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The Future Of Outsourcing - 0 views

  • COVER STORY PODCAST Globalization has been brutal to midwestern manufacturers like the Pap
  • factory, its oiled wooden factory floors worn smooth by work boots, thrived by making ever-more-complex equipment to weave, fold, and print packaging for everything from potato chips to baby wipes.
  • Slide Show >> But now, Compton says, he is "probably the most optimistic I've been in five years." Hope is coming from an unusual source. As part of its turnaround strategy, Barry-Wehmiller plans to shift some design work to its 160-engineer center in Chennai, India. By having U.S. and Indian designers collaborate 24/7, explains Vasant Bennett, president of Barry-Wehmiller's engineering services unit, PCMC hopes to slash development costs and time, win orders
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  • The changes can be harsh and deep. But a more enlightened, strategic view of global sourcing is starting to emerge as managers get a better fix on its potential. The new buzzword is "transformational outsourcing." Many executives are discovering offshoring is really about corporate growth, making better use of skilled U.S. staff, and even job creation in the U.S., not just cheap wages abroad.
  • Show me how we can grow by 40% without increasing our capacity in the U.S.,"' says Atul Vashistha, CEO of outsourcing consultant neoIT and co-author of the book The Offshore Nation.
  • n theory, it is becoming possible to buy, off the shelf, practically any function you need to run a company. Want to start a budget airline but don't want to invest in a huge back office? Accenture's Navitaire unit can manage reservations, plan routes, assign crew, and calculate optimal prices for each seat.
  • Few big companies have tried all these options yet. But some, like Procter & Gamble, are showing that the ideas are not far-fetched. Over the past three years the $57 billion consumer-products company has outsourced everything from IT infrastructure and human resources to management of its offices from Cincinnati to Moscow. CEO Alan G. Lafley also has announced he wants half of all new P&G products to come from outside by 2010, vs. 20% now.
TIFFANY wcta

Food in Haiti - Haitian Food, Haitian Cuisine - traditional, popular, dishes, recipe, d... - 0 views

  • The island of Hispaniola, which encompasses both Haiti and the Dominican Republic, was inhabited by hunter-gatherers as early as 5000 B.C. Fruits and vegetables such as guavas, pineapples, cassava, papayas, sweet potatoes, and corn were cultivated by early Haitian tribes, particularly the Arawak and Taino Indians.
  • It was not long before the first European arrived on the island and began introducing oranges, limes, mangoes, rice, and sugarcane. Slaves from Africa were eventually transported to Haiti to work the sugarcane plantations.
  • Haitian food is often lumped together with other Caribbean islands as "Caribbean cuisine."
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  • Haitian cuisine is based on Creole and French cooking styles.
  • In 1998, the average life expectancy was 54.4 years of age.
  • Of children under the age of five, about 28 percent are underweight, and nearly one-third are stunted (short for their age).
  • About 61 percent of the population of Haiti is classified as undernourished by the World Bank.
    • holdend980 wcta
       
      I don't know if the recipes are needed.
  • Fruits and vegetables such as guavas, pineapples, cassava, papayas, sweet potatoes, and corn were cultivated by early Haitian tribes, particularly the Arawak and Taino Indians.
  • first European arrived on the island and began introducing oranges, limes, mangoes, rice, and sugarcane.
  • The Spanish established sugar plantations and made the native Indians work as slaves.
  • The Africans introduced okra (also called gumbo; edible pods), ackee (red and yellow fruit), taro (edible root), pigeon peas (seeds of an African shrub), and various spices to the diet. They later introduced such Haitian specialties as red beans and rice and mirliton (or chayote ; a pear-shaped vegetable) to Louisiana's Creole cuisine.
  • The Africans introduced okra (also called gumbo; edible pods), ackee (red and yellow fruit), taro (edible root), pigeon peas (seeds of an African shrub), and various spices to the diet. They later introduced such Haitian specialties as red beans and rice and mirliton (or chayote ; a pear-shaped vegetable) to Louisiana's Creole cuisine.
  • The African s introduced okra (also called gumbo; edible pods), ackee (red and yellow fruit), taro (edible root), pigeon peas (seeds of an African
  • The African s introduced okra (also called gumbo; edible pods), ackee (red and yellow fruit), taro (edible root), pigeon peas (seeds of an African shrub), and various spices to the diet. They later introduced such Haitian specialties as red beans and rice and mirliton (or chayote ; a pear-shaped vegetable) to Louisiana's Creole cuisine.
  • The French colonists successfully cultivated sugarcane, coffee, cotton, and cocoa with the help of African slaves.
  • the average Haitian diet is largely based on starch staples such as rice (which is locally grown), corn,
  • yams, and beans.
jessea333 wcta

Joumou soup - a recipe from Haiti - Cook sister! - 0 views

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    hicks period 4
jessea333 wcta

Haitian Flounder Recipe | MyRecipes.com - 0 views

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    hicks period 4
jessea333 wcta

sweet potato bread recipe | haitian recipes | pain patate recipe - 0 views

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    hicks period 4
jessea333 wcta

Haitian Shrimp Recipe : : Food Network - 0 views

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    Hicks period 4
jessea333 wcta

Haitian Foods and Recipes - 0 views

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    hicks period 4
jessea333 wcta

Foods of Haiti and Recipes from Haiti - 0 views

  • Meat is very rare as it costs too much for the majority of the population and to raise animals means to feed them the precious grains that could be used to feed people.
  • While cooking the following recipes, keep in mind that most Haitians do not have electricity. When these dishes are made, they are often made over open fires or in small ovens.
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    hicks period 4
jessea333 wcta

Creole Chicken Haitian Recipes, How To Make Creole Chicken Haitian - Ifood.tv - 0 views

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    Hicks period 4 
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