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Dorothea Lange (May 26, 1895 – October 11, 1965) was an American documentary photographer and photojournalist, best known for her Depression-era work for the Farm Security Administration (FSA).
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the upper part of the nave, choir, and transepts of a large church, containing a series of windows. It is clear of the roofs of the aisles and admits light to the central parts of the building.
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1. The Acorn House’s entire building is sustainable. The chairs are completely recycled and can be recycled, the equipment is mostly recommissioned equipment, and the lights are powered by wind. 2. Sustainable restaurants are, obviously, complete opposites to non-sustainable restaurants. Sustainable restaurants dedicate most of their work to minimizing waste while still keeping customers happy whereas non-sustainable restaurants will build up waste without a care or worry with the money they spend. 3. Procurement is the process of obtaining the necessary food and supply items to achieve the food service goal of serving quality meals. Proper purchasing, receiving and storing food is the only way to ensure proper, safe and quality meals to serve to your customers.
4. What I look for in a restaurant is good food, lovely environment, and fast service. As a customer, I would choose a sustainable restaurant because they are ecologically sound
, economically viable, and socially acceptable to everyone which would make me feel more welcome.
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Well i need to see the art work first.
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