PPT-Greater Northwest Region Cookbook

Presented by Lorene Boyd 20092010 GNR President The Purpose At least half of the profit from sales of this cookbook will be used to start a new scholarship that will be available to all Greater Northwest Region Members which will be awarded beginning Spring 2011. by. . Nickolas Miranda. 1480 - 1521. Born in Portugal. Voyage was sponsored by Spain. 1519. Ferdinand Magellan started his expedition in 1519. The purpose of his journey was to find a northwest passage. He went to Asia. He was the first to find a northwest passage to Asia, and brought spices and jewels. Ferdinand Magellan died in 1521,but his crew was first to circumnavigate the world.. (1900 – 1945). 20. th. Century. Major events that changed the region forever:. Seattle transformed into a major seaport and large metropolis due to the Alaskan Gold Rush in 1897 – 1900.. The opening of Alaskan and Asian trade.. Devolution and reform. Adam Allen. Chief Executive OPCC. The Greater Manchester economy in context . Higher rates of UK productivity remain focused around London. The GM economy . is growing but there are challenges we must address, both economic and broader . THE NORTHWEST ORDINANCE. CONFEDERATION: . a group of loosely joined, but sovereign states.. THE NORTHWEST ORDINANCE. Problem: . Many states made claims to the western lands (Northwest Territory).. Boundaries of the Northwest Territory:. Oregon, Washington and Alaska. Environment. Environment . Tribes of the Northwest were provided . natural resources . such as cedar and salmon. . Cedar canoes were used to fish for salmon and whale.. Jennet Peters – Strategic Lead Justice . and. Rehabilitation. Greater Manchester . Ambition. The are 2 key ambitions for Greater Manchester (GM) to achieve:. Sustainable economic growth - . where all residents contribute to and benefit from sustained prosperity. . Compare rational and irrational numbers.. 4. 3. 2. 1. 0. In addition to level 3.0 and above and beyond what was taught in class, students may:. - Make connection with other concepts in math. - Make connection with other content areas.. Tragelaphus Strepsiceros . in the Llano Uplift of Texas . Shawn S. Gray, Thomas R. Simpson, John T. Baccus, Richard W. Manning, and T. Wayne Schwertner. Introduction. Greater kudu is a large African herbivore and occupies the browser trophic niche.. . Classification. . Physical Characteristics . Height : About 3.2-5.2 feet tall. Length : 73.82 inches . long. Weight: 565 lbs.. . Brown hair with 6-12 thin white stripes along its back. Crest of hair along its spine & under its chin. VirginiaRegion Area TotalEligibleLowIncomeCommunityTracts(LICs) TargetProportional Region 1 Southwest Virginia 94 22.1 22 Region 2 Roanoke/New River Valley/Lynchburg 109 25.6 25 Region 3 - Southside 9 : In the fall of 2008, Dean McAdams began discussions with the plant manager at Boehringer Ingelheim Vetmedica, Inc. (BIVI) of St. Joseph to develop a masters degree program in Biology to fit the 1Facility-Wide Antibiogram30 isolate threshold Not all isolates tested against every antibiotic listed Enterococcus isolates are not routinely speciated the majority are ampicillin susceptible 104 111 Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients. When Rachael Ray wants to tell her 2.6 million viewers how to shop wisely at the meat counter, she invites veteran butcher Ray Venezia on her show. This handbook condenses Venezia\'s expert advice from 25 years behind the butcher block, giving every weeknight shopper and grill enthusiast the need-to-know information on meat grades, best values, and common cuts for poultry, pork, lamb, veal, and beef. The Everyday Meat Guide includes easy-to-follow illustrations and instructions for the questions butchers are most often asked, plus a handy photo gallery for quick identification at the market. Also Includes Ray Venezia\'s popular turkey carving method, as seen in The New York Times, with step by step instructions including hand placement illustrations. This refreshingly simplified, confidence-instilling take on the most intimidating part of grocery shopping makes navigating the meat counter truly easy.