Audrey Wu
Co-Host with Paul Sladkus

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When: Wednesday, August 23, 2023 6:00 PM-7:30 PM.

Where: Stush Restaurant 470 Driggs Ave, Williamsburg Brooklyn (Between North 10th Street and North 11th Street)

Breaking Bread, Building Bonds is determined to organize meals and conversations across the city with people from New York City’s diverse communities. The goal of these communication is to foster an environment where everyday New Yorkers from diverse backgrounds can meet and learn from one another.

Tell us about a moment in which you’ve been made to feel unwelcome, or misunderstood.
Describe a time when you felt profoundly welcome, and experienced a true sense of
belonging.
Tell us about someone from this community who makes you proud to call this place home.
Tell us about a common misconception or belief people on the outside hold about our
community.

#breakingbreadbuildingbonds #stush #williamsburgbridge #brooklyn #driggs #breakingbread #buildingbonds

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A Little Comedy Can Go A Long Way..hehehe

But sometimes the only way to deal with it is to look at it in a lighter vein. We mourn the loss of the following businesses:

A local bra shop has gone bust.

A mining company has gone under.

A solvent ( extraction) co has become insolvent.

A manufacturer of food blenders has gone into liquidation.

A dog kennels has had to call in the retrievers.

An origami book company has folded.

An aerial installation company has called in the receivers.

A key company has gone into lockdown.

A watchsmith has wound down and called time.

An ice cream shop has had its assets frozen.

A shoe factory has been soled and employees given the boot.

The Heinz factory has been canned as they couldn’t ketchup with orders.

The tarmac company has reached the end of the road.

The bread company has run out of dough.

The laundrette has been taken to the cleaners.

And finally,

….the dry cleaners and ironing service have run out of steam.

???

The post The pandemic has closed down so many businesses, its not funny. appeared first on Good News!.

Saturday, 16th June, from 1 pm – till ?

Menu
Curry Chicken & Goat
Potato, Channa, Pumpkin & String Beans
Buss-up Shot & Roti
Curry Crab & Cassava Dumpling
Stew Ox-Tails & Stew Chicken
Spinach Rice, Breadfruit Oil Down
Fish as you like it & Shrimp

Donation – $15.00

Free Soft Drinks – Eat in or Take Out
718-282-7675

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In September 2008, the company changed it’s name from the R.A.B. Food Group to the Manischewitz Company, under which it operates today.

It all started with Rabbi Dov Behr

The B. Manischewitz Company, LLC traces its beginnings back to the spring of 1888, when Rabbi Dov Behr Manischewitz opened a small Matzo bakery in Cincinnati, Ohio.

A humble beginning

It was largely from his spiritual concerns that he set out to make matzo or unleavened bread for Passover, first for his family and a few friends, but soon for many of the devout Jews of the city. His bakery soon evolved into a successful business, innovative and prosperous––though never inattentive to the spiritual needs of its customers.

From small bakery to booming business

By the end of the century, demand for his matzo had become so great that Rabbi Manischewitz turned to the use of gas-fired ovens, replacing the older coal stoves being used by other Jewish bakers. The newer ovens allowed for much more careful control of the baking speed, insuring a consistent and standard quality to the matzos.
He also introduced portable traveling-tunnel ovens, and was the first to package his matzos for shipment to places beyond the immediate neighborhood of his bakery. He even began shipping his matzos overseas, to such diverse places as England, Japan, France, Hungary, Egypt and New Zealand. His bright, clean bakery would become a model for future kosher bakeries, both in America and abroad.

Matzo on the move

In 1932, the company built a second factory. Located in Jersey City, New Jersey, the plant quickly became the model for all new machine-made matzo bakeries worldwide. Closer to a much larger Jewish population than that of Cincinnati, the new factory also made distribution of the company’s product more efficient and quickly enlarged its customer base. The Manischewitz label was soon dominant in ethnic grocery stores and delicatessens in the larger East Coast cities. Thanks to the technology and efficiency of the New Jersey factory, Manischewitz was able to close down the Cincinnati facility altogether.

Same quality, more quantity

In 1940, Manischewitz produced its first Tam Tam cracker. It signaled the initial departure from its line of matzo products. About the same time, in a licensing arrangement, Manischewitz wines began to be sold throughout the country.
In 1954, the company purchased a processing plant located in Vineland, New Jersey. The Vineland facility, which has now ceased operations, manufactured all of the company’s canned and jarred products, including old familiar favorites like gefilte fish, chicken soup and borscht. The plant was primarily a hand-pack processing operation stressing careful attention to quality and flexibility. Workers there packed about 2,000,000 lbs. of fish and 1,000,000 lbs. of beets each year.

The post Manischewitz Today appeared first on Good News!.

LINK TO RECIPES & PHOTOS
http://a-1broadcast.com/onlinemediarelease/better_breakfast_month_omr/omr5.html

LINK TO VIDEO
https://vimeo.com/105808946

Chef Rebecca Lang Recommends Roman Meal Whole Grain Bread
A good breakfast satisfies you until lunch. A better breakfast prepares you to conquer the day! September is Better Breakfast Month, which is all about making breakfast a priority. Rebecca Lang, author of five cookbooks, is an advocate for starting the day with a healthy, tasty breakfast.
“It’s important to start your day with nutritious foods,” said Lang. “But you don’t have to sacrifice flavor for nutrition. There are plenty of quick and delicious recipes that will have you looking forward to breakfast!”
According to Lang, the building blocks of a better breakfast are:
Protein: Foods high in protein like eggs, nuts and meats help you feel full faster. This can help control overeating.
Complex carbohydrates: Make your breakfast with whole grain bread instead of white bread and you will feel full longer. Lang suggests Roman Meal whole grain bread. Most varieties contain at least 21 grams of whole grains per serving, which is almost half of the recommended daily value.
Fruits and vegetables: Experts recommend anywhere from 5-13 servings of fruits and vegetables per day. Start your day off right by incorporating fruits and vegetables in your breakfast and you willl be more likely to eat them throughout the day.
Local ingredients: Buying local is better for the environment and usually tastes better. Roman Meal bread is always baked fresh, locally by regional bakers across the country.
“The Roman Meal website has great recipes that incorporate all of my better breakfast building blocks,” Lang shared. “My kids can’t get enough of the Whole Grain French Toast and Tropical Fruit Kabobs. I love to make the Whole Grain Florentine Egg Cups whenever I host a brunch.”
For more great-tasting breakfast recipes, visit RomanMeal.com. You can also enter the Roman Meal Baked Fresh Sweepstakes throughout the month of September at Facebook.com/RomanMeal. Receive a $1 coupon when you enter to win $2,500.

Whole Grain Recipes from Roman Meal
Whole Grain Florentine Egg Cups
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Servings: 6

Ingredients:
6 slices Roman Meal bread
4 Eggs, beaten
½ cup Chopped baby spinach leaves
¼ cup Crumbled feta cheese
¼ tsp Chopped fresh oregano leaves
Salt and pepper, to taste

Directions:
Preheat oven to 350° F.
Trim crusts from bread. Press gently into 6 muffin cups. Bake 20 minutes until golden brown; remove from oven.
Spray medium skillet with nonstick cooking spray; heat over medium heat. Add eggs, spinach, cheese, oregano and salt and pepper. Cook, stirring occasionally, until desired degree of doneness.
Fill bread cups with cooked egg and cheese mixture. Top with oregano sprigs if desired.

Spring Asparagus Ham and Egg Sandwich
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Ingredients:
6 Asparagus spears, grilled
1 oz Prosciutto ham, very thinly sliced
2 slices Roman Meal bread, toasted
2 large Eggs, soft poached
4 slices Avocado
2 tsp Parmesan cheese, shaved
Black pepper, to taste

Directions:
Wrap sliced ham around asparagus spears.
Top each slice of toasted bread with 3 hams wrapped asparagus spears, 1 egg and 2 slices avocado.
Sprinkle with cheese and black pepper.

Whole Grain French Toast and Tropical Fruit Kabobs
Prep Time: 5 Minutes
Cook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 6

Ingredients:
2 large Eggs, beaten
¼ cup Milk
1 tsp Vanilla extract, divided
6 slices Roman Meal bread
Nonstick cooking spray
1 tbsp Granulated sugar
2 tsp Fresh lemon zest
18 1-inch cubes fresh fruit (kiwi, pineapple, mango)
6 6-inch bamboo skewers
Yogurt and honey (optional)

Directions:
Combine eggs, milk and vanilla extract in shallow bowl; mix well. Combine sugar and lemon zest in small bowl; set aside.
Trim crusts and cut each piece of bread into quarters for a total of 24 pieces.
Spray large skillet with nonstick cooking spray; heat over medium heat. Dip bread pieces in egg mixture, coating both sides. Place in skillet and cook for 1 to 2 minutes or until golden brown. Cook on second side for 1 to 2 minutes or until golden brown.
Assemble 4 pieces French toast and 3 pieces fruit on each skewer for a total of 6 skewers. Sprinkle with lemon sugar. Serve with yogurt and honey if desired.

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