Lonely Planet presents Japan's most authentic dishes - direct from the kitchens where they were perfected.
From street-food vendors to Michelin-starred chefs, Japan's best local cooks share their passion for food and 60 of their region's classic recipes - from steaming soups and silky ramen noodles to fresh, hand-rolled sushi.
It would be easy to assume that Japanese cuisine is all about the food itself. But no. Or at least, it's not only about the food. The cuisine of this teeming archipelago of 3000 islands is a living part of its culture.
In Japan, it's believed that food should be devoured with all five senses: not just smell, taste and sight, but also touch (the texture of the ingredients, the smooth warmth of bamboo chopsticks), and even sound (a high-end ryotei is oddly quiet, the better to appreciate the experience of eating).
Any Japanese meal - from a simple home-cooked fare to the most structured, formal kaiseki - aims to blend each of these elements for balance and nutrition. Unsurprisingly, this provides myriad benefits for our health, as does the act of lingering over our food and cherishing each mouthful with all our senses - the latter has been proven to aid digestion and portion control. It's clear that meals taken the traditional Japanese way are good for us. That they are such a pleasure to consume, too? Well, that's just a happy coincidence.
With sumptuous, original photography and inside stories and tips from Japan's best local cooks of the history, legend, emotion, and process behind each recipe, From the Source - Japan represents global food at its most thrilling. The perfect book for foodies and travel enthusiasts alike!
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About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in.
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source : learncbse.in
Why should carbonated beverages be kept cold? – Home Work Help
Why should carbonated beverages be kept cold?
A) Decreased temperature keeps gases like carbon dioxide dissolved?B) Decreased surface area keeps gases like carbon dioxide dissolved.C) Increased agitation keeps gases like carbon dioxide dissolved.D) Decreased surface area keeps gases like carbon dioxide dissolved.E)There is no benefit to keeping the beverage cold.
Seasonal Digestive Distress: 10 Tips for Coping – Cold foods should be kept at 40 degrees or colder. Perishable food should not be kept at room temperature for longer than two hours. 4. Stay Away From Substances That Irritate Stomachs. Coffee, alcohol, and carbonated beverages can aggravate the digestive system.also..onces the beverage has been open, why does it maintain some carbonation when it is Er, well its in a sealed container so it stays carbonated. and im not sure it actually keeps its carbonation while It is sealed because,there are two gases in the container,in order to maintain it,it should be…Artificially produced carbonated beverages get their start from this; the first carbonated beverages were just non-flavored carbonated water sold as mineral water tonics. Keeping aerated drinks in a bottle was a huge problem for a long time in the distribution of soft drinks.
Why do carbonated beverages have to be stored in sealed contianers? – Flavored sparkling water is a carbonated beverage that may contain added natural sugars, citric The water is bottled with added carbonation to create a supplemented bubbly beverage. Otherwise, sparkling waters are fairly inexpensive—just keep an eye on the label for unwanted added ingredients.Where water might be contaminated, one is advised that ice should also be considered contaminated and should not be used in beverages. It is safer to drink a beverage directly from the can or bottle than from a questionable container. However, water on the outside of beverage cans or bottles might…Carbonated beverages such as soda can be delicious, refreshing and energizing, but they come with a slew of negative effects, especially if you drink too much. You can still enjoy them in moderation as part of a healthy diet, but think of them as treats replace them with healthier alternatives. The bulk of your…
Why Carbonated Beverages Are Called "Soft Drinks" – D) Decreased surface area keeps gases like carbon dioxide dissolved. E)There is no benefit to keeping the beverage cold.When a carbonated beverage is sealed, it is: Select the correct answer below: unsaturated with Why is it potentially disastrous when an industrial process raises the temperature of a nearby river or keeping the seltzer in a refrigerator Keeping the seltzer cold in a refrigerator will allow more of the…Manufacture of carbonated beverages is covered under cGMPs. In addition, the beverages must adhere It should be mentioned that in certain carbonated beverages where sodium benzoate and ascorbic As a carbonated beverage, the concentration of carbon dioxide in beer is one of the most…


Just our luck. Cade and I felt like going out for brunch, but everywhere we went had very long line-ups. Instead, we ended up at Five Guys Burgers and Fries. Cade had been talking this place up for quite a while, but we didn't want to go before our Mexico trip because we were watching our waistlines. But because we no longer have any upcoming tropical vacations, we decided to treat ourselves. I'd never been before, and I wasn't disappointed! It ended up being our only meal of the day because we received so much food - even though we ordered the small version of everything. If you haven't already, you need to try this place. It's a great once-in-a-while restaurant :)
Have you tried Five Guys Burgers and Fries?


"The whole world of coffee - in one place. "
Located in the HafenCity district of Hamburg, Germany, the Hamburg Coffee Company has been successfully buying and selling high-quality Arabica and Robusta coffee for over 30 years.
We are driven by the love of coffee and the ambition to inspire our customers every day with the best coffees of the highest quality - from the most remote and special growing regions of the world. We pride ourselves in being an independent link between coffee growers and coffee roasters.
Competence since 1987
Import and Export
- Worldwide coffee trade with focus on the sales across Germany, Europe and Abroad
- Import of freshly harvested qualities from across the coffee world
- Expertise in trading certified green coffees
- Project and Sustainable Coffees
- Close network of exporters, agents and forwarders
Be in the know: Education and Counseling
- Creation of roasted blends according to your preferences and imagination
- We offer full support for start-up coffee businesses and help establish a product portfolio
- Advice on your own sustainability projects, certifications and current legislation
Risk management solutions
- In-house risk management team
- We will be happy to advise you on classic hedging instruments such as hedging and options as well as on tailored programs of price-risk management.
- Current and continuous market analyses and reports
Keep on Trucking: Logistics and storage
- Best possible monitoring of the supply chain and continuous presence of our agents in the country of origin.
- Cooperation with renowned logistics partners - whether for inland transport in countries of origin or at sea.
- The coffee is imported via all major European ports and stored locally at selected warehouses.
- Just-in-time delivery to customers with individually agreed delivery times.
We know quality
- Careful selection of our suppliers
- Further control before shipment by our own agents.
- State of the art sample room
- Sample evaluation (offer, pre-shipment or arrival samples)
- Sensory analysis: multiple tastings per day
- Sieving, moisture testing, defect counting, volume testing
- Staff expertise: great Q grading expertise.
Where coffee originates
Whether from Africa, Asia, South America or Central America: As an independent coffee trader, we source our freshly harvested green coffee only from the best. In addition to certified sustainable coffees, we also develop project coffees under the Hacofco umbrella.
A Cup of Coffee News
We love to share! Check here for updates from our partners and producers around the world.
We’ll keep you updated on the latest crop reports, situations at origin, and market updates.


Last week, hubby and I visited an organic café in Levenshulme, a vibrant and multicultural area of Manchester that appears to be undergoing a period of much-needed regeneration from its impoverished roots.
Trove is an intimate space with a minimalist, Scandinavian feel. Its white walls, stripped floorboards and scrubbed wooden tables help to create a calm and trendy (but not pretentious) atmosphere. The staff are welcoming from the moment you cross the threshold, and the menu offers a more unusual take on your average café offerings and is reasonably priced. Artisan and organic bread, chutneys and jams are also available to buy over the counter and are supplied from their local bakery to many establishments, throughout the Manchester area.
I sampled the bacon, brie and apple, plum & chilli chutney on wholemeal molasses & sunflower seed bread, washed down with a homemade cucumber and mint cordial. The bread was tasty (though I’d take care if you have any loose teeth or fillings) and the chutney and cordial: divine. My husband plumped for the eggs and bacon with white sourdough toast for which he gave a resounding thumbs up.
The establishment has been awarded a five-star hygiene rating that was displayed on the door, and I have no complaints about the quality or presentation of the food, which was spot on. My only niggles were the chips in the pottery of the plate serving my food, and the water provided to customers, free of charge. This was served in large milk bottle style carafes, but the one on our table was there when we arrived, minus any drinking glasses. Had these been replenished as our order was taken, I would have accepted it as a most welcome addition. In the circumstances, I wasn’t about to drink it, not knowing how long it had been sat there.
As I said, this was merely a niggle and didn’t detract from our overall experience. I would most heartily recommend the café and shall be returning again to try out something new from this exciting menu.


What is the ideal diet for humans? You will be surprised that, in the face of this question, a man of science has affirmed "The answer is written in the Bible"1. We are not talking about a person on the fringes of the medical-scientific world, looking for media visibility with a catch phrase, but about a great epidemiologist who has spent years studying the relationships between nutrition and diseases, especially tumors. I am referring to Dr. Franco Berrino, an internationally renowned epidemiologist, former director of the Department of Preventive and Predictive Medicine, National Cancer Institute of Milan—where he began his activity in the seventies—called to exercise that role by the well-known oncologist Umberto Veronesi. However, let us move on to the issue at hand.
What did Berrino mean with that statement? The surprises continue; the ideal diet is mentioned in the Bible verse: “And God said, ‘Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.’ Gen. 1:29 (ESV). Today's scientists and doctors, however, dazzled by the new dogmas of biology,” continues Berrino, “do not give much importance to the words of the Bible.”2
This is a harsh attack on the diffidence of secular and scientific thought towards a thousand-year-old wisdom that, if taken seriously, could or can still inspire people's orientations, starting with scientists. An ancient knowledge that revealed, in the predominantly vegetarian food choice, an idea of health for humankind.
It was ideal
To better understand these claims and not fall into the opposite temptation to discredit scientific work in general, we just have to consider some of the food science studies carried out in recent decades.
But first, it is worth pointing out that various peoples of the earth, since ancient history, had in common the experience of growing cereals together with legumes and occasionally other seeds. Whole grains, associated with legumes and a handful of oil seeds - such as almonds, walnuts, hazelnuts - and vegetables, and occasionally with animal food, actually provide, says Berrino:
“a perfect food combination, with the right amount of carbohydrates, which guarantee us a constant availability of energy for daily life, of proteins complete with all the amino acids essential for the replacement of cellular structures, of good quality fats, which ensure the functioning of complex biophysical and biochemical systems that control the balance of the organism, of indigestible fibers that feed thousands of billions of microbes that coexist in our intestine contributing to our nutrition and our health, vitamins, minerals and an infinity of other factors which on the one hand are indispensable for the proper conduct of chemical reactions vital and, on the other hand, protect us from toxic substances foreign or produced by our own metabolism.3”
All this represented an ideal diet, which, compatibly with water, sanitation, hygiene and living conditions, would give more health and longevity to people in the world history.
The success of the meat and meat products diet
One of the factors that have changed the dietary scenario is the massive introduction of meat into the daily diet; a rising trend facilitated by various socio-economic factors. The great demand for meat and milk began after the First World War. To be more precise, after the discovery of pasteurization, milk began to be distributed in cities. Until that time, in the first decades of the century, of great concern was the phenomenon of undernourishment of social classes in the countryside and working-class neighborhoods of the cities.
These phenomena gave a strong impulse for the consumption of animal product, which, together with the improvement of the hygienic conditions of the houses, probably contributed to increase the level of nutrition of people and to defend us from infectious diseases. Furthermore, meat has always been a symbol of wealth, of a privilege that only the wealthier classes, aristocracy and bourgeoisie, could afford.
Therefore, benefiting from this food was also a way to demonstrate an emancipation from poverty. Unfortunately, the radicalization of this trend has gone hand in hand with the increase in the profits of food companies, inducing further imbalances in the dietary habits of the population.
This does not mean that “one was better off when one was worse off”, that is, when hunger and poverty were widespread, but rather that there was enormous potential in the centuries-old food tradition, made up of richness and variety of foods which, even today, could satisfy the physiological and nutritional needs of people. These traditions, together with the love for taste and aromas, so rooted in popular culture, would have avoided the serious health and environmental problems we are currently experiencing.
The degradation of food
During the twentieth century, in the rich Western world, we witnessed a slow but inexorable departure from food traditions in favor of foods that were once eaten only exceptionally.
Not only meat and dairy products, but also new foods, such as refined flours (non-existent until the last century) 0 and 00, which are kept for a long time in silos, while wholemeal flours are not suitable for large storages and long preservation by large-scale producers. Not to mention the rapid invasion of simple sugar, almost unknown until the early twentieth century. In the meantime, oils, used for seasoning have increasingly started to be replaced with refined products obtained by chemical extraction from seeds or oily fruits; other fats do not even exist in nature, such as those used in margarines.
The massive spread of these foods has produced repercussions in not only the Western countries but, in recent decades, also in those of the Far East, such as China and India. These repercussions are the development of diseases typical of rich countries: obesity, hypertension, myocardial infarction, diabetes, constipation, atherosclerosis, osteoporosis, prostatic hypertrophy, senile dementia, and many cancers, especially of the intestine, breast, and prostate.
Three trap ingredients
It is the development of the food industry that produces the most profound changes in our eating habits. The profit motive and economic growth at all costs, competition, and advertising have created the conditions for directing our choices towards food products that are increasingly distant from their nutritional and organoleptic origin.
There are three key ingredients used by the food industry: fats, sweets, and salt. An American journalist, Michael Moss, Pulitzer Prize, made an investigation published in a book: Salt, Sugar, Fat (in Italy, published by Mondadori, 2014). According to the author, these three ingredients make consumer choices more unaware and susceptible to marketing manipulation.
In practice, producers want those who taste a product to reach the so-called “bliss point”, when food turns into a real drug.
Sugar—in particular, refined sugar or white sugar—could have worse effects than cocaine. At least on the level of addiction. The alarm was launched not long ago by the British Journal of Sports Medicine4, publishing a review where it was highlighted that refined sugar would induce psychoactive effects - abuse, impulsive desires - superimposable, if not superior, to those of other substances that cause addictive.
The three key components indicated in Moss's book, in addition to having physiological effects on the taste buds, have others: ideal consistency, low perishability (so the products keep for a long time), irresistible aroma, an inviting appearance, and ability to “hide” any unpleasant flavors. But the addictive effects don't affect just the palate. There is also the release of emotions and well-being, thanks to the direct connections to the nerve centers of gratification.
In fact, as in all consumer goods productions, the emotional sphere is leveraged to make a product more salable. Nothing is left to chance. The pressure that the jaws must exert to break a potato chip is also studied. The reason is easy to say: if the product is swallowed quickly, one has the perception of eating something that will not make you fat.
Finally, many important companies in the sector use magnetic resonances of the brain to study the neurological reaction to certain foods, especially sugar. Thus, discovering that the brain lights up for sugar just as it does for cocaine.
Another element to keep an eye on is the sodium content, the common cooking salt, whose average daily intake in Europe is about double - 10 g - compared to 5 g, with a recommendation indicated by the WHO to lower further. It is good to know that the consumption of refined salt favors the increase in blood pressure and, consequently, the risk of diseases of the blood vessels, heart, and kidneys, tumors of the stomach and, probably, of osteoporosis, especially in people with risk.
But a 10% reduction in salt consumption would be enough to produce encouraging results for public health. This finding was reached, in 2017, by experts from Tufts University, in Boston, coordinated by Dariush Moffazarian, who published the results in the British Medical Journal5. Researchers have taken data on health expenditure from 183 countries since 2010, combined it with those associated with the incidence and deaths of many of the conditions caused by the rise in pressure, for which excess salt has a top-notch responsibility. The result? The 10% decrease in salt consumption would lead to a reduction in thousands of deaths and disabilities, and to a considerable saving compared to any other measure.
What about fats? The excess of saturated ones (foods of animal origin such as meats, milk and cheeses, sweet or savory snacks) are bad and increase the risk of heart attacks and strokes. A danger that can be prevented by consuming, in a balanced way, the unsaturated fats present, for example, in extra virgin olive oil: they lower cholesterol and cardiovascular risk.
The reason why so many unhealthy foods are produced is easy to guess now: they cost little and sell a lot. Low quality ingredients that do not have a particular flavor are used, so those three ingredients - sugars, salt and fats - intervene to make up and hide reality with a pleasant and appetizing taste.
The end result is dramatic, however: obesity alone affects 672 million worldwide (about 1 in 8 inhabitants)6 with all the related diseases mentioned above.
Return to the origins, but with wisdom
Let us now return to the initial statement: were the indications for the ideal diet for humanity already known from the origins of the world?
Is the ideal diet mainly based on vegetables, whole grains, legumes, fruit and vegetables?
The WCRF periodically analyzes the research carried out in the oncology and food sector, reporting the conclusions in a series of useful recommendations to prevent tumors (and not only), starting from nutrition and physical activity. Among the numerous scientific researches which confirm the protective role of predominantly vegetarian diets, the decalogue of the WCRF certainly represents an authoritative reference point.
In the most recent report, that of 20187, in point 4 there is a recommendation to:
“Eat at least 30g of fibre and at least 400g of fruit and veg each day.”
One of our Cancer Prevention Recommendations is to make wholegrains, vegetables, fruit, and pulses (legumes), such as beans and lentils, a major part of your usual daily diet. There is evidence that eating wholegrains, fibre, vegetables, and fruit can help protect against certain cancers, as well as against weight gain, overweight and obesity.
There is strong evidence that eating wholegrains protects against colorectal cancer, and that eating foods containing dietary fibre protects against colorectal cancer and against weight gain, overweight and obesity.
Although the evidence for links between individual cancers and consumption of non-starchy vegetables or fruit is limited, the pattern of association and the direction of effect are both consistent. Overall, the evidence is more persuasive of a protective effect and that greater consumption of non-starchy vegetables and/or fruit helps protects against a number of aerodigestive cancers and some other cancers.
Dietary patterns that are linked to a lower risk of cancer consistently feature high consumption of these foods.
Recently, too, another study clarified the doubts about vegan diets, i.e. free of meat derivatives, for children. The article, published in The Journal of the Academy of Nutrition and Dietetics8, demonstrates how, by consuming plant foods of all groups (cereals, legumes and derivatives, dried fruit and oilseeds, vegetables, fruit, oils), in the quantities suggested for the different age groups, it is possible to meet the daily needs of all nutrients, with the exception of vitamin B12 which must be taken in the form of a supplement.
The dietary advice of Eden was certainly placed in a context of environmental and spiritual perfection. The foods of millennia ago were certainly not qualitatively the same as those of today. Eating healthily must not be the result of improvisation, fanaticism, or extremism. We need preparation and intelligence related to scientific knowledge. But it is a valid and possible path.
In addition, a healthy vegetarian diet is also one of the solutions to improve the quality of our environment.
Finally, it is the prerequisite for a new awareness: we often feed on junk food accompanied by other psychological and moral toxins that make our soul “obese”. The rediscovery of a more natural diet can be accompanied by a spiritual "diet", for a clear mind and aware conscience, abandoning negative feelings and emotions, resentment and anger, so harmful to our psychological health.
1F. Berrino, Il cibo dell’uomo, F. Angeli editore, 1999, p. 5.
3 Ib., p. 7,8.


Either you’re trying to manage your weight or simply trying to stay fit, wanting to have a healthier lifestyle is most of our goals throughout our lives. One of the most important parts of staying healthy is eating right, and the most important meal of the day is breakfast. But as easy as it may sound, a healthy lifestyle is a constant effort, and we all have our odd days. Either it’s the rush of fast-paced life or simply the lack of motivation of going the extra mile for healthy eating.
But, if you’re determined to stay on this journey, many healthy meals don’t take a lot of time and have many health benefits. For instance, smoothies are the best option to stay healthy, and they don’t even require any real cooking. There are many smoothies options to choose from, but today I have a very healthy and tasty smoothie choice for you to try.
Power Ingredients – Chia seeds, bananas, spinach, and blueberries
Before hitting the books on the recipe, let’s look at the benefits of each ingredient, shall we?
1. Chia seeds
Chia seeds are one of the most used foods in smoothies, and there is no reason not to include them in your smoothie. Although Chia seeds have no taste, they contain plenty of beneficial nutrients such as minerals, vitamins, and heart-healthy fats. From weight loss to reduced inflammation to a smooth-running digestive system, Chia seeds have various health benefits. There are different ways of adding chia seeds to your smoothie, either soaking them in water overnight or adding them directly in your smoothie for added crunch. On the plus side, it is gluten-free and has no proven side effects.
Bananas are among the most famous fruits. They are extremely healthy and delicious. Bananas are a rich source of potassium that helps in maintaining blood pressure and heart function. Bananas are great for weight gain as well as weight loss. Bananas are rich in complex carbs, which can increase muscle glycogen stores, which help prevent muscle cramps. Bananas also provide a steady stream of glucose, which makes bananas perfect for fueling a workout. Bananas are rich in vitamin C, which keeps skin hydrated, heals damaged skin, and works as an anti-aging. Adding bananas to your daily diet also prevents hair loss.
When you’re trying to stay healthy, don’t skip your greens. Spinach is very rich in antioxidants, minerals, vitamins, and fiber. Spinach also promotes your overall eye health and protects your eyes from UV light. Some studies suggest spinach may help fight cancer cell growth.
Blueberries are known as a superfood. They are low in calories and high in nutrients like fiber, vitamin C, and vitamin K. They are also 85% water. A partial reason why we grow old is DNA damage, because blueberries are high in antioxidants, they can counterpoise some free radicals that damage your DNA. Antioxidants in blueberries are linked to reducing levels of oxidized LDL, which makes blueberries very good for your heart.
- 2 tablespoons chia seeds
- 1 cup fresh spinach
- 1 cup coconut water
- 1 banana, frozen
- 1 cup blueberries
- Blend spinach with coconut water.
- When combined, add chia seeds, bananas, and blueberries.
- Blend until smooth and creamy.
- ½ cup frozen blueberries
- ½ medium frozen banana
- 1 cup unsweetened almond milk
- 1 cup baby spinach
- 2 tablespoons chia seeds
- Blend all the ingredients.
- You can either sprinkle chia seeds on top or blend them with other ingredients.
- Blend until smooth.
Enjoy your creamy smoothie with a delicious serving of hot pancakes with some savory syrup!
AUTHORED BY :- Varshaa Mohan


We always knew eating our greens was good – but apparently it may be really good for you if you have breast cancer.
Eating specific green vegetables might have a positive impact on survival in breast cancer patients, according to the results of a new study. The Shanghai Breast Cancer Survival Study showed that eating cruciferous vegetables after a diagnosis of breast cancer was associated with improved survival. They had a reduced risk for total mortality, breast-cancer-specific mortality and recurrence.
So it’s not just the kids who need to eat all their greens!
American Association for Cancer Research (AACR) 103rd Annual Meeting: Cruciferous Veggies Boost Survival in Breast Cancer Patients: http://www.medscape.com/viewarticle/761792


June 9, 2021 – Free breakfast and lunch meals are now available to children 18 and under through the federal Summer BreakSpot program.
The meals can be picked up at school and non-school locations throughout Duval County. There are three ways to find a site serving meals:
- Visit www.summerbreakspot.org, click “Find a Site” and type in your address.
- Dial 2-1-1
- Text FOODFL to 877-877
The website contains the times each site is serving breakfast and lunch. Note that these times vary by location. Additionally, the website indicates whether a site is open and has begun its meal service or will begin at a future date.
This year our summer food service program will return to our traditional food service operation prior to the COVID 19 pandemic. Students will enter the school building and go through the cafeteria line for the meals. Breakfast and lunch are served separately. Food will not be served curbside outside of our school buildings. Menus for school locations are available by visiting duvalschools.nutrislice.com.
The Summer BreakSpot program is a federal program that is offered annually to prevent child hunger while school is out. Meals at school sites will run now through July 30.


This week, my husband and I were invited by Spirito Dubai, an award winning restaurant, to get to know their lounge, food and talk a little about the space. So I am here to tell you guys about this charming “latino corner” in the city. Our visit was free of cost, but it won’t affect my review or opinion about the place by any means.
As soon as I came to the 9th level of Media One Hotel, smiles and warm greetings made us feel already home. As a Brazilian who recently left home to live in UAE, whenever I go to a Brazilian restaurant, it is a special moment for me, full of expectations and nostalgia. And right at the entrance I felt like I belonged to that place.
The staff came right away to explain about the restaurant and the traditional food, because at that time they didn’t know I was Brazilian, and I decided to keep it that way, so I could hear more about their views and food in a more natural way. Everyone was so friendly and helpful… It amazed me the entire time.
Then was time to take a look at the menu!!
Right away I ordered a passion fruit caipirinha, and my husband an açaí capirinha!! Caipirinha is a traditional Brazilian drink, made with cachaça (Brazilian alcoholic beverage), crushed ice, sugar and lemon juice. Now a days the variety of caipirinha is gigantic, as you can mix it with any fruits you want. I personally love it! The fresh fruits touch is super refreshing. At Spirito you can, of course, order the virgin version of the drinks.
Along with the drinks, we ordered one of my husband’s favorite Brazilian appetizer: Pastel de Queijo (light fried pastry filled with mozzarela and herbs) and Pastel de Carne (light fried pastry filled with spicy braised beef, apricot, plum and beans).
The food was coming so fast that my husband and I kept staring at each other in amazement. Food and drinks were not taking more than 5 minutes between the order and the deliver. And everything fresh, crunchy and delicious. The food disappeared as fast as it was coming to our table!! hahahahaha.
The pastel was served along with mango paste, lemon mayonnaise, chilly ketchup and guacamole (traditional latino sauce, made with avocado, onion, tomatoes and a punch of lemon).
After that we decided to try Spirito’s interpratation of one of the Brazilians’ favorite snack: coxinha (smoked chicken croquettes).
Crunchy from the outside, soft shredded chicken inside. Add sauces and you just can’t stop eating! My husband particularly loved the smoked flavors.
Enough of appetizers now! Let’s go to the main dishes!
The first main plate we ordered was a traditional Peixada a Brasileira (brazilian fish stew, peppers, coconut milk, tomatoes and tomato paste). On the side, Brazilian white rice with herbs. I personally loooooove this fish sauce. I even try to play chef at home sometimes and cook this. The flavors are light and at the same time very present. The spicy punch gets everything together giving it a nice and unique taste.
And the last dish from this food over dose is my lovely and amazing and licking-finger delicious… FEIJOADA!! Let’s take a break here guys… This was an important moment for me. Feijoada is one of the Brazilian dishes I miss the most and till now, here in UAE, I couldn’t find it. Till this week! ❤
Feijoada is a Brazilian “urban legend”. It is said it was a meal that had its origins in the food prepared by the slaves in colonial Brazil’s mining districts, on its coffee or sugar cane plantations. The story was that usually the food given to the slaves was restricted to rice and beans. When their “owners” were being good, or to celebrate a holiday, the slaves were given a bit of the least-desirable cuts of pork (skin, snout, ears, feet, belly) to add to their normal diet. The slaves added this “meat” to the beans they usually ate unadorned. And that’s how feijoada was born. From there, it was brought into the kitchens of the plantation houses, made more elaborate and elegant, and in the 19th century became urbanized in the restaurants of Rio de Janeiro. From there it was adopted nationally, and attained it’s iconic status.
Enough of history now! The thing is that I loooooove this dish to bits… And at Spirito I had the opportunity to try the BEST feijoada interpretation I had till now in UAE. No exageration. No advertizing. No talking on the behalf of the restaurant. I DID love it. Till the feijoada, everything was delicious, but didn’t impress me. I ate it till I felt sick of the amount I ate. I got selfish and I didn’t want to properly share the dish with my husband… That’s how much it stole my heart. And stomach.
Spirito’s interpretation of Feijoada was simple beautiful. The smell got my stomach till the point I couldn’t take more than one picture before actually eating it. My bad. So it come with farofa de carne (caçava flour, spiced with herbs, with dried shredded beef and sausage), brazilian white rice and black beans cooked with shredded beef and sausage.
I felt like I was in Brazil again, out with my parents on the weekend to eat feijoada for lunch. It was amazing. Got me right back home.
And least but not last!!! The pie interpretation of Brazil’s number one bon-bon (round milk chocolate filled with peanut cream): Sonho de Valsa Cake.
If you aren’t a sweets and chocolate fan, this will probably be too strong for you, but it is a MUST TRY. My husband, as most of the men, is not a fan of sweets like me, and he loved it. The crunchy peanuts with the chocolate is mouth watering.
My conclusion about Spirito Lounge is: it is not an exclusive Brazilian restaurant. If you are looking for pure Brazilian food, this is not the place. The dishes at Spirito are an artistic and delicious interpretation of Brazilian and Latino flavors. But not only that: the ambiance, dishes, staff, songs, drinks… Everything was thought to make you feel like home. This is the latino was of doing things. We love appetizers and small bite plates, because we love sharing. Big tables to gather as many friends as possible, and if it still doesn’t fit you, we will make sure to pull one or too chairs closer to make sure everyone is there.
And this is the Spirito way. Warm, friendly, delicious and full of fun. If you never went to Brazil or South America, but always heard about our spirit of fun, freedom and vitality, Spirito is the place for you to discover that side of the world.
Spirito is open daily, from 12 p.m. till 4 p.m. and from 6 p.m. till 3 a.m, and there are lots of events happening there:
To know more about the lounge or for bookings: Spirito.ae.
I had an amazing time and I am SURE you will have as well ❤


Winter is well underway, with the coldest and, for some, the least favorite months taking their toll. Winter can mean days outside in the snow for many families, long walks with friends, and warming up around a candlelit restaurant table. Since many of the comforts of winter are more challenging to access or enjoy due to the pandemic, you may find you and your family entering into a slump of sorts.
Shaking off the winter blues requires perseverance and tools to fuel your body and soul. It can be easy to adopt unhealthy habits during the cold days of winter, ordering take-out or snacking on junk food throughout the day. While understandable, these habits can make you feel more sluggish, foggy and worsen mental and physical energy levels altogether.
At Maries River Wagyu, we know how hard it can be to get in a good routine, which is why we want to help you get out of the slump and start fueling your body and mind. Below are three winter-inspired Wagyu dishes that will elevate energy levels and boost your mind.
Vietnamese Style Wagyu Skewers
Adding heat and citrus to your winter meals can help transport you to Southeast Asia’s beautiful sandy beaches. With this recipe, the fresh herbs, lemongrass, and chiles come together to create an invigorating dish that will be delicious and fun to eat. The best way to adapt this recipe is to substitute the meat with ground Wagyu hamburger from Maries River’s online store. You can even buy in bulk and freeze some skewers for another night.
Eating more vegetables and high-quality protein can help you maintain energy levels, keeping you satisfied throughout the day. Sometimes getting enough protein and vegetables is difficult, especially if you don’t have the right recipes. This recipe combines delicious, nutrient-dense broccoli with a sweet and succulent braised beef. If you want something that will excite your taste buds and stimulate your senses, make sure to substitute the beef with farm-raised Wagyu.
Spice-Packed Moroccan Tagine
Spices and herbs are excellent for adding flavor and tying together a dish, and many are loaded with nutrients that provide various health benefits. One of the most potent spices, turmeric, is a well-known anti-inflammatory, along with pepper, cumin, and cinnamon. This dish combines tons of different spices into a mind-and-body-fueling meal. By simply substituting the ground beef for Maries River’s ground Wagyu, you will add a ton of healthy fats into the mix.
Eating foods high in antioxidants and healthy fats is a great way to keep your body and mind working at optimal capacity. By trying out Vietnamese Wagyu skewers, beer-braised Wagyu, and some Moroccan tagine, you can combine the ultra mouth-watering texture of farm-raised Wagyu with delicious and healing spices.
Place your order with Maries River today so you can kick the winter values to the curb and start fueling your mind and body.


Explore Executive Chef Marc Collins’ menu that offers classic dishes with a twist and showcases two tasting menus curated with imagination and a focus on combining flavors and textures to elevate each dish into superb art. Whether you opt for one of the Tasting Menus or the freedom of our A la Carte selection, we hope you will appreciate the passion and creativity that our culinary team pours into every plate.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Please inform our staff of any dietary restrictions you may have prior to ordering.
A 20% Service Charge will be added for parties of five or more.


In the early 1990s, Rikrit Tiravanija began organizing exhibitions around cooking Thai food. A practitioner of what ultimately came to be known as Relational Aesthetics, Tiravanija was interested in the social interaction that revolved around cooking and eating. Today, artists are more likely to be thinking about our complex relationship with food itself–how we produce it, distribute it and consume it.
For instance, this summer at Smack Mellon Amy Lipton curated “FOODShed,” a group exhibition (open through this weekend) that explores aspects of food production and sustainability.� Joy Garnett contributed home-fermented red wine vinegar concocted from old family recipes. Elaine Tin Nyo baked a sour cherry pie each day through the month of July until she had used all the cherries she picked at a farm upstate. Kristyna and Marek Milde created a temporary vegetable garden using shopping carts, soil, and plants to experience the process of growing food instead of buying it.
As someone who cooks rarely and once broke off a long-term relationship because I was “tired of being the kitchen director,” I am surprised that so many women (Lipton guesses 90% of food and beverage artists today are female) are returning to the household and redefining farming, food production, and meals as art forms. Perhaps because raising kids is no longer considered a career killer, more artists, now mothers, find themselves back in the kitchen where they take a meta approach to their homemaking tasks. There’s nothing like shopping for and preparing three meals a day, every day, to make an artist think more deeply about the American obsession with food.
Another who has embraced food and beverage art is Brece Honeycutt. Honeycutt, publisher of the fascinating blog On a Colonial Farm, has been researching the plants surrounding her 1792 Massachusetts home for several years. Using old recipes from colonial days, she makes beverages like Switchel and baked goods like rhubarb pie, and has begun exploring home remedies, which she will include in an upcoming exhibition in Massachusetts.
For painters, the tradition of painting images of food undoubtedly extends as far back as cave painting. Memorable food paintings of yore include Giuseppe Arcimboldo’s portraits (pictured above) from the 1500s, Pieter Claesz and the Dutch still life painters of the 1600s, Caravaggio’s rotting fruit, the early Cubist still lifes of Picasso and Braque, Wayne Thiebaud‘s desserts from the 1960s, and Andy Warhol’s iconic Campbell’s Soup Cans.
Among contemporary painters, two artists stand out: Gina Beavers and Jennifer Coates. In paintings with raised relief, Beavers is reinventing the foodie still life thanks to Instagram, through which she tracks the #foodporn tag for imagery. According to the press release for a recent show at Retrospective in Hudson, NY, she selects images with “strong ‘Da Vinci-an’ compositions, intriguing ingredients, mystifying or amusing viewpoints, and novel framing.” She has recently begun using other apps to create #foodporn collages that serve as the basis for her new paintings.
In her remarkable paintings, Jennifer Coates vivifies extreme close-ups of ordinary but unhealthy food like corned beef sandwiches, mac ‘n’ cheese, and candy bars with expressive, endearingly awkward paint handling. “It’s almost like I’m looking to excavate religious feeling from the most unlikely vessels,” Coates told me. “I’m trying to find what’s ancient and urgent in the processed ingestible. Even if it’s salad and more ‘natural’ it’s still the product of millennia of human tinkering. What if your salad was animated with strange belief systems. Or your sandwich was a megalith with the sun rising behind it?” Her work evokes our often irrepressible embrace of bad food: we eat it because it tastes so good, and then hate ourselves for doing so. Why does food have so much power over us?
Other food exhibitions include an upcoming show of 35 Brooklyn artists at the Brooklyn Museum. The press release doesn’t mention which artists are included, but promises that local farmers will be selling fruits and vegetables out front on Thursdays. “Frozen Karaoke,” a group exhibition at Outlet Fine Arts in Bushwick includes custom-made ice cream. At Jeff Bailey’s new Hudson outpost, Jennifer Coates and� Rachel Schmidhofer have curated an exhibition called “Tossed” that opens August 16 and will feature work about salad.
Although all the artists mentioned above work in diverse media, from farm- and kitchen-based projects� to studio-based painting practices, each manages to capture how much our relationship to food has changed since Claesz was painting his glorious still lifes nearly 400 years ago.
Discussion questions: If you were going to make art about food and or beverages, what approach would you take? What are you having for lunch today?
Two Coats of Paint is licensed under a Creative Commons Attribution – Noncommercial-No Derivative Works 3.0 United States License. For permission to use content beyond the scope of this license, permission is required.


CSM has a great selection of quality doughnut mixes designed to suit all applications and perform for you in your bakery. A cost effective alternative to buying pre-prepared doughnuts for that freshly baked, home-made feel, the doughnut mixes are simple and easy to use. The leading bakery ingredients supplier also offers "tailor-made" options especially designed for larger bakeries.
Versatile concentrate for the production of excellent quality doughnuts and rich buns. Use at 20% (12.5kg)
Produces soft and tender, yeast raised American style doughnuts with a short eating quality a bold appearance and excellent volume. The concentrate suits all types of processing and requires the addition of flour, yeast and water. The dough is easy to handle and can be shaped into balls, rings, fingers and twists (16kg).
CSM offers an extensive range of premium Thaw and Serve doughnuts which cater perfectly for the current trend for indulgent and American style bakery products. The Thaw and Serve range will ensure a fresh look and taste which is instantly appealing to customers. With innovatively topped and filled products avaliable, bakers and foodservice operators will be spolit for choice.
Oreo Doughnuts (48 x 72g)
Cadbury Caramel Doughnuts (48 x 67g)
Cadbury Chocolate Doughnuts (48 x 74g)
Filly Berry (48 x 76g)
Filly Vanilli (48 x 50g)
Filly Cocoa Crème (48 x 75g)
Filly Caramel (48 x 65g)
Mixed Pack Ring Doughnuts (36 x 60g)
Plain Ring Doughnuts (48 x 50g)
Chocolate Ring (36x60g)
Strawberry Ring (36x60g)
White Ring (36x60g)
Finger Doughnut (56 x 50g)
The Children’s Trust is the UK’s leading charity for children with brain injury.
CSM produces quality bakery ingredients and finished products under Arkady, Craigmillar and Baker & Baker brands.
Dunns Bakery is a renowned bakery in the heart of Crouch End, ran by the Son of Doughnut Week founder, Christopher Freeman.
MintTwist is a London digital agency helping businesses create better digital ideas and strategies.


Always a difficult decision to choose a menu which everyone will like. In the end it is best to go with what you and your partner wish for. A good idea is to ask for a menu tasting with your venue so you can try a selection of dishes, and if there is something you are unsure about, head chef will be able to create a menu just for you. Remember to always ask guests to include any special dietary requirements with their RSVP so your banqueting chef has plenty of time to prepare a meal suitable.
A different twist to your menu could be a “his and hers” themed, where every female and male have something different but they can swap between themselves if they are unsure – a great idea to “break the ice” between guests that are unfamiliar on the table. Another idea is to have a pre-order which some venues already have in place. On your big day, your guests chosen menu will be at their place setting, meaning they have already picked their favourite meal from your choices – no complaints! More traditional menu is for a set menu and each guest has exactly the same 3 or 4 courses for your wedding meal.
Remember after dessert has finished, tea coffee and biscuits will be available to guests, so it is a good idea to have your wedding cake served with your buffet, meaning this won’t go to waste, and also gives your guests something else to look forward to!


I must say I probably should not have started my journey to weight loss and better health until after my birthday. I turned 37 on Feb 3rd and I must say the week was not about making good choices or making time to exercise. However, despite my very celebratory week, full of pizza, steak, cake, and soda pop ugh, I still did not gain any weight, thank God!
So despite not reaching pretty much any of my goals for the week and allowing myself to fall victim to my own birthday, I still lost 2 ½ pounds. I will take it!!!
Now, time to get back on track. My family and I, along with our church are beginning the Daniel Fast today. For those of you who do not know what that is, it is a 21 day fast that basically cuts all the junk out of your diet, taking you back to whole foods, until finally for a beginner (which I am) the last week you are eating nothing but fruits and vegetables twice a day.
This fast is going to be a challenge for me; mostly because I get these killer headaches any time my body is not getting enough food. I am up for the challenge though and ready to clean my body out as well as grow closer to God during this time.
I am truly praying for spiritual break through along with physical break through.
For those of you who may be interested in doing the Daniel Fast, I’ve listed the different levels and what each requires of you as well as the allowed foods and not allowed foods. You can also look up Daniel Fast online and find tons of great tips and recipes to get you through your 21 days.
Wish me luck! This is going to be an interesting three weeks.
Level 1 (Beginners):
Week 1: All allowed foods with the addition of meat (chicken or fish) once a day to their choice meal (breakfast, lunch or dinner) w/ water only
Week 2: All allowed foods with the addition of meat (fish) once a week to their dinner w/ 100% juice or water.
Week 3: Fruits and vegetables ONLY twice per day w/ water
Level 2 (Intermediate):
Week 1: All allowed foods with meat (fish) once a week to their dinner w/ 100% juice or water.
Week 2: All allowed foods once per day and then fruits and vegetables ONLY twice per day only w/ water
Week 3: Fruits and vegetables ONLY once per day w/ water or 100% juice.
Level 3 (Advanced):
Week 1: All allowed foods once per day and then Fruits and vegetables ONLY twice per day w/100% juice or water.
Week 2: Fruits and vegetables ONLY once per day w/ water or 100% juice.
Week 3: Water and 100% juice only.
Foods to include in your diet:
All fruits. These can be fresh, frozen, dried, juiced or canned. Fruits include but are not limited to apples, apricots, bananas, blackberries, blueberries, boysenberries, cantaloupe, cherries, cranberries, figs, grapefruit, grapes, guava, honeydew melon, kiwi, lemons, limes, mangoes, nectarines, oranges, papayas, peaches, pears, pineapples, plums, prunes, raisins, raspberries, strawberries, tangelos, tangerines, watermelon
All vegetables. These can be fresh, frozen, dried, juiced or canned. Vegetables include but are not limited to artichokes, asparagus, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chili peppers, collard greens, corn, cucumbers, eggplant, garlic, ginger root, kale, leeks, lettuce, mushrooms, mustard greens, okra, onions, parsley, potatoes, radishes, rutabagas, scallions, spinach, sprouts, squashes, sweet potatoes, tomatoes, turnips, watercress, yams, zucchini, veggie burgers are an option if you are not allergic to soy.
All whole grains, including but not limited to whole wheat, brown rice, millet, quinoa, oats, barley, grits, whole wheat pasta, whole wheat tortillas, rice cakes and popcorn.
All nuts and seeds, including but not limited to sunflower seeds, cashews, peanuts, sesame. Also nut butters including peanut butter.
All legumes. These can be canned or dried. Legumes include but are not limited to dried beans, pinto beans, split peas, lentils, black eyed peas, kidney beans, black beans, cannellini beans, white beans.
All quality oils including but not limited to olive, canola, grape seed, peanut, and sesame.
Beverages: spring water, distilled water or other pure waters.
Other: tofu, soy products, vinegar, seasonings, salt, herbs and spices.
Foods to avoid in your diet:
All meat and animal products including but not limited to beef, lamb, pork, poultry, and fish.
All dairy products including but not limited to milk, cheese, cream, butter, and eggs.
All sweetenersincluding but not limited to sugar, raw sugar, honey, syrups, molasses, and cane juice.
All leavened bread including Ezekiel Bread (it contains yeast and honey) and baked goods.
All refined and processed food products including but not limited to artificial flavorings, food additives, chemicals, white rice, white flour, and foods that contain artificial preservatives.
All deep fried foods including but not limited to potato chips, French fries, corn chips.
All solid fats including shortening, margarine, lard and foods high in fat.
Beverages including but not limited to coffee, tea, herbal teas, carbonated beverages, energy drinks, and alcohol.


Pumpkin muffins, anyone?!?!?
The day after Halloween, I bought a pumpkin for $1 at Walmart and put it in the garage where it's cool. Today, the day before Thanksgiving, I chopped it into six chunks and stuck it in the oven at 350 degrees for 45 minutes. After the pumpkin finished baking, I let it cool for a few minutes, peeled off the skin, and ended up with a heaping two quarts of pumpkin flesh pieces.
After a few minutes with the potato masher, the pieces were reduced to a nice mash.
We used some of the mash to make pumpkin muffins, which are excellent. We set some aside to eat with dinner tonight, saved two cups to make a pumpkin pie tomorrow, and froze the rest to add to soups this winter. We're definitely getting our money's worth out of a $1 pumpkin.
Happy Thanksgiving, Everyone!


Our health not only depends on what we eat, but also on how we eat. Now a days people are becoming conscious on what they eat, but still there is less awareness on eating habits. We have developed our eating habits from childhood and it becomes difficult to change them. In this article, I want to make you consciously aware of those bad eating habit, which is a first step to overcome them. I can assure you that if you avoid below bad eating habits, then it will not only help you in good health, but also in losing weight.
Over eating – We cannot resist ourselves when we see our favorite food item. It often results in overeating and because of which sometimez it is difficult to breathe as well. We fill our stomach so much with food that no place is left for water and air. Our body has limited capacity to digest the food and that’s why overeating results in indigestion, acidity, stomachache, etc. My yoga teacher told us that to satisfy five Inch of tongue, we give trouble to our five foot body. It is always advisable to eat when you are hungry and eat less than your hunger.
Late night eating – Our lifestyle has become so busy that we don’t realize at what time we are eating. Due to late shifts and long working hours people eat very late in the night and then they immediately go to sleep. Our digestion system doesn’t get enough time to digest the food. Imagine what will happen if you put the raw food in the microwave and you switch it off in the middle. You won’t be able to eat that food. Similarly your body won’t be able to process the food properly and it will create many diseases.
Drinking water between meals – We usually drink water with or immediately after our meals, which is a wrong habit. We feel the thirst and drink water at the time of taking our meals. The main reason is that we do not chew our food properly and therefore we just swallow it. We do not allow the digestive saliva of the mouth to mix with food, so we throw food down into our stomach with lots of water. Water actually hinders the process of digestion. Moreover, because of the pressure of water the intestines are not able to absorb all the digested food and it passes off the intestines. Water should be taken only half an hour before or one hour after the meals.
Skipping meals – People do hard work to have good food and then they don’t have time to eat food. I have also seen many people who in the name of dieting skip their meals. One of my friends told me that he skip lunch and take heavy dinner, which helps him in losing weight. It is very dangerous because when your system needs food you avoid it and when it needs less at that time you dump more. Believe me; skipping meals will never help you in losing weight, In fact it will gain more. Making healthy choices will lead to natural weight loss. When you skip meals you are not giving your body the energy it needs to properly function.
Mindless eating – We have created habit of doing some activities while eating, specially watching TV. Our attention is more on the TV serials and less on what we are eating. Some people have habit of reading newspaper while having breakfast. We are so lost that we don’t even realize what is the color and taste of the food? Eating food is a ritual. We should be thankful to god that he gave us food and then enjoy each bite of it. We should be mindful that it is a holy process through which food turns into energy which runs our body. We should be in pleasant mood when we eat because it will then generate good energy in our body.
Our body is god’s gift and so as our food. We should respect it and should consider it as a god’s blessing. I know you cannot change your bad eating habits in one day, but take a first step and focus on one bad habit at a time. It is not difficult especially when you realize that it is not good for your health.


GUEST REVIEWER: Alicia (edited)
Where | Nestled on Sea Point’s main road is this trendy new little home to burgers and craft beers. Be careful, it is fairly easy to miss! It can get a bit drafty, but the menu offers up something for everybody and draws from cuisines across the world. And with a two for one burger special every Monday, how could it go wrong?
What | The menu offers regular chicken or beef burgers, as well as gourmet burgers – patty options including vegetarian, lamb, fish and pork. The Big Ben, the Italian Job, the All American and the Snob (French) are some of the burgers available – all accompanied with slaw or fries. I chose the Snob with a chicken breast. The burger usually comes with brie, cranberry sauce, walnuts and bacon, although I asked for mine to come without the bacon. Our burgers arrived and while they weren’t huge, they were far from disappointing. The creaminess of the brie mixed with the sweetness of the cranberry sauce was wonderful. It was only improved by the surprising (and forgotten) crunch of walnuts. Overall, it was a great burger with great ingredients.
The Snob costs R90
Conclusion | If your wallet and stomach are both feeling hunger pangs, The Press’s Monday special is not an opportunity to miss. They have other great deals throughout the week and, although the food is not mind-blowing, it is definitely worth a visit.
What is your favourite Monday burger special? Have you tried The Press before?


Do you grow or produce any of your own food? Do you mainly buy your food in a supermarket, or in local shops? Would you rather buy beans grown using pesticides from the farm up the road, or beans grown organically and flown in from Kenya? And what about packaging; do you pick the Irish apples wrapped in styrofoam and cellophane, or the loose apples from Portugal?
These were among the issues that came up during a discussion I took part in last weekend. A friend of a friend is carrying out research for her PhD, and she gathered a few of us together to talk about food, our buying practices and the importance what we eat has in our lives.
As a very like-minded bunch, the general consensus was that everyone does their best to eat well, to shop in local shops and to buy Irish, but that busy lifestyles can hamper the best intentions. It was also observed that it can still be difficult to determine the real origin of food in supermarkets – ham that claims to be Irish for instance could only be packaged in Ireland. Also, some supermarkets – not naming names – don’t always stock Irish produce. I had a fruitless (excuse the pun) search for Irish apples in my local shop back in September, when orchards around the county must have been groaning with fruit.
I think that things are heading in the right direction, with people demanding more clarity on the origin of what we eat and slowly coming around to the wisdom of eating seasonally for freshness and taste. However I also think that more could be done in larger shops to promote Irish produce - not just fruit and veg, but also cheese and yoghurt and so on. They already have ‘organic’ sections, so why not a ‘local’ section, selling food that is truly guaranteed Irish?


Salt Spring Island Restaurants
House Piccolo: a stellar dining experience, for dinner, located in Ganges Village. Locals and visitors alike call this “Salt Spring’s best
restaurant”. Certainly a place for celebrations! Open for dinner.
Calvin’s Bistro: oceanside deck, for summer al fresco dining pleasures, and Harbour views. Great food, terrific service, menu highlights plus regular menu choices, and enjoyed by locals and visitors alike! Open for lunch and dinner.
Harbour House Hotel open for breakfast and lunch, daily, and for dinner, in the off season, on Friday (live music), Saturday, Sunday. Open for dinner, nightly, in the summer season.
Hastings House a part of the Small Hotels of the World group, and with an award winning kitchen, this has to be on your list for those very special occasions.A view down Ganges Harbour is also a part of the ambiance. Open between April and November, for dinner: this is a not to be missed experience.
Bocados Bistro in Grace Point Square. Totally reconfigured space, formerly the Artist’s Bistro, this gem enjoys al fresco patio dining in the summer season…like traveling to Italy! Open for dinner.
Marketplace Cafe one of the newest dining choices on Salt Spring, and open for lunch and dinner, the Marketplace is located in Harbour Centre (formerly Gasoline Alley). Lots of specials, and also regular menu choices. A great addition to the dining scene! Open for lunch and dinner.
Treehouse Cafe recently “enclosed“, this well known summer location is now “year round”. Yes, live music is still on the menu, too! Breakfast and lunch, in the “off season”, and dinner, too, in the summer season.
Salt Spring Inn in the heart of Ganges Village, and with accomodation above the restaurant. Open for breakfast, lunch, and dinner, daily.
Raven Street Market Cafe close to the Fernwood Dock, and with great soups and woodfired pizza. Take out or eat in. Your “north end” choice!
Golden Island Restaurant: eat in or take out…great Chinese cuisine choices! A local’s favourite!
Seaside Kitchen across from Vesuvius ferry parking lot, with an oceanside deck for summer al fresco dining pleasures…open for lunch and
for dinner. Best fish and chips, according to the Islanders!
Rock Salt Cafe at Fulford Village, adjacent to ferry terminal parking lot. Open for breakfast, lunch, and dinner…an award winning kitchen!
Rendezvous Cafe across from Moby’s and from Salt Spring Marina. An authentic French bakery…coffee and pastry delights: take out or eat in. Quiche, tomato tarts, savoury cheese items, plus delectable pastries. Make sure your next birthday cake comes from here. Christmas Yule Logs, too!
Cafe Talia on Hereford Street…best cappucino in town! Lots of
treats…open from 9 to 4, Monday to Saturday. Closed Sunday.
TJ Beans coffee house with the best viewing deck on the Island! Corner of McPhillips Avenue and Lower Ganges Roads.Salt Spring Roasting Company home made delights, soups, coffees, teas. On McPhillips Avenue.
Jana’s Bakeshop: on Lower Ganges Road, at Upper Village. Coffee, teas, goodies.
Embe Bakery: coffee, teas, home made delights…the pies!
Dagwood’s: on Lower Ganges Road, in Upper Village. A Salt Spring
tradition: breakfast and lunch.


for the period increased shipments in the kind of beef (at 1.23 times), poultry (2,1 times), sausage products (1,6), canned meat (at 1.37 times), eggs, edible ( at 3.4 %), flax (in 7,8 times).
Predominant in the commodity structure of exports of subordinate organizations are the following items: dairy products (59%), meat and meat products (32.4), casein (1,7), eggs (1,8).
The increase in exports in value terms in 2010 due primarily to an increase in export prices of major export products.
Thus, the average export price in January-March 2010, compared with January-March 2009 increased: for flour, at 9.6 %, pork — by 9.5 %, beef — by 11,5 %, poultry meat — in 4 per cent, butter — by 72.3 %, cheese and curd — by 40.2 %, non-fat dry milk in 2,5 times, whole milk powder — 2,2 times, casein — to 76.3 % egg — at 43.7 %.
The Russian Federation is the main foreign trade partner organizations subordinate to the Ministry of Agriculture. According to the National Statistics Committee in January-March 2010 godapostavleno in Russia, products amounting to 442.5 million U.S. dollars or 145% over the same period of 2009. The share of the Russian Federation in total exports amounted to 92,6% and increased in comparison with January-March 2009 by 5,8 percentage points.
During this period of the Russian Federation imported goods worth 42.2 million U.S. dollars, or 127% of the corresponding period last year.
The balance of trade with Russia is positive — 400.3 million.
In the past period the organization of the Ministry of Agriculture to sell its products in 65 Russian regions (60 regions in the January-March 2009), of which Moscow is the main buyer. The share of Moscow in the total exports of subordinate organizations in the Russian Federation in January-March of this year 26%.
Of the other regions of Russia the largest share of exports accounted for the Moscow region (17,9% of exports to Russia), Saint-Petersburg (14,8), Smolensk (14,5), Bryansk (3,8), Nizhny Novgorod (1,8), Kaliningrad (1,2% of exports to Russia) region.
Export production in the CIS countries except Russia, was in January-March 2010 15.7 million U.S. dollars and fell to the same period of 2008 to 50,5%. The main types of exports to these countries of the CIS are: dairy products (84,5% of total exports), eggs (4,6%), meat (2,5%).
Exports of goods to foreign countries amounted to over January-March 2010 19.8 million U.S. dollars, or 133,7% to January-March 2009, including the EU of goods sold amounting to 18,8 million USD, which amounted to 156.7% as against the same period last year. The main types of export products in foreign countries are: casein (40.9% of all exports), rapeseed (9,5), rapeseed oil (12,9), bovine hides (26,4).
Total for the period under review subordinate organizations were involved in exports to 35 countries against 29 in January-March 2009.
During January-March 2010 imports of organizations formed the Ministry of Agriculture in the amount of 149,2 million USD or 104.9 per cent to the fact January-March 2009, in communicating your current forecast indicators 114–115%. Export growth rate exceeded the growth rate of imports at 31.1 percent.
In the imports the largest share falls on agricultural machinery, equipment and spare parts to them (35,9%), raw protein (14), Poultry (2), pork for industrial processing (6,4), fertilizers (19,3 ).
Between January and March 2010 reduced purchases by value of fish meal — by 37,2% and, machinery and equipment — by 1,5% and other products.
Total January-March 2010 foreign trade balance was positive by the Ministry of Agriculture in the amount of 328.8 million U.S. dollars (the forecast of 300 million dollars.) And increased compared to the same period last year to 57,1%.


Great for Halloween – Little Green Men Cookies.
You can have Great for Halloween – Little Green Men Cookies using 9 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Great for Halloween – Little Green Men Cookies
- Prepare 300 grams of Cake flour.
- Prepare 200 grams of Butter.
- Prepare 100 grams of Sugar.
- Prepare 1 of Egg.
- Prepare 3 of drops Vanilla extract.
- Prepare of Later additions:.
- Prepare 10 grams of Matcha.
- It’s 10 grams of Cocoa powder.
- It’s 10 grams of Cake flour.
Great for Halloween – Little Green Men Cookies step by step
- Preparation: Sift the cake flour. Bring the butter to room temperature. Preheat the oven to 160℃..
- Knead the room temperature butter with a wooden spatula until soft..
- Add the sugar and knead until light-colored and fluffy..
- Add the egg and vanilla essence, and mix quickly. The egg and butter may separate, so mix well!!.
- If you mixed really well, it will look like this..
- Add the sifted cake flour, fold in gently without kneading..
- Divide the dough into 2:1:1. Add the matcha into Step 2 and mix..
- Add the cocoa powder into the 1 portion and mix..
- Add the cake flour listed under later additions to the remaining 1 portion and mix..
- Roll out the matcha dough to 5 mm thick. Shape into a flattened circle as shown in the photo..
- Stick a part that looks like an antenna. When you add on a part, you have to stick it from the back!.
- Make 2 tear drop shapes and stick them from the back..
- Stretch out the plain dough into a squashed circle. Make 3 of those, and place on top of the matcha dough..
- Stretch out the cocoa dough into a slightly smaller version of the plain dough. Make 3 of those, and place on top of the plain dough..
- Bake in a preheated oven at 160℃ for 15~20 minutes and they are done..
- I also made a Mike version!. https://cookpad.com/us/recipes/147112-mike-cookies-great-for-halloween (see recipe).
- Here is my Totoro version!!. https://cookpad.com/us/recipes/147114-totoro-cookies-with-pancake-mix-and-simple-ingredients (see recipe).


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Cereals ready-to-eat, POST SELECTS Maple Pecan Crunch
Cereals ready-to-eat, POST, HONEY BUNCHES OF OATS with vanilla bunches
Cereals ready-to-eat, POST, HONEY BUNCHES OF OATS, Just Bunches, honey roasted
Cereals ready-to-eat, POST, HONEY BUNCHES OF OATS, pecan bunches
Cereals ready-to-eat, POST, HONEY BUNCHES OF OATS, with real strawberries
Cereals ready-to-eat, POST HONEY BUNCHES OF OATS with cinnamon bunches
Cereals ready-to-eat, POST, HONEY BUNCHES OF OATS, with almonds
Cereals ready-to-eat, POST, GREAT GRAINS Crunchy Pecan Cereal
Cereals ready-to-eat, POST, GREAT GRAINS, Raisin, Date & Pecan
Cereals ready-to-eat, POST GREAT GRAINS Banana Nut Crunch
Cereals ready-to-eat, POST, Shredded Wheat n' Bran, spoon-size
Cereals ready-to-eat, POST, HONEY BUNCHES OF OATS, honey roasted
Cereals ready-to-eat, QUAKER, CAP'N CRUNCH
Cereals ready-to-eat, QUAKER, CAP'N CRUNCH with CRUNCHBERRIES
Cereals ready-to-eat, QUAKER, CAP'N CRUNCH'S PEANUT BUTTER CRUNCH
Cereals ready-to-eat, QUAKER, QUAKER CRUNCHY BRAN
Cereals ready-to-eat, QUAKER, KING VITAMAN
Cereals ready-to-eat, QUAKER, QUAKER OAT LIFE, plain
Cereals ready-to-eat, QUAKER, 100% Natural Granola, Oats, Wheat and Honey
Cereals ready-to-eat, QUAKER, SWEET CRUNCH/QUISP
Cereals ready-to-eat, QUAKER, QUAKER Puffed Rice
Cereals, QUAKER, corn grits, instant, plain, dry
Cereals, QUAKER, corn grits, instant, plain, prepared (microwaved or boiling water added), without salt
Cereals, QUAKER, corn grits, instant, cheddar cheese flavor, dry
Cereals, QUAKER, Instant Grits, Country Bacon flavor, dry
National Nutrient Database for Standard Reference
Release 27 Software v.2.2.6
The National Agricultural Library


POW! Food offers wholesome, tasty and convenient individually portioned cooked meals to the public. All our meals are 100% preservative and artificial additive free and have the added bonus of lasting up to a guaranteed 30 days in your freezer without any deterioration in taste or quality. Our eco-friendly, bio-degradable packaging enables you to reheat a meal in your microwave within 4-6 short minutes. POW! Food meals have all been cooked and approved by qualified professional chefs and are the perfect solution to new mothers, bachelors, students, guest houses (as a low-cost menu option) and anyone who does not have the time to cook but who appreciates good quality, delicious home-style meals.
POW! Food also offers a convenient slimmer’s line, called POW! Lite, which consists of calorie and portion controlled meals that are (on average) lower in sugar, fat and cholesterol than regular meals. The calorific content is also conveniently displayed on each of the packages, useful for those on a calorie-restricted diet. POW! Lite also includes several gluten-free options for those with intolerances. Although POW! Lite is low in sugar and fat, it’s still full on flavour and convenience! With over 32 meal flavours/types to chooses from, you might find yourself struggling to pick just a few- which is why POW! Food also offers a range of “Value packs”, which include a range of 10-14 of our best-loved products at a special discounted price.
Order online now at www.finefood.co.za or Call 0861222713


Scouting For Food
Scouting for Food is a Council-wide activity or program that never takes a break!
You can scout for food all year round. Our traditional time is the fall but you can also collect food in the spring. When you plan your yearly calendar, please do not forget to include this very important event..
- Deliver a bag to each home in your town, collect the bags the following weekend and donate the food to a local Food Pantry
- Set up a date at the Supermarket and collect food from the patrons, then deliver the food to the local Food Pantry
After you are done with your collection, please fill out the Collection Form below and send it to Council to let us know how you did!


11858AA - Choco Wafers Christmas
The christmas line of silicone chocolate molds designed to create thin chocolate slices. The Chocochips molds are meant to make hearty decoration for cakes, ice creams, muffins and any other desserts.
- Perfect for decorating cupcakes, cakes and more
- Dishwasher safe, oven safe 482 F, and freezer safe -58 F
- Non-stick, no need for sprays or oils
- Ideal as party appetizers
- FDA approved silicone
- 22.5 cm x 12 cm x 0.5 cm
- 8.9" x 4.7" x 0.2"
UPC: 489702 140988 4
Min: 6 pcs


The management of The Cake's Truffle would like to thank you for visiting our website. At The Cake's Truffle we respect our client’s time and money and are committed to your satisfaction with our services. The Cake's Truffle takes pride in being a part of Marietta, Georgia. We provide pastry catering to the Marietta area. At the Cake's Truffle we specialize in cakes, truffles, & cake pops! So if you're a member of the community give us a call for all of your baking needs, from bite sized truffles to gorgeous cakes for all occasions!
Not only does The Cake's Truffle offer the taste you love, we also offer the appearance you want with our customizable cakes, truffles & cake pops!


Hey! Do you have a recipe that has been in your family for a long time? Something that maybe your grandmother or uncle always fixed for family gatherings? Would you consider sharing that recipe with us? We don’t want just the recipe; we want the story that goes with it. Do you have that special dish every Christmas or Fourth of July? Do you have that special pot or casserole that was handed down to you that you must use to make the dish? Or a special bowl to mix it in? Do you make it only when you go camping? Do you make it with the first beans from the garden? You get the idea. Send recipes and stories to firstname.lastname@example.org.
Only $10.00! Cost includes shipping!


100% VITAMINS & MINERALS. Food supplement. COMPLETE VITAMINS AND MINERALS FORMULA FOR ATHLETES. 100% VITAMINS & MINERALS is a product that consists of 2 capsules: 100% VITAMINS (red day capsule) and 100% MINERALS (black night capsule). The product contains essential B vitamins, including thiamine, vitamin B6, riboflavin and vitamin B12, which contribute to normal energy-yielding metabolism and contribute to normal functioning of the nervous system. The product contains vitamins A, C and D, which contribute to the normal function of the immune system and vitamin E, which contributes to the protection of cells from oxidative stress. The magnesium found in the product contributes to a reduction of tiredness and fatigue while iodine and selenium contribute to the normal thyroid function. The product is a source of zinc, an important mineral for men, which contributes to the maintenance of normal testosterone levels in the blood.


I had posted a message on my facebook to watch the great Michael Pollan on the Oprah show because I was sure what he had to say would be well worth it. He is very fact based and is definitely out for the greater good when it comes to what we are putting on our plate. I found overall I think Oprah was a little scared to be to factual or actually show what she truly felt or about the science, since she did mention her lawsuit with the beef industry a couple times.
What I did like was that Michael Pollan was real and authentic in saying that no meat is not for everyone, and that he eats only meat he knows the origination. This is the reason why my children are vegetarians. I was hoping there would not have been such a focus on cows meat, why not dairy milk? Why not look into why so many Americans are eating/drinking the milk of another animal before they will feed human milk to there child? Not to mention what is in the meat, even if they are killed humanly. As you heard the farmer say they eat corn and corn by product. How is the corn made? Monsanto GMO ! Also lets take into account that most cows are milked when they are pregnant and the hormones that are going through the cows body are not the best to be in the milk most Americans drink.
Meat alternatives like those mentioned in the grocery store tour that was done. Well maybe as a starter for the Vegan, but sometimes those can be as processed as “processed food” . Various types of soy are used to make those products and it is unfortunate that soy is overly processed and genetically modified, which effects many women who are working to balance their hormones and can not take the phytoestrogen. Looking into plant based alternatives for protein, I am constantly surprised at the weight plant based protein such as spirulina has in ratio to beef. Spirulina is also instantly digested where as the body can take a long time to digest meat proteins.
I am not a vegetarian, I would say I am very close. Meat does not have to be a part of every meal to me. We still purchase free range cage free eggs, and organic chicken. I do though get disturbed by the way the animals are killed. I grew up on a farm where we raised and showed sheep. I will still have a lamb burger now and then because it takes me back to my childhood. BUT I will say as I grow my palette and I grow my beliefs meat and dairy are growing out of my lifestyle.
Maybe Oprah can do another show where she digs deeper, asks the questions she usually does when it comes to her reporting. Make someone sweat. But for now I am happy she has brought awareness to the many viewers she has.
Are you Vegan? Are you having meat at every meal and find it a part of the way you were raised to eat?


High cholesterol levels in a human body more often than not causes a lot of different health complications that can be devastating and this can simply be controlled and managed by using some specific recipes recommended by nutritionists. Patients that are on medications to control and manage their cholesterol levels have also found great success when they also included these specific diet foods and recipes in their treatment programs.
Many people wrongly assume that cholesterol is harmful and should be avoided at all cost but the truth of the matter is that small levels of cholesterol is needed by the human body in order to function effectively.
Garlic is more often than not very effective when it comes to lowering cholesterol levels quickly and effectively as proven by numerous research and case studies done by experts and professionals in the health sector. You will improve your overall general health if you decide to start including garlic in your diet as they not only reduce cholesterol levels but also prevent formation of blood clots while also reducing blood pressure. Expert nutritionists recommend two or three cloves a day for maximum health benefits.
Another special food to include in your diet has to be beans mainly because they are good for your heart and overall health. A research done by top health experts and professionals in the recent past showed that including just half a cup of beans in your daily meal intake reduces total body cholesterol levels by 10% The high levels of fibres contained in beans often hinder and stop the absorption of excessive cholesterol in the human body making them one of the best diet foods for individuals looking to reduce or control the levels of cholesterol in their bodies.
An obvious and often ignored method of reducing cholesterol levels in your body is to avoid the substance by all means. Most health practitioners will often recommend going for foods that contain or have been prepared using unsaturated fats instead of saturated fats mainly because saturated fats contain high levels of cholesterol. It is not that hard to identify saturated fats as they are normally solid in room temperature and only become liquid when heated. Using butter or margarine instead of oils when it comes to preparing your dishes is very wise for individuals that have high levels of cholesterols and are looking to control and manage it effectively.
Experts and professionals in the health sector have for a very long time recommended the intake of foods that are high in fibre for individuals that have high cholesterol levels as fibre hinders the absorption of extra cholesterol in the body. Diet plans are often very effective when it comes to controlling cholesterol levels and other types of health complications.


A 2013 joint FAO and WFP survey shows that only 7% of the population of Guinea Bissau enjoys adequate nutrition, making it clear the need to pursue an increase in food production as soon as possible.
Data from the local Ministry of Agriculture and Rural Development indicate that the production of eggs and poultry is seriously insufficient to meet national demand.
The reasons for this serious shortage are mainly the low productivity of rural poultry farming, the lack of specific training, the absence of modern enterprises, the difficulty in accessing agricultural credit, the dependence on foreign countries for the supply of vaccines, medicines. veterinarians and feed.
And so the egg on the tables of Guinea Bissau appears on average no more than once or twice a month.
Bissau, Regione di Bissau, Guinea-Bissau
Regione di Cacheu, Guinea-Bissau
Regione di Oio, Guinea-Bissau
The project, lasting 36 months, aimed to help develop a production chain of proteins of animal origin, thus reducing the food insecurity of the population and at the same time giving rise to income-generating activities. This was pursued with the structuring of an articulated poultry supply chain in both urban and rural areas, coordinated by the local partner Asas de Socorro, responsible for starting the Pilot Center for Poultry Promotion, Training and Production (CEDAVES).
The quantity of chicken feed produced during the project is 653 tonnes (288 tonnes were planned, ie less than half). The feed was served at the poultry production centers of the project, but also to many small farmers who requested it, without having to import it from Portugal or Senegal at much higher prices. 209,792 eggs are produced by the project (sorry, by the hens of the project) and placed on the local market. And there are 26,399 chickens that leave the poultry production centers of this project every year to enrich the local diet.
Now let’s see what has been done to achieve these results:
Strengthening of CEDAVES
It includes the setting up of the spaces dedicated to the preparation and packaging of feed, the installation of the necessary machinery, the setting up of poultry houses for broilers and laying hens, the creation of spaces and the purchase of equipment for incubation of eggs, the creation of spaces for training in poultry production and vaccination techniques.
The study of the feed formula, conducted by the University of Turin, was fundamental, followed by the creation of a network of cereal suppliers, belonging to 29 CSR (Rural Service Centers) and supplied for the purpose for the first campaigns with millet seeds. for a total of 2 tons.
Thus began the production of feed, after adequate staff training. And not just any feed, but differentiated into 5 different types according to the growth levels of the animals.
Strengthening of 13 poultry production centers in the area
These are both associative and family businesses. 9 training cycles on production, vaccination, marketing and administrative management were administered, involving about 300 people.
Technical accompaniment, equipment, construction materials for the expansion of existing structures, selected chicks, a first ration of quality feed were also provided.
We started with a market study and a production and sales plan designed by experts. A solar-powered sales center was then equipped, ending with a census of potentially interested trade fairs, markets and shops in the area.
Finally, a trade fair event was organized as part of the second National Meeting of Poultry.
Raising awareness of the population
Following a survey of 900 families in the area, various sessions of public debate were held both on the benefits of a more balanced diet and on the economic opportunities that the poultry industry can offer to small family producers. Information material on the subject was also published and disseminated. Also as a result of this, interest in opening small family farms is growing significantly.
My name is Joana and I am the head of the chicken coop of the united youth association of Pundam (AJUP), a tabanka (village) in the Cacheu region in Guinea-Bissau, beneficiary of the project to promote the agricultural supply chain of Mani Tese. I was chosen by her community to be in charge of the […]


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Eating is no longer enjoyable when you have acid reflux. The article below can help you avoid acid reflux. Use these tricks and enjoy eating again!
Do not eat your dinner less than three hours before you go to bed. Staying upright can help the food get pulled into your stomach. Lying down makes it easier for that stomach acid to move upward. If you’re up for a couple of hours before bed, you can digest your food.
Acid reflux is often aggravated by certain eating habits. Many people eat lots of food very quickly. Eating this way is just going to worsen your symptoms. You should not eat past the point of feeling full. In addition, you should eat slower. Chew slowly, and even go so far as to lay down the fork every so often.
Stay away from spicy foods and do not use hot sauces or peppers when cooking. These types of foods tend to increase the amount of acid located in the digestive tract. As a result, your acid reflux can worsen. You can experience relief by avoiding this type of food.
Certain particular foods help produce acid reflux in your esophagus. Fried foods, caffeinated beverages, alcohol, and even chocolate are common triggers for acid reflux. Foods that are highly acidic like tomatoes, oranges, grapefruits and lemons can cause acid reflux. You will have to find out what makes your acid reflux bad in particular. Try avoiding these things to feel better.
Take note of the foods and beverages consumed immediately prior to the onset of your symptoms. Reflux sufferers often have a trigger food that can really aggravate symptoms. You can still eat small quantities of the foods that trigger acid reflux but you need to be very careful.
Acid reflux symptoms can be aggravated by vigorous exercise after meals. If you contract your abs during your workout, stomach acid could be forced in your esophagus and cause pain. Wait at least two hours before working out.
You should avoid drinking alcohol if you suffer from acid reflux. Your stomach lining deteriorates and acid builds up when you consume alcohol, and this worsens your acid reflux. If you are having a night out with your friends, limit the amount you drink, unless you would like to feel bad once you arrive home.
There are particular foods that are well-known acid reflux triggers. You’ll want to limit consumption of these foods to prevent acid reflux. This list includes spicy foods, tomatoes, carbonated beverages, alcohol, acidic juices, fatty food, coffee, and even milk.
Always eat slowly. You should eat slowly and stop when you are full. Savor your meal and chew slowly. Acid reflux tends to get much worse when you overeat or eat too quickly. You can slow everything down by laying down your fork after each bite.
If you’re in the throws of acid reflux disease, it’s almost impossible to enjoy meals. Use what you’ve just learned to recover from your acid reflux disease. Eating great food is an incredible thing; therefore, you deserve to enjoy it without pain.


This Christmas why not experience a sumptuous feast in a traditional coaching inn based in the picturesque Lancashire countryside. Enjoy a warm Lancastrian welcome, cosy log fires and real cask ales. Savour the flavour of traditional festive dishes expertly prepared using local ingredients by Chef Patron, Mark Woods. Whether it's with family, loved ones, friends or business, Ye Horns Inn offers the perfect venue for a Christmas and New Year to remember.
Why not make it an extra special celebration with our 'Festive Dine & Stay Special Offer' - Two people stay for only £95.00 including a hearty Lancashire breakfast*
*(offer available Sunday to Friday 1st to 23rd December 2017). Click here to book a room!


What better way to say thank you for all you do than with a delicious buffet!
Head on over to bestbet Orange Park for our Annual Father’s Day Buffet on
Sunday, June 18th from 12:00pm-4:00pm!
Father’s Day Buffet Includes:
- Full Salad Bar & Soup
- Breakfast items featuring French Toast, Scrambled Eggs, Bacon, Sausage, Hash Browns, Muffins and made to order Omelets
- Dinner options featuring Carving Station, Fresh Catch of the Day, Bacon Wrapped Pork Medallions, Shrimp, Rice Pilaf, Italian Green Beans, Potatoes and More
- Dinner Rolls and Garlic Bread
- Assorted Desserts
$24.95 per person | $13.95 ages 3-11 | Free ages 2 and under
For more information or to make a reservation call us at 904-646-0001


What is being done to prevent that Norwegian salmon production undermines food security in West Africa? The Norwegian Support Committee for Western Sahara has challenged Norway's 40 largest aquaculture companies.
It's been called the 'salmon adventure' - the enormous growth of fish farms along the Norwegian coast that export salmon worldwide. The industry generates wealth and employment in Norway. But does the industry care if the population in some of the world's poorest countries become even poorer?
When the question of the sustainability of the import of feed to the aquaculture industry was raised in the Norwegian Parliament in 2019, the then Minister of Fisheries Harald T. Nesvik stated that the industry "does not contribute to depletion of ecosystems or threaten food security in other countries.” There is reason to question such a conclusion and investigate whether Norwegian fish farming companies contribute to undermining food security in countries from which we import fish feed.
The Norwegian Support Committee for Western Sahara today publishes a report addressing two main topics. Both concern Norwegian salmon production, and they are rarely covered in Norwegian media.
Download the report “Feeding off West Africa” here. See Norwegian version here.
The first is sustainability and food security in West Africa, which is one of the areas where fish feed producers buy raw materials from for the fish feed. The second is how the fish farming companies deal with the risk that Norwegian salmon’s feed may originate in the waters outside occupied Western Sahara. Such trade would conflict with international law and the Norwegian Ministry of Foreign Affairs' advice to refrain from doing so.
This report challenges Norway's 40 largest fish farming companies on issues related to sustainability and transparency in the supply chain. Twenty-three of the companies responded to our questionnaire. Several companies reported that they buy fishmeal originating in Mauritania and refer to various certification schemes for sustainable feed production. However, these certification schemes have not been able to prevent the depletion of fish stocks in West Africa, nor have they prevented the negative consequences this has for the local population.
Reports from the UN organisation FAO and international civil society organizations have thoroughly documented how the exploitation of fish stocks in West Africa for global feed production can have detrimental consequences for food security, jobs, and local markets.
The fishmeal and fish oil production in Mauritania contributes to undermining food security in West Africa, threatening women’s jobs in the processing industry, and negatively impacting the environment for those living near factories. When Norwegian salmon farmers use feed that contains fish oil from Mauritania, this ultimately means that we prioritize the production of salmon for relatively wealthy consumers over both local food security and local jobs in West Africa.
None of the companies that responded to the questionnaire have specific guidelines in place to ensure that fish feed does not originate from occupied Western Sahara. Regardless of such guidelines, fishmeal and fish oil production in Mauritania also affect fishery resources in occupied Western Sahara because many fish stocks migrate along the West African coast. A recent shift to using sardines in feed production in Mauritania could deplete the fish stocks in Western Sahara's waters and deprive the Sahrawi people of their legitimate resources.
Considering that feed production in Mauritania also has severe consequences for food security throughout the West African region, we recommend that Norwegian fish farming companies should not buy feed originating in Mauritania.
Today, Morocco was elected to chair the UN Human Rights Council. The result generated strong reactions.
"The credibility of the UN system is at stake", says the Norwegian Support Committee about this week's election of a new presidency of the Human Rights Council. Norwegian organizations are critical of the candidacy.
A Saharawi activist in Moroccan prison last week initiated an open hunger strike.
A new report reveals that there is a large-scale export of old Norwegian fishing vessels to vulnerable waters along the African coast. 8 ended up outside occupied Western Sahara.