A. Planning & Possible Activites
a) Prepare a “common” southern meal of hot water cornbread, turnip greens and black eyed peas or a dish
common in your area.
b) Prepare a dish out of Godey’s Lady’s Book (see recipes below)
c) Churn butter using one of the methods described below.
d) Learn about or watch someone can food. (This is too dangerous for young children due to the steam.)
e)Make catsup (ketchup).
f) Make “light” bread from scratch.
g) If you can find a suitable flat rock for a base, and a rounded rock as a grinder, you can grind corn the way the
Indians did. You can obtain animal-feed grade corn at a feed store.
h) If you have a grist-mill in your area, you might arrange a visit.
i) If you have experience with barbecuing or camp cookery, cook a meal over an open fire in a pit or barbecue pit.
Teach children about safety around open fires, hot pots and utensils, and synthetic items that might melt or catch
m) With a set of kitchen measures, allow children to experiment and learn about cups, pints, quarts and gallons.
grist mill cream yeast pickle (v.) molasses
venison trivet spit (n.) hearth maple syrup
There are other vocabulary words in some of the readings in the advanced section.
C1 Reading for Youngest Students
What do you like best to eat?
Where does your food come from?
Does your family grow a garden?
If you had lived on a farm in the 19th century, your family might have grown and raised much of the food you ate.
Since there were no refrigerators then, your father and mother would have had to work hard to preserve meat by
packing it in salt or by putting it in a smoke-house. Your mother would probably have made jelly and preserves from
fruits, and she might have dried other fruits and vegetables. Your parents might have had to grind corn into
cornmeal or wheat into flour. They would have had to grind coffee beans into coffee, and churn milk into butter. All
of this took a lot of work.
There were no soft-drinks (colas) in the 19th century. People drank a lot of water. They also drank tea, coffee,
cocoa (hot chocolate) and milk.
How does your mother or father cook the food you eat?
Do you use an oven or a stove?
Do you use a microwave oven?
In the early 19th century, many people cooked in their fireplaces. They hung their pots and kettles over the fire. By
the mid-19th century some people had big iron stoves that burned wood or coal. These stoves were easier to cook
on in some ways but they got very hot. When the stove was cool, boys and girls often had the job of putting a black
paste called blacking on the stove to keep it from rusting. When the stove was hot, children had to keep away from
Preparing food and cooking took a lot of time!
C2. Intermediate Reading
Today most Americans can choose from a wide range of pre-packaged, canned and dried goods. Our food comes
from all over the world, and we have a great deal of variety in the things we eat. We can have most fruits and
vegetables any time of the year.
Preparation and cooking is often very easy. Many families do little more than open a can or box and heat food in a
microwave for a minute or two. In many areas there are lots of restaurants to choose from.
Today we also know a great deal about what the vitamins and minerals people need to be healthy. Parents are
often very careful to be sure their children eat the right foods.
This is all very different from food-ways in the 19th century.
If you had lived in the 19th century
1. Your diet would have depended on the time period, location and your social class.
2. You would have had limited access to imported and exotic foods.
3. You would have eaten more seasonal foods.
4. Your foods would have normally had to be preserved without refrigeration. It was common for foods to spoil
before they could be eaten.
5. Your meals would often have been made “from scratch.”
6. Many sauces, such as mayonnaise, might have been made at home.
7. Commercially-made foods (bread, milk, canned goods) might have contained unhealthy fillers and coloring
agents such as alum or copper. There is no food and drug agency in 19th Century America to regulate
wholesomeness of foods.
ROLE-PLAYING: FOOD AND SOCIAL CLASS- Here are some examples of the types of food that
would have been available to people at different levels of society. Of course, these would vary according to where
the person lived and how close they were to ports or distribution centers.
Mr. or Mrs. Frontiersman We're the first settlers in our area. The first thing we did after building our cabin was to
plant a little corn. We let our hogs loose to forage in the woods, but most of our meat is from the woods: deer, bear,
and ducks. Maybe in a year or so we can afford a cow. Our boy sometimes brings in a squirrel or rabbit to fry. We
pick berries and gather nuts, and sometimes we find a bee tree and rob the honey. Twice a year someone has to
go to town and get some salt, black-powder, and lead, and sometimes a little white flour and sugar.
Mr. and Mrs. Early Farmer: We bought this farm just last year. We added a pen (room) to the cabin and built a
bigger barn for our cow and oxen We have a good milch cow, so we have milk most of the year. We can make
butter and cheese, and we sell or eat any extra calves. We also have five sheep, so we have mutton to eat and
wool to spin for clothing. The oxen are slow, but they helped us break up more new ground this year for crops. We
raised a good garden this year, with corn, cabbage, peas and beans.
Next year I hope to get some chickens. We could sell the eggs and with our furs and some butter, we might have
enough to buy more white flour, tea, coffee, and sugar.
Mr. and Mrs. Established Farmer:
After being on our farm for about a decade now, we're pretty comfortable. I still hunt and fish, but we also put up
pork, beef and mutton every year. We have a large flock of poultry for eggs and meat, and sometimes a neighbor
wants to buy some goose-down for pillows. Our orchard is mature, and we gather apples and pears every year for
apple sauce, cider, and dried fruit. We pick berries from the woods, gather wild nuts, and have found some wild
grapes and a bee-tree.
Our cattle herd has grown and now we have six cows, their calves and a bull. We have plenty of milk, and make
butter to sell. Our sheep flock is growing, too, and we're selling extra wool and lambs.
We have two teams of mules, and plow and plant corn, wheat, oats. With the mules we're
able to haul manure to the fields and the kitchen-garden, so we get a good harvest.
We have plenty for ourselves and our animals, some to sell, and some to give away.
With the crops we sell, we're able to buy what we need from town. We now eat as much
white bread as cornbread, and we have white sugar year-round. Sometimes we even
buy a can of oysters, and at Christmas we buy oranges for the children.
Today, you often put a meal in the microwave. In the mid-19th century, many types of food had to have a lot of
Corn was a staple of diets for both humans and animals, especially in rural areas. Corn could, of course, be boiled
and eaten right away. Corn could be dried and ground in a mill (run by water or a hand-mill called a quern) or
using a hominy block. Corn might also be soaked in lye-water until the kernels swelled. Then the corn was
washed many times and this was hominy.
Spices, like nutmeg, had to be ground.
Coffee had to be roasted and ground. (Late 19th century coffee mill on right.)
Fruits were often dried or made into jams, jellies, preserves or butters. Home-
canning with glass jars, like we know today, started around the Civil War period.
Vegetables were usually stored in the root cellar. Onions might be hung from the rafters. Cucumbers and a few
other vegetables were pickled.
COOKING. For many families, cooking was still done in the fireplace during the first half of the century.
An early fireplace with fire-dogs holding the wood. A pot and kettle hang from pot-hooks on the
chimney crane. A spinning wheel whose distaff is loaded with flax stands before the fire.
Early fireplaces could be quite large compared to our fireplaces today. A metal rod or bar called a chimney crane
was usually mounted to the inside of the fireplace and served as a place on which to hang pots and kettles. Some
chimney cranes were designed so that they could be raised or lowered as needed to control the temperature.
Other types of cookware had small legs and were designed to stand on the hearth or in the hot coals. Some items
sat on metal stands called trivets.
1) Thorns and Thistles
Genesis 3: 17 And unto Adam he said, Because thou hast hearkened unto the voice of thy wife, and hast eaten of
the tree, of which I commanded thee, saying, Thou shalt not eat of it: cursed is the ground for thy sake; in sorrow
shalt thou eat of it all the days of thy life; 18 Thorns also and thistles shall it bring forth to thee; and thou shalt eat
the herb of the field; 19 In the sweat of thy face shalt thou eat bread, till thou return unto the ground; for out of it
wast thou taken: for dust thou art, and unto dust shalt thou return.
When God created the world, all was "very good." God had provided plants and fruits for man to eat. Man had
work to do, to "keep" the garden, but it was relatively easy and productive. Then, after Adam and Eve sinned, the
Earth changed. God told Adam that the Earth would now produce weeds like thorns and thistles. Man would have
to work hard to grow food.
If you have ever grown a garden, you know how hard it is to till, plant,
weed, and harvest food.
2)If a Man Does not Work, Neither Should he Eat
2 Thess 3:10 For even when we were with you, this we commanded you
that if any would not work, neither should he eat.
In the early days of the church there were people who would not work, instead they went around being busybodies.
Their excuse was that Christ was coming again soon, so they shouldn't have to work. Paul may have surprised
them with what he said. He said that these super-spiritual people should get busy.
Even in Eden, God gave man work to do. God knows that people need something to do. Before the Fall, work was
apparently fairly easy; only after the fall did work become hard and laborious.
In the 19th Century some people thought that work was dishonorable; but the Bible does not teach this. Instead,
God tells us to be willing to serve others and to do everything as unto the Lord.
3) Working and Trusting
Proverbs 12: 11 He that tilleth his land shall be satisfied with bread: but he that followeth vain persons is void of
Proverbs 24: 30 I went by the field of the slothful, and by the vineyard of the man void of understanding;
31 And, lo, it was all grown over with thorns, and nettles had covered the face thereof, and the stone wall thereof
was broken down. 32 Then I saw, and considered it well: I looked upon it, and received instruction.
33 Yet a little sleep, a little slumber, a little folding of the hands to sleep: 34 So shall thy poverty come as one that
travelleth; and thy want as an armed man.
We always have to be careful to balance all the Bible's teachings and take them in context. There are some people
who say that they do not have to work; God will feed them as long as they trust him enough (Matt 6:31). This is not
a balanced view of what the Bible teaches, though. God tells us that we should work and make normal provisions
for the future. We are to use the normal opportunities that God provides. If we are farmers, we need to plow, plant,
and harvest. If we are workers, we are to do a good job for our employers. Certainly Paul would not have made a
poor quality tent, nor would Jesus have done a poor job in the carpentry shop!
We are usually to work, yet we can rest assured that in the event of an emergency, God is faithful and will provide
what we need (maybe not what we want, but what we need). Many of God's children past and present can attest
that God often providentially what we need. God will only allow what is for our spiritual good and His glory.
4) Food and the Old Covenant
In the Old Testament, God gave many laws to the Jewish people. We call these laws the Old Covenant
(agreement). They were not to wear clothing made of two kinds of fibers, nor to plow with two kinds of animals.
They were told what types of clothing to wear, and exactly how to worship. God also gave them very detailed rules
about what to eat and what not to eat. You can read these rules in Leviticus 11. Today, some Jewish people still
follow these rules and eat only Kosher foods.
Today, we as Christians do not have to follow these food laws. We are under the New Covenant, and we no longer
have to worry about rules like clean and unclean foods, single-fibered clothes, or wearing tassels on our garments.
God made it very clear to Peter in Acts 10:10-16 that, for the Christian, all foods are clean. The only foodstuffs that
the Apostles forbade Christians to eat was blood, the meat of strangled animals (which contains blood), and meat
sacrificed to idols if it disturbed a person's conscience. (Acts 15:29)
5) The Last Supper Exodus 12:3-11
Food is mentioned throughout the Bible. There were feasts and fasts. There were miracles that centered around
One of the most important food-oriented celebrations for the Jewish people was the Passover. The Passover
celebrated the exodus of the Hebrews from slavery in Egypt. God gave Moses precise instructions for how it was to
be prepared and served.
One evening many centuries later a Jewish carpenter-rabbi met in a room with his Disciples to celebrate this feast.
Although he had tried to prepare them, they really had no idea that they were looking at the true Passover Lamb,
the Lamb of God who takes away the sins of the world. Rather than a lamb's blood on the door-posts of their
houses, they would soon trust His blood to wash away their sins and cleanse their hearts. Rather than simply
believing that the blood would turn away Death; they soon understood that Christ's Blood would save them from the
wrath to come.
6)Gluttony Proverbs 23: 20 Be not among winebibbers; among riotous eaters of flesh:
21 For the drunkard and the glutton shall come to poverty: and drowsiness shall clothe a man with rags.
Gluttony is eating to excess; eating more than you need.
Today in the United States we have a serious problem. Our eating habits are making us sick. Much of our food is
filled with extra sugar, salt, fat and artificial flavors to make it taste good so that we will want more of it. Food
companies want to see more food; they are not always interested in the health of the people that eat that food.
As Christians, our bodies are temples of God. We are to try to care for them as best we can so that we will be able
to serve Jesus. This doesn't mean that we can never eat a pizza or drink a soft drink, but we should always
remember that our bodies belong to God and we must eat healthy foods.
7) Jesus Cooks A Meal John 21:9 As soon then as they were come to land, they saw a fire of coals there, and
fish laid thereon, and bread.
It is sometimes hard to believe that Jesus was really human as well as being God. As God, Jesus could have
demanded a place to live in and ordered all humans to be his slaves, but he didn't. Instead, he served others,
sometimes in surprisingly humble ways.
Once, Jesus apparently even cooked a meal. After Jesus rose from the dead, he appeared many times to his
disciples. One night the Disciples went fishing, and at the dawn they saw Jesus standing on the shore. At his
instruction, they cast their nets and hauled in an amazing draught of fish. When they returned to shore, they found
a fire there, with fish cooking, and some bread. Jesus invited them to sit and eat.
Luke 12:37 tells us that Jesus might serve us one day as well:
Luke 12:37 Blessed are those servants, whom the lord when he cometh shall find watching: verily I say unto you,
that he shall gird himself, and make them to sit down to meat, and will come forth and serve them.
Are we watching for the coming of the Lord? Will we be one of those that he serves?
E. ENGLISH PRACTICE
1) Review Nouns and Verbs. Underline the subject. Circle the verb.
a) Mother baked the bread.
b) Father salted the meat.
c) We shelled the peas.
d) Annie stirred the cake.
e) Calvin ate a cookie.
E2) Direct Objects
Direct Objects answer the question "verb what?" Look at the sentences above to answer the questions. The word
that you fill in the blank is the DIRECT OBJECT.
a) Mother baked _____________________? (what)
b) Father salted ____________________? (what)
c) We shelled _________________________? (what)
d) Annie stirred the __________________________? (what)
e) Calvin ate a ____________________________? (what)
E3) Now write some direct objects on your own.
a) Mattie cooked some ______________________________.
b) James carried some ___________________________________.
c) Peter ate a _________________________________________.
d) Mother poured the ___________________________.
e) We sold the ______________________________________.
f) We bought a _______________________________________.
A verb that takes a direct object is called a transitive verb.
E4) Review Adjectives & Articles: Adjectives tell about nouns: what kind of, what color, how large, how
many and whose. Cardinal numbers are also adjectives. The words a, an, the are special adjectives
Underline the adjectives, including the articles.
a) Mattie baked a white coconut cake. (What kind of cake?)
b) I like big, soft, chocolate cookies. (What kind of cookies?)
c) Dad carved the juicy turkey. (What kind of turkey?)
d) For supper we had cornmeal mush with sweet molasses. (What kind of mush? What kind of molasses?)
e) The icy water in the spring keeps the sweet milk fresh.
f) We do not have a cold spring. We have a deep, cold well where we store the milk.
g) I am in fourth grade this year.
h) Father's pigs eat acorns.
i) The fuzzy yellow kitten purred.
E5) Fill in the blanks with an adjective of the kind indicated.
a) _________________________ dog (whose?)
b) __________________________ horse (color?)
c) ___________________________ pie (what kind of?)
d) __________________________ cookies (how many?)
e) __________________________ grade (cardinal number)
E6) Using a, an, the. We use "a" before a nonspecific item. "A dog" can be any dog. We use "an"
before nonspecific items that start with a vowel sound: "an herb," or "an apple."
We use "the" before a specific item. "The dog" is a certain dog.
a) ______________________ duck (any duck)
b)_______________________ pie (a certain pie)
c) _______________________ icicle (any icicle)
d) _______________________ orange (a certain orange)
E7) Vocabulary Practice: Look up these words in the dictionary or use the context to learn what these
1) The kettle hung on a hook on the chimney crane.
a) a type of bird
b) a metal rod or device from which pots hung over fire in a fireplace
c) a device for lifting up a chimney to repair it.
2) Mother fried some sidemeat in the cast-iron spider.
a) a skillet or frying pan with legs.
b) a type of arachnid
c) threads on a loom
3) One of the firedogs in the fireplace was broken, and a log rolled onto the hearth.
a) metal stands for holding logs, also called andirons
b) a dog that ran on a treadmill near the fire, turning a spit.
c) a dog that ran beside a fire wagon or truck.
4) The water was boiling in the kettle, and the cornbread was cooking in the Dutch Oven.
a) a hole in the ground, lined with bricks
b) an early stove
c) a deep pot with a cover that allowed coals to be piled on top
5) Before bedtime, Father banked the fire to keep the coals hot.
a) pile wood and coals in a heap, and cover with ashes
b) clean out
c) put on new wood
6) For supper we had molasses and hominy.
a) molasses- maple syrup hominy- corn bread
b) molasses- a dark, sweet liquid that is the product of the sugar-making process; hominy- corn that has been
soaked in lye-water, then rinsed.
c) molasses- a thick pudding hominy- a drink made from sassafras roots
1) Addition and Subtraction
a) Father ground 3 barrels of flour this week. He ground 5 barrels of flour last week. How many barrels did he
grind in all?
b) We picked 5 bushels of peas today. We picked 5 bushels yesterday, and 7 bushes the day before. How many
bushes of peas did we pick on all?
c) Mother looked over the household accounts. Susan used 2 pounds of flour yesterday and 6 pounds of flour the
day before. Mother had given Susan 10 pounds of flour to use. Susan needs 4 pounds of flour today to make
bread. Does she have enough flour?
d) Crissie baked a dozen sugar cookies this week. How many cookies are in a dozen?
What is a "baker's dozen?"
e) Jim had 3 biscuits for breakfast. John had 2 biscuits and Father had 4 biscuits. How many biscuits did they have
f) Sarah brought a dozen cookies to church to share with her friends. She gave a cookie to Mattie, Giles, Peter,
Rufus, Stephen, Clarence, Ruth, Amelia, and Susan. How many cookies does Sarah have left if she also has a
g) Add 1 + 4, add 10 + 40, add 100 + 400, add 1000 + 4000.
h) Add 2 + 4, add 20 + 40 200 + 400 2000 + 4000
i. Add .50 + .50. Add $1.00 + $1.00. Add $2.00 + $2.00.
F2) Multiplication and Division
F3) Easy Fractions
a) Frances had a cookie. She broke it in half and gave half to her brother. Draw a picture of her cookie, and draw a
line down the middle. Color Frances' half brown. Color her brother's half golden.
b) Jenny made an apple pie in her little patty-pan. She cut it into 4 pieces. She gave 1/4 to her brother. Draw a
circle for the pie and divide it into 4 pieces.
Color Brother's piece green.
Jenny gave another 1/4 to her little sister. Color Little Sister's piece orange.
Then Jenny gave her mother 1/4. Color Mother's piece yellow.
How many pieces of the pie had Jenny given away? How do we write this as a fraction?
c) Draw two circles of the same size and pretend they are cakes. Divide one cake in 1/2 by drawing a line down the
middle. Divide the other cake into fourths. Now color 1/2 of the first cake pink. Color 1/4 of the second cake
orange. Which is larger, 1/2 or 1/4?
d) Mr. Jones has a horse. 3/4 of this horse's feet are white. How many of this horse's feet are white? Color the
horse black, brown, gray, or chestnut (burnt orange) leaving 3/4 of its feet white.
e) Let's add some simple fractions. For right now, all the fractions will have the same number in the denominator
(bottom number). When we add fractions like this, the denominator stays the same:
1 + 2 = 3 3 + 1 = 4
3 3 3 5 5 5
Now you try. Remember that the denominator stays the same.
f. Johnnie ate 1/4 of his fried pie in the morning. He ate 2/4 of his fried pie at lunch. How much did he have left for
an afternoon snack? 1 + 2 =
g. Delores used 2/4 of a cup of sugar for her cookies. She used 1/4 of a cup of sugar in the tea. How much sugar
did she use?
h. Mr. Smith used 1/4 of a sack of seed in one field. He used 1/4 of a sack in another field. How much seed did he
use in all?
16 oz. (ounces) = 1 ______________________________
2 cups = 1 _____________________________________
2 pints = 1 _______________________________________
4 quarts = 1 ______________________________________
Hands on: Show children that containers of different shapes can still hold the same amount of liquid.
G. Geography: Coffee, Tea, or Chocolate.
A visitor to a wealthy 19th century home might be offered their choice of coffee, tea, or chocolate. All of these
ingredients had a long way to travel to reach the United States.
H. SCIENCE AND HEALTH
H1) What types of foods do you need to eat to be healthy? In the South, a common meal among plain folk and
small farmers was turnip greens, black eyed peas and hot water cornbread with some buttermilk. While these were
not fine foods, they might actually have provided many nutrients.
What are vitamins?
What are minerals?
Research turnip greens and write some of the nutrients they provide:
Research black eyed (or purple hull) peas and write some of the nutrients they provide.
H2) SUGAR AND SWEETENERS
The Glycemic Index is a very important tool for people with diabetes, or anyone who is concerned about their
blood sugar level. A food's glycemic index score reflects how much it raises a person's blood sugar.
Today, many foods contain corn syrup. Corn syrup has a glycemic index value of between 62 and 89. (Sources
differ.) What nutrients does corn syrup provide? Look on a bottle of Karo syrup or corn syrup if you have one in
Sugar has two main sources: sugar beets and sugar cane. In the 19th century, most sugar came from sugar cane.
This was a very labor intensive process that required cutting the canes, grinding them, and then boiling the sugar.
Sugarcane was extensively raised in South Louisiana. Sugar planters where known for their great wealth, and they
often owned huge numbers of slaves.
Small farmers sometimes raised a patch of sugar cane for personal use.
Meat Prices in 1909. Alvin Davison The Human Body and Health (New York: American Book Company, 1909)38
hominy- corn that has been treated with lye-water so that the kernels swell and the outer husk splits away. The
lye is then washed away, and the hominy can be eaten or dried and ground into hominy grits.
grits- coarse-ground corn or hominy, eaten boiled as a porridge.
curds and whey- the solds (curds) and liquid (whey) that separates from each other when milk curdles. Separating
the curds from the whey is part of cheese-making.
spider- a skillet or frying pan with legs, so that it can stand in the coals.
Dutch Oven- there were different items with this name. It can be a cast-iron pot with a lid that is designed to hold
coals for baking, OR it can be a tin or sheet-metal device for cooking.
Hominy Block- an item for pounding corn. Often this was made from a hollowed-out tree-trunk, standing upright,
and was pounded with a slightly smaller trunk used as a pestal.
Mutton- the meat from a sheep (as opposed from a lamb)
Chimney Crane- a metal rod or bar set inside a fireplace used as a support for hanging pots and kettles when
cooking. Some chimney cranes were very sophisticated and could be raised or lowered or swung away from the
fire as needed.
Firedogs- also called andirons, these are the metal items in a fireplace that hold the firewood.
pork- the meat from a pig.
Quern:a type of hand-turned mill used to grind corn or wheat into flour.
This man has his quern mounted in a barrel.
RIGHT: When we hear
the word "kettle" today,
we usually think of a tea
kettle like this one.
A kettle can also be a
Sometimes, rough-ground corn was cooked by a slow boil; this was a
form of grits. Hominy grits were made by drying hominy and then
Cornmeal could be made into a number of types of pudding (hasty
pudding), bread (corn bread and crackling bread) and small
bread-cakes (hoe cake, Johnny cake, hot water corn bread.)
Meat: There was no real refrigeration in the mid-19th century, so meat
had to be preserved by other means. Meat was salted and packed in
barrels; soaked in brine (salt water) and smoked; dried; or pickled. Bit
of pork might be chopped or grinded in a grinder (late 19th century,
right), and made into sausage.
Dairy Products: Excess milk could be made into various dairy
Butter might be made in different ways. In some areas, the milk was
poured into milk pans at night for the cream to rise. The cream was
then skimmed, poured into a scalded churn, and churned into butter.
The remaining butter milk was used as a beverage. The churn might
be either crockery or wood. Some were made like barrels on rocker-
In some areas of the South, the milk was allowed to sit overnight in a
warm area until it curdled or soured into "clabber." It was then churned
into butter. Butter from this method had a different taste than that of
“sweet cream” butter.
In either method, when the butter began to form, it was skimmed out of
the milk and then washed carefully, working it with wooden butter
paddles, to remove the milk which would make the butter go rancid
more quickly. The washed butter might then be salted and packed into
butter molds, which molded the butter into different shapes.
Cheese Some milk and cream might be made into cheese. There are
hundreds of different types of cheese. In many different kinds, the
worker mixed milk with rennet (a chemical found in the stomach of a
young nursling calf). The rennet caused the milk to separate into solid
curds and liquid whey. According to the way the curds are then heated
and treated, and the types of bacteria added, different types of cheese
may be formed. Soft cheeses were the easiest to make; harder
cheeses were created using a cheese press which pressed the liquid
from the cheese.
Left: A pot with legs. A skillet or frying pan with legs was called a
Cooking utensils for open-hearth cooking had to be long, so that
the could reach into the fire.
BAKING. Larger homes and homes in some areas of
the East Coast had ovens built into the side of the
chimney. Some areas had communal ovens, or
bake-shops where people could bring their goods to be
Not everyone had access to an oven.
On the frontier, people baked in a Dutch Oven (right)
a heavy cast-iron pot with a lid designed
so that coals could be piled on top.
Baking was not always easy, as ovens like the one
on the right had to be heated with coals and then
cleaned before the goods to be baked were placed
inside. Perhaps this is why baking was traditionally
done one day a week.
19th Century cooking stoves came in many different forms, burning wood or some type of coal. Wealthy
families and those living in town were more likely to have some type of stove in the early 19th century. By
the mid-late 19th century, most families had a stove with attached oven.
Many stoves came with a reservoir for water, so that the household could always have a source of hot
water. A few families even had plumbing connected to the stove, so that they could have a running hot
water for cooking and perhaps even for bathing.
While these stoves seem to have offered greater convenience, some cooks were reluctant to learn to use
them, and the new stoves still kept children and servants busy chopping wood or hauling coal to feed
|A late 19th century cast-iron stove with 6 burners, an oven, and what appears to be an
attached container for hot water.
A "quick" oven. Today we have dials, temperature
gauges, and digital displays to tell us how hot our oven is.
Early ovens did not have this. Cooks tested the heat of
their ovens by seeing how long their could hold their
hand inside the oven. Cooking was much more
subjective, as the cook had to guess the temperature. A
"quick" (hot) oven was one in which a person could only
hold her hand inside the oven for a few seconds.
a) Mrs. Hanks sells eggs. She has 3 dozen eggs already gathered and in the basket. Mr. Jones tells her he
needs 48 eggs. Does Mrs. Hanks have enough, or does she need to visit the hen house?
b) Mrs. Hanks has three pens of chickens. She has 10 chickens in each pen. How many chickens does she
have in all?
c) Mrs. Smith picked some potatoes into small baskets. Each basket holds 8 potatoes. She filled 9 small
baskets. How many potatoes did she pick in all?
d) Mr. Jones gives Mrs. Hanks 10c per dozen eggs. If he buys 4 dozen eggs, how much will Mrs. Hanks earn?
e) Look at the chart on the top of this chapter. Mr. Smith wants a 4 lb. rump roast. Rump roast is 13c per lb.
How much will a 4 lb. roast cost?
f) Mr. Graves the butcher has just sold all of his porterhouse steaks. He sold 70 lbs. at 22c per pound. How
much did he make?
g) Mrs. Anglis has 145 sheep. She needs to divide them as evenly as possible to go into her 3 pens. How many
sheep will need to be in each pen. Will she have some pens with more sheep than others?
h) The miller has ground 2,565 lbs of flour. He will pack it in barrels. Each barrel will hold 196 lbs. How many
barrels does he need? (You may use a calculator for this if your teacher says it is okay to do so.)
A cook was one of the first servants that a family hired, after a laundress. In middle-class families, the cook
might also function as a maid-of-all-work, as Hannah does in Little Women. In more wealthy families, the
cook might be more of a professional. In the wealthiest homes there might be a chef, and he might oversee
a complete kitchen staff.
Even in middle-class homes, some sensible mothers taught their daughters how to bake, boil, and roast.
Authorities advised that a girl skilled in household work would be better able to teach her maids later in life.
The girl in the illustration above appears to be kneading bread dough.
Skim milk is milk with most
of the cream removed. It
was often used to feed pigs
or calves, although some
families drank it.
|Above: Arabica Coffee Plant Below: Cacao (Chocolate Bean)
Left: Cutting the Cane.
Below: A 19th century mill for grinding the cane and pressing
out the juice. Early mills were horse or mule-powered. Later
ones were steam-powered.
|After the cane juice was extracted, it was cooked in large pots or kettles, with constant skimming, until the sugar
As you may already know, sugar was still sold in cone-form in the early 19th century. In order to use the sugar, it
had to be cut off the cone with a hammer and chisel or sugar nippers and and/or pulverized.
If you would like more information on the process of kettle-cooking sugarcane, visit this website:
http://www.oldandinteresting.com/default.aspx also has incredible information about household items, like sugar
Molasses is a by-product of making sugar, and actually there are several grades of molasses, including
blackstrap molasses which contains valuable nutrients.
Sorghum syrup is sometimes confused with molasses, but is made from a different plant. Many people feel that
sorghum is greatly inferior to true molasses. Some people think it's only fit for animals.
Maple sugar was used as a sweetener in certain
parts of the North. Maple sugar comes from the sap of
a maple tree.
The sap ran from the trees by means of small wooden
pipes or spouts, collecting in buckets. As with
sugar-cane juice, maple sap has to be cooked and
thickened before it is used.
Maple sugar candy is simply pouring the heated syrup
onto a cold surface, such as a bed of snow.
Honey is, of course, another sweetener used in the 19th
century. Many frontiersmen and early farmers would simply
happen upon a hollow tree filled with honey and rob it.
Some farmers raised their own bees. Raising bees is
Each hive of bees has its own queen and her female
workers. Drones are males whose only task is to mate
with the queen. The queen's task is to lay eggs and her
workers care for the young bees, collect nectar from
flowering plants, and make the honey and wax cells for the
While the workers are gathering nectar, they also pick up
pollen, which they transfer from plant to plant, fertilizing
new seeds. Why would this be good for a farmer?
H3- Preserving Food. Have you ever left food in your room for a long time, or found some food that got pushed
to the back of the refrigerator? What did it look like? YUCK! It may have had fuzzy green or white mold growing
Your mother may have warned you about not eating food that has not been refrigerated. Poultry (chicken, duck,
other fowl), seafood and fish, and pork can spoil very quickly and make you very sick.
What causes food to go bad? The simple answer is bacteria. Bacteria are very tiny little animals that live
everywhere. Not all bacteria are bad. There are very good bacteria in your stomach that you have to have in order
to digest your food. Your mother may have had you eat yogurt in order to get some of this good bacteria in your
Other bacteria IS very dangerous and can make you sick. This bad bacteria can make food get nasty and soft,
change color and smell bad. If we eat food like this, it can make us sick. To keep food fresh longer, we have to
somehow either slow bacterial growth, stop it, or kill the bacteria and then keep the food sterile.
How do we keep food from spoiling? Cooking is one way we can make food last longer. Cooking kills many bacteria
and helps food last longer.
Most of us put food in the refrigerator or the freezer. Bacteria love warm temperatures. The cold keeps the
bacteria from growing as quickly.
The problem is that there were no refrigerators as we know them in the 19th century, so people had to use other
methods of preserving food.
REFRIGERATION & ICE
While 19th century people did not have modern
refrigerators, some did make use of cold to
Some people in the 19th century had iceboxes
(right) which were insulated wooden cabinets kept
cold by large blocks of ice.
An iceman would come around in towns and
surrounding areas selling ice.
In the North, ice was sometimes cut from frozen
ponds and rivers during the winter and then packed
in sawdust for summer use.
There were many people, however, who did not
have access to ice or an icebox.
People with access to a cold stream or spring might
put their milk (in a covered jug or pail) in the cold
water. Some people even built special spring
houses where icy water ran through troughs for
keeping food cold.
Other people kept their milk cold by putting it in a
covered pail down into a well.
Drying is a very old method of preserving food.
Bacteria like a lot of moisture. Foods without a lot
of moisture will sometimes keep longer than foods
that contain a lot of water.
Some foods, such as fish, herbs, thin slices of
meat, vegetables, legumes (peas & bean), and
fruits, could be preserved by drying. The lack of
moisture (water) in the food kept the food from
spoiling as quickly.
Dried meat, called jerky, was a staple food for
hunters, trappers and pioneers.
Smoking is also an old way to preserve meat.
Meats such as hams and bacon (sidemeat) were often
smoked. The meat was often soaked in a salt-water
brine, then rubbed with salt-peter and put into a building
with a smoky fire.
The amount of time the meat stayed in the smokehouse
varied according to the thickness of the meat. . The
smoke contained chemicals that stopped or killed
SALT, SUGAR and VINEGAR
These three ingredients all slow bacterial growth.
Some meats, such as pork, were packed in barrel of salt to preserve them.
Sugar and vinegar were often combined with canning to help preserve food.
Sugared fruit and fruit juice was cooked and canned as jelly, preserves, apple butter, marmalade, etc.
Some meats, eggs, and vegetables were pickled: packed in hot vinegar
POTTING and CANNING
In the 18th and 19th centuries, some types of meat were potted. They were cooked, and then put into crocks. A
layer of fat was then used to seal the top of the crock to prevent bacteria from entering. This was potted meat.
This process is no recommended today.
The process of canning food was invented for the army of Napoleon, Emperor of France, by Nicholas Appert in
the early years of the 19th century and within a few decades canned food was available to the general public.
In modern canning, food is heated to the point at which the bacteria are killed, then the food is put into sterile
cans or Mason Jars and vacuum sealed so that no bacteria can get inside. Low-acid foods are canned in a
pressure canner, in which the temperature can reach levels that kill harmful bacteria.
Modern canning lids adhere to the top of the jar to form a tight seal. In early canning, animal bladders were
sometimes used to seal the tops of containers. In the case of jelly, sugar was sometimes heated so that it would
form hard candy inside the top of the jar.
DAIRY PRODUCTS were converted to less perishable forms. Milk was churned into butter, which is a form of fat.
The remaining liquid was carefully worked from the butter, or the butter would be rancid.
Some milk was converted into cheese. In cheesemaking, good bacteria is actually encouraged to grow to retard
the growth of bad bacteria. Some cheeses were preserved by their thick, air-tight rinds that developed. Soft
cheeses did not last as long as the hard, pressed cheeses.
The earliest settlers depended on game animals for food. Later
settlers still enjoyed hunting. This illustration from the book
Frontier Living by Edward Tunis.
Mr. and Mrs. Wealthy Landowner or Wealthy
Last week I went to dinner with Mr. and Mrs. Wealthy
at their mansion.
They've just returned from Paris, France with a French
chef. I've never had anything as good as the pastries
We had an eight-course meal with pheasant, venison,
garden vegetables, and trout. The Wealthys also
bought some bananas- strange yellow things that
tasted like soap!
In the 19th century, tea came from India, China and Ceylon (Sri Lanka). Find these on a map, or color these
on a map. If your map has a scale, see if you can determine how far tea had to travel from Sri Lanka to the
East Coast of the United States (or to your location.)
Coffee may have originated in Africa, but it was being cultivated in Yemen in the 15th century. Find Yemen on
the map. What larger countries is it near?
Coffee is cultivated in many countries, including Martinique, Jamaica, Indonesia, Costa Rica, Columbia, and
Brazil. Find these countries on the map.
Chocolate comes from the Côte d'Ivoire (Africa), Brazil, Ghana, and Indonesia.
The Emperors of Chocolate, Joel Glenn Brenner, 2000, Random House quoted in www.suite101.com/content/where-chocolate-comes-from-a169465)
Above, a tea service consisting of a
sugar bowl, creamer, coffee pot (back)
and tea pot.


Oatmeal Breakfast is ideal according to many traditions, between them Chinese medicine and other traditions that come from the cold. Maintaining a nutritious breakfast eaten warm early morning makes a huge difference in our daily lives.
Oatmeal, or another name for her, Oatmeal helps in digestion, bowel, maintaining body temperature and physical balance at all. Russian, oatmeal received the nickname “Hercules porridge”. When I was little my grandmother used to tell me that the mixture is so called because it gives eat it the strength of Hercules.
This is the basic simple porridge of all, preparation takes only minutes. It is important to know how our food looks before coming to the plate, well, it looks like oatmeal in its natural form. You should use the full spike, organic and locally.
Here’s the recipe:
Pour the oatmeal pot with a little coconut oil, additions and sweeteners.
Add water gradually, to taste –
Porridge can be sparse if you add a lot of water – about 3 cups of the amount spike, and can be solid and chunky If you add a smaller amount of water.
We suggest you experiment first few times to desired consistency and then work whenever you have a favorite formula.
Cook over low heat for about 8-10 minutes.
Oatmeal – Oatmeal
Ingredients for 2 servings:
Half cup full of organic oats
Water – according to desired consistency
2 tablespoons maple, date syrup or molasses
Recommended by flavor additives:
A little coconut oil
Tablespoon tahini or cashew butter
Dried fruit / nuts more
Cinnamon – warming spice, highly recommended for winter
Ginger – warming spice, highly recommended for winter


Day 3: Food: the carbon impact of meat (– or make a turkey happy this COPmas)
Most of us are aware of everyday actions we can do to reduce our carbon footprint: turning off lights when not needed; using our cars less for short journeys; turning the thermostat down; having short showers and insulating our homes etc. But much less is understood about the impact our diets could be having on the climate, and the fact that our meat eating habits could constitute a large chunk of our personal annual carbon footprint. The elephant in this particular room is the cow, the pig and the turkey!
If we take beef as an example, the consumption of just 1kg of beef, a roast dinner for three people typically, is equivalent to driving our cars a distance of about 160km (~100 miles). Meat in general, and red meat in particular, has a very high carbon and water footprint in terms of its lifecycle from farm to plate, and for our health, the well-being of farm animals and the health and well-being of our planet, we really need to reduce our consumption of it.
What eco actions can we take?
There are lots of easy things that we can do to reduce the carbon burden of our diets by being more mindful of our meat choices, and the beauty of taking action on our diets is it also usually has beneficial effects on our health too:
Citizens: individually, we can all make an effort to reduce our intake of meat and dairy products (unless you are veggie or vegan already of course – in which case award yourself a gold star). Why not give our 3 COPmas turkeys something to really dance about by opting for a meat free Christmas dinner this year? Signing up to Meat Free Mondays is a great start in the journey to reduce meat consumption for the long term. Also thinking about reducing red meat generally and replacing with (free range or organic) chicken and other ethically reared poultry will help reduce your carbon footprint. If you want to go further, why not try vegetarianism, or even go vegan, for a month and see how it suits you. Typically a vegetable based diet tends to be healthier than one based on a large amount of meat.
Civil Society: everyone can rise to the challenge and help spread the word about the impact of meat consumption on the planet. If your community group or club is organising a Christmas get together, why not break with tradition and try a vegetarian Christmas meal instead – if people question it, that’s a great conversation opener for discussing the issues around excess meat consumption and climate change especially while COP21 negotiations are in full swing.
Corporates: as with communities, when organising your Christmas work ‘do, why not make it an alternative affair with at least a couple of tasty alternatives to the traditional turkey dinner, lobby to have any event your company organises to go completely vegetarian for canapes and other snacks, and suggest your canteen, if you have one, tries out Meat Free Mondays for a trial period to promote a more planet, and animal, friendly alternative.
Blog post: The elephant in the room is a cow
According to a 2006 report by the United Nations Food and Agriculture Organization (FAO), our diets and, specifically, the meat we consume, are responsible for more greenhouse gas emissions, such as carbon dioxide (CO2), methane & nitrous oxide, than all transportation modes combined. Intensive, industrial scale meat farming and government subsidies has turned meat from what used to be an occasional treat, to an affordable, everyday, every meal product. Demand for meat has increased globally as countries develop and population grows with the total amount of meat produced climbing from 70 million tonnes in 1961 to 160 million tonnes in 1987 to 304 million tonnes in 2012 (FAO 2012a) an increase of 300 per cent in 50 years.
Embedded GHG emissions Estimates of the total emissions from all forms of agriculture vary between 10-35 per cent of all global GHG emissions. A FAO report (2006) found that production of meat contributed between 14 and 22 percent of the 36 billion tons of CO2eq-equivalent greenhouse gases the world produces every year. Large differences in estimates are mainly based on the exclusion or inclusion of emissions due to deforestation and land use changes to provide more land for cattle grazing. In contrast to general trends of GHG emissions, carbon dioxide (CO2) is only a small component of emissions in animal agriculture. The largest share of GHG emissions for meat production are from methane (CH4) and nitrous oxide (N2O), both of these gases being part of the basket of the six most important GHGs that are being discussed at COP21.
Deforestation and land use change Around 80% of global deforestation occurs as a direct result of agricultural practices according to UNEP. This is most definitely the case in the Amazon rainforest. Over the past 40 years, about a fifth of Brazil’s Amazon rainforest has been lost (Reuters 2008) and some of the main reasons for the deforestation is the conversion of forest for cattle ranching and agricultural crops, industrial activities and logging for timber. Deforestation releases carbon into the atmosphere which would otherwise have been trapped in the trees and soil, and it also reduces the amount of carbon dioxide rainforests can absorb.
Embedded water Livestock uses about one third of our total fresh water supply globally. The planet’s total number of cows combined produce around 130 times more waste than the entire human race, and this animal waste is now one of the biggest polluters of fresh water resources. There are approximately 1.5 billion cows, which require a great deal of food therefore, about 98% of the water footprint of animal products relates to water use for feed
Our dietary habits greatly influence the overall water footprint too. In industrialized countries, the average calorie consumption is about 3,400 kcal a day and roughly 30% of that comes from animal products. Under these circumstances, producing a meat based diet of food for 1 day uses approximately 3,600 litres of water, where as a vegetarian diet reduces the food-related water footprint to 2,300 litres per day, a reduction of 36%.
Solutions and conclusions Can we switch to more climate friendly meat? Well there is a hierarchy of carbon intensity of meat, with red meat being the most intensive, and poultry less so, and fish and shellfish less again. However it is a case of six of one and half a dozen of the other, for eg pigs and poultry do produce significantly less methane than cows, however, they are more dependent on grain and soy- which also have their own carbon impact. Grass-fed, free range meat and resulting dairy products may be more environmentally friendly than factory-farmed or grain-fed options, but they require a lot more land, which is an issue in many parts of the world.
A simple, healthy, planet friendlier alternative to swapping meat varieties, is if everyone made small changes in their diets, considered meat as more of an occasional treat and ate more vegetable and pulse based meals. Healthier for us humans, kinder to animals and better for the planet too – what’s not to like?


Tuesday – Thursday: 12.00 – 14.30 & 18.00 – 22.00 pm
Friday- Saturday: 12.00 – 14.30 & 18.00 – 22.30 pm
Sun: 12:00 – 21:30 pm
Tel: 01932 245005
26 Bridge Street, Walton-On-Thames KT12 1AH, England
- Bangkok Platter (Minimum of 2 People)
A colourful gastronomic pleasure, a selection of chicken satay, Thai spring roll, kampoo, pataya roll, tempura, prawn on toast and spicy prawn cracker.
- 1. Chicken Satay
Charcoal grilled skewers of tender marinated chicken served with peanut sauce.
- 2. Pattaya Roll
Tiger Prawns wrapped in pastry and served with plum sauce.
- 3. Tord Mun Pla
Deep fried spicy Thai fish cakes served with cucumber salad and a delicate sweet and sour coriander dip.
- 4. Poo Nim (1 Crab)
Crispy soft shell crab seasoned with shredded lemongrass, coriander, spring onion and red pepper.
- 4a. Kio Krop
Deep fried marinated mince pork wrapped in wonton pastry.
- 5. Ka Nom Pang Na Koong
Chopped prawn and chicken in batter on bread with sesame topping and garlic sauce.
- 6. Ka Nom Jeep (Thai Dimsum)
Delicate steamed dumplings with minced prawn and pork filling and topped with garlic sauce.
- 7. Prawn Tempura
Deep fried white prawns in tempura batter and served with thick soy and sweet and sour sauce.
- 8. Kra-Doog-Moo-Yang
Marinated grilled pork spare ribs.
- 9. Hoi Oob
Steamed mussels with lemon grass, chilli and sweet basil leaves.
- 10. Duck Rolls
Thai duck rolls served with hoi sin sauce.
- 11. Poh Pia Tord (v)
Thai spring rolls served with sweet and sour sauce
- 12. Toa Hoo Tord (v)
Deep fried bean curd served with peanut and sweet chilli sauce.
- 13. Sweet Corn Cake (v)
Corn patties mixed with red curry paste and lime leaves served with cucumber in sweet chilli sauce.
- 13a. egetable Gyoza (v)
Grilled mixed vegetable, ginger and spring onion dumpling served with ginger soy sauce.
- 13b. Puk Tord
Deep fried mixed vegetables dipped in batter served with dark soy sauce and sweet and sour sauce.
- 14. Kai Tom Yam Spicy
Old fashion Thai hot and sour soup flavored with lemon grass, lime leaves and a final squeeze of fresh lemon with chicken or prawns.
- 15. Tom Kar Kai (Slightly Hot)
A traditional Thai chicken soup flavoured with coconut milk and galangal.
- 16. Giew Nam
Wonton wrapped with minced prawn, pork and seaweed in chicken stock.
- 17. Yum Nuea (Sirloin Beef)
Sliced grilled sirloin of beef served with fresh salad, a hot and sour dressing and tossed red onion.
- 18. Pla Kung or Pla Muek (Prawn or Squid)
Succulent prawn or squid marinated in lime juice and garlic dressing, tossed with lemon grass, red onion, fresh chilli and coriander.
- 19. Labb (Chicken or Duck)
Savoy chopped chicken or duck added ground chilli, pan-roasted rice shallots, spring onions, lime juice and coriander green and tossed gently.
- 20. Panang
Red thick curry of beef, chicken or pork in a panang curry paste and flavoured with fresh lime leaves.
- 21. Gang Kiew Wan
Thai green chicken curry with coconut milk, bamboo shoors, basil leaves, Thai aubergines and fresh chilli.
- 22. Jungle Curry (Chicken, Beef or Pork)
Red curry with sliced bamboo shoots, lime leaves and fresh basil leaves without coconut milk.
- 23. Gang Ped
Roasted duck fillet curry with pineapple, tomato and Thai herbs.
- 24. Masaman
A typical Thai Muslim lamb curry in a mild sauce with peanuts and potatoes.
- 25. Gang Karee (Duck) (Chicken)
(Chicken) £8.90 (Duck) £9.90 Yellow curry with onion, potato and fresh coriander.
- 25a. Gang Kua
Rich spiced slightly hot and sour pineapple, prawn red curry with coconut milk.
Meat and Poultry
- 26. Phad Kar Pao (Spicy) (Chicken, Pork or Beef)
Cooked in chilli sauce, lime leaves and hot basil leaves.
- 27. Phad Med Ma Maung (Chicken) (Duck)
(Chicken) £7.90 (Duck) £9.90 Stir-Fried with cashew nuts and dry chilli.
- 28. Gai Phad Pak
Stir fried chicken with Chinese leaf, mangetout, green beans, mushroom and spring onion.
- 29. Phad Priew Wan (Chicken, Beef or Pork)
Stir-fried in sweet and sour sauce Thai style.
- 30. Tord Kratiem Prik Thai
(Chicken, pork, beef, king prawns, scallops or squid) Wonderfully cooked in garlic, pepper and coriander sauce.
- 30a. Lemon Grass Chicken
Crispy marinated chicken breast in lemon grass, a piece of fresh chilli, fish sauce and rice vinegar.
- 31. Phad King (Pork or Chicken)
Stir-fried with ginger, black bean sauce and mushroom.
- 32. Moo Phad Prik King (Pork)(Prawn)(Fish)
(Pork) £7.90 (Prawn) £9.90 (Fish) £10.90 Stir-fried pork with aromatic chilli paste, long bean and lime leaves.
- 32a. Moo Tord
Deep fried loin pork in honey breadcrumbs topped with a vegetable sauce.
- 33. Drunken Beef (Very Spicy)
Famous thai beef dish, stir-fried with lime leaves, galangul and small chilli.
- 34. Nuea Naman Hoi
Stir-fried sliced beef with mushroom and spring onion in an oyster sauce.
- 35. Nuea Tao Jeow
Stir-fried sliced beef with onion, pepper, black bean sauce and mangetout.
- 36. Tiger Cry
Thinly sliced sirloin of beef marinated with mint and coriander served with a fresh lime and chilli sauce.
- 36a. Nuea Khob
Crispy stir beef in hot and sweet sauce.
- 37. Ped Phad Hed
Stir-fried roasted duck with oyster sauce, shitake mushrooms, mangetout and ginger.
- 38. Ped Phad Ta-Krai (Spicy)
Stir-fried roasted duck with mixed small chilli, galangal and lemon grass.
- 38a. House Duck
Half crispy duck with tamarind sauce.
- 39. Siam
Stir-fried king prawns or king scallops with ginger, spring onions, tomato and soy sauce.
- 40. Kung Rad Prik
Golden brown deep fried tiger prawn topped with chilli, honey and tamarind sauce.
- 41. Kung Phad Puk
Stir-fried king prawns with chinese leaves, mushrooms, mangetout and babycorn.
- 42. Pla Chu-Chi
Red thick curry of fish in a Chu-Chi curry paste and flavoured with fresh lime leaves.
- 42a. Kung Phad Karry
Tiger prawn stir fried in egg, curry powder, spring onion, chilli & fish sauce.
- 42b. Poo Nim Loui Fai
Soft shell crabs (2) with panang curry sauce or with fresh chilli basil & garlic sauce.
- 43. Pi-Rod (Tiger Prawn, Squid or King Scallop)
Cooked in fresh red chilli, galangal and hot basil leaves.
- 44. Kung Priew Wan
Stir-fried tiger prawns in sweet and sour sauce with peppers and pineapple.
- 45. Kung Phao
Grilled giant prawns with garlic and pepper and served with a spicy lemon and chilli dip.
- 46. Kung-Poo Phad Man
Baked jumbo river prawns in Thai juice with spring onions and black pepper.
- 47. Phad Talay
Mixed seafood fried in special Thai sweet chilli sauce.
- 49. Pla Sam Rod
Crispy deep fried fish topped with three flavours and famous hot, sweet and sour sauce.
- 50. Pla Cha-Cheng-Sao
Baked fish with cashewnut, mushroom, tomato and pineapple sauce.
- 51. Phad Prik King
Stir fried vegetable and beancurd with aromatic curry paste and lime leaves.
- 52. Panang Hed
Shitake mushrooms cooked din panang curry paste with fresh basil and lime leaves.
- 53. Gang Puk
A curry of mixed vegetable, aubergine and fresh basil leaves in coconut milk.
- 53a. Vegetable Massaman Curry
With potatoes, peanut, beancurd and mild spices.
- 54. Priew Wan Puk
Stir-fried mixed vegetable in a sweet and sour sauce with cashew nuts.
- 55. Phad Makeur
Aubergine fried with sweet basil leaves and chilli on black bean sauce.
- 56. Phad Woonsen
Beanthread glass noodles fried with vegetables.
- 57. Phad Tour Ngok or Buk Choi
Quick stir-fried bean sprout or buk choi with soy sauce, chilli and spring onions.
- 58. Phad Phuk
Stir-fried mixed vegetables with garlic and fresh ginger in soy sauce.
Rice and Noodle Dish
- 59. Special Fried Rice (Prawn, Chicken, Beef, Pork or Veg)
Special Thai style fried rice.
- 59a. Khao Ob Sub Pa Rod
Turmeric fried rice with prawn, chicken, cashewnuts and pineapple.
- 60. Egg Fried Rice or Plain Noodle
- 61. Steamed Thai Fragrant Rice
- 62. Coconut Rice or Sticky Rice
- 63. Phad Mee (Chicken, Prawn or Veg)
Stir-fried yellow noodles.
- 64. Phad Thai (Chicken, Prawn or Bean Curd)
A traditional Thai dish of fried white noodles and bean sprouts.
- 65. Kao-Soi (Very Spicy) (Chicken, Beef or Bean Curd)
Very popular Northern Thai (blow your head off) curry noodles with red onions, sweet pickle and chilli oil.
- Sawasdee (Set for 2 People)
Starter: Bangkok Platter, Main Dish: Chicken Green Curry, Stir Fried King Prawns with Garlic and Pepper, Stir Fried Mixed Vegetables, Egg Fried Rice and Noodles.
- Aroy Aroy (Set for 4 People)
Starter: Bangkok Platter, Main Dish: Chicken in Sriracha Sauce, Tiger Prawns Curry with Onion, Beef in Garlic and Pepper, Crispy Pork with Vegetable in Black Bean Sauce, Stir Fried Mixed Vegetablesm Egg Fried Rice and Noodles.
- Vegetarian Set (Set for 2 People)
Starter: Vegetable Rolls, Deep Fried Sweet Corn Cakes, Main Dish: Masaman Potato Thai Curry, Phad Woonsen, Steamed Rice, Sweet and Sour Mixed Vegetables.
- Thames (Set for 4 People)
>Starter: Bangkok Platter, Main Dish: River King Prawns Hot Pot, Beef with Black Bean Sauce, Stir-Fried Roasted Duck with Cashewnuts, Chicken Yellow Thai Curry, Stir Fried Mixed Vegetables, Egg Fried Rice and Noodles, Sweet and Sour Pork Thai Style.


Top five most underrated kitchen utensils
No 5 - Grill scissors
This is normally an outdoor grill tool and mine was also bought with this purpose in mind. However, the scissors are excellent for handling any hot item in the indoor kitchen as well. I am mainly using ours in connection with peeling skin of tomatoes.
No 4 - Wooden spatula
Sometimes I need to cut or mosh something in a pot on the stove. Lifting the item slightly with the wooden spatula allows a quick cut or moshing with the other hand. The spatula is also great creating air below a bread that needs to cool of.
No 3 - Mini-blender
Our mini-blender in action several times a week. This is excellent for cutting all kinds of small things like a single onion, almonds, or basil for a pesto. Be sure to get one with only three parts that need cleaning (blow, lid, and knife).
No 2 - Ceramic plates cleaning tool
Ahh, so you thought this is only for cleaning the stove? Well, I've found at least three other uses for this. First, I have a frying pan that I'm using for things that may stick and burn to it, e.g. almond-coconut muesli or spanish fries. This frying pan needs a rough cleaning every now and then. Second, my pizza stone is often a bit dirty with burned cheese and olive oil. Third, it is also great for cleaning the oven after it has been soaked in soap. And then finally, I also occasionally use it for cleaning the stove. ;-)
No 1 - Scissors
This is my all time favorite number one. Scissors are excellent for cutting a lot of other things than herbs and paper. First, thin slices of bacon are really annoying to cut with a knife as they often won't cut through properly. Instead, I cut the bacon with a pair of scissors. Also, scissors can come in handy if you discover the lettuce in the salad is not cut all over.


From walking paths and healthy menus to green living, you will be amazed at what a small town can do! So look through our pages and find out how you can make the right choices and add years to your life and life to your years!
Monday Campaign Monday is the day most people are likely to start anew and get healthy. People view Monday as a day for a fresh start and are more likely to start diets and exercise regimes, quit smoking and schedule doctor’s appointments on Monday than any other day.
And a Monday start helps them carry out their healthy intentions for the week.
For more information on the Monday Campaign go to:
June is Alzheimer's and Brain Awareness MonthAlzheimer's disease is the sixth-leading cause of death in the United States and the only cause of death among the top 10 in the United States that cannot be prevented, cured or even slowed.
Alzheimer's is a type of dementia that causes problems with memory, thinking and behavior. Learn the signs and contact your doctor if you experience any of them. #ABAM #awareness http://www.alz.org/
How Tea Can Boost Your HealthBy The Live Well Network
Not sure where to start? Here's a quick primer on the four basic kinds of tea. Although they each come from the same tea plant, camellia sinesis, how they get processed, brewed and enjoyed can be very different.Black Tea Black tea is completely oxidized, which means after the tea leaves are picked, they are bruised to break down the cell wall, making it fully oxidized. This gives it a strong, robust flavor. The caffeine in black tea helps boost metabolism and burn fat. Black tea comes in different kinds and flavors, such as Earl Grey. To make black tea, brew with boiling water and let it steep for one to three minutes.
Oolong tea is semi-oxidized, making it a bit lighter in flavor than black tea. Sometimes it's called "blue tea" because the leaves can have a slightly blue tinge. Oolong is great for fighting cancer because it's high in antioxidants. To make oolong tea, brew with hot or boiling water and let it steep for one to three minutes.
Green tea is not oxidized, which gives it a light, grassy taste. It's very high in antioxidants and helps the body create serotonin, which reduces anxiety and stress. To make green tea, brew with steaming water (not boiling) for two to three minutes.White Tea Like green tea, white tea is also not oxidized, but the leaves are picked at an early age, giving it a delicate, delicious flavor. White tea is the most potent in antioxidants and is great at fighting free radicals. To make white tea, brew with steaming water for one to two minutes.
Research about the benefits of adding milk to tea has led to conflicting results, but honey is a healthier sweetener than the artificial options.
Fermented Tea - Kombucha
Kombucha tea is a fermented tea that provides a variety of healthy benefits, including an increase of enzymes, B vitamins and antioxidants and probiotics. Gwen's favorite brand is Kickin' Kombucha, which also contains ginger and cayenne for an extra kick.
Yerba mate is another tea with great health benefits. With more than a dozen amino acids, more than 20 vitamins and minerals and an abundance of antioxidants, yerba mate is a great choice for a healthier lifestyle. To brew it, pour leaves in hot water, letting it sit for five minutes. Traditionally, it's served in a little pot called a gore with a special straw called a bombilla that has a filter to prevent the leaves from coming through.
Not sure what you'll like? Visit your favorite store's bulk section to buy a bit of different kinds of teas so you can taste test it at home. Once you find the variety you prefer, then decide whether buying it in bulk or in boxes suits you best.
"Eat Well. Live Well. Lincoln Park" Partners
Monthly Kids Cooking Classes
Location: Shoprite of Lincoln Park
Classes are at 5:30pm
Danielle Colombo 973-694-1038
Healthy Communities Network
The Borough of Lincoln Park is pleased to receive a second grant from the Atlantic Health System and Chilton Medical Center, in the amount of $20,000 over a two-year cycle. This grant is provided under the "Healthy Communities Network" which encourages active living and healthy eating to improve the health and longevity of people in Lincoln Park and New Jersey. You can read all about the grant and our initiatives in our monthly blog http://www.njhcn.org/blog/recent-past-present-and-future/ and under our new logo "Eat Well. Live Well. Lincoln Park."
Buy Fresh Buy Local Campaign
The Borough of Lincoln Park supports the "Buy Fresh Buy Local" campaign to support local businesses and farms, but also to encourage consumers to purchase the healthiest, freshest and most nutritious products available. The following links provide access to farms and farmers' markets in New Jersey, local farms in the immediate areas, as well as the Shoprite of Lincoln Park, that supports the "Buy Fresh Buy Local" campaign when produce is in season. So do something good for yourself and your family by buying fresh and local today!
Borinski Farms http://borinskifarms.com/
Gooserock Farm http://www.gooserockfarm.com
Jersey Fresh http://www.jerseyfresh.nj.gov/
Shoprite of Lincoln Park http://www.shoprite.com/pd/stores/NJ/Lincoln-Park/Shoprite-of-Lincoln-
Employee Wellness Program
Lincoln Park is not only committed to improving the health and well-being of our community but of our employees as well! We are providing tools for our employees to become more physically active and choose healthier foods. According to the Wellness Council Of America... every $1 invested in wellness programs saves $3 in health care costs down the road.
We strive to practice what we preach!


Comvita UMF 10+ Manuka Honey 500g is produced in New Zealand and contains unique plant phenols naturally present at varying levels in honey made from the nectar of the Manuka bush (Leptospermum scoparium), native to New Zealand. It is sourced from New Zealand's remote, pollution free native forests and is world renowned for its unique flavour.
Manuka Honey is gaining worldwide recognition for its unique properties. New Zealand UMF® Grade Manuka Honey is highly regarded and its reputation continues to grow.
|Active Ingredients: |
100% Manuka Honey
Use as a delicous spread. For preferred honey consistency, warm to soften or refrigerate to firm.
Not suitable for children under one year of age.
Do not use if cap seal is broken.
Extended Information:The NZ Honey Association has registered UMF® as a trademark so that the antibacterial activity of Manuka honey cannot be misrepresented. The UMF® number comes from a laboratory test for antibacterial activity, with the honey being compared with a standard reference antiseptic (phenol) for potency. UMF® 20+ would be equivalent in antiseptic potency to a 20% solution of phenol. Manuka Honey which is tested and proven to have the UMF® (Unique Manuka Factor) is labelled accordingly.


Alright guys….I have finally tried to make homemade peanut butter! I have thought about it, read about it, and talked about, and not I have finally done it! Lol. Again, I’m a procrastinator. I found a 24 oz jar of lightly salted roasted peanuts at Rite Aid on clearance for $1.50…pretty good deal! Plus, I used +up rewards to buy it so it was practically free! Free peanut butter with no hard to pronounce ingredients? Yes, please. So here is what I did:
1.) pour about 12 oz of peanuts into food processor
2.) process for about 5 mins or until the consistency that you want
3.) add powdered sugar/salt/honey etc to taste. I added a small pinch of salt and about two tbsp of sugar. I loved the nutty flavor and didnt want to cover it up with other flavors.
That’s it folks! It’s so good…especially since its free…for me anyway. 😁 Some recipes I read called for added oil but this peanut butter definitely doesn’t need any extra oil or it would be too runny. Enjoy!
Ps. I’m linking up to these lovely blogs! :


Maslenitsa in Four Elements Hotels
Maslenitsa is a symbol of the end of winter and the beginning of spring, a holiday that came to us from pagan culture and preserved after the adoption of Christianity, the traditions of which were laid down in ancient times. The main feature of Maslenitsa is pancakes, which are baked all seven days, gorging on them as much as you like. And we were not an exception! Thin, but filling, sweet, but not too cloying, soft as velvet pancakes with all sorts of fillings, additions and toppings all week were the main characters and delicious decoration of all the restaurants of the Four Elements Hospitality chain. Not only our guests, but all employees forgot about the diet and succumbed to the carbohydrate temptation.


A cup of coffee or two for a young working professional like you. You’ve probably noticed how coffee has become a vital part of one’s daily life. From the moment you wake up to the time you call it a day, you’ve surely taken a sip from your coffee cup. Are there particular types of coffee that you prefer? Do you like it black? Hot or cold? With or without caramel on top?
This drink has become very popular not only in the country but also worldwide. In fact, billions of cups of coffee are being consumed daily. Here in the Philippines alone, customers include heavy drinkers who consume coffee products thrice a week in average. This is higher compared to the regular coffee drinking average of twice a week.
Four Main Types of Coffee Beans
The demand for coffee has steadily increased, despite today’s state of affairs due to COVID-19. If you’d notice, coffee shops continue sprouting here and there. Online coffee shops are becoming a thing, too! So, whether you want to start your own shop or you’re just a coffee lover, this article is for you. Here, we’ll delve into everything you need to know about coffee—from coffee types to various kinds of coffee beans and drinks.
Download this Four Main Types of Coffee Beans infographic now.
1. Arabica (Coffea arabica)
Covering over 60% of the world’s coffee production, Arabica is considered the most produced and heavily marketed coffee bean in the world. Sweeter and softer than other coffee bean types, Arabica is known to have a more delicate flavor among the four. The majority’s favorite mark of Arabica bean? It’s less acidic on the tummy.
Arabica beans are farmed and grown at high-altitude areas where rain is steady and the amount of shade is plenty. In general, mature arabica trees are easy to care because they are just 6 to 15 feet tall and wide. However, this plant is delicate and requires a huge attention for pruning and caring.
With multilayers of flavors and aromas, Arabica coffee is best tasted on your front palate, where you could taste both its salinity and sweetness. To fully experience the taste of arabica beans, serve it hot using pour-over or drip coffee technique. Remember, it’s not ideal to serve your Arabica coffee cold or with milk or creamer, for it reduces the quality of taste.
2. Robusta (Coffea caniphora)
Following the top popular and most produced coffee bean is Robusta. Its name is no accident, being known for its strong and harsh flavor. Not only that, but its caffeine level is also extremely high—almost double that of Arabica—making the plant more resilient than the arabica species. Moreover, its high caffeine level acts as natural protection from insects, thereby reducing major threat diseases to the tree. Robusta, indeed!
Contrary to Arabica coffee bean, Robusta is best sampled on your back palate, since bitter notes are most obvious in this area. Aside from this, high-quality Robusta beans have low acidity and smooth texture. The best Robusta coffee beans have chocolate and rum flavor hints. However, low-quality beans might taste rubbery and smell flat which could be the result of bad climate and substandard practices. Robusta coffee beans are perfect matched with cream and sugar. Robusta will not lose its flavor when added with these!
3. Liberica (Coffea liberica)
Rarer than the coffee beans above, Liberica grows in very specific climates. This is the reason that among the types of coffee, this one’s harder to find in the global market. Despite this, however, Liberica actually played a major role in the coffee history, even culminating to a time when it became extremely in demand. When a plant disease called coffee rust decimated approximately 90% of the arabica plants worldwide in 1890, there came to be a great demand for coffee. The government and farmers, thinking of producing a substitute, then turned to Liberica.
Still a US territory at the time, the Philippines was the first country to farm and sell this; and this decision helped the nation’s economy, for they were the only country to supply coffee at that period. Years later, the PH economy grew, and the nation declared its independence. As a result, the US enforced abrupt economic measures and cut off supplies to the country. This ultimately led to the downfall of the Liberica coffee bean in the global marketplace. Until now, no other country was ever able to match the production that the Philippines once pioneered.
Though larger than other coffee bean types, Liberica beans are the only coffee beans with irregular shape. Besides, it has unique aroma, playing around fruity and flowery smells. The flavor, on the other hand, holds a smoky taste, or many people call a “woody” taste.
4. Excelsa (Coffea excelsa or Coffea liberica var. dewevrei)
Last on the four main types of coffee beans is Excelsa. Although it is considered part of the Liberica family, the Excelsa species is very distinct. Having an almond-like shape, this coffee bean type grows mainly in Southeast Asia. Its taste? Dark and roasty notes. This is something carefree coffee drinkers must turn to, should they want to try unique and distinct from the usual.
Types of Coffee Roasts
Roasting coffee involves the heating process that transforms raw beans into the brown—light to dark—beans we know. This process also brings out the aroma and flavor locked inside a green coffee seed. There are four color types: light, medium, medium-dark, and dark. As the coffee bean gets darker, it loses its original flavors, and the caffeine level lowers.
Download this Types of Coffee Roasts infographic now.
- Light Roast
- Color: Light brown
- Oil on bean surface: None
- Acidity: Snappy High
- Caffeine level: Retained most from the coffee bean
- Flavor: Retained from the original coffee bean flavor
- Medium Roast
- Color: Medium brown
- Oil on bean surface: None
- Acidity: Balanced level
- Caffeine level: Medium
- Flavor: Balanced flavor
- Medium-Dark Roast
- Color: Dark brown
- Oil on bean surface: Some
- Acidity: Medium level
- Caffeine level: Medium to low
- Flavor: Full, heavy flavor
- Dark Roast
- Color: Black
- Oil on bean surface: Yes
- Acidity: Low level
- Caffeine level: Low to very low
- Flavor: Smooth mellow flavor
Popular Methods of Coffee Brewing
Brewing comes after the coffee beans have been harvested and roasted. Below are the three main methods of turning your coffee beans into liquid. It is vital to know about these methods, since each of them produces unique flavor and caffeine level. It will also help you pick the best coffee type that will fit your every mood.
Download this Popular Methods of Coffee Brewing infographic now.
1. Drip Coffee Maker
This is probably one of the most common brewing techniques you can do in your home. Using a drip coffee maker, your coffee is brewed through a filter. This filter contains the coarse coffee ground of your choice; with the boiling water then dripping from the top, passing through the pot, and leaving the ground on the filter.
2. French Press
Popular to many young professionals nowadays, a French press is a cylindrical glass flask with a mesh filter inside which separates the ground coffee from the hot water. Using this means consuming the coffee right after brewing. Since the French press method allows the oils from the ground coffee beans to mix with the water, stronger flavor is produced compared to a drip coffee machine. When using this, coffee grounds should be a medium or coarse grind to avoid them passing through the filter. More than that, it’s for you to obtain the best flavor possible, especially when you regulate the temperature best for your type of coffee bean.
3. Espresso Machine
This machine is designed to force a little amount of hot water through the coffee grounds at a very fast speed. The ground coffee beans are placed into the portafilter and the water is pressurized through the beans, producing the liquid coffee. Beans used for this method are finer, resembling the consistency of a powdered sugar. Compared to the first two methods, a single shot of espresso can take only up to 20 seconds, producing stronger taste and creamier froth known as crema. Are you the type of person who loves strong coffee? Then the espresso machine is for you.
4. Cold Brew
In this method, use a coarsely ground coffee. Add a cold or room-temperature water, and let it steep for 12 to 24 hours. Then, separate the coffee grounds from the liquid. Expect a less bitter yet highly caffeinated brew for your cold brew.
Types of Coffee Drinks
Overwhelmed with the menu you see in a coffee shop? Yes, we’ve all gone through that stage. Read on to learn the various coffee drink types to help you avoid being stuck with the only coffee order you know.
Download this Types of Coffee Drinks infographic now.
- Espresso. Also known as short black, espresso is roughly 1 oz. of highly concentrated, strong coffee.
- Americano. Basically, Americano is espresso with added hot water of 100 to 150 ml. It is a popular breakfast drink that originated during World War II, where soldiers would add water to their coffee to lengthen their rations beyond normal. Though the water dilutes the espresso, it’s still high in caffeine level.
- Cappuccino. This drink contains espresso and milk foam mixture, famously consumed in Italy during breakfast. The foam layer symbolizes comfort since you can add preferred designs to it.
- Latte. Are you a coffee neophyte? Try latte, a mild milk coffee. It’s a combo of espresso with steamed milk and a little milk foam. It is best for coffee newbies since the acidity and bitterness are cut by the amount of milk in the beverage. You can add flavoring syrups to it, too!
- Flat White. It contains double espresso and lightly frosted milk. Although very similar to cappuccino, it lacks foam layer and chocolate powder. Steamed milk is placed at the bottom to keep the drink creamy and not frothy.
- Mocha. This is a hybrid of hot chocolate and coffee. Aside from cutting the acidity of espresso, the chocolate powder or syrup provides a rich and creamy flavor to your coffee. You can add whipped cream too, if you like.
- Macchiato. This contains espresso with a little milk foam. A long macchiato, on the other hand, is a taller version, and can be identified by the distinct layers of coffee and steamed milk.
Start and End Your Day with Daily Grind Coffee Shop
Want to try these types of coffee? Visit Daily Grind Coffee Shop and Coworking. We are located at GF FilWeb Asia Bldg., Maharlika Drive, USPS, San Pedro City, Laguna. You may also grab a cup of coffee or two using the foodpanda app. We also offer pastries to partner your favorite coffee. What are you waiting for? Visit us or call us now.


Cook 3 cups dry macaroni according to package directions. (Al dente.)
Melt 1/3 cup butter in sauce pan. Whisk in 1/3 cup flour.
Add 2 cups of milk and seasonings (I used basil and black pepper) to the flour and butter mix. Whisk continuously. Once that has thickened, fold in 2-3 cups of grated cheddar and stir til smooth.
Pour sauce over drained noodles and mix. Scoop into casserole dish.
Top with crumbled bacon, 1/2 cup grated cheese and breadcrumbs (or crunched up rice cereal, as I did here when I realized we didn't have breadcrumbs in the pantry).
Place in oven 5 350 until cheese is melted and bubbly (8-ish min).


If there’s one thing chef Benjamin “BJ” Dennis wants people to know, it’s that Gullah Geechee cuisine — the fun-to-say, easy-to-overlook traditional cooking of the American South — is not the same as soul food. “Gullah cuisine is seasonal, and is pulled from the land and the sea at a very specific time of year,” he says, via phone, while driving in his home of Charleston, South Carolina. “And it is not mushy.”
He’s referring to the platters of stewed vegetables that have long defined the cooking tradition of African Americans in the South, broadly defined as “soul food” and found today not in just the South, but in every major city including Chicago, Los Angeles and New York City. While Dennis certainly doesn’t discount the deliciousness of iconic dishes like fried chicken and sweet potato pie, as a chef and caterer he’s more interested in the traditions brought to America from West Africa — from specific ways of cultivating the land to using products like benne seeds, sorghum and millet instead of rice. “It’s more than just fried fish and chicken.” Check out the latest episode of Foodways below for intel on Charleston’s hidden culinary scene, and read on for nine essential things to know about Gullah cuisine:
Who exactly are the Gullahs?
The Gullahs are direct descendants of West African slaves, establishing communities primarily in rural and isolated parts of the Lowcountry — though technically the boundaries extend from Wilmington, North Carolina, to Jacksonville, Florida. Due to the isolation, the communities preserved many aspects of their African forefathers, including linguistic and cultural heritage and food customs. Their language is related to English-based Creole, but also maintains many African cognates.
Gullah cuisine has not migrated — nor will it.
“You’re not going to get oyster rice in New York City or Chicago,” says Dennis. When asked whether one could find Gullah outside of Charleston, he was firm to point out that Lowcountry oysters taste, well, different than the ones pulled from the waters of Long Island.
Traditional Gullah restaurants are dying out.
When I ask Dennis to name a couple of favorite Gullah restaurants in Charleston, he pauses. “You know, it’s hard to find them, and most of the food is being made in the households.” Due to economics and changing tastes, he explains, restaurants tend to serve more traditional soul food, with a couple Gullah dishes sprinkled in. He does like to visit Buckshot’s in McClellanville, South Carolina, or family-style seafood restaurants that might have a special of conch stew. He also calls out Bertha’s Kitchen in North Charleston — where, among soul-food classics like mac ‘n’ cheese and cornbread, you’ll find a pot of perloo, a slow-cooked and flavorful meat-and-rice stew similar to jambalaya. But in general, it’s very difficult to find Gullah cuisine being specifically prepared for the mainstream.
Chef BJ Dennis
No, Gullah vegetables are not overcooked!
A stereotypical image of Southern food is beans and greens that have been stewed down and overcooked. While Dennis contends that Gullah cuisine does use braising, the vegetables are intended to speak for themselves. Vegetables made in the Gullah tradition are creamy and tender; the collards have texture and “there was no mushy limas in our household growing up,” he says. “It’s bringing back the way to eat vegetables.” Dennis calls greens “fundamental” to the cuisine, and he often finds dishes made with mustard, rutabaga and collard greens.
There’s diversity with the grains.
Rice is very important to the Gullah people, with shrimp and red rice, sautéed with garlic and onion, a household staple. “It’s so simple, but so flavorful,” says Dennis of the dish made with butter, bacon grease or canola oil. While rice is important, it’s not the only grain in town; in fact, many households use millet instead.
Okra is supremely important.
Okra soup is the gumbo of the Gullah people. But unlike the gumbo of New Orleans, which uses a roux base, this one uses a tomato base and can be prepared vegetarian, or with beef or pork shank or ham hock. “There are probably 100 different ways of making okra soup,” says Dennis. But why okra, that crunchy, though sometimes slimy, staple of the South? “It’s the one vegetable in Charleston that thrives. It loves growing in the heat, and came with us from Africa.”
What is “soup bunch”?
Soup bunch is typically prepared in winter and originates from a period in which cooks would venture into the fields and gather whatever root vegetables were available, including collard greens, red and green cabbage, turnips, rutabaga, hot peppers, garlic, ginger and onion. These findings are packed into a bunch and cooked down with broth. “It’s your vegetable soup,” says Dennis.
Oysters and grits are key.
While many consider shrimp the best seafood to pair with creamy, stone-ground grits, the Gullahs are famous for gently stewing oysters in liquor with bacon, onions and bell peppers, and cooking just long enough for the oyster to be warmed through. There’s also a Gullah version of shrimp étouffée made with a brown gravy.
Desserts such as peanut cake and monkey bread are not to be missed.
A peanut cake is more of a cookie than a cake and, exotic as it sounds, monkey bread is actually a sweet bread made with molasses and coconut. Both are fine ways to close any Gullah feast. https://www.zagat.com/b/9-things-to-know-about-gullah-geechee-cuisine


Great flavor. Probably one of the best blends I've had in a while. Diedrich's coffee used to be my standard, but I like this better. I can drink it any time of the day.
This coffee is so good. Years ago I traveled to Guatemala frequently on business, and fell in love with the coffee. Finding it again has been wonderful.
Another fav from LCT! This is a great medium roast that is really smooth. Love the chocolate with the blueberries. Definitely a reorder!
Guatemalan coffee is the best in my opinion. I’m grateful that I found this site to fulfill my addiction! It’s comparable to getting it myself when I am physically in Guatemala!
The aroma is to die for (if you love coffee and chocolate). It's mellow with a smooth finish and has amazing freshness. A real bargain and a personal favorite
I was surprised by this one.. It's a medium roast but drinks a little darker. Consistent flavor with every order. Probably the only medium roast I love. Good for cold brew.


Allen Ambor – Spur Founder who was the founder and executive chairman of Spur Corporation, founded Spur Steak Ranches in 1967, when he invested R4 000 to open the Golden Spur in Newlands, Cape Town. He soon opened the second Spur restaurant in South Africa, Seven Spur in Sea Point.
With the immense popularity of these branches, Ambor decided that franchising was the best option to grow the Spur business, while enabling others to become part of the Spur Family as franchisees.Now available to book through Conference Speakers
The group was first listed on the travel and leisure sector of the JSE in 1986. A major restructuring of the group was undertaken in 1999, which resulted in the formation and listing of Spur Corporation, as we know it today.
In December 1990 a second restaurant brand, Panarottis Pizza Pasta, was developed by the group. Applying the same principles that made Spur Steak Ranches a household name, Panarottis soon capitalised on the growing popularity of pizza and pasta.
In November 2004, the group acquired a 60% shareholding in John Dory’s Fish, Grill & Sushi, a KwaZulu-Natal based franchise comprising seven outlets. Founded eight years earlier as a predominantly seafood restaurant, John Dory’s has a distinctly Mediterranean culture and charisma. A further 5% interest was purchased in October 2006, and the remaining 35% was acquired on 25 January 2012, with the group now owning 100% of the business.
In December 2013 Spur Corporation bought The Hussar Grill, an upmarket steakhouse chain comprising multiple restaurants in the Western Cape. The franchise, which was started in 1964, is widely regarded as one of the premier grill rooms in Cape Town. The brand has expanded rapidly, with locations in Johannesburg, Durban, Port Elizabeth, as well as Zambia and Saudi Arabia to add to the cornerstone restaurants in the Western Cape.
The group continued to acquire brands, and in March 2015 acquired a 51% stake in RocoMamas, the fast-casual smashburger chain with its origins in Johannesburg. Comprising 9 restaurants at the time of acquisition, the brand enjoyed phenomenal growth to exceed 65 restaurants locally and internationally by mid 2018.
With the fast-casual trend catching on worldwide, Spur Steak Ranches launched Grill & Go, in mid 2015. Focussing on locations in smaller towns and on commuter routes, Grill & Go took the great taste of Spur to a new environment, satisfying the need for core Spur menu items on the go.
2016 saw the birth of Casa Bella, the first brand created in-house since Panarottis in 1990. A celebration of Italian pizza and pasta heritage, the brand fills the need for an upmarket, authentic Italian dining experience. With the first restaurant launched at GrandWest in Cape Town, Casa Bella has opened further restaurants in Western Cape as well as Gauteng and KwaZulu-Natal.
In August 2018, the group bought Nikos Coalgrill Greek, which currently operates 6 franchised outlets located in Durban, Johannesburg and Pretoria.
From humble beginnings 51 years ago, Spur Corporation is now the proud home of 8 world-class restaurant brands, and still a cherished South African business icon.
After matric, Allen Ambor – Spur Founder worked in London for a year for Associated Weavers (Sales) Ltd a Carpet and Upholstery manufacturing company and briefly (one month) in their factory in Bradford Yorkshire. He returned to South Africa and worked for Gerber Goldschmidt, agents and shippers in Johannesburg for nine months, prior to going to Wits University to do a BA Arts, which he undertook as a result of intense frustration and boredom in the workplace.
He had worked in a deli since age fifteen and he paid for his university education by working in a local restaurant. After his degree, he worked as Assistant Personnel manager for Dodo’s and Edworks fashion and shoe manufacturers and retailers. (Since defunct).
He was once more unstimulated and unfulfilled and therefore determined to become his own boss by opening a steak house. It took two and a half years back and forth from Johannesburg searching to find premises and after six trips he was successful. It took a further year and a half for the building housing the business to be completed. During this period, he lived mainly in Johannesburg where he could earn. He taught at two high schools, economics, arithmetic, English and Afrikaans (half a year) soccer for four years at Bramley Primary school, his team winning the greater Johannesburg cup in grade seven.
He also managed restaurants and worked as a waiter if no better jobs were available.


The annual “Drinks & Tips” cocktail event
after the New York Fancy Food Show
Starting in 2016 Green Circle now hosts an annual cocktail event after the New York Fancy Food Show for C-level execs of natural products companies and institutional investors who focus on the space. On Monday June 26, 2017 speakers included Eric Skae, CEO of Rao’s Specialty Foods (on the “7 Key Elements of Great Brands”) and Jeremy Halpern, Esq., a partner with Nutter McClennen & Fish (on market terms for investments in emerging natural food and beverage companies).
GC’s Stu Strumwasser leads panel discussion with institutional investors.
2017 “Drinks & Tips” audience.
Stu with Rao’s CEO, Eric Skae.
2017 panelists included professionals from:
2017 sponsors included:
If you are a C-level exec of a natural products company and would like to be
attend the “Drinks & Tips” event after next year’s NY Fancy Food Show, please let us know.


The restaurants will offer a three course dinner featuring the most popular dishes at a discounted price.
The gastronomy experience includes a tasting at Hong Loong – a Pan-Asian restaurant offering authentic Asian fusion food with influences from across South East Asia. A three course dinner is available for AED 290 per couple (discounted from AED 550).
Offering a fusion of Japanese and Peruvian cuisine is Moana Seafood Restaurant. Indoors diners can watch the chef prepare sushi at the sushi bar or sit in the air-conditioned terrace with views of the resort’s gardens. A three course dinner is available for AED 390 per couple (discounted from AED 650).
The final restaurant included in the offer isPorterhouse Steaks & Grills – an American steakhouse offering a diverse selection of grilled meats and seafood. It has an open kitchen as well as a wine cellar where diners can pick their favourite bottle. A three course dinner is available for AED 390 per couple (discounted from AED 780).
This offer runs until September 15 with vouchers available to purchase online.


Tracy Ledger is a South African researcher in the field of economic development, with 25 years of research experience. She holds a PhD in Anthropology from the University of the Witwatersrand and a Master’s degree in Agricultural Economics from Stellenbosch University. She is an agrifood activist, believing that a more equitable agri-food system is fundamental to building a more equitable society.
During the conversation Ledger asked: “Why is it that food prices are so high that millions of South African families go hungry, while the prices paid to farmers for the same food are so low that many cannot stay in business? Why are the people who produce our food – farmworkers – among the most insecure of all? Why do high levels of rural poverty persist while corporate profits in the food sector keep rising? How did a country with a constitutional right to food become a place where 1 in 4 children is malnourished and classified as stunted?”
She highlighted the shocking news that in November 2011, four children from one family died from starvation and dehydration in the veld, in South Africa, a middleincome country. The children, from the Mmupele family, ranged from two to nine years; and died after following their farmworker mother in search of food. The question is: how is it possible that in a fertile region known as the heart of South Africa’s maize triangle, that those who grow our staple food could have succumbed to such a tragic dark-age fate?
Ledger said that according to the South African Food Sovereignty Campaign (SAFSC), 53% of the South African population do not have enough food; and about 14 million people go to bed hungry every night. She added that lowincome households spend on sugar, flour and maize meal, foods that do not provide nutritional value. “Today, food insecurity is widespread and hunger is a common experience among those who live and work on South Africa’s commercial agricultural plantations. One of the ultimate perversities of our era is that the producers of food and their children often go to bed hungry. Growth stunting as a result of malnutrition is most marked among the children of farm workers.”, Ledger said.
Nosipho Mdletshe, from Khanya College said: “This is an eye opener into the agricultural industry. I didn’t know why food is so expensive. It is sad to know that many families go to bed without any food”.


The Tasting Menu
7 Course tasting menu – £65.00 per person
All menus are subject to change due to produce availability
Please be aware we need 24 hours notice in advance.
Celeriac and Apple Soup
Chorizo Puree, Crispy Onion
Compressed Cucumber, Wasabi, Radish
Anna Potato, Red Cabbage, Basil and Olive
Dark Chocolate Marquis
Pistachio Ice Cream
If ordered, the same length tasting menu must be taken by the whole table
7 x 75ml glasses of matched wines are available alongside the tasting menu at £40.00 per person
If you have any dietary requirements or allergies, please ask to speak with the Manager.
A 10% optional service charge will be added to your final bill.


Established in 1993, A.T.C. Supply (1993) Co., Ltd. is headquartered in Bangkok, Thailand with branches in Vietnam, Myanmar, Cambodia and Philippines.
Since its inception A.T.C. Supply (1993) Co.,Ltd has been well-known among modern Thai farmers as a reliable supplier of quality irrigation products and systems from Israel and other countries.
In recent years A.T.C. Supply (1993) Co.,Ltd has successfully expanded into additional markets beyond its core business of irrigation, offering a variety of turnkey agricultural and aquaculture projects to address all farmers’ needs.
A.T.C.’s current business focuses on the marketing of turnkey irrigation
systems, water treatment solutions, agricultural and aquaculture
greenhouses, fertilizers, food products and heavy duty box pallets for
a wide range of storage solutions.
A.T.C.’s large customer base is successfully operating a versatile range of
projects throughout Thailand, South East Asia, helping
customers reap the yields of our dedication and expertise
To reduce investment and operational costs for all our regional customers
To be a market leader in the Asian market offering the foremost in agriculture and aquaculture solutions
To make people have a sufficient amount of food to consume.