Diet for constipation in a child from 1 to 7 years
Constipation - rather unpleasant, but very frequentphenomenon in children of all ages. From birth to one year, a child's chair usually does not cause any problems, and with the introduction of complementary foods, it is finally established. However, after the baby turns a year, the problem can come back again. Cope with her parents usually manage independently, making adjustments to the diet. In this article will be given a diet for constipation in a child.
Causes of problems with stools
Factors affecting the appearance of constipation are many. Among them there are physiological, due to the peculiarities of the age period. From 1 year to 3 years stool delay can be provoked:
- delayed intestinal motility;
- dysbacteriosis - although recent studiesargue that such a disease does not exist, nevertheless, the violation of the microflora of the gastrointestinal tract and the lack of probiotic bacteria are quite capable of provoking various difficulties of defecation;
- new food, introduced into food for the first time;
- a sharp change in the situation;
- lack of consumed liquid;
- products that cause bowel disturbances;
- enzyme deficiency.
Diet with constipation in a child should be carefully thought out. About this below.
Children older than 3 years also often suffer fromIt is impossible to defecate normally until the beginning of schooling, that is, up to 6-7 years. In addition to the previous list, they have new reasons:
- pain during defecation because of too dry and hard feces, and a child at this age can consciously refuse to go to the toilet if he feels discomfort;
- diseases of the gastrointestinal tract - in these cases, other symptoms will necessarily appear, it is important to immediately go with the baby to the pediatrician;
- cracks in the anal passage, causing severe pain;
- embarrassment to empty the intestines in publicplaces, next to other children - in the kindergarten, school, sometimes there is a strong developed fastidiousness in the child, also interfering with visiting the toilet anywhere except at home.
Most often, the perpetrator of constipation in children from 1 to 7 years old is an improperly made menu and non-compliance with the drinking regime. Diet for constipation in children 6 years will be a way out of the situation.
Effect of drinks on the quality of the stool
Inadequate fluid production can causeconstipation even in adults, and even more so in children with their tender, only formed digestive system. The introduction of complementary foods, the transition to solid foods, the cessation of breastfeeding or the refusal to feed the mixture must necessarily encourage parents to reconsider the issue of adequate provision of the child with drinking. Diet for constipation in children 1 year is made with this in mind.
Children of different ages need differentthe amount of drinking per day, and not necessarily it must be exceptionally pure water. Useful for constipation will compote from dried fruits, herbal tea, such as chamomile, fennel, special children's teas, fresh juices, except acidic, fresh sour-milk products. All drinks should be of low concentration, prepared without the addition of sugar.
This is the basis for a diet for constipation in a child.
The norm of the liquid, depending on the age
Normally, the amount of fluid entering the body, including food, should be approximately the following:
- 1 year - 1,1-1,3 l;
- 2 years - 1.4-1.5 liters;
- 3 years - 1,5-1,6 l;
- 4 and 5 years - 1.6-1.7 liters;
- 6 and 7 years - 1.6-1.8 liters.
What does the diet for constipation in children 5 years?
What kind of liquid should I give?
It is not recommended to give babies coffee, strongblack tea, carbonated sweet drinks. It should limit the amount of milk cow, especially paired, juices packaged and freshly squeezed. The former contain a lot of carbohydrates, the latter are quite concentrated, capable of causing allergic reactions. Such juices must be diluted with water in a ratio of 1: 3. This implies a diet for constipation in children under one year.
It is useful before breakfast to give the child a glassclean cool water. Warm will not work, as it weakens peristalsis. The lower the temperature, the better the stimulation of the work of the gastrointestinal tract. First, give water at room temperature, then gradually lower the degree, leading to a very cool, but not delivering discomfort.
General dietary recommendations for the normalization of stools
Forming the right food habits is necessary withthe very beginning of the introduction of complementary foods, especially if there is a genetic predisposition to the appearance of constipation. A grown up child, often receiving tasty, but not too healthy food, may resist the transfer to the nutrition necessary for good bowel work. Diet for constipation in children 2 years should be as balanced as possible.
In the diet of all children from one year to seven, sufferingcomplicated by defecation, should include products that stimulate rapid evacuation of the intestine, containing enough vitamins, microelements, beneficial bacteria, fiber:
- Cereals - buckwheat, brown or brown rice in small quantities, oatmeal large flakes or oats, wheat. Do not get involved in porridge.
- Vegetables - beets, carrots, broccoli, cauliflower and cabbage, pumpkin, bell pepper, cucumbers, tomatoes, some potatoes and others should form the basis of the diet.
- Fruits and berries - apples, plums, apricots, bananas (little by little), currants, raspberries, kiwi.
- Greenery - spinach, leaf lettuce, Peking cabbage, dill, parsley.
- Dried fruits - prunes, dried apricots, raisins, dates, figs.
- Sour-milk products - kefir (only fresh, up to 3 days, otherwise the reverse effect will turn out), bio-yogurt, yogurt, ryazhenka, baby curds.
- Dried bran or rye bread, bran yourself.
- Honey and homemade jam from suitable berries and fruits.
- Low-fat meat and fish products.
Dishes should be boiled, stewed, baked,steaming, while still adding a little olive oil. A good effect is provided by salads from fresh fruits and vegetables, seasoned with the same butter or natural yoghurt, curd.
Diet for constipation in children - Prohibited foods
From the list of meals, one must definitely exclude fast food, sweets, rich soups, marinades, pickles, smoked and fried foods. Specifically, it is necessary to minimize the use:
- Manno porridge and white rice.
- White bread.
- Cocoa, coffee, strong tea.
- Oily fish and meat - mackerel, herrings, trout, lamb, some parts of pork, duck meat and goose.
- Pelmeni, dumplings.
- Cheese, milk.
- Beans - peas, lentils, beans - should be limited.
This builds a diet for constipation in children 2 years.
Any products slowing the process of defecation orcondensing stools, it is necessary to limit as much as possible, and it is better to completely remove from the ration, doing this gradually, step by step. Ideally, they should not be given to the child from the very beginning.
For a child under 3 years of age it is very important to strictly followrecommendations on nutrition. After 3 and up to 7 years sometimes you can make some indulgences, but it's important not to deviate from the rules too often. So the diet for constipation in children 4 years will be slightly different from the diet of a two-year-old child.
For children and adults who often haveconstipation, even a diet is developed, in the list of therapeutic rations standing under No. 3. This is a completely balanced menu enriched with necessary nutrients, the set of products of which has a positive effect on the stiffened chair.
Consider what includes diet number 3 for children with constipation.
Portions of food should be small, and the total amount is divided into 4-6 receptions. So the stomach is easier to digest incoming food, and the intestines - it is easier to remove. Recommended products:
- Vegetables - tomatoes, cucumbers, cauliflower,squash, pumpkin, carrots, beets. White cabbage does not follow, as it provokes strong gas formation, which slows down peristalsis. Potatoes can be eaten only in a refined and baked form.
- There are almost no restrictions on fruits and berries: strawberries, currants, blackberries, strawberries, cranberries, cranberries, bananas, apples, pears, apricots, plums, watermelons. The exception is grapes, as well as cabbage, which contributes to the appearance of flatulence.
- White fish - perch, pike, bream, carp, cod, hake, pollock.
- Low-fat meat and poultry - turkey, rabbit meat, beef, veal.
- Dried rye or grain bread with bran, seeds or other grain additives.
- Greenery, celery.
- Homemade jam, jams, compotes sweetened with honey - is allowed only for the children's menu.
- Dried fruits.
- Cottage cheese and sour milk drinks, preferably home-made.
- Porridge from barley, buckwheat, wheat groats.
- Sunflower seeds and pumpkins, nuts.
Diet for constipation in a child 3 years of age: recommendations
Soups are cooked light, on meat and fish broths, diluted with water or slightly boiled, but without the addition of meat and fish. All meals should be baked, boiled, cooked or cooked in a double boiler.
Meat or fish is consumed once a day. Occasionally you can replace them with ham from turkey. With fruits and vegetables, it is not advisable to remove the peel, since it contains the most fiber. In fruit salads you can add yogurt, and in vegetable - a couple of spoons of bran.
To immature children's organisms up to 5 years is more usefulwill be baked vegetables and fruits, fresh to get involved is not worth it, so as not to overload the stomach and not to break only the digestive process that has been adjusted. For example, baked apples are an excellent remedy against constipation.
Kashi should be cooked crumbly, becauseliquid will envelop the walls of the stomach, inhibiting the digestion of food. For the same reason, it is undesirable to cook soups, mashed potatoes, but light broths with crumbs of black bread will do well.
Children will appreciate such delicious dishes aspumpkin porridge, pumpkin pancakes and dried fruits, or simply baked pumpkin or apple, smeared with honey. These dishes can be offered as dessert, afternoon tea or breakfast. Meat and poultry are included in the menu up to 3 times a week, at the rest of the time the protein is obtained from fish, fermented milk products and a scrambled omelet.
Suitable for children recipes
If a doctor is prescribed diet number 3 for children withconstipation, it is not difficult to feed the baby correctly, tasty and varied. From the allowed products, you can cook a lot of delicious dishes, which will appeal to the taste of both kids and older children.
- Salad from beets and prunes can be given to children with2 years. Beets must be boiled until ready and grated, prunes - soaked in boiling water and finely chopped. You can season salad with natural yoghurt or sour cream 10% fat.
- Prunes in the boiled water until soft,cut into small pieces or make mashed potatoes for babies from year to year. Mix the dried fruit with fresh yogurt, bio-yogurt, curdled milk or fermented milk and take it shortly before sleeping.
- Baked omelette with zucchini, greens andtomatoes. The egg is beaten with a spoonful of water or low-fat milk, mixed with finely chopped or crushed green mashed potatoes. Utensils for the oven should be lubricated with a thin layer of oil, put tomatoes and zucchini, pour the egg mixture and bake until browning - 10-15 minutes.
Most parents who prepare children are correctdishes that contribute to the elimination of constipation, note that the effect is observed after only 2-3 weeks. Babies lose bloating, the stool becomes much softer, bowel movements are observed every day.
The diet itself is usually prescribed for a period of 2 to 4weeks, but the list of products allowed and prohibited for constipation should always be on hand and actively used. If the problem is caused by genetics, it is better to switch to a similar food for the whole family, so that the child does not feel deprived.
In general, such a diet contributes not onlynormalizing the stool, but also improving the general condition of the child and strengthening his health. The main thing is not to forget that with any problem of the child's organism it is first necessary to consult a doctor and not treat yourself.


The school meals at Hague are nutritionally balanced and on average provide one third of your child's daily requirements.
Parents of new children are welcome to join us at meal times by arrangement particularly if children have difficulty settling to eat.
Free School Meal Schemes for children in Reception to Year 6
Children are entitled to free school meals through the government universal scheme or Tower Hamlets Mayor's Free School Meals Policy regardless of level of income.
Break time snacks
School provides fruit/vegetables every day for pupils in Nursery to Year 2.
Pupils in Years 3-6 may bring fruit or raw vegetable i.e. carrots/cucumber sticks for break time snack.
Please respect our policy on healthy eating and dental care.
Bringing food & drink to school for lunch
The vast majority of children at Hague have access to a free school meal.
If you want your child to have a packed lunch please discuss with the Head of School or Inclusion Manager.
Children who do not have a school meal may go home for lunch or bring a packed lunch. Please ensure packed lunches are brought to school in a secure container labelled with your child’s name and with appropriate food hygiene precautions.
The school is committed to healthy, nutritious options. For packed lunch we recommend a sandwich – egg, tuna, cheese, chicken & salad / pasta or rice dish, a variety of fruit or vegetables and a drink. It may include a healthy cereal bar, small biscuit or yoghurt for desert. Water is available at lunch time for all pupils.
Please note the following should not be brought into school:
- Fizzy / sugary drinks, crisps or sweets
- High sugar / high fat cakes, biscuits or deserts


Are looking for the small electric chopper? The market is flooded with so many options that choosing an electric chopper could be exhausting. This is the reason why there are only a few components referred to below, including limitation, material, ease of cleaning, type of cutting edge used, usability and soon.
- #1 Best Small Electric Chopper Reviews 2020
- #1 Cuisinart CH-4DC Elite Collection 4-Cup Chopper/Grinder, Die Cast
- #2 Hamilton Beach 72500RY 1.5 Cup Food Chopper
- #3 Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep (NJ110GR)
- #4 Aicok Food Chopper, Small Food Processor, 3 Cup Electric Mini Food Chopper
- #5 KitchenAid KFC3516CU 3.5 Cup Food Chopper, Contour Silver
- #2 Conclusion
#1 Best Small Electric Chopper Reviews 2020
|Cuisinart CH-4DC Elite Collection 4-Cup Chopper/Grinder, Die Cast60||803 Reviews||$59.95||Buy on Amazon|
|Proctor Silex Durable Mini 1.5 Cup Food Processor & Vegetable Chopper for Dicing, Mincing & Puree,...||3,278 Reviews||$14.85||Buy on Amazon|
|Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding,...||8,630 Reviews||$37.99 $31.98||Buy on Amazon|
|Aicok Electric Food Chopper, 4-Cup Mini Food Processor, 1L BPA Free Bowl Grinder for Meat,...||53 Reviews||Buy on Amazon|
|KitchenAid KFC3516CU 3.5 Cup Food Chopper, Contour Silver60||5,027 Reviews||$64.95||Buy on Amazon|
#1 Cuisinart CH-4DC Elite Collection 4-Cup Chopper/Grinder, Die Cast
- 4-cup chopper/grinder with simple touchpad control panel
- Auto-reversing SmartPower blade provides sharp edge and blunt edge
- BladeLock system keeps blade securely in place for safety.The blade needs to be pushed in...
The Cuisinart Elite Collection 4-cup chopper / grinder handles the meal setup, e.g. For example, when crushing, granulating and pureeing, and makes your kitchen less tiring. The remarkable SmartPower edge features a proprietary automatic switching function with a sharp edge, so you can shred sensitive attachments and puree delicate foods, while the blunt edge can penetrate through your favorite flavors and harder foods. The prevalent BladeLock system incorporates protectors by anchoring the sharp edge between preparation and pouring.
More helpful than any other time lately, the Cuisinart Elite 4-Glass Chopper / Processor can easily handle an accumulation of food preparedness, such as: Chopping, pounding and pureeing. The smartpower cutting edge features a licensed, sharp-edged automatic turning device to shred and clean sensitive food, while the blunt edge beats through flavors and tougher foods. The progressive Bladelock scaffolding also keeps the sharp edge safe during preparation and pouring. The 4-bowl work bowl is the perfect size for many meal preparation.
#2 Hamilton Beach 72500RY 1.5 Cup Food Chopper
- PERFECT SIZE FOR EVERYDAY USE: The small 1.5 cup capacity of this food chopper makes it...
- EFFICIENTLY CHOP, PUREE & EMULSIFY: This little machine is ideal as a vegetable chopper...
- CUSTOMIZE FOOD TEXTURE: Whether you want a smooth vegetable puree or chunky bits of onion...
Reduce the planning time in the kitchen with this beneficial 1/2-glass-bound food chopper. The small but groundbreaking plant is ideal for crushing or chopping vegetables, organic produce, herbs, cheddar, nuts, chocolate and the sky is the limit from there. It achieves substantially indistinguishable capacities from a fully valued food processor without, however, extracting the enormous machine.
The unit’s heartbeat work sets the cutting edge in rotation and provides excellent consistency performance. The sharp edge of the hardened steel can be ejected for a thorough cleaning. The various functions include an uncomplicated working bowl, a stable base and an innovative look that complements every kitchen style theme in a pleasant way. The reduced chopper is ideal for families with one to two male families and measures about 8 x 5 x 4 inches.
#3 Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep (NJ110GR)
- 200 watt power pod.
- Effortlessly mince, chop, grind and blend a variety of ingredients for easy meal...
- Perfect for garlic, onion, zest, spices, herbs, cheese, bacon crumbles, nut chopping,...
The Ninja Express Chop is ideal for chopping, chopping and pureeing soups, sauces, dressings, toppings, divers and more! The Express Chop is a Ninja lace edge that cuts vegetables infallibly, crushing garlic and various herbs, and pureeing elements for sauces and dressings.
The easy-to-use control unit has contact with only one contact for ideal results in just a few seconds. In addition, it is ergonomically designed for easy handling. The splash guard even serves as a capacity peak!
All parts are BPA-free and each separable part is dishwasher safe. Complete all activities with the Ninja Express Chop Professional, which minces, dices, chops, mixes and evenly mashes sharp fixations in the 16 oz (2-glass) chopper bowl to ensure flawless results!
The ergonomic 200-watt control unit features a large chrome knock knob for extreme control and reliable results. A non-slip surface and a splash guard on the chopper bowl keep everything constant and clean. Capacity coverage is included for the enclosed property to keep your food crisp and every single removable part is dishwasher safe.
#4 Aicok Food Chopper, Small Food Processor, 3 Cup Electric Mini Food Chopper
- Versatility and Time Saver Food Chopper: Powerful 250w motor much faster than cutting by...
- Sharp Stainless Steel Blades electric chopper: 4 stainless steel blades allows the upper...
- Precise Control and Safe Performance: One key operation provide precise control to produce...
The Aicok Food Chopper is easy to clean and store. resist scratches and consumption; minimized and lightweight, ideal size for regular use in the kitchen, dishwasher-suitable working bowl, attachment and blade support under 40 dB.
An important activity provides precise control to provide an ideal surface for your fixations – perfect for anything, such as making a meat filling, vegetable greens and tomato ketchup. Various applications simplify rapid manifestations.
4 hardened steel blades allow the upper and lower sharp edges to cut food evenly. Beneficial for children, milkshake for companions, dumpling filling for family celebrations and so on.
#5 KitchenAid KFC3516CU 3.5 Cup Food Chopper, Contour Silver
This minimized and lightweight 3.5-liter mini-food processor is ideal for end-to-end use – whether you want to eat more, be more inventive, or just have time to prepare food.
You get a superb finish with this KitchenAid 3.5 Cup, which is smaller than the standard food processor. With two speed and heartbeat tasks, you have precise control to achieve coarse or fine results – perfect for anything that makes a thick pico de gallo, a velvety hummus or a smooth sauce.
In a modern kitchen, a knife and a chopping load are basic things on the other hand, in a modern kitchen with an electric chopper, this is an incredible way to save time and increase productivity in the meantime. Using a food chopper is an incredible way to improve the overall look and feel of your food. It is practical and can be used to crush and puree any kind of fasteners.


Welcome to Inside-Out Cakes!
Perhaps you might be wondering, “What in the world are Inside-Out Cakes?”
Inside-Out Cakes have ribbons of REAL, homemade cheesecake gently woven throughout any of the moist, delectable flavors of cake, including but not limited to, white chocolate & raspberry, strawberries & cream, cherry cheesecake, and homemade lemon pie! All Inside-Out Cakes also include both graham cracker butter crust and sweet sour cream fillings. For cheesecake lovers, Inside-Out Cakes are also available with a FULL LAYER of cheesecake in the middle!
Don’t forget to ask about our creative cupcakes and cake pops!
So what about those cookies…? If you think that Inside-Out Cakes sound unique, wait until you see what can be done with a cookie! Almost anything you can think of, from mini wedding cakes (a specialty!) to animals, trees, flowers, holiday shapes, and just about anything else under the sun (including the sun!) can be customized for your special event. From a unique invitation idea to a great way to promote your business, specialized (and individually packaged, for a fee) cookie treats are a fantastic way to make a lasting impression! Custom cookie creations also make memorable wedding favors…


Kresge Dining Hall
With spectacular views of Lake Huron, Kresge Dining Hall seats up to 120 guests. The dining hall features two gas fireplaces with small seating areas. The Food Service Department prides itself in up-to-date menus utilizing fresh and healthy products. Special dietary needs are addressed on an individual basis.
Ask about including our special made-to-order meals in your menu plan:
- Omelet Station
- Pasta Bar
Host your next meeting, party or retreat at the lakeshore and let us spoil you with our hospitality.


A delicious blend of creaminess with the aromatic lemongrass make this the perfect risotto for an Italian-Thai fusion style meal. I like to counter-balance the lemony flavor of the risotto with something more unami. A grilled steak, or, if you are vegetarian, something to the line of a mushroom sautée.
- 4 cups (~1000ml) vegetable stock
- 2 cups arborio rice
- 400ml coconut milk
- 2 stalks of fresh lemongrass
- 3 medium sized cloves garlic
- 1 cup dry white wine
- 1 small red onion
- fresh thyme leaves for garnish (optional)
- olive oil
- salt & pepper to taste
- coconut shavings (for decoration)
- spring onions (or chives) finely chopped (for decoration)
The day before
We will prepare our risotto moistening ingredient first. It requires a good 12h of head start to ensure that you are extracting as much flavor as you can.
- start off by coarsely cutting you lemmon grass and then "crack" it by slamming it with a blunt object(like the back of your knife)
- finely chop 2 of the garlic cloves
- in a deep saucepan, add 300ml of the coconut milk, and the 1 liter of vegetable stock(4 cups), you could sub it for a chicken or meat stock if you please, and bring to a gentle boil
- in a skillet, add 2 tablespoons of olive oil over medium heat, and add the garlic and lemon grass
- when the garlic starts looking like it could brown, pour the remaining 100ml of coconut milk in the skillet. Stir well, scrape the bottom of the pan to make sure you are getting all the flavors into the coconut milk
- After a minute or so, transfer the contents of the skillet to the simmering mixture of stock and coconut milk (with stalks and all)
- season to taste with salt and some pepper (the lemon grass flavor will be mild at this point of time)
- after it comes back up to a boil, give it a couple more minutes, then turn off the heat and reserve it
- when it cools off, pop it in the fridge for at least 12 hours
The day of the meal
We are now pretty much all set to go about our risotto. Get ready for a good
- reheat the stock mixture from yesterday
- when it is hot (you don't need to bring it to a boil), strain it through a sieve into a saucepan (heating it will make it easier to sieve)
- while that drips merrily, finely chop your red onion and garlic.
- put that back on the stove and keep it at a gentle simmer
- in a pan big enough for your risotto, heat up some olive oil (about 2 tablespoons) over medium heat
- add the onions and sautée until they are softened
- add the garlic and give that another minute
- up the heat and add in the risotto rice and stir well to make sure it is all coated with the now flavored olive oil
From now on - you'll only stop stirring when the risotto is done, so get ready for a good 15 - 20 minutes of oven time.
- toast the rice for a couple of minutes - stir constantly to avoid burning
- add in all of the white wine - still stirring
- once it comes back to a boil, lower your heat to a medium / medium low intensity
- keep stirring an when it starts to dry up, add a ladle or two of your boiling stock mixture to keep it wet
(you want to add enough liquid to just cover the rice)
- after about 10-12 minutes, your risotto should be nearing completion, take a grain or two of rice and bite into them. They should still be tender but still crunchy in the center
- correct any salt you might need now
- Every minute or so, take a couple of grains and bite into them, the minute they lose the crunch, they are ready.
- Serve a portion and decorate with some coconut shavings and the finely chopped chives.


Restaurant Menu Displays
Restaurant Menu Displays
Outdoor Menu Display Board
Outdoor Magnetic Menu Display Board
Indoor Menu Display Board
SwingFrame Menu Displays
Outdoor Menu Display Stand
Menu Display Stand
Upscale Restaurants and Hospitality Sign Holders
Upscale Restaurants and Hospitality Sign Holders with Black Velour Backer
Upscale Restaurants and Hospitality Changeable Letter Board Sign Holders
Upscale Restaurants and Hospitality Wall Poster Displays
Upscale Restaurants and Hospitality Wall Poster Displays with Velour Backer
Upscale Restaurants and Hospitality Wall Letterboards
Upscale Restaurants and Hospitality Dry Erase Marker Board Floor Stands
Upscale Restaurants And Hospitality Wall Markerboards
Browse All Products
Restaurant Menu Cases & Displays
Why make potential customers wait until they sit down to view the menu when they can see all your enticing offerings before they even walk in? A restaurant menu board or stand proudly displays what's available for everyone. This can draw patrons in and also increase table turnover since customers will know what they want to order when they sit down. Use the restaurant menu display to promote daily specials, holiday events, and upcoming promotions, or add brand awareness to your establishment.
Our restaurant menu display collection features a huge assortment of indoor and outdoor menu case displays and restaurant menu frames. You'll find all kinds of restaurant displays, including wall display cases, hospitality sign holders, and menu display cabinets that include both metal framed menu cases and wooden menu cases. Weather-resistant display cases are offered with cork boards for pinning or magnetic menu boards for easy posting — either way, you'll be able to update the boards fast and protect them from the outside elements.
Over 100 Restaurant Menu Case Display Sizes and Styles
Displays4Sale has the best selection of menu boards and hospitality displays. Many of our indoor and outdoor enclosed menu display cases feature a cork bulletin board interior. Other options include:
- Changeable letter boards.
- Dry-erase white boards.
- Menu easels
- Black boards.
Indoor Menu Displays
Many of these units come in wall-mount or freestanding designs. They come in popular restaurant menu sizes such as 8.5 x 11, 8.5 x 14, 11 x14, and 11 x 17 with a choice of portrait or landscape orientation. Custom menu cases are also available. Read on for all the details about our eye-appealing restaurant menu display to capture the passersby's attention.
SwingFrame Swing-Open Menu Display Boards
There's no other framing system like it. Our Designer "SwingFrame" menu board with a swing open frame door is an excellent way to swap out and make menu updates easy while also enhancing your restaurant menu presentation and interior decor with unlimited design possibilities. Enclosed "SwingCase," wall-mount display cases, and our patented SwingFrame swing-open display frames can be seen in wide-ranging restaurant types across the country, from small local restaurants to major
fast food chains.
We offer and distribute all kinds of display fixtures with wall-mount and floor stands. But what makes our company stand out from other display companies is that we also customize SwingFrame display frames through our company-owned USA Manufacturing facility. As a result, many swing-open changeable frames — our front-loading snap frames and quick-change top load frames — can be modified or custom-built to your design specifications and restaurant menu display requirements. We also provide large volume menu case orders with quantity discounts.
Call or email Displays4Sale for more information and quotes on
- Indoor SwingFrames
- Weatherproof Custom Outdoor Menu Display Cases
- Wall mount and Free-Standing Restaurant Menu Displays
- Weather-Treated Aluminum Menu Cabinets
- Eco-Design Recycled Faux Wood Menu Cases
- Other Mult-Door Enclosed Outdoor Display Cases
- LED Lighted Menu Cases
Outdoor Menu Display Cases
Our SwingCase outdoor menu displays are weather-resistant and lockable restaurant displays simple in design. The elegantly constructed metal wall-mount display case is only 2 inches deep, weatherized, and built to withstand the typical everyday outside elements. It has a solid continuous hinge on the front door(s) and secured with a CAM Lock. The break-resistant Lexan window provides a clear view of your restaurant's printed menu sheets. Our outdoor menu box has an aluminum plate on the back of the cabinet case sealed with silicone. The wall display case also has weep holes at the bottom of the menu display cabinet to drain any water and vents to help reduce condensation build-up.
Weatherproof Outdoor Enclosed Bulletin Board Display Cases
Outdoor SwingCases are constructed in durable aluminum and built to handle everyday use when constantly changing menus. All outdoor restaurant menu display cases make it easy to tack or pin your menus. Natural self-sealing cork boards are installed into the interior of the menu case. Once displayed outside, the weatherproof cork display board cabinet will hold up to typical everyday weather conditions.
Restaurant Menu Displays in Popular Menu Sheet Sizes
Not all restaurants are the same. Restaurants have different menus, and not all are the same size. Our menu cases can hold and display the most popular menu page sizes, including 8.5"x11", 8.5"x14", 11"x14" and 11"x17". We offer a variety of other restaurant menu display cases in numerous menu size combinations to fit a single menu sheet, two menus, three menus, or up to six menus. We can build an outdoor display case to fit if you want to display more menus.
Menu Cases with Cork Display Board with Optional Vinyl Cork Covers
We can add design enhancements as we build your outdoor bulletin board menu display case with optional vinyl covers laminated over the cork board. Choose from five vinyl colors: Black, Blue, Burgundy, Green, and Gray. This splash of color over the corkboard display is a great way to get more attention to your restaurant menus.
Outdoor and Indoor Menu Display Boxes for Restaurant Menus
Not only do we have many restaurant menu case sizes, they have the features to enhance your wall mount display case and attract more customers to notice your menus. All SwingCase restaurant menu displays come standard with natural cork backing. Choose from four popular aluminum metal menu cabinets: Black, Satin Silver, Satin Gold, and Dark Bronze.
We also offer custom menu cases that are Eco-friendly, maintenance-free recycled faux wood finishes in Sand, Light Grey, Weathered Wood, Woodland Green, Cedar, and White. Call or Email for more information and request a quote for menu case sizes.
Turn up the lights. We have this wall mount and free-standing outdoor display case on posts in numerous sizes; one, two, and three-door locking cabinets. Combining a message header with an illuminated menu case will get anyone's attention, wherever the location. These are much larger than the typical menu cases, but you can showcase many menus and pin them onto the interior cork board along with announcements, notices, posters, and flyers.
Other Restaurant Menu Boxes and Outdoor Menu Display Cabinets
With our vast outdoor selection, whatever you need from a restaurant menu stand or wall board, Displays4Sale has one that will serve you well. Some of the other outdoor menu case restaurant displays we offer include:
Standard Enclosed Outdoor Menu Case
At only 2 inches in overall depth, the slim restaurant menu display cabinet comes with a natural cork backing and four menu box metal finishes. Outdoor display cases are weatherproof with a CAM Lock on the front frame door. Seven standard menu case sizes are offered to hold and display four different restaurant menu sheet sizes: 8.5" x11", 8.5" x14", 11" x14" and 11" x17".
Outdoor Menu Case with Personalized Header
Displaying your menus in an outdoor display case is one way to attract customers to your restaurant. Also, you can consider having an outdoor case feature a personalized message header to draw even more customers. Our SwingCase menu case with header lets you decide the text that goes on the header panel located above the menu display cabinet.
- Just Write your Header Title or Phrase in the Text Box To begin your customization, a text box is provided online at checkout when ordering a wall-mount outdoor menu case with a message header. We'll print the free and add all-capitalized Helvetica letters (maximum 3-inch height) to the 5-inch-high panel. Choose either a black header panel with white type or a white panel header with black type. It's easy to insert into the menu case. For example, you can feature the name of your restaurant, such as MEMPHIS BBQ or TEXAS CHOPHOUSE, SEASIDE CHOWDER. KANSAS ALE HOUSE or other popular generic options include TODAY'S SPECIAL, the word MENU, or some other phrase — it's your header to create as you like.
- If you prefer your cabinet header to feature a custom logo, different font style or color, or graphic image, call or email customer service for header info and a quote. You can also leave it blank and add it yourself or have a local sign company print it.
Outdoor Menu Case with Lights
Is illuminating your restaurant displays worth the investment? The answer is a simple yes! Lights attract attention. And many establishments need outdoor restaurant display cases to work day and night to get passersby to notice. These SwingCase illuminated weatherproof menu box displays have another essential feature; they're built to take on outdoor weather conditions. The metal menu case is simple, elegant, and constructed in sturdy aluminum to withstand the typical everyday outside elements. Cabinet Weep Holes help drain and expel water, and Side Vents reduce any condensation buildup. Installed is an aluminum backing with moisture-blocking silicone sealant. And for security and keeping vandals at bay, it has a solid continuous door hinge, a front locking CAM lock, and a Lexan shatter-resistant clear acrylic window ― making these outdoor restaurant menu display cases ideal for wide-ranging exterior locations.
Six illuminated outdoor restaurant menu case sizes are available to present a variety of combinations of one to four menus in four restaurant menu sheet sizes: 8.5 x 11, 8.5 x 14, 11 x 14, and 11 x 17. At only a 3-1/8-inch case depth, this outdoor illuminated menu display case easily mounts to the wall and meets ADA regulations. A natural self-healing bulletin cork board backing is included to pin your menus.
SwingCase outdoor restaurant displays are illuminated with LED Strip lighting. Some models have replaceable long-lasting, energy-efficient UL-listed fluorescent lights positioned on the interior top to highlight your menus.
Indoor SwingFrame Restaurant Menu Frames — Swing Open, Quick Change
Many restaurants and cafes also want to display their menus inside for customers. Indoor changeable frames from SwingFrame make perfect wall-mounted restaurant menu frames. Numerous frame sizes are available to display all popular or custom menu sizes. The patented SwingFrame is designed for quick changes. Just swing the door open, place or change your menus and close the frame. Hidden hinges and sliding gravity lock provide a clean, classic custom picture frame presentation that fits smartly in any restaurant decor. When on the wall, you can't tell that it swings open. Other indoor menu display boards include wall mount and free-standing:
- Changeable letter boards
- Pedestal display stands
- Poster displays
- Dry-Erase White Boards
- Black Marker Boards
We also have upscale-style restaurant sign holders in elegant brass and silver hospitality frames and stands aimed at four-star eateries, hotels, casinos, and resorts. However, if you want something simple for a local coffee shop or gas station eatery, we have fully functional solutions that set the right vibe.
Unlimited Custom Frame Design Possibilities
With our Designer SwingFrames, numerous wood and metal profiles in lots of finishes — with or without mat boards — can give your menus the look and style that best fits your restaurant décor. Custom options include:
- LED lights.
- Natural cork bulletin boards.
- Fabric covers over cork boards.
- Shadow box display case depths.
- A side plunge lock with key.
- Custom sizes.
SwingFrame restaurant display frames are wall-mounted and also offered as freestanding menu stands with the same wood or metal profiles and custom frame options.
Get Your Display Out There
Restaurant menus need to be showcased where it counts — whether by the front door, in the to-be-seated waiting area, or over the counter. And for the outside passersby, all kinds of restaurants have purchased our outdoor free-standing menu cases on posts and wall mounted enclosed menu displays and cabinets. Whether you need the simple 2-inch menu display case, restaurant menu display with a header, or the LED lighted outdoor menu case with a message header, We've shipped it. All kinds of restaurants have found and purchased our menu cases―eateries and dining establishments big and small.
We have the right menu board for bistros, sports bars, diners, dinner theatres, comedy clubs, country clubs, steakhouses, pancake houses, nightclubs, and so much more. Every menu holder has a satisfaction guarantee and the best value in the industry.Read More


Join us as our Chef creates a 5-course diner featuring Appetizer, Salad, Pasta, Entree and Dessert. Taste each delicious course with a uniquely paired wine, chosen from vineyards around the world!
2017 Wine Dinner Dates
May 29 @ 6:30
Aug 14 @ 6:30
Nov 6 @ 6:30
Enjoy our Wine Dinners that are creatively planned for Monday evenings at 6:30 pm, typically once a month.
Make your reservation early, as we fill up quickly!
We look forward to filling your glass!
RSVP with the hostess or call 480-899-1111 to reserve your spot! $50 per person


We're looking forward to seeing you at our Spring Berry & Burger Cookout noon-5pm on Saturday, March 16!
Burr's Berry Farm is open for the 2012/2013
season. New this year is our greatly expanded u-pick garden (opening mid-December)
featuring vertical growing technology. You can actually stand up
and pick yummy strawberries and veggies. No more bending,
kneeling and getting dirty!
Also this year our Sweet Charlie variety of strawberry is back.
We were not able to get any of these plants last season, which
disappointed our more discriminating customers. This year we
found them way up in Canada and brought them all the way down to
the Redland. They are doing well in their new home at Burr's and
are already starting to bloom.
Of course we still have all our popular shakes, hotdogs, ice cream
treats, jams, jellies and so on. So come on down and see us.


Regular price $19.99 USD
100% chemical free Caffeine Reduced coffee, that tastes great
Process: Swiss water
Mexican Organic 2/3 Swiss Water Decaf is is perfect if you are not quite ready for the full decaf experience. This coffee is grown in the southern state of Chiapas, it thrives in the high growing region and rich volcanic soil. This coffee is shade grown without the use of pesticides or fertilizers. It is roasted to a full medium and appeals to a variety of palettes.
Flavor Profile Earthy, Sweet, Low acidity
At your door in 3 - 5 days
Nice flavor with a little bit of caffeine. It doesn’t seem to make me jittery.
Love coffee but can’t handle caffeine well and this does the trick! Thank you
So glad you love the coffee.
This coffee is very good. It is the only decaf I have found that doesn’t trigger a migraine. So grateful.
Thank you for being a loyal customer and taking the time to post a review.


Laser Application Technologies, LLC. (LAT Produce) is the manufacturer of the Natural Light Labeling System, which has recently received FDA approval for use of the new patented labeling system to label citrus fruit of all varieties. The company is presently pursuing FDA approval for use on all other fruits and vegetables using the new patented labeling system. The new produce laser coding system will not only meet the needs of the grower and packinghouse industry but the consumer and the public policy requirements of traceability of produce. This patented laser coding process was in the development phase for almost a decade. It has been tested in numerous commercial applications, and also tested for product sustainability and consumer acceptance. The system is ready for the market. Company officials successfully demonstrated to the FDA the process and explained how this, all natural, edible label can be used effectively and at an affordable cost.
Copyright 2014. Laser Application Technologies, LLC. All rights reserved.


Pizza Maker/Kitchen Team Member
Do you have a passion for food? Love pizza or Italian food? If so, this is the perfect job for you!
Pizzeria Pezzo is a “scratch-kitchen” restaurant, specializing in Italian cuisine, with a special focus on artisanal coal-fired and Chicago-style deep-dish pizza. We currently have two locations in the Twin Cities, in White Bear Lake and Woodbury. We are a family-oriented company, with wonderful hours (COVID hours currently closed Monday’s, Tues-Thurs & Sun 11am-8pm, Fri & Sat. 11am-9pm; normal/non-COVID hours: closed Monday’s, Tues-Thurs 4pm-9pm, Fri & Sat 4pm-10pm) and are looking toward future growth opportunities state and nationwide.
Pizzeria Pezzo is seeking part-time & full-time pizza makers/kitchen team members for both Woodbury and White Bear Lake locations. This position will directly report to the BOH/Kitchen Manager and assistant BOH/Kitchen Manager and will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Job tasks include crafting/making pizza’s, hand pressing pizza dough, creating salads, and preparing foods.
Duties & Responsibilities:
- Follow standard recipes and direction to prepare food; memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions
- Adhere to special requests/special diet orders
- Plan food production to coordinate with meal serving hours
- Operate standard commercial kitchen equipment safely and efficiently
- Adhere to all sanitation and food production processes/procedures/regulations
- Clean and maintain kitchen equipment, utensils, and appliances
- Previous experience in cooking/culinary arts/related field preferred, but not required; will train on-site
- Knowledge of kitchen equipment and food preparation/cooking techniques
- Strong attention to detail
- Works well with others, team-player, and positive attitude
- Good communicate skills; be able to clearly communicate with managers, kitchen and dining room personnel
- Follows direction, works and thrives in a fast-paced environment, and has the ability to multi-task
- Be able to work in a standing position for long periods of time (up to 9 hours).
- Be able to reach, bend, stoop frequently


Assignment Description & Evaluation Criteria for Written Assignment
Purpose: To learn about a specific culture (other than your own) in terms of food and dining, religion and celebratory foods, as well as ingredients and spices.
Process: Each person will have lunch or dinner at an ethnic restaurant you have not previously experienced. Any ethnic group presented in the course is fine. Ethnic cultures NOT ACCEPTED are: Asian, Indian, Middle Eastern.
Write a 2 FULL page (double-spaced) paper, keep the only on all slides.
using complete sentences, answering the following questions:
______What is the name and address of the restaurant?
_____Include a take-out menu or business card with the address
______What type of ethnic food does the represent?
______What dishes did you try (you must try at least three)?
______Are the dishes you ate common, every day foods or are they dishes served on special occasions?
______How do the dishes represent their ethnic group?
_____What makes them unique to their ethnic culture?
_____Is it the ingredients they use, the spices, or the cooking method?
_____Would this food fit into your own cultural or personal pattern of eating?
_____Why or why not?
Evaluation includes the following:
1. Organization of material neatness and order of presentation___ out of 10 points
2. English writing skills includes grammar and sentence structure___ out of 30 points
3. Content material coverage must include all of the items above___ out of 60 points
Total points:___ out of 100 points
The location of the restaurant must be in San Francisco area. I choose ITALIAN RESTAURANT named “Olive Garden”
Here’s the link to help you write the paper. ; http://www.yelp.
The due is 25th september at . And i’m willing to pay $8
7 years ago


The Christchurch Business Club organises throughout the year social events that are outside the typical business focus of the club.
These are opportunities where partners are invited to join us at social events, such as live theatre shows, horse racing days and other social events
Current Social Event Series is
Global Gourmet Dining in Canterbury
Due to border restrictions, we are unable to travel, so the Christchurch Business Club has developed a global gourmet dining travel itinerary around the restaurants of Canterbury as part of our social events programme whilst supporting the local hospitality economy.
All you will need is your global gourmet dining passport and visa.
Our first destination will be China for our culinary experience
We have arranged for Christchurch Business Club members, their families and friends to join in a sumptuous Chinese Banquet at a local Chinese Restaurant.
There are 16 dishes that will be served in the course of the evening for you to savour. The menu includes many traditional favourites and some provincial delicacies.
- Crispy Pork Wonton
- Crispy Vegetarian Spring Roll
- Crispy Squid
- Pan Fried Pork Dumpling
- Chicken & Corn Soup
- Sweet & Sour Pork
- Red Bowl Roast Duck
- Lamb with Cumin & Onion
- Chicken with Cashew Nuts & Vegetables
- Stir-Fried Beans with Garlic
- Spicy & Salted Prawn
- Lemon Fish
- Eggplant & Pork Mince with Black Pepper Sauce
- Beef with Ginger & Spring Onion
- Egg Fried Rice
Plus a continuously topped pot of Chinese Tea
The selected Restaurant is BYO wine.
We can cater for people with food intolerances if advised at the time of registering to join us at the Red Bowl Restaurant in Mandeville Street.
Date Thursday 13th August
Time is 6.30 pm when the first course is served.
Investment to dine with us is $45.00 per person
Book now by using the registration link.
Supporting the hospitality industry in Canterbury one social event at a time while discovering and tasting our city’s varied cuisines.


Located right off the Haymarket (indeed in the basement of the Haymarket Theatre), Mint Leaf is an upscale and contemporary Indian restaurant with an expansive cocktail bar and lounge. A smart setting for pre and post theatre drinks and dining, it's not such a bad place to sneak down into for lunch.
The place has been around for about ten years, and maybe its ultra sleek black-on-black minimalist décor comes across as ultra dated, but a newly renovated a la carte menu has freshened things on the plate at least.
The new menu's a rather fanciful one. Green mango and puffed rice salad with tamarind dressing (£7.50) is a coriander-yummy starter. Served in a sort of poppadom cone, it's especially attractive if not the most straightforward dish to eat. From the grill, star anise marinated duck kebab with chilli jam (£11) is juicy, flavoursome (the duck more so than the jam) and certainly ample. Stir fried okra with water chestnuts, a good veggie side; cumin and saffron pulao (£4), a nicely done serving of rice. Naan (£3) is to an expected standard. A rose sauce enhanced pistachio kulfi (£8) delights.
Service is conscientious and efficient. Table seating is comfortable. The vibe feels removed from the hustle and bustle. The bottom line? It's a pleasant enough restaurant. You won't be bored with the new menu and you might very well be impressed.
Mint Leaf is located at Haymarket Theatre, 18 Suffolk Street, SW1Y 4HT.
Disclaimer: Londonist visited Mint Leaf upon invitation by the restaurant.


This is the most flexible curriculum, with at least 30 credits of electives. Suited to students with an interest in various fields of dairy production (herd manager, farm manager), allied agri-business industries (feed, artificial insemination, equipment), agricultural communications, public relations, extension, breed fieldperson, and a variety of other positions. Graduates in this option have also gone on to careers in college instruction, elementary school instruction, bank investment management, feed sales, and milk marketing, to name a few.
2021 Dairy Business Management Option
2020 Dairy Business Management Option
2019 Dairy Enterprise Management Option
2018 Dairy Enterprise Management Option
2017 Dairy Enterprise Management Option
Minor in Dairy Science (2021)
Minor in Dairy Science (2020)


|2012||New York Times||4 Stars|
|2012||Forbes Travel Guide||5 Stars|
|2012||Opinionated About||98.3 Score|
|2014||Michelin - NY||3 Stars|
|2016||The Worlds 50 best by SP||3 Ranking|
|Value for money|
No restaurant I know is more ambitious than Eleven Madison Park, formerly in Danny Meyer's domain, now operated by Chef Daniel Humm and General Manager Will Guidara. Together they are developing a fantastic haute hybrid, the first fancy restaurant to pay homage to the traditions of New York while offering all the trimmings demanded by France's Michelin Guide. You've probably not had caviar on cream cheese, with bagel crisps and slivers of Lower East Side pickles on the side. You can find it here. Care for a beer? The list is long and great. Order the tasting menu and you'll be invited into the kitchen to see New York State apple brandy transformed into sorbet, using liquid nitrogen.
Because the kitchen is run by Humm, one of the most dazzling chefs in America, technique and execution is invariably superb, and you'll be astounded, as I always am, by so many elaborate amuse-bouches and so many tiny items on every plate. Because this is not an à la carte restaurant—you can order a four-course menu or a much grander and more startling tasting menu—portions are small. In fact, one friend dining with me griped that the primary kitchen tool had to be tweezers.
The room, depending on your tastes, can be thought of as majestic—or as too big, too stiff, too cold. There's plenty of headroom, that's for sure. The wine list is superb, as is wine service, and you can BYOB for a remarkable $35—comparable restaurants charge three times as much. Yet despite unending generosity once you're seated, the reservation policy requires a credit card and no cancellations are permitted within 48 hours. At a recent lunch with four friends, I became ill before my meal arrived and had to leave, but not before paying $74, plus tax, for food that nobody ate. The restaurant, I'd like to think, is still in the process of figuring a few things out.
- GQ.com by Alan Richman
Remember Eleven Madison Park, the restaurant that leapt up 24 places in 2012′s World’s 50 Best Restaurant awards? With its seamless blend of dazzlingly innovative cuisine and old-fashioned grandeur, it has rapidly become a new New York classic, under the wing of head chef Daniel Humm. With Humm at the helm, Eleven Madison Park was voted number one restaurant in the city out of 101 contenders by New York magazine- no small feat in a city proud of its food! We cornered the Manhattan maestro for a quick word about cooking, eating and New York- and he was happy to oblige.
You began the US chapter of your career in San Francisco, where you gained your reputation by earning Campton Place its 4 stars- why did you decide to move to New York?
I was presented with the amazing opportunity to become the executive chef of Eleven Madison Park, which, at the time, was a restaurant that was essentially starting from scratch and moving in a new direction. It was the chance to really do my own thing and to express a unique point of view in one of the most incredible spaces in the world.
What do you think it is about Eleven Madison Park that really captures the spirit of New York?
It’s really part of Eleven Madison Park’s genes. We are located in a landmark building overlooking one of New York’s most historic parks, Madison Square Park. Taking inspiration from that, we have been working with local farmers, many of whom have their own agricultural and family roots just a few miles away. We have also been exploring traditional New York dishes, ones that have been a part of the narrative here for centuries.
What other restaurants in New York do you rate? And what’s the best thing you’ve eaten in the city?
I like restaurants that have their own point of view and that do just a few things right, places like Torrisi, Katz’s Deli, and Franny’s.
In your opinion, what’s the best city in the world for eating out? What are some of your favourite restaurants around the world?
New York is a culinary city that isn’t afraid of taking risks. But I also love eating in Europe whenever I’m there. Some of my favorite restaurants around the world are Alinea (Chicago), Coi (San Fran) and Michel Bras (France).
Your cooking style takes traditional French flavour combinations and uses new techniques and tools, such as liquid nitrogen and dehydration, to create delicate theatre on a plate. And now anyone can try their hand at culinary artistry with your new Eleven Madison Park cookbook- how difficult will it be for people to recreate your dishes in their own kitchens?
The idea of doing the cookbook was not only to share our recipes with people who wanted to make them at home but also to essentially take a snapshot of Eleven Madison Park at one particular moment in time. The recipes are all written with the intention of being made. Some require more specialized equipment and some are very simple. And all of the recipes, no matter how long or involved, are broken up into very manageable subrecipes. We encourage people to start with those and with our basic recipes which are in the back of the book. Those are the building blocks that allow people to work their way towards making complete dishes.
Eleven Madison Park is a restaurant that’s grown in leaps and bounds over the last few years, gaining its third Michelin star in 2012. What’s next around the corner for Eleven Madison Park?
The future is bright for us. We recognize that awards are for things that happened in the past, so as we achieve one goal, we set the next one and the next one and the next one. We are constantly looking ahead, keeping an eye towards the future as we celebrate the past.


5 oz. MANGO BANGO
Mango Bango is an incredible condiment made from Real mango puree, three fresh chilies which are Yellow Scotch Bonnet, Trinidad Yellow Seasoning and of course fresh Bhut Jolokias a rare ingredient and treat for the capsaicin gourmand at over 1,000,000 Scoville units. We love Mango Bango with fish and seafood, chicken, any type of asian food, pasta or just about everything. Use as any other condiment or a glaze on fish or chicken after cooking and broil for a few seconds. It's thick and rich with flavor and heat.


NFBAR At Large Chapter Meat Stick Fundraiser
The National Federation of the Blind of Arkansas At Large chapter is selling meat sticks. Delicious flavors like Cajun Hot and Maple bacon are favorites but there are twelve flavors to choose from.
By using this link, our chapter will receive credit for your order.
Country Meats has a great customer service department and will be happy to take your call if you do not wish to order on-line. You can reach them at 352-237-5232.
For additional information, please contact chapter president Tanya VanHouten at 501-680-7007 or email@example.com.


Confession time: I’m a picky eater.
…And I don’t just mean that there are a few thing that I don’t like or that I’m a little bit picky. I mean I’m a really, really picky eater, and there are lots of things that I just don’t like. I don’t like peas or beans or tomatoes or sushi or eggs cooked any way except scrambled. I hate steamed vegetables. Mushrooms make me shudder.
This is not new. I’ve always been a picky eater–there are photos of little baby me, spitting out mashed peas and carrots and making weird faces at tomatoes. Occasionally someone could convince me that a food I didn’t eat was something that I actually did eat (family legend has it that as a toddler I ate fried fish because I was told it was fried hot dogs) in an effort to get me to broaden my horizons, but that was not an oft-tried or oft-successful tactic. For a long time I wouldn’t eat things that were “delicious” because my brother told me that peas were delicious, and I hated them so very much that I was convinced that the word “delicious” meant “horrible” instead.
At some point, my mother and father stopped fighting with me about what I was going to eat for dinner, because they had already raised two children, one of them also a picky eater. They also seemed to recognize that I would’ve gone hungry rather than eat something I didn’t like. I know this is true because I had an aunt who wouldn’t let us have a snack later unless we finished all the dinner on our plates. At her house, I would sometimes go hungry because I would not eat what was on my plate.
And here’s the thing…I wasn’t, and I am not, just being a brat. The truth is far more complicated, and it has had a profound affect on my life–my relationships with other people and my relationship with food, hence my relationship with my own body.
You see, certain textures of food actually make me feel ill, physically ill. Like those peas and beans I mentioned? The texture of a bite of peas or beans triggers my gag reflex. I don’t necessarily understand how or why, but that tends to make them difficult to even begin to like. So, while I hear a lot about things that are an “acquired taste,” I’ve never really known what that was like from an eating perspective. It’s pretty difficult to learn to like something that makes you feel like you just might vomit every time you take a bite.
And boy is that a load off my chest to admit…Because I’ve been made fun of for it almost all of my life, and I really and truthfully wish that my relationship with food were different. My picky eating has caused arguments and sadness and endless amounts of frustration and anxiety. Because even though my parents weren’t hard on me about how I was eating, other people in my life haven’t always quite as kind.
And you should know that here in the deepest parts of the American South, food is a way of life. There was food at church, food at my grandmother’s house, food at family reunions and backyard barbecues. There were family dinners and breakfasts and brunches. So. Many Brunches. Everyone here loves a potluck, tables piled high with casseroles and cooked vegetables and meat….And when I sat down with a plate that had a few pieces of turkey, a buttered roll, and a bit of macaroni and cheese but nothing else, there were always snarky comments and laughter. Every time we sat down together to eat, comments were made about what I was eating, about what I was not eating. And while I desperately wanted those comments to go away, I found them preferable to the kinds of embarrassment I might suffer if one of those foods actually did make me sick.
So I started to work around having to eat with other people, trying to control as much of the environment as I could. I was lucky enough to like a few basic things–chicken and burgers, french fries and chips–that could be found at most any restaurant in some shape or fashion and that were often on the pot luck table. If I couldn’t control the menu or was going to a place that might not have anything I would eat, I’d often eat a bit beforehand (not enough to be full, so that I could be polite and eat at least a small something). Alternately, I would arrange to arrive once everyone had eaten or find a reason to leave before food was served. This way, I didn’t have to deal with rude comments or nosy people. I could, instead, focus on having fun with the people I was spending time with.
I became The Girl Who Never Ate or The Girl Who Ate Like a Bird. All of this was even more darkly comic because I am a chubby girl–even at my lightest, I was still a solid size 8/10 with curves, so there were always smug looks and occasional derisive laughter with those comments about what was on my plate.
Over the years, my relationship with food, with eating, created a spiral of frustration and sadness and fear. As a teen and young adult, especially, my food issues wreaked havoc on my physical and mental health. Food became something secret. It became something I was ashamed of, a bad habit. I ate alone, and I ate too much. I ate things that were bad for me–because the unfortunate truth was that many of the healthiest foods were the foods that created the most anxiety, the textures I disliked and dreaded the most. I gained weight, packing on about 75 pounds in my 8 years of college/grad school. The weight gain made me feel worse about my body, worse about food and more self-conscious about eating unhealthy foods in front of other people. This level of discomfort with food and with my own body were a kind of self-perpetuating cycle, feeding my depression and anxiety disorder. I’d feel anxious about going out and eating with other people, then my self-isolation would add to my depression.
I’ve been trying, since I first understood the nature of my disordered eating (because that’s what it is, really and truthfully) to expand my palate. This is difficult because there are emotional, psychological, and physical components to my relationship to food. In addition to being aware of the texture issues I have with some foods, I know now that, at least in part part, I have been mimicking my mother, who was constantly trying to lose weight and who had a tendency to try to hide when she ate junk food. But I now I do eat a lot of foods that I would not have eaten when I was younger, and I eat with other people more often.
I recognize that I have created a situation in which food, already culturally symbolic in so many ways, is personally symbolic. Most importantly, perhaps, I have learned to be patient with myself and to ignore snarky comments from people who cannot possibly understand how and why I am being brave when I nibble a slice of tomato.


Even if you are good at cooking, baking a cake can be a daunting task. It needs a little know-how and practice to bake a perfect cake. That is why is it considered art, and many people want to learn it. If you are also one of them, then you need to follow certain rules. It will help you to bake a perfect cake for any occasion at your home. Surprise your friends and family by preparing a beautiful and delicious cake. Here are some essential rules that you need to take care of for making a perfect cake.
Although it seems like an obvious rule to bake a cake, the majority of the people overlook it. Whether it is avoiding eggs, using liquid sweetener instead of dry or reducing sugar quantity, people generally substitute the ingredients as per their wish or availability. It is a huge mistake that you should avoid! You must follow a recipe word to word to get the result it assures.
The term ‘room temperature’ is often mentioned next to the ingredients, but you do not take it seriously. It can make a lot of difference in your final cake. Therefore, it is always recommended to use room temperature ingredients like eggs, sour cream, butter, and milk. Following this rule will help you to make the cake perfectly.
The difference between a good cake and a bad cake could be one tablespoon of sugar or baking soda. Therefore, it is important that you follow the recipe properly and measure all the ingredients accurately. You should double-check the ingredients before mixing them to make the cake.
People usually use all-purpose flour and often neglect the significance of cake flour. It is a common mistake that people make, and that leads to a lot of confusion. As a result, you do not get the desired result. Therefore, you should specifically use only cake flour to prepare your cake.
Mixing all the ingredients is a difficult task because you need to do it properly and carefully. Some people over-mix it while others under-mix it. The key to baking a perfect cake is to mix the ingredients perfectly. When you mix the ingredients perfectly, it gets baked properly, and as a result, the cake becomes softer.
Many people also have a bad habit of opening the oven several times during the baking process, and that is a huge mistake. It allows the cool air to enter the oven, change the temperature and make a negative impact on your cake. Therefore, you should stay away from the oven while the baking takes place.
Baking the perfect cake is not a walk in the park. It requires the knowledge of the right ingredients and methods. However, by following the rules that are mentioned above, you can accomplish your goal. If you want to learn the art of baking, contact a bakery that provides such classes.


We are happy to announce that the Marketplace, an all-new dining experience, will be opening in June of 2018. We mentioned it earlier in the year at our “What’s new at AAQ” event in February, but its finally starting to take shape. If you have been here in the past few weeks, you may have noticed the construction walls go up – things are happening. This $2,000,000 project will effectively change the entire culinary landscape of Adventure Aquarium and we are excited to share it with all of you.
The all-new eco-friendly dining experience will feature an open concept kitchen with a sleek and modern design accompanied by warm, rustic touches.
In an effort to ease congestion and provide a more immersive, personalized food experience, the entire area will be divided into different stations:
- Made-to-Order Grill – Serving hot off the grill, juicy burgers, crispy chicken sandwiches, Baja Grilled Fish Tacos and other seasonal delights
- Deli Station – Featuring artfully-crafted wraps, sandwiches and salads
- Pizza and Hot Sandwich Station – Featuring artisan pizzas, including a featured chef’s specialty pie, and paninis
We know what you’re thinking, “This is great but tell us more about the food!”. The fresh-to-order, seasonal menu will feature authentic, local cuisine and hand-crafted food with an eco-conscious mindset. Some of the tantalizing highlights to the menu include:
- Dave’s Crispy Chicken Sandwich – Crispy chicken with a Sriracha mayo spread, pickles and slaw on a toasted roll
- Personal Artisan Pizzas – Margherita, Buffalo Chicken and Pepperoni with a monthly featured pie
- Fresh, Featured Salad, Sandwich as well as made-to-order options
- Baja Grilled Fish Tacos – Chili-lime Seafood Watch-approved grilled fish over a bed of crispy cabbage topped with pico de gallo and lime crema
There is a lot more to tell you about the Marketplace but we can’t do it all in one blog post. Stay tuned for updates about our sustainability practices, rotating restaurant stations like Taco Del Seoul and Olilo by Cat Cora, and coffee. Yup, that’s right – we have some news about coffee coming soon…
SIDE NOTE: If you’re visiting before the Marketplace opens this June, you might be wondering about food services during your visit. Not to worry! We’re still offering a variety of food and drink options in the meantime, including grab-and-go stations, our brand new hot and fresh Donut Cart, Dip ‘N’ Dots Cart and more! Please check our website prior to visiting for the latest updates and offerings.


Alberta Health Services has ordered that two Vietnamese restaurants based in Calgary close after mouse droppings and food safety issues were unearthed at both restaurants.
At Pho 26, AHS inspector noted “a substantial amount of mouse droppings” throughout the restaurant, including “the kitchen area, on food containers, on counters, beside open food, in food storage areas, on and below equipment, in the bar area and in the front storage area.” On the inspection report, objects of concern also included flies in the kitchen, poor handwashing habits by staff, and a refrigerator operating above the required temperature of 4 C.
Beyond this, health inspectors found scoops without handles that were encrusted with food in bulk food bins, dirty tongs hanging from a stove handle, and dirt and food debris on numerous surfaces, including “the deep fryer, burners, ventilation canopy inserts, interior of the walk-in cooler, all shelves, food storage containers, food storage cart, and (the) ice machine.”
The second restaurant, Pho Asia, was ordered closed July 15. The inspection report listed 13 items of concern, which can be read here. The short? Dead mice on glue traps and droppings throughout the restaurant. The restaurant had no plan for pest management or pest management records. Two fridges were operating above the required 4 C, meaning high-risk foods (meats) were being stored without temperature control.
Calls to the restaurant both redirect to temporary closure messages. Both restaurants are to remain closed until the problems noted in their inspections are addressed and an inspector permits reopening.