HealthDay Reports: Can Food from an Infected Cook Give You COVID-19?
Under current COVID-19 restrictions, many restaurants and bars across the country have switched to curbside pickup, delivery and takeout options only. It can be tempting to take a break from cooking all your meals at home and indulge in your favorite restaurant's offerings, but you might have an underlying fear that your food could somehow lead to a COVID-19 infection, such as from a cook who's infected or by touching food containers that an infected person has handled.
However, an expert on viruses says there's little need to worry about a risk of infection from your takeout food, and there are a few best practices you can take at home to help safeguard your food, too.
Can Food From an Infected Cook Give You COVID-19?
FRIDAY, April 3, 2020 (HealthDay News) -- Even if your takeout dinner was prepared by a cook who has COVID-19, there's little need to worry about your risk of infection, according to an expert in viruses.
"Restaurant kitchens can be one of the safest places in this coronavirus outbreak because they already practice strict hygiene protocols to avoid foodborne illness," said Paula Cannon, a professor of molecular microbiology and immunology at Keck School of Medicine of the University of Southern California, in Los Angeles.
"Owners are taking this extremely seriously and monitoring their staff for symptoms, and encouraging the strictest adherence to all food hygiene procedures," Cannon said in a university news release.


- Food Safety and Standards Authority of India which is an organization that monitors and governs the food business in India.
- FSSAI license is mandatory before starting any food business
- To ensure that food products undergo certain quality checks, thereby reducing the instances of adulteration, substandard products and improve accountability of manufacturers by issuing food service license.
Benefits of FSSAI Registration:
- Increase your customer confidence in terms of safety
- Helps in removal of multiple legal regulations.
- Helps in promote innovative products


Wednesday Night Dinner
Wednesday night is a time of mid-week renewal for you and your family. With worship opportunities for all ages, we want to make it easy for everyone to participate. Starting at 5:00 PM on Wednesday, we serve a top-notch dinner for us to eat and fellowship as a family.
We try to make this meal as affordable as possible. If this is your first time joining us, let us know and the meal is on us!
Adults: $7 | Kids: $4 | Salad: $5
Family Maximum: $22
$1 off with a canned food item donation
Free kids meal with a paid adult meal


Martin came with the beautiful taco truck to our wedding, everyone loved them and Martin is such a lovely person to know! Goes above and beyond. Thank you so much for helping make our day magical. The food is epic!!!!
- Sarah Moores
Tried Taco box for the first time this evening in East Wittering. Very impressive food, with generous portions, its like eating it straight out of Mexico city. Will definitely be returning!
We booked Taco Box for our party and they were fabulous, the food was delicious and it was a perfect option for us. Highly recommend them if you see them about grab some delicious food, or book for your next party!
- Amber Hardy
We had a great meal at the new restaurant, would highly recommend! The tacos were great and the enchiladas looked amazing! Will 100% come back for more :)
- Jagoda Iwaszko


The scale is a fickle thing! All day today I was telling myself – it doesn’t matter the number on the scale even if I lost alot. I will not put my emotions in a number. I feel fantastic, my clothes are already feeling a tad more loose, and my physically endurance has improved. I am on my way to running the 5K! Tonight, I stepped on that scale and I lost 5.2 pounds! I was so relieved that the scale gave me a loss that equaled how I felt. So relieved that the tears came.
Although I rejoice in that loss, I am going to work on not depending on the numbers. Last week was .8 pounds and I was devastated. This week was 5.2 and I was overjoyed. Realistically, it’s going to be a rough road – lots of courage is going to be needed! There will be highs and lows. Plateaus and mountains – but I will persevere! Thanks to an amazing support team – I am a success!
Another random note!
A key to my success has been meal planning. I have a binder of meals that I want to try (www.skinnykitchen.com is one of my faves!) and I gather a grocery list of everything I need for the week. Most websites will actually organize this for you and you can just print it out. Sunday night I take two hours and cut up all my veggies and fruits in pre-portioned baggies, cook my extra lean beef and freeze it in 1 pound portions to add to quick meals. I make any casseroles and put them in the fridge to just throw in the oven. (Skinny Mac and Cheese with Spinach is our family fave!) Any crockpot meals – I put all veggies and meat in a gallon baggie and put in the fridge, ready to pop in the crockpot! It’s been a trial and error but so far my whole family is pleased with most meals that are placed on their plate. We don’t feel deprived and I look for recipes that I feel will be flavorful. Our dishwasher runs everyday now! Our eating out bill has decreased significantly, helping our budget in the process. I always thought eating healthy would be expensive but that really isn’t the case since we are eating all meals at home – no wasting money at a drive-thru or restaurant. I have been spending the same for groceries as I was before my journey!


Statement of BlackSteel – Jason Harley 8-1-2006
Pamela Anderson’s support of PETA and making vegetarian choices when dining or cooking is a cause she has championed for years, and has served as an inspiration to me. I am saddened to see her receive unnecessary scrutiny regarding something she is so passionate about for the best reasons. Pamela invested a small amount in the early stages of BlackSteel to support me as a friend. BlackSteel is a French-Japanese restaurant, not a vegetarian restaurant. Pamela personally inspired me to create and offer a complete and separate vegetarian menu which currently has 15 items, and includes many of the dishes I personally created for Pamela through the years. The vegetarian menu is in addition to the Blacksteel signature French-Japanese menu I created for the restaurant, which is not vegetarian.
As a chef of high end cuisine, I create lots of non-vegetarian cuisine, as do almost all top chef’s around the world. The idea to finally offer vegetarians a first rate - full menu at restaurants that normally would maybe offer only one or two vegetarian choices to diners, is an incredible idea that should be admired. Too often vegetarians feel like second class citizens when dining out with non-vegetarian friends. I want my cuisine to be enjoyed by all diners, including vegetarians. It’s ridiculous for anyone to think Pamela is some kind of hypocrite for being supportive to a friend, and actually inspiring a non-vegetarian restaurant to offer a full separate vegetarian menu. I love Pamela and applaud her, and will continue to offer two full menus at BlackSteel.


Baked-to-order and delivered fresh daily
The original Polish pączek loaded with our hand-turned strawberry jam & dusted with freshly powdered sugar
The original Polish pączek - only sweeter! Dipped in our traditional sugar glaze
One of our most popular pączki - filled with our thick, hand-turned vanilla milk cream & dusted with sugar
Dipped in a rich layer of Belgian chocolate dip and filled with our thick and delicious vanilla milk cream
The original Polish pączek - only sweeter and more sour! Dipped in our traditional sugar glaze
LEMON POPPY SEED
Simple and unfilled yet refreshing, lathered in lemon poppy glaze - pairing wonderfully with your morning coffee!
Straight out of grandma's cook book and loaded with delicious apple filling!
Coated in a layer of matcha-flavoured Belgian chocolate and filled with our hand-turned vanilla milk cream
Filled with chocolate hazelnut filling and topped off with powdered sugar


Amazon just bought Whole Foods for USD13.7 billion, a big investment asserting just how serious the retailer is about driving reach into fresh food, both in the U.S. and internationally.
This move follows the ramp-up of AmazonFresh grocery in 2016, when the retailer expanded the service to six new U.S. markets and to the U.K. The service, which is positioned with a connection to farmers markets and local stores, emphasizes natural and wellness products. Whole Foods’ brand positioning gives Amazon the credibility in fresh and natural that it lacked.
With Whole Foods, Amazon gains authoritative reach and credibility in fresh, natural grocery.
For context, Whole Foods is a leading natural grocer, with USD15.5 billion in sales last year. It has 447 stores in the U.S., 9 in the U.K., and 12 in Canada. Although Whole Foods has only 9% U.S. household penetration, the two retailers’ shopper audiences closely align. According to Kantar Retail ShopperScape® data, monthly Amazon shoppers and monthly Whole Foods shoppers both tend to be younger, more affluent, and urban. Indeed, 76% of past four-week Whole Foods shoppers also shop Amazon.com (Figure 1). Amazon may open up the Whole Foods proposition to a much larger audience, since only 11% of Amazon shoppers shop Whole Foods today.
Kantar Retail Point of View
This announcement has several clear implications for Amazon’s positioning, competitors, and suppliers.
What does this mean for Amazon’s positioning?
Fresh credibility at scale will accelerate Amazon’s reach into grocery, across the U.S. and internationally. Amazon is now a USD15.5 billion food retailer. This acquisition will give it a vehicle to expand grocery into more countries and across more platforms. Given Whole Foods’ existing footprint in Canada, this market is now ripe for Fresh expansion. Markets such as France, Spain, or Japan may follow.
Broadly, Whole Foods enriches Amazon’s consumables platforms (Fresh, Now, and Pantry), and strengthens the Prime membership offer. Shopping Whole Foods through Alexa for two-hour Prime Now delivery will soon be a reality. Amazon will elevate and combine convenience, value, and natural/fresh shopping.
We also expect Amazon to install its technology at Whole Foods locations. This may include click-and-collect grocery pickup services and its Amazon Go automatic checkout technology. Both technologies, which are being tested in Seattle today, will accelerate the store’s trip flexibility and as they roll out.
Conversely, this acquisition does not mark the start of a massive cross-channel brick-and-mortar expansion. Acquiring Whole Foods fills a specific capability and credibility gap for Amazon. And expanding grocery reach is a key strategic focus for the retailer to win share of wallet. For that reason, do not expect to see Amazon acquiring a wide range of retailers across the landscape.
Which competitors will be most impacted?
Kroger, Target, and Costco will face the most pressure here. This competitive pressure is due to proposition, geography, and audience overlap with Whole Foods and Amazon. Both Target and Costco already face competition from Amazon, and the combined Whole Foods-Amazon will step up its ability to compete with Kroger. Amazon will give Whole Foods logistics capabilities it just didn’t have before, whereas Amazon gets access to fresh expertise and reach. Whole Foods also gives Amazon access to 365, a value-for-money private label with strong credibility in natural and wellness. We expect these labels to start appearing in Pantry over time, furthering Amazon’s ability to go after both weekly grocery and stock-up occasions that these three competitors represent.
The other competitor to watch is Instacart whose strategic partnership with Whole Foods is now clearly disrupted. This announcement will certainly impact its positioning. The question is how central is Whole Foods to shoppers’ preference for using Instacart? We suspect the answer is “very.”
What does this mean for suppliers?
- Stronger grocery credibility will bring stronger shopper reach and sales growth. This will accelerate not only Fresh, but also Pantry, and Now. Consider both the competitive impact of 365 and the rising reach of Amazon’s Prime platforms. Reassess your forecasts for each of these platforms, because they will now escalate faster than previously expected.
- Rising strength in trade promotion planning. Today, Amazon is still learning classic grocery marketing and promotions. As it gains expertise, watch for and anticipate greater demands in this space.
- Amazon’s consumables private label reach will escalate. Building on last year’s rollout and expansion of the Wickedly Prime and Happy Belly lines, Amazon’s consumables private labels are now significantly stronger. The retailer may use its label to set value-for-money benchmarks for shoppers. With both Amazon’s private label credibility and reach accelerated, identifying and articulating price-value positioning versus these lines will be key.
Stay tuned to KantarRetailiQ.com as we continue to assess this development.
For more information, please contact:
Robin Sherk, Vice President – North American eCommerce
Diana Sheehan, Director – Grocery channel
Malcolm Pinkerton, Vice President – European eCommerce


I zipped through this book this morning and was very impressed with the info within. At 94 pages (the other half is full of recipes), it was a quick read. Written by a cattle rancher who turned vegan at the age of fifty, it details the links between animal protein based diets and Alzheimer’s , heart disease , and cancer. It also goes into the effects on our environment of industrial agriculture and shows just how unsustainable the entire system really is. Myths are presented such as the common misconception that we need to eat meat to get enough protein as well as needing to eat dairy to get enough calcium.
The political climate surrounding these issues is also discussed with regards to the way that industrial agriculture , despite being harmful on a mass scale , is still given massive subsidies which make it hard for small farmers to compete.


Hello welcome back!! Can you believe we are literally 20 days away from Christmas!! 🥳 I am so here for it!! And Christmas break couldn’t come any sooner! I need it nowww anybody else with me?? No? Yes?! Alrighty well let’s get into today’s post!! A dessert!!
First off you are going to need chocolate! I happened to have chocolate chips so that is what I used but you use what you have.
Now it can be dark chocolate, milk chocolate, or even white chocolate, whichever you prefer you may use!
Basically what you will be doing is a chocolate bar… well sort of. Start off by melting your chocolate in the microwave by 30 seconds intervals.
Then take out a plate or you can use a cutting board (so that it is flat and easier to flatten out your chocolate) and cover it with a parchment paper or waxed paper.
Pour your melted chocolate on to the plate and using a knife or spoon flatten it out to create somewhat of a square or rectangle. Make sure you have enough chocolate on so that it’s not too thin.
Now for the fun part!! I usually will add chopped almonds & cinnamon. But to make this Christmasy you can add candy canes, marshmallows, any nuts or dried fruits that you like. Just crush them up or cut them into fine pieces and then add them on top of the chocolate!
Place you chocolate into the freezer for about 15-20 minutes and then take it out and with the back of a knife cut or break your chocolate into bite size pieces and enjoy!
Hope you guys enjoyed this little recipe I do this honestly so often because it is such a good snack and it is so healthy too! (If you use dark chocolate) which if you use sweet toppings I’d recommend to use dark chocolate.
You could also even do the main chocolate as dark chocolate and then drizzle some melted white chocolate on top to add some colour!!
Alrighty everyone!! This post was a little bit longer but hopefully you try it out!! If you do make sure to tag me in an Instagram story or post!! I’d love to see your creation!!
This was blast! I’ll see you all tomorrow!
As always thanks for reading! ❤


We're still working on our online order process, in the meantime, we are taking orders over the phone. Please help curve the spread of C19 within our family team and our customers by paying over the phone when possible. We appreciate your patience with our staff as we're all learning to navigate these new changes. To order please call 509.687.3179
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Quick Beef Liver Pâté
Serves 20 at 2 1/2 tablespoons per person. We’ll be serving this at our October, 2019 Commit to Change retreat in Townshend, Vt.
- 2 lbs. 100 percent grass-fed beef or lamb
- 2 slices thick-cut bacon from pastured and organically fed pigs.
- 4 shallots, finely chopped
- 3 teaspoon finely chopped fresh thyme
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 garlic clove
- ¼ cup heavy cream
- 8 ounces butter or ghee
- 2 tablespoons chopped unsalted dry-roasted pistachios (optional)
Cook bacon in a small skillet over medium heat until crisp; remove bacon from pan, reserving 3 tablespoon drippings in pan. Remove bacon and chop finely. Set aside
Heat ghee or butter in a heavy sauce pan. Add shallots, thyme, salt, pepper and garlic and heat until the shallots are soft. Add the bacon drippings and bacon. Remove pan from heat.
Cook liver: Heat the reserved 3 tablespoons fat and the quickly sear the liver, leaving some pink —do not overcook. Remove from heat.
Place shallot mixture, cream cheese and liver in a food processor and process until smooth. Place in a small bowl. Chill for 2 hours. Serve with pickled onions (onions are great for the prostate!):
- 1 bunch scallions, roots trimmed and whites cut into 2½-inch lengths. (You want 12 pieces.)
- ½ cup water
- ¼ cup rice vinegar—do not use the seasoned kind
- 1 tablespoons honey
- 1 teaspoon salt
Heat water, vinegar, salt and honey in a small pot. As soon as it begins to simmer, add the green onions and remove from the heat. After 5 minutes, remove from the liquid, place on top of the liver and serve.


Are you on the keto diet, but struggling to reach your fat content? It might seem like fat would be easy to get more of, but not when you consider the goal is 70-75% of your daily intake of calories being from fat. With keto, you need the fat so that you can enter ketosis, where your body is burning fat for fuel. My favorite way to ensure that I am getting the proper amount of fat in my keto diet is by replacing one of my meals with Keto Fuel. Keto Fuel is a delicious and creamy meal replacement shake that supports the ideal carb/protein/fat percentages needed to keep you in Ketosis. When combined with a healthy diet and exercise, KetoFUEL promotes high-impact fat loss. Here are some other easy ways get more fat into your diet.
Stick to the Healthy Fats
When adding more fats to your diet, it is important to focus on the right kinds of fats. Healthy fats while on a keto diet will ensure that you maintain the right health and energy, while also increasing your fat intake to enter ketosis properly. Good sources of fat include avocados, nuts, eggs, cheese and animal protein which is your saturated fat. Other saturated fats include clarified butter, regular butter, and coconut oil. Fatty fish contain omega3s, which are also great to add to your diet.
Make Keto Coffee in the Morning
For a simple bulletproof coffee, just blend a cup of brewed coffee with a tablespoon of coconut oil, 1-2 tablespoons of heavy whipping cream, and a tablespoon of butter. You can change the quantities if you want, but this recipe has about 35 grams of fat just for one cup of coffee.
Use Fats When Cooking
Also make sure you are adding your healthy fats every time you cook. There are several kinds of healthy fats that you should keep handy in your fridge or pantry:
• lard and other animal fat
• coconut oil
• olive oil
• avocado oil
• peanut oil
• other nut oils (macadamia, almond, walnut, etc.)
• sesame oil
There are so many ways to add in fats while cooking, increasing the fat and the flavor at the same time. Not only does fat make life tastier, easier, healthier, and more satisfying, it increases your weight loss while on keto. Don’t be afraid to add the fat!


Salad Dressing Container. Salad dressing oil can, $28 from uncommon goods: This 100% leakproof clear plastic container won’t spill even if you drop it.
Condiment containers with lids, 6 pack | 2 oz. The airtight lid will keep greens fresh for days. Salad dressing container lunch top www.amazon.com.
Bottles And Containers Are Made Of.
Tablecraft n48j salad dressing container. The lidded glass bottle has ml and fluid oz. Condiment containers with lids, 6 pack | 2 oz.
Salad Dressing Container To Go, 4X1.6Oz Stainless St.
Get it by friday, jan 14. The glass container has measurements for six different salad dressing recipes. These containers are also surprisingly affordable and only costs up to $10.
The Airtight Lid Will Keep Greens Fresh For Days.
A salad dressing shaker is a handy container in which you can mix dressing ingredients quickly and easily to enjoy fresh, tasty dressing. The 9 best bento boxes to buy in 2021. This collection comes with four different color containers, pink, green, blue, and purple.
Stainless Steel Reusable Eco Dips Condiment Containe.
Stainless steel food storage salad dressing containe. Mint salad song oil and vinegar cruets, $30 from emmo home: Measurements marked directly on it, so it is a measuring cup too!
This Container Is The Total Package.
These small containers are ideal for storing salad dressings. This cute pair will make your table sing. The airtight lid keeps the dressing fresh when you make it in advance or need to store leftovers.


Researchers in the Zhou Group at EI, in cooperation with Ely-based G’s Growers, have developed a machine learning platform, AirSurf-Lettuce, which works with computer vision and ultra-scale images taken from the air to help categorise lettuce crops in fields.
The advanced software includes measuring quantity, size and pinpointing location to help farmers harvest with precision and getting the crop to market in the most efficient possible way. Importantly, this technology can be applied to other crops, widening the scope for positive impact across the food chain.
Lettuce is big business, especially in East Anglia, with 122,000 tonnes produced in the UK each year. Up to 30% of yield can be lost due to inefficiencies in the growing process as well as harvest strategies, which, if made up, could provide a significant economic boost.
It’s very important that farmers and growers understand precisely when crops will become harvest-ready, so that they can set in motion the planning of logistics, trading and marketing their produce further along the chain.


San Diego, California, is home to a vibrant Mexican food scene that’s known for its authentic flavors and diverse range of dishes. Whether you’re in the mood for tacos, burritos, or something else entirely, there’s no shortage of fantastic Mexican restaurants to choose from in this city. In this blog post, we’ll be taking a look at the top five places to get Mexican food in San Diego.
- La Puerta
Located in the heart of San Diego’s Gaslamp Quarter, La Puerta is a popular Mexican restaurant that’s known for its lively atmosphere and delicious food. Their menu features a variety of classic Mexican dishes, including tacos, burritos, and enchiladas, as well as more unique options like their famous “drunken” shrimp.
- Lolita’s Mexican Food
With multiple locations throughout San Diego, Lolita’s Mexican Food is a beloved local chain that serves up some of the best Mexican food in the city. Their menu is full of traditional dishes like carne asada fries, fish tacos, and chile rellenos, all made with fresh, high-quality ingredients.
- Las Cuatro Milpas
If you’re looking for authentic, no-frills Mexican food, look no further than Las Cuatro Milpas. This family-owned restaurant has been serving up delicious food since 1933, and their menu hasn’t changed much since then. They’re famous for their handmade tortillas, which are made fresh daily and used in everything from tacos to tamales.
- Lucha Libre Gourmet Taco Shop
Lucha Libre Gourmet Taco Shop is a fun and funky restaurant that puts a unique spin on traditional Mexican dishes. Their menu includes items like the “Surfin’ California” burrito (filled with shrimp, avocado, and fries) and the “TJ Dog” (a hot dog wrapped in bacon and topped with grilled onions and peppers). Plus, the restaurant’s colorful decor and lucha libre theme make for a fun dining experience.
- El Indio
El Indio is another San Diego institution that’s been serving up delicious Mexican food since 1940. Their menu features classic dishes like carne asada tacos and chile rellenos, as well as more unique options like their rolled tacos and “Indian fry bread.” Plus, they have a great salsa bar where you can try a variety of different homemade salsas.
In conclusion, San Diego has no shortage of fantastic Mexican restaurants to choose from. Whether you’re looking for a lively atmosphere, authentic flavors, or unique twists on traditional dishes, the city has something to offer. Be sure to check out these top five places to get Mexican food in San Diego the next time you’re in town.


Diet tips to meet your nutritional requirements
Trying to balance family and work or school demands, as well as media pressure to look and eat a certain way, can make it difficult for any woman to maintain a healthy diet. However, eating the right things can help you get through the different stages of a woman’s life as well as boost your mood, give you more energy, and keep you at a healthy weight. The most important thing is to design your diet around your essential nutritional needs, even though what works best for one woman may not always be the best option for another. Here’s how you should stay energetic throughout the day:
Eating wholesome, satisfying meals is one way to combat the daily challenges we moms face. At each meal, design your plate to include half of your plate as fruits and vegetables, one-quarter to one-third of your plate as protein, one-quarter to one-third of your plate as healthy carbs, and healthy fats, which are more difficult to quantify. Water should be consumed throughout the day. Snacks every 2-4 hours between meals are recommended.
Limit processed foods
Dr. Rohini Patil, MBBS, Nutritionist, CEO, Nutracy Lifestyle says, “Avoid consuming processed foods and beverages. Foods like sugary snacks, cookies with extra salt, and dishes made with white flour and preservatives all contribute to lifestyle diseases.”
For good health, follow ethnic food practices and include indigenous foods. Cook meals with a cultural and local flavour. Use foods that are easily accessible. Seasonal fruits and vegetables provide the most nutrition.
Women are incredibly susceptible to calcium deficiency. When your body doesn’t get the calcium it needs each day, it will take it from your bones, which could make you weaker overall. However, natural calcium sources like leafy green vegetables, fish, grains, tofu, etc. can also be helpful in addition to a daily calcium supplement.
Munch on nuts
“Nuts are one of the simplest ways to increase the nutritional value of your diet. They are not only a great source of vitamins that are good for you, but they are also very simple to incorporate into meals. To your roti, vegetables, and salads, add nuts like flaxseed, sunflower, etc. Use it as a topping and keep it in your pantry as a constant extra item that makes a big difference,” says Dr. Patil.


Monthly Archives: May 2016
05/31/2016 - Food for Thought: The Rich Have You Beat in Retirement, Too
05/24/2016 - New overtime rules: Now what?
05/24/2016 - Food for Thought: Geographic Inequality Is Swallowing the Recovery
05/23/2016 - Food for Thought: The FDA’s New Rules for Nutrition Labels
05/19/2016 - Food for Thought: What Factory And Fast-Food Workers Have In Common
05/18/2016 - Food For Thought: American Capitalism’s Great Crisis
05/17/2016 - Food For Thought: Tallying the Economic Toll of Political Upheaval


Paddle Inn Winter Business Partnership $25 gift card for $20
Support local! Winter is coming! Our downtown restaurants are at the heart of our community, let's make sure their kitchen lights stay on this winter.
In an effort to help we are selling $25 gift cards for $20.
Be a friend to the folks that feed us.
Paddle Inn is a cozy neighborhood spot spinning vinyl and serving up an eclectic menu inspired by global coastal foods, cold beer and craft cocktails.
Take Out Available
This is a great gift idea while supporting a local business.


Great Food & Drinks!
We are proud to partner with local growers, bakers, butchers, and seafood purveyors on a daily basis to offer the best to all our customers.
Monday – Friday: 11:00am – 2:00am
Saturday & Sunday: 10:00am – 2:00am
Brunch: Saturday & Sunday: 10:00am - 3:00pm
Happy Hour: Monday - Friday: 4:00pm - 7:00pm
Historic Fells Point, 1702 Thames Street
Baltimore, MD 21231


Goldmount Farm, Purok Abatan, Oyao, Dupax del Norte, Nueva Vizcaya, Philippines 3706.
That’s the address of a newly inaugurated egg layer farm aiming to feed all municipalities in Nueva Vizcaya with fresh eggs that is both nutritious and affordable. This farm can produce around 4,000 eggs per day with a plan to expand it’s production as the community enjoys the benefits of eating healthy and fresh eggs.
What makes this farm unique is the farm owner’s mission not only to feed the hungry man but also to feed their soul. Through Youtube and their Facebook page, they plan to share stories of people from and within the community to the world.
‘Oyao, Dupax del Norte is an upland barangay. Unfortunately, some people don’t know where it is or those who know, they look down and think nothing good can come from my barangay. A few people would even say with a pinch of indifference… discrimination, ah sa bundok or taga bundok. But that’s not true, we have hardworking people here. We have stories. Golden stories of God’s faithfulness. And we will let the world know about it‘ says the owner.


What did you have for dinner last night?
What fresh fruits and vegetables are in your home right now?
Today, there are more and more factors to consider when deciding where to purchase groceries. The designated shopper in a home may generate several lists, sending them all over their city making various stops in order to stock their home with what is needed. Consumers are more conscious about the food they eat and more aware of the ingredients in their favorite products.
Conversations today are dominated by the words organic, gluten-free, high fructose corn syrup, free range, GMO, and all natural. There are thin lines dividing the FDA and USDA definitions for each food category, it’s honestly quite confusing that you can have free-range, all natural, organic, GMO free chicken. Far too often shoppers assume natural means organic, or that organic means free-range, but they each have their own guidelines and regulations (yes, your grocery list may have just become more interesting).
The “organic movement” is not necessarily new. In the early 1900s, farmers became concerned about the popularity of synthetic fertilizers, and began forming organizations amongst themselves that were designed to keep the integrity of their industry. Over the years the farming industry has split into many different directions. Some farmers produce food solely for animal consumption, others use their land to grow as much food as they can for humans, where other farmers are not concerned about the quantity of their crops, but are focused on the quality of what they sell. The point is, food just is not what it used to be.
Consumers should be concerned about the chemical sprays that keep the pests away, as well as the fertilizer and soil where the produce grows. The soil is just as important as the water and the sunlight. Once upon a time our soils were rich in vitamins and nutrients, but the more we overuse the grounds and expose the land to man-made chemicals and harsh environmental conditions (which we have also created), our soil is being depleted. The soil is no longer feeding the crops the way it used to, causing the produce not to be as rich in vitamins and nutrients as they used to be. It could very well look like broccoli and taste like broccoli, but the positive benefits are slowly disappearing.
It’s easy to answer questions like, “Do you use pesticides?” but the answer to “Is your soil rich in minerals or iodine deficient?” could be more complicated. The best offense (or defense) we all have is to incorporate the right supplements into our daily routines. There are pill and liquid supplements for iron, iodine, calcium, and all other minerals that were once naturally plentiful in our foods. Be sure the supplements you choose are naturally organic otherwise you could end up right back where you started.
It’s easier to ask questions at a farmer’s market. Do you buy your produce at a market or a grocery store?
Are you committed to natural and organic products?


Snake Calzone Recipe
Halloween is almost here, which means a night full of trick or treating and candy collecting. Making sure that your kids eat a full meal before hitting the streets can help to ensure that you do not have any hunger meltdowns and can help prevent them from eating too much candy while walking around. Try this spooky Halloween recipe to help get your kids in the holiday spirt while filling up their bellies.
Ingredients for the dough:
- 1 teaspoon sugar
- 1 package active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 3 cups all-purpose flour, divided
- 1 ½ teaspoons kosher salt
Ingredients for the filling:
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ¼ cup grated parmesan cheese
- 1 package sliced pepperoni
- 1 tablespoon fresh parsley
- ½ teaspoon Italian seasoning
- ½ cup sliced black olives
- ½ green bell pepper cut into strips
- 1 egg
- 1 tablespoon water
- Dissolve the sugar in the warm water in the bowl of a stand mixer with the dough hook. Sprinkle the yeast over the water and allow to stand for 5 minutes until the yeast softens and starts to form a creamy foam. Stir in the salt, oil, and 2 cups of flour, and mix on low until the mixture forms a wet dough. While the machine is running, add 1 cup of flour, ¼ cup at a time, and knead until the dough pulls away from the sides of the bowl. Knead for 4 more minutes until the dough is smooth and elastic.
- Lightly oil a large bowl and place the dough in the bowl. Turn the dough to coat with oil. Cover with a light cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Combine the mozzarella, ricotta, parmesan, parsley, pepperoni, Italian seasoning, olives, and green pepper in a large bowl and set aside.
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- Punch down the dough and roll it out in a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough, leaving 1 inch on all sides. Pull the edges of the dough together and pinch to seal. Place the roll, seam-side down, onto the parchment paper in a snake “S” shape. Beat the egg in a bowl with 1 tablespoon of water and brush over the calzone.
- Bake for 30 to 35 minutes until the calzone is golden brown, slice, and enjoy!
Sausman Insurance, serving Lewistown, Mifflintown, Millersburg, and surrounding Pennsylvania areas would like to wish you and your family a fun and safe Halloween!


2 edition of Butter substitutes, including butter oil, containing 45 percent or more of butterfat found in the catalog.
Butter substitutes, including butter oil, containing 45 percent or more of butterfat
United States Tariff Commission.
Written in English
|LC Classifications||HF2651.B7 U54|
|The Physical Object|
|Number of Pages||23|
|LC Control Number||57061282|
I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can take camping with me where hopefully all I would need is to add water to cook it. Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan f.
Mar 14, · 8 percent more of the stuff than last year, reaching , metric tons, almost the weight of three Empire State Buildings. That’s the most since at . Oct 05, · It's probably better to stick with the oil in that case, though a related genoise does use melted butter. The fat/water ratio in butter (80/20) matters in low moisture recipes like cookies. But cake batter is much wetter (more water from other sources), so the difference in water content of the butter (v oil) is a minor factor.
Generally, oil is in the liquid form, but there are some oils that solidify in room temperature. On the other hand, butter is widely available in a solid form, and can be melted according to its use. Butter mainly consists of butterfat, milk proteins and water, while oil is made of mono-saturated fats, poly-saturated fats, and trans fat. Oct 14, · Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different forms such as spreadable and liquid oils. Examples of Butter.
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Jan 18, · Olive Oil: Olive oil can be used as a substitute for butter in baking by using 3/4 cup of olive oil for every cup of butter called for. Note that olive oil has a strong flavor, works best in savory items like herb breads or biscuits, and would likely hurt the flavor of.
Mar 10, · Read the oil as butter substitute for baking discussion from the Chowhound Home Cooking, Substitutions food community. and was disappointed to find that nearly every recipe calls for a stick or more of butter.
That would bring out the whole grain goodness:), but I'm wondering about substituting a light flavored olive oil in some of the. Apr 16, · Coconut oil can replace butter in baking at a ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste including butter oil than others.
Unrefined coconut oil tends to Author: Brianna Elliott, RD. Nov 11, · Vegetable oil is often a blend of different types of oils including soybean, sunflower, corn, soy and/or safflower oil.
And using vegetable oil in place of some — or all — of the butter you typically eat can be a heart-healthy change to your diet, per the American Heart Association.
May 03, · Oil, Butter, and Their Substitutes. May 3, at AM. This is what Dr. Dukan says about oil in his US Dukan Diet book: “All oil is forbidden, except in the smallest quantities for greasing a frying pan.” including butter or oil, even in small quantities. We really hope that with the diet you will embrace the practice of only using.
Sep 24, · A common question I get on many of our baking recipes is: “What is a substitute for butter”. To answer that question, we’ve gathered up some of our favorite substitutes for butter and oil in baking that you can try in your own kitchen. You have different healthy vegetable oil choices including olive oil and canola, among others.
Try A Fortified Spread Fortified spreads contain butter or margarine, but also contain other nutritionally rich ingredients added in – olive oil, yogurt, flax oil, fish oil and so on. Butter. Try swapping out butter for canola oil, olive oil or coconut oil. For recipes that really need that "buttery" feel, such as pie crust or frosting, use a vegan margarine or vegan shortening.
Check the label to make sure that there are no partially hydrogenated oils. Egg Substitutes. Nov 27, · Why Butter Is Better. January 1, By Sally Fallon and Mary G.
Enig, a vital anti-oxidant–containing more per gram than herring or wheat germ. Butter is also a good dietary source cholesterol. role in the development of the brain and nervous system.
20 Mother’s milk is high in cholesterol and contains over 50 percent of its. Butter is a dairy product made from the fat and protein components of milk or abcdfestivalgoa.com is a semi-solid emulsion at room temperature, consisting of approximately 80% abcdfestivalgoa.com is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.
Most frequently made from cow's milk, butter can also be Energy: kcal ( kJ). Start studying Micro Chapter Learn vocabulary, terms, and more with flashcards, games, and other study tools.
Search. Browse. if butter and margarine are substitute goods, then as the price of butter rises, more substitutes = more elastic. The more narrowly we define a good, the easier it is to find substitutes, and. Oil is generally comprised of unsaturated fats, i.e.
mono-unsaturated and poly-unsaturated, whereas butter (commercial butter, not the white butter we often take out at home) has a salty taste and has more saturated fats in form of butterfat and milk protein, and also some amount of water in abcdfestivalgoa.com: Aaisha Aslam.
Jun 11, · There is a formula for figuring out how much more liquid you need to add. I have it written down around here somewhere.
So if you are substituting butter for oil, you will need to take out some of the liquid in the cake. There is an excellent book/textbook out there called "Professional Baking" by Wayne Gisslen that has the formula in it.
Challenge European Style Butter. Challenge European Style Butter helps you prepare better tasting foods.
It’s churned slower and longer, in the tradition of fine European butters, to produce a more flavorful butter with less moisture and higher butterfat— 83% versus 80% for standard abcdfestivalgoa.comes: per serving.
In contrast, natural trans-fat produced by grass-fed cows contains a substance known as Conjugated Linoleic Acid, which is known to offer a number of benefits, including protection against some. Ghee simply put, is butter heated to the point at which milk solids are separated and removed, and water evaporates leaving a golden-yellow oil.
You will hear it referred to as “the Royal Oil,” “clarified butter” and “butter oil” but it is not to be confused with the High Vitamin Butter Oil used as a supplement. Jan 18, · Canola oil: In certain recipes, replacing butter with oil works well, especially if the recipe calls for melted butter.
Fiddle with your favorite recipes to figure out when canola works instead of Home Country: US. Butter substitutes, including butter oil, containing 45 percent or more butterfat; report to the President on investigation no. 14 under section 22 of the Agricultural adjustment act, as amended [Reprint] United States Tariff Commission.
Although olive oil and butter do not vary significantly in calorie count, research from the International Journal of Molecular Sciences shows that a Mediterranean diet, where almost all sources of added fat come from olive oil, has important preventive health benefits, such as reducing the risks for heart disease.
Kek asks: If I would like to substitute butter for oil in a cake recipe (whether it be from scratch or a box mix), how do I do a proper measurement conversion from working with oil to working with butter. Baking S.O.S. says: Butter measures the same (by volume and by weight) regardless of what form it is in: cold & solid, softened to room temperature, or melted.
Jan 29, · Butter oil. Ghee. Clarified butter. What’s the difference? All are oils extracted from milk fat, but they each have their own advantages and differences Clarified Butter You might think that butter is all fat, when in fact, it’s a more complex substance, containing small amount of water, proteins, and milk sugars like lactose.Some butter substitutes may actually clog your arteries just as much -- if not more -- than good old butter.
Learn more about the butter-versus-margarine debate and butter alternatives to try. The.Substitute three-quarters of the butter in a recipe with olive oil. For example, if a recipe calls for 1 stick of butter (8 tablespoons), use 6 tablespoons oil.
For cooking meat and veggies: For savory dishes where meat or vegetables are cooked on stovetop or in the oven (like sautéing, pan frying, or roasting), you can almost always swap out.


Mothers Day Brunch/ school children $5/ under 4 Free
Date and Time:
May 8, 2022 11:00 AM - 2:00 PM
Hillsboro Library, 54 Third Street, Hillsboro, WV, 24946, US
Total Seats: 150 (150 Left:)
About The Events
Hillsboro Library Friends presents a Mother’s Day Brunch!
Come celebrate mom with delicious offerings of:
Quiche, breakfast casseroles, potato casseroles, salads, fresh fruit, baked goods, ham, beans, biscuits, and other delicious surprises. Proceeds to benefit the Hillsboro Library!
Hillsboro Library, 11-2 Mother’s Day, Sunday, May 8th!
Adults $10 School aged children $5 Children under four FREE


By American Dietetic Association (ADA)
Read Online or Download 365 Days of Healthy Eating from the American Dietetic Association PDF
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Cochineal extract, diacetyl, teriary butylhydroquinone, BHA, HFCS, MSG--it's not only figuring out the best way to pronounce what is on your foodstuff, it is figuring out what it does and the way it could impact you that concerns so much. yet with such a lot of processed meals at the grocery store cabinets and ingredients displaying up within the very unlikely meals, that is definitely a tall order.
Imagine you recognize the Atkins nutrition? re-evaluate. the recent Atkins is. .. strong: tips on how to devour the healthy meals that would flip your physique into an awesome fat-burning desktop. effortless: The up to date and simplified application was once created with you and your pursuits in brain. fit: Atkins is set consuming scrumptious and fit foodstuff -- various protein, leafy vegetables and different greens, nuts, culmination, and full grains.
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Additional resources for 365 Days of Healthy Eating from the American Dietetic Association
And nuts are cholesterolfree, too. Pick an easy nutritious culinary idea today. • Use nuts as a condiment. Sprinkle on soup, salad, yogurt, chicken or ﬁsh, or cooked veggies. • Switch nuts for different beneﬁts. Try chopped hazelnuts in salads, walnuts in pesto, or pistachios on baked ﬁsh. • Try this crumby idea: Mix ﬁnely chopped nuts in a bread crumb topping. • Give a toast to nuts! Toast nuts in a dry skillet over medium heat for 3 to 5 minutes, shaking often, to intensify their ﬂavor. qxd 10/29/03 52 3:47 PM Page 52 365 DAYS OF HEALTHY EATING FROM THE ADA March 9 Confront Emotional Eating Feeling stressed, angry, or bored?
Get in touch with your reality. Log real time (in a notebook or a PDA) spent on moderate activity to know how active you really are. • Take 10. Get your 60 minutes of active living daily in 10-minute segments, if that’s easier for you. January 23 Your BMI? Do you know your BMI (Body Mass Index)? Do you know what your number means? BMI is meant to screen for, not diagnose, overweight or obesity. It’s a tool to evaluate your weight in relation to your height. A higherthan-healthy number (above 25) suggests a higher risk for weightrelated health problems such as heart disease, hypertension, stroke, diabetes, some cancers, arthritis, and breathing problems.
Second, cruciferous vegetables have a unique phytonutrient array that includes cancer-ﬁghting indoles and isothiocyanates, and ﬁber. Enjoy this three-cruciferous-veggie dish: Garlicky Greens 1 tablespoon extra-virgin olive oil 3 ⁄4 cup sliced leek, white part only 1 ⁄2 cup chopped scallions (about 3), both green and white parts 1 tablespoon minced garlic (2 large cloves) 3 cups chopped kale 3 cups collard greens cut in 1⁄2-inch ribbons 1 cup chopped broccoli 5 cups fresh spinach 1 cup fat-free, reduced-sodium chicken broth Salt and freshly ground black pepper, to taste Heat oil in a large, heavy skillet over medium-high heat.


September 05, 2018
In case you haven’t heard, shelling beans are one of the best things about summer. There are around 500 varieties of these under the radar gems. We always enjoy cranberry beans, scarlet runner beans, pigeon peas, and dragon tongue beans. Shelling beans can be shelled, dried and kept for another season but as you already know, we like to eat with the season so we recommend cooking them fresh. They have a sweet, creamy and even earthy taste that is unmatched by their dried counterparts. They are usually harvested from midsummer (in hotter areas) to early fall (in chillier climates).
Throw all your experience with picking produce out the window because shelling beans should be slightly dried out when you buy them. If the beans are green and fresh then the beans haven’t fully matured. That being said, you want them to be freshly picked so keep an eye out for that tell-tale green stem.
You may have already guessed it but shelling beans are easy to shell. Ripe beans will be plump and ready to burst with a gentle touch. You can store shucked beans covered and chilled for a few days before you cook them. When you’re ready to cook them, we promise you’ll be pleasantly surprised by just how quickly they’ll be ready, often taking less than half an hour.
More than anything, we love fresh shelling beans “as is”. Boiled in salt water (or light chicken stock) just until they’re tender to the bite. And then drowned in your pantry’s best olive oil or fresh high-quality butter. A sprinkle of crunchy salt (Maldon anyone?) and you’ll be in heaven.
Shelling beans can also be enjoyed in many of the same recipes for which use dried beans. We toss them into salads, let them play the leading lady in hearty stews and star in fresh bean dips. If you need some inspiration, we liked this fresh tomato and shelling bean salad (pairs great with some heirlooms), or this roasted vegetable and farro soup. Not to be forgotten is this shell bean ragout we can’t stop talking about.
There are hundreds of opportunities with all the different types of shelling beans so we would love to hear what you’re doing with them. Tag us on Instagram or shoot us a message so we can share in your shelling bean adventures.


Food sector leaders across Caribbean meet to discuss disaster preparedness, recovery
Education, technology, and insurance were the aspects of resilience food sector leaders agreed are key in preparing for and overcoming future emergencies.
Nonprofit organization World Central Kitchen (WCK), gathered leaders in the food industry from the Caribbean region this week for the panel discussion “Creating Resilient Food Systems in the Caribbean.”
Panelists included Michael Pintard, minister of agriculture and maritime resources in The Bahamas; Positive Nelson, commissioner of agriculture of the US Virgin Islands; and Puerto Rico Agriculture Secretary Ramón “Pirul” González.
During the online event, panelists discussed their islands’ agricultural resilience plans and strategies to increase local food production and distribution in the short and long term. Strategies worthy of note were the promotion and support of small, backyard farmers to take advantage of available land and increase crop production, as well as the use of innovative technologies such as hydroponic and aquaculture systems.
Leaders in all three aligns concurred that to attract younger generations to the food sector, access to land and capital is needed as well as a focus on small and sustainable agriculture.
Post-disaster measures necessary to launch a rapid food sector recovery were also discussed, with all the panelists agreeing that quick insurance payouts for food producers were pivotal in providing early access to recovery capital.
González and the USVI commissioner pointed out the challenges of United States territories being subject to the constraints of federal budgets and laws, The Bahamian Minister, Michael Pintard, reminded his counterparts that “challenges for the territories should not impede the collaboration between Caribbean islands,” while mentioning The Caribbean Community (CARICOM) and the Food and Agriculture Organization (FAO), as examples of international cooperation groups where all countries may be represented either as active members, in the directories or observers.
“We need some level of courage from us, the regional leaders,” said Nelson, concurring that a regional Caribbean agricultural conference would be to the benefit of all to facilitate the exchanges of resources, knowledge, and best practices amongst the panels’ islands as well as with other Caribbean islands.
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- 6 small yellow squash, thinly sliced
- 3 medium yellow onions, thinly sliced
- ¼ teaspoon salt
- 4 cups cracked ice
- 2½ cups sugar
- 2½ cups distilled white vinegar
- ¾ teaspoon turmeric
- 1½ teaspoons mustard seeds
- 1½ teaspoons celery seeds
Combine the squash, onions, salt, and ice in a large bowl. Mix gently and let stand for 3 hours. Drain and rinse well in a colander under cold running water. Drain and rinse one more time. Pat the vegetables dry.
Combine the sugar, vinegar, turmeric, mustard seeds, and celery seeds in a large, heavy, nonreactive saucepan over medium-high heat. Stir constantly until the liquid begins to bubble. Remove from the heat immediately.
Pack the squash-onion mixture into clean glass jars or airtight containers and add the hot syrup to cover. Cover and store in the refrigerator for up to 2 weeks. (Makes about 4 pints.)
Character Debbie Pelt (Brit Morgan), a vampire blood addict and ex-fiancee of Mississippi werewolf and construction company owner Alcide Herveaux (Joe Manganiello), writes, “I’d pickled the squash early on when I was lookin’ for a dis- traction from wantin’ V.” For people who don’t watch True Blood, “V” stands for vampire blood.


On this episode of the podcast, I interview chef-to-the-stars James Barry, who’s cooked for folks like Tom Cruise, Mariska Hartigay, and George Clooney. Chef James turned his passion for flavor into a phenomenal superfood, Pluck seasoning, a first-of-its-kind blend based on organ meats. I started using Pluck personally the second I heard about it, and have been sneaking nutrients into my family with it ever since. On this episode, we talk about everything from how eating liver fixed my PMS (really!) to how to get nutrients into picky eaters, and why nose-to-tail eating is key to a sustainable food system. Amazing conversation with a truly amazing human.
Use code BITCHFIX (all caps) for a discount at eatpluck.com!
Follow Chef James and Pluck on Instagram: instagram.com/chefjamesbarry and instagram.com/eatpluck
Ready to finally heal your hormones naturally, for good? Learn more about my lifetime-access program, The Bitch Fix in Six, Six Steps to Happy Hormones.


Fresh, healthy, delicious!
Our meal prep service will provide you with healthy, freshly prepared meals. We carefully handpick the best ingredients and seasonal produce to provide our customers with food that is not only delicious, but nutritious as well.
We know that all taste buds are different, so we try to work closely with our clients so we can design the perfect meal plan for the whole family.
For more information about plans, menus and pricing please contact us at:
or simply click the get in touch button above.


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From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen-- Tucci grew up in an Italian family that put great import on food: the quality of ingredients, the careful preparation, the passing on of family recipes and cultural culinary traditions. He has written cookbooks, become involved in food-related charities, and has probably spent more time focusing on food than he does...
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As you walk through the busy grocery stores and coffee shops, it becomes evident that commercial coffee machines are indispensable. You cannot run a business without them. The simple reason for this is that coffee houses, hotels, hospitals, malls, and offices depend on these machines to make coffee. No other drink can compete with coffee houses, offices, hospitals, malls, and hotels in the demand and popularity that they enjoy.
There are two varieties of them: single-serve and multi-station. A single-serve coffee machine is designed to make only one cup at a time. This is a boon to the restaurant industry because it cuts down on the number of beverages that need to be made. You could toss in the 16-year-old junior neighbor of yours with very little confidence that your special coffee drink would turn out tasty.
A multi-station coffee machine, on the other hand, is designed to make many cups of coffee in a single operation. The coffee in these machines is pre-ground, so all you need to do is put in the coffee and make a few clicks. This is the modern way of making coffee that you will find in any good coffee shop. Most commercial coffee machines available in the market today are of the super-automatic or fully-automatic type.
The difference between the ordinary home espresso machine and the commercial coffee machines is the pressure levels that they require. In order to get a great coffee, the pressure levels must be just right. Commercial espresso machines have different pressure levels to suit individual needs. Some require lower pressures while some require higher ones. If you are an amateur, it is advisable to start with a lower pressure so that you get a great coffee.
Many cafes, restaurants and even houses want to impress visitors by providing them with unique drinks like the Breville Barista Express. These commercial coffee machines come with a digital control screen where the operator can record the espresso mixes and add any flavors later. Once the ingredients are loaded into the coffeemaker, the operator simply starts the whole process. In just a matter of minutes, the automatic machine will produce a variety of great-tasting drinks.
Having these amazing machines around the office or home will surely improve employee productivity as well as help in saving money for coffee shops as well as restaurants. The company spends more on labor costs when they hire employees than what they spend on buying expensive espresso machines. These automatic machines will allow for the automatic brewing of espressos, lattes, cappuccinos, mochas and other drinks. They are also helpful for coffee shops as they can dispense extra cups at the end of each day.
Commercial coffee machines from Breville are available in three main categories: Full-automatic, semi-automatic and super-automatic. A Full-automatic machine is one that does not require the hands of an operator while brewing a cup of coffee. On the other hand, a semi-automatic coffee machine works with the help of a touch screen which allows you to adjust the amount of water used by the machine. Meanwhile, a super-automatic machine has many advanced features including auto-eject grinders and grind bins. However, some of the best quality commercial coffee machines are the super-automatic ones
Breville commercial coffee machines use a special kind of bean that has a very fine texture. If you want to make strong espressos, you can use super-automatic machines. If you want to have lattes and cappuccinos, you should opt for the semi-automatic machines. The problem with these automatic machines is that they only brew one type of coffee at a time. This means that you have to brew stronger and lighter beverages separately. If you would like to have a variety of flavors for your drinks, you should go for the full-automatic machines.


Connecticut's Newest Food Truck
bringing a passion for food on the road for you to enjoy!
Rich Vallinaggi is a retired locksmith by trade. He owned and operated his locksmith business for over 30 years before retiring in 2019. Rich also had a passion for cooking. He LOVES to cook. Must be his Italian heritage. He worked at several local restaurants in his live time and most recently worked at the snack shack at New Milford Bowling Center. Customer service has always been Rich’s focus. Rich is driven by his own high expectations of himself when preparing food for others.
One day he came home and said “Honey, I want to get a food trailer”. He was like a kid in a candy shop. How could I say no. He did his homework, made the investment in this new venture: Rich’s Wings and Things. Now, five months later it is a reality. The food trailer is on its way to Connecticut and will be opening soon.
One can even say that you could find a silver lining even in the most difficult times. We started this venture before we even knew what CoVID-19 was all about. Now even in the worst times with this pandemic, we stayed focus on our dreams. Make my husband’s dream a reality by joining us at our GRAND OPENING happening soon (May-June).
Rich has been a long-time resident of New Milford. He moved to New Milford when he was 9 years old with his family. As an adult, he lived around the New Milford area and moved back to his childhood home with his wife Debbie in 2014. You will see more of me (The Hen: Debbie) because I will be by my husband’s side being the Hostess and Rich (The Rooster) will be in the trailer cooking up the most delicious Wings and Things for all of you to enjoy!!
Rich's menu includes wings, burgers, nachos, chicken tenders and more. Also offering child friendly options.
We are committed to serving premium meat products. Fresh meats make for the tastiest food which is our goal.
Looking for something fresher? Our menu includes salads, side of cheese, hummus and more.


As the pandemic gets worse and food insecurities increase, we need your help with our pilot program of brown bag meals. This program is designed to provide immediate relief to our unhoused population with severe food insecurities. We are partnering with local community organizations to distribute these meals to those in need. We are requesting each participant is to commit to providing us with 20 brown bag sandwich meals once a month. To start with, our goal is to provide 400 meals a week and hopefully grow it from there.
If you are interested in joining hands with us, please provide your information on the form below. We will inform you a week in advance as to the date that we will need your assistance and location drop off.
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A fast food restaurant, sometimes called a mini-mall among its locals, is usually a general type of eatery that often has very little table service and serves very quick food. It is usually seen as the stereotypical ‘greasy spoon’ eating establishment. Fast food restaurants are all over the United States. Many people don’t realize that there are actually many different types of fast food restaurants, in addition to the typical greasy spoon. Some of these restaurants offer foods such as Mexican, Italian, Japanese, and Thai, just to name a few. Some have indoor and outdoor seating, and some don’t. We get more info on Elevation Burger a restaurant
One type of fast food restaurant chain that’s growing rapidly in popularity is the Asian-inspired restaurant chain. This trend began in the U.S., but since spread globally, so far that there are now Chinese, Japanese, Indian, and Korean restaurants. These restaurants feature dishes from all over Asia, with an emphasis on Chinese, Japanese, and Korean food, and the foods themselves come in a variety of unique styles and ingredients.
Another type of fast food restaurants is the one that offers both fast casual dining and full meal service. These are typically smaller than other types of restaurants, and can either be strip malls or privately owned chains. Most offer mainly American-style hamburgers, chicken salads, and French fries. You will also find international dishes such as Italian pasta and pizza. In addition, you will most likely find Indian food and various other regional cuisines, such as Japanese sushi and Middle Eastern fusion.
The next type of fast food restaurant is called the quick service restaurant, and as the name suggests, the food is served quickly and without having to wait for a long time. In this specific type of eatery, you can get the same quality of food that you would get at any other restaurant. The most common foods that come from this specific category include Mexican food, pizza, and even Chinese and Japanese food.
The third type of fast food restaurant is the Chick-fil-A. As the name implies, this Chick-fil-A restaurant offers chicken fried chicken, which is actually their main specialty. Many people often compare this restaurant to a McDonald’s, but what they fail to realize is that there is more to a Chick-fil-a than just fried chicken. Other common items include French fries and a variety of different desserts.
Finally, the fourth most popular fast food restaurant is the 5-star restaurant. This specific type of eatery specializes in only one specific food group. Some examples of these restaurants include Chili’s, Home Depot, and T.J. Maxx.
There are literally hundreds of different types of fast foods restaurants that exist today. A majority of these restaurants are focused on particular cuisines, or groups of cuisines. For example, one of the most popular groups of fast food restaurants is Italian food. Italian food involves pasta, pizza, spaghetti, and a wide variety of different desserts. In addition to being a popular diet, Italians love to enjoy their food on a nice hot day, with a glass of wine.
Most people who go to fast food restaurants typically enjoy their meal, but there are many people who complain about the fact that they have to eat so much. On average, people can consume a large amount of food without gaining too much weight. However, when you combine the amount of food that you are eating along with the extremely high amount of calories in the typical fast food restaurants, it is no wonder why so many people are gaining weight. People need to eat real food and stop making junk food their everyday staple. If you are hungry, make it a habit to take a balanced diet, and eventually you’ll be able to enjoy an actual healthy meal.


We're Taking Extra Precautions To Ensure Your Safety During Covid-19
Dishes Inspired By Coastal Living
Home of The Crab Bomb!
(And So Much More)
Jerry's Seafood specializes in preparing high quality dishes including our famous 10 Oz. Crab Bomb, Fresh Fish, Raw Oysters, Lobster & more Coastal Delaware Favorites.
With a well appointed bar, your meal will always be accompanied by a hand crafted cocktail or ice cold draft beer.
Located in a historic building right on Second Street in Downtown Lewes, we invite you to experience our classic seafood restaurant with a fresh and modern twist.
Whether you're a local regular or visting our historic town for the first time, you'll love spending time with us at Jerry's.


What is Urban Farming?
Approximately half of all Danes live in medium or large cities, and fewer than 700,000 live in decidedly rural areas. This also reflects the global urbanisation, in which people across the world move from rural areas to cities.
An increasing population and the continuous reduction of cultivated land, together with climate change, pose significant challenges for our food production systems, leading to current issues regarding food production levels, nature and the environment.
Therefore, we need to consider how we address Danish as well as global food production challenges now and in the future. In the knowledge group Urban Farming SCIENCE, it is the opinion that many solutions to future resource challenges lie in the reassessment of elements of our food production, and urban farming can help solve some of our challenges.
However, a considerably better framework for urban farming will be needed to make a significant difference, and it will require authorities and private participants to invest in research that can increase our knowledge of how and why urban farming can contribute to a sustainable development where cities and communities are characterised by a circular economy.
What is urban farming?
Urban farming is defined in numerous different ways. In Urban Farming SCIENCE, we work with urban farming as a concept that covers initiatives involving urban resources in food production, either directly or peripherally, by involving various degrees of urban resources in local food production and supply. This could include a suburban vertical factory producing insects; an industrial plant that recovers sludge and waste from the city to be used in food procution; a production facility in the vicinity of medium-sized cities, or something entirely different.
Urban farming can also include initiatives where the primary focus is on the social, biodiversity and sensing aspects of urban cultivation. Read more about the different research topics we work with in Urban Farming SCIENCE.
What does an urban farm produce?
Everything from rooftop vegetable production, mushrooms cultivated in coffee grounds and spice production in hydroponic pools, to large plants or farms that recycle waste and nutrients from city wastewater and household waste as part of their production system.
Where does urban farming take place?
In developed economies, there are few examples of commercially viable high-value production systems that exist within or near city limits and the focus is often on social integration projects or high tech vertical farming initiatices. In Western European countries, urban farming is often carried out on a smaller scale and is not as such part of the regular food production. Urban Farming SCIENCE works to elevate the principles of urban farming to a level at which it contributes and makes a difference to existing food and agricultural production, consumers, the economy and the environment.
For urban farming, the situation is very different in other parts of the world, where food products from urban agriculture account for a substantial part of the daily food supply and possible income for urban residents.
Who does urban farming?
In Denmark and other Western European metropolitan areas, many urban farming initiatives are on a voluntary basis or are supported by non-profit initiatives. However, it is possible to expand the perception of urban farming, so it becomes relevant to diverse companies types, as well as to the agricultural industry, politicians, authorities and institutions.
Why urban farming?
Urban farming is about preparing for the future. As a production system it will form part of the urban infrastructure in the future. Urban farming businesses will not only create employment but will also become an essential element of the circular economy.
Urban Farming's production systems will enable efficient recycling of water and urban waste, enable efficient energy consumption and reduce the depletion of natural resources. Cities are in charge of majority decisions, and urban farming is part of the solution to future challenges associated with food supply and the increasing urbanisation - here we can contribute our knowledge of cultivation, resources, marketing, markets, health and food.
How does Urban Farming SCIENCE engage in urban farming?
In the Urban Farming SCIENCE knowledge group, we view urban farming as urban production systems, which form part of the food or biomass production in one or more process stages, both directly and indirectly, through elements such as social social and biodiversity impacts.


Sweet, healing, calming.
This recipe has been tried and tested by myself and a few family members, even my 4 year old child, It is not just for adults. I was feeling sickie some what of a soar throat and stuffy nose, since we have the whole situation with Covid19 going any time I feel anything close to a cold I try right away to make it go away. So this day I felt under the weather I thought, Hmm back when medicine was not a big thing our Ancestors created home made remedies maybe I can mix some spices and come up with one myself. I actually enjoy creating my own seasonings to cook with and the day I tried this tea was the started to start mixing spices and creating teas that can make my family and I feel better without having to run to OTC medicine.
Caution: If you have allergic reactions to any of these ingredients, Do not try!.
Is simple to make and you can always get creative and add your own favorite touches to it. I sometimes add Mint leaves. The amount of each spice depends on the amount of tea you are trying to make. For a normal serving of 1 to 3 cups of teas I use.
1 to 2 16 Oz bottles of Water
3 to 5 sticks of Cinnamon
3 to 5 Bay leaves
5 to 7 Anise stars
1 to 3 Rosemary fresh bunch
1 stick of Ginger.
1 Red Apple
1 Sliced Sweet Orange (optional)
1 to 2 Tea spoons of Raw Honey (optional)
Boil ingredients on low heat for about 10 to 15 mins.
Shut off fire and let the tea rest for about 5 to 8 mins. You can serve on Ice as well, it is just better hot or warm.
For the rosemary the more you add the stronger the taste. For easier taste use just one single bunch or about a few pinches of dried Rosemary.
The Ginger add extra if you love Ginger. Make sure to open the Ginger or mash a little. Same with the Apple and Orange cut into slices or in half.
Add the Raw Honey to your tastebuds happiness just please add it right before drinking.


La Bottega di Luca - Asia's finest Italian restaurant
Recently, while in Bangkok, we experienced food cooked by an Italian culinary artist, at a restaurant called La Bottega. The restaurant has won a number of awards, including Bangkok's best Italian restaurant, however the food we experienced that evening reached out to borders beyond Thailand and represented the best seasonal Italian produce we had ever tasted in Asia.
Both Laveena and I agreed, that La Bottega had got to be, not just Bangkok or Thailand's, but without a hint of doubt, Asia's finest Italian restaurant. Chef Andrea Ortu’s wizardry was effortlessly displayed through an eclectic and exciting menu, reflecting the many magnificent regions and tastes of Italy. Olive oil from Sardinia, Burrata from Puglia and carefully selected wines from different parts of Italy, La Bottega was founded by the multi-talented, effervescent and super friendly Chef Luca Appino. Luca, is famous in Thailand and is known to have had a keen hand in other well known city restaurants like Pizza Masillia, Enoteca and Il Fumo.Visitors who love their Italian meals, should not give this Gem a miss.
La Bottega di Luca
An eclectic Italian menu with only the finest ingredients sourced directly from Italy
La Bottega di Luca restaurant
• Location: Google Maps • Address: sukhumvit soi 49, Building Terrace 49 2nd fl, Bangkok 10110, Thailand • Hotel website: La Bottega di Luca
- Location: 9/10
- Food and Cuisine: 9/10
- Design: 9/10
- Service: 9/10
- Overall experience: 9/10
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Call me old school, but I think the most practical medium for recipes is print. Don’t get me wrong, I love watching recipe videos and seeing the techniques professional chefs use to make delicious meals. But when I hop into the kitchen to make food myself, I’d rather work off a book, a note, or a card. I’m all about those recipes on paper.
This could literally just be an old-school thing. I prefer recipes on paper because I’m used to them. When I learned to cook (“back in my day”), YouTube didn’t exist, and there was no way you were dragging a 32-inch CRT into the kitchen along with the VCR and a pre-taped cooking show so you could cook along with Martha Stewart or Emeril Lagasse. You found their recipes online after the show and printed them out.
Today, although the technology involved is less cumbersome, I don’t cook along with chefs like Matty Matheson or Sohla El-Waylly. I absolutely watch their videos and use their recipes, but I write them down or use their cookbooks instead.
The pausing problem
The biggest reason I think recipes on paper are more practical than those on video is because of the states in which these media exist in any given moment. Videos only reveal the recipe and technique once they are played. When they are not in motion, there is nothing. This is all a pretentious way of saying it’s annoying to pause a video when your hands are covered in food juices that you don’t want to get on your phone or laptop.
Pausing is always necessary though because recipe videos cannot match the pace of the actual cooking process. Are you going to sit through a six-hour video where three of them are just the chef checking various social media accounts as the food marinates? Obviously not. The chef turns off the camera (or grabs another bowl of food they prepared earlier) and comes back when the action is ready to resume. You or I pause the video until our timer goes off and it’s time to resume working.
Recipes on paper do not pose these problems. They exist in full all at once. You look at them when you need a reminder about what ingredients and how much of them you need to add. There’s no touching involved, though they also invariably get covered in food juices. When it’s time for the food to marinate, you leave the recipe on the counter and go do something else.
Recipes on paper are always there for you
Existing in full all at once provides other benefits too. I like to get all my ingredients in order before I do anything. Recipe videos don’t always tell you up front what you’ll need. Often, they tell you what and how much to add as the video goes along. That makes sense from a narrative perspective, since the video flows much more smoothly than if the host spent two minutes listing off ingredients, but it has a negative effect on utility. Recipes on paper lay everything out in an easy-to-see list, so you know right away what you’ll need.
You know what’s super annoying? Finding out you don’t have a key ingredient halfway through making a dish. That situation is easier to avoid when you know up front what you’ll need. (Though that’s really on you for not taking note of what you would need when you watched the video the first time. Improve your planning and organizational skills.)
Most food video creators solve this problem by including the recipe in the video description, but at that point I’m using my phone as a recipe card that has the added downside of needing to be woken back up if I did a task that took longer than 30 seconds. That brings up the same food-juices-on-the-phone problem as pausing a video, and it’s why I am specifically talking about recipes on paper.
Outside the kitchen, videos win
I’ve spent a lot of time knocking videos, but they do offer many benefits. I don’t mean to suggest videos are a bad way to access recipes, just that I prefer recipes on paper. But even paper has shortcomings.
Written recipes, regardless of medium, rarely provide the sort of entertainment videos do. I cannot imagine reading a recipe for entertainment. Conversely, I will watch pretty much any video my favourite chefs produce. Those videos are usually what inspire me to make a certain dish. And the recipe I use is probably the one in the video, after I write it down. But even when the videos are about food I never plan to make, they provide value for me that a comparable written recipe would not.
But the biggest benefit of video recipes is that they show you what the food is supposed to look like during every step of the process. When I write out recipes on paper, I generally don’t provide sketches to pair with the steps. Cookbooks, if they have photos, usually only show you the finished product, after a food stylist made it look even more delicious. Your meal will never look that good. A recipe video gives you a more realistic sense of the final product, in addition to useful looks at the meal at key points during its creation.
On top of that, you get to see a skilled chef use techniques that are difficult to describe in writing. When cooking, as with most things, it’s usually more instructive to be shown rather than told how to do something. Here, you also have a control test to compare your work against. You can trust Sohla’s assessment of whether those peaks are stiff enough. When yours look like hers, you’re done whipping that cream.
He really wrote a lot about recipes on paper
No medium is perfect, but I’ll always prefer to work with a recipe that has been written down on paper. However, I consume far more video-based recipe content than the text-based alternatives. I’m just like everybody else when it comes to scrolling past the 3,000-word personal stories about the life-changing Greek salad I’m about to make as a side dish to oven-baked shawarma. That’s another reason I’m talking about recipes on paper specifically.
Of course, the dream is to become so talented at cooking that recipes are no longer necessary. I’m still a long way off from that goal, but maybe I’ll get there one day. Given that I’ve been making the same taco spice mix every couple of months for the past decade and still don’t have it memorized, I suspect that’s going to take a while.
Now I want to hear from you. Do you prefer to work with recipes on paper or do you cook along with videos? Or are you doing recipe podcasts? Surely those exist. Let me know in the comments or on social media!


We took a bit of a gamble booking into an American run Agritourismo in Italy. Shouldn’t we pick a more authentic experience? Shouldn’t someone’s mother be cooking for us? Well, as it turns out, the best food we had in Italy was made just like Mama used to make, provided your Mama is a 20 something chef named Jason from New York.
First off the setting of there Agritourismo was perfect. Surrounded by rolling hills their gorgeous estate was the perfect place to get away from the noise and hustle of the towns. The classic old stone home was so well cared for and had all the modern conveniences you could want and a beautiful and refreshing pool to relax by. The couple running the place, Ashley and Jason, were the best hosts we had in all of Italy and were always on hand too recommend things to do and place to see. The concern on Ashley’s face if she saw us finish our wine glass as she ran to fetch the bottle from the fridge was fantastic.
When it came to dinner we didn’t really know what to expect other than they were big believers in the slow food movement which we have also always followed. Slow food is basically the opposite of fast food where time and effort are put into to making things from scratch with the freshest possible ingredients. It is alo the art of enjoying the meal and taking time to savour the flavours and your company rather than scarffing everything down so that you can sit blankly in front of the TV. Jason took the idea of slow food to the extreme. Many of the ingredients he had grown right in his own garden. Others he had travelled the countryside to find local providers of. We were in for a treat.
Jason too simple ingredients such as fresh zucchini and just by taking the time to shave it thin and season it with olive oil and a sprinkle of salt and pepper before finishing it with fantastic aged Parmigiana. He did the same sort of thing in providing us with garden fresh lima beans and pecorino. Jason surprised our taste buds with 30 year old aged balsamic vinegar which he described with something akin to love as he drizzled it over a light omelette. In New York, Jason said, you can never spread pig fat on toast and have people eat it but in Italy he served us a pig fat that had been aged carefully in a marble box before spreading it thinly on crostini. It was amazing. As for the mains, serving me roast rabbit one day and then veal the next will make me one happy puppy. How did he know two of my favourite things?
If you plan to get out to Marche east of Tuscany you must go to La Tavola Marche. It’s perfecto! (www.latavolamarche.com)


There isn't a better way to spend Fall/Winter on the South Shore than dining out every
night. I wish we could all have such pleasures, however, this column will take you
along on my television and radio dining, eating, munching, tasting tours to some of
the favorite restaurants and inns around Southeastern Massachusetts. You are invited
to "Eat Your Way Through Southeastern Massachusetts" if only in words. (Watch and
Listen to my Television/Radio Shows if you want to use your eyes and ears too!)
Over the past twenty or so years I have experienced and patronized several (457 to be
exact) Massachusetts Restaurants, and without exception to any other area...Variety
is the Spice of Dining in Southeastern Massachusetts and Cape Cod. Some nestled
inland, others by the water...some found in old Sea Captains Homes, some in modern
structures...traditional New England cooking, ethnic dishes, gourmet cuisine and all
These are some of the choices for dining on the South Shore...as suggested by our
Television Viewers and Radio Listeners.
NEW ORLEANS CRABCAKES - SCALLOPS CONSTANTINE
GARLIC HERB STEAK - SALMON AU POIVE - SCHROD SPANISH STYLE...
are the entrees that make up a "not so simple menu" at Not Just Seafood in Rockland,
MA. After 12 years in this town, Chef Ray Fuccillo, has inspired diners to travel from
Boston and Cape Cod to experience some of the 60 menu items offered for both lunch and
dinner. New Orleans Crabcakes, delicately light in texture and spice, crisp yet moist
inside. My second choice, Scallops Constantine, bacon wrapped scallops on a vegetarian saute
of pineapple, tomato and Grand Marnier. The main entree selection is
the Garlic Herb Steak, sauteed with butter, garlic, oregano and a special blend of
herbs (Ray's secret) for a very subtle flavor. Salmon Au Poive is the alternate
entree, coated with cracked imported black pepper and sauteed at a high temperature to
impart a spicy but "not too hot" crust that is absolutely delicious, served with lemon
herbed potatoes and seasonal vegetables.
CAPONATINA A LA PALERMITANA - VONGOLE A LA CASINO
GAMBERI A LA CACCIATORE - TRIPPA A LA TRIETINA...
naturally Italian describes Casa Regina in Abington, especially since Chef Ray Alongi,
Jr. and his father, Damian, have both the heritage and culinary education to create a
true Italian fare. You will be tempted with the Caponatina a la Palermitana, Eggplant
with onions, capers, celery, manzanilla and red wine braised in a sweet and sour
tomato sauce or the Vongole a la Casino, baked stuffed cherrystones clams topped with
flavored bread crumbs and lean bacon strip a la casino. Gamberi a la Cacciatore is the
choice entree, gulf shrimp sauteed
with peppers, mushrooms and onions stewed in a wine
flavored tomato sauce and fine herbs. This dish was prepared for me on my television
show and was outstanding. When you want a truly Italian entree must try the Trippa a
la Trietina, braised honeycomb tripe with onion, fresh garlic and herbs simmered in
Ray's succulent tomato and espagnola sauce (the sauce will be available for sale at
retailers in the coming months). Casa Regina; open for lunch and dinner, Rte. 18,
Abington Plaza, Abington, MA 617-871-7175.
WEINER SCHNITZEL - HERB/SPICED CRAB CAKES - STEAK LUCIFIER - HADDOCK BELLA VISTA -
WALTER'S PECAN PIE...
are selections of the wide and varied eclectic menu found at the Fairview Inn in
Marshfield (Brant Rock) where both Michael Elms, Walter Greaney and Chef Glen reside.
This management combination and the ever changing menu choices has made this restaurant
extremly popular over the past 12 years. On my 33rd visit I selected the Weiner
Schnitzel, a tender cutlet lightly breaded and pan fried with lemon juice and butter,
served with sauerkaraut, pasta with garlic butter. I couldn't resist a second choice,
the herb spiced crab cakes, with a chunky crabmeat texture, lightly fried and served
with three sauces (a ying - yang taste treat) Steak Lucifier, a sixteen ounce choice cut,
grilled to taste and
topped with broccoli, meat of a full lobster and hollandaise
sauce and the Haddock Bella Vista, broiled with diced onions, peppers, tomatoes and
mushrooms then baked with Mozzerella cheese are two extra special entrees that should
not be missed when you visit this historic establishment. I mentioned the Pecan Pie
because I had two slices (one for testing) and extra special with two scoops of vanilla
ice cream. Walter is the baker at Fairview and believe me this alone is worth the trip
to Brant Rock. Opened year round, lunch and dinner. And do enjoy the a panoramic view
of the Atlantic Ocean and on a clear day you can see Provincetown, Cape Cod from the
deck area. Ocean St., Brant Rock, 617-834-9144.
LOBSTER, SCALLOP AND LEEK STRUDEL - ROASTED PESTO SALMON CRAB STUFFED SOLE -
CHOCOLATE PEANUT BUTTER CAKE...
are just entree and dessert samples of the Fall menu created by Executive Chef Peter
Martin at the Belfrye Inn in Sandwich, MA. You must savor a favorite at the Inn,
Peppered Filet Mignon, pan seared filet lightly coated with black pepper, accompanied
by young tender seasonal vegetables, garlic and rosemary roasted potatoes, drizzled
with a red wine sauce with truffle oil. Since Strudel is one of the Chefs'
specialties, prepared with lobster meat, scallops, leeks and celery wrapped in Phylo
dough, baked golden brown , served on a bed of saute' leeks and scallion with a
Chardonnary cream sauce. Now on to the Roasted Pesto Salmon, a filet of Salmon with a
thin coating of pesto wrapped in phyllo dough and oven roasted. This is truly an entree
that will be remembered as a special life occasion dinner. Gray Sole stuffed with snow
crab meat baked with a touch of white wine, served on a bed of wild rice, baby vegetables and a lobster
cream sauce. If I may suggest just one more entree...the Lamb
Loin Chop, a center cut lamb chop pan seared with potato and goat cheese gratin
tatatouille and a sweet vermouth and balsamic sauce. Oh Yes! the dessert, Chocolate
Peanut Butter Cake, a chocolate ganache on top and smooth creamy peanut butter inside.
The second choice, which I will definitely order on my next trip is the chefs own rich
and creamy white chocolate graham cracker crusted , sour creamed White Chocolate
Cheese Cake. By the way, this is a lodging facility too, with an authentic Belfrye and
8 tastefully appointed rooms. All the pleasures of Sandwich are within walking distant.
You may enjoy this Inn on my television show on Channel 53 on the South Shore, Mondays
at 8PM. Seasonal porch luncheons and dinner nightly ,8 Jarves Street, (508) 888-8550.
CHICKEN SCAMPI - SCROD D'NAPOLI - FRUTTI D'MARE - 30 FT ANTIPASTO BAR -
CAESAR SALAD - TARAMISU...
simply said you could say Paisano's is a dramatic modern Italian
ristorante, somewhat theatrical, with ebony and brass, I call Paisano's
simply Italian, moderately price entrees, attentive service and lives up
to their prestine reputation. (A totally non-smoking restaurant since it
opened 6 years ago.) Chicken Porto Fino is my first choice - a whole
breast of chicken and two jumbo shrimp sauteed in a red wine, lemon,
mushroom garlic sauce and then onto the Frutti D'Mare - shrimp,
swordfish or haddock, littlenecks, mussels and scallops sauteed in an
Italian plum tomato sauce with
garlic, red bell peppers over pasta. And
I must tell you about the 30 ft Antipasto Bar...the flowers of garden
vegetables as well as a variety of blended pasta and vegetable salads.
Savor the soups and Caesars Salad...prepared by Chef Carlo. Great wine
list...but remember leave some room for the dessert...Taramisu....an
exceptional recipe. Lunch and Dinner, 7 days. corner of Route 106 & 27,
Kingston, 781-582-1022. Watch Chef Dan prepare the Frutti D'Mare on
my TV show, Sundays at 10AM, Thursdays at 7PM on Adelphia Channel 58.
Send your favorites to me via Email or postcard!
I will be randomly drawing 6 each month. Winners will join me for dinner at a South
Shore restaurant. I pick up the check! If you are sending a postcard, mail
to: Restaurant Favorites, P.O. Box 950, Marshfield, MA 02050.
Watch my Half Hour RESTAURANTS & INNS REVUE Television Shows:
Metro Boston - Channel 51 - Mondays & Thursdays - 7PM
Listen to my RESTAURANT & FOOD REVIEW radio show:
South Shore - Channel 10 - Mondays & Thursdays - 8PM
Plymouth/Kingston - Channel 58 Sundays 10AM - Thursdays 7PM
Cape Cod - Channel 11 7 Evenings at 6PM
WATD FM 95.9 Sundays- 9:AM to 11AM
"DINNER IS THE MOST WONDERFUL PERIOD OF THE DAY AND PERHAPS ITS GOAL - THE BLOSSOMING
OF THE DAY. BREAKFAST IS THE BUD." Novalis
As always, do everything in good taste, JR
© copyright 1996-99 Metro Boston Restaurant Revue.


There was a time…
In the not so distant past that it was unheard of to find a food truck in downtown Chicago. Since the city passed an ordinance allowing the use of these popular ‘meals on wheels’ in the downtown area, there has been an explosion of vendor cruising the Chicago streets. With over 50 options to choose from, it may be hard to narrow down a selection for lunch. From tacos to Indian cuisine, here are a few of the city’s favorites.
Amanecer Breakfast Tacos
If you are like a million other people who do not have time to make breakfast as they run out the door each morning, consider grabbing one of these tacos on your way into work or to class. Students at Northwestern in Evanston can grab a quick bite from this truck at a number of their campus stops. Popular tacos include their chorizo and egg option as well as the potato and egg taco. The truck is usually out on the street from 8am-10am, weather permitting.
as it runs 24/7 and serves a two-bite chicken and waffle dish. You can typically find it around the University of Chicago campus or at Daly Plaza (especially during farmer’s market days). The company refers to the food truck as “Sweetheart” because of the variety of pancakes and sweets she brings to the community. In addition to those items, the menu includes gourmet breakfast sandwiches, burritos, pizzas, and mini frittatas.
Big Shoulders Coffee
Sometimes you are just too tired to walk to the closest coffee shop. Thank goodness that on days like that you can count on Big Shoulders Café to bring the coffee to you. This truck will bring you the perfect iced coffee or latte of your choice. Think of them the next time you feel your afternoon slump or are looking for your morning pick me up.
This truck has taken then best of Indian cooking and made the dishes into wraps to grab on the go. From Chicken Tikka to Cheese Paneer you can find your favorite wrapped in a flaky flatbread paratha or in a whole wheat roti. There are breakfast wraps as-well-as lunch and dinner options available. If you are not a fan of the wrap, you can also get your filling of choice as an Unwrapped Salad. The food here is fresh, fast, fun and the perfect choice for a meal on the run.


In 1998 McDonald’s made an investment in a small Denver-based Mexican diner called Chipotle. Huge deal for a new ‘fast casual’ restaurant chain with just 14 locations. Right away, McDonald’s started instructing the new investee on how to succeed. Not the kind of advice to sniff at. Except that Chipotle did. They said ‘no’ again and again. Risking the relationship. Risking the investment. Risking failure. McDonald's wanted Chipotle to change its name to Chipotle Fresh Mexican Grill. Chipotle said ‘no.’ Well — technically, they said “That's a bunch of you-know-what. Why would we do that? It doesn't make any sense.” (this was the founder and CEO Steve Ells’s response, according to Bloomberg) McDonald’s wanted Chipotle to add drive-throughs to its restaurants and to start serving breakfast. Chipotle said ‘no.’ "Bless their hearts, they had a lot of great suggestions... But we just really didn't do any of that," — says Chipotle COO Gretchen Selfridge. McDonald’s advised Chipotle to sell additional items such as cookies at checkouts: easy money. Chipotle said ‘no.’ Steve Ells figured they wouldn’t be making better cookies than anyone else, and he didn’t want to serve anything unless they were the best at making it. And when Chipotle opened in new locations, McDonald's advised them to change the menu to cater to local tastes: put barbecue sauce in the burritos served in Kansas City, or add green chilli peppers to the New Mexico menu. Chipotle said… you get it. Chipotle spent eight years taking McDonald's money — while constantly saying ‘no’ to any attempts to change its model. As a result of their not-always-harmonious relationship, by 2006 McDonald's had fully divested itself from the burrito chain. But by this point Chipotle had grown from 14 to nearly 500 locations. Basically, they were doing okay without McDonalds. And they had held on to their values. Win/win. Chipotle execs attribute much of their success to doing things differently — and in many cases, that meant saying ‘no’ to advice from McDonald's. So next time someone expects a ‘yes’ from you just because they are used to it, ask yourself: how about ‘no’?
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