How To Make Healthy Choices When Dining Out
Updated: Jul 27, 2021
You may feel when dining out that it can be difficult to find healthy choices on the menu. Unlike cooking at home, you can’t control the amount of fat and sodium in a dish prepared in a restaurant kitchen, and when you are hungry or stressed, you may tend to make rash decisions. While it may take some careful planning and good decision-making, it is possible to maintain a healthy diet while dining out when you focus on YUMMY options.
You Choose The Restaurant
Avoid visiting all-you-can-eat and buffet restaurants, where portion control is a challenge. These establishments invite you to consume more calories than you need, and make it easy to indulge in items you’d normally try to avoid. Instead, research restaurants in the area, and browse the menu to help you make an informed decision. You will find that most establishments have their menus posted online, which can help you to choose wisely, and have a plan of action before hunger and temptation strike.
Understand The Menu
Remember that foods served fried, crispy, buttered, creamed, or covered in cheese contain higher amounts of fat. Look for foods that are broiled, steamed, baked, roasted, or grilled. Choose lean meats, such as skinless chicken breast or fish. If you prefer beef, opt for a leaner cut, such as sirloin. Most restaurants also offer vegetarian options.
Additionally, it is wise to be mindful of sauces and salad dressings, which may contain a hefty dose of sugar and calories. If you are unsure of the menu description, how your meal will be prepared, or the ingredients that will be included, ask your server directly. If they are also unsure, most servers will gladly check with the chef if needed.
Don’t be afraid to ask for a substitution, such as swapping out butter for extra virgin olive oil when preparing your meal. If a healthy entree comes with a less than healthy side dish, inquire whether or not other options are available, such as a baked potato or vegetable of the day in place of French fries.
Make Good Decisions
Dining out encompasses more than just choosing a restaurant and understanding the menu. Say no to extras, such as appetizers, cocktails, and the basket of bread. Sugary beverages are just empty calories; so maybe stick with an unsweetened iced tea, or water with fresh lemon. Ask for salad dressings and sauces to be served on the side, so that you can control the amount you will consume.
If you crave something sweet after your meal, choose desserts mindfully. Ask if smaller portions are available, or consider splitting a dessert with a friend. As an alternative, eat half of the entree and pack up the rest to take home for another meal.
Maintain Your Diet At Fast Food Restaurants
Sometimes it’s inevitable that we need to swing by a drive-thru. Many of these establishments have adapted to include healthier options, such as salads, grilled chicken sandwiches, and fruit cups. Click here for a list of the healthiest fast food dishes to order from Eat This, Not That. Also consider that sometimes it takes just as much time to stop by a grocery store and get something pre-made, such as a fresh turkey sandwich on whole-grain bread.
You Are In Control Of Your Health
Keep nutrition at the forefront of your mind when eating out. While it may be tempting to indulge, especially if you are in the middle of a stressful divorce procedure, remember the health, wellness, and body you want at the end of your divorce journey. When you follow these steps, you can work on your goal of maintaining your healthy eating habits, and still enjoy a delicious meal — without cooking it yourself.
If you are contemplating divorce, or struggling with a high-conflict divorce procedure, let Tamara Harris, CEO of Tamara Harris LLC, be your partner as you navigate through each stage of your journey. As an impartial, experienced professional, Tamara will work directly with you to give you the best tools and strategies to manage the specific challenges and uncertainties of divorce. Serving as your Divorce Coach and advocate, she will help you see clearly during this time where emotions can often impede and derail your divorce procedure. While each member of your high-conflict divorce team – lawyers, accountants, financial advisors, and other experts – will be advising you, Tamara will help you to synthesize this information, think strategically about the options you have with clarity and purpose, and get your divorce across the finish line. Visit tamaraharris.com for more information, or contact Tamara Harris to discuss becoming a client. All inquires will be held in confidence.


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Taco Bell Menu Prices. This page contains recent, up-to-date Taco Bell menu prices that you can find in the company's restaurants in the United States. Taco Bell is the largest Tex-Mex fast-food chain, which is well known for its tacos, burritos, nachos, and quesadillas on offer. As a fast-food restaurant chain, this company offers low prices ...Taco Bell Baja Sauce, 11 Ounce Bottle NEW FLAVOR Taco Sauce. Visit the Taco Bell Store. 3.5 out of 5 stars. 309 ratings. Size: 11 Fl Oz (Pack of 1) 11 Fl Oz (Pack of 1) 1 option from $5.99. 11 Fl Oz (Pack of 2) $11.08.
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We may go in for our share of fancy food, but there’s lots of times when only the simple things will do. Amidst running around the white sand beaches of Florida’s Emerald Coast, drinking more than we probably should, and relaxing poolside at our condo, we had to make time for that most important of meals: lunch. And not wanting to break the bank (or drive), we discovered a small deli within walking distance of the Beach Club that specialized in hot dogs called The Dog House Deli. Jess and I both love a good hot dog, whether we’re making them for ourselves or getting them from our favorite local hot dog cart, so we had to give it a try…and then another try. Our final verdict? The Dog House is fantastic cheap beach eats.
My first experience with the place was a Chicago-style dog made with onions, sweet relish, tomatoes, pickles, peppers, and celery salt — a very tasty combination. I’m sure that Chicago natives could nitpick this version of their local delicacy to death, but it tasted pretty good to this Arkansas boy.
Even better than the Chicago-style was the chili, cheese, and onion monster you see in the picture above. That’s an 8-inch dog on a soft bun, covered in savory chili, yellow mustard, and just the right amount of chopped onion. Sure, the chili dog isn’t the most inventive way to eat a hot dog, but this version of the classic was one to remember.
The best thing I ate a The Dog House, though, wasn’t a hot dog at all — it was a big slab of Polish kielbasa. The sausage was part of the New Orleans-style plate which saw the kielbasa covered in sauerkraut and then doused with thick, rich red beans. Should red beans and rice where the rice is replaced by sausage and kraut on a bun work? Probably not. Did it work? Oh, most definitely. The sausage was spicy, with a nice snappiness to the casing, and the beans were as good as any I’ve had. The kraut added a nice, bright tang to the plate, and the bun was substantial enough to hold everything up, although a fork and knife were necessary to maneuver around this plate of goodness. I paired the beans and sausage plate with a Pensacola Bay Brewery Riptide Amber, which reminded me favorably of a Diamond Bear English Pale. All in all, a top notch lunch for not a lot of money.
The Dog House Deli is located at 35 Via de Luna Drive in Pensacola Beach. It’s not very big, but it will quickly become your go-to place for lunch if you’re in the area.


Prices in Russia rublog.info
In case you are willing to find out the average price of a particular product increase the cost by 40 and you will get a close approximation. Sliced rye bread 780 g 37 rubles. Sliced white bread 300 g 14 rubles. Buckwheat 1 kg 40 rubles. Longgrain rice 1 kg 48 rubles.
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In Russia there is always bread on the table. There are special feelings that Russians have towards rye bread also known as quotblackquot bread because of its dark color. quotBlackquot bread is considered a traditional food in Russian homes and every foreigner absolutely needs to try it.
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This is a list of notable baked or steamed bread varieties. Bread has been a prominent food in large parts of the world and is one of the oldest manmade foods having been of significant importance since the dawn of agriculture.Furthermore bread plays an essential role in both religious rituals and secular culture.
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Food and Diet in Russia Livestrong.comThe bread is typically prepared from ground whole wheat buckwheat barley or rye and is often spread with butter. Fruit is seldom served since fresh produce is difficult to obtain in many parts of Russia. If youre having a Russianstyle breakfast skip the processed and cured meats in favor of a boiled egg served with your bread
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This tea isn’t for those who like cinnamon. It’s for those who LOVE cinnamon.
For those who grew up indulging on red hots or cinnamon toothpicks, our Market Spice tea won’t disappoint. Originally crafted at Pike Place Market in Seattle, Market Spice is a black tea infused with a generous amount of cinnamon essential oil and bits of orange peel. You’d be hard pressed to find another tea that carries the same flavor strength that Market Spice does despite the fact that here is no sugar or sweeteners added. Your mouth will thank you. Caffeinated. Try our Rooibos Market Spice for a caffeine-free option.
Included in our Black Tea Gift Set!
Just like the Story of Goldilocks and the Three Bears, you'll want to try different steeping times until you happily say, "Ahhh, this Market Spice is just right," as you drink it all up. :)


Sourcing from a large range of supplies, in order to provide the highest quality of goods, is a complex issue that is acquired only with experience.
We partner with superior quality suppliers from all over the world, well known for providing prestigious restaurants.
It takes 24 to 48 hours to provide you quality meat, fish, vegetables, pantry items, alcoholic beverages and tobacco products, fully tax deductible.
We can supply vegan, gluten free & organic products supporting all dietary requirements, and assisting chefs, captains and crew in delivering a unique guest experience. Halal, Asian and Kosher food is also available among others local products.


With 15 years experience in acquiring business and property assets for public companies in Australia and New Zealand we offer in-depth knowledge of the grocery, food and beverage production and distribution industries in this region.
With mandates from some of the largest companies in Australia, New Zealand and Asia we can help you sell, license or find a growth partner for your business or opportunity.
Large food production facility in Australia, mix of owned brands and contract packaging. Products sold into major grocery as well as niche markets. Looking for new contract packaging opportunities, joint venture or outright sale. Water packaging facility, high quality aquifer, full range of retail packs and strong brand. Seeking growth partners, importer and distributors in all regions. Large Distribution Group looking to purchase food distribution operations in Australia and New Zealand, will consider vendor based operations. Electrical wholesaler looking to expand in key regions through acquisition.
1 Commerce Place 37 Bundall Road
QLD 4217 Australia
First Alliance is a boutique brokerage house licensed in Australia since 1999. First Alliance specializes in; franchising, licensing and the sale of businesses in the grocery, food and beverage production and distribution industries.
First Alliance has completed millions of dollars in transactions that include franchising, brand licensing and food packaging arrangements throughout the Asia Pacific. As well M&A transactions in Grocery, Dairy, Food Production, Distribution and Retail Franchise Groups. Much of these sales have been to public companies and buyers from South East Asia.
First Alliance can represent your interests to some of the largest groups in the region. Whether you are a business looking for new markets in Asia, an acquisition, sale or growth partner we can assist you identify your next move.
If you have a business concept that you are looking to franchise, license or sell we have a network of investors from small groups to public companies looking for growth and food related opportunities. We have a particular interest in manufacturing and food production facilities, distribution businesses and food franchises looking to expand into Asia.
Feel free to contact us for a discreet discussion.
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Healthy Hair Food No. 1: SalmonWhen it comes to foods that pack a beauty punch, it's hard to beat salmon. Loaded with omega-3 fatty acids, this high-quality protein source is also filled with vitamin B-12 and iron.
"Essential omega-3 fatty acids are needed to support scalp health," says Andrea Giancoli, MPH, RD, a dietitian in Los Angeles and a spokeswoman for the American Dietetic Association. "A deficiency can result in a dry scalp and thus hair, giving it a dull look."
Vegetarian? Include one or two tablespoons of ground flaxseed in your daily diet for some plant-based omega-3 fats.
Healthy Hair Food No. 2: Dark Green VegetablesPopeye the Sailor Man didn't eat all that spinach for healthy hair, but he could have. Spinach, like broccoli and Swiss chard, is an excellent source of vitamins A and C, which your body needs to produce sebum. The oily substance, secreted by your hair follicles, is the body's natural hair conditioner.
Dark green vegetables also provide iron and calcium.
Healthy Hair Food No. 3: BeansBeans, beans, they're good for your ... hair?
Yes, it's true. Legumes like kidney beans and lentils should be an important part of your hair-care diet. Not only do they provide plentiful protein to promote hair growth, but ample iron, zinc, and biotin. While rare, biotin deficiencies can result in brittle hair.
Blatner, who is also a spokeswoman for the American Dietetic Association, recommends three or more cups of lentils or beans each week.


Bilanx Kitten small kibbles
The growth period of cats affects their later wellbeing. Bilanx Kitten fulfills all the necessary nutritional needs of cats, supports the immunity of the kitten and helps make the skin and fur healthy. The kibbles have been designed to fit the small mouths of kittens. Bilanx Kitten is also recommended for nursing and pregnant cats 14 days before delivery.
Bilanx Kitten contains 90% of animal protein and 1 kg of fresh chicken is used in the manufacture. The food is also very tasty and easily digested as it contains beet fibre.
The tasty kibbles of Bilanx take care of your cat's wellbeing throughout its life. The quality of the veterinarian-designed products is constantly supervised, tested and developed. Available gluten and grain free.
- Complete nutrition for kittens and pregnant and nursing cats
- 90% animal protein
- Very tasty and easily digested
- Cold pressed Norwegian salmon oil supports the wellbeing of fur and skin
- The high-quality protein and necessary amino acids and vitamins such as vitamin C as well as organic micronutrients support the normal growth of kittens
- Taurine, vitamin E and antioxidants support the immune system of the cat
- Does not contain added pork, beef, milk, salt, gluten or sugar – suited for most hypersensitive cats
- Package sizes 750 g
Ingredients: Processed and hydrolysed (cut up) animal protein (38 % chicken), barley, corn, animal fat (chicken fat), rice, fish powder, salmon oil (cold-pressed), vegetable oil and fat (refined rapeseed oil), sugar beet fibre, brewing yeast, eggs, dicalcium phosphate, chicory inulin, mojave yucca.
Nutritional values: Metabolisable energy 422 Kcal/100g, Protein 34.0 %, Fat content 22.5 %, Crude fibre 1.5 %, Crude ash 7.0 %, Moisture content 9.0 %, Calcium 1.1 %, Phosphorus 0.9 %, Magnesium 0.09 %, Taurine 0.20 %.
Additives: Vitamins: Vitamin A 21000 IU/IE/KG, Vitamin D3 2100 IU/IE/KG, Vitamin E/alfa-tokoferol 210 IU/IE/KG, Vitamin B1 3.5 mg/KG, Vitamin B2 14 mg/KG, Vitamin B6 2.8 mg/KG, Vitamin B12 0.14 mg/KG, Vitamin C 330 mg/KG, Biotin 0.04 mg/KG, Niacin 30.1 mg/KG, D pantonthenic acid 42 mg/KG, Folic acid 0.56 mg/KG, Choline Chloride 1250 mg/KG, EU antioxidants and EU preservatives.
Trace elements: E2 iodine (I) 8 mg/KG, E4 copper (CuSO4) 20 mg/KG, E6 zinc (ZnSO4) 272 mg/KG, E6 zinc methionine 200 mg/KG, E8 selenium (Na2SeO3) 0.22 mg/KG, E8 selenium added as chelated selenium 0.045 mg/KG
Use: We recommend that for the final 14 days of pregnancy and throughout nursing, the mother should have access to food at all times. Starting at about 3 weeks of age, the kittens can slowly start to get accustomed to Bilanx Kitten moistened with lukewarm water or milk. The kittens are gradually weaned off milk when they are about 5 to 8 weeks old. At first, the kittens are fed 5 times a day, and later 3 times a day. Bilanx Kitten may be switched to Bilanx Adult when the kitten has stopped growing (typically around 10–12 months of age).
Portions: The instructions in the chart are approximate and the portion may vary up to +/-25% depending on the kitten's sex, age and amount of exercise.
|1–4 months||4–9 months||9–12 months|
|1 dl=43 g|
Store: In a dry, cool place.
Organic pate with chicken
Organic pate with liver
Bilanx Organic pate with chicken
Bilanx Organic pate with liver
Bilanx Organic pate with turkey
Bilanx Organic pate with beef
Softies Mini liver
Festival Exlusive Banana Chips
Festival Exclusive Apple Chips
Festival Exclusive Hearts
Festival Exclusive Veggies
Festival Exclusive Sticks
Festival Exclusive Crunchy
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Milwaukee's 11th annual Chili Bowl returns Sunday, January 29, 2017 (the Sunday before the Super Bowl)
View 2016 Golden Ladle winner and more here!
Attention Restaurants, Bars and Catering Companies! Who will win the Golden Ladle and $250 cash? Reserve your booth by e-mailing or calling 414-687-5365
Food Drive For:
Last year with the support of the restaurants and attendees we were able to collect over 2,500 pounds of food for the Hunger Task Force.
This generosity will put healthy and nutritious food on the table for local families facing hunger this winter
Official Hot Sauce
2016 Restaurant Sponsors:
11th annual MKE Chili Bowl
Sunday, January 29,2017
General Admission: 12pm-5pm
VIP Early Entry 11am-5pm
Potawatomi Hotel & Casino
1721 West Canal Street
Milwaukee, WI 53233 (Map)
Sponsorship & Media Inquiries:
Please contact MilwaukeeFood.com, Inc. by phone at 414-687-5365, or e-mail for more information about becoming a chili vendor or sponsor.


Food & Drinks
Zarafa House is offering vegetarian and vegan meal options. Other dietary requirements upon request.
Start your day enjoying a delicious sweet or savoury breakfast, consisting of a wide variety of delicately chosen international and local specialties.
Our widely renowned breakfast awaits you from 08:00 to 09:00 AM and is served in our panoramic dining area offering a view over the pool and garden.
Lunch & Dinner
On demand, we prepare lunch and/or dinner at an extra charge. We aim to create healthy dishes with natural, locally sourced and produced ingredients.
Prefer to dine out? There are several good international and local restaurants just a few minutes away from Zarafa House. We gladly help you finding where to enjoy an unforgettable culinary experience.
Fancy a cocktail, wine or beer? We have it all on our extensive drinks menu.
Or perhaps you prefer a non-alcoholic drink? We’ve got some healthy juices and smoothies to bring out your inner hipster!
Check our drinks list, there is something for everyone’s taste!


Tips to help you navigate the holidays
It’s a common story: January 1 rolls around and no amount of coffee will overcome the groggy cloud in our heads. A few too many drinks paired with way too many carbs and not enough sleep leaves us uncomfortable at best as we try to squeeze into the clothes that fit just fine six weeks ago. And so, we resolve to do better:
“I will eat a healthier diet this year!”
“I will lose weight!”
“I will exercise!”
Wouldn’t it be easier if we didn’t have to start the year quite so deep in the hole? “But Thanksgiving only comes once a year! I want to enjoy it.”
Then do! But enjoyment now doesn’t have to lead to regret later. With a few tips and tricks, you can savor all your favorites this holiday season without paying the price when it’s over.
Enjoy your vegetables
We’ve all heard that we need to eat more vegetables, but I don’t think that’s really enough. If eating vegetables feels like a chore and not a pleasure, you will never eat more than you feel obligated to. Put a little butter on them, add that extra sprinkle of salt, and don’t feel guilty about it! Why? Because as long as you are eating good, fresh produce, you’re doing great!
People will tell you all about how raw is best, salt and butter are bad, and cooking the wrong way leaches nutrients. But you know what? Vegetables are better than processed foods even when they are prepared with a little something luxurious. Which is better for you: creamed rutabagas with roasted garlic and rosemary or Doritos? This is a no-brainer, even if neither choice includes raw kale.
If you prepare vegetables in a way that you enjoy eating them, then you will eat more of them, and that is good. More vegetables is good. Period.
So go ahead and start planning that Thanksgiving feast. Roasted carrots glazed with maple syrup? Yes, please. Sweet potato medallions topped with caramelized onions? I’ll have a few more of those. Little bundles of green beans wrapped in bacon? Don’t mind if I do.
Drink plenty of water
Nice bottles of wine and holiday cocktails make it easy to go overboard this time of year. And since those bottles are conveniently missing nutrition labels, it’s easy to ignore all the extra calories and carbs we’re consuming.
I am absolutely not going to suggest that you refrain from enjoying a nice beverage with your holiday meal, but as a rule of thumb, try to drink a full glass of water before every refill. This extra hydration not only reduces alcohol intake, but it also helps avoid overeating.
Reduce the sugar
Desserts are supposed to be sweet, but do they have to be so sweet that all other flavors are completely overpowered?
I went to my college reunion a few weeks ago and was pretty excited, not just to see old friends, but to get to eat a lovely catered meal without the sticky hands of my children picking food off my plate. I perused the dessert table and happily landed on a piece of chocolate cake, but my happiness quickly faded to disappointment when I bit into it and couldn’t find even a hint of cocoa flavor over the excessive sweetness.
If you purchase pre-made desserts, you don’t have as many options, but if you happen to make your own, it isn’t difficult to bring out the flavors of fall without going overboard on the sugar. There’s no need to go scouring the internet for new recipes claiming “healthy” desserts. Stick with the ones you know and love, but reduce the sugar by 25 percent. I know it sounds crazy, but I’ve done it on everything from cookies to cake. Not only does no one complain, but I usually get more compliments. Just use 3/4 cup of sugar for every 1 cup the recipe calls for. For some recipes, I’ve even gone so far as to reduce it by half, and the result was wonderful. Seriously, most dessert recipes call for a lot more sugar than is actually needed.
Apple pie should taste like apples, and they are sweet already. Chocolate should taste like chocolate, and pumpkin pie should leave lingering notes of cinnamon and spice.
Not only will you find greater enjoyment in the wonderful flavors we look forward to all year long, you’ll reduce your sugar intake significantly. And you didn’t even have to take a smaller piece of the pie.
One thing almost every fad diet has in common is that they designate certain foods as being off-limits. Sure, this can be effective for a while, but rarely will it produce permanent change. Focus on the foods you should be eating, not the ones you shouldn’t. If you are going to a party, go ahead and eat those hors d’oeuvres and sweets, but make sure you are eating a healthy diet during the rest of the day.
Research actually suggests that there may even be benefits to cheating on a diet approximately 10 percent of the time, which is two or three meals per week, but that’s meals, not days. This means you don’t need to worry about Thanksgiving dinner! You don’t even need to worry about leftover pumpkin pie for breakfast the next day. Just don’t jump off the bandwagon for a month and a half.
Imagine how far your New Year’s resolution will take you if you don’t have to begin with all those extra pounds.
Kathryn Arthur blurs the lines between farmer and chef. She is currently working to establish a sustainable farm in central Virginia and loves to write about her research in agriculture and nutrition as well as her daily adventures in the kitchen.


Cox News Service writes: “It’s true: The cuisine we refer to as Italian is really the ultimate fusion cuisine — Italian-American — a blending of the traditions and tastes of the Old World and the New.” Click here for the story.
I should note, though, that while in Reggio Calabria, I couldn’t help but notice a favorite pizza topping for teens — French fries. It did not look enticing to me at all. Rather, it struck me that America’s love of junk food had crossed the ocean and ruined a perfectly good Italian invention. Fortunately, at the best pizzerias in the city (and there are some excellent ones), the French-fry topping was not an option.


Cafe Testarossa review
It’s pedal-to-the-metal at Cafe Testarossa.
The stylish Italian-New American spot has been cruising along since 1988, when the establishment opened with a blazing red image of the namesake Ferrari nearly the length of the dining room.
These days, the renovated restaurant’s decor is more subdued, with neutral hues and soothing artwork. But chef-owner Billy Sansone’s meticulous cooking, from crudo to meatballs, is humming, with heightened flavor and refined style. The ride has never been better.
While you’re deciding on appetizers and entrees, nibble on the savory pesto, Gorgonzola and olive oil pizza. Or try the trio of veal meatball sliders, which are so good you’ll be tempted to make spaghetti and meatballs your next course.
Sansone prepares tasty marinated and grilled baby octopus on escarole, chickpeas and crushed tomatoes, which will spur requests for more bread. His elegant fluke crudo arrives accented with breakfast radishes, fennel and tangerine oil. Tuna two ways combines lush crudo with lemon and olive oil and snappy tuna tartare in a lime-ginger vinaigrette. There’s creamy, superior mozzarella di bufala, too.
You also may go the fried calamari or baked clams oreganata route, each fine. Pan-seared sea scallops star on crisp polenta, fueled by an agave-citrus sauce. The well-seasoned stuffed artichoke is generous; burrata, boosted by heirloom tomatoes and Sicilian pistachios. Refresh yourself with a poached pear-and-red beet salad.
Be sure to have pasta, either as an opener, middle course or main. Paccheri, tossed in a ragù of pork, white beans and tomato; orecchiette with sliced sausage and garlicky broccoli rabe; linguine with white clam sauce; pici Toscana with spicy sausage and veal Bolognese; potato gnocchi with spicy crumbled sausage, crushed tomatoes and basil; and, yes, spaghetti and meatballs — all excellent.
Sansone prepares a juicy pork chop with roasted fennel, mild cherry peppers and butternut squash risotto; and grilled Black Angus sirloin with caramelized red onions and mashed new potatoes. Roasted chicken, with a near-crackling crust, is the cafe’s big bird.
The chef’s prime catch is halibut, a pan-seared standout with a lemon zest-bread crumb crust and citrus beurre blanc. Swordfish with sun-dried tomato and bread-crumb crust similarly satisfies. Three tender shrimp, large enough to pick a fight with lobsters, anchor the shellfish, flanked by spinach and frizzled onions.
Flourless chocolate-hazelnut cake, a caramelized banana napoleon, coconut crème brûlée, and the baked apple turnover with caramel sauce and vanilla ice cream are the leading sweets.
Cafe Testarossa: running on all cylinders.


The food system is the network of all the people, activities, and resources involved in producing, processing, and distributing food. The food system includes everything from the farmers who grow our food to the grocery stores where we buy it. It also includes the restaurants where we eat, the food manufacturers who make our food, and the food waste that ends up in landfills. The food system is a complex and interconnected system, and it’s important to understand how it works. In this article, we’ll give you an overview of the food system and some of the issues it’s facing. We’ll also give you some tips on how you can make more sustainable choices when it comes to your food.
Importance of Food News
If you eat, then food news is important to you! Food systems are tightly linked to issues like health, climate change, and social justice, as well as to economic growth and business. Food systems also have huge implications for young people and for the future. If you want to make a difference in the world, understanding how food systems work is a good place to start.
If you’re a consumer, forum food is important because it helps you make the best choices for you and your family. That’s why it’s important to follow food news. It helps you understand how our food system works. It helps you make better-informed decisions about what you’re eating and where it comes from. It helps you understand how your choices are linked to other important issues like health, environment, and social justice.
How You Can Make More Sustainable Choices When It Comes to Food
The food system touches almost every aspect of our lives. That means that, as consumers, we have a huge amount of power to make changes to our food system that help reduce carbon emissions, save water and energy, and protect biodiversity. Here are some ways that you can make more sustainable choices when it comes to your food.
- Choose food that has reduced greenhouse gas emissions. Eating more plant-based foods and fewer meat products can reduce greenhouse gas emissions associated with your diet. Keeping your food waste out of the landfill, and choosing to compost more food scraps also helps.
- Choose food that has reduced water use. Water is a precious and limited resource that we cannot afford to waste.
- Choose food that has reduced emissions of other pollutants. Many foods, such as fruits and vegetables, are low in emissions of pollutants such as nitrogen, while others, such as certain meats, can have high levels of pollutants.
- Choose food that has reduced fertilizer use. Fertilizer use contributes to soil erosion, water pollution, and greenhouse gas emissions.
The food system is a complex and interconnected system that’s important to understand. It’s crucial to follow food news because it helps you make better-informed decisions about what you’re eating and where it comes from. It helps you understand how our food system works, and it can help you make changes that help reduce carbon emissions, save water, and protect biodiversity.


Flank Beef Rice Noodle of Yulin
Publication time：2020-04-29 17:51:10
Late at night, instead of the bustling traffic of the daytime, the city's streets are bustling with food stalls. The seductive smell slips into people's nose with the cooking smoke, and the smell of Yulin's flank beef rice noodle is the most special one. Due to the unique flavor, the function of keeping you feeling full, and its elastic noodle, you cannot control yourself to have a bowl of flank beef rice noodle that full of aromatic flavor and elastic tasty when the smell of it jumping into your nose. Your stomach will be satisfied with a such bowl of noodles.


Your morning cup of coffee may be at riskby Shruthi Venkatesh January 21 2019, 4:09 pm Estimated Reading Time: 2 mins, 52 secs
Scientists have found that more than 60% of the world’s coffee plants are in the edge of extinction. As reported by the BBC, more than 100 types of coffee trees grow naturally in the forests. Among them only two of those types are used for the coffee we drink. Scientists say that this estimation is “extremely high” as one in five of the world's plants is threatened with extinction.
The vast majority of wild coffee grows in the remote forests of Africa and on the island of Madagascar. Beyond Africa, wild coffee is found in other tropical climates, including parts of India, Sri Lanka, and Australia. Dr Aaron Davis of the Royal Botanic Gardens, Kew says, “If it wasn't for wild species we wouldn’t have as much coffee to drink in the world today, because if you look at the history of coffee cultivation, we have used wild species to make the coffee crop sustainable.”
Arabica Coffee (Be Brazil)
Research published in the journal, Science Advances, states that 75 wild coffee species are considered threatened with extinction, 35 are not threatened and too little is known about the remaining 14 to make any judgement. Also 28% of wild coffee species grow outside protected areas and only about half are preserved in seed banks.
Among the thousand different blends of coffee on sale, the Coffea Arabica and Coffea robusta are the two species used for consumption. The third species Coffea liberica is grown around the world, but is rarely used for coffee drinks. The BBC reports there are 122 coffee species which naturally occur in the wild. Many of these wild coffees do not taste good to drink, but may contain genes that can be harnessed to help coffee plants survive in the future, amid climate change and emerging diseases that attack coffee trees. Now, there is a need to call on wild species to safeguard the future of the world's coffee crop, say researchers. “We will call on those wild resources time and time again,” said Dr Davis.
Ethiopia is the home of Arabica coffee, where it grows naturally in upland rainforests. Wild Arabica is used to supply seeds for coffee farming and also as a harvested crop in its own right. Another study done in Global Change Biology, found that wild Arabica coffee which are now threatened up for extinction are considered with climate change projections too. Its natural population is likely to shrink by up to 50% or more by 2088 because of climate change alone, according to the research. “Given the importance of Arabica coffee to Ethiopia, and to the world, we need to do our utmost to understand the risks facing its survival in the wild,” said Dr Tadesse Woldemariam Gole, of the Environment and Coffee Forest Forum in Addis Ababa.
The scientists now call out for resources which would overcome these threats. They also predict the risk of coffee farming. Researchers have found that 45% of coffee species have not been “backed up” outside the wild. Dr Eimear Nic Lughadha of Kew says, “We hope this new data will highlight species to be prioritised for the sustainability of the coffee production sector, so that appropriate action can be taken to safeguard the species,” considering the IUCN Red List assessment that has been carried out to find the extinction risk of the world’s coffee, as extremely high.


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***There may be affiliate links throughout this post. Please refer to the disclaimer page for additional information.***
There is no secret behind the best way to grocery shop. It simply requires a bit of upfront effort and planning. Put the time in now and you’ll be amazed by the results.
In the past, I would go to the grocery store whenever I needed an item we were out of. Most weeks this meant at least 2-3 visits to the grocery store after work plus 1 or 2 trips on the weekend.
I felt like the grocery store was my home away from home. Shouldn’t a home away from home be on a beach somewhere warm or at the very least my mom’s house?
Smart Ways to Grocery Shop
#1 – Meal Planning
We used to eat out a lot. By a lot, I mean 3-4 times a week. It was fun for awhile but it was burning a whole in our pocket.
It wasn’t until I thought through the true cost of eating out , that I learned how important a weekly meal plan and applicable grocery list is. Planning out your meals and the groceries you need to make them is probably the best way to grocery shop.
Without a plan I easily wasted 45 minutes in multiple trips to the grocery store a week. With a grocery list in hand to cover a week’s worth of meals, I no longer make multiple trips to the grocery store every week. I had never even considered the time grocery shopping multiple times a week was costing me.
The grocery store is about 5 minutes out of the way on my drive home and then I have to find the item or items I need and wait in line to buy them. That’s an easy 15 minutes each night I stop at the grocery store maybe more.
The time savings element is a nice bonus that has come from meal planning. However, the true beauty of meal planning is the efficiency in which I can get my grocery shopping done now. I am no longer stressing over what to buy or make for dinner after a long day of work because I already have it figured out.
#2 – Do Not Grocery Shop On An Empty Stomach
Aside from the time element associated with multiple trips to the grocery store, there is a potential hidden cost. Shopping after work on an empty stomach opens the door to impulse buying.
Ever find yourself grabbing jalapeño stuffed olives or a container of cashews simply because they look good? Sure you’ll gobble these up when you get home but could you have waited 30 minutes until dinner was ready? You would have saved yourself $5 and some extra calories. When you are trying to save money these impulse buys can be a killer.
#3 – Use A Grocery Shopping App
I imagine there are several apps available designed to make your trip to the grocery store easier. I personally have been using the AnyList app to create a weekly grocery list and am very happy with it.
It is a fantastic tool that has simplified my life without much effort on my part. You can store recipes to your family’s favorite meals in the AnyList app and then click the items you’re out of each week to add to your shopping list.
I also created a “Common Items” list of groceries that we need but don’t fit into a recipe like cereal or milk. Before leaving my house, I take a quick inventory of these items and click on the items we’re low on to add to my shopping list.
The grocery list is separated by categories in a similar manner you would find them at the grocery store. This makes grocery shopping smoother. I highly recommend checking out the AnyList app to help organize your grocery shopping list.
#4 – Decide The Best Grocery Store(s) To Shop At
In conjunction with having a grocery list ready before heading out to the store(s), it’s probably worth flipping through the weekly ads for the stores in your area. This will give you an idea of what’s on sale and where the best place to shop is for the week.
I am not advocating going to every store in your area because one of the items on your list is on sale there. Rather, based on the weekly ads decide which one or two grocery stores have the best deals for what you are shopping for that week.
Grocery Shopping Example
Let’s say you plan to make two meals using eggs, tomatoes and chicken for the coming week. Grocery Store 1 has tomatoes and eggs on sale and Grocery Store 2 has chicken thighs on sale.
You will need 5 pounds of chicken thighs, 2 pounds of tomatoes and 4 eggs for the week. At first glance Grocery Store 1 sounds pretty good since it has 2 of the 3 items on sale, but that is only part of the story.
Here’s a breakdown of what you will spend at both stores:
Grocery Store 1:
- $3.49 for a pound of chicken thighs (5 pounds will cost $17.50)
- $1.49 for a pound of tomatoes (2 pounds will cost $3)
- $1 for a dozen eggs (4 eggs will cost $0.25)
Total Cost at Grocery Store 1 is $20.75.
Grocery Store 2:
- $1.99 for a pound of chicken thighs (5 pounds will cost $10)
- $1.99 for a pound of tomatoes (2 pounds will cost $4)
- $1.49 for a dozen eggs (4 eggs will cost $0.75)
Total Cost at Grocery Store 2 is $14.75.
Despite two items being cheaper at Grocery Store 1, you will save more money shopping at Grocery Store 2 because the main item you need is cheaper at Grocery Store 2.
The weekly sales ads are designed to get you in the store on lower cost items. The stores are hoping you will then do all your shopping there out of convenience.
Consider how much you will use the sale items in the coming week and hit up the 1 or 2 stores that will give you the best deals overall. The idea being you want to save as much money and time as possible without driving around to several stores for the best deal on one or two items.
Recap On The Best Way To Grocery Shop
Are you willing to put forth a bit of upfront work now to save yourself money and time in the long run? Compiling a list of recipes and their ingredients is the hardest part of creating a weekly shopping list. However, once it is done there’s minimal effort each week to create that list.
If you are using the AnyList app and have your recipes saved, all you have to do is click on the items you need for each recipe. The items will show on the grocery list screen, where you can cross out the items as you put them in your shopping cart at the store.
If you aren’t in the habit of cooking every meal or simply don’t have the time, double up a recipe. Then, save the leftovers for another meal when you’re too busy to cook or take them to work for lunch the next day.
If you really want to get creative, you could make a few extra grilled chicken thighs one night. Then, you could shred them for tacos the next night. Not as easy as a complete set of leftovers but still nice and quick with a little variety.
For most people, cooking dinner 4 nights a week is doable. The secret is to plan not only what you will be cooking on those nights but what nights each week you will be cooking. If you know Monday’s are bad, then make sure you have leftovers lined up for that night from the weekend.
Planning is the key! To keep exploring creative ways to save money and time, sign up for our newsletter. We’ll send you out of the box ideas to keep you motivated and grow that bank account.


If gentrification was a snack, it probably would be an avocado hummus toast sprinkled with pumpkin seeds. Avocado’s became something of a craze in the latter part of this decade. The demand for avocados has quadrupled in the last few years. This dark green fruit is now known as a “superfood”. This is not exactly news for the peeps from the Caribbean and Americas who been eating avocados for a while now. All this demand for avocados comes with a price.


On Sunday, November 22th a table will be set up in the sanctuary to receive food items (or cash/check for perishable food) for church family members who need our help. Food will be collected as you approach the altar for communion. On Monday, November 23th at 11:00am we need volunteers to make up baskets using these food items. Please sign up on the sheet on the information table and make every effort to share your bounty with those who have less. Suggested items: Stuffing mix, cans of corn or green beans, turkey gravy, can of cranberries, box of instant mashed potatoes, etc.


“District Dishes” Campaign
The Energy Corridor District has created a campaign to support our restaurants, and you are invited to participate for a chance to WIN!
We’re purchasing over 20 gift cards from restaurants in the Energy Corridor District to give away to the lucky winners who participate in our challenge. This campaign encourages our community to order takeout, delivery, or dine-in at a restaurant featured on the District’s restaurant list. Our list also includes coffee, tea, smoothie, and dessert shops. Take a photo demonstrating how you’re supporting a District restaurant, share it on social media with the restaurant and the Energy Corridor District tagged, add “#DistrictDishes” to your post, and wait to see if you win a $25 gift card to a District restaurant!
Official Participation Rules:
- Participants purchase a meal from a restaurant within the District that is featured on the District’s restaurant list. Our list also includes coffee, tea, smoothie, and dessert shops.
- Participants must share a photo of themselves supporting a District restaurant on Facebook, Instagram, or Twitter with the Energy Corridor District and the restaurant (if applicable) tagged in the post. Photos can include a participant’s meal and/or a photo of the participant at the restaurant they choose to support.
- The participant’s post must include the hashtag, #DistrictDishes.
- One entry per participant, but we encourage you to support District restaurants as often as you can.
Participants must follow all of the rules above to qualify for a chance to win a gift card.
The Energy Corridor District will announce weekly winners on Facebook, Instagram, and Twitter until we run out of gift cards! If you don’t win during the week you participate in our challenge, you’re still eligible to win the following weeks. Winners will be selected and paired with a gift card randomly. After winners are announced, they will receive a direct message from the District with details on how they will receive their gift card.
If your profile is private, we will not be able to see your entry. Please send us a screenshot of your post so we can see it via social media or by emailing email@example.com.
Important note – as restaurants continue to re-open, we will update the District’s restaurant list. If you notice that a restaurant within the Energy Corridor District is open and missing from our list, please email firstname.lastname@example.org.
A map of District boundaries can be found here.


Good nutrition can help them maintain strength, energy, and overall well-being during and after cancer treatment. At Omega Hospitals, we emphasize on the importance of eating a healthy and well-balanced diet as it is an important part of cancer treatment and recovery.
In this blog post, our expert doctors discuss the importance of nutrition for cancer patients and provide tips on healthy eating and recipe suggestions.
It is important for cancer patients to eat a balanced diet that includes a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats. These foods provide essential nutrients that can help boost the immune system, promote healing, and reduce the risk of infection.
Eating a diet that is rich in fruits and vegetables, particularly those that are high in antioxidants and phytochemicals, can help reduce the risk of developing cancer and improve the effectiveness of cancer treatment.
Protein is also an important nutrient as it helps to repair and rebuild tissue, maintain muscle mass and boost the immune system. It is recommended that they consume enough protein from lean sources such as fish, poultry, and legumes.
During cancer treatment, cancer patients may experience side effects such as nausea, vomiting, and loss of appetite. In these cases, it is essential they eat smaller and more frequent meals, and to choose foods that are easy to digest and high in calories, such as nuts, seeds, and avocados.
Here are some locally-renowned recipe ideas that can help patients with cancer get the essential nutrients they need:
Sambar with steamed vegetables: This traditional South Indian dish is made with a lentil-based broth and is a great source of protein and fiber. It can be served with steamed vegetables such as carrots, beans, and okra for added nutrition.
Idli and Sambar: Idli is a steamed rice and lentil cake that is a staple in South Indian cuisine. It is easy to digest and is a good source of carbohydrates and protein. It can be served with a side of sambar for added flavor and nutrition.
Vegetable Raita: This dish is a yogurt-based condiment that is often served as a side dish with South Indian meals. It is made with mixed vegetables and yogurt, providing a good source of protein and calcium.
Pongal: This is a traditional South Indian breakfast dish made with rice, lentils, and vegetables. It is a nutritious and comforting dish that is easy to digest and provides a good source of protein, carbohydrates and minerals.
Dosa: Dosa is a popular South Indian dish made with a fermented batter of rice and lentils. It can be filled with a variety of vegetables, and it is a good source of protein and carbohydrates.
Coconut Chutney: This is a traditional South Indian accompaniment made from grated coconut, green chilies, and ginger. It is rich in healthy fats and provides a good source of vitamins and minerals.
Vegetable Korma: This is a delicious and creamy South Indian dish made with mixed vegetables, coconut milk, and a blend of spices. It is a good source of protein, healthy fats and a variety of vitamins and minerals.
Lemon Rice: This is a simple and easy to make dish made with cooked rice and lemon juice. It is a good source of carbohydrates, and the lemon juice adds a good source of Vitamin C
In addition to these recipe ideas, Omega Hospital’s expert doctors, with years of focused expertise in cancer care, advise that it is important for cancer patients to stay hydrated by drinking plenty of water and fluids. Consultation with a registered dietitian or healthcare provider ensures dietary needs are being met during cancer treatment.
Cancer patients should aim to consume a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats, and stay hydrated by drinking plenty of water and fluids. By following these tips and trying out these recipe ideas, they can better support their overall well-being and recovery.


While much attention is given to the food pyramid and individual groupings of food, little information is available on how to put everything together into a balanced meal plate. That’s why Terri Brownlee, regional dietitian with Bon Appetit Management Company, operator of Albion College’s dining and hospitality services, and Nancy Geik, registered dietitian with Gordon Food Service, were available outside Albion College’s Baldwin Hall cafeteria during the Wednesday lunch rush.
Brownlee and Geik’s presentation is just one of the many wellness-related campus activities planned for the academic year as Albion celebrates its Year of Wellness.
“A balanced plate approach allows for choices wherever you are,” Brownlee said. “Students don’t use the entire café. They will go to one area or just settle for the salad bar. Even at the salad bar we find students building unhealthy salads with the high-fat, high-calorie items or a plate with just lettuce, which doesn’t provide the energy they need.”
For more on the balanced meal plate, visit the U.S. Department of Agriculture’s choosemyplate.gov Web site. Also see Albion’s Wellness site for regularly updated Wellness Tidbits as well as Bon Appetit’s Web site, which has a full section on nutrition.


Over the past few years, sustainable eating lifestyles have become increasingly popular across the nation. On the forefront of this trend stand Sarah Lawrence students, who represent a sizeable sub-community of vegan and gluten-free eaters on campus. These lifestyles are celebrated and institutionalized, the prime example being the sustainable living cooperative Warren Green house.
In the past there has been a conception generated by vegan and gluten-free students that meal plans do not provide adequate options for complete nutrition. Vegan Hannah Rothpearl (’17) is just one dissatisfied customer: “I chose to go off meal plan mainly because I was afraid of not finding enough vegan options.” AVI Foodsystems has responded to increasing requests for more sustainable, vegan, and gluten-free options by implementing strategic menu changes and by planning larger structural changes to SLC Fresh for the future.
SLC Fresh Resident Director Lydia Becker has been working closely with Executive Chef Dan Tokarek to meet a rising demand for diverse eating choices based on personal dietary restrictions among students. Both were new to SLC this year and have spent the last semester familiarizing themselves with the community in order to properly meet its dietary needs. “It took Dan and I some weeks to get a really good feel for what students are really asking for. Sometimes, what students [are] asking for is not what we are hearing right away,” Becker said.
The biggest way that they are tackling these issues is through simplification of dishes to appeal to the widest group of dining hall visitors. Tokarek explained, “When I say simplify, I mean no more than ten ingredients per dish. By doing that, we’re minimizing cross contamination with wheat and animal products.”
Visitors to the Bates Dining Hall will notice that at each station there is always at least one vegetarian, if not vegan, option and also at least one gluten-free option. Many students have gleefully taken advantage of the gluten-free and vegan baked goods which now occupy the pastry cabinet at each meal. At the pub, there is an entire cooler dedicated to vegan and vegetarian options, in addition to the newly added Pho Bar which is entirely vegetarian and can be vegan depending on what ingredients are chosen. Hill 2 Go has an entire room with retail products that include vegan and gluten-free options.
Still, Becker and Tokarek admitted that the program has ways to go. Many of the changes that the AVI staff want to see are barred by mechanical restrictions—for example, there can be no vegan fried items at the pub because there is only one fryer. Installing a second fryer for vegan items would requires the addition of a second gas line and coordination with maintenance as well as the fire department and the City of Bronxville. Vegan dishes consist heavily of produce, which is hard to come by in the winter on the East Coast. Availability and distribution of fresh food that is up to AVI standards represents one of the dining team’s biggest challenges. Training food service staff to adequately prepare vegan and gluten-free options is another roadblock to progress.
Though happening slowly, these changes are coming and Becker insists that eventually students will see their options increase: “The set up is not great to be completely gluten-free or vegan, but we’re finding unique ways to do that.” One of the ways that they plan to do this is by working with more local vendors to have fresh products delivered to campus. SLC Fresh works with New York bake shops to get any vegan or gluten-free products that cannot be made in-house in the pastry cabinet.
Tokarek offered a broad vision for what sustainable dining options could look like down the road at SLC. These include expanded retail locations, such as Hill 2 Go, on campus, and perhaps even an entirely vegetarian deli. ”I want to see entire rooms of only vegan and vegetarian options,” Tokarek said. On the short term, students can expect to see fresh produce options increase as the weather grows warmer and the availability of those products increases. A proposed all-vegetarian dinner (tentatively titled ‘VegFest’) is in the works for later in the semester.
For now, vegan and gluten-free eaters will have the best chance of finding the widest diversity of options at Bates dining hall, which has the best mechanical set-up for providing it. “My favorite vegan item is our hummus,” Becker added. “We fry all of our chips in a specially dedicated vegan fryer. We have great guacamole right now too which is 100% vegan.” Tokarek has an affinity for tofu and seitan, and he takes great care in preparing flavorful dishes using those protein-rich ingredients.
The community has responded positively to menu changes by not responding at all. “No news is good news,” Tokarek said. “Students are much more likely to give feedback when they don’t like something than when they’re satisfied.” The best way that SLC students on meal plan with dietary restrictions can see changes made is by providing feedback to AVI, be it via e-mail, comment cards, or surveys. According to Becker, feedback thus far has included almost no complaints, just requests for additions. Food service staff has been able to make over half of all of the requested additions to dining options happen.
You can follow @SLCFresh on Instagram for daily updates on new dishes and dining hall events, and submit your own feedback to AVI via their online feedback form here http://www.aviserves.com/slc/share-your-experience.html
By Wade Wallerstein ’17


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EU-Food Information Regulation 1169/2011
Implementing Measures by Member States
Geistes-, Sozial- & Kulturwissenschaften
Verlag: Books on Demand
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The EU Food Information Regulation 1169/2011 (FIR) harmonizes European food information law to a full and comprehensive degree, covering nearly all aspects of commercial communication about food. However, in the name of subsidiarity, and in the interest of SMEs, the FIR leaves some areas for the national regulator to decide upon. This mainly concerns the labelling requirements of non-prepacked foods but also specific types or categories of foods, as well as a selected number of pre-packed foods. Member States have enacted laws, or are preparing to do so, to provide the necessary regulation for food markets within their jurisdiction. The decisions they have made in shaping their laws, and the balance they have struck between consumer information and the food business operators’ desire for flexibility, are the focus of this book. Specialized lawyers of the Food Lawyers’ Network have pooled their knowledge in this volume to provide an account of the measures taken, showing the level of discretion national regulators retain in the area of food information, within what is a highly integrated regulatory environment of the European Union.
Food Lawyers’ Network worldwide (Hrsg.)
The authors of this book are members of the Food Lawyers’ Network (www.food-lawyers.net), a community of practicing lawyers specialized in food law. FLN-lawyers counsel and represent food business operators in all questions relating to the production and distribution of food from the local to a worldwide context.
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Restaurant Week at Stanley's
Oct. 20th–31st | Sun.–Thurs. | 3PM–9PM | $30 Per Person
Tacoma Restaurant Week is back, and Stanley's is ready with a special dinner menu! Stop by and enjoy a delicious three-course prix fixe meal for $30. View the menu
*Dine-in only. Offer valid October 20-31, 2019, Sunday-Thursday. Not valid with any other offers or discounts.


At Alpha Nutrition Consultancy, we offer multiple avenues from basic nutrition to scientific principles.
This is a fully integrative approach. Whether you need help on starting a new diet, advice on current eating habits or more performance based nutritional interventions, an effective nutrition plan will make a fundamental difference to how you feel every day.
*Nutritional & lifestyle coaching
*Advice for personal trainers
*Hormone and gut health
If you are writing recipes to produce for a book, website or clients these can be sent to us to theoretically analyse for their nutritional content.
With a background in food science and athletic performance, we can offer formulation advice on nutritional supplements:
Writing articles/content in the following areas:
*Health and wellbeing
*Fitness and bodybuilding
*Functional foods and health
*Psychology of eating behaviours
Up to £500 per article (word count depending)
(please email me regarding content I have written for other clients in the past)
Currently in development to launch mid 2021:
Corporate Nutrition training
Level 3 qualification in Nutrition
Level 2 qualification in Nutrition and health


A group of Bartlett entrepreneurs will take over the Moma’s B-B-Q location on Stage Road with a restaurant concept that will feature breakfast in the mornings and Chef Flavas food creations for lunch and dinner.
Partners John Sykes, Jake Farley and his father, Austin Farley, will take over the Moma’s location and call the business Bartlett Breakfast Factory.
The restaurant will provide a full breakfast menu from 5 a.m. to 11 a.m., seven days a week, then transition to the lunch and dinner business.
Chef Chris Moore, the man behind Chef Flavas Spinach Artichoke Dip now sold in Walmart, Superlo and Cash Saver stores, will run the afternoon and dinner restaurant, with his signature dip being a fixture in many of the recipes.
Moore said he will offer salads, egg rolls, several pasta dishes, stuffed jalapenos, wraps, dishes with his spinach artichoke dip mixed with steak, shrimp and chicken, and daily specials created with his dip being an ingredient.
Jake Farley’s favorite meal has always been breakfast and he cooks breakfast for dinner three nights a week. He was looking for an opportunity to open a breakfast place when he noticed the “for lease” sign in Moma’s window.
“That’s how it all started,” Austin Farley said.
Moma’s was owned and operated by Kenny Gieger and Danny Benton for 38 years before they sold it two years ago. The new owners closed it temporarily a couple of months ago, but did not reopen.
“It’s going to be our goal to win those customers back. We think the food will be as good or better, but that’s for the clientele to determine,” Sykes said. “A lot of why they enjoyed the place is the atmosphere and what comes with that. It comes with the personalities behind the desk. It comes with the people making the food. As much as they wanted to eat in there, they wanted to come and visit … we want to create that family atmosphere again that was in there.”
All three of the partners have deep Bartlett ties and other business ventures.
Jake Farley went to EMT school after graduating from Bartlett High School in 2012, then went to work for Sykes at HCT Ambulance off Shelby Street. HCT, or Health Care Transport Ambulance, does transportation for dialysis patients exclusively, not any emergency transports or transfers.
After working there three years, Jake Farley decided to open his own ambulance service in 2017 when Sykes moved out of the building, and he kept the business at the same location. He operated about 20 ambulances there for dialysis patients.
“I sold it in March, but we still have an office on Shelby Street,” Jake Farley said.
Sykes and the Farleys then purchased the Nonna Maria restaurant at 6525 Memphis-Arlington Road across the street from the Neighborhood Walmart in May. It was formerly called Milano’s Pizza and run by Vito Daniele and his family, who purchased the original Dino’s Pizza in Raleigh years ago and renamed it Milano’s.
“We kept the recipes the same. Everything’s the same minus new ownership, tables and floors,” Jake Farley said.
They remodeled, but the Dino’s sign remains in the restaurant and always will, as a tribute to the heritage and history of the restaurant.
Sykes said they’ve made minor changes at Nonna Maria, tweaking a recipe here and there to improve the taste and making their own cheesecakes and other items in-house, for example.
“We’re trying to provide more of a dining experience where people want to bring in their family and sit at a big table, as opposed to the small, old-school pizza booths,” Sykes said. “When we got here it was probably 90 percent carry out, 10 percent dine in. It’s slowly turning around and is probably about 70-30 now.”
The new owners are adamant about community outreach, which is something that patrons at Bartlett Breakfast Factory can expect to see.
On Mondays, Nonna Maria offers all first responders and their family members 50 percent off their orders. On Tuesdays, anyone who works in a public or private school system, from maintenance staff to teachers to coaches, gets 50 percent off.
“Just to show them appreciation,” Sykes said.
And the restaurant is working to start a program with Bartlett City Schools to provide teachers, every semester, 30 coupons for a free slice of pizza that they can use to reward students for whatever reason the teachers want, from school work to good behavior to doing good deeds.
“It goes all the way to the top, where everyone in the school system contributes to students’ success,” said Sykes, whose parents both worked in Bartlett and other local school systems. “If we can do a little something to reward them, it can go a long way.”
Sykes said he is open to additional community outreach ideas and encourages people in Bartlett to call him at 901-569-2273 with their ideas.
Jake Farley and Sykes also have a mechanical contracting business with partner Nic Joyner called Mech-Tech that does HVAC work.
“It’s all about building Bartlett businesses,” Austin Farley said. “We’re all invested in Bartlett. This is the destination. It’s not the journey, it’s the destination.”


The choice to be a vegan stems from a desire for improved health. You want to feel better, exude vibrance and live longer.
A record number of people became vegans in 2019, and the vegan revolution is spilling over into 2020 as well. In response, the food industry has also increased its vegan food choices.
The question is, do these food choices help peoples’ quest to become healthier with a vegan diet?
Food companies and restaurants are all too happy to provide fast and convenient options for vegans on the go. But the label “vegan” does not always guarantee you will gain health from eating their products.
You determine your best outcome by seizing the reigns of your vegan food consumption. The main idea is for the vegan revolution to deliver vibrant health and be sustainable veganism for generations to come.
How Do We Achieve Sustainable Veganism?
#1. Don’t Be Fooled
Vegan processed foods are just as harmful as non-vegan processed foods. The affect on the body is the same, when they are highly processed with chemical preservatives, artificial colors and flavors, and have an abundance of oil, salt and sugar added to them,
They should not be the mainstay of your vegan intake.
Many vegans rely on soy as their main nutrition source.
There is a lot of processed soy out there. So how do you know what’s healthy and what’s not?
- According to Kathy McManus, MS, RD, LDN, director of the Department of Nutrition at Harvard-affiliated Brigham and Women’s Hospital,
“Soy is a great form of protein for people who don’t eat meat, because it contains all the essential amino acids, as well as important nutrients, Natural soy products such as tofu, edamame, tempeh, and soy milk can be a great replacement for animal protein. Technically these foods contain naturally-occurring isoflavones (for example, half a cup of soybeans contains 55 mg isoflavones), but they tend to have fewer than processed mock meat soy products.
When a food is made from solely “ soy protein isolates,” or contains “isoflavone supplements”, that’s typically a sign that it’s been processed and could contain additives. Usually, you’ll find “concentrated isoflavones” in textured vegetable proteins, protein powders, and protein bars, so it’s best to steer clear of those foods.”
- Even more concerning, is the Impossible Burger designed especially for non-meat eaters. Along with the dangers of being highly processed, more insidious dangers lurk within. The capable research doctors at GreenMedInfo reveal their findings:
“The Impossible Burger is a new genetically modified (GM) plant-based product that was prominently featured at the Natural Products Expo West. Burger King, White Castle, Hard Rock Cafe, Red Robin, Cheesecake Factory** and hundreds of other restaurants now carry the product where it does not have to be labeled or described as GM on the menu. The Impossible Burger is made of GMO soy, which has been shown to cause organ damage in animal studies and has been shown to be significantly different from non GMO soy. The GM ingredients of the Impossible Burger, which includes a genetically modified yeast and GM soy leghemoglobin proteins, 46 of which are undisclosed and untested, are even more concerning to many consumers than the long-term health effects from glyphosate because of the reported immediateallergic reaction potential, which is acknowledged by the manufacturer. The part of the genetically modified soy used in the Impossible Burger has never before been allowed in the human food supply and has not been properly safety tested.”
It’s important to understand that all processed foods, both meat-based and vegan, are no match for fresh food versions.
#2. Activate This Vegan Safety Net
Many people are vegan but still use refined grains and oils. Therefore, they are still being deprived of needed nutrients, and being exposed to harmful byproducts. Consuming unrefined foods provides a nutrient rich, safety net.
- All the important nutrients in grains are in the seed, in the bran, germ and endosperm. In whole, unrefined grains the seed is preserved and so are the B vitamins, iron, folate, selenium, potassium and magnesium that are so essential for health.
- Consuming unrefined oils rather than refined oils, elevates our health. Refined oils are taken through a high temperature and chemical process that strips the natural nutrients from the food source, injects solvents that cause inflammation and disease in your body, and causes the oil to oxidize more easily, which increases free radicals. Hydrogenation, that solidifies oils into margarine, damages essential fatty acids and creates unhealthy trans-fats.
Also, electrons are stripped from the oils in the refining process.
The electrons stripped from the oils are also meant to activate our cellular electrical charge, but instead, end up stealing the electrical charge from our cells.
With no electrical charge, the cell is either unable to divide and reproduce properly, or dies completely.
Because of this, the oil’s fats are inactivated and have problems flowing through our capillaries; thus,circulation is compromised.
“During cell division, the cell and the new daughter cell must contain enough electron rich fatty acids in the cell’s surface area to divide off completely from the old cell. When this process is interrupted, the body begins to die.”
“When you consider that every cell in your body is surrounded by a lipid (fat) layer that is just the right constituency to let all necessary nutrients in while allowing all the critical waste material to pass out, you can see that altering the composition of that cell membrane is risky business. Yet, that’s exactly what unhealthy fats do. They will “gunk up” your cell membranes and, what’s more, they initiate a domino effect that ends with a host of pro-inflammatory ecosinoids (molecules composed of fatty acids) running rampant.”
In comparison, unrefined oils maintain the essential fatty acids (i.e. Proper balance of Omega 3, Omega 6 and GLA), we need for our health. These fatty acids nourish our cells and DNA. Maintained in unrefined oils is the vitamin E from nuts and seeds; an antioxidant which staves off free radicals and disease.
In addition, the anti-inflammatory effects of unrefined oils can prevent painful diseases fed by inflammation, like arthritis and rheumatism.
The change to unrefined oils and grains fortifies your system and upgrades your health. Without them, any diet still comes up short.
Both unrefined oils and grains should be refrigerated to prevent rancidity.
#3. Vegans Can Suffer Just Like Non Vegans From This Unhealthy Habit
You can eat vegan all day long, but if it consists of excessive sugar intake,(especially unrefined sugar) you will still experience:
- Inflammation and resultant joint pain.
- Erratic insulin production that raises blood sugar, and causes diabetes, which leads to kidney problems.
- Oral bacteria that cause cavities. These thrive on sugar.
- Thickened artery walls.
- Liver damage from fructose processed by the liver
- Creation of harmful molecules called “AGEs,” or advanced glycation end products in your bloodstream. These molecules do exactly what they sound like they do: age your skin. They have been shown to damage collagen and elastin in your skin — protein fibers that keep your skin firm and youthful. The result? Wrinkles and saggy skin.
- U nhealthy weight gain
Learn to replace sugar, especially refined white sugar with healthier alternatives like maple syrup, stevia, and fruit sweeteners like coconut sugar, agave and xylitol.
#4 The Game Changer
A scientific study of organic foods conducted by the French Ministry of Health and published in the prestigious journal JAMA, found a dramatic reduction of 86% in the risk of non-Hodgkin’s lymphoma, among people who eat the most organic foods compared to those who eat regular food.
Dr. Eli Stern, chairman of the International Cancer Association’s Environmental Cancer Committee and director of the Risk Assessment Center at the Gertner Institute, is convinced that this data requires serious consideration. He explains
“The link between exposure to certain pesticides and the possibility of increased risk of developing non-Hodgkin lymphoma is well known, and these facts require special attention, because these are far-reaching health implications,”.
In August 2019, in the United States against Monsanto court case, Monsanto, a major manufacturer of pesticides, was required to pay huge compensation of 289 million dollars to a California school gardener who contracted non-Hodgkin lymphoma at the age of 44, from exposure to these pesticides. This began a flood of other similar incidences and court cases that Bayer/Monsanto are working to arrange settlements for, while postponing trials and denying guilt.
Just like the school gardener, many people use pesticides to tend to their yards and gardens. Children play in some of these yards and eat food from these gardens.
Glyphosphate is only one of many chemicals being sprayed on our foods, into our fields, and onto our yards.
Any effort to adopt a healthy vegan diet is greatly improved by the consumption of organic foods.
#5 Where An Abundance of Nutrients Thrive
- F resh fruits and veggies offer high nutrient levels of vitamins, minerals, fiber and antioxidants.
When fruits and vegetables are raw and slightly cooked, they provide all important enzymes that facilitate ease of digestion.
They also create a diversity of gut bacteria for improved digestion and assimilation. (As opposed to processed, fast foods that create bad bacteria)
- Fresh seeds and nuts provide fiber, fats, vitamins, carbohydrates, proteins, iron, magnesium, phosphorous, essential oils, and antioxidants.
“Most nuts, including almonds, hazelnuts, walnuts, cashews, peanuts, pecans, and pistachios contain omega 6, omega 3, polyunsaturated, and mono-unsaturated fats with a slight amount of saturated fats.
E ating nuts helps to improve the blood sugar level as well as lower the risk of certain kinds of cancers. Almonds are essential for lowering the LDL cholesterol, which is considered to be a bad cholesterol.
Eating seeds and nuts fresh, not rancid is crucial to prevent digestive problems and oxidation that creates free radicals. Keep nuts and seeds in air tight containers, preferably in the refrigerator.
Achieving Health As A Vegan
Veganism is not a magic bullet. It requires a conscious effort to implement these health forward practices.
The up-tick of veganism in recent years has prompted the onslaught of vegan convenience foods; many of which are far too processed to deliver any promise of health. So, don’t be fooled.
The evidence certainly confirms the potential for improved and sustainable health when you consume a vegan diet.
- A global move to a vegan diet would avert 8.1 million premature deaths per year.
- A 2019 study, totaling over 300,000 participants, by Harvard scientists discovered that eating a vegan diet can cut your risk of developing type 2 diabetes by almost a quarter (23%)
- A 2019 study of more than 12,000 people found those who ate mostly plant-based foods were 32% less likely to die from heart disease.
- Eating a vegan diet may help people who are overweight reduce body fat and promote weight loss without restricting calories.
An adjusted outlook on convenience and fast foods will go a long way.
Did you know:
- It only takes 15 – 30 minutes to steam and sauté veggies and to boil pasta and grains.
- Creating a homemade veggie grain burger is quick, easy and healthy. You can make a big batch of burgers and freeze them. Then it’s just heat, grab and go.
- Salads have the potential to be new and different each time you prepare them, as you alternate ingredients. You can add beans one day, avocados another, sprinkle in nuts or accent with artichoke hearts. You enjoy a quick, delicious and nutritious meal.
- Fruits and nuts make delicious snacks. Dried apricots, dates and raisins are like “gummie bears” on steroids!
Investing time and energy into preparing fresh, vegan meals and snacks pays off tremendously. Choosing fresh, unrefined and organic foods assures your switch to a vegan diet will yield vibrant, sustainable health.


Refresh yourself anytime, anywhere with an Activia Probiotic Dairy Drink. With tons of fruity flavor and billions of live and active probiotics in every 7 fl. oz. bottle, . GoodBelly is a delicious beverage that contains live and active probiotic cultures, making it a tasty way to set your health in motion. Enjoy it today!. Nov 22, There's a new wave of intestine-friendly products showing up on supermarket shelves that we thought deserved a gut check: Probiotic drinks. 7 Signs You Should Be Taking Probiotics – Saturday Strategy Probiotic drinks can be great for your gut — but what are they? Here, RDs explain . Yakult is a delicious probiotic drink that helps improve digestion and helps build Immunity. Drink Yakult probiotic for good health. The Real Deal with Probiotic Drinks. We got to the bottom of the trend to find out if drinkable probiotics offer up health benefits worth the costs. By Diana Kelly.


Wood-roast Christmas Goose stuffed with Sausage Meat, Apricot and Chestnuts served with Wood-roast Potatoes and Vegetables
Once the presents have been opened, many of us are looking for a way to get out of the house on Christmas Day. We recommend the peace and quiet of the back garden, a glass of wine, a woodfired oven and the aroma of a roasting goose. You may find that you won’t be alone for long! One of the advantages of a wood-fired oven over a barbecue is that if it rains (or snows!) the fire won’t go out. Pop up a garden umbrella, grab a coat and get on with it. Goose breast is a delicate meat, contrasting sharply with the robust and flavourful leg. It makes sense to cook the two parts separately.
You will need:
1 x approximately 5kg fresh goose
For the stuffing
- 1 tbsp vegetable oil
- 1 medium Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- 3 tsp chopped fresh thyme
- 2 tbsp brandy
- 175g dried apricots, roughly chopped
- 75g cooked, peeled chestnuts, roughly chopped
- (a great canned product readily available)
- zest of 1 orange
- 500g good quality sausage meat
- 1/2 tsp sea salt and plenty of freshly ground pepper
- sea salt and freshly ground pepper
- 2 tsp fresh thyme leaves
- 1 large glass white wine
To cook the stuffing
Heat the oil in a frying pan or heavy-bottomed stainless-steel pan. Cook the onions, garlic and thyme, without colour, on a medium heat for 2-3 minutes, stirring occasionally.
Add the brandy and flame with a match. Take off the heat and stir in the apricots, chestnuts and orange zest. Cool the mixture before mixing with the sausage meat, and salt and pepper. Disposable gloves come in very handy here for thorough blending of the stuffing ingredients.
Preparing the bird for roasting
Using a sharp knife, cut off both legs. Slash the fatty skin of the leg three times, season with salt and pepper and sprinkle with thyme leaves. Place the legs on a grill rack over an oven tray, so that during the cooking process the rendered fat can drip off the legs into the tray below. This fat can be used later for roasting the potatoes and other root vegetables.
Stuff your goose carcass with the sausage meat stuffing and place on an oven tray. Splash with a large glass of white wine, which helps to both flavour the meat and to keep it moist. Season the carcass with salt and pepper. Wood-roasting the bird
This is a labour of love. Roast the legs on the bottom of the oven (relatively cooler part of the oven) for 1½ to 1¾ hours, turning the tray and turning over the legs for even cooking at ¼ hour intervals, basting with the excess fat from the drip tray. Place the stuffed bird on the shelf or ‘trivet’. This is the hotter part of the oven. You will need to turn the tray front to back every 7-8 minutes for the first 20-25 minutes while the breasts gain colour. Cover the bird with foil and keep turning every ¼ hour, basting with excess juices for approximately 1½ hours or until cooked through.
The sausage meat stuffing must be cooked through to the middle, showing a temperature of 72°C on completion. Let the goose rest in a warm oven (around 60°C) while you woodroast the vegetables and potatoes. You may need to splash a little more wine into the tray if it is drying up and burning.
Carving the legs can be a bit of a messy business, so we would suggest that you do this in the kitchen and lay the darker meat around the uncarved carcass. Carve the breasts and spoon out the stuffing at the table.
If you want to roast potatoes and root vegetables in the goose fat in the wood-fired oven (and it would be a crime not to), then free up some space and transfer the roasting legs to your kitchen oven (preheat to 180°C) halfway through cooking. They will already have picked up a fantastic wood-roast flavour.


This excellent IWB resource has been designed to SUPPORT the teaching of the NESA Stage 1 STEM Unit of Work "Healthy Bundles of Energy". In this unit students consider the food and drink they consume, and learn about where foods come from and the importance of nutrition. Students grow wheatgrass and observe how the seeds change from being dormant, to germinating and then growing into grass. Students explore how food, including the wheatgrass, can be combined with other ingredients to make healthy energy snacks. Students plan their ‘energy bundles’ and record and document the process for a recipe book made collaboratively using computer software.
EXCLUSIVELY AVAILABLE TO SCHOOL SUBSCRIBERS. For individual purchase, please click HERE.
(ACSIS026),(ACSIS039),(ACSSU017),(ACSSU030),(ACSSU211),(ACSIS024), (ACSIS037), (ACSHE021), (ACSHE034),(AC
Category: Lower Primary
Date: 1st July 2019


We are proud to offer a dining program complete with signature brands and menu selections that include just about every item you can imagine. Just feast your eyes on what we have available! Featuring a wide variety of fresh food designed to satisfy everyone's appetite with food choices to rival your favorite restaurants. Help Georgetown College be more sustainable by taking your meal to-go in the "Choose to Reuse" container. Bring it back to The Dining Hall when you are finished and the cashier will replace it with a clean container, or issue you a token to use at a future visit.


We deliver around the Murrells Inlet area! Give us a call at 843.947.0805 to see if you are in our service area. Browse our to go menu below.
6 beer battered chicken strips fried to a golden brown served with your choice of sauce.
10 wings tossed in your choice of Buffalo, Garlic Parmesan, Teriyaki, BBQ, Sweet Thai Chili or Blackened.
6 duck bacon wontons deep fried to a golden brown served with sweet Thai chili sauce.
Jumbo shrimp steamed to perfection in a seasoned brine served with house made cocktail sauce.
Add grilled, blackened or fried chicken ($3.99), shrimp ($4.99), mahi ($6.99), salmon ($5.99) or scallops ($6.99). Dressing options include the following: Ranch, Bleu Cheese, Balsamic Vinaigrette, Italian, Honey Mustard, Roasted Red Pepper & Garlic, Caesar, 1000 Island
Romaine tossed with Caesar dressing, Parmesan cheese and croutons.
Lettuce with tomatoes, onions, cheese and cucumbers.
Mixed green lettuce, avocado, goat cheese, craisins, pecans, bacon and hard boiled eggs.
Grilled romaine wedge topped with crumbled bacon, diced tomatoes and drizzled with your choice of dressing.
Grilled romaine wedge topped with Parmesan cheese, croutons and drizzled with Caesar dressing.
Served with your choice of chips or fries.
Chicken breast beer battered and fried tossed in BBQ or Buffalo sauce for an extra kick.
Blackened chicken breast topped with caramelized onions and Pepper Jack cheese.
Grilled chicken breast, tomatoes and mozzarella pressed to a golden brown. Served with balsamic vinaigrette.
Three slices of toasted rye bread piled high with ham, turkey, Swiss, cheddar, bacon, lettuce and tomato.
Toasted rye bread, 1000 island dressing, Swiss, sauerkraut and your choice of corned beef or turkey.
Ham, pulled pork, Swiss cheese, roasted garlic mayo, Dijon mustard and pickles all pressed on panini bread.
Chopped steak with sautéed onions, bell peppers and mushrooms topped with melted white American cheese.
Two Chesapeake style crab cakes on top of a toasted bun. Served with lettuce and tartar sauce.
Grilled chicken breast glazed with BBQ sauce topped with melted Gouda cheese, bacon and a sunny side up egg.
Mahi grilled and glazed with our house whiskey BBQ sauce topped with cheddar cheese. Served with lettuce and tomato.
All burgers are 8 oz. patties cooked to desired temperature and served with your choice of fries or potato chips. Substitute a turkey patty for $1.99.
Two slices of bacon and your choice of cheese topped with lettuce, tomato, onion and pickles.
Blackened and stuffed with roasted garlic and bleu cheese compote, topped with two slices of bacon.
Topped with cheddar cheese, pulled pork, house whiskey BBQ sauce and coleslaw.
Topped with Pepper Jack cheese and a house made roasted jalapeno-avocado spread (mild).
Smothered in caramelized onions and mushrooms in a whiskey reduction topped with Swiss cheese.
Ham, hashbrowns, cheese and sunny side up egg for the ultimate brunch at any time of the day!
Served with your choice of fries or chips.
Your choice of marinara, butter or Alfredo sauce.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.


If you were following and saw my most recent Wordless Wednesday post, you saw Bug enjoying his Fresh Food Feeder. Made by the Munchkin company (a favorite of mine), it’s basically a mesh bag with a hard, plastic hinge and ring. The hinge opens, allowing you to put soft food inside for your baby to gum away at safely. Bug’s grandparents Mimi and Pappy bought him the feeder on a whim (thanks guys!)
I froze pear juice in Medela’s 2.8oz breast milk storage bottles – they’re about the same width as the feeder’s opening. After thawing the bottles so the juice cubes could slide out, I used a big knife to cut them into smaller pieces. I store the pieces in a freezer bag back in the freezer until we need them. Bug loves to suck on the juice cubes in his high chair while we eat dinner! It is a little messy but totally worth it so I can eat dinner with the rest of the adults. 🙂
The only critiques I have are that the latch on the hinge is a little difficult to open (but necessary to keep the food locked inside so baby doesn’t choke) and you can’t sterilize it like you would bottles or pacifiers (hand wash only).
Other Munchkin products I love:
- Diaper bag dispenser – scented trash bags for dirty diapers and all sorts of other messes. I keep it attached to my diaper bag.
- Figure eight teether – it twists, rattles, and has different teething textures.
- Ice teethers – we have the foot and hand and keep them in the freezer. Another great purchase by Mimi and Pappy.