text:
Trump environmental policies place eastern NC directly in the crosshairs
In Commentary, Trump Administration
It remains one of the great conundrums of American politics: Why do so many people who will be the ones most directly harmed by the policies of the Trump administration and its allies in Congress continue to support leaders whose policies are hostile to their interests?
Yet another example of this tragic reality was illustrated this weekend in Raleigh's News & Observer by contributor Dana Ervin in a fine op-ed about the disastrous impact that the Trump administration's rollback of clean water rules is all but sure to have on vulnerable parts of eastern North Carolina (a section of the state that continues to support Trump and his minions by large voting margins).
This is from "Trump's environmental rollback will be costly to NC":
"Under the newly-announced EPA rule, builders will no longer need a permit to fill, dredge or pollute many waters that have no surface connection to larger bodies of water. That means they'll no longer need to minimize their environmental impact. But the newly unprotected waters can feed into groundwater and affect drinking water. And wetlands provide important flood control for nearby communities. That's why EPA's own Science Advisory Board, which includes members selected by the Trump Administration, says the rule risks public health.
For North Carolinians, the change eliminates protection for almost 1.7 million acres of wetlands, most of which lie in coastal areas. Wetlands are nature's sponges. They absorb floodwater, then slowly release it as flooding abates. They're so effective that federal disaster programs encourage states to build new, man-made wetlands. That means taxpayer money could be used to rebuild wetlands eliminated under the new EPA rule."
After exploring the bitter irony in the fact that EPA announced the rollback right after North Carolina scientists announced new findings about the rapidly growing flood risk posed to the state by the climate crisis and rising sea levels, Ervin concludes this way:
"It's highly unlikely North Carolina will decide to impose clean water protections abandoned by the federal government. The General Assembly has already passed legislation prohibiting state regulators from imposing environmental standards that are more restrictive than federal ones. And, after years of cuts to the North Carolina Department of Environmental Quality's budget, no one can reasonably expect the legislature to fund new positions.
Instead, we can expect natural flood protections to decline even as flooding increases. And we can expect an expensive lawsuit to stop a costly rule that should never have been promulgated if — as [EPA chief Andrew] Wheeler says — its costs can't be quantified. Expect taxpayers to foot that bill, too."
Click here to read the entire editorial and here to read some of Lisa Sorg's fine reporting on the subject from 2019.
More By Rob Schofield
More In Commentary
Commentary Trump Administration
It remains one of the great conundrums of American politics: Why do so many people who will be the ones most ...
Weekend humor from Celia Rivenbark: Eastern North Carolina's embarrassment
There's so much to love about my native Eastern North Carolina. Driving through the sweet "dog tongue" flower-scented countryside to Greenville ...
It's official: Congressman Walter Jones won't run again in 2020
North Carolina congressman, Walter Jones, who has represented the 3rd District in the eastern part of the state since 1995, made ...
More than 800K in NC applied for Biden's student debt relief
This post is adapted from a report authored by John L. Micek of the Pennsylvania Capital-Star. With President Joe Biden's student debt forgiveness ...
Link between abortion bans and anti-worker policies detailed in new report
A new report prepared by researcher Asha Banerjee at the Economic Policy Institute explores and documents a troubling but unsurprising connection ...
Experts: Why workers are much less likely to earn a decent wage in states like North Carolina
It comes as little surprise, but a new post from a pair of Economic Policy Institute experts — economist Ben Zipperer ...
Load More By Rob Schofield
Even some fast food workers have been forced to abide by non-compete clauses Earlier this month, the Federal Trade Commission proposed ...
Commentary Higher Ed
Higher ed advocate: Conservative commentator's call for radical UNC System overhaul is off-base
Some folks measure the value of higher education solely by how much its graduates make. Most of us know there's a ...
Load More In Commentary
It remains one of the great conundrums of American politics: Why do so many people who will be the ones most directly harmed by the policies of the Trump administration and its allies in Congress continue to support leaders whose policies are hostile to their interests? Yet another example of this tragic reality was illustrated this weekend in Raleigh's News & Observer by contributor Dana Ervin in a fine op-ed about the disastrous impact that the Trump administration's rollback of clean water rules is all but sure to have on vulnerable parts of eastern North Carolina (a section of the state that continues to support Trump and his minions by large voting margins). This is from "Trump's environmental rollback will be costly to NC":
"Under the newly-announced EPA rule, builders will no longer need a permit to fill, dredge or pollute many waters that have no surface connection to larger bodies of water. That means they'll no longer need to minimize their environmental impact. But the newly unprotected waters can feed into groundwater and affect drinking water. And wetlands provide important flood control for nearby communities. That's why EPA's own Science Advisory Board, which includes members selected by the Trump Administration, says the rule risks public health. For North Carolinians, the change eliminates protection for almost 1.7 million acres of wetlands, most of which lie in coastal areas. Wetlands are nature's sponges. They absorb floodwater, then slowly release it as flooding abates. They're so effective that federal disaster programs encourage states to build new, man-made wetlands. That means taxpayer money could be used to rebuild wetlands eliminated under the new EPA rule."
 After exploring the bitter irony in the fact that EPA announced the rollback right after North Carolina scientists announced new findings about the rapidly growing flood risk posed to the state by the climate crisis and rising sea levels, Ervin concludes this way:
"It's highly unlikely North Carolina will decide to impose clean water protections abandoned by the federal government. The General Assembly has already passed legislation prohibiting state regulators from imposing environmental standards that are more restrictive than federal ones. And, after years of cuts to the North Carolina Department of Environmental Quality's budget, no one can reasonably expect the legislature to fund new positions. Instead, we can expect natural flood protections to decline even as flooding increases. And we can expect an expensive lawsuit to stop a costly rule that should never have been promulgated if — as [EPA chief Andrew] Wheeler says — its costs can't be quantified. Expect taxpayers to foot that bill, too."
 Click here to read the entire editorial and here to read some of Lisa Sorg's fine reporting on the subject from 2019.


text:
Lawmakers: 2016 GDP growth at risk
National Assembly Chairwoman Nguyễn Thị Kim Ngân says that this is the last meeting of the NA Standing Committee in the 13th tenure. — VNA/VNS Photo
HÀ NỘI — The 50th session of the 13th National Assembly Standing Committee opened in Hà Nội on July 11 to discuss preparations for the first session of the 14th legislature slated for July 20.
Speaking at the opening ceremony of the two-day event, NA Chairwoman Nguyễn Thị Kim Ngân said that barring unforeseen changes, this was the last meeting of the NA Standing Committee in the 13th tenure.
Deputies are expected to offer ideas regarding Government reporting on the implementation of socio-economic development and State budget tasks in the first six months of 2016 and measures for the remaining months. They will comment on a supervision programme of the NA and its Standing Committee for 2017 and on the legislature's law and ordinance building programme for 2017 and law and ordinance adjustment programme in 2016.
They will also discuss the Government's structure and organisation, the members of the 14th National Assembly tenure, and its draft decree on several specific mechanisms of investment, finance, budget and management decentralisation for Đà Nẵng City.
On the morning of July 11, Minister of Planning and Investment Nguyễn Chí Dũng delivered a speech on the Government's report on implementation of socio-economic development tasks in the first six months of 2016 and measures for the remaining months, while Minister of Finance Đinh Tiến Dũng presented another report on the implementation of State budget tasks in the first half and measures for the rest of the year.
The head of the National Assembly's Economic Committee, Nguyễn Văn Giàu, presented a report on the verification of the Government report on the implementation of socio-economic development tasks, and the head of the NA's Committee on Finance and Budget, Nguyễn Đức Hải, read a report on the verification of the Government report on the implementation of State budget tasks.
Discussing the Government reports, lawmakers agreed that in the first half of this year, Việt Nam's GDP growth rate was 5.52 per cent, compared to the rate of 6.32 per cent of the same period last year. The decrease was attributed to drops in the growth of the agricultural and mining sectors.
NA Vice Chairman Phùng Quốc Hiển stated that if no drastic measures were taken, it would be difficult to achieve the GDP growth rate of 6.7 per cent set by the legislative body for this year.
The delegates also focused discussions on measures to boost socio-economic development and maintain defence security, stressing the need to carry out preferential policies for families of people who rendered service to the nation, support people affected by disasters like drought and saline intrusion, and help locals affected by the recent environmental pollution in the four central provinces of Hà Tĩnh, Quảng Bình, Quảng Trị and Thừa Thiên-Huế. — VNS
National Assembly Chairwoman Nguyen Thi Kim Ngan

redpajama_set_name: RedPajamaCommonCrawl


In this class I will be demonstrating four complete paintings, fast sketches,journal pages, as well as creating rich, plastered layered substrates. There are 17 videos in the class as well as 3 separate pdf's to download with step by step instructions. This is a self-paced class and videos are downloadable.
There is also a private Facebook page set up for this group.


text:
Couple gets married in MetLife Stadium parking lot before Jets loss to Seahawks
Kristian Dyer Posted on October 3, 2016
New York Jets fans didn't have much to celebrate on the field on Sunday, a Week 4 loss to the Seattle Seahawks dropping the team to 1-3. But in the parking lot before the game there was plenty to cheer about.
Robert and Christine Melofchik of north Jersey got married in lot L 7 before the game, their usual pregame hangout the site for their nuptials. The two, who got engaged last year following a Jets home game against the Washington Redskins, decided that they would want their special moment to be among their extended family of Jets fans.
L 7 is the lot of the first ever social media tailgate, founded by Jets fans on Twitter and having grown over the years. Routinely 150 fans converge on the lot to tailgate, many of them regulars who call L 7 their home for every game at MetLife Stadium. Fans such as 'Fireman Ed' routinely tailgate in that lot and Jets owner Woody Johnson makes the massive tailgate a frequent trip before games.
The couple met at a cookout in North Carolina five years ago and Christine has recently moved to north Jersey. She was a Pittsburgh Steelers fan but according to Robert she"changed that." She is now a passionate Jets fan which surely prepare her for the ups and downs of marriage.
But surprisingly, doing their ceremony in a parking lot prior to an NFL games wasn't a tough sell for the bride.
"She starting loving the life of going [to] every game," Robert told Metro . "We both love the friends we met at the L 7 tailgate and we figured it is the perfect place to do it."
Instead of a wedding cake they had cupcakes which they of course smothered in the other's face.
It was a vow for life done amidst brats and brews and BBQs. A fellow L 7 tailgater got ordained just for this ceremony. They wouldn't have had it any other way.
A loss to the Seahawks wasn't part of the plans and there is no immediate honeymoon destination.
"No plans," Robert said. "We consider the rest of our lives our honeymoon."
The couple spent Monday completing their paperwork for their honeymoon.
New York ranks in the bottom ten places to be an NFL fan
Dyer: Darrelle Revis the greatest to ever play for Jets
Malusis: Jets should play the long game with Sam Darnold
Source: Todd Bowles job with Jets not reliant on playoffs in 2018


$4.00 after 30% discount. 16" long strand & approx 51 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 53 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 43 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 34 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 29 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 30 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 26 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 39 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 22 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 23 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 36 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 40 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 14 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 25 beads per strand.
$4.00 after 30% discount. 16" long strand & approx 28 beads per strand.


text:
Lao-tzu
Laozi, (Chinese: "Master Lao," or "Old Master"), original name (Wade-Giles) Li Er, deified as Lao Jun, Tai Shang Lao-Jun, or Tai Shang Xuanyuan Huangdi, also called Lao Dun, or Lao Dan (flourished 6th century bce, China), the first philosopher of Chinese Daoism and alleged author of the Daodejing, a primary Daoist writing. Modern scholars discount the possibility that the Daodejing was written by only one person but readily acknowledge the influence of Daoism on the development of Buddhism. Laozi is venerated as a philosopher by Confucians and as a saint or god in popular religion and was worshipped as an imperial ancestor during the Tang dynasty (618–907). (See also Daoism.)
The life of Laozi
Despite his historical importance, Laozi remains an obscure figure. The principal source of information about his life is a biography in the Shiji ("Records of the Historian") by Sima Qian. This historian, who wrote in about 100 bce, had little solid information concerning the philosopher. He says that Laozi was a native of Quren, a village in the district of Hu in the state of Chu, which corresponds to the modern Luyi in the eastern part of Henan province. His family name was Li, his proper name Er, his appellation Dan. He was appointed to the office of shi at the royal court of the Zhou dynasty (c. 1046–256 bce). Shi today means "historian," but in ancient China the shi were scholars specializing in matters such as astrology and divination and were in charge of sacred books.
After noting the civil status of Laozi, the historian proceeds to relate a celebrated but questionable meeting of the old Daoist with the younger Confucius (551–479 bce). The story has been much discussed by the scholars; it is mentioned elsewhere, but the sources are so inconsistent and contradictory that the meeting seems a mere legend. During the supposed interview, Laozi blamed Confucius for his pride and ambition, and Confucius was so impressed with Laozi that he compared him to a dragon that rises to the sky, riding on the winds and clouds.
No less legendary is a voyage of Laozi to the west. Realizing that the Zhou dynasty was on the decline, the philosopher departed and came to the Xiangu pass, which was the entrance to the state of Qin. Yinxi, the legendary guardian of the pass (guanling), begged him to write a book for him. Thereupon, Laozi wrote a book in two sections of 5,000 characters, in which he set down his ideas about the Dao (literally "Way") and the de (its "virtue"): the Daodejing. Then he left, and "nobody knows what has become of him," says Sima Qian.
After the account of the journey of Laozi and of the redaction of the book, Sima Qian alludes to other persons with whom Laozi was sometimes identified. One was Lao Laizi, a Daoist contemporary of Confucius; another was a great astrologer named Dan. Sima Qian adds, "Maybe Laozi has lived one hundred and fifty years, some say more than two hundred years." Since the ancient Chinese believed that superior men could live very long, it is natural that the Daoists credited their master with an uncommon longevity, but this is perhaps a rather late tradition because Zhuangzi, the Daoist sage of the 4th century bce, still speaks of the death of Laozi without emphasizing an unusual longevity.
To explain why the life of Laozi is so shrouded in obscurity, Sima Qian says that he was a gentleman recluse whose doctrine consisted in nonaction, the cultivation of a state of inner calm, and purity of mind. Indeed, throughout the whole history of China, there have always been recluses who shunned worldly life. The author (or authors) of the Daodejing was probably a person of this kind who left no trace of his life.
The question of whether there was a historical Laozi has been raised by many scholars, but it is rather an idle one. The Daodejing, as we have it, cannot be the work of a single author; some of its sayings may date from the time of Confucius; others are certainly later; and a version of the text has been recovered in an archaeological find at Guodian that dates to before 300 bce. Owing to these facts, some scholars have assigned the authorship of the Daodejing to the astrologer Dan; while others, giving credit to a genealogy of the descendants of the philosopher, which is related in the biography by Sima Qian, try to place the life of Lao Dan at the end of the 4th century bce. But this genealogy can hardly be considered as historical. It proves only that at the time of Sima Qian a certain Li family (see above) pretended to be descended from the Daoist sage; it does not give a basis for ascertaining the existence of the latter. The name Laozi seems to represent a certain type of sage rather than an individual.
Hagiographical legends
Beyond the biography in the Shiji and sporadic mentions in other old books, several hagiographies were written from the 2nd century ce onward. These are interesting for the history of the formation of religious Daoism. During the Eastern, or Later, Han dynasty (25–220 ce), Laozi had already become a mythical figure who was worshipped by the people and occasionally by an emperor. Later, in religious circles, he became the Lord Lao (Lao Jun), revealer of sacred texts and saviour of mankind. There were several stories about his birth, one of which was influenced by the legend of the miraculous birth of Buddha. Laozi's mother is said to have borne him 72 years in her womb and he to have entered the world through her left flank. One legend gives an explanation of his family name, Li: the baby came to light at the foot of a plum tree (li) and decided that li ("plum") should be his surname. Two legends were particularly important in the creed of the Daoists. According to the first, the Lao Jun was believed to have adopted different personalities throughout history and to have come down to the earth several times to instruct the rulers in the Daoist doctrine. The second legend developed from the story of Laozi's journey to the west. In this account the Buddha was thought to be none other than Laozi himself. During the 3rd century ce an apocryphal book was fabricated on this theme with a view to combating Buddhist propaganda. This book, the Laozi huhuajing ("Laozi's Conversion of the Barbarians"), in which Buddhism was presented as an inferior kind of Daoism, was often condemned by the Chinese imperial authorities.
Laozi has never ceased to be generally respected in all circles in China. To the Confucians he was a venerated philosopher; to the people he was a saint or a god; and to the Daoists he was an emanation of the Dao and one of their greatest divinities.
Max Kaltenmark


text:
Home Industries Utility Stocks
This is how Volatility could affect stock prices in the coming weeks
by Greg Sondergaard
in Utility Stocks
Because of the massive decline in high-flyers like Tesla and cryptocurrency, investors are expected to be turbulent over the next two weeks.
However, market experts believe that the market is more likely in a downturn that ends than one that becomes bigger.
After dropping through it, the S&P500 maintained its 50-day moving average. After much steeper early losses, it finished the day down only 0.3 percent. After a sharp intraday sell-off, the Nasdaq was down less than 0.1 percent, nearly flat.
Tesla finished at $563.46, down 2.5 percent but still well above its lows. It has dropped dramatically since reaching a high of $900 on January 25. The electric vehicle manufacturer has been linked to bitcoin since founder Elon Musk announced that the digital currency could be used to purchase cars and that the company had a $1.5 billion stake.
He rescinded the plan to use cryptocurrency to purchase vehicles, but stated that Tesla would keep its bitcoin. Musk tweeted with emojis on Wednesday that Tesla had "diamond hands," implying that the company would keep the cryptocurrency.
Speculative stocks took a beating, but they also recovered some of their losses. The ARK Innovation ETF fell 1.7 percent, while the iShares Nasdaq Biotechnology ETF fell nearly 1%. Some tech companies, such as Facebook and Alphabet, were able to shake off losses and end the day with gains on Wednesday.
1 Inflation worries among investors
2 Keeping an eye on yields
3 Despite the volatility, Signature Bank is expected to increase its price
Inflation worries among investors
According to Stockton, the S&P500 level of 3,957 is a more important potential support level than the 50-day moving average of 4,081. The 50-day moving average is the average closing price of the previous 50 sessions, and a close below it is regarded as a negative indicator. The S&P500 closed at 4,115 on Wednesday.
"I believe the market is attempting to digest a variety of evolving story lines," said Dan Deming, managing director at KKM Financial. He stated that the market was trading on the economic reopening as it reached new highs. "We are now seeing the market attempting to justify the valuations."
One major concern is that inflation will accelerate and become more persistent than the Fed anticipates, forcing the central bank into a tightening cycle. The release of the Fed's meeting minutes on Wednesday afternoon added to that concern.
According to the minutes, if the economy improves, some Fed officials may consider reducing bond purchases at upcoming meetings. The stock market sell-off gained traction in the media before reversing losses.
Keeping an eye on yields
Once the Fed begins to taper its bond purchases, it will gradually phase them out before raising interest rates.
Bonds continued to fall as stocks recovered from the impact of the Fed minutes. The 10-year yield, which moves in the opposite direction of price, rose to 1.68 percent before falling to 1.67 percent.
"We will be watching the bond market's reaction to any further equity market weakness to see if the market truly wants to believe, contrary to the rapidly accumulating evidence, that inflation is transitory," he said.
According to Emanuel, the S&P500 could test the 4,000 level. He believes that rising bond yields are a negative for stocks because higher inflation signals that the Fed may not keep interest rates as low as the market expects.
According to CFRA's chief investment strategist, Sam Stovall, the market still has a lot of positive breadth. For example, 98 percent of the S&P subindices are trading above their 200-day moving average.
He believes the fact that the S&P500 was able to close above 4,063 — the low of May 12 — was a positive sign for the market and may help lift stocks on Thursday. Futures prices were marginally lower.
Stovall, on the other hand, said it's not surprising that the market has been paused and pulling back. He stated that the S&P500 has now gone 239 days without a 5% correction. The average time span between a 5% pullback is 177 days.
Despite the volatility, Signature Bank is expected to increase its price
"Given these cross-currents, which also includes regulators in all countries establishing guard rails, a wild ride in crypto is to be expected. "With that said, we continue to have 'diamond hands' in terms of our bullish view on Signature, particularly with digital asset related deposits likely crossing the 20% of total threshold based on updated disclosures," said JPMorgan lead analyst Steven Alexopoulos in a note.
Signature established its digital asset banking team in April 2018 and launched the Signet payments platform to clients in January 2019, following the launch of a new application programming interface last summer, according to a February JPMorgan note.
Shares of the regional bank are up more than 78 percent year to date, but are down about 2 percent this week due to volatility in the cryptocurrency market.
Bitcoin, the original and largest cryptocurrency, fell to its lowest level since February, falling 30 percent to near $30,000 at one point on Wednesday in a major sell-off. Bitcoin was trading about 8% lower on Friday, at $37,064.90. Ether, the second-largest cryptocurrency, dropped about 12% to $2,477.52.
Signature, on the other hand, reported that recent crypto volatility had not affected deposit flows, according to JPMorgan's Friday note. According to the note, Signature stated on a recent conference call that total deposits increased by around $8 billion this quarter on an average through May 15.
Deposits increased by 16.8 percent — or approximately $10.7 billion — in the fiscal first quarter to $73.9 billion, according to the company. Signature's annual asset growth is expected to be in the upper end of the company's $8 billion to $16 billion guidance range, according to JPMorgan.
"This trend confirms our thesis that institutional adoption of digital assets is still in its early stages, with a tremendous runway for growth ahead," Alexopoulos said.
JPMorgan's outlook on Signature shares is more "to the bank" than "to the moon," as it monitors regional banks that could play a role in "what could amount to the most exciting new asset class to be formed in any of our lifetimes."
Tags: NASDAQ: SBNYSBNYSignature BankStock volatility
Greg Sondergaard
I am focused on high-quality businesses whose competitive edge and resilience help them beat the market. My scope is limited to European and North American corporations (from large-cap to small-cap companies). My education focuses on sociology and includes an undergraduate degree in sociology and a master's degree in sociology with a primary concentration on organizational and economic sociology. Previously, I worked in the software business, but today I am interested in maximizing profit regardless of risk.
Meme Stocks, Volatility and Singapore Stocks. What Investors Need to Know


text:
Lipson Building sale threatens longterm tenants
Billy Taylor | November 1, 2018	| 0 Comments
LIPSON BUILDING has long been home to small, locally owned businesses.
Larchmont Village's historic Lipson Building was sold on Oct. 10 to a Malibu-based real estate investment company for $23.5 million. At that price, Christina Development paid roughly $1,372 per square foot for the one- and two-story, 17,000-square-foot property located at 124-148 N. Larchmont Blvd. The building houses 14 tenant spaces, including upstairs offices.
The sale is from the estate of the late Charlotte Lipson, who died last year one day after her 100th birthday. The property was passed to Lipson from her father, Julius La Bonte, one of the original developers of Larchmont Village. It is said that La Bonte at one time owned 70 percent of the buildings on Larchmont Boulevard, but he later sold many of the properties after the Great Depression. This recent sale represents the last remaining Larchmont property still owned by the family.
The 1920s building is home to several beloved stores including the city's oldest independent bookstore Chevalier's Books, Landis Stationery and Lipson Plumbing, among others.
To find out what these longtime Larchmont businesses think of the ownership change, this reporter hit the Boulevard to investigate.
While there were no tenants who would agree to speak on the record, for obvious reasons, they all shared with me a concern for what the future might bring.
"It's not going to be like it used to be," predicted one business owner. "The writing is on the wall," said another owner. They all said that they hope to stay on the Boulevard for as long as possible.
Tenants of the Lipson building received a letter dated Oct. 11 that informed them of the ownership change and where to mail rental payments.
"The new owner of the building is Larchmont Village Plaza, LLC," read the letter, which notes that Christina Development will now manage the property. "We look forward to becoming a part of the Larchmont Village community," concluded the letter.
Without any further information, the tenants are left wondering what will become of them. Will they have a chance to renew their leases? Will the building be razed? Perhaps the only person to know is Christina Development CEO Lawrence Taylor, who declined repeated requests for comment.
On Christina's website, the company boasts that it has "sponsored direct real estate investments" for the past 40 years in the Westside. Of the 22 projects listed under the company's portfolio, which includes dates for the acquisition and disposition for each project, my math indicates that the company holds each project, on average, for four and a half years.
This short-term investment approach has some local residents speculating that the new owners will be primarily focused on raising the building's rent base only to turn around and resell the property to a long-term owner. Perhaps only time will tell, but, for now, you can show your support for our independent, locally owned businesses at Small Business Saturday, Nov. 24.
By Billy Taylor
Tags: Charlotte Lipson, featured, Larchmont Village, Lipson Building
« City planners tour Wilshire neighborhoods
Bountiful ways to give back during season of giving »


text:
Sustainability Press Releases
Any action or interaction that is focused on meeting the needs of the present without compromising the ability of future generations to meet their own needs.
Press Releases are distributed to journalists at major media outlets, investment professionals, academics, analysts, activists and consumers, NGOs and nonprofits, sustainability and CSR organizations, corporate CSR officers and other professionals focused on Corporate Social Responsibility and sustainability.
Select from the menu to the right to filter by CSR Category
All News Academia Activism Business Ethics Careers Community Development Corporate Governance Corporate Social Responsibility Economic Development Environment Events Fair Trade & Supply Chain Finance Green Building Green Products & Services Health & Wellness Human Resources & Diversity Human Rights Philanthropy & Corporate Contributions Ratings & Awards Renewable & Alternative Energy Research, Reports & Publications Social Entrepreneurship Socially Responsible Investing Stakeholder Engagement Sustainability Technology Volunteerism Women
SustainAccounting Launches World's First Triple Bottom Line Certification Program
Posted: May 14, 2019 – 09:00 AM EST
WOODSTOCK, Vt., May 14 /CSRwire/ - SustainAccounting LLC today announced the launch of its Certified Triple Bottom Line (TBL) program for organizations, Certified TBL Orgs, the worlds first certification program for integrated TBL measurement and reporting. SustainAccountings Certified TBL program differs from all...
Hershey Highlights Progress in Key Areas of Deforestation, Sustainable Cocoa and Human Rights in 2018 Sustainability Report
HERSHEY, Pa., May 14 /CSRwire/ - (GlobeNewswire) The Hershey Company (NYSE: HSY) today released its latest Shared Goodness Report, highlighting progress made on sustainability issues where Hershey can have an impact. Since announcing its Shared Goodness Promisesustainability strategy last year, the company has...
Catalyzing Action on the SDGs Through Collaboration
TORONTO, May 14 /CSRwire/ - Slowly but surely we are seeing pockets of progress on the Sustainable Development Goals (SDGs). Ten years remain until the 2030 deadline and as the urgency ramps up, so does the commitment of many businesses and swathes of...
Grand Opening of Accessible Horticulture and Education Center at Overbrook School for the Blind
PHILADELPHIA, May 10 /CSRwire/ - Local officials will join Overbrook School for the Blind (OSB) students, staff, and Board of Trustees, for a ribbon cutting ceremony to celebrate the opening of the M. Christine Murphy Horticulture and Education Center - a LEED-Silver certified...
New Generation of Sustainability Leaders Finds Inspiration from Unlikely Industrialist
Posted: May 09, 2019 – 01:27 PM EST
Mid-Course Correction Revisited goes on sale today. It updates the original — first released in 1998 — with a new foreword by bestselling author Paul Hawken and several new chapters and interviews written by John A. Lanier, Executive Director of the Ray C....
Philadelphia Ronald McDonald House and Green Mountain Energy Sun Club Unite to Bring Sustainability to Landmark Campus
PHILADELPHIA, May 09 /CSRwire/ - Leaders and staff from Green Mountain Energy Sun Club joined the Philadelphia Ronald McDonald House to commemorate Sun Club-funded sustainability projects at the non-profit, including the unveiling of a 5-foot-solar-powered sculpture in a new orchard today. The sculpture,...
Energy Building for Sustainable Brands '19 Detroit
SAN FRANCISCO, May 09 /CSRwire/ - Sustainable Brands reveals program, networking and activity highlights for its upcoming global flagship conference: SB19 Detroit. More than 2,500 business leaders will convene June 3-6 at the Cobo Center in downtown Detroit to participate in the largest...
Combatting Plastic Waste Crisis, SC Johnson Expands Offerings of Concentrate Products
RACINE, Wis., May 07 /CSRwire/ - One million plastic bottles are bought around the world every minute of each day[1]. As an early champion of concentrate products nearly a decade ago, SC Johnson is continuing to address the plastic waste crisis by expanding...
U.S. Gain Brings Sixth Renewable Natural Gas Development Project Online
APPLETON, Wis., May 07 /CSRwire/ - U.S. Gain, a leader in development, procurement and distribution of sustainable energy solutions, announces the completion of its sixth renewable natural gas (RNG) landfill development project located in Church Hill, Tennessee. Methane gas from Carter Valley Landfill,...
Clearing the Air: Boeing Helps Airlines Cut Emissions
CHICAGO, May 06 /CSRwire/ - As aviations global fleet doubles over the next 20 years to meet passenger and cargo demand, the industry has committed to capping the growth of carbon emissions by 2020 and then cutting them to half of what they...
« Previous 1 2 3 4 5 6 7 8 9 10 11 12 … 320 321 Next »
The Soil Health Institute
Smithfield Foods Contributes $60,000 to Bladen County Read and Feed Program
Orion Engineered Carbons
Orion Engineered Carbons Publishes Its First Sustainability Report
Maala - Business for Social Responsibility
Business and Inclusive Growth: Lessons From Israel


text:
Miñambres de la Valduerna es una localidad del municipio de Villamontán de la Valduerna, en la provincia de León, España.

El pueblo de Villambres en lo religioso, hoy Miñambres, uno más de los pueblos de La Valduerna es patrimonio artístico en el Museo de los Caminos. Se encuentra ubicado a ambos lados del río Duerna.

Posiblemente en el pueblo de Miñambres existiera una importante urbe, "Argentiolum", hoy desaparecida. Su emplazamiento se encontraba en el margen derecho del río Ornia, conocido actualmente como el río Duerna. Hoy en día aún no se sabe el lugar exacto donde estuvo asentada esa ciudad.

A mediados del siglo XIX tiene 66 casas y escuela de primeras letras durante cuatro meses de invierno, dotada con cuarenta reales y una módica retribución de los niños que la frecuentan. Su producción principal en aquel entonces era trigo, centeno, cebada, lino y legumbres, cría ganado vacuno y lanar, caza de perdices, codornices, liebres y conejos, y pesca de truchas. Contaba en 1848 con 67 vecinos que sumaban 310 habitantes.

Situación y Acceso

Saliendo de la A6 - Madrid - Coruña, preferentemente la salida 303, y cruzando La Bañeza se accede a la carretera de Villalis pasada la azucarera y a 6 km, una vez pasado Ribas de la Valduerna, se gira a la derecha y encontramos Miñambres.

También se puede salir de la A6 en la salida de Palacios de la Valduerna y aquí cogemos, al final de Palacios a la izquierda y, vemos el indicador de Redelga, el siguiente ya es Miñambres.

En La Bañeza existe una estación de autobuses de ALSA con varias líneas diarias que acercan hasta el pueblo.

Estaciones de ferrocarril más próximas en Astorga, Veguellina y León.

El aeropuerto más cercano es el Aeropuerto Virgen del Camino (aeropuerto civil de León), a unos 40 minutos en coche.

Evolución de la población en los últimos ocho años

Referencias

Enlaces relacionados
 Municipios de León

Localidades de La Valduerna
Localidades de Villamontán de la Valduerna

redpajama_set_name: RedPajamaWikipedia


Walk on the red carpet like you own it in this mesmerizing Angela and Alison 21040 creation. Ornamented with radiating pleats along the fitted bodice, this stunner reveals a strapless bodice topped with a plunging sweetheart neckline that is trimmed with lustrous jewel accents. Designed with a peaked empire waist, layers of gossamer and opaque fabric flutters to create a gorgeous high low hemline. Cut to flaunt those impeccable bare legs, the skirt then cascades to the floor with a dramatic train. Paint the town red when you don this breathtaking Angela and Alison masterpiece.


75 minutes of the very BEST VeggieTales Bible stories! Volume Two, Stand Up, Stand Tall, Stand Strong! features excerpts from these classic Veggie stories: The Story of Flibber-O-Loo, Rack, Shack & Benny and Josh and the Big Wall.


Bargoers will be able to claim a table, booth or stool in the high-energy Liquor Bar or chill in the relaxing lounge. Wine drinkers will revel in the diversity of the list. Our staff will entertain your taste buds with hand-crafted cocktails.
You hear wine glasses clink, a martini fresh out of Pinterest walks by, you watch a delicious lobster tail presented, the subtle tones compliment everything, and to top it all off - your server just asked you if you want a double.


text:
<?php
class Monitor_model extends CI_Model
{
    function gearman_worker()
    {
        $gm = new GearmanWorker();
        $gm->addServer();
        $gm->addFunction('do_blacklist_checking','Monitor::do_blacklist_checking');
        $gm->addFunction('process_pending_monitor','Monitor::process_pending_monitor');
        while($gm->work())
        {
            echo $gm->returnCode();
        };
        exit();
    }

    function get_servers(){
        $this->db->select('*');
        $this->db->from('server');
        $query = $this->db->get();
        if($query){
            return $query->result_array();
        }else{
            return false;
        }
    }

    function get_user_monitors_ips($user,$limit='', $page=''){
        if($page>0)
        {
            $start=($page-1)*$limit;
        }
        else
        {
            $start=0;
        }

        if($limit)
        {
            $this->db->limit($limit, $start);
        }

        $this->db->select('monitor_ips.id as id,monitor_ips.ip as ip,monitor_ips.date,monitor_ips.monitor as monitor_id,monitor_ips.status as status,monitor_ips.last_check,monitor.name as monitor,monitor.date as added_date,contact_list.name as list');
        $this->db->from('monitor_ips');
        $this->db->join('monitor', 'monitor.id=monitor_ips.monitor');
        $this->db->join('contact_list', 'contact_list.id=monitor.list');
        $this->db->order_by('monitor_ips.date','desc');
        $this->db->where('monitor.uid',$user);
        $query = $this->db->get();
        if($query){
            return $query->result_array();
        }else{
            return false;
        }
    }

    function get_active_monitors_ips($user,$limit='', $page=''){
        if($page>0)
        {
            $start=($page-1)*$limit;
        }
        else
        {
            $start=0;
        }

        if($limit)
        {
            $this->db->limit($limit, $start);
        }

        $this->db->select('monitor_ips.id as id,monitor_ips.ip as ip,monitor_ips.date,monitor_ips.monitor as monitor_id,monitor_ips.status as status,monitor_ips.last_check,monitor.name as monitor,monitor.date as added_date,contact_list.name as list');
        $this->db->from('monitor_ips');
        $this->db->join('monitor', 'monitor.id=monitor_ips.monitor');
        $this->db->join('contact_list', 'contact_list.id=monitor.list');
        $this->db->order_by('monitor_ips.date','desc');
        $this->db->where('monitor.uid',$user);
        $this->db->where('monitor_ips.status',1);
        $query = $this->db->get();
        if($query){
            return $query->result_array();
        }else{
            return false;
        }
    }

    function add_blacklist($ip,$server,$time){

        $data_array = array(
            'ip' => $ip,
            'server' => $server,
            'time' => $time,
        );

        $query = $this->db->insert('reports', $data_array);

        if($query)
        {
            $this->db->select('count(*)');
            $this->db->from('blocklists');
            $this->db->where('ip',$ip);
            $this->db->where('server',$server);
            $query = $this->db->count_all_results();
            if($query)
            {
                $data_array = array(
                    'time' => $time,
                );
                $this->db->where('ip',$ip);
                $this->db->where('server',$server);

                $query = $this->db->update('blocklists', $data_array);
                if($query)
                {
                    return true;
                }
                else{
                    return false;
                }
            }
            else
            {
                $data_array = array(
                    'ip' => $ip,
                    'server' => $server,
                    'time' => $time,
                );

                $query = $this->db->insert('blocklists', $data_array);
                if ($query) {
                    $blocklist = $this->db->insert_id();

                    return $blocklist;
                } else {
                    return false;
                }
            }
        }
        else
        {
            return false;
        }

    }

    function fetch_monitor_contacts_emails($monitor){
        $this->db->select('contacts.id as id,contacts.email, contact_list.name as List');
        $this->db->from('contacts');
        $this->db->join('contact_list', 'contact_list.id=contacts.list');
        $this->db->join('monitor', 'contact_list.id=monitor.list');
        $this->db->where('monitor.id',$monitor);
        $query = $this->db->get();
        if($query){
            return $query->result_array();
        }else{
            return false;
        }
    }

    function pending_monitor($user_id){

        $this->db->select('monitor.id');
        $this->db->from('monitor_ips');
        $this->db->join('monitor', 'monitor.id=monitor_ips.monitor');
        $this->db->order_by('monitor','desc');
        $this->db->where('monitor.uid',$user_id);
        $this->db->where('monitor_ips.processed',0);

        $query = $this->db->get();
        if($query){
            return $query->result_array();
        }else{
            return false;
        }
    }

    function pending_monitor_ips($monitor){

        $this->db->select('monitor_ips.id,monitor_ips.ip');
        $this->db->from('monitor_ips');
        $this->db->order_by('date','desc');
        $this->db->where('monitor',$monitor);
        $this->db->where('monitor_ips.processed',0);
        $query = $this->db->get();
        if($query){
            return $query->result_array();
        }else{
            return false;
        }
    }

    public function update_last_check($id,$last_check)
    {
        $data = array(
            'status'=>1,
            'last_check'=>$last_check
        );
        $this->db->where('id', $id);
        $query = $this->db->update('monitor_ips', $data);
        if($query)
        {
            return true;
        }
        else{
            return false;
        }
    }

    function queued_pending_monitor($monitor){
        $data = array(
            'processed'=>1,
        );
        $this->db->where('monitor', $monitor);
        $this->db->where('processed', 0);
        $query = $this->db->update('monitor_ips', $data);
        if($query)
        {
            return true;
        }
        else{
            return false;
        }
    }
}

redpajama_set_name: RedPajamaGithub


text:
Yahoo Finance Canada
Canadians believe in housing more than the economy: RBC
Jessy Bains
12 January 2021, 10:17 am ·2-min read
The pandemic has led families to look outside of their cities for more space (Getty)
The COVID-19 pandemic reminds us once again that the economy is not the stock market, or even real estate markets, as each break records as job losses mount and businesses shutter.
A new poll by RBC found only 18 per cent of respondents said the economy is strong, while 45 per cent believed in the strength of the housing market. Even as the second wave brings stricter lockdowns and higher unemployment, less than half (43 per cent) said they're concerned about its effect on real estate.
The results also show a strong desire for home ownership, even as Canadians are increasingly priced out of the country's largest cities. More than half (56 per cent) said they want to buy a home with their spouse or partner and 51 per cent prefer a detached house, which is well ahead of second place condos at 18 per cent. That's a trend that played out through most of the pandemic, with detached home sales prices far outpacing condos.
With that said, 59 per cent said home prices are unaffordable, and have an average budget of $445,237. That's below CREA's national average price of $603,000 and the average condo price in Toronto or Vancouver. Almost half (45 per cent) recognized that upsizing would mean moving out of the city they currently live in — another trend that's played out in the form of an urban exodus that has fuelled a suburban and cottage country housing boom.
"Many Canadians continue to be financially resilient in the face of the pandemic, and this has carried over into the real estate market," said RBC's Amit Sahasrabudhe, in a release.
"Seen as a pillar of stability, Canadians continue to view home ownership as a worthwhile pursuit and are willing to shift their priorities in order to find affordable property within their budget."
Even though 60 per cent said homes in their area are overvalued, 80 per cent said real estate is a good investment and 52 per cent expect prices to only go up in the immediate future.
Jessy Bains is a senior reporter at Yahoo Finance Canada. Follow him on Twitter @jessysbains.
Download the Yahoo Finance app, available for Apple and Android.


Arco-Íris (Leiria, Portugal) on 11 January 2008 in Animal & Insect and Portfolio.
Feels as though they are stranded. I like the capture.
Há pouco tempo comi uns e estavam maravilhosos. Claro que não fui eu que os preparei.
This is a marvelous shot! I love the light!
Bonito, como acredite uma imagem totalmente diferente a partir daquele perpectiva. Foi brilhante.
Love the light and the composition. Great models you selected for this photo!
Excelente composição, adorei o jogo de luzes.
Very interesting comosition, I like the long shadows.
I like light here. wonderful.
Great photo. Interesting shadows. Bye!
Wonderful! Love the colour, light and composition.
very good composition .. thank you .
Boa ideia para a fotografia.
@Remus: :) !!! Claro que sei cozinhar! Frito um ovo muito bem!
Wow, are those mussels?? Beautiful to see them in a natural environment, definitely a thought-provoking change from seeing them on the platter (spoken as a seafood-lover myself!). Fantastic lighting and shadows.


It has been announced that award winning saxophonist and composer YolanDa Brown will host a new music show called 'YolanDa's Band Jam', on the BBC children's network CBeebies.
Filmed at Chetham's School of Music in Manchester, YolanDa will guide a studio of 5-7 year olds through tempo, rhythm and other musical disciplines in an inspirational show full of surprises and amazing guests. YolanDa and composer Andrew Kingslow (Rastamouse, Apple Tree House) will be joined by a range of special guests including top singer/guitarist Newton Faulkner and hit country duo The Shires to excite young children about the possibilities of music.
YolanDa has worked with musicians such as Jools Holland, Grammy Award-winners Morgan Heritage, Lemar, Michelle Williams of Destiny's Child, Julian Marley, Shingai Shoniwa of the Noisettes, The Floacist, Mica Paris, Omar Lye-Fook, Wretch 32 Sonny Bradshaw, Otis Williams and The Temptations.


text:
This is the only way to serve pasta! An Italian phrase meaning 'to the tooth,' al dente is used to describe the texture of pasta and risotto rice as tender or soft on the outside, but with some resistance when bitten into. If you normally serve your pasta soft, try it this way and taste the difference. Every shape and brand of pasta cooks differently, which means that only the taste test, not the packet instructions, will tell you when it's cooked perfectly.
An aromatic spice that looks like a large, smooth peppercorn and is about the size of a pea, allspice is the dried berry of the West Indian allspice tree. It's also called Jamaican pepper or pimento, because its taste is said to resemble a combination of cinnamon, cloves, nutmeg and black pepper. Allspice can be bought whole or ground, and is used in both sweet and savoury dishes – including mulled drinks, Christmas pudding, pickles, marinades and Jamaican jerk chicken.
An Italian word meaning 'before the pasta', these delicious plates of hot and cold starters are the equivalent of French hors d'oeuvres. A mixture of antipasti include cheeses, smoked meats, salamis, olives, a selection of seafood, marinated vegetables and various breads with olive oil and salt for dipping. Although it's all too easy to eat for Italy, these are dishes intended to whet the appetite, not to sate it!
A French term referring to a light alcoholic drink taken before a meal, an aperitif should ideally stimulate the appetite and tantalise the palate – preparing it for greater things to come. Common aperitifs include drinks based on wine, such as vermouth, or certain spirits and liqueurs. Arak, an aniseed-flavoured clear spirit, is drunk as an aperitif in some Arabic countries, while ouzo is popular in Greece and a glass of fino or manzanilla sherry is popular in Spain. The French often enjoy a glass of pastis before a meal.
Arborio is the classic risotto rice from the north Italian region of Piedmont. This medium- to long-grain rice is probably the best all-rounder for cooking as it can absorb a lot of cooking liquid, yet still retain a good 'bite' when fully cooked.
Arrabbiata
Literally meaning 'angry' in Italian, arrabbiata refers to a Roman sauce of garlic, tomatoes, basil and red chilli cooked in olive oil. The sauce is usually served with pasta and chopped fresh parsley on top.
Three different, unrelated plants are all known by this name. The globe artichoke is related to the thistle. Its leaves are edible, as is the bottom part of the flower; the heart. Globe artichokes make a delicious starter simply boiled whole and served with melted butter, mayonnaise, hollandaise or vinaigrette for dipping the leaves. The Jerusalem artichoke belongs to the sunflower family and the plant's underground tubers are edible. They're rather knobbly and irregular in shape, with a pale brown or purple-red skin. Scrub them and boil, or steam until tender and then peel. The Chinese artichoke is a perennial herb of the mint family, grown for its edible tuberous underground stems. It has a sweet, nutty taste, similar to the Jerusalem artichoke.
Arugula (Rocket)
The arugula is an assertive salad green with peppery, somewhat bitter overtones. Rich in vitamin C and potassium, rocket is often used in pasta sauces and on pizzas – added just before the baking period ends or immediately afterwards, so that it won't wilt in the heat.
This Mediterranean vegetable is an important ingredient in classic dishes such as ratatouille and moussaka, as well as in many Indian vegetable-based dishes. With the skin left on they hold their shape quite well, but remove the skin and the flesh can be cooked down to a thick pulp. Also known as eggplant, aubergines should be firm and heavy with a taut, shiny skin and a bright green stalk end.
As well as the deep purple variety, there are white, mauve, green and striped varieties. To prepare, wash the skin and trim off the stalk. Slice or cut the flesh into chunks just before cooking, because it discolours quickly.
A versatile and widely used aromatic herb, basil grows well in warm climates and is widely used throughout southern Europe and in many parts of Asia. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil, is another classic basil-based dish. An annual plant, basil is very easy to grow from seed but is sensitive to cold. Dried basil retains little of the aroma and flavour of fresh basil, so is of limited use in the kitchen.
A Béarnaise sauce is a classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter. This sauce is especially popular served with a succulent fillet steak and thin, crispy potato chips.
A basic white sauce of milk, butter and flour, Béchamel was invented in France during the reign of Louis XIV.
These hard Italian biscuits are traditionally made with hazelnut and aniseed, but are today often flavoured with a wide variety of nuts, lemon or orange rind. They're hard and crunchy because they're twice-cooked ('bis' is Italian for twice and 'cotti' for cooked) – making them ideal for dipping in dessert wine or coffee.
Blanching is the process of plunging food, frequently vegetables, into and out of boiling water for just a few seconds or minutes. Blanching preserves the colour and texture of food, and can be used to get rid of strong flavours or to par-cook food. For example, potatoes can be blanched before roasting or sautéing. The process can also help to loosen the skins of nuts, tomatoes and other fruits before skinning them.
Bordelaise
A Bordelaise sauce is made with dry red wine, bone marrow, shallots and a rich brown sauce called demi-glace. Traditionally, Bordelaise sauce is served with grilled beef or steak, though can also be served with other meats that pair well with red wine demi-glace based sauces.
Bouillabaisse is a Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. There are at least three kinds of fish in a traditional bouillabaisse – typically scorpionfish, sea robin and European conger.
Bouquet garni
A small bunch of herbs – classically a bay leaf, a few parsley sprigs and a few sprigs of thyme – wrapped in a leek leaf or bunched with a piece of celery and tied with string. It's ideal for flavouring soups, stews and stocks during cooking, and is removed before serving.
Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing.
Italian bread, usually ciabatta, bruschetta is sliced and grilled or toasted, then rubbed with a clove of garlic and drizzled with extra virgin olive oil, before being finished off with a variety of toppings – such as ripe plum tomatoes and fresh basil. Bruschetta can be served with drinks before a meal, or as a light starter.
Buttermilk is traditionally a by-product of butter-making; the liquid that's left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.
A pizza that's folded in half and baked so that the filling is enclosed completely, the calzone is similar to a Cornish pasty or turnover. It's popular street food in Italy, particularly in Naples where pizza is said to have originated. People fold them in quarters and eat them with their hands while they're on the go.
The term 'canapé' means sofa or settee in French, so traditionally canapés were little platforms of pastry or buttered, fried or toasted bread for tasty things to sit on. It now encompasses all kinds of bite-sized appetisers that can be eaten with the fingers, leaving the other hand free to hold a drink.
Large, stuffed pasta tubes baked in sauce, or rectangular pasta sheets that are rolled with a filling. In Italian, cannelloni literally means 'large reeds.'
A classic Italian dish of very thin shavings of raw beef fillet, Carpaccio is a starter served cold and with olive oil and lemon juice – or a mayonnaise or mustard sauce. The dish is also often topped with capers and sometimes onions. Although true Carpaccio is made with beef, Carpaccio of other thinly sliced raw meats, fish or even fruits are becoming more common on restaurant menus.
Cavatelli
Small pasta shells with wavy edges, cavatelli are normally made of flour, semolina and water. But they can also be made with ricotta cheese in the dough.
Celeriac is also known as celery root, turnip-rooted celery or knob celery. It is a kind of celery grown as a root vegetable for its large and bulbous hypocotyls, rather than for its stem and leaves.
Ceviche is a citrus-marinated seafood dish, popular in mainly Latin American countries. Both finfish and shellfish are used; finfish is typically used raw while shellfish is typically cooked.
An Irish favourite of mashed potatoes, chopped spring onions, milk and butter, champ is simple and inexpensive to produce. In some areas the dish is also called 'poundies.'
'Mushroom,' as they say it in France. Champignon is also known as common mushroom, button mushroom, white mushroom, table mushroom and portobello mushroom.
A wild and nutty mushroom with a trumpet-shaped head, the chanterelle has a fruity smell, reminiscent of apricots, and a mildly peppery taste – which is probably why it's such a popular food mushroom.
Chantilly is something that is prepared or served with whipped cream. Chantilly cream or crème Chantilly is a sweetened whipped cream, sometimes vanilla-flavoured, used in pastry both for its taste and as a decoration. Ice cream is also frequently served with Chantilly.
The French term for delicatessen-style items, charcuterie also refers to the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit – primarily from pork.
Choux pastry
A very light, double-cooked pastry usually used for sweets and buns, choux pastry is made with plain flour, salt, butter, eggs, milk and a little sugar. It's used to make profiteroles, eclairs and choux puffs, and is the basis of the dramatic dessert gâteau St Honoré. Choux can be used for savoury pastries too, such as gougère, a large ring of choux flavoured with gruyère or emmental cheese. Choux pastry has a reputation for being difficult to master, but in fact it's really no bother once you know the technique. A preheated hot oven is essential to raise and set choux, and if you take it out of the oven before it's cooked thoroughly it will collapse. Filling shouldn't be added until the last possible moment before serving, because it will make the choux sag.
Chowder is a thick, chunky seafood soup from North America, of which clam chowder is the best known. The word chowder comes from the French 'chaudière' – a heavy, three-legged iron cauldron in which fishermen made stews fresh from their day's catch. As with many classic dishes, opinions on the ingredients and how it should be cooked vary from region to region; New England chowder tends to be made with milk, but further down the coast it's made with tomatoes and water. There are all kinds of different additions – potatoes, bacon, clams, cockles, sweet corn. Whatever the variations, chowder is essentially a rich, gutsy soup, often served as a main course.
Compote is a dessert made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. In France a compote can also be a fine puree of cooked fruit – usually made with a base of apple.
The French equivalent to Gruyère, comte is a cheese that is usually aged from 12 to 18 months. Made from unpasteurised cow's milk, the comte's rind is usually a dusty-brown colour, while the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild, slightly sweet and nutty.
Concassé
Concasse, from the French 'concasser'(to crush or grind) is a cooking term meaning to coarsely chop any ingredient, usually vegetables. This term is most specifically applied to tomatoes, with tomato concasse being a tomato that has been peeled, seeded and chopped to specified dimensions.
A generic term for various kinds of food that have been immersed in a substance for both flavour and preservation – such as goose, duck or pork that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
In cooking, a consommé is a type of clear soup made from richly flavoured stock (meat or fish) or bouillon that has been clarified – usually through a fining process involving egg protein.
A thick sauce made from puréed and strained vegetables or fruits, the term coulis originally referred to the released juices of cooked meats, and can today also refer to a puréed soup of shellfish.
Granular semolina popular in North Africa especially, couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavoured or plain, warm or cold, as a dessert or side dish.
Crème anglaise
This is a rich custard dessert sauce often used as a topping or plating accompaniment to fruits and pastries. A mix of sugar, egg yolks, hot milk and vanilla, crème anglaise can also be used as a base for desserts such as ice cream or crème brûlée.
Cream that is allowed to set and thicken to a velvety rich texture. crème fraîche is the Western European counterpart to sour cream. Originally a French product, today it is available in many countries. It is traditional to France, Belgium, the Netherlands and the Scandinavian countries.
Cremini
Cremini are young Portobello mushrooms.
In Italian crostini means 'little toasts,' and is made by thinly slicing bread, typically plain white bread, and toasting or grilling it so that it becomes crispy. Crostini can be served plain, with olive oil or other various toppings.
Crudités are raw vegetables, thinly sliced or grated, served as a starter or with a dip as a snack. Crudités might include any fresh, seasonal vegetables such as carrots, celeriac, cucumber, sweet peppers, red cabbage, celery, fennel, tomatoes, mushrooms and radishes. Vinaigrette, garlic or egg mayonnaise and hummus are just some suggestions of what you can serve with crudités.
Dauphinoise (à la)
To cook something 'à la Dauphinoise' means to bake it in a slow oven with cream and garlic. A gratin dauphinoise is a classic dish of thinly sliced potatoes cooked in this way – with garlic, cream, milk, butter and often gruyère cheese. Rich, but very delicious! Serve it as an accompaniment to meat or vegetable dishes.
Dropping consistency
The consistency required of cake mixes, where the mixture isn't soft enough to fall easily off the spoon but slides off reluctantly after a few seconds.
Duxelles
A mixture of chopped mushrooms cooked in butter, together with onion and thyme, duxelles is used as a stuffing or garnish and in the preparation of various dishes called 'à la duxelles'. It's traditionally used in beef Wellington, but is also delicious on toast, stirred through scrambled eggs, stuffed under chicken skin before roasting or folded into mashed potatoes.
Eggplant is another name for aubergine, probably because of the appearance of the egg-shaped, white-skinned variety. This term is more commonly used in the US.
Emulsify
An emulsion is a stable suspension of fat and another liquid. To emulsify is to combine fats (such as butter or oil) with a liquid (such as vinegar or citric juices) into a smooth and even blend using an emulsifier (such as an egg yolk), which binds to each set of ingredients and prevents them from separating.
En croute
Directly translated from French an croute means crust, and is used to describe a thick, hollowed-out slice of bread (usually toasted) that is filled with food, or a pastry case (such as puff pastry) used for the same purpose.
Five-spice powder
A pungent mixture of five spices commonly used in Chinese cookery, this is a brown powder made of ground star anise, fennel seeds, cloves, cinnamon and Sichuan pepper. It's available from Chinese grocers, and is becoming more widely available in supermarkets too. A good blend should be fragrant and spicy, but also slightly sweet.
Flaky pastry
A type of pastry that's rolled, folded and re-rolled several times to create layers of pastry – which in the heat of the oven will rise into thin leaves. Heavier than puff pastry but easier to make, flaky pastry is usually used for savoury pies and often baked with a roasting pan full of water at the bottom of the oven – because the steam helps the pastry rise evenly and develop a crisp crust.
French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.
A Florentine Biscuit is a confection made from setting nuts and candied cherries into a caramel disc, which is then coated on the bottom with dark chocolate.
An Italian olive-oil bread, the focaccia is quite flat and usually round or square. It has an almost cake-like texture and is often flavoured with herbs such as rosemary, sage or basil, and perhaps olives or tapenade. It has become very popular in the past few years and you should be able to buy various types of focaccia, including a ready-to-bake version, which just needs finishing off in a pre-heated oven for a few minutes. Cut it into generous wedges to serve with olive oil and balsamic vinegar for dipping.
Expensive, silk-textured goose or duck liver that has been enlarged by a specialised process, foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery and delicate.
Formaggio is Italian for cheese.
A frittata is an Italian omelette with a variety of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.
Fumé is French for smoked.
Galette is a general term used in French to designate various types of flat, round or freeform crusty cakes and tarts.
Ganache is a rich mixture of chocolate and crème fraîche, frequently used as a filling for cakes or as icing and glazes.
Gâteau is French for cake.
Gaufrette
Gaufrettes are thin, fan-shaped, waffled French wafers – often served alongside a dessert.
Originating in Spain, Gazpacho is a cold soup made with tomatoes, cucumbers, bell peppers, onions, celery, vinegar, breadcrumbs, olive oil and garlic.
Gnocchi is a sort of pasta for potato lovers; small Italian dumplings usually made from potato, flour and egg – shaped into small ovals with a ridged pattern on one side. They can also be made from semolina, and are often poached and then cooked au gratin (with breadcrumbs and grated cheese) in the oven and served as a hot starter. Serve them in a similar way to pasta with a cheese or tomato-based sauce and freshly grated Parmesan, or add them to soups, stews and casseroles.
An Italian blue cheese made from pasteurised cows' milk, Gorgonzola is pale yellow and streaked with greenish-blue veins. It has a distinct smell and can be mild, strong or sharp in flavour – depending on its maturity. Gorgonzola is rich and creamy, generally used uncooked. It's often eaten as a dessert cheese, but is also good in salads and dips.
Any dish covered with cheese or buttered breadcrumbs, then baked or broiled.
Gravlax
Gravlax is a Scandinavian dish consisting of raw salmon cured in salt, sugar and dill. Gravlax is usually served as an appetiser, sliced thinly and accompanied by a dill and mustard sauce, either on bread or with boiled potatoes.
Gremolata is a chopped herb condiment typically made of garlic, parsley and lemon zest. It is a traditional accompaniment to an Italian braised veal shank dish, but the citrus element in gremolata makes it an appropriate addition to seafood dishes as well.
Guacamole is a Mexican dish of mashed avocado mixed with lemon or lime juice and various seasonings – such as chilli powder and red pepper. Sometimes finely chopped tomato, onion and coriander leaf are added, and you can make it as chunky or as smooth as you like. Guacamole can be used as a dip, sauce, topping or side dish. It's delicious as a topping for burgers or jacket potatoes and is usually served as an accompaniment to fajitas, along with soured cream.
A dish that strikes fear in the squeamish, haggis is a traditional Scottish sausage made of a sheep's stomach and stuffed with the diced sheep's liver, lungs and heart, oatmeal, onion, suet and seasonings. Most haggis is par-cooked before being sold and needs only long slow cooking – simmering in boiling water – usually for about one to one and a half hours. You can also buy vegetarian haggis based on beans. It's traditionally served with 'neeps 'n' tatties' – mashed swede and potatoes – and whisky on Burns Night, which celebrates the birthday of Scottish poet Robert Burns on 25 January.
There are numerous forms of halva, which is basically a 'sweetmeat' or dessert -depending on which version you're eating. The Middle Eastern sweet known as halva is made from ground roasted sesame seeds and honey, usually in a slab and often studded with chopped dried fruit or nuts.
This fiery North African pepper paste is orange-red in colour and usually served with couscous. It's a mix of dried red chillies, garlic, caraway seeds, ground cumin, ground coriander, tomato purée, salt and olive oil. It can be used as a condiment or as an ingredient in cooking.
A mahogany-coloured, sweet and tangy blend of soy, garlic, chilli and spices, hoisin sauce is used in Chinese meat, poultry and shellfish dishes.
An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich hollandaise sauce is often an accompaniment to vegetable, fish and egg dishes.
Hominy
Hominy is dried corn kernels from which the hull and germ have been removed.
A perennial plant originating in eastern and south-eastern Europe, horseradish is cultivated for its tough, twisted root. Horseradish is a member of the mustard family and the root, which is similar in appearance to a parsnip, releases a distinctive aroma when bruised or cut. It has a very hot, peppery flavour that's more powerful than mustard.
A popular food throughout the Middle East, hummus consists of mashed chickpeas flavoured with lemon juice, garlic and oil.
To extract the flavour from herbs, spices, tea or coffee either by pouring on boiling water and allowing the water to take on the flavours before drinking hot, or by bringing the mixture to the boil and allowing it to cool.
A hot drink made from strong black coffee, sugar and Irish whiskey, topped with fresh whipped cream. It's served in a warmed Irish coffee glass (tall glass with a handle).
Jambon is French for ham.
Vegetables or citrus zest shredded or cut into thin matchsticks or very fine shreds, often cooked in butter in a covered pan until quite soft and then used as a garnish – especially for soups and consommés. Raw vegetables to be served as hors d'oeuvres can also be cut into julienne.
French for juice, jus also refers to the un-thickened juices from a piece of roasted meat.
Kaffir lime is a type of tree bearing dark green leaves used in cooking, as well as small, bright green, wrinkled-looking citrus fruit.
Greek, almond-shaped, black olives harvested fully ripe and brine-cured – with a rich and fruity flavour.
Kasseri cheese
The kasseri cheese is sharp, salty and hard, except when flamed in brandy (as in Saganaki).
Kedgeree is a traditional British breakfast dish that originates in India. The British version is different from the Indian version and is made with rice, cooked and flaked smoked haddock, hard-boiled eggs, garam masala and turmeric – which gives the dish its characteristic sunshine-yellow colour.
A baked pudding made with potatoes or noodles, and sometimes meat and vegetables, kugel is usually served on the Jewish Sabbath.
Langoustine is French for prawn, and the term is worldwide generally used for lobster. Langoustines are delicious boiled or grilled – served with fresh mayonnaise, lemon juice and fresh bread.
A main ingredient in Thai and South-east Asian cuisines, lemongrass is a pale green stalk that can be used fresh, dried or powdered to impart its lemon flavour to sweet or savoury dishes. If used whole, the lemongrass pieces are always removed from the dish before serving, but some recipes use it finely chopped or pounded into a paste.
A small light biscuit, crunchy on the outside and soft on the inside, macaroons are made with ground almonds, sugar and egg whites. Sometimes flavoured with additional ingredients such as coffee, chocolate, nuts or fruit, macaroons are particularly good made with freshly ground blanched almonds.
Buttery French sponge cakes traditionally baked in scallop-shaped Madeleine moulds, Madeleines are made with sugar, flour, melted butter and eggs – often flavoured wit lemon and almonds. The English version is typically baked in dariole moulds and topped with jam, desiccated coconut or icing sugar.
A thick paste, also known as almond paste, marzipan is made from ground almonds, sugar and whole egg or egg whites. Used in making cakes and pastries, marzipan is often a topping for simnel cake or a base for the icing on a Christmas or wedding cake. It can be made with egg yolk for a richer colour, or coloured with food colouring and flavoured. It can be also be moulded into the shape of fruits, vegetables and so on, to make little sweets.
A thick, creamy, soft Italian cheese with a high fat content, mascarpone can be used in both savoury and sweet dishes. It's good for stirring through savoury sauces to thicken and add a distinct rich flavour, and it's an essential ingredient in the Italian coffee trifle tiramisu.
A fermented paste made from soya beans and rice, barley or rye, miso is used in Japanese cuisine for making miso soup, as a dressing, as an ingredient in pouring sauces, to flavour pickles and on grilled food.
Mornay sauce
A béchamel sauce enriched with egg yolks and flavoured with grated gruyère cheese, the mornay sauce is used to coat dishes to be glazed under the grill or browned in the oven – including poached eggs, fish, shellfish and vegetables.
A sort of Greek lasagne layering minced meat (lamb or beef) and eggplant slices, the popular dish moussaka also often contains tomatoes, béchamel sauce and cheese.
This oven-baked Indian bread resembles the pita bread and is cooked in a tandoor (clay oven) – from which tandoori cooking takes its name. Typically, the naan will be served hot and brushed with butter. It can be used to scoop other foods, or served stuffed with a filling.
Niçoise
Niçoise dishes are typical of the cuisine from the Nice region in France, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
The word noisette has three different meanings. It's French for hazelnut, or it can be used describing a small, very tender round steak – usually of lamb, beef or veal, cut from the rib or loin. Beurre noisette, on the other hand, is butter heated until it turns nut brown – used as a finishing touch for many dishes, especially fish.
Nori is an edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi. It is also a common garnish or flavouring in noodle preparations and soups. Nori is most typically toasted prior to consumption, and finished products are made by a shredding and rack-drying process that resembles papermaking.
A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey, there are two basic kinds of nougat: white and brown. White nougat is made with beaten egg whites and is soft, whereas brown nougat is made with caramelised sugar and has a firmer, often crunchy texture.
The British term for edible extremities of animals, offal refers to most internal organs other than muscles or bones. People in some cultures shy away from offal as food, while others may make it everyday food or even delicacies that command a high price.
Spain's national dish is a saffron-flavoured rice dish with meats, vegetables and shellfish – named for the large shallow pan in which it is traditionally cooked.
Italian pancetta is pork belly that has been salt cured and spiced with nutmeg, pepper, fennel, dried ground hot peppers and garlic, and dried for about three months. There are many varieties, and in Italy each region produces its own type.
Panna cotta means cooked cream in Italian and is a dessert made by simmering together cream, milk and sugar, before adding gelatin and letting it cool until set.
An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses, pesto is popular in pasta dishes especially.
A small French fancy biscuit or cake often served at the end of a meal, petit fours are oven-baked little cakes that were classically made with choux pastry or flan pastry. However, a selection of petit fours these days can cover a wide variety of sweet things, not necessarily cooked, and made possibly with meringue, marzipan, chocolate and so on.
Phyllo pastry (also filo pastry)
Paper-thin translucent sheets of pastry commonly used in Greek, Eastern European and Middle Eastern cuisines, phyllo pastry is sold ready-made in rolled layers – fresh from a cool fridge or frozen. It can be used to make a wide variety of sweet and savoury dishes, such as samosas, spring rolls, tarts and canapés. You have to work quickly with phyllo pastry, otherwise it dries out. So it's best to keep it in the plastic wrapping or cover it with a damp cloth while you're working with it. Phyllo can be fried or oven baked and cooks very quickly, and the layers are usually brushed with melted butter or oil to help them brown.
Pilaf is a seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
A pale green nut encased in a creamy coloured shell, pistachios have a sweet flavour and are eaten as a snack or used in cooking. The green colour makes pistachio a popular flavouring for ice creams, desserts and sweets such as nougat and halva. In savoury dishes pistachios go best with veal, pork and poultry. Buy unsalted nuts and use them in homemade pâtés, or crush them and mix with breadcrumbs, herbs and seasoning to make a crusty topping or stuffing for fish or meat.
A slow-cooked cornmeal porridge popular in northern Italy, polenta can be served soupy or firm, and sometimes even fried.
In Italy meatballs are known as polpette, and are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork (and sometimes turkey), salt, black pepper, chopped garlic, olive oil, romano cheese, eggs, bread crumbs and parsley – mixed and rolled by hand to a golfball size.
This smoky, meaty wild mushroom has been proposed as one of the safest wild mushrooms to pick for the table, as there are no poisonous species that closely resemble it.
A sweet made of almonds and sugar, pralines were invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Profiterole
A small bun made with choux pastry, profiteroles are filled with crème pâtissière and dipped in melted chocolate. It's also possible to make savoury profiteroles, usually with a creamy fish or shellfish filling.
A very light pastry made in layers that expand when cooked, leaving large air pockets inside. Used for sweet or savoury dishes, puff pastry can be bought ready-made either chilled or frozen. Look for all-butter varieties for the best flavour.
Puttanesca
Puttanesca is an Italian spicy, bold tomato sauce made with anchovies, capers and black olives.
A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
A quiche is a savoury, open-faced pastry pie made from cheese and eggs. Other ingredients, such as cooked chopped meat, vegetables or cheese, are often added to the egg mixture before the quiche is baked.
Dating back to the Incas, this seed is still grown in Bolivia and Peru. It's extremely rich in protein and looks similar to millet, but is pale brown in colour. The taste is mild and the texture firm and slightly chewy. When cooked, the seeds sweeten and become translucent, ringed with white. Use it in place of rice in cooked dishes, serve it as an accompaniment, in salads or as a stuffing. Or try it as porridge – served hot with cream, dried fruit and brown sugar.
A traditional French Provençal stewed vegetable dish of eggplant, onions, bell peppers, tomatoes, zucchini and herbs in olive oil, ratatouille is usually served as a side dish, but also may be served as a meal on its own – accompanied by rice or bread.
Rémoulade
A cold mayonnaise sauce flavoured with mustard, gherkins, capers, anchovies and herbs, rémoulade is very similar to tartar sauce and often used with french fries, on top of roast beef items and as a hot dog condiment.
An Italian dish that was originally eaten by peasants for breakfast, but which has risen in stature to become a highly regarded restaurant dish, risotto is simple to make. You start by cooking risotto rice cooked with stock, before adding other ingredients such as vegetables, shellfish or meat. A knob of butter and some Parmesan cheese is stirred through at the end of cooking. The key to a successful risotto is the rice and the stirring. There are three main types of Italian risotto rice – arborio, carnaroli and vialone nano. Essentially they're all starchy short-grain rices. The stock is added bit by bit to the rice and stirred frequently, resulting in the classic creamy texture of a risotto. It shouldn't be overcooked, but should still retain its characteristic al dente bite.
Romesco
Romesco is a Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
A French cheese made from unpasteurised ewes' milk, Roquefort is matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The result is a semi-soft, crumbly white cheese with blue-green veins. It has a delicious sweet, tangy flavour and makes a good addition to a cheeseboard, but can also be served with fruit or used in salads, dressings, pasta dishes and quiches.
A Swiss potato cake made from layers of sliced or grated potatoes and fried until crisp and golden, rösti is often served as a side dish. The term rösti can be used for all kinds of shredded or sliced and crisply fried ingredients – such as other vegetables or potatoes and fish mixtures.
A popular Indian bread, the roti is normally eaten with curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to a flour tortilla in appearance.
The French word for 'rust' describes the colour of this spicy sauce made of hot chillies, garlic, breadcrumbs, saffron, olive oil and fish stock. It is served as a garnish with fish, fish soup and bouillabaisse.
The word Roulade originates from the French word 'rouler,' meaning 'to roll'. Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling – such as cheese, vegetables or other meats.
A slow-cooked mix of flour and fat used to thicken soups and sauces, roux is the thickening agent of four of the mother sauces of classical French cooking: sauce béchamel, sauce velouté, allemande sauce and sauce espagnole.
Sago is a starch from the pith of the sago palm. It's processed into sago flour, slightly coarser sago meal or pearl sago – small grains similar to tapioca. It's used in baking, to make puddings or as a thickener for desserts.
A salamander is a huge commercial grill that can be heated to very high temperatures. It's used by professional cooks for glazing, browning or caramelising savoury or sweet dishes.
A condiment made of chillies, brown sugar, salt and other ingredients, sambal is used as a condiment or side dish, and as an ingredient for a variety of dishes. It is sometimes a substitute for fresh chillies, which means it can be extremely spicy for the uninitiated.
A Spanish punch drink made with red wine, sliced fruit, fruit juices, sugar, soda water and sometimes a splash of brandy, this popular blood-red drink (from which its name derives) is served over ice and is great with tapas.
A schnitzel is a fried egg- and breadcrumb-battered meat cutlet without bones. In Austria a schnitzel is typically veal, and traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter.
Semolina is very coarse flour used to make pizza and bread. It also refers to rounded parts of wheat used to make a pudding of the same name.
The front leg of beef, pork, veal or lamb, the shank is often a very tough cut of meat and requires slow-cooking methods like braising.
Shortcrust pastry
Probably the most useful and versatile pastry, shortcrust is a crumbly pastry that's ideal for pies and tarts. The degree of 'shortness', or crisp crumbliness, depends on the amount and type of fat incorporated into the flour and the way in which the pastry is handled.
An assortment of hot and cold dishes served in Sweden as hors d'oeuvres or as a full buffet meal, the name smorgasbord translates as 'buttered bread table'. A smorgasbord can include all kinds of things – such as potato-based dishes, salads, meats and cheeses, marinated salmon, meatballs etc. A selection of herring specialities – fresh, salted, smoked and pickled – is also a classic component of a smorgasbord.
The name sorrel is used to describe several related plants, including wild sorrel and French sorrel. Its name derives from the French for sour, in reference to the plant's characteristic acidity. Because of its bitter flavour sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings, and goes particularly well with fish and egg dishes.
Starfruit
Also known as carambola, this ridged yellow exotic fruit has a waxy skin and becomes a five-pointed star when sliced widthways. Starfruits have a quite sour taste, so they are often used for decoration or as a garnish only.
Tagine
The name 'tagine' pertains to both a dish and the implement it's cooked in. Tagines are meat and vegetable stews that are central to Moroccan cuisine and are traditionally cooked in tagines – special earthenware dishes with conical-shaped lids. Lamb frequently features as the main ingredient, and preserved lemons are often included.
What they call fettuccine born in northern Italy, tagliatelle pieces are long, flat ribbons traditionally served with a Bolognaise sauce.
A flavouring agent made from the fruit of the tamarind tree, tamarind tastes a bit like a date but is less sweet. The fruit is shaped like a long bean, inside which is a sour pulp. The pulp can be pressed to form a 'cake' or processed to make a paste. Small pieces of tamarind cake can be broken off and infused to create an acidic liquid flavouring used in Asian and Caribbean cooking. Tamarind is an ingredient in Worcestershire sauce and flavours curries, chutneys and dhals very well.
Tapas is the Spanish word for appetisers that may be served cold (such as mixed olives and cheese) or warm (such as puntillitas – which are battered, fried baby squid). The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.
Tapenade is a rich, soft paste made of black olives, capers, anchovies, mustard, basil and parsley. It's traditionally spread on bread, but you can use tapenade in canapés or starters such as crostini or bruschetta, or you can stir a little into pasta dishes or sauces, use it as a marinade for meat and also for adding to casseroles and stews. There are several varieties to choose from, based on different types of olives and with the addition of extra flavourings.
Ground or finely chopped, seasoned raw meat (traditionally beef), tartare is more often than not served with a raw egg.
Tartufo is Italian for truffle. It is also the name of an Italian ice-cream dessert usually composed of two or more flavours of ice cream with either fruit syrup or frozen fruit – typically raspberry, strawberry or cherry – in the centre. It is typically covered in a shell made of chocolate, but cinnamon or nuts are also used.
Tempura is a popular Japanese dish of deep fried battered meats, seafood or vegetables.
A terrine is a glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval, or the dish cooked therein. Modern terrines are also made of enamelled cast-iron.
In Mexico, tortilla refers to a soft floury flatbread made from corn or wheat flour, or tortilla chips. In Spain, a tortilla refers to an omelette made with eggs, potatoes, olive oil and salt. Sometimes other ingredients, such as peppers, chorizo, onion, tuna, asparagus and mushrooms, are added. It's cut into wedges and eaten hot or cold.
A Greek meze or appetiser, also used as a sauce for souvlaki and gyros, tzatziki is made of strained yoghurt (usually sheep's-milk or goat's-milk in Greece and Turkey) with cucumbers, a good amount of garlic, salt, olive oil, pepper and sometimes dill, lemon juice, parsley and mint. The cucumbers are either pureed and strained, or seeded and finely diced.
Unleavened Bread
Bread that has been made without 'leavening' or raising agent such as yeast or baking powder. Breads that are unleavened include chapattis and tortillas.
Vanilla pod
The sweetly fragrant dried, cured pods of the vanilla orchid can be used either whole or split to reveal the aromatic seeds, which can be scraped out and added to custards, sauces etc. The pods can then be stored in a sugar jar to impart their flavour, or they can be infused directly in custards, creams and milk puddings.
Vermicelli is very fine, long strands of pasta – like a skinny spaghetti – often used in soups. The name means 'little worms' in Italian.
A velvety soup made from potatoes, leeks and cream, blended until smooth and served cold, Vichyssoise is often garnished with chopped chives. The name is sometimes used to refer to any cold soup based on potatoes and another vegetable.
Although this bright green condiment is often referred to as 'Japanese horseradish', it isn't actually related to horseradish at all. It comes from the root of a perennial herb that grows in Japan and eastern Siberia. Wasabi is a traditional accompaniment to sushi and sashimi, but it can also be used to make dressings and sauces. Fresh wasabi is rarely available outside Japan, but in the UK it's available in paste or powdered form. The latter is a better choice, because you can use it as you need it by mixing to a paste with water.
Welsh rarebit is a traditional British speciality consisting of a slice of toasted bread covered with a mixture of Cheshire or cheddar cheese that has been melted in pale ale with English mustard, pepper and sometimes a dash of Worcestershire sauce. It's then grilled and served very hot – while the cheese is still bubbling and tinged with brown.
A lighter version of double cream, whipping cream still has a fat content of over 35 per cent – the minimum amount necessary to allow it to stay firm once beaten. It's the fat globules that trap whisked air, creating the characteristic foam and texture of whipped cream. Whipping cream whips well without being quite as rich as double cream, and also makes a slightly lighter pouring cream. It makes a good topping for desserts, meringues and puddings that need a slightly lighter touch.
Wontons are small dumplings made by filling thin sheets of dough with a mixture of finely chopped meat, seafood or vegetables.
Xavier is a cream soup or consommé thickened with arrowroot or rice flour, garnished with diced chicken.
XO stands for 'extra old' and is used to show that a cognac has been aged for an extended period of time. The legal minimum for this designation is seven years old, but most XO cognacs are much older than that – many ranging from 20 to 50 years old. The minimum age of VS (very special) cognac is two years old, and that of VSOP (very superior old pale) is four years old. XO is also the name for a sauce and condiment used in Chinese cooking. Ingredients include dried shrimp, dried scallops and garlic.
Yakitori are bite-sized pieces of chicken skewered and grilled, Japanese-style. In Japan all parts of the chicken – including the head, skin and gizzards – would be cooked. But in most other countries it's usually just pieces of breast meat. The meat is threaded on to bamboo skewers, dipped in a type of sweet teriyaki sauce, and then grilled for four to five minutes.
The yam is a staple food in many tropical countries, particularly the Caribbean. Yams have brown tough skins and the flesh can vary in colour – anything from white to yellow to purple, depending on the variety. Small yams can be cooked in their skins, but larger ones should be peeled and blanched for ten to 20 minutes in boiling salted water before being used. Yams can be used in the same way as potatoes or sweet potatoes.
The zest is the outer rind of citrus fruit – containing aromatic essential oils. Remove the zest carefully by using a grater, potato peeler or zester. Take care not to remove any of the white pith with the zest, because it can be very bitter.
The zest of citrus fruits can be used to add flavour to sweet or savoury dishes, or as a decoration or garnish. Lemon zest is a key ingredient in gremolata.
The Italian and American word for courgette, zucchini are very versatile to cook with. But buy the younger, smaller ones, because older vegetables tend to have large, tough seeds and can be very watery.


interpretive design across the site.
Trainworks opened to the public in April 2011.
The exhibition design for Trainworks presents a fresh view of the vast story of rail through a series of well conceived and communicated themes, and the result – especially the interactive elements – is well tuned to appeal to our target demographics. We found Peter and the rest of the exhibition team thoroughly professional and a pleasure to work with.
By: peteFiled under Environmental, Identity, Print. Tagged curatorial, exhibition, identity, museum. Bookmark the permalink.


We are the best executive search firm in the world. Our Associates are the best in the business.
In our business, there are no short cuts. We emphasize this with our Clients. The only way to consistently hire the most talented people is to first find all of them, and then reach out to each of them.
We count on our Clients to work with us or we cannot provide the most value to them. If our Client's do not work with us and do not want to follow our process, it is extremely difficult for us to provide them the most value.
With our Impact Players, it's important that we ensure complete confidentiality and honesty. We work hard to understand our Impact Players and get to know exactly what makes them tick. In this way, we can ensure a great fit for them and our Clients.
Our Impact Players must also know that we are a search firm, and not a placement firm. In other words, we don't solely place people. Rather, we fill roles within our Client's organizations. It is important that our Impact Players understand this, because we do not want to disappoint them with a false expectation.
Our work begins with a request from our Client to assist them in filling an open position within their organization. Then we follow a proven process to fill this position and find the right Impact Player for our Client.
River Walk Executive Search is an Equal Opportunity Employer.