Us Brits are the largest snackers in Europe snacking on average 7 days a week! It's no wonder we are known as generation graze. On average, 22% of our daily energy intake comes from snacks.
But snacking doesn't need to be seen as a bad habit. When done right, snacking can help with weight loss, maintained blood sugar levels, increased concentration and longer-lasting energy. The important bit is choosing the right snack.
There are many motives behind our snack-addiction. Stress, cravings, boredom, feeling sad and celebratory occasions are the main triggers. However, some people snack as they believe that frequent, yet controlled, eating is healthful.
It is super important to avoid stimulants like caffeine or refined sugar, which can cause a brief spike in energy followed soon after by an extended crash.
By replacing our sugary go-tos with healthier options, such as fruit, nuts and veggies not only do we satisfy our sweet tooth but we also provide the body with essential nutrients, vitamins and minerals.
With so many different kinds to chose from, you're sure to find a nut that you enjoy best. From cashews and almonds to more exotic varieties like brazil and pistachio, eating nuts is a super easy way to ensure that we get some healthy fats and protein into our diet, meaning that we'll feel fuller for longer.
Top tip: avoid the salted varieties and their sneaky sodium content
portion control is key as too much of anything can be harmful
These great little bundles of deliciousness and health are perfect for snacking on the go as they provide us with loads of vitamins and minerals and have a sweet flavour that many of us crave.
Top tip: some fruits are more sugary than others, try fruits that have a low GI such as cherries, pears, apples, plums and peaches.
Sometimes we just don't have enough time to plan ahead and make sure we've got plenty of snacks for the day be it spent travelling from place to place or sitting in an office.
It's important that when we do buy a ready made snack bar that we choose wisely. Ideally we want something that's made from 100% natural ingredients, low in sugar and carbs and, most importantly, tasty.
Top tip: read the ingredients!!
What's your favourite thing to snack on?
Do you have any top tips for us?
Let us know!


Using a powdered Egg
Whole Egg Powder
Delicious | Nutritious | Long Life Eggs
Whole Egg Powder is a dry powder prepared from mechanically separated eggs from which glucose has been removed by enzymatic treatment.
Pack Sizes: 2 Kg, 15 Kg, 20Kg and 25 Kg packs
Ideal Use :
Ideal for all recipes that require liquid whole egg – cakes, biscuits, sponges, custard, quiches, omelettes, pasta, scrambled eggs and pies. It can also be used as an excellent egg wash.
Whole Egg Powder is a dry powder prepared from mechanically separated eggs from which glucose has been removed by enzymatic treatment. The de-glucosed egg is pasteurized prior to spray drying and packaging. Upon reconstitution Whole Egg Powder has a flavour and aroma comparable to fresh whole egg pulp and is intended for use as a food ingredient, it is suitable for general consumption and is to be transported under dry, mild ambient conditions.
1 KG of powdered whole egg is approximately equivalent to 80 Whole Shell Eggs (55 gm egg)
What are powdered eggs?
Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life.
How bad are powdered eggs?
Eggs are among the highest quality protein foods because they provide each of the amino acids your body needs to function properly. A fresh egg contains about 6 grams of protein. Powdered eggs provide about the same amount of protein, but are fat-free, cholesterol-free and lower in calories.
Learn more at our FAQ page.
TRANSPORT & STORAGE
Dry ambient conditions, ideally 8°C – 25°C away from highly scented and odorous materials.
Storage: 1°C to 4°C.
Shelf Life: ten days from date of dispatch.
Shelf Life: one year from manufactured date.
Please contact us for batch related information.
The following is a guideline only.
Reconstitute Whole Egg Powder with water 1:3 W:W respectively to yield a product equivalent to liquid whole egg. Add a portion of the water and blend to a smooth paste, rehydrate for approximately 15 minutes before adding the remaining water & blend to a homogenous consistency. Note that sifting the powder or pre-blending with other dry ingredients assists reconstitution. Reconstituted Whole Egg requires refrigeration at not warmer than 4oC, and should be used within 24 hours. Whole Egg paste should be thoroughly mixed before use.


Crooked Fence Restaurant & Event Venue
Located on a beautifully groomed 5 acres, our restaurant provides innovative food and great beer in a gorgeous setting. We serve a unique menu using fresh ingredients and we have a rotating selection of Crooked Fence beer and local wine to choose from. Come enjoy a meal on the patio, listen to Live Music on Tap Saturdays, play some bocce on one of our courts, or just relax with a drink in the gardens.
Featured Signature Dishes
Our menu is suited for a wide variety of tastes, including the adventurous. In keeping with our philosophy, we have a selection of dishes that encourage people to step out of their comfort zones and try something new. From corned beef tacos to the Fuji Flatbread topped with fresh apples, figs, prosciutto ad brie, our “perfectly unusual” menu is anything but standard.


When: Tuesday 2nd October
Where: Grimsby Auditorium
10am – 6.30pm
Book now at www.businesshive.live
This year we have a great variety of local speakers covering current, engaging topics and 2 Keynote talks that will be nothing short of inspirational.
We have over 60 exhibitors just waiting for you to come and talk to them at their stands and see if business can be done together.
Plus, we have our own pop up restaurant, The Lincolnshire Kitchen serving a delicious lunch menu courtesy of The Lincolnshire Chef and free tea and coffee all day.
This isn’t your average business expo, this is Business Hive Live 2018.


Our products make milk more fun – children everywhere love them. Therefore they are more willing to drink at least one glass of milk, which is important for their health and growth.
The product is a straw, which has similar
formation like normal straight straw has, but it contains flavoured beads that magically transform milk into fun. Our most popular flavours are chocolate, vanilla, strawberry and banana, while we also have many other flavouring options to meet our customer’s needs.
Thanks for the technological development in 2011, our straws have been being produced without filter parts. In this way the product is totally safe, the ends of the straws are made in a special way to avoid the beads falling out, and they do not contain moving parts anymore.
How to use
Put the straw into a glass of room temperatured milk (about 200 ml) and enjoy the amazing flavours! Children under 3 years can use only with parental supervision!
The straws are:
• All natural: no artifical flavours, colours or preservatives
• Gluten free
• Lactose free
Our product is a straw, but filled with magical granulates. Both ends of the straws are closed so the granulates stay inside of the straw during the whole consumption. The only thing you have to do is to put the straw into a glass of milk, and drink the milk with the straw. As milk goes through your straw, it dissolves the granulates, so the milk will have the flavour of the granulates. It makes much more fun to drink the milk with the straw for kids, and parents can be also happy, because kids will drink the whole glass of milk, getting all benefits of the healthy beverage.
We offer different packagings for different customers and different purposes, such as displays, big trays, etc. For instance one of our most popular ways of packaging is a paper display, holding 24 pcs. of 5 pcs. bags. This is suitable for shelves, next to cocoa powder for example.
An other good idea is a plastic clip strip display, which can be hanged on the milk coolers in the shops.
This display can be shipped in so-called tranzit boxes: these are colourfull printed carton boxes, each can hold one already filled clip strip display with 24 bags. All the displays have instruction for the buyer about the recommented placements. We recomment this for small shops, who don’t want to buy full cartons and thousands of straws.
Further displays and placements are also availabe.
ViteCer Kft. has been handling the production of Milk flavouring straws since 2005, continously fulfilling the requirements of the market.
Our company is located in Hungary, but you can find our products anywhere in the World.
Our production technology is uniqe and legally protected: the straws are produced on an automatic production line.
We have one of the highest food safety certifications in Europe: the IFS 6 (International Food Standard), which we renew every year.
HUNGARY, 2700 Cegléd, Ipartelepi út 8/B.
Mr. Norbert Hegedűs


We create our pizzas with the finest ingredients, using fresh dough made daily on the premises, in mouth-watering sauce, a special blend of mozzarella cheese & topped with outrageous quantities of the freshest toppings of your choice.
New York Style Hand-Tossed Pizza!
Buffalo Style Jumbo Wings... Fresh - Never Frozen!
Greatest Sub Selection in Town!
Give us a call at 757-390-3200 for take-out and delivery
Onsite catering available for all your special occassions. Check out our full menu as well as photos of some of our past events.
Open Sunday thru Thursday 11am- 9 pm and Friday and Saturday 11am to 10 pm.


New Cookbooks to Sample at the NE Library
By Beth Mullins
For your summertime enjoyment, here are some reviews of cookbooks that have been recently received at the TCC NE Library.
Bobby Deen’s everyday eats. By Bobby Deen. TX833.5 .D44 2014
Bobby Deen (Paula Deen’s son) of Food Network and Cooking Channel TV fame, has written an appealing cookbook with 120 recipes, all under 350 calories and cooking time under 30 minutes. There are nods to his southern upbringing with dishes such as “Hoppin’ John Salad” and “Light and Easy Scallops and Grits”. But there are also many ethnic-inspired dishes, such as “Shrimp Coconut Curry” and “Fish Tacos with Avocado Pico de Gallo”, that look very tasty. Desserts such as “Raspberry Mouse” (with tequila) sound heavenly. All of the recipes give nutritional information and suggestions for dishes that work together for a complete meal are given. I can’t wait to try some of these!
200 skills every cook must have : the step-by-step methods that will turn a good cook into a great cook. By Clara Paul & Eric Treuille. TX651 .P375 2013
This book that is beautifully arranged and illustrated is divided into 12 chapters, each focusing on a skill or ingredient needing specific skills to cook. From making perfect sauces to learning the best way to prepare eggplants, this is a great book for beginners or those wanting to improve their cooking skills.
Indian cooking unfolded : a master class in Indian cooking, with 100 easy recipes using 10 ingredients or less. By Raghavan Iyer. TX724.5.I4 I938 2013.
If you’re trying to learn more about Indian cooking, like I am, this is a great book for you. A very helpful feature of this book is that some pages are double width and are folded so that one can open the entire recipe at one time without having to flip pages back and forth. Another useful thing is that the recipes were planned without having to find an Indian market to buy ingredients. I love the feature at the back of the book that includes step-by-step meal plans, including breakfast, seasonal, vegan and gluten-free meals.
Tomatoes. By Miriam Rubin. TX803.T6 R83 2013.
Did you know that tomatoes got their start in South America and were domesticated by the Mayans and Aztecs? European explorers carried tomatoes back to Europe and the first appearance in a cookbook was in a Naples recipe for tomato sauce in 1692. Tomatoes didn’t make it to the United States until the late seventeenth century.The first fried green tomato recipe from 1875 is included in the book. Recipes with a southern U.S. slant are here including starters and soups, salads, sandwiches, main dishes, side dishes, preserves, and even desserts.
Kids in the kitchen cookbook: fun recipes for kids to make. Time Home Entertainment. TX652.5.K4835 2013.
Do you have kids or grandkids to entertain this summer? Grab this book and teach them to cook! Recipes as well as tool lists, measurement information, and explanations of unfamiliar words are included in this spiral bound, easy-to-read book with lots of colorful photographs.
Defining culinary authority: the transformation of cooking in France, 1650-1830. By Jennifer J. Davis. TX637.D35 2013.
If you’ve ever wondered how French cooking evolved through the centuries, this is the book for you. The book states in the introduction that “more than any other group of people in France, cooks made cuisine a central feature of national identity by consistently highlighting food as a sign of the relationships between individuals, social groups, and the state.” The book includes an extensive bibliography for those who can’t get enough of the history of this cuisine.
Latin American street food: the best flavors of markets, beaches, & roadside stands from Mexico to Argentina. By Sandra A. Gutierrez. TX716.A1 G884 2013.
The author, a Guatemala native, has had plenty of experience tasting Latin American street food. Wonderful recipes and photos make you think you’ve traveled to your favorite travel spot to sample wonderful, fresh foods. Elotes Locos (Corn on the Cob with Cream and Cheese) anyone?
Creamy & Crunchy: an informal history of peanut butter, the all-American food. By Jon Karmpner. TX803.P35 K73 2013.
Actually, this is more of a history of peanut butter than a full cookbook, but there are a few special recipes included, such as “Elvis Spread”, “Jimmy Carter’s Peanut Butter Pie”, and “Peanut Butter Meatballs”. What, did you say peanut butter meatballs? I guess you better read the book!
In Book Review, NE Library, Science & Technology


I’m quite sure people all over the world know the macarons because, as for the muffin and the cupcakes few years ago, they are becoming more popular than a lot of proper food. Yes, I love macarons BUT I don’t think they’re proper food: they’re nice, cute, classy but, come on, can you compare them with a slice of chocolate cake? By the way, the macarons are not italian at all but I tried (more and more, I have to say) an italianized version of this small french sweets and finally I decided that the savory macarons with cheese filling are way better than the classical ones. The reason is simple: the savory versions of the macarons have a very good flavour and a very nice taste because savory ingredients and sweet ones combine themselves in a perfect way creating something we use to call “agrodolce”, a perfect mix between savory and sugar.
The method is quite hard, I have to admit, and you need a lot of practice (or at least a sort of luckiness of the beginner), slipping up more and more (or even never if you’re lucky enough! ) before finding your right way; and you need a lot of patience because a macaron cannot be made in a hurry but this savory version is simply rewarding when you present a big plate to your guests as an “aperitivo”.
They take a long time to be perfect or, at least, acceptable but the flavour is so intense that you quite forget how long did you spend to make them; I choose a mix of italian and french cheeses but the most important thing is the combination so you can use every kind of cheese but it has to be very strong (roquefort, camembert, blue cheese, stilton, whatever!).
The filling tend to go everywhere and for this reason it has to be very very firm: if you are experiencing problems, just place the sauce into the refrigerator for longer or add more potatoes (anyway, if Christophe Felder, the man who wrote the book Macarons Salés which I didnt’ open, read this I think he should sue me! )
What do you need for about 30 macarons
For the base
3 egg whites (about 230-240 grams total)
200 grams of sugar
200 grams of icing sugar
140 grams of almond flour
For the filling
50 grams of Camembert
50 grams of pecorino cheese
50 grams of Gorgonzola
milk as needed
4 potatoes (need 2 on average but it is better to have more ready)
1. Line a shallow roasting pan with baking paper and to avoid that the paper moves oil the sides of the pan. Prepare a basic meringue-style French mounting the egg whites until they are compact and fluffy (use some salt or cream of tartar to facilitate this process.) Add a tablespoon of sugar at a time, continuing to beat for 5 minutes or until the sugar has dissolved completely.
2. Add the icing sugar, the almond flour and the black pepper to the mix, stirring with a spoon from the bottom to the top and very slowly, otherwise the egg whites will start to become liquid.
3. Pour the mixture into a piping bag or even in a syringe with the suction nozzle 32 then form large meringues of dough with a diameter of about 3/4 cm leaving enough space between the one and the other to prevent it from sticking.
4. Sprinkle with powdered sugar and let them stand for 20 minutes before baking so that it forms a kind of film on the surface (depending on humidity of the room may take longer. Much more longer!)
5. Meanwhile, turn the oven to 140 degrees and when the 20 minutes are gone bake the macaron base for 20 minutes then turn out, let them cool on the baking sheet WITHOUT touching them and only once they are warm lay them on a tray to cool them completely.
6. Prepare the filling by melting in a bain-marie the three cheeses and if necessary add a little milk to help the merger. Mash 2 boiled potatoes.
7. Mix the melted cheese in the robot then add a quantity of mashed potatoes to taste based on how much you want the filling to be consistent.
8. Once you reach the desired consistency cool the mixture to room temperature then put it in the refrigerator. Fill the macaron with the cream when they are cold. Put in the refrigerator for at least 15 minutes then serve.
TIP: Experts recommend to use old (3-4 days) egg whites but I have to say I’ve never used this kind of ingredient and my macarons (quite) always turned out very good; one of the big problem should be the temperature/umidity because if it’s too humid the macarons tend to remain uncooked or they break in pieces. If it’s too humid just leave them rest in a war place for example near an heating in winter or turning on the oven and leaving the door open so that the heat is distributed throughout the room drying the air.


21 Jun Side effects of quarantine and isolation on eating behavior: we help you.
Quarantine and isolation measures have been key strategies in prevention, containment and reduction of SARs-COV-2 pandemic. However, these measures have led to changes in our lifestyle that will need to be studied in the long term.
Recent studies such as the review published by Lancet specified the psychological stress derived from this situation and aggravated by feelings of frustration, boredom, insecurity or fear, that relates to the risk of not having adequate supplies, economic crisis, getting infected or dying. This situation changes the normal functioning of the body, increasing the tendency to adopt an unhealthy lifestyle.
In recent years, the relationship between stress and eating behaviour has been studied; most people under stress tend to eat more processed foods, reduce their intake of fresh fruits and vegetables, incorporate high glycemic index foods (such as sweetened drinks or chocolate) and increase their consumption of alcoholic beverages (wine and liquors). This behavior is especially emphasized in those people who, under stress, use food to feel better.
However, current studies alert us that these behaviors do not help in stress management. In a recent study it was shown that a higher consumption of unrefined carbohydrates (rich in fiber) was significantly related to a lower risk of depression and anxiety compared to the control group.
Therefore, at Institut Khuab we analyzed «emotional eating», acting on the causes and effects derived from stress, as well as, adapting and redirecting the nutritional recommendations.


Bringing Back Tradition
Sangre De Tigre Craft Michelada Blends is more than a beverage experience, it’s a lifestyle. Always bringing people together. Our products are completely original and made in the tradition of the flavors of Old Mexico. They are the perfect compliment to your favorite craft beverage. Our savory blends make the most amazing marinades and flavorings for meat, chicken, seafood and vegetables. Add flavor to your favorite soups, stews or noodles. And even kick up the flavor tossing wing or in your BBQ. We are quite possibly the most versatile spice in your culinary arsenal. Follow our social media for more.
Stepping Up The Michelada Game
Sangre De Tigre Craft Michelada Blends is truly an experience! It’s a good time with friends and family. And it’s a great way to really kick start flavor in the way you drink and eat. With nine different flavors of amazing, you just can’t miss. Bloody Marys and craft drinks will never be the same. We have everything from savory and spicy to sweet and tangy. If you’re not using our premium craft blends, then you’re doing it wrong.
Make sure to follow us on social media to see where we’ll be next. We regularly do popup shops and special events appearances. We’re really big on community and networking, because it’s how we’re fluorishing. If you don’t see us at your local store, bar or restaurant, make sure to ask them to contact us.
Featured Products Locations
Here are a few locations where you can find us if you are local to the LA, OC or IE areas. These are both retail and on-premise locations where we are served as the preferred premier product.
Make sure to subscribe to our email list for special offers available only to members here. Subscribe below.


That classic onsen taste
The only manju shop in Sawatari
Nakaya is the only family-run manju shop in Sawatari. Onsen manju are brown-sugar-coated buns with homemade Hokkaido sweet bean paste inside. They are 70 yen each. The ever popular kibidaifuku (rice and millet cakes stuffed with sweet bean paste) are 130 each. They also sell mixed rice and millet cakes in winter.
They will box up however many you want. The shop is open from 8AM to 5:30PM, but they sell out quickly, so be careful not to miss out. Most Sawatari inns have standing orders for these manju.
Open 8:00am to 5:30pm (close Wednesday)


Crazy Daisy’s Sweets and Treats is an On-line bakery serving the East Bay, Tracy, Mountain House, San Francisco and neighboring areas.
We are a small-batch bakery where each order is custom made.
While Crazy Daisy’s does not have a store front, all items are baked in a cottage food licensed kitchen and are available for pickup or delivery.
"Jocelyn was sweet and friendly! Matches her shop AND her sweets~
* YES - Menu flavors and pricing available online (makes things easier)
* YES - Able to tweak orders and customize it
* YES - Fill out orders online for delivery or send an email. Jocelyn is very thorough and follows up from beginning to end with the delivery."
"Hubby suprised me with 2 delicious cakes from Crazy Daisy's Sweets and Treats for my birthday. I'm so glad he did. Both cakes were soooooo delish. We had the red velvet cake and the rum cake. Both were moist and full of flavor making each bite better than the last. The icing was wonderful just the right amount of sweetness to it and it was placed so beautifully on the cakes. My fav of the 2 cakes is definitely the rum."
"Hands down the best desserts I have ever had. I ran across Crazy Daisy's Sweets and Treats at Treasure Island a while back and fell in love with her Chocolate Chip cookie with Sea Salt and the Lemon Mascarpone Blondie. Ever since then I have ordered from Jocelyn for my Open Houses, clients gifts and my daughters sweet bar at her graduation party. All orders have been beautifully packaged, fresh, on time and of course amazing. I can not say enough good things about Jocelyn and her baking talents. It's a must try!"
1. ALL ORDERS MUST BE PREPAID BEFORE ANY ORDER WILL BE STARTED!
2. All orders are special order only. You can contact us to let us know what you would like to order. We have sections that you can see what baked goods we specialize in.
We deliver in General San Francisco Bay Area for a fee.
FOR ALL SPECIAL ORDERS PLEASE EMAIL OR CALL US
AT : 510 230 2560


24 Count Sweet and Spicy Beef Snack Sticks
All-American Jerky’s Sweet & Spicy 100% Grass-Fed Beef Jerky Snack Sticks are perfect for on the go or at home. We Support Our Troops with Every Purchase!
FREE SHIPPING ON ALL ORDERS!
Each 1.5 Lb box of All-American Jerky contains 24 1.0 OZ Sweet & Spicy Beef Snack Sticks. That is only $1.87 per stick! Retail suggested price is $2.49; that’s a $.62 savings per stick!
12 1.0 OZ Sweet & Spicy Beef Sticks are matched for donation with every box purchased and provided to our Military Men and Women.
We currently ship via USPS Priority Mail. If product is In Stock, your order will ship within 7 business days. If product is On Backorder, we typically ship within 6 to 8 weeks.
All-American Jerky’s 100% Grass-Fed, All-Natural Beef Snack Sticks are 100% Made In America!
All-American Jerky Beef Snack Sticks are made from 100% All-Natural, Grass-Fed Angus and Angus Cross Beef raised on farms in the Heartland of America. We only work with farmers that are dedicated to raising hormone-free, antibiotic-free, and preservative-free cattle that produce a 100% All-Natural Ground Beef. Our ground beef is then mixed with our All-American Blend of Spices and wrapped in an All-Natural Encasing. The final product is our All-American Jerky Beef Snack Sticks. For our beef supply, we are working with a collaboration of sustainable family-farms in Northeast Iowa and across the Upper Midwest. We guarantee that high-quality, healthy grass-fed beef is being used in our All-American Jerky Beef Snack Sticks year-round.
Why should you choose All-American Jerky Beef Snack Sticks?
All-American Jerky Beef Snack Sticks come from Angus and Angus Cross Beef raised on long-stem grasses and raised on pasture producing cows that are more fit, more calm, and better balanced nutritionally than animals unnaturally confined and fed grains. In turn this produces a healthier ground beef that can be passed along to our customers. Our cows have affidavits to trace back to the pastures and farms they were raised on. The beef we used was never given antibiotics or added growth hormones and was fed a 100% vegetarian diet. According to a 2009 study conducted jointly by the USDA and researchers at Clemson University in South Carolina, grass-fed beef was found to be better for human health than grain-fed beef in ten ways. Compared with grain-fed beef, grass-fed beef was:
- Lower in total fat
- Higher in beta-carotene
- Higher in vitamin E (alpha-tocopherol)
- Higher in the B-vitamins thiamin and riboflavin
- Higher in the minerals calcium, magnesium, and potassium
- Higher in total omega-3s
- A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
- Higher in CLA (cis-9 trans-11), a potential cancer fighter
- Higher in vaccenic acid (which can be transformed into CLA)
- Lower in the saturated fats linked with heart disease
Order Some All-American Jerky Beef Snack Sticks Today! With Every Purchase, We Donate Product To Our Troops! FREE SHIPPING ON ALL ORDERS!
All-American Jerky’s Sweet and Spicy Beef Snack Sticks Product Information
- Brown Sugar
- Sea Salt
- Encapsulated Citric Acid
- Celery Juice
- Red Pepper
- Black Pepper
- Ground Mustard
- Onion Powder
- Natural Smoke Flavor Added from Maltodextrin
- Encased in All-Natural Beef Collagen Casings
- Net Weight: 1.0 ounce (28g)


I am posting tonight about an unrelated topic!
I am not looking to get into food blogging but I do have to share a myth vs fact.
Tonight I made my comfort food for dinner. It has been a long couple weeks and it is finally cold enough to enjoy some Beef Stroganoff.
The epic debate to serve with Noodles or Rice continues, but since I cooked I picked Rice.
My husband has told me time and time again that Rice is better when rinsed.
Well tonight I rinsed my rice. I will admit, he was right. It was SO much better. So much so I had to put it on my blog.
So for those who are not familiar I will post the recipe I use, and trust me RINSE your rice 😄
- If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.
- In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
- Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.


Need a Pie for Thanksgiving? The EPTA and local baker Maria Trindade, owner of Pastry Chef, are sponsoring a ~Holiday Pie Sale~ Each freshly baked pie is 10”and reasonably priced. Help support a local business and the PTA, as all proceeds benefit the school district! ~ORDERS ARE DUE NO LATER THEN FRIDAY NOVEMBER 13TH~ For … More The Annual Thanksgiving Pie Sale is Here!
Need a Pie for Thanksgiving? The EPTA AND local baker Maria Trindade, who is the new owner of Pastry Chef, are working together to bring you a Holiday Pie Sale Each freshly baked 10’ pie is only $15 Choose from: Apple Apple Crumb Cherry Pumpkin ORDERS ARE DUE NO LATER THEN NOVEMBER 10TH You can Pick up … More Thanksgiving Pie Sale


10-Minute Keto Recipes – 10 Simple Keto Recipes You Can Make in Under 10 Minutes
PDF (Portable Document Format)
Following a keto diet can aid in weight loss by triggering your body to burn fat cells instead of glucose. This process can lead to a quicker reduction in fat. However, figuring out what to eat on this diet can be challenging, especially for those with a busy and active lifestyle. Fortunately, there are various recipes available that can be prepared in under 10 minutes.
Why opt for Keto? While several diet plans promise rapid weight loss, many of them entail a low-fat diet that fails to deliver on its weight loss claims. Eating a low-fat diet with high carbs means your body primarily uses glucose from those carbs for energy, leaving you feeling hungry and unable to lose weight. In contrast, the keto diet promotes the consumption of healthy fats and protein while avoiding carb intake that the body typically burns for energy. By following a keto diet, your body is forced to burn all of its fat cells. If you’re struggling to lose weight, you may want to try these recipes and start a keto diet today.


Welcome to Wing Slingers!
At Wing Slingers we strive to toss and sauce your wings to perfection with every order. Beyond our wide variety of homemade sauces we offer wraps, sandwiches and fresh salads. We hope to see you soon!
Smoke Breathing Chicken
WingSlingersWings.com Mascot for Restaurant in Westminster, CO. 8458 Federal Blvd. 80031. 303-427-8700
Copyright ©2014 Wing Slingers: Denver’s Dankest Wings. All Rights Reserved.
Designed by BizSiteManager.com


Three great flavors to choose from:
More Yummy Froot Loops products to try:
Kellogg’s Froot Loops Cereal Bars
These breakfast-inspired Kellogg’s Froot Loops Cereal bars are made with real cereal pieces and are equal to a half serving of that cereal (by weight) to deliver the delicious and beloved flavors in every bite. Portable and easy to eat, Kellogg’s Froot Loops Cereal Bars bring their trusted taste in a convenient grab-and-go snack format to help parents fuel their active kids and spark young imaginations throughout the day.


Over 25 years of creating truly memorable experiences with
fresh and delicious food.
All of our Mexican food entrees are served buffet-style, with rice and beans, relish tray, guacamole, chips & salsa. All menu items include disposable ware, napkins, cups, and cutlery kits.
Served with shredded beef, chicken, and flour tortillas.
Served with flour tortillas.
$13.50 for both proteins
Served with our flour tortillas for build-your-own burritos.
Choice of chicken or cheese.
$12.50 for both chicken and cheese
Choose from ground beef ($11.00) or shredded beef or chicken ($13.00).
Grilled carne asada served with corn and flour tortillas.


As an adult, we can eat any random kinds of stuff, but no scenarios are similar in the case of aged citizens. Seniors citizens need close monitoring and are more likely to care for their foods efficiently, as they started lacking physical energy, nutrition, or immune and as result, they may have quiet health-related problems like weakness, illness, and overall failure of their health.
A food reference in elderly people or senior citizens takes consideration of how people of that age experience at their changes; that is experience about their changes of taste, nutrition, and food choice.
So many specific food products can be beneficial and help them maintain their health and memory if they’re consumed as part of their quality of life. Eating certain types of food won’t directly help them to cure their disease or prevent them but a healthy nutritious diet food does have its impact. There are different specific healthy diets which are experienced and recommended by researchers and nutritious expert.
Through not sure about the healthy food should be for your loved ones or senior citizens’ list? Here we are going to discuss overall the food recommended to the senior citizens by the aged care center and from studies. The list below can help often you out at choosing their diet and here are the pieces of information. Take a moment and read them out for your loved ones to have a much healthier life:
Apples are one of the wonderful nutritious fruit for those who are struggling to maintain their blood sugar or their level of cholesterol. The soluble fiber that is found on the apples helps to maintain the lower cholesterol and slow uptake the glucose. This fruit also provides the potassium, antioxidants, and vitamin C as well this fruit is more beneficial for the patients of diabetes and overall essential for maintaining strong immunity power.
- Berries and dark-skinned fruits:
Berries and dark-skinned fruits are well known for plenty of anti-oxidants. It helps to fight against the damaging free radicals on the body. Blackberries, strawberries, raspberries, plums, oranges, red grapes, and cherries are a well good option for every senior citizen and help to build their immunity much stronger.
Shell-fishes like oysters, crabs, and scallops are plenty of containing vitamin B12, iron, magnesium, and potassium which are beneficial for brain function that helps elderly people to mesmerize their kinds of stuff.
- Seafood or cold-water fishes:
Fishes like salmons, tuna, halibut, sardines, and many other cold-water fishes are high rich at containing omega-3 fatty acid levels, which are beneficial for heart and brain. They are also a good immunity booster.
Asparagus is a good source of essential minerals that are much more beneficial for senior citizens to maintain their health. The mineral that is found in asparagus is well known as Lycopene which can prevent prostate cancer, vitamin A that boosts the immune system and eye health often it contains the fiber acid which is beneficial for the reduction of cholesterol and even works as the protector of heart-related health.
Eggs are quite popular champions which are easy to corporate into meals and very rich in protein. They also contain choline, which vitamin B that is beneficial in sharpening the memory and encourages stress management among the senior citizens.
- Green Vegetables:
Leafy green vegetables like spinach, broccoli, turnip greens, Romaine lettuce, Brussels have been known to lower the levels of cognitive decline as people age, according to a study published by Annals of Neurology.
Yogurts are very rich and full of protein and digestion-friendly probiotics, as it’s quite low in the level of sugar, older people or patients of diabetes can also consume it easily. It also contains calcium which is good for bone-related health.
- Dark chocolate:
Here is the best news for every chocolate lover. The consumption of dark chocolate is good for health even for elderly people. Dark chocolate contains beneficial flavonoids and antioxidants which protect the elderly people from heart attacks, maintaining the blood pressure and reduces the risk of stroke but just to be sure, it is always good to consume it in the moderate limit.
Yes, surprisingly coffee is in the list of food recommendations. Consumption of coffee can give a lot of benefits for sure. Consuming coffee by Alzheimer’s patients can is beneficial for them as it reduces the risk of heart disease, respiratory disease, stroke, diabetes, and infections. It is also beneficial for seniors who are not suffering from any certain health issues. Coffee consumption can be one of the good stuff for boosting energy.
- Staying hydrated:
Water is one of the important minerals and nutrients too. Hydrating self; drink small amounts of fluids consistently throughout the day. Keep fluids with sugar or even with salt at a minimum level can help in the digestion and many other facts.
Here is the different information about different types of foods with their benefits that a senior citizen should consume for the improvement of their health as well as the food recommendation. Most of the senior citizens have a problem in their digestion so, as recommended by the age care center, you let or consume the food which has low fats, not so oily. Remember of choosing the food that is high in fiber, and low in sodium or salt considering the bone-related problems and also look for different kind of vitamin oriented foods, an important mineral as per the age of the person. As well to maintain the weight, the right amount of food should be consumed or fed.
We hope this information helped you to choose the healthy nutritious food for yourself or your loved ones and help you to live a healthy life.
Wise Choice in Home Care, along with their trained staff, take care of its client in every form. We are keen to take care of the family members in the domestic, personal, and medical front. To know more about our aged care and NDIS service contact us!


943 East Windfall Rd
Olean, NY 14760
May 7, 2006
The following is a synopsis of who we are:
Having both grown up on commercial (i.e. chemical and fertilizer-intensive) potato farms, Lesa and I for several reasons, had no interest what-so-ever in that type of food production. Serendipity would have it that we would become owners of an abandoned dairy farm and the question was what to do with all that fallow land. We sure didn’t want to go into the type of farming we had grown up with but again, fate stepped in and a few years ago Cornell Co-op extension brought a gentleman by the name of Joel Salatin as a guest speaker at an alternative-farming seminar in Alfred and he planted the seed in me to seek further information about this up and coming “radical” approach to farming called pastured meat production.
This type of farming seemed much more user-friendly and sustainable ecologically, and as a practicing Physician, it was obvious to me that this was a much healthier way to raise meat both for the consumer and the farmer. Not knowing if this was something we wanted to pursue in a big way, we followed Mr. Salatin’s suggestion and began with pastured poultry since it was seasonal and not capital intensive to get into.
Our first foray into pastured meats was to raise 100 broilers in the summer of 2002. We gave away a couple birds to each of 30 or so neighbors, co-workers and acquaintances to get their input as to whether poultry raised this way was different and more appealing than what they’d been getting in the grocery store. People raved about the taste and texture of the meat and they also appreciated the fact that the birds were raised humanely and chemical free. The following summer we had orders for 300 plus birds and the amount of orders has been climbing steadily ever since (just through word-of-mouth).
We now have decided to pursue pastured meats in a bigger way and this year are expanding to pastured meat-goats and hopefully pastured pork. We may experiment with heritage turkeys and eventually, when we’ve gained more experience and confidence will probably venture into pastured beef to round out our menu. We also, in a small way are experimenting with producing chemical-free honey.
We love to have visitors to the farm since we feel that it is quite important for people to see and know where their food comes from and how it is raised. We feel that if more people knew how most of our food is produced commercially, they would demand significant paradigm shifts. We, as a society, have delegated the task of monitoring food quality to others and they may not always have the consumer’s best interest at heart.
Who knows where this new endeavor will take us and what we’ll be doing in 5 years. What we do know is that it will be an adventure and it will allow us to eat good healthy food, meet great people who care what goes into their diet and hopefully be able to re-educate consumers about what real food looks and tastes like. For me as a physician, and for Lesa as an educator, these are very gratifying possibilities.


5 edition of Increasing restaurant sales found in the catalog.
Increasing restaurant sales
B. J. Granberg
|Statement||by B.J. Granberg.|
|Series||Food service professional guide to -- 15., Food service professionals guide to -- 15.|
|LC Classifications||TX911.3.M3 G72 2003|
|The Physical Object|
|Pagination||143 p. :|
|Number of Pages||143|
|LC Control Number||2002013543|
There is a number of ways how to increase restaurant sales, yet the profit-generating strategy many restaurant owners or leaders overlook is training. Everything comes down to teaching your staff how to succeed in your restaurant with excellent customer service, product knowledge, selling strategies, and unparalleled service behavior. The competition among restaurants is fierce, and you’ll need effective restaurant marketing ideas to be we’ve listed 10 restaurant marketing ideas and strategies that can help you improve and drive food and beverage sales up, and get the attention from current and new customers in your market! Increasing your marketing reach with OpenTable. Use the power of the OpenTable Network to drive in business when you need it, generate party leads and maximize your restaurant gift card sales. Concierge. Closing your reservation book for a specific day or a range of days;.
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Details. From the "Food Service Professional Guide To" series, Increasing Restaurant Sales shows you how easy it is to boost your sales and profitability by focusing on selling more side dishes, appetizers, and desserts.
Packed with practical tips and organized in an easy-to-follow format, you'll learn techniques and tricks to increase customer loyalty and satisfaction too. pages.5/5(1). The difference between a flourishing restaurant and an eatery with a few customers comes down to sales.
It’s not just enough to get customers in the door — a good general manager understands that there are a lot of things that go into increasing restaurant sales. How Can You Increase Sales in Your Restaurant?Author: Yamarie Grullon.
To help you reach the goal of increasing your restaurant sales, we’ve identified six restaurant improvement ideas you can try: 1. Diversify Your Services.
Restaurant delivery and takeout services have been rising steadily in popularity and are essential to maintaining your sales in the current climate. Restrictions on restaurants due to the. This article was originally posted in March,focusing on the only four ways to increase restaurant sales.
A lot has changed in our industry since then as we saw the rise and fall of daily discounts, an ever-changing economy and a surge of new and focused restaurants in all segments. The Food Service Professionals Guide to: Increasing Restaurant Sales (Guide 15) [Granberg, B J] on *FREE* shipping on qualifying offers.
The Food Service Professionals Guide to: Increasing Restaurant Sales (Guide 15)/5(3). Now days there are tremendous of ways to increase the sales as plenty of methods are available to boost up the sales of the restaurant by offering online booking for the customers and increasing the service area so that customers can easily book and avail the facility.
8 Ways to Increase Restaurant Sales During the Work Week Ma / According to recent data from Thanx, a company that specializes in loyalty, 48 percent of U.S. adults make a restaurant purchase only on the weekend. Nine Biggest Ways to Increase Book Sales.
It’s great to get known as an author and make new connections. It’s better still to sell more books because you’ve made those connections.
Here, in a nutshell, are the nine biggest ways authors can increase book sales, laid out in order of timing/priority. This book addresses one of the most-asked-for restaurant management topics--marketing--in practical terms. It shows how to increase restaurant sales, starting with an existing customer base, building customer loyalty and increasing the frequency of their by: 2.
Double L Brands recently ran a restaurant direct mail campaign through Mspark in Hutchinson, KS, that cost a little under $2, targeting new residents that have moved there in Author: Landon Ledford.
Nowadays, everyone is available on social media platforms, be it Facebook, Instagram, Snapchat, or any other. Hence, the best way to increase your restaurant sales is by harnessing this force and making your presence felt on these platforms.
It would /5(9). Increasing lunch sales is key to greater profitability in restaurants. In full service restaurants, most of the costs associated with preparing for the dinner rush happen during the daytime. Think about it: you are paying rent and utilities whether you are generating sales or not.
Increasing menu prices is a logical way to increase restaurant sales – if done right. If you hold off on price increases until you absolutely have to, then one of two things happens. 1) Either you won’t be able to raise prices enough to keep up with costs, or 2) you will raise prices too much and drive customers away.
Simple solutions for increasing your profits. This how to increase your restaurant website gives two simple solutions for increasing your restaurant sales: Catering to people with disabilities and; Ordering online. Customers with disabilities. Statistics Canada says that % of Canadians have a physical or mental disability that limit their daily activities.
Increasing lunch sales is all about making the experience convenient and easy for guests. Study Restaurants & Businesses That are Successful in Lunch Time Sale Jimmy Johns and Panera have found success with their lunch sales.
Increasing Restaurant Wine Sales With an Old Show-and-Tell Trick By Amy | T February 12th, | Larry Mogelonsky | Febru 10 TIPS TO IMPROVE RESTAURANT SALES DURING THE HOLIDAYS Offer Seasonal Menus.
Seasonal menus tap into people's "FOMO" – fear of missing outon deals, experiences and limited-time opportunities. Create a seasonal menu that panders to traditional holiday foods and incorporates a unique twist by using locally-grown spices and creative recipes to entice new and old customers alike.
Book Fine Hotels & Resorts® 30 Ways To Boost Sales Without Discounting Let him wander the restaurant, or rope off a small area for "the stage." Publicize the whole thing as family night and have your staff promote kid-friendly selections from the menu.
Upsell. Increase rate of table turn/flow through. Don’t risk a good customer experience, but be mindful of easily avoidable pitfalls. Properly staffed and trained seasonal employees are a key to this success in the holiday season. Be sure they are in place and trained before the holiday rush for optimal service and efficiency during the season.
The health of an industry is largely determined by the amount of revenue generated during a fiscal year. In this regard, the restaurant industry is very healthy.
InThe National Restaurant Association projects collective restaurant sales to surpass $ billion. Check out the graphic below outlining the restaurant industry’s sales growth between to All initiative must be seen as how they move the restaurant one of the four ways to increase restaurant sales.
As a restaurant operator, there is relentless pressure on increasing sales. There is a pressure to meet the targeted bottom-line or there is pressure to meet payroll or increase in sales just needed to meet the increase in rent. 2. Increasing the average order.
And ultimately increasing restaurant sales. 6) Offer Your Customers a Unique Experience. A lot of restaurants in your city offer great food at reasonable prices. What makes you stand out from your competitors.
Giving people a unique experience creates positive memories that will encourage customers to come. 10 Ways to Improve Your Restaurant Sales Before This Year Ends Posted on December 2, in Strategy As we are approaching the year’s end, businesses scramble to offer the best for customers; this also holds true for restaurants.
Increasing your total number of sales starts with increasing your total number of leads. That's because, as you've probably heard several times by now, sales is a numbers game – your success is directly based on how many prospects you talk to.
Thus driving more traffic into your store -- and increasing your sales. Your Turn. If you run a local business, I hope I've convinced you to start using Facebook to increase sales. By leveraging these 7 simple techniques, you're well on your way to making your local business a powerhouse in your area.
Serving delicious food in an inviting setting is just the start when it comes to making your restaurant profitable. You must also find ways to improve sales with tactics that go beyond simply increasing menu prices.
To increase sales, you need a dedication to implementing marketing tactics as well as providing. Yet, your sales could be better. This is a common problem, and one that is fixable.
In this article, we look at the five ultimate tips for increasing restaurant sales, so you can watch your bottom line grow and enjoy a restaurant full of diners every shift.
#1: Increase Your Table Turnover Rate. How to Increase Your Restaurant Sales. As a restaurant owner – or any business owners – seeing sales grow is a good thing.
So how do you increase those sales. Watch our webinar on increasing your restaurant sales NOW and learn: How to attract new customers Ways to increase your average spend Tips to improve your bottom : Katie Mccann.
That means businesses without a loyalty/retention component are just continually chasing after new customers. Think about this: You can’t grow your restaurant sales while losing as many customers as you gain. For instance, a typical restaurant can experience around 18% customer turnover each year.
Yet, most, do absolutely nothing about it. And the longer a customer stays away, the less. The reason they have lost their effectiveness is this: they are pitched without a focus on the guest’s needs, just what the restaurant is trying to sell.
In order to be effective in increasing sales, you first need to be focused totally on the guest and the guest experience.
Providing your guests with a comfortable place to stay might be your goal as a hotel manager or operator – but at the end of the day, you are running a business, and that means you need to sell hotel rooms.
Your hotel sales strategies should reflect your commitment to the guest experience while emphasising the importance of booking as many rooms as possible at any given time.
But there’s an added benefit to these devices: For the Dallas-based restaurant chain Genghis Grill, the table-top unit boosted sales by 27 percent within just 18 months. Ron Parikh, Genghis Grill’s CMO, says, “The tabletop unit becomes like a billboard with high-res images of desserts and appetizers, and we also advertise our limited time /5(3).
Give your restaurant its own website. Don’t let the physical setting of your restaurant deter you from creating a separate website for it. While it should also be featured on your hotel website, a dedicated restaurant website will help maximise revenue and potentially increase traffic to your hotel via page links.
That’s what I decided I was going to do for increased restaurant sales, but instead of knocking on doors I decided to write a letter and start sending that out. It immediately doubled my sales in the first 30 days. Over the next three years our increased restaurant sales went.
This article is about how to increase restaurant sales without advertising. The article is accompanied by a video (see below), which demonstrates a small restaurant business.
In the video, the example restaurant business has current sales of £, No B.S. FULL Guide to increasing RESTAURANT sales in - Duration: Tristen Larsen 2, views. 8 Step Science For Creating New Restaurant Customers (Part 1).
How Do I Increase My Restaurant Sales. Increasing Restaurant Sales has been one of the mist irritating tasks of a restaurant owner and many.
Increase Restaurant Sales by Building Potential Relationships with Customers Let's say a restaurant owner buys fresh fish at a local market twice a week.
The owner or manager can take pictures for their ezine and other marketing materials and also insert a caption or a description.
There can also be a "before" and "after" : Dorit Sasson. Increasing Restaurant Wine Sales With an Old Show-and-Tell Trick. Larry Mogelonsky | Febru By Larry Mogelonsky, MBA, P. Eng. () Branding and wine label design have been shown to affect how a customer enjoys the beverage itself.
Free e-Book Download. There is a number of ways to increase restaurant sales, yet the profit-generating strategy many restaurant owners or leaders overlook is hing comes down to teaching your staff product knowledge, selling strategies, and unparalleled service behavior.
So while you’re doing all you can to reduce food and labor costs, consider these 10 out-of-the-box options to increase your restaurant’s revenue. 1. Get a handle on inventory. To keep track of your restaurant’s earnings and losses, you need full visibility into what’s coming .This free ebook demonstrates the importance of restaurant management controls, specifically why you need to track comping checks, as well as coupons and discounts.
Don proves how essential it is to deploy both strong sales and audit tracking, and how with strong procedures in place you’re much better prepared to report your operation’s taxes.
Increasing frequency and spend among current customers is what every operator should strive for as they look to increase sales. New items and menu innovation shows your guests that there is always the chance of finding something new at your restaurant .


Blessed with a refreshing view that spans Nusa Ceningan, Jala Restaurant is a scenic spot by the swimming pool that is open for all-day dining. It serves a versatile menu of flavourful cuisine highlighted by locally sourced seafood and seasonal delicacies. The word ‘jala’ means fishing net in Indonesian and so the signature dish at this laid-back venue is Jimbaran-style grilled fish.
With its beach-inspired décor, Jala Restaurant has seating for up to 30 guests. Breakfast is served each morning as the island slowly comes to life, while light refreshments are available for guests as they relax around the pool. Complimentary afternoon tea can be enjoyed on the terrace and dinner is always highlighted by several ‘catch of the day’ options.
Perfect for intimate celebration, immerse within the blissful ocean breeze by The Acala’s poolside. Celebrate romance with poolside romantic dinner includes majestic flower decorations and 3-course set menu and two glasses of sparkling wine. 24 hours prior reservation is necessary.
Floating Boat Sensation
Take delight in the ultimate dine experience during your stay at The Acala in a hillside setting cocooned by the tropical beauty of Nusa Lembongan. A full gourmet breakfast or lunch is served on a large tray designed to float on top of the water as you relax in the pool.
Embark on the new culinary journey experience with Jala Restaurant. Spend magical evening with blissful acoustic performance and immerse within various Balinese dance performances as delightful stories to be brought home.
Ocean Acoustic Breeze – every Thursday 7pm onwards
Balinese Cultural Night – every Saturday 7.30pm onwards


Hi and welcome EL MEXICANO- a proudly Western Australian owned Mexican business! .
My name is Max and I am a European trained Chef who migrated to Australia in 1984 to help open large 5 star hotels in Australia.
After working in every state and territory in our wonderful country I settled down 23 years ago in the northern suburbs of Perth operating my own family style restaurants in Innaloo and Inglewood.
For the last 17 years I worked as the Director of Culinary Arts at Perth’s only true Private Training Provider.
During my time at the college I had the opportunity to travel to different countries and visit culinary schools all over the world.
My travels in 2012 took me to America and Mexico where I visited different Culinary Schools, but I was completely taken by the school in Tijuana.
Tijuana is a twin city with San Diego, bordering California. It is the city were the Caesar salad originated and you can taste the true version in store today.
During my time there I fell in love with Mexican flavours and the secret of toasting and roasting of spices and chillies. I was able to learn the true Mexican cuisine and history from Javier the owner of the School of Culinary Arts Tijuana.
He introduced me to what Mexican cuisine is all about and his chefs produced some very memorable and long-lasting experiences of REAL spicy food.
On my return to Perth I started immediately researching and experimenting with new recipes and I got really excited and enthusiastic. My fantastic wife suggested, “Why we don’t open another restaurant?” And well, I thought what a brilliant idea and here we are – so let’s get down to business and cook.
My research into the different cuisine style let me design new recipes which reflect today’s modern and healthy cooking methods.
The style of EL MEXICANO is based on what is known as Baja Cuisine, which is Californian influenced Mexican Cuisine. We combine the flavours of Mexico, but use modern techniques to give you a unique experience.
All our products are prepared daily in our state of the art oven. The use of slow roasting methods, enhances the product and ensures the highest nutritional value is kept.


6 Features of a Successful Commercial Kitchen
8th November 2016 08:57
When you are designing a commercial kitchen remember that everything has a purpose and a place. A successful commercial kitchen is put together using specific components that are organised to provide the most efficient performance.
The components that you’ll be focusing on the most are cleaning/washing, food and gear storage, food preparation, meal cooking and service station. As such, you need to prepare your layout and find the right tools and appliances.
Appliances and Kitchenware
One of the things you need to consider when outfitting your kitchen is how to keep it clean. You need to choose appliances that will be sturdy and able to handle everyday use, but will also be easy to clean. Stainless steel appliances and kitchenware are easily the way to go, as stainless steel won’t be tarnished over time from contact with food and liquids. The main components that you’ll want to be made of stainless steel are:
- Sinks (three-compartment and for ware washing)
- Counters and tables
- Prep kitchen
- Exhaust canopies
These areas see high usage and need to be durable, yet low maintenance. Other bits of equipment that you’ll need include, but are certainly not limited to:
- Reach-in and walk-in coolers
- Rubber floor mats
No matter how large your commercial kitchen is, thoughtful storage is the key. Use clever storage solutions in order to move more efficiently and quickly through your tasks.
Your kitchen should split the storage into non-food, cold storage and dry storage.
You’ll want some more stainless steel sinks here for washing produce. Your cutting and mixing areas should also be on stainless steel tables and counters. A good food prep station will be split into sections; one for raw foods and one for sorting food into batches.
This is the most important section and will include your ranges, ovens, stainless steel exhaust hoods, fryers, and other cooking equipment. Most kitchens break their cooking areas down into things like the grilling station, dessert station, fryer station, salad station, baking station, etc.
This is where your servers or food runners will pick up the plates of food and bring them out. You can do any garnishing here, as well. Make sure this is also on a stainless steel surface, as the area can tend to get messy.
A successful commercial kitchen puts all of these components together into one smooth layout. Some of the more popular designs are the Assembly Line, the Island and Zone Style, but there are always other options.
Get your commercial kitchen up the highest standards by choosing to outfit it with stainless steel. Learn more about our commercial stainless steel appliances at All Things Stainless in Perth, or contact us today.


Today it was the first day of the month that it did not rain. It was pleasant to feel the sun on my back as I swam in the unshaded areas of pool. It was also good to get the rapidly piling up laundry done.
It was also an opportunity to mow the lawns which had grown several inches very quickly over the past three weeks. More than an hour and half later of pushing a mower through a welter of wet vegetation I was exhausted and wondering how I earth I thought myself fit.
Yet I know I am fit. The Janathon challenge has helped me to be consistent in doing something everyday and has also made me realise that I have to consider diet in my approach.
Tonight I cooked a first meal in my new wok. It was a stir fry of chicken marinated in soya, ginger & garlic sauce, and fish sauce. Accompanying vegetables included red onion, spinach, red capsicum, mushrooms and celery. The result leaves me with the intent to use the wok more often.
That sounds like a yummy dinner, maybe I’ll get my wok out.


So much for my diet. I am in love with Cassia Spice – The best place to eat in Hinckley.
JUNE 3, 2016
Absolutely amazing. The variety of food was almost endless; The price was fair, along with almost zero waiting time.
MAY 2, 2016
I have visited this place for lunch buffet my with mates, we had great experience ambiance is rich and food was delicious, deserts are very delicious.
Cassia Spice, Buffet has almost everything your heart desires. The food is amazing, the ambinece is wonderful, and the servers are friendly.


Afterbefore has a list of the 10 big things we must have to achieve global food security to 2050 and beyond
Here is a closer logic look at one of them
Stable, shorter, food supply chains that resist environmental and economic shocks.
If you live in Sydney Australia you are very fortunate.
Despite some of the costliest average house prices in the world, the lifestyle is literally one of sun, sea and urban vibe. At lunchtime, for 10 bucks you can pick up a freshly cooked meal from just about any global cuisine. Some of the café breakfasts are why Sundays were invented.
Each Sydney-sider consumes roughly 400g of fruit and vegetable per day, all up some 1,720 tonnes per day. Whilst most of this food is grown in Australia it also has a few food miles on it. Potatoes from Tasmania, mangoes and bananas from Queensland, ‘Pink Lady’, ‘Granny Smith’ and ‘Sundowner’ apple varieties from Victoria and Western Australia. Almost one-third of the produce travels over 1,000 km.
The fresh produce moving through Sydney Markets, the central distribution point for the city, is some 2,300 tonnes per day. If this churn stopped there is about 2 days supply of fresh produce stored in fridges. A break in the supply line, let’s say a potato blight in Tasmania, and we go without fries until ships arrive from New Zealand. That’s assuming the folk in Auckland are prepared to cop the higher prices for their potato wedges.
Single commodity problems like this happen all the time. In 2011, cyclone Yasi hit the north coast of Queensland and restricted supply of bananas pushing process to $15 a kilo. People shifted their diet or went without easily enough and in time the supply returned to normal volume and price.
The problem is correlated risk.
A systemic drought or biosecurity event or fuel price hike or similar widespread disruption that affects more than a single commodity, is less easy to absorb. No bananas are bearable, but no fries, onion rings or a tomato on the burger and the urban vibe wobbles.
The solution is to backstop the main supply lines with shorter ones based on local producers, co-ops and urban gardens. The technological revolution, such as the dramatic increase in cost-efficiency of LED lighting for aquaponics systems, can also grow food in unlikely places. Disused night clubs in New York, for example.
The challenge is to encourage these solutions to establish during the transition when the longer supply chains still have the economic advantage.
If there was just one co-op garden in every suburb it would be a great start.
Afterbefore supports both short and traditional supply chains because both are needed to deliver food security.


Description Birchwood Farm, Castleford
Located on Colorado Way at Glasshoughton near to Castleford and Pontefract, the site is close to M62 junction 32, Outlet Shopping Village and Xscape Extreme Sports and Leisure and opposite Wakefield College and Asda superstore. Birchwood Farm is really easy to find.
Breadth of choice and value are hallmarks of our food offer, so in addition to a comprehensive range of menu items and daily specials, we also offer a carvery with a selection of freshly roasted joints and plentiful fresh vegetables. Children aren't overlooked either. We offer all the normal favourites, but also want to encourage the kids to be a little more adventurous, so we have some more unusual dishes and healthier options to choose from. We won’t always be the cheapest but will stake a claim for being the tastiest and best value. The only way to really find out is to try us!
FacilitiesBaby Changing, Beer garden, Cakeaway, Disabled Facilities & Wheelchair Access, Ice cream, Indoor Children's Play Area, Parking, Salad bar
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“Words are sweet, but they never take the place of food.” Ibo (Mozambique) proverb.
Our on-board treats extend far beyond your meals. We have searched far and wide to bring you the most delectable, socially responsible, organic and artisan indulgences available.
— Fine Dining At 10,000 feet
For the dedicated team at United Charter Services, it was important that our on-board catering reflected our values with regard to quality and luxury. The decision to partner with the delightful Café Hemingway’s was thus easier than one may think. Café Hemingway’s is based in Kyalami and their team is as dedicated to their craft as we are to ours.
Their dishes not only look beautiful, but are made in a kitchen dedicated to using artisanal, fresh and in-season ingredients. Their team are able to provide a gourmet brunch in the sky, or a delectable High Tea on just a few hours’ notice, and are able to do so to our exacting standard.
Chocolates, biscuits, artisan teas, hand-selected coffee, Turkish delight and home-made nougats are all part of our carefully collected treat packages and each one is made especially for you. From the most popular patisseries in South Africa, to the smallest of organic farm kitchens we have curated the absolute best our country has to offer in terms of gourmet delicacies. Fly with us and experience the sensual pleasure of gourmet delights made just for you.All special requests can be catered for, including vegetarian, gluten-free and Halaal.
The UNITED Experience
Every interaction with United Charter Services is designed to make your travel easy, convenient and luxurious. Personal service ensures a travel solution designed for your specific needs.


It is pretty much clear that everyone wants white teeth. If we look at the total spending on teeth’s whitening procedures, it can be found out that there are $1.4 billion spent on the purchase of teeth whitening products each year. In general, the annual revenue teeth whitening industry is $11 billion. Having that said, it would be worth mentioning what types of foods can stain your teeth in first place.
There are different ways foods can stain your teeth. In first case, there are foods which are acidic in nature. There are the foods which either dissolve tooth enamel directly or they promote the production of bacteria which do this job. Another type of foods includes the ones which have naturally bright colors. These colors in the foods are due to the presence of chromogens which stick to the tooth enamel in order to stain it.
Now, it would be worth mentioning the foods and beverages which can result in the staining of teeth.
Coffee and tea
Whenever you need a quick boost in energy, the very next thing you think about is a cup of coffee of tea. However, you need to know that these beverages can stain your teeth. Tea and coffee basically has acids which tend to dissolve the tooth enamel. During this process, the stains are left on the teeth.
Red wine is thought to be a drink which can stain your teeth. The reason is that it is acidic, and that it contains strong chromogens which can stain the tooth enamel. Here, you may think that white wine may be a better choice. The matter of fact is that white wine is equally capable of staining the teeth. The reason is that white wine has high content of acid.
It’s a no-brainer why food coloring can result in teeth’s staining. The very reason these colorings are added into the foods is that they color the foods. Hence, you can expect these food colorings to stain your teeth as well.
Sports drinks and sodas provide great amount of joy during summers. But have you ever wondered what is inside those drinks. These are the sugar saturated drinks which also contain huge amount of acids. We all know how bad the sugar and acids can be for dental health. These drinks tend to dissolve tooth enamel. Due to this dissolution, teeth become vulnerable to staining.
You may wonder how to completely quit these foods in order to save teeth from getting damaged and stained. Well, you don’t have to quit these foods completely on immediate basis. Rather, you can follow a procedure to get rid of consumption of these foods in a gradual way.
Moreover, you need to visit your dentist every now and then. A visit after every 6 months is recommended. You can also ask your dentist about the foods you can eat and also about the foods which you shouldn’t consume.


It’s not complicated to eat healthy, people just make it so. Healthy choices are made when you eat foods in their natural state and don’t choose those that have a long list of ingredients. You can see plant based recipe cookbook for more information.
In order to simplify my diet, I try to keep my mindset flexible. That’s why, I am a flexitarian. I mostly eat plant-based meals but occasionally eat poultry or fish. No matter if you are vegan, a meat-eater, or anywhere in the middle, eating a high plant-based diet is one of THE healthiest diets that anyone can eat. According to hundreds of scientific studies, a high-fruit and vegetable diet can reduce the risk of several cancers.
Some people say that you cannot be just a “little” vegetarian. But a diet that consists of mostly fruit, veggies, legumes and the occasional meat can actually be quite healthy. You can drive yourself nuts trying to fall perfectly into a specific category–vegetarian, pescatarian, lacto-ovo vegetarian or vegan, but the reality is that that only 2 to 3 percent of the American population is vegetarian. Believe me, those who make the effort deserve praise.
Here are some more helpful hints to help you eat healthy, no matter what your eating style is. These are a few more tips on how to make sure you’re eating as healthily as possible no matter what kind of food style you have.
Limit your consumption of meat. Meat (especially red meat) is rich in saturated fat and increases the risk of obesity and heart disease. You can decrease your chances of developing chronic diseases that are preventable, such as cancer, heart disease, diabetes and weight gain, by reducing your meat intake. Meatless Monday encourages people to go without meat one day a weeks. Meatless Mondays can help you be healthier and conserve precious resources such as fossil fuel and freshwater.
Buy local, and shop seasonally. The people who grow, cook and consume their own foods and maintain such high standards have my highest respect. You can buy local and shop at farmers’ markets. I support this. When you visit a conventional grocery store, shop the perimeter where healthier food is located. Always buy seasonal fruits and vegetables if you want to save money. You can find out what to buy organic (and not).
Cook at home. There’s no secret that cooking at home with fresh ingredients is better for you. It allows you to be in control of what you’re eating, and it also helps you avoid the excess calories found in restaurants. When you cook with fresh, natural ingredients, you avoid the unhealthy additives and sodium found in packaged, processed foods.
Share recipes with your family and close friends. Every time my daughter brings me a vegan recipe to try, I am always excited. All of my clients that want to switch to healthy foods can also get my Choose This book. It is full of easy and delicious recipes.


Now open for outdoor dining, curbside pickup, and delivery Mon-Sat 9am-7pm, Sun 9am-3pm
We are the home of the All Day Breakfast! Our Omelettes are made just the way you like along with our Belgian Waffles, French Toast, Pancakes, Homefries, Bacon, Pork Sausage, and Eggs. We will give you that local diner homestyle breakfast feeling EVERYDAY!
Burgers, Burgers, Burgers, Burgers!!!! Ranked in NJ for our amazing and juicy burgers and fries delivered just the way you like. You can't get a burger without trying Gus's famous LEMON CHICKEN SOUP. It's definitely the best soup in Montclair, NJ.
Come in and try one of our many new dinner specials. Our Chef is debuting our new Pulled Pork Sandwich and also our new stuffed Crab Cakes.


Information and Updates for KCS Community
Updates for Food Program
Please contact Marie John, Director of Operations, 505-753-4406/505-423-4060 or Rena Chavarria, Cook 505-753-4406 for questions related to the food program and delivery.
*Please note that we may be required to adjust due to changing conditions.
Resources on Vaccinations for COVID 19
Information on COVID-19


We are one of India’s leading frozen food manufacturers and distributors. With state-of-the-art manufacturing and processing facilities, authentic recipes and competent marketing and distribution strategies, we cater to a massive consumer demand for frozen food in India and abroad. With our foundation built strongly on excellence in quality and service, since 1997, WestCoast has evolved into a progressive and innovative frozen food company delivering bespoke services to our clients. We are partnered with renowned international brands for their frozen food imports to distribute to the extensive Indian market. We export pro-biotic farm-raised seafood and vegetables that are processed in our units to countries across the globe. We conform to international standards of quality and hence our products reach the end-user fresh and full of flavor.
With a commitment to hold the traditional philosophies close to our hearts and with a passion to run abreast technological advancements, we are sure to go long a way along with the growing frozen food needs of the world.
developing prawn farms
over the last decade
and freezing in a fully
is our chain of food stores


Fans of BJ’s Restaurant & Bar in Mingus, Texas are about to get real excited. The famed restaurant, which specializes in pizza, subs and wings, is opening in the former Ruby’s Texas Bistro in Stephenville.
Owner Marissa Marmolejos said that if all goes as planned the restaurant will open Nov.
“We love Mingus, but we want to do more and expand,” Marissa told Beneath the Surface News. “Our goal would be to have five BJ’s restaurants, and with Tarleton growing like it is, it makes sense to come to Stephenville.”
BJ’s first opened in 1988 and was purchased by Marissa and her husband Clint in 2018.
Marissa said the menu will remain the same with a focus on that delicious pizza BJ’s is known for.
“We make our own dough and sauce daily and chop all of the fresh vegetables,” she said. “Our pizzas are made-to-order and are very different. They have a thin crust that is cut into squares and the toppings go all the way to the edge.”
Marissa said their most popular pizza is the BJ’s Signature Deluxe, which includes pepperoni, hamburger, sausage, mushrooms, onion, black olives, green olives, bell pepper, mild pepper and jalapeno.
They will also serve beer, wine and select cocktails.
“BJ’s is known for its fun energy and great atmosphere and that’s what we plan to bring to Stephenville,” Marissa said.
So there you go, another fun place to dine is coming to Stephenville!
I can hardly wait!


The first blizzard of 2015 hit some in the North East with a wallop. Today New York City woke up to 8-12 inches of snow throughout the five boroughs.
Sunday evening found me prepping by getting my Pork, Bean, and Kale soup ready to throw into the slow cooker come Monday. Unfortunately I ran out the door so fast Monday morning, 6:20am-so not normal for me, I forgot to get that going. Oh well, I told myself. At least I was able to get my much needed coffee and lunch in my bag. I went into work early on Monday morning because I knew the impact the storm would have for my department at Cornell. Not to mention the multiple surgeries scheduled for today, which were safely rescheduled-not to toot my own horn-because I had the foresight to start early.
Once home and divested of my winter gear and fully thawed, because yes, I was forced once again to walk from my train stop all the way home a total for 25 very long streets (MTA bus lines cannot run in snow, ugh) I started in on my soup making.
Fortunately this was not huge pork chunks that needed simmering all day to soften. This was whatever was in the freezer-Sirloin thick cut chops and farmers sausage-and whatever was in the cupboards. An earlier conversation with the bestie reminded me I had red lentils so I swapped out the beans for lentils and there you have it, Juno Hunker Down Stew (Pork and Red Lentil) lol. I was very happy with the turn out, and I can't wait to see pics of the bestie's version. She will be using green lentils and ham hocks. Just wish we lived closer so I could taste. Hey Mel, freeze some for me, please!!
- Set the pork chops to boil in 3 quarts of water over high heat with 2 stalks of celery, ½ the onion, 2 carrots, 1 bay leaf, 4 peppercorns and 1 all spice berry. Once it boils lower heat to medium and simmer for 1 hour. Make sure you skim the junk off the top.
- Once the broth is done dice up the remaining onion, slice the celery and carrots on a bias. Heat 3tbsp of olive oil in pot over medium heat and sauté the vegetables, thyme and bay leaf, seasoned with ½ tsp salt and ½ pepper. Once the onions look translucent add ¼ tsp each, cumin, turmeric, paprika, and curry powder. Let the spices bloom about 2 minutes, then add tomato paste, mustard, Sriracha, and garlic. Cook stirring for 2 minutes more.
- Take the chops out of the broth and remove meat from bone tearing the meat up with your hands. Add to pot with diced salcichon, and stir coating meat. Add 1/2 tsp salt. Strain broth into pot, add bones and rice, simmer covered 10 minutes.
- Remove bay leaf and add the lentils. Stir gently, then simmer covered 20 minutes then uncovered for 10. Red Lentils break down so don't be alarmed. You will have a thick chunky stew.
- Stir in 1 tbsp chopped cilantro and serve with a lime wedge.


ReLive Greens possess powerful ingredients, including dark leafy greens, green superfoods, fruits, prebiotic fiber, and probiotics. These ingredients are combined to promote a healthy gut microbiome, helping maintain healthy blood sugar levels, aiding digestion and nutrient absorption, supporting hormonal balance, detoxification, and providing the body with a good source of fiber in every serving. A clean formula made with whole foods without added synthetic vitamins or minerals to help boost your energy, promote a healthy immune system, control weight management, and enhance metabolism.
Inulin is a type of fiber found in plants such as agave Americana, Jerusalem artichoke, barley, or wheat. Inulin is also a fructan, and like other fructans, it is prebiotic, meaning that it feeds the good bacteria in the gut. Found in the Relive Greens, inulin may improve digestive health, relieve constipation, promote weight loss, and help manage diabetes. Prebiotics are another form of dietary fiber found in greens. It allows your gut bacteria to produce nutrients, which leads to a healthier digestive system. Prebiotics are not to be confused with probiotics. Relive Greens features a complex probiotic blend. Eating balanced amounts of probiotics and prebiotics can help ensure that you have the right balance of these bacteria to keep your gut microbiota healthy.
Green Banana Flour, the yield of green under-ripe bananas, is high in essential vitamins & minerals, including zinc., vitamin E, magnesium, manganese, and more. Green Banana flour may improve metabolic function and promote a healthy colon, aiding in weight loss, reducing insulin sensitivity, and reducing cholesterol.
Apple Fiber is an excellent source of fiber and vitamin C. In addition, they contain antioxidants such as vitamin E and polyphenols that contribute to the fruit's numerous health benefits, including assisting the body by supporting weight loss, heart function, management of diabetes, cancer prevention, asthma symptoms, and protection of the brain. Bacillus coagulants, a good bacteria, are a probiotic used to guard against gastrointestinal issues. Bacillus coagulants promote overall gut health by removing harmful bacteria, decreasing blood pressure, improving anxiety & depression, improving sleep, shortening upper respiratory infections, lowering insulin levels, and improving cholesterol.
Spirulina, blue-green algae, is packed full of antioxidants, minerals, chlorophyll, and phycocyanins that may assist the body by aiding in weight loss, improving gut health, managing diabetes, lowering cholesterol, managing blood pressure, preventing heart disease, boosting metabolism, reducing fatigue, and promoting cell regeneration.
Wheat Grass, derived from the Triticum aestivum plant, contains various nutrients such as vitamins, minerals, amino acids, chlorophyll, and proteins. Wheat grass's nutritional profile may support the body and its natural ability to eliminate toxins, aid digestion, boost metabolism, strengthen the immune system, improve cognitive function, ease joint pain, and improve energy.
Barley Grass is rich in vitamins A and C, which act as potent antioxidants and beta carotene, vitamins B1, B2, B6, B12, K, pantothenic acid, folic acid, and amino acids. As a result, this superfood may balance blood sugar levels, support heart health, promote weight loss, boost the immune system, relieve ulcerative colitis, reduces signs of aging, and protects against UV radiation.
Alfalfa Leaf alkalizes and detoxifies the body due to its vitamin and mineral profile which consists of calcium, potassium, phosphorus, iron, and vitamins A, C, E, and K. Alfalfa Leaf's potential benefits in assisting the body include lowering cholesterol, improving metabolic health, reduces symptoms of diabetes, reduces cell death and DNA damage.
Flaxseed, tiny oil seeds, possess high contents of omega-3 fats, fiber, amino acids, and many vitamins and minerals. Together, these nutrients may promote and support the body's ability to improve skin and hair, aid in weight loss, lower cholesterol, slow down aging, balance hormones, strengthen the digestive system, and fight off certain cancers.
Psyllium husk powder is a dietary fiber from the Plantago ovata plant that may support the body's ability to decrease blood glucose, encourage weight loss, lower blood pressure, help with healthy bowel movements, lower cholesterol, and overall act as a natural laxative.
Chlorella contains a wide range of antioxidants such as omega-3s, vitamin C, and carotenoids which may help the body's natural processes by aiding in detoxification by binding to heavy metals, enhancing the immune system, improving cholesterol, managing respiratory diseases, improving blood sugar levels, as well as blood pressure.
Broccoli consists of several nutrients such as antioxidants, phytonutrients, chlorophyll, and vitamins A, B complex, K, E, calcium, iron, zinc, and phosphorus. Broccoli may aid the body in preventing cancer, lowering cholesterol levels, improving vision, promoting heart health, and supporting your overall immune system.
Kale, a member of the cabbage family, is packed full of vitamins and minerals like iron, calcium, zinc, potassium, vitamins A, C, K, alpha-linolenic acid, lutein, and zeaxanthin. Its antioxidant benefits may help the body lower cholesterol, reduce the risk of heart disease, fight against cancer, aid in weight loss, promote brain health, and improve eyesight.
Spinach, a dark leafy vegetable rich in vitamins A, C, and E possess antioxidant and anti-cancer properties. Its other potential benefits include promoting bone mass, fighting against inflammation, preventing cancer, improving vision, preventing or managing degenerative diseases, aiding in weight loss, promoting healthy digestion, and aiding in colon detoxification.
Green Cabbage, a leafy vegetable belonging to the Brassica family, contains antioxidants, vitamins C, K, choline, beta-carotene, and flavonoids which work together to assist the body in improving digestion, aiding in weight loss, lowering cholesterol, boosting immunity, reducing inflammation, healing ulcers, clearing up the skin, and improving cognitive function.
Parsley, a fresh herb, is very bountiful in vitamins A, K, and potassium, as well as vitamin C, folate, and phosphorus. Parsley's potential benefits may support the body's optimal functioning by improving blood sugar, promoting heart health, aiding in kidney health, fighting against bacteria, boosting the immune system, and enhancing liver health. Aloe vera, a thick succulent, has an endless supply of vitamins, enzymes, minerals, sugars, lignin, saponins, salicylic acid, and amino acids.
Aloe vera possesses anti-bacterial properties, may accelerate wound healing, improve skin, prevent wrinkles, lower blood sugar levels and blood pressure, improve dental health, soothe skin inflammation, and ease constipation.
Agave inulin, extracted from the Agave Americana plant, is a soluble fiber and natural sweetener, supplying the body with vitamins like Thiamin, Niacin, Folate, and B12. In addition, agave inulin may help the body strengthen the immune system, increase the production of enzymes, improve short-chain fatty acids, and reduce the secretion of liver enzymes.
Jerusalem artichoke inulin is a good source of vitamins and minerals such as iron, magnesium, potassium, vitamin C, some B vitamins, fiber, and protein. Acting as a prebiotic, Artichoke inulin may improve gut health, assist with blood glucose control, regulate blood pressure, reduce cholesterol, and protect against cancer.
Cayenne peppers are one of the health-benefiting spices packed with minerals, vitamins, and specific phytonutrients such as iron, potassium, vitamin A, C, and B, antioxidants, and flavonoids. The potential benefits of cayenne pepper include lowering blood pressure, improving digestion, aiding in weight loss, boosting metabolism, easing joint pain, and preventing cancers. Blueberry powder possesses a variety of antioxidants, fiber, and vitamins C and K.
Blueberries antioxidant contents may assist the body in neutralizing free radicals, lowering blood pressure, muscle recovery, disease protection, diabetes management, aiding in weight loss, skin damage prevention, improved brain function, fighting off viruses and infections, and promoting heart health.
Pomegranate Seed Powder is rich in fiber, antioxidants, fatty acids, and vitamin E and magnesium. Pomegranate seeds may help the body fight against prostate and breast cancers, lower blood pressure, fight arthritis and joint pain, lower heart disease risk, ward off bacterial and fungal infections, improve memory, and improve exercise performance.
MCT Coconut Oil Powder contains fatty acids that may fight off yeast infections and bacterial growth. Rich in vitamin E, K, and minerals such as iron. MCT coconut oil may assist the body in promoting weight loss, providing energy, reducing lactate buildup, managing epilepsy, Alzheimer's disease, Autism, decreasing risk factors for heart disease, and protecting the liver.
To order ReLive Greens use code "therawtruthteller" when signing up.


Mix Cravings -
Love, Peace and Good Eats
Welcome to Mix Cravings
We wanted to let you know that we offer the best services in DFW area - you get special one-on-one attention. We have a lot of fun here. Our customers are really important to us, and our friendly staff makes certain you are 100% satisfied.
Mix Cravings is all about family and friends. A mixture of mature and younger, a little naughty and a little nice, but all together it signifies our slogan Love, Peace and Good Eats. Our family was raised on influences of Jamaican, Southern and American food flavors. Therefore, grandson Chef Mark Green was moved to create cuisines which are a mixture of our heritage.
Our food trailer is a continuation of our grandfathers and grandmothers vision to provide great food to the community through a mobile food truck. Chef Mark Green continued the grandparents’ journey by attending and graduating from the Le Cordon Bleu to continue the fulfillment of our grandparent’s vision.
We hope we can touch the world while on our journey in hopes that our customers and friends taste buds will forever desire the flavors of Mix Cravings.


Tuesdays for 4 weeks, Feb. 7, 14, 21 and 28 from 11 am - 1 pm. Demonstration on cooking by Lily with tastings following. Recipes, healthy tips and instructions all included. $130
Learn Healthy cooking with Lily Xu's Elemental Healthy methods of cooking Chinese food. Food has a deeply medicinal value that you can learn for your own healthy eating. Learn how to eat with the seasons, based on local food and your own personal blood type.
Learn step-by-step how to cook delicious food for your family that will teach you how to cook on a budget and for the health of your family.
Registration necessary. Contact Anne Giancola with any questions: firstname.lastname@example.org, 925.447.ARTS


Sunday, 24 July 2011
Something you don't see much of nowadays.
Waiting for Collection.
Pen and Ink and Watercolour.180mm x 125mm.
The porch of a barn in Littondale with three milk churns waiting for the lorry from the Milk Marketing Board to collect them.
Well not quite, I think its a long time since these churns contained any milk. Once this would have been a common site at farms all over the country. Now though the milk is piped from the farms into tankers and the milk churns have become redundant. These were actually full of dried dog food for the farm sheepdogs.


Every meal includes a slice of our freshly-baked, homemade focaccia bread.
Simply a locals favourite, a breaded chicken breast topped with our homemade Tomato Basil sauce and mozzarella cheese, served on a bed of radiatore pasta with Fresh Basil and Plum Tomato sauce.
Spaghettini & Meatballs
A trio of handmade meatballs served on spaghettini topped with Fresh Basil and Plum Tomato sauce.
Sliced Sausage Arrabbiata
Sliced Italian sausage and roasted peppers in a spicy tomato sauce served over a bed of radiatore pasta.
Layered high with roasted zucchini, eggplant, peppers and garlic, spinach, ricotta and our signature Tomato and Basil sauce, finished with a layer of broiled mozzarella cheese.
A whole Italian sausage pan seared and served over a bed of radiatore pasta with Fresh Basil and Plum Tomato sauce.
Layered high with our slow-simmered meaty Bolognese sauce, spinach and ricotta and finished with a layer of broiled mozzarella cheese.
Choose Your Own Pasta & Sauce
Pick one of our fresh pastas and top it off with one of our sauces.
PASTA: Radiatore, Spinach Cesare, Linguine or Spaghettini.
Fresh Basil & Plum Tomato Sauce: Ideal for the vegetarian.
Alfredo: A white sauce made with cream, butter and cheese.
Bolognese: Slowly simmered northern Italian red creamy sauce thick with ground veal, pork and beef.
Arrabbiata: Spicy tomato sauce with roasted peppers.
Soups & Salads
Crisp romaine lettuce, carrots, red cabbage, tomato & red onions all tossed in our house made pesto vinaigrette.
Daily Homemade Soups
Comes with a slice of freshly-baked focaccia bread.
Crisp romaine lettuce, house made croutons & parmesan cheese all tossed in our house made authentic caesar salad dressing.
Veggie Pizza Combo
With your choice of a small soup or salad.
Homemade dough with tomato and basil sauce, topped with a selection of vegetables, mozzarella and goats cheese.
Roasted Mushroom Wrap
Oven roasted mushroom, roasted red peppers, goat’s cheese, fresh spinach and quinoa wrapped in a whole wheat tortilla.
Meatball and Pepper Wrap
Homemade meatballs, roasted peppers, red onions, mozzarella cheese and tomato sauce wrapped in a flour tortilla.
Add a small soup or salad
Soup & Salad
Your choice of any small soup and any small salad.
1/2 Lasagna & Salad/Soup
A half portion of meat or veggie lasagna and your choice of any small soup or salad.
Pasta & Salad/Soup
A half portion of Choose Your Own Pasta & Sauce with a small soup or salad.


We’re thrilled to share that RTD King Coffee – SAIGON ICED MILK COFFEE has been proudly introduced at Costco Wholesale 679 City of Industry in Los Angeles!
RTD KING COFFEE – the instant canned coffee product line of KING COFFEE, the leading coffee brand in Vietnam, and the top coffee brand in Southeast Asia, has hit the shelves of the largest US wholesale chain Costco.
The captivating images of RTD King Coffee – SAIGON ICED MILK COFFEE on the shelves of this renowned wholesale giant have just arrived on the first day of this extraordinary journey.
It’s a remarkable moment as SAIGON ICED MILK COFFEE exhibits its unique charm to the American audience.
Trial Program of Saigon Iced Milk Coffee! is being continued at Costco Wholesale according to the following information:
– From 10th August to 13th August, at Costco Wholesale 679 City of Industry (Add: 17550 Castleton St, City of Industry CA 91748)
– From 17th August to 20th August, at Costco Wholesale 428 Alhambra (Add: 2207 W. Commonwealth Ave Alhambra, CA 91803)
– From 24th August to 27th August, at Costco Wholesale 1318 Monterey Park (Add: 2000 Market Place Dr, Monterey Park, CA 91755)
– From 7th September to 10th September, at Costco Wholesale 126 Garden Grove. (Add: 11000 Garden Grove Blvd Garden Grove, CA 92843)
– From 21st September to 24th September, at Costco Wholesale 411 Fountain Valley. (Add: 17900 Newhope St, Fountain Valley, CA 92708)
KING COFFEE – BRINGING VIETNAM FLAVOR TO AMERICAN FAMILIES