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20 CFR 660.200 - What do the regulations for workforce investment systems under title I of the Workforce Investment Act cover?
The regulations found in 20 CFR parts 660 through 671 set forth the regulatory requirements that are applicable to programs operated with funds provided under title I of WIA. This part 660 describes the purpose of that Act, explains the format of these regulations and sets forth definitions for terms that apply to each part. Part 661 contains regulations relating to Statewide and local governance of the workforce investment system. Part 662 describes the One-Stop system and the roles of One-Stop partners. Part 663 sets forth requirements applicable to WIA title I programs serving adults and dislocated workers. Part 664 sets forth requirements applicable to WIA title I programs serving youth. Part 665 contains regulations relating to Statewide activities. Part 666 describes the WIA title I performance accountability system. Part 667 sets forth the administrative requirements applicable to programs funded under WIA title I. Parts 668 and 669 contain the particular requirements applicable to programs serving Indians and Native Americans and Migrant and Seasonal Farmworkers, respectively. Parts 670 and 671 describe the particular requirements applicable to the Job Corps and other national programs, respectively. In addition, part 652 describes the establishment and functioning of State Employment Services under the Wagner-Peyser Act, and 29 CFR part 37 contains the Department's nondiscrimination regulations implementing WIA section 188.


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subset: commoncrawl


text: Specialty agricultural crops that might fit your agenda could be sunflowers and Dwarf Essex Rapeseed. Also, one might try beekeeping with plots of rapeseed or sunflowers. One might also try Red Clover hay and bees. That'd be a little easier on the HEL ground. You might want to do your small tract demo on Route 19 before it turns into Street 19. They're really socking the houses in on this scenic stretch from Interstate 70 to 44. Was that YMCA camp you spoke of called "YMCA of the Ozarks"? Anyway, I passed the turnoff between Steeleville and Potosi a few weeks back and thought about it.


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I see that my esteemed blogging colleague Bruce Anderson is suggesting that the Liberals hammer away at Stephen Harper's arrogance rather than on the Afghan detainee issue, which he says does not resonate with enough Canadians. It appears however, that Mr. Ignatieff and his advisers have their own ideas: In their ad, the Liberals are accusing Mr. Harper of a cover-up which the narrator says has until now been far more familiar to other countries.
Mr, Ignatieff's chief of staff, Peter Donolo, knows the truth on that point - and all about cover-ups - having been Jean Chrétien's director of communications when the little guy from Shawinigan shut down the Somalia inquiry investigating the torture of Somali civilians, including one who was shot in the back.
Compared to that unprecedented action by the Chrétien government, Mr. Harper's decision to postpone opposition questioning on Afghan detainees that will inevitably come with a new session - while deplorable - looks almost benign.
Peter Desbarats - one of Canada's leading journalists and journalism educators - was one of the commissioners who had his work guillotined in 1996. Here, from a speech at McGill that he gave shortly thereafter, is part of his reflections on the incident, and on the Chrétien government's communications strategy:
"We achieved the dubious distinction of being the first public inquiry in Canadian history to be terminated by a government - for blatantly political reasons - before its work was completed. I still have a hard time believing that this actually happened, and an even harder time accepting and understanding that Canadians tolerated this violation of our democratic system with hardly a murmur…."
While the government acted without scruples, Desbarats says the media also failed to exercise any ethical responsibility, concentrating instead on the political gamesmanship. In doing so, they completely failed to see the forest.


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Giuliano walked into the house reverently holding a green that looked like an overgrown stemy arugula. He was holding a bunch of puntarelle (pronounced poon-ta-REL-lay) or cicoria di catalogna that his parents had bequeathed us. Puntarelle means "little tips"; but that is a bit of a misnomer as one eats only the sweet, hollow inner stalks. Puntarelle is also the name of the traditional preparation, a salad that is famous from Rome. Giuliano was very excited, as he hadn't seen it outside of Italy; he was amazed that his father had found it online, growing in California.
Puntarelle is a wonderful Italian green that belongs to the chicory family. It tastes something like a sharp endive with a hint of fennel. To the unknowing eye, mine, it looked strange, almost like a big weed. I saw later that the leaves looked like the dandelion leaves that are ubiquitous in my garden, so maybe that is why I wondered why it was special. However, after tasting the wonderful flavor and experiencing the refreshing crispness, I don't know how I will wait until next season. When prepared in the traditional manner, the greens become a savory sensation that I know I'm going to crave.
Puntarelle is a traditional winter green, picked when young and tender, the Puntarelle greens are often eaten raw. The preparation takes a bit of time and forethought as one needs to first trim all of the leaves, slice the shoots into thin spears, and then soak them in ice cold water. This causes them to curl and become juicy and tender. It also makes for a beautiful presentation as the shoots are various shades of green and it isn't often one gets pretty curlicues on a plate.
The Roman Puntarelle salad has a traditional dressing that is one of the only premade dressings served on a salad that I have ever heard of in Italy. It is made with anchovies, a bit of garlic, red wine vinegar, good extra virgin olive oil, and salt. These ingredients are mashed together then tossed with the greens. Allow the salad dressing to settle for a few minutes and then serve. It is a rich tasting, beautiful salad that will have you and your family and friends transported back to the eternal city of Rome. A dish fit for Caesar himself.
I adapted the recipe from Giuliano's new book, Hazan Family Favorites. In his book he uses the more readily available Belgian endive or young chicory; however, if you can find Puntarelle, it is something special and not to be missed.
Puntarelle Roman Salad
Adapted from Giuliano Hazan's Hazan Family Favorites
Serves 4
Preparation time:
4 medium cloves of garlic
2 tablespoons red wine vinegar
3 anchovy fillets
1 pound Puntarelle shoots (in Italy you can purchase them already cleaned)
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
- Pull off all the outer leaves. One can keep them and prepare them cooked as suggested by Marcella Hazan in Marcella Cucina. Detach the hollow stalk and cut each lengthwise and in half. Keep cutting lengthwise until you have strips ¼ inch wide. Put a few ice cubes in a large bowl and fill with cold water, add the Puntarelle strip and soak for at least one hour until they curl into ring-like shapes. Do not put into the refrigerator.
- After the puntarelle has soaked for ½ an hour, peel the garlic cloves and lightly crush them. Add them to a small bowl with the vinegar. Finely chop the anchovies and add them to the bowl. Mix well and let stand for ½ hour.
- When the salad is ready to be served (but no longer than 1 hour after you've created the dressing) discard the garlic cloves. Pour the dressing over the salad, season lightly with salt; add the olive oil, several grindings of pepper, and serve.