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dairy and beef - test - 80
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Ava Is a Vegan Ava and I eat fruits, vegetables, and grains. I also eat meat, dairy, and eggs. Ava does not eat meat, dairy, and eggs. Ava is a vegan. Vegans do not eat food made from animals. Ava and I like many of the same foods. We like some of them made different ways. Ava and I like fried rice. Ava likes tofu in hers. I like chicken and egg in mine. Ava and I like burgers. Ava likes hers made of black beans. I like mine made of ground beef.Ava and I like oatmeal. We both like peanut butter and bananas in it! La Isla de Pascua This 64-square mile island off Chileâs west coast goes by many names. Its English name is Easter Island, marking the day in 1722 when it was discovered by a European. In Spanish, it is called Isla de Pascua. The Rapa Nui, its first inhabitants, called it âThe Navel of the World.â Experts do not agree on the history of Easter Island. It is unclear where the first people came from or when they arrived. Many people believe they came from neighboring Polynesia around AD 300. This culture built 900 enormous stone statues for which the island is famous. The statues are known as moai. Most of the moai are made of volcanic tuff. Tuff is a soft rock made from the ash that is forced out during a volcanic eruption. It is easier to carve than hard stones like marble, but it is not ideal for carving small details. The moai are considered megaliths (large stones that form prehistoric monuments). They stand up to 33 feet high when on their ceremonial platform (the average height is about 13 feet), and they weigh up to 82 tons. They usually have a trunk (body), inset arms, and an exaggerated head with angular edges. The head of each moai takes up about one-third of the total figure. It all shows that the people who created them could engineer monumental structures. Many moai stand with their backs to the sea. They watch the island like protective markers. Some low-relief carvings of religious deities were added to the backs of the moai at a later date. Experts are still trying to understand how they were carved and moved, and what they might mean.  Chile took control of the island in 1888. At that time, its population was less than 200. The government used it for grazing livestock. Today, the mystery of Easter Island makes it a popular tourist spot. ValparaĂso ValparaĂso is a colorful blend of old and new traditions in Chile. This port city is an interesting example of daily life in Chile. Before the Panama Canal was opened in 1914, all ships traveling east to west had to pass all the way around South America. ValparaĂso was ideally positioned as a stopping point in the Southern Pacific. ValparaĂso has a long history of playing host to a large array of cultures and ideas. The city was known around the world as a place that embraced learning and new ideas. Pablo Neruda had a home in ValparaĂso in the 1920s. After the Panama Canal was completed, shipping traffic declined significantly. ValparaĂso was forgotten and fell upon hard times. In the 1990s, the government of Chile made an effort to revitalize the colorful port. Today it is a UNESCO (United Nations Educational, Scientific and Cultural Organization) World Heritage site. True to its history of embracing learning, it is also home to four universities. Tourists can visit the first stock exchange in Latin America. ValparaĂso also has Chileâs first public library. Visitors stroll through cobblestone streets in the historic district. Here they can also view the cityâs iconic colorful buildings. At night, music and street performers liven the experience. Try It Yourself Two Spanish words comprise the name of this city. Val means valley. Paraiso means paradise. The name ValparaĂso means Paradise Valley. Can you recognize descriptive Spanish words in other Spanish place names? Start with names of places around you. Las Comidas Tradicionales To Chileans, nothing says home like pastel de choclo, a type of casserole made of beef and corn. The body of the casserole is flavorful. It contains beef, onions, raisins, and roasted chicken. It is topped off with a layer of creamed corn and then baked. Baking it brings out the sweetness in the corn, adding a contrast to the savory meat. The preferred type of corn is called choclo. This variety is grown in rugged conditions in the Andes. The kernels are large and hearty compared to other varieties.         Another favorite dish in Chile is a type of meat stew called cazuela. Originally a native dish, it is now known as comfort food in Chile. Pork, beef, lamb, or chicken still on the bone is boiled in a traditional clay pot. To that, corn, potatoes, and other local vegetables are added. It is seasoned with onion and garlic. Pablo Rogat/Shutterstock When Chileans think about dessert, manjar is the first ingredient on their minds. It is a caramel sauce made from cooking milk, sugar, and vanilla. It is found in many desserts. It is used as filling in cakes, pies, and cookies. It is refrigerated to make puddings and custards. People even use it to sweeten their coffee.Dairy and Cheese Knowledge QuizBroken windows are covered. Floorboards are patched and doors screwed back on. The road that was ruined by German tanks is shovelled and raked smooth. Boot-shaped bruises turn yellow then fade and disappear. Flowers grow and spread across the ugly German footprints stomped into garden beds. The village looks pretty once more. School stops for the summer and everyone is put to work on the kolkhoz, the village farm. Women and big boys begin harvesting the barley crops in the outer fields. The biggest girls milk the cows, morning and night, and keep the barns clean. Old Nikolay mends ploughs, horse harnesses, pitchforks and scythes in his workshop. Anna Pushinka teaches Yelena and her friends how to get the honey from the beehives that are scattered through the orchards. I am in charge of collecting eggs. My friends Olga and Nina help. Olga and Nina are five, a year younger than me. They are twins and look exactly alike, except Ninaâs nose is a little bit crooked from when she fell out of bed and squashed it sideways on the floor. The hens, ducks and geese wander free in the summer, so collecting eggs is like a treasure hunt and takes hours. Catching the hens for their daily hugs takes even longer, but I think itâs important because hugs make everyone happy and happy hens lay bigger eggs. Olga says Iâm the best hen-hugger in all of Russia. Nina says Iâll be the best cow-hugger, too, when my arms grow longer. But good hugs have nothing to do with the size of your arms. Itâs all to do with the size of your heart. When we are done with the hens, Olga, Nina and I can spend the rest of the day doing whatever we like. We climb the apricot trees, chase squirrels, lie in the meadow marvelling at how hot Ushankaâs black fur becomes in the sunshine, make daisy chains and race little boats of bark in the stream. I teach Olga and Nina the alphabet and we use charcoal to write our letters and our names all over the village â on doors and walls and the freshly cut ends of firewood. In between, I practise my knots. In case the German princemonsters return. I slip into Old Nikolayâs workshop and tie knots in the harnesses hanging on the walls. I wander into gardens where the washing is hung out to dry and tie knots in the laces on pants and smocks. I creep up behind Anna Pushinka and tie knots in her apron strings. I find baling twine in the hay shed and tie my own ankles together. I do such a good job of these last knots that I canât get them undone. I have to jump all the way to Olga and Ninaâs house and ask them to cut me free with their mamaâs knife. At the end of each day, Ushanka and I run out into the distant barley fields to meet Mama. This is my favourite part of the day, because Mama always shouts, âLittle Rabbit!â and smothers my head with kisses. And as we walk home, we sing. Everyone â women, big boys and me. I love to sing. Almost as much as I love to be kissed by Mama. Sometimes one of the boys, Mikhail, has his balalaika with him. He takes the instrument out from beneath the sheaves of barley piled high on the wagon and plays music. We sing about forests and orchards and people who find their true love. As we walk home, arm in arm, my heart fills with happiness and my belly swells with pride that I am allowed to sing along with the big boys. And I can almost forget about the German prince-monsters and their lies about Russia and their big ugly boots. Almost. But today, when Mikhail reaches for his balalaika, I see other things hiding beneath the barley sheaves. Three of the mamas rush forward and cover them up, but itâs too late. I know they are there. Iâve already seen them. Rifles. Lots of rifles. Mikhail hugs his balalaika to his chest and blushes. âSo play!â cries Mama, her voice oddly loud and high. âLetâs play Sashaâs favourite song, âThe Little Birch Treeâ.â So Mikhail plays and everyone sings about the lovely birch tree with its curly leaves and the branches that will be turned into silver flutes. They sing too quickly, too loudly, and as they sing and walk, they cast nervous sideways glances at me. âItâs alright,â I say, when the song comes to an end. âI didnât see the rifles.â Mama nods and smiles, and I know it was the right thing to say. But I did see the rifles. And I think about Yelena wanting to get lots of guns and dynamite for the Partisans so they can shoot the Germans and blow them into thousands of tiny pieces, and Mama looking as though she agreed, and I know this is what the mamas and the big boys are doing. As well as harvesting, they are helping the Partisans. Three days later, I wake before dawn and I am all alone. Yelena is always here beside me when I wake. But not this morning. I climb down from our bed above the stove. Mama is filling a cloth sack with bread. She ties it closed with a piece of string and hands it to Yelena. âStay out of sight,â says Mama. âAnd donât return until after dark.â âWhereâs she going?â I ask. âNowhere,â snaps Mama. âThen why does she need all that bread?â I ask. âThereâs nothing left for us.â Mama baked four loaves last night and she has stuffed them all into the sack. Yelena opens her mouth, but before she can speak, Mama shoves her out the door and sends her on the way to nowhere. Mama turns and stares at me, her blue, blue cornflower eyes wide with worry. âI know,â I say, flopping down on the bench. âI didnât see any bread.â Mama sits beside me and takes my hand. âAnd . . .?â she prods, obviously waiting for more. I puzzle for a while, then say, âAnd I donât have a sister called Yelena.â Mama laughs, softly and with a little bit of sadness around the edges. âSweet Little Rabbit! You do have a sister called Yelena.â âI do?â I ask, now confused. âI havenât seen the rifles or the bread, but I have seen Yelena?â âYes.â Mama smiles and the magic makes me smile, too. And I am glad that Yelena is real because I love her very much. âYelena is real,â Mama explains, âbut she does not carry sacks of bread into the forest for the Partisans.â âOf course not!â I shout, slapping my forehead. âBecause there is no bread!â Mama laughs loudly now, with not a hint of sadness. She hugs me, pressing me against her warm, loving heart, covering my head with kisses. âClever Little Rabbit,â she murmurs, and then, in barely a whisper, âYour papa would be so proud.â When I wake the next morning, Yelena is sleeping beside me, her mouth open, her braided hair unravelling. Mama is serving kasha to a strange woman seated at our table. I crawl down from above the stove and slide along the bench beside her. I stare at her pants, her tunic, the rope she is using as a belt and her big boots. Sheâs dressed like a man! And thereâs a rifle leaning against the wall near the door. âHello,â I say. âIâm Sasha.â The woman doesnât reply. She just shovels down her kasha. I line my four wooden bears along the table in front of her bowl and say, âThese are my bears: Big Bear, Medium Bear, Little Bear and Even Littler Bear.â âHello, Sasha. Hello, bears.â She smiles but she doesnât tell me her name. âWhy are you dressed like a man?â I ask, tugging at the sleeve of her tunic. âBecause menâs clothes make it easier to run and climb and crawl and shoot,â she says. âYouâre a Partisan!â I gasp. âBut sheâs not real,â says Mama, placing a bowl of kasha before me. âIs the kasha real?â I ask. Mama laughs. âYes, Little Rabbit.â Iâm glad the food is real, because Iâm hungry. But Iâm disappointed that the woman is not real. I was going to ask if I could use her rope-belt to tie her ankles together. For practice. But if sheâs not real, then the rope and her ankles arenât either. The woman finishes her kasha, hangs her rifle over her shoulder, kisses Mama on the cheek then slips out the door. I run to the window to watch her leave, but by the time I get there, sheâs gone. Vanished. âBecause sheâs not real,â I whisper. A week later, Mama and I are working in the garden. We sing as we weed between the flowers and pluck caterpillars from the vegetables. Anna Pushinka is picking strawberries in her garden and wanders over. âTaste these,â she says, holding out the basket. Mama reaches in and takes out a fat strawberry and a tiny piece of folded paper. The strawberry goes into her mouth, the paper into her pocket. âWhatâs on the paper?â I ask. âPaper?â Anna Pushinka replies with a wave of her hand. âGoodness, Sasha! Who has money for paper? These are lean times. We must choose between paper for writing and noodles for our soup. And I always choose noodles.â She chuckles and I know the paper is yet another thing that is not real. That night, Mama slips the paper to Yelena, but she drops it on the floor. I pick it up for her, and I see that there are tiny words and numbers written all over it. I wish I could read better. Iâm desperate to know what it says. Or rather, what it doesnât say, because itâs not real. Later, when Mama has tucked us into our bed above the stove and Ushanka has wrapped herself around the top of my head, I ask Yelena, âWhatâs on the paper?â âWhat paper?â says Yelena. âThe paper that isnât real,â I reply. Yelena stares at me, nibbling her lip, then whispers, âA message for the Partisans. Stuff about where the Germans have their headquarters and when their trains are travelling and where they store their ammunition.â âWhy?â âSo the Partisans can blow them up.â Yelena grabs my arm. âBut donât tell anyone. Itâs a secret.â âWhatâs a secret?â I ask. âThe message.â âWhat message?â I say, my eyes wide. Yelena laughs. âGood boy, Sasha.â My belly swells with pride. I know how to play this game. âHow are your knots coming along?â asks Yelena. âGood! Yesterday, I crept into the dairy and tied knots in the apron strings of all the girls who were milking and only one of them noticed. Today, I tied Olgaâs ankles together with Mamaâs embroidery thread and just now, while you were taking a bath, I tied the sleeves of your blouse together in an enormous knot.â Yelena rolls her eyes, then says, âIâll see if I can find you some rope for practising.â âPractising what?â I ask. âYour knots,â she says. âWhat knots?â Yelena, my big sister who is twelve and always serious tRichard Bland College (RBC), Virginiaâs selective, two-year, residential, liberal arts transfer institution, was born through innovation. In 1959, years before the Virginia Community College system was imagined, Frank Ernst â a Gateway region native, entrepreneur, and retired executive of Hopewellâs Allied Chemical Plant â proposed the creation of an institution grounded in the liberal arts tradition with opportunities for specialized training in in-demand fields such as engineering to the State Council of Higher Education. After discussions with Virginia Tech and the University of Virginia, Ernst found a willing partner in the College of William & Mary, the second-oldest university in the United States, who founded Richard Bland College in 1960. RBC has since offered multiple certificates and university-parallel two-year degrees. The College was named for the Virginia statesman and champion of public rights, Richard Bland. Son and grandson of successful planters, Richard Bland was educated at The College of William and Mary. From 1742 until his death in 1776, he represented the area in which the College is now located, first in the House of Burgesses, and later, with the adoption of a state constitution, in the House of Delegates. He also served as a delegate from Virginia in both the First and Second Continental Congresses. It seems fitting, therefore, that an institution of higher learning located in an area served for so many years by this distinguished Virginia patriot and scholar, should derive its name from one whom Jefferson described âas the most learned and logical man of those who took prominent lead in public affairs.â Before the Civil War, the property on which the College is now located was a plantation owned by the Gurley family. It became an important part of the Union-occupied territory during the 1864-1865 Siege of Petersburg. The present campus was the scene of two battles during that campaign. Shortly after the turn of the century, Hatcher Seward established a dairy and cattle farm on the former Gurley property and constructed two farmhouses. Today they serve as the Presidentâs residence and the Hospitality House. In the early 1900s, the still-beautiful grove of pecan trees was planted. The farm was used as a work camp for about twenty conscientious objectors during World War I. The Commonwealth of Virginia authorized Central State Hospital to purchase the land in 1932 for use as the Petersburg Training School and Hospital for African-American Youth. That institution was moved in 1959, and the land, still owned by the Commonwealth, became the location for the establishment of Richard Bland College of The College of William and Mary. Under the guidance of Colonel (Ret.) James M. Carson, the former hospital and training facility was transformed into Richard Bland College, and classes were held beginning in 1961. In the late 1960s, Ernst Hall (named for a local business leader influential in the establishment of the college) was added to the original campus. In addition, a Student Center Library building and a gymnasium also were constructed in the early 1970s. Colonel Carson retired as the founding President of the College in 1973. From 1973 through 1975, Dr. Cornelius Laban, Professor of Biology, Emeritus, served as the Acting President of Richard Bland College. In 1975, Dr. Clarence Maze succeeded Colonel Carson as Richard Bland Collegeâs second President. During his tenure, Richard Bland College expanded its academic programs, added an Asian water garden that was designed by Dr. Maze and expanded international programs and travel. In recognition of his service to the College, the renovated administration building was named Maze Hall upon his retirement in 1996. In 1996, Dr. James B. McNeer succeeded Dr. Clarence Maze as Richard Bland Collegeâs third President. Dr. McNeer introduced a residential life program and oversaw the addition of the Residential Village in 2008. The Residential Village was comprised of two dormitories, Freedom Hall and Patriot Hall, which housed 250 students. A new Science and Technology Building was added in 2010, and in recognition of his service to the College, this building was named James B. McNeer Hall. Dr. McNeer retired in 2012. In 2012, Dr. Debbie L. Sydow succeeded Dr. James McNeer as Richard Bland Collegeâs fourth president. Dr. Sydow expanded the reach, range and diversity of students attending Richard Bland College. She oversaw a physical campus transformation through extensive building renovation and new construction, creation of a Business Innovation Park, and conservation of the iconic pecan grove and water garden. President Sydow reinstituted intercollegiate athletics in 2013 and has since hailed three NJCAA national championship teams. She supported the Foundationâs emergence as a vibrant, entrepreneurial organization led by a Board of Directors composed largely of alumni, and she secured the largest private gift in College history to launch the W&M Promise Scholars program. By effectively leveraging partnerships, President Sydow boosted work-based learning and expanded academic and career pathways for students.Milk and Dairy Session 9 Drinks and dairyMilk and Dairy Facts #2