There are many dishes in Singapore that people experiment with and find out to be incredibly tasty. The Fish Ball Noodle dish is one example of this. However, you need to go to the right place in order to experience this traditional dish. They should be homemade by someone who knows what they are doing, using only the best ingredients.
When you go to the right place, you will find that you will not only be served in style, but it is the experience that counts the most. This type of dish should be cooked preferably by someone who knows more about the traditions than the Western culture. They will, therefore be able to cook more quickly to your liking.
You may not find this to be incredibly appetizing, but it should be taste buds that you want to please first and foremost. If these are made properly, you will find that the texture is smooth, and you can taste the fish and all of the flavors that have been blended together. This is the secret of the dish, and it is not always easy to achieve.
You can decide to have this dish on its own with the noodles, or you can opt to have it as a soup. Each of these is very different, but the concept is the same with the main ingredient being the fish balls. Sometimes, the dish will come along with shallots which have been gently fired and leave you with a bit of a bite that adds to the texture.
This dish has become so popular that a lot of places have started to produce the fish balls in factories. Of course, this is not as appealing or flavorsome. The homemade version and thought of a restaurant making something for you on the premises is a lot more appealing. This is why you have to shop around.
Fortunately, there are still areas that will produce dishes like these for you. You just have to shop around for the peasant aromas. Often, this comes in the form of the raw fish which is to be minced and then fried or boiled before they start with the next phase. Some of the noodles you find are also al dente, and this is a nice texture that goes well with this dish as well. Chilies that are scattered over the noodles can also go very well with these types of flavors.


This summer, Civil Society and Community Research graduate student Becca Dower is helping the Intertribal Agriculture Council (IAC) develop a tribally-supported agriculture program—or TSA—to distributes Native American produced goods to Native American communities. During this time, she will be conducting preliminary research with funding from SoHE’s Summer Time Academic Research (STAR) Award, supported by the Catherine K. Sheehan Fund. Read her previous posts: 1, 2, 3, 4.
We set off in the Mobile Farmers Market van bound for Colorado, fully loaded with rice, corn, syrup, beans and an assortment of other Native-produced foods. Our final destination was Slow Food Nations, a food festival centered on the Slow Food movement’s mission of good, clean, and fair food for all. Our role was with Slow Food Turtle Island, a group Indigenous people working with food systems on Turtle Island (North America). On our way to Denver, we visited the Meskwaki and Winnebego settlements of Iowa and Nebraska respectively. In both communities, we set up the food stand alongside some of the local food venders working to get Native-produced foods and fresh produce to community members.
Upon reaching Denver, Slow Food Turtle Island set up in Larimer Square, downtown. Our space in the festival consisted of the Mobile Farmers Market stand, a food vending tent, and some of the Native producers our cooperative works with. Passersby could order plates of bison, grilled rabbit, three sisters salad and amaranth pudding with berries. A team of Indigenous chefs including Loretta Oden, Kristina Stanley, Ben Jacobs, Matt Chandra and Andrea Murdoch cooked up the food for the festival. Ben and Matt are the co-owners of Tocabe, an American Indian eatery based in Denver. Tocabe has become a Denver staple for me while I travel through Colorado. My go-to meal consists of a wild rice bowl topped with hominy and chilies with an order of fry bread nuggets to dip in a bowl of Wojapi, a traditional berry soup, for dessert. One of the coolest things about Tocabe is the number of Native producers they source their ingredients from, including Ramona Farms, who are also set up in our Turtle Island festival tent. Ramona and her daughter, Velvet, put together a stunning display of their produce grown on the Gila River Reservation in Arizona, complete with a kokopelli design made with their farm-grown tepary beans. In our downtime I enjoy speaking with Ramona and Velvet about life running their farm, which Ramona started 42 years ago.
As the Mobile Famers Market travels between Native communities and Indigenous food initiatives, we continue to hear stories of people’s relationship to place. Foodways are based in this relationship, held through oral tradition and reciprocity between all our relations. Different regions tell stories of different foraged foods, the ceremonies around their use, and the way the community prepares them. As we begin to realize the diversity of Turtle Island, we can also recognize the common values of maintaining a place to care for our plant and food relatives among Indigenous people. Biodiversity is diminishing at staggering rates. Building cooperatives that support our traditional foodways can help us retain traditional plants and our relationship to place as we work to defend the Earth.
Becca Dower is a Civil Society and Community Research (CSCR) graduate student at SoHE. With support from the STAR Award, Becca will spend the summer conducting preliminary data collection in order to understand feasibility and desire for community distribution sites. She’ll then work with community members to establish accessible site locations.
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Cooking in College
Beat the freshman fifteen and skip cafeteria lines with these dorm room-ready recipes. Avoid the Freshman Fifteen
It's dormitory-life. Say good bye to curfew, intruding parents, pesky siblings, meals on the table, and your old jean size. Say hello to all-night parties, late-night studying, life in a cinder block room, a diet of fast food, and stretch pants. The Freshman Fifteen is no myth. But with these easy dorm room recipes, it really is possible to still wear your favorite skinny jeans come exam time.
CHECK OUT OUR FREE WEEKLY
“DORM-ROOM” RECIPES below:
Microwave Snack Mix
Whip up this tasty Microwave Snack Mix when you need an energy boost.
2 (1-oz.) envelopes Ranch dressing mix
1/2 cup vegetable oil
3 cups crisp oatmeal cereal squares
3 cups corn-and-rice cereal $
3 cups crisp wheat cereal squares
2 cups pretzel sticks
1 cup dried cherries
1 cup candy-coated chocolate pieces
1. Whisk together Ranch dressing mix and 1/2 cup vegetable oil in a large microwave-safe glass bowl. Stir in oatmeal cereal squares and next 3 ingredients.
2. Microwave mixture at HIGH 2 minutes, and stir well. Microwave at HIGH 2 more minutes, and stir well. Spread mixture in a single layer on wax paper, and let cool 30 minutes. Add cherries and candy pieces. Store in an airtight container up to 5 days.
Note: For testing purposes only, we used Quaker Essentials Oatmeal Squares for crisp oatmeal cereal squares, Crispix for corn-and-rice cereal, and Wheat Chex for wheat cereal squares.
Mediterranean Chickpea Salad
Here is a cheap ($3 per serving) and low-cal Mediterranean Chickpea Salad for an easy and filling meal.
4 ounces manchego cheese, chopped
1 (10.5 oz.) can chickpeas, drained and rinsed
1 cup loosely packed mint leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 clove garlic, minced
Zest of 1 lemon (1 1/2 tsp.) $
Salt and pepper
2 tablespoons fresh lemon juice $
1 cup cherry or grape
tomatoes, each cut into quarters (8 oz.) $
2 bunches arugula or 1 (5 oz.) box baby arugula, cleaned and patted dry
Toss cheese, chickpeas, mint, olive oil, garlic and lemon zest together in a medium bowl; season with salt to taste. Set mixture aside to marinate at room temperature for 15 to 30 minutes, or cover with plastic wrap and let it marinate in refrigerator overnight.
Add lemon juice and tomatoes to cheese-chickpea mixture and toss to coat thoroughly.
Divide arugula among 4 individual serving plates and spoon marinated cheese mixture on top. Grind freshly cracked black pepper directly over each salad. Garnish with lemon wedges, if desired.
Come Back Next Week for more Dormilicious Recipes! --“The RumbleR”
Here’s a VID for Your Munching Pleasure:
Toaster Oven Pizza
WCCB Fox Charlotte-Chef Troy shares several quick cheap and easy recipes for anyone who wants a meal fast and still tastes good. 8 O'clock Class Cheese Microwave Omelet, Campus Cookout Corn, Dorm Room Bran Muffins, Late Night Toaster Oven in Tuscany, Study Time Shrimp and Rice.
You can get these recipes and watch Chef Troy streaming live every Tuesday at www.foxcharlotte.com


In the March issue of The Atlantic, there is a fascinating article by Corby Kummer that explores Walmart's foray into organic and locally-grown foods. Kummer is no fan of Wally World and in several aside reveals some real economic ignorance (no, the world would not be a better place if we grew our own food or bought it directly from those who did), but he also comes at the issue with an open enough mind to see the good things that Walmart has done in helping revive local agriculture in some areas.
The most interesting part, however, is the taste test. Kummer bought the same set of ingredients from Walmart and Whole Foods and had an Austin, TX chef prepare the identical meals with each set. He then had a group of 16 foodies compare the dishes. The results? Basically a draw. He also notes, but doesn't make much of it, that the ingredients at Walmart cost $126.02 but $175.04 at Whole Foods. If there was no major difference, in the aggregate, in the quality and flavor, why pay $50 more?
This is yet another example of Walmart extending the consumption possibilities of the rich to the poor, as has been the ongoing trend since the Industrial Revolution.
It is Walmart's very size, so hated by so many progressives and conservatives, that has enabled it to be such a powerful player in the local/slow/organic food markets. Yes, it's after the bottom line, but the unintended consequence of their search for new markets and profits is that they have brought higher-quality food to the masses and at 25% or more less than places like Whole Foods. With Walmart offering a healthy array of fruits and vegetables, the claims that cheaper food makes us fatter, already cast into doubt by Charles Courtemanche and Art Carden, becomes weaker yet.
Will a piece like this reduce the whining and griping about the Evil Walmart Empire? Doubtful. But it should be required reading for those who blame Walmart for every American problem and who contrast it with Whole Foods.


Shoubunsu opened a branch-boot in one of the largest shopping centers in the Ginza area GINZA SIX.
In the GINZA SIX shop we handle our premium vinegar with the producing method that we have been inherited for over 300 years in Okawa, Fukuoka prefecture, using only carefully selected ingredients, also putting much care in the design.
In addition, you can also enjoy the product lineup unique to the GINZA SIX store, which includes delicatessen topped up with brown rice vinegar, pickles, delicious Nankan inari sushi cooked with brown rice vinegar, and “Suitsu (sweet)” a collaboration with patissier Mr. Kazuo Noguchi.
Some items recommended as seasonal gifts or souvenirs can also be ordered through the online shopping service.
We closed the shop in January 2021 because of The pandemic of COVID-19.
Thank you for your visiting!
発酵酢屋 庄分酢 GINZA SIX
Location：Ginza 6-10-1 (B2 Floor), Chuo-Ku, Tokyo #104-0061 JAPAN


In Europe, they are grown outdoors in some regions, and bees are excluded from these areas.
Most cucumber cultivars, however, are seeded and require pollination.
The vine has large leaves that form a canopy over the fruits.
Slicers in other countries are smaller and have a thinner, more delicate skin. Although any cucumber can be pickled, commercial pickles are made from cucumbers specially bred for uniformity of length-to-diameter ratio and lack of voids in the flesh.Color can vary from creamy yellow to pale or dark green.The process of pickling led to the use of paraffin wax as a seal for jars used to preserve pickled and other preserved foods, and to the Mason jar made from thick glass able to tolerate high temperatures used in processing pickles and other foods for long-term shelf-life.It is a creeping vine that bears cucumiform fruits that are used as vegetables.There are three main varieties of cucumber: slicing, pickling, and seedless.


- Introducing the Ritter Sport Advent Calendar
- Why Ritter Sport Chocolate is the perfect choice for Advent
- How to make your own Ritter Sport Advent Calendar
- The best Ritter Sport chocolates for Advent
- The ultimate Ritter Sport Advent Calendar taste test
- How to store your Ritter Sport Advent Calendar
- The history of Ritter Sport chocolate
- FAQs about the Ritter Sport Advent Calendar
- External References-
The Advent Calendar is a German tradition that takes place in the month of December. It is similar to the American Christmas countdown, but with a different focus. Instead of counting down to Christmas, it counts down to the day when children are allowed to open their presents.
The Ritter Sport Advent Calendar is a calendar that has 24 doors for each day. Each door has a piece of chocolate and an activity to do in order to get the piece of chocolate.
This Video Should Help:
Hey there! If you’re looking for an advent calendar that will have your taste buds singing with joy, then look no further than Ritter Sport’s Advent Calendar. This festive treat is loaded with delicious chocolate treats, each one perfect for the soul. From classic chocolates to exotic fruit flavors, there’s something for everyone on this calendar. Whether you’re looking to celebrate Ramadan or just enjoy some delicious treats during the holiday season, this Advent Calendar is sure to please!
Introducing the Ritter Sport Advent Calendar
This holiday season, celebrate with a Ritter Sport Advent Calendar! Each day leading up to Christmas, enjoy a different flavor of our world-famous chocolate. From the classic milk chocolate to festive flavors like hazelnut and almond, there’s something for everyone to enjoy.
And what’s more, each calendar comes with a special surprise on Christmas Eve. So make sure to order your Ritter Sport Advent Calendar today!
Why Ritter Sport Chocolate is the perfect choice for Advent
If you’re looking for a delicious and slightly more sophisticated alternative to the usual Advent calendar chocolates, then Ritter Sport is the perfect choice. These premium Swiss chocolates are made with only the finest ingredients, and each one is crafted with care. What’s more, they come in a variety of unique flavors that will delight your taste buds.
Here are four reasons why Ritter Sport chocolate is the perfect choice for your Advent calendar this year:
1. The flavor options are endless: From classic milk chocolate to exotic flavors like mango or almond, there’s a Ritter Sport flavor for everyone. And with new flavors being introduced all the time, you’ll never get bored.
2. The quality is unbeatable: Made with Swiss milk and cocoa beans from some of the best growing regions in the world, Ritter Sport chocolate is simply exquisite. It’s no wonder that these chocolates have won numerous awards over the years.
3. They’re fun and festive: With their brightly colored wrappers and fun shapes, Ritter Sport chocolates are always a hit during the holidays. And since they come in individual serving sizes, they’re perfect for sharing (or not).
4. They make great gifts: If you’re looking for a unique gift for someone special, look no further than Ritter Sport chocolates. Whether you choose one of their signature gift boxes or create your own custom assortment, it’s sure to be a hit!
How to make your own Ritter Sport Advent Calendar
Chocolate lovers rejoice! It’s time to make your own Ritter Sport Advent Calendar. This festive project is perfect for anyone who loves chocolate, and it’s also a great way to countdown to the holidays with a delicious treat.
Here’s what you’ll need:
-24 Ritter Sport chocolate bars
-Ribbon or string
-24 small paper bags or envelopes
First, gather all of your materials. You’ll need 24 Ritter Sport chocolate bars, ribbon or string, scissors, tape, a marker, and 24 small paper bags or envelopes. Once you have everything assembled, you’re ready to get started!
To begin, wrap each chocolate bar in a piece of paper. If you’re using paper bags, simply place each chocolate bar inside of a bag and close it with a piece of tape. If you’re using envelopes, insert each chocolate bar into an envelope and seal it shut. Once all of the chocolates are wrapped up, use the ribbon or string to create a giant loop. This will be used to hang your advent calendar on the wall or door. Tie the two ends of the ribbon together securely and then use the marker to write numbers on each piece of paper (one number per chocolate). Starting at number one, thread the pieces of paper onto the ribbon until all 24 chocolates are accounted for. Hang your calendar up and enjoy counting down to Christmas with a sweet treat every day!
The best Ritter Sport chocolates for Advent
If you’re looking for the perfect Advent calendar to help you countdown to Christmas, look no further than Ritter Sport’s selection of chocolates. From their classic milk chocolate to more unique flavors like hazelnut and almond, there’s a Ritter Sport chocolate for everyone. And with 24 different chocolates in each Advent calendar, you’ll be able to try a new flavor every day!
So what are you waiting for? Order your Ritter Sport Advent calendar today and start enjoying the countdown to Christmas!
The ultimate Ritter Sport Advent Calendar taste test
We all know that the best part of Christmas is the anticipation leading up to it. And what better way to get into the holiday spirit than with an Advent calendar? This year, we decided to put Ritter Sport’s offering to the test, and see if it lives up to the hype.
We started by opening up each day’s door, and taking a whiff of the chocolate inside. On first impressions, we were impressed – the chocolate smelled rich and decadent, exactly what you want from a premium Advent calendar. Next, we took a bite… and were blown away! The chocolate was smooth, creamy and utterly delicious – definitely worthy of its spot on our list of best Advent calendars for 2021.
If you’re looking for an indulgent treat this festive season, look no further than Ritter Sport’s Advent calendar. Trust us, it’s worth every penny!
How to store your Ritter Sport Advent Calendar
The best way to store your Ritter Sport Advent Calendar is in a cool, dry place. If you live in a hot climate, it’s best to keep it in the fridge. And if you’re really lucky, you might have a spot in your house where the temperature is just right for storing chocolate.
When it comes to choosing the perfect location for your calendar, there are a few things to keep in mind. First, make sure that the area is free from any strong smells that could transfer to the chocolate. Second, try to avoid places with fluctuating temperatures, as this can cause the chocolate to melt and become misshapen. Finally, don’t put your calendar next to anything that could potentially damage it ufffd no one wants their advent calendar crushed by an overzealous pet or child!
With those guidelines in mind, here are a few ideas for where you can store your Ritter Sport Advent Calendar:
-In a cupboard or cabinet away from any strong-smelling food items
-On a high shelf out of reach of curious pets or children
-In your bedroom closet (assuming it doesn’t get too warm in there!)
-In the fridge
The history of Ritter Sport chocolate
Ritter Sport chocolate was first created in 1932 by German confectioner, Alfred Ritter. The chocolate bar was originally designed to be a rectangular shape so that it could easily fit into soldiers’ rucksacks during World War II. Today, the company produces a variety of different flavors and shapes of chocolate, but the original square bar is still the most popular.
Ritter Sport is particularly well-known for its inventive flavor combinations, such as yoghurt and strawberry, whole almond and dark chocolate, or hazelnut and crispy rice. The company also offers a range of vegan-friendly options made with soy milk instead of dairy.
During Ramadan, Muslims abstain from eating or drinking from dawn to dusk. This can be a difficult time for those with a sweet tooth, but Ritter Sport has come up with the perfect solution: an advent calendar filled with 24 mini squares of delicious chocolate!
The calendar features a mix of classic flavors like milk chocolate and dark chocolate, as well as more adventurous options like white chocolate with coconut or almond-orange crunch. There’s something for everyone to enjoy!
With Christmas just around the corner, now is the perfect time to stock up on Ritter Sport chocolates! Advent calendars make great gifts for friends and family, or you could simply treat yourself to a festive treat.
FAQs about the Ritter Sport Advent Calendar
1. What is the Ritter Sport Advent Calendar?
The Ritter Sport Advent Calendar is a unique and festive way to countdown to Christmas! This calendar includes 24 individually wrapped squares of delicious Ritter Sport chocolate, making it a perfect gift for any chocolate lover in your life.
2. How do I open the calendar?
To open the calendar, simply lift up the top flap and pull out the drawer containing all of the chocolates. Each day, starting on December 1st, you can enjoy one piece of chocolate until Christmas Eve.
3. What kind of chocolate is inside?
There are 24 different flavors of Ritter Sport chocolate inside the calendar, so you’ll be able to try something new each day! Some of our favorites include: almond, hazelnut, dark chocolate, and mint.
4. Where can I buy the Ritter Sport Advent Calendar?
You can find our calendars at select retailers across the country – just look for the holiday displays! Or, if you’re short on time (or live outside of Germany), you can also order them online through our website.


50th Annual Banquet at Sud Forno Temperance
Join us for our annual banquet at Sud Forno Temperance housed in a heritage building in the heart of the financial district on the south west corner of Yonge Street & Temperance. On the second floor of Sud Forno is “Da Geppetto”, an intimate and elegant dining space dedicated to Cosimo’s Father, Vince. In creating the menu, executive chef Giovanna Alonzi wanted the presence of bread and mother yeast to be felt as a reminder that “Da Geppetto” is Sud Forno’s restaurant. You’ll find some of our favourite classic Italian dishes and traditional ingredients reinterpreted in creative offerings that you will not be able to find on any Terroni menu.
Date: Monday April 8th, 2019


No calorie counting, no pre-calculated index, no exclusion foods - just chopsticks. And perfectly balanced dishes to help you lose weight healthily and with ease. The Chopsticks Diet looks at losing weight in a different way. There is only one basic rule - eat these healthily balanced dishes with chopsticks. That way you will naturally eat smaller mouthfuls and you will eat more slowly, encouraging the flow of digestive juices, leaving you feeling more satisfied and full of energy.
Kimiko Barber uses traditional Japanese ingredients (rice, fish, soya beans, vegetables, fruits) in fresh and and modern ways to offer perfectly balanced dishes from breakfast through to dinner. She takes advantage of ingredients that are highly nutritious and very low in fat, including tofu and seaweeds, but she also includes, among others, konnyaku that has no calories or fat but is high in fiber and green tea, which she explains is more beneficial to you if eaten rather than drunk (and so she makes delicious desserts with it). With health giving recipes like Crab and Pomegrante Scattered Sushi and Seared Beef, Arugula, and Grapefruit Salad, filled with nutritious, low fat, and delicious ingredients, this is a stress free way to enjoy your food whilst losing weight.


With a long-standing and well-deserved reputation for one of the finest kitchens among the 38 constituent colleges of the University of Oxford, Worcester puts food and dining at the very heart of its conferences and events.
The College’s kitchen and hospitality teams provide a complete service including informal coffee and pastries, light lunches, drinks receptions, and fine dining. Event organisers can draw on the expertise of our Head Chef and his team to create the perfect menu for any event – from a simple buffet for a small party, to a lavish formal banquet in the Hall.
In recognition of Worcester College’s culinary capabilities, the kitchens have been the focus of recent investment. The College’s highly talented team of chefs now work in newly renovated kitchens, generously funded by The Headley Trust.
What makes the difference – and has built our reputation – is our enthusiasm for tailoring menus and service to each event.
“It was a true pleasure to work with the kitchen team at
Worcester who show such devotion and love for their job
and the food.”
Katie and Giancarlo Caldesi


To listen to the blog post “How To Choose The Healthiest Eat Out Options & Still Lose Weight” over reading it just click the play button below.
In case you didn’t know I literally lost over 50 pounds after gaining like 60. And I ate out every week because I was able to choose the healthiest eat out options when I went out. I had to be on a strict diet BUT one thing that I did not want is to sacrifice my eating out just because I wanted to lose weight. Eating out is a part of my way of life which is why I had to master the art of eating healthy while eating out. I have lost 6 pounds in one week before and still ate out (see my blog here).
And that was with no exercise. So that just goes to show how important your eating is when it comes to losing weight. But of course, you do not want to be a shut-in and skip out on dining out because of your diet restrictions. Since I know what it is like to not want to stop your life when you are on a diet and I still lost over 50 pounds, I feel like I am the perfect person to tell you how I was able to maintain my diet and still eat healthy when eating out.
The wonderful thing about this day and age is that restaurants are becoming pro-healthy, so choosing the healthiest eat out options is not as hard as you might think. All of the pictures below are from actual times when I ate out. You can follow my Instagram page here as I try to eat healthy often. Let’s get into “How To Choose The Healthiest Eat Out Options & Still Lose Weight” shall we?
How To Choose The Healthiest Eat Out Options & Still Lose Weight ~ Go To The Healthy Section of the Menu
Oftentimes restaurants specifically have vegan, vegetarian, or low carb items marked on the menu. AND the restaurants normally tell you how many calories on in each item. Therefore, when you eat out try to just from these parts of the menu. What helped me was that I did not even look at the other parts of the menu because I did not want to get tempted. Just fix your eyes on the health sections and order from there.
Make sure you look at the carb count and/or the calorie count. I know some people count their calories, some people count carbs, and some people count weight watcher points whatever points you are counting make sure that you are paying attention to that even when shopping from the healthy menu. Just because it is on the healthy menu does not mean you can just trust it and eat whatever. It can still have a high carb count which is not going to be helpful if you are on a low carb diet.
Eating Healthy When Eating Out ~ Soup and Salad
Choosing the healthiest eat out options and still lose weight. Remember, once again a popular option at the restaurant is to get a soup and salad combination. But there is a key to this. It is not helpful to get a calorie-packed soup and have 10 bowls of it that are not going to help you lose weight. When you order the soup and a salad you need to first eat salad. And a lot of. Salad is one of those foods that are filler food. Meaning that you will get full from the salad but it does not have a lot of calories.
This is a really good option for places that have an unlimited salad like Olive Garden. Also, when you are eating salads watch the type of dressing you put on it. There is no need of eating a salad and having 500 calories worth of dressing. You can choose for a vinaigrette or even an oil and vinegar they tend to be good options. As for the soup try to choose a lower-calorie broth-based soup over something like a baked potato soup that has more carbs and heavy creams.
How To Choose The Healthiest Eat Out Options & Still Lose Weight ~ Substitute the fat stuff
I have become famous for this. When you eat out and when you get an entree you will notice that many meals will come with a side of potatoes or something that is high calorie. You can substitute things in your main dish or you can substitute your side dish. Often times instead of meat I will get tofu instead. Or instead of getting baked potato for a side dish, you can opt for a veggie like broccoli or asparagus.
Ordering a veggie burger over a regular burger or choosing a side salad over regular fries makes a huge difference. Choosing a wheat bun over a white bun, or skipping the bun altogether is also a good option. Also, be careful about the type of meat you have. Choose baked chicken over fried chicken. In the end, making small substitutions in your meal can be the difference between sticking to a diet and losing weight and breaking one and gaining weight.
Eating Healthy When Eating Out ~ Eating an Appetizer as an Entree
When learning how to choose the healthiest eat out options appetizers are typically used to eat before your meal, but replacing your whole meal with an appetizer is a great option as well. This is something that I do more than any of the other options. The appetizers may not always be healthy but at least it is smaller portion size and is not much of a big deal as a full entree.
You can also opt for a healthy appetizer that way you will be healthy and get a smaller size. In case you think that the appetizer will be too small, then just get a side salad option so that it will help fill you up. There is a key to picking an appetizer though. Just to give you an idea I have gotten things like steamed mussels, cauliflower wings, spinach dip, or veggie rolls with rice paper. These tend to be healthier then picking the fried onion bloom that has a bunch of carbs and is all fried.
How To Choose The Healthiest Eat Out Options & Still Lose Weight ~ Zero Calorie Drink
When people go out to eat, they may get an alcoholic drink, soda, or a sugary drink. I am actually very guilty of that. BUT when I really want to be good I stick to water. It is free, calorie-free, and drinking a good amount of water is a good way to lose weight. As a bonus, you can add a lemon to it, which will give you an additional weight loss factor. Plus you would not realize how many calories sugary drinks can add 200-300 calories which is the same as a small snack.
You can use those calories elsewhere instead of drinking them up. If you must have something then you can get soda water or even diet soda. It does have sodium and is not the best option but it is still zero calories and better than having tons of sugar or high-calorie drinks.
How To Choose The Healthiest Eat Out Options & Still Lose Weight ~ Skip the Dessert
I know it is tempting to want to get something sweet at the end of your meal. But do not do that. And if you must then get something really small or even a serving size of the fruit. When you resist the urge to have a sugary high-calorie dessert and you will be thankful that you did. Even when I have felt tempted if I did not order a dessert and I walked out, I always felt good about myself. If you must have something, then go for a small dessert, 100% vanilla ice cream (which my weight loss doctor approved me to have and I still lost weight), or a sugar-free dessert. But really try to avoid desserts altogether. Check out my video below for my weight loss story and also don’t forget to subscribe to my channel.
How To Choose The Healthiest Eat Out Options & Still Lose Weight ~ Avoid All You Can Eat Places
You can pretty much adapt these tips no matter where you go. BUT one thing you should avoid if you want to eat healthy while eating out is all you can eat buffets. When you go to Golden Corral or places that have an all-you-can-eat buffet that is exactly what you going to do. Eat, eat, and eat even more. Most people when they spend money on a buffet they go back for more than one plate which leads them to overeat, so it is best to just stay away from these places.
If you must go another option to choose is to just opt for the salad bar and just fill up on salad instead. I have often gone to all-you-can-eat buffets such as Ruby Tuesdays and getting their endless salad bar, in which you can fill up on salad. Or I have gone to the Chinese Buffet and still lost weight. I focused on items such as fish (not fried), green beans, broccoli, cabbage, and steamed chicken. No rice or noodles. It can be done. But if you do not have a lot of willpower, I would say avoid it together.
I hope that these tips have taught you how to choose the healthiest eat-out options and they are tried and tested because I have used them myself.
If you know someone who still wants to eat out but has trouble maintaining their diet then go ahead and share this post with them.
Plus I have something for you. It is my ebook where I talk about the art of spiritual fasting and the guide is only 99 cents. Click here or the picture below to read more about the guide or to buy it.


I don’t remember exactly when brunch became a staple in my weekend routine. Perhaps I was indoctrinated into this cultish New York ritual that one hot summer I spent in the city seven years ago. Regardless, slowly but surely, grabbing brunch with friends has become a part of every day life. I will share a secret with you. Brunch menus don’t differ all that much place to place. What makes a brunch place a favorite is really more a function of proximity to your apartment (or convenience for all parties involved) and whether or not there is a wait. After all, even I have a time limit on how long I am willing to wait in line on a weekend before coffee.
And now, onto two of my favorite picks for brunch in the city. Of course, given the proximity requirement, both are located in Chelsea. The first is Tipsy Parson, a Southern comfort spot tucked away on 9th Avenue between a pharmacy and a boutique. The food here is straight forward Southern fare with a modern touch. Something I find hard to resist. As part of tradition, brunch here starts always with a sticky bun. It will arrive still warm and is best devoured within seconds which shouldn’t be too hard.
The mac n’ cheese here is also a must have. Even though for some this isn’t a traditional brunch dish but one bite and you will change your mind. Creamy with a bit of crunch from bread crumbs scattered over the top, the noodles are coated with the right amount of savory cheese sauce that will make you want to scrape the bowl clean.
For entrees, one of my favorites here is the mushroom toast. Pillowy potato bread is grilled and smeared with a light herb ricotta and topped with tender fluffy scrambled eggs and earthy sauteed mushrooms. Sometimes simple can be so delicious.
For a lighter brunch option, the farmer’s plate is a great option. Seasonal greens are grilled and tossed with mesclun and topped with two poached eggs. I of course couldn’t resist adding in a few bites of spicy chorizo and an additional side of avocado. Nothing has ever been made worse by extra avocado.
My second favorite neighborhood brunch spot is located just a little further up the street. Co. is better known for its pizzas but for me, brunch is a great time to stop by a sometimes busy Chelsea spot. In addition to the full pizza menu, Co. offers a few delicious brunch additions that are very well executed.
One of my favorites there is the meatballs. Nothing fancy, just well made tender veal meatballs in a light fresh crushed tomato sauce. A drizzle of good olive oil and sprinkle of cheese completes the dish. A great non-egg dish to start brunch off with.
Like any good New York restaurant who is on point with culinary trend, Co. offers their version of avocado toast. Even though it might be ubiquitous, the egg and avocado toast here is actually worth trying out. The same amazing bread that Jim Lahey churns out next door is topped with creamy avocado, a barely cooked poached egg and shards of parmesan cheese. A few basil leaves are torn and thrown in along with red pepper flakes for a little kick.
Of course, you can’t come to Co. without the pizza. One of my favorites on the menu is the flambe. A thin crust pie is topped with bechamel sauce and a mixture of parmesan for bite and mozzarella for that stretchy melt factor. The sweetness from the caramelized onion is balanced by the salty bite of the crispy lardon. There really is no bad time for pizza. Not even brunch when eggs typically rule supreme.
Tipsy Parson | 156 9th Avenue, New York, NY 10011 | http://tipsyparson.com/
Co. | 230 9th Avenue, New York, NY 10001 | http://www.co-pane.com/
June in Chicago can be a little bit unpredictable. Thunderstorms are frequent visitors that will send all into hiding with their sheer force and strength. Luckily, on my last business trip out to Chicago this June, we were blessed with one beautiful summer day. When that happens, the best thing you can do is be outdoors as much as you can to soak up every minute of it. We did just that by extending our time in the sun with dinner al fresco at Girl and the Goat.
Since it was my second time dining at Stephanie Izard’s West Loop spot, I had a pretty good idea of what dishes would make it onto our dining table and luckily with a larger group, we were able to sample a wide range of dishes to my not-so-secret delight. We started the evening with a maize and blue bread with goat cheese butter and pea puree and a gouda bacon bread with back fat butter and romesco. As good as the maize and blue bread was, the competition was just too stiff and the cheesy savory gouda bacon bread with a smear of even more pork goodness known as back fat butter won out.
One of my favorites from my last meal was the goat empanadas. Two crispy fried pockets came in an order so we had to triple up on it. The grilled blueberries were an unexpected yet pleasant summer touch to the meaty empanadas.
Two more dishes to nibble on as we enjoyed our beers. I love a good fried pickle and the ones at Girl and the Goat were pretty on point with their crispy yet not doughy shell. The pickles came with shallot aioli and yuzu harissa. Both paired equally well with the pickles but I favored the depth of flavor that the harissa dip had that was perked up by yuzu.
And what can you do to make something as simple as french fries taste delicious? Why not dust it with ham bits and serve it with addicting sauces like smoked tomato aioli and cheddar beer sauce! Both were so equally delicious that I couldn’t make up my mind as to which was a favorite as I alternated dipping the crispy fries into the sauces.
As the name of the restaurant has hinted, goat is a star ingredient in many dishes here. It was my first time having goat liver mousse and I have to say, it was quite the experience. The gamey flavor of goat definitely jumped out so if you aren’t a die-hard fan, I would caution against ordering the dish. Served with warm and flaky crumpets, the mousse was whipped into a blissfully smooth submission. A pot of blueberry mostarda and some pickled rhubarb balanced the dish nicely with a little bit of sweet and a little tartness.
From there we moved onto lamb stuffed calamari, another creative dish, this time featuring lamb instead of goat. The calamari pieces remained tender and were bursting with flavorful filling made with ground lamb. What made this dish even more special was the accompanying ramp mole and lamb sweet breads scattered around the dish.
The sugo with pappardelle, rosemary and cape gooseberries might have been the least photogenic dish of the night but it was one of my favorites. The pasta was al dente and tender, served with a succulent and rich meat sauce. The gooseberries were a nice surprise that added a hint of sweetness.
Just so we can say we had our daily vegetable intake, we chose the wood grilled broccoli and sauteed green beans. The broccoli salad outshined the weaker green beans with its smokey char, rogue smokey bleu and spiced rice crispies for crunch. Now if this doesn’t make a broccoli lover out of you, I don’t know what will.
There was just one last dish before we threw in the towel and called it a night. The confit of goat belly with bourbon butter, lobster n’ crab and fennel was delicate yet balanced. A great take on surf and turf that would have been much better appreciated earlier on in the night before we stuffed ourselves silly with the myriad dishes, many featuring one of my favorite meats, goat.
Girl and the Goat | 809 West Randolph St, Chicago, IL 60609 | http://www.girlandthegoat.com/
When Black Seed Bagel first opened its doors in Nolita, they sold out of bagels within hours. It made us all wonder if this was going to be the next big thing that us New Yorkers will spent countless minutes waiting in line for. The good news is that since that fateful opening day, the folks at the hybrid Montreal-New York style bagel shop Black Seed Bagel have mastered the art of supply and demand and the fear of a Cronut 2.0 has dissipated.
Even though there is no longer a never ending line found these days at Black Seed, it doesn’t mean that their bagels aren’t worth a special trip down to Nolita. However, before you do, you must erase all expectations of what a bagel means from your memory because here you won’t find the large fluffy chewy bagels we know and love from the likes of Essa and Murray’s. Instead, the bagels at Black Seed are more of the Montreal variety, smaller and denser with a sweeter finish than their New York counterparts. What else sets this bagel shop apart from others are its innovative spreads and toppings. You can either build your own concoction or chose from a list of premade sandwiches.
One of my favorites here is the number two, a lovely sandwich of beet cured salmon with horseradish cream cheese, radish and herbs. Here, I substituted out the horseradish cream cheese with a tobiko studded pink number just for a little more color, as if the brightly stained salmon didn’t stand out on its own. The fresh herbs added another dimension of flavor to the already punchy sandwich. And that bagel, fresh from the wood fire ovens in the back of the store, was still slightly warm and perfectly chewy.
For a more classic number, the number one sandwich is a good standby. Stuffed with fresh salmon, tomatoes, capers and onions, the sandwich is finished off with cream cheese of your choice. When in doubt, you can never go wrong with scallion.
What if you aren’t in the mood for salmon? Well, you are in luck. Black Seed also offers a fabulous sable fish which goes wonderfully with the horseradish cream although I would suggest throwing in some radishes and herbs for a little more crunch and color.
Although Black Seed doesn’t offer any other proteins other than fish, you can actually make quite a delicious vegetarian number with the fillings offered. Here we have an AM special with scallion cream cheese, avocado, lettuce and tomato. This might sound simple but it was quite a flavorful sandwich and when the ingredients are this fresh, you really can’t go wrong.
For a sweet finish, I highly recommend splitting the number eight sandwich (after all, these are quite small). A simple combination of fresh ricotta, apple and honey on a toasted bagel is healthy yet sweet enough to feel like dessert.
Black Seed Bagel | 170 Elizabeth St, New York, NY 10012 | http://blackseedbagels.com/
We started out the trip to Charleston with a traditional feast at The Hominy Grill and it just seemed appropriate to end our short stay here with lunch at another local favorite, Martha Lou’s Kitchen.
In comparison to some of the other restaurants we visited over the weekend, the pink little shack on the side of the road on the outskirts of town was bare bones. From the one room dining room with the plastic covered tables to the Styrofoam plates and bowls to the cash only policy, this was not a fancy restaurant but the meal was nonetheless fabulous and the service genuine. The best part was that the delicious Low country feast was all prepared by the very own Martha Lou who still is at the helm in her kitchen at over 80 years old.
A cup brimming to the rim with sweet tea and we were ready to eat. The menu here is simple, there are fried chicken, which is a must order, as well as other fried goodies such as this fried shrimp platter that was served with a simple tomato salad, crinkle cut fries and toast.
Even though we were still enjoying the fried shrimp platter, the second our fried chicken basket arrived, we dropped everything. This might not look quite that impressive but trust me, one bite of the shattering crust into that juicy tender meat underneath, you will realize that there really isn’t any food better than a good piece of fried chicken. There can not be enough said about a truly quality piece of fried chicken made from a recipe that has been perfected over so many years in the same hands.
In addition to the baskets as well as some daily specials, Martha Lou’s also offers a variety of Southern sides that are almost just as delicious as the main star. We sampled our way through a few including the baked mac n cheese, stewed collard greens with burnt ends and baked beans.
But my favorite side by far was the giblet rice. Flavorful as can be, these were infused with intense chicken flavors and even though by this point I was already full with fried chicken, I couldn’t help sneaking spoonfuls onto my plate.
Now this was a feast to remember and a proper way to send us off, happy and full and already thinking about the next trip back.
Martha Lou’s Kitchen | 1068 Morrison Dr, Charleston, SC 29403
In the spirit of Sunday brunches, we popped by The Macintosh to see what Charleston has to offer when it comes to this weekend tradition. The Macintosh is a trendy yet down-to-earth bar/restaurant located on upper King street, right in the middle of all the action.
First things first, coffee and Bloody Mary to start and then we were off to the races with a rather generous serving of fries.
Now these were no ordinary fries. Topped with spiced cheese curd and hot gravy, these were Macintosh’s delicious Southern take on a Northern favorite.
We were so busy devouring the mountain of fries that we almost ruined our appetite for our main courses. The delicious cheese curds from the poutines reappeared as a part of the Huevos Rancheros. In true Southern fashion, beneath crispy housemade tortillas and sunny side up eggs was a good helping of flavorful pork confit. The salsa added just the right amount of kick to the dish.
Since we have been glutinous already, why not put it over the top with a plate of the “Mac Attack”. This might be in the running for one of most insanely rich and decadent brunch dishes I have ever had. Bone marrow bread pudding was topped with pork belly and an poached egg. To top it all off, a light Hollandaise over everything.
Our Monday lunch plans didn’t go quite as smoothly as Sunday’s. While I am proud to say that I had done some intense due diligence before the trip to select a cross section of all the culinary delights Charleston had to offer, I did fail on one logistical aspect. Silly me, why would a restaurant close on Monday for lunch? Or not open at all for lunch? Such was the case with Bowen Island Restaurant. Refusing to settle for anything other than extraordinary, we swallowed our hunger for the time being and spent a short period on the beach before heading back into town. Luckily, I had a few back-ups in mind and were fortunate enough to crash into Butcher & Bee off of the popular strip of King Street just 15 minutes before they closed the lunch service.
Even though they were wrapping for lunch, the staff was friendly and guided us indecisive visitors. To cool down from our day on the beach, a refreshing Mr. Q Cucumber soda and a Fentiman’s Mandarin and Seville orange juice.
To balance out the generous portions of pork we had been consuming, a kale salad dressed soy, sesame and peanuts. Light and refreshing, it was great to munch on something green and healthy.
We piled on the veggies with the spring onion pancake. This was a light and fluffy savory pancake topped with sauteed squash, spring onions and green garlic butter. The flavors of summer shined through with the simple preparation.
Because it was nearly 3PM at this point and we were both rather ravenous, it was pretty an unanimous decision to split two rather than one sandwich. I almost skipped over the roast beef sandwich and boy was I glad that decision was overruled. This might have been one of the best roast beef sandwiches I have ever enjoyed. Generous slices of tender juicy roast beef was topped with a chimichurri sauce, sweet roasted onion jam and a dab of mayonnaise. The Ciabata bread was lightly grilled and the warmth melted all the components into one homogeneous delicious sauce that burst with flavors.
In comparison, the Carolina trout sandwich was a lot less exciting. A grilled filet of trout was served on a soft hoagie with pickle slaw and remoulade. Nonetheless, the fresh ingredients and wonderful combination of flavors still made for a pretty delicious sandwich.
As happy as I am that we were able to fit Butcher & Bee into our adventure at Charleston for lunch, I am still determined to visit here for one of their pop-up dinners featuring guest chefs from all over. A sandwich shop by day and a pop-up by night, how cool is that?
Macintosh | 479B King Street, Charleston, SC, 29403 | http://www.themacintoshcharleston.com/
Butcher & Bee | 654 King Street, Charleston, SC, 29403 | http://butcherandbee.com/
Sean Brock has acquired quite a cult reputation in Charleston and beyond. In addition to the popular McCrady’s, his second restaurant Husk has also garnered accolades all around for its celebration of Southern ingredients. Husk is located on a quiet street in a stately Southern style house with that classic front porch, both on the first floor and the second, just inviting you to come for a glass of sweet tea. The inside is just as welcoming with bi-level dining. We were guided into the spacious living room with soaring ceilings and comfortable chairs for our Monday night supper.
The heat of the early summer air outside made us crave something refreshing. A classic glass of sweet tea and lemonade with cinnamon ice cube and a single leaf of sage please. The cinnamon flavor grew as the ice cube melted, adding a deeper note to the drink than a typical lemonade.
We were pretty determined to not stuff ourselves with bread but how can we resist when dinner rolls arrived at the table warm straight from the oven?
Even though the menu here is seasonal and many dishes will rotate in and out, one that has made frequent appearances on the menu is the Kentuckyaki glazed pig ear lettuce wraps. I am not sure what makes these Kentucky but the teriyaki sauce was sweet and savory, coating the pig ear pieces elegantly. The pig ears were cooked until they were caramelized and tender, unlike any others I have ever had before.
A closer look at these figure friendly wraps loaded with pig ears, fermented cucumbers and peppers to balance the punch from the teriyaki sauce.
Because we were in the middle of ramp season, this delicious vegetable made a special appearance on the Husk menu in the form of hand cut ramp pasta. Ribbons of the tender pasta provided a nest for other spring vegetables, spring peas, fava beans and asparagus. Crisp crumble of country ham added that salty bite and the egg yolk made a sauce that bound all the components together beautifully.
The pasta was hard to follow but some one had to do it. The duck confit with dumplings stuffed with herbed potatoes, sugar snap peas, baby carrots in an orange-coriander broth was a strong dish, a very strong dish. The generous portion of duck was cooked to perfection, tender and literally fell apart as my fork glided through the leg. The skin was crispy but not oily at all with most of the fat rendered during the cooking process. The potato dumplings weren’t light but the sweetness was a great balance to the salty duck.
Our second entree of the night was a lovely local South Carolina coastal group. Simply grilled and roasted, the firm white fish was served with a medley of spring vegetables and dressed in a light embered spring onion broth.
Even though the skillet of cornbread was so tempting, we opted for a lighter side, J. Fields grilled snap beans, to share. Smokey tomatoes and spring onions elevated the tender beans to a satisfying dish on its own.
My sweet tooth got the better of me at Husk and I couldn’t resist ordering the heirloom Carolina gold rice pudding. Served with blackberries and short bread cookies, this was light and will satisfy anyone who has a penchant for rice pudding like me.
Our meal at Husk marked the end of our dinners at Charleston and I was very happy to have enjoyed it at Husk. It is a restaurant that truly offers a wonderful representation of some of the best ingredients that the South has to offer. The comfortable setting and the attentive service just added to the Southern charm.
Husk | 76 Queen St. Charleston, SC 29401 | http://www.huskrestaurant.com/
Having sampled some fabulous traditional Southern fare the first night at Hominy Grill, it was time to explore the lighter side of Charleston culinary scene. We arrived at The Ordinary on King Street just as the sun was setting. The sun cast long dramatic rays and shadows through the soaring windows of the grand restaurant, a bi-level space that was a temple to seafood.
It was still relatively early in the night but we were ready to dive in right away. There is always room for oysters and wine. The menu was made up of small plates on the left with hot and cold dishes and the larger plates on the right. And the raw bar and shellfish towers were highlighted front and center in the middle of the menu. This was where we started our journey with a plate of the Maine lobster minute ceviche. Sweet tender medallions of lobster was dressed in a citrus vinaigrette with minuscule pieces of celery and jalapeno. Absolutely stunning and a must order.
This was followed up by a selection of local oysters and Capers Inlet little neck clams. The salad of razor clams came along for the ride. Sliced on the diagonal, the soft fresh pieces of clams were tossed with paper thin pieces of fennel, apple and jalapeno. The apple added a lovely sweetness and the jalapeno a herbaceous note more than heat.
While we were enjoying the oysters and clams, we suffered a bout of order envy as we watched our neighbors enjoy the Maine lobster cocktail. We acted fast and managed to squeeze in an order before moving onto the rest of our meal. Is it possible to ever regret lobsters? Of course not and we pretty much jumped all over this the second it hit our table.
The smoked trout salad was a lovely salad made up of thick pieces of trout, wedges of eggs, fava beans and asparagus for a taste of spring. Even though it was hard to get a bite that had every component in it, this was still a great dish.
The next few dishes arrived in quick secession. While we appreciated the generous helpings of the jumbo lump crab, the toast points with green garlic aioli were just a tad too salty.
Only one appetizer from the hot section made it to our table. The one that made the cut was the fried oysters were served with a generous helping of beef tartare. Two of my favorite things together on one plate, the tartare was meant to be eaten as a sauce for the plump oysters. Even though these might not have been the most plump fried oysters I have ever had, the beef tartare definitely made up for any shortcomings.
And finally, for a little greenery, we chose the kale bagna cauda. The hearty leaves of kale stood up well against the salty flavorful bagna cauda and finished with a crumble of bread crumbs, these had the power to convert any kale skeptic.
Because the meal was so light, I didn’t hesitate to squeeze in a little sweet bite. The vanilla bean panna cotta with strawberry consomme was light and refreshing. This was summer personified.
Don’t be fooled by the name, The Ordinary was no ordinary oyster bar and should definitely be a must visit for any seafood lover in Charleston. If not for the fabulous food here, the beautiful space built for the restaurant will impress and inspire. At least it did for me.
The Ordinary | 544 King Street, Charleston, SC 29403 | http://eattheordinary.com/
A long weekend in Charleston means a long weekend full of delicious meals, from our very first in the morning to the last. I have long heard tales about the Southern city’s culinary scene and during the research phase, I uncovered so many spots that I had to pick and chose strategically. Minus one scheduling snafu, I was able to curate a rather diverse group of eateries for a mere 3.5 days.
Our very first proper meal in town was at Hominy Grill, a traditional Southern spot and a Charleston favorite because it’s important to start with a classic. Graduation weekend at College of Charleston and Mother’s Day coincided when we were in town and brought large groups to Hominy Grill, located right off campus. Instead of ducking inside and joining the celebration, we opted to dine al fresco in the gentle Southern heat.
Our waiter asked if we would like some complimentary boiled peanuts before our appetizers. What kind of question is that? Of course we do! These salty treats were gone within a matter of minutes, leaving us licking our fingers wishing for more.
Quarter pound of pickled shrimp with lemon dill vinaigrette was plenty to share for two people. Light and refreshing, the plump shrimp came pre-peeled, making it easy for us to devour these.
To balance out the healthy pickled shrimp plate, we complimented it with okra and shrimp beignets with salsa and cilantro-lime sour cream. These were crispy on the outside and tender on the inside. A dab through the bright cilantro lime sour cream, these were pretty delicious.
Since we were in the South, the classics had to make an appearance. The Charleston Nasty Biscuit was anything but. A tall sandwich that almost defied gravity, the biscuit sandwich was actually a little less daunting than it sounded. No light meal though by any means. A piece of golden fried chicken smothered with sausage gravy and cheddar was tucked in between flaky biscuit. Honestly, anything better than fried chicken biscuit?
Shrimp and grits was another Southern classic that we couldn’t and wouldn’t pass up. A generous portion of creamy cheesy grits was served with a medley of plump shrimp, mushrooms, scallions and bacon. Lighter than I expected, these were a good reprieve from the Nasty Biscuit.
The blackboard next to our table listed out the day’s special vegetables and sides. We sampled a trio, tomato pudding, fried grits and green beans, which came with a side of corn bread. My favorite was the tomato pudding, a sweet rich combination of tomato and sweet cornbread that had been slowly baked.
We polished off pretty much every last bite on our plate and were determined to hand back the dessert menu set down by our waiter. My resolve was weak though because all he had to say was chocolate pudding and I was hooked. It didn’t hurt that this was named by Alton Brown as one of his favorite things he had ever eaten. I am happy to say, Alton Brown has some fabulous tastes. This little bowl of chocolate pudding was smooth and creamy. The chocolate flavor was deep and rich, not overly sweet. Isn’t it amazing how the stomach always seems to be able to find room for dessert? Not a bad way to start our culinary weekend in Charleston.
Hominy Grill | 207 Rutledge Ave., Charleston, SC, 29403 | http://hominygrill.com/
All’onda, one of the newcomers to the Union Square neighborhood, chose to describe itself as Modern Venetian. What exactly is Modern Venetian? I am not sure to be exact but given the buzz around the restaurant and its delicious dishes, I was ready to check it out with fork in one hand and knife in the other.
The trick to trying a new restaurant is to go with a small group so I can truly sample all the dishes that I have had my eyes on. Trust me, I have been studying the menu here for quite some time now. And while pastas were what had been calling my name, you really can’t go wrong with an order the arancini with black truffles and parmesan. What is better than fried cheesy rice balls?
Four of us decided to share our meal and luckily, we had very similar taste buds and my companions all immediately embraced my personal top two choices from the pasta sections, the garganelli and the bucatini. The garganelli was dressed with peekytoe crab in a citrus and tarragon sauce. The citrus and tarragon added a light touch to the already delicate pasta. On the other hand, the bucatini was on the richer side with a deep smoked uni sauce. The spicy breadcrumbs on top just added a nice kick to the smokiness.
We decided to be adventurous and try out the lumache. What makes this shell shaped adventurous wasn’t only the fact that it featured an aged duck ragu with a bitter treviso that was tempered by the heat. The finishing touch of a flutter of chocolate on top of the deeply colored dish wasn’t overwhelming and remained in the background for a note of depth. Even though this was a warm dish that reminded me more of the Fall, all of us eagerly dug in and polished off the generous portion.
For a contrast to the lumache that reminded me of the Fall was the ramp pasta. The hand cut rombi pasta was lightly tossed with grilled ramps and asparagus, two poster children of the Spring. Even though the flavor was very seasonal, it fell a little flat in comparison to the multitude of flavors from the other pastas.
Even though we had originally come to try the pasta dishes, the description of the short rib stole our attention as the waiter diligently described the sous vide cooking process that resulted in a very unique texture. The impressive dish for two arrived at our table and we were intoxicated by the beautiful smell before we even made the first cut.
Slicing through the tender short rib revealed the texture that was more like that of pastrami. Instead of overcooking the short rib to a dangerous stringy texture, the slices of short rib was beautifully marbled and literally melted in my mouth. The tomato mostarda added a nice brightness that was balanced out by the lightly scented saffron risotto.
Just because we were a hungry bunch, we also ordered a side of roasted Jerusalem artichokes in a sweet glaze. It was a great supplement to our short rib that was disappearing at a rapid speed.
Four pastas and one short rib for two later, we were at our limits and had to sadly forgo dessert. Walking down the short flight of stairs to the bar downstairs at the entrance, I was already envisioning a return visit on another Sunday evening for a glass of wine and a bowl of pasta. Even though we were able to sample quite a few dishes at All’onda, I am still at a loss to describe what exactly is Modern Venetian. Does it really matter other than fabulous new flavors and techniques married with classics in order to deliver a new neighborhood favorite?
All’onda | 22 East 13th Street, New York, NY 10003 | http://allondanyc.com/
I guess it shouldn’t be a surprise that chicken is the dish to order when dining at Rotisserie Georgette, a newcomer to Midtown east, given the name. Walking in, I noticed that Rotisserie Georgette projects a decidedly different feel than its neighbor, another favorite spot, Rouge Tomate, despite the similar soaring ceilings and floor to ceiling windows. Most nights and some days, you will find Georgette Farkas there to greet the guests, made up of mostly after work business patrons and a distinctly Upper East crowd. She walks around with a purpose and elegance that is reflected in the ambiance. Despite the comfortable dining room, I loved grabbing a seat at the large bar at the front of the restaurant where the bartenders are busy churning out classic cocktails and pouring glasses of wine from a rather international list.
Even though the chicken is the main attraction here, there’s nothing wrong with having a little bit to nibble on. A delicate slice of the foie gras dacquoise that’s smoother and lighter than butter is served with a tart rhubarb chutney and topped with a sprinkle of candied pistachios.
For something a little healthier, the roasted leeks is a great choice. The grilled red onion vinaigrette imparts a sweet and caramel flavor, a great contrast to the thin slices of duck prosciutto.
Despite how delicious the appetizers are, you should listen to your server and definitely save room for the roast chicken. The half chicken can be served with three types of sauces, including a classic provencal, a spicy diable and a grande mere, a red wine reduction studded with mushrooms and bacon. There isn’t much that can top a perfectly cooked chicken and the one at Rotisserie Georgette comes very close to that perfection. While with most roast chicken, the skin is my favorite part but the juicy flavorful meat of the poulet roti puts up a good show. Alas, you can’t fight true love. The crisp skin is perfectly seasoned and shatters as soon as your fork pierces through, no hint of greasiness at all.
When ordered at lunch, the chicken is served with a generous pile of pommes frites and a side salad. For dinner, the chicken arrives solo so a few orders of the sides is necessary and highly recommended. Whatever you do, the rotisserie potatoes must be involved. One bite and you can just tell that the creamy tender pieces have spent their sweet time roasting in some fabulous chicken drippings, soaking up every delicious note.
Other notable sides include a serving of slow roasted carrots with the most delicious caramelized end bits and a bright minty bowl of buttered spring peas. For a heartier side, the farro and arugula is a must have. There is nothing healthy about these nutty bits but they go so well with the roast chicken that you will not regret it.
Of my recent three trips there, I have never made it to the dessert portion of the meal. The portions here are generous and dishes have been so delicious that I can’t stop myself from sneaking in just one more piece of the roasted potatoes despite knowing that I have already reached beyond my limit. It’s sometimes so hard to turn off that greedy little voice inside.
Rotisserie Georgette | 14 East 60th Street, New York, NY 10022 | http://www.rotisserieg.com/


Portugália Restauração Group is amongst the largest Portuguese groups in the catering industry and has a longstanding presence in the country. It has more than 95 years of history in Portugal, has amassed 7 separate brands with over 700 employees and is a national reference in the catering sector. “Cervejaria Portugália” was born on the 10th of June (Portugal Day) in 1925, on the corner of the Brewery by the same name, in Almirante Reis Avenue, Lisbon. For approximately 70 years, this was the Group’s only restaurant. However, since the 90’s, new restaurants have been opened, new brands have been created and new concepts developed.
Today, nearing its 100th anniversary, Portugália Restauração Group is more dynamic and younger than ever, continuously growing in size, relevance and professionalism. Constantly focused on improvement and new achievements, the Group adds daily value to the market, its employees and especially to its customers.
Portugália was established in Lisbon in 1925 on the famous Almirante Reis Avenue. It is a brand that inspires trust and has a long association with quality and tradition. Its tasty steaks and their secret sauce, full of history and flavour, have been famous for decades. But Portugália offers more than steaks. The quality of its seafood and carefully selected dishes chosen from the classic Portuguese cuisine conquers national and foreign customers alike.
Portugália Balcão has a presence in the main shopping centres. And is known for its fast and efficient service, offering a selection of Portugália dishes renowned for nearly a century. In addition to delicious steaks with Portugália Sauce, croquettes and steak sandwiches (pregos) served at the table on a clay plate, with sauce and fries, Portugália Balcão also serves the traditional Shrimp Bread Stew (Açorda de Camarão), Flan Pudding and the best chilled draft beers ever.
The oldest and most beautiful beer house of Portugal was established well over 180 years ago, in the building housing the Trindade Convent. Decorated with historic Portuguese tile panels, its halls are renowned worldwide and are constantly visited by national and foreign tourists. It is a unique and historic restaurant, and has a laid-back atmosphere, where visitors enjoy Portuguese cuisine and fresh seafood, all imbued with genuine tradition.
This is a French cuisine-inspired restaurant chain that was established in Lisbon, in the borough of Chiado, and has already four restaurants. With an exclusive single product concept, our Entrecôte, served with our secret sauce containing 18 ingredients, this is a unique place to have a memorable gastronomic experience. Our signature desserts and exclusive wine list have contributed to making La Brasserie de L'Entrecôte a reference point for those who seek a different and sophisticated dining experience.
Its origin dates back to 1947, and since then, Ribadouro has become a true landmark Beer House and Seafood restaurant in the city of Lisbon. It is loved for its cosy and traditional environment. The seafood served at Ribadouro has brought it international fame. With a fresh and tasty selection of meals, this is the destination for those who truly appreciate seafood, snacks and good Portuguese cuisine.
Segundo Muelle was first opened in Lima, Peru, and it already has 17 restaurants in Latin America and Europe. The cuisine is 100% Peruvian . From its Chef to the wine list, and in addition to its special ingredients, this restaurant offers a real journey into the complex and delicious landscape of Peruvian flavours, which is considered one of the most diverse and creative cuisines worldwide. As well as its select menu, a fusion of five influences from Peruvian cuisine, Segundo Muelle also offers a rare and tantalising suite of original Peruvian cocktails.
In 2021, Portugália created a new brand based on its ex-libris: the meat croquette, almost as famous as the steak of the same house.
Besides the traditional croquete Portugália presents other irresistible recipes: Spinach Croquettes, Codfish Croquettes and “Alheira” and “Farinheira” (sausages) Croquettes. Available by the dozen, individually, on the plate or in bread, it is a virtual concept, only available on delivery platforms.
Portugália Restauração Group has gathered all its restaurants under the same app: Portugália Cervejaria, Portugália Balcão, Cervejaria Ribadouro, Cervejaria Trindade, La Brasserie de L'Entrecôte and Segundo Muelle.
With this intuitive and quick app, our customers can accumulate points and receive exclusive offers, to enjoy at their favourite Restaurant. Customers can also have easy access to the record of their visits, and check the location and contact details of any of the Groups restaurants.
Download our App and Bon Appétit!
Portugália Group takes its role in society very seriously. This is why we created a Social Responsibility area: Portugália Viva. We believe that our employees come first and it is our duty to give them support during personal/family difficulties. Bearing this in mind, we have implemented a strong Internal Social Responsibility strategy, ranging from expert counselling during moments of crisis to concrete help and support at the beginning of the school year. In terms of External Social Responsibility, we have several strategic partnerships with social organisations in the communities where we operate, mainly supporting the catering of meals, providing beneficiaries with the experience of a meal in our restaurants and taking part in the strategic reflection for local development.
For more information, please contact us!
Portugália Restauração Group considers that one of its most valuable assets is its talent pool, namely our Workforce. In this regard, it has an active selection and recruitment policy, investing continuously in talent acquisition, career training and development. If you want to apply for a job, please send an email to our HR Dept.: email@example.com.
Original environments, impeccable service and unique dishes make Portugália Group restaurants the ideal choice for your event.
Get to know all our options for Events and Experiences with Flavour packs here.


Holy cannoli this past week and a half has been a roller coaster to say the least! What was I thinking giving up sugar and nightshades in the same month as my birthday AND Valentine’s Day? But then again is there ever really a good time to give up an addiction? Probably not.
So how am I dealing with all of this? With fruit and sweet potatoes, of course! No, seriously, they have been a life saver. I told myself I was going to limit high sugar fruits like bananas, which I have. I can honestly say I haven’t had a single banana this whole time, but… apples have even more sugar in them than bananas, which I wasn’t aware of until just now. They have a staggering 19 grams compared to banana’s 14. Oranges, which I thought had the most, only have about 9 grams, and pears, oh pears… how do you have 17 grams??
This lesson brought to me by the letter A for assumption. Next time I’ll do a ton more research beforehand! BUT the good news is that in addition to the sugars in fruits and veggies there is also fiber, so the digesting of things is slightly different than it would be if I was eating processed sugars. Plus, I’m getting all the vitamins and nutrients from them that are easily digested, which foods with added sugar generally don’t have. So there’s that, right?
As far as the nightshades are concerned, there have been a couple snafus. I was so focused on the no sugar, no white potatoes thing that I completely forgot that tomatoes are a nightshade. While taking a bite of brown rice pasta with marinara sauce the other day, I realized duh tomatoes! And then a couple days later I had salsa. An oversight on my part, but it happens. I can’t beat myself up over it forever. I had a “That really sucks!” moment and moved on. So I’m not actually sure how exactly nightshades effect my body yet because I haven’t completely gotten rid of them from my system. Hopefully, though, I’ll have more to go on with the next update.
The positives of all of this are that I’m starting to really hear my body, not my addiction talking, and I am starting to recognize my triggers for wanting to reach for something sugary or full of carbs, which in itself has been a huge learning experience. Some of the triggers are innate like wanting sugary foods when I’m cold because my body wants to up its stores in case there’s a food shortage. I can appreciate the wisdom bred into my body but know that I’ll not be without food any time soon. Usually I can simply tell myself this and have something savory instead like a handful of nuts or some sardines, and the craving is appeased.
But sometimes, more often than not, the triggers are emotional like craving chocolate when I’m sad or stressed, and those are much tougher to override. I’ve tried ignoring them completely, which works very rarely and usually only succeeds in making me hungrier and desperate. I’ve tried throwing fruit at them, which also sometimes works, especially in the case of apple chips. But sometimes I just have to give my body what it wants in the healthiest way possible.
Instead of half a cup of Enjoy Life mini chocolate chips, which is easier to eat over the course of a day than I’d like to admit, I can have some chocolate peanut butter pudding made with sweet potato and avocado. No, it isn’t as sweet as most things people would consider sweet, but it is sweet enough, and it’s filling. Plus, it’s damn good and healthy for you. So good, in fact, I used this pudding recipe as the filling in my revised grain free dairy free chocolate peanut butter pie recipe that I made for my birthday, and it was good! I’ll be sure to post the recipe soon, so you can enjoy it too 🙂
So I’m on to the next week of this challenge with a lot of hard work behind me as well as ahead of me. There will be some set backs, I’m sure, ones that I’ll learn and grow from, but many more victories, and those will be what I focus the majority of my attention on.
“You may encounter many defeats, but you must not be defeated. In fact, it may be necessary to encounter the defeats, so you can know who you are, what you can rise from, how you can still come out of it.” Maya Angelou


The Scottish Breakfast Question. Whats Yours?
Brewer’s Dictionary of Phrase and Fable refers to a Scotch breakfast as “a substantial breakfast of sundry sorts of good things to eat and drink”
The individual elements that go together to make up the famous Scottish Breakfast can be likened to those of a world-class “meal team” about to go forth to compete against the best national teams that the United Kingdom has to offer. Researching these I have so far come up with – “The Ulster Fry”, ” The Full English”, ” The Full Welsh” and most recently “ The Cornish Breakfast”. More of these other breakfast plates a bit later. First of all lets take a look at what makes up a cooked Scottish breakfast plate and here’s the problem. There are many variations. So let me make the case for what I consider to be the best that Scotland can offer and the case against certain inappropriate sometimes Scottish foods.
The Scottish Breakfast Plate
The Eggs – serve two, must be local, free range and fried sunny side up. Scrambled and Poached eggs are a completely separate dish and should not be offered.
Bacon – When I started cooking breakfasts there was only one bacon to offer, Ayrshire Middle. This was served crispy grilled on both sides. Scotland has world-class bacon curers, amongst them Ramsay of Carluke.Lets try and keep it Scottish please. if you have a local bacon curer all the better.
Sausage – I am going to be controversial here and say that the pork sausage needs to move over. Instead serve the Lorne sausage or sliced sausage.I think that fine mixture of beef and pork deserves its rightful place as an egg dipping delight.
Black Pudding – In my opinion the best black pudding to serve is Stornoway Black Pudding. This is so special that it has EU protected status. There are many other good local artisan puddings made by local butchers in Scotland. Try yours out. Do not use English black pudding, it’s a different food. AND don’t grill it. FRY it.
Fruit Pudding – I remember as a child when we first moved to Scotland I wondered why this wasn’t being served with custard. Then I tasted the golden brown,fruity, spicy pudding that had been fried in bacon fat – mmmm. Yes its a must. Another one that needs to be fried.
White Pudding – I haven’t yet found the right use for white pudding. It’s very tasty. It’s very greasy. I don’t think its right for breakfast. Sorry.
Tomato- A fresh ripe tomato, cut in two, seasoned with salt and black pepper then grilled until soft even a little carmalised. There is no room here for the tinned tomato. Some say the fresh tomato should only be on the plate when it is in season in the UK.
Mushrooms – Fried mushrooms in season only. Just some salt and pepper, no garlic. NO tinned mushrooms out of season. Local field mushrooms fantastic.
Haggis – Sorry in my view Haggis has no place on a breakfast plate. It is so much better enjoyed at dinner or lunch with mashed tatties, bashed neeps and a wee dram. I will further upset purists here by saying it is very good for lunch topped with a fried egg served with crispy french fries and a large dollop of Daddies brown sauce ! – my mis – spent youth.
The Tattie Scone – an essential part of the dish used to scoop up yummy egg yolk, black pudding, tomato – you know what I mean, keep a bit back to scrape your plate.
Baked Beans – This American interloper has no place on a Scottish Breakfast plate.
Lets have a look at what makes up the cooked breakfast plates of the rest of the UK
The Ulster FryTwo fried eggs, the all-important lightly browned potato and soda bread, perfect pork sausages, crispy bacon, black and white pudding and a juicy red tomato
Welsh breakfast Common features are bacon, sausages, cockles, laverbread, black pudding, oatmeal and fried eggs
English breakfast A traditional full English breakfast includes bacon,fried eggs, fried or grilled tomatoes, fried mushrooms, fried bread,sausages and baked beans, commonly called a “fry-up”.
Black pudding is often added, as are fried leftover mashed potatoes with cabbage (known as bubble and squeak) or hash browns. In the North Midlands, fried or grilled oatcakes sometimes replace fried bread. When an English breakfast is ordered with everything available it is often referred to as a Full English.
Cornish Breakfast The traditional Cornish breakfast includes hog’s pudding (Hog’s Pudding is a type of sausage comprised of pork meat and fat, suet, bread, and oatmeal or pearl barley formed into the shape of a large sausage – a sort of West Country Haggis) and Cornish potato cakes (made with mashed potatoes mixed with flour and butter and then fried) or fried potatoes alongside the usual bacon, sausage, tomato, mushrooms and fried eggs In the past traditional Cornish breakfasts have included pilchards and herring. I like the Cornish Haggis idea and their take on the Tattie Scone.


Reviews from our visitors
We deeply value the opinions and experiences of our visitors. Here you will find honest and reliable reviews from those who have experienced the Chocolate Tour in La Fortuna. If you have already participated in our tour, we invite you to share your experience and help us improve with your feedback.
Bellísima experiencia es una familia que si sabe cómo complacer a sus invitados , todas las frutas están deliciosas y el guía si que tiene carisma
I chose this tour to specifically support small businesses. It’s a family-owned estate. They gave us plenty of fruit to sample, 90% cocoa nibs, hot chocolate made with farm-produced chocolate, and freshly harvested and roasted coffee beans. It was fun to learn about the plants.
Wonderful tour, the best value for money. I would recommend it to anyone. The fruit, the juice, and the hot chocolate were worth it, and the tour guide also had a lot of fun.
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Gallery: Dive into La Fortuna’s Chocolate Adventure
Step into the enchanting world of the Don Olivo Chocolate Tour with our captivating image gallery. From the lush cacao fields of La Fortuna to the hands-on artisanal chocolate-making process, each photograph encapsulates the heart of Costa Rican cacao culture. Experience the vibrant colors, intricate textures, and unforgettable moments that define the Tico lifestyle. Every snapshot showcases the unique blend of nature and tradition near the majestic Arenal Volcano, capturing the essence of our organic farm and the passion poured into every chocolate bar.
Discover La Fortuna’s Premier Chocolate Experience!
Step into the world of Don Olivo Chocolate Tour and immerse yourself in the authentic Costa Rican chocolate culture. Nestled near the majestic Arenal Volcano, our tour offers a unique blend of tradition, flavor, and passion. From organic Criollo cacao trees to artisanal chocolate-making, every moment is a testament to the Tico lifestyle. Secure your spot now and embark on La Fortuna’s ultimate chocolate journey!BOOK NOW
Welcome to our sweet and enchanting corner of the cacao and chocolate world! Here, we will unravel the secrets, stories, and fascinating facts of these divine delicacies. From the ancient origins of cacao and its uses in ancient civilizations like the Mayans and Aztecs, to the crafting of the most exquisite chocolates and contemporary innovations in regions like La Fortuna. Dive with us into this journey of flavor, culture, and discovery, and let the magic of chocolate envelop you. Whether you are a chocolate connoisseur or a curious mind, we hope you enjoy every bite of knowledge as much as you enjoy a good piece of chocolate!
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I don’t think we need to explain why the opening of the house is currently on hold.
As soon as we are able to open the Sea Captain’s House you will be the first to know!
In the meantime please do sign up for our newsletter and also follow us on Facebook, Twitter or Instagram where we will be posting virtual tours of Croatia & photos from our previous trips.
Hard Boiled Eggs
Hand-painted eggs, called pisanice, are a favorite Easter tradition
With white wine and spices, boiled or baked in thick crusty bread
Radishes, spring onions and horseradish
Grated horseradish adds a hot peppery tang to the mild Easter spread of cooked ham and bread and is also thought to purge toxins
Savoury bread made using the stock water left over from boiling the Easter ham. Sometimes it comes decorated with a cross made of white dough or is baked with a coloured egg in the centre
From the Adriatic Coast. Made with a sweet zesty dough, it’s a bit like a big hot cross bun but without the piped cross, and sometimes raisins
Where ever you are celebrating Easter this weekend, stay safe and we will look forward to welcoming you to Croatia as soon as we can.


September 10, 2021
OD/Office of Nutrition Research (ONR)
All applications to this funding opportunity announcement should fall within the mission of the Institutes/Centers. The following NIH Offices may co-fund applications assigned to those Institutes/Centers.
Office of Research on Women's Health (ORWH)
This Request for Information (RFI) invites input on the approaches NIH can take to address hunger, food insecurity and nutrition insecurity through innovative and multidisciplinary research. Food security has been defined as having the availability of sufficient food, compared to nutrition security, ensuring that food quality meets human nutrient needs. Several areas of investigation could potentially reveal strategies to advance nutrition science, improve coordination of federal food and nutrition policy, along with strategies and tactics to integrate nutrition with healthcare. This RFI is intended to solicit input from a broad array of stakeholder communities beyond the biomedical research community and healthcare sector. These stakeholders include public health and social service officials at the federal, state, county and community levels, community organizations, food banks, the agricultural sector, retailers and supermarkets, restaurants, food manufacturers, worksites, educational settings, the insurance industry, media, advocacy groups, people with lived experience of hunger and the general public.
Imagine a world without hunger, in which all individuals, families, and communities have ready access to enough affordable, nutritious food to sustain a happy and healthy life. The goal is urgent: Levels of hunger, worsened by the COVID-19 pandemic, are increasing – fueled by a weak supply chain that restricts access of nutritious food to underserved populations. The result is a rising incidence of nutrition insecurity, which like hunger, stems from many factors beyond food and aligns with lack of access to life-enhancing resources. [2,3] These underlying factors include social determinants of health such as systematic racism, housing accessibility and affordability, food system and supply, financial instability, social relationships, transportation access, nutrition literacy, cooking skills and nutrition education, and access and quality of healthcare. The untoward effects of nutrition insecurity are tragic. Children who experience nutrition insecurity are far less likely to perform well in school and to attain higher education. And nutrition insecurity can impede the ability of adults to achieve and maintain employment, particularly in well-paying jobs. All this negatively affects nationwide economic opportunity and mobility and further entrenches health inequity.
Although the consequences of food and nutrition insecurity are harmful to health, they are likely to be preventable given the ability of rigorous research to turn knowledge into workable strategies and to convene the right voices to make change happen. Harnessing the power of research holds the promise to prevent disparities in a variety of diet-related chronic diseases and health conditions, such as cardiovascular disease, obesity, diabetes, cancer, and various mental illnesses. This is an urgent task toward achieving health equity, since health conditions linked to poor diet are associated with preventable causes of death in the United States, reduce quality of life related to multiple comorbidities, and are major drivers of healthcare costs, estimated in the hundreds of billions of dollars annually.
NIH is seeking broad input on a roadmap to end hunger, food insecurity, and nutrition insecurity through innovative and multidisciplinary research spanning the investigational spectrum from cells to selves to societies. The two health crises of undernutrition and overnutrition are interrelated in many ways – and solving them means understanding, and targeting, their shared properties and misalignments. One strategic approach is to combined research-based efforts across federal agencies with the participation of states and communities to achieve nutrition security and health equity. Setting a nutrition insecurity research agenda (from basic science, intervention development and testing, to knowledge dissemination and implementation) will benefit first from a broad landscape analysis of the state of the science; and second, from articulation of research gaps and opportunities related to food insecurity and the neighborhood food environment affected in part by federal agency food and nutrition-related programs and policies. Subsequent innovative research strategies will inform policy and practice to address and prevent diet-related health disparities.
In response to the growing nature of and federal interest in these problems, and NIH’s workshop on Food Insecurity, Neighborhood Food Environment, and Nutrition Health Disparities: State of the Science , we seek input on the following specific topics from a broader array of stakeholders. These include but are not limited to federal, state, and local officials, anti-hunger, food supply, and health care experts, public health providers, community organizations, food banks, the agricultural sector, retailers and supermarkets, restaurants, food manufacturers and donators, worksites, educators and administrators, food services, the health insurance industry, media, advocacy groups, and the general public. We seek information on the following:
1) Why hunger persists, including how limited opportunities for economic mobility and other inequities have contributed to hunger, along with research needed to address this,
2) Examples of effective coordination between federal, state, counties and/or non-governmental organizations that have addressed hunger, food insecurity and nutrition insecurity through research, policies, implementation strategies or regulations.
3) Experiences with strategies or innovative interventions that are working, could be improved or not working to address food insecurity and neighborhood food environments and to promoting health equity related to diet related chronic diseases, including research strategies that could be applied to examine the potential translatability of these strategies/interventions to other settings or diverse populations.
4) Implementation science research needed to examine the efficacy of providing specific resources or approaches to eliminate hunger and food insecurity and improve nutrition security and health for all.
Responses will be accepted through November 1, 2021.
Responses must be submitted via email to firstname.lastname@example.org, either within the body of the email or as an attachment (PDF or MS Word). No forms are required, or page limits have been instituted. Respondent comments do not have to address all of the above items, but in that case, it would be appreciated if the specific request was reiterated above the response.
This RFI is for planning purposes only and should not be construed as a solicitation for applications or as an obligation on the part of the Government to provide support for any ideas identified in response to it. Please note that the United States Government will not pay for the preparation of any information submitted or for its use of that information. The NIH will use the information submitted in response to this RFI at its discretion and will not provide comments to any responder's submission. Responses will be compiled and shared internally with Office of Nutrition Research Senior Leadership and Implementation Work Groups and potentially we may anonymize responses to protect the identity of the respondent before sharing with other federal agencies we collaborate with as part of the Interagency Committee on Human Nutrition Research or other agencies tasked with reducing Hunger, Food and Nutrition Insecurity. We look forward to your input and hope that you will share this document with your colleagues.
Christopher Lynch, Ph.D
OD/Office of Nutrition Research (ONR)


We are a family owned and operated party planning and catering company. We pride ourselves in always providing top-quality party planning and catering services, delicious food selections, and competitive pricing. Feel free to contact us or stop by to find out more. We are conveniently located 2 miles West of Bassett Center in El Paso, Texas and proudly serve all of El Paso County.
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Last week, Elige Vivir Sano (Choose to Live Healthy) opened the entriesto participate and become a potential winner of the Healthy Innovation Award, a contest that recognizes different businesses knownfortheirinnovate healthy food processing and marketing practices, as well as for promoting a healthy lifestyle.
Fundación Chile is a sponsor of this great award that contributes to the achievement of the health goals set for 2020, to reduce the risk factors associated with a disease burden, through the promotion of healthy habits and lifestyles. Andrés Barros, Manager of Food and Biotechnology, was part of the expert committee that prepared the terms and conditionsof this award.
The award recognizes the efforts of the food industry in the elaboration and marketing of healthy processed foods by reducing the contents of critical nutrients and increasing the intake of healthy nutrients.
• Timeline and deadlines of the entry period: From September 5, 2013 until October 23rd, 2013.
• Consultations and clarifications: Until Friday September 27th, 2013
• Awards Ceremony: Thursday, December 5th, 2013


Missouri S&T Dining Services has everything you could possibly hope for with a dining experience. We offer several different types of cuisines in our Food Court, located in the Havener Center, as well as many other locations across campus.
At S&T there a variety of plans to choose from, based on the number of on-campus meals you'd like each week. When choosing a plan, consider your academic schedule, eating patterns and nutritional needs.
From espresso drinks and bagels at Einstein's Bros Bagels, to pizza and pasta at Build, there is a variety of options for every flavor. Learn more about our dining locations and their hours of operation.
Miner Bucks are an excellent choice for when you want a quick snack without having to use a whole Meal. Loaded straight to your Student ID, Miner Bucks work just like a debit card.
The GET app is a place where students (and parents) can manage their campus card accounts, find places to eat and more. GET provides valuable information about account balances and spending history, and enables you to report a lost or stolen card at any time of day or night.
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BriteCap Customer Review Story
Guillermo has always been passionate about cooking. Growing up, he prepared delicious meals for his friends and his family. When he moved from Mexico to San Diego, he started off by busing and waiting tables. “But, I always wanted to create something for me,” Guillermo commented. He finally decided to take a leap of faith and open up his own restaurant, La Perla Cocina Mexicana. He is proud of using fresh ingredients in each of his recipes. He also listens to customer feedback to perfect his dishes. “Our California burrito is the most popular!”
“My first year was a little hard,” Guillermo recalled. “We built the place, and I didn’t have enough money to make it because we spent all of the money on the construction.” Guillermo and his team worked hard to grow the restaurant through word of mouth marketing to survive that first year. With one successful restaurant under his belt, Guillermo was ready to open another one. When he received a working capital offer from BriteCap, he decided to apply right away. With the funds that he received, we was able to open his second restaurant.