Like many of their generation (1913, 1919), my parents were fascinated by technology and its lifestyle benefits. No, they weren’t early adopters of an Amiga, Commodore, or even IBM Selectric. They were, however, in thrall to time-saving conveniences and inexpensive fabrications, for example, oleo (margarine) and what they called “store-bought” cookies.
As products of the Great Depression who had grown up poor and who had laboured hard, they must have felt that it was a marvel of life in the 20th century to be able to walk into a store and walk out minutes later with such things as cakes and cookies — without ever turning on an oven, let alone measuring, mixing, and timing. And if commercials promised that margarine is better for you and tastes just as good, and is inexpensive, too, there’s no reason to revert to something as old-fashioned as butter. From their perspective, the love affair with food that kept for weeks or even months and with modern innovations like margarine makes perfect sense.
And so I, like most children of parents my age and later generations, grew up on a diet heavy in trans fatty acids, which we now know raises low-density lipoprotein (LDL) cholesterol and reduces high-density lipoprotein (HDL) cholesterol.
My company recently sent our executive directors, executive chefs, pastry chefs, and dining services directors to the Culinary Institute of America for a series focusing on techniques of healthy cooking that have been inspired by international cuisine (using olive oil, rich in anti-oxidant properties, is an obvious example). The idea is to prepare simple, delicious, nutrient-rich meals.
I imagine these are not unlike what a friend served over Christmas — all fresh, no pre-packaged foods, simple ingredients, simple recipes. As my mother would have said, “Good and good for you.”
According to Weight Watchers, you should never eat food out of a box. They don’t mean this literally, as their own meals come in a box, but the point is that prepared food is often junk food. I used to live on foods out of a box. Now I’m finding that food out of a box (except for Annie’s Organic Macaroni and Cheese) is losing its appeal. Instead of eating cold lunch meat packaged in plastic, I’d rather cook Organic Valley brown eggs. Instead of grazing on junk food that doesn’t satisfy, I’d rather bake butternut squash. Instead of chowing on cookies steeped in preservatives, I’d rather take the time to make my own. And instead of dining on big brand soups filled with tasteless vegetables, I’d rather enjoy organic soups rich in flavour.
I’m not sure what prompted this change in me, given how I’ve eaten all my life. It’s not a result of health concerns. Perhaps it’s a growing sense that simple is better, and there’s satisfaction in cutting up a squash once in a while. And in knowing what you’re putting into your body.
I may be headed in the opposite direction from my mother — not having worked hard, I find that occasionally cooking on a very small scale for now can be fulfilling. And that making cookies is more fun than buying them — and when I think about it, they taste much better when I control the ingredients and their quality, for example, whole wheat pastry flour.
The assistant vice president of food and beverage likes to say that food is medicine. He’s right. A simple meal, prepared from simple ingredients and shared with friends and family, may be the perfect antidote to the stresses of our overly complicated, rushed lives.
And certainly more satisfying to the stomach and soul than a trans fatty acid-laden muffin gulped on the run.
The ad slogan for Promise margarine used to be, “It’s not nice to fool Mother Nature,” the premise being that Mother Nature couldn’t tell Promise and her own butter apart.
Why would we want to try to? In the end, as we’ve learned more about the health and wellness benefits of simple, natural, organic food, Mother Nature can’t and won’t be fooled.


Because I left my blackstrap molasses in Michigan (and the store I was shopping didn’t have it), I was forced to revamp my recipe. This is actually quite tasty. It pretty much tastes like limeade.
- 3T raw unfiltered honey
- juice from 2 limes
- 1/2t celtic sea salt
- 2 liters of water (or dilute the above ingredients to taste)
This is good, but I don’t think it’s as good as the previous. I got a cramp in my calf on mile 15 with this. Of course that might have more to do with the change in altitude. But it sure does taste good.


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Established in 2017, Vamaa Dairy Private Limited is one of the most refined technologically advanced dairy plant located in Tumgaon, district Mahasamund of Central India with the capacity of producing 50,000 Ltrs/day with state of the art machinery.
GAIA is dedicated to the mothers who want to see their children grow strong and healthy. Hygienically processed for consistency in the production unit. The quality of milk and its nutritional values are unaltered throughout the process. GAIA milk and milk products are good for you and your family.
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Mission: We want to make being healthy fun by teaching the right habits early on in a kid-friendly way. Sherlock Snacks explains how to look at a nutrition label and a few key elements in making the right choice.
A major contributing factor to obesity is a child’s “nutritional behaviors,” a term used to describe behaviors related to food and eating, such as food choices. (1)
If kids start looking at the label now, then when they get older they'll already have a great foundation and be able to learn more about what is good for them to eat and what isn't.
Healthy food choices can also be encouraged by seeing and interacting with healthy foods on a regular basis, so our iBook has plenty of interactive elements and images of healthy options (2).
By promoting the idea of better choices and not cutting out items completely, we hope to make children more health-conscious now and in the future. A small change can make a big difference.
Goals: We want to teach kids to look at the nutrition label on the food they're eating. Specifically, Sherlock teaches about ingredients, sugar and serving size. Three quick and easy concepts that can change a kid's outlook on food for good.
New Media Capstone: This project was created as a final piece for the New Media program at the University of Georgia. The New Media Capstone class encourages its students to make positive changes through the use of technology. This year's projects all fall in the realm of health and behavior change.


5 edition of The high-fiber cookbook found in the catalog.
|Statement||Mabel Cavaiani ; foreword by Joseph T. Crockett.|
|LC Classifications||RM237.6 .C38 1977|
|The Physical Object|
|Pagination||xv, 286 p. ;|
|Number of Pages||286|
|LC Control Number||76042434|
In fact, fiber is needed for a healthy mind and body. Despite knowing how vital it is, too few people get the recommended daily fiber intake. This is where “Foods High in Fiber Cookbook - List of High Fiber Foods for a Healthy Lifestyle: Recipes for High Fiber/5(3). In this helpful cookbook, you will find 40 delicious recipes that are low-sugar and high in fiber, perfect for those following a "low-sugar, high-fiber with healthy-fats" program. If you have not yet read the book Fat Chance or Fat Chance Cookbook by Robert H. Lustig, we highly recommend that you read both so that you will understand why we.
FREE COOKBOOK , Enjoyed So Far! Dialysis Treatments Preparing for Dialysis On Dialysis In-Center Hemodialysis. The EatingWell Bookstore: Cookbooks & More. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on common and less common vegetables, from arugula to yucca.
These high-fiber recipes help you get your fill. ADVERTISEMENT. 30 High-Fiber, Low-Carb Recipes That Will *Actually* Help You Lose Weight If you’re looking to lose weight and want to follow a low-carb diet to do so, it’s important to make sure you’re still eating enough fiber. Low-carb diets often shun carb-containing foods, like whole. Chicago: Contemporary Books, © Edition/Format: Print book: EnglishView all editions and formats: Rating: (not yet rated) 0 with reviews - Be the first. Subjects: High-fiber diet -- Recipes. High-fiber diet. More like this: Similar Items.
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times of Edward the Black Prince, replicas of his achievements, Knights of the Garter past and present.
Reconnaissance investigation of water quality, bottom sediment, and biota associated with irrigation drainage in the Dolores Project Area, Southwestern Colorado and Southeastern Utah, 1990-91
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The High Fiber Cookbook: Over 50 Delicious Recipes for Healthy Eating (The Healthy Eating Library) Paperback – June 1, by Anne Sheasby (Author) out of 5 stars 3 ratings. See all formats and editions Hide other formats and editions. Price New from Used from Paperback "Please retry" $ $/5(3).
The Everything Whole Grain, High Fiber Cookbook: Delicious, heart-healthy snacks and meals the whole family will love Lynette Rohrer Shirk.
out of 5 stars Paperback. $ Only 20 left in stock - order soon. Next. Special offers and product promotions/5(9). Additionally, colon cancer rates are soaring in adults 45 and older, which, clear evidence has shown, can be reduced by adopting a high fiber diet.
The Colon Health Cookbook: Easy and Delicious Recipes for Optimal Colon Health helps you stay "clean"—it will help keep you regular, while reducing your chances of developing colon polyps or cancer/5(5). High Fiber Recipes: Quick and Easy High Fiber Recipes for Breakfast, Snacks, Side Dishes, Dinner and Dessert (high fiber cookbook, high fiber diet, high fiber recipes, high fiber cooking) - Kindle edition by Rogers, Sophie.
Download it once and read it on your Kindle device, PC, phones or tablets. The high-fiber cookbook book Use features like bookmarks, note taking and highlighting while The high-fiber cookbook book High Fiber 4/4(6).
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High-fiber recipes from the nutrition experts at Mayo Clinic. I found my copy under the name High-Fiber Cooking, which touted more than recipes. This book, High-Fiber, High Flavor, looks like an update of the book I got, and touts more than recipes. I find it aggravating when authors do that re-release trick without disclosing that the book is /5(5).
The Frequent Fiber Cookbook: Easy and Delicious Recipes and Tips for People on a High Fiber Diet by Norene Gilletz and Mandy Erickson | 4 Jun out of 5 stars 4. These books are filled with high-protein, high-fiber, delicious recipes that are approved by dietitians and nutritionists.
This cookbook is the perfect way to achieve a healthy diet without. With a handful of shortcut ingredients from your local specialty grocery store, you can prepare an entire week's worth of high-fiber meals in about 15 minutes. Look for precooked wild rice packets to cut down on prep time.
Plus, wild rice is a good source of fiber and each pouch of cooked rice heats in 3 minutes. Your 7 Day High-Fiber Meal Plan. Caroline Stanko Updated: Aug. 15, Do your heart some good with these high fiber diet recipes.
This seven-day meal plan focuses on fresh produce and whole grains to make it easy (and delicious!) to get at least 30 grams of fiber each day. 1 / The High Fiber Cookbook: Quick Simple Recipes to Prepare at Home Sophia Freeman. Paperback. £ The Fabulous Fiber Cookbook: Great Recipes You Can't Live Without Sandra Woodruff R.d.
out of 5 stars 9. Paperback. £ Only 7 left in stock. The F2 Cookbook Reviews: American Heart Association is the nation's most trusted authority on a heart-healthy diet, and our cookbooks set a new standard in tasty and healthy eating.
Each recipe includes the nutritional data for total fat, saturated fat, cholesterol, sodium, calories, and more. She discovered that by prescribing a high-fiber diet, they not only felt better but lost weight while feeling full and fueled. Tanya is the author of two bestselling weight loss books: The F-Factor Diet: Discover the Secret to Permanent Weight Loss (, G.P Putnam & Sons), and The Miracle Carb Diet: Make Calories and Fat Disappear the F.
This is where "Foods High in Fiber Cookbook - List of High Fiber Foods for a Healthy Lifestyle: Recipes for High Fiber Foods" comes in handy.
Inside this book, you will find 25 of the best fiber rich recipes that have been tried and tested to ensure that they are delicious and easy to : Martha Stephenson. Find a huge variety of new & used High-fiber diet books online including bestsellers & rare titles at the best prices.
Shop High-fiber diet books at Alibris. Go beyond the bran muffin with these delicious and hearty high-fiber recipes. Sonoma Diet Cookbook by Connie Guttersen, PhD, RD (, Meredith Books, $) Guttersen is a registered dietitian and chef who teaches at the Culinary Institute of America.
High-Fiber Soups and Stews; High-Fiber Breakfast and Brunch; Irish Chicken and Dumplings. Here's a cozy dish to comfort on a dark and stormy night.
A creamy, fragrant stew of chicken, celery, onions, carrots, peas and potatoes plays host to biscuit dough, dropped by the spoonful into the boiling hot liquid. Simmer until the dumplings are done. The Easy 5-Ingredient Ketogenic Diet Cookbook is a book of easy recipes by Jen Fisch.
Key Features. pages of easy-to-cook recipes; Calorie macro with each recipe; Uses everyday ingredients; Popular nutrition blogger Jen Fisch wrote this book as the culmination of years of writing about the ketogenic lifestyle.
Aside from a short section at. New York: Exeter Books, Edition/Format: Print book: EnglishView all editions and formats: Rating: (not yet rated) 0 with reviews - Be the first. Subjects: Cooking. High-fiber diet -- Recipes.
High-fiber diet. More like this: User lists; Similar Items. Buy High Fibre Cook Book: Recipes for Good Health (Positive Health Guide) 1 by Pamela Westland, Nathan Pritkin, Dr Denis Burkitt (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on eligible s: High Fiber Crock-Pot Recipes.
If you are on a high fiber diet this is the collection for you! And even if you are not on a high fiber diet it is important that we all try and eat more fiber because the health benefits are there for everyone.
5 Benefits Of Eating A High Fiber Diet.


If you want to see good results from a healthy fitness journey, then you should be willing to keep at it for at least one month, as in a 30 day diet plan. There are many nutritional plans out there that promise fast results in as little as 7 days, which is not a lie. But you should know that such plans can cause you to develop some health complications or worsen the situation if you already have health troubles.
On another note, these quick-fix methods of losing weight do not yield sustainable results. You might lose a whole lot of weight this week and gain twice as much the following weeks; which is pointless from all angles. Going on a 30 day diet menu may take as much as a month or more, but with consistency, it would get you healthy and sustainable results.
How to Go About 30 Day Diet
You can design your own meal plan (if you’re sure you know what you’re doing) or you can decide to choose any of the popular ones on the internet. Whatever be the case, just make sure it is recommended by your doctor before you go ahead with it.
Here are 4 of the most common diet plans that can help you achieve your desired results.
WW – Weight Watchers
This is one of the most flexible plans on the list. It allows you to eat just about anything you want, so long as you do not exceed the expected calorie count for the day. It is very popular among a lot of people from around the world, and reports have it that it delivers sustainable results more than others. You can run this as a 30 day diet plan or you can make it a lifestyle and live healthy for the rest of your life.
Just like the title implies, you have to survive on nothing but plan-based meals for as long as you’re on this plan. If you’re not a vegetarian, this may be a bit of problem for you, in that case, you can come up with a little modification that allows you to each non-plant-based foods in moderation.
You can challenge yourself and go strictly on a 30 day diet and workout plan. This will help you lose weight, plus it offers a whole lot of health benefits too. A modified plan is great too; just be careful not to get carried away eating more animal-based food that is expected of you.
The Dash Diet
This one is specifically designed for people who may have, or wish to prevent high blood pressure, aka hypertension. Aside from weight loss, this meal plan is can also reduce the risk of cancer in the colorectal and breast tissues.
Low-fat dairy products, vegetables, fruits, legumes, whole grains, and fish are some examples of what foods you have to eat on this 30 day diet meal plan, or for as long as you choose. Putting hypertension at bay with the help of this diet helps to prevent other diseases that are related to it such as kidney disease, stroke, heart attacks, and heart failure.
Going on this plan means limiting the quantity of food you take by fasting. There are different ways of doing this. The most common is to eat as you’d normally do for 8 hours in a day and go without food for the remaining 16 hours. So, you can have breakfast by 7am in the morning, lunch by 2pm in the after, and nothing else for the rest of the day till the next morning. Another method is by eating no more than 500 to 600 calories in a day for at least 2 days a week. This is notable considering the fact that you need to et an average of 2000 calories per day. You can split it into 3 different meals in a day if you like.
Doing this as one of the 30 day diet plans will, according to research, reduce your weight, improve metabolism, reduce waist circumference by 5% or more, improve brain health, slow down aging, reduce inflammation, increase insulin sensitivity, and so on.
Do Not Overdo It!
While you’re at it, be sure to take your time and try not to overdo it if you really want sustainable results. These 30 day diet meal plans are not like the quick fixes where you are expected to take extreme measure to loose so much weight in a very short period of time, even though the result is unsustainable and unhealthy in most cases.
Finally, make sure you stay hydrated s much as possible during this time. Water is zero calories, and can even help you lose weight faster the more you take it. If you are looking for a lose 30 pounds in 30 days diet plan, then you should consider working out to help you burn more fats.


Slaughtering Plant of Corporación Avícola S.A.
CORPASA has a slaughter capacity of 12,000 chickens per hour. In addition, this plant provides direct employment for about 500 workers.
Here 60% of the Paraguayan production is produced and more than 80% of the poultry products that Paraguay exports.
It has the highest hygiene and quality standards, and is also the largest processor of chickens in the country for export.


What Is the Cost of a Meal?
- The cost of a meal is $4.00 per day.
- Delivery is provided free by our volunteers.
Where Do You Deliver?
- The delivery area includes Norcross, Peachtree Corners, Berkeley Lake and Duluth areas of Gwinnett County.
What Type of Meals Are Served?
- Menus are approved by a registered dietician and provide recommended daily allowances.
- Meals include a hot entrée, cold salad/fruit or dessert, plus milk or juice. Regular, low sodium and diabetic diets are available.
How Can I Receive Meals on Wheels?
- You can receive Meals On Wheels by applying online or by printing and mailing the application.
- You may apply for yourself or you can be referred by a doctor, hospital, other healthcare agencies, church, family member, or concerned individual.
- Home visits are made by our program coordinator to assess needs.
To arrange meal delivery, please complete the following request form online or print, complete, and mail the Recipient Request Form to the address below.
Norcross Meals on Wheels
PO Box 921512
Norcross, GA 30010
Comments from Norcross Meals On Wheels Clients – It is our pleasure to serve them.
“My wife passed away two years ago. I could not cook and was not eating well. I lost a lot of weight and strength. The good nutrition I received from the hot meals delivered daily and the interaction with the volunteers helped me to regain weight and feel much better. ” –Mr. Decatrel
“The volunteers are very courteous and the food is good.” – Mr. Grant
“The volunteers are wonderful. I look forward to them coming every day. The meals they bring are the only hot meals that I have.” –Mr. Waites


MicroBasics has recognized the trend towards safe, natural and non-residue, non-drug animal health and nutrition practices. As we have forged ahead, we will continue to push the boundaries of what is possible. Inspired by the challenges our customers experience and the solutions nature has to offer, we have created Distinctions. Every product has a purpose. Every ingredient solves a problem. Just like nature. MicroBasics Distinction is a comprehensive range of products addressing specific needs of today’s food producers. Our Distinction product ingredients work in synergy with one another to help improve and maintain the health of your animals and as a result, the health of your enterprise.
Dis-tinc-tion: Excellence that sets someone or something apart from others.
We are huge fans of the idea that real food doesn’t require a list of ingredients. This is because real food is the ingredient. We applied this very concept when developing our line of feed additives. We believe that the products we supply to our farmers and ranchers should be composed of ingredients in their purest forms and nothing else. We are proud to feature nutritional products which contain no artificial colors, flavors and most importantly, fillers. Each ingredient comes from a credible source and has been researched and selected for its functionality, efficacy and safety. Only the best ingredients and nothing else, can provide our customers with the peace of mind that they deserve.
MicroBasics’ Distinction Product Lines – Formulated to Change Everything.
Quality assurance systems and procedures are critical to ensure specifications and product requirements are consistently met and that food safety issues are prevented. Quality is our first priority at MicroBasics. We are proud to work with suppliers and production facilities that have the most sophisticated quality systems in the industry, certifying that only the finest, safest ingredients are incorporated into our finished products. MicroBasics strictly adheres to certified Good Manufacturing Practices during all phases of manufacturing; from receipt and handling of raw materials, to packaging and shipping of finished goods, best practices are implemented and documented. In addition, our production and warehousing facilities are equipped with positive and negative air pressure to prevent cross-contamination, while both raw materials and finished goods are sampled at random for subjection to third party analysis, doubly ensuring product consistency and safety.
Formulated to meet the highest quality standards. Yours.


ECO School Council
Moorhouse has an eco-school council which has been run successfully for three years by Mr Holden, Mrs Robinson and
volunteers from years 3,4,5 and 6.
They have been really busy planting potatoes, broad beans, peas, tomatoes, pumpkins and for the first time sunflowers.
We would like to thank everyone who collected the 'Morrisons grow your own vouchers'' as we ended up with 10,000 altogether. This enabled us to order a greenhouse, two water butts, lots of seeds for next year and other equipment.
Below are the ECO councillors.
Last year the ECO Councillors grew potatoes, marrows and runner beans. Some of the potatoes were ready to dig up in June, we then sold them to parents.
In September we picked the runner beans and the marrows with which we made broth The councillors then had the treat of tasting the result.


This yummy curry has been made super popular by restaurants such as Wasabi and Wagamama's. With its fried chickeny goodness and mild curry sauce its an ever popular dish here in the UK. And better yet its so easy to make at home!
If you can't read my scrawl here is what your are going to need:
- 1 TBSP of Vegetable Oil
- 1 Onion, peeled and chopped
- 5 whole Garlic gloves, peeled
- 2 Carrots, peeled and chopped
- 2 TBSP of Plain Flour
- 1 TBSP of Medium Curry Powder
- 600ml of Chicken Stock
- 2 TSP of Honey
- 1 TBSP of Soy Sauce
- 1 Bay Leaf
- 1/2 TSP of Garam Masala
- Salt and Pepper
- 4 Chicken Breasts
- 100g of Flour seasoned well
- 1 Egg, beaten
- 120g of Cornflakes, crushed
- Vegetable Oil to shallow fry
Start by peeling and chopping up your onion. Then peel your garlic. Heat your oil in a pan, then add in your onions and garlic, and saute for a few minutes.
Then peel and chop up your carrots and add them in. Place the lid on top of your pan and allow to sweat for 10 minutes. You want your vegetables to begin to soften.
Measure out your flour and curry powder then add those in to the vegetables and stir in, allowing to cook for a minute.
Slowly add in your chicken stock, be sure to stir as you go to combine it with the flour and curry powder. Next add in your honey, soy and bay leaf and give it a little stir. Bring to the boil and then reduce the heat and allow to simmer and thicken for about 20 minutes.
Now you want to add in your salt & pepper and Garam Masala powder. Give it a good stir.
Then take it off the heat, remove the bay leaf and using a stick blender if you have one, blend everything together to get rid of all of the lumps. You'll end up with a nice soup like consistency. Place it back on a low heat just to keep warm .
Next up, preparing the chicken. You want to lay out on a plate, your seasoned flour, then in separate bowls the crushed cornflakes and whisked egg.
Start by rolling around your chicken breasts in the flour until well coated. Then dip them in to your bowl of egg making sure it is all well covered. Finally you want to place them in to your corn flakes and cover up the chicken as much as you can with the cornflakes.
Then in a frying pan you want to heat up your vegetable oil. I put in enough to completely cover the bottom and then a little extra.
What I like to do, as this helps to cook the chicken through thoroughly, is slice through it, but not all the way through, so that as it is cooking you can see whether it is still pink or not. Through out cooking you want to flip your chicken to cook both sides.
Once cooked slice all the way through and serve on a bed of sticky rice and cover with your curry sauce.
Hope you enjoy this recipe and definitely give it ago. The cornflakes give the chicken a really nice crunch but if you prefer you can use bread crumbs instead!
Have a great day guys!


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When I was 5 I used to believe that i was the only person in the world with the ability to make crunching noises when i ate.
when i was a kid i didn't eat yellow part of eggs because i used to believe that it would be chicken in my belly!!!!
The first time my little sister saw a different McDonald's than the one in our hometown, she became outraged that they had stolen our McDonald's idea. We had the real McDonald's and this one was a copy by someone mean.
I used to try to catch the man in the fridge turning on the light when i opened the door.Sometimes i was so fast there were footprints in the butter. Thanks dad i still do a quick scan...
My sister used to believe that bell peppers grew 'stuffed' with a rice/meat mixture, since when we saw them they were served baked and stuffed that way. When my Mother grew her own bell peppers, my sister came in with one she had picked and opened, and asked, "Mom, where's the stuffing that's supposed to be inside?"
i used to believe that dumplings grew in the garden
As a youngster I loved Burger King - but there was only one I really attended. So when I was 6, we stopped at a different Burger King, mystified as to how there could be two of them, I told my parents that it wasn't the same and refused to go in it. I think we had to head to the original Burger King (about 30mins drive away) so I would even eat. That burger king has since moved :(
I believed till I was 8 that eggs grew on plants. It didn't help that dad used to hang his cleaned out eggshells on a plant in the garden.
When I was little, I thought that big puffy clouds in the sky were actually mashed potatoes.
My father told me tapioca was frog eggs in pudding. I still can't eat it!
My grandpop had a saying that eating raw radishes would "put hair on your chest" I of course took that literally, and thought for ages that I would grow hair on my chest if I ate a raw radish- now wanted since I'm a girl! up until I was in my 20s and someone explained the expression to me.
I used to think that artichokes were animals because my mother said we were eating artichoke hearts.
I used to believe a pickle was a smaller version of the cucumber.
when i was little i thought crunchy peanut butter had bones in it. i would constantly tell my parents i didnt like bones in my peanut butter.
My Grandma told me when I was little that if I ate too much grating cheese my nose would fall off. I believed her, for probably longer than I should have, because grandma would never lie to me! :)
Used to wonder why a hamburger is called that if it doesn't have any ham...
When I was a kid my Dad used to tell me that in order to get wheat bread that darker color it was made with crushed up bugs along with the wheat....I didnt eat wheat bread for years until I learned how it was really made.
I used to believe that made from scratch meant that the baker would scratch a cutting board with their fingernail and little bits of white powder would appear. This was where the flour came from to make something from scratch. No wonder bread "made from scratch" were revered!
When I was little, my parents told me if i ate my fish sticks, I would become invisible.
When I was younger I used to believe that broccoli was tiny trees that little elves cut down. Because of that it was my favorite food. I wanted the little elves to always have a job. Even now knowing broccoli is just a veggie grown its still my favorite. I am definitely going to tell my kids that they are still tiny trees :)


We have reopened with new hours! Come enjoy the sunshine on our patio!!
Served with marinara.
Thick cut and served with petal sauce.
Breaded tenders served with Cattleman's Gold BBQ sauce.
We've been serving these bad boys since '86. Twelve wings and have them dipped or served with your choice of hot, mild, dry rub, BBQ or garlic-parm on the side. Served with carrots, celery and your choice or ranch or blue cheese.
25 Wings- 22.25
50 Wings- 39.99
We make them ourselves and fill them with Cheese, bacon and green onion.
Filled with crabmeat stuffing and deep fried. Served with ranch.
It's HUGE!! Homemade chips topped with chili, cheese, jalapenos, lettuce, tomato and onion.
Cooked then tossed in Old Bay hot sauce. Yum-O!
Fried, Grilled or Blackened
Fresh, plump shrimp prepared your favorite way.
Gulf grouper prepared your way.
Plump shrimp, dipped in coconut and deep fried.
Fried spicy shrimp served on a bed of greens.
Soft and chewy.
Just like in Jamaica, mon.
Fried then drizzled with sweet chili sauce.
Fresh bulk oysters. Have em fried blackened or grilled.
We mix it up! Fried clams, conch and gator all together in the basket!
Served with your choice of side. Side choice: french fries, cole slaw or a little of both. Sides that may be substituted for an upcharge of 1.99: steamed veggies, zucchini fries, sweet potato fries, onion rings, dinner salad or cup of soup.
Grilled and topped with swiss cheese, mayo, tomato, red onion and lettuce. Served on a ciabatta roll.
Grilled turkey and bacon, topped with mayo, tomato and lettuce. Served on whole wheat.
Grilled roast beef, grilled mushrooms and provolone cheese.
Your choice or roast beef or chicken topped with green peppers, grilled mushrooms, grilled onions and provolone cheese.
Not technically a sandwich but a pound of white fish. Served with cole slaw.
A favorite in sunny Florida. Fried, blackened or grilled.
Wild caught and oh so yummy.
A local favorite, wild caught.
Fried, blackened or grilled haddock, melted cheddar, coleslaw on two soft taco shells.
Substitute shrimp- 11.50
Tuna and melted cheddar on toasted rye.
Grilled chicken breast served on a ciabatta roll. Topped with grilled onions, mushrooms, bleu cheese crumbles and bacon.
Here's a kicker. Grouper topped with swiss cheese and homemade coleslaw on rye bread.
Portabella mushrooms, spinach, roasted red peppers, green peppers and grilled onions topped with hummus on our oatmeal grain bread.
Choice of grouper, shrimp or oysters. Topped with lettuce,tomato and remoulade drizzled over it.
Two grilled hand pattied crab cakes drizzled with zesty sauce and served on a bed of greens.
Marinated in buttermilk and lightly fried. Served with petal sauce.
A gulf coast favorite served with Captain's wafers.
100% pure American ground beef. Lettuce, tomato, onion and pickle served on side and your choice of bread. Bread choices: Potato roll, sesame roll, ciabatta roll, oatmeal grain, rye, whole wheat or texas toast.
Grilled onions, cheddar cheese on rye with Thousand Island dressing on the side.
1/3 lb. beef burger.
Double the meat, double the fun.
2/3 lb. topped with swiss cheese, grilled mushrooms and bacon.
2/3 lb. burger topped with applewood bacon, cheddar cheese, onion ring and BBQ sauce.
One crab cake on a potato roll and topped with zesty sauce.
Bacon, pepperjack cheese, jalapenos and chipotle sauce.
Made with Canadian Bison.
Blackened then topped with bacon and bleu cheese.
Add Cheese and Onion- .79
We have all the ingredients to make your perfect salad. Dressings: Homemade ranch, homemade bleu cheese, thousand island, balsamic vinaigrette, raspberry walnut viniagrette, honey mustard, hot bacon, creamy caesar and oil & vinegar.
The classic. Romaine, parmesan and croutons tossed in creamy caesar dressing with your choice of toppings.
Mahi, Shrimp or Grouper- 12.99
Steak, Salmon, Scallops or Chicken- 11.99
Romaine, shredded cheddar, shredded swiss, egg, cucumber, tomato, celery, red onion, carrot and melon.
Mahi, Shrimp or Grouper- 12.99
Steak, Chicken, Salmon- 11.99
Spinach, egg, red onion, tomato, croutons, grilled mushrooms and bacon.
Mahi, Shrimp or Grouper- 14.00
Chicken, Scallops or Salmon- 13.25
All dinners come with a choice of cole slaw or dinner salad and one side. Side choices are french fries, potato salad or baked potato(after 3pm). The following sides may be substituted for $1.99- onion rings, zucchini fries, sweet potato fries, steamed veggies or cup of soup.
Your choice of grilled, blackened or fried.
Gator morsels marinated in buttermilk then deep fried to a crispy golden brown.
A 14oz. fillet prepared your way.
Fried, blackened or grilled.
Grouper fingers- MP
We fry them up and serve them with hushpuppies.
Breaded tenders served with BBQ sauce.
Prepared fried, blackened or grilled.
Two crab cakes on a bed of greens and drizzled with zesty sauce.
Choice grade, hand-cut and prepared to your liking.
Add a description about this itemStraight from wherever we can get them fresh.
Available after 3pm.
Silky chocolate mousse covered with a hard milk chocolate shell.
The real deal, a bit tart.
Add a footnote if this applies to your restaurant


Pollutants and flavor enhancers: When replacing meat, be sure to observe the list of ingredients
The demand for meat substitutes has been increasing for years. Schnitzel, sausage, meatballs and much more are also commercially available as meatless variants. More and more people in Germany are accessing it because they eat less meat and want to do something for the climate and their health. However, not every meat substitute is healthy or sustainable.
More and more people are restricting their meat consumption or doing without animal foods altogether. However, some do not want to miss the taste. Vegetarian meat substitutes have seen a real boom in recent years. But the plant-based alternatives are not automatically sustainable and can be fully recommended.
Limit meat consumption
Although according to a survey only about seven percent of Germans are vegetarians, the demand for meat substitutes has been increasing for years. The products are popular because many Germans restrict their meat consumption and opt for vegetarian alternatives, the consumer center in Schleswig-Holstein writes in a current announcement.
These so-called flexitarians (part-time vegetarians) stand for moderate, sustainable meat consumption and often value quality. According to the German Nutrition Society (DGE), around twelve percent of Germans are flexitarians. According to statistics, another nine percent want to eat less meat in the future.
Increasing awareness of animal welfare and environmental protection
The reasons for this nutritional style lie in the increasing awareness of animal welfare, climate and environmental protection and also for one's own health.
You don't have to do without the taste. "Anyone who has made the decision to live meat-free or with less meat will find a wide range of meat substitutes in supermarkets and online shops, which should make the change in diet and everyday life easier," writes the Federal Center for Nutrition (BZfE).
Food producers have successfully picked up on the trend and are bringing a steadily growing selection of meatless schnitzel, sausages and other products onto the market.
In the first half of 2019 alone, sales of meat substitutes in Germany rose by 14 percent compared to the previous year, according to the consumer advice center.
But not all meat replacement products are healthy: tests have shown that some products are contaminated with mineral oil components, so-called "Mosh" compounds.
The pollutants can accumulate in the body. The European Food Safety Authority (EFSA) classifies Mosh (Mineral oil saturated hydrocarbons) as "potentially worrying".
A lot of fat, sugar and salt
In addition, replacement products contain various additives. "Manufacturers use flavors, flavor enhancers and colorants to make a vegan schnitzel taste and look as solid as meat," explains Selvihan Koç, Head of Unit for Food and Nutrition at the Schleswig-Holstein Consumer Center.
In addition, these products often contain a lot of fat, sugar and salt. The consumer advice center supports the national reduction and innovation strategy of the Federal Ministry of Food and Agriculture.
The food industry is to use a voluntary commitment to reduce the levels of fat, sugar and salt in finished products. "We are committed to ensuring that consumers will find healthier alternatives in the future," says Selvihan Koç.
Replace ready-made food with home-made food
But not all replacement products are bad - it depends on the composition. “The list of ingredients says a lot more than packaging with an eco-touch. The shorter the list of ingredients, the better, ”says the food expert.
The best way: replace ready-made food with homemade from natural ingredients. A patty made from lentils, chickpeas or vegetables is just as suitable for pans and burgers as a meat substitute that has already been bought. (ad)
Author and source information
This text corresponds to the requirements of the medical literature, medical guidelines and current studies and has been checked by medical doctors.


If you’re looking for a sushi bar in Brighton, then you need to know about Tokyo Kitchen Sakae. We’re proud to bring the very best of Japanese cooking to Church Street through our fresh fish, traditional curries and grilled meat dishes, as well as plenty of sake to wash the whole lot down.?
Tuesday-Saturday: 12pm – 2.30pm, 5.45pm – 9.30pm
Sunday: 5.45pm – 9.30pm
Check out our venue
Events & News & Promotions


Along with playing in the water, and holidays, the summertime brings plenty of good food. There are specific things to eat that go to the top of the list when summertime comes. A few of these delicious snacks might provide relief from tinnitus. How well you hear, and not what you consume is really the issue. A contributing factor may be the food that you eat though. Consider seven summer treats that you might want to think about that may help with tinnitus.
A Little About Tinnitus
Tinnitus isn’t a disease, it’s a sign of something else going on with your body, and, for most, that implies hearing loss. When your hearing worsen, you can start to experience phantom sounds like ringing, buzzing, or clicking. Even though it’s not very well comprehended, it might be your brains reaction to hearing loss.
The phantom sounds can’t be entirely cured or eliminated. Controlling it is your best hope. Here are some methods of doing it:
- Amplification devices like hearing aids
- Masking devices such as white noise machines
- Relaxation techniques
- Diet and lifestyle changes
If you Suffer From Tinnitus, There Are a few Foods You Should Stay Away From Eating
It’s not just about what you do consume, but also what you don’t, if you want to control your tinnitus this summer. Here are some foods to stay away from:
- Salty meals
- Processed sugar
- Flavor enhancers like MSG
- Fatty foods
The results of your eating habits on your health as well as your tinnitus this summer is something to take into consideration.
Seven Savory Summer Goodies to Decrease Tinnitus
So, what can you eat this summer that will aid your tinnitus? Try these seven ideas.
1. Chicken on the Grill
A smart low fat and tasty summer option is barbecued chicken. It is flavorful enough that you don’t have to over season it with salt, too. Being high in vitamin B12 means that barbecued chicken can help reduce tinnitus.
While barbecuing chicken consider these couple of things:
Take off the skin before grilling. The fat hides in the skin.
Be certain to thoroughly clean your hands and counters right after handling uncooked chicken.
A hot grill is important while cooking chicken. That better keeps in the flavor and makes sure the meat reaches a safe temperature of 170 degrees.
2. Frozen Bananas
If you pop a banana into the freezer it’s not only a sweet snack but also a refreshing one. Just simply peel your bananas, push a pop stick in the bottom and freeze.
You can even put chocolate or peanut butter on them prior to freezing. Bananas are loaded with potassium, which helps the numerous fluids in the body to flow better to reduce tinnitus.
Pineapple might be helpful for tinnitus because it is an effective anti-inflammatory. It also has numerous ways to munch on it. You can serve it uncooked as a dessert or a snack. You can chill it in juice to make a fruity popsicle or add a piece to a cup of iced tea for flavor. You can make a kabob or grill it with some meat.
While eating watermelon, you don’t only cool off but additionally boost your water consumption. It also has antioxidants which enhance your overall wellness and reduce your risk of becoming ill. Watermelon is rich in:
- Vitamin C
- Pantothenic acid
- Vitamin A
- Vitamin B6
- Vitamin B1
It has no fat and few calories, making it the perfect summer treat.
5. Iced Tea With Ginger
The pressure in the ear which may induce tinnitus, may be able to be alleviated with ginger. It becomes a delicious and refreshing summertime beverage when you integrate it with a couple different other spices. Beginning by boiling one teaspoon of:
Steep three pieces of fresh ginger in four cups of water for 15 minutes. After the tea cools pour it over ice. You can add to it for more flavor like a lemon slice, or play with the recipe to suit your flavor taste.
Your blood pressure can be lowered by eating kiwi. It’s high in calcium, magnesium, potassium and it contains more vitamin C than an equal-sized orange. Grilled meats, desserts and salads are all complemented by this fuzzy brown fruit. If you drop a slice in your favorite summer drink, you get a unique flavor.
The avocado is a super-food that is good for your heart, as well as helping to control your tinnitus. Just one-half avocado gives you:
- 1 percent of your daily recommended intake of calcium
- 5 percent of your daily recommended intake of magnesium
- 10 percent of your daily recommended intake of potassium
It also contains healthy fats and carotenoids to combat disease. The downside to the avocado is calories, so a small amount goes a long way. Add it to your favorite summertime salad dish.
This summer season, go out and appreciate some sensible, nutritious treats. Your hearing may just thank you by ringing less.


If you are trying to conceive then you must have better uterus health. With good health of the uterus, the chances of embryo implantation failure decrease. Well, the muscles of the uterus are the strongest but it could be damaged due to poor dietary choices, unhealthy lifestyle, and toxin buildup. This can cause infections in the pelvic and vaginal area. Let’s find out which foods can improve your uterus health.
- Vitamin C-rich fruits
Consuming vitamin C-rich foods prevents uterine infections and strengthens immunity. It also has anti-carcinogenic properties that prevent kidney stones and reduce the chances of ovarian cancer. Strawberries, kiwis, oranges, and lemons strengthen the uterine wall. These foods also aid muscle contractions that include uterine muscles during your periods.
- Green Leafy Vegetables
Green leafy vegetables help to maintain the alkaline balance of your uterus. Nutrients and folic acid present in greens make your uterus healthy and strengthen your reproductive health. Kale, spinach, broccoli, and other leafy greens contain iron, magnesium, and antioxidants that support collagen production and promote healthy pregnancy outcomes. For menstrual cycle regulation, maintaining uterine lining, and preventing neural tube defects in the developing fetus you should consume green leafy vegetables.
- Dairy Products
Consuming dairy products helps boost calcium, and vitamin D and strengthen the pelvic floor. Yogurt, cheese, milk, curd, and other dairy products can prevent uterine infections and improve gut health. It also supports overall uterine health. These foods are also rich in probiotics and vitamin D that prevent the overgrowth of harmful bacteria that can lead to uterine inflammation. It would be great if you add dairy products to your everyday diet to improve uterus health. Well, if you are trying to conceive then you can consult with the top infertility doctor in Lucknow for the right diet plan.
- Nuts and Seeds
Add nuts and seeds to your diet because they contain many essential nutrients. They contain Omega 3 fatty acids, fiber, zinc, and folate which are helpful in the optimal production of hormones. Omega 3 fatty acids may help regulate menstrual cycles, improve egg quality, and support embryo implantation. You can eat almonds, flaxseeds, cashews, raisins, and more. They also help reduce the risk of uterine fibroids and prevent uterine cancer. You can add them to your smoothies, salads, yogurt, oatmeal, and shakes. These also support overall reproductive health and reduce the risk of uterus infection.
- Whole Grains Foods
Whole grains are a great source of fiber and they have a positive effect on your reproductive health. It supports uterine health by reducing inflammation and the risk of infection. It also contributes to hormonal imbalances and regulates reproductive hormones like estrogen and progesterone which play an important role in reproductive health. Whole grains contain anti-inflammatory elements which can help in promoting reproductive health. Adding whole grains to your diet decreases the risk of severe health issues like endometriosis, polycystic ovary syndrome (PCOS), and uterine fibroids. If you are trying to conceive but facing such a severe condition then you can get the guidance of the Best IVF doctor in Lucknow for a healthy pregnancy.
You can easily improve your uterus health by just incorporating a few foods in your diet. Whole grains, dairy products, Green leafy vegetables, vitamin C-rich fruits, and nuts help maintain overall reproductive health. Regularly adding these foods to your diet also decreases the chances of urinary infections and boosts immunity. To improve your uterus health don’t forget to add foods to your diet every day. In addition to this stay hydrated and avoid drinking alcohol or carbonated drinks because they negatively impact your uterus health.


Sweets and Insects
Last Monday I went to Amsterdam to photograph for my assignments for school. On our way to the zoo I saw this shop with a huge text on the window that said ‘Insectbar’. It’s a new shop that just opened the day before called Sweets and Insects (click here for the website). I’ve never tried Insects before but surprisingly enough I wasn’t that scared to try it, I didn’t even think twice, I just grabbed it and ate it.
I tried the little yellow buffalo worms first and then a little grashopper, I even bought one to take home lol. The texture is actually like chips, it’s crunchy and the real flavour comes from the herbs and not really the insect itself. I tried the grasshopper with BBQ and one with garlic.


€75 per Person
Morning Market & HISTORY TOUR
This is not just a food Tour, it is much more! Come and explore two vibrant neighborhoods of the city, for the sites, smells, history and taste of what this city has to offer.
- 13th-century Born neighborhood & the old fishing quarter of Barceloneta.
- Visit the wonderful Marcat de Santa Caterina and shopkeepers.
- Visit some neighborhood bodega and taverns sampling Vermouth, local Cava, beer and wine.
- Enjoying the local dish for lunch at a neighborhood family owned restaurant.
- Learn about the history of each plate and how they came about.
- Local food, local stories, local people!
HISTORY HIGHLIGHTS ON YOUR TOUR
- Visit the 14th century Basilica de Santa Maria del Mar.
- Immerse yourself in the 14th century medieval city of El Born
- Get to know the Santa Caterina Market where local do there food shopping.
- Visit a 150-year-old gourmet shop with a special secret.
- Learn about the old fishing quarter of Barceloneta
OUR TOUR GUIDES
Eye on Food Tours guides are local experts with great storytelling skills, who are all very talented, passionate foodies who enjoy teaching visitors about the food and history of the Catalunya culture.
WHY CHOOSE EYE ON FOOD TOURS
- You will be shown around the city by fun, knowledgeable, and helpful English & Spanish speaking guides.
- Tips on where to eat like a local, not a tourist.
- You will get a list of restaurant recommendations.
- Food support – please feel free reach out to us via WhatsApp/Email or text us if you have any questions on where to go for nightlife, food or drink. We are here to help in any way.
- 3.5 Hours guided food tour of Barri Gotic & El Born (with Stops)
- Monday – Saturday /19:00hr
- Meet your English-speaking guide just outside the Pastisseria/Pastry Shop called La Colmena just in front of (“Jaume I” metro station).
Please use the tools below to help you find our Starting point for this tour.
This is the section that says a little intro into “Eye On Food Tours”, Maybe put a photo or Logo here.


After serving together in the Marine Corps, Allan and Denise Gilbert founded the Bunker Bar & Grill to show Chicago how to work and play hard. From signature cocktails to fresh, homemade burgers, we never settle for anything less than perfection.
If you’re feeling up for the challenge, try the Sunday special -- a bloody mary topped with a full meal of sliders, cheese, and other snacks as tall as the Willis Tower. We’re proud to support our troops and law enforcement officers, and we’re
dedicated to offering them a space to unwind after serving our community. There are many bars in the Windy City, but there’s no place like the Bunker -- come experience it for yourself.


LARDO WITH BAROLO WINE
This unique and exclusive product, the result of ancient tradition, could only come from the Langhe, the home of good wine. Lardo with Barolo wine is made from pieces of prime-quality shoulder meat, processed and cut following the grain of the meat. Once trimmed, they are dry-salted with sea salt several times a day for several days and massaged by hand. After that, they are cured for about three months. Once cured to perfection, they are cleaned and checked for compliance with standards. They are then placed in oak barrels known as 'barriques', together with the Barolo DOCG wine, until the wine has been absorbed and the meat has taken on unique perfumes and aromas. Once vacuum packed, they are ready for sale.


After Work menuKlokken’s “Bøfsandwich” or “Stjerneskud” including a large beer or soft drink - Only 150 DKK
Reservation possible every workday between 4pm and 5pm
After work menu
At Klokken we are now offering a great menu for guests wanting to meet for a bite and a drink in warm and informal surroundings after a hard day of work.
From now on you can make a reservation from mon-friday and enjoy our After Work Kit. Get a “Bøfsandwich” or the “Stjerneskud” with a large beer or a soft drink for only 150 DKK.
Make a reservation for Klokken’s After Work Kit between 4pm and 5pm and our accommodative waiters will be ready to spoil you and your taste buds after a long day at the office.
Choose between the following traditional Danish dishes:
(300 g. beef patty, variation of onions, pickled vegs, gravy & crisps)
(Fried & steamed fillets of plaice, shrimps & salmon on bread)
including a large beer or soft drink
Price: 150 DKK
Kitchen opening hours:


- The Importance of Eggs
Egg is a kind of common food in our daily life. It contains abundant vitamins, trace elements, choline, potassium, protein and omega-3 fatty acid for the human body to absorb. The nutritional value of egg yolk is much higher than that of egg white.
It is very convenient for people to eat eggs in everyday life. The nutrients contained in egg yolk can not be easily changed. This is because the yolk is in the middle of egg and can not contact the oxygen when it is being cooked. As a result, the nutrients can be protected.
The nutrients contained in eggs can effectively decrease the risks of getting the heart disease and various senile diseases. The folic acid, vitamin B6 and vitamin B12 can work together to decrease the level of homocysteine. The lutein, choline and lecithin can help the human body prevent the heart disease. At the same time, the integration of vitamin A, vitamin B2 and lutein can defer the aging of eyes. Therefore, the intake of eggs is rather beneficial to the physical health of the human body. Although some people say that the intake of eggs can increase the cholesterol to endanger the human health, there is no research can directly prove the harmfulness.
However, people can not supplement folic acid just by eating eggs. In order to supplement folic acid, people can eat eggs and green vegetables at the same time. Green vegetables contain abundant folic acid, lutein and flavonoid. Therefore, the adequate intake of eggs and green vegetables can effectively prevent the heart disease for people. In addition, the content of phosphorus contained in eggs is very high. It is necessary for people to eat the vegetables containing abundant potassium, calcium, magnesium and little phosphorus so as to supplement balanced nutrients for their bodies.
According to the experts, people can eat fish and meet for 3 or 4 days each week. In the rest 3 or 4 days, people can depend on eggs, soy bean products and nuts to supplement protein. For example, people can eat 200 grams of cooked green vegetables, an egg and a bowl of rice to absorb 27 grams of protein, 350 milligrams of calcium and some other nutrients like lecithin, vitamin B2 and vitamin A. this kind of diet can decrease the risks of getting the heart disease, improve the eyesight, beautify the skin and protect the bones for people.
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Located in the lobby of our Hotel, the Maestro Restaurant is a welcoming place, with a regional and international menu to please the most demanding palates. The restaurant is open to the public, making it a great choice for family reunions, casual gatherings and business meetings. We have a balcony at the entrance of the Hotel where outdoor events take place, with a view of the sea and coastal climate for those who want to enjoy life.
The Maestro has a strong bias in Cearense gastronomy, exploring the flavors of our land and delighting guests looking to try our local delicacies.
Our breakfast is served daily with northeastern delicacies prepared with love and care, known for being abundant, fresh and with varied fruits and other foods. It's a great way to start your day with the right energy and lots of energy! We also have à la carte options for lunch and dinner, as well as the option of buffets for corporate events and groups. We have snacks and snacks for that moment of relaxation, wine cellar and special drinks. Gluten-free, lactose, low-carb and sugar-restricted diets.


This Thanksgiving event was the best one yet! With approximately 120 in attendance, AWAQ members followed through with everything they had committed to bring, plus more! Traditional Thanksgiving fixins’ came in many varieties, from green bean casseroles to pumpkin and pecan pies, sweet and mashed potatoes, cranberry and cornbread dressing, biscuits, gravy, and lots of tasty turkey. With such a plentiful bounty, we received a very enthusiastic “thank you” from our very special guests for sharing this most auspicious occasion.
To commemorate this great event, we’re asking everyone to submit their favorite Thanksgiving and Holiday recipes, so that we can publish and distribute a collection to all our members. Please submit your recipe to Angela by no later than December 15th if you’d like to contribute.


We went to try the new Dinesty location in Richmond (#150 5555 Gilbert Road in Richmond). We’d previously been to other Dinesty locations including the Robson St., Aberdeen Mall (now closed) and No. 3 Road ones. I think my personal favorite is the No. 3 Road one.
I called to make reservations for 4 for 6pm on a Sunday. When we got there, we noticed a lineup. The restaurant didn’t look full but they were turning people who didn’t have reservations away. They didn’t seem to have a designated host and it took about 15 minutes to get seated.
You can’t go to Dinesty and not order the pork xiao long bao! This is a personal favorite of mine and Howie. We were disappointed because the soup in these dumplings were lukewarm and the skin tore pretty easily. We wondered if it was because it’s a new restaurant (restaurant opened mid-Dec) and the staff aren’t used to the new kitchen.
Next up – noodles! We ordered the fried noodles with satay beef. We found this dish to be overly oily. I served myself a bowl of it and after I ate the noodles, I noticed a pool of oil at the bottom. The texture of the noodles were also too soft. Howie joked that you could have no teeth and still be able to chew these.
I’m pretty sure that there were maybe a total of 3 scallops in this dish. In fact, Howie didn’t even know there were any until after I mentioned it to him. There was way too much squid in this dish and not enough of anything else. The peas were crispy but that was the only enjoyable thing about this dish.
This is one of Howie’s favorite dishes. On the menu, they gave it one chili pepper but yours truly cannot handle spice so we requested it to be mildly spiced. They were generous with the garlic and the green onions. This dish had a nice overall flavor to it with a very mild heat. This was probably the best dish of the night.
Another one of Howie’s favorite dishes! I like this dish of pork slices because of how garlicky it is. However, we are sure that the No. 3 Road location has a better presentation for this dish. They stack the pork slices in layers whereas you can see that here they put it into a heap. Not a big deal but it seemed to us the effort wasn’t there. Otherwise, the soy sauce and garlic come together nicely and because the pork slices are so thin, they soak up the flavor.
This location’s interior is nicer than the other locations. The tables aren’t packed in tightly and it’s much quieter. But the service was slower and we didn’t think the quality was good as the other locations. Maybe it’s just growing pains. We’re willing to try it again in a few months but for now we’ll go back to our favorite location on No. 3 Road.


The aroma of Pecorino pervades the town of Pienza and it is possible to taste different types in one of the many local shops or at one of the farms. The other option would be to have some fun doing a cheese and wine tasting at your home or in Montisi. We will discover how the cheese is made, its nutritional value, debunking false myths during a two hour long tasting where we will combine three different cheeses with three different wines. You will understand how to appreciate each cheese and wine and why they go together. We will also show you the basics of pairing food and wine.
DO YOU WANT TO BOOK OR CUSTOMIZE YOUR TOUR? WRITE ME now!


Biryani is a set of rice-based foods made withspices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means “fried” or “roasted”. In countries of the Indian sub-continent, the recipe of biryani has evolved to its current form. Local variants of this dish are popular not only in the Indian Subcontinent but also in Southeast Asia, the Middle East and within various Asian expatriate communities globally.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom,cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarianbiryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, and then a final slow-steaming until fully done: this approach allows the flavors to blend somewhat.


It all started with a vision – a vision to create a place where friends, family, and neighbors could come together to enjoy delicious food in a welcoming atmosphere.
Soul Vibez is a new soul food concept owned and operated by the amazing Chef Fab, owner of Can’t Believe It’s Not Meat. Soul Vibez offers traditional and vegan soul food options all under one roof. Chef Fab is in the trenches with her staff, assuring that every dish that leaves her kitchen is held to her lofty standards.
Welcome to Soul Vibez, where good food and good times come together to create unforgettable experiences.
At Soul Vibez, we're more than just a restaurant – we're a community hub where memories are made and laughter fills the air. Whether you're celebrating a special occasion or simply stopping by for a quick bite, you'll always be greeted with a warm smile and a hearty welcome.


I remember the day i get sick from a cold winter night. My cousin J took care of me while I was in the bed for almost like forever. Kidding aside, of course my mom even my aunts took care of me knowing it was eleven of them are siblings. My cousin J while taking care of me, I was introduced by her with a cup of hot tea. Eversince I've tasted it, it gives me a sense of comfort and remembering that cousin of mine who took care of me those days that I've been sick.
Enough with the introduction.. before, just like coffee. We drink tea as a hot beverage, it soothes, it relaxes us and of course making our cold and rainy nights so warm.
As with the tazo's short history I would like to share something with you.
Tazo Tea was founded in 1994 by Steve Smith (who retired from Tazo in 2006) along with his business partners Stephen Lee and Tom Mesher. Lee and Smith had co-founded the Stash Tea Company in 1972. Stash was sold in the fall of 1993 to Yamamotoyama, a Japanese tea company.
Smith used his corporate connections within the food services industry to convince many restaurants, food stores, and tea houses to carry the new Tazo Teas. Smith approached Starbucks CEO Howard Schultz in 1998, seeking further investment partners. The company was purchased by Starbucks in 1999 for $8.1 million.
So that's how the TAZO and STARBUCKS partnership started.
Moving on forward to this article. I purchased this wholesome goodness innovative tea that TAZO has created
it's not just ordinary tea from the old times but here comes the new bottle from the TAZO family products.
( the bottle itself really talks with as well, how delicious and incredible the taste is..but wait here's more catchy thing you have to learn while drinking this BRAMBLEBERRY )
It"s like you've been tasting the tea from ancient times...a real good taste of marionberry and apple juices as shown in the label from the photo above. Infused with hibiscus and cinnamon that makes you ask for more.
The next time you'll visit the shop try to purchase some of their tea.
informations about the article just log on to this site for more updates:


Students,University and NHS Staff Get 10% off this month !
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With 20 years of experience cooking in the finest restaurants, our chefs are excited to present their vision to you and all our guests. Our caring and committed staff will ensure you have a fantastic experience with us.
Our restaurant is available for private events: business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event.
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets.


Cocoa Mass, Cane Sugar, Cocoa Butter, Vanilla Extract, Lavender Oil.
I've added some amazing vegan, fairtrade chocolate to the shop, as they are the perfect addition to gift boxes in the run up to Christmas. I've chosen this brand very carefully as it is exactly what I want as a consumer.
The ultimate relaxation chocolate to help you de-stress and unwind. Infused with aromatic French lavender oil, this dark delight is sure to help melt away the hustle and bustle of daily life with each bite.
VEGAN & FAIRTRADE
These chocolates are produced in a factory that handles milk, gluten, nuts, peanuts, and tree nuts. We therefore want to let you all know that there may be traces in our bars.
Need more organic chocolate? Get the mint one too.
About Seed & Bean
Seed & Bean was founded in June 2005 with the idea to create an ethical range of confectionery. The focus was on always using organic ingredients, using small-scale suppliers and being brave and wild with flavours; Chocolate with a Wild Side.
Seed and Bean is 100% organic; Fairtrade where possible, and all our products are ethically sourced and handmade in England. Our production facility is deliberately small: our batch size is just 45 litres, compared to large industrially-produced chocolatiers who make batches of 20-50,000 litres a batch! When it comes to chocolate, we really are chocolate artisans.We have been ethical from the very start, and since we rebranded we have taken this to another level by sourcing and using 100% compostable foil which made us the first UK chocolate brand to have fully compostable packaging. Our inner foil is made from Natureflex™, a specially sourced, flexible cellulose film which is made from eucalyptus wood pulp, putting us at the forefront of the zero plastic, zero waste initiative.


Not Your Mom's Coquito
by Erica on December 4, 2018
It's beginning to look a lot like Christmas! As I sit here in my onesie Christmas pajamas, I am thinking about all the things that make me feel at home during the holidays. My mom makes her famous arroz con gandules and her pernil (slow cooked pork shoulder.) My sister always brings over her homemade coquito. What's coquito you ask? It's Puerto Rican egg nog only not made with eggs. This year I wanted to change things up and add a little flare to my sister's coquito recipe so I turned to two spirits that are basically best friends, RumChata and Fireball whiskey. When you put these two together they the taste like your favorite breakfast cereal so why not add this to Coquito. Blend, chill, serve and enjoy.
1 can (14oz) sweetened condensed milk
1 can (12oz) evaporated milk
2 cups of caribbean rum (with real dairy cream)
1oz cinnamon whiskey
1/4 tsp cinnamon
15 mins (chill for 24hrs)
Step 1: Blend all ingredients (except cinnamon) in your blender for 5 mins on high.
Step 2: Refrigerate for 24 hrs.
Step 3: Serve, chilled with a sprinkle of cinnamon on top and enjoy.
Coquito is a must when you're celebrating the holidays Puerto Rican style. Cheers!


Non-Stick Silicone Pyramid Baking Mat For Microwave Cooking Pan Oven Baking Tray
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Pyramid shape mat ,which allows the heat distributes evenly, can be put into the microwave and oven directly.
Widely used in baking ,cooking and BBQ , convenient and easy to clean.
It can be also used as Insulation mat, anti-hot insulation and protect your desktop.
Features & details:
Material: Food Grade Silicone
Size: 42 x29.5x 1 CM
Color: As the picture shown


Who knew that cooking a delicious flame-broiler burger came with so may instructions! That’s exactly what we found out when we took on this rapid turnaround project for Burger King.
To enable new and existing staff to learn more efficiently, Burger King provides online eLearning modules to educate them on how to use the equipment in their kitchens.
Working with their subject matter experts, we produced 2 interactive eLearning modules – one that showed staff how to use the different broilers to properly cook their hamburgers and a second one that explained step by step how to cook and serve french fries.
Both modules provided a narrated experience with immersive interaction that enabled employees to:
- explore each broiler and learn how it works
- explain in detail the correct procedure to use each piece of machinery
- test their knowledge to ensure the content was retained
The result is nothing short of yummy!


Restaurants have become temples of design. I actually wrote that line in an article in the New York Times Dining section several years ago. It was true then; and it’s even more true today. We now dine in restaurants that have distinctive identities created for them by top flight designers and architects, for chefs who have kitchens all over the world. This new genre, one in which we are surrounded by design elements that reflect the personality of the chef, the food being served, the location it’s being served in, is the new paradigm for restaurant design. From San Francisco–one of the best ‘food’ cities in the USA — t0 Los Angeles, New York City, Sydney, Australia, France or Brazil, Designer Previews can show you the work of award-winning global restaurant designers and architects.


About Fresh Tiger nuts ; what are tiger nuts ?
Tiger nut (Cyperus esculentus) is a member of the sedge family. It is a tuber although is often thought of as a nut. It grows in many regions of the world including Africa, Europe, Asia etc. It is often considered a weed in some places. In #Nigeria, tiger nut is called Ofio by the Yorubas, Aki hausa by the Igbos and Aya by the Hausas. Tiger nut can be used to make a drink called kunnu aya by the Hausas.
Aside from people who wish to buy tiger nuts and already know about it, so many who do not know tend to ask questions about things like benefits of tiger nuts or health benefits of tiger nuts, tiger nut and fertility, tiger nuts milk,tiger nuts nutrition, tiger nuts nutrition facts,tiger nuts and sperm count,how to eat tiger nuts,side effects of tiger nuts,benefits of tiger nuts,tiger nut and fertility, tiger nut and female fertility, tiger nut and pregnancy, tiger nut and dates, tiger nut and coconut juice, tiger nut and diabetes and even tiger nut and weight loss. All these questions and more are answered below.
Tiger nut is a good source of calcium, iron, magnesium, phosphorus, ascorbic acid (Vitamin C), tocopherol (Vitamin E), dietary fibre as well as fats like oleic acid. A good way of incorporating the nut into your diet for those asking how to eat tiger nut , is by eating them or by blending it and draining to make Kunnu Aya (tiger nut milk) which can also be sweetened with honey.
HEALTH BENEFITS OF TIGER NUTS IN PREGNANCY OR BENEFITS OF TIGER NUTS IN PREGNANCY :
Tiger Nuts contain plenty of important nutrients that are particularly essential during pregnancy. Pregnant women must consume 5 ounce protein on a daily basis. One ounce of tiger nut contains 2 ounce of protein as per USDA. hence discussing tiger nuts and pregnancy is a must.
- Nuts are a rich source of vitamin B and E.
- Essential minerals such as phosphorous, potassium, zinc, selenium, copper are also present in high amounts that are essential for proper development of the fetus.
- Nuts are a good source of fat.
- The shelled nuts must be stored in airtight containers or in a fridge to ensure they do not go rancid.
- Nuts roasted in oil contain unnecessary calories and high amount of protein.
- Nuts when toasted taste good, but reduce the nutrient content.
- Nuts such as peanuts, almonds, cashews and walnuts are high in fat and are good sources of minerals and vitamins.
- Nuts can be a good choice when you are looking for healthy snacking options.
Hence benefits of tiger nuts in pregnancy cannot be over emphasized, however it should be consumed in moderation
Tiger nut and female fertility facts
It helps inIncreased production of oestrogen
Extracts of tiger nut has been found to increase the female reproductive hormones oestrogen. This hormone is responsible for the development and regulation of the female reproductive system and secondary sex characteristics A study carried out by Agbai E.O and Nwanengwo C. O showed that methanolic extract of Cyperus esculentus significantly increased serum estrogen level as the dose concentration of extract increased.
It helps in Presence of the antioxidant, Vitamin E
Research has also shown that vitamin E, present in tiger nut can help trigger normal menstruation and prevent ovulation decline, which is one of the reasons many older women have trouble getting pregnant . It can also be useful for those undergoing fertility treatments, boosting the success rate of pregnancy . Vitamin E plays a very good role in formation and maintenance of the placenta and also prevent premature rupture of the amniotic sac in pregnancy.
IT HELPS IN INCREASE PRODUCTION OF BREAST MILK
nursing mothers are advised to eat a lot of tiger nuts for enough production of breast milk to satisfy their babies also the black specie of the tiger nuts is an excellent medicine for breast lumps and cancer. Tiger nuts helps to prevent fibrosis as well as blockage of the tip of the fallopian tube.
For those who wish to know the benefits of tiger nut milk , health benefits of tiger nut milk or tiger nut milk benefits they are the same with those written above those asking about tiger nuts and date drink, the combination enhances its fertility attributes.
HOW TO MAKE TIGER NUT DRINK
Ingredients for tiger nuts milk
Tiger nuts milk
2 Cup Tiger nuts, 1 medium sized ginger, coconut, date fruits as substitute for sugar.
Wash tiger nuts thoroughly and leave in a bowl of clean water to soak for about 2 – 3 hours (soak overnight if using very dry tiger nuts).
Rinse and soak dates for just about an hour in a separate bowl.
3.Deseed dates and put them with the soaked tiger nuts into the blender.
Also add your diced coconut, ginger and then blend on high speed into creamy smooth puree.
Strain and filter the puree by pouring into a fine mesh or cloth.
Pour mash back into blender, add some water and blend again for a minute.
Redo the straining process and combine extracted milk with the first set.
Your delicious tiger nut milk is ready to be enjoyed right away with ice or refrigerated!
If your bothered about how to preserve tiger nut drink just refrigerate the tiger nut milk and it can last up to 3 days.
Source: Bellar Mart


This post is reprinted from my February 15, 2011 column on Mount Vernon Patch.
My middle son, Jacques, is an adventurous eight-year-old who likes nothing more than going mountain biking and camping in the woods. When it comes to eating, however, he considers eating the crust of his peanut butter and jelly sandwich to be a culinary adventure. I think it’s something he and some of his friends at school will only do on a dare. The rest of the family loves to eat and try new foods, so I try to find ways to keep him in good nutrition while serving interesting foods for the rest of us.
When we went to Europe last summer (Belgium, France, and Germany), I knew we’d be facing uphill battles when it comes to food. I’m happy to report that not only did he eat enough to survive the trip, he came back with some appreciation for European food. Here’s what I learned from this and other trips with Jacques:
- Get them excited: Research the cuisine before you leave on your trip and find something that you know your picky eater will just love (the croissants in Paris, for example) to get him excited about the trip and qualm some of his anxieties about eating there.
- Stock up on what they like: Whenever possible, rent a vacation home instead of getting a hotel room (I will write another article about that one!) That way, you can stock up on foods that you know they’ll eat. In our rental house in the Loire Valley and our rental apartment in Paris, we stocked up on cheese, yoghurt, bread and fruit, and pasta (and wine for my husband and I, of course!)
- Let them eat bread: Do go out to eat in typical restaurants. Don’t fret about one child refusing to eat anything but bread and a glass of milk, or a side of white rice. It’s just a meal.
- Let them choose at least one outing: We let our picky eater choose a couple of restaurants. It was pizza and it was delicious!
We enjoyed the food on our vacation and even had a few memorable meals. Jacques still raves about those Paris croissants!


A new Food Think Tank is being launched at the Vrije Universiteit Brussel (VUB), bringing together researchers interested in food from a wide range of disciplines. The VUB Food Think Tank, currently led by members of the Law, Science, Technology and Society (LSTS) and Social and Cultural Food Studies (FOST), and collaborating with the Institute for European Studies (IES), aims to gather perspectives, and to nurture discussions on issues related to the current and future challenges of food. The Think Tank is organising the ‘EU Food Law: What’s on the Menu? Policy Fora‘, three events that focus on key issues being debated at European level: Novel Food (5 May 2014), Organic Farming (12 May 2014) and Sustainable Food (2 June 2014). All the details can be found here.


Moon cakes are very famous bakery products in China, and they are also an indispensable delicacy for the Mid-Autumn Festival. Nowadays, in the context of marketing, not all customers are buying mooncakes for family reunion. More and more customers are buying mooncakes as gifts between relatives and friends. Therefore, moon cakes can be said to be more than just a kind of baked goods, it is more like a social gift. In this context, low-end cheap mooncakes have gradually lost the market. The moon cake brand not only needs to make certain innovations in the taste of moon cakes, but the design of the chocolate packaging box should also meet the design requirements of high-end gifts.
Although moon cakes are very traditional Chinese food, the traditional flavors of bean paste, lotus paste, and five kernels can no longer satisfy the majority of users. However, many brands have made innovations in the taste of moon cakes in order to satisfy the taste buds of the Chinese people. For example, the crayfish, snail noodles, stinky tofu and other flavors that were invented in the past two years, or the combination of Chinese and Western chocolate flavors, and so on.
In addition to dedicating to taste innovation, the moon cake brand is also able to attract customers' attention with the exquisite Mid-Autumn Moon cake gift box. In order to cater to the Chinese people's appreciation of traditional culture, both domestic and foreign brands tend to add elements that are quite characteristic of the Chinese Mid-Autumn Festival into moon cake gift boxes. Such as: lantern, full moon, laurel, jade rabbit, Chang'e and so on. Because these national style design elements with traditional beauty can resonate with more customers.
In addition, when you are preparing to customize moon cake gift boxes for the Mid-Autumn Festival, you should also keenly observe what your competing brands are preparing for the festival. In fact, most brands tend to customize unique gift boxes during the holiday season. Because the custom holiday packaging box can meet all the needs of the brand and the product. During the festival, the appearance of the product is often more important than imagined. Therefore, if you have not yet started customizing the Mid-Autumn Festival moon cake gift box, now is the best time to customize the Mid-Autumn Festival moon cake gift box.


Taking care of worms in a garden tower
A garden tower with an integrated vermicomposting column down the middle is a great way to grow food in a living soil medium. The wormies move in and out of the tower and the surrounding soil, but will mostly stay inside the tower where there is food for them. To set up the worm tower, follow these simple steps -
1. Prepare the bedding
Bedding is the habitat for the wormies and consists of carbon rich material like leaves, paper (ink is ok), cardboard and egg cartons. You want to rip your bedding into small 1 inch chunks (smaller the better) so that the wormies can eat it easily. It's a great weekly activity to do with your class.
Bedding should be soaked in water and given a squeeze to remove excess moisture. It needs to be moist because the wormies breathe through their skin and require a moist habitat to survive.
You'll need about 6-12 inches of bedding in the column, which roughly translates to half a 5 gallon bucket of bedding.
2. Add the wormies and some food
Composting earthworms feed on rotting organic matter, aka kitchen scraps, as well as bedding. The prefer eating unprocessed fruit and vegetable peels. Anything that was recently living can go back into the worm farm to become soil, but we recommend avoiding meat and dairy as they can smell, and avoiding citrus as it can make the ecosystem too acidic for the wormies.
We recommend chopping up food scraps into small pieces and freezing them if possible before adding it to the worm farm. Freezing kills fruit fly eggs and prevents them from hatching in the farm and causing a menace.
3. What to feed and how much to feed
Start out feeding one cup a week. The wormies will keep on multiplying and eating more and more, and then consult the manufacturers recommend feeding guidelines for how to feed at the max. You don't want to overfeed the worms as they won't be able to eat all of it and the rotting food will attract flies and may cause smells.
We recommend feeding the wormies fruit and vegetable peels (no citrus), coffee grounds and tea leaves, dead plant matter, paper napkins, and other naturally derived ingredients. Their favourite foods are watermelon rinds, strawberry tops and coffee grounds!
4. Making a lasagna
Think of feeding your worm farm as you would build a lasagna - 2-3 inch layers of food followed by bedding. Always remember to add bedding after you feed to bury the food scraps and keep it out of reach of flies.
1. Ensure that you are always keeping the worm tower moist - the wormies will survive without food for long periods of time as long as their habitat doesn't dry out
2. Incase of flies, pause feeding for a few days, add 2-3 inches of dry bedding into the worm tower, identify the type of flies you are experiencing and then create non-toxic traps for them. It's ok to have a couple of flies but not okay if you have a swarm!
Keeping worms alive in the summer break
The wormies will stay alive as long as their ecosystem doesn't dry out. You don't need to feed or add bedding in the summer if you don't wish to. Simply water the central column and surrounding soil every 2-3 weeks.
The Box Of Life is a vermicomposting social enterprise in Ottawa and we design systems and processes to help people compost. We make plastic-free classroom sized worm farms that can be used as a learning tool. We also offer hands-on classroom workshops to introduce your students to the wonderful world of composting wormies.


Well for years I made my soup like my Mother – Whole stewing hen in the pot, chopped veggies etc..and it was good! BUT…I came across this recipe from a Sicilian Cookbook and have made it ever since.
Instead of using a whole chicken or whole pieces. I buy cut up chicken (usually about 6-8 whole legs which are always on sale, but taste the same in soup), pull off a lot of the skin and fat and then take a cleaver or heavy knife and cut the pieces just through the bones. What this does is releases the marrow into the soup and gives it a little more richness.
I put the chicken in the pot and I’ll lay whole veggies on top. Usually about – (all approximate)
2 onions cut in half with the skin (gives color),
2 large stalks of celery with leaves – cut to fit,
2 whole carrots with skin,
4 sprigs of parsley,
4 whole garlic cloves,
Salt to taste
Cover this all with water and bring to a boil…skim off the foam that comes from the boiling and reduce the heat to very low. Let simmer for about 2-3 hours. The slow simmer keeps it very clear.
Gently strain the broth into a colander over another pot, being careful not to mix up the little bit of residue from the bottom. Discard the cooked veggies but save some of the cooked chicken if you desire, which will fall off the bones. (I put this back in sometimes, eat it or the dog's love it!)
I usually put this broth into a plastic container and put it in the fridge to cool so that I can skim off any additional fat. Sometimes, I’ll freeze the clear broth for future use. You can use it right away though and just add anything you would like – chopped vegetables and pasta, little meatballs, even Matza Balls!
This is the best soup – It’s a little more work, but it’s so rich in color from the marrow and onion skins, and just screams out “healthy!”
2 Medium Leeks (White & Pale 1/4 tsp Dried Thyme
Green Parts Only), 1/4 tsp Whole Peppercorns Washed & Sliced Thin 1 Bay Leaf
1 LARGE Carrot, Sliced Thin 1 Pinch Dried Marjoram
1 Stalk Celery w/Leaves, 4 Quarts Water
Chopped - Salt to Taste
5 lb Chicken Backs, Necks &
Melt the butter in a large (8-10 Quart) kettle over medium heat. Add the onion, leeks, carrot and celery. Cook, stirring often, until the onions are soft but not browned. Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and water. Slowly bring to a boil. Reduce heat. Cover. Simmer until the broth develops a rich flavor (3 1/2-4 hours). Strain. Discard the solids. Return to the kettle. Boil gently, uncovered, until reduced to the final quantity (30-60 minutes). Taste. Season with salt to taste. Refrigerate overnight. Skim off and discard fat. Use within 3 days.
2 1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 whole peppercorns
2 quarts cold water
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Bring to a boil 8 cups of water with a whole stewing chicken plus a generous amount of crushed lemon grass (only the stalk not the leaves), ginger, whole peppercorns, carrots and whole pearl onions. Boil the ingredients for 2-3 hours and filter the broth with clear muslin.


We are excited to announce we are now stocking a great new dog treat – Frozzys dog yogurts.
They are rich in the essential vitamins, minerals and fibre dogs need to:
* aid teeth and bone development
* maintain a healthy skin and coat
* aid digestive health and general well-being
* support energy levels and immunity
they are likable – straight from the tub, great for cooling and soothing – a healthy and refreshing treat after walks or training.
Lactose free – gentle on a dogs sensitive digestive system.
Low-calorie – assisting with healthy weight management.
A tasty teething aid – can reduce swollen and inflamed gums, whilst offering something tasty for puppy to chew on.
Highly palatable – can be defrosted and poured over kibble to entice fussy eaters.
Suitable for all dogs and puppies
Available in 4 different flavours now


Holy month of Ramadan is going on. At this time please try to avoid the typical oily iftar snacks. Have some healthier snacks instead. Be smarter about food this time. You will get healthier too.
Make delicious and healthy snacks like club sandwiches at home with just a little sources. Use meat, salad ingredients and less spices like mayo, black pepper, green chilies to make sandwiches.
Burgers and hotdogs
Make healthy burgers and hotdogs at home using home-made buns and meat loafs with mayo and black pepper and salt.
You can make healthy green salads at your home. You can use green vegetables like cucumber, lettuce, beats, chilies, papaya, etc. Or you can also make fruit salad with different kinds of fruits.
Make healthy fruit chaat as snacks at home with different kinds of chopped fruits and low spices like cumin powder, black pepper, salt etc.
Cakes and puddings
Make fruit or other types of cakes with flour. Make delicious puddings with eggs and have with your family and friends.
Make healthy and delicious vegetable or chicken/ fish meat pizzas at home.
Avoid oily foods and eat home-made healthier chicken, mushroom, vegetable or tomato soups.
You can make and have different fruit or vegetable juices. Add spices like cumin powder, rock salt, black pepper etc. to make the juice tastier.
Have Balanced Diet
Have an egg. Boiled or poached however you want. Or you can also make any dish made of egg. And have a glass of milk. This will give you so much energy.
So that’s all. Have a peaceful and pure and healthy Holy Ramadan everyone!


Since early March of this year I started following the “nutritarian” program suggested by Dr. Joel Fuhrman, author of “Eat to Live.” In essence he says to eat food that’s high in nutritional value. It turns out that most of that kind of food is plant food.
My son Russ turned me onto this plan when I asked about how he had managed to lose 30 pounds. He referred me to Fuhrman’s book, and since March I’ve lost 25 pounds. Actually most of the weight loss occurred in the first 60 days. I have retrieved my “skinny” pants from the back closet – it’s nice to see that they fit.
Most people don’t find losing weight very easy. Now we know part of the reason why: It’s the government and its way too cozy relationship with the Food and Drug Administration (FDA) and the Department of Agriculture (USDA). As Dr. Jenna Robinson points out this morning at The Freeman blog,
The government, with its accomplices in the food lobby, has helped to make and keep us fat. Through subsidies and misguided food suggestions, Congress, the FDA, and the USDA have made it more difficult for Americans to make smarter dietary decisions.
More difficult? Listen to this:
Obesity is a major health risk in the United States, where 65 percent of adults are overweight. The prevalence of obesity rose from 14.5 percent in 1980 to 30.5 percent today. The percentage of children who are overweight is at an all-time high: 10.4 percent of two- to five-year-olds, 15.3 percent of six- to 11-year-olds, and 15.5 percent of 12-to-19-year-olds. (my emphasis)
You’ve seen them in the malls and on the streets near their schools. These kids are fat, no other word to describe it. One out of six is fat. And at Walmart: holy cow!
One of the prime reasons is high fructose corn syrup. Most everyone knows it’s bad for you. Most don’t know the back story:
Take the case of corn. Starting in the mid-1980s, government subsidies made corn profitable for farmers even when market prices for corn were low. So farms across the Midwest began to produce it in abundance. Food companies funneled this cheap corn into the production of high fructose corn syrup (HFCS) as a replacement for more-expensive sugar—the price of which had been artificially sweetened by tariffs, import quotas and subsidies meant to shut cheaper foreign suppliers out of the U.S. (my emphasis)HFCS then made its way into previously unsweetened foods, including bread, baked goods, cereal, condiments, canned vegetables, pasta sauce, and even “nutrition” bars. Today, the average American eats 41.5 pounds of HFCS per year—financed by U.S. corn subsidies. That’s in addition to the 29 pounds of traditional sugar the USDA reports we eat on average.


ANNUAL CHICKEN DINNER (CARRY-OUTS) & COUNTRY STORE
St. Michael's Parish, Staunton, IL (419 E Main St.) will be having their Chicken Dinner (Take out only) and Country Store in the gym on Sunday, October 1, 2023 from 11:00 A.M. -- 2:00 P.M.
Come join us for our "Famous Chicken Dinner" -- Menu includes: 4 pc. fried chicken, mashed potoates, gravy, slaw, applesauce, bread and pie
Also stop in and shop at our Country Store! Plenty of baked goods, jellies/jams, craft items, kids toys, Fall and Christmas decor too.
RAFFLES!!! DRAWING OF THE $15,000 GIVEAWAY -- (5) $1,000 PRIZES AND (1) GRAND PRIZE OF $10,000 - 800 tickets to be sold