To Cynthia Cooks! ~ Celebrating Food in Charlotte, North Carolina
It’s a NEW Year! Time to keep and maintain those healthy resolutions. YOU! need a PERSONAL CHEF to create and cook healthy meals for you and your family, to simplify mealtime, do the shopping and clean-up! Or, how about a FUN Interactive Dinner Party for you and your friends? Need a Personal Chef for your family, corporate or non-profit Special Event?
Contact Cynthia Ferich at ‘Cynthia Cooks’ Today! at: 980-292-1255 / Or, by email, Contact: CynthiaCooks.com/contact and FOLLOW on Social @CynthiaFerich
Cynthia Ferich is a Television Personality, Cookbook Author, Personal and Private Chef, a Culinary Specialist for Williams-Sonoma and a Culinary Instructor at Central Piedmont Community College, Charlotte, North Carolina. Her teachings began in the Philadelphia and Pittsburgh Pennsylvania areas. She now resides in Charlotte.
She served on a panel of celebrity judges in “The Healthy Food Fight” sponsored by Bobby Flay and The Food Network, Philadelphia and shared the culinary stage with Food Network’s Ted Allen, Jose Garces, Mike Isabella and Bravo’s Top Chef Kevin Sbranga. She eagerly delights in sharing her passion for food and teaching.
As the founder of ‘Cynthia Cooks’, she passionately shares her love of food and celebrations. She is dedicated to teaching those who share a passion for learning how to prepare delicious, easy meals, practical techniques, dietary options, utilizing fresh ingredients, while sharing her culinary skills and story-telling. And…her award-winning Tiramisu is the Bomb!
Cynthia, specializes in ‘Interactive Home Dinner Parties’, Personal and Private Chef Services, as well as offering services of private and public cooking classes for all ages, media promotion and is a public speaker, as she shares her inspiration.
Your private invitation awaits! Contact her today to teach you how to create the joys of cooking and celebration in your kitchens. Sign up today for her mailing list, follow her on social media and stay updated on www.CynthiaCooks.com for her recipe blog. And, click HERE to Order your book copy of ‘MaMa Mia Cucina’
Upcoming February Television Schedule ~ TUNE IN!
WBTV News Cooking Segment Schedule
Monday, February 6th Tune into the 8:30 am est. hour WBTV / Bounce TV – Talkin’ Chocolate!
WCNC-TV Charlotte Today Cooking Segment Schedule
Thursday, February 9 at 11:00 am est. – A Valentine’s Day Segment
FOX 46 Charlotte Cooking Segment Schedule
Thursday, February 16 at 8:45 am est. – ‘Peppers & Eggs’ That’s Italian!
Click here to contact: CynthiaCooks.com/contact – Today!
The Evolution of an Italian – Family Cookbook – “MaMa Mia Cucina”


About Lee Dean
Lee Svitak Dean is the longtime food editor at the Star Tribune in Minneapolis. She is the author of "Come One, Come All/ Easy Entertaining With Seasonal Menus," published by the Minnesota Historical Society Press, which is a compilation of essays and recipes from the Taste food section. In addition, she produces nutrition-related posters for middle- and high-school-age kids (leedeanbooks.com/posters). Her work at the Star Tribune has won numerous awards and recognition, from "best section nationally" by the James Beard Foundation and Association of Food Journalists to "top 10 food sections in world" from the World Media Awards. Saveur magazine named her one of five newspaper food editors who are "the unsung saviors of America's food scene" ... who "make locals feel lucky to be eating and cooking in the place where they live" (January 2008). She was part of an Emmy-award winning video in 2010.
- Occupation: Editor
- Organization: Star Tribune
- Location: Minneapolis, MN 55488 USA
- Website: http://leedeanbooks.com/
- Twitter: StribTaste
- Facebook: Star Tribune Taste
- Skype: Leesdean (Call me!)
- Was accepted for Feb 14-18 2011 Web 2.0 Training.
Digital media stories published elsewhere by Lee Dean:
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Content on this site written by Lee Dean (includes contributory writing):


The next round of 2020−21 P-EBT benefits (October and subsequent months) are anticipated to be distributed beginning in mid-March 2021 through mid-June 2021. Benefits will include any missed August and September 2020 benefits not received. Families that require assistance with existing P-EBT cards can call the P-EBT Customer Service Center at 877-328-9677.
Curbside Meal Service
- Carmel Creek, Solana Highlands, Solana Santa Fe: curbside meal service Wednesday only, 11:00AM-1:00PM.
- Skyline, Solana Pacific & Solana Ranch will maintain curbside meal service Monday - Friday, 11:00AM-1:00PM.
Families from Carmel Creek, Solana Highlands, and Solana Santa Fe desiring curbside meal service on a day when not provided at their sites may visit Skyline, Solana Pacific (rear parking lot), or Solana Ranch. A reminder, students may visit any school location for lunch pick up, not only their school. Curbside meal service times: 11:00AM-1:00PM.
Solana Beach School District participates in the National School Lunch Program. Our Child Nutrition Program is dedicated to serving children healthy and nutritious meals. We are committed to ensuring that food choices of high nutritious value and strong customer acceptability are available to students every school day. We support learning by providing healthy habits for lifelong nutrition.
Facts About The Healthy Meals We Serve
- Daily assortment of fresh fruit and veggies
- Our milk is rBST- and antibiotic-free
- Our milk contains no high fructose corn syrup
- We offer fresh whole grain Hawaiian rolls, fresh wheat hamburger and hot dog buns and fresh 9-grain bread
- Our lunch trays are environmentally friendly and are biodegradable and compostable. We do not use styrofoam trays
- We feature Harvest-of-the-Month produce on our salad bar twice per month
- We continually add clean label products to our menu whenever possible
Visit our new Nutrislice online menu to easily view menu information, entree photos and nutrition/allergen information by clicking below:
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
Mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410
Fax (202) 690-7442
Phone: (858) 794-7121Fax: (858) 794-7120J.P. Kachaluba, Director, Child Nutrition Services
Terra Carlson, SecretaryLorretta Farlow, Child Nutrition IIISolana Vista, Solana Highlands, Carmel Creek & Solana RanchRosa Partlow, Child Nutrition IIISkyline, Solana Santa Fe & Solana PacificChild Nutrition Site Managers:SkylineLeisa Graciano - (858) 794-3670Solana VistaJulia Romero - (858) 794-3770Carmel CreekJoanne Rodriguez - (858) 794-4470Solana HighlandsAmy Leyes - (858) 794-4370Solana PacificLisa Salgado - (858) 794-4570Solana Santa FeUmadevi Unadi - (858) 794-4770Solana RanchKrysvell Bautista - (858) 350-6670


This is a specialized class tailored for children ages 4 - 6. Students will learn respect, gain strength, coordination, concentration, selfconfidence and increase attention span. We will also be doing fun activities such as coloring and games. Potential participants are welcome to try two classes for free.
Hy-Vee’s kids cooking classes are a great way to get your children to try new foods while being hands-on in the kitchen. Your child will have the chance to learn about the importance of including all the food groups in his/her diet. Join Hy-Vee Dietitian Denise Boozell for a fun, hands-on hour of measuring, stirring, preparing and sampling nutrition-packed recipes. Join Denise this month for a “slice” of fun making different types of pizza.


Taste of Edmonton
Brought to you by volunteerism and community involvement, Taste of Edmonton has become a summer tradition within our city that celebrates all the culinary delights our community has to offer. Pleasing the forever-loyal downtown crowd and other food-enthusiasts who head into the heart of the city to sample these scrumptious dishes, Taste of Edmonton has been able to grow into the largest food festival in Canada.
Why We Recommend it:
If your a foodie you have to check out the taste of Edmonton there is guaranteed to be something you will enjoy.


The Ningxia Night Market in Taipei is a popular spot for locals and tourists to enjoy traditional Taiwanese street food. Vendors elect their own president and work with local officials to promote harmony and protect the environment. The market offers a variety of innovative and traditional dishes, and diners can even book “banquets” to sample a selection of different foods.
Quintessential Taiwanese Street Food at Ningxia Night Market
Located at the intersection of Ningxia and Chongqing streets in Taipei, the Ningxia Night Market comes alive every evening with vendors offering delicious Taiwanese street food. From crispy squid to oyster omelets and braised pork, these dishes have been passed down through generations. Stallholder Lin Chiu-yun reluctantly took over her father’s 70-year-old savory pancake business but has since embraced it, with hopes of passing it on to her daughter.
A Popular Tourist Attraction
The Ningxia Night Market is not only beloved by local residents but also a top attraction for tourists. According to a survey by Taiwan’s Tourism Bureau, 80% of inbound tourists visited a night market before 2019. The market’s president, Lin Ting-kuo, attributes its success to the constant innovation of its vendors, who experiment with new recipes to cater to changing tastes. The market also prioritizes hygiene and environmental sustainability by banning disposable tableware and filtering waste oil and gray water.


I will not discover anything by stating that in Seville you eat very well and perhaps the same gastronomy of the city is one of the main attractions to visit it.
The city center is full of bars, bars and restaurants where you can eat good dishes and tapas of all kinds of quality, service and disparate prices depending on the establishment you visit. However, saving some exception, the average quality and price you will find in most restaurants is enviable for many of those who visit the city and do not live in Seville.
We stayed for five days in the Andalusian capital and ate in different places. On some occasions we chose the restaurant because they had recommended it to us but in most cases we entered because we were hungry and the place at first sight was worth a visit.
Next goes a list of the different restaurants and bars where we ate tapas or dishes in Seville during our five day trip:
Doña Elvira Restaurant (Santa Cruz)
Bulltail and assorted fish
On weekends with a bridge it is not easy to find in the Sevillian neighborhood of Santa Cruz A free table on the terraces. That is what happened to us during the bridge of all the saints and we had to take a few turns around the area until we finally decided on the one with the English menu. I always avoid those places since we will usually find a menu with rising prices, the dishes are going to be rather scarce and the quality is pulling to standard. This is not always the case, of course, but I always try to find a more authentic place close to the place I am treading on.
Even so, after a few laps, we ended up sitting on the only terrace we saw free. Its about Doña Elvira restaurant in the beautiful square that bears the same name. After shuffling the available menus and the letter we chose to make a combination of menu (two dishes, drink and dessert at 14 euros) and menu.
To highlight the oxtail offered in the letter at 18 euros. Pulling expensive but abundant, with a great sauce and stewed meat.
The total came out for 53 euros and, after enjoying lunch, I gladly rectified my initial misgivings.
Sierra De Sevilla (Cathedral Area)
It is located on Joaquin Guichot Street and we find it by chance trying to escape from the most touristy streets that surround the Cathedral. It was a surprise and upon entering we were welcomed by a smiling pig who already announced how good the house ham would be.
We enjoy a good assortment of dishes on the terrace. However, it should be borne in mind that tapas are only served indoors and only rations are served on the terrace. We preferred to be on the terrace and that reduced the gastronomic offer that we were going to zamparnos since the dishes were going to be larger and more expensive.
To highlight the pork chops, ham, squid and olives. Good quality and service. The average price of the area at about 15 euros per head.
Cuesta House (Triana neighborhood)


Dural Italian Restaurant
Tuscany has come to stay in Dural, the best place to taste real Italian pizza like it would be made in Italy is now just a few blocks from you. You may have had pizza at other Dural restaurants and wondered if Pizza can taste any better, well the answer is now here. We present real home-made style traditional Italian food that will make you say ‘Delizioso’ in the end!
Sink your teeth into the crispy woodfired crust and enjoy a mouth full of the fresh ingredients that have been prepared the way it was back in the day when pizza was first made by famous Italian chefs. This Italian restaurant Dural has well-trained chefs who will make for you original Italian meals that you will talk about with your friends days later.
We put passion into our work and come up with tasty ingredients, handmade from scratch in our Italian Dural kitchen. The result of what we do is a rich flavoured Italian cuisine in the Australian suburbs specially made to satisfy your hunger for the perfect pizza.
We do not just craft tasty Italian dishes, we also provide the right atmosphere to make you believe you are in one of the best restaurants Dural has to offer and you will excite your taste-buds with dishes that can only be defined as ‘delizioso.’
Our Dural woodfired pizzas can also be made purely vegetarian for those who do not eat meat and we also cater for people who are allergic to gluten, with a gluten-free option that still manages to maintain an exquisite flavour and aroma to excite the palate.
So if you are ever in the mood for tasty Italian pizza like you have never tasted in other Dural restaurants, walk right into our restaurant and enjoy the real Italian Pizza made according to the old recipe. Our chef also prepares an assortment of other Italian dishes from starters like cured meats, grilled vegetables and sides that include salads.
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by Jennifer Sweeney
\When I consume fat, I want to know exactly what type of fat and where it came from. I eat saturated fat, and cook with with it, including ghee (clarified butter), bacon fat, tallow, lard, full-fat coconut milk and coconut oil. But I make sure the the sources of these fats are organic and from grass-fed animals and pastured pork.
A recent news headline in Medline Plus stated:
Lona Sandon, an assistant professor of clinical nutrition with the University of Texas Southwestern Medical Center at Dallas, cautioned against interpreting the study’s mixed message as a license to loosen up limits on saturated fat consumption.
“Trans fat remains a definite concern,” she said. “Saturated fats are a little up in the air. Part of the problem is that we know that there are some saturated fats that are not harmful and possibly even beneficial. However, you cannot separate out the healthy types of saturated fats from those that are not so healthy. They come packaged together in foods,” she explained.
Unfortunately, the person writing the article didn’t probe further. What did Sandon mean by “packaged together”? For me, that suggests we’re talking about processed foods. Perhaps the headline should read: “Stay away from packaged and processed foods.”
Sandon suggests that some saturated fats are “possibly even beneficial”, and that is true. As The Paleo Mom, Sarah Ballantyne, PhD says,
The saturated fat in meat and eggs is a long-chain saturated fat. It is not the unhealthy fat that was once wrongfully accused as the cause of cardiovascular disease, but how healthy it is for you is still under debate. My suggestion is to not worry about it, but don’t go out of your way to eat more of it either. Coconut and palm oil contain a medium chain saturated fat and this is very special.
An often-overlooked issue with fat is what we use when cooking. And this is where saturated fats shine. As Ballantyne puts it,
Saturated fats are the only fats you should cook with on a regular basis. This is because poly-unsaturated fats do something very bad when they get heated up: they oxidize and produce Advanced Glycation End-Products (AGEs). This means two things: they do go rancid much more easily and, if they do produce AGEs, they can cause oxidative damage to the cells in your body.
The best way you can control what you put in your body is to cook your own food and avoid processed foods. And when you cook, use saturated fats.
Your body will thank you!


What the seminar will cover…
- The potential benefits of a lower carbohydrate diet for healthy blood sugar balance in conditions like PCOS, obesity and type 2 diabetes.
- Testing your blood glucose and ketones – why it’s important to know your numbers.
- How to implement the keto diet in a safe and healthy way.
- The best way to avoid nasty side effects like the keto flu and digestive distress.
- A clear presentation with yes /no foods and examples of suitable meals leaving no room for confusion.
- How to track your macros – the best apps.
- Information on introducing fasting to your weekly routine, safely and gently.
- Delicious sweet treat recipes to help kick that sugar habit to the curb!


Instagram, a visually rich platform, opens up a plethora of marketing avenues for restaurants. With the right influencers, restaurants can showcase their offerings to a broad audience and enjoy modern-day word-of-mouth marketing.
The Visual Appeal of Food on Instagram
Food is always ready for its close-up. When your dishes are drool-worthy, they deserve the spotlight on an Instagram feed, especially when endorsed by a food influencer whose word holds sway over a large audience.
Influencer Marketing as a Robust Call-To-Action
Influencer marketing acts like a robust Call-To-Action (CTA) urging a plethora of individuals to try out your restaurant. The interaction between influencers and their audience is more personal, making the recommendation more authentic and impactful.
A prime example is a post by a New York food influencer about the strawberry rhubarb ice cream at a local eatery, which resulted in a significant increase in foot traffic.
Setting Clear Goals
Restaurants aiming to boost their social presence and drive foot traffic can set clear goals for influencer marketing campaigns. Offering something valuable, like a discount code or a gift card, can entice the influencer's followers to pay a visit.
Staying on Top of Food Trends
Aligning your menu with trending food themes can also garner the attention of influencers and their followers. Staying trendy is essential.
Finding the Right Influencers
It’s imperative that the influencer’s audience aligns well with your customer base. Creating a customer persona can significantly help in this regard.
By adeptly navigating through the realm of Instagram influencer marketing, restaurants can enhance their online presence and see a notable uptick in foot traffic.


CARMEL, CALIF. (May 2, 2007) – The kickoff to the famed Monterey Peninsula Classic Car Week, The Quail, taking place on Friday, August 17, 2007 at Quail Lodge, has grown into one of the world’s premier automotive and lifestyle events, sought out for its intimate size and dazzling array of food, fine wines and other accoutrements of the good life. Guests of the day-long celebration will enjoy a white-linen and china picnic of Italian, French and California “fresh” cuisine to commemorate the 50th Anniversary of the Ferrari 250 Series 1 Convertible, an elegant and rare convertible made in 1957 with a limited production of 40 vehicles; the Monte Carlo Rally, celebrating its 75th Anniversary as one of the most famous rallies in the world; and 50 years of racing at Laguna-Seca, Monterey Peninsula’s renowned raceway. The Quail will also celebrate the 100th anniversary of Briggs Cunningham, a racecar enthusiast and victorious American Cup sailor. Louis Roederer Champagne and other award-winning wines from Italy, France and the Central Coast will be served in throughout the event, to complement the cuisines.
Created by Quail Lodge’s noted culinary team, under the direction of Executive Chef Jeff Rogers, guests will savor a splendid array of delicacies best characterized for their fresh and beautifully layered flavors using only the best local and artisan ingredients. Local purveyors include organic produce from neighboring Earthbound Farms, salmon from Monterey Bay, bleu cheese from Point Reyers Farmstead Cheese Company and heirloom melons, tomatoes and corn from Swank Family Farms. Artesian meats include sausage from Sonoma County Master Sausage Maker, Richard Caggiano and cured meats from Italian villages in Parma, San Daniele and Abruzzi.
Dishes served at The Quail include: Hot Roasted Monterey Bay King Salmon with Frisée, Spanish Radish and Limes; Sweet Rock Shrimp, Fennel and Saffron Salad; Wood Fired Poussin with Herbes de Provence; Pissaladière with Sweet Red Onion, Olives and Goat Cheese; Wine Braised Young Chicken; Beefsteak Florentine with Garlic and Anchovy Butter; and Summer Fruit Crostata.
In its fifth year, The Quail has become as much of a draw for its sumptuous array of food as its rare classic cars. In-between admiring the 100 legendary sports and racing cars and mingling with their owners, guest will enjoy a culinary gourmet journey with world-class food and wine. Enthusiasts will also head off-road at the Land Rover Experience Driving School, one of three such schools in the United States, and view a brilliant display of fine jewelry that will be available for purchase. Attendees also have access to Bonhams & Butterfields live auction of historic cars, estate jewelry and fine art.
Tickets to The Quail are US$ 200 per person, which includes admission to the event, wine tasting, fine cuisine, a collectible poster and event magazine, and access to the Bonhams & Butterfields auction. Tickets are complimentary for children 12 and under. A portion of the proceeds will benefit several local and national charities aiding children and families. For more information, call toll-free 877-734-4628 or visit www.quaillodge.com.


Battling the drought 'one dish' at time: Local restaurants launch water-wise strategies 8/17/2015 12:00:00 AM by Nancy Luna
Urban Produce in Irvine is taking vertical farming to the extreme.
The year-old hydroponic farm is inside a 5,800-square-foot warehouse space. Artificial lighting shines on dozens of 25-foot-tall aluminum towers capable of producing 16 acres of food – from wasabi bok choy micro greens to wheatgrass.
When operating at capacity, the hydroponic farm uses less than 100 gallons of water a day. Recently, the company started experimenting with a Skywell system, which extracts moisture from the air to create fresh drinking water.
Urban Produce uses roughly 93 percent less water than a conventional farm of the same size.
“Our ultimate goal is to be completely off the grid,” Chief Executive Ed Horton said.
The company began distributing its specialty produce and micro greens earlier this year. Its clients: Albertsons, Fresh & Easy, Gelson’s, Cucina Enoteca in Newport Beach, Greenleaf Chophouse in Costa Mesa, The Dock in Newport Beach and My Cuppa Juice in Lake Forest.
Horton’s business plan calls for opening 100 “urban farms” over the next five years across the U.S. “The installation of the Skywell unit advances our efforts toward water conservation and positions us at the forefront of sustainable agriculture,” he said.
Read full article here


Well it is officially summer, and this week we have been feeling the heat – literally! Our AC has been out, which has made for some very toasty days around the house. While we sweat it out and wait for the repairman, we decided to try out one of our favorite new summer cocktails. These Lemon Thyme Bourbon tonics are the perfect Friday go-to refreshment, and the recipe hails from one of our absolute favorite publications – Garden and Gun!
The ingredient list is fairly simple and are likely things you already have stocked on your bar cart. You can use any bourbon of your choosing – we’re just partial to Bulleit! All recipe details provided by Garden and Gun!
- 1 1/2 oz. bourbon
3/4 oz. Amontillado sherry
3/4 oz. Thyme & Honey Syrup
1/4 oz. lemon juice
1 dash bitters
1 large piece fresh thyme (with at least 5 branches)
1 cup hot water (near simmering temperature)
1 cup honey
- Garnish – lemon wedges/thyme sprigs
For the Lemon Thyme Syrup
In a small bowl, combine the thyme and hot water and let stand for 15 minutes. Next, stir in the honey until it dissolves completely. Let stand 5 minutes, then remove the sprigs of thyme. The remaining mixture can be stored in the refrigerator for up to one month.
With the syrup prepared, add all the ingredients to a shaker and fill with ice. Shake vigorously, and strain into a glass filled with ice. Garnish with a sprig of fresh thyme and lemon wedge.
That’s it! Now sip and enjoy!


So unless you live under a rock I’m guessing you’ve recently heard someone talk about this amazing green juice they drink or these incredible smoothies they are whipping up on a daily basis. Of course they probably think their new drink concoctions are FANTASTIC and you should be drinking them too. (Side note: Isn’t always annoying how people get on their health kicks and they think EVERYONE should join them… End rant). So its been on your mind this whole juice business but let me guess you really have no idea what the difference between juice and a smoothie is and why you’d really want one over the other? That was definitely me awhile back and it took some digging for me to figure what what was what and why I’d want to be doing one vs the other.
My whole experience with this green drink business began in Hawaii of all places. I was on vacation with my fiancé and after 2 weeks in Hawaii we were starting to get a little board of all the go go go. We decided one night to lay low and watch a Netflix documentary (clearly we are wild and crazy). After much debate we ended up on Fat, Sick, and Nearly Dead. Talk about the wrong film to watch on vacation. We were eating like crap, not getting enough sleep, not exercising a ton, and just generally less healthy than usual. I don’t know about you but when you catch me in that mode I’m pretty easy to get on a new health kick and that’s exactly what this documentary did to me. It was eye opening and really incredible to see the benefits these peoples health had after switching to green juice. Its really kind of appalling the average American diet and if you haven’t yet figured out that your diet affects the way you feel on a daily basis and the injuries and illnesses that you’re plagued with then you should pick up Fat, Sick, and Nearly Dead right away.
I’m headed off on a tangent here so let me bring it back. After watching Fat, Sick, and Nearly Dead I started juicing right away and I kind of fell in love with it. I was feeling awesome and really enjoying the process of adding juice into my afternoons. But then I heard someone mention green smoothies and I was like well wait a minute, is that better? Should I be doing that instead? So I set off to do some research on what the differences were and to make your life easier, I’ll share that information with you. I’m nice like that.
What is Juice?
Juicing is the process of taking fruits and vegetables and removing the pulp (fiber) of the fruit or veggie leaving just liquid behind (juice). When you throw a piece of fruit or a vegetable into a juicer that juice is going to spit out 2 different things, the pulp from spout and juice from another. You can throw the pulp away, use it in other recipes (like carrot cake), or compost it on your garden.
Advantages of Juicing
* Its a great way to add new fruits and vegetables to your diet that you wouldn’t normally try. For example, I will sometimes throw a beet in my juicer (something I wouldn’t eat on its own) along with greens, an apple, and whatever else I’m juicing that day. I won’t even taste the beet but I’m getting the enzymes, vitamins, and antioxidants it provides.
* Its a great way to consume fruits and veggies that you couldn’t tolerate under regular circumstances. IE broccoli makes you gassy so you never consume it but you can throw a handful of it in your juicer and handle it just fine.
* Faster absorption. Because you are stripping away that fiber from the fruit or vegetable your body can absorb all the nutrients much much faster than it could otherwise. I notice an increase in energy very very quickly after drinking fresh juice. Its almost as though you are having a caffeinated beverage (at least for me).
* Quantity. In one 20 oz glass of juice you would be shocked to see the amount of veggies you can pack in there. Way more than you have ever eaten in a day would be my guess. To eat the same amount of veggies would take you quite a bit of time and determination. Juicing is quite a bit more efficient.
Disadvantages of Juicing
* Its more expensive than simply eating the whole fruit or veggie or even making a smoothie. Why? Remember the quantity advantage that I mentioned above? Quantity is a good thing but it means you are going to be buying a lot of spinach, kale, among other things and that ain’t cheap unless you’ve got your own garden. Not to mention you really want to be consuming organic produce which is even more expensive. That being said though, you can shop for things on sale, purchase fruits and veggies that are in season, and budget. What I mean by budget is this, you probably don’t bat an eye at going out to eat or grabbing a few cups of Starbucks in a week, maybe its time to adjust your priorities?
* When you juice, you no longer have a whole food. Remember that fiber I mentioned above, well when you juice its all gone. Fiber has a ton of important health benefits, specifically to cleanse your digestive track as it passes through plus it makes you feel really full. Additional benefits of fiber include: healthy bowel movements (sexy), protection against all kinds of diseases like heart disease and colon cancer, and detoxification (fiber removes circulating fats and toxins from your system (think of it like a night club bouncer escorting the drunk and disorderly patrons out of the club). You and I can always use more fiber.
* Time. Juicing takes more time than making a smoothie. You can’t make juice ahead of time (the enzymes start to degrade as soon as the juice is exposed to air, thereby decreasing the nutritional content) so first you have to stand there and feed all the fruit/veggies through the juicer (which isn’t a quick process) and then you need to drink it ASAP, and lastly you have to clean the juicer. Juicers have a lot of parts and they generally aren’t dishwasher safe so it takes a good 5-10 minutes to get it cleaned up. Some people just don’t have time for that everyday.
What’s a Smoothie?
Your probably familiar with a smoothie at this point. A smoothie is more of a thicker, sometimes chunkier consistency. A smoothie is the result of throwing entire fruits and vegetables in a blender and mixing them up with some kind of liquid (water, nut milks, etc).
Advantages of Smoothies
* Time. Its a whole lot quicker to throw a bunch of stuff in your blender, blend it for a couple minutes and then its done. Blenders are definitely easier to clean AND you can make a double or triple batch of a smoothie and it will keep in the fridge for 2 days or you could freeze individual portions to be consumed later.
* Fiber! I think we’ve established above why fiber is important and with a smoothie you are getting all of it. Fiber makes you feel fuller so I’ve found that a smoothie is a really good breakfast or afternoon snack.
* Cheaper and easier. The only equipment you need is a blender and most of us already have one of those lying around. In my opinion the best blender/juicer to use is the one you already own! If you find that you are making smoothies a part of your daily life consistently then maybe you want to upgrade to something like a Vitamix, but in the beginning you don’t need any fancy equipment.
* You can include bonus items like flax seed, chia seed, hemp seeds, etc without ever even noticing they are in there.
Disadvantages of Smoothies
* Texture. For some people this is not at all a disadvantage. Other people are weird about texture so it just depends on your personal preference. Using a high powered blender like a vitamix (my fav) will give you a creamier, more enjoyable smoothie, but until then you can just blend a little longer in a regular blender.
* Smaller quantity of fruits and veggies. Because its still a whole food you simply can’t consume as much in a sitting. That being said, my guess is that you are still going to get more vegetables in a smoothie than you would have consumed on your own.
* Takes longer to drink. Because smoothies are filled with fiber and your body absorbs them slower they simply take longer to drink. A glass of juice you can probably down in minutes, a smoothie is going to take a little longer. You can always throw it in a to go cup though and take it with you on the road.
I love fresh juice, I really do. The texture is more appealing to me than the texture of a smoothie, plus you can pour it over ice which I love. When I see the crazy amounts of greens I can get into a glass of juice I feel so proud of myself and know that there is no other way that I would consume that quantity of vegetables in a day ever. The big downside for me though is sugar. You have to be careful not too add too much fruit to your juice (a good ratio is 4:1 vegetables to fruit). Without the fiber of the fruit there to slow down digestion you get a huge spike of sugar to your system and we know that sugar isn’t doing any of us any favors and causes a whole host of issues.
So I’m certainly not anti juicing, I love a glass of fresh juice every now and again but its not my go to daily drink. Before or after a trip when I’m needing an energy boost or if I feel a sickness coming on I whip up some juice its just no longer my daily go to drink to get my veggie intake in. For me, smoothies are where its at. I’m consuming the whole fruit or veggie which I love plus I’m left feeling FULL. I’m also all about convenience and each batch of smoothie that I make provides me 2-3 servings which means, blend once for 2-3 breakfasts.
Bottom line: Start with whatever option you will ACTUALLY drink. I think had I started with smoothies I likely wouldn’t have been nearly as successful as if I had started with juice. Its definitely an acquired taste and I liked the way the juice tasted. Over time I became more adventurous and I loved the idea of making my breakfast ahead of time and just grabbing it and going. So if you think you’re more likely to be successful with juicing instead of smoothies, then start there and see where it takes you. Just keep in mind what we’ve talked about and check out one of my favorites, The Food Babe, to find out the potential pitfalls to avoid when juicing.


If you like the taste of cinnamon, you’d like Kiss Me Organics tea. Organic dandelion root tea has several benefits in addition to the sweet cinnamon and hibiscus taste. Many people enjoy the savory flavor of this type of tea, while enjoying it for heath reasons.
Dandelion root tea has been shown to aid in digestion of food. Drinking a cup of this tea after a meal can help keep the intestines regular, without gas or bloating. It will relieve bloating in those who suffer from this condition. It has been shown to help those who suffer from constipation. This tea will increase bile in the stomach, which helps to detoxify the liver and kidneys as well. The body will retain additional nutrients from the foods eaten as a result.
Drink dandelion tea adds several vitamins to the body. Drinking an organic dandelion tea is even better. There are no harsh chemicals or additives, making it a full-bodied tea with only nutrients to be gained. Vitamins A, B-complex, C and D are all included in the dandelion root. Potassium, zinc, and iron are also present. These vitamins and nutrients help keep away illness and make a person have a stabilized mood.
Dandelion root tea is also a great weight loss option. It increases the urine output, working as a diuretic. It helps those who are suffering from urinary tract infections by increasing urine, stimulating this area of the body so the infection passes quickly.
Purchasing a dandelion root tea with an enhancing hibiscus and cinnamon flavor will be enjoyable for those drinking it. Hibiscus helps to stabilize blood pressure. Cinnamon helps reduce cholesterol in the body and regulates blood sure as well.
Drinking dandelion root tea can relief mild edema and is safe for those who are pregnant to drink for this condition. It is also helpful in clearing up a variety of skin conditions. For those trying to conceive, dandelion root tea will increase a female’s cervical mucous, making conditions more favorable for sperm to navigate to the egg during ovulation. Dandelion root tea is also helpful in promoting male fertility.


The blahs can be good. The blahs are about swimming in your creative juices until you get inspired...I'm doing that now..I'm getting inspired to make some really good food..I'll be back, after the blahs.
Ok, I'm ready for this workshop. I love love love crepes and thought why not teach others how to love them too!!! Well, it doesn't take much to love a good crepe, but to make a good one...? I'm going to teach you (the 'you' that attend)how to make raw crepes using a dehydrator...this will happen through my SOLFUD meetup in December.
I just wanted to add my new favorite cheezecake! I happen to have fresh strawberries, peaches and raw cacao for Halloween and decided to make this triple layered cheezecake for a catered birthday party. It was the best cheezecake ever!!!
If you live in the Kansas City area, come to one of the meetups. I post pictures of the food we make in class and of the dinners I've had in the past. Coming to a meetup is a good way to meet others with similar interests. There are also other meetups in Kansas City that promote raw, vegan and vegetarian foods. See you there!
Some of you may have had the chance to come to my word-of-mouth restaurant in Los Angeles in 2003 or 2004. I plan on doing it again in Kansas City at a new location still unknown. If you didn't have a chance, here's what it was like as filmed by Daryl Hannah and her crew at my underground restaurant.
The key to a good meal is being able to handle what you have in the kitchen with your imagination. Do not let a recipe stand in the way of you and your food! Think about ingredients as you would color on paper and let yourself paint a good recipe. Taste each food item you have if you need to stimulate your appetite to create something new. I often open the jars of spices and herbs and smell each one until I get a flavor I like then I pull them together with the produce.
A soup is a good place to start. Always make your base first before adding the herbs and the follow up enhancers like spices or strong flavored fruits or vegetables. You can adjust your base but you will have a hard time fixing a soup that has all of its ingredients added. Once your soup base is perfected, then add your enhancers a little at a time. Think about the texture before you start your soup. Are you going for chunky, smooth, creamy or just broth? Don't forget you can pulse anything in the blender, add chunky stuff to your bowl, top with sprinkles or drizzle a complimentary flavor over the top of your soup. The soup is the first easy place to play when you are new to raw food. The key is the base!


Rhoda St. Luce
October 17 - 11:00 AM - Spotlight Theater
Rhoda began working in the restaurant industry in 1997 as a server. Her love for food and interacting with patrons is what makes her service impeccable. However, her passion for cooking is attributed to her Caribbean culture. Rhoda was born and raised in St. Croix Virgin Island. Cooking and celebrating with different ethnic island cuisines at cultural events is common throughout the island. Rhoda learned to cook at a very early age often watching her mom in the kitchen cooking for the family and baking her infamous island fruit cake every holiday season. Those are memories that has preserve Rhoda love for cooking Caribbean inspired cuisines today.
The vegan life style is an important part of her lifestyle. Rhoda discovered the vegan/vegetarian lifestyle eighteen years ago as a college freshman. Living the vegan/vegetarian lifestyle and teaching the art of creating delicious meals using grains, fruits, and vegetables with tons of flavor, at her home, to friends who saw a physical change in her birthed The Platinum Chef. Although her niche is geared towards the vegan/vegetarian lifestyle, she is well versed and knowledgeable in cooking non-vegan/vegetarian cuisines.
TPC is incorporated in the state of Michigan as an LLC. Rhoda St. Luce founded the company seven years ago. Rhoda has extensive experience in sales, marketing, and management, which allows her to deliver constant quality service and quality products to her patrons. Her personal chef clients describe her as “personable and professional.” In the short seven years since Rhoda established The Platinum Chef, she has been featured in My MetroYou magazine as Detroit’s Fab Five, Featured in HOUR magazine, appeared on FOX 2 Cooking School segment, channel 7 National Drink Wine Day and appeared on MYtv20 Real Women Real Issues. In 2014 Corp! magazine awarded her company “Industry Leader.” And, this is just to name a few. Rhoda has also made several successful appearances as a guest Chef at Revolver, which is a communal restaurant that provides an outlet for upcoming chefs without a brick & mortar.
Today, Rhoda St. Luce is very busy producing her signature infamous vegan sweet potato sticky buns for local markets such Johnny Pomodoro, Kroger, and Whole Foods Market. She is in the process of expanding her business to Detroit.


Bubbles + Bites
|Date||Start Time||Doors Time|
|Friday, February 10, 2017||7:00 PM||6:00 PM|
Please join our Executive Chef, John Loukas, in our 1st semi-annual cooking demonstration. Sample a variety of hors d’oeuvres, wine and champagne while Chef John shows you how to cook for that special someone!
Reservations are required and space is limited. Please call 303-697-4939 ext. 124 to reserve your spot today.
Location: Ship Rock Grille (located downstairs in the Visitor Center)
Time: 7 – 10 p.m.
Cost: $40/person (+ tax and gratuity)
Warm Burrata Mozzarella Antipasto
Fire Grilled Pizza’s
Brie bundle with apple chutney
Beef Tenderloin crostini
ASL Interpreters available upon request by contacting 720-865-2494 or firstname.lastname@example.org


It has been a long, hot summer, and it’s not over yet. This was our South facing deck 4 days ago; fortunately we have had some huge thunder, lightning and rain storms since.
So Strawberry season came and went, as did Blackberries, Blueberries, and Peaches (pretty much). And other than baking a few pies, I froze most of what I picked. Of more interest to me has been the figs, which seem to be a big deal in this part of the South.
It started with some friends mentioning to me that they used to enjoy a Fig and Rosewater Ice Cream at a local restaurant. I haven’t seen it there, but it sounded like a challenge I could meet! However our fig tree is still young and doesn’t bear enough fruit for a recipe like that. So I made the ice cream with dried figs from the grocery store. And it was quite nice! Then a neighbour happened to mention that her fig tree was bearing and asked if I wanted any? Did I????????? Long story short, since then I have made the ice cream a number of times – with figs dried, fresh, stewed, and with preserved ginger added. And they were all good. But I’m done with that now!
In the meantime, I was in Florida a few weeks ago, in the area known for Tupelo Honey (and oysters!) I am actually not a huge fan of honey; maybe it was growing up with that waxy white stuff in the plastic container that you scooped and spread on toast. Since then of course I have tasted other, shall we say artisanal, honeys – alfalfa, clover, orange blossom, wildflower…….apparently there are 300 different types of honey in the US (and probably many of the same in Canada). But I must say, unprocessed, unfiltered Tupelo Honey beats any that I’ve tried. The flavours are complex, more so than my palate can grasp, but I certainly get lime and roses and maybe oranges as well.
I was thinking of using it to make ice cream and when I started looking at recipes, I was inspired by one from Gourmet Magazine September 2003, Honey Lavender Ice Cream, using dried food-grade lavender blossoms. I’ve made a few “adjustments” to the recipe, including one version with Earl Grey Lavender Tea bags which give just a hint of the bergamot as well. Fortunately they are all small batches, about a quart/litre each, so they go pretty quickly (especially if we get invited to friends for dinner!)
Speaking of dinner, I sure miss those oysters!


Have something in mind?
From themes to flavours, we can create something special, thoughtful & unique.
All of our items are made to order, meaning that they are made specifically for you.
Cakes, cupcakes, cake pops, sugar cookies, macarons, donuts & sugar cookies are available to order.
Please ensure that you read our policies before placing an order request.
*We DO NOT make cakes that have logos, moving parts, or are shaped/sculpted.
This includes cars, musical instruments, characters from movies, beer cans, etc.


Merry Christmas Everyone! My gift to you is a wonderful recipe! I have been busy baking and cleaning for the past several days! I have made shortbread cookies, ginger snaps, chocolate chip cookies, coconut macaroons, pumpkin pie and today I finally made my most favorite dessert ever! Sticky Toffee Pudding, a recipe that came home with me from England. It has become a popular dessert here in the States lately. It was even on a news segment this morning. But none are just like the recipe that my friend Joanne and I brought back from England and the Tower Arms Bank Pub.
I am a bit obsessed with fancy bundt pans, so I baked my pudding cake in three different size pans. I drizzled the sauce over the cakes to keep them moist until tomorrow when we will devour them! I added a 1/2 cup of heavy whipping cream to the toffee sauce, because it helps it stay more of a sauce and less of a caramel.
Tomorrow, when I serve this dessert, I will put a slice of the cake on a plate and warm it in the microwave for 10 seconds. Then I will drizzle warmed toffee sauce over the slice and also drizzle heavy whipping cream over it. You can add a dollop of whipped cream instead if you like. Yum! I can't wait!! Grab a cup of coffee and have a seat and ENJOY! You will want to lick the plate!
Merry Christmas and Happy New Year to you all!
I created Work of Whimsy as an outlet for my creativity! I create christmas ornaments on my day job. I had so many ideas that I wanted to bring to life and this was the perfect way. I can create whatever I want and if I am lucky there is someone out there that wants to buy it! So far it is going better than I expected!


Everyone loves drinking Mzuzu Coffee – in its distinctive gold packaging – when they visit Malawi. However, any that we can buy in Scotland has been roasted and finished here. So to grow the export market for the finished product – and keeping the all important roasting income in Malawi – Fair Trade Scotland Ltd teamed up with Mzuzu Coffee Planters Cooperative Union to bring the roasted and packaged coffee to Scotland. The green bean is 20% heavier than the roasted bean – so doing the roasting and packing in Malawi is great for the climate too!
This coffee is organic, single origin and fairly traded – what’s not to like? Economic development in Malawi is a concern of all of us working there as we strive to enable Malawians to have a brighter future. So that we can have this coffee easily available to buy, this great project still needs support from investors and you can be part of it by making a donation on this page.


Alexander's 40th Anniversary
We thank all our great patrons for making our
Anniversary Week so special
For over 38 years Alexander's has been a family run restaurant in the heart of Pittsburgh's Little Italy. Preparing fresh sauces, soups and desserts daily is what makes Alexander's a highlight of Pittsburgh. At Alexander's Italian Bistro, we combine fresh ingredients, great receipes and friendly service at a fair price.
We are proud to offer our "Create your own pasta dishes". You select the pasta, a sauce, toss in a little bit of everything from vegetables to meats and seafood. There are so many combinations that you will be thinking of your next creation before you have finished your current one.
Pasta is not our only dish! With favorites like eggplant parmesian, ravioli, fresh fish, seafood and daily specials there is plenty to choose from. Of course save roon for desserts, we are known for our authentic homemade rice pudding and tira-misu. All our desserts are homemade. These receipes date back for generations.


Guilt Free Sweet Tea!
Southern Breeze Sweet Tea is inspired by South itself. It’s shady-porch perfect, made with real tea leaves in a pre-sweetened bag that you brew, steep, chill and enjoy. It’s sugar free, so you can sip and share glass after guilt-free glass. Enjoy heavenly hospitality with zero calories.
Single Serve Cold Brew Sweet Tea
Our new Cold Brew Sweet Tea delivers the Southern sweet tea taste you love without the hassle of boiling water. It’s sweet tea perfection in a pre-sweetened bag that you cold-water brew, steep, chill and enjoy. Simply place a tea bag in water and in 5 minutes you have fresh brewed sweet tea – a bold taste that’s fast, easy and delicious. Our new tea bags are single serve, so you don’t have to make a whole pitcher when you crave one glass of zero-calorie deliciousness. Each tea bag is individually wrapped so you can take them to go and brew wherever your heart desires.
Family Size Sweet Tea
Our family size tea bags make 1 quart of sweet tea with all the flavor and none of the calories. By pre-sweetening our specially blended tea, we make it easy for you to brew up a pitcher and enjoy guilt-free sweet tea. No need to measure sugar or add any sweetener, it’s already in the bag. It’s everything Southern sweet tea should be with zero calories.
Southern Sweet Tea with Zero Calories
Brewed in Southern tradition, you don’t have to sacrifice your favorite foods anymore to enjoy our sweet tea. We removed the calories, but not the traditional sweet tea taste you know and love. Life is a little sweeter when you eat your calories instead of drink them.


In this special occasion, the Italian Embassy and the Italian Trade Agency, the regional office of Beirut partnering with Lidl Cyprus, through its Lidl Food Academy, will ensure to show love and appreciation for good food, given the attention that Lidl Cyprus dedicates to highlight cuisines from all parts of the world.
During the last week of November, however, traditional dishes from Italy are in the spotlight, since the World Week of Italian Cuisine takes place. To celebrate this week, the Italian Embassy in Cyprus in collaboration with the Italian Trade Agency organized an evening of cooking and dining with members of the Academy, the Italian Embassy and the Cypriot press, held at Lidl Food Academy, with plenty of quality Lidl Italian products.
On Thursday, November 25 at 17:30 in the afternoon, Lidl Food Academy welcomed media representatives and members of the Italian Embassy in Cyprus and the Italian Trade Agency, the regional office of Beirut, in a cooking class dedicated to Italian cuisine.
The course, as always, was conducted by the chef of the Academy, Konstantinos Petevinos, while the well-known journalist, writer and presenter, Sylia Ioannidou, contributed significantly to the presentation given.
As honorary guests, the Italian Ambassador to Cyprus His Excellency Andrea Cavallari and the Italian Trade Commissioner Claudio Pasqualucci welcomed the attendees with a short speech that marked the beginning of the evening.
The guests had the opportunity to taste a variety of Italian wines, indulge in Italian culture and cook authentic Italian recipes on the spot. Chef Petevinos began the lesson with a brief presentation of Italian cuisine and prepared the guests for the recipes that followed.
Some of the dishes prepared and then enjoyed by all the attendees together, under the sounds of Italian music and accompanied by good Italian wine, included pizza dough, spaghetti and gelato, while essentially a tasty journey took place that passed through Campania and Naples and reached Sicily.
As part of the World Week of Italian Cuisine, the regular course at Lidl Food Academy that usually takes place on Saturday is specially, for this celebration week, dedicated to Italian cuisine, on Saturday the 27th November.


Spring is here and summer isn’t far behind, and we can almost taste the fresh, local produce coming our way! From juicy strawberries to crisp lettuce, the taste of that fresh produce is hard to beat.
With the warmer weather comes the desire for cooler, more fresh meal ideas that include healthy produce.
Sometimes produce can be expensive, but buying sweet local corn or freshly picked cherry tomatoes doesn’t have to break your grocery budget.
All you need to do is make sure you get the right information before you head out to the farmers’ market or the grocery store.
We want to help you get the most out of your produce. It’s important to know how to pick items out and how to store them to make sure your money goes as far as it can.
Most of us know to check for bruises, signs of environmental damage, and holes when we shop for produce. But there some items that need specific attention to ensure we get the best items.
For example, bananas don’t last very long. If you don’t think you’re going to eat those bananas within the next day or two, make sure you buy unripened bananas to give yourself more time.
Buy local when you can. This produce hasn’t travelled as far, and will stay fresh longer because it likely reached the store faster than anything that was imported.
For a complete list of fruits and what you should check out for each one, read this.
Other foods that shouldn’t go in the fridge are tropical fruits, tomatoes, uncut melons, and avocado. If these items are put in the fridge, they deteriorate rapidly and lose their chemical composure, which means you’re losing out on taste.
Store potatoes and onions in the dark, because the more exposed to light they get, the more alkaloids will form, and make sure they are at room temperature. If potatoes get too cold, the starch begins to convert to sugar and their taste is altered to become more sweet.
For root veggies, like carrots and beets, your best bet is to cut off the green tops before you put them in the fridge. If they stay attached, they’ll draw more nourishment from there and ripen faster.
Lastly, don’t wash your produce until right before you eat it, and avoid using plastic bags for storage. Paper and cellophane are better for allowing the fruit to breathe.
Some fruits and veggies can be frozen, and it’s a good idea to do so if you’re not going to eat them right away. This is also a great idea if you spot a deal or sale on your favourite fruits at the grocery store.
The majority of fruit can be frozen. If you want, you can prepare fruits that brown, like apples or peaches, with a vitamin C solution first.
Not all veggies should be frozen, but you can freeze low-acid veggies, like peas, carrots, or corn.
If you are going to freeze some of your veggies, blanche them first so they hold up their texture and flavor. Here’s a guide to blanching to help you get started.
It also helps to portion your produce before you freeze it. This way, you can take out only what you need when the time comes.
Beware of freezer burn… that dreaded situation that makes your frozen foods become a victim to icy buildup and dryness.
We have good news! If you’ve decided to freeze some of your produce, there are some ways you can protect your items from developing freezer burn.
Make sure everything is packed in airtight containers and you’ve let all of the excess air out before you put it in the freezer.
For more protection, make sure you cook veggies or fruit as soon as you take them out of the freezer. Don’t let anything thaw for too long because it’ll begin to lose its texture as it thaws. Additionally, make sure you don’t re-freeze anything that’s already thawed.
Canning your produce is the perfect way to save some of that fresh spring and summer produce for the winter. This will help you save money during those colder months when those seasonal produce items become more expensive and less local.
It’s also a great idea if you don’t have much freezer space, because canned goods are stored at room temperature.
There’s a little bit of science that goes into canning, but once you get the hang of it, you’ll be happy to enjoy that yummy produce when the snow hits later on in the year.
Here is a beginner’s guide to home canning, with everything you’ll need to know before you start your project.
Caddle rewards users by giving you cash back on your feedback, engagement, and everyday purchases, from the grocery store to the drugstore and beyond.
This week, we have rebate offers available for lettuce. You can earn $0.25 cash back from buying lettuce from any store in Canada!
Make sure you check back every Thursday, because new offers come out regularly for you to take advantage of.
Download Caddle now to start earning cash in minutes- in the time it takes you to send a text, you could be earning!
Check out this week's offers.


Peranakan Heritage Cooking
The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation. Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55–65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.
* Giá sản phẩm trên Tiki đã bao gồm thuế theo luật hiện hành. Tuy nhiên tuỳ vào từng loại sản phẩm hoặc phương thức, địa chỉ giao hàng mà có thể phát sinh thêm chi phí khác như phí vận chuyển, phụ phí hàng cồng kềnh, ..


FRESH OUT OF THE OVEN!
Our all new Brownie made with the iconic Reese’s Peanut Butter Cup, needs no explanation. The original, Brownie Baker Brownie, covered in Reese’s Peanut Butter Cups.
For those who just can’t get enough Reese’s Peanut Butter Cups, we made you a Cookie, too! A deliciously soft Brownie Baker Cookie, made with real butter and chunks of Reese’s Peanut Butter Cups layered throughout.
A Brownie is a tiny, fanciful, brown elf who secretly helps at night with household chores! Our delicious 4 oz. brownies are made from only the finest chocolates and locally grown walnuts. Available flavors include our 2 originals, Chocolate Chip and Walnut Brownie. Perfect for dessert catering, DIY parties, or just right out of the package!VIEW OUR BROWNIES
Our delicious, perfectly sized gourmet Cakes are baked from scratch using the highest quality chocolate, sugar, banana puree and locally grown walnuts. These personal size cakes are the ideal hand held snack when you’re on the go, road trippin’, or just need something to munch on. Of course, they are always great to combo with your morning cup of coffee or glass of milk!VIEW OUR CAKES
Introducing our classic cookies, with a home-made upgrade! Now made with only real ingredients, no artificial flavors or preservatives, no high fructose corn syrup (HFCS) and made with real butter. An indulgent, mouth-watering taste of home that makes for the perfect treat when you’re on the go!
Tip: Warm for 15 seconds for a straight out the oven, melt in your mouth taste!
POCKET SIZE 2oz. COOKIES
New for 2021 pocket sized 2oz Cookies made with America’s favorite iconic brands. Flavors include 3 of our best-selling 4oz Cookies: Chocolate Chip, Reese’s Peanut Butter Cup, Snickerdoodle and our newest flavor, the Abuelita Cookie! Made with rich, Abuelita hot cocoa mix and a hint of cinnamon spice, this delectably soft cookie is made for dipping. If you are a cookie connoisseur, these are a must.VIEW OUR COOKIES
Our delicious 5 oz. Danish are one of our fastest growing items in our portfolio. We bake our Danish from scratch using only the finest ingredients, then PACK them with fresh fruit filling. A perfect on-the-go breakfast that tastes great straight out of the package. Available flavors include Apple, Bear Claw, Berries & Cheese, Cheese and Raspberry… And don’t forget our delicious Cinnamon Roll!VIEW OUR DANISHES
We call ourselves The Brownie Baker, but pride ourselves as the Muffin Maker. Our famous 6 oz. Muffins have become our specialty. Using locally grown real fruit, nuts and chocolate, we have Muffin making down to a science. Our massive 6 oz. Muffins come in Almond Poppy, Banana Nut, Blueberry, Cream Cheese, #1 selling Double Chocolate, and Strawberry Cream Cheese.VIEW OUR MUFFINS


From the very beginning, there was something about kristen kishyes, the 28-year-old former model was beautiful, but it was her facility in the kitchen -- tough, focused, graceful -- that set her apart from the rest of the top chef seattle hopefuls. Interview with top chef finalist stefan richter - frank talk outside the kitchen about food, relationships and marriage. I'm still reeling from wednesday night's top chef sure kristen was the executive chef 'top chef' recap: stefan richter loses his party. Top chef season 14 crowns a winner after the best finale ever: was it brooke williamson or shirley chung. Born in south korea and adopted into a family in kentwood, mi, kristen kish showed an affinity for cooking at a young age her mother suggested she go to culinary school and since attending le cordon bleu in chicago, kristen has never looked back. Stefan richter, suonenjoki 44k likes welcome to the world of me. With top chef masters returning josie was famously partly mostly 1000% responsible for season 10 winner kristen kish getting booted from stefan. Kristen kish, winner of top chef season 10 kristen kish is queer: top chef season 10 winner has a girlfriend kristen kish is dating jacqueline westbrook.
Top chef champion kristen kish has come out in a unique and subtle way the south korean-born chef, who nabbed the top chef crown in 2013 and cur. Since her exciting top chef season 10 win in 2012, kristen kish has been very busy traveling and cooking alongside fantastic chefs all around the world her new project 36 hours (travel channel) finds the out chef. ‘top chef: seattle’ recap: ‘chefs at sea but he has to cook against kristen, his “top chef” wife do you think stefan will beat kristen or the other. Bravo’s top chef winners: where are they now in top chef season 3 kristen kish is the season 10 winner and only the second woman to win the.
My take on top chef seattle: “restaurant wars” (alternate title: would you eat a balut) 0. 2,456 followers, 63 following, 139 posts - see instagram photos and videos from stefan richter (@stefanrichter_. Metacritic tv reviews, top chef - season 7, what happens in vegas will be delicious top chef travels westward for season six, stopping in.
How top chef winner kristen kish found her passion by kristen kish photo: brian doben as a kid, i'd come home from school. Stefan richter is one of the most memorable contestants in top chef history the finnish-born chef was the season 5 runner-up and competed in the recent top chef: seattle, losing the last chance kitchen to eventual winner kristen kishtoofab's. Home/entertainment/ stefan richter from top chef season 5 naked entertainment of interest stefan richter from top chef season 5 naked naked men stefan.
Long-term success can buy you many things — often quite literally but it can also make you bored and sloppy in all the wrong ways you start making changes just.
There’s a tornado coming but that doesn’t faze kristen kish, who’s preparing dinner for friends in the south boston loft of her mentor, barbara lynch the top chef winner and former menton chef de cuisine is preparing a summery meal of market vegetables and halibut, with a gussied-up version. Kristen kish, the 2012 winner of top chef and the second female winner in the show's history ‘top chef’ winner kristen kish comes out. We're out of the reasonably-expect-to-avoid-spoilers zone on last week's top chef, but why top chef was right to pick the wrong winner stefan, on. Stefan richter, actor: entourage stefan richter is an actor, known for entourage (2004), no ordinary bj (2015) and top chef (2006. Stefan richter, a “top chef” runner-up and owner of the santa monica restaurant stefan’s at la farm, has listed his santa monica bungalow for sale at $1499 million. It's been almost a year since kristen kish emerged as both the last chance kitchen and top chef season 10 winner and in the heady days since her victory—she's the second female to win the competition—her life has been a whirlwind.


Introduction: Brewing Innovation with RoasTronIX
Welcome to the world of RoasTronIX, where innovation meets the rich aroma of freshly roasted coffee beans. In this blog post, we delve into the extraordinary realm of decentralized and decarbonized coffee roasting, uncovering the secrets behind RoasTronIX's commitment to revolutionizing your coffee experience.
RoasTronIX: Crafting the Future of Coffee Roasting
At RoasTronIX, our mission goes beyond delivering exceptional coffee roasters; we aim to redefine the entire coffee roasting landscape. As a leading supplier of 100% electric and technologically advanced coffee roasters, we pride ourselves on pushing the boundaries of traditional roasting methods.
Decentralized Coffee Roasting: Transforming Coffee Culture
RoasTronIX spearheads the paradigm shift towards decentralized coffee roasting. This isn't just about machines; it's a movement that empowers coffee farmers, coffee shop owners, and enthusiasts alike. By facilitating direct trading and enabling cafes to roast their own beans, RoasTronIX fosters sustainable relationships, reduces costs, and significantly cuts down carbon emissions.
Decarbonized Coffee Roasting: Paving the Way for Sustainability
Decentralized coffee roasting: Our commitment to environmental sustainability drives our innovative approach to decarbonized coffee roasting. Traditional roasting methods often contribute to carbon footprints, but RoasTronIX's electric roasting machines are the solution. These machines not only produce exceptional results but also play a pivotal role in reducing the environmental impact of coffee roasting.
The Roasting Revolution in Action
Technological Marvel: RoasTronIX's AI-Powered Roasters
Experience the future of coffee roasting with RoasTronIX's AI-powered technology. Our automated roasters utilize advanced AI algorithms to optimize the roasting process, ensuring consistent and high-quality results with every batch. Embrace the seed-to-cup phenomenon as our technology unveils the origin, journey, aroma, and flavor of each cup.
Convenience Redefined: Indoor Roasting without Complications
Gone are the days of complex ventilation systems. RoasTronIX's innovative design allows for indoor roasting with unmatched convenience and flexibility. Coffee shops can now embrace on-site roastery culture without the hassle, making the entire roasting process seamlessly integrated into their operations.
Partnering with RoasTronIX: Your Premier Coffee Roasting Experience
As your reliable and trusted supplier, RoasTronIX caters to the diverse needs of coffee retailers, coffee shops, bars, and hotels. Our state-of-the-art solutions not only simplify the roasting process but also enhance performance and improve quality.
Sustainable Partnerships: Empowering Coffee Communities
RoasTronIX doesn't just provide machines; we foster sustainable partnerships. Our decentralized approach allows coffee shops to engage directly with farmers, creating a chain of trust and support that empowers coffee communities worldwide.
Cost Savings and Environmental Impact: A Win-Win for Cafes
By embracing RoasTronIX's decentralized and decarbonized roasting solutions, cafes experience not only significant cost savings but also contribute to a greener planet. The reduction in carbon emissions and operational costs makes RoasTronIX the go-to choice for businesses committed to sustainability.
Embrace the Future with RoasTronIX
In conclusion, RoasTronIX is not just a supplier of coffee roasters; it's a movement, a revolution transforming the way we experience coffee. With our decentralized and decarbonized approach, we invite you to join the RoasTronIX family, where every cup tells a story of innovation, sustainability, and the perfect roast.


Back by popular demand!
Bistro and Lounge – Hall A:
Plan to have your lunch or dinner in the always popular Bistro which features a full line of homemade bistro sandwiches, daily soups, salads, beef and pork on a bun and full dessert bar. The Bistro is fully licensed as well so enjoy your favorite cocktail, beer or glass of wine. Join us on Saturday at 5:30pm where Maurice Drouin, jazz musician, will be entertaining lounge guests.
Wine Garden – Main Trade Hall
Enjoy a glass of wine and relax in the tranquility of this landscaped light garden.
Prairie Berry Café – Main Trade Hall
Stop by the Prairie Berry Café for homemade berry treats and feature desserts. Take a few moments to enjoy a taste of Saskatchewan and imagine the garden party of your dreams! The Café is be located in the Main Trade Hall and shares seating with the Prairieland Concession.


A new frontier for Norwegian aquaculture
In the deep, clean fjords along the Stad peninsula, Statt Torsk will forge a new frontier for Norwegian aquaculture by farming cod. We will lead the way in developing a new, sustainable industry based on selling high-quality products to markets in Norway and the world.
The world must have food – and people want cod
Currently, fish and marine species only cover 2% of humanity’s food requirements. With the world’s population growing rapidly, we need to think in new ways. Cod has every opportunity to make an important contribution, and aquaculture is the way for it to maximise its impact.


Cooks, the culinary artisans behind the creation of delectable meals, are integral to the culinary world. Their expertise, honed through training and experience, brings the symphony of flavours to life in every dish. A cook’s role goes beyond just preparing food; it’s about precision, creativity, and a commitment to quality. From crafting exquisite gourmet cuisine in fine dining establishments to providing nourishing meals in homes, cooks master the art of blending ingredients, cooking techniques, and presentation. With a professional and attentive approach, cooks deliver delightful gastronomic experiences that cater to diverse tastes and dietary preferences. Their culinary magic transforms ingredients into memorable dishes.


It is widely accepted that good nutrition is essential for healthy development in early childhood.
During the first 1,000 days of life, from conception to the third birthday, nutrition profoundly impacts children’s future health, well-being and productivity.
Consequently, from breast milk to baby formula to solid food, understanding how the nutrients in all of these foods influence a baby’s developing brain can be life changing.
In this regard, it is important to know that baby food is not just food. It is a nutritional powerhouse that can have lasting effects on a child’s brain development.
Read on to learn more about the importance of nutrition in early childhood and how to ensure your little one is getting all the nutrients they need for proper development.
Early childhood nutrition and brain development
The first three years of life are characterised by rapid growth and development.
During this time, the brain undergoes its most dramatic growth, more than at any other point in a person’s life.
And nutrition plays a vital role in this process, as specific nutrients essential for the shaping of proper brain structure and capacity are acquired through a child’s diet.
Nutritious foods for brain development
Some of the most critical nutrients for early brain development include macronutrients such as proteins and essential lipids (or fats), as well as micronutrients like iron, iodine, zinc, and vitamins A, B, C and D.
All of these are nutrients found in breast milk, which is why it is often called ‘nature’s perfect baby food’.
However, if you are feeding your baby formula, choosing one fortified with these essential nutrients is crucial.
Proteins are the building blocks of the brain and are essential for its growth and development, while iron is essential for the formation of hemoglobin, which carries oxygen to the brain.
A measure of iodine is necessary to produce thyroid – a hormone that regulates brain development, metabolism and growth. And zinc is involved in cell growth and other neurodevelopmental processes.
For a variety of other brain functions, like vision, immune function, mood and behaviour, vitamins A, B, C and D are also necessary.
While all these nutrients are vital, recent research has shown that omega-3 fatty acids are essential for early brain development.
Omega-3 fatty acids are abundant in breast milk but are also available in supplement form.
There is no denying that these essential fats are necessary for developing the brain’s structure and function – building mental stamina and enhancing cognitive development, visual acuity and motor skills.
In addition to the direct impact that nutrition has on brain development, early childhood nutrition is also linked to increased physical activity levels and cognitive function later in life, as children who are well-nourished during the first three years of life tend to have higher IQs than their peers who had these nutrient deficiencies.
Benefits of adequate nutrition in early childhood
It is often said ‘you are what you eat,’ and this statement is as true for children as it is for adults.
A well-nourished diet during the first 1,000 days of life has a profound and lasting impact on health, well-being, and productivity into adulthood.
Some of the core benefits of healthy eating in early childhood include:
- Improved immunity against various infectious diseases
- Proper development of the brain and other vital organs
- Enhanced cognitive development and brain function
- Reduced risk of developing chronic diseases such as obesity, heart disease and type 2 diabetes later in life
- Increased IQ
- Improved mental health from childhood through adulthood
Developing healthy eating habits early in life
To sum it up, healthy eating in early childhood remains a huge factor in proper brain development.
Whether through breast milk, formula or age-appropriate solid foods, it is important to ensure children get all the nutrients they require.
For infants, breast milk or a fortified formula is best. However, you can introduce solid foods as the child gets older.
So, going forward, let each meal be a solid investment toward your child’s future health and vitality.


As a resident of a Links Apartment or Links View Villa you will have access to all the facilities that the Royal Marine Hotel has to offer.
Experience the taste of the Highlands with a choice of three restaurants within the hotel. Food is available all day and gives you the dining opportunities of eating informally in the Garden Room or The Bar Bistro or the option to experience the a la carte menu in Lorimers.
Head Chef Steven Oglesby, supported by his team, have developed outstanding menus of seasonal dishes using the finest local produce. Their exquisite menu will excite and delight food lovers and can be best described as modern Scottish cuisine with a strong highland influence.
Garden Room – 8am - 5.30pm
The Bistro – Dinner 6pm to 9pm
Lorimers Restaurant – 6.30pm to 9pm
To book a table in any of our restaurants please contact the hotel
directly on 01408 621252.


They say “you can’t have your cake and eat it, too”, but here’s the thing…
I don’t think I’ve ever had a cake and not eaten it. I mean, I didn’t even know having your cake and not eating it was a thing.
Why would you go through all the trouble of acquiring cake only to let it sit uneaten? That’s not only crazy — unless it’s fruitcake *shudder* — it’s wasteful.
If you ever get cake, I better not catch you throwing it away. Not on my watch, buster. Not when I would be perfectly happy to eat your cake for you.
That way you could totally have your cake and let me eat it.
I won’t tell anyone. I promise.


Green Bioproducts Best Biodegradable Bags
Green Bioproducts biodegradable bags are made using 100% natural sources, making it a safer and more environment-friendly alternative to traditional plastics. The material is non-toxic and has unique high temperature resistance, making it ideal for food packaging and other products.
Why choose Green Bioproducts
Green Bioproducts Biodegradable bags are made of natural products unlike, traditional plastic that can be broken down by microorganisms under controlled conditions. This is the key factor that makes them biodegradable, allowing them to naturally break down when introduced into the environment. This result makes bioproducts plastic bags eco-friendly.


In the relaxed atmosphere of our restaurant we serve a versatile menu with changing special attractions. Selected wines from our region are the optimal completion to the high quality and freshness of our meals.
with different menu offers, from 14,80 € on, and also cold and warm buffets, also special occasions will become a unforgetable but payable experience.
Our Team is looking forward to welcome you
The restaurant is open
from Monday to Wednesday and Friday from17.30 Uhr to 22.00 Uhr
Saturday and Sonday from 11.30 Uhr to 14.00 Uhr and from 17.30 Uhr to 22.00 Uhr
Thursday closing day !
Our wine- and beergarden around a original winepress invites you in the summertime to spend some time. Have the experience of our special attractions, such as our grill- and summerparties.