"Your diet is a bank account. Good food choices are good investments."
-- Bethenny Frankel
The College of St. Joseph has offered refugees an Entrepreneurship Certificate based on its minor program. This will assist them in becoming employed, taxpaying citizens -- and to start businesses that will employ others too.
College of St. Joseph’s 18-credit Entrepreneurship minor provides non-business majors with the specialized background necessary to market the knowledge from other disciplines in a business or commercial environment.
The major also provides you with a basic understanding of major business subject areas, facilitating your transition into the world of business.
Requirements for an Entrepreneurship Minor
Course Credits Description
ACC101 Financial Accounting 3 Introduces students to generally accepted accounting principles and accounting process with regards to corporations, partnerships, and sole-proprietorships. The basic concepts, principles, and techniques used to generate accounting data, financial statements and the interpretation and use of financial data to enhance the decision-making process are covered.
BUS101 Introduction to Business 3 This introductory course provides the student with an overview of business and its environment. Topics include business trends, globalization, forms of ownership, business law, entrepreneurship, management, leadership, human resource management, marketing, decision making, accounting, finance, business ethics, and social responsibility.
BUS205 Principles of Management 3 Introduces basic management principles used in the organizational environment. The four management functions studied are planning, organizing, leading and controlling. Other topics include the evolution of management theory, ethics, social responsibility, diversity, organizational structure, human resource management, motivation, leadership, groups and teams, communication, organizational conflict and change, operations management, information systems and technology, innovation, product development, and entrepreneurship.
BUS211 Business Finance 3 Studies the field of finance, both private and public, with emphasis placed on current approaches as they pertain to a business. The mathematics of finance, capital budgets, loan and investment alternatives and working capital management are discussed. Prerequisite: BUS102 or MAT103 and ACC101.
BUS309 Marketing 3 Examines the foundations of marketing principles with application of marketing concepts of the present and future. Emphasis is placed on problem solving, critical thinking skills, ethics, and competition while studying the topics of market analysis, target marketing, product pricing, strategic promotion, and distribution. Sophomore standing.
BUS403 Entrepreneurship 3 Explores the idea of starting and managing your own business and examines the challenges of growing an entrepreneurial enterprise. Emphasizes the importance of planning, analyzing market opportunities, launching the venture, financing and harvesting the venture. Students gain an understanding of how to develop and use the business plan. Junior-level standing or permission of Division Chairperson.
Food trucks offer a more affordable entry into food production than restaurants. Learn how to start one. Many towns in Terramagne-America support this business model, and a few in local-America do too. Search for food trucks by city.
Attaching a refrigerated trailer behind a food truck makes it possible to store much more food. Since almost all of the Syrian Foods stock is prepped in advance and stored in a refrigerator, this greatly increases the amount of potential sales per day.
Syria belongs to the family of Mediterranean countries. Syrian cuisine uses key ingredients that generally match the Mediterranean food pyramid. The Mediterranean diet is the best by multiple measures. Learn how to follow it. Enjoy some Syrian recipes and culinary resources.
(Some of these links are controversial. Others involving slaughter techniques are graphic.)
The Syrian Foods truck serves only halal items. Halal food standards describe what Muslims may eat or use, in simple or more complex terms. These vary across cultures, and even between individuals, as we saw in the debate over halal-tayyib. Halal certification offers various benefits for producers and vendors. This discussion of the knowledge base covers things such as animal feed and the difference between halal and certified-halal products. In particular, foodstuff which is halal by category may be made haram (forbidden) if it comes into contact with haram substances or practices; for example, if any pork products are used in a factory, they tend to contaminate everything. Here is a very detailed description and demonstration of halal slaughter techniques, with the basic concepts in earlier videos and actual slaughter in last of the three. The results are quite impressive, but be aware that it requires a level of faith-based magic and animal-handling skill that not many people achieve. Here is a whole book on religious slaughtering techniques, but it allows mechanical methods not as good as hand slaughtering. Note that commercial slaughterhouses, as opposed to small businesses or individuals, are primarily concerned with cutting as many corners as possible, as you can see from the things they have subsequently been told not to do. As with any product, if you want to be SURE what you're getting, do it yourself or buy from a producer you know and trust. Good ones exist, but they are not common here as the market works against them. T-America does somewhat better. It can be difficult and expensive to obtain halal food, but Muslims are obligated to do so, which makes food a major concern for those living in non-Muslim areas.
There are instructions on halal cooking for home cooks and professionals. In general, washing is sufficient to purify cookware contaminated by unclean things, but given a choice most Muslims would prefer new cookware. Here are more detailed directions on purifying tools that have been contaminated. This discussion explores some group and individual variations, in which the most important is to follow an imam you know and trust, because they sometimes make different rulings.
Kebab Halabi (كباب حلبي meaning "Aleppine kebab") Kebab served with a spicy tomato sauce and Aleppo pepper. It has about 26 variants, including:
• kebab khashkhash (كباب خشخاش), made from rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts;
A famous dish served in Syria is made from vegetables (usually zucchini—كوسا / kūsā—or eggplant—باذنجان / bādhinjān) which are stuffed (محشي / maḥshī) with ground beef or lamb or mutton, and nuts and rice.
Desserts that are popular in Syria
Ruz ib Haleeb (Syrian rice pudding)
Kardal devised several recipes that use za'atar and maple syrup for a unique Syrian-Vermont fusion.
Za'atar Maple Chicken Kebabs (replace Chinese five-spice with za'atar)
Za'atar Maple Sesame Seed Bars (add 1 teaspoon to 1 tablespoon za'atar)
Za'atar Maple Candied Nuts (omit chili flakes; add 1 teaspoon za'atar)
Here is the food truck and more of its menu.
There are usually at least three dips besides the hummus, and the flavors rotate, typically one yogurt and two vegetable.
Muhammara (roasted red pepper and walnut dip)
Mutabal (eggplant and tahini dip)
Mutabal Shawandar (beet and tahini dip)
NaNa Wa Jorz (mint and walnut dip)
Syrian Baba Ganoush (smoky eggplant dip)
Toum (garlic sauce)
Laban (plain yogurt) is available in small, medium, or large tubs alone or with one topping (fresh fruit, pickled vegetables, maple syrup, etc.) and as a blob on top of anything. Customers may add any of the available spices or oils at the condiment station. They can also buy a crunchy accompaniment like a Za'atar Maple Sesame Seed Bar, Hot Chicks, Jumble Munch, or Screamin' Squirrel Granola. A Yogurt Parfait is made in a tall milkshake cup with 1 cup yogurt layered with 1 fruit or vegetable mix-in, 1 crunchy mix-in, and 1 drizzle (maple syrup, honey, chocolate sauce, or any of the dips).
Garlic Yogurt Tahini Dip
Kishkeh (bulgur and yogurt dip)
Labneh (yogurt cheese spread) with olive oil and za'atar or as balls
Pita bread can be plain and soft, or crunchy chips either plain or za'atar flavored. It is a component in many combinations and also available as a side order.
Fresh fruits and vegetables are available in a separate cup for snacks, as a side dish with main items, or as a component in several other things such as the hummus combos.
Syrian Sweet-and-Sour Olives
Kabiss (Syrian pickled vegetables)
Hard boiled eggs are available in a cup of 3 or 6, and are components of some combination items. They are convenient to make ahead and store cold.
The basic Dip Tray has 1 dip with fresh vegetables, pita bread, or pita chips. People often buy that as the start of lunch and then add extra things like falafel or a side salad.
This is the service window of Kardal's Syrian food truck, showing some of the offerings.
Main Dishes and Side Dishes
Shawarma comes with slivers of spit-roasted meat and fresh or pickled vegetables wrapped in lavash. It is traditionally served with a white sauce inside the wrap or on the side. The Shawarma Munch Combo adds a cup of yogurt with topping and a drink. The Shawarma Meal Combo adds a cup of yogurt with topping, Syrian Sweet-and-Sour Olives, dessert, and a drink. Shawarma meat also appears in some other items.
Lavash is a thin flexible bread used for making wraps, also available alone. It can be made with various combinations of flour; a blend of flax, oat bran, and whole wheat makes a very soft and flexible wrap low in carbohydrates.
Tabouli is a salad of bulgur, tomatoes, and parsley. It is available alone, as a side dish, or as a component in various combinations.
Hummus is a thick paste made from chickpeas that comes in myriad flavors; here the most common offerings are lemon, garlic, and Aleppo pepper. It is available by itself in small, medium, or large tubs. It appears in various combination meals and as a component in some items. Hummus can be eaten with many dipping foods, used as a spread, or incorporated into other recipes. The food truck offers just a sampling of options.
sambousek (phyllo meat pies)
im'warah b'sbanech (phyllo spinach triangles)
Falafel (fried chickpea balls) is served alone in batches of 3, 6, or 12 with optional drizzle of dip. A Falafel Snack Tray comes in 3 or 6 with a small tub of dip and fresh vegetables. A Falafel Meal Platter has 12 with a medium tub of dip, fresh vegetables, olives, a side salad, and a drink. The Falafel Feast has 12 with two small tubs of dip, fresh vegetables, olives, two side salads, 6 im'warah b'sbanech, 2 drinks, and 2 desserts.
Sauces include Tahini Sauce and Shawarma White Sauce.
The Hummus Snack Tray comes with a small tub of hummus, fresh vegetables, and pita bread or chips.
The Hummus Sampler Platter comes with three small tubs of hummus, fresh vegetables, pita bread, pita chips, and optional fresh fruit.
The Hummus Meal Platter comes with a medium tub of hummus, fresh vegetables, pita bread or chips, choice of boiled eggs or falafel, a side salad, and a drink.
The Hummus Dessert tray comes with that day's flavor of sweet hummus, an assortment of fresh and dried fruit, and yogurt pretzels. The most popular is maple hummus. (Vanilla extract is replaced with halal vanilla, and other substitutions as necessary.)
These are some assorted foods from the Syrian food truck.
There are usually two or three different Syrian desserts. Those not shown include Halawet el Jibn, Karabij Halab (Aleppo cookies) with Natef, Ma'amoul (date, pistachio, or walnut stuffed cookies), and Ballourieh Baklava. Most are sold individually. Ruz ib Haleeb (Syrian rice pudding) is instead sold in small, medium, or large tubs.
Swar as-sitt (lady's bracelet baklava) Watch a video recipe.
See the desserts in the food truck.
There is usually one fresh vegetable salad in addition to the everyday tabouli.
Syrian Chopped Salad
Shâmiyât (toasted flatbread salad)
The condiment station customarily has za'atar, baharat, and Aleppo spice blends; sea salt and black pepper; dried mint and dried parsley flakes; plain full-flavor olive oil and one herb-infused olive oil; plain vinegar and one herb-infused vinegar; and squirt bottles of Tahini Sauce and Shawarma White Sauce.
Baked Onion Crisps can be used as a crunchy topping or as a side dish.
Packaged snacks hang on a rack outside the food truck and include:
There is a company of several multicultural women that's making packets of just crispy chickpeas in different flavors. The Hot Chicks are extra-spicy, the Saucy Chicks are milder, and the Sweet Chicks are sugary. The promotional characters are baby chickens dressed as bikers on the Hot Chicks, the Saucy Chicks have more eclectic "go out and have fun" outfits, and the Sweet Chicks are dolled up in pink. So cute, I wish I could draw these.
Indian Hot Chicks (plus red chile powder)
Za'atar Saucy Chicks
Maple Sweet Chicks
Screamin' Squirrel Coconut-Date Energy Balls
Halva comes in bars from assorted brands and flavors.
Apricot Bars and Fig Bars
That's It Fruit Snacks
Good Curry (chickpea papadums, lentil papadums, plantain chips, chopped curry leaves, plain puffed rice cereal, curried pumpkin seeds, sunflower seeds, spicy roasted chickpeas, curried nuts)
Protein Power House (lentil papadums, kale crisps, pumpkin seeds, candied chickpeas, spiced mixed nuts, peanut butter-quinoa granola clusters, protein granola squares)
Beverages (soft drinks, water)
Doogh (salty yogurt drink)
Polo (Syrian mint lemonade)
Jallab is a beverage popular throughout the Middle East, made with date syrup or pomegranate molasses. High-burn diners can get extra syrup added to theirs.
Eat Wisely Rutledge is a program similar to Eat Healthy Omaha described in "The Discovery of a New Dish" and the notes for "Another Expression of Art." EWR has a special subset of guidelines for food trucks to accommodate their limited menus. Those serving healthier food get the best spots (near entrances, exits, crossroads, or restrooms) at events. They also gain access to EWR's food science department and labs. They can upload their schedules and menus to an app that helps customers find healthy food fitting their dietary plans. Food trucks are ranked based on how many points they score: Healthy (90+ points), Helpful 70-89 points), Average (30-69 points), Unhelpful (11-29 points), or Indulgent (10 points or less). Those specializing in single foods or food types tend to score the poorest, unless they only sell healthy things; more diverse menus have an advantage.
Qualifications (current ones are italicized):
* Sources some Vermont-grown ingredients or products
* Uses some organic, pastured, or otherwise naturally produced ingredients
* Uses at least one healthy cooking method (grilling, steaming, etc.)
* Does not sell fried or other very fatty foods
* Serves fresh fruits and/or vegetables
* Serves at least one live, probiotic item (yogurt, kombucha, etc.)
* Serves at least one whole grain item
* Offers some sort of Healthy Plate
* Offers healthy, prosocial food for sharing
* Offers some allergy-friendly items (nut-free, dairy-free, Top 8-free, etc.)
* Offers at least one sugar-free, caffeine-free beverage (water counts)
* Does not sell sodas or other artificial, sugary drinks (not counting real juices)
* Does not sell processed, sugary desserts (not counting fresh fruit)
* Meets at least one special dietary feature (low-calorie, gluten-free, halal, etc.)
* Has some healthy items at affordable prices
* Offers a choice of serving sizes
* Provides a calorie count for each item
* Labels items that qualify as healthier choices in some program(s)
* Has a nutritionist or dietitian consulting on the menu and/or recipes
* Bonus points for each category where "most or all" menu items meet criteria that require only "at least one" or "some" items
* Categories that list multiple options, like "fresh fruits and/or vegetables" get points for each occurrence listed
Labeling programs such as Healthier Choice or Nutritionist Approved help people find better food. Healthy Choice has various labels to indicate specific features in food. Food for Life promotes a plant-based diet through healthy recipes. However, not all labels are reliable.
LPI Rx for Health Plate is one popular example of a Healthy Plate.
Food trucks can serve healthy meals and menus. Organic foods are especially helpful. Here are ways to make a menu healthier.
Hungry Hungry Hippies is a food truck that specializes in rustic health food. It serves Buddha bowls, falafel, fresh fruits and vegetables, granola, hummus, tabbouli, and yogurt. Sandwiches are made with whole-grain breads, homemade spreads, sprouts and other vegetables along with organic pastured meats. Dates, honey, and maple syrup make up most of the sweeteners used. Beverages include tea, kombucha, fruit juices, and plant-based milks. Hungry Hungry Hippies spends most of its time in T-Rutledge or the surrounding county. So much of their menu was already halal-compatible that they simply made that their standard and put the few haram items like bacon into a separate serving station. The business is run by Emerald Mountain Glen.
In Terramagne-Rutledge, the Farmacy project networks with local food service establishments that emphasize fresh fruits and vegetables. Participating consumers get tokens that they can redeem for healthy food at participating eateries. This supports healthier eating out for the consumers and more customers for local restaurants, food trucks, and other providers.