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This Cook House was used by the citizen's of Washburn for a number of years. There are plans in motion to move it to a new location in Memorial Park.
9/17/15
CUPPA
2015 UIC Urban Forum
"Remaking the Urban Social Contract: Health, Energy and the Environment"
Morning Session #1:
Re-balancing the Scales: a New Social Contract for Health, Energy and the Environment
Panelists:
Dr. John R. Lumpkin, Senior Vice President, Robert Wood Johnson Foundation
Dr. LaMar Hasbrouck, Executive Director, National Association of County and City Health Officials
Dr. John Jay Shannon, CEO Cook County Health System
Moderator: Natalie Moore, Reporter, WBEZ
In the workshop, “Let’s Cook,” youth learned cooking healthy food is fun and tasty! Instructor: Megan Poppert, ExtensionCorps Member
4-H Clover College is a four-day series of hands-on workshops for youth presented by Nebraska Extension in Lancaster County. Celebrating its 20th anniversary, Clover College has grown from 8 workshops in 1996 to 58 workshops in 2016!
In Nebraska, the 4-H youth development program for ages 5-18 is part of Nebraska Extension. Learn more about Lancaster County 4-H at lancaster.unl.edu
Outdoor venue at the state fair in Bloomsburg, PA. Security FORCED the audience to sit during the opening act, but once David and The Anthemic took the stage THAT rule went out the window. They DID however, keep us locked to where our seats were located UNTIL the encore, when those of us in the front row crowded the barricade. GORGEOUS shots once THAT happened.
Cook-and-Serve or Cook-and-Chill?
相對於烹煮好後上菜的傳統料理方式，急速冷卻則因為多了一道加工手續，被認為會影響養分的加速流失，然而根據HAACP手冊內"食品冷藏/冷凍篇章"指出: 若在食品煮熟後三十分鐘內立即進行冷卻，且冷藏保存控制在三天之內，則養分流失的程度並不大於現煮上菜的料理方式。
The vitamins with the greatest losses during hot-holding of food (> 10% after 2 hours) are vitamin C, folate, and vitamin B6; retinol, thiamin, riboflavin and niacin appear to be relatively stable. Under normal operating conditions with hot-holding limited to less than 90 minutes. Cooking food results in the loss of some nutrients, and there can be further steady loss while the food is kept chilled. However, the HAACP Guidelines on cook/chill and cook/freeze procedures are followed closely, the loss of nutrients from food should be no greater than those from any other conventional catering system.