Who am I really?

Who am I? What makes me the person who I am today? Might I first start this essay off by saying that I loathe these tell me about yourself type assignments. For me they seem to take an eternity to self evaluate and right It down and not to mention having to blemish out any of the more fun details. But you seem to be a really good teacher and If you were willing to share some secrets of your past to the class, then It only feels right to share some of mine with you.So here it goes . My name is Xavier Nathaniel ( I never learned how to spell my middle name) Lunar and I was born on swept 26, 1995 in down town fort worth . My mom was super young when she had me so my early life was spent at home with my grandma as my mother tried to finish school. While living with my grandma I spent a lot of time with my uncles (they were still in high school) watching them play video games, going to movies, etc. But then I finally made friends with the neighbor kid and his older brother.After a while I began to really trust them and hangout with them ore often but one day I got into a incident with the older brother and it left me pretty bucked up In the head. So by the time my mom finished school I was going Into first grade and after the things that happen with the neighbor kid I was left feeling emasculated and this caused me to feel really left out with all the other boys In my class. So when they started to pick on me old get really angry and fight them Welch eventually led to me going into anger management classes.All the while me and my mother lived within a church but by the time I was in Ruth grade she and this guy she met within the church moved away from there and move into the outskirts of down town fort worth. At first there relationship was pretty solid they never yelled at each other or argued . And personally I loved the guy , at the time my father was in prison so I never really got to meet him, but the guy (Jon) treated me like his son wed spend time together wa tch t. V , played video games, and even talked about girls who I liked in school.But after awhile things between him and my mom were getting really bad they were fighting and arguing all the time. Getting into literal fist fights and what not . Come to find out In the future he was coke addict. So they stayed In this on and off roller coaster of a marriage up until last week. But when I was younger all there crap took bait of a toll on me. I was again always bitter and angry and plus hitting puberty wasn't too fun either. School offered no sanctuary. Every day I was constantly ridiculed and picked on .One day after Jon kicked my mom, his 2 kids and I out of his house , I had finally gotten fed up with all he people bucking with me so again I had gotten into a string of fights But this time no body really cared eventually the kids left me alone , and my mom was trying to make the best of a Shiite situation so there wasn't much attention offered there . At that time I didn't have to m any real friends and the â€Å"friends† I did have didn't really feel like I was apart of there group . That left me feeling in a pretty funky state so I started cutting myself.And I know this sounds kind of morbid but it was always a leisure to feel the sharp pains of those late nights, as the endorphins rushed threw my body everything felt Like It was going to be alright . Things that make me the individual who I am today and I doubt there even relevant anymore. The person who sits in your class room is a person who has gotten over his past life and now I strive to make what ever future I have to be better for myself . I have learned a lot threw all the things thieve gone on in my life, some I wish I didn't have to learn so early but that's life .Vive learned to truly forgive the people that ring me , I learned push on in life even when things are going bad, vive learned that to truly be happy in life you have to have some sort of respect for yourself and love the person wh o you are. And IM still learning new things about myself or life in general everyday and I hope I continue to learn. =) and IM sorry for acting like a brat in your class you're a really cool teacher who deserves to be treated better . But its something that IM working on, there's always room for improvement you know . But hopefully this was what you were looking for, sorry if it seems rushed.

Food Trend 2013

Techno, the nation's leading foddering research and consulting firm, brings together the best Judgments of its consultants and editors to peer ahead to food trends that may significantly impact the restaurant industry in 2013. These expert insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensiveDigital Resource Library and quantitative data from its vast Monitored database. Some of these developments are mainstream trends among major players, others are edgy urban movements that may or may not spread to the wider American public, and some are in the process of evolving from leading-edge to mainstream. 1. Vegetables take their star turn. As more diners discover the Joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexibility fascination with actual vegetables.That meaner not only innovative salads but creative reservations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetables at the center of the plate are welcomed by diners†who continue to seek fresh, local, healthful fare†and operators squeezed by rising costs for proteins. 2. Great grains. Recognized as nutrition powerhouses† packed with protein as well as texture and full, rich taste†grains are also playing star roles on trendy menus. Dishes like pollute, couscous or bulge are central to some of today's hottest ethnic cuisines.And a number of grains† quinoa, amaranth, little, wild rice, corn, oats and buckwheat†do not contain gluten, so they're being nudged to the fore as part of the movement to gluten-free eating. 3. Chicken surprise. Yes, chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it's actually trendy as well. New quick-service and fast-casual fried-chicken concepts are popping up , offering Southern or spicy takes on a classic. And now that Latin-accented marinated chicken has established a niche, African pert-peer chicken may be next. . Snacking nation. Habits of around-the- lock eating, the street-food/food-truck craze, consumers' demand for flexible portions and prices, and operators' need to move beyond price-cutting on core menu items all combine to make snack fare a key trend. Taps, mezzo and upscale bar bites in full-service restaurants are matched by flavor novelties in limited-service restaurants, from Spicy Chicken Incites at McDonald's and Chicken Littlest at KEF to mini corn dogs at Jack in the Box and cheesecake bites at SONIC. 5. More is more.On the other hand, there's an opposite value-as-volume movement. Look for more eels like Pizza Hut's Big Dinner Box (two pizzas with multiple sides) or Olive Garden's Dinner Today & Dinner Tomorrow (a dine-in meal plus a to-go meal), as well as multi-course feasts for two, four or more†even whole-hog pig roasts. 6. Traditional and contemporary diners and delis for inspiration. We'll see a proliferation of premium diner- and deli-inspired meaty sandwiches, full-flavored soups, even pickles†from traditional dill cues to pickled red onion. . Noodle-shop noodles. Ramee done right is a long way from dorm fare; it's nutritious, subtle, satisfying and redolent of exotic Far East street markets. Look for Ramee, don, sobs, cellophane and rice noodles to show up in hearty layered bowls, fragrant soups and even mixed-texture salads, not only in a burgeoning number of big-city noodle shops but in seafood and varied-menu restaurants as well. 8. South America†the next frontier.Just as diners who love Asian fare have explored beyond Chinese to develop a taste for Thai and Vietnamese, those who favor Mexican are now looking south†all the way to Brazil, Argentina and Peru. We'll see mainstreaming of South American-style grilled meats, chummier sauce, achieve, South American-As ian suasion seafood dishes and iconic drinks, from Brazier's chaplain to Peer's Pico sour. 9. Fast casual goes globe-trotting. Success in the exploding fast-casual sector is no longer limited to bakery cafà ©Ã‚ ©s and Mexican concepts.Build-your-own-better-burger chains and gourmet brick-oven pizza restaurants have been on the rise for some time, but now we're also seeing more ethnic foods and flavors†from American barbecue to Southeast Asian soups and sandwiches to Mediterranean and Middle Eastern fare. 10. Restaurants thirsty for differentiation turn to beverages. Trends include fresh fruit (especially tropical fruit) beverages; natural energy drinks; housemate sodas; cocktails made with candy-like flavored vodkas; microdensitometer liquors that promote drinking locally; regional craft brews starring in beer-and-food pairings; and the rise of hard ciders.December 4, 2012 wry. Restaurant. Org by Monika Stevenson WHAT'S HOT 2013 Chef survey When asked how to best handle the i ncreasing cost of ingredients, one-third (32 percent) said changing menus, one-quarter (25 percent) said adjusting plate composition, and another quarter (24 percent) said exploring new sourcing options. Only 4 percent said that raising menu prices is the best strategy. Just over one- quarter of the chefs (27 percent) ranked tablet computers, such as pads, as the hottest technology trend in restaurants in 2013, followed closely by semaphore APS (25 percent).Nineteen percent said mobile/wireless/pay-at-the-table options will be the hottest tech trend. Highlighting that the restaurant industry is one of opportunity for advancement and entrepreneurship, nine out of 10 (89 percent) of the chefs started their foddering career at entry level, with dishwasher, busses, line cook and prep cook being the most common first Jobs. Rounding out the top 20 hot menu trends are: 11. Farm/estate Branded Items 12. Non-wheat noodles/pasta (e. G. Quinoa, rice, buckwheat) 13. Non-traditional fish (e. G. Bronzing, Arctic char, scrambled eggs, coconut milk pancakes) F 15. Tit/vegetable children' side items 16. Health/nutrition as a culinary theme 17. Half-portions/smaller portions for a smaller price 18. House-made/artisan ice cream 19. Black/forbidden rice 20. DOD trucks F For complete What's Hot in 2013†² survey results, visit http:// www. Restaurant. Org/footrests The National Restaurant Association's â€Å"What's Hot in 2013† survey of more than ,800 professional chefs – members of the American Culinary Federation (ACE) – reveals that children's nutrition and local sourcing will continue to be the hottest trends on restaurant menus.The chefs also said the best ways to address rising food costs are change menus, adjust plate composition and explore sourcing options. The top 10 menu trends for 2013 will be: 1. Locally sourced meats and seafood 2. Locally grown produce 3. Healthful kids' meals 4. Environmental sustainability as a culinary theme 5. Children' s nutrition as a culinary theme 6. New cuts of meat (e. G. Denver steak, pork flat iron, trees major) 7. Hyper-local sourcing (e. G. Restaurant gardens) 8. Gluten-free cuisine 9. Sustainable seafood 10. Whole grain items in kids' meals Items that received the highest scores as waning trends (I. . Yesterdays news) are: froth/air/foam, Ramee, gazpacho, â€Å"fun-shaped† children's items, mini- burgers/sliders, flavored/ enhanced water, bacon-flavored chocolate, flavored popcorn, fish collars, and desserts with bacon. Items that received the highest scores as perennial favorites are: Italian cuisine, hamburgers/cheeseburgers, egg dishes, French toast, barbecue, fruit desserts (cobbler, pie, tart), comfort foods, rolling, milkshakes and Mexican cuisine. Also included in the survey were questions about technology trends, rising food costs, and nutritious recipes.More than half (55 percent) of the chefs said they always make efforts to adjust dishes and recipes to be more healthful , while 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted. For more menu ideas you can use, ask your Marketing Associate about Mix it Up! And be sure to download Scads Chef Ref app for your tablet or smart phone, free for Android and Apple ISO. Http://chef. Cisco. Com 3 www. Bodleian. Mom The Food Channel has released its 2013 Trends Forecast – the top ten food trends we see for the coming year.This report is compiled in conjunction with [email  protected] and the International Food Futurist† Here's a look at what we see happening in the world of food for 2013.. 1. Castrating New Food Concepts. Yes, Streakier, Expounded and other grounding sites have been around a while, but we see them really kicking it up to a new level in the food and hospitality arena in the coming year. Got a new food product idea, or want to build a new restaurant? Go for it, and make it a cordilleras. . Smoking' Hot. Some people call it the new bacon , and beverages†is big and getting bigger.At the dinner table, it's going way beyond barbecue, and the trend is spreading. We're starting to see things like smoked cocktails, smoked olive oil, and even smoked water. Nordic/Scandinavian cuisine is one to watch in the coming year, too, and you'll find a variety of smoked food choices driving that trend. 3. Home Bakers Hone Skills. High-end specialty bakery products are becoming widely accessible for home use. It's never been easier to get professional restaurant quality ingredients and supplies. At-home bakers have found a new way to make what used to be hard†¦ Well, if not easy, at least easier.Thanks to new parchments, new pans, new recipes, and tutorials, baking up fancy pastries at home is becoming a more realistic goal. Premium French pastries are getting incorporated into more desserts and into more breakfast/brunch items, and more people embracing the idea for home cooking. The French Pastry School of Kennedy-King Co llege in Chicago is expanding for those thinking about going Pro, as well as some who are simply serious about getting really good at it. 4. The Fix Is In. PRI-Fixed, That Is. No choice† is becoming the new choice when it comes to dining out.The European-style PRI-fixed (fixed menu) restaurant policy is making its way to American shores. Fine dining establishments offer a limited range of set choices, and are holding firm on no substitutions. It's trickling down to the casual dining segment, too. Chains are bundling a selection of appetizer-entry ©e- dessert three-course meals for two–for a value price. 4 5. The Rise of the Supermarket Concierge. Grocery stores have executive chefs, offer cooking classes, and have specialists who can direct you to the best cheese, best meats, and best baked goods.We began to see it a few years ago when we predicted the rise in butchers, and it's gone beyond. Cooking classes are everywhere – sponsored by grocery stores, private caterers and restaurants of all sorts. The supermarket concierge is the next logical step in the progression. (Photo of Chef Chadwick of Why-Eve) 6. Brunch Becomes the New Fourth Meal. The late-morning meal that usurps breakfast and dinner is becoming the hot new meal occasion. You can find eateries that feature karaoke during brunch, or offer a free-flowing Bloody Mary Bar.We found a bowling alley that hosts a brunch, serving such choices as fried chicken, deuterium pancakes and cinnamon toast pizza. So stay up late, then sleep in and enjoy the new fourth meal. 7. Seasonal for All Seasons. Traditional seasons are getting stretched out, with people making things like pumpkin muffins in the summer. The health benefits and the flavor are turning the fall favorite into a year-round flavor in all kinds of dishes. Percent in the last two years. Tomatoes have been an all-year staple for years, but new breakthroughs in agro-science are making the off-season varieties actually worth eating. Then there's the continuation of the canning trend (which we spotlighted last ear), that lets folks enjoy the bounty of summer all winter long. 8. Cooking too Tea. Earl Grey and other tea flavors are starting to be used in cooking. The consumption of tea in general is still growing, and now it's moving beyond beverage onto the ingredient list for some menu items. For one thing, teas have great names and can help spice up a menu in many ways. Look for tea rubs, the way there are coffee and cocoa rubs. Tea†¦ It's not Just for drinking anymore. 9. Comfort Food with an Ethnic Accent.Yes, we still love our meatloaf, roast chicken and Mac ; cheese. But younger generations have expanded what fits into this catalogs category, with an emphasis on ethnic cuisines. Comfort food for the twenty- and thirty-something crowd includes choices like Japanese Ramee, Korean chime, Chinese pot stickers, sun cakes and Vietnamese pooh. Look for new twists in the coming year like Jumbo-sized â€Å"man sushi. † 10. Here's the Skinny. We're finally starting to see the obesity trend level Off bit with a growing number of Americans striving to eat healthier.But a developing subset of the movement to eat smarter is a new desire to be†not Just at a healthy weight† but actually skinny. The â€Å"skinny-fit† trend is moving from a blue Sears category too ay of eating, and some restaurants are responding with tiny portions that cater to this vanity-driven crowd. Will it go too far? 5 www. Restaurant-hospitality. Com Novo. 26, 2012 by Bob Grummet Top Dining Trends 2013: A New Perspective Two food cost-friendly options make this top 10 trends list worth a look. 6. American artisans save you a trip to Europe. â€Å"For years, budding food artisans have sprung up in the U.S. , crafting everything from booze to charcuterie,† SIR declares. â€Å"And as their craze becomes a lifestyle, you can count on every major city to proudly sport local, artisan food destin ations in 2013. â€Å"7. Small plates for me only. Have customers had enough of pass-turnaround dining? SIR tells us small plates meant for sharing will be replaced with smaller, singular servings of meat, veggies or starches for a truly customized dining experience. 8. Savory fruit. Look for fruit used with savory flavors, incorporated as a touch in appetizer, soups and meat dishes. Chefs are fermenting, pickling, drying, dehydrating, salting, grilling, frying and generally manipulating fruit more to get new flavors out of what we are used to eating raw,† says SIR culinary team member and Top Chef Season 5 winner Hoses Rosenberg. 9. No diner left behind. From gluten-free to vegan, more and more restaurants will offer all-inclusive menus and services to accommodate all eaters. â€Å"Gone are the days associate culinary director Aziza Jackson's. â€Å"Chefs who are cutting edge realize this and are planning ahead in the kitchen to have the flexibility to meet the varied requ ests. 10. Popcorn is the snack of 2013. Sweet or savory, the all-time favorite (and healthy) snack will pop up everywhere†in ice cream, as croutons, as a bar snack and more. SIR points to examples from restaurants such as Linger in Denver, which serves complimentary popcorn with seasonings like Cancan Mole and Madras Curry and Dill instead of a bread basket; and Halcyon in Charlotte, NC, which offers salted caramel popcorn croutons atop a North Carolina winter greens salad served with boiled peanut vinaigrette. From a food cost perspective, what restaurant wouldn't want to Jump all over this one?We don't know how many of these trends will make the leap into the mainstream this year. But we've already seen a couple of them gain a foothold on a number of restaurant menus, and we wouldn't be surprised if a few more don't make their presence felt in 2013. Beclouded, CO-based ad agency/food brand consultancy Sterling's Group took a horrors approach to developing its list of sass's top food trends. First, it queried celebrity chefs, product developers and other food world luminaries about what they saw on the horizon. Then the agency's in-house culinary team drew on those findings to compile its list.Here are the 10 dining trends Sterling-Rice Group (SIR) thinks will move from the cutting edge into the mainstream in 2013. 1. Sour gets its day. The American dining scene will explore additional parts of the flavor spectrum beyond sweet, salty and fatty, says SIR. â€Å"Next year we'll have a plethora of tart, acidic ND bitter flavors to choose from as menus feature flavors like fermented cherry juice, varietals vinegars, even sour beer. † 2. Chefs watch your weight. Healthful dining is a perennial entrant on most trend lists, but will we actually see healthful dining manifest itself on menus this year? Butter, bacon, and cream have been chefs' best friends since the beginning of time,† notes SIR. â€Å"But in 2013, chefs will be working quietly beh ind the scenes to make your dishes better for you with ingredients like brown rice, high-fiber grains and vitamin-rich veggie broths. † 3. Asian infiltrates American comfort food. The spicy and fresh flavors of Thailand, Vietnam and Korea take comfort food in a new direction, and this could be the year more restaurant operators position these cuisines as such. â€Å"Expect to walk into a classic American diner and see options like Vietnamese chicken sandwiches, Scratch mayo and Korean-glazed pork ribs. 4. Veggies take over the plate. No longer prepared as Just a side or salad, vegetables will get their chance to star as the main dish this year. SIR points to entrees like the Kohlrabi Burgeoning at AS in San Francisco and the Cauliflower T-bone at Superb Snack Bar in L. A. We know restaurant owners will love he food cost on items like these. 5. Kids' menus grow up. One of these years, a forecast like Grog's†that Mac and cheese and chicken nuggets will take a backseat to kid-friendly versions of adult dining options† is bound to come true. Is 2013 that year? Drinking Your Dinner and Bulge With Your Burger 1 . Drink Your Dinner Is it a food or a drink? Marketers in 2013 will continue to experiment with putting traditionally solid foods into liquid form, while pitching drinks as replacements for solid meals. The moves come as consumers put a premium on convenience. Kellogg Co. Recently rolled out â€Å"Breakfast to Go† shakes ailed as providing a â€Å"nutritious and filling breakfast that helps give consumers the energy they need to get through the busy morning, even if they don't have time to sit at the breakfast table. Meanwhile, PepsiCo is moving forward with plans to put snacks in beverage form. The company has a â€Å"whole range of products in the pipeline that are value-added products that can be snacks made into beverages,† CEO Indri Onion said recently at Beverage Digested Future Smarts conference, according to Bennett. Com. â€Å"A way to grow the beverage business is to take foods and drinking them,† she added. 2. Heat's On Meat Is meat going out of style? Yes, we've heard this one before, but 2013 might be a watershed year for the meatless movement.One reason is that last summer's drought is expected to boost the price of beef and chicken. So consumers will increasingly look for energy from so- called â€Å"new proteins,† says Phil Element, who runs supermarkets. Com. â€Å"A major shift is anticipated in the nation's protein food supply away from meat-based proteins and shifting to meatless proteins like eggs, nut butters, tofu, beards, legumes, with an increase in awareness and consumption of vegetarian and vegan meals,† Mr†¦ Element reported recently as part of his â€Å"Top 10 Food Trend Predictions or 2013. The trend also holds for restaurants. Techno in its 2013 outlook said that vegetables and other meatless options, such as veggie burgers, will continue to evol ve. While major chains may not roll out vegetarian-specific menus in the near term, chains such as McDonald's, Burger King and Wend's have revamped veggie- centric items such as salads. 3. Salad or Fries with that? Though a bulge salad may not be on the menu at McDonald's this year (or any year, for that matter), smaller health-food fast-casual chains are popping up and offering items such as quinoa and Brussels sprouts.It's likely these types of chains will take years to expand, but ones that have only a couple of locations now have already been making waves. Life Kitchen, the brainchild of former McDonald's global chief operating officer and president Mike Roberts, was started in California and offers healthful dishes that include local, organic, healthful fare; the chain also has grand expansion plans. British chain Prà ªt A Manger, which specializes in fresh items that have no preservatives or chemicals, continues to expand in the U. S. , even if it's only in a handful of citie s currently.Local health chains, such as Protein Bar in Chicago, will keel also continue to pop up, though time will tell how far they'll expand. Restaurants Surveyed for Trend Predictions http://www. Factual. Com January 8, 2013 Restaurant. Com, an online restaurant deal resource, has polled 106 restaurants throughout the quick-service, fast casual and full-service segments to gain insight into 2013 culinary trends. Respondents' top predictions for the New Year include: Healthy: Sixty-four percent of restaurants responding accordingly: 80 percent of restaurants say they will add healthier menu items in 2013.Fifty-two percent of restaurants surveyed selected healthy options as he most influential factor in planning their 2013 menus, followed by vegetarian options (39 percent) and gluten-free options (38 percent). Vegetables: As consumers demand healthier options, vegetables will have a more prominent position on menus. Vegetable dishes ranked No. 2 on the list of most popular food t rends for 2013 as voted by the surveyed restaurants, with 43 percent picking them to be an actual trend.For measure, 62 percent of restaurants said they will feature locally- sourced produce this year. Comfort food: In spite of the healthy movement seen elsewhere in the survey, restaurants selected comfort food as the most popular rend for 2013, with 50 percent of respondents selecting it over newer trends such as spicy foods (37 percent), mini foods (34 percent) and small plates (39 percent). Drinks: Specialty cocktails, both alcoholic and non-alcoholic, are thought to be growing in popularity, with 35 percent of respondents selecting them as a 2013 trend.New items: Eighty-five percent of restaurants surveyed plan to add new items to their menus in 2013, though it may come at a price: 70 percent of restaurants expect to raise prices this year. 7 Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Anise & Cater Faro Grain, Blackberry & Clove Artichoke, Paprika & Hazelnut Flavor For ecast 2013 www. Efflorescent. Com This year, the Flavor Forecast reveals a common thread connecting food cultures around the world. In restaurants and kitchens far and wide, cooks are elevating authentic ingredients through individualized inspirations, modern sensibilities and innovative techniques.The result? A delicious medley of unique flavor experiences that is more creative, more diverse and much more personal. TREND No Apologies Necessary Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape FLAVOR COMBINATION 1 . Decadent Bitter Chocolate, Sweet Basil & Passion Fruit An intensely indulgent combo that delights all the senses. 2. Black Rum, Charred Orange & Allspice Tropical getaway; a sultry collision of richness & warmth. 3. Cider, Sage & Molasses A hands-on approach to showcasing the very best of ourselves Rustic and comforting, natural goodness for every meal 4.Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Smoky, sweet & spicy flavo rs energize handcrafted ketchup, sauces, Jams and more. 5. Faro Grain, Blackberry & Clove Empowered Eating Creating health and wellness harmony through a highly personalized, flexible approach Healthy ancient grain with powerful hits of fruit and spice. 6. Market-Fresh Broccoli & Duke Duke is a blend of cumin, coriander, sesame and nuts. Satisfying flavors and textures, mixing unexpected varieties of broccoli with Middle Eastern spice blend. 7.Hearty Meat Cuts, Plantain & Stick Cinnamon Hidden Potential A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient A new take on meat and potatoes inspiring creative approaches. 8. Artichoke, Paprika & Hazelnut Ingredients you thought you knew invite new exploration to unleash their deliciously versatile starring qualities. . Japanese Status Sauce & Oregano Global My Way Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in â€Å"ethnic† cuisines Tangy fl avors of BBC and steak sauce create the next go-to condiment. 0. Anise & Cater (Mexican caramel sauce) Sweet, rich delight transports desserts and savory dishes to new places. 10 18 Top 10 Food Trends for 2013 shine. Yahoo. Com Jan. 7, 2013 By Sherry Franken 1 . Carrots Move over kale and Brussels sprouts. Some of New York City's trendiest and priciest restaurants are already giving carrots pride of place on their menus. At the Auber HCI, super-expensive, four-star Eleven Madison Park, carrot tartars is prepared to order tables. Impel ¶n Cochin on the hip lower east side serves roasted carrots with mole Plano and yogurt to die for.Also up and coming: cauliflower and parsnips! Like to make new friends and have an adventurous palate and big bucks to shell out as these experiences in dining usually cost $100 or much more. 6. No Stir Risotto Quinoa, barley, faro, Israeli couscous are all ultra delicious when they're cooked risotto-style with broth, tomato sauce, or even seasoned water until the grains are plump, swollen and chock full of flavor. But unlike arbor rice, these good-for-you whole grains don't require constant stirring†¦ Just an occasional swipe with a wooden spoon. . Juice, Juicing, and Juicers They're back and more popular than ever! While here at the Good Housekeeping Research Institute, we believe in filling up on firebrick whole fruits and veggies, the world at large seems convinced that Juices concocted of everything from apple to beets to parsley and fortified with healthy doses of kale and wheat grass, will help us all stay healthier and feel better. A Juice emporium is bound to spring up at a shopping center near you. 7. Ash Not a typo. We've all long loved the way smoke complements food†¦. Once the popularity of bacon, sausage, and barbecue. But ash is a new way to give food the primal taste of fire. Chefs are burning vegetables and grains, then pulverize them into a dust and sprinkling it on plates and food. Chicken's trendy†¦ Even more so topped with a layer of hay ash. 3. Family Style Dining When you eat out with with bodies, as I often do, everyone passes their plates around the table so everyone can taste everything†¦ It's a practice I abhor as by the time a dish has gone half way round it's no longer recognizable or appealing. So I

Martha Rinaldi Essay

Martha Rinaldi has been an assistant product manager at leading beverage company Potomac Waters since graduating from business school. Rinaldi is frustrated by her relationships with her boss and a close co-worker. Even though she works hard to please her manager, she has received a negative performance evaluation for her first four months. Should Rinaldi leave Potomac for a standing job offer at a company she previously interned with or try to improve her current situation? Martha Rinaldi has been an assistant product manager at leading beverage company Potomac Waters since graduating from business school. Rinaldi is frustrated by her relationships with her boss and a close co-worker. Even though she works hard to please her manager, she has received a negative performance evaluation for her first four months. Should Rinaldi leave Potomac for a standing job offer at a company she previously interned with or try to improve her current situation? 30,000 Term Papers To Choose From.. Find Academic, Research, College, and University Term Papers Search Our Catalog For A Term Paper, Book Report, Case Study or Essay. We Provide Custom Research, Term Paper Writing, Pre-written Reports and Editing†¦ â€Å"$name† TERM PAPERS Academic Term Papers Catalog MARTHA RINALDI: SHOULD SHE STAY OR SHOULD SHE GO? HARVARD BUSINESS BRIEF CASE 4310 SOLUTION. 19150. MARTHA RINALDI: SHOULD SHE STAY OR SHOULD SHE GO? HARVARD BUSINESS BRIEF CASE 4310 SOLUTION. This paper provides a Berkeley Research analysis  and case solution to a Harvard Business organizational behavior case study by Linda A. Hill and Mark Rennella on the challenges of building power and credibility in a new job. The case focuses on the career and work frustrations of Martha Rinaldi, an assistant product manager at a leading beverage company. The case analysis includes problem identification, problem analysis, assessment of alternatives, and recommendations. APA Style. 12 pages, 7 footnotes, 7 bibliographic sources. 3,450 words. About Berkeley Research Case Solutions: Berkeley Research has offered authoritative case solutions to Harvard Business School case studies since 1984. We also feature solutions to case studies from other leading graduate business schools including Stanford, Darden, Wharton and Ivey. Our case solutions feature in-depth analysis drawing on appropri ate analytical tools including S.W.O.T., P.E.S.T. and Five Forces analyses, and include secondary references from scholarly journals and leading business periodicals. We do not offer student-written essays; all of our case solutions are professionally written by MBA and DBA –degreed writers with proven aptitude and long experience in writing insightful case solutions. Unlike other case solutions made available on the Internet without competent evaluation of their merits, Berkeley Research case solutions are peer reviewed by a panel of case analysts prior to being offered on our website. The strongest and most gratifying endorsement of the quality of our case solutions comes from our customers: over two-thirds of our case study sales are made to repeat customers, graduate students and executives enrolled in some of the most distinguished and selective graduate business programs, and who necessarily set a high bar for analytical rigor and expository clarity. The Berkeley Research case study solution is a premium product intended for a discerning audience. TAGS: Harvard business case solution, conflict management, interpersonal relations, pers onal strategy, talent management, communication, power and influence, leadership, career development, supervisor-subordinate relations RELATED PAPERS Kay Sunderland, Making the Grade at Attain Learning Harvard Case Solution Jamie Turner at MLI Harvard Case Solution Leadership and Team Development Research Paper Thomas Green: Power, Office Politics and a Career in Crisis Harvard Business Case Solution Terracog Global Positioning Systems: Conflict and Communication on Project Aerial Harvard Case Solution Bob Knowlton Case Study Solution

The Current Obama Administration Essay Example | Topics and Well Written Essays - 1000 words

The Current Obama Administration - Essay Example Alinksy believed that the people he was working with had no power in the community, but he sought to make that community heard. [Alinsky] believed that widespread poverty left America open to the influence of demagogues and that the only antidote was active, widespread participation in the political process†¦[he] envisioned an ‘organization of organizations,’ comprised of all sectors of the community...† In fact, many of the people he worked with felt like they had no say in their own lives, and as a result some turned to crime. â€Å"[Alinsky] realize[d] that criminal behavior was a symptom of poverty and powerlessness.† Alinsky believed in empowerment of the people, and the Have-Nots desperately needed someone who would step up to the plate for them and plead their case. â€Å"Alinsky considered himself a realist above all, the ultimate pragmatist†¦[he] had no qualms about assorted versions of morality in the pursuit of worldly power. He didn't coddle his radical acolytes or encourage their bourgeois distinctions between good and evil when it came to transferring power from the Haves to the Have-Nots.† Alinsky claimed that making the opposition live up to their own standards was something that would trip up the opposition every time, because the other could not live up to its promises in a political showdown. Saul Alinsky said, "Make the enemy live up to his/her own book of rules. You can kill them with this. They can no more obey their own rules than the Christian church can live up to Christianity." The Obama Administration would do well to fight fire with fire, especially on the topic of the health care reform debate. There are about 40 million Americans who have no say when it comes to facing big insurance companies, and therefore are uninsured. If Obama and his Administration held the Republicans' feet to the fire, and really extracted from them that what they did not want was tort reform-but for people to continue going on without health insurance-the dark underbelly of Republican politics would certainly be shown. The Republicans would then be beaten by their own game. The people Saul Alinsky chose to organize were people who had no relative value. "[Alinsky] recruited and guided indigenous leaders who identified common interests that brought together previously hostile ethnic groups of Serbs and Croatians, Czechs and Slovaks, Poles and Lithuanians into a large organization, the Back of The Yards Neighborhood Council."7 The Obama Administration, likewise, has done well to hire a bunch of people from different backgrounds. They should still continue this policy. Saul Alinsky commented, "One of the criteria for picking the target is the target's vulnerability ... the other important point in the choosing of a target is that it must be a personification, not something general and abstract."8 The Obama Administration must focus on the vulnerable points of the Republican Party. If one msut choose the topic of health care, the main sticking points that will keep the Democrats in power-as one is sure this is a factor Obama wants to have a successful presidency-is to expose the Republicans' "can't-do" attitude, obstructionist politics, and misguided, misinformed, and idiotic notions. "An organizer working in and for an open society is in an ideological dilemma to begin with, he does not have a fixed truth -- truth to him is relative

International politics- alignments and alliances Research Paper

International politics- alignments and alliances - Research Paper Example The president despite making the emancipation proclamation fears that certain forces who did not want to see the end of slave trade may inculcate it back to the society. In this regard, the president makes an effort to ensure that the amendment is passed within the end of the month so that slaves who had been freed are taken back to captivity. It is clear that the political class has their own issues and fighting slave trade is not such a bid deal to them; this is more evident from politicians who had just lost their seats. Other political intrigues were evident. Politicians are willing to take advantage of the fight against slavery for their own personal gain. For example President Lincoln seeks the help of Preston Blair who had influence over Republicans. In return, for his support, Blair expected the president to give a political favor. The favor meant more problems because it would upset another faction. The president was however forced to comply with those demands. 12 years a slave shows the predicament of African Americans through the story of Northup and his family. It is clear that slavery was propagated because of the economic gains they made to the masters. Northup ends up in the hand s of Freeman who eventually sells him to Ford who later sold him to Epps. Epps was a sadist who treated slaves with contempt because, like many other masters he believed that they have no dignity and deserve to be treated as such. Through the life of Northup it is clear that slaves were used for economic purposes. Those who worked as slaves were required to work hard because as such they fetched their masters more money. This explains why Northup was able to work for many masters. There is an instance when Ford engaged Northup and told him that he had, â€Å"a debt to pay† and as such would not consider Northup as a free man. To Ford and other like him slaves were purposely for economic gain to the masters. Slaves such as Northup

ACADEMIC WRITING TASK Essay Example | Topics and Well Written Essays - 500 words

ACADEMIC WRITING TASK - Essay Example I personally agree that in a diversified nursing environment, respecting individuality and welcoming new comers from various origins are paramount in achieving stability and standardized effective nursing care to a diversified patient population. Increased tolerance of diversity in ethnicity, gender, and backgrounds of the new generation nurses had been a significant factor that answered the dilemma of nursing shortage for the past years. According to Suhr (2009, pp.21-22), the shortage of nurses has led to increase the number of foreign skilled nurses in the workforce, whilst the nursing education rendered a significant number of male and advance in age new graduate nurses. Thus, we are encouraged to be more tolerant in matters of cultural differences and few flaws in English language in the working arena, whilst nurse educators need to adjust in their teaching and motivation skills to the new set of students. Suhr added that the new genre of graduate nurses should be welcomed for they are multi-talented and diverse, especially those who are second-degree holders whose professional maturity holds a promising performance in the working environment. Foreign-educated nurses have been considered important in lifting the nursing shortage in many western nations. The National Foundation for American Policy (2007, p.2) presented the rate of foreign-educated registered nurses in the workforce of the following countries: New Zealand-23%, United Kingdom-8%, Ireland-8%, Canada-6%, and United States-3.7%. In the U.S., the call for embracing diversity in nursing and nursing education was heightened after realizing the pattern of change in this environment. These changes include an increase to 10.7% (as of 2009) registered nurses in the workforce from minority backgrounds, a significant surge in the number of men in the workforce from 5.8% in 1980 to 273.2% in 2004, and pursuit for baccalaureate and higher degrees in nursing education among minority groups were

Case Study Research Paper Example | Topics and Well Written Essays - 1500 words

Case Study - Research Paper Example Much of the revenues are derived from advertising thus AdSense and AdWords are clearly designed to display advertisements which are relevant to the content included in each web page. Google has utilized an innovative advertising strategy by placing advertisements on the websites which contain the related advertisements. Current strategy of the Google Corporation Introduction The company registered $ 10.6 billion in revenues in the financial year ending 2011 which was a 24 percent increase from the previous year. AdSense sales rose by 20 percent while the number of pay per clicks increased by 39 percent. Google + product registered 130 million users while the earnings before taxes were $ 3. 4 billion. The earnings per share also increased by $ 1.71 to $ 8.75 which was 24 percent growth while the taxation costs reduced by mere 6 percent. The company has high growth potential but needs to diversify revenue streams like the pending acquisition of Motorola at $ 12.5 billion (Hill & Jones, 2012). Current Google business strategy Google success can also be attributed to its superior search technology and e-mail service which contains massive storage space that has attracted many customers from Yahoo and Hotmail. The company which started as just a smart algorithm has developed an unique business model with winning applications such as Google video, Google maps, Gmail, and Google Earth which have challenged previous market leaders such as Yahoo, Excite, and Microsoft. At inception, the mission of Google was to organize the world’s information and make it universally acceptable and useful. The company is no doubt one of the fastest growing technology companies in the world. The company has gained success by providing relevant search results and also related advertisements on each webpage (Hill & Jones, 2012). Google IS supports the business strategic activities through innovations and allowing the customers to download and edit their software. Google has differen tiated its search engine by utilizing a patented PageRank system. The company consistently restructures its PageRank algorithm in order to meet the changing customer needs. Google AdWords product is specialized for the advertisers who want to reach out to a certain market segment in an efficient manner. The advertisers have the opportunity of managing volumes of online advertising accounts which an upfront payment. Google emphasizes on creativity of employees whereby employees devote a certain percentage of their time in new and innovative projects. The company has partnered with Open Handset Alliance in the development of Android mobile software which many mobile device firms use to create applications. Google Chrome OS is also another open source software and Web browser which runs in several platforms like Windows, Linux and Mac (Hill & Jones, 2012). Google has also pursued a market niche targeting strategy. The company has segmented its market in to either middle sized businesse s and large corporations. The company has diversified in to the mobile device industry by establishing alliances and partnerships with other companies to develop mobile device applications that increase customer traffic to its web pages (Hill & Jones, 2012). Another current generic strategy which Google is currently utilizing is