One of the good things about Winter time are the delicious, warming meals I have been inspired to make. Soups, stews and roast dinners have been on the menu at our house.... the kind of food that warms you from the inside.
This season really brings out my British roots and has me visiting old family favourites and winter cooking traditions from my youth. With out fail Sundays were the day for visiting my Grandpa. A remarkable man, born at the start of the Great War he remained sharp and active until well into his 90's and cooked on his old coal-fired Aga for our whole family. He was a well traveled man and took his fist trip to India when he was just 19, selling his Norton motorbike at the docks for his boat travel. He often cooked curries and dahl, all with his own spin, but my all-time fave Sunday evening dish (teatime, as we call it in the North of England) would have to be the Cornish Pasty.
The Cornish pasty was traditionally cooked by Cornish women for their husbands to eat whilst working in the mines. They consist of chunks of beef and winter veg all cooked inside a shortcrust shell with a crimped edge. Perfect for dirty, miners hands to hold onto and then throw away... I can only imagine how comforting a hot pasty would have been down a cramped, arsenic filled tin mine!
Well times have changed but the pasty is still a winner when it comes to comfort food and also makes a fantastic summer picnic food as they are equally delicious served cold.
I use this traditional recipe for the filling but use a flaky, rather than shortcrust pastry.
You will need:
- 1 swede, (I didn't have any so used turnip) finely chopped
- 1 potato potato, peeled and cut into cubes
- 1 onion, finely chopped
- 100g/3½oz rib-eye steak, cut into small pieces
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- Puff or shortcrust pastry
Pop a sheet of ready made filo pastry onto a floured surface and cut around a dinner plate to form a circle. For a mini pasty you can use a smaller plate.
Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper. I like my pasty pretty peppery for a yummy kick.
Brush the edge of the pastry disc with some beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.
Place the pasty onto a baking tray and bake in the oven at 180C/350F for 25-30 minutes, or until golden-brown.


Talk about stress! Ahhh!
It's been pretty stressful lately...but it's finally over.
Report Cards, Parent/Teacher Conferences, and our Third Grade Harvest Feast is now history. I thought this moment when I can now breathe and relax would never arrive...it has, and it was all worthwhile.
I was able to meet with each of my student's parent/s and discuss with them their child's academic progress in Third Grade...they all went well. I explained where their child was at this time, where they needed to be at the end of the school year, and what they could do at home to help their child reach "Proficiency". I feel good about my meetings...
Our Third Grade Harvest Feast was a huge success! At first we were afraid we wouldn't have enough food, but we did... Imagine- 140 third grade students participating at one major event in a small enclosed area of our multi-purpose room. It was a little crazy, but everyone behaved appropriately.
My classroom was in charge of baking the corn muffins, and rolling turkey cold cuts with cream cheese...ALL for 14o students! Ahhhh! We did it though...and my class LOVED the cooking experience!
The feast consisted of Turkey (carved), turkey cold cuts with cream cheese, corn muffins, mashed potatoes & gravy, corn, cranberry jello, macaroni & cheese, juice and for desert-mini individual pumpin pie! It was all DELICIOUS! Oh, and the children came in costume!


Yesterday I made Elsie some home-made Popsicles...Today she tried one and loved it! Grandma B. had given Elsie some tupperware Popsicle molds for her birthday and we finally got around to trying them out! Being that we try to keep Elsie on a healthy diet we don't want to give her store bought Popsicles made with lots of corn syrup,dyes and sugars...so these are a delicious alternative...
I the magic bullet I pureed the following together...
* 1 Banana
* 1/2 apple (peeled and cored)
* 3-4 frozen peach slices
* a small handful of spinach (you can't even taste it!)
* about 1/2 cup apple juice
** After mixed together freeze in the Popsicle molds...we also eat these frequently as a smoothie...always a favorite with our family!


Overview of Vietnam cashew nuts industry
Vietnam has maintained its position as the world’s largest producer and exporter of cashew nuts in 2020, exporting an estimated 450,000 tonnes of cashew kernels worth 3.2 billion USD, according to the Vietnam Cashew Association (Vinacas).
The information was revealed by the association at a ceremony in Ho Chi Minh City on November 23 to mark its 30th founding anniversary.
This year, Vietnam also remains the world’s biggest importer of raw cashew nuts, purchasing about 1.3 million tonnes from overseas.
Data by Vinacas shows that Vietnam began to ship cashew kernels abroad in 1990 after the association was founded. The country exported 286 tonnes of cashew kernels for 1.4 million USD that year. In 2004, the volume increased to 105,000 tonnes, worth approximately 436 million USD.
In 2006, Vietnam surpassed India for the first time as the world’s top exporter of cashew kernels, with an export volume of 127,000 tonnes worth 504 million USD.
Since 2017, Vietnam has retained its position as the world’s biggest hub for cashew processing and the largest exporter and importer of the product, accounting for over 50 percent of the global processed cashew nuts.
The industry has been hit by COVID-19 since the beginning of this year. Though cashew kernel exports reached more than 422,000 tonnes in the first 10 months of 2020, a year-on-year increase of 12 percent, the 10-month revenue dropped 3 percent to over 2.6 billion USD.
Although holding the title of “the world’s No 1 exporter”, Vietnam has still mainly exported semi-processed cashew nuts, which are sold at an average price of 10 USD per kilogramme, while finished products sold at supermarkets globally cost about 30 USD per kilogramme.
Vinacas Vice Chairman Nguyen Minh Hoa said the sector has been under enormous pressure from new policies of major suppliers and importers. African countries, which have been key suppliers of raw cashew nuts to Vietnam for years, are boosting the development of their domestic cashew processing industry, he said.
India, one of the world’s largest cashew nut consumption markets, is applying a tax policy to limit the amount of imported cashew nuts, mainly from Vietnam, he continued, adding that other key buyers such as the US and EU are also setting out additional food safety standards on cashew kernels from Vietnam.
Vinacas Chairman Pham Van Cong said these provide Vietnam with not only challenges but also opportunities which would encourage domestic manufacturers to restructure, upgrade technology and improve management capacity to climb up the global supply chain of cashew nuts.
It is important to develop a proper strategy for the cashew sector that facilitates shift from preliminary processing to production of final products sold in supermarkets, he said.
Cong further noted that Vinacas is formulating a strategy for the development of Vietnam’s cashew industry in the new context, to be proposed to the government in the near future.
The United States is a large cashew nut consumption market of Vietnam. The cashew nut market in North America (mainly the United States) is forecasted to grow at an average rate of 4.3 percent per year in the period 2020 - 2025. Therefore, the potential for Vietnam to export cashew nuts to the U.S is forecasted to be huge.
Vietnam's cashew nut exports to France skyrocketed in the first months of this year, thereby strongly increasing its market share in the potential market.
According the International Trade Center, in the first quarter of 2021 cashew nuts import into France reached 4,200 tonnes, worth US$ 32.97 million, soaring by 20.5% in volume and 12% in value compared to the same period in 2020.
During the same period, France reduced cashew nut imports from many suppliers but increased dramatically the imports from Vietnam, Netherland. Particularly, France imported 2,930 tonnes of cashew nuts from Vietnam, valued at nearly US$ 22 million, rising by 42.4% in volume and 28% in value over the same period last year.
Vietnam's cashew nuts made up 63.35% market share in France in the first quarter of 2021 compared to 58.70% in the same period last year.
France is considered as a potential market for Vietnam's cashew nuts. Demand for cashew nuts in this market is projected to grow in the coming time. Cashew nuts are a popular snack in France and more and more used as an ingredient in nut-based beverages such as no added sugar cashew milk or snack.
Vietnam’s cashew nuts have already accounted for the largest market share in Russia. Thanks to Russia’s increasing demand for the nut, Vietnam‘s cashew market share in this market continues to rise.
According to Russia’s Customs Service, in the first six months of 2021, the country increased cashew imports from Vietnam, Belarus while reducing imports from other suppliers.
During this period, Russia imported 4,870 tons of cashew nuts from Vietnam worth US$27 million, up 72% in volume and 29.2% in value compare to the same period in 2020.
Vietnam’s cashew nut market share in Russia’s total import rose from 50.28% in the first six months of 2020 to 57.68% in the same period in 2021.
Despite facing the competition from Belarus, Vietnam’s cashew industry has confirmed its position as the No.1 supplier of cashew nuts in Russian market thanks to stable supply and guaranteed quality.
Russia’s demand for cashew nuts tends to rise. In the first 6 months of 2021, Russia imported 8,450 tons of cashew nuts worth US$31.4 million, up 50% in volume, and 22.3% in value over the same period last year.
PPI Sourcing (Prosperous Partnership International Company Limited) Services
Are you interested in sourcing cashew from Vietnam but you don’t know where to start? Or do you have such difficult time trying to communicate with Vietnamese suppliers/producers due to the language barrier?
If so, please do not hesitate to contact us @ PPI Sourcing since our sourcing service is the answer you are looking for. We not only have wide range of local suppliers/producers in our partner network but also our staffs are highly proficient in English and Russian.
Source: Vietnam Plus


Everyone likes to imagine the perfect meal in the perfect establishment – and most of us will claim to know the best Italian restaurant in Leichhardt due to a variety of reasons that sometimes don’t quite add up. Many will chalk up mundane or contradictory measurements for determining the best Italian restaurant in Leichhardt, but that’s where we get into murky waters.
Different areas and different cuisines have different measures for success – and for the best Italian restaurant in Leichhardt, there are four pillars of assurance that we will be exploring today. These four caveats are what you can use to gauge your experience from superfluous to fantastical. These are the four amazing caveats a place needs to project to be considered the best Italian restaurant in Leichhardt.
1. Authentically European
This simple yet effective caveat for the best Italian restaurant in Leichhardt is in the authenticity it imbues on the dining experience. This can be as simple as surmising the food being prepared is authentically inspired by the ancestral roots.
Another way of determining the authenticity is in the language of the menu itself, having a bi-lingual menu or even an attempt to pay homage for the ancestral language is a good indicator of authenticity. Bonus points for the best Italian restaurant in Leichhardt that has imported wines from various regions of the European food capital.
Proper ambience is essential for the best Italian restaurant in Leichhardt. This can be extended to form the general decorations throughout the establishment, from the menu design to the artworks on display. The truer aspect of this particular caveat that will determine if your establishment is the best Italian restaurant in Leichhardt is in the choice of dining locations.
Al fresco, the classic and authentically Mediterranean tradition should certainly be an option, this is without question a necessity not only for authenticity, but for the ambience – there’s nothing quite like sipping an Aperol Spritz and watching the streets come to life as you would in the homeland.
3. Quality Cuisine
This should go without saying for anyone claiming to know the best Italian restaurant in Leichhardt – but this caveat is often overlooked by some of the lists we’ve seen online with the coveted claim. The superior places will always have home-cooked and homemade as the base of any of their signature dishes. Having this extra level of dedication and focus on keeping quality assmured will give an establishment the credit of being the best Italian restaurant in Leichhardt, without any doubts.
Having the authenticity bleed into the dishes is a must as well and extra points go to those who favour specific regions with relevant and tasty appetisers.
4. Sublime Service
It should be said for any establishment, but even more so for the best Italian restaurant in Leichhardt. Good service and hospitality flow through the veins of the country itself and has been a tradition since long before any of us were born. The extra mile sort of approach is a must, after all, you could have the tastiest meal of your life, with all the bells and whistles and ambiance of the Amalfi coast and still be let down by an inferior service that spoils the whole experience.
These were the few caveats that truly separate the superior from the inferior, take these notes to heart the next time you’re in a conversation with someone who’s claimed to have found the one and only establishment of the inner west. Try the pasta, tip your waiters and buon appetito.


By Betha Merit
A few years back, I realized that new year’s resolutions were effective for me when adding something to my life, rather than taking away. So, instead of a plan to cut out cheeseburgers and chicken fried steak and doughnuts, let’s add veggies! And, let’s narrow it down to a group of veggies called brassica vegetables.
Brassica veggies are commonly referred to as cruciferous, so that puts us on the right trail. Broccoli, radishes, kale, cauliflower, brussels sprouts and many of the wonderful but unidentified veggies in your Chinese take-out are on this list. They are known for their disease-fighting substances and are low in calories, fat, and sodium. A good source of fiber, they contain a variety of essential vitamins and minerals, and there’s more.
They also contain phytochemicals, which occur naturally in plants and have a variety of health benefits for our bodies. One of the best-known benefits in brassica is their apparent cancer-fighting properties. These vegetables contain sulfur-rich compounds knowns as glucosinolates, which explains their characteristic bitter taste and pungent smell. Studies have shown that consumption of brassicas could reduce the risk for multiple types of cancer. Boiling these vegetables can reduce the compounds that give this healthy effect, but steaming, microwaving, and stir frying don’t appear to do so.
An internet search for brassica or cruciferous vegetables will delight you with colorful images and recipes to encourage you in your add-brassica-veggies new year’s resolution. The following list is a good start:
- Bok choy
- Brussels sprouts
- Chinese cabbage
- Collard greens
- Daikon radish
- Land cress
- Mustard greens
- Shepherd’s purse
Spicy Brassica Veggie Coconut Stir-fry
- 2 TBSP coconut oil
- 2 eggs, beaten (or substitute one chicken breast, cubed)
- 2 cloves garlic, pressed or minced
- 3/4 cup chopped green onions
- 1 cup small slices or pieces of broccoli and cauliflower (or brassica vegetables of your choice)
- 1 medium bunch kale, ribs removed and leaves shredded
- 1/4 Tsp salt
- 3/4 cup large, unsweetened coconut flakes
- 2 cups cooked and chilled brown rice
- 1 TBSP soy sauce
- 2 TBSP Sriracha
- 1 lime, halved and fresh cilantro, for garnish
Heat a large non-stick frying pan over medium-high heat. Add 1 teaspoon oil. Pour in the eggs and cook until lightly scrambled (or cook chicken pieces for about 3-5 minutes until no longer pink). Transfer the eggs (or chicken) to a large empty bowl.
Add 1 tablespoon oil to the pan and cook the garlic, green onions and brassica vegetables until tender, stirring frequently. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, for about 2 minutes. Transfer the contents of the pan to your bowl of eggs (or chicken).
Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan. Add the soy sauce, sriracha and juice of 1/2 lime. Stir to combine.
Slice the remaining 1/2 lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves. Offer red pepper flakes and extra sriracha.
Roasted Parmesan Cauliflower
- 1 small head of fresh cauliflower (or any brassica veggie of your choice)
- 2 -3 TBSP olive oil
- 1-2 cloves of garlic, minced
- salt and pepper to taste
- 1/2 cup fresh grated parmesan cheese
- fresh baby arugula for garnish
Preheat oven to 450 degrees F. Cut the cauliflower into 1/4 inch thick slices, then cut those slices into smaller bites. Combine olive oil, garlic, salt and pepper in a large bowl. Toss cauliflower slices in the olive oil mixture to coat. Spread cauliflower in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately with baby arugula surrounding the plate.


For thousands of years traditional Chinese medicine practitioners have emphasized the healing properties of foods. By eating according to the season we can help bring our body into harmony with nature. In autumn, our bodies start to prepare for winter and as the weather outside becomes more dry so does our bodies. Do you find that you are more susceptible to a dry cough, dry eyes or dry skin during this season? You can support your body during this season by promoting the production of body fluids when you eat nourishing and hydrating foods such as pears and pumpkins. The flavor associated with the season is pungent. The pungent flavor is thought to move or scatter qi. As cold and flu season is upon us it is important to eat pungent foods to help expel pathogens to the exterior when we start to feel sick. Garlic, cinnamon and ginger are all great pungent flavors.
Next time you are feeling under the weather come in for an immune-boosting acupuncture treatment and make yourself some of this pungent and hydrating congee (savory rice porridge).
1 piece fresh ginger
¼ cup sticky rice
2 ½ to 3 cups water
3 green onions, sliced into small pieces
Condiment options: rice vinegar, soy sauce, salt, sesame oil, shredded seaweed
Combine the ginger, sticky rice, and water in a medium-size pot and bring to a boil. Lower the heat and simmer, covered but with the lid slightly ajar, for 30-40 minutes, until the congee is a desired consistency. Add a little extra water if the congee is drying out or becoming too thick for your taste. Turn off heat and add in green onions to the congee. Season with condiments of your choice and serve warm. Makes 2-3 servings.
Recipe from Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing and Long Life by Yuan Wang, Warren Sheir and Mika Ono.


How Long Can A Betta Fish Go Without Food? (Expert Advice)
Although betta fish have been known to survive without food for a maximum of two weeks, it is not advisable to subject them to this condition.
Betta fish need a balanced and appropriate diet to keep them healthy and maintain their overall well-being. Extended periods of fasting can negatively impact their immune system, making them vulnerable to diseases.
Furthermore, malnutrition, which can lead to severe health issues such as organ failure, can arise as a result of insufficient food intake.
Is It Possible for Betta Fish to Survive for a Week Without Food?
The answer is a resounding yes! Based on our experiences, betta fish can go without food for several days with no harm to their health.
💡This is because betta fish can enter a metabolic state known as torpor, which reduces their need for food. Torpor will produce physiological changes in the fish, such as slowing the heart rate and temperature, that allow them to survive long periods without sustenance.
Many of us in the aquaria industry have seen firsthand that an individual Betta can survive long distances without weekly meals. In fact, when we are transporting our fish from Indonesia to the US, we are required to fast them for an entire day before packaging them up and sending them on their way.
The journey generally takes between 6-7 days before they reach our transhipper in USA. Even then, the majority of Bettas arrive safe and sound after foregoing any food during this period.
Several factors can determine how long a betta fish can survive without food when there is no one around to feed them. Some of these factors include:
#1 The health and age of your betta fish
A healthy and young betta fish will have a better chance of surviving longer without food than an older or weaker betta fish. If a betta fish is already weak or sickly, going without food for even a short period can further weaken their immune system and make them more susceptible to diseases.
If a betta fish is already weak or sick, it’s best to make arrangements for someone to feed them or use an automatic fish feeder to avoid any further harm to their health.
#2 Tank size
A larger tank can provide more space for betta fish to swim and explore, and it can also hold more beneficial bacteria to help maintain water quality. In a smaller tank, waste can accumulate more quickly, leading to poor water quality, which can stress and weaken the betta fish.
Therefore, it is recommended to keep betta fish in a tank that is at least 5 gallons in size, and larger if possible. A larger tank can help to provide a more stable and healthy environment for betta fish and increase their chances of survival in case of prolonged absence of food.
#3 The quality of the water
It’s essential to maintain the water quality in the fish tank by performing regular water changes, ensuring proper filtration, and monitoring the water parameters such as pH, ammonia, and nitrate levels.
A clean and well-maintained aquarium can help to reduce stress and maintain the health of betta fish, increasing their chances of survival without food for a limited period.
Betta fish are enchanting creatures, but do they need a filter to maintain their underwater habitat?
How long can a baby betta fish live without food?
Baby betta fish can survive for about eight hours or less without food after their yolk sac is absorbed, which appears to be what you are inquiring about.
Baby betta can feed on infusoria or artemia and other tiny creatures in the tank if it is mature and has a small spawn, which can last for a few days.
This is because if the fry have to exert effort to feed, they will consume more calories and have less energy available for growth. Conversely, if their food is easily accessible, they will consume fewer calories and experience faster growth.
It is feasible to cultivate vinegar eels and microworms without acquiring a seed culture, but it takes longer to initiate, and there is a risk of infecting the fry tank with parasites.
How to feed your Betta while you’re on vacation
If you are leaving for a vacation that is less than 3 days, it is typically safe to not feed your Betta fish for that period.
For 7 days vacations, a simple solution would be to use a Pro Balance Betta Vacation Feeder. This product contains a one-week supply of highly nutritious, slow-release food that can be used in place of traditional feedings
For vacations lasting up to 14 days, it is best to use the automatic fish feeder; this device can be set to provide a predetermined amount of food to your Betta fish regularly
To help alleviate stress and anxiety while you’re away, consider providing your betta with extra plants or decorations to hide in. Additionally, it’s worth considering conducting a partial water change before departing to maintain high water quality during your absence.
In this blog post, we’ll explore the types of food that freshwater fish typically eat. We’ll also discuss some of the benefits of providing a varied diet for your fish
How To Prepare Your Betta Fish Tank Before Travelling?
If you’re planning to travel and leave your betta fish behind, it’s essential to prepare their tank beforehand to ensure their health and safety while you’re away.
Here are some steps you can take to prepare your betta fish tank before travelling:
1. Clean the tank
Start by cleaning the tank thoroughly to remove any uneaten food, debris, or waste. Change the water and replace the filter media if necessary. This will ensure that the water quality is good and reduce the chances of any disease or infection occurring.
2. Test the water
Nitrogen cycle in the tank to ensure that the pH, ammonia, and nitrate levels are within the safe range for betta fish. Adjust the water parameters if necessary.
3. Add live plants
Adding live plants to the tank can help to maintain the water quality and provide oxygen to the fish. They can also serve as a source of food for the fish if there’s no one around to feed them.
4. Provide hiding spots
Bettas like to have hiding spots in their tank, such as plants, caves, or decorations. Make sure to provide some hiding spots in the tank before leaving to make them feel more secure.
5. Use an automatic betta fish feeder
An automatic feeder is a great option to ensure that your betta fish receives regular feedings while you’re away. Set up the feeder according to the instructions and test it before leaving to ensure that it’s working correctly.
6. Find a reliable caretaker
If possible, find a reliable friend or family member to check on your betta fish and feed them while you’re away. Make sure to provide them with clear instructions on how to care for your betta fish and how often to feed them.
- Youtube Video | How Long Can A Betta Fish Go Without Eating
The video discusses how long a Betta fish can go without eating and provides information on their diet, including their preference for high-protein foods that replicate their natural diet of wild insects.
The video emphasizes the importance of feeding Betta fish correctly to ensure they stay healthy and live longer, as overfeeding can lead to health issues.
The transcript also lists popular Betta fish pellets and other favorite live foods, such as live mosquito larvae, brine shrimp, bloodworms, and wingless fruit flies. It concludes by encouraging viewers to be considerate of their Betta fish’s needs and to provide them with all the necessary nutrients for survival.
Time for a coffee break! With your support, We can keep working hard and creating fantastic content. #let's make it happen!
Reza is a digital marketer and an avid freshwater aquarist. He's been keeping fish tanks for more than 10 years and has always been fascinated by the delicate balance of life in water.
Reza loves to share his knowledge about both digital marketing and fishkeeping with others, and he is always happy to help new aquarists get started in this rewarding hobby.
Wibisono is a freshwater fish breeder who raises and breeds different species of ornamental fish like betta, guppy, flowerhorn, and goldfish. He has been in the business since 2018 and exports his fish to different countries. He is committed to providing high-quality and healthy fish to his customers.


At Petland Gallipolis we love all of our pets and yours as well. We believe that your pet’s nutrition is the single most important aspect of care that you can provide for your pet to live a healthy and happy life.
Feeding a high quality diet is one of the most important things you, as an animal owner, can do to keep your animal healthy and live a long and active life. But what constitutes a high quality food and how can you tell if your animal is receiving the nutrition they need to thrive?
Animals require certain levels of nutrients in their diet to maintain health. If the nutrient “balance” is not correct, your animal will not thrive. Nutrients in the diet are supplied by the ingredients that make up your pet’s nutritional intake. No one specific ingredient can provide complete and balanced nutrition for your animal, therefore each ingredient in your animal’s diet brings a set of nutrients to the diet and added together these ingredients provide a complete and balanced nutrient profile. Because each ingredient is necessary to balance the diet, no one ingredient is any more important than any other.
A high quality diet is one that is complete, balanced and contains all of the nutrients necessary to support your animal’s body functions. There are six nutrient groups that are important for all animals, which are proteins, fats, carbohydrates, vitamins, minerals, and water.
Petland Gallipolis is your local Pet Supply Superstore for all your pets’ nutritional needs. We have one of the largest selections of dog foods including grain-free, gluten-free, holistic, and USA made dog foods. If your dog has health issues and needs special food we have a large variety of LID and multiple ingredient mixtures to suit your needs.
Feeding our pets a good nutrition-filled diet is one of the most important things we can do to promote a long and healthy life. Food plays a factor in many aspects of your dogs life and Petland Gallipolis is here to help you feed your pet as best as possible. Petland Gallipolis has many brands and types of food to choose from. Below is a list of the brands we carry and in those brands we have many flavors you can choose from.
Brands We Carry…
Not seeing what you are looking for? Let's start by giving you a $100.00 off your puppy by making an appointment today.


UPDATES RE: COVID-19
We are open for take-out only! You can take a look at our menu in the above tab and use the button below to order. We are also accepting phone orders.
Unfortunately we are still not shipping orders. Our wholesale bakery is still operating, so you can use the store locator to find scones at your local grocery store.
We will have packaged scones available for pick up, but if you are looking for specific flavors please email us one day in advance so we can make sure to have it in stock.
Location & Hours
2787 Shattuck Ave.
Berkeley, CA 94705
8 AM - 1 PM


Nutritional Support – Sanna Sumner Nutritional Therapy
fertility boost – dietary support
sanna sumner nutritional therapy
‘Nutrition is like an orchestra – you need to have all key players in place for the best result.’
Good nutrition is a cornerstone when planning for a pregnancy. Well-balanced diet, lifestyle and nutrients prepare your body for conception, pregnancy and support a baby’s development. Research has found that changing diet and lifestyle increases fertility.
Sanna works both with women and couples to boost their fertility through nutrition and lifestyle to optimise their chance of achieving a healthy pregnancy. She takes a holistic approach to assessing health by taking a detailed case history including family health history, dietary habits and lifestyle. Sanna then creates a dietary and lifestyle plan suitable for the individual.
What is included:
• Pre-conception intake
• Initial consultation (1 hour)
• Personalised fertility nutrition & lifestyle programme
• Meals ideas & recipe
• Nutrition follow up


Rajinder Maddy | Sep 18, 2018 | 0
Beware! Late night meals can increase weight, cholesterol levels -Recent study
According to a recent study, eating the last meal of the day before 7 p.m. could help you stay in better health.
Eating later can promote a negative profile of weight, energy, and hormone markers – such as higher glucose and insulin, which are implicated in diabetes, and cholesterol and triglycerides, which are linked with cardiovascular problems and other health conditions,” Goel said.
The new findings, scheduled to be presented at SLEEP 2017, the 31st annual meeting of the Associated Professional Sleep Societies LLC (APSS) in Boston, offer experimental evidence on the metabolic consequences of consistent delayed eating compared to daytime eating.
In the study, nine healthy weight adults underwent two conditions, one of daytime eating (three meals and two snacks between 8 a.m. and 7 p.m.) for eight weeks and another of delayed eating (three meals and two snacks eating from noon to 11 p.m.) for eight weeks.
There was a two-week washout period between conditions to make sure there was no carry over effect. The sleep period was held constant, between 11 p.m. to 9 a.m. The team found that when participants ate later, compared to the daytime condition, weight increased.
Respiratory quotient — the ratio of carbon dioxide produced by the body to oxygen consumed by the body- also rose during the delayed eating condition, indicatinglater eating led to metabolising fewer lipids and more carbohydrates.
The researchers also found that a series of other measures reflecting negative metabolic profiles increased in the delayed condition, including insulin, fasting glucose, cholesterol, and triglyceride levels. The researchers also found that eating earlier may help prevent overeating in the evening and at night.


Fried chicken and waffles
Neighborhood: Carroll Gardens
271 Smith St
Brooklyn, NY 11231
Chestnut expanded its bar into this cozy, rustic space, making just enough room for a crowd of 25 to enjoy cocktails made with fresh and seasonal fruit, half a dozen beers on tap and a considerable wine list, as well as a menu of specialized bar-bites from the restaurant’s kitchen. Drop in on Thursdays for wine flights for the price of a single glass.
Chestnut is a little hard to spot because they have no sign, but a defining exterior feature are their pretty, white French doors. It’s a cozy, quaint place with candlelight reflecting from an antique mirror hanging on original brick walls that gives the dining room a comfortable feeling.
Mexican Hot Chocolate and Churros
The menu at Chestnut is Contemporary American and Chef Daniel Eardley runs the kitchen. He grew up in upstate New York on a farm, apprenticed at age 14 and then headed to the Culinary Institute of America and after graduating he cooked, traveled, and made his way back to the city, working at various restaurants and eventually becoming sous chef at Washington Park.


COZZINE is a family business, traditionally known for their products’ quality and fine taste.
Since its inception in 1999, Graça’s Torradas, as it is marketed in its home country, Brazil, is dedicated to manufacturing products with healthy differential and unmistakable taste. Its ingredients are selected, without artificial colorings and unique combinations, resulting in a crisp and perfect texture toast.
This pioneering company started its activities through handicraft production in Petrópolis, Rio de Janeiro. Today it brings as a result of hard work, effort and innovation, its brand recognition in the domestic market by the best establishments. Over the years, it has constantly invested in equipment, technology and human resources to deliver a product of incomparable quality.
It is essentially a brazilian company, ahead of their time and leader on toasts, which has led increasingly further and further the irresistible taste of their products. Through its brand COZZINE is gaining new tastes every single day around the world.
Our toasts will turn your everyday life into practicality and taste. It is a healthy way to start your day, accompanying your main meals, or even alleviating hunger during breaks. Always a quality option!
COZZINE mini toasts have vibrant colors because of their selected ingredients, without artificial colorings. They are a great choice to compose your cocktail with a touch of charm and delicacy, providing the pleasure of tasting good.
Due to its versatility, convenience, beauty and healthy option, it also caters the food service market, composing hotels, restaurants and cafes menu plans.
Know COZZINE products.
Contact in Brazil
Graças Torradas / Cozzine
Rua Quissamã, n. 1931, Bloco V-A – Unidade 20
Quissamã | Petrópolis | Rio de Janeiro | Brasil
+55 24 2243.0890 | +55 24 2231.6908
Vogel International Business Solutions
Petrópolis | Rio de Janeiro | Brasil
+55 24 99952.1926


The Sea Isle City Food Truck Festival will feature more than 15 food trucks from across the Northeast featuring different styles of cuisines from award winning food trucks. There will also be crafters, family entertainment, live music, great drinks and more...
Saturday: 12-10pm and Sunday: 11am-7pm
Rain or Shine
Saturday, September 7, 2019 to Sunday, September 8, 2019
120 63rd St.
Sea Isle City, NJ 08243


We have a diverse menu, including famous local dishes that are the pride of Shizuoka, grilled food that is the perfect thing to charge you up in the morning, and staple Japanese and Western dishes.
Eat as much as you like from the self-serve buffet.
|Hours:||7:00 a.m. – 10:00 a.m.|
(¥930 for elementary school age children)
|Phone number: 054-289-6410|
|Click here for detailed information
about the restaurant.
|Click here for special dinners only available
to guests staying at the hotel


We take your privacyvery seriously
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19 Oct Dana’s DO LIST: Smoothies Made Simple!
When people find out that I’m a raw vegan, they always ask, “Isn’t it so hard to make that food?” But anyone who knows me, knows I’m the laziest when it comes to food prep. I keep it simple – fruit and salads. I leave the complicated stuff to the pros (code for: I get my raw treats or anything labor intensive from Whole Foods or any of the great vegan cafes wherever I am).
Several years ago, my sister bought me a blender, cause, of course that’s what you buy a vegan, right? Well, I got ambitious and used it once and then it sat in my cabinet for years. Finally, during one of my moves, I cleaned out and gave a bunch of stuff away – including my blender. Sorry, sis!
Funnily enough, recently I came across Daily Harvest. They must have had me in mind when they came up with the idea – premade frozen smoothie ingredients, delivered right to your door! All you need to do is add coconut water or almond milk, blend, and voila! Needless to say, I was so excited when my package of 6 different smoothie cups arrived at my door. I couldn’t wait to make my first one, until I read the package and realized I needed a blender!
My sister to the rescue, I brought a couple of them, along with some almond milk and coconut water to her house and blended them up there! They were so delicious; combinations I would never have dreamed up on my own: cacao + avocado, blueberry + hemp, and pineapple + matcha to name a few. There are 14 different ones to choose from and each cup has way more than the 2 ingredients in its name. Super unusual and super delicious – different from the typical smoothie fare.
So, if you’re anything like me (not exactly a whiz in the kitchen, but I will be replacing that blender!), or you don’t have access to the variety of ingredients (mostly organic) in your local market, or you just don’t always feel like running out to the juice bar, and you’re looking for a healthy super-food treat, look no further than your front door!
Enjoy 3 FREE smoothies with your first order using code: contentedcoconut. Order yours here.


Kate Corder and Ella Montt encourage foraging fruit from hedgerows, bushes and trees as fruit ripens. Being able to grow fruit in allotments and gardens is desirable but not always possible depending on access to space. Planting more fruit bushes, fruit trees and nut trees are valuable future sources of nutrition. Vintage jam and chutneys can mature over several years deepening flavour. Label the jars as a reminder of what jam and chutneys the jars contain and the year they were created. The recipes listed below are all vegan.
If possible always use non aluminium saucepans and baking trays for making jam or cakes to avoid absorbing the metal. Stainless, cast iron and pyrex are good alternatives, as are stainless steel and wood utensils. Teflon coated non-stick saucepans are not good for making jam. Organic ingredients also reduce chemical absorption. Human dwellings at one time were often built with pantries to store preserves. Now many homes are built without a pantry, so one has to improvise. Use a cool, dry storage place, cupboard or shelf. Jam and chutney can keep for several years; check it from time to time. During the process of cooking jam and chutney be careful, as it can get very hot and bubbly in the saucepan!
Multiply the ingredients and the fats needed depending on how much fruit you are using. Ella Montt normally adds at least a minimal amount of water (250ml to 1kg of fruit) to simmering fruit. Adjust as you see fit, but if there is too much water the jam may take longer to set.
Ella Montt’s extra tasty Blackberry Jam recipe: Ingredients = 1kg Wild Blackberries, 1kg fairtrade organic sugar, 1 wax free organic lemon, 1 stick organic cinnamon bark or 1 tsp ground cinnamon (optional, but cinnamon makes it extra tasty!). Method: place clean jam jars to heat in oven at about 100c. Simmer blackberries with cinnamon for approximately ten minutes. Add and dissolve sugar, then boil jam rapidly for twenty minutes. Add zest and juice from lemon. Check jam regularly on chilled saucer to see if it set. Remove from heat and pour carefully in to hot jam jars, seal immediately. Eat as desired. This jam will have seeds in it, so if you prefer a jelly without seeds, you will need to strain the fruit to remove the seeds before adding the sugar.
One can alter the Blackberry Jam recipe to Blackberry and Apple or other fruits, such as Pear; adjusting the ratio ie 500g Blackberries and 500g Apples. Pears need to be peeled as their skins are tougher, Apple skins can have high pectin content, but if peeled will give a smoother jam. Chop and decor Apples and Pears. Simmer with the Blackberries.
Jostaberry, Gooseberry, Redcurrant or Blackcurrant Jam
Ingredients = 1kg of either Jostaberries, Gooseberries, Redcurrants or Blackcurrants, 1kg fairtrade organic sugar these currants are packed with pectin so one should not need a lemon to set. Method: place clean jam jars to heat in oven at about 100c. Simmer fruit for approximately ten minutes with 500ml-1l water depending on your preference (the more water added the longer the jam will take to reach setting point = jam science). Add and dissolve sugar, then boil jam rapidly for twenty minutes. (If using add lemon juice). Check jam regularly on chilled saucer to see if it set. Remove from heat and pour carefully in to hot jam jars, seal immediately. Eat as desired, great on fresh bread, toast or on top of cereal.
Jostaberry bushes are really easy to grow from cuttings. The bushes when mature (several years) grow to be tall and can be laden with fruit. Fruit berry bushes need to be netted, because birds love the flowers and the fruit. Birds particularly small birds will eat the flowers on the bushes when they are flowering and then there will be no fruit. Pigeons love gooseberries and Jostaberries and will eat it before it is ripe. When there is fruit Pigeons will sit on fruit bushes, break the bushes and eat the fruit. The birds also patrol the bushes on ground level eating whatever fruit they can eat.
Ella Montt’s Gooseberry Chutney ingredients: 1kg green or red Gooseberries, 8oz/225g fairtrade sugar, 1 tbsp organic onion powder or 1-2 finely chopped onions (red or white), 1 stick of cinnamon (to be removed after cooking), seeds from a few cardamom pods or 1/2 to 1 tsp ground organic cardamom, ground black or mixed pepper corns, 1 tsp salt to taste if desired, 125ml to 250ml organic cider vinegar, 1 tsp mustard seeds, 1 tsp coriander (if liked but not essential), 1 inch chopped ginger or 1-2 tsp of organic ground ginger, another magic ingredient could be smoked paprika. Cooking time should be about 20mins but might be longer depending on liquid content. Ella Montt finds if too much vinegar is used the taste of the chutney will require more adjustment via adding more sugar and spice. Method: Pre heat clean glass jars and lids in an oven at 100c (approx). Top and tail the gooseberries, wash the fruit, chop onions and ginger, mix all the ingredients in a large stainless steel saucepan with a big spoon, cook the mixture so it is bubbling, but not boiling over, stir frequently as chutney and jam will stick to the bottom of the pan and burn (charcoal is not a wanted ingredient!). The goal is to get a tasty chutney so you will need to try the mixture and see if it needs any adjustment to taste, ie more sugar, salt spice etc. If you have run out of sugar and want more sweetness try adding dates, raisins or sultanas. Once the chutney has reached the desired consistency, turn the heat down and get ready to put the chutney in the preheated jars. A jam funnel helps to keep jars clean. Tighten the lids after you have spooned the chutney in to the jars. Label and date the jars. Always be careful of hot jam and chutney, as during cooking the mixture can bubble and jump in the saucepan. Chutney should be kept for about six weeks before eating, if you can not wait that long. Windfall Apples are another ingredient that could be added to this chutney, more sugar might be required for taste (400g).
Cherry Plums can be foraged in July and Plums in August or slightly later depending on the variety. Damsons are normally ready in September (they will probably need more sugar). Ella Montt’s extra tasty Plum Jam recipe = 1kg Plums, 8oz/225g fairtrade organic sugar, 1 wax free organic lemon (not always essential, but adds pectin content), 1 stick organic cinnamon bark or ground cinnamon (not essential, but adds extra kick to jam taste). Method: place clean jam jars to heat in oven at about 100c; simmer plums with cinnamon for approximately ten minutes; add sugar, dissolve, then boil rapidly for twenty minutes; add zest and juice from lemon, check jam regularly on chilled saucer to see if it set. Remove from heat and pour carefully in to hot jam jars, seal immediately; eat as desired.
Plum stones add flavour to the jam, if you prefer to make Jelly or want to make sure there are no pits/ stones in the Jam, sieve the fruit before adding the sugar. This process is particularly relevant for wild cherry plums and damsons. If you are using plums large enough to cut up, remove the stones before cooking. Place the plum stones in a loose weave cotton bag and cook/continue cooking the jam.
Plum Chutney recipe ingredients: 1kg Wild Cherry Plums (July) or Plums (August), or Damsons (September), 8oz/225g fairtrade organic sugar (demerara, muscovado are recommended but castor sugar is equally okay). I onion peeled and chopped, 125-250ml cider vinegar, 1 stick organic cinnamon bark or ground cinnamon, and other suggested spices, 1 teaspoon garam masala, 1 teaspoon mustard seed, and 1/2 teaspoon ground cardamon or 1 or 2 cardamon seeds, chopped fresh or stem ginger is optional and 1 cup chopped dates or raisins (also optional). Method: place clean jam jars to heat in oven at about 100c. Plum stones add flavour to the chutney and jam. Either separate the fruit stones from the fruit before cooking or simmer plums and then sieve to remove fruit stones. Either way place fruit stones in a small loosely woven cotton bag and then continue cooking the Chutney. Add the spices, onion, sugar and vinegar, dissolve sugar and then boil rapidly for forty-five minutes uncovered, stirring frequently until the chutney reduces and thickens. Remove from heat and pour or spoon carefully in to hot jam jars, seal immediately. Eat as desired. Be careful of hot chutney, when it is boiling.
Spiced Apple Chutney
Spiced Apple Chutney recipe: Place clean glass jars in an oven heated to 100c. Ingredients: 2 1/2lb/1.1kg cooking apples, 8oz/225g onion, 8oz/225g fairtrade sugar (demerara or muscovado), 4oz/100g sultanas or raisins, 1oz/25 chopped fresh or crystalized ginger, 10floz/300ml organic cider vinegar or light malt vinegar, 1 dessertspoon mustard seed, 1 teaspoon ground coriander, 1 teaspoon cinnamon, 1 teaspoon cumin, 1 teaspoon turmeric, 1/4 teaspoon chilli powder, 1/4 teaspoon ground cardamom (up the spice content to your preference and/or use whole spice seeds), salt is optional. Method: Place all the ingredients in a large stainless steel saucepan, stir well and bring to the boil. Simmer uncovered for about 45 minutes until the mixture reduces and thickens. Stir frequently with a long handled wooden or stainless steel spoon to prevent chutney sticking to the bottom of the saucepan. When the mixture has reduced and thickened spoon or pour in to the heated glass jars and screw the lids on tightly. Allow the jars to cool and store in your pantry. Eat as desired.
Apple, Ginger and Rhubarb Chutney
Apple, Ginger and Rhubarb Chutney recipe: Place clean glass jars in an oven heated to 100c. Ingredients: 2lb/1kg cooking apples (peeled and chopped), 1lb/500g Rhubarb (chopped), 8oz/225g fairtrade demerara sugar, 1oz/25g chopped fresh or crystalized ginger, 10floz/300ml organic cider vinegar, zest and juice of 1 organic unwaxed lime, 1 teaspoon ground coriander, 1 teaspoon cinnamon, 1 chopped chili or 1/2 tsp chili flakes, 1/4 teaspoon ground cardamom, grated nutmeg, 2 tsp sea salt (up the spice content to your preference and/or use whole spice seeds), salt is optional. Method: Wash, chop and peel the fruit. Place all the ingredients in a large stainless steel saucepan, stir well and bring to the boil. Simmer uncovered for about 45 minutes until the mixture reduces and thickens. It is worth taste testing chutney and adjusting flavours. Stir frequently with a long handled wooden or stainless steel spoon to prevent chutney sticking to the bottom of the saucepan. When the mixture has reduced and thickened spoon or pour in to the heated glass jars and screw the lids on tightly. Allow the jars to cool and store in your pantry. Eat as desired.
Cooked chutney should really be kept for six weeks to allow the flavours to develop. The intensity of flavours in both jam and chutney really begins to develop even more after six months.
Apple, Ginger and Raspberry Jam
Ella Montt’s extra tasty Apple, Ginger and Raspberry Jam recipe = 2kg Apples, 8oz/225g Raspberries, 8oz/225g fairtrade organic sugar, 1 wax free organic lemon (not always essential, but adds pectin content), 1 stick organic cinnamon bark or ground cinnamon and grated nutmeg, (spice not essential, but adds extra kick to jam taste). Method: place clean jam jars to heat in oven at about 100c; wash and chop up apples, remove core and pips (peel apples if preferred), chop ginger, place apples and ginger in a saucepan, simmer with cinnamon until soft, add raspberries cook for approximately ten minutes; add sugar, dissolve, then boil rapidly for twenty minutes; add zest and juice from lemon, check jam regularly on chilled saucer to see if it set. Remove from heat and pour carefully in to hot jam jars, seal immediately; eat as desired.
Slow Cooked Apple Butter is a popular and traditional fruit preserve in many European countries and America, but not well know in the UK. The term ‘butter’ just refers to consistency and so Apple Butter should be vegan, (always check the labelling). Apple Butter is basically a slow cooked fruit spread with a more concentrated taste then a jelly or jam. Often it is made without sugar. The fruit butter should normally be slow cooked all day. Apple Butter should keep for a long time and it is very tasty on toast. In the UK it is normally available in Healthfood Shops. Ingredients for Apple Butter are 6lbs/3kg of apples, peeled and cored (pears can also be used). The pips and peel can be placed in a cotton bag tied with cotton string. Cinnamon, cloves and mixed spice can be added but are not essential. Use 3 cups (250ml) water and a cup or half cup of sugar (optional) for every pound of fruit. Simmer the apples for 1 hour and if the apples are still solid they can be sieved. When cooking the butter, keep it on a low heat either on the stovetop or in a covered baking dish in the oven. The fruit should gradually reduce. Stir the mixture every half hour or more frequently to prevent the butter sticking or burning. Some recipes state the butter needs to be slow cooked on a low temperature for 6 to 11 hours. As moisture evaporates the butter should darken and become dense. Ella Montt recommends purchasing Apple Butter to see the taste and consistency to aim for.
So far we have attempted to make Apple Butter once and our mixture was still too much like apple sauce jam. So, like all jam and chutney making, there is a fine art to successful Apple Butter making. And, like Art, failure can be a successful outcome in making Art.
Lemon Pickle is one of our new favourite pickles. Hands up who has a Lemon tree?! Not many humans in the UK! Ella Montt recommends using organic unwaxed lemons. Depending on the size of the jar or jars you have adjust the amount of lemons. Bigger jars fit more lemons. We normally make small batches using 3 or 4 lemons in one bigger jar (pasta sauce size). The ingredients are: up to 6 washed and dried lemons, 1-2 tbsp sea salt, 1 to 2 tsp dried red chilli seeds (adjust to taste), 1/2 tsp turmeric powder, 1/2 tbsp fenugreek seeds, 4 tbsp sesame oil, 1/2 tsp mustard seeds, and 1/2 tsp asafoetida powder. Make sure the jar is clean and heat to 100c to sterilise. Cut the lemons in half and then in to smaller pieces and remove the seeds. The lemons should be juicy so cut in a bowl to save the juice. Add the salt and asafoetida to the lemons and mix. The fenugreek seeds and chilli need to be slightly toasted in a pan. Grinding these spices is an option but we normally don’t. Add the mustard seed and sesame oil to the pan and heat slightly until the mustard seed bubble. Don’t overcook the seeds, as it will make the pickle bitter. Spoon the seeds and oil on to the lemons and mix in, adding the turmeric powder. Then place the mixture in the glass jar. Cover the jar either with cotton fabric or the jar lid. Keep the pickle on a counter top or window sill and stir everyday for about 4 weeks. Then the pickle can be refrigerated. It will keep for sometime, as it is a pickle. Some humans keep pickles for years.
Fruit Crumble recipes can be varied in so many ways. Suggestions for fruits to be used in crumbles are Apple, Pear, Rhubarb, Gooseberry, Blackcurrant, Apricot, Peach, Plum and Damson depending on your source of fruit. Different berries (Raspberry, Loganberry, Blackberry, Jostaberry and Chuckleberry) and currants (Red or White) can be added, creating tasty combinations; (Pear and Raspberry Crumble or Blackberry and Apple Crumble). Cinnamon and Ginger can spice up a crumble. Always remove the fruit stones when making Plum, Peach, Apricot or Damson Crumble. Damsons will probably need more sugar.
To make the crumble: Wash and prepare fruit, peel apples and pears (if desired), cut up and core, remove fruit stones. Fruit can be lightly simmered, but it is not essential (add sugar if desired). The fruit might need half a cup of water to be added for cooking. Place prepared fruit in an ovenproof dish. Prepare crumble (amounts vary on size of crumble dish): 1 or 2 cups plain flour of you choice and/or 1 or 2 cups of oats, add a few spoonfuls of sugar to sweeten (optional). Sunflower seeds or pumpkin seeds can be added or chopped nuts. Add a few spoonfuls of vegetable oil or vegan margarine and mix the dry ingredients together to make a crumble. Spread crumble over fruit and place in a oven at about 180-200c for approximately 25mins. Crumble can be slow cooked at about 150c if you prefer.
A basic apple cake recipes is as follows:
1/2 cup veg oil or dairyfree spread, 1 of sugar (not strictly necessary), 1 or 2 chopped or grated cooking apple plus sliced apple for decoration, 2-4 cups of flour depending on the size of your baking tin adjust other ingredients accordingly, (use gluten free, spelt, whole wheat, plain or self raising flour whatever your preference), 1/2-1 teaspoon of baking soda, 1 teaspoon of baking powder (particularly if you are not using self-raising flour), 1/2-1 cup dairyfree milk (rice, soy, coconut, hemp, almond, oat), 1 teaspoon ginger, 1/2 teaspoon of mixed spice (or more if you like), 1/4 teaspoon grated nutmeg, one can also add chopped walnuts, dates or raisins etc, melted sugar can be used on top to glaze the cake either while it is baking or sprinkle the cake with sugar (and cinnamon) when it comes out of the oven and is still warm. Some recipes recommend adding a tablespoon of vinegar and 1/2 salt. I normally mix all the ingredients together, making it a smooth consistency, then add the chopped apple. Transfer the mixture to a baking tin (oiled and floured or lined with paper) and arrange rings of apple on top. Bake in an oven at either 200c or 350f for about 30- 45 mins. When the cake comes out of the oven and it has cooled down then remove it from the tin. Cakes can be baked in pyrex dishes. This is a basic cake recipe, so if you have other fruit, pears, gooseberries, plums, peaches, or vegetables such as courgettes and sweet potatoes etc, swap these for the apples. Fruit can also be placed at the bottom of the baking tin, like an upside down cake and then when it is turned out, the fruit is seen at the top.
Pumpkin / Sweet Potato Pie recipe coming soon and sourdough cakes and pancakes.
© Copyright Kate Corder
Haystack – Heathrow Orchard Walk Vegan Apple Cake 2014


New Year's Eve Special at Sunset Lodge 8 oz Beef Medallions served with Garlic Mashed Potatoes, Asparagus and Hollandaise sauce....$22.95 Champagne toast at midnight! Please RSVP to firstname.lastname@example.org
Summer Hours: 7:00am: Lodge Opens, Kitchen Opens. 10pm: Kitchen Closes. 1am: *Bar Closes *If no one is in the bar at 10pm, the bar will close early. Pizza is available in the bar until close. **American Plan meal times: Breakfast is served anytime after kitchen opening hours until 10:30am. Dinner at 6:30-9pm.


Tasmanian farmers host women who rule in Japan beef trade
Some of the most influential women in Tasmania’s beef trade with Japan are visiting the state to ascertain for themselves the quality and value of our beef to the Japanese diet.
The women all work as sales advisors and food demonstrators in the Japanese retail sector. Meat and Livestock Australia (MLA), which has brought them to Tasmania, see them as key players in the weekly shop, traditionally the province of women in Japan.
“Most food purchasing decisions are made by women in Japan, even when they are dining out,” says MLA’s manager of Japanese trade services Miho Kondo. “Many women in Japan are working professionally as well as looking after their family. They are also are more health conscious than men. We want to promote the healthy aspects of Australian beef, particularly iron, as many Japanese women suffer from iron deficiency.”
The party will visit John Bruce’s beef property at Circular Head today (Wednesday) and Paul Saward’s at Redpa tomorrow.
“The women in this group are not buyers and so would not normally come to Tasmania or Australia to look at our beef,” chairman of the Tasmanian Farmers and Graziers Association’s Meat Council Brett Hall said.
“But the role they play in the retail sector is pivotal. Their opinions carry a lot of weight with their own buyers and with consumers.
“This trip will strengthen the relationship between Tasmanian producers and retailers.”
Japan is Tasmania’s biggest customer for beef with the Tasmania Feedlot at Powranna, a wholly-owned subsidiary of the Japanese Aeon retail group, alone accounting for $45 million worth of beef exports a year.
Members of the Japanese retail tour group:
- Delicatessen buyer Takako Otsuki (Ito Yokado retail group);
- Food merchandiser Saori Arakawa (Daiei);
- Delicatessen buyer Kurumi Koike (Uny);
- Meat supervisor Minako Ariki (Prima ham);
- Food advisor Yuri Endo (Higashi Nippon Food);
- Sales promoter Orie Kodaka (Starzen Ko-Iki Sales);
- Food merchandise manager Ryoko Miyamoto (Nichirei Foods);
- MLA Japan regional manager Melanie Brock;
- Miho Kondo (MLA);
- Retail and trade manager Shuichi Kitano (MLA).
Two trade journalists will accompany the group.
FIND OUT MORE : Contact Jan Davis 0409 004 228 or Brett Hall 0459 316 258


The restaurant at Laugarvatn Fontana offers a selection of healthy and locally produced delicacies and refreshments.
A soup of the day and a lunch and dinner buffet is served every day at Laugarvatn Fontana. The buffets offer a variety of fresh and healthy dishes of fish, meat, salads, vegetarian options and everything you need to recharge before or after a relaxing bath.
|Soup of the day||1.200 ISK|
|Lunch buffet||2.950 ISK|
|Dinner buffet||4.500 ISK|
Not only do we get to serve local trout and rye bread, but we are also so lucky to have the mecca of Icelandic vegetable cultivation just within a half-an-hour drive - at the village of Fludir - so we try to serve as much locally produced food as possible.


I confess, wholeheartedly, that I can make some great meals, if I can spend some money, but when it comes to saving, budgeting, and planning ahead, I could use a lesson or two. Some weeks I may end up making 3 trips to the grocery store to pick up things I need for the meals I had planned to cook. I always, without exception, will remember something I needed from the store within minutes of leaving.
So, in an effort to save a few bucks and give myself a little challenge. I have committed to NO grocery trips for the next two weeks. I have to make do with what we have, which is plenty. Normally, I would have gone to the grocery store yesterday. We'd been out of town for several days so I'm out of a lot of fresh stuff. Yesterday, I sent Matt to get eggs, loaf bread and milk.. .and that's it until August 8th.
For dinner tonight we had blueberry pancakes from scratch and a fried egg. Fortunately, pancakes are made from staple pantry items (and very filling) and I always keep a big bag of frozen blueberries in the freezer. I'm estimating this meal probably cost $2-3 bucks for all three of us and breakfast is always a yummy treat...
Later in the week, I have planned chicken sliders with the ONE large chicken breast and a bag of yeast rolls in my freezer. I'm hoping I can make four sliders with the one chicken breast by slicing in half both ways to make thin cutlets. I still have one squash and one zucchini in the fridge, so I'll saute those in a skillet and add a side of creamed corn. The question is, can my very hungry husband, survive on mostly bread and veggies alone?


Hi, friends and family!
Welcome to our Katie’s Pizza Kit Test Event! Thank you for your participation in evaluating our newest idea in food. We hope to gain valuable feedback and insight from your experience. In this box you will find the prototype for what we hope to be a new, successful, meaningful, family owned & operated STL based company. This box contains all the ingredients, a recipe card, and a link to a video that will help you make a delicious artisan pizza.
We have chosen to send you a version of our classic Margherita Pizza. We wanted something simple but delicious for your first try! Our goal is to bring unique, seasonal, and fun toppings to your door if the 'test event' is a success.
I highly recommend you review the video instructions we have made on the Katie’s Pizza & Pasta YouTube page before you begin, as hand-stretching dough can sometimes be challenging (but worth it!). Please refrigerate all of the ingredients immediately, and make the pizza today or tomorrow. If you wait more than a day, the dough structure may be compromised. The focus of this test is to gain as much feedback as we can to help guide us. Please fill out the follow-up survey in your box and mail back as soon as you can. You may also email Katie at email@example.com with any additional feedback or interest in the company. The more feedback you give us the better.
Please note that this is the very beginning and just a test event. We will keep you updated on our progress. If you have any knowledge or expertise about the meal kit industry or know anyone who does, we would love to connect. We thank you for your interest, and we are honored that you are a part of this journey.
Katie, Ted, Belinda & Johnny


The scent of lighter fluid has lost its thrill. Diehard carnivores yawn at the mention of burgers. And the sight of potato salad inspires a vague despair. Welcome to the mid-summer barbecue slump. Before you give up on your grill, stop in at Dirk’s Fish and Gourmet Shop, where twenty kinds of fresh fish are flown in daily. They’ve got your everyday gills — halibut, swordfish, Dungeness crabs, sea scallops, four different kinds of salmon — but Dirk’s real hook is the rare and exotic. Give them notice, and they can supply whatever strange creature of the deep you can dream up (hamachi or snook, to name a couple). They’ll even cut and bone to your specifications. Show up on Saturdays between noon and 3 p.m. for a grilling demonstration and tasting and you’ll be cooking like a professional fishmonger in no time. (Admittedly, a somewhat limited ambition.) But enough to keep your guests — and your grill — fired up for at least another six weeks. Dirk’s Fish and Gourmet Shop, 2070 North Clybourn Avenue, between Fullerton and Armitage Avenues (773-404-3475).


Homemade Indian Fresh Cheese (Paneer)
Paneer is an simple Indian fresh cheese quite similar to the well known Ricotta. It´s a bit more dry and made without salt. In cooked dishes it has the same consistency than tofu. You can cook or fry it and it´s well known in the North Indian dish Palak Paneer (spinach curry).
2 liter whole milk (good quality 3,5 % fat)
60 ml freshly squeezed lemon juice
Heat milk and bring to a boil in a non stick saucepan. Stir occasionally so that the skin does not form on the surface. When milk becomes to rise add the lemon juice. Stir milk when it starts to curdle so that the curdled milk does not stick to the base of the pan.
Add the curdled milk to the cheesecloth over a bowl. Now squeeze the cheesecloth to press the liquid out.
Put the “cheesecloth ball” on a plate and place a heavy weight on top. Leave for 40 minutes until the paneer is ready


Large Appetizer Combo – $12.50
Piled high with 4 jalapeno poppers, 4 black and tan onion rights, 2 chicken tenders, 8 fried zucchini sticks, 4 jalapeno cheese sticks and parmesan fries.
Jalapeno Poppers – $6.50
6 cream cheese stuffed jalapeno poppers served with chipotle raspberry sauce.
Chips & Dip – $5.00
Crispy homemade chips & our famous dip
Jalapeno Cheese Sticks – $7.00
4 Jalapeno mozzarella cheese sticks fried and served with marinara sauce & ranch.
Fried Zucchini – $6.50
12 Fried zucchini sticks served with ranch.
Chicken Tenders $9.00
4 Crispy chicken tenders served with delicious fries
Arizona Philly – $11.00
Arizona’s twist of the Philly. Thinly sliced beef, grill with onions and bell peppers topped with Habanero jack cheese and smothered in chipotle ranch served on a New York style hoagie.
3 Mahi Mahi Tacos – $10.00
Battered Mahi Mahi Fillets fried to a golden brown, served on grilled corn tortilla, topped with Havarti cheese and garnished with cilantro line slaw and mango salsa.
Raspberry Chipotle Chicken Sandwich – $10.50
Grilled chicken breast topped with green chili, bacon, Habanero jack cheese, and our famous raspberry chipotle sauce.
Side salad – $1.00
Onion Rings – $1.00
Parmesan Fries – .75
Angus Beef Cheese Burger – $8.50
6 ounces of Angus beef, hand pattied and flame broiled, garnished with lettuce onion, tomato, and pickles, topped with your choice of cheese.
The Mountain’s Original 50/50 Burger – $11.00
8 ounces of Angus beef mixed with Applewood smoke bacon, garnished with lettuce, onion, tomato, and pickles, topped with your choice of cheese.
Black and Blue Sliders – $10.00
Three 4 ounce flame broiled Agnus beef sliders topped with crumbled bleu cheese and sautéed onions, garnished with lettuce, onion, tomato, and pickles.
The Lodge Stuffed Burger – $13.00
Two 4 ounce patties of Angus beef stuffed with 3 choices and garnished with lettuce, onion, tomato, and pickles.
With your choice of green chili, bacon, onion, bell peppers, tomatoes, bleu cheese, Swiss cheese, Habanero jack, cheddar, or Havarti cheese.
Half order – 5 Monster wings with fries – $7.50
Full order – 10 Monster wings with fries – $12.00
Sauces – Mild, Medium, Hot, Insanity, BBQ, Cilantro Lime, Honey Hot,
Honey BBQ, Honey Mustard, Chipotle Raspberry, Garlic Parmesan
Grilled Chicken Salad – $10.50
Fresh mixed greens topped with grilled chicken, cucumber, onion, tomato and cheese, served with your choice of dressing.
Blackened Ribeye Salad – $12.00
Fresh mixed greens topped with blackened ribeye, cucumber, tomato, onions, and bleu cheese crumbles, served with your choice of dressing.
House Salad -$6.00
Fresh mixed greens topped with cucumber, onions, tomato, cheese, and served with your choice of dressing.
Ranch, Blue Cheese, Cilantro Line, Raspberry Chipotle, Olive Oil & Vinegar.
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


Unagi fans can rejoice once again as they have new addition unagi restaurant to visit in Singapore. Unagiya Ichinoji is the first original unagi speciality restaurant from Japan opening a store in Singapore. It is said to be one of Tokyo’s renowned unagi restaurant, which has 125 years of history. Continue reading [SG EATS] Unagiya Ichinoji – Restaurant Miyagawa Opens it’s First Overseas Outlet in Robertson Quay, Singapore
It has been a while since E and I exploring new dinner places for the weekend. As I chanced upon Mitsu Sushi Bar online, I decided to give this place a try. Thus, I made a reservation on a Saturday night. Mitsu Sushi Bar offers variety of Japanese food including Omakase and ala –carte menu. Continue reading [SG EATS] Mitsu Sushi Bar- Spring Menu for Dinner
It was a surreal feeling to attend the wedding ceremony of French Bride and her Japanese Groom! Who would have expected two culturally contrasting countries to come together in such a union? Continue reading [SG EATS] Teppan by Chef Yonemura’s New Teppanyaki Concept at Resorts World Sentosa
Our guest writer, Felicia visited Shima restaurant recently and raved about the food here.So when the invite for their Exquisite Winter Menu is here, I got the chance to visit the restaurant this time round. The winter menu is curated by Chef Hoshiba Fumihiko, who has over 40 years of culinary experience. Continue reading [SG EATS] Kaiseki Restaurant Shima’s Exquisite Winter Menu
Housed at the corner of the bustling Odeon towers is Osaka One-Michelin-starred Japanese Restaurant Ginza Rokukakutei. The restaurant is within a walking distance from City Hall MRT station.
“Rokukaku” means six senses- the five senses of sight, hearing, smell, taste, and touch, and the sense of creating. Tei means torch, a word chosen by Chef Hideyuki Tanaka’s master in hopes that many people will gather around and be drawn to this torch. A well-known name amongst Japanese gourmands since 1980 and this is the restaurant’s very first overseas foray. Continue reading [SG EATS] Ginza Rokukakutei (六覺燈) At Odeon Towers
I was delighted when I got the chance to enjoy Omakase experience at Hashida Japanese Restaurant. Hashida Japanese Restaurant located at Mandarin Gallery is helmed by chef-owner, Kenjiro “Hatch” Hashida. It was a treat from MyFatpocket boss! We made a lunch appointment in advance. Continue reading [SG EATS] Hashida Japanese Restaurant – Omakase Lunch Experience
Following the success of Man Man Unagi Japanese Restaurant at 1 Keong Saik Road, Chef Teppei Yamashita is opening 2nd outlet at Duo Galleria. If you have not heard of this Singapore Michelin Bib Gourmand restaurant, Man Man Japanese Unagi Restaurant is so famous that the average queue is at least an hour to two. I haven’t got the chance to try yet because the queue is forever long. Continue reading [SG EATS] Man Man Japanese Unagi Restaurant – 2nd Outlet at Duo Galleria


What happens when you mix sesame seeds, peanuts and homemade sugarcane jaggery (molasses) together? You get one of India's favourite snacks, Chikki. Heart & Soul, takes these three main ingredients and mixes them with sorghum dough to create a sweet cracker with a fine balance between sesame and peanut. With reduced amounts of jaggery used as a natural sweetener, this cracker contains 50% less fat than your typical biscuit/cracker you find in the shop. Vitamin B2 is also in abundance in a cracker that is a top favourite with our customers!


Northwest Local School District partnered with the Akron-Canton Food Bank and the Stark County ESC member districts on the Hunger: The Bus Stops Here food drive during the month of April. Participating districts collected a total 41,488 pounds of food and $4,946.00 in monetary donations. Northwest Local collected 2,216 pounds of food. The food donations were delivered to the Akron-Canton Regional Food Bank by bus caravan on Monday, April 30, 2018. Thank you to all of the students, parents, families and community members who participated in the food drive.


Red lentils that can be used in soups, breads and salads is rich in sodium, potassium, protein, magnesium, vitamin C, iron, calcium, vitamin A and B12.
Wash with plenty of water before cooking. No need to soak. It cooks in about 30 minutes. Add the salt close to cooking to prevent opening the shell.
Red lentils are one of the oldest plants from ancient times. It throughout the world from Turkey, Syria and Iraq between 8500-6000 BC.


There is this gal, Jenny, who I’ve been following for awhile. She’s a food blogger at Dinner a Love Story. I realize there are thousands of food blogs out there, especially those geared toward family meals, but this one is different. For the past 14 years Jenny has been keeping a log in her “dinner diary”, initially starting with her weekly meal plan and that turned into documenting the success of each dinner. From this diary she has now created a cookbook about real food. Just another way to use handwriting as a tool to keep some of the most meaningful moments in a sacred place.


Start Your Own Food Truck now!
This guide takes a holistic approach to help you turn your idea of owning your own food truck into reality. You will discover all important skills that a successful food trucker needs.
Starting a Food Truck in Germany Made Easy
On 245 pages, you will learn all about the highs and lows of life as a food trucker. I'll give you an open and honest account of the knowledge I've acquired in more than 7 years.
I also had to learn the hard way and would like to show you how you can do better.
You will find answers for the following questions (content):
- What does starting up and being self-employed in the food truck business mean?
- What obligations and requirements must a food truck fulfill?
- What licenses and certificates are required to operate a food truck?
- Which legal forms are suitable for a food truck business?
- How can you finance a food truck and what funding options/subsidies are available?
- What taxes do you have to pay and how can you avoid the big start-up trap?
- Which insurance policies do you need to take out and which ones make sense?
- How do you find the right food truck?
- What equipment does a food truck need?
- How do you earn (a lot of) money with a food truck and what are the advantages and disadvantages of different sources of revenues?
- How do you strategically develop a sustainably successful food truck concept?
- How do you develop a product that everyone wants?
- How do you design a product range?
- How do you calculate the right price?
- How does efficient marketing for food trucks work online and offline?
- How do you find suitable staff who inspire customers?
- How do the processes in and around the food truck work and how can they be optimized?
- How do you improve customer perception?
- How can you constantly improve your concept?
- What is high service quality and how do you implement it?
- What typical mistakes should you avoid?
- How can you make your everyday life as a food trucker more effective and efficient?
- How do you deal with and master difficult situations?
- How do you achieve a good work-life balance with a food truck?
- and many more ...


The corn is also called Clove, Corn.
The scientific name is Hibiscus esculentus, the Cotton family.
Peas have a shape similar to melon, so-called melon. White beans like corn (corn) should be called corn. Bean seed but corn seed should be called okra.
100g of peas contains 660 UI of vitamin A (13% of daily requirement), 0.2mg of vitamin B1 (10%), vitamin C 21mg (35%), calcium 81mg (l0%), folacin 88mcg (44% magnesium 57mg (16%), thiamin 0.2mg (13%), besides also potassium and manganese.
When heated for a long time, the mucus makes the soup water thicker. If you do not like mucus, just heat for a while.
Heat bar: labor in the hot sun, sweat out so thirsty and susceptible to sunburn. Heat-free corn kernels and freshly brewed noodles, so use corn to cook while drinking the right amount of water.
Constipation: The beans are very rich in fiber, both soluble fiber, and insoluble fiber. 1/2 cup cooked cornstarch can provide about 2g fiber, freshly ground okra provides more, 1 cup about 3.2g and mucus.
Mucus is good for softening stools, fiber stimulates intestinal motility … so laxative. Due to a high content of water, okra also helps the body to avoid constipation, flatulence.
In addition, okra helps with natural bowel movements, does not cause abdominal pain like other constipation medications, so people often have constipation, should use corn tofu to boil water and eat boiled peas.
Digestive Support: When ingested in the beans, mucilage and okra fiber become a good medium for beneficial bacteria, comparable to yogurt (yogurt), which helps to synthesize B vitamins…
Corn is a laxative, used to treat irritable bowel syndrome, healing ulcers in the gastrointestinal tract, and at the same time relieve the intestinal pain.
Weight Loss Support: Low calorie (calorie) calories (about 25 calories with 1/2 cup cooked beans), soybean is ideal for those who are trying to lose weight.
Fat is due to the new cholesterol emulsion into the blood, the mucus of okra is cholesterol-activated so the fat does not enter the blood; The body is not supplied, so the use of fat remains and fat loss makes the body less.
Most obese people have constipation, so eating okra has lowered cholesterol and constipation, true food – the drug.
Cardiovascular disease: the mucus of the okra absorbs the cholesterol of food and bile salts. It keeps cholesterol in the intestines, helps the body absorb water, absorbs cholesterol molecules beyond the target and then excretes feces, thereby reducing blood cholesterol. People with high cholesterol, high blood pressure, angina and other cardiovascular diseases should eat beans, both lower cholesterol, and urine, which is very favorable for hypertension.
However, it should be noted that not eating okra at the same time as taking medication, take medication before meals 1 hour or after 2 hours.
Support pregnant women: high in folic acid. 1/2 cup cooked corn beans equivalent to 36.5mg folic acid. A cup of live beans contains up to 87.8mg of folic acid. This is a necessary nutrient for many body functions, especially for pregnant women. Folic acid is important for preventing neural tube defects and other congenital malformations in the fetus.
In addition to pods, shoots, stems, leaves, and roots of okra can also be used as medicines:
Good digestion, gastric ulcer treatment, liver protection: use the young shoots of boiled okra.
A cough, sore throat: Root and slender leaves dried on drinking 10 – 16g in the form of decoction or medicine. In addition, also gargle.
High fever, urinary tract infections, sore throat: use leaves, stalks (or add roots) 40g, drink water.
To get the good benefits of okra, nutritionists note:
When buying fresh beans, the fruit should not be too soft, no bruises on the outside of the shell, and no longer than 8cm. When cooked, cooked at low temperature, moderate, not cooked, roasted beans at high temperature,