____________ 3. Adjustments:. 3. _____________ 4. Net Gallons subject to alcoholic beverage tax (line 2 plus or minus line 3) . .4. _____________ 5. Wine tax per gallon. 5. x .40 6. WINE TAX DUE (multiply line 4 by line 5). .6. $ _____________ II. ToTAL NUmbER of GALLONS of PomACE BRANDY soLD TO CONSUMERS - TAX CALCULATIONS Convert Total Liters to Total Gallons by conversion factor of 0.264. One liter = 0.264 gallons. For example, one case of 750 ml bottles (12 bottles per case) = 9 liters x 0.264 = 2.376 gallons. 7. Conversion Calculation: Total Liters Sold by Case or Bottle: _________ x 0.264 = _________ Total Gallons Sold 8. Total Gallons Sold (from line 7):. -
SCHEDULE for MAYOR BILL DE BLASIO CITY of NEW YORK Saturday, February 01, 2014
SCHEDULE FOR MAYOR BILL DE BLASIO CITY OF NEW YORK Saturday, February 01, 2014 9:40 - 10:10 AM COMMUNICATIONS CALL Staff: Monica Klein 10:15 - 10:45 AM TOBOGGAN RUN Location: Drop off: In front of 575 7th avenue Attendees: (t)Commissioner Roger Goodell , (t)Senator Charles E. Schumer, First Lady, Dante de Blasio Press Staff: Wiley Norvell 11:00 - 11:30 AM SUPERBOWL BOULEVARD FIELD GOAL KICK Location: Superbowl Boulevard, Broadway bewtween 45th & 46th Streets Attendees: Dante de Blasio 1:50 - 3:00 PM SUPER BOWL XLVIII HANDOFF CEREMONY Location: Roman Numerals Stage Drop Off: 7th avenue b/w 42nd and 43rd street Attendees: (t) Governor Christie; (t) Governor Cuomo; Governor Brewer(Arizona); Woody Johnson, NY/NJ Super Bowl Host Committee Co-Chair & NY Jets Owner; Jonathan Tisch, NY/NJ Super Bowl Host Committee Co-Chair & NY Giants Owner ; Al Kelly, NY/NJ Super Bowl Host Committee President and CEO (Emcee); Michael Bidwill, Arizona Cardinals Owner; David Rousseau, Arizona Super Bowl Host Committee; Jay Parry, Arizona Super Bowl Host Committee CEO Press Staff: Wiley Norvell, Marti Adams 3:00 - 3:30 PM DEPART BOWL XLVIII HANDOFF CEREMONY EN ROUTE RESIDENCE Drive Time: 30 mins Car : BdB, DdB, Follow: Javon SCHEDULE FOR MAYOR BILL DE BLASIO CITY OF NEW YORK Sunday, February 02, 2014 7:00 - 7:45 AM STATEN ISLAND GROUNDHOG DAY CEREMONY Location: Staten Island Zoo 614 Broadway, Staten Island, NY Attendees: Audience: 700 people On Stage: Comptroller Scott Stringer (t); Council Member Vincent Gentile; Reginald Magwood, NYS Park Director, representing -
Metrotech June 2007
JUNE 2007 VIEW FROM Metro Tech P OINT 9 T HE N EWSLETTER OF THE NYC FIRE D EPARTMENT Hero Remembered Thousands turn out to honor the life of Firefighter Daniel Pujdak he streets of Greenpoint, Brook- lyn turned into rivers of blue on June 27 as thousands Tturned out in the blazing heat to pay their final respects to Firefight- er Daniel F. Pudjak, 23, of Ladder 146. Firefighter Pudjak made the Supreme Sacrifice while operat- ing at an all-hands fire in East Williamsburg, Brooklyn on June 21. His funeral at St. Cecilia’s Roman Catholic Parish paid tribute to a young man with an eager mind, a quick smile and who loved being a firefighter. “Many people spend their lives dream- ing of a better job,” Captain Jerry Horton, Thousands attended Firefighter Daniel Pujdak's funeral at St. Cecilia's RC Parish in Jr. of Ladder 146 said. “For the last two Brooklyn. years, Daniel lived his dreams.” Captain Horton remembered him as low around company members “like a were blessed to know him.” the perfect blend of enthusiasm and puppy until he got the full story. No detail Firefighter Pujdak is survived by his restraint. He said the young firefighter was too small for him.” parents, Leo and Christina, and his broth- would always arrive to work early. Mayor Michael Bloomberg and Fire ers, Matthew and David. Matthew is He added that the young firefighter Commissioner Nicholas Scoppetta com- expected to join an upcoming proby class. would only lose his smile if he learned he mented on how he was living his dream. -
B. F. Clyde's Cider Mill
B. F. Clyde’s Cider Mill Established 1898 Old Mystic, Connecticut National Mechanical Engineering Site Dedication October 29, 1994 The American Society of Mechanical Engineers required equipment that was operated only once a History of Cider in the U.S. year, farmers found it more convenient to travel consid- Apple cider dates back to the earliest days of erable distances to bring their fruit to a large mill for English settlement in the thirteen colonies. Colonists processing into juice (sweet cider). Surplus apples brought seed from England to plant apple trees. could be sold or bartered to the mill owner who would Later, seedlings and whole trees were transported to produce cider to sell. Farmers returned home and used the colonies by wealthier colonists who established their own method of fermentation to produce cider. large apple orchards. Although apples were a staple In 1881, Mr. Ben- in the meager diet of jamin F. Clyde decided early settlers, the moti- to produce and sell cider vation for raising apple in Mystic, now referred trees was equally for to as Old Mystic. For the the purpose of making first few years, he cider. Cider was easy pressed his apples at lo- to make, stored well, cal mills. Eventually, he and provided a mildly bought a press and in- alcoholic drink for all to stalled it in rented space enjoy. Until approxi- in the corner of a local mately seventy years saw mill. He received ago, cider was what is power for his press from now referred to as “hard the saw mill’s line shaft. -
GRAS Notice (GRN) No. 719, Orange Pomace
GRAS Notice (GRN) No. 719 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm SAFETY EVALUATION DOSSIER SUPPORTING A GENERALLY RECOGNIZED AS SAFE (GRAS) CONCLUSION FOR ORANGE POMACE SUBMITTED BY: PepsiCo, Inc. 700 Anderson Hill Road Purchase, NY 10577 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park, MD 20740-3835 CONTACT FOR TECHNICAL OR OTHER INFORMATION: Andrey Nikiforov, Ph.D. Toxicology Regulatory Services, Inc. 154 Hansen Road, Suite 201 Charlottesville, VA 22911 July 3, 2017 Table of Contents Part 1. SIGNED STATEMENTS AND CERTIFICATION ...........................................................1 A. Name and Address of Notifier .............................................................................................1 B. Name of GRAS Substance ...................................................................................................1 C. Intended Use and Consumer Exposure ................................................................................1 D. Basis for GRAS Conclusion ................................................................................................2 E. Availability of Information ..................................................................................................3 Part 2. IDENTITY, METHOD OF MANUFACTURE, SPECIFICATIONS, AND PHYSICAL OR TECHNICAL EFFECT.................................................................................................4 -
GUILTY ANGEL QUITS COUNCIL Faces 4-To-5 Years for Shaking Down Developer by Patrick Gallahue Accomplice Shook Down Devel- Speaker Gifford Miller
THIS WEEK IN INDEPENDENCE COMES TO DUMBO: P.9 CARL PEEK DEAD: P.5 WWW.BROOKLYNPAPERS.COM ISLAND FOCUS Gearing up for annual Brooklyn’s Weekly Newspaper West Indian carnival Published weekly by Brooklyn Paper Publications Inc, 26 Court St., Brooklyn 11242 Phone 718-834-9350 AD fax 718-834-1713 • NEWS fax 718-834-9278 © 2002 Brooklyn Paper Publications • 14 pages including 4 pages GO BROOKLYN • Vol.25, No. 34 AWP • September 2, 2002 • FREE INSIDE GUILTY ANGEL QUITS COUNCIL Faces 4-to-5 years for shaking down developer By Patrick Gallahue accomplice shook down devel- Speaker Gifford Miller. prison. If he were convicted of he chooses. Rodriguez cannot n’t want to put his family and charged with attempted extor- The Brooklyn Papers oper Greg O’Connell for cash Rodriguez’s attorney, Ron- all the charges against him, withdraw his plea, but can ap- friends though a very long tri- tion, extortion conspiracy and / File photo and property over a controver- ald Fischetti, told The Brook- Rodriguez would have faced peal the sentence if it exceeds al,” Fischetti said. fraud in addition to a battery of He’s no longer a council- sial plan to build a massive lyn Papers on Wednesday that 20 years behind bars. the agreement, according to “Anything he did,” Fischetti other charges handed down by man and soon Angel Fairway supermarket on the his client would enter a guilty Judge Frederic Block does Fischetti. added, “did not affect his con- the grand jury. Rodriguez will no longer Red Hook waterfront, Ro- plea on Thursday, Aug. -
Orujo De Hierbas (Pomace Brandy)
ALQUITARAS DE CAZALLA, S.L. C/SAN BENITO, 8 41.370 CAZALLA DE LA SIERRA. SEVILLE LABORATORIOS MICROAL, S. L. ASP.GEN.5. VERSION 01 DATE OF ISSUE: 12/09/2012 TECHNICAL DATA SHEET: ORUJO DE HIERBAS (POMACE BRANDY) TRADE NAME OF THE LICOR DE ORUJO DE HIERBAS DE CAZALLA (CAZALLA HERB PRODUCT POMACE BRANDY LIQUEUR) PRODUCT CATEGORY AGUARDIENTE COMPUESTO (COMPOUND POMACE BRANDY) QUALITATIVE COMPOSITION Galician aguardiente de orujo distilled in rectified stills in the Galician distillery, 45º alcohol content, six types of herbs, sugar and softened water. TREATMENT Water and herbs are added to the aguardiente and left to macerate for 21 days, shaking from time to time. Once the maceration has finished, sugar is added, and it is beaten together. The result is then filtered and bottled semi-automatically. The end product has a 30º alcohol content. REGISTERED TRADEMARK EL CLAVEL. PRESENTATION FORMATS In bottles. PACKAGING Glass bottles of 0.5 litres. LABELLING The label contains the mandatory information required by RD 1334/99 and subsequent amendments. - Name of the beverage. - Expression of “Aguardiente compuesto de hierbas” ("Compound herb pomace brandy”) - Packer-bottler number. - Alcohol content by volume in centesimal degrees (GL). - Volume of the contents expressed in litres or fractions. - Name or registered name and address of the processing company. - RS number of the company. - “Made in Spain” mention. - Batch identification. It will also bear the official marking (fiscal marking of the Special Tax on Alcohols). BATCHING SYSTEM A numeric six-digit system corresponding to the bottling, beginning with the letter L. The first two digits correspond to the day, the next two to the month and the last two are the year. -
Grape Pomace Valorization: a Systematic Review and Meta-Analysis
foods Review Grape Pomace Valorization: A Systematic Review and Meta-Analysis Bojan Antoni´c 1 , Simona Janˇcíková 1 , Dani Dordevi´c 1,2,* and Bohuslava Tremlová 1 1 Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; [email protected] (B.A.); [email protected] (S.J.); [email protected] (B.T.) 2 Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia * Correspondence: [email protected] Received: 2 October 2020; Accepted: 5 November 2020; Published: 7 November 2020 Abstract: This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. -
Notes on Composting Grape Pomace Fritz Westover Viticulture Research-Extension Associate [email protected]
Notes on Composting Grape Pomace Fritz Westover Viticulture Research-Extension Associate [email protected] Wine producers in the state of Virginia have shown increasing interest in producing compost from wine grape pomace, which can then be applied to vineyard soils as a nutrient rich soil conditioner. The notes below have been compiled to provide a quick reference guide for farm wineries initiating small or large scale composting operations. • pomace is high in N>K>Ca [N-P-K-Ca = 2.0-0.5-2.0-2.0] • pomace is about 8% seeds, 10% stems, 25% skins, 57% pulp • in general 1 ton of harvested grapes produces 100lbs of stems and 160 to 240 lbs of pomace (more simply, 3 tons grapes is about equal to 1 ton of total pomace) • returns ½ to 1/3 of nutrients and OM removed from crop • 1:1 ratio, pomace:manure bedding (straw + manure) provides 2/3 to 100% annual nutrient needs of vineyard • pomace alone composts’ slowly – low pH (3.5 to 3.8) • compost microbes prefer a pH of 6.2 to become active (pH >6 desired) • lime or other feedstocks must be added to the pomace in order to increase pH • pomace has C:N ratio appropriate for composting (1:17 to 1:30) • feedstock added to pomace should also have C:N ratio appropriate for composting (1:20 to 1:30) • high lignin in seeds (17to 35%) limits decomposition in unturned piles • wet piles (>60% moisture) may continue to ferment, produce acetic acid = poor quality (check for off odors in pile or other clues of anaerobic activity) • 1-5 tons per acre annually is considered maintenance application • frequent turning -
Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach
applied sciences Article Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach Tânia B. Ribeiro 1,2 , Ana L. Oliveira 1, Cristina Costa 2, João Nunes 1, António A. Vicente 3 and Manuela Pintado 1,* 1 CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; [email protected] or [email protected] (T.B.R.); [email protected] (A.L.O.); [email protected] (J.N.) 2 Centre Bio R&D Unit, Association BLC3-Technology and Innovation Campus, Rua Nossa Senhora da Conceição, 2, Lagares, 3405-155 Oliveira do Hospital, Portugal; [email protected] 3 Centro de Engenharia Biológica, Universidade do Minho, Campus Gualtar, 4710-057 Braga, Portugal; [email protected] * Correspondence: [email protected]; Tel.: +351-22-55-800-44 Received: 14 August 2020; Accepted: 23 September 2020; Published: 28 September 2020 Abstract: Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics. -
Annual Report 2018
Annual Report 2018 OUR MISSION The First Responders Children’s Foundation (FRCF) recognizes that the line-of-duty loss or disability of a parent impacts a child for a lifetime. Regardless of how long ago the tragedy occurred, the FRCF is committed to providing long-term support to the children and families of our heroic fallen law enforcement officers and firefighters through: College Scholarships Emergency Grants Institutional Grants Family-friendly events View our video reel here. TABLE OF CONTENTS Message from Founder…………………3 Scholarships and Grants ………………..………10 Our History……………………………….4 2017/18 Supporters …..……..…………….....….13 Line of Duty Fatalities…..………….…....7 Board & Staff …...…………………………………17 Hero Awards …………...................…….8 Financials …………………….………........………16 Thanksgiving Breakfast…………………9 The National Law Enforcement & Firefighters Children’s Foundation d/b/a FIRST RESPONDERS CHILDREN’S FOUNDATION is a 501(c)3 registered non-profit organization. Tax ID# 05-0536854. A Copy of our latest annual report may be obtained upon request from FRCF 38 E 32nd Street, suite 602, New York, NY 10016 or from the NY State Attorney General’s Charities Bureau 120 Broadway, 3rd Floor, New York, NY 10271. 2 A MESSAGE FROM OUR FOUNDER Every day law enforcement officers and firefighters put their lives on the line to protect our communities. These first responders draw courage from the knowledge that society will be there for their children if something tragic should happen in the line of duty. When a child, a spouse, a family suffers a line of duty death or permanent disability, the heartbreaking loss is forever. The First Responders Children’s Foundation (FRCF) believes when that ultimate sacrifice has been made it is our duty to help the children of our fallen heroes achieve their full potential as thriving members of the community. -
Pomace Brandy Quality of Cultivar Riesling White from Kutjevo Vinegrowing Region S
917 Bulgarian Journal of Agricultural Science, 21 (No 5) 2015, 917-925 Agricultural Academy POMACE BRANDY QUALITY OF CULTIVAR RIESLING WHITE FROM KUTJEVO VINEGROWING REGION S. JAKOBOVIĆ1 and M. JAKOBOVIĆ2 1 Croatian Academy of Sciences and Arts, Institute for Scientific and Artistic Work, Pozega, 34000 Požega, Croatia 2Polytechnic in Pozega, 34000 Pozega, Croatia Abstract JAKOBOVIĆ, S. and M. JAKOBOVIĆ, 2015. Pomace brandy quality of cultivar Riesling White from Kutjevo vinegrowing region. Bulg. J. Agric. Sci., 21: 917–925 The research on pomace brandy from grape pomace cultivar Riesling White from Kutjevo vinegrowing region was con- ducted in the year 2004. The experiment with pomace obtained after pressing mash (pomace K) was set in five variants with three repetitions (pomace fermentation with epiphyt microflora, fermentation of pomace supplemented with yeast, treatment of pomace before boiling with commercial preparation of pectolitic enzymes – three different enzymes). Two series of experi- ments were carried out in the year 2005: pomace obtained after pressing mash (series K) and pomace remaining after sepa- ration of the free-run juice (series J). In that year with two main variants (pomace fermentation with epiphyt microflora and fermentation of pomace supplemented with yeast), the experiment of pomace treatment with one of the applied preparations of pectolitic enzymes was repeated. The analysis of the chemical composition of pomace brandy comprised the determination of the alcohol, the total titratable acidity, the share of