Field and depot maintenance manual : bakery plant, mobile, FSN 7360-221-2418.

"October 1961."

A study of bakery contracts, covering retail driver salesmen, wholesale driver salesmen, route builders, swingmen, supervisors, supply drivers, route riders, helpers.

Cover title.

Men in horse-drawn buggies & carts (incl. one for State Street Bakery!) on State Street in front of the Law Building & University Hall, 1873

On verso: Randall; 220 Woodward Avenue, Detroit, Mich.

Italian bakery on Bleeker Street

Inscriptions: Verso: [stamped] Photograph by Freda Leinwand. [463 West Street, Studio 229G, New York, NY 10014].

Planeamento em social media : elaboração de um plano de social media marketing para a empresa The Bakery Crossfit

Mestrado em Marketing

'What if you live on top of a bakery and you like cakes?'- Drug use and harm trajectories before, during and after the emergence of Silk Road

BACKGROUND: Cryptomarkets are digital platforms that use anonymising software (e.g. Tor) and cryptocurrencies (e.g. Bitcoin) to facilitate peer-to-peer (P2P) trade of goods and services. Their emergence has facilitated access to a wide range of high-quality psychoactive substances, according to surveys of users. In this paper, we ask the question 'How does changing access to drugs through cryptomarkets affect the drug use and harm trajectories of their users?'

METHODS: We conducted a digital ethnography spanning 2012-2014, a period that included the seizure of the original Silk Road marketplace and forum by law enforcement. Using encrypted online chat, we interviewed 17 people who reported using Silk Road to purchase illicit drugs. The interviews were in-depth and unstructured, and also involved the use of life history timelines to trace trajectories. Transcripts were analysed thematically using NVivo.

RESULTS: For some, Silk Road facilitated initiation into drug use or a return to drug use after cessation. Typically, participants reported experiencing a glut of drug consumption in their first months using Silk Road, described by one participant as akin to 'kids in a candy store'. There was evidence that very high availability reduced the need for drug hoarding which helped some respondents to moderate use and feel more in control of purchases made online. Cryptomarket access also appeared to affect solitary and social drug users differently. Most participants described using other cryptomarkets after the closure of Silk Road, albeit with less confidence.

CONCLUSION: In the context of high levels of drug access, supply and diversity occurring within a community regulated environment online, the impacts of cryptomarkets upon drug use trajectories are complex, often posing new challenges for self-control, yet not always leading to harmful outcomes. A major policy challenge is how to provide support for harm reduction in these highly volatile settings.

Análisis del sector del food service a partir del modelo de competitividad de Michael Porter para determinar la viabilidad de incursión de la empresa Bakery Service Foods

Las Mipymes son un componente fundamental para el desarrollo económico y social de cualquier país, en especial de un país como Colombia en donde representan el 99,9% de las empresas actualmente constituidas, concentrando el 81% de los empleados a nivel nacional (Fedesarrollo, 2013). Aunque juegan un papel protagónico en la economía colombiana, las Mipymes aún deben recorrer un camino extenso para poder explotar todo el potencial con el que cuentan, puesto que presentan un alto índice de mortandad empresarial en los primeros años de funcionamiento, esto evidenciado en los resultados del estudio GEM (Global Entrepreneurship Monitor, 2009) en donde se encontró que sólo el 12,61% de los negocios lograron superar los 42 meses de permanencia en el mercado (El País, 2010) principalmente a causa de la ausencia de una planeación estratégica de largo plazo que les permita a los negocios emprendedores del país alcanzar la competitividad. Si bien es cierto que crear empresa es relativamente sencillo, son múltiples los retos tanto internos como externos que deben enfrentar las organizaciones para poder alcanzar una etapa de madurez empresarial, sobre todo en los primeros años de funcionamiento que son los más críticos y decisivos para el futuro de cualquier empresa, es por esto que se hace indispensable emplear estrategias que les permitan ser sostenibles a largo plazo, en un entorno altamente competitivo por empresas tanto nacionales como internacionales, siendo este uno de los propósitos fundamentales al que deberían apostar los empresarios colombianos para crear un impacto positivo en la sociedad y aportar a la competitividad nacional. Bakery Service Foods, es una empresa dedicada a la comercialización y distribución de insumos de panadería con sede en el barrio Carvajal en la ciudad de Bogotá. Desde su constitución, el 29 de diciembre de 2008, la empresa ha buscado posicionarse en un mercado en donde tanto empresas grandes como Grasco, Grupo Team, Sigra, Duquesa, Conaceites, Alvarado, Aceites Finos; así como microempresas sin infraestructura ni solidez económica, componen un entorno altamente competitivo y hacinado que representa un desafío para una pequeña empresa familiar que no cuenta con un músculo financiero significativo. Por otra parte, Bakery Service Foods a traviesa por un período de alta incertidumbre debido a que el proveedor que representa el 85% de las ventas de los productos a los cuales representan, FANAGRA S.A, atraviesa por una completa reestructuración debido a la venta de dicha empresa a una multinacional suiza. Esta situación representa un alto riesgo para la compañía y exige que se emprendan acciones oportunas que les permitan reducir la alta dependencia en un único proveedor. Teniendo en cuenta que una de las ambiciones desde la fundación de la compañía ha sido incursionar y ser una empresa competitiva en el mercado de Food Service, que perdure en el tiempo, ¿Qué tan viable es diversificar el portafolio de la empresa Bakery Service Foods (BSF) en el mercado Food Service? Con este proyecto se busca diseñar una propuesta de diversificación de portafolio para la empresa Bakery Service Foods (BSF) analizando el mercado Food Service, por medio del modelo de Ventaja Competitiva de Michael Porter; lo anterior, con el propósito de que la empresa se consolide en este mercado como un aliado estratégico para sus clientes y representados, y con un modelo de negocio sostenible a largo plazo. Finalmente, se espera que a través de la propuesta de mejora para Bakery Service Foods, se afiancen los conocimientos administrativos obtenidos durante el pregrado en Administración de Empresas, aplicando satisfactoriamente las herramientas, metodologías y bases conceptuales adquiridas, para enriquecer el proceso de aprendizaje profesional y aportar valor a una empresa colombiana desde el mercado de Food Service.

Assessment and control of Bacillus cereus emetic toxin in food

Despite of improving levels of hygiene, the incidence of registered food borne disease has been at the same level for many years: there were 40 to 90 epidemics in which 1000-9000 persons contracted food poisoning through food or drinking water in Finland. Until the year 2004 salmonella and campylobacter were the most common bacterial causes of food borne diseases, but in years 2005-2006 Bacillus cereus was the most common. Similar developement has been published i.e. in Germany already in the 1990´s. One reason for this can be Bacillus cereus and its emetic toxin, cereulide. Bacillus cereus is a common environmental bacterium that contaminates raw materials of food. Otherwise than salmonella and campylobacter, Bacillus cereus is a heat resistant bacterium, capable of surviving most cooking procedures due to the production of highly thermo resistant spores. The food involved has usually been heat treated and surviving spores are the source of the food poisoning. The heat treatment induces germination of the spore and the vegetative cells then produce toxins. This doctoral thesis research focuses on developing methods for assessing and eliminating risks to food safety by cereulide producing Bacillus cereus. The biochemistry and physiology of cereulide production was investigated and the results were targeted to offer tools for minimizing toxin risk in food during the production. I developed methods for the extraction and quantitative analysis of cereulide directly from food. A prerequisite for that is knowledge of the chemical and physical properties of the toxin. Because cereulide is practically insoluble in water, I used organic solvents; methanol, ethanol and pentane for the extraction. For extraction of bakery products I used high temperature (100C) and pressure (103.4 bars). Alternaties for effective extraction is to flood the plain food with ethanol, followed by stationary equilibration at room temperature. I used this protocol for extracting cereulide from potato puree and penne. Using this extraction method it is also possible also extract cereulide from liquid food, like milk. These extraction methods are important improvement steps for studying of Bacillus cereus emetic food poisonings. Prior my work, cereulide extraction was done using water. As the result, the yield was poor and variable. To investigate suspected food poisonings, it is important to show actual toxicity of the incriminated food. Many toxins, but not cereulide, inactivate during food processing like heating. The next step is to identify toxin by chemical methods. I developed with my colleague Maria Andesson a rapid assay for the detection of cereulide toxicity, within 5 to 15 minutes. By applying this test it is possible to rapidly detect which food was causing the food poisoning. The chemical identification of cereulide was achieved using mass spectrometry. I used cereulide specific molecular ions, m/z (+/-0.3) 1153.8 (M+H+), 1171.0 (M+NH4+), 1176.0 (M+Na+) and 1191.7 (M+K+) for reliable identification. I investigated foods to find out their amenability to accumulate cereulide. Cereulide was formed high amounts (0.3 to 5.5 microg/g wet wt) when of cereulide producing B. cereus strains were present in beans, rice, rice-pastry and meat-pastry, if stored at non refrigerated temperatures (21-23C). Rice and meat pastries are frequently consumed under conditions where no cooled storage is available e.g. picnics and outdoor events. Bacillus cereus is a ubiquitous spore former and is therefore difficult to eliminate from foods. It is therefore important to know which conditions will affect the formation of cereulide in foods. My research showed that the cereulide content was strongly (10 to 1000 fold differences in toxin content) affected by the growth environment of the bacterium. Storage of foods under nitrogen atmosphere (> 99.5 %) prevented the production of cereulide. But when also carbon dioxide was present, minimizing the oxygen contant (< 1%) did not protect the food from formation of cereulide in preliminary experiments. Also food supplements affected cereulide production at least in the laboratory. Adding free amino acids, leucine and valine, stimulated cereulide production 10 to 20 fold. In peptide bonded form these amino acids are natural constituents in all proteins. Interestingly, adding peptide bonded leucine and valine had no significant effect on cereulide production. Free amino acids leucine and valine are approved food supplements and widely used as flawour modifiers in food technology. My research showed that these food supplements may increase food poisoning risk even though they are not toxic themselves.

To Greta: The Biography of Kurt Tauber 1914-1995

The memoir contains poems, eulogies and family photos and was written in 1995 in Connecticut. Recollections of the author's childhood in an orthodox Jewish family in the Leopoldstadt, the second district in Vienna. He was the third of four children. His father was a businessman who was dealing with clothing and textile. Kurt was enrolled in the same class as his older brother Hans at Gymnasium. Memories of his Bar Mitzvah celebration. Cello lessons and concerts with his brother Hans. After graduation Kurt started to study medicine at the Anatomic Institute of Julius Tandler at the Vienna University. Member of the liberal medical students' union "Wiener Mediziner". Acquaintance with his future-wife Greta. Skiing trip in the mountains. Antisemitic attacks at University, particularly within the faculties of law and medicine. Arrest under the false accusation of distributing illegal literature. In January 1938 Greta and Kurt Tauber were married. Worsening of political situation and rising of the illegal Nazi movement in Austria. Recollections of the "Anschluss" (Nazi take-over) in March 1938. Affidavit for Greta and Kurt from her brother in the United States. In June 1938 they went to London, where they waited for their visas to the US. Fervent attempts to arrange exit permits for their families in Vienna. Greta and Kurt Tauber arrived in New York in October of 1938. Difficult start at the beginning. Kurt started to work in a bakery. Greta and Kurt moved to a small apartment in the Lower East Side. Move to Queens with Greta's parents. Kurt's parents arrived in 1940 and moved to Washington Heights. Kurt and Greta started a baking business in Kew Gardens, Queens. Birth of their daughters Judy in 1941 and Ellen in 1944. Recollections of Passover family celebrations and vacations in the mountains and at Fleischmann's in the Catskills. Description of business encounters and family events, such as the birth of their grandchildren. Journey to Israel. Retirement and

Myer Starr, memoirs undated

Myer Starr was born in Dmitrovka in the Ukraine, which was then part of Russia. As a child he was apprenticed to a tailor and later a bakery before he began work at a dry goods store at the age of 11. After his mother died, Starr and his younger brother crossed the border into Germany and then immigrated to the United States. Starr and his brother sailed on the "Kleist" into New York in February 1913. From there, they traveled to a sister's house in Malden, Massachusetts. Myer later married and had two sons, graduates of Harvard College and Tufts University.