At my family’s small lowbush blueberry farm in late July and early August, the energy is festive. Over a thousand customers come from around the valley with their friends and small children each year to participate in harvesting the year’s blueberries, and most of them have a personal connection to the farm and the land, if not to my family directly. The blueberry sorting barn is filled with the roaring of fans and conveyor belts as the fruit is winnowed and packaged into boxes of five, ten, or twenty pounds and sold directly a few yards away; out in the picturesque fields, customers pick their own berries alongside local teenagers harvesting thousands of pounds of blueberries each day for what is often their very first job. The fruit is firm and sweet, easily surpassing in quality the conventionally grown lowbush blueberries, usually from Canada or Maine, found in the frozen section at supermarkets; and healthy-minded mothers excitedly discuss the antioxidant properties of the lowbush variety while tussling the blueberry-stained hair of their toddlers.
Small farms like this one are good for society, as contributors to the community and as producers of sustenance. They are better for the environment, often using less energy from outside sources, employing sustainable agricultural methods like crop rotation, rotational grazing, minimal pesticide application, and providing humane conditions for healthy animals. They are more likely to act as carbon sinks than as net emitters when compared to their larger counterparts. Their food is usually fresher and healthier, and they usually grow diverse crops of fruits and vegetables instead of monocrops of corn and soy. Additionally, as Tamar Haspel wrote for the Washington Post, “there’s value in having a place where people can take kids to pull a carrot out of the ground or come face to face with a pig,” and virtually everyone agrees with this.
These correlations between good farming practices and farm size aren’t just correlations; there is real cause and effect going on. On small farms, both consumers and farm owners have a more direct connection to the land, and their decisions will thus more closely reflect the best interests of the land and the earth instead of their financial situation. While large farms act as maximum efficiency crop producing engines, small farms are more often managed in ways that are best for the long term.
As Haspel also writes, it is an accepted fact that small farms are struggling to survive. Because of the economy of scale, large farms are inherently more efficient, and when this plays out in the market, small farms’ share of food production falls: from 1991 to 2017, it was cut almost in half. Farm debt is at an all-time high, and the majority of small farms don’t sell even $10,000 worth of food annually. Over half the world’s hungry are small-scale agriculturalists, and if they can’t make enough to get by, many say, it seems highly dubious that small farms could come close to feeding the world.
The financial failures of America’s small farms, however, are by no means insurmountable. Those who point to the high numbers of financially impractical small farms as a reason they cannot be the vision for agriculture’s future forget that their struggles are in large part a result of government policy: poorly thought out regulations designed for industrial scale agriculture, large subsidies given primarily to the biggest farms, and the abandonment of New Deal style price floors (laws which set the minimum price a product could be legally sold for). It is true that most farms must be large enough to supply local retailers and to turn a profit; but the first requirement isn’t a very high threshold (my family’s thirty-six acre farm meets it easily), and there are new promising policies the government could implement that would result in financial viability for small farms and generate strength, prosperity, and health in communities nationwide.
The health and building codes’ regulation of small farms must be drastically reduced. Rod Dreher, in the January 2003 issue of the National Review, and Peter Andrée, writing for Canada’s Alternatives Journal in February 2009, detail how illogical regulations hurt farmers by forcing them to slaughter and process their animals in federally inspected abattoirs no matter where or how the meat will be sold. These regulations are necessary for industrial scale meat processors, but outbreaks of E. coli or listeria are not a concern for small farmers who are processing the meat that they raised and are selling directly to consumers. In some regions, it is illegal to sell meat or eggs from poultry raised outdoors because of concerns about the avian flu, a phenomenon primarily associated with industrial factory farms. In Virginia, Dreher reported, the famous farmer and activist Joel Salatin had to put designated bathrooms and lockers for employees into his inspected meat processing facility even though he had no employees. And on my family’s farm here in Massachusetts, laws regulating the transportation of frozen food, the disposal of dairy wastewater, and other important and consideration-worthy issues have nevertheless placed roadblocks to our business in ridiculous and illogical ways for which they were not meant.
There are several key ways regulations on small farmers should be lifted to promote their growth while protecting the public health. Direct farmer to consumer sales should be mostly or completely deregulated, and restrictions on indirect sales should be loosened. Constitutional clauses like the failed LD 783 of Maine should become endorsed by the U.S. Food and Drug Administration, protecting the “Right to Food” by preventing regulation of homemade direct-sales food. In the meantime, municipalities should be given the option to enact town-specific bylaws declaring “food sovereignty” which allow the direct on-site sale of food without regulation (this has been granted in Maine only to be gutted by threats from the USDA), and food sovereignty laws should be extended to include products sold at farmers’ markets. Licenses for small meat processing facilities, on the other hand, should still be required for wholesalers, but they should be controlled by municipalities or states when those bodies choose to declare sovereignty, and they should be centered around a dogma of placing minimum burden on small farmers while maintaining food safety. Additionally, restrictions on non-meat wholesale transactions should be loosened for small farmers selling to local stores. This can be done especially in rural areas where the retailer is locally positioned relative to the farm because any irresponsible behavior on the part of the farmer would be kept in check by direct relationships with the consumers of the area.
In addition to desisting as much as possible from active interference with small farms, the government should incentivize buying sustainably grown food. If small farms were deregulated in these ways, many more of them would likely become profitable and expand into growing new crops and livestock for their communities. But the economy of scale would mean that large conventionally managed agribusinesses would still be able to charge far less for their food than small, sustainable growers, and as cost is the single most important purchasing influencer for food buyers, small farms would still be outcompeted. So in order to truly promote the well being of small farms, the government must economically intervene to level the playing field. There are a myriad of ways this could be done, from direct guaranteed government paychecks to these farms to purchasing and reselling food at a loss in order to guarantee a price floor for farmers while keeping the costs low for consumers. Every option has benefits and drawbacks; the one I argue is best tackles several issues simultaneously.
The best way for the government to support small farmers is through giving purchasing power to consumers. The problem the government must address is one of equalizing food prices. In order for this to happen, either small farms must lower their prices, or large farms must raise their prices. Although many do not like the idea of raising food prices, in this country the majority of people can afford to spend more on food than they do now: in 2019, American’s spent a smaller share of their incomes on food than ever before, down almost 50 percent from 1960. If the government taxed agribusiness heavily, they would be forced to raise their prices, allowing small farms to do the same without being outcompeted. Expanded welfare programs could enable those who cannot afford an increase in food spending to support small sustainably managed farms through greatly expanding programs like the federal government’s SNAP benefits and Massachusetts’ Healthy Incentives Program. Under this system, small farms could become authorized incentives program vendors, enabling them to accept the incentive dollars from low-income shoppers who would receive a monthly credit to spend through the program. This kind of program is known to be realistic, as versions of it have already been implemented, and effective, as has been shown in practice and through studies.
One challenge to be faced if this were implemented would involve ensuring that the vast majority of eligible farms sign on to start accepting the incentives. This could be accomplished through one-time monetary rewards to farms when they sign up, as well as the promotion of the program through advertising and educational initiatives. Once a critical mass of small farms began to participate, the rest would be pushed to follow by competition, and the monetary rewards could be discontinued. Another challenge would be transitioning to increased levels of direct sales in cities, where food must be transported further from farm to table. This could be addressed through systems like sellers’ cooperatives, where many small farms own one supermarket together, so prices are raised only minimally and incentive dollars could still be accepted. Distribution could also be handled by third parties though schemes like the UK’s food box system, which are essentially scaled-up CSAs incorporating many small farms into one delivery system.
The raising of food prices and preferential treatment for small agriculture would be a complete overhaul of the agricultural economy, but the benefits would be widespread and deep-reaching, accomplishing much more than saving struggling small farmers. First, it would maintain a more competitive environment than direct payments to farms because consumers would still be deciding which farms to support. Businesses with poor quality produce or bad customer service would therefore be held accountable. Second, more people would buy directly from farmers, ensuring that more of their money would directly support agriculture (instead of middlemen), and strengthening consumers’ connection to their food and the land it is grown on. Third, both the middle and upper classes would spend a percentage of their money on food that is closer to what low income families spend now, leading Americans to value food more and hopefully waste less. Finally, everyone across class boundaries would be able to eat healthier food, reducing health care costs for the country and improving quality of life across the board. The government could spend the tax money from big agriculture, as well as what that they already spend on subsidies for agribusiness, on programs that benefit us all: research for long term sustainability, including exploring ways to produce food from non-arable land; conservation of farmland threatened by development; and, of course, the expanded food assistance and incentives programs.
These policies are not meant to end large-scale, super-efficient food production. Rather, they would force these businesses to charge more in order to benefit smaller farms. Large operations would remain profitable, as increased prices would compensate for increased taxation, and further government policies could assist them in transitioning to more sustainable farming practices.
In a country with flourishing small farms, fed by healthy locally grown food, supported by an empowered USDA and FDA, and where the poor are secure in their access not only to enough food but to high quality food, carbon emissions would be cut, health issues would decline, inequality would decrease, and quality of life would rise. This would all be accomplished simply by removing unnecessary regulations, raising taxes on large farming corporations, and expanding popular social programs which already exist. These reforms or variations on them must be added to the ever-growing list of powerful, common sense legislation on the progressive agenda, alongside election reform, single-payer healthcare, and aggressive action on climate change and inequality. Then, as grassroots action eats away at the power of lobbyists and the status quo, we can start a transition to a healthier, more resilient nation of omnivores.


Mary Bullock had a big girl playdate today, so Bo and I had a date of our own. First we hit up the grocery store.
Here’s what I needed to buy: trash bags. Q-tips. Goldfish.
Here’s what I bought: ice cream.
I really went in to get chocolate, but then I considered: the only thing that makes chocolate better is being snuzzled up next to some strawbaby [that’s strawberry, to you]. So that is what I did.
Now, the thing about Bo and ice cream is that if there is ice cream in the vicinity and it’s not in or en route to his mouth, he gets a little testy.


By ICR | Podcast
Success in the restaurant industry can be tricky, but today’s guest has really nurtured the built-in growth opportunities in his business, with remarkable results.
On this episode we’re sitting down with Andy Wiederhorn, President and CEO of FAT Brands. FAT Brands is a global franchising company that acquires, markets and develops a range of casual and quick-service dining restaurant concepts.
Andy made his first restaurant acquisition in 2003 with FAT Burger, and went on to acquire Buffalo’s Cafe in 2011, and Ponderosa and Bonanza Steakhouses in 2017. That same year, Andy took FAT Brands public. He continued FAT Brand’s aggressive acquisition strategy over the next few years, striking deals with legacy brands including Johnny Rockets, Round Table Pizza, Marble Slab Creamery, and Great American Cookies, to name a few. He also struck deals with Twin Peaks, Fazoli’s, and Native Grill & Wings. The FAT Brand portfolio now features 17 restaurant concepts with more than 2300 locations worldwide.
Andy has been incredibly busy for the past 20 years, but he was able to join us to talk about the company’s history, growth and their strategy for the next few years.
If you have questions about the show, or have a topic in mind you’d like discussed in future episodes, email our producer, email@example.com.


HOG'S BREATH INN CARMEL
over forty years of legendary food
NOW SERVING LUNCH & DINNER
our beautiful patio IS OPEN AT 11:00AM
TO GO ORDERS are available to order. Stop by or call us directly.
To place an order call 831-625-1044
We are following CDC guidelines on social distancing due to COVID-19
PLEASE CALL 831.625.1044 OR CLICK BELOW.
GO AHEAD, MAKE A RESERVATION.
DINE LOCAL. EAT FRESH.
Offering California Cuisine with USDA Steaks,
Seafood & pasta
We offer antibiotic and hormone-free USDA beef and free-range organic chicken, fresh/wild/sustainable seafood. We offer locally sourced produce. We make our desserts, dressings and sauces in-house. We believe you are what you eat.
HOURS of OPERATION
OPEN 11:00 AM DAILY
Lunch & Dinner
LOCATED IN THE HEART
OF CARMEL, CA
Located on San Carlos, between Fifth and Sixth Street. Look for the famous "Hog's Head"
Welcome to the famous Hog's Breath Inn, Carmel.
Formerly owned by Clint Eastwood, and sold to a a good family friend, Kaiser Morcus,
a seasoned restaurateur, hotelier, grocer, butcher and entrepreneur.
We have created a menu designed around your health.
Our belief is that you are what you eat.
With this in mind, we offer all natural and hormone-free USDA PRIME beef,
free range organic chicken, sustainable/wild seafood, and with fresh, local produce.
We use organic products as much as possible.
We make our desserts, dressings and sauces in-house.
When you are here, please introduce yourselves. We look forward to meeting you!
You never know when you know who will be here.
LOCALLY OWNED & OPERATED
HAVE A DRINK (OR TWO)
IN THE SALOON
We have a full bar, with draft beers, extensive wine list and specialty cocktails and margaritas to ease your thirst. We offer an extensive bar menu, including favorites like fish tacos, pulled pork sandwiches, quesadillas &
dirty harry burgers.
We have happy hour every evening, except holidays and holiday weekends.
We look forward to your visit
TELL US WHAT YOU THINK AND HOW WE'RE DOING


A traditional fermentation process is used to produce authentic Korean kimchi. It is fermented in small batches using fresh local ingredients, and filtered water.
Enjoy in stir fries, salads, on it's or as a side dish. This kimchi is not only tasty but is also good for you, making every bite good for your gut.
Hand cut bite size pieces of Wombok cabbage ready to be the hero in any dish. Deep, salty, tangy fermented cabbage with a hint of sweetness to balance. This one is not shy and will be the life of any party.
Ingredients- Wombok cabbage, Daikon, Carrot, Onion, Garlic, Ginger, Filtered water, Fish sauce, chili flakes, Garlic chive, Green onion, Sugar, Rice flour, Salt.
Allergens – Fish Sauce Anchovy (Stolephorus), Extract Fish 77%, Salt 29%, Sugar 3%
Jar Available for local pick-up only; if purchasing for shipment, the pouch will be sent.


Going on vacation? Worried about your fish getting proper nutrition while you're away? Then this is the feeder for you! P21 Pond Fish Feeder - For ponds and large aquariums, this unit will dispense food slowly over a 5 hour period to reduce the risk of overfeeding and is suitable for all dry foods such as flakes and pellets. The multiple compartments also allow for an assortment of foods for variety, and the large rotating hopper typically holds sufficient food for 21 day's use. The P21 Pond Fish Feeder offers adjustable feed quantity and timing ability. Fully weatherproof, the unit may be mounted on a pole by water's edge or suspended over the water. Includes AA battery and brackets and screws for secure mounting.


To make this pungent delicacy, Bangladeshis ferment a fish in a pot oiled with its innards.
In the northeastern Bangladeshi region of Sylhet, shidol chutney is more than a mere condiment. It’s a cold remedy, a pervasive scent, and a spicy challenge.
Cooks begin with small, freshwater fish called puti maach. After the creatures have been sun-dried, shidol-makers line an earthenware pot with a mixture of mustard oil and oil from the fish’s guts. This vessel, called a motka, is then packed with ...
Duck egg omlettes, biryanis and bhortas—a feast in the Bangladeshi capital’s historic quarter.
My dada bari, or paternal grandfather’s house, still stands on a corner of TaherBagh Lane in Kaptan Bazaar in the old city of Puran Dhaka. My family was based in Libya when I was young, but we visited annually. I have a dominant memory from that time, which is waking up to the distinctly unfamiliar sounds of women shouting orders to servants, a cacophony of crows, and the ringing of rickshaw bells.
Dolmades and I have known each other since I was a child. It was just introduced to me by a different name. These little steamed parcels of meat, rice and herbs wrapped either in grapevine leaves, cabbage or spinach are a familiar feature in Mediterranean cuisine. Growing up in Benghazi, Libya, whose cuisine is influenced by Arab, Mediterranean and Italian food, one of my favourite local dishes was abraak—rice, meat and herbs wrapped in vine, cabbage or spinach leaves. I would pop the whole t...
“All you need is love. But a little chocolate now and then doesn't hurt”
- Charles M Schulz
As the days get colder, appreciate the full bodied flavours of chocolate is all its savoury glory! Rich in minerals, chocolate is known to help combat heart disease, fight the LDL, the so-called 'bad cholesterol,' and also aid in losing weight. Probably the best of the qualities is its ability to lift our moods by releasing the chemical, phenylethylamine (PEA). This encourages the neurons in our brain ...
Almost all food items at some point or the other have been cloistered under the title of an aphrodisiac, with distinct qualities of not just increasing libido but also making us seem more attractive and appealing to the opposite gender.
It is all a play of chemicals on our senses as we consume food that either makes us happy, makes the blood flow faster or simply relaxes us. Nonetheless, some foods have been known to actually work as aphrodisiacs and here are a compilation of some recipes to ...
As the wedding season hits Dhaka with its onslaught of dinners and lunches that make you totter out of the door feeling like you consumed your life's worth of food, here are an assortment of items you can offer those in-between-wedding 'dawat' guests while keeping their palates craving for more. Wishing all my readers a very happy New Year and as the Italians say: 'Mangiare bene e sano' (eating health and being well).
BUTTON UP HORS-DE-OEUVRES
Bbq-ed mushrooms, button ones and layer of eggpla...
O moon-faced Beloved, the month of Ramadan has arrived, Cover the table, and open the path of praise.
Ramadan is here in the blazing summer heat; let us make this month of supplication, devotion and abstinence one that makes us feel lighter, healthier and thankful for all we have. It is a great time to let your body regenerate so drink lots of liquids, avoid those massive food orgies that everyone regrets the next day and above all, avoid wasting food.
Here's to a blessed month of sharing, ea...
The Greek version of a typical bhorta ideally has mashed potatoes with garlic, as skorda is garlic in Greek and comes in all forms with boiled beet or zucchini.
1 kg potatoes and alternatively ½ kg beets
1 tbsp garlic paste
2-3 tbsp lemon juice or 2 tbsp vinegar
1 tbsp finely chopped mint leaves
Salt and pepper to taste
¼ cup olive oil approximately
1 tbsp almonds, blanched and skin removed; alternatively 1 tbsp walnuts.
Boil the potatoes and mash them properly. B...
One of the first things you notice on the mountains of Crete are the goats and the sheep. Hordes of them. Blocking roads as they waddle along, guided by their shepherd's tinkling their bells or simply, camouflaged amidst the brown-green Mediterranean landscape on the mountains of this Greek island. Even the cuisine spells goats, in the form of meat or from the various cheeses that goat's milk produces. It is a popular form of livelihood, where most shepherds still reside in sleepy villages al...
As I sit writing this article on the Greek island of Crete, the song of the cicadas serenades me and I think of Dhaka and the festival of sacrifice just around the corner. Goat meat is high on every Cretan menu so I take this opportunity to share some Greek meat dishes and one from across the border in Turkey. Eat healthy and may your bellies be filled with good food and your hearts with the best wishes of loves ones.
Lamb with yoghurt (Arnáki me yiaúrti)
The idea is to cook meat...
No matter how healthy we eat during the day, late in the afternoon we tend to get peckish and often experience a sudden craving for fried snacks. To steer clear of this rut prior to dinner, it is best to opt for a warm soup that is far more nutritious and will fill you up till the next meal.
Here are some ideas straight from a Mediterranean kitchen to the Fearless Olive column!
LEEK AND POTATO SOUP
The despotic Italian emperor Nero was very fond of leeks and loved consuming them in a soup, be...
Bengali Hindu households respond to 'mayer dak' as Durga Puja arrives in all its splendour and people prepare for this autumn festival of welcoming the mother home. The festival menu is an array of some typically Bengali dishes but as usual, the Fearless Olive provides a variation to the traditional table. With sesame replacing the poppy seed, and a rare fruit making an appearance, here's to a happy homecoming and farewell to the goddess Durga. Saradiyo Shubhechha!
The Venetians are credited for bringing in the stifado when they came to rule Greece around the 13th century CE and the dish is full of… onions. Tiny ones, but just load it up with them!
1kg lean beef, cubed
1 kg small yellow onions, or cut red onions into quarters (as we want the sweetness of the onion)
1 large onion
Garlic cloves (to taste; I used 4 cloves)
3 cups vegetable stock (boil diced carrots, celery, onions or leeks, some garlic and thyme. First fry these unti...
Give me a sun, I care not how hot, and sherbet, I care not how cool, and my Heaven is as easily made as your Persian's.
— Lord Byron during his visit to Istanbul in 1813
As the wedding season begins, speciality drinks are in focus this week as we bring to you concoctions from around the world. Replete with ingredients that are meant to lighten the mood, energise the guests and the bride and groom. So raise your glasses and wish the two a holy matrimony, starting with a healthy drink!
An ancient Celtic festival, a goddess of gardens and fruits, and a mixture of many rituals over the centuries leaves us celebrating the macabre on the last day of October. Synonymous with pumpkins, Halloween is celebrated the world over, giving us all a chance to connect with our morbid, sinister sides. This Halloween, allow me to lead you through a dark, musty passageway to a table laden with food that celebrates the pumpkin!
On a dark, blustery 1 November, a harvest festival was celebrated ...


Gramercy Tavern is a New York institution. I love its well-executed food, it’s high level of service, and it’s cozy atmosphere just as much as anyone. However, when I first bought their cookbook a few years back, I was disappointed because there wasn’t very much I actually wanted to cook from it. Objectively, the book was great; it was just a matter of personal preference. However, I recently revisited the book on a summer weekend afternoon, and found that my tastes had apparently changed. Suddenly, there was a wealth of dishes here that I couldn’t wait to make myself. Since it was warm, sunny, and because I love raw fish and cucumbers, the arctic char in cucumber broth was where I decided to start.
This dish, as polished as it looks in the cookbook, is not particularly difficult to make. The hard part, in fact, is finding the very best ingredients so that the dish can really sing. To make things easy, the only ingredient here that wasn’t a cinch to find was the shiro dashi, a soup base made from white soy sauce and dashi. Luckily, in New York we have no shortage of Japanese grocery stores, so I headed over to what is, perhaps, its best one — Sunrise Market in the East Village. I went to grad school around the corner at NYU, so being here definitely brought back memories. And, since the Union Square farmers market is just a few blocks north, I headed there afterwards to the pick up the produce I needed for the dish.
While the recipe doesn’t specify the types of cucumbers that should be used, its accompanying photo clearly shows at least two varieties, including the hard-to-find Sandita, or, as gringos call them, Mexican Sour Gherkins. These cute little guys look like tiny watermelons but are actually mini cucumbers that have a tangy pop to them. While at the market, I also picked up nasturtium flowers to garnish the dish. These petals are not only pretty, but also have a nice, spicy kick.
20 minutes later, I was back in Brooklyn, getting off the 4 train at Borough Hall. Since, I was just a few short blocks from Fish Tales, a fish market in Cobble Hill with very high quality fish, I stopped by to pick up some arctic char. Struggling to carry all of my bags in the mid-day heat, I made my way home praying that I left my AC on.
As soon as I stepped inside, I put down my numerous bags, cooled down by the AC — I left it on — and got to work. I began with the marinade. As I said, with a dish like this quality ingredients are essential, and that’s particularly true with the oil and vinegar. I’ve written about by favorite vinegar brand and the amazing Oliviers & Co. olive oil in the past, but here I would like to call special attention to the Croatian variety I chose. Croatia is a little off-the-radar when it comes to olive oil, but when I sampled this in store, I knew it would perfect for dishes that require a light, delicate, and nuanced touch.
The marinade was simple to make, but since shiro dashi has a strong taste of katsuobushi (dried bonito flakes), which some western palates can find off putting, I used slightly less than what was called for. I also used a bit more balsamic, as I really enjoy a nice punch of acidity with my food— especially raw fish.
What resulted was a beautiful plate of food that was equally delicious. My one regret is that I didn’t serve it with a spoon. The leftover broth on the bottom of the bowl was amazing, but I was the only one with enough chutzpah to lift up my bowl and scarf it down like cereal milk. I guess you can do that when it’s your house.


The Small Batch is a cafe & eatery located in the heart of beautiful downtown Kingston Ontario. Our concept is simple: we prepare small batches of sandwiches, soups and salads throughout the day, made with fresh ingredients sourced locally whenever possible. We also bake tasty, homestyle treats in-house. Our selection varies daily depending on what’s in season and what our farmers and suppliers have on hand; follow us on Facebook or Instagram or call us at 613-767-0996 to see what’s on the menu.
The Small Batch serves Pilot Coffee Roasters coffee, as well as Pluck teas and Sloane Fine Teas, and a variety of hot and cold espresso-based drinks. Come visit us at our newly opened location at 282 Princess St and enjoy free wifi, plenty of outlets and USB ports. Let our friendly staff prepare something for you to take out, or pop in after work for some flavourful and fresh options to take home.
Hours of operation are 8-7 Monday to Friday, 8-5 Saturday and 10-5 Sunday.
You can now enjoy an amazing cup of Pilot Coffee at home! Let our knowledgeable staff help you pick the right beans and teach you how to make the perfect cup of coffee. Available in 12 oz bags.
If you’re curious about our exceptional coffee roaster, check out Pilot Coffee Roasters and learn more about their direct trade model, which provides premium prices to farmers. Pilot is committed to tracking down the highest quality beans and roasting each one to perfection, unlocking the full flavour potential.


Rowayton Fire Department
Welcome to Spring BBQ - Saturday, May 8 - 3:00 - 7:00
Come down and welcome spring with some smoked meats, cold beer and live music from two local bands:
Cam Lawrence and Friends and The Paul Green Rock Academy.
After a long winter of being cooped up, join us for a well spaced out afternoon of outdoor fun. We'll have ribs, pulled
pork, chicken lollipops, burgers, hot dogs, freshly cut French fries, and a couple of surprises.
This is not a ticketed event, it is FREE to attend. Food and drinks will be sold a la carte. Come down to hang out for a
bit, listen to some music, eat a little food, and have a cold beverage.
Please RSVP at Rowayton Fire Department just so we can keep track of the numbers and have a sense of how much food to
order. We will launch a website next week with a menu if you want to order in advance for pickup.


The staff at Upland Hills Health recently donated over 29,000 pounds of food to the Iowa County Food Pantry—enough to feed more than 330 families for 10 days.
The “Box Her In” drive, in its second year, was a call to all staff members at Upland Hills Health, including doctors, board members and volunteers, to collect enough boxes of healthy food to fill Administrator Phyllis Fritsch’s office, in 10 days.
The staff came through, even surpassing last year’s donation total, forcing Phyllis into the hallway on the 10th day, when she was no longer able to reach her desk through the boxes.
“I was happy to work in the hallway the rest of that day, knowing that hungry families in Iowa County would be fed. It was heartwarming to watch our staff come together, once again, for something so meaningful—and breaking last year’s total was just amazing!,” said Fritsch.
On December 8th, managers at Upland Hills Health gathered together to deliver the boxes of food and more than $5,088 in monetary gifts to the volunteers at the Iowa County Food Pantry.


It’s importance in your life...
When we talk about milk, we always imagine cow's milk. But we do not know that the goat milk have a higher nutritional benefits compared to cow's milk. In terms of the process of digestion, goat milk more easily digested because fat molecules are smaller.
If viewed in terms of nourishment goat milk with cow's milk that it is much better from each other. One reason for the lack of interest in practice is to drink goat milk because of the impression that it can cause high blood pressure and 'hot'. In fact, milk goats actually work to stabilize blood pressure, heart disease and many more. But how many percent of the world community know the benefits of milk goats?
Goat milk actually contains the complete nutrition for good health. It does not contain beta-lacto globulins that cause allergies such as asthma, respiratory problems, ear inflammation, skin infections and digestive tract disorders. Goat milk has alkaline reaction which is beneficial in for a person that has problems too much acid in the stomach with dilute hydrochloric acid and it protects the stomach mucous membrane in the surface layer of the stomach from damage.
Goat milk is rich in protein, enzymes and contains anti-aging factor, and anti-cancer antiarthritis. It contains antibodies to treat gastric diseases, yellow fever, asthma, skin disease, recover dysfunction, early heart disease, stomach ulcers and helps in the formation of bones and teeth. It is also often used as material to make yoghurt, ice cream, cheese and butter. Cosmetic industries also produce goat milk-based products such as shampoo, face cream, soap and cream shaver.


The barbecue essential isn’t so basic anymore
Hot dogs were sold at an American baseball game for the first time in 1893. After that, Mickey Mouse uttered his earliest on-screen words – “Hot dogs!” – and President Franklin D Roosevelt served them to King George VI during a state visit. Now the to-go classics, always squirted with squiggles of mustard and ketchup, are found on most street corners in America. But recently, top chefs around the world have been giving them a new spin.
Bubbledogs in London may have started the zhuzhed-up hot-dogs trend, pairing them with French bubbly and ingredients such as foie gras and truffle mayonnaise (from AED 47; bubbledogs.co.uk). But it was Tom Kerridge who decided to batter and serve them with curry sauce at his Kerridge’s Bar & Grill in London’s Corinthia hotel, creating a hybrid of the American corn dog and German currywurst (AED 24; 0044-20-7321 3244, kerridgesbarandgrill.co.uk). At swanky Sydney restaurant Bennelong, its flakier cousin the sausage roll is filled with suckling pig and served with elegant blobs of black garlic (AED 61; 0061-2-9420 8000, bennelong.com.au). Meanwhile, in New York City, master chef Jean-Georges Vongerichten’s cart outside The Mark Hotel sells organic-chicken and grass-fed-beef hot dogs with kimchi and yuzu (AED 22; 001-212-744 4300, themarkhotel.com). Speakeasy caviar bar Hūso on nearby Madison Avenue tops its king-crab version with caviar, avocado and sour cream (AED 165; 001-212-288 0850, markyscaviar.com). And at Pica Pica in Hong Kong, the Josper-grilled-prawn-head one has been an overnight hit (AED 57; 00852-2811 9880, picapica.hk). But it’s at two-Michelin-starred La Cime in Osaka that the street food has had a proper Willy Wonka transformation: the boudin dog, a simple black orb containing blood sausage, is dusted with a thin layer of bamboo charcoal (nine-course set menu from AED 335; 0081-66-222 2010, la-cime.com). Hot diggity.
This story originally ran in the December 2019 edition of Code Nast Traveller UK


How to play:
Use the mouse to click on the food items B.O.B. has in his dream meal.
Ever just crave something really yummy and delicious and want nothing else? That's how B.O.B. feels in Monsters vs Aliens: B.O.B.'s Mega Meal Memory! He's been dreaming of a perfect meal and it's your job to make it for him. You'll only see B.O.B.'s dream meal once, so make sure to remember exactly what he wants! No one wants to see B.O.B. angry!


Orange blossom mini macarons for Christie's wedding.
The first two batches were complete failures, but they were both learning experiences and on the third attempt I managed to make a passable batch.There are a lot of things that can go wrong with macarons, but once you've got the feel for it they aren't too bad.
I made Christie 70 mini macarons for the dessert table at her wedding and they turned out beautifully. Everyone was impressed by them, and Christie was very pleased so it was definitely worth doing.
Over the past few weeks since Christie's wedding, I've been working on making enough batches for the Christmas cooking. Not all of the batches turned out perfectly, but most of them are pretty good. I've made chocolate, raspberry, orange, pistachio and rosewater, coffee, and chocolate mint.
The first successfull batch I made - double chocolate.
My latest batch - coffee.


The Need To Switch To A Plant-Based Diet
There will be a morsel of meat again in your mind that you so badly want to grab and have ataste of. Or you might be someone in the category to choose the raw vegan diet over the meatballs on your table. It depends on people. How they want to slip into a vegan diet or if they wantto go for a flexitarian diet routine. It depends upon the goals you set and how you want toperceive it. So coming to the thought of switching into a vegetarian diet, let's see the benefits itcan offer on our body.For some it could come out as a very heavenly experience but for some it can be quite theopposite. There will be people around who run back into their cravings for a non-vegan foodafter struggling through a one week trial and there are also people who switch to it and getadapted so easily. All throughout the journey it will be highly appreciated to keep the attitude ofa critical thinker. There will be rumours on both a plant-based diet as well as a non-vegan diet.Be distinctive towards all sorts of 'cowspiracy' theories before you come to a conclusion onwhat fits best for your body.
What is Health & Healthy Diet? A healthy diet is characterised by a collection of food materials for an entire day such that it hasthe potential to provide and meet all the mineral and nutritional requirements of the body. InAyurveda we describe the observance of good health as the state of existence when one alwaysresorts to desirable food and regimen primarily. The ancient science of Ayurveda gives greatimportance to the adaptation of suitable food regimens to one's own body. Ayurveda is a sciencethat holds close the moral and practical correlations of food and diseases. As the saying goes, 'You are what you eat.'
Why A Plant-Based Diet?If you were priorly a non-vegan diet follower, then keeping aside the magnitude of frustrationand disappointment you will feel when you blend into a plant based diet slow and steady, let'sanswer these questions' Is Eating Meat Products Necessary?Maybe or maybe not. There is zero carb meat which is extremely useful for those following aperfect fitness schedule. They might end up arguing yes, but the truth is that there is a whole lotof vegan food that can replace any low carb food article. So Does it Mean That A Plant Based Diet Becomes Your Bulletproof Diet Against All Health Disorders?Again it is a No. But, it is an undeniable fact by the health experts that in the long run, a plantbased diet comes handy to us. What might appear to be an ethically and morally and health basedpoint of view as right for someone could be utterly a stupid opinion for another. Understandingthe pros and cons about what you are talking about becomes extremely necessary in such cases.Unless you do so, it will be difficult to contemplate what is good or what is bad for your health.Refrain from coming to a conclusion unless you understand the health topics in depth.
So What is A Plant-Based Diet?You shouldn't relate a plant based diet with a balanced diet or get under the fogged conceptionthat a plant based diet is less effective when compared to a balanced diet because in many cases aplant based diet is more efficient and beneficial than a balanced diet.A plant based diet is where a person focuses on plant products. It is a diet based on fruits andvegetables. Another way of looking at it is as the diet where we use no animal products. Heavymeat product users experience a high protein and amino acid content within their body whicheventually leads to inflammation and high cholesterol levels. This is where the plant based dietcan be effective for many. So now let's see the benefits of this herbivorous diet over theomnivore's one.Don't Worry About Vitamins. This Provides it All.
Fruits and vegetables are the storehouse of vitamins. Be it water soluble ones or the fatsoluble ones, plants provide all the essential and non-essential vitamins required for thebody. Leafy vegetables, green leaves, legumes, oranges, tomatoes etc. just as the startersare high in vitamin A, vitamin B, as well as vitamin E, D and K.Are You Worried About Proteins?
Okay so stop panicking. It isn't true really that you need meat products to get protein;you can get it from a plant based diet too. For example, a bowl of lentils possess around18 grams of protein. Beans, broccoli, lentils, spinach etc. are very high in protein contentso break the misunderstanding that you need a meat product for protein because younecessarily don't.What About Minerals?
Calcium, potassium, iron and magnesium... thinking how those could be acquired? Welltomatoes, bananas and nuts could be your call. Simple as that. Even the most easily andcommonly used vegetables hold high nutritional values within them. It's high time werecognise the importance of that tomato in our kitchen. Same goes for the rest of thevegetables and fruits too.
Real Benefits of A Plant-Based DietYour hormones will be under control. No high and lows but a stable and healthy level ofhormones can be maintained. The same will come very useful in the case of insulin ordiabetic issue management.A plant based diet can potentially reverse your obese conditions. It can lower your fatdeposits and could possibly fix the imbalanced levels of cholesterol too.Fibres. How can we forget them? Fibres are the basic components that promote a healthykindled bio fire which is the determining factor for digestive reactions according to thescience of Ayurveda. Want that glow to your skin, better collagen levels..? Vegetablesare the roots for all those mind blowing effects.Your body can be provided with all the essential macro and micro nutrients with a plantbased diet. In an era where the meat produced is basically outputs from hormoneinjections it is always a better choice to have some plant products in your diet. Muchmore effective if you could get the diet shifted into purely plant-based. Maybe you willend up wishing that you could have made the change earlier. Who knows? Give it a tryand find it out yourself.


All items on our Menu are prepared Fresh daily!
All Especiales served with Spanish rice and Charro beans. Add Side House Salad $2.25
Please note: a split charge of $2.99 will be incurred when sharing plates.
Especiales de Matamoros
Marinated and grilled Chicken Breast topped with our delicious cilantro white wine cream sauce.
Tender Skirt steak grilled to perfection topped with our delicious Tampiqueño sauce and served with a Cheese Enchilada.
Our delicious 100% Beef Patty topped with pico de gallo, Monterrey Jack cheese and fresh avocados. Served with French fries.
Pollo MonterreyAdd queso .99
Tender grilled Chicken Breast topped with tomatoes, avocado and Monterrey Jack cheese.
Charbroiled Chicken Breast topped with a special Veracruz sauce and Monterrey Jack cheese.
Pollo al CarbonAdd queso .99
Marinated Chicken Breast charbroiled to tender perfection.
Grilled Chicken Breast topped with spinach, mushrooms and cheese covered in our Acapulco sauce.
Pan seared Chicken Breast stuffed with bacon, pico de gallo, Monterrey Jack cheese and topped with our cilantro white wine cream sauce.
Grilled Chicken breast topped with a zesty chipotle cream sauce and Monterrey Jack cheese.


For various reasons, this project was a little bit ahead of time and in 2015, it was reincarnated in Tuhala , because the earthworms and production technology were as good as they can be. A simple principle, to which we gave a visual form, was decisive: healthy soil, healthy fruit, healthy people.
Yes, it's just that simple: if you want to be healthy, then you have to eat clean food, because a person consists of what he eats. When your food is poisoned with various soup of chemicals, you will not live long. By cultivating a healthy, clean and organic food for yourself, there is no need for doctors. We want to share this utmost important knowledge with our friends and friends of friends, and so on. Organic farming is our future!


All of our lamb products are great for dogs with allergies or sensitive stomachs. They are also free- ranging and from gourmet lamb of the highest quality. Our lamb products are produced in a USDA- HAACP certified facility that maintains the highest sanitary standards and procedures.
Lamb Ears (LB0100LE)
Lamb Ears are a natural, low fat chew that will promote dental health. Lamb ears can be the perfect all natural chew for dogs with sensitive digestive systems. Lamb Ears average approximately 4″ x 2″ in size but will vary in size since they are a natural chew.
Lamb Trachea 6″-9″ (LB0100TR)
Our Lamb Trachea is perfect for dogs that are on a unique protein diet. This chondroitin rich all natural chew will satisfy dogs with common beef allergies. Like with our other Lamb product, these treats are free of hormones and antibiotics.
Lamb Braided Pizzel 6”-8″ (LB01068PZ)
Our Lamb Pizzel is twisted into a braid. This is a hypo‐allergenic chew for those dogs who are susceptible to beef allergies. They are high in protein, low in fat and 100% digestible. Like all of our other lamb products, these are from U.S lambs and processed in a USDA, human grade lamb plant. They are also free of hormones and antibiotics.
Lamb Weasands – Natural Gullets 10” Twist (LB01010WT)
Our Lamb Weasand is a jerky-like dog chew made from all natural USA lamb gullets twisted together. Great for keeping teeth and gums healthy and clean, they are USDA-approved and have no added preservatives or chemicals. These chews are high in glucosamine, which aids in joint health! We recommend this item as a chew for dogs who weigh 40lbs and less and more of a treat for the larger dog.


bones in fish. even if it is a very small one, i cannot go on eating the fish, although i absolutely LOVE fish.
lamb. it smells and tastes like old, wet and peed on wool. yeah, yeah, people keep telling me that if it tastes and smells like that it was not LAMB, but sheep. it makes no difference. it tastes and smells horrible and i will not eat it.
fuzzy fruit skins. like peach and kiwi. just thinking about the sensation i get in my teeth when biting into them makes me cringe.
there are more, but those are the biggest food stops i have.


Cooking mussels is one of life’s great pleasures. I am a big fan of mussels, and my favorite place for eating them was Belgium where I spent time wintering and local cruising. In season they are plentiful, fresh and affordable.
First job when cooking mussels is to remove any barnacles on the mussels if they are wild caught. Best method is a stiff brush and scrub under running water. Also take the opportunity to remove any seaweed that is still attached
Next its time to scrub the mussel shells to clean them. The best method is the use of a colander and rinsing under running water. Do not be tempted to immerse or soak in water as this will kill them. If still alive you can place in a saltwater bath which will keep them going, and they will filter the water and expel any sand and so on.
The next task for cooking mussels is the beard removal. You just have to grab the beard, or byssal threads as they are called, which are those stringy threads coming out of the two half shells, just pull it firmly. If it is hard to pull out use kitchen scissors to cut it
To repeat the buying checks, the mussels should be fresh and shiny and have that sea smell. Do another check for life, if a shell is slightly open tap them and make sure they close. All mussels should be closed tight before cooking. Check there are no damaged shells.
If you are simply steaming them put a few centimeters of water in the pot and when boiling add the mussels. Cook for 3-4 minutes when all should open up. Don’t eat any that do not as there is a risk of poisoning from microorganisms.
Beside cooking mussels I have had some great mussel meals, especially when I spent a long period moored up in Belgium. The various seasonal mussel meals were absolutely wonderful. The best and most memorable meal of mussels I have ever devoured was while tied up in St Peter Port, in Jersey, Channel Islands. This is as close as I have come to matching it and have made this recipe many times. Hope you enjoy it. Serve with fresh bread or sourdough to mop up the sauce. This is from my Great Cruising Cookbook.
Ingredients – 24 mussels, 3 shallots (fine chopped), 1 cup dry white wine (and one for the cook), 6 tbsp butter, 1 ½ tbsp of plain flour, 1 clove garlic, (crushed), 1 tbsp parsley (chopped), ½ tsp dried thyme, ½ cup of cooking cream, salt, black pepper.
Method – Scrub and debeard the mussels and rinse well under cold running water
1. Place the mussels into a frypan, small wok or a suitable pot.
2. Add in the fine chopped shallots, crushed garlic and thyme.
3. Add in the white wine and then cover.
4. Bring to the boil and boil gently for 4 – 5 minutes.
5. Check that all the mussels have opened.
6. Remove and discard any that stay closed.
7. Take off the heat and pour any liquid out and reserve it.
8. Put the reserved liquid into a saucepan and boil until it reduces by about 50%.
9. In a bowl cream the butter and flour together with a spatula until you get a smooth paste.
10. Slowly whisk in the paste to the reduced liquid, until the sauce boils and thickens.
11. Stir in the cream gradually and then add in the chopped parsley. I also use fresh cilantro instead of parsley sometimes as it works well.
12. Season with salt and black pepper to taste.
13. Place mussels into serving bowls and spoon over that sauce. Blisss!!!!! Cooking mussels is fast and well worth the effort.
Moules-frites or mosselen met friet are simply mussels cooked with onions and celery and served up with fries. When it comes to cooking mussels the dish is often said to be Belgium’s national a dish. The best quality Belgian mussels come from the Schelde, which is the river flowing between Belgium and the Netherlands exiting at the North Sea.
I have done a bit of sailing in this area. If transiting the Schelde be careful, it’s a very busy shipping channel up to Antwerp. Years ago I was coming down river from Ternuezen to Ostend and my engine overheated and I dropped the hook just inside one of the fairway buoys to fix the problem. Watching those big container ships moving through was a tad scary. Lesson on the engine, all that muddy silty water can plug up engine water coolers very easily.
So it is cooking mussels season. Mussel season is generally late summer to early spring. Besides wild caught a lot of mussels in markets are farmed mussels from Zeeland in the Netherlands. Some researchers found a reference to something similar in some old records from 1781, but the Belgians were quick to utilize the humble potato when it arrived from the New World in the 16th Century. Like many great dishes mussels were once considered peasant poor people’s food. Not any more, it’s a food match made in heaven. If in Belgium or the Netherlands absolutely check into one of the many friteries or freetkoten and buy some Frites with Mayonnaise. So many ways to eat mussels, some of the local eateries where I used to hang out had a blackboard menu of 20 different mussel dishes. You can order Moules natures, which is basic cooked with leeks and celery and some butter. Then there is my favorite as given in the above recipe, moules a la creme which are mussels steamed with white wine and cream, and another classic Belgian method is mussels with Belgian beer. Use both in the cooking mussels and in the eating.
But I must inform the uninformed that Belgium is famous for beers, there are over 300 breweries and 1500 Belgian beer brands. There are the Abbey Beers and Trappist beers brewed by Trappist monasteries, where monks do much of the work and use the income to support the monasteries and for social programs. The most well known beers are Chimay and Orval, and I really like many of the other brands. They are ideal for the cooking mussels recipe below.
Ingredients – 1 kg Mussels, celery stick (fine chopped), 1 leek (sliced into ¼ inch slices, 2 cloves garlic (Chopped), 1 bay leaf (fresh if possible), 1 tsp fresh thyme (Dried if nothing else), 2 tbsp shallots or yellow onion (fine Chopped), 1 cup Belgian beer (or a craft beer – one with a good wheaten/hop flavor), 1 tbsp Italian parsley (chopped), Salt, Black pepper
1. Heat oil in a large pan, wok or high sided skillet over medium-high heat.
2. Add in some butter and cook celery, leek, onion and garlic for 1 minute until leek softens.
3. Add in the beer, bay leaf and thyme and raise to the boil.
4. Add in the mussels, cover and steam for about 5 minutes until all the mussels open.
5. Remove mussels, add butter to pot with juices, reduce and thicken the sauce, season with salt and pepper.
6. Add in the chopped parsley and stir through well.
7. Serve the mussels in bowls and pour over the beer sauce. Serve with fresh bread and cold Belgian Beer.
Note 1 - I have also adapted another recipe for cooking mussels by first frying some chopped bacon or lardons until browned and quite crisp. Take out the bacon onto a paper towel. Add in when the sautéed celery, leek, onion and garlic are done and when the mussels are added in.
Cooking mussels is one thing but what about the frites? You can make your own frites using whatever type of potato that is available and they are best dipped in fresh mayonnaise. Belgians are rather particular about their mayonnaise. There are official standards by Royal Decree that specifies that it must be at least 80% fat and 7.5% egg yolk.
Ingredients - 1 tbsp Dijon mustard, 2 egg yolks, 1 cup canola
oil, 1 tbsp white wine vinegar, 1 tbsp warm water, 1 tsp fresh lemon juice,
Salt, Black pepper
Make the mayonnaise: Using a large bowl, start by whisking the mustard and egg yolks together. Keep whisking constantly, then slowly drizzle in the oil in a thin stream until it begins to emulsify, then whisk in the warm water, vinegar, lemon juice, salt and pepper.
Ingredients – 2 lbs (1 kg) Idaho, Yukon Gold, Russet potatoes. Canola Oil, salt.
Who would have thought making frites was an art form, but it is, and anyone who has had bad fried knows what I am on about. Making those wonderful crispy Belgian know what the secret is. They are fried twice. Cook them first time to get them tender and let them cool down and refry just before serving which transforms them. Choose how thick you like them, in Belgium they are medium size baton. The potato variety is key to this. The Belgians use the Bintje variety which you can buy in some places. Any waxy potato will work but older starchy varieties work best. The Bintje is an old Dutch potato variety that has a really nice yellow flesh that has a creamy consistency and makes great frites. With some 4000 potato varieties in the world, it’s a tough choice.
A thermometer helps make sure you get the oil to 325°F. (190°C.). Do small batches when frying as the oil temperature drops too much. Fry for about 2 minutes until they start to brown and crisp up. After each batch place them in a wire basket to cool, or on paper towels and never cover them as they instantly go limp and almost inedible and unrecoverable. Other suitable frying potatoes are Coliban, Kennebec, Sebago, Russet Burbank, Yukon Gold. Best for frying are floury type of potatoes. Russets are better soaked in iced water for a while given their very high starch content.
There is more than just cooking mussels to look at, again we are perfecting the frites. This method begins with making the potato batons, and pat dry. Then you boil some salted water and add in some fries and blanch them in the boiling water for about 5 minutes. Then you remove them and plunge them into a bowl of iced water. Then after 30 seconds or so remove, pat them dry again. Leave them on a rack or paper towel to air dry ready for frying. This evidently reduces the sugar content and ensure a lovely golden color. Use a deep fryer or I wok on board, and heat the oil until 150°C. Do small batches at a time and let the oil temperature recover between batches. As above remove and let sit ready for later refrying. Time to refry? Bring your oil temp up to 180°C. Do small batches and don’t crowd the fryer or wok. When done then place on paper towels and sprinkle salt over them. Cooking mussels and how to cook seafood.


Star Group Agri Division is located in the heart of the Pakistan`s famous seed production area Gujranwala city, northeastern Pakistan, in Punjab Province, near Lahore. Being a commercial center, the city trades in vegetable & cereal seeds, oilseeds, oranges, rice, sugar, wheat & much more. We know that seeds that excel in purity and germination in one portion of the globe may not perform as expected in other portion of the globe, due to relative differences in humidity, sunlight intensity, seasonal duration and temperatures and so forth. Therefore, we are acting to grow suitable and customer adapted seeds. Star Group Agri Division is a world leader in the breeding, production and marketing of vegetable, fruits and field crop hybrid & open pollinated seeds, fertilizers, pesticides and chemicals..


LIBERTY GRADE SCHOOL
GOOD MORNING LIBERTY SCHOOL!
EVERY STUDENT EVERYDAY WILL SOAR TO EXCELLENCE!
October 13th, 2017
LIKE AN EAGLE YOU WILL FLY!
NOTES FOR STUDENTS:
The top 3 students for the month of October with the most Box Tops will go home with a special Halloween surprise!
FFA TRACTOR DAY MEAL--LIBERTY HIGH SCHOOL AG SHOP ON OCT0BER 18th, from 4:30pm---7:00pm. The meal will include Pulled pork sandwiches, baked beans, potato salad, and desserts. They do have containers to go. Cost is $8.00 for meals and $4.00 for a sandwich.
October 13th--End of 1st Quarter
October 18th--Tractor Day
October 20th--Dessert Cabaret at 7:00pm in the Small Gym
October 23rd--Report cards go home
October 25th & October 26th--Parent/Teacher Conferences 11:30 Dismissal
October 26th--Fall Party @ 10:30
October 27th--No School--Parent/Teacher Conference
October 28th--Fall Vendor Blender with LCA from 9:00 a.m. to 1:00 p.m.
November 3rd--Picture Re-takes
November 4th-ILMEA District Festival in Macomb
November 10th--11:30 Dismissal
November 10th--Veteran’s Day Celebration @ 9:30 in big gym
November 10th--Midterms end
November 15th---Midterms go home
November 13th--November 17th--Book Fair Week
November 13th--Family Read Night 6:00pm--7:30pm
November 22nd---24th--Thanksgiving Break
December 12th--K-12 Vocal Music Concert @ 7:00
December 15th--Polar Express Day
December 20th--Winter Party @ 1:00 and 2:00 dismissal
December 21st thru January 2nd--Christmas Break
January 3rd--School resumes
Friday--Pepperoni pizza rolls, marinara sauce, corn, pinto beans, and fruit
Monday--Corn Dog, baked beans, chips, and fruit
Tuesday, Taco in a bag:(chips, meat, cheese, lettuce, sour cream, salsa) and fruit
Wednesday--Pork Chop on bun, cooked carrots, and fruit
Thursday--Spaghetti, garlic bread, corn, and fruit
Friday--Chicken quesadilla pizza, Mexican rice, sour cream, salsa, and fruit
KINDERGARTEN COLOR DAYS:
Thursday Oct. 19th is white day.
Don’t forget to wear these colors on the above days and support our Kindergarten classes.
Liberty School District will equip the whole student with the knowledge, skills, and character to achieve personal success as they "Soar to Excellence.”


Animal products, including ‘foie gras’ (fatty liver), have to be chilled as soon as possible after slaughter....
Poultry products are a major avenue for the introduction of Campylobacter into the food supply, with undercooked...
The level of campylobacter contamination in British chicken is significantly lower than last year, the country’s...
Animal welfare groups have heavily criticised the US Department of Agriculture (USDA) for using ventilation...
Various companies in the poultry and agricultural business announced take overs, mergers, growth or ambitious...
Duckweed as a potential source of protein for broilers was the subject of a study by the University of Jordan,...
A new railway route from Europe to Asia, by-passing Russian territory, has been launched by Ukraine authorities....
Dec 31, 2015
Simon Shane, Chick-Cite
Jul 1, 2014
Apr 1, 2014
Dr Khaled Hussein, poultry technical manager, ECO Animal Health
Dr Richard A. Bailey, Aviagen Ltd.
Nov 5, 2015
Apr 30, 2015
Apr 20, 2015
Feb 25, 2015
Feb 4, 2015


Lightened Holiday Treats
Skinny Cranberry Bliss Bars (skinnytaste.com)
Servings: 30 • Size: 1 bar • Calories: 149 • Fat: 5 g
Protein: 2 g • Carbs: 24 g • Fiber: 0 g • Sugar: 17 g
Sodium: 47 mg • Cholesterol: 5 mg
For the Frosting:
Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.
*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.
Eggnog Pancakes (skinnytaste.com)
Servings: 7 • Size: 2 pancakes or 4 mini
Calories: 197 • Fat: 3 g • Carbs: 36.5 g • Fiber: 5 g • Protein: 11 g • Sugar: 1 g
Sodium: 135 mg (without salt)
Mix all dry ingredients in a bowl. Add the wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
Makes 14 pancakes.
Mini Pecan Phyllo Tarts (skinnytaste.com)
Servings: 15 • Serving Size: 1 mini tart
Calories: 68 • Fat: 4.5 g • Carbs: 6.5 g Fiber: 0.3g Protein: 1 g • Sugar: 4 g • Sodium: 23 mg
Preheat oven to 350°F.
In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
Bake for 10-15 minutes. Let them cool before serving.
Banana Cranberry Bread (skinnytaste.com)
Servings: 16 • Serving Size: 1 slice
Calories: 94.2 • Fat: 2 g • Protein: 2 g Carbs: 20 g
Fiber: 2 g • Sugar: 11 g
Sodium: 105 mg • Cholesterol: 4 mg
In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and blend at low speed until combined, do not over mix. Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.
No-Bake Fudge Snow Balls (skinnytaste.com)
Servings: 21 • Serving Size: 1 cookie
Calories: 69.5 • Fat: 3.8 g • Carbs: 9.2 g
Fiber: 2.2 g • Protein: 2.1 g
Add almonds to your food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it forms a sticky mass. If it seems too dry, add a little water, 1 tsp at a time. Wash hands and using damp hands (keep sink running) measure 1 tbsp and roll into a ball with the dough. Set balls on parchment paper.
Put confectioner's sugar in a bowl. Roll balls in your hand and then roll in sugar.
Can be stored in the fridge for up to a week.
Low-fat Gingerbread Cookies (skinnytaste.com)
Servings: 48 • Size: 1 cookie
Calories: 56.4 • Fat: 0.8 g • Carb: 12.4 g • Fiber: 0.1 g
Protein: 0.9 g • Sugar: 6 g Sodium: 30.3 g
With Icing Per Cookie:
Calories: 66.2 • Fat: 0.8 g • Carb: 14.9 g • Fiber: 0.1 g
Protein: 0.9 g • Sugar: 8.5 g Sodium: 30.4 g
For the Icing:
For the cookies:
In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.
In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well.
Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
Preheat oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.
Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on to of the dough if it's a little sticky. Cut the gingerbread with a cookie cutter shape of your choice.
Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.
For the icing:
Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.Add to a piping bag to decorate cookies when cookies are cooled.
Depending on the size of your cookie cutter, makes about 48 cookies.


Easy Rhubarb Cake
It's Rhubarb Season!! We LOVE rhubarb --- and I have been so delighted that the rhubarb we transplanted all took off and is loving it's home in Royal! The last two years I have canned a lot of rhubarb...like A LOT, A LOT. And, since my pantry still has a fair amount of canned rhubarb, jellies and jams, I decided to not process any this year! So, the neighbors and us are eating it as we go. And, it was a delicious decision! We've had rhubarb custard pies (my Grandma Berte's recipe), rhubarb bars, rhubarb bars for Matt's guys at work, and rhubarb cake for a catering and home. Yummy.
Today I am sharing the rhubarb cake recipe --- it is a winner and of course we LOVE it! This recipe was shared with me years ago when I worked an admin job at the Diocese and lined up caterers for meetings. One of our meeting spots was Sacred Heart in Early -- and of course the church ladies there always catered our meetings. And, once I had this cake -- I requested it again and again. (There has to be perks to lining up the catering, doesn't there?) One day as I was gushing (Yes, I gush when it relates to desserts!) that I loved this one --- the sweet lady in the kitchen wrote down the recipe for me! From then on --- family favorite! This recipe is easy --- simple ingredients you probably have on hand -- and goes together in minutes. Honestly picking and cutting the rhubarb is the longest part of the process! I love recipes like that! Here is the original recipe (and my changes -- because I ALWAYS change things, lol.)
Rhubarb Cake from the Sacred Heart in Early Church Ladies 4 cups of rhubarb (I put in 6 cups as we it cooks down a lot and we like it!) 1 cup mini marshmallows (I do probably 1.5 cups) 1 cup of sugar (I skimp on this to maybe 3/4 cup) 1 pkg strawberry jello Stir together and place in the bottom of a 9X13 pan Mix until crumbly: 1 white or yellow cake mix 1/2 cup melted butter Sprinkle the crumble on top of the rhubarb Pour one cup of water over the top Bake at 350* until top is brown ( 30-40 minutes)
That's it! You really can't get easier -- and the results are always great! We like it just as it is -- but you can serve it with cool whip -- or warm with ice cream too! Hope you enjoy it --- it is so fun to bake straight from the garden! Sara <3


If you are going to indulge yourself and perhaps your dear ones with a prime rib or any other beef roast cut but you are searching for an easy-to-prepare recipe manageable anytime, we have a deliciously simple cooking guide for you, dear reader. Beyond paying for a price tag, worrying about needed prime rib cooking time in the oven (or generally more expensive roast beef), consider a few essential pieces of information that matter, such as:
- What is better to pick when considering a prime rib?
- The most manageable and safest way of cooking such an expensive cut of meat without wasting too much of your time or be nervous about the perfect cooking time.
What to choose when thinking to prepare a prime rib
- In case you were questioning whether you should choose the bone-in or boneless version of the prime rib, we recommend you to get a combination of the two versions.
So get a boneless roast and ask your butcher tie the bones back in the meat, because in this way, you will have the more flavored and tender result. The bone will insulate the meat as it cooks, without any need of wasting time on carving.
- Should you better buy a prime or a choice and if so, how much would be recommended per person?
Well honestly, both are high-quality beef cuts, but prime has the best marbling here. If you have already decided for a splurging dinner, then about one-pound per person would be reasonable to have before roasting.
Follow our easy guide
- Step 1. Besides prime rib cooking time in the oven, there is a time for resting the seasoned meat which will test your patience as well. But first, you need to prepare the cut of meat to be a dry surface, by blotting it with paper towels. Then generously season it with kosher salt and freshly ground black pepper.
- Step 2.Once you’ve done with the seasoning, you’re going to put the prime rib into a rimmed, uncovered baking sheet and transfer it to the fridge overnight. If a night is too much for you, at least try to rest the steak between 2 and 4 hours.
- Step 3. It’s necessary to let the meat reach room temperature after taking it out from the fridge. A cold beef cut in a hot oven will bring down the temperature in the oven and therefore you’ll get an uneven crispy face for your roast beef. After letting the frigid prime to get warmer you’re going to place it on a rack in a roasting pan.
A roast beef cooking time without overcooking risk
- Step 4.The secret to getting that beautiful crust over is to place the cut of meat in the hot oven, start at 450 degrees Fahrenheit for 30 minutes- the base for your roast prime rib beef cooking time. Then reduce/adapt the temperature to 325 and roast for 11 to 12 minutes per pound.
- Step 5. The meat thermometer is irreplaceable, vanishing the overcooking risk. When the temperature reaches 120, you want to take the prime out. Once a prime rib comes out of the oven, you are going to cover it with foil and tent it for about 30 minutes.
- Step 6. Transfer the prime rib to a cutting board and start carving it by only snipping off the strings and lifting the bones right off the roast. When you cut into the roast beef, the center should be pink. The exterior should have that beautiful crispy/ crackly skin, and the fat should render beautifully.
A few tips regarding seasoning and roast beef cooking time
You don’t need to dress up the prime rib with butter or any other herbs and seasonings because this could be too overpowering and they might burn in the oven afterward. Salt, pepper and delicious marbling are more than sufficient.
Keep in mind that every roast beef is going to be a different weight, therefore it will cook for a different amount of time. However, we don’t encourage cooking the prime on a low temperature and therefore much longer as time. A longer cooking process doesn’t imply the best fat rendering and crispy crust.
You can also save the baking juices to make an au jus to top your prime rib with. It’s up to you.
We hope you felt the magic taste of the prime rib because literally, it will be a piece of cake to combine it with whatever you enjoy the most. Perhaps an au jus or horseradish cream is worth to think about as well. 🙂


Week of Challenge: 9/8-9/15
As a fun challenge to eat healthily before consuming our weight in Halloween candy, the three of us, NhiVan, Anya, and Leyla, have decided to eat as vegans for a week. Going vegan means cutting out all animal products, including dairy, eggs, and honey. Plant-based diets are animal-cruelty free, lead to more health benefits, and are environmentally friendly. Veganism actually doesn’t mean eating salads (gross!) for every meal, but, with some careful planning, it can force you to incorporate a rainbow of colors onto your plate.
I started out the week excited and ready for a fun challenge; my sister and dad also decided to join in. I had gone grocery shopping beforehand and had searched for recipes online (chickpea brownies and the like). But as someone who eats anything and everything, having restrictions on my food was difficult.
At home, I usually eat Vietnamese food for dinner, so finding and cooking meals to replace what our taste buds were used to was challenging. Many of the sauces and condiments were off limits. Lunch, on the other hand, was easy — I usually made a sandwich with tofu (courtesy of Leyla) and hummus, or put veggies in a tortilla wrap and called it a meal. Snacking, though, was hard only because of the long list of ingredients. A lot of my go-to snacks were a no-go. I ended up going simple with popcorn, hummus, and dried fruit. Overall, finding and making vegan food wasn’t too hard, as long as I planned ahead and bought the ingredients beforehand.
My rampant hunger was a big issue for me, though. I found myself hungry during the day. Looking back, I don’t think my protein and fat intake was high enough, and my diet was rather high in sugars and carbs. To combat that, I attempted to add more beans and tofu to my meals. Still, after lunch most days, I would usually have to get a Luna bar, which has a whopping ten grams of added sugar, or a banana to get me through the rest of the day.
I’m already a vegetarian, so cutting out extra animal products wasn’t as difficult as it was for NhiVan. My greatest meal change was breakfast, where I had to sub out my eggs and yogurt for Trader Joe’s O’s and soy milk. That wasn’t my favorite thing in the world. And I had to miss out on donuts twice over the week, which was particularly traumatizing. But I made up for it with a vegan cookie. Honestly, this challenge might have been hardest on my mom, who does most of the cooking in our family.
I do have to agree with NhiVan in terms of increased sugar intake on a vegan diet. Over the past year, I’ve done a few two- or three-week stints where I don’t eat any sugar — so no honey, maple syrup, corn syrup, fructose, or cane sugar — except in fruits. Those weeks were far more difficult for me than this challenge; you don’t know how much sugar sneaks its way into your food until you can’t find any bread that’s unsweetened. Because of that experience, I’ve become far more aware of the food I eat and the sweets I consume; I want dessert only at dessert time, not during my meals. But being a vegan meant that I had to sacrifice some of that sugar-sensitivity in order to, quite literally, eat. If I didn’t want to be a burden on my mom by forcing her to cook vegan for every meal, I had to buy processed food, most of which contains sugar. Especially if I was snacking at the Refectory, my only choices were sweetened soy milk or 10-grams-of-added-sugar Luna Bars, neither of which sounded particularly attractive. But anyone who isn’t a stickler for processed sugar or can make their own healthy vegan meals shouldn’t have as much of an issue.
Unlike NhiVan and Anya, I already self-identify as “vegan.” The quotes, of course, refer to the fact that I’m fairly lenient when it comes to eggs, because in addition to avoiding meat and dairy, I’m also gluten free. For most of my life, I’ve been gluten-, dairy-, and red-meat-free, but this past summer, I decided to take the leap and go “vegan.” I decided to first try cutting out chicken and turkey, then fish and seafood, then eggs, until I was fully vegan. However, once I passed the “fish and seafood” marker, I realized how hard cutting out eggs would truly be (especially in addition to my other restrictions), and decided to assume my position as “vegan but egg-lenient.” Was this mostly due to the fact that most baked goods contain egg? Perhaps. But after living my life this way for a solid two months, I embraced the chance to take the next step (bye bye, eggs) and happily agreed to participate in the challenge.
I usually eat two main meals a day, lunch (tofu sandwich/bagel; I swear they’re good) and dinner (rice or pasta with sauce and veggies combo), something small (usually toast) for breakfast, and snacks in between. Coming into the week, I thought it would be all smooth sailing: if I stuck to my regular food and made sure to avoid eggs, it would all be fine. That was, however, before I discovered that all gluten-free bread has eggs. Because my breakfast and lunch plans were off the table, I heavily relied on the WCC for my food, which turned out to be more of a challenge than I had anticipated. There were multiple lunches this week that I couldn’t eat at all, either from the gluten or the non-vegan ingredients. With this on top of the fact that I have seventh lunch, I ended up having smaller snacks throughout the day rather than full meals, which presented its own set of problems.
Like NhiVan, my main challenge this week was hunger. While I didn’t end up starving at any point, I did have pretty bad hunger headaches, which, similarly to NhiVan, were likely due the insufficient amount of protein I usually got from the tofu in my sandwiches. Instead, I filled this void with Luna bars and sugary cereal, which I’m sure only contributed to my headaches. Overall, if I’d had more time to actually prepared meals for myself instead of relying on the WCC, I might have ended up having a better experience than I actually did.
Going vegan is hard. Should we have prepared more? Yes, especially when it comes to eating at school. During our interview with Mr. Resnick, Lakeside’s Head Chef, he highlighted the difficulties of feeding a thousand mouths a day — everyone has different taste buds and interests and needs. But it’s also hard to find healthy vegan options in the Lakeside cafeteria, which burdens high schoolers who can’t make their own food. While the current options do a decent job, there’s always room for improvement. Further education on plant-based eating and its benefits could also help shift the mentality on Meatless Mondays and other healthy options in the refectory. For those considering taking the plunge, home-prepared meals would be the easiest way. Everyone should go vegan, but keep in mind that it may be hard to do so. But hey, it never hurts to try it for a week.


Cashew Recipes – Snacks
Cashew Nut Clusters Baked In The Car
I’m always on the lookout for simple, nutritious recipes.
So while browsing the website site of our newest brand partner, Honest To Goodness, I was super stoked to find a recipe for Cashew Nut Clusters made with rice malt syrup and garam marsala (yummo!)
At this point you may be wondering,
“I’m all for delicious snacks, but what is a cashew recipe doing on an eco-blog?”
I’m glad you asked. You see, I was less stoked when I read the recipe and discovered the 4 hours of cooking time.
4 hours is a long time to run my electric oven…
…and in the middle of a hot, summer day;
the house would become unbearable without blasting the air-con. Not exactly a conscious use of resources.
I really wanted to try this recipe though. Time to get creative.
Filed away somewhere in the back of my brain there, is the memory of a stunt carried out by a veterinarian. He was raising awareness about why it’s very, very bad to leave your pet in a hot car. I can’t remember the specifics, but I’m fairly sure it involved cooking roast meat of some sort.
The boot of my car sits out in the sun in the afternoon and I know it gets really hot in there; so why not try it out as an oven?
Below: Cashew clusters baking on a tray in the back of my car. The tray is resting on top of a clean muslin cloth because, well, my car is always full of beach sand. I don’t want sandy snacks.
Cashew Recipes Snacks: Cashew Nut Clusters
Disclaimer: I have no idea what the official Honest To Goodness stance is on using your car as an oven. They haven’t condoned my little experiment and, while I experienced no adverse effects from consuming the deliciously produced results, I am no food safety expert. If you want to try cooking food in your car, you do so at your own risk.
I only had one cup of cashews to work with so I halved the original recipe.
You can find the original recipe from Kiara Ible at Honest To Goodness.
1 cup of raw cashews
¼ of a cup of sesame seeds
½ a tablespoon of garam masala
½ a teaspoon of Himalayan salt
1 and ½ tablespoons of rice malt syrup
- Start shortly after lunch so your car is nice and hot.
- Preheat oven to 70°C or as low as it goes.
- In a bowl mix everything together except the syrup.
- Pour onto a tray lined with baking paper and roast in the oven for 45 minutes or until they start to colour.
- Remove from the oven and gently pour into a bowl and add the rice syrup.
- Give it a good mix and pour back onto the tray.
- Try to flatten it but have all the cashews sticking together like a thick sheet.
- Pop in the car for 3 – 4 hours.
- Stick back into the oven for about half an hour to finish.
- Leave to cool then roughly break up into ‘clusters’.
Did It Work?
Absolutely. I put a thermometer in my car along with the tray and it got up to 50 degrees Celcius. Unfortunately my clusters didn’t obtain the lovely golden colour featured in the original recipe, but I bet they tasted just as good.
For more healthy, wholefood recipes and organic ingredients check out the Honest To Goodness Website. Honest to Goodness sells organic & natural wholefoods Australia wide, in both bulk & retail sizes. Australian Organic Certified, Certified B Corporation and voted Favourite Organic Brand 4 years in a row.
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Health Benefits Of Apples: How To Eat Them & What They Can Do For Your Body
Apple juice is a great way to get your daily vitamin C, and it’s also packed with other nutrients. According to the Harvard School of Public Health, apples contain polyphenols – phytonutrients that can promote heart health, help lower blood pressure, and fight cancer. They also have fiber which may help keep you regular. Finally, apples are a good source of dietary potassium which can help regulate blood pressure and strengthen bones. Eat them raw or cooked – they’re both delicious!
When it comes to weight loss, if you’ve been relying on unhealthy dieting and exercise habits, finally changing your lifestyle is going to take some time. But apples can help make a significant contribution towards achieving lasting change.
The health benefits of apples may be partly due to their high levels of dietary fiber which helps keep you regular. Fiber also has anti-inflammatory properties which could help reduce the risk of diseases such as heart disease and cancer. In addition, Eating apples regularly can help boost our overall immune system by supplying us with vitamins A and which are essential for the body’s defense mechanism.
Apple juice is also a great source of vitamin C which is beneficial for our health in many ways. From promoting heart health to helping lower blood pressure, apples supply us with loads of vitamins and minerals that are essential for good overall health.
why apple is important for health?
There are many reasons why apple is important for optimal health. For example, it contains polyphenols – phytonutrients that have anti-inflammatory properties and can be helpful in reducing the risk of diseases such as heart disease and cancer. It also has fiber which may help keep you regular, while its high levels of dietary potassium can help regulate blood pressure and strengthen bones.
medicinal uses of an apple
An apple has many medicinal uses. For example, it is effective in relieving congestion and headaches, while also aiding digestion. It can even help to reduce the symptoms of asthma and colds, as well as boost the immune system. apple facts Apples are a type of fruit that is grown on trees.
10 Amazing Benefits Of Apple Cider Vinegar (And How To Use It)
Apple cider vinegar is a powerful anti-cancer agent. It contains several antioxidants, including polyphenols and acetic acid, which together can inhibit the growth of cancer cells. Apple cider vinegar also has antifungal properties that can help fight infection in the body.
Apples are a great source of vitamin C – one of the many immune-boosting nutrients found in this fruit! Additionally, apple cider vinegar helps to stimulate our white blood cells, increasing their ability to fight off infections and pathogens.
3 . Lowers Cholesterol
One of the many health benefits of apple cider vinegar is that it can help to lower cholesterol levels. This occurs because the vinegar contains acetic acid, which helps to break down bad cholesterol in the body and excrete it as bile.
Reduces Acidity Levels
Another way that apple cider vinegar helps to improve overall health is by reducing acidity levels in the body. Too much acidic pH can lead to chronic inflammation, heart disease and a host of other ailments –apple cider vinegar fights this by reducing excess acidity!
Apple cider vinegar is also a great agent for reducing inflammation in the body. It contains antioxidants, including polyphenols, which can help to prevent damage to cells and reduce the severity of inflammation.
6 Increased Probiotic Counts
One of the many benefits of apple cider vinegar is that it is high in probiotics! These bacteria are essential for optimal health and have been shown to support gut function, provide energy to the body and play a role in overall well-being.
7 Relieves Constipation
Apples are a great source of fiber – one of the many things that can help keep you regular when it comes to bowel movements. Not only does apple cider vinegar contain a high amount of fiber, but also it has been shown to be helpful in relieving constipation.
8 Boosts Energy Levels
One of the other benefits of apple cider vinegar is its ability to boost energy levels! This occurs because the vinegar contains potassium, magnesium and B-vitamins (including niacin) – all of which are essential for energy production in the body.
9 Reduces Headache and Migraine
Apple cider vinegar is also a great agent for reducing headaches and migraines. This occurs because the vinegar contains prophylactic compounds, which can help to prevent pain in the head and neck.
10 Regulates Blood sugar levels
Apple cider vinegar is a great tool for managing blood sugar levels because it contains natural insulin sensitizers. Insulin sensitizers help to control blood sugar by binding with insulin and preventing its action in the body.
Apple cider vinegar is a great tool for improving your health overall! It contains numerous benefits, including boosting energy levels, reducing inflammation, regulating blood sugar and relieving constipation.


Most kids go through a stage of life where they are picky eaters, and this often frustrates parents. You take the time to prepare a delicious meal for them, but then they refuse the entire meal or take nibbles of the foods they like and discard the rest. It is possible to still feed your foster kids well even if they are picky eaters. Here are some ways to do it.
Turn Those Vegetables and Fruits Into Sauces
Kids love to have tasty sauces with their meals, so if you’re having a hard time feeding them fruits and vegetables, prepare sauces out of them. One of the easiest ones is a chunky tomato sauce that you can serve with spaghetti or as a pizza sauce if you’re making homemade pizza. If your child hates apples and carrots, prepare an apple-carrot dipping sauce for them to eat with graham crackers or bananas.
Get Those Picky Eaters Involved in the Kitchen
Another good idea would be to have the kids cook with you in the kitchen. This is a great bonding experience and you can talk about the health benefits of certain ingredients. If you’re making salmon patties, discuss the omega-3 fatty acids that are important in keeping the brain healthy. Or if you’re making a fruit salad, discuss the health benefits of fruits such as strawberries, blueberries, and cranberries.
Don’t Give Up When Rejection Happens
It might be tempting to stop offering certain foods because your kids refuse them a few times. But this isn’t wise because it hinders them from getting in the proper nutrition they need. You will need to seek out creative ways to serve the more difficult foods. Eventually, your kids will enjoy them. It takes consistency and patience but it can happen.
Find More Tips for Your Picky Eaters
In conclusion, with these strategies and a little creativity, you can feed your picky eaters meals that are both delicious and healthy at the same time.
If you’re a foster parent in need of guidance, contact us. We are here to help potential and current foster families navigate this journey with confidence.


Feeling hungry? Or perhaps on a diet? Well forget about it and try out the best-value dining in Newcastle.Lau’s Buffet King is the best, biggest and original Chinese buffet restaurant. It’s recently been completely refurbished and offers comfortable modern surroundings. All you care to eat with a choice of more than 60 different dishes and a huge choice from starters to desserts. Open every day from 11.45am right through till 10.30pm. Lau’s Buffet King can seat up to 200 people, group or party bookings are welcome and friendly staff are on hand to advise at all times. Lau’s is fully licensed and serves a good selection of wines, beers and soft drinks.
We accept all major credit cards.
Lau’s Buffet King - 44-50 Stowell Street, Newcastle upon Tyne NE1 4XJ - Tel: 0191 261 8868