Borealis Bistro opens for spring semester at Hutch
Borealis Bistro opens for spring semester at Hutch
Borealis Bistro opens for spring semester at Hutch Staff report, firstname.lastname@example.org
Asst. Prof. Sean Walklin looks over orders that are waiting to be served as students prepare meals during the UAF Community and Technical College Culinary Arts Program’s weekly Borealis Bistro. FAIRBANKS DAILY NEWS-MINER Save FAIRBANKS — Lunch service at Borealis Bistro is opening to the public today. Located at Hutchison Institute of Technology, 3750 Geist Road, and operated by the University of Alaska Fairbanks Community and Technical College’s Culinary Arts and Hospitality Program, Borealis Bistro creates a real-world training experience for students while also providing professional cuisine to Fairbanks. A $14 prix fixe lunch (set price) is served from 11:30 a.m. to 1 p.m. Thursdays during the spring semester. The menu changes weekly with a different theme. Entrees are served with side dishes, soup or salad, and a beverage. A variety of appetizers, dessert and espresso are also available. At the bistro, students perform in a variety of restaurant positions including seating, serving, ticketing and preparing food. Culinary and hospitality students are taught, guided and mentored by professional chefs and hospitality instructors. Reservations are preferred in order to plan the lunch, provide a positive learning environment for students and offer the best service. Lunches are served every Thursday until April 18, except for March 14. For reservations, visit ctc.uaf.edu/bistro online or contact Kristi Gaikowski, culinary arts and hospitality office manager, directly at 455-2902 or . Menus, which are subject to change, include: • Today — Asian-inspired cuisine • Feb. 14 — Valentine’s Day menu • Feb. 21 — Indian-inspired cuisine • March 7 — American Southern cuisine • March 14 — Closed for spring break • March 21— New England-inspired cuisine • March 28 — Tex-Mex-inspired cuisine • April 11 — Eastern European-inspired cuisine • April 18 — All-American cuisine
Call for Papers: Association for the Study of the Worldwide African Diaspora
Yolanda Covington-Ward, Ph.D.
J.C. DjeDje forwards this release:
DEADLINE EXTENDED TO MARCH 1, 2019: CFP Association for the Study of the Worldwide African Diaspora (ASWAD) 2019 Conference
Yolanda Denise Covington
Call for Papers: Association for the Study of the Worldwide African Diaspora 10th Biennial Conference, November 5-9, 2019 The College of William & Mary Williamsburg, Virginia, USA
Remembrance, Renaissance, Revolution: The Meaning of Freedom in the African World Over Time and Space
Proposal Submission Deadline: 1st March, 2019
The year 2019 marks the four hundredth anniversary of the origins of slavery in what became the United States with the arrival of approximately twenty Africans in modern-day Jamestown, Virginia in August 1619. Described in English records as “twenty and odd” Negroes, these captive Africans from West-Central Africa reflected the growing intensity of the Transatlantic Slave Trade, the world’s largest forced migration that connected Africa, Europe, the Americas, the Caribbean, and Asia. This global system of migration, enslavement, and oppression was critical to the making of the modern world. Throughout the Black world, unfortunately, the emancipation of enslaved people did not result in full freedom . Moreover, decades of European worldwide colonial domination, especially within the African continent, further obstructed people of African descent in the global political economy, with a continued impact in the present day.
Africa is the birthplace of humankind, and under a multiplicity of circumstances, African descendants have dispersed and migrated to every corner of the globe. These numerous African diasporas are marked variously by (in)voluntary movement, servitude, trade, military/imperial objectives, and cultural, academic, and professional ambition. This broader understanding provides new opportunities to fully appreciate the complex histories and creative cultures of today’s many African diasporas. Despite vast differences across and within contemporary African diasporas around the globe, there remain broad commonalities of marginalization, exclusion and relative material deprivation for African-descended people in their respective societies. The contemporary world has seen a resurgence of blatant racism, xenophobia, misogyny, homophobia, and other forms of intolerance directed towards the African-descended and other communities racially constructed as “others”. But despite past and present horrors, African-descended peoples across the globe have survived and thrived, remembering their pasts and re-envisioning their futures in ways that continue to lead to and strive for renaissance, freedom, and revolution in the contemporary world.
ASWAD invites panel and individual paper proposal submissions for its 10th biennial conference to be held in Williamsburg, VA (USA), November 5 to 9, 2019 on the campus of the College of William and Mary to discuss, examine, and reflect on the legacies of enslavement and the meaning(s) of freedom for people of African descent nationally and globally on the four hundredth anniversary of the origins of slavery in what became the United States. We also seek papers that interrogate the many other diasporas that began (and continue) in Africa, and continue to flourish in Europe, Asia, the Middle East, South and Central America, the Caribbean and the Pacific/Indian Ocean basins. We are particularly interested in panels and papers on the conference themes of remembrance, renaissance, and revolution in the many African diasporas across time and space. However, we encourage papers from any time period and topic related to the study of the African-descended.
As an interdisciplinary organization, ASWAD invites presentations that illuminate the lives of Africans and African descendants from scholars of any discipline, including the humanities, social sciences, performing arts, education, physical sciences, life and health sciences, engineering, and computer science. We aim to collaborate with activist and intellectual communities around sustained dialogue involving the black diaspora and the meaning of freedom across time and space, and the historical and contemporary legacies of slavery.
In addition to academics, ASWAD welcomes artists, activists, journalists, and independent scholars with specific interests in one or more of the many African Diasporas. We are especially keen to forge and to enhance collaborations between academics, independent scholars, and community members.
We encourage proposals that align with the conference theme. Suggested panel themes include, but are not limited to the following: Slavery, Abolition, and Reparations Freedom, Resistance, and Revolution UN International Decade for People of African Descent, 2015-2024 Importance of Remembering the Year 1619 Humanitarianism and Human Rights across the African World Diasporic Feminisms, Women, Girls, and Global Africa Political Economy, Globalization, Migration, and the African Diaspora Religion, Power, and Praxis in the African Diaspora Music, Performance, and Cultural Activism in Africa and the Black World Families, Community, and the Black World The State, Citizenship, and Civil Society Black Lives Matter, Reaja ou Será Morta , Reaja ou Será Morto ;Mass Incarceration, State Violence, and Resistance across the African World Black Queer Diasporas and Black LGBTQ People White Nationalism, Racism, Xenophobia, and the Contemporary Black World The Chesapeake and the African Diaspora Food, Health, Wellness, and Global Africa The Environment, Climate Change, Sustainability, and the African World Media, Representations, and Black People Literature and Translating the African Diaspora and Black Identities Social Media, Electronic Mediations, Digital Mobilities, and Technological Connectivities Diasporic communities in the Asian/Pacific World: China, India, Japan, etc. Sports and Black Athletes Temporality, Memory, and the African Diaspora Pedagogy, Higher Education, Community, and Activism Labor Organizing in Local and Transnational Contexts Black Europe Geographies, Space, and Place African Diasporic Futures: Challenges and Opportunities Pre-Atlantic Slave Trade Diasporas Diasporic Communities in the Middle East Trade, Labor, and Economic Migration Diasporas Professional/Educational Diasporas Cultural and Ethnic-Identified Diasporas (i.e. Yoruba diasporas) “State of the Field” Panels Information about Excursions: The conference will take participants out of the academic setting and into local Virginia communities. Conference attendees will visit prominent historic sites and participate in community events, such as the “Day of Remembrance” at Point Comfort, the first landing place of Africans in 1619. They will tour Fort Monroe, the site of liberation of 100,000 blacks who escaped slavery during the Civil War; sites of the Underground Railroad and runaway slave maroon communities; the Nat Turner Trail and the Emancipation Oak at Hampton University. The conference coincides with an African Diaspora Food Festival, to be held in Williamsburg from November 8-10, 2019. Showcasing African, Caribbean, South American, African American and Native American cuisines and cultures, the Festival speaks to the diasporic nature of the ASWAD conference. The ASWAD conference will conclude with a tour of Richmond’s historic Jackson Ward, viewing of 1619 exhibits at the Virginia Museum of Fine Arts and the Virginia Museum of History and Culture and a closing reception at the Institute of Contemporary Art at Virginia Commonwealth University.
INSTRUCTIONS FOR SUBMISSIONS OF PROPOSALS All ASWAD conference presenters must be members of ASWAD.
To join or renew, please click here: https://aswad.memberclicks.net/ Whole panel proposals will be given priority in the review process. Please submit a panel proposal of no more than 200 words for thematic panels consisting of no more than four panelists, and a possible discussant. Proposals must include paper abstracts of no more than 150 words and bios of no more than 50 words for each presenter. All participants must be members of ASWAD in good standing at the time of abstract submission.
The deadline for Panel/Paper Proposals is March 1, 2019 and acceptance notification is expected April 1, 2019. Confirmation of attendance and paid conference registration are required by May 15, 2019.
To submit proposals, please click here: ASWAD Proposal Submission 2019
Mentoring Sessions: ASWAD 2019 will also feature special mentoring sessions open to registered conference attendees (Sign-up details will be posted at a later date).
Note: For an online version of this Call for Papers please click here: ASWAD CFP 2019
Yolanda Covington-Ward, PhD Associate Professor Department of Africana Studies Secondary Appointment, Department of Anthropology President, Association for Africanist Anthropology (AfAA)
Executive Board Member, Association for the Study of the Worldwide African Diaspora (ASWAD) Co-Chair, Dietrich School Faculty Diversity Committee Founder and Coordinator, Peer Mentoring Group for Faculty Success at Pitt University of Pittsburgh 4140 Wesley W. Posvar Hall 230 South Bouquet Street Pittsburgh, PA 15260
Author of Book Gesture and Power: Religion, Nationalism, and Everyday Performance in Congo (2016, Duke University Press). Available at Duke University Press and Amazon (Winner of the 2016 Amaury Talbot Prize for African Anthropology from the Royal Anthropological Institute and the 2017 Elliott P. Skinner Prize from the Association for Africanist Anthropology)
Raffles Singapore Unveils New Culinary Concepts with Celebrity Chefs
February 8, 2019
Singapore (Singapore) – February 6, 2019 ( travelindex.com ) – Raffles Singapore unveiled today its new line-up of dining experiences, which combine the hotel’s much-loved culinary traditions with contemporary dining concepts by renowned celebrity chefs. Each dining concept promises to tantalise the senses and has been carefully selected to enhance the famed ‘Raffles Experience’ for the local community and the discerning travellers.
Gourmets and gourmands, discover the Best Restaurants for Fine Dining in Singapore only at Top25Restaurants.com/singapore
“For more than 100 years the dining venues at Raffles Singapore have been recognised as an integral part of the vibrant and ever changing local bar and dining scene, exciting the local community as well as city guests alike. Continuing with our tradition and commitment of the highest level of friendly, engaging and anticipatory service, we are more than excited to introduce concepts with partner chefs, who have a reputation of operating successful venues around the world, while at the same time, creating culinary experiences that are new and distinct to Singapore,” said Christian Westbeld, General Manager, Raffles Singapore.
New Celebrity Chefs Dining Concepts In 1899, Raffles Singapore was the first hotel in the city to hire a French chef, introducing travellers and Singapore to authentic French flavours. Fast-forward almost 120 years, and the Grand Dame is once again at the forefront of a culinary renaissance. The following are a series of culinary ‘firsts’ that Raffles Singapore will be introducing when the iconic hotel reopens.
BBR by Alain Ducasse Bar & Billiard Room (BBR) continues to evolve with a new chapter by acclaimed Chef Alain Ducasse, who will be presenting his first Mediterranean sharing and grill concept in the world, titled BBR by Alain Ducasse. The unique concept takes customers on a culinary journey along the Mediterranean coast, complemented by a modern and vibrant ambience. In true Bar & Billiard Room fashion, dining at the restaurant will also be accompanied by a lively bar scene that is fun, relaxed and perfect for social gatherings.
Alain Ducasse said, “I could not dream of a better location than the landmark Raffles Singapore to bring the Ducasse restaurant experience for the first time to Singapore. My team and I look forward to adding another culinary destination for Singapore’s varied international clientele.”
Seduced by the flavours of the Mediterranean at a young age, Monsieur Ducasse reveals the essence of Portugal, Spain, Italy and France in BBR by Alain Ducasse. It is a modern, energetic, vibrant and accessible gathering place to meet, exchange and discover the culinary traditions of this region.
With the new concept, the 122-year-old restaurant, which started as a club during British colonial rule, will continue to be the social gathering space of choice for travellers and the local community alike. Serving sharing plates and regular-sized dishes, this bar and restaurant is convivial and cosy – the perfect place to meet with friends. It features a high energy open kitchen with charcoal grills and wood-fired pizza ovens as well as a lively bar and lounge that will serve a selection of spirits, cocktails, beers, wines and wine cocktails. Additionally, the highly anticipated Raffles Sunday Brunch with a reputation of being one of the city’s most indulgent Sunday experiences will be returning when BBR by Alain Ducasse opens.
Gourmets and gourmands, discover the Best Restaurants for Fine Dining in Singapore only at Top25Restaurants.com/singapore
La Dame de Pic One of the world’s top female chefs with three Michelin stars, Anne-Sophie Pic, will debut her entry into Asia with a remarkable restaurant in Raffles Singapore. The restaurant, La Dame de Pic, Raffles Singapore invites guests to discover the world of Anne-Sophie’s culinary identity, which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions. The restaurant’s drinks menu presents an elaborate and diverse collection of pairings to add both intensity and harmony in the delicate art of tasting; consisting of wines, cocktails, whisky, sake, tea, coffee, dashi, broth and consommés. The wine list in particular offers a wide international base that leans towards the French regions, with a particular focus on Anne-Sophie’s birthplace, the Rhône Valley.
Located in the hotel’s dining room at the Main Building, the contemporary chic restaurant is beautifully designed with a graceful and soft palette that is reminiscent of Anne-Sophie’s favourite colours and materials: pastel shades and natural decorative elements such as leather or wood. The renowned chef is also a third-generation Michelin starred chef, following the footsteps of her grandfather and father, perfectly reflecting Raffles Singapore’s rich heritage.
“Making our debut in Asia at Raffles Singapore is a very natural choice for me. Like Raffles, the Pic family’s culinary heritage spans more than a century. Just like this beautiful hotel that will become one of our overseas residences, we are storytellers and constant seekers of excellence. Together, we share the vision to provide distinctive experiences to our guests, delivered with innovation that combines both tradition and change,” said Anne-Sophie. “It is my personal belief that to ensure our guests are happy, it is essential to be anchored in the present while not forgetting our roots and to be creative in order to imagine.”
yì by Jereme Leung Helmed by one of the most influential chefs in the modern Chinese culinary movement, celebrity MasterChef Jereme Leung returns home to Singapore with yì by Jereme Leung. The contemporary Chinese restaurant will be located on Level 3 at the newly restored Raffles Arcade. yì, which stands for art in the Chinese language, awakens your appetite and senses. Alluding to the fine art of Chinese dining, it references centuries of culinary mastery woven into the intricacies of Chinese cuisine presented in the restaurant.Fr om Cantonese classics to adaptations of China’s ancient delicacies, Jereme will be using single sourced and seasonal ingredients with a contemporary approach to deliver refinement and sincerity.
The restaurant is designed with modern sophisticated detailing and a soft white palette amidst the colonial architecture. Guests can also explore an immersive multi-sensory dining experience in the Experience Room with poetic dishes curated to evoke all five senses. For the hosting of private affairs, intimate private dining rooms are also available.
Jereme said, “While I have lived abroad for most of my career, the formative years which I spent working in Singapore and Hong Kong were so important to defining my approach and style of cooking. Opening yì by Jereme Leung at Raffles Singapore is an honour and I am excited to be able to work with some of the best minds in the Singapore industry and present my personal take on Chinese cuisine. These dishes reflect what I believe the future of Chinese cuisine should be 20 years from today. It is not fusion, not ‘east-meets-west’; rather, it is about capturing the essence of provincial ethnic Chinese cuisines. With careful focus being placed on healthy and seasonal food produce, it will create authentic taste profiles that are enhanced by modern culinary techniques.”
Butcher’s Block The refreshed Raffles Arcade will also see an introduction of a vibrant steakhouse, Butcher’s Block. Here, the focus is on the world’s finest cuts of single sourced meats, showcased in The Vault, a glass meat cooler situated next to the Open Kitchen where the chef’s butcher block is and where meats are prepared and cooked to perfection. Guests are given personal recommendations by our resident meat specialists, based on their individual tastes. Seated amidst a lively ambience set with cobalt blue hues complemented with dark wood panelling, the restaurant features communal tables for exceptional gatherings, complete with a wine library that houses more than 100 different wine labels.
Refreshed Signature Dining Experiences Return to Delight
Signature dining experiences that over the years have come to be synonymous with the hotel make their return to delight, with many of these returning favourites incorporating subtle tributes to the hotel’s 130-year history and heritage.
Tiffin Room A part of Raffles Singapore’s history since 1892, Tiffin Room continues to celebrate the heritage and flavours of North India with our resident Indian Chef. The restaurant offers an evocative dining journey across the North Indian palate, from Rajasthan to Punjab to Lucknow through a refreshed semi-buffet lunch and ala carte dinner. Authentic specialties served in the eponymous tiffin boxes are prepared with perfectly balanced spices, paired with classic Indian brews and beverages. The restaurant will also present an interactive dining experience with tableside service by chefs, complete with freshly ground spices to elevate the experience.
The restored interior décor of the restaurant includes reinstating the wooden floorboards in Tiffin Room to bring back features from the early 1900s based on research by our heritage consultants. Intricately patterned wood and mirror wall panelling add richness and create a signature visual language while colourful displays of Tiffin boxes are imbued with historical notes but modern in feel.
Long Bar Home of the Singapore Sling for over a hundred years, the Long Bar’s plantation-inspired décor will be refreshed, and the famous Long Bar counter restored. Long Bar continues to be the heritage bar for visitors to Singapore to enjoy the most iconic cocktail of the city.
The Lobby The classic Raffles Afternoon Tea experience will be served at a new location – the iconic Grand Lobby of the Raffles Singapore. Guests can indulge in one of the hotel’s great traditions – a truly unique and refined Afternoon Tea with a distinct sense of heritage – in the newly restored lobby. The Raffles Afternoon Tea is perfect for sophisticated and elegant celebrations, serving classic sandwiches, home-baked scones and cakes as well as seasonal indulgences, complemented by a curated collection of exquisite teas and Champagnes.
Writers Bar Established as a tribute to famous writers that have come through the doors of Raffles Singapore over the years, Writers Bar will be expanded to a full bar with bespoke craft cocktails, wines and spirits. Decked in luxuriously appointed furnishings, lovingly curated mementos and books, referencing the literary legacy of Raffles, the bar will be a sophisticated and serene refuge kept exclusive to residents and restaurant patrons; keeping this a place for discreet elegance and intimate conversations.
Raffles Courtyard Exuding a garden style and welcoming vibe, Raffles Courtyard is the city’s social space in a lushly landscaped alfresco venue at the Raffles Arcade. This friendly bar and lounge is open all day, offering guests a garden respite against a colonial architectural backdrop, complete with refreshing shared summer drinks and a selection of Southeast Asian small plates, including authentic Singaporean delights.
Ah Teng’s Café Raffles’ new takeaway café is named after a famous local baker of the same name, who used to own a shop in the neighbourhood back in the 1900s. Ah Teng’s Café serves visitors, the surrounding community and travellers alike with freshly made cold beverages, a selection of premium coffee, tea and homemade bakery, pastries and artisanal ice-creams for takeaway.
Pierre Burgade, Executive Chef, Raffles Singapore, who oversees the Hotel’s culinary landscape portfolio, said, “It is an incredible privilege to be given the opportunity to update these time-honoured Raffles signatures while also curating the stellar line-up of celebrity chefs for this iconic hotel. The deliberate and careful curation of the new dining concepts aims to elevate Singapore’s culinary landscape and makes our hotel an all-in-one gastronomic journey for guests and visitors alike.”
“We are pleased to embark on the meticulous restoration of Raffles Singapore, a distinctive hotel that is emblematic of Katara Hospitality’s commitment to create extraordinary experiences on the backdrop of iconic heritage hotels and provide unsurpassed service to our esteemed guests,” said Mr. Hamad Abdulla Al-Mulla, Chief Executive Officer of Katara Hospitality, a globally recognised hospitality owner, developer and operator who is also the owner of Raffles Singapore.
“Since opening its doors in 1887, Raffles Singapore has maintained a lasting legacy as a landmark hotel, hosting some of the world’s most famous and elite personalities. As a National Monument of Singapore and one of the few remaining 19th century hotels in the world, the hotel’s restoration is a testament to our continued pursuit in preserving portraits of historic charm, while growing Katara Hospitality’s portfolio of iconic properties in key travel destinations. Raffles Singapore is no exception, with its carefully implemented restoration programme that is poised to unveil contemporary charm and elegance; reminiscent of the luxurious splendour of Katara Hospitality hotels,” added Mr. Al-Mulla.
About Raffles Singapore Opened in 1887, Raffles Singapore is one of the few remaining great 19th century hotels in the world. Till today, its architecture is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Within its walls are more than a hundred expansive suites, framed by polished teak verandas and white marble colonnades, clustered around lush tropical gardens. Each is serviced by the legendary Raffles butlers and offers every modern convenience necessary.
Raffles Singapore is currently undergoing a careful and sensitive restoration that is being carried out in three phases. The hotel is now fully closed with a grand reopening planned in the first quarter of 2019. The Raffles Gift Shop continues to be in operation at its temporary location on 3 Seah Street, around the corner from the hotel.
The restoration of Raffles Singapore is designed to ensure that we retain what is so special about Raffles – the ambience, the service, the charm and the heritage of the hotel. It is also designed for Raffles Singapore to stay relevant and distinctive by moving with the times and with its guests and adapting to the changing needs of the well-travelled and Singapore’s community
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Two free guided tours in Agra this week as part of India Heritage Walk Festival
Home : Two free guided tours in Agra this week as part of India Heritage Walk Festival Two free guided tours in Agra this week as part of India Heritage Walk Festival in Agra, February 8, 2019 Tomb of I’timad-Ud-Daulah in Agra When Mughal empress Nur Jahan, the wife of Emperor Jahangir, built a tomb for her Persian father I’timad-Ud-Daulah in Agra between 1622 and 1628, it turned out to be an imposing architectural masterpiece, an artistic symbol of filial devotion and a statement of her royal power. A free guided walk on February 9, conducted as part of the second edition of India Heritage Walk Festival (IHWF), will offer a chance to the participants to uncover how the position of a mausoleum in Mughal India metamorphosed into its peculiar stylistic character, providing immortality not only to the deceased and to the patron, but also to that particular time. Agra is among 37 cities hosting the month-long, multi-city IHWF 2019, organised jointly by Sahapedia , the online resource on Indian arts and culture, and UNESCO, to encourage citizens to explore the tangible and intangible heritage of their cities and towns. Shivani Gupta, who pursued Masters in Fine Arts from Maharaja Sayajirao University, Vadodara (Gujarat) and is currently a research assistant at IIT Kanpur working on the subject of hunting miniatures in Indian painting, will lead the walk to explore what makes this medieval wonder so pioneering and distinctive, introducing visitors to elements of Mughal architecture. Another guided walk in Agra, slated for February 10, will explore the bylanes of the city where one can be absorbed by the aroma of the different spices, various food stalls and diverse cuisines. Whether it is the century-old spice shops at Rawatpada or the delectable mutton stew at Pakiza Meat Shop, it is a wonder how different spices and flavours blend into the living history of the city, and how modern alterations to the original dishes have created new flavours that retain the cultural significance of the dish. Anal Jha, a flautist, poet and designer who has worked with several fashion accessories brands across the globe, will lead this culinary tour across the old city, taking the attendees through a journey of myriad palates, ranging from Mughlai non-vegetarian cuisine to braj ke bhalle, and discuss how the different spices/preparations used by generations have influenced the food and living culture of the city. Agra Heritage Walks is the event partner for this heritage trail. The IHWF, which received the prestigious PATA Gold Award 2018 for its maiden edition organised last year, is a one-of-its-kind month-long festival covering 37 cities, with nearly 100 heritage walks and outreach events. The month-long festival is being supported by NMDC, a state-run mineral producer and explorer. The events’ bookings are facilitated by Odigos, an app that makes travel and discovery easier in India. Vaibhav Chauhan, Festival Director (IHWF) and Secretary, Sahapedia, said: “We want to democratise access to local history and culture. One might be living in the same neighbourhood for years, but there is a big chance that an important landmark, tucked away in a back alley, has been missed and forgotten. The IHWF is that opportunity to discover the hidden gems linked to the history of a place, town or city.” Junhi Han, Head and Programme Specialist for Culture, UNESCO New Delhi office, said, “The IHWF programme addresses knowledge of local architectural heritage, sustainable tourism, with a special focus on gender-related issues and accessibility in cultural heritage facilitating more inclusive and better outreach. The festival is expected to involve, engage and sensitize more people, in particular the youth, about their cultural heritage.” Details about the walks, registration and other programmes of IHWF 2019 are available here .
Campus to Celebrate Asian Culture at Lunar New Year
News & Events Campus to Celebrate Asian Culture at Lunar New Year
BLOOMINGTON, Ill. — Illinois Wesleyan University students will come together with food, music and dancing to mark the Year of the Pig, during the 2019 Lunar New Year celebration on Sunday, Feb. 10 at 5:30 p.m. at the Young Main Lounge in the Memorial Center (104 E. University Ave, Bloomington). This event is free and open to the public.
A prominent holiday in several Asian countries, the Lunar New Year is an opportunity to showcase several unique traditions from Vietnam, Korea, China, Japan and India. Co-hosted by Chinese Culture and Communication Club and Japanese Language and Culture Club , the evening will include free Asian cuisine and cultural performances.
Student-led performances will include a Japanese fan dance by Japanese Language and Culture Club, a K-pop routine by Cypher Dance Team and a traditional Chinese Lion Dance.
This year’s festival will specifically highlight India with an Indian dinner and a dance by the McLean County Indian Association (MCIA). By Rachel McCarthy ’21
3 Types of Wine That Pair with Nearly Every Dish
Print Save Photo: John Canelis via Unsplash
Creating the perfect food and wine pairing sounds like a daunting task. Thankfully, there are three categories of wine that pair with nearly every dish imaginable. From fresh seafood to rich poultry dishes and an array of spicy cuisines in between, turn to one of these three styles when trying to make an impeccable match of food and vino. Sparkling Wine
Aside from being festive, fizzy and downright delicious, sparkling wine is one of the most versatile wines to put on the table. The naturally high acidity is great for cutting through rich, heavy sauces while complementing the crisp, salty nature of fresh seafood and salads. Bubbles also make it the perfect pre-dinner choice to get your appetite going. As for dessert, a flute of demi-sec or doux sparkling wine will have you covered.
For a stellar pairing, try with: Beer Battered Fish Tacos or Swiss Cheese Fondue Dry Rosé
Although often called a “less serious” category of wine, rosé is one of the most complex and wide-ranging categories on the market, due to the array of grape varieties and production methods used. Dry rosé’s crisp acidity, low levels of tannins and overall refreshing flavor profile make it the perfect match for a variety of foods.
For a stellar pairing, try with: Heirloom Tomato and Ricotta Tart Riesling
Perhaps the world’s misunderstood grape, Riesling produces some of the most versatile wines out there, thanks to its high acid and diverse range of styles. Bottles range from bone-dry to extremely sweet, making them a solid go-to for every course of your meal. Rieslings with a noticeable amount of residual sugar are ideal for serving with spicy flavor profiles, particularly ones found in Asian and Indian cuisines.
For a stellar pairing, try with: Chicken Wontons with Chili Sauce Tags:
Greene County restaurant inspections
Let friends in your social network know what you are reading about Facebook Email See the Greene County restaurant inspections for the week ending 2/7. Post to Facebook Greene County restaurant inspections See the Greene County restaurant inspections for the week ending 2/7. Check out this story on news-leader.com: https://www.news-leader.com/story/news/business/2019/02/08/springfield-and-greene-county-restaurant-inspections/2801813002/ Cancel Send A link has been sent to your friend’s email address. Posted! A link has been posted to your Facebook feed. Join the Conversation To find out more about Facebook commenting please read the Conversation Guidelines and FAQs This conversation is moderated according to USA TODAY’s community rules . Please read the rules before joining the discussion. Greene County restaurant inspections Springfield News-Leader Published 8:25 a.m. CT Feb. 8, 2019 CLOSE Six examples of critical food safety violations that could be cited in a restaurant inspection. CONNECT COMMENT EMAIL MORE AMERICAN LEGION POST 676 , 2350 N Clifton. 02/01/2019 – Inspection; Result: Permit Active. Ann Humphreys was in charge at this time. Priority Violations Found: 1. Observed: A package of raw bacon was sitting on top a package of cheese. Promptly relocated bacon to a bottom shelf away from ready-to-eat foods. Required: Must ensure raw animal foods are stored in a manner to prevent possible cross contamination . Nonpriority Violations Found: 1. Observed: The spigot at 3-vat sink sprays out water around its base and the cold water constantly runs at hand sink in kitchen. Required: Plumbing must be maintained in good repair. AUNTIE ANNE’S (EAST) , 2825 S Glenstone Ave. 02/01/2019 – Inspection; Result: Permit Active. No violations noted at time of inspection. Priority Violations Found: 0. Nonpriority Violations Found: 0. BINGO EMPORIUM , 2345 W Catalpa St. 01/31/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. BISSETT SCHOOL , 3014 W Calhoun St. 02/04/2019 – Inspection; Result: Permit Active. Marti Davis was person in charge. No violations observed. Dish surfaces were reaching 160 degrees F-plus. Priority Violations Found: 0. Nonpriority Violations Found: 0. Planning to dine out? Check out our searchable database of Greene County restaurant inspections. BURGER KING , 1929 W Republic Rd. 02/01/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. CAMPBELL ELEMENTARY , 506 S Grant Ave. 02/04/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 1. Observed: Lights next to fridge one above cafeteria line not shielded. Required: Light bulbs shall be shielded, coated or shatter resistant in area where there is exposed food, utensils, clean equipment and single-use articles. CENTRAL HIGH SCHOOL , 423 E Central St. 02/01/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 1. Observed: Damaged slicer and few vegetable choppers no longer in use. Required: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. CESAR’S OLD MEXICAN RESTAURANT , 3027 E Sunshine St. 01/31/2019 – Reinspection. Priority Violations Found: 0. Nonpriority Violations Found: 0. CHEZ AMI LANES , 350 S Glenstone Ave. 02/06/2019 – Inspection; Result: Permitted with Reinspection. Priority Violations Found: 1. Observed: Prep cooler holding potentially hazardous foods from 43-45F. Required: Cold PHFs below 41F. Nonpriority Violations Found: 0. CHINA WOK , 334 N West Bypass 02/06/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 3. Observed: Kitchen hood above wok station found not clean. Required: Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris. Observed: Handwash sink near wok station being used as a shelf. Required: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Corrected during inspection) Observed: Ceiling vents in kitchen area found not clean. Required: Shall be cleaned as often as necessary to keep them clean. DAVID HARRISON ELEMENTARY CAFETERIA , 3055 W Kildee Ln. 02/06/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. DBD EXPEDIA , 5000 W Kearney Ave. 02/04/2019 – Inspection; Result: Permit Active. Rachel Marshall was person in charge that inspection was discussed with. Priority Violations Found: 1. Observed: There were several items that lacked “use by” date. Facility put new potentially hazardous foods into refrigerators on Mondays and discards on Fridays, but sign was not up. Required: Facility must have a sign up or label each item that is to be discarded on Fridays. Nonpriority Violations Found: 2. Observed: Prep refrigerator has standing condensation in bottom of the unit. Required: Equipment must be maintained in good repair. Observed: A few ceiling tiles in kitchen are water damaged. Required: Facility must be maintained in good repair. DELAWARE ELEMENTARY , 1505 S Delaware Ave. 02/06/2019 – Inspection; Result: Permit Active. No violations noted at time of inspection. Priority Violations Found: 0. Nonpriority Violations Found: 0. DOLLAR GENERAL STORE #9127 , 3912 W Republic Rd. 01/31/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. DRURY INN & SUITES , 2715 N Glenstone Ave. 02/06/2019 – Inspection; Result: Permit Active. Priority Violations Found: 1. Observed: Unlabeled chemical bottle observed in kitchen prep area. Required: Working containers of chemical must be labeled with the common name of the chemical. Corrected on site by labeling . Nonpriority Violations Found: 0. DUBLIN’S PASS , 2767 W Republic Rd. 02/01/2019 – Reinspection. All violations corrected. Priority Violations Found: 0. Nonpriority Violations Found: 0. DUBLIN’S PASS , 2767 W Republic Rd. 01/31/2019 – Reinspection. All violations corrected. Priority Violations Found: 0. Nonpriority Violations Found: 0. GLENDALE HIGH SCHOOL , 2727 S Ingram Mill Rd. 02/04/2019 – Inspection; Result: Permit Active. No violations observed at time of inspection. Priority Violations Found: 0. Nonpriority Violations Found: 0. GREAT CIRCLE , 1212 W Lombard St. 02/06/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 1. Observed: Holder for can opener found not clean. Required: Nonfood contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris. HAMPTON INN SPRINGFIELD SOUTHEAST , 3370 E Montclair St. 02/01/2019 – Inspection; Result: Permit Active. No violations. Priority Violations Found: 0. Nonpriority Violations Found: 0. HICKORY HILLS SCHOOL , 4650 E Division St. 01/31/2019 – Inspection; Result: Permit Active. No violations noted. Priority Violations Found: 0. Nonpriority Violations Found: 0. HONG KONG II , 1645 N Glenstone Ave. 02/05/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 2. Observed: Ceiling tiles in dining area damaged from water leak. Required: Physical facilities must be maintained in a state of good repair. Observed: Floor underneath dry storage and wall beside soy sauce buckets found unclean. Required: Physical facilities must be cleaned as often as necessary to keep them clean. HY-VEE DELI KITCHEN/CLASSROOM , 1720 W Battlefield Rd. 01/31/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. HY-VEE MARKET GRILLE , 1720 W Battlefield Rd. 01/31/2019 – Inspection; Result: Permit Active. Priority Violations Found: 1. Observed: vegetable dicer found not clean. Required: food contact surfaces shall be clean to sight and touch. Corrected on site by placing item into dishwashing. Repeat priority violation. Nonpriority Violations Found: 0. LITTLE CAESAR’S PIZZA , 4214 S F.R. 135. 02/01/2019 – Inspection; Result: Permit Active. Priority Violations Found: 3. Observed: quat sanitizer in bucket tested less than 200ppm. Required: quat sanitizer shall test at 200ppm. Education given; correct by 02.08.19. Observed: numerous pans with chips, cracks; spatula chipped with pieces missing. Required: food contact surfaces shall be intact and whole. Correct by Feb. 8, 2019. Observed: pizza cutters put through wash, rinse and sanitize process only once per day. Required: food contact surfaces shall be cleaned at least every 4 hours. Nonpriority Violations Found: 8. Observed: hand sinks not clean. Required: hand sinks shall be maintained clean and only used for hand washing. Observed: damp mop stored improperly. Required: damp mops shall be stored in a manner that allows them to air dry. Observed: coving not attached to wall under 3-comp sink. Required: walls and coving shall be maintained in good condition. Observed: containers used to store utensils not clean. Required: containers storing clean utensils shall be cleaned often enough to eliminate buildup inside. Observed: hole in wall. Required: walls shall be maintained intact. Observed: numerous nonfood contact surfaces (pizza racks, plastic covering racks, bottles of sauces and container they are in, etc.) found not clean. Required: nonfood contact surfaces shall be cleaned frequently enough to eliminate buildup of food debris, etc. Observed: restroom door in lobby not clean. Required: doors shall be maintained clean. Observed: hood vents not clean. Required: hood vents shall be cleaned often enough to eliminate buildup of dust, debris. MARK TWAIN SCHOOL , 2352 S Weaver Ave. 01/31/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 1. Observed: Vents in walk-in cooler found not clean. Required: Shall be cleaned as often as necessary to keep them clean. MAX ORIENT , 2825 S Glenstone Ave. 02/06/2019 – Inspection; Result: Permitted with Reinspection. Priority Violations Found: 2. Observed: Mouse droppings under counters in front food area. REPEAT. Required: The presence of pests shall be controlled to minimize their presence. Observed: Knives/pitchers stored above 3-vat sink not clean with dirty dishes water spray. Knives/pitchers were removed and washed, rinsed and sanitized. Required: All food contact surfaces must be clean to sight and touch. Nonpriority Violations Found: 2. Observed: Noodles cooling in the walk-in cooler covered that were still undergoing the cooling process. Lids were taken off of noodles containers and placed in ice baths inside the walk-in cooler. Required: Food containers in which food is being cooled shall be loosely or uncovered if protected from contamination. REPEAT. Observed: Kitchen hand sink hot water leaking. Required: All equipment shall be in good repair. MCBRIDE ELEMENTARY SCHOOL , 5005 S Farm Road 135 Rd. 02/01/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. MCDONALD’S , 650 S Hunt Rd Willard. 02/01/2019 – Inspection; Result: Permit Active. Joshua Miesner was in charge at time of inspection Priority Violations Found: 0. Nonpriority Violations Found: 2. Observed: Fan shields in walk-in refrigerator were not clean. Required: Must clean as needed to prevent buildup. Observed: The inside of cabinet below the self-service soda dispenser was not clean. Required: Must clean as needed to prevent buildup. MCGREGOR SCHOOL , 1221 W Madison St. 01/31/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 1. Observed: Vents in walk-in cooler found not clean. Required: Shall be cleaned as often as necessary to keep them clean. NORTHVIEW SENIOR CENTER , 301 E Talmage St. 02/06/2019 – Inspection; Result: Permit Active. Carla Pena was person in charge at time of inspection. The lower portion of dish machine has buildup from earlier leaks, but not leaking at this time. The area should be cleaned up. Priority Violations Found: 1. Observed: The dish machine’s final rinse had 10 ppm chlorine. Required: Final rinse must be 50-100 ppm chlorine. Nonpriority Violations Found: 1. Observed: The range hood filters and area around ceiling vents were not clean. Required: Must clean as needed to prevent buildup. PAPPY’S PLACE INC. , 943 N Main Ave. 01/31/2019 – Inspection; Result: Permit Active. Priority Violations Found: 1. Observed: Beans not cooling at a rate that will not meet cooling requirements. Corrected at time of inspection by placing beans in shallow pans and putting in cooler to ensure rapid cooling. Required: Must be cooled from 135ºF to 70ºF within 2 hrs. Nonpriority Violations Found: 2. Observed: Wet mop stored in mop wringer. Required: Must be stored in a position so that it can air dry between uses. Corrected at time of inspection by properly storing mop. Observed: Food residue buildup inside of freezer stored outside. Required: Must be cleaned at a frequency to prevent accumulation of food and dirt residue. PERKINS RESTAURANT & BAKERY #1194 , 729 W Sunshine St. 02/04/2019 – Inspection; Result: Permit Active. Priority Violations Found: 1. Observed: Gravy cooked on 2/3/19 still 43F in walk-in cooler. Required: Must be cooled from 135F to 41F within 6 hrs. Corrected at time of inspection by discarding gravy. Nonpriority Violations Found: 5. Observed: Improper cooling method when gravy still warm (74F) placed in tied bags in container 6″ deep placed in walk-in cooler. Required: Must be cooled in shallow pans no more than 2″ deep and left uncovered or loosely covered until food reached 41F. Corrected at placing gravy in shallow pans and placed in walk-in freezer loosely covered at time of inspection. Observed: Dust and mold buildup on ceiling and fan covers in walk-in cooler and on air vents in kitchen. Required: Must be cleaned at a frequency to prevent the accumulation of dust, mold and other soil residues. Observed: Cutting boards deeply scored and stained on prep coolers. Required: Must be resurfaced or replaced when they can no longer be effectively cleaned. Observed: Single-serve cups stored with lip contact surface unprotected from contamination. Required: Must keep lip contact surfaces covered to prevent contamination. Corrected at time of inspection by placing cups in plastic sleeve. Observed: Wet mops stored in used mop water and on floor. Required: Must be stored in a position that allows mop to air dry between uses. PITTMAN ELEMENTARY , 2934 E Bennett St. 02/04/2019 – Inspection; Result: Permit Active. Discussed discarding milk held on sharing cart at the end of lunch period. Priority Violations Found: 0. Nonpriority Violations Found: 2. Observed: Heavy buildup on steel base and plastic base insert of can opener. Required: Must be cleaned at a frequency necessary to prevent the accumulation of soil and mold. Corrected by cleaning equipment at time of inspection. Observed: Scissors used to cut open packaged food does not disassemble. Required: Food contacts equipment must be accessible for cleaning and inspection by disassembling without the use of tools or by disassembling with the use of handheld tools commonly available, such as screwdriver , pliers, etc. PORTLAND ELEMENTARY , 906 W Portland St. 01/31/2019 – Inspection; Result: Permit Active. No violations during the inspection. Priority Violations Found: 0. Nonpriority Violations Found: 0. RED ROBIN , 3720 S Glenstone Ave. 02/01/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 0. ROCCO’S PIZZA – SOUTH SFD , 4315 S National Ave. 02/06/2019 – Inspection; Result: Permit Active. Priority Violations Found: 4. Observed: Potentially hazardous food made on site not properly date-marked or not date-marked. Required: Must be marked with date to indicate +6 days from day made. Corrected at time of inspection by properly dating all foods. Observed: Dried food debris on cleaned slicer. Required: Must be cleaned to sight and touch. Corrected at time of inspection by properly cleaning and sanitizing. Observed: Open employee drink on dish machine. Required: Employee drinks must be covered with a straw. Corrected at time of inspection by discarding drink. Observed: Sliced tomatoes held at 47ºF that were in a container on top of another container. Required: Must be held at 41ºF or below. Corrected by discarding food. Nonpriority Violations Found: 1. Observed: No test strips for chlorine sanitizer. Required: Must provide a test strip that accurately measure the sanitizer strength. SCHULTZ & DOOLEY’S , 2210 W Chesterfield Blvd. 02/01/2019 – Reinspection. Priority Violations Found: 3. Observed: potentially hazardous foods improperly reheated for hot holding. Required: previously cooled foods shall be reheated to 165F prior to being placed into hot holding. Correct by 02.04.19. Repeat priority violation. Observed: food employee did not wash hands properly. Required: food employees shall vigorously scrub with soap at least 10-15 seconds. Education given; hands properly rewashed. Repeat priority violation. Observed: knives, on clean knife rack, and can opener piercing blade found not clean. Required: food contact surfaces shall be clean to sight and touch. Corrected on site by placing items into dishwashing. Repeat priority violation. Nonpriority Violations Found: 0. SHAKES & COFFEE AT ORCHARD PARK , 2601 N Cresthaven Ave. 02/05/2019 – Inspection; Result: Permit Active. Blake Ekstam was person in charge. No violations observed. One refrigerator had a door being held partially open, but nothing potentially hazardous was being stored in it. This was taken care of by removing the boards. Priority Violations Found: 0. Nonpriority Violations Found: 0. SILVERLEAF TAPROOM , 3151 W Republic Rd. 01/31/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. STARBUCKS COFFEE #10078 , 2825 S Glenstone Ave. 02/04/2019 – Inspection; Result: Permit Active. Priority Violations Found: 0. Nonpriority Violations Found: 1. Observed: Floors under counters with buildup of debris (coffee beans, milk lids, coffee cup lids). Required: Physical facilities shall be cleaned as often as necessary to keep them clean. STRAFFORD HIGH SCHOOL CAFETERIA , 201 W McCabe St Strafford. 01/31/2019 – Reinspection. Priority item corrected. Dish machine at proper rinse water temperature. Priority Violations Found: 0. Nonpriority Violations Found: 0. SUBWAY , 225 E Evergreen St Strafford. 01/31/2019 – Inspection; Result: Permit Active. Priority Violations Found: 1. Observed: Insufficient sanitizer in wiping cloth buckets. Required: Must be 150-400 ppm quat ammonia. Corrected by refilling with sanitizer at proper strength at time of inspection. Nonpriority Violations Found: 1. Observed: Light coming through at bottom of door due to worn out weather strip. Required: Must be maintained in good repair. SUBWAY , 520 E Jackson St Willard. 02/05/2019 – Inspection; Result: Permit Active. Leia Dodd was person in charge at time of inspection. Priority Violations Found: 1. Observed: Sanitizing solution in last compartment of 3-vat sink was less than 100 ppm quaternary ammonia. Promptly corrected by refilling. Required: Sanitizing solution must be 150-400 ppm quaternary ammonia per manufacturer’s guidelines. Nonpriority Violations Found: 2. Observed: Back door is missing self-closure. Required: Must ensure back door is self-closing. Observed: A few floor tiles are missing or broken in food preparation area. Required: Facility must be maintained in good repair. SUNSHINE ELEMENTARY , 421 E Sunshine St. 02/04/2019 – Inspection; Result: Permit Active. No violations during inspection. Priority Violations Found: 0. Nonpriority Violations Found: 0. UMI JAPANESE RESTAURANT, INC ., 3046 S Kimbrough Ave. 02/04/2019 – Reinspection. They are still waiting for new menus from the printer with the required consumer advisory. Will reinspect in one week. Priority Violations Found: 0. Nonpriority Violations Found: 0. VAN GOGH’S EETERIE , 334 E Commercial St. 01/31/2019 – Inspection; Result: Permit Active. Priority Violations Found: 1. Observed: Server beverage cooler cold holding at 48F. Required: Refrigeration must cold hold below 41F. Corrected by removing product and adjusting thermostat. Unit cannot store potentially hazardous product until below 41F. Nonpriority Violations Found: 4. Observed: South hand sink without paper towels. Required: Hand sinks must have paper towels at all times. Corrected. Observed: Stand mixer stored not clean. Required: Equipment must be stored clean. Observed: Cooked rice and vegetables cooling in closed plastic bag. Required: Product must be cooled in a manner to allow heat reduction (uncovered/vented). Corrected by venting bags. Observed: Shelves and trays in walk-in cooler with mold growth. Required: Equipment and surfaces must be maintained clean. WAFFLE HOUSE #628 , 3410 E Sunshine St. 01/31/2019 – Inspection; Result: Permit Active. Priority Violations Found: 2. Observed: Sanitizer concentration found above 100 ppm for chlorine solution. Required: When chlorine is used as a sanitizer, the concentration must be 50-100 ppm. Corrected on site to proper concentration. Repeat violation. Observed: Milk in reach-in cooler found past expiration date. Required: Potentially hazardous food prepared in a food processing plant must not be held past the manufacturer’s use by date. Corrected on site by discard. Nonpriority Violations Found: 2. Observed: Wash temperature gauge on dish machine found not operating. Required: Water temperature measuring devices shall be maintained in good repair and accurate. Observed: Wire racks above 3-vat sink and in reach-in cooler beside grill found in poor condition. Required: Equipment must be maintained in good condition. WALMART NEIGHBORHOOD MARKET #5692 DELI , 3150 W Republic Rd. 01/31/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. WALMART NEIGHBORHOOD MARKET #5692 RETAIL/BAKERY , 3150 W Republic Rd. 01/31/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. WANDA GRAY SCHOOL , 2102 W Farm Road 182 Rd. 01/31/2019 – Inspection; Result: Permit Active. No violations observed. Priority Violations Found: 0. Nonpriority Violations Found: 0. WELLER ELEMENTARY SCHOOL , 1630 N Weller Ave. 02/01/2019 – Inspection; Result: Permit Active. Priority Violations Found: 1. Observed: Pan of pre-portioned cooked black beans pulled from the freezer with no change in date-marking from original cooked date of 12/13/19. Black beans were voluntarily discarded. Required: Potentially hazardous foods frozen in a food establishment shall be clearly marked: When food is removed from the freezer to indicate the date by which the food shall be consumed, sold or discarded. Nonpriority Violations Found: 1. Observed: Concrete wall around mop sink with buildup of dirt, mold/mildew, and paint peeling. Required: Physical facilities shall be cleaned as often as necessary to keep them clean. ZAYKA INDIAN CUISINE , 311 S Jefferson Ave. 02/04/2019 – Reinspection. Priority item corrected. All foods held at proper temperatures. Priority Violations Found: 0. Nonpriority Violations Found: 0. ZIGGIE’S CAFE , 2129 W Republic Rd. 01/31/2019 – Inspection; Result: Permit Active. Priority Violations Found: 4. Observed: can opener piercing blade and tongs found not clean. Required: food contact surfaces shall be clean to sight and touch. Corrected on site by placing into dishwashing. Repeat priority violation. Observed: ham, overfilled in large prep cooler, temped 45F. Required: PHFs shall cold hold at 41F or below. Corrected on site by voluntarily discarding food. Repeat priority violation. Observed: salsa, in walk-in cooler, found being held past discard date on product. Required: PHFs shall be discarded according to the datemark on the product. Corrected on site by voluntarily discarding food. Observed: two opened bags of pre-cooked, ready to eat sausage patties not date-marked in walk-in cooler. Required: RTE PHFs shall bear a 7-day datemark once opened. Corrected by date-marking bags. Nonpriority Violations Found: 0. CONNECT COMMENT EMAIL MORE Read or Share this story: https://www.news-leader.com/story/news/business/2019/02/08/springfield-and-greene-county-restaurant-inspections/2801813002/ More Stories
The Highlighter #179: Health as Resistance
Resistance Training in Indian Country
“I make indigenous food,” says Sean Sherman , Oglala Lakota, who grew up on the Pine Ridge Reservation in South Dakota. Five years ago, Mr. Sherman, a James Beard award winner, founded The Sioux Chef to revitalize Native American cuisine. This effort is just one example of a new brand of activism among American Indians, who are resisting injustice by promoting health and centering indigenous knowledge. More American Indians are decolonizing their diets, learning tribal languages, and joining exercise groups than ever before, according to reporter David Treuer . He writes, “Our tribes still do battle with the government. Activism is a permanent necessity. But our focus is different now: We’ve turned inward.” (32 min)
Rich Techie Is Surprised When He Finds Out It’s Not Easy to Improve Education
Usually what happens when rich parents don’t want to send their kid to the local public school is that they opt for private school. Not ex-Googler Max Ventilla . His answer was to found AltSchool , a network of private schools that focuses on personalized learning using a software platform. In this scathing profile, reporter Susan Adams details the failure of AltSchool, making Mr. Ventilla look ridiculous in pretty much every paragraph. (15 min)
Why I Won’t Tell My Nonna I’m Gay
Erica Lenti lives with her partner, plans on getting married, and writes widely about being gay. But she balks at coming out to her Italian nonna , whom she calls homophobic. Though I agree with Ms. Lenti’s overall point — that sexuality is complicated and that queer people shouldn’t feel forced to come out of the closet — I have trouble with her close-minded assessment of her grandmother. After all, Nonna likely already knows what’s going on. (7 min)
“The Lottery Hackers” Jerry and Marge Share Their Money-Making Secrets
One of my favorite articles last year told the story of Michigander grandparents Jerry and Marge and how they made millions cracking the lottery. Here they are on 60 Minutes, delightful as ever. When I retire, my plan is to find myself a similar money-making scheme, perhaps with reading at the center. (Please tell me all of your ideas.) (14 min)
+ Loyal Readers Respond : Last week’s article on sleep resonated with many of you. Maria , a strong sleeper, felt validated:
I really loved the article about sleep! I love to sleep and feel like I can’t function without it, but it has always felt like that’s abnormal. It’s not.
And Sharon reported that she no longer keeps her phone in the bedroom, thanks to the article. She wrote:
Love the readings you choose, but the one on sleep in this issue had me scared enough to change my sleep habits! Glad I read it during my lunch today!
Thank you for sharing your thoughts, Maria and Sharon. Loyal readers, I’d love to hear from you. Don’t be shy, hit reply!
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Chinese – I’ll eat a Chinese but i never really enjoy it. Seems to always make me feel really rubbish after them.
Indian – Really big fan of North Indian chilli garlic chicken dishes. If they are too hot though it tends to spoil it but i’ve found a few places that suits my taste and they are excellent.
Thai – Never really ventured into Thai food too much. I do enjoy Phad Thai though.
Steak – Ribeye cooked medium rare. Plenty mushrooms, tomatoes and sweet potato wedges. Mouth waters every time i think about this.
Italian – Honestly anything. These guys have nailed cuisine.
My all time favourite food is probably King Crab. Eat it over in Norway fairly often with homemade bread, homemade aioli, fresh lemons and a mango salad. Other seafood is usually on the table too like fresh giant prawns, salmon and scallops. Cannot put into words how good this is.