Can you eat to beat depression? That’s a common question with a complex answer. To cut right to it, no, there’s no type of food or combination of foods that can cure depression permanently. However, there is without a doubt a significant link between diet and depression.
There’s truly not one specific best diet plan for depression that’s perfect for everyone. The best thing patients with depression can do is to follow a healthy diet that suits each individual in their own way. What is known, however, is that a diet high in processed foods and refined sugars is hard on the body and contributes to many illnesses. On the other side of things, foods high in protein, fiber and complex carbohydrates have the best nutrients for fighting depression.
It’s a fact that many people who suffer from depression feel cravings for foods high in carbohydrates. “Carb craving” is particularly intense in Season Affective Disorder, but it’s a symptom of other forms of depression as well.
However, there are foods that support the good health of the nervous system. Some of the best foods to help fight depression include:
Fish. Cold-water ocean fish like sardines, salmon, trout, mackerel and trout are good sources of omega-3 fatty acids. Omega-3 fatty acids boost brain health by strengthening the connections between brain cells. Omega-3 fats also decrease inflammation in the tiny blood vessels that supply nerve cells with vital nutrients. Ocean fish are also rich sources of vitamin B12, which is necessary for healthy nerve tissue.
Seeds. Pumpkin and squash seeds increase tryptophan, an amino acid that’s essential for the production of serotonin. Serotonin is a critical brain chemical that’s responsible for mood and the regulation of our mood. Chia seeds along with flaxseed are exceptionally good sources of omega-3 fats and are a good replacement for fish oil for those who prefer a vegetarian or vegan diet.
Whole Foods. Heavily processed foods aren’t good for mental health or health in general. They have few nutrients but are high in fat and calories. They’re loaded with simple carbohydrates, which break down into sugars that play havoc with blood sugar and insulin levels. Spikes and troughs in blood sugar contribute to high fatigue and poor mood. Whole foods are full of nutrients and digest more slowly than processed foods.
Protein and Meat. Red meat does not cure depression, but the plentiful B vitamins in lean meat are essential for the health of the nervous system. Servings of lean meat provide a rich source of B12, a vital nutrient for good brain health. Meat also provides plenty of protein. Proteins provide the body with essential amino acids that are then used by the nervous system to build neurotransmitters. Healthy levels of neurotransmitters are absolutely vital for a good mood. Proteins also balance blood sugar levels.
Vegans and vegetarians aren’t exempt from needing protein, but our next two categories have them covered.
Nuts. Walnuts support good brain health as they’re rich in omega-3 fatty acids. Nuts like brazil nuts, hazelnuts and cashews are also good sources of protein and omega-3 fats.
Beans. Beans are loaded with fiber and protein. They’re also full of folate, a B vitamin our bodies require to process and use vitamin B12. B12 helps the brain manufacture chemicals that regulate mood. Chickpeas are high in folate, as are pinto beans.
There are good foods for depression all around. It just takes a little research to identify the best diet for depression that works for you. A healthy diet filled with nutrient-dense foods will help you manage depression and its ugly fellow-travelers, like anxiety and mood swings.
We tend to crave foods high in starches and simple carbohydrates when we’re stressed out. Even the best of intentions can go bad when we try to eat healthily but feel worse. Consider that sometimes a crash diet robs us of the nutrients we need to stay healthy. All of the following foods worsen depression when eaten in excess.
Foods That Worsen Depression
Simple Carbohydrates and Sugar. Sugar is added to so many foods it doesn’t bear repeating. Processed and refined sugars have a serious, negative impact on mood. Sugars include things like:
- High fructose corn syrup (HFCS)
- Corn syrup
Some foods have sugar in them as an essential aspect of that food. Fruits are one example. Other foods have sugar added to them. No matter its source, limit your intake of sugar to better manage your mood.
Starches and Processed Grains. Refined grains and starches don’t occur in nature. They cause wild swings in blood sugar levels which prompts a low mood, mood swings throughout the day, and fatigue.
Fried foods. Fried foods are loaded in grease and salt. They’re often breaded, which loads you up on processed grains and fat.
Alcohol. Limiting one’s intake of alcohol is always a good idea, but it’s necessary if you have problems with depression or anxiety. Alcohol acts as a depressant in the central nervous system and slows down many important brain functions, including the brain’s ability to purge toxins from its tissues. Alcohol is loaded with sugar, which as we noted above, causes excessive peaks and troughs in blood sugar levels. Large fluctuations in blood sugar and insulin are tied to a depressed, anxious mood.
Treating Depression With TMS Therapy
Although eating the right kinds of food can help fight depression, it’s still important to get treatment with a professional. If you’re seeking treatment for depression and you’re concerned about the many side effects of antidepressants, consider Transcranial Magnetic Stimulation (TMS) therapy. This is an FDA cleared non-invasive treatment for multiple mental health disorders. TMS therapy uses targeted magnetic pulses to stimulate areas of the brain that affect mood, which helps you get back to your best life quickly and with no side effects. Among the many depression treatment options out there, TMS therapy is an excellent, pain-free solution that is covered by most major insurance companies. The best part is there are no side effects from TMS therapy, making it an excellent solution for those who fear the side effects of medications.
This blog post is meant to be educational in nature and does not replace the advice of a medical professional. See full disclaimer.
Crichton-Stuart, C. (2018, August 1). 9 foods that help reduce anxiety. Retrieved from https://www.medicalnewstoday.com/articles/322652
Daniel K. Hall-Flavin, M. D. (2018, June 1). Vitamin B-12 and depression: Are they related? Retrieved from https://www.mayoclinic.org/diseases-conditions/depression/expert-answers/vitamin-b12-and-depression/faq-20058077
Keeso, A. (2017, February 16). 5 Foods That Fight Symptoms Of Depression. Retrieved from https://www.huffingtonpost.ca/abigail-keeso/5-foods-that-fight-symptoms-of-depression_b_9190300.html
L., Kate, et al. “Intake of Raw Fruits and Vegetables Is Associated With Better Mental Health Than Intake of Processed Fruits and Vegetables.” Frontiers, Frontiers, 23 Mar. 2018, www.frontiersin.org/articles/10.3389/fpsyg.2018.00487/full.
Serefko, A., Szopa, A., Wlaź, P., Nowak, G., Radziwoń-Zaleska, M., Skalski, M., & Poleszak, E. (2013). Magnesium in depression. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/23950577
Wani, A. L., Bhat, S. A., & Ara, A. (2015). Omega-3 fatty acids and the treatment of depression: a review of scientific evidence. Integrative medicine research, 4(3), 132–141. https://doi.org/10.1016/j.imr.2015.07.003
WebMD. Foods to Avoid If You Have Anxiety or Depression. (n.d.). Retrieved from https://www.webmd.com/depression/ss/slideshow-avoid-foods-anxiety-depression


Welcome to the
Steak & Seafood
serving amazing meals since 1985
Having grown up in the surrounding London area Frank developed a love for locally grown produce. At the age of 13 Frank started to cook meals for his family which started a life-long passion for creating hardy and delicious meals that can please many pallets.
Having developed a passion for cooking as a teenager, making the transition from high school student to Canada’s Chef School was easy. Here he learned from Canada’s best chefs and developed friendships with his teachers that he still keeps in contact with today.
Upon graduating with high honours from Canada’s Chef School Frank got his first job in the prestigious downtown London Frederick’s Bar and eatery. While here he was under the tutelage of Sam Cespal who is known locally for his passion for hearty and delicious meals.
From there Frank has come to us and has taken on the role as Sous Chef and we can not be more delighted in the passion and flair that he has brought to our restaurant making it one of the top restaurants in all of south western Ontario.
Being in a profession that is traditionally dominated by men Rosie Brundel has proven herself time and time again.
Having the creativity and inspiration to have a grand career in the culinary arts Rosie began her education at the School of Culinary Arts in Windsor.
After graduating with high honours Rosie’s first apprenticeship was under the Windsor and world wide known Charles Sanders at The Wild Boar. Here Rosie learned what it takes to not only prepare a dish that will be remembered not just until the next meal but far into the future and bring patrons back wanting more.
Since her start at The Wild Boar Rosie has been the driving force behind many restaurants in the London area and we are fortunate here at the Sample Bar and Grill to have such a talented and driven force who delights in coming out from behind the kitchen doors and seeing the delight on our patrons faces and talking with them about their experience.
New Year’s Eve Celebration
Come ring in the new year with us with this spectacular and great value package. Start the night off with your choice of tempting starter, followed by a delicious entreé and finish with a decadent dessert. After dinner join us for a live band playing selections of top 40 music as well as your favourites from the past. At New Years celebrate with champagne and finger food. A good time is guaranteed for all. To reserve your seats call us at 519-999-9999 or fill out our on-line form and mention the New Year’s Eve celebration in the comments section.
Valentine’s Day Evening
This year why not go out and have a romantic evening away from the kids and celebrate all the great times that you have lived through together. Frank and Rosie are working together to come up with a menu that will be equal to the love that you share for each other and will be a celebration of the triumph of your lives together. To reserve your seats call us at 519-999-9999 or fill out our on-line form and mention the Valentine’s Day Evening in the comments section.


Your lovable toddler is a charming, entertaining, on-the-go child. But your child's changeable nature can be a source of exasperation, especially when you try to feed your toddler a balanced diet. In short, your child has become the dreaded "picky eater."
WebMD asked three top feeding experts to help solve the most exasperating toddler feeding problems.
Dilemma: My toddler suddenly hates the foods he used to love. Help!
Solution: It's perplexing, but your child's food fatigue is not as unusual as it seems, says pediatrician Jennifer Shu, MD, co-author of Food Fights. "Adults may suddenly become tired of the same foods, too."
However, little ones don't have the language skills to express their sudden change of heart about food, leaving you in the lurch at meal time.
Shu tells WebMD that a toddler's rejection of favorite foods is natural, but could become problematic when you mistakenly assume that it means "I hate this food and I never want to eat it again."
So what's a puzzled parent to do for this toddler feeding problem? First, resist the urge to overreact.
"Understand that younger toddlers generally do not reject the food you've prepared for them in order to drive you crazy," says Kerry Neville, MS, RD, a spokesperson for the American Dietetic Association.
In addition, it's important to remember that a toddler's appetite can temporarily wane when teething or ill, causing temporary disregard even for tried-and-true mealtime favorites. Older toddlers may reject foods to garner attention or as a way to assert their independence, or both, because it's fun to watch their parents react.
Whatever the case, because toddlers are characteristically fickle, parents should remain flexible. And, they should try not to worry.
"As long as you serve a variety of healthy foods every day, your toddler will find something on his plate to eat," says Sanna Delmonico, MS, RD, founder of Tiny Tummies.
Dilemma: My 2-year-old prefers just a few foods. How can I encourage my child to try new ones and not be such a picky eater?
Solution: It's tough to figure out why your tyke passes up mashed sweet potatoes and scorns cubes of moist, grilled chicken, foods that you consider perfectly kid-friendly.
The reason why toddlers are picky eaters? A toddler's natural tendency towardfood neophobia, the wholesale rejection of unfamiliar foods, sometimes without even so much as a taste. Vegetables seem to be particularly prone to the effects of food neophobia.
Why all the fuss over new foods? "Nobody really knows," Shu says.
A toddler's busy life could play a part. Toddlers spend most of their waking hours mastering new skills, such as walking and talking. Toddlers are often so consumed by novel experiences that they cannot tolerate any surprises on their plates, especially when they're tired.
Experts recommend riding out new-food resistance (it is a phase) armed with good cheer and some surefire survival strategies.
• Serve one tablespoon of a new food earlier in the day, when kids tend to be the most energetic and the least aggravated.
• Offer new foods without pressure. "Avoid pleading and cajoling kids to eat," Neville says.
• Get toddlers involved. When possible, have children help you prepare the foods you'd like them to try. For example, older toddlers are capable of tearing lettuce for salad, Delmonico says.
• Be a positive role model. Children, even young toddlers, are highly suggestible. If you'd like your child to eat broccoli, then you should, too.
• Avoid making only your child's favorites. Serving the likes of mac and cheese, hot dogs, plain pasta, and chicken nuggets to her when she's young ensures she'll expect only those foods when she's older.
• Keep trying. Although some toddlers may readily gobble up any food you put in front of them, many will not. Research suggests it may take 10 or more exposures to new foods before children accept them.


Everyone is on a diet, but some are more extreme than others. Some people are on fast diets, where they eat very few calories, while others have more moderate diets, which means they eat more food. There are also people on crash diets, which means they eat small portions of food, but they eat less food than the crash dieters. Whey protein is one of the most popular supplements in the world, but there are many different types of whey protein. They are all different, so you need to consider what form of whey protein you are taking.
All whey is not created equally, so it pays to understand the various forms of whey protein and why they are so important to your health. Whey protein is a popular ingredient of many foods and drinks, and it’s one of the best-selling supplements of all time. But what is whey, exactly? When it comes to whey, the more information you have, the better your choices will be.
Benefits of whey protein
Whey protein is a natural protein that is found in milk, and it has many health benefits. Whey protein has been shown to be effective in several areas: it promotes muscle growth and can help reduce muscle soreness and restore muscle performance. It can also help you lose fat and increase your metabolism.
Whey protein is one of the most popular supplements among fitness enthusiasts, bodybuilders, and athletes. It is designed to provide the body with basic nutrients, namely proteins. Whey is a milk protein that is hydrolyzed to produce amino acids. It is broken down into smaller peptides which are absorbed more easily into the body. The muscle then uses the amino acids to repair muscle tissue.
Types of whey protein
Whey protein is the most common protein supplement used by bodybuilders, athletes, and gym-goers alike to build muscle mass or stay lean. The different types of whey protein on the market differ in terms of the whey protein isolate content they contain.
Whey is just one of the many types of whey protein powders available on the market. You could find a few types of whey protein powder on steelsupplements.com or other similar e-stores. Some of the most popular versions include Whey Isolate, Whey Protein Hydrolysate, and Whey Protein Concentrate. As you can see, whey contains many different types of whey protein, and here are some of them:
- Fast digesting protein
- Slow digesting protein
- Soy protein
- The best protein for you
- Plant-based protein
- Casein protein
- Mixing protein
- Vegetarian protein
Choosing the right whey protein
Whey protein has come a long way in the last few years. There was a time when it was known as a “dairy product” and was most often used in milk-based drinks. But, with the ever-growing popularity of supplements, it has gone far beyond milk and is now used in a multitude of products, including protein powder, bars, shakes, and even supplements.
Choosing the right whey protein has become a very difficult task for many fitness fanatics. A lot of people have been confused by the wide array of products on the market that claim to be the best.
Whey protein is the primary protein ingredient in milk-based protein supplements, and it’s considered to be one of the best supplements for weight loss. But, you may also have to take supplements such as organic mushroom capsules (check out https://shroomflex.com/product/lions-main-mushroom-extract-capsules/ for more info) or vitamins to provide you with other nutrients as well.
Moreover, it’s easy to find whey protein in the grocery store, and it’s usually cheap. However, like any nutritional supplement, whey protein is not perfect. Although it can be helpful for weight loss, whey protein supplements aren’t magic. Whey protein may help you lose weight, but it can also cause weight gain if taken to excess. metabolism vitamins for weight loss. Whey protein is a popular ingredient because it is easily digested, digests quickly, and helps you build muscle faster. Whey protein also helps your body build muscle faster, increase muscle mass, and give you greater strength.
Whey protein is the primary protein ingredient in milk-based protein supplements, and it’s considered to be one of the best supplements for weight loss. It’s easy to find whey protein in the grocery store, and it’s usually cheap. However, like any nutritional supplement, whey protein is not perfect. Although it can be helpful for weight loss, whey protein supplements aren’t magic. Whey protein may help you lose weight, but it can also cause weight gain if taken to excess.
So, I recommend you go through the chart above to help you decide on the whey protein powder that works best for you.


Cooking is like love. It should be entered into with abandon or not at all.
― Harriet Van Horne
Vegetables in the morning can be hard to manage. That’s why I love Morning Glory muffins so much – the sneaky way you can incorporate carrots or even zucchini into the mix while still being completely breakfast appropriate. Bonus – using apple sauce in the place of oil makes these much lighter than using oil while still being wonderfully moist.
- 2 cups whole wheat flour
- 1 cup brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 2/3 cup raisins (soaked in hot water to plump, drain before adding to mix)
- 2 cups shredded carrots (3-4 large carrots)
- 1 apple, shredded (a tart apple works best)
- 1/2 cup unsweetened shredded coconut
- 1/3 cup flax seeds, ground
- 3 eggs, beaten
- 2/3 cup applesauce
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
- Preheat oven to 375 F
- Whisk together flour, sugar, baking soda, cinnamon and salt.
- Stir in carrots, apple, coconut and flax seeds
- In a separate bowl, mix together eggs, applesauce, vanilla and orange juice. Add to flour mixture and stir until moistened evenly.
- Add drained raisins and stir once more.
- Scoop into greased muffin tin, filling each completely (a little heaping is okay).
- Bake for 25-28 minutes until an inserted toothpick comes out clean.
- Remove from oven and let stand for 5 minutes. Transfer muffins to cooling rack and let cool completely.
Like the title says, I got the idea for Garlic Muffins from a dream. There are some key points of difference between the dream muffins and real ones. The most important one being that real muffins are baked in the oven while dream muffins are baked in the dishwasher.
After dreaming about these muffins, I knew I had to make them and they turned out better than I imagined (maybe using an oven had something to do with that). These are great to add to a bread basket for something a little different, but I love serving them on the side of a bowl of soup or chili.
- 2 cups flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 egg, beaten
- 1 cup milk
- 1/2 cup melted butter
- 1 medium onion, diced
- 4 – 5 cloves garlic, minced
- 4 tablespoons butter, melted
- 1/4 teaspoon garlic salt
- Preheat oven to 400 F and grease muffin tins with cooking spray
- Mix flour, baking powder, salt and sugar in a large bowl. Set aside
- In a small bowl, mix egg, milk, garlic and onion
- Make a well in the centre of dry ingredients and pour in butter and wet mixture. Mix gently using as few strokes as possible. You want to incorporate the dry and wet ingredients but only just – don’t over do it
- Pour in to 12 muffin tins, filling each about two-thirds full
- Bake 20 minutes or until toothpick comes out clean
- Cool slightly (about 10 minutes)
- While muffins are cooling, make the topping by mixing butter and garlic salt
- Brush butter topping over muffins
My Paris trip is coming up in May, so what better way to get ready than by practicing eating and drinking like a Parisian? I couldn’t think of a better way either.
My favourite discovery so far comes from Diane, A Broad’s blog. It’s this unbelievably thick, decadent Parisian Hot Chocolate. I seriously have been making this once a week this winter. More if I have homemade bread for dunking.
- 40 grams (1 1/2 squares) semi-sweet baking chocolate
- 1/2 cup milk
- Break chocolate in to small pieces
- Heat milk in a small saucepan over a low heat
- Add chocolate and whisk until smooth and chocolate has melted
- Serve piping hot
There are two things you should know about me,
1) I’m very particular about my fruits and vegetables. For me, there is a very, very small window for eating fresh produce before it’s only suitable for cooking and baking. Unfortunately that means that I end up with a lot of fruit in my freezer and I need to find ways to use it up.
2) I do very little cooking during the week. I work a lot of hours and the last thing I want to do when I get home is start prepping for a meal that won’t be ready for hours. I also like to hit the snooze button for as long as possible, so breakfast is usually rushed or eaten at the office.
What this adds up to is that I prepare a lot of my meals – breakfasts, lunches and dinners on the weekends. This weekend I had bunches of bananas that were just perfect for baking (not to mention the frozen ones), so I give you Banana Bread Oatmeal
- 4 cups water
- 1 cup steel cut oats
- 1/4 teaspoon salt
- bananas, mashed
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla
- dash nutmeg
- chopped walnuts (optional)
- Bring water to a boil and add salt and oats and simmer over medium-low heat for 20 – 25 minutes until thick (follow the package directions). Remove from heat.
- Add mashed bananas, brown sugar, butter, vanilla and nutmeg and stir.
- Sprinkle with walnuts and serve. You can also let it cool and portion out for breakfasts later in the week.
I will not be the first (or last) person to say that cold, grey, rainy days scream “make soup”. So Frankenstorm has given me the perfect conditions to make one of my favourite soups – beef barley.
- 1/2 cup carrots, peeled and chopped
- 1/2 cup celery, chopped
- 1/2 cup onion, diced
- 2 tbsp. olive oil
- 1 lb. beef, cooked and cubed (I used leftover roast beef, but stewing beef would work as well)
- 4 cups reduced (or low) sodium beef broth
- 4 cups water
- 1/2 cup pot barley, rinsed
- 3 tbsp. brandy
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. Worcestershire sauce
- oinch of oregano
- 1/2 cup frozen peas (optional)
- Sauté carrots, celery and onion with olive oil in a large sauce pan over medium heat until onions are almost translucent.
- Add beef, broth, water and barley and bring to a boil.
- Boil for five minutes before reducing heat.
- Add brandy, salt, pepper, Worcestershire sauce and oregano.
- Cover and simmer for one hour stirring occasionally.
- Add frozen peas (if you’re so inclined) and cook for an additional five minutes.
I find that this soup is best enjoyed with garlic muffins on a Sunday afternoon curled up on the couch. But to each their own.


Best food for healthy hair
This is the key to hair prosthesis .
Hair is primarily made of a protein called keratin that also make nails and forms the outer protective layer of skin. Each hair is attach to the scalp a follicle. According to the hair nutritionist, your hair condition depend on heavily on whatever you eat today. healthy foods help fortify the hair follicle, from which each strand is born and the scalp that surround it. The cells that make up each strand of hair require a regular supply of key nutrient. The most important nutrients you get from what you eat are protein, vitamins and minerals, which supply hair with all that it needs to remain shiny, lustrous and strong.
There are some good and healthy foods that contain much vitamins and minerals.
Foods Contain Much Protein
As hair is made of protein, you should eat enough protein in your diet, there are crucial for making hair strong and healthy. If you keep low protein diet, this may result in hair loss. Much protein filled food likes eggs, chicken, pork, beef and salmon, which are loaded with four key minerals: zinc, selenium, sulfur, and iron. These minerals help cells carry oxygen to the hair follicle. If you are vegetarian, you may choice lentil, spinach and other leafy green vegetables such as broccoli, kale and salad greens instead of meat.
Foods Contain Much Vitamin
Vitamin C is one of the most effective nutrient to help grow and strengthen hair. Vitamin C is the most familiar of all the nutrients because widespread use as a dietary supplement. Vitamin C is need for the growth and repair of tissues in our body and hairs as well. Foods contain much vitamin are fruits and vegetables. They are the best source of Vitamin C. You won’t require Vitamin C supplements as Vitamin C is already available in ample amounts in food source and you can get the recommend amount of Vitamin C by incorporating the above foods in your diet.
These foods will make you hair prosthesis beautiful.Hot sale 100% hair prosthesis by


DRACUT TROOP 62687
|To find out more about joining Girl Scouts visit: www.girlscoutseasternmass.org |
For the safety of our scouts, Troop 62687 maintains a private, by invitation only website for communications with our members.
Troop 62687 families please log in to access our calendar and Troop information.
Looking for Girl Scout Cookies in Dracut???
Click the "Contact Our Troop" link above to send an email to our Troop.
Cookies are $5 per box.
- Thin Mints*
- Peanut Butter Patties*
- Caramel deLites
- Peanut Butter Sandwich
* made with vegan ingredients
2019 Deadline to order is 2/22/2019


Puppies under 6 months of age are fed 3 smaller meals a day. 6 to 12 month old can be fed 2 meals a day and over 1 year old can be fed once a day. I prefer to feed the adult dogs in the morning so they have the calories and the energy during the daytime which is the time they need it most. Feeding adult dogs late at night can lead to obesity. I like to make meal time really an enjoyable time for my dogs by adding warm water or bone broth. The warm water helps release the aroma from the kibbles and that stimulate their senses. Dry dog food is a dehydrated product and not a natural diet so always add water or broth to your GRAN FREE dry food just before feeding it
I recommend "Taste of the Wild . This is a very good product that we have used for years with great success. I prefer to use the Beef & Boar. During rapid growth or times of physical stress, i.e., working, showing, breeding, you might consider using the WILD FOWL or the BISON and VENISON formula. They are a blend of protein sources that raise the count up to 32%. If you are concerned about the Mercury levels in the fish being used then please consider feeding any of the Acana or Orijen products. They are a grain free food from a company in Canada. All the ingredients are regionally grown and raised. The protein sources come from FREE RANGE, Antibiotic and Hormone free animals and WILD CAUGHT fish. Canada doesn't have the Mercury levels in their water. Expect to pay a premium price for this food.
NEW ADDITION TO OUR FEEDING REGIMENT ....ORGANIC VIRGIN COCONUT OIL
GOOD FOR YOUR HEALTH TOO RESEARCH AND NEWS
Purchase your Organic Virgin Coconut oil at Costco or Trader Joe's
KNOW WHAT YOU'RE FEEDING
Here is a very informative article about what MIGHT be in your dog or cat food. CLICK HERE Learn to turn over your dog food bag and READ the ingredients.
Take the comparison test CLICK HERE how does your dog food rank
WHAT'S IN YOUR PET FOOD VIDEO?, CLICK HERE
WHERE TO BUY? I have included the links to all the companies web sites. Once there, use the STORE LOCATOR to help find the store closest to you. It's usually found under a link called WHERE TO BUY
You are what you eat, good health starts in utero and grows from the inside out. We like to say garbage in, means garbage out. We also practice what we preach! I don't tell you to feed the best while I cut corners and feed crap! Our dogs are raised on quality food, and good health care practices. I have a working relationship with my veterinarians and I'm not afraid to spend money on my dogs to insure they have a healthy, happy and long lived life.
When in doubt, check it out first before you buy!!!
Dog Food Advisor Web Site


CLICK FOR MENU
Piña Colada Club, a Tropical Diner and Bar, located in the Caribe Hilton Hotel, is OOF! Restaurants’ newest endeavor.
Opened in December of 2009, Piña Colada is a fun tropical diner combined with a sports bar, featuring great Piña Coladas of course and delicious Caribbean cocktails.
The casual, family friendly menu gives a Latin- Caribbean twist to Burgers, Sandwiches, Tacos, Wings and Salads, as well as Fresh Fish, Ribs and Steaks, followed by decadent desserts like the Coconut Layer Cake and the Cookie Monster.
The atmosphere is colorful and beachy, and guests can also enjoy our signature line of Piña Colada Wear, in the restaurants’ boutique.
The Private dining Room can seat up to 60 and features a stage and large screen projection TV. Call for info about live music and karaoke nights!
Piña Colada Club
Open 7 days from 11:30am
for brunch, lunch and dinner at 9am-11pm
Caribe Hilton, Condado


February 3, 2014, 3:04 p.m.
The logic seems simple enough: the consumption of healthy foods is low, and obesity is high, in neighborhoods where supermarkets are notably absent; so, opening supermarkets in those neighborhoods should boost consumption of healthier foods and drive down obesity. Right?
Not so fast, says the first American study gauging the success of a popular initiative aimed at combatting obesity: improving access to fresh produce and healthy food in the nation’s “food deserts.”
Six months after the grand opening of a new supermarket in Philadelphia, the study found, residents of the surrounding low-income neighborhood were not eating more fresh fruits and vegetables, nor were they less likely to be obese than were low-income Philadelphians across town whose neighborhood continued to be a food desert.
But compared with those trapped in food deserts, the residents of the newly served neighborhood did perceive their access to fruits and vegetables to be greater, and the cost of that produce to have declined, the study said. And among the roughly half of residents who said they were shopping at the new store, the trends in fruit-and-vegetable consumption were positive.
And that, said authors, is a start.


Guinea Pig Fun
Anita, LilyGrace, and Leslie show off their baking skills. With a little bit of ingenuity you too can create guinea-pig themed cakes and cookies. Just remember, that these are for human consumption-only. See the above section for cakes that guinea pigs can eat.
ingredients that you use can be based on whatever you have in your refrigerator. Thanks, Merry, for sharing your recipe.
"My darling little Rose had her second birthday recently. We had a little party for her so I made her 'cake' out of various fruits and veggies. She and the girls stuffed themselves silly and were lounging around the cage. I blended cantaloupe, apples, and carrots topped with celery and 'iced' with parsley. I added two carrot 'candles'. I strained the blend before molding it because it was really watery. The pigs liked it!"
LilyGrace created this dish straight out of the "Just Veggie Wraps" guinea-pig restaurant. These are very simple to make. Just take a piece of Romaine lettuce or kale and wrap up your guinea pig's favorite whole, chopped, or grated veggies. Suggested contents are parsley, a small amount of carrots, green pepper, and maybe a bit of apple ... or whatever your guinea pig loves that is healthy to eat. A guaranteed hit with your guinea pigs and their caretakers! To see more photos and learn how to make her delicious veggie wraps click on the photo to view the story and photo album.
Merry loved to create birthday cakes for her guinea pigs. She used items that she found in her refrigerator so the
Guinea Pig Fun © 2003 - 2022 All rights reserved. Nothing may be reproduced without written permission from the person who holds the original copyright.


I found some new recipes a couple weeks ago that I need to share! This one was as easy as it gets and totally healthy. The flavor was sweet and spicy and just all around bomb diggity. Yep, we’ll be making it again soon for sure!
I made a few minor changes to the original recipe so here’s what I did:
- 1/2 cup italian dressing
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons honey
- 1/4 teaspoon crushed red pepper flakes
- 1 14 lb chicken breast tenderloins
- 2 tablespoons coconut oil
- Sea salt, cracked pepper
- 1 lb asparagus (snip off dead ends and cut stalks in half)
- bunch of thinly sliced carrots
- Whisk together the first 4 ingredients in a mixing bowl.
- Heat some coconut oil in a skillet and cook chicken with salt and pepper.
- Pour half the mixture over the chicken and rotate to evenly coat.
- Remove the chicken from the skillet, leaving the sauce in the skillet. Add the asparagus and carrots to the skillet and cook those until crisp and tender.
- Remove the asparagus and carrots and pour the remaining sauce mixture into the skillet. Cook the mixture for about a minute until it thickens into a glaze-like consistency.
- Pour the glaze over the chicken and veggies and you’re done!
I baked some red potatoes in coconut oil, sea salt, cracked pepper, and thyme as our side and it all went really well together. YUM- now I’m hungry.


Thursday, October 24, 2013
Soul Cakes - Samhain
o 1 cup lightly salted butter
o 3 3/4 cups sifted flour
o 1 cup granulated sugar
o 1/4 teaspoon nutmeg
o 1 teaspoon cinnamon
o 1 teaspoon ginger
o 1 teaspoon allspice
o 2 eggs
o 2 teaspoons cider vinegar
o 4 -6 tablespoons milk
o powdered sugar, to sprinkle on top
Preheat oven to 350°F.
Cut the butter into the flour.
Blend in the sugar, nutmeg, ginger,
cinnamon and allspice; beat eggs, vinegar, and milk together.
Mix with the flour mixture until a stiff dough is formed.
Knead thoroughly and roll out 1/4-inch thick.
Cut into 3-inch rounds and place on greased baking sheets.
Prick several times with a fork and bake for 20-25 minutes.
Sprinkle lightly with powdered sugar while still warm.


Every Thursday from 7:00 PM to 11:00 PM, sail away and spend your evening at Safina as we bring the abundance of the ocean straight to your table.
We will serve you a set menu which includes special mezzeh, cold seafood platters, from the grill options, hot sides as well as our chef’s selection of desserts while you cozy up and get into the groove to Jazzy and House tunes of our talented Saxophonist Milan Ivkovic!
Packages starting at Dhs249 per person.
Book up and it really will be your catch of the day!
EVERY THURSDAY FROM 7:00 PM TO 11:00PM
|Phone:||+971 02 656 3536|


High Quality is Our Strength
How it all started
HARVERST INTERNATIONAL GROUP LTD has established itself as one of the most trusted and reputable agricultural commodity dealers to serve the needs of customers around the world. We are a family owned business providing high quality consumable food products at the lowest prices in the industry.
All my family members are farmers of coffee, tea, spices and other basic products, usually like other local farmers, my family sell their products at a very minimal price, to traders who sell the same products to importers at a high price. After we noticed that the dealers make more money than us, we decided to sell our products directly to the foreign companies who are interested in buying our products at a lower price.
All our agricultural commodities are free from any types of pest or diseases. These are processed naturally and monitored by the skills team with utmost care. Harvest International Group LTD offers vast of varieties of a high quality of coffee, Tea and other commodities based on the specific customer requirements.


It’s graduation season and you need help getting the party ready to go right? I have some time-saving graduation party favor ideas you’re going to love.
You want everything to look perfect for your graduate’s big celebration party.
Why not have the graduation party favors do some of the work for you? I can’t wait till you see the graduation party favor ideas I have for you!
There are two kinds of party favors. There are small gifts you give to each of the guests, which are a great idea by the way.
And there are party favors that are yummy for the tummy! My guess is that your graduate will love the yummy ones. I know I would!
Now don’t panic and think I’m suggesting that you make all sorts of pretty treats for party favors. That’s actually where I can save you some time.
Turn On The Fun With Graduation Party Favors
The graduation party guests will love these party favors from Beau Coup. They’re unique, fun and yummy!
Personalized Party Hershey’s Chocolate BarsGraduation Chocolate Covered OreosPersonalized Party Mint Chocolate CandyPersonalized Graduation LollipopPersonalized Clear Party Candy BagsPersonalized Party Lip Balm Favor
How to Make Graduation Party Snacks
This may be from 2014, but it’s one of my favorite go-to party snacks or favors. Try using school colors too. And don’t forget the pretzel bags!
Wilton is the name in cake decorating and party supplies.
These 4 x 6 clear bags are great for wrapping cake pops, candy or other small treats.
They come 100 to a package and the silver twist ties are included.
Making your own goodies for the graduation party? These work perfect for 2 biscotti, 2-4 small cookies or 2 large cookies.
Or use them for small gifts, like lip balms, etc.
Speaking Of Chocolate…
Did someone say chocolate or did I imagine it? Everyone will want to know where you got these personalized chocolate covered oreos! These are the graduation party favor ideas I wanted you to see. Talk about time-saving! They’re sold by the dozen and come individually wrapped. Perfect for a table top party favor display or goodie bags. Yum!
Graduation custom name & year cookiesGraduation Photo Chocolate Dipped OreoCongratulations Graduate – Personalized Chocolate Dipped OreoYEAR Grad Modern Black White Chocolate Covered OreoCongratulations Graduate Graduation Chocolate Covered OreoPersonalized Brown Class Of 2018 Graduate Chocolate Covered Oreo
Graduation Brownies?? Mind-Blowing!
OMG ~ brownies! Are these the most fabulous favors you’ve ever seen? The graduates will flip when they see these. The fresh baked, fudge brownies from Veronica’s Treats are glazed in white chocolate flavored icing and topped with your custom designs! They’re also sold by the dozen and individually wrapped.
Browns Congrats Grads Way to Go Chocolate BrownieGrad Hat and Degree BrownieCustom Year Grad Black White Modern Graduation BrownieThe tassel is worth the hassle brownieBlue Yellow Typography Graduation BrowniesCasual Script Personalized Gold Confetti Black Brownie
Cookies Make Great Graduation Party Favors
Those graduating cookie monsters will love these sugar cookies. Also sold by the dozen, they come individually wrapped in cello bags. Look for the shortbread cookies too. At the time of this writing, those were sold out.
DIY Graduation Cake Pops
I confess. MyCupcakeAddiction is my secret cupcake addiction. Be sure to subscribe. I run to see every new video she puts out. These cake pops are easy peasy! The video is also from a little while back, but it’s still one of my favorites.
Wait, what? More Graduation Goodies From Zazzle
Adorable cake pops for the graduation party. Aren’t these cute? They’re sold by the dozen and you can choose from 3 cake flavors, chocolate, vanilla, and red velvet. You choose from 10 drizzle colors. The cake pops are made from moist baked cake and a cream cheese frosting. YUM! They measure 1.25″ in diameter. You owe it to yourself to go see the enormous selection & combinations of these cake pops.
Cute Party Favor Bags From Shindigz
These cute little party favor bags are great for candy, cookies or a small gift. You get 40 clear ziplock favor bags and 36 personalized bag toppers. The contents are not included; fill with your choice of party favor. You have to assemble these.
Graduation Party Favors On eBay
It’s fun to hunt for bargains on eBay, because they’re so easy to find! Just look at all these graduation party favors I found.


It all started with the desire to become vegan but the lack of tasty choices here in the west was a challenge I had great difficulty overcoming. On my travels around my world, my tastebuds were overwhelmed with a plethora of delicious vegan food choices I had experienced in the far east. My food cravings were in the east, but my life is here in the west. This conflict along with my altruistic for animal rights has lead me to bring these delicious vegan snacks to you. Thus, the birth of Vegky (Vegan Jerky).
Whether you're a vegan or a carnivore, you'll love our delicious snacks. As some say, "It's just like meat!" Can't think of anything to say? It's ok, just share this with your friends and family! :)


An easy, almost painless thing that you can do for this baby step is to locate and purchase some organic, farm raised, free range chicken eggs(if your family eats eggs). These are the BEST eggs! They smell better, taste better and look better!
Check out Eatwild.com and/or Localharvest.org. You can search for a local grass fed farmer in your area!
Yes, they are more expensive. But, they carry a powerhouse of nutrition that your dead, white, store bought eggs do not have. Plus, you are supporting a local farmer. How cool is that? Local farmers are the heart and soul of being healthy. And, you are supporting the healthy treatment of livestock and the integrity of our food supply!
So, what makes these eggs soooooo much better and totally worth the extra cash and (probably) the drive to get them?
These eggs have 4 to 6 times more Vitamin D
These eggs have 1/2 the cholesterol
These eggs have 2 times the Vitamin E
These eggs have up to 6 times more Beta Carotene
and 4 times more Omega-3 Fatty Acids
These eggs have up to 40% more Vitamin A
They are free of arsenic(added to factory feed to reduce infections)
They are free of antibiotic residue
This is a small thing that you can do that will help your family as well as many other families.
Be daring! Try something new today!


Most Argentinians eat four meals each day. The diet may differ in different
regions. Desayuno (breakfast) is a light meal of rolls and jam with coffee. For almuerzo (lunch), many
Argentinians eat meat and vegetables or salads. After work but before dinner, people go to confiterías
(cafés) to drink espresso and eat picadas, small dishes of cheese, mussels, salami, anchovies, olives and
peanuts. Cena (dinner) in the evening is the largest meal of the day and almost always includes beef.
Did you know?
The confiterías (cafés) of Buenos Aires play an important role in social, business and cultural life. In confiterías people meet friends and business associates, workers take coffee breaks, retired people play dominoes, and theatregoers have coffee after a show. Certain confiterías have been associated with particular artistic, literary, political and student groups.
The tradition of eating beef began in the 19th century, when there were thousands of cattle in the Pampas
region. Beef was roasted on a spit on an open fire. When it was done, people sliced off chunks. They ate by holding
the end of a chunk in their mouths and cutting off the rest with a knife.
Today, beef is served in many ways. Bife a caballo (beef on horseback) is steak topped with an egg. Parrillada
is blood sausage, ribs and other meat grilled together. Churrasco is grilled steak and milanesa is deep-fried
breaded beef. It is common for Argentinians to socialize over an asado, beef roast barbecued over an open fire. Many
restaurants offer asado con cuero, whole beef roasted complete with hide and hair.
Yerba mate is a popular traditional drink, similar to tea. There are several ways of drinking yerba mate. The most
traditional is mate cebado. Hot water is poured over the leaves of the yerba plant
(an evergreen shrub related to holly) in a mate (gourd), which is often decorated with silver. When
the gourd is filled with water, the leaves expand and fill the mate. People drink through a
bombilla (straw with a strainer) made of silver.


I was raised in Orange County, where I met my husband in 2002. We were happlly married and soon gave birth to a beautiful daughter in the summer of 2008. As her first birthday approached, I wanted to make it creative, unique and special as most parents do. I wanted to create a themed dessert to match her event and so I began my journey making detailed and one-of-a-kind cupcakes. Being health conscious, I began making delicious custom cupcakes using coconut oil and egg whites. The combination of great tasting cupcakes, catering the designs to match customer events, all while providing a healthier cupcake was the creative thought process behind the genesis of Dessert Divas. My passion is bringing you a custom dessert to match your special event, while providing you with a delicious and healthier treat! I am currently located at Little Miss Donut in Rancho Santa Margarita. I look forward to the opportunity to work with you in making your special event a unique and special experience. ENJOY!


Food allergies in babies and children can be a significant concern for parents. Especially when it comes to introducing allergen foods to babies for the first time. As a parent, you need to be informed about food allergies, common food allergens, how to safely introduce allergens to your little ones. Plus, what to do if an allergic reaction occurs and how to identify the signs of anaphylaxis which we cover inside our Online Baby & Child First Aid Course.
Understanding Food Allergies
What is a food allergy?
A food allergy is when a persons immune system reacts to a type of food which is normally a harmless food to most people. When the allergen food is consumed, the immune system identifies the food as harmful and releases chemicals that trigger an allergic reaction.
How common are food allergies?
Food allergies occur in around 10% of infants and 4-8% of children in Australia and New Zealand.
Mild-moderate food allergies are more common than severe food allergies (anaphylaxis). However, it is interesting to mention that Anaphylaxis related hospital admissions have increased by 5x in the last 20 years.
What are the most common food allergens?
An allergen food refers to the type of food which causes an individual to have an allergic reaction. The most common food allergens include:
- Tree nuts
- Shellfish/ Crustaceans
Introducing Allergen Foods To Babies
When to introduce allergen foods:
It is recommended to introduce allergen foods into the diet from 6 months when solid foods are being introduced.
Research suggests that introducing allergens from 6 months may help reduce the risk of developing a serious allergy.
How to safely introduce allergens:
1. Introduce one, single-ingredient allergen food at a time. This will allow you to easily identify which food caused the reaction.
2. Introduce the allergen food early in the day. (Don’t introduce them at dinner time). This means you will be awake to monitor for a reaction throughout the day.
3. Test the allergen first if it makes you feel more comfortable. To test an allergen food before your little one eats it, rub a small amount on the inside of their lip. If there is no reaction after a few minutes, then try letting bub eat it.
4. Modify foods for choking prevention. For example, when introducing nuts, modify into a paste – do not use full or even chopped up nuts. Remember your little one is learning how to manoeuvre food around there mouth and swallow the right amount. Also be prepared, and know what to do if choking occurs. Get our free choking guide here.
5. Get educated and be prepared for a reaction. Learn the signs and symptoms of allergic reactions and what to do if a reaction occurs.
Understanding Allergic Reactions
Allergic reactions can range from mild, moderate to severe. A severe reaction is Anaphylaxis.
Signs & symptoms of mild-moderate food allergies:
- Hives or red welts (bumps) on the skin
- Swelling of the lips, face or eyelids
- Tingling in or around the mouth
- Stomach pains
Signs & symptoms of Anaphylaxis:
- Difficulty breathing or noisy breathing
- Swelling of the tongue
- Swelling of the throat – this can cause drooling
- Difficulty talking or hoarse voice
- Cough or wheeze
- Looking pale
- Collapse or going ‘floppy’
What to do if a mild – moderate reaction occurs:
- Take the food away and clean it off your little one.
- Stop giving them the food.
- Monitor for symptoms of anaphylaxis.
- See your doctor for advice.
What to do if an Anaphylaxis reaction occurs:
Anaphylaxis is life-threatening and must be taken seriously.
- Call Emergency Services (000 in Aus) immediately and ask for an ambulance.
- Use Epi-pen (if prescribed and available). If you are introducing allergens, you likely will not have one.
- Follow the instructions provided by Emergency Services.
Getting Educated as a Parent or Carer
Allergies are very serious and something many parents fear. Inside our Online Baby & Child First Aid Course, Emergency Nurse – Edwina covers a full module on allergic reactions and anaphylaxis. The course is designed specifically to give parents and carers the knowledge to care for their little one while sick, provide basic and life-saving, emergency first aid. Find out more about the course here.


Newton Public Schools has a new food services company for the 2016-17 school year to provide school lunch at Cabot. Use the following links to learn more about the lunch programs, complete lunch related forms, pay for meals, and find out what’s for lunch at Cabot.
- Learn more from Newton Public Schools about the school lunch program
- Pay for meals at MySchoolBucks.com
- Apply for Free and Reduced Meals online
- Lunch/Snack Menu and Pricing – stay tuned for new menu/pricing info
- Opt out of the school lunch program – stay tuned for new opt out form


But you can call her Whit. Over the last twelve years she has been a professional baker, cooked on the line in fancy restaurants, worked in specialty food markets, managed coffee shops, catered events large and small, and even been a personal chef (not necessarily in that order and sometimes all at once). She grew up in the Central Valley, in the midst of the California Cuisine movement, where her urban homesteading parents grew much of their own fruits and vegetables and made almost everything they ate from scratch, including bread, pasta, ice cream and, of course, preserves of all kinds. She is passionate about knowing where all her ingredients come from, treading lightly, cooking with the seasons, and giving vegetables their proper due.
IN THE PRESS: Body of Work - Whitney Ariss of The Preservery
Dr. Obe Ariss
Known also as Obadiah to his mother and anybody reading his driver license. Originally hailing from the beautiful city of Toronto, Obe is a doctor of music, pianist, business entrepreneur, nonprofit expert with 10 years of development experience, student of baking and lover of whiskey. Oh, and if you are ever looking for somebody who has encyclopedic knowledge of all things automotive, here’s your guy. His Czech-born mom and Lebanese dad instilled in him an adventurous, even fearless palate along with a deep appreciation for anything flavored with lots of garlic and lemon juice and drizzled with a ton of olive oil. He’s the reason we have hummus and cool stuff like rosewater on the menu. (You’re welcome!)
IN THE PRESS: Alumni Combine Passions to Open Music and Food Hall in Denver
Chef de Cuisine
Since graduating from the Culinary Institute of America in 2007, Brendan has developed a fierce culinary pedigree working everywhere from a 2-star Michelin Restaurant in London to some of the best renowned restaurants in the Boulder and Denver area. A Colorado native, he has loved being in the kitchen ever since childhood when he got to spend early mornings there helping his mother, who is a talented baker. He also really loves classic cars. A lot. And, he is super excited about sharing his badass cooking, baking and butchery skills and extensive knowledge of seasonal, local and storied ingredients (as well as weird, obscure and geeky ingredients) with our team and the greater community.
IN THE PRESS: Chef de Cuisine Brendan Russell on the Preservery, Michelin Stars, Denver Trends and Favorite Bands
A New Jersey native, Dave discovered his love for food early on after spending time in the kitchen with his Grandma. Also a graduate of the Culinary Institute of America, Dave has worked for many of the state’s most esteemed restaurants and chefs, since moving to Colorado, including Chef Mark Fischer at Six89 in Carbondale, Acorn in Denver, and he even helped to open Biju’s Little Curry Shop just down the street from us, here in RiNo. He came to The Preservery because of his love for the neighborhood and a desire to pursue his own style of food and introduce people to different, unique flavor profiles. Driven by a love of local farms and produce (you can spot him and Whit at the Union Station Farmers market every Saturday!) he also loves to teach kids about cooking. Try his Kerala Chutney with the samosas, it is straight up magic.
Our resident beer expert and maker of fine cocktails, Sawyer moved to Denver from Colorado Springs in pursuit of a career opportunity in the industry. He came to The Preservery because he connected so much with the idea of storied ingredients and transparency and he loves when you can track one ingredient or dish from a restaurant back to the distributor, producer and grower and see passion in each phase. That’s why he’s our kinda guy! Plus, he makes a mean Manhattan, just sayin’. Sawyer’s favorite item on the menu is the braised wagyu beef (“because OMG!”) and he is always finding new, wonderful, interesting beers to rotate through our small but fierce tap list. His guilty food pleasure is Chipotle and he also probably has the best hair out of all of us, even though it’s often hidden in his glorious man bun.
JOIN THE TEAM!
Are you looking for a place to work that's super awesome?
Please inquire directly at email@example.com. We look forward to hearing from you!


Sometimes you can have visitors and thought of serving them with a certain food and unfortunately discover that you don’t have the capacity to prepare that dinner for example orange chicken. Orange chicken is delicious when prepared well otherwise, it can turn out to be something that is hazardous to our wellbeing. Before you jump on the process to prepare it first you need to consider some safety measures and have any requirements set in place for the successful process of making orange chicken in the best pressure cooker. otherwise you can start the process and in the middle you discover that one vital component is missing First, check whether your pressure cooker is working and assemble all the requirements that are necessary to contribute to delicious of your orange chicken. Follow the beneath guide and come out of the process successfully with your orange chicken ready and safe to consume.
One needs the following list of things before making an edible orange chicken
1. A working Electric Pressure cooker
2. A half cup of water
3. 2 tablespoons squeezed orange
4. quarter glass of lemon juice
5. A third filled glass of vinegar rice
6. Two and a half tablespoons of soy sauce
7. one tablespoon of ground orange pizzazz
8. one glass of stuffed chestnut sugar
9. a half teaspoon of minced crisp ginger root
10. a half teaspoon minced garlic
11. two tablespoons of slashed green onion
12. A quarter teaspoon of red pepper drops
13. three tablespoons of cornstarch
14. two tablespoons of water
16. two boneless, skinless chicken bosoms,
17. one glass of generally useful flour
18. a quarter teaspoon of salt
19. a quarter teaspoon of pepper
20. three tablespoons of olive oil
· Pour a half glass of water, squeezed an orange, rice vinegar, lemon juice, and soy sauce into a pan and set over medium-high heat. Blend in the orange get-up-and-go, chestnut sugar, ginger, garlic, slashed onion, and red pepper chips. Heat to the point of boiling. Remove them from a pressure cooker, and cool 10 to 15 minutes.
· Place the chicken pieces in a resealable plastic container. At the point when the substance of pot has cooled, empty one measure of sauce into that container. Hold the remaining sauce. Seal the container, and refrigerate keeping in mind to do it for less than two hours.
· In another resealable plastic container, thoroughly mix the flour, salt, and pepper. Include the marinated chicken pieces, seal the container, and shake it to coat.
· Heat the olive oil in a vast skillet over medium heat. Place chicken into the skillet, and chestnut on both sides. Channel on a plate lined with paper towels, and cover with aluminium foil.
· Wipe out the skillet, and include the sauce. Heat to the point of boiling over medium-high heat. Combine the cornstarch and two tablespoons water; mix into the sauce. Decrease heat to medium-low, include the chicken pieces, and stew, around five minutes, mix once in awhile.
By just following the above simple steps, you will have your orange chicken ready and prepare your table. You can take your orange chicken with any matching sustenance. Please use this electric pressure cooker reviews to take wise decision to buy right fit your kitchen.


Welcome to episode one of “A Little Slice of Italy,” my new show that spotlights some of the local businesses San Diego’s Little Italy neighborhood has to offer. Today we’re interviewing Chris Antinucci, the owner of Napizza.
Napizza is a family owned business located at 1702 India Street. Chris was born and raised in Rome, then opened the restaurant in June 2012 with the idea in mind to bring back a corner of his home city to San Diego. Besides that, he loves pizza, so part of his motivation was to be able to eat great pizza every day.
What makes Napizza special, according to Chris, is that they don’t deviate from the quality of their ingredients. They import both their flour and yeast straight from Italy, and they levitate their dough for 72 hours. As he likes to say, “Their crust is their heart and their toppings is their imagination.” In my personal opinion, their crust is actually better than what you would find in Rome.
As Chris knows, Italians don’t eat at places they don’t believe in, and the real testament to his restaurant’s quality is the fact that it’s always jam-packed with Italian customers. Just because they have refined customers, however, doesn’t mean they don’t get their share of crazy requests. The very first day they opened, in fact, Chris had a customer ask for a tub of mayonnaise that they could spread all over their margherita pie. Needless to say, he almost fainted.
Chris and his staff are keen on combining American tastes with traditional Italian cuisines. In Italy, the potato pizza is a very popular style of pie. When Chris introduced it in his restaurant, however, nobody tried it. He was on the verge of discontinuing it until one of his chefs simply suggested adding bacon as one of its toppings. Sure enough, the pie exploded in popularity and remains one of their top sellers.
As an Italian, I’m really picky with my food, but trust me when I tell you that this place is the real deal. If you’d like to sample a true taste of Italy, I can’t recommend this place enough. For a limited time only, if you go there and mention Whissel Realty, you will receive a 10% discount on your order.
If you have any questions about this episode of “A Little Slice of Italy,” please feel free to call me anytime. I hope to hear from you soon. Ciao!


Ancient rice is called Kodai-mai in Japanese. This rice has features inherited wildness from original species of rice.
I am not certain when ancient people started growing ancient rice in Japan. However, what I can say for sure that ancient rice is exactly original breed of modern rice.
Features of ancient rice
Ancient rice generally has vigorous characteristic itself compare to other kinds of rice. This type of rice can sustain and able to grow on the waste land without any fertilizer and chemicals. And further, they are able to grow under bad circumstance such as drought and in cold water. However, its quality is sometimes good and sometimes bad and the quantity of the harvest is not as same as modern rice annually. Adding that, they are easily to fall down due to its tall straw. That is why they have hardly been grown in these days.


Olive is small oval fruit with a hard pebble and bitter flesh, green when immature and bluish black when ripe, used as food and as a basis of oil. This is the fruit which One of the foods to which care is drawn in the Quran is the olive. Investigation in recent years has revealed that the olive is not just a delightful food but also signifies an important source of good health. In adding to the olive itself, olive oil is also a significant source of nourishment. Care is drawn to the oil of the olive tree in these terms in the Quran:
Allah is the Light of the heavens and the earth. The Prophet(PBUH) like Olive so much. It’s the Sunnah of Prophet to eat Olive. It has many benefits. Abu Saeed said: “The Prophet (PBUH) said: “Eat the oil and use it on your hair and skin, for it originates from a blessed tree.
Olive and its tree have been stated a number of times both in the Quran and hadith. Olive is careful a “sanctified” fruit in Islam and besides it being a good source of nourishment, it is also used as a health food. The plant of olive energies up to the height of Three meters, leaves are cheerful green and very good-looking and the fruits are of cheerful bluish or mauve color, enjoys a metallic taste. It is known from old ages. During the mine of ancient Egyptian graves.
In Quran Its mention: A holy Tree, an Olive, neither of the east nor of the west, whose oil is well-nigh healthy-looking.
It’s also mention: It is He Who shaped gardens, with trellises and without, and dates, and tilth with harvest of all kinds, and olives and pomegranates, similar and different (in variety): eat of their fruit in their period, but reduce the dues that are proper on the day that the crop is gathered. But waste not by excess: for Allah loved not the wasters.
In Makkah and Medina, there is quality tree of Olive. When people go for hajj and Umrah they bring Olive as a gift for their relatives. If you want to go for hajj and Umrah in very inexpensive Price, then for yo then we are introducing our cheap Umrah packages. These cheap umrah packages 2017 are affordable and best for you and for your journey.


I've decided to start a weekly post about something interesting I've learned during the week. To start, I plan on sticking to issues surrounding nutrition and health because they are of particular interest to me.
So, for this week I've learned:
*Women need to be drinking 2% or even whole milk rather than skim or nonfat milk. Skim milk has almost exclusively male hormones because the female hormones have been skimmed away along with the excess fat.
Women who drink too much skim or nonfat milk may find themselves struggling with acne or cycle irregularities due to the excess male hormones circulating in their system.
When I told this to my friend, who also happens to be a chemist, she said "that makes sense because estrogen binds to fat." She drinks whole milk.
Isn't that interesting? This whole time I've been drinking nonfat milk thinking it was the healthier option. Turns out, for me, it's not.
We have made the switch to 2%, but I'm not sure if we're ready to make the jump to whole milk just yet.
Of course there is still the argument that humans are the only mammals to drink milk past infancy, so our bodies may not actually need milk. But if you are a woman and enjoy drinking your milk, then I would encourage you to drink 2%, or even whole milk.
Also, I would strongly encourage you to drink organic milk. There have been numerous studies that show that non-organic milk often has blood, pus, antibiotics, and not to mention a plethora of unhealthy hormone levels.
So for your best bet, drink organic 2% milk.
Stay tuned for next week's edition: Castor Oil: It's Not Just for Starting Labor...


A few people have asked me for some new lunch ideas so here ya go!! Chicken and veggie flatbread! I topped it with organic pizza sauce, spinach, mozzarella cheese, shredded chicken, broccoli, onion, yellow squash, bell pepper and tomato. You can literally put any combination of things on this, it’s so perfect!
Instagram - goodhealthgoodvibes
Life is too short for shitty sex and bad relationships.
So go find someone who fucks you right and treats you how you deserve to be treated.


Bourbon Barrel Cake
Our gourmet cake is made with Kentucky Bourbon aged in an oak barrel to create a rich, delicious and unique taste. The alcohol is baked out giving the cake a delicious flavor that’s safe for the entire family!
The Kentucky Wood Bourbon Cake is made with the finest aged local bourbon and topped with the freshest walnuts from the South. Flavor pops with the decadent Chocolate and Caramel icing drizzled over each Bourbon Cake.
Refrigerate upon arrival. | For extended storage, keep in the original wrap and freeze for up to 6 months! | Once defrosted (or opened) serve within 5 days. Always keep well wrapped and consume by best by date. | Enjoy!
$32.99 – $42.99


Delia rice pudding Biography
Rice pudding made by delia.The main ingredient in rice pudding isn't actually rice.
It's milk. However, given rice's pivotal role in the dish, I decided to experiment with a few different varieties.
The classic choice is, of course, pudding, or short-grain rice, but I found numerous recipes calling for other sorts, many prefaced with the excuse that the writer didn't keep any of the right stuff in the house (just imagine publishing a recipe for a risotto made with jasmine rice, or a pilau with arborio – stand up for our great national puddings, people!).
In his lovely book, Just Like Mother Used to Make, a "culinary tour of British comfort eating and good old-fashioned food", Tom Norrington-Davies provides a recipe for cheat's rice pudding using risotto or basmati rice – alongside a more traditional version, I must add. Intrigued by the claim that "basmati actually makes a very fragrant dessert", I opt for that, and discover that he's right; despite containing no other flavouring than sugar, the dish is delicately aromatic.
It's also, however, rather dry, and the rice is unfortunately stodgy.
Angela Hartnett uses arborio in her rice pudding, in a nod to her Italian heritage.
It's much better than the basmati, but I still find it a little too robust; it doesn't slip down quite so well as the pudding rice used by Marcus Wareing.
This is pleasing, as basic short-grain rice is by far the cheapest of the three varieties, which seems appropriate for such a fundamentally humble recipe.
Both Wareing and Hartnett cook their rice puddings on the hob, as opposed to baking them in the traditional British fashion.
Introduced as "definitely not the kind you had at school," Wareing's pudding certainly sounds promising.
He's not wrong either; with as much double cream as milk, 5 egg yolks and a vanilla pod, it sounds like an entirely different dish, and tastes like it too.
Overwhelmingly rich and heavy with vanilla – more like a rice custard than a pudding – I suspect it's designed to be served in teeny tiny Michelin-starred portions, rather than in a big bowl around the kitchen table on a Sunday evening. It may not be bland and slippery, but this isn't the pudding to change my mind.
For the same amount of rice, Angela Hartnett's version uses milk, a single egg yolk and half a vanilla pod, which bodes well. Creamy, but not overly so, and lightly flavoured, I could eat a bowl with ease. However, although the pudding is finished off under the grill, there's no sign of the skin that seasoned pudding lovers claim is the best bit of the dish.
Given my fondness for custard skin (preferably Bird's), I decide baking is the way to go.
Delia Smith may not boast any stars (although she does have an CBE), but I trust her to set me straight with a good traditional rice pudding recipe. In fact, she exceeds my expectations by including Eliza Acton's rich rice pudding recipe, first published in 1845, in her Complete Cookery Course, which seems appropriate for a very Victorian-sounding dessert. It starts off in just the same way as Angela Hartnett's: the rice is cooked in milk until just tender, then sugar and butter are stirred in, followed by beaten egg yolks. But where Angela's pudding needs a mere couple of minutes under the grill to finish it, Mrs Acton's still has 30 to 40 minutes of baking to do, in the grand English tradition of never cooking a cabbage for five minutes when 40 will do.
The finished dish has a lovely caramelised skin, just as Delia promised, but what lies beneath is a bit odd: a wobbly milk custard on top of a layer of dense rice (something also promised by Delia, if only I'd turned the page – apparently it can be corrected, if desired, by thickening the mixture on the hob before putting it in the oven). It's not bad, and the skin is definitely a plus point, but I'd prefer something a bit creamier


Hello all you beautiful people!! 🙋🏻 Welcome back to my blog. Today, I’m sharing one of the most easiest recipes – Peanut Butter. It tastes amazing in Banana Smoothies, Oatmeal and with toasts. You might be wondering that it is easily available in the market and it tastes good as well, so what’s the need to prepare it at home. Yes I know it is easily available and it tastes quite good plus there are a lot of varieties, but we should also be aware that they come with extra preservatives and refined sugar which are not so friendly to your body. Peanuts are a great source of vitamins and nutrients but the extra refined sugar that comes with it is not so healthy.
Here’s an easy and healthy recipe of Peanut Butter in 2 versions. Pick the 1 which your tongue prefers.😋
Here’s the recipe..
Servings – 4-6
Time – 20 min
Difficulty – Easy
- Roasted Peanuts – 2 cups (If you don’t have roasted peanuts, roast the plain peanuts on medium flame for 10-15 mins. Remove the skin as well)
- Salt – 1 tsp
- Fill your food processor with the roasted peanuts and grind it for about 5 mins. Make sure to scrape the surfaces of the jar periodically so that the butter does not stick to the jar.
- Add 1 tsp of salt (or as per your taste).
- Grind it for another 5 mins or till the texture is of a thick cream. (if you’re a fan of the creamy version then your peanut butter is ready, if you’re a fan of the crunchier version then follow the below step as well)
- Crush 2 tbsp of roasted peanuts with the help of a grinder and add it to the peanut butter.
Make sure to store it in a glass container and you are good to go for 1 week.
PC : Pixabay
Let me know how it turned out in the comments and post a picture on Instagram using the #bitojambysanjanaraj
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Fired Up with FireMon:
Heat Up the Grill and Your Security
*Featuring Top Chef Winner, Richard Blais
September 24 | 4PM EST
Ready to take your burger experience to the next level?
Join us for a FireMon cooking class as we fire up the grill with Celebrity Chef Richard Blais!
Our exclusive virtual event will give you hands-on training to make his famed Blais Burgers and an accompanying side dish, and maybe even a surprise cocktail (or two).
We will also be shipping you ALL of the ingredients ahead of time to make this delicious meal!* That’s right, we will ship you everything to participate. All you have to do is unbox the package and start cooking!
- First, we’ll prepare our palates with a surprise cocktail demo as we get ready to start cooking.
- Next, FireMon will share information about our agile network security policy management solution.
- Then, Chef Blais will share the science behind and the secrets to grilling the best burgers on the planet!
Register today to reserve your spot!
*Due to shipping restrictions, Canadian registrants will receive a eGift card to order groceries.


Welcome to Marra's of Montville Italian Deli & catering
263 Changebridge Road
Pine Brook, NJ 07058
Monday-Friday 9 a.m. to 7 p.m.
Saturday 9 a.m. to 6 p.m.
Sunday For Catering
"Our family has been serving Essex and Morris counties since 1985. We have a wide variety of Italian specialty items and we're happy to accommodate any additional requests. We look forward to serving you." - Teresa & Family
relax... let marra's do the cooking! We cater for personal & corporate affairs!
we are happy to accommodate any additional requests!


Wishing you and your family a very Merry Christmas and a Happy, Healthy 2018! We will be back with new content after January 1st.
Organic food usually tastes better, and is better for you, but it can also be very expensive compared to non-organic products. Organic food can cost nearly 50 percent more, thanks to the extra labor required to produce it and consumers’ demand exceeding supply.
So how do you get tasty organic food without spending a ton of extra money? Follow these tips to get more bang for your buck.
Shop at farmers’ markets: You can get fresh organic produce for far less at a farmers’ market than you’d pay at the grocery store. It’ll taste just as good, and you’re getting your food straight from the source.
Choose seasonal produce: Out-of-season produce usually has to be imported, and that can really drive up the price. Focus your meals on in-season fruits and vegetables so that you don’t end up paying $6.00 for a pound of organic asparagus.
Shop more frequently, and plan your meals around bulk sales: The trick here is to only buy what’s needed for your meals, and to only plan for a week of meals at most. That way you’re less likely to throw food away, because you can use leftover produce for more meals before it goes bad.
Grow your own: A home vegetable garden will provide some extremely cheap organic produce, and gardening can also be a fun and rewarding hobby.
Do you ever think how can I simplify my life? Most likely you have! But where do you start? It probably is overwhelming to even try to figure out how to begin and then how to continue and maintain a “simple kind of life”. My friend, Lisa, can help!
She provides organizing services in your main living areas, bedrooms, storage areas, closets and paperwork. In addition, she can help with time management, moving and holiday decorating/planning. Lisa services the entire Kansas City metro.
Lisa loves helping people get organized and decluttering their homes, which provides a home that is more peaceful and less chaotic. She will motivate you, so you won’t feel overwhelmed by clutter.
You will like working with Lisa, as she is friendly, organized, trustworthy and a hard worker. She has great ideas and systems that will help you! It’s time to start spending your life doing what you want to do!
References are available upon request. Contact Lisa today for a consultation. Isn’t it time you had “The Simple kind of Life ?”
Contact Lisa at email@example.com or 913-907-7405.


Our famous Smiley Face Iced Cookies have been transformed into orange jack-o-lanterns and white ghosts with our iconic fondant and chocolate icing. These crisp butter cookies are our most popular cookie and will be sure to delight both kids and adults alike.
Cupcakes and petifours are a fun and easy way to instantly brighten up any party display. Choose between vanilla, chocolate, red velvet or strawberry flavors with tons of different icing and toppings available to fit any Halloween party theme
We love the flavor of pumpkin for fall and enjoy spending all day baking so you don’t have to. We offer several iconic fall treats such as:
Monday through Friday
8:00 am - 5:30 pm
9:00 am - 5:00 pm


Baked Fish Fillets
Cooking Time : 6 minutes micro cooking and 35 minutes baking in Convection mode.
Pomfret or any other fish
2 tsp level
Preparation & Cooking
- Preheat the convection mode of your microwave oven for moderate heat.
- Fillet the fish and skin it. Wash in cold water.
- Put a cross across the tomatoes stem side; place in a heatproof plate and cook on micro high for 2 minutes; remove, cool and peel the skin; and slice them into thin slices.
- Clean, wash and slice onions and mushroom.
- Heat butter in a microwave-safe dish for 1 minute on high; add chopped onions and mushroom and cook for 3 minutes on high, uncovered, stirring once in between.
- Grease a heatproof dish and line the bottom of it with thinly sliced tomatoes; place the fillets of fish on top; sprinkle salt and pepper over fish and spread a layer of cooked onions and mushroom.
- Repeat the layers till dish is full. The top layer should be of tomatoes.
- Mix grated cheese, breadcrumbs and 1 tbsp butter and sprinkle over it to cover the top.
- Bake in hot oven for 35 to 40 minutes.
Serve the baked fish with any Continental meal.
Fillet is a boneless cut of uncooked meat or fish.
*All the images are indicative.


Natural and regenerative farming practices have been a traditional way to cultivate crops for millennia. In fact, conventional farming is a relatively new development in human history. Today, the U.S. Department of Agriculture (USDA) has been allocating funds for producers who invest in organic farming systems rather than conventional farming.
Organic agriculture continues to gain a larger share of the market as consumers' preferences and purchasing habits shift. Organic certification can offer new marketing and profit opportunities for your farm’s production.
At FarmRaise, we encourage farmers to make profitable and sustainable decisions for their operations. Making the transition to organic production takes both time and extensive planning, so be sure you know the facts before beginning the organic transition process.
According to the USDA, “organically certified” means
...produced using cultural, biological and mechanical practices that support the cycling of on-farm resources, promote ecological balance, and conserve biodiversity.
To be certified organic, you must follow strict production, handling and labeling standards and complete the organic certification process which we’ll delve into later in this post.
There are four types of organic certification:
There are also categories for types of organic stakeholders: organic produce (farmers, ranchers and handlers) and those that serve the organic producers (processors). This distinction is especially important if you’re applying for federal funding. In this article, we talk about producers.
Essentially, organic standards require producers to use the most natural methods of farming possible with absolutely no use of what the USDA deems as prohibited substances such as synthetic fertilizers or pesticides. USDA organic standards regulate organic growers’ soil health (soil fertility, nutrients, etc.), methods for animal raising and pest and weed control. A lot of people don’t realize that organic also means non-GMO.
The standards for organic livestock are slightly different but follow the same idea: keep it as natural as possible! A common misconception is that organic meat means only using organic feed. While that is a USDA organic requirement, further regulations require that your animals are raised as closely to their natural behavior as possible and are antibiotic-free and hormone-free.
Soil testing is an important aspect of organic crop production. The USDA’s National Organic Program (NOP) guidelines require that you conduct a soil test and document the results if you want to add micronutrients to your soil.
A question our farmers ask us a lot: Does my whole farm need to be organic?
The short answer is not necessarily. But the crops you want to be organically certified need to have a buffer zone between them and non-organic cropland. According to the NOP, those buffer zones need to be big enough and structured well enough to stop any runoff of those prohibited substances we mentioned before. In other words, there can be no contact between non-organic and organic land. It’s recommended that buffer zones are at least 25- to 30-feet wide, but there are no hard and fast rules on sizing.
Before organic farmers can get approval for organic certification, your farm will need to manage crops and livestock in accordance with the requirements laid out by the NOP. Here are the general timeframes and requirements for transition:
The National Organic Program (NOP) is a regulatory program that is run by the USDA’s Agricultural Marketing Service (AMS). The NOP has two important functions: Develops and enforces national standards for organic agricultural products and gives third-party organizations the authority to certify farms, ranches and operations that meet the NOP organic standards. Think of the NOP as the gatekeepers of that coveted USDA organic label.
According to the USDA, “your farm or business doesn’t need to be certified in order to sell, label, or represent your products as organic.” But you should know that without the “USDA Organic'' seal, you can’t refer to your products as certified organic, and you can’t apply for federal reimbursement to cover the costs of organic transitioning and certification. Consumers also tend to trust the USDA Organic seal more than other organic labels. That’s why it might be best for your operation to go for that USDA certification.
You may also want to to take a good look at your farm and see what farming practices you may need to change to be organic. What are your current inputs? How is your soil health? What about your tillage practices? Do you use cover cropping? Is crop rotation a practice you already implement?
By auditing your farm, you can start getting an idea of how much it will cost you to convert to organic methods. Many of those practices are eligible for funding from federal, state and private organizations. We’ll get to funding options later in this post.
The costs of organic transitioning vary widely based on your operation size, what practices you already use, your inspector and more. Typically, you’ll be paying the following fees:*
*These fees are estimates based on quotes from a sample of USDA-approved certifiers and will vary greatly depending on which certifier you work with.
That can all add up to a few hundred to a few thousand dollars, so before you apply, make sure to shop around for certifiers. We highly recommend to refer to the USDA database of organic certifiers to be sure you’re choosing a legitimate and up-to-date certifier. Though it’s easier to work with the same certifying organization each year, it’s not a lifelong contract. If you find that you’d like to switch certifiers, take a look at the AMS recommendations for changing organic certifiers.
Transitioning farmers have a few options for federal funding to help transition to organic.
EQIP - The Environmental Quality Incentives Program (EQIP) can offer financial assistance to help organic producers improve their operations or help producers transition to organic using a conservation plan tailored to their needs. And you’re in luck! At FarmRaise we specialize in applying farmers and ranchers for EQIP and making them more competitive applicants. You can find out if you’re eligible for EQIP funding for free in under five minutes.
SARE - Sustainable Agriculture Research and Education Program can offer funding for experimenting and educating others in your community about your farming methods. Let’s say you’re transitioning to organic farming. You want to try a new type of legume cover or companion crop that will naturally deter pests from your kale instead of the chemical pesticide you were using before. Let’s say you then share those pest management results with other farmers by hosting a webinar. SARE funding would be great for that project!
OCCSP and OTECP - The Organic Certification Cost Share Program (OCCSP) and Organic and Transitional Education and Certification Program (OTECP) are similar USDA programs that help pay for organic certification. OTECP also covers organic education fees so you can attend conferences or workshops that will keep you updated on the latest organic methods. The programs offer different amounts of funding but generally cover similar expenses. These are cost-share programs so they reimburse you for part of your expenses.
FarmRaise Farm Funding Library - There are a multitude of funding programs for those seeking organic certification. FarmRaise compiles these opportunities into our database, and you can filter through those opportunities to find programs specifically for “organic certification” (see image). We’ll also send you Farm Funding Alerts so you never miss a deadline. Check out how our Farm Funding Library and Farm Funding Alerts work.
Organic farming can help the environment and public health. But there are many aspects of transitioning to consider before going on the journey.
For one, the transition process can take a few crop cycles. During that time, you won’t technically be considered organic. That means that you won’t be able to charge those organic premium prices during your transition. You’ll be paying for the expenses of organic farming without recouping organic produce revenue, yet.
You should also consider that organic farming may be as or more labor-intensive than your current methods, especially in the beginning of your transition. That could all add up to lower crop yields.
However, even if your crop yields are lower, your products will likely be sold at price premiums. In fact, according to the USDA, organic products were sold at premiums up to 236% in 2022.
If you’re interested in getting organic certification, don’t go it alone. A FarmRaise Farm Funding Advisor can help guide you through the transition and lead you to funding opportunities that support your operation’s goals.
Learn about FarmRaise's partnership with the FSA to deliver educational resources to FSA Cooperators and producers.
Learn about irrigation management best practices for farming.


"The wedding cake Holly made was amazing, beautifully decorated and it matched perfectly with the theme"
"Holly was so helpful when designing our wedding cake, especially with all the constant changes due to COVID. She stacked the cake and prepared it so we could just take it to the venue ourselves. Would highly recommend!!"
"Amazing cakes and cupcakes made to order, nothing was too much trouble and the end result both looked and tasted amazing, my new one stop shop for cakes!"
"Holly made a lovely cake for my granddaughters birthday, she was nearly in tears when she saw it. I would recommend Holly anytime for making a special cake, thank you again"
POSTAL ORDERS AND BAKED GOODS:
"Everything Holly bakes is amazing - from the show stopping occasion cakes to the delicious individual bakes."
"Brownies were amazing! Delivery was so quick and i'm looking forward to purchasing some more soon for another treat. Thank you"
"Holly's brownies are absolutely scrumptious!"
"Amazing! Delicious brownies and great efficient service, will definitely be back for more!"
"Arrived very quickly and packaged well. The brownies were define and without a doubt the best I have ever !!"
"I purchased a special Fathers Day bundle from Holly which included cupcakes, brownies and cookies. These exceeded my expectations, they looked great and tasted amazing! Holly was so friendly and her customer service was second to none. I would highly recommend Holly to all my family and friends... we will be ordering again in the future. Thanks Holly!"


BAKED GOODS & SANDWICHES
We hope you enjoy your visit and we look forward to serving you with a variety of locally sourced items and fresh seasonal treats. We want you to stop by often and enjoy our variety of cakes, brownies, muffins, croissants, jams, jarred goods, honey, gifts and so much more.
Baked Fresh Daily
Salami, pepperoni, ham, provolone, lettuce, tomato, rosemary aoli on a ciabatta fold.
Turkey, bacon, muenster, lettuce, tomato, mayo, on a ciabatta fold.
Turkey, bacon, ham, swiss, lettuce, tomato, mayo, mustard on a ciabatta fold.
Bacon, provolone, lettuce, tomato, mayo on a ciabatta fold
Egg salad, bacon, swiss, lettuce, tomato in a spinach wrap.
Hot corn beef on marble rye, swiss, sauerkraut, thousand island dressing.
With vegan naan, hummus, lettuce, pickle, lemon, feta, fresh mint.
Honey Almond Croissant
Extra Large Muffins
French Toast Bar
Molten Lava Brownie
Susie Cake Slice
Whole Susie Cake
Whole Susie Cake Decorated
Baked Hand Pies
Stop in to see our variety!
Private Party Events
- Private Tea Room for 17 People
- Tea (regular, organic, & decaf)
- A tower of fresh baked desserts
- 3hrs. reserved space for you and your personal party.
Owner: Jessica Jackson
20 years ago I moved to Florida where I owned and operated two successful small businesses. Now I have returned to my hometown to offer my delicious baked goods and sandwiches. Chez Michel French Market and Bakery is a labor of my love of baking and cooking. Set in a charming old house filled with the addition of locally sourced goods. Say hello to my lovely daughter Payton as she will greet you with hospitality. Take a peek in my kitchen and I will bake some goodies from scratch to satisfy your craving. We appreciate your support.
All Occasions Custom Cakes
CAKES BY EVANGELINE
- Daisy Cake
- Ohio’s Favorite Buckeye Brownie Cake
- Blue or Pink Gender Reveal Cake
Chez Michel French Market
From sweet and savory, to oils, to canned fruits we have it all.
Golden Words From Our Customers
I was amazed on the amount of goods this places has. Every is fresh and they have so many fun and unique items.
I didn't know what to expect and definitely didn't expect the wide variety of items to choose from. Every single thing we tried was great! You really can't go wrong. I am looking forward to having lunch here very soon.
The Hot Sandwiches are to die for. As soon as you walk in the smells and wonderful aromas take over. You really want to try it all. I haven't had anything from Chez Michel French Market that I didn't like. My family loves this place!
This is a very cute shoppe! They have multiple cooler cases with lots of delicious looking treats & desserts. I even saw a section for Gluten Free in the cooler case!! They have many different items other than the pastries in the cooler case. I saw house-made pastries (cookies, sweet breads, muffins, scones, mini-donuts), breads, specialty meats and cheeses, salsas, jams, floral elixirs, dried pastas, oils, spreads, relish, mixes and beverages too!
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+1 440 937 8073
36840 Detroit Road Avon, OH
Tuesday – Saturday: 8am to 4pm
Sunday: 9:30am to 2:30pm


Sweet Corn FlavorThe flavor of sweet corn is influenced by a gene that controls its sugar content. The seed corn you buy may have some special genes which are designated su, se, sh, shz, or SB. The very best flavor, or the flavor you want, is available if you pay attention to which of these genes your seed corn has.
By J. B. Jones, Master Gardener, Lamar County, Texas
The “su” gene is in the standard sweet corn you have grown through the years. It gives a rich corn flavor and the quality is best if it is isolated from field corn, picked and eaten in the same day. Silver Queen, a variety recommended for our area has this gene.
The “se” gene increases the original levels of sugars in the kernels, extends the flavor and slows the loss of moisture from the kernel. These varieties should also be isolated from field corn and have a slightly better flavor if isolated from varieties with the “su” gene. Kandy Korn, a very popular variety in our area, has the “se” gene.
The “sh” gene raises the levels of sugar further, again extending flavor and shelf life. The varieties with the “sh” gene are often called the “super sweets” or “extra sweets.”
The latest development in sweet corn varieties gave us the “SB” gene and these varieties are often called the “sweet breed.” They have an important characteristic. They can be planted near “su” or “se” types without losing flavor. However, they should still be isolated from field corn and varieties with the “sh” gene. High sugar content, long shelf life, good germination in cold soils and vigor characterize these varieties. Varieties with the “SB” gene are not readily available but the very, very similar gene “shz” is present in the All-American Selection, How Sweet It Is.
Check these sweet corn designations when you buy your seed and you may be better satisfied with the flavor.
Web page construction by Jill Stavenhagen.


Bean Sprouts Café & Cooking School
Open during Museum hours.
Bean Sprouts' philoso-pea: Spark children's appetites with yummy, good-for-you food; and delight parents with a happier mealtime.
Bean Sprouts is a hip & healthy café with a child-size ordering counter and food for kids, grown-ups and even babies! The playful menu offers plentiful choices, even for families with picky eaters, allergies and other dietary challenges.
Bean Sprouts was recognized as a Top 100 Mover and Shaker in the restaurant industry the past two years for its family-friendly concept.
Birthday Party Catering
If you have a playful attitude, a passion for milk mustaches and prefer mixed greens over gumdrops, we want to hear from you! Bean Sprouts—the nation's leading hip and healthy kids' café—is searching for positive, playful, innovative, and health-conscious people to join our Bean Team! Please note: Bean Sprouts Café at the Bay Area Discovery Museum is independently operated.
About Bean Sprouts
Bean Sprouts Café offers a playful, hip and healthy option for dining with your kids. Bean Sprouts provides tasty, good-for-you food that inspires kids' imaginations and meets parents’ expectations of nutrition and convenience. Designed to be kid-accessible, the fun menu features options that are posted on a low counter so the pint-sized foodies can order for themselves! The food is fun, imaginative and healthy – a perfect combination!