What is A2 Organic?
About A2 Organic…
A2 Organic Milk and Organic Products Pvt Ltd is a family owned entrepreneurial journey started by Mr. Shyam Sundar Sikaria and Deepak Singhania, based out of Ahmedabad, Gujrat. Thier target was to build a brand which would deal in 100% organic and natural food products, A2 Milk Based Dairy Products, naturally made organic personal care and homecare products along with panchagavya and ayurvedic day to day medicines. It’s a Brand and an Enterprise, that is the outcome of more than 15 years of research and development on Cows milk focused on the importance of A2 milk based cows which in India is majorly the Indian Desi Cows such as ‘Gir’ and ‘Mithun’ breeds of cows. A2Organic procures the best quality organic grocery, dairy from the producers themselves and pack it in the best quality air tight packing and have the best in class supply chain to reach to each and every door steps and is in accordance with the most stringent organic certification in the industry. A2Organic is an attempt to provide food that can bring harmony and wellness in life for all.
We as of now majorly deal in the below products
A2Organic strives to offer our customers the broadest range of healthy living products at the best value while providing 100% Customer Satisfaction. Our extensive research in the field of A2 Cows milk and the organic farming industry gives us the edge to fetch the best quality products from the best places to everyone who needs it.
A2Organic has the best quality A2 Milk based Ghee which is also available in Machine Churned and Hand Churned. We are slowly and steadily working towards growing our cattle shed with all best quality A2 based Desi Cows too, which would help in future to serve all the best quality fresh milk too. By bringing the best quality organic and healthy products we are just trying to contribute to the global organic revolution. Our Moto is “Use and Consume Healthy”
We are also trying to incorporate technology with the dairy and grocery industry and also trying to make the products easily available by sending the items to your door step but also we are working towards having a franchise/distributor in each locality near you to have the products easily available too. We invite you to join our food journey, as we continue exploring certified organic food and finding ways to eat sustainably. From our family to yours, let’s grow better together.
Renowned Researcher Dr Gyanendra Prasad has been doing the treatment of almost all the diseases on the basis of 4 pillars – the details of which is specified below
1. Yoga, Pranayam, Dhyan
2. A2 ORGANIC MILK & It’s By Products such as Curd, Butter Milk, Ghee made out from churning the curd etc.
3. A2 ORGANIC PRODUCTS such as Food Grains like WHEAT, JAU, BAJRI, MAKAI, RAGI, MOONG, MOTH, CHANA, GROUND NUT, WHITE/ BLACK TIL + PULSES + SPICES + OILS of different seeds like Til, Mustord,Ground nut, Coconut & Flexi Seeds etc.
4. A2 Genotype Cow’s Urine, Panchgavya + Ayurveda based medicines for almost all the diseases like DIABITIS, B.P., THYROID, ARTHRITIS, HEART, KIDNEY, CANCER, LIVER, ASTHMA, SKIN DISEASES, GAS, ACIDITY, INDIGESTION, FEVER, MASSAGE OIL, PROBLEMBS RELATING TO EYE, EAR, NOSE, THROAT & DENTAL etc.
Our main mission is to save the deterioration of human health by providing the ways & means for living the healthy life through the presevation of natural resources lika earth, air, water & farmers through economically viable & sustainable Agriculture system by developing the technology from the usage of “Gobar, Gomutra, Godugdha, Curd, Goghrit, Gud, Ganna Ras, Neem Patta etc. based Khad (manures) & Kitniyantrak (Spray purpose) of a2genotype Desi Cows instead of using Urea, Chemical Fertilizers & harmful pesticides etc. These steps will also help to save the a2genotype Desi Cows – which preservation & breed development is very much required.
In the month of January 2014, Mr. Sikaria’s wife’s treatment for B.P. & Thyroid was started under this method of treatment. By the 4th month results started & by the end of 6th month her B.P. & Thyroid became normal. Since then she had
stopped all medicines.
For our own use, we had done the extensive research work & Considering the successful result out of it, subsequently we thought to made these products available for the general public & hence the above Company (A2 Organic Milk and Organic Products Pvt Ltd).


When Rob and I travel, we typically prefer to stay in a rental home so we can cook for ourselves. Cooking, for us, is relaxing, joyful, creative, satisfying—and we enjoy preparing dinners with local ingredients wherever we are, whether it’s at home or away.
I’ve refined my road-trip provisioning to a fine art, thanks to a standing list of food and kitchen items that we bring whenever we travel. The list includes happy hour essentials like roasted peanuts, pita chips, cheese and crackers; beverages including wine, vodka and mixers; dinner staples like arborio rice and canned chicken stock for risotto; and snacks like trail mix and homemade cookies.
To these brought-along provisions, we’ll add fresh bread, veggies and pasta purchased at a local farmers’ market. During a recent trip to South Carolina’s lowcountry, we pretty much gorged on local shrimp. Just a mile or so from our beachfront cottage was a seafood company whose shrimp boats we could see on the horizon at night. This was the sweetest, best shrimp we will ever eat, ever. It needed only minimal cooking and absolutely no fuss. We combined a pound of beautiful fresh shrimp with some local veggies for this simple pasta recipe.
fettuccine with shrimp, zucchini and bell pepper recipe
1 pound medium shrimp, peeled and deveined
2 cloves garlic
1 red bell pepper, cut into strips
2 small (1 medium) zucchini, sliced
1/2 pound fresh fettuccine, cooked
In a skillet, warm a bit of olive oil until it shimmers; add bell pepper strips and stir. Cook until they’re just beginning to soften, about 5 minutes, then add zucchini and garlic. Cook about 5 minutes more, until vegetables are crisp-tender; season to taste with salt and pepper. Add the shrimp and sauté quickly until the shrimp are pink. Toss shrimp and vegetables with the hot cooked pasta.


Every time you’re spending money on something, you’re making a vote. If you favour organic produce you’re voting for environmental sustainability. Maybe you buy fair trade and by doing so you’re voting for human rights.
Do your research about the businesses whose products you buy and withdraw your support from the ones whose ethos you don’t agree with. Every little purchase counts, so here are some words to look out for to be an ethical food consumer.
Fair trade aims to provide better working conditions and fair prices for farmers and farm workers. The most common products are bananas, coffee, tea, chocolate, cotton and sugar.
Organic is supposed to mean that the produce has been grown naturally without the use of pesticides or chemical fertilisers. Sadly, there are loopholes when it comes to labelling produce as organic. A lot of organic nurseries can use chemical pesticides and still be called organic. Vegetables grown in vermiculite rather than soil can’t be labelled as organic even if no chemical pesticides are used to grow them. If you want to buy pesticide free, make sure that pesticide free is specified on the produce. Organic doesn’t necessarily mean free range either. They can be raised on an organic diet and still be factory farmed. Look out for the Soil Association logo, which is one of the organic standards offering many welfare benefits exceeding standard industry practice.
Choose foods that are in season and grown/produced locally as it reduces food miles and supports your local community. Look out for the Red Tractor logo, the scheme, run by Assured Food Standards, certifies the food was produced in Britain and to certain quality standards for food safety, hygiene, and the environment.
It’s important to produce food in a way that preserves the worlds natural resources for future generations so look for produce that are sustainably produced.
Free range means farming where animals are allowed to roam freely. As with organic, there are loopholes with labelling produce as free range. It can be misleading. The farms can cram animals into sheds and just let them out for a small amount of time a day, and still be allowed to label the produce as free range. You can also look out for the Lion Mark logo on eggs, and the Freedom Food logo when shopping or eating out, which is the RSPCA’s labelling and assurance scheme dedicated to improving welfare standards for farm animals.
Genetically modified food
People have very varied opinions about food grown with genetic manipulation technology. If you worry that it might be a risk to the environment or your health, choose GM-free products.
Now go out there and be an ethical food shopper!
If you want to learn more about labels and what they mean, visit Compassion in World Farming’s website.
Chiaki L’Argent and Chloë Owens


The idea in "The Mitten" is that all of the animals climb into a white mitten. I needed to find something white and the also had animals. Here is what I came up with:
I purchased vanilla ice cream cups and some animal cracker cookies (I know the animals are different but it was the idea that counted). The children put their animals into the vanilla ice cream, as many as they could fit. And then they ate them! It was a great activity and the children loved it!


Irish waters contain some of the most productive fishing grounds within the EU, and Ireland’s seafood processing industry exports both within Europe and globally. Our temperate conditions and pristine waters allow the Irish aquaculture industry to attract premium prices for finfish, shellfish and seaweed grown, or harvested, in Irish waters.
Many Irish fish and seafood products are sold under the Origin Green brand, demonstrating our commitment to sustainability throughout the entire seafood value chain.
Innovative Irish companies in this industry are developing solutions to enhance the growing season, expand the cultivation of different species and move aquaculture to frontier locations. Further added value in this industry is derived through sourcing human-grade marine proteins for nutrition and functional foods from wild fish stocks. Novel solutions are being developed through biotechnology and the development of engineered structures and novel technologies associated with fisheries and aquaculture.
To support the sustainable development of the industry, the Irish Aquaculture Technology and Innovation Platform (IATiP) works to facilitate the exchange of information, support knowledge transfer and stimulate collective actions to help develop the aquaculture sector. Visit the IATiP website for further information.
Find out more about our network members in our directory.
Further information on this sector:


Whoooo! (rick flair voice) great, great, great food. Flavor, flavor, flavor...clock necklace not included, but sure was on time. Mediterranean salad with grilled chicken had me cancelling meetings and eating like Kobayashi.
Really good food. Only downside is price. Wish they had less expensive smaller side salads!
Really good food on a quick turnaround, no complaints here. Would definitely order again
The food was great. Wish there was a way to combine a dish and get both lamb and chicken
Excellent price and value. Unparalleled fish selection at price point
Reviews from Seamless.com
I love this place! I learned of them because my customer ordered in for lunch. I ordered the combination kabobs this time. You get 1 of each kabob + 1 lamb shank. Everything was so tender! I thought the chicken was going to be dry, but it, too, was tender. As always, it got to my hotel on time and hot. I'm gong to order from them again tonight...
I placed an advance order with Seamless for a scheduled delivery at 12:15 pm. I called Akdeniz at 12:05 pm to confirm, and, due to technical issues caused by Seamless, the restaurant had just received my order. Nevertheless, Akdeniz placed a rush on my order, and the food was delivered by 12:30 pm. Much appreciated, Michael and the Akdeniz team!
Ordered from Akdeniz twice within the past week, both times very pleasant experience. Excellent food, one of the very best Turkish places in the city that delivers! Salads, lamb shish, stuffed grape leaves were very fresh, sizable portions. Thank you!
Akdeniz is great! They deliver very quickly and the food is good. Love the lentil soup. I have order many times, and the one time they forgot to send rice along with my dish, they came back with it and complimentary dessert within 10 mins.
The spinach dip is the most delicious thing on earth. Also, the salads are great as well. Ive ordered from here once a week for the past month because it is so good! Highly recommend it!


Clever Cutter is the revolutionary 2-in-1 knife and cutting board that chops and slices your favorite foods in seconds! The secret is the 2-in-1 clever design with ergonomic power pressure handle, to effortlessly cut through food fast! Clever Cutter’s premium blade and the extra-wide mouth make cutting fruits, veggies, meats, and more fast, easy and mess-free.
✅ 2-in-1 knife and cutting board
✅ Chops & Slices in Seconds
✅ Ergonomic grip is easy on hands
✅ Premium stainless steel blade
✅ Safety latch keeps it closed
✅ Easy to clean & Dishwasher safe
✅ Mount to any knife block or
✅ Store in your kitchen drawer
Limited Stock Available - Get Yours Today!
🔥Not sold in stores - online exclusive!
⚡Limited stock available - get yours today!


Information on beef cattle farming, cow calf operations, weaning calves, and raising grass fed beef. Find educational workshops and networking events for beef cattle farmers, plus access to the beef production and management online course.
Read More Videos
By Elizabeth Hines, Ginger D Fenton, PhD, Gregory P Martin, Ph.D., PAS Length6:04
Good personal hygiene on the farm can help keep you and your animals healthy. Learn personal hygiene practices you can follow to prevent the spread of disease.
By Tara L. Felix Length6:09
Implants are a technology used to enhance growth and improve the net profitability of beef cattle. This video will review the fundamentals of good implanting technique.
When乐动体育注册Multiple Options Available
Are you a beef cattle producer? Join us to learn new strategies in beef heifer management.
By Laura Kenny, Dwight Lingenfelter, Jessica A. Williamson, Ph.D.
This invasive weed is taking over Pennsylvania pastures. Learn how to control it.
By Tara L. Felix, Cheryl Ann Fairbairn
Knowing the income and costs of an operation are critical to the financial success of that operation. Use this article as a guide to help determine the financial success of your beef production enterprise.
Steroidal implants have been used in beef cattle for over 60 years. The improvements in feed efficiency when using implants make them effective tools to increase net profitability in the beef cattle industry.
Frost seeding may be the way to improved pastures on your farm.
The Annual Beef Summer Field Day will be held at Penn State. The agenda includes discussions on policies affecting the beef industry and a demonstration of handling techniques.
The PA Beef Producers Working Group (PABPWG) commissioned this survey with two purposes: create baseline data to help the working group characterize the beef industry in Pennsylvania, and identify specific challenges and opportunities for producers.
More Video Series
These videos will provide information regarding the practice of rearing Holstein calves for beef. Management and nutrition of calf-fed Holsteins from birth to finish will be emphasized.
The calf-fed Holstein Initiative wrapped up its third year in 2018. Implants successfully increased average daily gains and feed efficiency.
More Online Courses
Learn how to sustainably manage beef cattle, sheep and meat goats on pasture. Understand the variables concerning grazing systems, paddocks, fencing, and forage quality.
Join our Producer Panel Discussion where panelists from local farms will cover topical beef production and management topics.
Where乐动体育注册New Columbia, PA
Topics relating to beef production, breeding soundness for bulls, overall nutrition and a discussion on what poisonous plants can do to your herd.
By乐动体育注册 Benjamin Williamson
What is the right size for a cow? That depends on your resources, your environment, the market that you sell to and your goals.
By乐动体育注册 Dwight Lingenfelter
It is the right time to be scouting and managing multiflora rose in your pasture.
The Penn State Extension Livestock Team will offer the same beef producer seminar in three locations. Topics will include beef cow form and function as well as managing the spring flush in cool-season pasture growth.
By乐动体育注册 Tara L. Felix, Jessica A. Williamson, Ph.D., David Hartman Length9:50
Grass-fed beef production in the United States is on the rise. However, there are important management and forage quality factors that must be consider.
This report summarizes the calf-fed holstein demonstration comparing growth performance and economic data of implanted and non-implanted cattle by the PA Beef producers working group in 2017.
A recent furor in the beef industry over the use of the product Zilmax© in feedlot rations has again raised questions about the use of feed additives in general.
More Online Courses
This online course about raising beef cattle covers breeds, establishing facilities, nutrition and reproduction, and marketing and finances.
Beef from cattle that have had implants administered is safe for human consumption and contains far less estrogenic activity than many other foods.
There are many possible production scenarios for beef cattle. This video will explain two different types of production, grass-fed versus grain-fed beef.
This video explains tagging requirements for livestock and demonstrates how to apply the RFID tag properly.
By乐动体育注册 Lynn Kime, Jayson K. Harper, Ph.D., John W. Comerford Length4:08
Producer video describing the benefits, challenges, and marketing opportunities of a beef feeding operation.


I get it. It’s almost Thanksgiving. No one wants to hear about Halloween candy anymore. But that’s really the thing about trick-or-treat loot: it tends to linger around wayyy longer than you expect.
So when two pounds of leftover Halloween candy got dropped on the
snack production table the Monday before last, one single thought crossed my mind: I should do some pseudo-science with this.
Determined to draw some sort of meaningful conclusions out of the candy consumption habits in our office, I emptied and sorted the candy bowl after each day and photographed the spread. At the end of the week I tabulated the results, and worked up some sweet charts. I now present to you the thrilling results.
Most Popular Types of Candy
Popularity is a tricky thing to define. To try and measure candy popularity, I chose to go with the average number of candy pieces consumed each day while that type of candy lasted. If people eat more of it per day, I figure that’s a pretty good metric of how much people like it, right?
Milk Duds: 18.5 pieces/day
Whoppers: 17 pieces/day
KitKat: 16 pieces/day
Reeses: 14 pieces/day
So first conclusion, no real shock: Chocolate rules. No fruit-flavored candy can match the allure of good old, American as apple pie, milk chocolate. Otherwise, I have to admit, I’m a little baffled at these results. It defies all logic that Milk Duds are the most popular candy in the office. Every trick-or-treater knows that Milk Duds are only slightly better than finding pennies in your loot — but the data doesn’t lie. Milk Duds were an overwhelming hit at our office.
My unscientific attempt at an explanation for ‘filler’ candy being so popular? First off, I noticed that some of the unpopular candies just had one person that REALLY liked them. It seems that some people like to find an underdog candy to love: that way you can never lose in candy trades, right?
Secondly, there were unreasonable amounts of Milk Duds and Whoppers in the bag of chocolate candy. And as far serving size went, they seemed smaller than the AAA chocolate candies like Reeses or Almond Joy. Is it possible that the sheer volume and tiny size of these candies gave them the illusion of being more consumable? Maybe knocking back a few whoppers feels like less of a commitment than eating a whole Reeses.
It’s interesting to point out that no one is under the illusion that Whoppers or Milk Duds are selling out at cinemas or flying off of drug store shelves. But put them for free in a bowl, and apparently they can hold their own with the big dogs.
Least Popular Types of Candy
Grape Nerds were undisputably the least favorite candy in the bowl. I didn’t expect grape nerds to exactly evaporate out of the bowl, but it wasn’t until I counted all the results at the end of the week that I realized that no one had eaten a SINGLE BOX. As I write this, all 12 boxes of grape nerds are still sitting in the candy bowl, just waiting for December to roll around so someone can finally throw them away.
I’m sorry, little purple candy monsters. There’s just no love for you here.
Bottlecaps and Banana Laffy Taffy were both more popular than I expected. I was SURE those were going to be candy pariahs left at the end of the week, but they both had more fans in the office than I expected. You could look at this as just some of the quirks of a very small sample size, but I like to think of it as the power of the individual. That’s all those candies needed: just one or two dedicated fans.
It’s been a edge-your-seat ride, folks. That candy sure didn’t count itself. It was dirty, thankless job, but sometimes that’s the price of scientific discovery. Let’s take a minute to review what we learned:
- Chocolate trumps fruit candy, no questions.
- Don’t underestimate filler candy like Whoppers of Milk Duds. As long as they’re chocolate.
- There’s a lot of folks whose favorite candies are a little off the beaten path.
- Nobody’s waistline was helped by any of this.
Maybe next time I’ll try and figure out how to turn our Thanksgiving pies into actual pie charts.
Do you have some leftover Halloween candy that just won’t disappear? We are now accepting donations.


Snails Kiss On Cherries [photo by Vyacheslav Mishchenk]
this could be us but you playin
#westelm #cheaperthan #fireandice
I was cleaning and found my old keys that have been lost for YEARS! #HayfieldHawks #Kingstowne #theoldschool #Classof08 #thecoolkids
JUST saw this in Kingstowne!!!!
My life is most CERTAINLY complete!!!!! I can die now. I can die knowing that there is such doge in the world.
Skillet Cornbread & Chili
You may or may not know but I am working on a new cookbook. One that involves cooking with coffee. Well, I’ve been testing out this Quinoa & Coffee Chili recipe for a while now and one can only eat so much chili, ya know? So I had to do something else with it. Baking it in a skillet with cornbread seemed like the perfect idea. It was!
- ½ Cup all-purpose flour
- ½ Cup coarse ground corn meal
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Sea Salt
- ½ Cup Buttermilk
- 2 Tablespoons unsalted butter, melted and cooled
- 1 large organic egg
- 3 Ounces cheddar cheese, shredded
- 1 jalapeno pepper, sliced
- Quinoa & Coffee Chili


Discover all the benefits of Modhani Yogurt and its special ingredient, turmeric
At Modhani, we believe the benefits of the spice turmeric are key to any healthy lifestyle. That’s why we’ve included this, as well as other herbs and spices in our products to give you not only a uniquely flavourful selection of products, but to help you and your family achieve better health.
Resources to help you make smart choices for your nutrition
In our goal of helping you achieve greater health, we’re always working on new articles and videos so we can share the latest research and findings with you. Scientists are discovering new information every day about how turmeric and other spices can help everything from your daily digestion to supporting the fight against diseases like cancer and Alzheimer’s.
Visit our articles to learn more about the nutritional advantages of our Greek yogurts.


Raajsik, a newly open Indian restaurant at the Umrao with stylish interior and color changing ceiling which gives it a sophisticated feel complimented by specially designed gold plated crockery. Our carefully constructed menu brings you vibrant, inventive cooking, truly Indian flavors infused with homegrown spices and fresh, seasonal produce. We put our soul into creating beautiful dishes which we hope you’ll enjoy time and time again. Join us for a simple cocktail, enjoy small snack bowls or book a table with us for the full Indian culinary experience.
Size : 117.88 sq meters
12:30 PM – 03:00 PM & 07:00 PM – 11:30 PM
Monday to Sunday


YL`s Curry Bowl
YL`s Curry Bowl – Restaurant in Surrey, BC – 15277 100 Avenue, Surrey, British Columbia. Read verified and trustworthy customer reviews for YL`s Curry Bowl or write your own review.
|Categories:||Restaurants in Surrey, Restaurants in British Columbia|
|Postal code:||V3R 8X2|
|Address:||15277 100 Avenue, Surrey, BC, V3R 8X2|
|Phone Number:||(604) 930-1155|
|Suggest an Update|
Monday: By appointment
Tuesday: By appointment
Wednesday: By appointment
Thursday: By appointment
Friday: By appointment
Saturday: By appointment
Sunday: By appointment
YL`s Curry Bowl Reviews
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More about YL`s Curry Bowl
Customer ratings and consumer reports on YL`s Curry Bowl – restaurant in Surrey, BC.
Orangeville Area Forest Lawn Cemetery Company (The)
14 Cemetery Road, Orangeville, ON L9W 2Z1


by Rebecca Warner
Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, banana drop scones. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Banana drop scones is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Banana drop scones is something that I have loved my whole life.
These banana nut scones are deliciously moist, flaky, and crumbly.. Brush scones with milk, then top with a little coarse sugar if desired for extra crunch. To make the caramelised bananas, in a medium sized frying pan on a medium heat melt the butter. Add the sugar and cook for two minutes until golden.
To get started with this recipe, we must prepare a few ingredients. You can have banana drop scones using 7 ingredients and 7 steps. Here is how you cook that.
This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. Remove from the oven and allow to cool for a few minutes before serving. Cut butter into a few chunks and rub it into the flour mixture with your fingertips. Mix milk and vanilla in a small glass.
Cut butter into a few chunks and rub it into the flour mixture with your fingertips. Mix milk and vanilla in a small glass. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together. Everybody loves a cookie or two! This recipe is very easy and uses regular ingredients.
So that is going to wrap this up with this exceptional food banana drop scones recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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In order to fulfil our own quality requirements and to guarantee the highest level of product safety, we are certified according to ISCC EU and GMP+ guidelines. In regular independent monitoring audits our company processes are verified on an ongoing basis in order to ensure complete traceability of the supply chain and constant product quality.
A.F.A. Solutions is certified according to the GMP+ guidelines for pet food safety.Certificate as a PDF
A.F.A. Solutions is certified according to ISCC EU sustainability guidelines and guarantees complete traceability of the supply chain.Certificate as a PDF


Careers with Morrisons
Our 110,000 colleagues work as one team in all kinds of roles across our stores, head office, manufacturing and logistics to provide great shopping experiences and fresh food from field to fork.
Our teams at nearly 500 stores love providing over 11 million customers every week with good quality fresh food and a great shopping experience they won’t find anywhere else.
With 18 sites, we’re the UK’s 2nd largest food manufacturer.
Our cutting-edge team delivers the goods 24/7.
Hilmore House in Bradford is home to our support teams.


Health and wellness coaching through education and empowermentFood & Wellness Coaching
A healthy body is a fundamental element in a happy and successful life – without good nutrition, wellness, energy and vitality, realising your goals and reaching your highest potential is a whole lot tougher. But with an explosion of food and wellness advice coming at us from every angle, it’s not always easy to get to the core of what works.
- Understand nutrition
- Change habits
- Reach your highest potential
Jo brings more than two decades’ experience in the food industry – spanning technical, marketing and research at all levels – to HumblePye’s food and wellness coaching programs. She understands the tools individuals and entire organisations can utilise to reap the rewards of peak health and performance.
Education and empowerment are the keys to navigating the best path to health and wellness. HumblePye’s food and wellness education and coaching helps you towards optimal health by teaching you to:
- Understand the basics of nutrition and how this translates into food choices
- Navigate the complexities of the supermarket aisle and marketing claims
- Interpret food labels and health ratings
- Journal eating and exercise habits
- Identify, recognise and manage behaviours that influence your food choices
- Help you establish clear food, health and wellness goals – and take responsibility for reaching them.
Empowering entire organisations
People are the beating heart of any organisation, and investing in food and wellness coaching for your teams can transform employee satisfaction and productivity. HumblePye can work with management and employees at all levels to:
- Identify opportunities to improve employee’s food and wellness understanding
- Offer customised food and nutrition education
- Explore current food trends
- Create powerful corporate health and wellness strategies.
Who can benefit?
Whether you’re an individual looking to get on top of your weight, gain better balance in your life or navigate food trends to make better choices, or an organisation seeking to improve productivity by helping your employees to operate at their physical and psychological peak, HumblePye is here to help.
Get in touch today to explore how one-on-one/group coaching or an educational workshop or presentation could transform health and wellness for you and your organisation.
“To keep the body in good health is a duty…. Otherwise we shall not be able to keep our mind strong and clear”
Subscribe to our regular newsletter
You will receive insights, tips and resources covering a range of topics from leadership through to the latest food trends. Included will be updates on workshops, presentations and special offerings for coaching sessions.


An integral component of achieving health and wellness is through balanced nutrition. It is well known that the diet of most Americans is lacking in providing adequate nutrition so supplementation is very important. Generations has an affiliate company that specializes in high quality, all natural dietary supplements.
Please review the Millennium Select Nutritional Products website at www.millenniumselect.com. You will find valuable information and have access to a select group of the best dietary supplements on the market!. If you prefer, they can be reached at 248-844-9650 or you can call the Generations main office with any questions.


Come in, relax and enjoy all we have to offer. Whether you are looking for a fresh brewed cup, or a pound of fresh roasted coffee.
Here you'll be able to order your favorite McCarter Coffee flavors, while keeping up with the latest happenings within the company! If you have any questions or need to place a bulk order, please don't hesistate in calling us. Starting today, February 1st, the McCarter Coffee Online Store will be running a internet only special! If you purchase four pounds of coffee or more, shipping is FREE! That's right FREE!! So click on over to the store and order your favorites today!
McCarter Coffee Company was created by Debra and Jim McCarter. After experiencing the joy of coffee roasting and brewing throughout Italy they realized how much we are missing the taste of freshly roasted coffee here in the States. Make sure to only enjoy freshly brewed coffee in Nashville when you come to visit.
When it comes to coffee, there are many popular options to choose from. Some of the most beloved drinks include the americano, latte, cappuccino, mocha, macchiato, espresso and hot cocoa.
The Americano is a strong black coffee made with one or two shots of espresso added to hot water. It has a bitter taste that some people enjoy for its bold flavor profile. Find a location nearest you to enjoy our top rated coffee or a specialty coffee like the best americano in Nashville! The latte is also made with one or two shots of espresso but with steamed milk and foam on top for a creamy texture and milder flavor. For those who prefer something sweeter, the cappuccino is an excellent choice. This drink consists of equal parts espresso, steamed milk and foam and has a slightly sweeter, richer flavor than the latte.
For a luxurious, chocolatey treat, try the mocha. This espresso-based drink combines rich cocoa powder with steamed milk for an indulgent cup of coffee. If you are looking for something even more intense, the macchiato is made with a single shot of espresso topped off with just a dollop of foamed milk - providing an intense flavor that will wake up any palate.
The classic espresso is strong and concentrated while still retaining its sweetness and complexity. An intriguing alternative to this classic favorite is hot cocoa, which features creamy steamed milk flavored with rich cocoa powder. It's sure to satisfy both sweet tooths and caffeine addicts alike.
Regardless of your preference, there is something for everyone at a coffee shop. From the simple Americano to the luxurious mocha, these classic drinks remain some of the most beloved offerings in coffee shops around the world. So go ahead, indulge and enjoy!
Their trips to Costa Rica and Hawaii helped them to see first hand the process of growing and roasting coffee beans. This helped them gain an understanding of the growing cycles harvesting procedures.
The knowledge and experience has helped them develope the art of finding the most freshly picked beans and then seeking the ultimate roasting temperature to allow the hidden flavor to escape.
We hope you enjoy.
In October 2008, we opened the McCarter Coffee Co. store located in beautiful Nashville, Tennessee just a few miles outside of Opry Mills Mall. We have both our roasting and brewing equipment on site, along with plenty of comfortable anemities for you to enjoy a fresh cup of coffee.
Welcome to the McCarter Coffee Co. Online Store!
Here you'll be able to shop for all your favorite McCarter Coffees from the luxury of your own home! Its quick, easy, and safe. Just follow the directions below and you'll be enjoying a nice cup of coffee in no time! Here are a few facts for you to know before ordering: We offer the best coffee subscription box
-All blends and selections are $10 per pound
-Shipping is $5.50 for all web orders 0-3 lbs.
-Shipping is a $7.00 for all web orders 4-6 lbs.
-Shipping is $9.50 for all web orders 7 to 9 lbs.
-Shipping for for all web orders 10+ lbs. will be added after your order is processed. This price varies on the weight of coffee.
Internet Only Special! If you order four pounds of coffee or more, then shipping is FREE! That's right FREE!
-McCarter Coffee has utilitzed PayPal for our online store due to the safety and reliability that PayPal stands for. You do not have to have a PayPal account, just a Visa, Mastercard, American Express or Discover card.
-We ship all coffe via USPS Priority Mail. On average this takes 3-5 business days for delivery, however, the turn around time can be a bit longer. Our shipping rates are based on the weight of each shipment.
-We currently ship only within the United States. We will be looking into international shipping in the near future.
-Single Origin Selections and Signature Blends ship next day, however, Flavored Coffee does take an extra day for the flavoring process.
-Tennessee residents will be charged the .0975 sales tax. Music City Coffees is home to all the best coffees and specialty coffees you can imagine.
-Once you add a coffee to your cart, PayPal will launch a seperate page. This will allow you to continue to add coffee to your cart without having to jump back and forth between PayPal and the store. If a page does not display, please check to see if any pop up blockers are blocking the page.
-Happy Shopping. If you have any questions at all, please feel free to contact us in Nashville


Very impressed with both the food and service.
Mr. McGibbon. |
Love a curry and can 100% say best place in town to get one
Mr. Mclennan |
Just had a takeaway from here and it's the best Indian we have had in Inverness
Mr. Henderson |
Lovely food, very tasty and great service, we'll definitely be back
Mrs. Dalgarno |
Love this place! Food is so tasty & fresh. Best curry in town.
Mrs. MacPhee |
Gorgeous fresh Indian. The Chicken Dhansak was one of the best I have tasted!!! You need to try this takeaway
Miss. Kirby |
Brilliant meal every time, couldn't find any fault. Have been back more times than I would like to admit. Chicken Pakoras are the best I've had
Mr. Donaldson |
Love it! Onion Bhajis are the best. Get food from here at least once a week when my inner Indian needs to be fed! Best Indian delivery and 10% off collection orders is fab!
Miss. Jamieson |
First time trying it tonight, best Indian takeaway we have had in a long time, will certainly recommend and will certainly be using you guys from now on, thank you...delish!
Mrs. Mackenzie |
Absolutely fantastic, great price, glad we took the advice of friends to try the Wee Delhi. Just up the road, can't beat it, will defo be back. Found our new Indian cuisine supplier, 11 out 10, loved it!!!
Mr. Gilliland |
4th time eating from here so I'd say it definitely deserves a rating...never fails to surprise me, always amazing tasting dishes and full of flavour as well as portions...5 stars from me. Keep up the good work
Mr. Lawrence Jnr. |


Simple Spinach Salad
I am a salad lover! I suppose it started in college and I literally crave my greens. I like to experiment with my salads, thus I will put various fruits, nuts, and veggies on them. Usually what gets put on my salad is what is currently available in my refrigerator. Here is the salad I made for my husband and I. I was missing some of my favorite ingredients that I love to add on my salads, so I will share that for another time!
Simple Spinach Salad Ingredients
All Organic Fruits and Veggies (if you can)
Spinach leaves- baby
Chopped Peppers- any color, red, green, or yellow
Feta or Goat Cheese (non dairy cheese substitutes are yummy too)
Add your favorite salad dressing and enjoy a hearty, light, simple spinach salad- make it for lunch or dinner. Linked with


Please note that service has been temporarily suspended due to academic classes being cancelled as a result of Covid-19. Further information will be provided in the near future. Thank you for your understanding.
We believe food is more than just a meal… it is a culinary experience.
In this unique learning environment students create and serve decadent multi-course meals under the training and supervision of Canadore’s award-winning chefs de cuisine and experienced professors. The dining experience is based on a classical foundation with modern cuisine and also features Ontario wines, local beers and fine single malt scotches. Make your reservation today, and join us in our Northern Ontario inspired dining room.
Get a surprise 7-course meal while seeing our students and award-winning profs in action. You'll be seated in a private room near the kitchen for this special dining experience.


Delivery is convenient. The rice was really dry and the pieces of meat were almost jerky-like. Orange chicken was spicier than expected and a little dry too. Cashew chicken was just ok. The sweet and sour pork was delicious, soft, and fresh. We totally recommend that. On a positive note, the delivery guy was nice. Did enjoy most of the food though.
The food was 30 minutes after what they quoted us. Took 1.5 hours to get our food. Food quality wasn’t that great. We ordered general chicken and orange chicken. They both tasted the same.
no crunchy noodles for egg drop soup. all other food was great
The food was delicious! All of our plates were of good proportion, and for a very reasonable price! I give them 5 stars.
Big portions, great food, fast delivery.
Good Food Good Service
Orange chicken very tasty but some pieces wouldn't chew to swallow. Delivery was very prompt. The egg fried rice I won't order again, I will pay the extra for the combination fried rice. Still rate 5
always a pleasure
Found this place on one of our stays and it was perfect for us so we ordered from them again! Delicious and fresh, delivered hot and on time. Generous potions provided more than one meal. Great!!
Rice soup and appetizers good. Was not too happy that we ordered on line and took over an hour and 20 minutes to deliver. Placed order at 6:11 pm and did not arrive until after 7:30. I have to go outside and find the driver...
Food was very good, there was an issue at the restaurant, but it was more a problem with BeyondMenu than the restaurant workers themselves.
Fantastic delivery driver as well as food!
Open late with great food. Worth the price and delivery fee.
Our take out order was packed with care and the containers were top of the line. The food was terrific, we had sweet & sour pork and beef with peppers and an order of shrimp. We enjoyed our meal, was it pricey? Yes, but folks you must remember that the food, cooks, overhead must be considered. We will be back!
Any questions please call us.
Choys Chinese Restaurant
2801 W Ball Rd, Anaheim, CA 92804
All Rights Reserved


#1 Mixer Brand in the World*
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Durable and built-to-last metal construction, with 59 touchpoints around the mixer bowl for great mixing results.
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From October 1, 2021, Goodacre, a major player in the world of product inspection, will become part of Normec.
With this acquisition, Normec Foodcare has become the largest player in the field of inspections in AGF. Together with the inspectors of Maas Fruit Quality Inspections and Product Quality Inspections, more than 40 inspectors work daily to ensure the best quality in fruit and vegetables.
As a quality control company, Goodacre specializes in the inspection of fresh fruits and vegetables. Quality inspections are carried out on location, both on behalf of an exporting producer and the buying retailer.
Added value throughout the chain
Everything is aimed at enabling our customers to produce healthy and safe food. Each stage of the chain affects this and has its own challenges. The acquisition of Goodacre fits in with Normec Foodcare's ambition to make an even better contribution to quality in the entire chain as a total supplier and specialist. Product certification is an important part of this.
Added value in agro, feed and food
Together we form Normec Foodcare: leader in the entire chain and knowledge partner in food safety, product quality and taste. By combining our expertise, we help with all kinds of issues and solutions in the field of quality and food safety, laboratory research, taste tests, product testing, QA automation, flexible deployment of quality managers and inspectors, education and training, risk management and label compliance.


|n.||1.||The fruit of the mango tree. It is rather larger than an apple, and of an ovoid shape. Some varieties are fleshy and luscious, and others tough and tasting of turpentine. The green fruit is pickled for market.|
|2.||A green muskmelon stuffed and pickled.|
|Noun||1.||mango - large evergreen tropical tree cultivated for its large oval smooth-skinned fruit|
|2.||mango - large oval smooth-skinned tropical fruit with juicy aromatic pulp and a large hairy seed|
|(jargon)||mango - /mang'go/ (Originally in-house jargon at Symbolics)
Compare mangler. See also devo and doco.


Food stations have become popular in both social and business gatherings. This style of catering can also bring a great deal of culinary pizazz to any event, making it more memorable. Food stations are strategically placed around your event , allowing your guests to choose from an exciting selection of food options. They are like a mini-buffet. We organize by type of dish – meat, salads and desserts. Alternatively, you could offer different ethnic cuisines. Guests can select options from any station, creating their own personal menu while they mingle or network.


Ti Erwan is THE food truck for traditional Breton pancakes and sweet crepes on the Côte d'Azur.
After more than 12 years as a journalist and webmaster at Riviera Radio, I am making Ti Erwan the project of my life! It means 'Chez Erwan' in Breton.
Join me on a culinary trip to Brittany to discover my buckwheat pancakes and sweet crepes. I use only fresh and local ingredients, and add my personal touch. Do not hesitate to contact me for a quote or for more information.
PRIVATE OR PROFESSIONAL EVENT | WEDDING | CELEBRATION | CONCERT | EXHIBITION


Schoc Choc’s big success
Greytown artisan chocolate studio Schoc Chocolates won five awards at the inaugural New Zealand Chocolate Awards last week.
Schoc business owner and chocolatier Murray Langham said he was delighted to win a gold award for his lavender, salted caramel; two silvers for his lemon white tablet and orange and geranium stirrer, and two bronze awards for his peanut bar and Wellington tablet.
He said the awards reflected his commitment to producing premium products made from premium ingredients and having the ability to think outside the square when it comes to flavour combinations.
“We’ve always prided ourselves on offering unusual flavour combinations such as our original chilli and lime, the more exotic curry and poppadum and now our gold-winning Lavender salted caramel,” he said.


About three pounds of the leanest beef you can get
One and one-half cups Italian-flavored bread crumbs
Two 16-ounce cans of Del Monte tomato sauce
Onion powder and garlic powder
Optional: teaspoon of dried basil
In bowl, mix bread crumbs and 8 ounces
of sauce. Add onion powder and garlic powder. Break up beef into chunks and add. Add
another eight ounces of sauce. Optional: grind basil between palms and add. Mix with
hands. Make sure all meat is moist. Divide in half, put on cutting board, keep mushing.
Then shape into flat (no more than 2") meat loaf. Repeat with other half.
Spray bottom of baking pan with non-stick cooking spray. Put
loaves side by side (with small space between) onto pan. Cover top of loaves with
additional sauce. Sprinkle more onion powder and garlic powder on top. With tines of fork,
make lines on top and sides. Add a small amount of water (1/8" high) to bottom
Bake in oven at 350 degrees for about one hour. Check in middle
for done-ness given oven variations.
Gravy: Place small amount of olive oil in pan. Sprinkle onion
powder and garlic powder. Heat until powder light brown. Add remaining eight or so ounces
of tomato sauce, plus one ounce water. Optional: add small amount of basil as above. Cook
until boiling, then lower flame and cover for 15 minutes.


Open 7 Days a Week - Year Round! Monday-Saturday 8am-6pm, Sunday 8am-5pm
In the East End, directly across the street from the Provincetown Art Association and Museum
Our cheese case is piled high with a freshly cut selection of cheeses imported from all over the world.
Our grocery department has aisles of natural, imported delights and a variety of Asian, Thai, Indian, Italian and Spanish Specialty
Angel Foods has everything that you are looking for, stop by today!


Great sparkling wine begins with great fruit, and this is certainly true for Treveri. With complete control over the farming practices of our estate fruit, as well as close collaboration with our growers, we are able to source and grow the highest quality fruit that showcases the unique terroir of the Yakima Valley. During harvest, our winemaking team personally checks each vineyard and grape sample to ensure the fruit is at optimum sugar level for harvest.
With winemaking and sparkling winemaking degrees from Germany, and with years of experience in the industry, Juergen, alongside his son, Christian, have worked to marry Old World techniques with New World fruit. Together they continue to produce some of the finest sparkling wine in the country.


All about Dog Food
I’m sure you’ve heard it all – dry dog food, wet dog food, organic dog food, raw dog food, organic wet dog food, kibble, hypoallergenic dog food, vegan dog food and then the same for puppy food! Wet puppy food, puppy kibble, etc. Also don’t forget all of the brands out there – big and small. And finally there’s homemade dog food. So how do you choose the best dog nutrition?
What should I feed my puppy?
The answer is actually not so simple! Let’s start at the beginning. Most breeders will give you a bag of puppy dry food (kibble) to take home. Chilli wasn’t too keen on his food, I thought Chihuahuas just ate very little. I was visiting a friend who then told me all about how he prepares homemade dog food and why he believes it is better for dogs. I liked the idea of the food being preservative free, so I spoke to my vet who said home-cooked puppy food would be great as it is easy to get the right nutritional balance of carbohydrates and protein, and to include vitamins and minerals essential for a small dog. For a larger dog this can be more tricky.
What do puppies eat? I soon discovered a scrambled egg was Chilli’s favourite breakfast meal! The egg is rich in protein and the yolk in nutrients so it’s a great choice. I also started cooking chicken with vegetables and rice which Chilli found very interesting, and ate with great enthusiasm. I also introduced bits of other meats such as beef, a tiny bit of ham, and cheese. He even loved eating bananas and apples! This also covers what human food can puppies eat.
What are the best times to feed a puppy? I began by feeding Chilli 5 times per day. That soon became a little difficult so I reduced it to 4 times, which suited him fine. Don’t forget the size of a puppy’s tummy is tiny so you don’t want to overfill it, while at the same time your puppy needs the energy and nutrition to grow. At what times should I feed my puppy? First thing in the morning, an early lunch, afternoon snack and then dinner.
What treats can I give my puppy? This depends on what your puppy finds attractive. I mean, what makes your puppy eager to do something with enthusiasm so that he or she can get a tasty reward? For example, I used tiny cubes of cheese which I cut up as treats. However, when Chilli and I went to puppy class, the cheese smell was not interesting enough compared to what the other dogs were having! So one of the trainers suggested I grill or boil some chicken and cut it up into tiny bits to use as treats. This was much more enticing for Chilli. You can also of course buy puppy treats. Using what I know now, I would suggest an organic treat made from 100% dried meat.
What to feed a puppy also comes down to the health of your puppy. If he or she has any allergic conditions or perhaps digestive problems, then a hypoallergenic food might be needed. Always speak to your vet before making any such decisions. It could be that the puppy is only reacting to one ingredient, so by trying foods individually perhaps you can eliminate any allergens.
What to feed dogs
This is a question which is almost impossible to answer! There are so many types of dog food and brands on the market. What is the best food to feed my dog comes down to these considerations:
What do I feed Chilli? I am biased, I am a big advocate of home-cooked dog food. However, I have also grown to appreciate dry dog food and raw dog food. The dry dog food (kibble) I sometimes give Chilli mainly as an in-between snack is a special digestive balanced kibble to help if he gets an upset tummy. I have also tried raw dog food and Chilli absolutely loves it! It makes a big change for him to have new tastes. As it is a frozen dog food I like that this means it is preservative free, and very nutritional. I can see the benefit of this in his coat. The only downside to raw dog food is that it’s more complicated to take with you if you’re out and about all day long with your pooch. But hey, exceptions make the rule! Have a look at some online dog raw food diet plan! UPDATE: Have a look here at Chilli’s new Hypoallergenic Diet!
We all like to have a little something special, and our dogs are no different! Just like the massive variety available in dog food, dog treats also have many forms of their own, ranging from homemade dog treats to dog biscuits to rawhide chews and dental sticks. And then there are high reward dog training treats and fish treats for dogs including cod skin. So where to begin? Here is my opinion on some good bets!
Rawhide for dogs
Not only are they a never-ending source of chewing fun, but they will make your dog want to chew a bit more, and then a bit more, and they find it hard to put down. They also love chewing in groups and end up motivating each other to keep going. The amazing side effect of rawhide bones is that it cleans their teeth! Tartar and plaque are scraped away and gums become stronger. Let’s just say that rawhide and dogs are a good combination!
Natural dog treats
There are a lot of processed treats on the market and sometimes those are great (just like we enjoy our processed treats), but I have found that natural organic dog treats are easier on the digestion and probably better for your dog in the long term. There are companies which produce dried meats, which are great for chopping up into pieces for training or just as snacks every once in a while. It’s kind of like us having 80% organic chocolate vs sugar filled candy bars. I can’t knock either!
Dog training treats
To properly train a dog you can use different levels of treats to help you and encourage your dog to work hard. If you use the same treats on a daily basis in an intense hour dog training session, your dog may become less motivated. For your dog there is no longer anything special about the reward. However, if you use a high value treat which is rich in meat and very tasty (and often smelly!), your dog will understand that this is a special occasion and work for it. Ideally you want a few different types of high value treats.
Homemade dog biscuits
Then there’s the healthy dog treats option. There are so many recipes online to make the best dog treats using dog safe natural ingredients. LINK to blog post. There are also several dog bakery businesses online which even make a dog birthday cake, dog cake and dog biscuits, even donuts!
Dog vitamins and dog supplements
Just like people, dogs can benefit greatly from vitamins and supplements ranging from multivitamins to omega fish oils to probiotics. Here are some dog supplements Chilli and I have tried:


36,000 farms use 7-million acres to produce an array of food and beverage products in New York State. Access to fresh milk helps make NY the leading producer of yogurt. Field crops, fruits and vegetables returned $2.7 billion to farmers. Resources coupled with world class education institutions such as Cornell, SUNY Cobleskill, SUNY Morrisville, Schenectady Community College and the Culinary Institute offer a wide range of agribusiness programs.
Key Industry Subsets
Some of the most notable activities in New York State include:
Dairy processing of yogurt, hard and soft cheese, sour cream, cream cheese, butter and other milk products
Agricultural goods, such as fruits, greens, vegetables
Beverage production of soft drinks, water, energy drinks, and teas
Alcoholic beverages production, including wine, beer, spirits and cider
Click here to find locations
in this industry on our interactive map.


In the wake of a rapidly changing landscape, the food service industry finds itself navigating the new normal shaped by evolving consumer preferences. Adapting to these shifts is paramount for food service management to remain not only relevant but also successful in meeting the demands of a discerning clientele. A key aspect of this adaptation involves embracing technology as an enabler of convenience and safety. Online ordering platforms, contactless payment methods, and digital menus have become integral components of the dining experience, providing customers with a seamless and hygienic way to interact with establishments. Moreover, changing consumer preferences extend beyond just the mode of interaction to the very substance of the culinary offerings. Health and wellness have taken center stage, compelling food service establishments to offer nutritious, diverse, and transparently sourced menu options. The demand for plant-based and sustainable choices has surged, prompting restaurants to revamp their offerings and introduce innovative plant-centric dishes.
Catering to dietary restrictions and preferences, such as gluten-free or vegan diets, is no longer a niche consideration but a mainstream expectation, prompting chefs and kitchen staff to hone their skills in crafting delicious alternatives. The new normal has also reshaped the physical dining environment, with an increased emphasis on hygiene and safety protocols. Restaurants are investing in rigorous cleaning measures, adopting air purification systems, and reconfiguring seating layouts to ensure social distancing. Open-air and al fresco dining options have gained popularity as customers seek a balance between enjoying the dining experience and minimizing health risks. This shift in ambiance aligns with the desire for a more relaxed and open atmosphere, acknowledging the psychological impact of the pandemic on consumer behavior. Additionally, the rise of delivery and takeout services has become a permanent fixture in the food service landscape.
Food Industry Services Management are strategically optimizing their operations to cater to the growing demand for off-premise dining. This involves not only refining packaging solutions to maintain the integrity of the food during transit but also rethinking the logistics of delivery services to ensure timely and efficient service. Virtual kitchens and ghost kitchens have emerged as viable models, allowing establishments to focus exclusively on meeting the demands of the online market without the overhead costs associated with a traditional dine-in setup. In conclusion, adapting to changing consumer preferences in food service management requires a multifaceted approach. Embracing technology for convenience, prioritizing health and wellness in menu offerings, redefining dining environments for safety, and optimizing operations for delivery services are integral components of navigating the new normal. The successful integration of these elements positions food service establishments to not only survive but thrive in an era where consumer expectations continue to evolve in response to the challenges and transformations of the modern world.


“During the month of March Knox Church, Victoria is having a potato blitz! We are collecting pounds and pounds of potatoes for Our Place Society. In previous years we have donated over 450 pounds of potatoes and some cash to the meal ministry at Our Place through this initiative. Potatoes can be dropped off at Knox during office hours or on Sunday mornings during March.
To celebrate the potato blitz and the humble but delicious potato we are also having a Baked Potato Lunch after worship on Sunday, March 18th. Enjoy your potato with various toppings and finish the meal with delicious ice cream. There will be games, singing and “potato trivia”. Please bring a bag of potatoes as a donation for Our Place.”


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Since graduating from the Los Angeles Art Institute, Santa Monica in 2001, Gabe Garcia has shared his skill and passion with some of the top companies in the hospitality and Foodservice industries. A Southern California native, Gabe has infused a deep respect for local agriculture with his artistry and modern interpretations of American classic cuisine.
For the past seven years, Chef Gabe has served Tierra Sur at Herzog Wine Cellars under the mentorship of recognized Chef Todd Aarons. Now as head chef, Gabe seeks to continue Chef Todd’s foundation of Mediterranean / New American flavors, using only ingredients sourced fresh from local farmers. In addition to award winning and nationally acknowledged fare, Chef Gabe also effectively manages a staff of cooks and pantry personnel during large public and private events in Los Angeles – putting a 5-star quality touch to every dish that leaves his kitchen. Prior to joining Tierra Sur, Chef Gabe served as a corporate chef in Southern California under Sodexo, Inc.
“For me, cooking is an expression of the relationship that I have with the growers, with my team and my kitchen and with the people who enjoy our food. I want to honor all of the hard work that it takes to grow and produce these ingredients; I want to reflect that care and dedication in the effort that my team and I put into each dish. Our guests have chosen our dining room to make special memories in, and in each bite – we want to capture the honor that it brings us. It is a hand-to-hand relationship, from the farmers, to mine, to yours. It puts an emotion into the food – a passion that our guests can taste.”


Italians first encountered eggplant through trading with the Arabs about the 13th century and it became part of the agriculture of Sicily. The egg-shaped fruits were either purple, white, or yellow and were grown only for their appealing ornamental qualities. Eggplant made its way into culinary acceptance and is now incorporated into many Mediterranean dishes.
The Sicilian dish, Caponata, is an eggplant stew or relish that can be used in a variety of ways. It makes a great vegetarian main dish, but it is usually served as a side dish, especially for fish. It is particularly good spread on crusty bread.
Caponata has that Sicilian affinity for “agrodolce” - sweet and sour. It is made with vinegar and sugar. It is a flavor explosion but can be made to suit your own particular tastes. You can adjust the vinegar to your liking and the sugar to your taste.
Total prep time: 1 hour
- 1 lb. peeled eggplant, small dice
- ¼ lb. diced white onion
- ¼ lb. diced celery
- 3 oz. marinara sauce
- ¼ cup diced kalamata olives
- 2 oz. red wine vinegar
- 2 oz. sugar
- Salt and pepper to taste
- 2 oz. olive oil
- 1 oz. chopped parsley
- Sautee all veggies and add marinara
- Add vinegar and sugar
- Cook for 20 minutes
- Cool and add parsley
- Serve warm on grilled or toasted crusty bread
- Optional: top with crumbled goat cheese


This has quickly become become one of my very favorite dishes ever since I tried it in a restaurant not long ago. It blends the flavors of Cajun style food and Italian inspired dishes beautifully. This recipe makes a LOT of food, probably enough for about 8 entree sized portions so you may want to cut it in half for your own purposes. It’s very easy to make, not too much prep time and can probably be done in about 45 minutes or so.
1 lb Smoked Sausage
1/2 lb Andouille (ahn-DOO-wee) Sausage
Some extra virgin olive oil
1 medium yellow onion, chopped
1/2 bell / green pepper, chopped
2 14oz cans petite diced tomatoes (regular diced is ok too)
1/2 of a 14 oz can clear chicken broth / stock
1/4 to 1/2 teaspoon cayenne pepper (depending on mild or kinda spicy hot)
1 tablespoon ground basil leaves
1 teaspoon cumin
1 teaspoon finely minced or crushed garlic
1/2 pint heavy cream or heavy whipping cream
1/2 cup grated Parmesan cheese
1/3 teaspoon salt
1/2 teaspoon coarse ground black pepper (regular grind is ok too)
1 12oz package Farfalle (bow tie pasta)
I start out by slicing the sausages lengthwise then cutting it in to narrow slices. Using a 12″ skillet, add a couple tablespoons of the olive oil and lightly brown all of the sausage on a medium-low heat. Turn the sausage frequently for even cooking, when it’s done drain and discard the grease and set the sausage aside.
While that’s cooking start chopping up the onion and bell pepper. Prepare a larger deep frying pan or skillet (or use the same one after removing the sausage and draining the grease) with about 4 tablespoons of olive oil and add the onions first and stir it into the oil on a medium heat. While the onions are cooking open and drain well the two cans of diced tomatoes and pour them in and add the bell pepper and the chicken broth and the cream, stir well and simmer on a medium heat for the water to boil out. Stir often, and add in the rest of the spices except for the garlic and sausage. Cooking time through this part will be about 20 minutes.
This is a good time to start the water boiling for the pasta, cook according to instructions on package but leave the pasta slightly firm in the center (about 13 minutes boiling). I like to first add a teaspoon of olive oil to the pasta water to keep it from sticking and a little salt to prevent boil over. Once the pasta is done, drain well and set it aside.
Back to the sauce, it should start to get slightly thicker as the water is cooked out, once most of the water is gone, add in the garlic and all of the sausage. Once that’s all blended together add in the grated Parmesan cheese and continue cooking and stirring for a few more minutes until it thickens to a sauce like consistency. Then you can stir in the pasta last. Once the pasta is thoroughly stirred in you can stop cooking because you are done! Let stand for about 5 to 10 minutes to thicken then serve!
You can also use chicken or shrimp or both with the sausage in the recipe for variety. The andouille is not essential if you can’t find it local, just use extra smoked sausage, but it does add a lot of the smoky flavor that characterizes this dish. If you try it, let me know what you think! Enjoy!


A beef export rib or bone-in ribeye derives from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The term “cowboy cut” is often used in American restaurants for a bone-in rib eye steak. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone.1
Preheat oven to 375 degrees with rack in center position.
Pat roast dry thoroughly with paper towels.
In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
Rub roast on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring roast to room temperature.
Heat a large cast-iron pan over medium-high heat. Sear roast on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of roast registers 125 degrees for medium-rare.
Transfer roast to a carving board and let stand at least 15 minutes before slicing and serving.


The restaurant of national cuisine Durmitor opened its doors in 1993 in the centre of New Belgrade and in a short time stood out with exceptional service, quality, fresh food and exceptional wines.
In our restaurant homemade bread is baked every day under the sac, homemade cakes are prepared and specialties that everybody love from business to family people.
The Durmitor restaurant, which has a family tradition, prepares veal, lamb and kid under the sac, cooked dishes, barbecue, fish specialties, and one of the dishes we are talking about is beefsteak in olive oil. The restaurant is open Monday to Saturday from 8:00 to 23:00. (The restaurant is closed on Sundays.)
Check out why you always need an extra table!
DISHES UNDER THE SAČ
Hot young lamb, kid or veal under the sac, with potatoes under the sac, various seasonal salads and homemade bread is a hedonistic moment that can't be missed in Durmitor.


Have you tried to stay healthy while on the road? Ever feel confused about what foods you should or shouldn’t be eating? Tried googling best eating practices? The internet is wonderful. It connects people from all over and exposes us to an infinite amount of information! But sometimes it’s difficult to determine what pertains to us personally, especially when it comes to nutrition.
If you’re reading this from halfway across the country, let alone across the globe, chances are, our food options are different. It would be impossible to offer a list of the 5 best foods to eat and expect that you would have access to even 1 of them. Which got me thinking; what are some ways to eat healthy regardless of where you live or travel?
Here are 5 ways to eat healthy anywhere in the world.
Our bodies consist of 55-60% water, which is used for many of the body’s functions, namely digestion. The fluids produced through hydration such as saliva and stomach acid help our body absorb nutrients, kill harmful bacteria, and breakdown food. Much of our energy also comes from water and a lack of it can lead to cravings for caffeine and sugar when we feel sluggish. Often we reach for that cup of coffee because our body is signaling to us that it’s thirsty. Do it a favor and try to drink more water!
2) Limit fried foods and sugary treats.
I am not saying to avoid these all together, but there is a difference between eating a bucket of chicken wings and trying one to see what it tastes like. I encourage you to enjoy satiating foods, but a diet filled with them can wreak more havoc on your health and waistline than you’d care to know. Try a bite here and there, allow your taste buds to enjoy it fully… but then slowly back away.
3) Eat nutrient dense whole food.
This could mean any number of things, but mainly- cut the processed crap. I live in the United States. Everywhere I turn there’s “food” that doesn’t quite look like food. Bars, bags, packages with ingredient lists for days, ingredients I can’t even pronounce. Unless I am cooking, I don’t eat food that has more than 5 ingredients. Reach for foods that are as close to their natural state as you can get. Plenty of companies are now manufacturing whole food options if you just look a little harder.
4) Eat local and seasonal. You’re in a beautiful part of the world full of indigenous plants and tubers. Eating food that is in season and local offers you the chance to taste something at its peak freshness, which means optimizing its nutritional content. Indulge with fish that was caught just a few hours before, or fruits fresh off the branch. Whatever type of eater you are- herbivore or omnivore, dig into the foods that this land harvests for you. Give your senses a chance to explore your current corner of the planet, while giving your body a chance to absorb the abundant vitamins and minerals found in fresh, local food.
5) It’s not just WHAT you eat, it’s HOW you eat it. We live in a time where we’re completely removed from the ritual of eating. Pausing before meals to express gratitude for our food is not just some spiritual practice. Gratitude puts us into a relaxed state, which also prepares our bodies to eat. When we do eat, it’s important to take small bites and chew them fully. The simple act of making your meal time a mindful and relaxed practice could be the difference in using your food as nourishment or just using it as a pacifier to a craving.
Food is nourishment and fuel for our bodies so that we can go out and jump, play, sing, laugh, have sex, surf, write, ski, or well, just get off the couch. Food is not meant to be obsessed over and scrutinized. So, take the pressure off yourself. “Health” isn’t worth having if you’re miserable trying to attain it. Eat well and then go out there and chase some joy. Cause, hey, happiness is pretty good for you too- no matter where you are in the world.
Kristen Hubbard is a writer, wellness coach and Nutritional Therapy Practitioner. Her diverse background as a former CrossFit coach and correctional officer offer her a unique perspective on the world she sees, enabling her to reach individuals through her writing and coaching in a straight forward and approachable way


Dairy & Beef
Dairy & Beef
Dairy and Beef farming has been a key part of our growth for hundreds of years. This is why we take pride in nurturing the relationship we have with our animals since they have nurtured us.
We grow our own crops to provide the cows with the proper nutrition while housing them in barns and pastures that keep them warm, comfortable and happy, year-round. By focusing on animal welfare and nutrition, we foster healthy cows and in turn, produce quality products.
We have 150 Holstein Friesians, which are milked twice per day with our milk shipped to Agropur and sold through Atlantic Canada.
Our dairy team consists of both family members and other professionals who are milkers, herdsmen/women and a calf care taker. They have extensive experience in handling cows gently and managing milk quality.
The milk we produce is shipped to Agropur Dairy in Bedford Nova Scotia, where it is processed and sold throughout Atlantic Canada. This milk gets processed into fluid, creams, ince-cream, yougart, and cheese, butter and chocolate!
Our beef comes from a grass fed herd that is jointly managed by Courthouse Hill Farm in Gore and Round Barn Farm (owned by Beau Blois) in Old Barns.
We have many years experience growing beef cows and take a lot of pride in providing our customers with a natural and premium beef.
We specialize in Black Angus beef along with Charlay, Waygu, Semital and Holstein. Each of our main beef herds runs in open pastures that we rotational graze to optimum cow health and nutrition.
Traditional Growing Practices
By using grass fed feeding practices and maintaining the pastures, our herd is slowly grown which helps us achieve consistent taste, texture and marbling in all beef cows.
Our beef is processed at certified meat shops, and hung for at least 2 to 3 weeks to help make beef tender.


Keepin’ SMART™ stage 2 baby food storage - 110 ml / yellow & green
Innobaby’s Keepin’ SMART™ is a 100% airtight and 100% leak-proof baby food storage solution. Lock in the freshness, prepare and store perfect potions, and keep baby foods securely contained at home and on-the-go.
Stage 2 is perfectly shaped and portioned for diced fruits, vegetables, cheese cubes, snacks and other finger foods.
This set includes:
2 – Square 4 oz / 110 ml containers
1 – airtight lid with yellow silicone seal
1 – airtight lid with green silicone seal
Keep Foods Fresh
Portion control made easy
Portable for on-the-go
Durable and ergonomic hinge design
Removable silicone seal for easy washing
Non-toxic, peel resistant design on the lid
Dishwasher-, Microwave-, Freezer- Safe
- BPA-, Phthalates-, PVC-, Lead Free
- Product Dimensions : 1.5 x 3.75 x 3.75
Care & Use:
Top Rack Dishwasher Safe. Remove lid before use in microwave. When freezing, fill container only 2/3 full to allow room for food to expand.


Zyliss Right Scoop Ice Cream Scoop
or make 4 interest-free payments of $4.74 AUD fortnightly with More info
Make perfectly sized ice cream scoops every time with the Zyliss Right Scoop Ice Cream Scoop. This sturdy scoop will slice through even the hardest frozen ice cream and has an ergonomic handle for ease of use.
- Makes perfectly formed scoops
- Ideal for hard and frozen ice cream
- Features a hanging loop for convenience storage
- Dishwasher safe


Now showing items 1-6 of 6
Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds
(Journal of Functional Foods, 2019-05-30)
Pulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds ...
Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions
(International Journal of Food Microbiology, 2019-03-06)
The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in fish juice and to apply and ...
Nutritional properties of organic and conventional beef meat at retail
(Journal of the Science of Food and Agriculture, 2019-02-20)
BACKGROUND: Consumers perceive that organic meat has superior nutritional properties compared to conventional meat,although the available evidence from commercial samples is very scarce. The present ...
Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C
(Food Microbiology, 2019-04-26)
Smoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential ...
Salmonella control in poultry ﬂocks and its public health impact
An increase in confirmed human salmonellosis cases in the EU after 2014 triggered investigation of contributory factors and control options in poultry production. Reconsideration of the five current ...
Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 9: suitability of taxonomic units notified to EFSA until September 2018
(EFSA Journal, 2019-01-24)
The qualified presumption of safety (QPS) procedure was developed to provide a harmonised generic pre‐evaluation to support safety risk assessments of biological agents performed by EFSA's Scientific ...


Offering Expertise to Support Your High Growth Food Company
New Food Strategies is devoted to helping early stage and mid-size food companies navigate the environment of fast growth. Whether your goal is to grow and exit or build a company for the long term, John can help. Getting guidance from someone who has traveled the path means you can reach your goals faster and with less risk. We want to help you succeed. Our strength lies in experience in effectively managing the critical areas of facilities, supply chain, organizational development, and production in a variety of high growth situations. Knowing how to balance the critical decisions of today with a vision of what the company needs to be months and years from now is essential. To learn more about how New Food Strategies can help you grow, contact John today.
John Geocaris is the founder of New Food Strategies. He is an accomplished food industry executive and led his own food company, Little Lady Foods, as it grew from startup to over $250m in sales, a staff of 1,000, and three production facilities. As a customized co-packer of frozen food products, Little Lady Foods successfully commercialized over 100 products, managed numerous national product rollouts, and worked successfully with some of North America’s largest consumer, private label and foodservice customers.
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Chef Shawn Bucher
With over 25 years of industry experience, Chef Shawn has worked in almost every segment of the food service industry.
Shawn holds an MBA, a Bachelors degree in Hospitality and Tourism Management and a UCAT (Utah College of Applied Technology) culinary certificate. He is currently pursuing a PhD in Hospitality Management at Kansas State University.
He is a Certified Executive Chef (CEC) and Certified Culinary Educator (CCE) through the American Culinary Federation and a Certified Culinary Professional (CCP) through the International Association of Culinary Professionals.
Having owned and operated independent and franchised food service concepts, as well as having served in many different roles over the years such as Executive Chef, Food Service Director, Chef Instructor, Director of Operations, Consultant and Chief Operating Officer to name a few.
He has worked with clients ranging from food service equipment manufacturers, large international companies and small local operations. Having been involved in everything from the concept, design, construction and opening of over 100 food service outlets across the United States.
Chef Shawn has won numerous awards over the years and brings a unique and comprehensive perspective to the foodservice and hospitality industries.
To contact Chef Shawn about speaking engagements, media appearances, etc. Please email - email@example.com


How's your new year going? I may have woken up hungover on Monday morning after a fabulous party with fabulous people the night before. Funny how that happens.
Somehow I was still able to make this risotto the next morning. OK, let's be honest. I made it in the afternoon.
Still, that is a testament to how easy this is to make. You may still have some leftover champagne hanging around your place. No? Well, this is a great excuse to keep the New Years celebrations going and pick up another bottle. You'll use most of the bottle to make the risotto so you don't need to break the bank when picking up some bubbly. With the remaining champagne, might I recommend sipping on a mimosa while making your risotto? I won't tell a soul.
For some reason, even though there are 3 cups of champagne in here, I didn't really think I'd be able to taste it. Uhhhh, that's not really how this works. You can definitely taste the champagne in this dish. It's quite tasty, but for some reason the flavor surprises me with each bite!
makes ~4 servings
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 yellow onion, diced finely
- 1 1/2 cups arborio rice
- 8 cups liquid: 3 cups champagne, 3 cups chicken broth, 2 cups water
- 1 cup finely shredded Parmesan cheese
- kosher salt and freshly cracked black pepper to taste
- Parmesan and herbs to garnish
1) Set a large saucepan over medium-low heat and add the olive oil and butter. Allow the butter to melt before adding the diced onion. Sprinkle the onions with salt. Let the onions cook until they are soft and translucent.
2) Next, add the rice to the pan. Stir the rice and allow to cook for 3-5 minutes. The rice will absorb the remaining oil and butter in the pan.
3) Pour in 1 cup of champagne and stir, making sure to get all the rice off the bottom of the pot. Turn the heat up to medium and stir the rice consistently. (Note: I don't stand at the stove and stir the entire time. I'll walk away for a minute or two to prep other things and come back to stir once again.)
4) Once the first cup of champagne has been mostly absorbed by the rice, add the 2nd cup of champagne. Stir consistently until the champagne is almost absorbed again, then repeat these steps with the 3rd cup of champagne.
5) Add the 3 cups of chicken stock using the same method in the step above.
6) If your rice is not yet done at this point, you can add up to 2 cups of water to allow the rice to continue cooking. Use the same method above, adding one cup at a time.
7) The rice will be done when the grain is al dente and there is still a bit of liquid in the pan.
8) Remove the rice from the heat and stir in the Parmesan cheese. Add salt and black pepper to taste. Serve warm and garnished with extra Parmesan and herbs if desired.
-- recipe very slightly adapted from Heather Cristo


Monday, January 24, 2011
Food Review: The Cuban Pressed Sandwich at Maracas International Food
Tucked into a small gas station in Canutillo, Ramon Ortiz works in a tiny kitchen serving up delectable Puerto Rican dishes. Ortiz claims his Philly is the best thing on the menu, I’m going to have a hard time ordering anything other than the Cuban pressed sandwich.
In a town where you can’t spit without hitting yet another “amazing” Mexican joint, restaurants serving International Foods are rare and good ones worth a repeat visit even rarer still. Blame it on a population that believes “the older the woman the better the beans” where traditional Mexican food can dominate the cuisine for decades in a home, the lack of diversity in food is a real issue/crisis in El Paso for diners craving dishes other than Machaca, Huevos Rancheros, Caldo, etc. That is why I recently spent an afternoon driving around Canutillo, past dirt cemeteries with wooden crosses, stray dogs and rows of trailer homes, in search of the genesis of a Facebook post that boasted that a “pressed Cuban sandwich made in a gas station down the street from the Outlet Malls was worth the drive.” (I frequently rely on Facebook for recipes, food recommendations and the chance to flaunt my dining experiences.)
Still lost in Canutillo, I turned the car around at the outlet mall and noticed a small sign in the dirt along the curb that read “pressed sandwiches” with an arrow pointing toward a gas station. Following the arrow, I quickly pulled into the parking lot of a gas station, where a plastic sign hung on one of the exterior walls with “Maracas International Foods” printed on it. I went inside and past the cashier was a former Subway Sandwich stand with Ramon Ortiz standing behind it. Friendly and very patient with my 13,000 questions, he broke down the menu, explaining I had to buy my drinks from the cashier (to include beer) and he would serve me at the section of tables when my sandwich was done. I ordered the 6” Cuban sandwich ($5.50) served with Swiss cheese, pickles, mustard, pulled pork and ham and garlic hash browns on the side.
I waited about five minutes for the sandwich and about halfway through Ortiz sat down at my table and wanted to know who I was, asking him so many questions. We introduced ourselves and found our similar East Coast personalities refreshing, striking up a quick conversation surrounding my love for his Cuban sandwich and his customers desire for more Mexican food on his menu. “I had to add burritos to the menu because so many people asked for it, despite what was on my menu. Finally I started giving away samples of the Cuban sandwich and customers were hooked. Now I can’t get them to order anything else,” says Ortiz.
Ortiz and his wife moved to El Paso from Florida six years ago and being a self proclaimed workaholic, Ortiz now works seven days a week running the kitchen at Maracas and catering to several businesses during lunch. He’s busy but loves the work and if the pressed sandwich is a window into the pure bliss that lies in the flavors of the other items on the menu, I have a lot of time to spend at his table.
The Cuban pressed sandwich includes all the typical ingredients but adds several extra ounces of delicious pulled pork, something Ortiz is not stingy with at all. The bread is coated with just the right amount of garlic butter and puts a crisp texture on the edges. The juxtaposition of textures, warm crunchy bread with melted butter on meat in the middle with a salty burst of pickle, makes every bite divine.
Serving garlic hash browns as a lunch side might seem odd but it’s a perfect compliment to the salty and garlicky sandwich. After the meal, you’ll open a small plastic container of Boston baked bean candies that cut through the garlic, an unexpectedly refreshing treat. Or if you choose not to eat the candies you can just shake the beans in their container that makes the same sound as Maracas. Get it?
The Friday menu consists of Puerto Rican food only, serving up rice and beans and other delectable dishes that run you less than $10. If you’re like me, it will take several visits to venture away from the Cuban but Ortiz swears that “the ladies like the Sandwich de Bistec” - we’ll see if he can convince me to try it by summer.
Have you been to this restaurant? If yes, please add your comments on YELP! Visit my review here, http://www.yelp.com/biz/maracas-canutillo, and add to it.
Starting Jan. 27, visit www.923thefox.com Half Off store for 50% off gift certificates to Maracas International Foods. Click here to buy your gift certificate now.
Info: Maracas International Foods
911 Tolbert Ave.
Canutillo, TX 79835
Mon. – Fri 7 a.m. – 8 p.m.
Sat. 8 a.m. – 6 p.m.
Sun. noon – 4 p.m.
$5 - $10 per meal