Taste of Schenectady SPRING 2019
Spring is a time to commemorate the many sacrifices that Americans have made... Memorial Day is observed on the last Monday of May, honoring the men and women who died while serving in the U.S. military... It originated in the years following the Civil War and became an official federal holiday in 1971. The Civil War, which ended in the spring of 1865, claimed more lives than any conflict in U.S. history and required the establishment of the country’s first national cemeteries. By the late 1860s, Americans started decorating graves of fallen soldiers with flowers and prayers. As people of the world seek to find new ways to guarantee sustainability, environmentalists have been looking to food sources that are universally consumed. In this issue, we focus on food and recipe solutions for Hindus—dals and subzis and vegetables—and pastured goat meat for Christian, Muslim & Jew carnivores. The “shuk/souk” in Hebrew and Arabic respectively), is a vital part of Israel’s culinary and social ecology. Today, U.S. shuks tend to be found in a city’s medina (old quarter). In February 1948, the British handed over control of Palestine to the Vatican’s “Apostolic Delegation of Jerusalem” in Lebanon and Syria, which refused to recognize the new State of Israel from May 1948 until 1993. In November 2018, Israel’s Ambassador announced to the UN that the White House would roll out its much-anticipated Middle East peace plan in 2019. The Trump administration has cast the conference as an overture to its own plan for peace between Israel and the Palestinians. Certified Food Protection Professionals (CFPP) like myself play a vital role for all people who seek sustainable food. U.S. troops have fought to ensure that global citizens have access to energy, food, medicine, shelter, safety and transportation of railways and transit—endangered by despots, terrorists, and tyrants. Enjoy the articles and recipes in this issue. But most importantly this Memorial Day and D-Day (June 6th), let’s not forget the commitment of our USA troops, who made the ultimate sacrifice—and our veterans—who fought Communism, Fascism and Nazism. Thanks for reading Taste of Schenectady®
Spring is a time to commemorate the many sacrifices that Americans have made... Memorial Day is observed on the last Monday of May, honoring the men and women who died while serving in the U.S. military... It originated in the years following the Civil War and became an official federal holiday in 1971. The Civil War, which ended in the spring of 1865, claimed more lives than any conflict in U.S. history and required the establishment of the country’s first national cemeteries. By the late 1860s, Americans started decorating graves of fallen soldiers with flowers and prayers.
As people of the world seek to find new ways to guarantee sustainability, environmentalists have been looking to food sources that are universally consumed.
In this issue, we focus on food and recipe solutions for Hindus—dals and subzis and vegetables—and pastured goat meat for Christian, Muslim & Jew carnivores.
The “shuk/souk” in Hebrew and Arabic respectively), is a vital part of Israel’s culinary and social ecology. Today, U.S. shuks tend to be found in a city’s medina (old quarter).
In February 1948, the British handed over control of Palestine to the Vatican’s “Apostolic Delegation of Jerusalem” in Lebanon and Syria, which refused to recognize the new State of Israel from May 1948 until 1993. In November 2018, Israel’s Ambassador announced to the UN that the White House would roll out its much-anticipated Middle East peace plan in 2019.
The Trump administration has cast the conference as an overture to its own plan for peace between Israel and the Palestinians.
Certified Food Protection Professionals (CFPP) like myself play a vital role for all people who seek sustainable food. U.S. troops have fought to ensure that global citizens have access to energy, food, medicine, shelter, safety and transportation of railways and transit—endangered by despots, terrorists, and tyrants.
Enjoy the articles and recipes in this issue. But most importantly this Memorial Day and D-Day (June 6th), let’s not forget the commitment of our USA troops, who made the ultimate sacrifice—and our veterans—who fought Communism, Fascism and Nazism.
Thanks for reading Taste of Schenectady®
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KITCHEN ENCOUNTERS<br />
HOME DESIGN<br />
Freestanding, Slide-in and Drop-in Ranges<br />
Courtesy <strong>of</strong> Kitchens.com and iBath.com<br />
Viking Pr<strong>of</strong>essional Series Range<br />
Arange combines an oven and a cooktop<br />
in one appliance. Most <strong>of</strong>ten, both<br />
the oven and the cooktop use the same<br />
heat source, whether gas or electric.<br />
Dual-fuel ranges, however, <strong>of</strong>fer the advantage <strong>of</strong><br />
gas burners and an electric convection oven. The<br />
same pros and cons <strong>of</strong> oven and cooktop features<br />
apply to ranges as well.<br />
Freestanding ranges sit in between cabinets.<br />
They typically have a bottom storage drawer<br />
and controls placed on the back <strong>of</strong> the unit.<br />
They are the least expensive option, but juice<br />
and crumbs can fall into the cracks between<br />
the range and the cabinets.<br />
Slide-ins close the gaps between the range and<br />
the countertop and have their controls in the front.<br />
Drop-ins hang on the countertop and look like<br />
built-ins. They require additional paneling and<br />
cabinet support underneath them.<br />
Price: About $425 to $650 for an electric coil<br />
range; $650 to $1,400 for an electric smoothtop<br />
range; $550 to $2,000 for a gas burner range; and<br />
$4,000 on up to $12,000 for a pro-style model •<br />
Visit:<br />
TASTEDINEANDSHOP.COM<br />
30 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 4
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