Lets dance and cook today in the kitchen1

Estimado IAMS familias, personal y comunidad;
La siguiente acción se llevara acabo en conjunto con varias Escuelas Publicas de Chicago.

Agradecemos su apoyo en comunicarse con sus legisladores y pedirles los fondos necesarios para nuestras escuelas publicas. Si aun no a mandado cartas a sus legisladores, por favor visite Noto37.org. Esta es una manera rápida y fácil (solamente le tomara 60 segundos) de enviar cartas. Comparta esta información con su familia, amistades, y vecinos.

Estamos pidiendo que se vuelva a comunicar con el Gobernador Pat Quinn. Por favor pídale que no permita que la Asamblea General del estado de Illinois aplace la discusión de aprobar un presupuesto responsable y solución para la crisis financiera de las escuelas publicas. La Asamblea esta por terminar su sesión el viernes 7 de mayo del 2010. Necesitamos cada voz unida en esta causa durante esta semana.

Para comunicarse con el Gobernador Pat Quinn:
1. Presione aquí - http://www.illinois.gov/gov/contactthegovernor.cfm
2. Copie la carta que se encuentra debajo en la caja que dice “Briefly describe the matter…,” o escriba su propio mensaje.

Le escribo para pedirle que mantenga la Asamblea General en sesión asta que el presupuesto de el estado este resuelto de tal manera que mantenga los niveles de fondos adecuados para la educación, sin que afecte los fondos de otros servicios de igual importancia como el cuidado de salud y otros.

Su reputación como oficial publico a mostrado que usted entiende la necesidad de proveer fondos apropiados para las escuelas publicas. No existe otra prioridad en nuestro estado de Illinois en este momento que no sea que usted verifique que esta crisis se resuelva. Los ciudadanos de Illinois cuentan con su liderazgo. Por favor no permita que la Asamblea General se vaya a casa hasta que terminen su trabajo.

3. Para que esta acción sea mas eficaz, llame a la oficina del Gobernador al (217) 782-0244 y/o (312) 814-2121 y diga este mismo mensaje. Si prefiere escribir y enviar su carta, aquí esta la información:
Springfield
Office of the Governor
207 State House
Springfield, IL 62706
Phone: 217-782-0244
TTY: 888-261-3336

Chicago
Office of the Governor 

James R. Thompson Center
100 W. Randolph, 16-100 

Chicago, IL 60601 

Phone: 312-814-2121

4. Asista a una REUNION el MIERCOLES 28 DE ABRIL a las 4:00 PM en el THOMPSON CENTER (Edificio de las oficinas del estado) en 100 West Randolph Street (Esquina de la Randolph y Clark)

Gracias por unirse en varias acciones esta semana.


We thank everyone who has written state legislators asking for appropriate and sustained state funding of public education. If you have not yet written, please do so now using Noto37.org. This web site makes it easy and quick (as little as 60 seconds). And spread the word to family, friends, and neighbors.

Now we are asking you to take one more important step: write to Illinois Governor Pat Quinn to ask that he not allow the General Assembly of the State of Illinois to adjourn before they enact a responsible and sustained solution to the public education funding crisis. The Assembly is scheduled to adjourn on May7th, just two weeks away. We need every voice to join in this cause this week.

To contact Governor Pat Quinn:
1. Click on this link (http://www.illinois.gov/gov/contactthegovernor.cfm).
2. Copy the letter below into the box that says “Briefly describe the matter…,” or write your own message.

I am writing to ask that you keep the General Assembly in session until the state’s budget crisis has been resolved in such a manner as to at least maintain level state funding for public education without shifting funds to the detriment of other, important state programs, such as health and human services.

Your record as a public servant has shown that you understand the need for appropriate and sustained funding for public education. There is no greater priority in the State of Illinois at this time than for you to ensure that this crisis is resolved. The people of Illinois are counting on you to be a strong leader. Please do not let the General Assembly go home until they have done their job.

3. For greatest effectiveness, follow up with a phone call to (217) 782-0244, stating the same message.
If you prefer to write by regular mail, the contact information is as follows:
Springfield
Office of the Governor
207 State House
Springfield, IL 62706
Phone: 217-782-0244
TTY: 888-261-3336

Chicago
Office of the Governor 

James R. Thompson Center
100 W. Randolph, 16-100 

Chicago, IL 60601 

Phone: 312-814-2121

4. Attend a RALLY on WEDNESDAY, APRIL 28 at 4:00 PM at the THOMPSON CENTER (STATE OFFICE BUILDING) at 100 West Randolph Street (Corner of Randolph and Clark)

Thank you for taking action this week.

Join "Raise Your Hand" on Facebook
Únase "Levanta la mano" en Facebook

http://www.facebook.com/group.php?gid=117581168258426

Gracias,
Silvia Manriquez (IAMS madre - preescolar)
smanriquez@cps.edu
Ana Camino (Inter-American madre - kinder)
quattro017@aol.com
Cliff Meece
Clifford.meece@me.com (Inter-American padre - preescolar)




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escuela Interamericana
Inter-American Magnet School
851 W. Waveland Ave. Chicago, Illinois 60613

dos idiomas. una escuela.
Read the VerticalResponse marketing policy.

Small Buniess and Chicago

PrintShare
RSSFebruary 16, 2010
City Launches Initiatives That Support Small And Hispanic Businesses And Provide Greater Access To Resources
Efrat Stein 312-744-5365
View the Photo Gallery for this News Release
Today, the City of Chicago Department of Business Affairs and Consumer Protection (BACP) announced three initiatives that support small and Hispanic owned businesses and provide greater access to resources.
The initiatives include the Chicago launch of an innovative, bilingual web portal, the National Hispanic Business Information Clearinghouse, (Hispanic BIC) and is sponsored by The U.S. Department of Labor, Western Union and other private and public sector organizations.
The Hispanic BIC is a free online business resource, available in both English and Spanish that supports the start-up and growth of small and Hispanic-owned businesses. A new kiosk, located inside the BACP Business Assistance Center, gives entrepreneurs access to timely and localized business resources such as agencies and programs that support small businesses, local financial resources and demographic data. The site is also available at www.hispanicbic.org .
“By leveraging partnerships with non-profit agencies and the private sector, we can strengthen our business communities to help them grow and prosper,” said Commissioner of the Department of Business Affairs and Consumer Protection, Norma I. Reyes. “By joining forces we can reach more people. On behalf of the City of Chicago, I thank Western Union and its partners for this helpful resource.”
“Entrepreneurship is a minority vocation, as evidenced by the thousands of American-born and immigrant visionaries who have turned their dreams into viable businesses,” said Fred Niehaus, senior vice president of global public affairs for Western Union. “Western Union launched the BIC concept to provide critical resources to these traditionally underserved populations, because we know their success lays the foundation for economic prosperity in communities nationwide.”
“Hispanics have a strong entrepreneurial drive, but they’ve never had a specialized resource that addressed their particular needs and concerns,” added Sal Gomez, founder and chair of the Hispanic BIC. “The Internet has opened a whole new universe of opportunity, but scouring thousands of Web sites for help can be overwhelming. That’s why we’ve consolidated the most essential information found online into one easy-to-use, bilingual portal that empowers Latino entrepreneurs with information, confidence and a sense of community.”
In addition, BACP will launch a series of free workshops for entrepreneurs that will be taught in Spanish and offered throughout the year. The workshops will cover essential business basics such as starting a business, access to financing, and marketing.
"Today is a very exciting day for Chicago’s Hispanic Business community. The City’s vision to partner with agencies that provide free business resources to entrepreneurs is not only smart, it is necessary during this tough economy,” said Xavier Nogueras, President of the Puerto Rican Chamber of Commerce. “Businesses today are hurting and need all the help they can get. These free resources offer the types of support our businesses need.”
To provide small businesses with greater access to resources, today the department officially launched the Small Business Solution Station, a free one-on-one business counseling program for entrepreneurs.
The Solution Station is made possible through a partnership between the City and non-profit agencies that assist small businesses: SCORE (Counselors to America’s Small Business), ACCION Chicago and The Community Economic Development Law Project.
The program provides small businesses with direct access to business planning assistance, free legal services, and business loans.
The Small Business Solution Station serves as an added resource to entrepreneurs visiting the Business Assistance Center, and is open from 9:30am-3:00pm, Tuesday-Thursday in City Hall, room 800.
“ACCION Chicago is grateful for the partnership it has formed with the Department of Business Affairs and Consumer Protection. Through this partnership ACCION has gained additional visibility for its services and has been able to provide financing advice and support to businesses. We are excited about the future potential of this relationship, especially in light of the significant credit needs of small businesses," said Jonathan Brereton, Chief Executive & Lending Officer of ACCION Chicago.
BACP currently holds free weekly business classes, and seminars throughout the City, assisting thousands of entrepreneurs seeking assistance with starting and running a business and connecting them with important business resources. For more information on all the mentioned programs visit www.cityofchicago.org/bacp or call 312-74-GOBIZ.

Update

Estimado IAMS familias, personal y comunidad;
ELECCION

Felicidades a todos los candidatos del CEL. Todos ganamos cuando tenemos a tantos padres y miembros de la comunidad activamente envueltos en la educación de sus hijos.

Congratulations to all the LSC candidates. When so many parents and community members are actively involved in their children's education, everybody wins!

Los padres y miembros de la comunidad electos para ser parte del CEL 2010-2012 son / The parent and community members for the 2010-2012 are:

Luis Vera (parent/padre)
Ana Camino (parent/padre)
Karen Barbour (parent/padre)
Jose Torres (parent/padre)
Clifford Meece (parent/padre)
Marisol Morales (parent/padre)
Margaret Aguilar (comunidad/community)
Hugo Escobar (comunidad/community)

Recuerden que hay muchas otras maneras de involucrarse en la educación de sus hijos/as hay mucho trabajo duro que hacer. Por favor, asistir a la reunión especial del CEL en el miércoles, 28 de abril, a las 6pm en el biblioteca. La agenda incluirá SIPAAA y presupuesto.

Remember, there's lots of ways to be involved in your child's education and there's a lot of hard work to do. Please come to the special LSC meeting on Wednesday, April 28 at 6pm in the cafeteria. The agenda will include SIPAAA and budget.

FIESTA CULTURAL
Todos son bienvenidos a la Fiesta Cultural - ESTE Sábado, 24 de Abríl 4:00 p.m. a 8:30 p.m. Estacionamiento sera disponible en el lote nuevo en la calle Addison y en el lote de la iglesia en la esquina de los calles Rita y Addison, y el lote de los Cubs en 1126 W. Grace.

Everyone is welcome at Fiesta Cultural - THIS Saturday, April 24 from 4 to 8:30 p.m. Parking for the event is at the new lot on Addison. Additional parking is available at the church parking lot at Addison and Rita, Murphy's parking lot at Waveland and Wilton just east of the El, and the Cubs parking lot at 1126 W. Grace
Gracias,
Jill Wohl
Secretaria de CEL / LSC secretary

FYI

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Join US DOT Secretary Ray LaHood & Congressman Bobby L. Rush


PANEL: Federal, State, and Local Officials

EXHIBITS: Meet One on One with Federal and State Agencies for contracting opportunities

WORKSHOPS: Access to Capital
How to Contract with the Government

On Thursday, April 22nd, at 11:00 AM CST, The Department of Transportation presents the Chicago Small Business Day.

The purpose of this event is to connect small businesses with federal, state, and local government contracting opportunities, while educating small business owners on the resources available to help their business grow. In addition to the informational fair exhibits, DOT-OSDBU will present workshops on Access to Capital and How to Contract with the Government.

Online Registration: www.osdbu.dot.gov/conferences/

Please provide your name, business contact info, and notification as to whether you plan to attend one or both workshops. For questions or registration assistance contact Erin Hawkes at (202) 366-0841.

Presented by
The Department of Transportation
Office of Small and Disadvantaged Business Utilization

Co-Sponsors
The Small Business Administration
The Minority Business Development Agency
Great Lakes Region Small Business Transportation Resource Center

Agencies Invited to Participate:

U.S. Department of Transportation
U.S. Department of Housing and Urban Development
U.S. General Services Administration
U.S. Navy Great Lakes
U.S. Veterans Administration
United States Environmental Protection Agency (EPA)
U.S. Small Business Administration
Chicago Transit Authority
Metra
Illinois Capital Development Board
Illinois Department of Transportation (IDOT)
Illinois Department of Commerce and Economic Opportunity (IDCEO)
Minority Business Development Agency (MBDA)
Mayor’s Office of Housing and Community Development
Chicago Airports
Illinois Procurement Technical Assistance Center (PTAC)
Illinois Department of Veterans Affairs
Illinois Black Chamber of Commerce
Illinois Hispanic Chamber of Commerce
Cosmopolitan Chamber of Commerce
The Chicago Minority Supplier
Development Council, Inc. (CMSDC)
Illinois State Treasurer’s Office
Hispanic American Construction
Industry Association
CREATE Program

Much Love

Print Full Page|3x5|4x6Font Size: Share:EmailMoreFarkTechnoratiGoogleLiveMy SpaceNewsvineRedditDeliciousMixxYahooIn the kitchen with a woman who cooked her way through the life of Julia Child.From the kitchen of Julia Child
|
36 Comments
Servings: 6
Difficulty: Difficult
Cook Time: Over 120 min
This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)



Ingredients
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Cooking Directions
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.


Recipe Summary
Main Ingredients: chunk beacon, mushrooms, beef, onions, red wine







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Update facts and jiont to check out!

9 Ingredients to avoid in processed foods user
by Brett Blumenthal - Sheer Balance, on Thu Apr 8, 2010 9:52am PDT 32 Comments Post a Comment Read More from This Author » Report Abuse If you know me at all, you know that I’m an advocate for whole, unprocessed foods. However, many of us inevitably turn to packaged or processed foods when we are short on time. Maybe we grab a frozen dinner or pizza for a quick dinner for our family. Maybe we grab a quick nutrition bar to satiate our hunger until we can sit down for a real meal. Or maybe, we just don’t like to cook. Whether we like it or not, packaged and processed food has become a huge part of our food industry and, as a result, a part of many of our diets.
Although there are some brands that I hugely advocate for, there are many more that border on outright unhealthy and “scary.” Many packaged foods that seem healthy often contain fillers, preservatives and other ingredients you don’t want in your diet. It is always preferable to choose products that have only a handful of ingredients, all of which should be recognizable. One test to know whether an ingredient is healthy is to ask yourself whether your grandmother would recognize it. If not, there is a good chance the ingredient is less natural food and more man-made chemical. Another good test is whether or not you can easily pronounce the ingredient. If you feel like you need a science degree to pronounce it properly, chances are the ingredient is worth avoiding.

If you do have to resort to a processed food for a snack or dinner (anything canned, packaged, etc.), try to avoid those that contain the ingredients listed in the following chart. Although this isn’t an exhaustive list, these ingredients are some of the most highly processed and least healthy of all:

Ingredient Why it is Used Why it is Bad
Artificial Colors Chemical compounds made from coal-tar derivatives to enhance color.
Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches.

Artificial Flavorings Cheap chemical mixtures that mimic natural flavors.
Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma
Can affect enzymes, RNA and thyroid.

Artificial Sweeteners
(Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda® & Sorbitol) Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.
Can negatively impact metabolism
Some have been linked to cancer, dizziness hallucinations and headaches.

Benzoate Preservatives
(BHT, BHA, TBHQ)
Compounds that preserve fats and prevent them from becoming rancid.
May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria
Can affect estrogen balance and levels.

Brominated Vegetable Oil
(BVO)
Chemical that boosts flavor in many citric-based fruit and soft drinks.
Increases triglycerides and cholesterol
Can damage liver, testicles, thyroid, heart and kidneys.

High Fructose Corn Syrup
(HFCS) Cheap alternative to cane and beet sugar
Sustains freshness in baked goods
Blends easily in beverages to maintain sweetness.
May predispose the body to turn fructose into fat
Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer
Isn’t easily metabolized by the liver.

MSG
(Monosodium Glutamate)
Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.
May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.

Olestra An indigestible fat substitute used primarily in foods that are fried and baked.
Inhibits absorption of some nutrients
Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.

Shortening, Hydrogenated and Partially Hydrogenated Oils
(Palm, Soybean and others) Industrially created fats used in more than 40,000 food products in the U.S.
Cheaper than most other oils.
Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.

Have you checked your ingredient lists recently? Do they contain any of the above? Have you tried cutting some of these ingredients out?

Excerpted from "GET REAL" and STOP Dieting! Copyright 2009 - Brett Blumenthal

Originally posted on sheerbalance.com






STOP Dieting NOW! Eat right without dieting with Brett Blumenthal's #1 Bestseller "GET REAL" and STOP Dieting! - the most simple, straightforward, no-nonsense plan that reveals how to eat healthy today, tomorrow and always! BUY IT NOW!



Related Topics:

5 Ingredients to Avoid
3 Ways to Reduce Your Salt Intake
A New You in the New Year: Resolution Roadmap – Week 2
Natural Sweeteners to Replace Sugar
The Truth about Omegas 3 and 6

Related: wellness, sugar, refined food, processed food, nutrition, diet

Whipped into shape for the weekend

Meatloaf

(2 Servings)

Ingredients

5 lbs ground turkey or ground beef
1 green pepper (cut up fine)
3 eggs
1 teaspoon flour
2 pieces of bread
Back pepper
Sasoning salt
Onion powder
Celery powder
Tomatoe sauce or gravy

Directions

1. Combine all the ingredients and half of the can of tomatoe sauce
2. Let the meatloaf brown
3. Pour grease and the rest of tomatoe sauce over it


Brown Gravy



Ingredients

Sliced onion
Salt
Pepper
Flour
Cold water
Olive oil or butter
Gravy master


Directions

1. Pour some of the grease out of the pan
2. Add the sliced onion, salt, black pepper
3. Then , add the flour
4. Stir for a while
5. Add water and gravy master


Pound Cake

(16 Servings)

Ingredients

2 3/4 cups of sugar (Kane sugar)
1 1/4 cup of butter softened
1 teaspoon vanilla
5 eggs
3 cups of all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup of evaporated milk

Directions

1. Heat oven tp 350*
2. Grease and flour 12-cup Bundt cake pan or tube pan 10x14
3. Beat sugar, margarine, vanilla, and eggs on low speed , scraping bowl constantly
4. Beat on high speed, scraping bowl occasionally
5. Beat in flour, baking powder, and salt alternately with milk on low speed
6. Pour into pan



Striped Delight
(15 Servings)

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter or margarine
1 package (8 oz.) cream cheese, softened
1/4 cup of sugar
2 tablespoons of milk
1 container (8 oz.) Whipped topping, thawed
2 packages (4 serving size) Jell-O Brand Instant Pudding and Pie Filling, any flavor
3 1/2 cups of cold milk


Directions

1. Combine graham cracker crumbs, 1/4 cup of sugar and melted butter
2. Press firmly into bottem of 18x9 inch pan
3. Beat cream cheese with other 1/4 cup of sugar and 2 tablespoons of milk until smooth. Fold in half of the whipped topping and spread over crust
4. Prepare pudding as directed on the package (using the 3 1/2 cup of cold milk
5. Pour over cream cheese layer
6. Chill for several hours
7. Spread remaining whipped topping over the pudding layer
8. Garnish with grated chocolate or chopped nuts, if desired



Mundo Carribbean

Ingredients
1/2 cup of diced chicken
3 tablespoons of jerk seasoning
1 very ripe plaintains
1/2 cup of chopped cilantro


Huevos con Todo (Omelette)

Ingredients

2 tablespoons of chopped cilantro
1/2 diced tomatoes
1/2 diced red onions
1/2 diced green peppers
5 eggs

P.S. Check out Borders New White Orange Bliss Latte...... Thanks Ruben