All Under One roof,
Saffron Grill & Market offers a wide selection of Arabic, Middle Eastern, Turkish, Persian and Greek food selection. Our endless selection of :
- Imported Foods - Dairy Products- Condiments - Rice & Beans - Produce - Dried Fruits & Nuts - Kitchenware
- Frozen Foods - - Sweets and Pastries - Drinks and Juices - Fresh Spices - Tea & Coffee -Deli products -Sandwiches - Daily Fresh Pita & Other Breads - Pickled Vegetables - Phone Cards - Imported Chocolates - Snacks - Honey and Jams - And Much More,,,,,,,,,,,,!
Few FACTS about us
Mediterranean food first attracted scientific attention 50 years ago, when researchers noticed that people throughout Crete and middle east often lived well into their 80s and 90s without any sign of heart disease, cancer or other chronic ailments
Since then, hundreds of studies have confirmed that a traditional Mediterranean menu — lots of dense, whole grain peasant bread and pasta, seasonal vegetables and some cheese and fruit, all spiked with olive oil and washed down with Tea — can indeed substantially lower your risk of heart attack and stroke.
This way of eating may also help prevent lzheimer's disease and diabetes and cut your chances of developing emphysema, asthma and hay fever. In addition, recent research suggests that it may ward off some cancers.
What seems to make the Mediterranean menu so healthful isn't any one food, but the whole eating-low-on-the-food-chain package, says Jennifer Nelson, a registered dietitian and director of clinical dietetics at the Mayo Clinic in Rochester, Minn. "All ethnic eating is plant-based and unprocessed. It's a wonderful, fresh way of looking at things that goes beyond the usual fast-paced, put-it-in-boiling-water, nuke-it way of eating.
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COOKING INSTRUCTIONS: If you cook in pressure cooker or microwave, you save time and prevent loss of nutritional value. Cooked in a pressure cooker for 30-40 minutes or 1 to 1.5 hours in a normal cooker.
Did you know ?
- Chickpea is a very nutritious food that you can use every day and easily adapt to your taste.
- You can prepare salads, soups, delicious food, cold grains such as humus, and dip sauce, and use it in making bread, cakes and cookies with a variety of cereal flours.
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My suggestions for making beef bone broth is to always use high quality, grass fed bones. Knowing your source of bones and meat is so important.
I love how simple this recipe is, and that it can easily be doctored up with other fresh herbs depending on what you have on hand or like.
I usually make a big batch for each week to use for cooking, but mainly to sip on when I first wake up with some grass fed butter, a pinch of salt, and a squeeze of lemon.
Here are a few of the benefits of beef bone broth.
1. Highly nutritious
2. Helps with joints
3. Can reduce inflammation and heal gut
4. Aids in sleep
After having to let go of coffee a few years ago, bone broth & tea have helped to fill the gap of a hot cup of coffee to wake up with.
I hope you enjoy as much as I do, and make sure to tag me @heylaciejaye on Instagram if you make your beef bone broth.
Instant Pot Beef Bone Broth Recipe
1 package beef bones
4 celery stocks
2 bay leaves
Any other herbs you desire
1 Tbs apple cider vinegar
Purified water (Best water Purifier here)
1. Add beef bones to Instant Pot
2. Add onions, carrots, celery, bay leaves, other fresh herbs & vinegar to pot
3. Add filtered water to fill line
4.Cook HIGH pressure for 2 hours. Let pressure naturally release.
5. Slow cook up to 12 hours in Instant Pot
7. Fill glass jars. Let cool
8. Scrape fat from top to use for cooking for the week
Photo by Bluebird Provisions on Unsplash


Addr: 11525 Haynes Bridge Rd. Suite 150 (lower level), Alpharetta, GA 30009
Phone: (770) 777-1306
Hours: Mon.-Sat. Lunch: 11:00am - 2:30pm Dinner: 5:00pm - 9:00pm
Credit Card: Visa, Mastercard, Discover
We are looking forward to serve you whether in our casual and comfortable dining room, guest pick up, or catering.
Some of our Thai dishes can be quite spicy, we are more than happy to make adjustments to suit your taste at your request.
Choice of chicken, beef, pork or shrimp cooked in red curry, coconut milk, tender bamboo shoots, eggplant, fresh chillies, kaffir lime leave and topped with fresh basil for an intense aromatic scent. Served with hot jasmine rice. One of the most popular Thai dish.
Addr: 11525 Haynes Bridge Rd. Suite 150, Alpharetta, GA 30009
Thai rice noodle stir-fried in pad thai sauce (light sweet and tangy), with chicken/shrimp, egg, spiced tofu, bean sprout, green onion, served with ground peanut, fresh bean sprout and a wedge of lime on the side. Smell so good and delicious. It makes Thai food well known around the world.
We are glad that you visit us online. Please, stop by the restaurant and taste our authentic Thai foods during our business hours.
Please, send comments, suggestions to firstname.lastname@example.org.
Have a great day!
* please note an 18% service charge will be added to the bill for tables of five or more.


19 May You have to take time to live. Living takes time.
These helpful tips will assist you in making the most of your fresh produce purchases, and will ensure that you’re eating food that is at the peak of wholesomeness-which is good for your body and your wallet!
Spring is finally here and it’s time to start thinking of the refreshing, seasonal spring veggies.
I took this picture in Bozeman at the health food store last year on one of our “getaway”road trips. We frequently visit the Bozeman Hot Springs, it’s a fun, relaxing, healthy & natural hot springs. It’s always invigorating to the soul to “getaway” even if it’s only for a day. The benefits of a “getaway” will surprise you, treat yourself, plan your “getaway” soon.
~ 10 VEGGIES TIPS ~
#1 Only buy what you plan to eat within the next few days so that nothing is wasted and you consume the freshest ingredients. This will mean more frequent shopping trips, but less to buy and carry home each time.
#2 Cook once, eat twice! Prepare extra so you can save yourself the trouble of cooking again. If you’re making salad, simply separate the dressing from the greens until you’re ready to eat.
#3 Wrap leafy greens in a paper towel, then a plastic bag to prevent moisture from speeding up spoilage.
#4 Separate your veggies and pack them loosely to allow circulation and maximum freshness.
#5 Eat what you have before buying more. Get creative with unconventional food combinations that utilize what you’ve got before you shop again. This will save you some cash and might just inspire your next genius recipe.
#6 Eat a range of colors and shapes to get the full variety of nutrients that your body needs. Switch it up and try new things to expand your culinary repertoire and palette.
#7 Juice it and share it. If you, or someone in your family, is not a fan of vegetables but would like to eat more, juice them and simply combine with a bit of fruit to sweeten the taste.
#8 Eat veggies first, then other foods. If you’re an omnivore and can’t resist falling prey to cravings, it’s ok, just make sure to eat your veggies first and then treat yourself to other foods if you still have room.
#9 Chop your veggies in the evenings so you have snacks ready to take with you the next day wherever you go.
#10 Save your cleaned veggie butts and skins in the freezer and create homemade vegetable stock when you have amassed a couple large handfuls. Simply put them in a pot with water and some sea salt, heat for 30-45 minutes, strain and use in recipes in place of regular water to enhance flavor and nutrient quantity. Tips compliments of IIN.


We pride ourselves on our ability to provide you with the freshest coffee “made to perfection”.
We know it’s so satisfying because you receive the unique premium coffee blend exclusive from Bella Barista.
To the Bella Barista’s team, success is about delivering the finest espresso’s, latte’s & cappuccino’s to you, using the most personalised customer service in the world.
Good things usually take time . But at Bella Barista a great espresso doesn’t!
If it’s absolutely fantastic coffee on the run you’re after…
just drive into one of our stores you won’t be disappointed.
At Bella Barista we serve sensational coffee that’s quick, convenient and absolutely fabulous.
Get your morning, afternoon and evening coffee hit on the way to work or home…
you simply drive through.


Have you ever noticed that only vegetarians and especially vegans have to justify themselves, why do they not eat meat? Where is it written you should eat meat? If you look deeper into the topic of vegan nutrition, you will eventually ask yourself, do I have to eat meat? Nobody asks in the restaurant ‘Why do you eat meat’?
There are many studies showing that animal products such as meat or foods of animal origin in general, change blood values and not necessarily into positive son.
The subject of ‘vegan’ is wide-open, interesting and more up to date than ever, because it is difficult to find food that is not denatured or manipulated or free of animal content. And at the end of the day, it’s everyone’s own choice whether he eats vegetarian, vegan or meat.
But we’d still be interested in the reaction of the people when we ask, ‘Why do you actually eat meat?’


This soft medium should be used fresh. It is the medium that was used at Bloomington for many years. We prefer our current medium because it is less subject to bacterial contamination, it resists liquification, making it a vastly better shipping medium, and it stores well. The cooking instructions are those we used at the time. See our current food recipe for the approach we use now. Nutri-Fly™ Molasses Formulation (Genesee Scientific) is a pre-mixed version of this recipe.
|10% p-Hydroxy-benzoic acid methyl ester in 95% ethanol||38||milliliters|
|*adjust agar concentration according to the gel strength of your agar|
- Stir the agar into about 80% of the water.
- Bring to a boil, boil until agar in dissolved.
- In the meantime, dissolve the yeast in most of the remaining water (or save a bit for rinsing), then stir in the cornmeal (get all the lumps out).
- When the agar is dissolved, add the molasses to the agar/water mix, then stir in the yeast/cornmeal/water mix. Use the remaining water to rinse the dregs into the cooking pot.
- Return the mixture to a boil, simmer for 5 to 10 minutes.
- Turn off heat source.
- Allow to cool for 5 minutes or more, then carefully stir in p-hydroxy-benzoic acid methyl ester.
- Allow to cool before plugging if time allows.


enjoy a delicious breakfast in platte city, mo at one of these places
If you’re spending time in Platte City, Missouri, you’ll want to find a good breakfast place to start your day out right. We have some suggestions for restaurants in Platte City where you can get a delicious breakfast.
Roxanne’s Cafe serves fantastic food with small-town charm. The breakfast menu offers a variety of hearty morning meals, but if you prefer lighter breakfast fare, they will be happy to accommodate you. Where else can you get three sizes of biscuits and gravy? The smaller breakfasts are light on price as well, as you can get two eggs and toast or a biscuit for less than $4.
If you’re on the other end of the spectrum and enjoy a big breakfast, the Gunslinger features three eggs, hashbrowns, and toast or a biscuit around your choice of a pork cutlet, hamburger steak, ham, or country fried steak.
Roxanne’s Cafe is at 1126 Branch St. and is open Monday through Saturday from 6 a.m to 8 p.m. and Sunday from 6 a.m. to 3 p.m. They have another location in Parkville.
bee creek cafe and bakery
Bee Creek Cafe and Bakery offers excellent coffee and pastries, but there’s more to breakfast than just the best raspberry scones you’ve ever had. Try a breakfast panini with local sausage, egg, and cheddar cheese, or turn things up a notch with a red pesto, egg, and provolone panini. Perhaps the best part of the paninis is that they’re on bakery bread that’s rustic and delicious. Breakfast burritos are also popular at the local bakery cafe, which is known for personal, friendly home-town service.
Bee Creek Cafe and Bakery is at 242 Main St. in Platte City. It’s open Tuesday through Friday from 7 a.m. to 3 p.m. and Saturday from 8 a.m. to 2 p.m.
A classic Americana restaurant chain, Waffle House is, of course, famous for its namesake traditional waffles. They also offer pecan waffles, chocolate-chip, and peanut-butter varieties as well. The restaurant is also well-known for its grilled hashbrowns that diners can enhance with extras such as grilled onions, melted cheese, grilled tomatoes, and even country sausage gravy.
You can also get a hashbrown bowl, omelets, or your choice of eggs with bacon, sausage, city or country ham, or steak. Enjoy a bowl of regular or cheese grits as part of your tasty breakfast.
Diners commend the place for nostalgic comfort food and say the servers are helpful and friendly.
Waffle House in Platte City is at 1305 Platte Falls Rd. and is open 24 hours a day.
Retro Diner in Leavenworth, Kansas, offers classic American breakfasts all day, including a variety of omelets, scrambles, and breakfast plates. The service is quick and friendly, and the portions are generous. Diners say they feel like family here.
The Retro Diner is located at 819 S. Fifth St. It’s open from 7 a.m. to 2 p.m., Tuesday through Sunday.
You’ll enjoy your breakfast in and around Platte City, where you’ll find quality food and friendly hometown service in a pleasing atmosphere. Try one of these restaurants for a delicious breakfast in Platte City, Missouri.


Sourcing ingredients is often difficult here, partly because I'm still learning the local names of things but also because many things are simply not available. Take sheep butter, for example. As far as I know, it's only found around here at Intermarche, and the other day it was sold out, so I had to settle for goat butter. Life can be rough. If you want something really exotic like chocolate chips or cream of tartar, you just have to substitute creatively. I do a lot of that. And because I'm in Portugal, it never hurts to add garlic. It adds a new dimension to Spätzle, Portuguese-style for example.
It's actually hard to get the sugars I want here in the heart of the country. White granulated sugar? No problem, though I prefer its common yellow cousin here. But the darker stuff, açúcar moreno, isn't so easy, particularly if you like it really dark. So when I discovered a bag of deep brown sugar with a satisfying molasses whiff to it, I was delighted and snatched it up for the next batch of cookies. These were good, but turned out to be a little strange.
Not that sweet, really. Since I had tweaked other things in what was once a chocolate chip cookie recipe (goat butter, whole wheat flour, Toblerone dark chocolate bars with almond nougat), I dumbed down the other stuff and just tweaked the sugar. These cookies were even better, but still not overpoweringly sweet, then I noticed that the package bore the words "brown rice sugar". For real. I thought it was a translation error, but there really is a sugar substitute made from brown rice. And it's not bad. So I offer you this variation on the new trending cookie of Évora, chipped chocolate:
100 g brown rice sugar
125 g (½ cup) butter (cow, goat, sheep - do what thou wilt)
Cream these together, then add
1 tablespoon amèndoa amarga (I was out of vanilla extract)
2 teaspoons orange zest (this is the killer cookie ingredient)
Whip it some more, then add
½ teaspoon salt
½ teaspoon baking soda
225 grams flour (usually wheat of some kind, but if the spirit moves you, substitute rye, corn or oat flour as much as you like)
Mix until all the flour is evenly distributed in the wet dough, then add
200 g chipped baking chocolate (dark)
Drop on parchment and bake at 175°C (350°F) for something like 10 minutes.
I told my friend with diabetes that these were better for her. That might not be true, but given the response I think I'll keep lying.
And now for something completely different. I decided it was time to introduce the local Catholics to some good Chanukah tradition: sweet potato latkes served with Greek yogurt and pureed mangos. That seems to be a hit as well (with extra portions set aside for grandchildren), but afterward I was faced with the problem of half a bowl of mango puree and no idea what to do with it. So I did a little research and improvised these mango cookies, which are perhaps the best thing I've made this month:
½ cup butter
1 cup yellow sugar
¼ cup brown rice sugar
2 tsp vanilla
1 ½ tsp cinnamon
2/3 cup mango puree
1 tsp baking soda
1.5 cups wheat flour
1.5 cups corn flour
½ cup of milk
Cream the butter and sugars, then add egg, mango and vanilla. After the mixture is creamed, add 2 cups of flour, the baking soda and cinnamonI suppose you can mess around with the sugars any way you like; I like substituting corn flours for wheat in recipes where gluten isn't needed, and I think it usually improves the character of a cookie. I may try a batch of these using just corn flour. And maybe drop the milk and use more mango puree. And a bunch of other little adjustments, because while lazy translators may crave repetitions, I find that boring in recipes, which I consider to be like German laws: there to be flouted as long as it's a victimless crime. I only make an exception with phenolphthaelin as an additive on special occasions for those on the run.
Bake in a preheated 375°F oven for about 10 minutes or until golden brown.
In the batch I made, it seems that the brown rice sugar was not perfectly mixed in and formed interesting little pockets, which produced a surprising effect when baked. I can't describe it; it needs to be experienced. And it is a delight!
Thank you for the new word, Kevin - and also for the revelation that you enjoy baking! How ironic that the absence of artificial sugar from one's diet greatly improves digestion. I had a good laugh about your search for ingredients which are difficult to find in Portugal. My experience when first landing here was the same. I share your impression of the relatively high incidence of diabetes here, too. By the way, quite by chance, I found vanilla essence (aroma de baunhilla) last week in Pingo Doce. Country of origin: UK. I think, as a matter of urgency (I have about a fortnight until the figs will be too ripe and it is too late for another year) I should try to find "lime" - a white powder I need for a green fig preserve recipe. I have no idea where to start! If you happen to come across it in your explorations in the food aisles...ReplyDelete
Vanilla extract was never a problem here, Allison, certainly less so than in Germany where the stuff is sold in silly little foil packets. Still, I would prefer buying it by the quart at least, not in small bottles that get used up in a few days. That I enjoy baking isn't much of a revelation; I've mentioned on numerous occasions that baking projects were one of the things that got me started in translation some 38 years ago. Probably the first thing, though after all these years I can't recall whether I might not have done a bit for pyrotechnics, explosives and poison gas first or at about the same time. The 8th floor of Millikan Library was a great place to practice one's German and Russian skills with old texts.Delete
I'll ask around about the lime; I think I can improve the nutritional value of things I make with corn if I use it too. I seem to recall that it's one of those things which, if left out in a diet heavy with corn, can lead to the four D's: diarrhea, dermatitis, dementia and death. When I had an excess of figs years ago on a Greek vacation I just made up a fresh jam with honey every morning, which provided a rather nice breakfast for a week; you could probably do that as a freezer jam.
I reformulated the mango cookie recipe last night; the result was rather satisfying:ReplyDelete
1/4 cup (60 g) butter
1/2 cup (100 g) brown rice sugar
1 small chicken egg
1 teaspoon vanilla extract
1/4 cup (60 ml) mango puree
1 cup (190 g) fine corn (maize) flour
1/2 teaspoon baking soda
Cream the butter and sugar well, then add the vanilla and egg, beat more and then add the mango finally, ensuring a thorough, smooth mixture. Then add the flour and baking soda, mix well but not too long (though with corn flour you have no gluten, so this may not be an issue like it is with wheat).
Drop onto a baking sheet and bake at 375°C (190°C) for 10 to 12 minutes. I got 2 dozen cookies for this quantity.
Note that brown rice sugar is *not* the sugar you usually use. It is less sweet among other things.


Here is how you can make $10 for every slice of leftover bread and save our environment!
Did you know that roughly one third of all the food produced in the world for human consumption each year — approximately 1.3 billion tons — gets lost or wasted? This is enough to feed 815 million hungry people in the world four times over.
Additionally, food loss amounts to a major and needless squandering of resources, including water, land, energy, capital, and labor. It also has a huge impact on the planet, responsible for a quarter of all greenhouse gas emissions. This translates to exacerbating climate change and a loss in biodiversity, whether from coral reefs or populations of mammals, birds, insects, fish and reptiles, upon which humanity depends on for survival.
Food loss is a symptom of systemic failures in the production and distribution of food. These range from faulty date labeling, which results in the disposal of perfectly fresh food, to cosmetic standards, which mean that fruits, vegetables, and other goods are rejected due to appearance rather than nutritional value.
The COVID-19 pandemic has highlighted our current economic system’s vulnerability to risks and inefficiencies, challenging us to rethink our old ways for resilience. “Business as usual” will not deliver the type of progress needed to ensure a prosperous and sustainable life on Earth. With a commoditized global system, we’ve more often than not lost the connection to local growers and producers. We need to value and appreciate our food’s journey. The disruptions present an opportunity for us to learn and to adopt business practices that are ecologically harmonious.
One company that is responding to the crisis in a way that also brings attention to the global challenge of climate change is CRUST Group [https://www.crustbrewing.com/]. CRUST, built around a belief in sustainability, provides unique circular economy solutions to the challenge of food waste. The circular economy is about developing new business models to eliminate waste and keeping materials within the economy for as long as possible. Fresh surplus ingredients are reincarnated into CRUST beverages and other products, granting them a new lease of life and thus helping to minimize food wastage. CRUST aims to change society’s mentality to wasting food with a positive message to maximize our resources.
CRUST’s flagship product is the CRUST craft beer made out of bread. By using surplus bread from bakeries, hotels, supermarkets, and other outlets, CRUST keeps unused bread from ending up in a landfill where it can take up to 25 years to decompose. To date, CRUST has saved 275 kg of bread through producing 4482 liters of beer. This equates to roughly 2135 kg worth of carbon emission saved based on a study done by BBC (Source: https://www.bbc.com/future/article/20200224-how-cutting-your-food-waste-can-help-the-climate).
To limit their carbon footprint, CRUST uses locally sourced ingredients through local farmers rather than importing. This cuts their carbon footprint drastically and in turn helps the environment and farmers in each market they operate in. At the end of the brewing process, spent grain is upcycled into nutritious granola bars, pancake mix, or back into the environment as feed and fertilizers. A circular beer indeed.
If we take our learnings from the current crisis seriously, the dawn of a new era of responsibility and community is upon us. The call to action is salient for companies and consumers alike in the food industry, given its outsized impact on humanity and the environment. As the food and beverage industry considers how best to meet the needs of the earth alongside those of their consumers, CRUST reminds us that there are compelling alternatives to a wasteful existence. What better way to end the day than with an ice cold beer, saving the environment while you’re at it? #SaveACrust


Large buyers, superstar cooks and chains rushed to open ghost kitchens in the course of the pandemic, and so they have been anticipated to make up greater than 20% of the restaurant trade by 2025. However ghost kitchens at the moment are crashing.
Final week, Kitchen United, which raised $175 million in funding and was backed by Kroger, introduced it could sell or close all of its areas. The startup ran delivery-only eating places from inside Kroger shops, malls, and even from inside chain eating places, sharing cooking area.
Ghost kitchens are stripped-down business kitchens with no dine-in choice. Generally referred to as cloud kitchens, darkish kitchens or digital kitchens, ghost kitchens fulfill on-line orders from supply apps like Grubhub and Uber Eats. A number of dozen menus can come out of the identical ghost kitchen, and clients typically don’t know they’re not ordering from a restaurant with an actual, bodily location.
Ghost kitchens have been round for years, however they boomed in the course of the pandemic. They have been seen as a salvation for the restaurant trade in the course of the top of the pandemic, and so they expanded as dine-in eating places closed and on-line ordering turned the first choice for purchasers. Greater than 70,000 eating places completely closed as a result of pandemic.
Many restaurant homeowners and buyers guess ghost kitchens have been a less expensive strategy to begin or develop their enterprise than sit-down eating rooms. Ghost kitchens additionally provided large chains a strategy to take a look at new menu ideas, gadgets and types at decrease rents and with much less labor.
“Popping out of the pandemic, a boatload of eating places closed. There was loads of vacant restaurant actual property, particularly in cities. There was hope that this invaluable actual property may very well be put to make use of,” stated John Gordon, a restaurant guide. “Chains needed to usher in new merchandise in cost-effective vogue.”
Wendy’s launched plans in 2021 to open 700 ghost kitchens with startup Reef Expertise. CloudKitchens, a ghost kitchen startup began by Uber co-founder Travis Kalanick, purchased greater than 40 properties in two dozen cities for $130 million. Applebee’s launched Cosmic Wings, which served Cheeto-flavored rooster wings.
It seems the ghost kitchen idea puzzled many purchasers, who couldn’t discover the eating places on a map, drop by in particular person to see the place their meals was ready, or report issues with their orders. Some clients felt “fooled” and “catfished” once they discovered that they ordered from what they thought was a small restaurant that as an alternative turned out to be an enormous chain utilizing ghost kitchen methods.
As folks started returning to eating places, the “thriller meal world of digital eating places wasn’t as needed,” stated Stephen Zagor, a restaurant trade guide and adjunct professor at Columbia Enterprise College. “We care loads about what my restaurant is about, and the way recent and scrumptious the meals is.”
Whereas individuals are joyful to order off supply apps, they wish to eat from eating places — not expertise corporations they don’t acknowledge promoting meals, he stated.
Folks have returned to consuming at eating places in particular person and ordering at drive-thru, and supply growth has stalled from its pandemic heights. Moreover, many shoppers are pulling again on meal supply due to larger costs and supply charges.
Transparency and high quality points have additionally been a serious downside for ghost kitchens.
Shoppers want ordering from brick-and-mortar eating places, the Nationwide Restaurant Affiliation present in a survey this 12 months, with 70% of diners saying it’s necessary for his or her meals to return from a publicly accessible, bodily location.
“There was no id or advertising and marketing behind the ghost kitchens. Consequently, the gross sales have been too low,” John Gordon stated.
The enterprise facet of operating a ghost kitchen has additionally been difficult. Ghost kitchens depend on third-party supply corporations to ship orders. Third-party suppliers cost charges, which may be as excessive as 30%.
Native well being departments have struggled to examine and regulate ghost kitchens, too.
And the web supply market is saturated. Uber Eats this 12 months cracked down on ghost kitchens, eradicating 1000’s of listings that have been crowding the positioning.
So eating places have shut down their ghost kitchens and funding for the idea has dried up.
Wendy’s deserted its ghost kitchen plans earlier this 12 months, Applebee’s folded up Cosmic Wings, and Kalanick’s CloudKitchens laid off its employees this fall. Butler Hospitality, which operated ghost kitchens for the resort trade, additionally shut down.
It’s the latest instance of how businesses that boomed in the course of the pandemic, like Zoom, Peloton and Instacart, have faltered as shoppers return to previous habits.
“It was a pandemic buzz,” Gordon stated.


By Dr. Paul Palmer, a plant-based nutrition consultant
Have a change of heart this Heart Awareness Month and make small but significant adjustments for a healthy and happy life.
Remember when doctors prescribed “healthy” cigarettes and smoking as a something that was “good for you”? Luckily, much has changed over the last few decades. Preventative care is fast becoming an approach to health for many people. Yet heart disease – which can be prevented – is still one of the leading causes of deaths in South Africa. Once thought to only be a disease for the elderly, more than half of heart-related deaths now affect people under the age of 65 years, while over 17 million people die every year from cardiovascular disease, according the American Heart Association and the World Health Organization (WHO). It’s a staggering number when one considers that 80% of these premature deaths can be prevented by eating better, moving more and avoiding smoking.
This September, love your heart during Heart Awareness Month and show your support for World Heart Day on 29 September by making a few, small changes to your diet and overall lifestyle, while improving your heart’s health and increasing your longevity. Here are our top ten tips on how to get wholeheartedly healthy!
1. Eat more plants
Scientific evidence links the consumption of meat and meat products to numerous diseases. “The World Health Organization (WHO) recently officially placed red and processed meat at the same danger level as cigarettes and asbestos, now making what people are calling meat the new tobacco”, says Dr. Joanne Kong.
In the United States, the most common cause of death is heart disease at 28.5%. The average US male’s risk of death from heart disease if he eats meat is 50%, eats a vegetarian diet is 15% and eats a vegan diet is 4%. These findings come from an accumulation of studies and publications cited in the 2017 health investigation documentary, What The Health. By replacing animal foods and highly refined carbs with whole plant foods is a proven way to lower cholesterol and reduce the risk of heart disease.
2. Eat fruit & veg to boost fibre intake & lower cholesterol
A well-rounded diet should be abundant with veggies, leafy greens, legumes, beans, nuts, whole grains and fruit. These foods are rich in dietary fibre which helps to lower LDL (“bad”) cholesterol . Fibre interacts with the bad cholesterol in your digestive tract and helps to remove it quickly from the body, decreasing the amount of LDL cholesterol absorbed.
The minimum daily requirement of fibre is 31.5g, but we currently get less than half that amount. The question shouldn’t be “where do you get your protein?”, but rather “where do you get your fibre?” Low blood cholesterol levels can be achieved by replacing some animal proteins with plant proteins like legumes, soy and oats, and with monounsaturated or polyunsaturated fats found in avocados, nuts and seeds.
3. Take your omega-3s
Essential omega-3 fats are important for a healthy heart, reducing risk of diabetes and helping to support normal cholesterol levels. Essential omega-3 fats are called “essential” because our bodies cannot make them. This is why we see fish and fish oils usually stated as the go-to recommendations.
Eating a varied diet that is plentiful in plants will deliver adequate omega 3s and 6s. Good sources of linoleic acid, the essential omega-6 fat, include hemp seeds, pumpkin seeds, sunflower seeds, walnuts and soya spread.
It’s important to note that eating enough ALA (the essential omega-3, alpha-linoleic acid) may require more planning. To ensure your body is balanced and converts both ALA and LA into other important fats, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) equally, consider a plant-based supplement and double your daily intake of ALA-based foods like chia, hemp and flax seeds.
4. Use heart-smart cooking alternatives
When cooking at home consider using an air fryer instead of a deep fryer, stove and even the oven! An air fryer is a nifty kitchen appliance that uses hot air to cook, roast and even bake food with minimal to no oil without compromising on flavour, texture or taste.
5. Eat the rainbow for a nutritional boost
A predominantly plant-based diet is rich in a host of nutrients that are heart-protective. Eat the rainbow and consume a colourful array of fruit and veggies that are rich in antioxidants, plant sterols, phytochemicals, iron and potassium, all thought to reduce the risk of heart disease.
According to the AHA, potassium helps to reduce the effects of sodium, which raises blood pressure. Some great sources of potassium, other than bananas, include legumes, sweet potato, Swiss chard, spinach, apricots, orange juice and tomatoes.
6. Eat more soy
Soy plays a role in keeping your heart healthy as the protein found in soybeans has been shown to reduce blood cholesterol levels. According to a study, soybeans contain additional components, such as isoflavones, lecithins, saponins and fibre that may be beneficial to cardiovascular health by improving blood pressure, glycaemic control, obesity, and inflammation. Look for products that contain non-GMO soy as an ingredient. Meat alternatives companies like The Fry Family Food Co. make a range of products that combine soy protein with other ingredients and plant proteins like quinoa and buckwheat.
7. Improve cardiovascular fitness
Any movement is better than sitting still when it comes to improving your heart health. Increase your cardiovascular fitness with running, cycling, circuit training, or high-intensity interval training. This kind of exercise causes the blood to pump much harder and that forces the arterial wall to stretch, improving the elasticity of the arteries. Alternate between intensity and between upper and lower body exercises with minimal rest periods for maximum results.
8. Strength train for a stronger heart
Weight training is as important for building muscle mass as it is for building a strong heart. After all, your heart is a muscle! Lifting weights and even using your own body weight, is effective in burning fat, improving bone health and strengthening your heart. Yoga is also great for strength and muscle toning. Different styles of yoga like Ashtanga or Power Vinyasa keeps your heart elevated throughout the class.
9. Reduce smoking and drinking
According to the National Heart, Lung and Blood Institute, cigarette smoking causes about 1 in every 5 deaths in the United States each year. The chemicals in tobacco smoke harm your blood cells, the function of your heart, and the structure and function of your blood vessels. This damage increases your risk of atherosclerosis and coronary heart disease, leading to raised blood pressure, chest pain, heart attack, heart failure, arrhythmias, and even death. Quitting smoking and avoiding secondhand smoke can help reverse heart and blood vessel damage and reduce heart disease risk.
10. Cook for your heart, with your heart
By eating a predominantly plant-based diet, or reducing your meat consumption, you are not only eating a diet that is good for your heart, but it also means you are you are making a powerful ethical statement. By avoiding animal-based products from your diet, you withdraw support from cruelty to animals. Choosing to back the production of cruelty-free foods means you are not only cooking for your heart, but also with your heart.


About the event
Agricultural systems are essential for the health, food security and nutrition, and economic well-being of people around the globe. While there are many forms of agriculture that support healthy people and a healthy planet, food systems globally are also a key contributor to environmental degradation. Without sustainable food systems, the climate goal set by the international community can’t be met.
To accelerate the transformation and maximize its benefits, the transformation also needs to be nature-positive and climate-resilient, meaning regenerative. The lessons learned and findings from the Food System Summit, leading initiatives, campaigns and sectoral approaches will be explored in the session that can deliver deep, rapid and systemic transformation of the food system with a focus on integrated approaches that align with the “One Health” approach to healthy people and a healthy planet.
Watch the event recording
Craig Hanson - Vice President of Food, Forests, Water & the Ocean (Moderator)
Diane Holdorf - WBCSD, Managing Director Food and Nature and chair of the Global Commons Alliance
Ulises Lovera - National Director of Climate Change, Ministry of Environment of Paraguay
Martien Van Nieuwkoop - Global Director of Agriculture & Food Global Practice, World Bank
How to attend
This event will take place on Thursday, November 4,
11:00 - 12:30 GMT.
A broadcast link will be added here on the day of the event.
You can sign-up for the updates about the GEF-GCF Pavilion to have broadcast links as well as relevant reads delivered to your inbox right when you need them.


Whew! It's been a busy month as we are preparing to showcase the bakery at our grand opening on October 19!
So far, we've added about twenty new products, put out two bread boxes, painted the inside and outside of the bakery, moved in some new furniture, had a sneak peak/taste testing, and added a whole schwack of new bread available in the storefront.
We are also adding to Nestor's famous doughnut selection (made fresh daily and never from frozen dough!) a feature monthly doughnut. This month's doughnut is a pumpkin spice cake doughnut with buttercream icing. Super tasty!
We've also got three young baking apprentices working with us through the Three Sisters Baking Academy. They are perfecting tarts (the raspberry and turtle tarts have become fast favourites!), calzones, and lots of cookie recipes!
We've also got a new cooler with local market favourites - kiebassa, fresh farm eggs, pickles, jam, jellies, homemade noodles... well, why don't you just stop by and see everything yourself!
We're open Monday to Friday from 7am (that's right - stop in for a fresh warm muffin and coffee on your way to work!) until 6 pm (or stop by after work and pick up perogies and cabbage rolls, calzones, pizzas, or fresh bread for supper). Saturdays we are open from 7am to 1 pm ( our hours will be extended as we get closer to Christmas).
Hope to see you soon!


Home Of Inspired Soul Food
Hungry For Soul Food in Cherry Hill? Welcome to Ms Nancy's Place
where you can find great Soul Food for delivery or takeout.
Check out our online menu and place an order from our site.
Visit us at 177 South Center St • Merchantville, NJ 08109.
Authentic Soul food restaurant in the heart of Merchantville. With a healthy take on Soul Food Ms, Nancy has found the perfect formula. Chicken and waffles delivered right to your home, what could be better? Get Soul Food take out and delivery to Cherry Hill, Merchantville, Moorestown, Haddonfield, Moorestown, Mt Laurel and surrounding areas. Order online for Take out, delivery, party trays and corporate lunches
Ms Nancy’s Hours Of Operations
Sun, Wed & Thur: 11am -8pm (or until sold out)
Fri & Sat : 11am – 9pm (or sold out)
Mon & Tue: Closed
Cake Delivery Call: 856.375.1303
For Delivery Call: 856.375.1303


Phillips Gourmet Baby Clams are wild harvested from the warm seas of Southeast Asia, freshly hand-shucked, then pasteurized under the strictest quality control. The result: clean, delicious clam meat. Hand packed in natural clam juice, water and salt, maintaining the sweet, briny flavor and tender, buttery texture of fresh clams. Our premium whole belly out clam meat is excellent in soups and chowders and delicious in pasta dishes and sauces, or get creative with Clam Rangoon!
Check out this video to see our premium Gourmet Baby Clams in action!
Fully pasteurized and ready to eat, Phillips Gourmet Baby Clams are delicious eaten straight out of the container and a perfect upgrade for a wide range of recipes. Product may contain shell fragments. Save the remaining juice and use to enhance the flavor of your dish. Use immediately when opened.
Clams in their Natural Juices, Water, Salt.
Make a delicious first impression with irresistible Phillips appetizers. Simply serve as starters or snacks, or add sides and sauces for patron-pleasing entrées.
Phillips has captured the taste and texture of freshly caught fish & shellfish with our own signature process, and we do it by hand every step of the way.


Sustanon ftm, supplements help cutting
There are, however, legal dietary supplements that you can buy online in Canada to use for building muscle and cutting body fat. What are the ingredients, lgd 3303 results? There are no real ingredients in these supplements, female bodybuilding after 40. You purchase the supplements directly by mail order from the manufacturer, ostarine queima gordura. Some manufacturers also include the nutritional data in the description for your convenience. A few interesting facts and information about food supplements you can get in Canada can be found at the following sources: The Canadian Food Inspection Agency (CFIA) website has a list of products, including some that you cannot buy and others you can. Some of the supplements you cannot get in Canada must be registered with Health Canada as dietary supplements. Can a food supplement and its ingredient be mixed together, dietary supplements for cutting fat? According to the CFIA, the safety and purity of all food and dietary supplements purchased through mail order is not guaranteed. It is not possible for someone to mix a food or dietary supplement with other dietary supplement ingredients without risking side effects, which include digestive illnesses, rashes, rashes, digestive problems, and even heart diseases and stroke, supplement stack for depression. To make sure your food or dietary supplement doesn't contain substances like diuretics that can cause hypokalemia and heart disease, read this article What are some safe food or dietary supplements? For those who consume a vegetarian diet, the Food and Drug Regulations require food and dietary supplement information for vegans or vegetarians, ostarine side effects sleep. There are also more specific requirements for certain food and dietary supplements, what is rad 140 sarm. For example, the supplement "Equal Rights Equal Treatment" lists an ingredient of calcium sulfate: Ca sulfate is a commonly found salt or mineral. All foods, including milk and eggs, contain calcium, female bodybuilding after 400. However, the amount of calcium needed depends on the person's age. Adult humans need 2.4 mg of calcium a day, a few milligrams less than the amount found in most milk or eggs and less than the 1 mg found in most yogurt. Some animal supplements do not contain salt, although certain supplements do contain "natural" vitamin D. The label on the supplements says the "natural" vitamin D is from animal sources and must also be added to foods which contain this vitamin, as this is not added to the supplement. Some supplements, such as magnesium and vitamin A, are also listed as ingredients on the label, female bodybuilding after 401. In order to make sure your supplement doesn't contain certain substances like diuretics, read this article Some food supplements listed as ingredients on a supplement label are not actually vegetarian, because they aren't vegan, female bodybuilding after 402.
Supplements help cutting
Bulking & Cutting Stack from Brutal Force comes loaded with 5 powerful legal supplements that can help you gain massive pounds of muscle within a few weeks. The 6-day meal plan allows you to build a daily calorie, protein, and carbohydrate intake. With a focus on natural ingredients & no additives, this formula gets your muscle building on track and you will see results like you have never seen before in a weight-training program, supplements cutting help. When you combine the 6-day bulk-and-cut/meal-plan with our 6-day nutrition plan, everything you need is in one place so you have every reason to work out for the rest of your life. You will feel the difference in your strength and physique quickly, supplements help cutting.
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Stand Behind Our Local Pet Store with Your Purchase of Dog Canned Food
The very best thing you can do for your puppy is to supply them a premium wholesome food. The appropriate food will keep your dog healthy by providing improved digestion as well as giving them a shiny coat. Dogs are facultative carnivores meaning they can get by, but not prosper on a non-carnivorous diet. Your dog needs highly healthy food that has a mix of excellent components.
Aspects to think about when selecting Canned Food for Dog: When selecting the correct dog food, take into consideration the life-stage, breed, activity level, and also reproductive standing of your canine. The physical qualities and actions of your pet dog are essential factors to consider when picking an ideal dog food. Brand-new puppies, breast feeding mommies, as well as active types will certainly require increased calories daily than elderly dogs and couch potato types. Canines have different dietary requirements that alter as they grow older. As a result, regularly choose Canned Food with a high nutritional value. Also, understand if your dog has a food hypersensitivity or intolerance when choosing a pet dog food. Vomiting, looseness of the bowels, ear buildup, and poor coat problem can be indicators of food intolerance in your canine. When picking food for your pet dog, itis necessary to comprehend the labeling. Always inspect the canine food labels to ensure quality assurance and appropriate sourcing of components. The information on the name provides a suggestion of the food's content. On the label, examine the nutritional adequacy declaration to ascertain the meal gives complete and balanced nutrition, and carefully evaluate the ingredients list. You want to see whole foods and avoid excess chemical preservatives in dog food as it can be damaging for their health and also food digestion. After you have chosen a portion of food, you do not introduce it quickly. Rather, you can slowly alter the dog's diet by adding a little new feed to the old diet every day. Do this until your pet is solely consuming the new diet. Additionally, it is recommended to switch your canine's meat source every couple of months to offer them a variety of foods, and therefore, a variety of nutrients. Specialists also think feeding your pet dog the exact same food at all times can trigger allergic reactions and dietary deficiencies to establish. There is no food considered healthiest due to the fact that dogs have different dietary requirements. Because of this, there are a couple of vital elements you should take into consideration. Such factors include the quality of active ingredients as well as the sort of food you offer to your pet.
Just For Paws in St. Charles, IL provides a variety of Canned Food and treats for Dog. If you have been irritated with finding a high quality Canned Food, allow our welcoming team help you out. There are countless options readily available that inconvenience to pick the right Canned Food. Visit us in-store, or call (630) 549-7845 with any concerns.
What St. Charles Customers Love About Just For Paws
Today was my first experience with just for paws grooming and it was amazing! My cairn terrier looks wonderful, thanks to Jen!!!
They do a great job on my Schnauzers.
Bridget Duniec Szymel
My dog, Chester, loves going here! The owners are kind, professional and always so wonderful to work with. I highly recommend Just For Paws!
Newer to area. Noticed this place not far from the new house and stopped in to check it out. We have an older dog that used to stress and almost fear going to the groomers. It's not always a matter of the staff but the environment as well. Well, the store and staff at Just for Paws are so welcoming\calming, that we booked an appointment for our dog. They did a great job and are they treated her so well that it was the first grooming appointment she's had in 11 years that didn't stress her out. (We've had our dog back a few more times with a consistent great experience) The staff are really so nice that you almost want to stay and chat! We've bought several things from the store too that worked out great and\or have been enjoyed. It's the kind of service you wish you found everywhere!
Just for Paws has been a wonderful resource for products and services for our dog! Lindsey and John have built real nice location with quality products and friendly service. I can’t see going anywhere else!


The Deacon Dining Wellness Program partners with the Office of Wellbeing through monthly cooking classes to educate students, faculty and staff on Performance Dining-a program that encourages eating with purpose. This is not a recipe for “perfect” eating by any means, but a way to approach each meal and snack with the goal of obtaining the most nutrients to nourish body, mind and spirit and derive pleasure and satisfaction from the chosen foods.
Brooke Orr | Deacon Dining | Nutrition Director
World Vegetarian Day initiates the month of October as Vegetarian Awareness Month, so this month’s Gold Apron cooking class made a plant powered Vegan Spaghetti Puttanesca. This hearty dish is full of high energy whole grains, filling fiber and protein as well as antioxidant rich veggies! Research suggests that a diet high in fruits and veggies can positively affect health by lowering blood pressure, reducing the risk of heart disease and stroke, preventing some types of cancer, lowering the risk of eye and digestive problems, and having a positive effect on blood sugar. Veg Out with Deacon Dining this month and aim to have ONE plant powered meal (no meat) per week. Concerned about getting enough protein? Stop by the Pit on October 16th from 11:00-1:00 to sample and learn more about a plant forward diet or come to the Fitness Center October 30th at 4:30 to sample and learn about vegetarian protein sources.
As a registered dietitian I promote whole foods first, a diet built on a variety of fruits, vegetables, whole grains, protein and healthy fat. That is why our smoothie event featured recipes that included an ingredient from each food group. Smoothies can be a great snack (smaller serving) or meal (larger serving), and should be balanced to keep blood sugar stable. Choosing a bone boosting beverage such as soy or cow’s milk, a protein source such as Greek yogurt or tofu, a full cup of a brightly colored vegetables such as carrots or spinach and a cup of fruit provides nutrient dense calories and a tasty sweet we sometimes crave. Download the recipes from our event HERE


Copyright 2017. Baldwin Street Productions. All rights reserved.
The Seed - Documentary Short Film
At Baldwin Street, one of our goals is to create videos that promote, inspire, educate and bring awareness to the rich and thriving agricultural industry of the Garden State. From multi-generational family farms to organic farms to larger scale operations there are many stories to be told.
Uncle Bill’s Farm located in Far Hills, New Jersey is a small organic farm with a mission to bring the community high quality home-grown food that energizes the body, improves the environment and inspires the mind.
It was great fun capturing their story.


I was told recently that my cooking "wasn't all that great" but you know what? I don't care. Unlike 99% of the men in this country, I don't mind to cook and have fun experimenting in the kitchen.
Yesterday for instance. It was one of those days when I just wanted to stay inside. Cold, windy & snowy, it was the perfect day for chili.
So I made a batch of chili from scratch. I was lucky enough to have everything I needed, and it came out pretty damn good!
Brown ground beef in a skillet and put into a large sauce pan. Add tomato sauce, ground chili peppers, cayenne pepper, cumin, oregano, garlic and onion powder, salt and paprika. Cover and let simmer for about 15 or 20 minutes, stirring occasionally.
What I used:
1 1/2 pounds of ground round
8 oz. tomato sauce
ground chili pepper
ground cayenne pepper
Everyone's taste is different, so use the right amounts of spices to your own liking. I like my chili hot, but not too hot. Just enough of a bite to waken the senses, not set my sinuses on fire.
The only thing missing from yesterday's meal was cornbread but I was out of eggs.
Give it a try!
Copyright 2006 Thomas J Wolfenden


Thanksgiving is just around the corner guys!!
Even though I have been living away from my family for almost 8 yrs now, I still cherish this holiday, since it brings me back to those times when my sister and I had to clean the house, and help mom cook the Thanksgiving dinner and have everything set for when the rest of the family arived.
On this holiday I could usually smell Christmas on the air...and the joy of having night of celebrations, board games and amazing comfort food.
I wanted to share a very delicious soup I learned to make a while back.
I think it could be a great starter for your Thanksgiving dinner, plus it's super easy!!
The main ingredients will be:
But you will also need:
Half and Half
Salt & Pepper
The measurements for this soup depends on how many people you will be serving.
I will give you the aprox. measurements for two people.
Start by cooking 1 1/2 chopped small onion that you will start sauteing with some olive oil
until they are tender and almost translucent.
Cut 3 large carrots in slices like shown above and then mix with the tender onion.
Add 1 cup of chicken stock to start cooking the carrots until tender.
Boil for 15 minutes medium heat and cover.
When the carrots are tender and you can cut all the way through easily,
drain the components like shown above, separating the solid from the chicken stock.
Pour the solids into a blender alongside with a
small slice of a peeled ginger root.
Ginger is very strong so make sure you start with just a thin slice and then add some more if you wish.
I use the magic bullet since it makes very creamy purees.
Pour the soup back to your pot and add the leftover chicken stock.
Add salt and pepper to taste (I usually don't since some chicken stocks can be salty enough)
Stir for 10 minutes more until ready to serve.
You can add just a small dab of half and half for more creaminess but its not necessary.
You can also add a dollop of sour cream.
And have a wonderful Thanksgiving with the ones you LOVE!


I absolutely love the wild birds and have always had bird feeders and bird baths within easy viewing of my desk whenever possible. They amaze me with
their energy, beautiful colors and their instinctive ways. Because they bring me such joy I am always look for ways to treat them. Wild birds aren’t necessarily picky when it comes to eating but they definitely have their preferences. I have fun playing with different variations of this homemade wild bird suet. I’ll whip it up, hang it and then watch for their reaction. Believe me, they will tell you real quick whether you hit a home run or not.
Did you know that, in some parts of the country, the mast – or nuts and fruits produced in the wild is at a 40-year low? This means a lot of wild birds are hungry. You can help feed them, save money (commercial bird food is expensive) and decrease waste by using your kitchen scraps to make a yummy treat for them.
How to Feed Wild Birds from Table Scraps
What You’ll Need
- Fat – You will need something to bind your table scraps together into a cake. The best thing to use is some kind of solid fat. Birds enjoy suet or lard – don’t use vegetable fat. You can save the fat you generate in your kitchen from cooking meat – pan drippings, bacon fat, etc. (The high fat content helps birds stay warm in the winter too). The ideal ratio is 1/3 fat to 2/3 table scraps. (Wild birds don’t need to watch their waistlines!)
- Container – Try using an old yogurt, cottage cheese, or sour cream container. You will need something light, durable and flexible.
- Miscellaneous table scraps – You can use fruit, vegetables, nuts, seeds, cornmeal, oatmeal, bread, etc. – cooked or raw. (more ideas below)
Method for Making Wild Bird Food
The basic method is the same regardless of the scraps you use.
- Punch a hole in the bottom of the yogurt (or whatever) container.
- Thread a string through the hole, pulling it up and out of the top of the container. Tie a knot at the base to keep the string from slipping through. You will need a few inches of string above the rim of the container.
- Soften the fat by melting in a saucepan or microwaving it. Then, stir in your scraps – chop them into small bits if necessary. You can use a blender if you like.
- Pour the fat-and-scrap mixture into the container, holding the string so that it is roughly in the center of the mixture.
- Refrigerate the fat or leave it to cool at room temperature. Leaving it overnight on a countertop on a cold winter’s night should do the trick.
- Invert the container and remove the now solid fat mixture. Voila, you have a bird cake on a string! Hang it outside near a branch using the excess string and observe.
- If you want to attract tree-clingers such as wrens and nuthatches, you can smear the mixture right into the bark of a tree.
- To form a sturdier seed ball, form the bird seed mixture around a small pine cone.
- Seed balls can also be placed into mesh bags with holes large enough for birds to get their beaks through.
- You can also put the seed mixture into an orange peel
More Ideas for your Backyard Wild Birds
Here are some suggestions for bird cakes that you can try. You can also combine the various ingredients in these recipes to attract a wider variety of birds, and to use the scraps you have on hand.
- Fruit cake – To the fat, add leftover raisins, cranberries, cranberry sauce, holiday mincemeat, apple pie, chopped apple or pear cores and peels (seeds removed), etc.
- Nut cake – Stir in chopped nuts of any variety – sunflower seeds and peanuts are especially popular.
- Bread cake – This is a good way to use leftover stale bread. Crumble it into the fat mixture.
- Grain cake – Mix in leftover oatmeal, cooked rice, cornbread, cornmeal, pancakes, etc. into the fat. Millet, cooked or raw, is a healthy-for-humans grain that is popular with birds. Try mixing in pasta, too.
- Cheese cake – Add leftover cheese to your fat mixture, grated or chopped, any hard variety.
- Vegetable cake – This is a good way to use leftover salad, broccoli, spinach, and so forth. Chop it up and stir it in!
I hope you have as much fun feeding your backyard wild birds as I do. They can be very good little friends for you. 🙂


1. Firstly, my own, personal point of view as a vegetarian
1.1 I would want an end to factory farming and to ensure that all animals kept for food production are treated decently. I will refer to this as ‘compassionate farming’.
1.2 For centuries, meat was considered a ‘luxury food’, eaten either occasionally (maybe once or twice a week, plus feast days), or in small quantities to give flavour to other protein
sources, by all those for whom ‘luxury foods’ were unaffordable, that is, the larger part of the population. The assumption that a meal is incomplete without inclusion of a large chunk of meat is something I object to – but I do not have any problem with people eating regular small amounts, or less regular large amounts of meat. I have less issues with dairy foods but it would be good to promote other protein sources in order to educe our (particularly my) usage to some extent.
2. Land used for farming which does not currently give rise to food production:
⦁ alcohol (largely grain)
⦁ And to some extent, sugar and cocoa
All of these (and I admit I use all of these extensively apart from tea) use land without providing any noticeable nutritional value. Although sugar (calories) and cocoa (iron) have some limited value, as a society we vastly over-use each of them to the detriment of our health.
We waste productive land on these items, not because of their nutritional value, but because we like them. In some cases, we are addicted to them (I am!). In fact we like them enough that any political party which wanted to ban them would be committing political suicide.
Meat and dairy products have high nutritional value. The problem is not that people eat them but that the wealth, and the nutritional values of these foods afforded by that wealth is inequitably distributed. If people who were better off ate a little less meat and dairy, and at the same time enabled those who are poor to eat a bit more of it, or to afford the compassionately farmed produce that they currently can’t afford, then there would result a more equitable share of nutrition across the world, and across each society.
Meat- and dairy-eating is not in itself the problem. The problem is inequality and a cultural assumption that meat is the only protein source of nutritive value. We should address those two issues and we would find that there is enough nutritive produce for everyone, in a fairer and kinder world. Leaving those of us who choose, as I do, not to eat meat, and those who choose not to eat dairy foods, to contribute personally to further reduce overall consumption of those items without any need to impose their views on anyone else.


This has to be my new favourite buttercream flavour. It is simple to make and tastes delicious. I have used this on a coffee and chocolate cupcake but it will go well with plain chocolate or a nice vanilla. You can experiment with different combinations, have fun!!
250g of unsalted butter
500g of Powdered sugar
2 Tbsp Baileys Irish Cream
Whisk butter for about 5mins on medium speed till its a lighter shade than what you started off with. Add the sugar in two batches till fully combined and lump free. Pour two tablespoons of baileys into the mix and whisk for another 2 to 5 minutes till its fully incorporated. PS if you would like your buttercream a little stiffer then add more sugar or use less butter.
Hope you enjoy this cover, there will be loads more coming your way throughout the year and its only going to get better. Do subscribe to my Youtube channel and leave me some feedback. Thanks guys.
Enjoying the London sunshine with these freshly baked cupcakes. Delicious cloud-like cream cheese frosting. Heaven!
Here is my 1st cake of the year, I promised to put it up and here it is. This was loads of fun to make and oddly enough it wasn’t as time consuming as I thought it would be. Its red velvet inside with delicious cream cheese frosting.
Ice Bucket cake
I hope to be much better this year with posting on here. I have a lot to say and a lot to share. I have already made a fabulous Ice bucket cake which I will be sharing with you soon. It has really started my cake making year off with a bang. I met up with my pianist last weekend, hopefully I can make some videos soon.
I was working at a bakery thinking that I would be able to learn a few things about cakes. I barely learnt anything because they mainly baked fresh bread and ordered in 80% of their cakes from wholesalers. I was stuck there making and serving sandwiches, stocking the fridge, refilling trays and working the till. I decided to take a cake decorating classes because I could bake the cakes but my decoration was poor. I registered at Lambeth College for a beginners course. We learnt all the basics like making piping bags, making royal icing, making fondant roses, simple piping making fondant teddybears and covering a cake in fondant. I absolutely loved it but at the end of the 3 months they didn’t bring the class back. Thats how it all started and I haven’t stopped decorating since then.
Here is the 1st cake I decorated properly at the class.
I love the little teddybears, they were fun to make.
Anyway thats how it all started.
See you soon!


Shakestones farm is a family owed farm that has been within the Day family since the 1940s. The farm is a working farm growing Wheat, Oats and Haylage Grass. Located on the farm is Shakestones Business Centre, agricultural buildings and office spaces rented to local businesses.
With a mission to become a more environmentally responsibly farm, since 2012 we have been using solar panels, a renewable energy source that also reduces carbon emissions.
In 2014 we invested into woodchip biomass boilers to provide heating to the poultry housing and wider farm. With significant environmental benefits over traditional fossil fuel we believe this is a great step in the right direction to make our farm more environmentally conscious.


This household is happy with the change of meal planning. Before meal planning, I stuck to our stable meals. These stable meals included, tacos, spaghetti, beef stroganoff, and so forth. I am embarrassed to say that we had tacos some weeks two to three times a week. Which was easy, quick to throw together, and everybody loved them. I knew there had to be change for two reasons. The first is when I prepared tacos again, and my son looked at his dinner and said, “Again?” The second was I started realizing that this was not a healthy lifestyle I wanted to promote for my family.
Since starting meal planning, I have not repeated a meal twice! Our family is getting a nice variety and we are trying delicious recipes. Ones that we will for sure want to try again!
This week we were not able to try all the meals. My mother invited us over for some delicious salmon dinner on Thursday night and Friday we went on a family date to Red Lobster! Plans can change and we are ok with that.
Monday we made the Easy Cheesy Chicken and Rice Casserole. Everyone loved it. We did not have any left overs of this casserole, because everyone went back for more. This recipe teaches you how to make your own cream of chicken soup. You can make this gluten-free. We loved the goey, cheesiness of this casserole.
Tuesday we made Pesto Chicken Roll-Ups. These did not disappoint. I truly wished we made more. One mistake I made, was that I did not pound the chicken thin enough on some of the chicken rolls I made. I learned that you really want the chicken thin, not only to make it easier to roll, but also to make the chicken tender and moist. The thinner the chicken was, the more flavorful those bites were. The combination of tomato, pesto, mozzarella, and the chicken was perfect! Each ingredient complimented the other superbly. Although this was one of my favorite meals, the babies did not care much for it! Isabel and Elijah loved it though!
The win for the week was the Healthy Turkey Tacos. As mentioned, I made tacos often before. Honestly I never did anything fancy with them. Usually I just brown the meat and add taco seasoning for flavor. For these tacos I followed the recipe from Culinary Hill. My family loved these tacos. I talking all four of my kids finished everything off their plates. Major win for this mom! The best part was that I knew my kids were all enjoying something nutritious for their bodies. I have a hard time getting my babies to eat protein.
Meal Plan for the Week of February 11th – 17th
- Gluten free cereal: Cheerios, corn Chex, rice Chex
- Eggs, gluten-free toast
- Fresh fruit
- Gluten-free waffles
- Gluten-free chicken nuggets (found at 99 cent store) and carrots
- Sandwich – egg and cheese sandwich, ham and avocado sandwich, Tuna Sandwich, salmon patties
- Cucumbers Sandwich
- Leftovers from dinner
Dinners Monday – Sunday
- Mexican Zucchini Beef Skillet from Low Carb Yum. Find recipe here.
- Healthy Chicken Broccoli Casserole from Recipes to Nourish | Real Food GF Recipes + Natual Living. Find recipe here.
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips. Find recipe here.
- Cabbage Lasagna from Low Carb Yum. Find recipe here.
- Salmon with Creamy Avocado Sauce from Shawn Williams | Kitchen Swagger . Find recipe here.
- Crockpot Chicken Gnocchi Soup from Pinch of Yum. Find recipe here.
- Fresh Fruit and Vegetable
- String Cheese
- Hard Boiled Eggs
- 6 Bacon Slices
- 4 pounds of Chicken Breast
- 2 pounds ground turkey
- 1 pound of lean ground beef
- 5 oz Baby spinach, fresh
- 2 zucchini
- 2 lemon
- 3 yellow onion
- mixed veggies
- Mozzarella cheese
- 1/4 Light cream or half and half
- Sour Cream
- Ricotta Cheese
- Cheddar Cheese
3 tbsp Butter
1 cup Nancy’s organic whole milk yogurt
- 10 ounces Mexican style diced tomatoes with green chilis
- chilli powder
- ground cumin
- onion powder
- garlic powder
- onion flakes
- brown rice
- beef broth
- tomato paste
- 1/4 cup Worcestershire sauce
- tomato sauce
- Poultry Seasoning
4 cups Chicken broth
2 12 ounce cans Evaporated milk2 1lb. packages Delallo mini potato gnocchi


Arro Coffee® is a story of passion and dedication for the Italian culinary tradition. Way before in 1996, the concept was born in the mind of an Italian entrepreneur, wishful to expand the boundaries of his activities outside Italy and with a strong passion for food, particularly of his land. From the very beginning, the goal has been to spread the knowledge of the best Italian products across the world. Years after years the desire of a unique creation has become more and more longing. 20 years after the initial idea and after having heard about for a long time, his children decide to realise this long-standing wish. In 2016, Arro Coffee® finally sees the daylight and shares with Londoners the genuineness of three very special Italian products: Coffee, Chocolate and the inevitable Panettone.
WHO IS BEHIND ARRO COFFEE?
ICIF - Italian Culinary Institute for Foreigners is a non-profit organization founded in Turin in 1991 by a selected group of top Italian chefs of international reputation and outstanding leaders from the culinary sector with the goal to qualify, protect, develop, and promote the image of the Italian cuisine and excellence of Italian products, as well as spread the knowledge among professionals around the world.
ICIF today is an internationally recognized institution with a know-how of over 20 years. ICIF boasts over 5.000 graduates from all over the world, many of whom have opened high quality Italian restaurants in their homelands or taken management positions in big hotel chains’ kitchens or most prestigious hospitality facilities.
Over 150 chefs and food and wine professionals have added the value of the highest expertise as external teachers of ICIF courses.
For more information on ICIF click here: www.icif.com


We got our first organic produce delivery box and I love it! It's called a "box of good", and I think that's such an appropriate name! We are using Klesick Family Farms - they are local, but they bring in a variety of other organic produce so we get something different than what the NW can provide right now. We'll see how much better I start cooking to use it all!
We also use the "green produce bags" (I think you've seen them on TV), and they really work to prolong the life of fresh produce. Also Tupperware has a series of products I also love. A head of lettuce lasts for weeks!!
Do you use a produce delivery company or belong to a CSA? Maybe you head to the farmer's market? Let us know your experiences!


Sweet and juicy berry flavors with a hint of spice
A delightful flavored coffee bursting with fruity flavor! Combining the taste of deliciously ripe blueberries with notes of warm spices, our Blueberry Cobbler coffee will transport you to lazy summer days on the front porch!
I have to admit, I was a little skeptical at first! But, the Blueberry Cobbler Keurig Ground coffee is delicious! Very smooth and tasty! Great product and definitely as described online. I could smell the Blueberry aroma as soon as I opened the package!
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From humble beginnings…
We invite you to experience the warm hospitality that is Amphora on The Strand, in the heart of Tauranga’s entertainment mecca.
Where we are today?
Our menu offers a tempting selection of dishes accompanied by fine wines and beers, and is enhanced by quality service in a relaxing environment.
Great mediterranean influenced food, a warm ambience and a buzzing atmosphere right in the heart of Tauranga. We have a large variety of mouth-watering dishes with gluten free options and a good selection of New Zealand wines and beers. Personal intimate dinning or large celebratory groups, all welcome.


Cakes are always delicious. Nothing compares to the flavor that cakes bring to the party. They have been and will continue to be one of the most popular desserts that perfectly express sweetness. For anyone with a sweet craving, it is unquestionably a satisfying treat. How about you, the health freak? Every sweet thing is wrong. To avoid gaining weight, you decide against trying another bite. Thanks to your tight diet, the word “delicious” is practically gone from your vocabulary. Healthy Desserts you can buy cakes online Bangalore, which will Not Affect Your Fitness Goals.
Table of Contents
We have some great cakes for you that are equally delicious and healthy. You don’t have to eliminate sweetness from your life right now.
A good example is a guide to delectable, nutritious food in the shape of magnificent cakes:
It is unnecessary for us to elaborate on the health benefits of carrots. Add carrot cake to your list, and never worry about gaining that additional weight if you include carrots in your healthy breakfast but sob because you don’t like the flavor.
Advice: Try honey as a healthy alternative to sugar as a sweetener.
Vegan Fig and Rhubarb Cake
You can monitor your sugar intake by eating this cake. Vegan fig and rhubarb cake combines flavor and flair with seasonal, natural ingredients like fig and rhubarb, which make a terrific substitute for sugar.
As the name implies, all fruit cake is a colorful medley of different fruits like strawberry, blueberry, dragon fruit, cherries, grapes, kiwi, etc. Don’t think twice about including All Fruit Cake as a healthy snack because fruits are a fundamental element of your rigorous diet.
Pear Lime Cake
Pear lime cake omits the use of sugar because pears are inherently sweet as they are an ingredient in the cake. This cake ought to be your go-to low-calorie dessert as each serving just has 190 calories.
Healthy Sticky cake
You may search everywhere for healthy cake recipes, but making a cake is not a simple chore. Even though it can be cooked using a wide range of ingredients, some of our loved ones could be allergic to things like gluten and grains. If you keep others in mind and make a few adjustments, you may make a delicious cake everyone appreciates. It might feel a little odd at first to eat a cake without your favorite ingredients. The sticky ingredients and chocolate are optional. That cake tastes as amazing as it looks!
Due to the abundance of flavonoids they contain, dark chocolate is good for your health and helps you lose weight. Chocolate truffle will satisfy your needs for chocolate without interfering with your diet because it contains dark chocolate, almond, and cocoa powder.
Everyone would agree that kiwis are a fruit that is good for them. So that you know, Kiwis are known as a post-workout powerhouse. So why not offer your taste buds the right combination of sweet and acidic flavors by trying a kiwi cake?
Banana Snack Cake
Whole wheat and corn flour are the major ingredients in this loaf recipe. It is just the right amount of sweetness, thanks to ripe bananas and almond butter. What then ought its new name be? “Let’s say the ideal healthy snack!
Whole Wheat Apple Cake
What about consuming apples in the form of a sweeter delight that is also “Healthy,” assuring you? Time and over, pick this nutritious bake. This healthful snack pairs perfectly with a hot cup of tea thanks to its components, which include whole milk yogurt, brown sugar, and sliced apples.
Want to find a recipe? Indeed, this isn’t strictly a cake but a wonderful (and healthy) alternative.
Sizeable portions of the watermelon should be cut; then, they should be covered in whipped coconut cream and garnished with fresh fruit and roasted almonds. You have freshly baked, healthy cake that is ready to be enjoyed. It has plenty of fiber. Indulgence, on occasion, is not wrong. With these delectable cakes, it’s time to sate all your appetites without risking your health goals! You can easily buy birthday cake with name online from different websites.


2018 on a plate
As my second to last (YES, there's still one more!!) post this year, I thought I'd round up what was quite possibly the best part of 2018: food.
I collated all the images of food I have in my camera roll (over 175... whoops) and picked my TOP 5 to share with you. I ate a LOT in 2018. So much so that mid way through I took evasive action and started meal planning to hopefully detract from yet ANOTHER lunch meeting. But alas, that lasted all of 3 weeks and I was back into it on the regular.
Call it my guilty pleasure if you will, as my mum said, it could be worse.
The top 5 dishes in Christchurch of 2018:
1. Mexicano's Fried Chicken. (which I embarrassingly do not have an individual photo of lol)
IS THIS EVEN A QUESTION. If I could list my usual Mexicanos spread as a dish, I would (for ref: guac/salsa/chips, potato skins, fried chicken and a pulled pork taco) however I'm on strict instructions from myself to just pick ONE. I'm not sure what I love more, the chicken or the sauce. THE SAUCE. Amazing- to die for. 150% would recommend.
2. Amazonita's Beef Pappardelle.
I have never ever ever said this about a dish, I say it about fast food all the time but I CRAVE this. I don't even really like beef- but GOD. It's the perfect mix of pasta, sauce and the most tender meat ever. If you find yourself on the Terrace this summer- I promise you it's a winner.
3. Unknown Chapter's Avocado Bruschetta.
If I got through a whole list of food I like and missed one with avo on it the millennials would come for me. This one's DELISH. With Edamame, Feta, Pesto and added prosciutto OF COURSE, it's so yummy and extremely filling. I always omit the eggs because yuck, and the tomatoes get shoved to the side because yuck x2, but I would highly recommend this if you're an avo lover.
4. Costa Taverna's MEGA Souvlaki Platter.
The regular ones good too- but anything done large is done right. With 'mouthwatering' meat (so cliche but so true) and toasted pita, accompanied by a fresh green salad and your choice of beige carb (I recommend the fries ofc) it leaves you all you'll need to make your own Souvlaki. If you're me, you'll eat it all bit by bit and get so full you can't finish it- so so worth it. Good, hearty Greek food made with lots of ♡.
5. Miro's Sweet Waffles.
Okay admittedly I actually preferred their original savoury waffles- but they're lucky I love the sweet so much that I add bacon and all of a sudden it's magic. ALWAYS ADD BACON. These are super fluffy yet crispy, have the EXACT right ratio of toppings:waffle and always come with epic service which gives them an extra 2 thumbs up from me. The building is also super pretty and has a cute peach wall that you may or may not have seen absolutely everywhere.
So there you have it, my 2018 on a plate.
I'm hungry asf now, off to make cheese toasties because #saving
In love & delicious food,


Lake Stevens Food Bank operates out of the basement of a church in a very small space; barely enough to hold the food we need for distribution days. Any other non-perishable food we receive goes into a storage unit and on distribution days, we fill grocery carts and bring to the church. We are so desperate for bigger space as the needs to feed our community continue to grow at an alarming rate. We are also providing ‘take-home’ bags to our high schoolers for the weekend to allow them something to eat as they are often alone with younger siblings and no food.
We are one of the fastest growing communities in Snohomish County, we serve hundreds of residents, our community supports the food bank through donations so we have plenty to give, but not the means to deliver efficiently. We are opening up a satellite station with a truck on site, just to relieve some of the pressure from our very small primary location, which means everyone stands in line for some time, rain or shine. Our community is very generous, caring and kind and will help the food bank building come to fruition.


It has been a busy week at Vagabond Lodge. A family reunion with guests from mostly New Jersey and one family from California booked the entire Vagabond Lodge for 7 days. We don't do this very often and when we do, it is usually maximum 3 days. They were a great group ranging from early 20's to some in their 60's.
It was great to see them take advantage of all the great things to do in our area and they had great weather throughout the week.
For the finale friend and chef Caroline Green put on a feast for them at Vagabond Lodge starting with roasted summer squash and coconut soup with lime corn salsa. The entree was bison tenderloin, potatao and fennel pave, roast honey balsamic beets and for desert it was Okanagan peach galette with ice cream. Wow!!
Ken along with his wife Lori are the owners and operators of Vagabond Lodge at Kicking Horse Mountain Resort.


Ideal Body Weight Chocolate-Premium Muscle and Weight Management Drink
IBW is A Healthy Diabetic Safe Meal Replacement Protein drink. Each serving has 25 grams of protein, less than 3 grams of fat, less than 3 net carbs and low in calories!
- One Container of Ideal Body Weight - 2.54 LBS - 30 servings.
- Ideal Body Weight is the healthy meal replacement protein drink you’ve been looking for! IBW is Diabetic and celiac safe.
- Ideal Body Weight is sweetened with honey crystals and even provides Fiber for your diet needs.
- One 8 ounce glass of IBW provides you with all the major Probiotics and Digestive Enzymes along with a host of Vitamins and Minerals.
- Low in Calories
- Low Cholesterol
- Great Anti-oxidant
Mix 2 scoops of powder in eight to ten ounces of liquid (water, rice milk, soy milk, fruit juice or skim milk), shake or stir until all powder is absorbed and drink immediately. Can use blender and mix ice, frozen fruit and other ingredients according to taste. Experiment and let us know what your favorite recipe is...
Whey Protein Concentrate(organic), Pure Organic Cocoa (Dark Chocolate Powder) , Rice Creamer, Vanilla Bean Extract, Xanthin Gum, Tricalcium Phosphate, Sea Salt, Honey Crystals, Garcinia Cambogia, Peptide Amino Acids, Vitamin E (DI Alpha Acetate), Magnesium Oxide, Manganese Citrate, Fish Oil Powder, Apple Pectin, Niacinamide, Calcium Pantothenate, Ionic Trace Minerals, Vitamin K, Pyrodoxine HCL, Thiamine HCL, Riboflavin, Vitamin A Palminate, Cyanocobalamin, Folic Acid, Biotin , Other ingredients; Omega 3 Fatty Acids Oil, Protease, Amylase, Lipase, Cellulase, Sucrase, Maltase, Lactase, Bromelain, Lactobacillus, Acidophilus, Lactobacullis Bulgaricus, Bifidobacterium Bifidum, Lactobacullis Rhamnosus, Lactobacullis Casei, Lactobacullis Plantarum, Lactobacullis, Brevis, Lactobacullis Causacicus.


Employer/Job Location: Susan B. Allen Hospital / El Dorado, KS
Facility: Susan B Allen Hospital
Coordinates and directs the activities of cooks and other kitchen personnel engaged in preparing and cooking foods to ensure an efficient and profitable food service. Participates in menu development, food production, food presentation, and service standards for all the hospital food service venues while monitoring food and supply costs, labor and culinary staff training and equipment maintenance. Works in conjunction with Registered Dieticians to create meals that are nutritionally appropriate for patients and customers. Diligently demonstrates SBAMH’s Standards of Behavior when interacting with patients, staff, physicians, volunteers, students, and the community.
1. Assists with managing patient food service, Meals on Wheels, catering events and café service.
2. Purchases food and supplies for the department and maintains records of purchases.
3. Receives deliveries and checks invoices against orders for accuracy of extensions and totals.
4. Maintains order and flow of goods in storeroom, freezer and refrigerators. Monitors temperatures utilizing available resources.
5. Works with Registered Dietician to standardize recipes. Assist in developing nutritionally adequate meals for inpatient therapeutic diets, Meals-On-Wheels clients and others, as needed.
6. Assists supervisors in ensuring sanitation and safety standards are being followed.
7. Instructs employees in use, care and maintenance of equipment.
8. Participates in the process of interviewing and making recommendations on staff performance and other actions affecting employees, in accordance with hospital policies, rules and regulations. Participates in employee annual evaluations.
9. Teaches culinary skills to all staff.
10. If needed, fills-in as a cook or other dietary position.
11. Make adjustments to the schedule due to illness, etc. in the absence of the Supervisor.
12. Serves customers, fellow employees and co-workers with courtesy and respect.
13. Assists in day-to-day management of the department, in cooperation with leadership.
Knowledge, Skills, and Abilities:
Must have knowledge of employee relations, ethics, food sanitation, safety, food and labor laws, housekeeping procedures, and accepted food service techniques. Must be familiar with basic principles of nutrition as related to menu planning, large-scale purchase and preparation of food, high standards of food service, and basic principles of supervision. Required for completely satisfactory performance in this job is the ability to operate Microsoft Office and other food service software that analyzes recipes. Initiative and judgment needed in assigning tasks, delegating responsibility and resolving operational problems, to maintain efficient standards of operation.
High School Diploma or GED required, Associates Degree or equivalent from a 2-year college in Culinary, Hotel/Restaurant or Food Service related area of study preferred.
Five (5) years in food service operations preferred, that includes line cooking and quantity food production, as well as catering and retail sales. Emphasis on health and scratch cooking ideal.
Servsafe certified to teach.
Code Blue Training:
A minimum training level of BLS is required, and will be made available post hire.