Dairy Farmers of Washington
The dairy farmers of Washington State have a story to tell that’s richer than a tub of Edaleen ice cream: the lush river valleys where the milk comes from, the ethical and environmentally responsible way that it’s produced, and of course the exceptional taste and all that it brings to food.
But with new competitors with big advertising budgets creeping into their space trying to replace real dairy (we’re looking at you soybeans and almonds!), it’s never been more important for Washington dairy farmers to keep their locally produced products top of mind. On the web, on social media, on the streets, and even on the open water, we drive home the benefits of real Washington dairy.
From Washington, for Washington
We showed Washington consumers that local dairy isn’t only an important—and tasty—part of everyday nutrition, but an iconic part of the state. The out-of-home campaign appeared all over Seattle and throughout Washington and boosted brand preference from 62% to 68% in just 6 months.
Building greener online pastures for dairy farmers
We created a clean, user-friendly, mobile-optimized web experience where Washington consumers could see how dairy positively impacts their communities. The site features information for farmers, a DFW brand video, and continuously updated content.
Washingtonians spend upwards of 5 hours a day looking at a screen, specifically mobile ones. We capitalized on this with a top-notch digital marketing strategy, leveraging our campaign through a ramped-up social media presence that included boosted Facebook content, a shiny new Instagram, and enough sweet content for both that highlights our heroes—the farmers and their products.
When it comes to local dairy, tasting is believing. All we had to do was get consumers to try a sip, slice, or scoopful and let the flavor do the rest. We created and sponsored events specifically to entertain millennial audiences and highlight Washington’s incredible dairy products.
For National Dairy Month, we said goodbye to traditional marketing and capitalized on a local phenomenon: the waterfront Solstice Festival. We built Bessie, a 30-foot-tall inflatable Holstein, that got local folks busy talking during one of the month’s busiest events.


2nd Floor, Anandmani Building, Main Road, Ranchi
Call us: +91-651-2204125
Welcome to our Website Shri Rani Sati Foods & Grains Pvt. Ltd is an ISO 9001:2015 certified company and CIN No. U15311JH2009PTC013575 is counted amongst the preeminent Manufacturers and Suppliers of a wide assortment of Indian Rice. The variety of Rice, that we make available, is inclusive of BPT Raw Rice, BPT Boiled Rice, Sonachur Rice, Masoori Boiled Rice, Masoori Steamed Rice and many others. Under the supervision of our experts, the rice is cultivated using high-quality seeds, grown under the most suitable climatic conditions and is processed using the latest technology. Owing to high nutritional content, refined structure, long grains, rich aroma, longer shelf life and appetizing taste, our entire range including Parboiled Rice, Steam Rice & Raw Rice is widely demanded.
Since its incorporation in the year 2009, Shri Rani Sati Foods & Grains Pvt. Ltd has mustered a wide client base. Although located in Ranchi, Jharkhand (India), the company has made its presence felt all over the country.


Did you know that March is Nutrition Month? Beginning back in the 1970s, Nutrition Month has evolved into a national effort to raise awareness about the importance healthy eating, with focuses on food, nutrition, and the important role dietitians play.
The theme for Nutrition Month this year is Ingredients for a healthier tomorrow,
which aims to bring awareness about creating a sustainable food system in
Canada. This includes recognizing the effects food insecurity has on the health
of communities and promoting food literacy to help people make informed food decisions. Be sure to check out www.nutritionmonth2022.ca for more information.
Within the KL-OHT, we recognize the importance diet and nutrition has on our priority population of seniors 65 years and older who live alone or have a poor support network, experience functional decline, mobility challenges, multiple illnesses or cognitive challenges, or have been hospitalized within the 12 months. Our Virtual Wellness Connection program, which helps our seniors connect to new virtual health care and social interaction opportunities, is formed based on the AVOID Frailty framework. Diet and Nutrition is a key principle of the AVOID Frailty framework, with emphasis placed on making good nutritional choices and eating the right foods as we age.
Diet and nutrition education is just one of the many resources offered with the Virtual Wellness Connection program. Visit our website to learn more or complete a referral form for the program!
You can also learn more about the importance of good diet and nutrition on the Canadian Frailty Network website.


$804.00 – $876.00
Chef’s Rep1 Meal Plan are chosen from a selection of fresh ingredients.
**Meals are pre-selected by chef and range from options such as zucchini pasta, stir fry, stuffed bell peppers, and much more!
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Long Beach, CA 90803
(949) 506-8002 (Direct)
(559) 301-6434 (Alyssa)


Keith Sullins, President Houston Pizza Venture addresses AAF Houston
"What It Takes to be the Best"
President, Houston Pizza Venture
Papa John's largest franchisee in the Houston market!
President of Houston
Pizza Venture, the second largest Papa John's Pizza franchise group in
the world, Sullins is a man of the people. Along with his business
partner, Frank Carney, who co-founded Pizza Hut almost a half century
ago, Sullins supervises 50 Papa John's in Houston and co-owns 20 in
Sacramento and 18 in Hawaii. He's also involved in franchises for
Firehouse Subs, Egg and I, and Genghis Grill and presently has five
restaurants under construction in the Houston area. In the Houston
area, their 50 restaurants employ 1,300 people and generate about $45
Sullins is also a philanthropist who
established a Hurricane Relief Fund after Hurricane Katrina and donated
over 10,000 Papa John Pizza's to feed these refuges.
Source: Troy Burwell


|Photo by miamism, via Flickr.|
We all want what's best for our families. That goes without saying. But, there are times when we may have to choose price over quality when it comes to food. I don't know anyone who actually believes Chicken McNuggets and a small fry counts as a balanced meal, but it (usually) does cost less than buying a pack of chicken fillets and fresh vegetables, and you don't have to cook. So, how can you eat at home and save money?
First of all, you do need to compare the quality of the food you are making to the quality of food you would be getting at a restaurant.
Example: A Happy Meal costs roughly $3 (according to my .25 second Google search since I haven't actually been to a McDonald's since high school...) and an entire bag of Tyson's chicken nuggets can cost you less than $5, and that contains 3-4x the number of nuggets you would get in a Happy Meal. So that is easily a $6-$9 difference! Just keep in mind that these are both heavily processed meals, meaning that they provide little nutritional value.
The initial cost of cooking at home may be higher, since you are accounting for equipment, condiments, and spices, but once you are down to replacing only what is missing from your inventory, it can absolutely be the less expensive option.
Tips for grocery shopping:
1. Check online grocers for your staple foods. This will prevent you from browsing and picking up more food than you need. You will also save time and money because these foods will be delivered right to your door and many offer free shipping and/or discounts like Amazon's subscribe and save program. I also like this idea because you can compare prices without leaving the couch.
2. Come up with a weekly/biweekly/monthly grocery list. It is possible to do your grocery shopping for the month in one trip. Once I try it, I will let you know how it goes. :) This is the list I plan to shop from once my family is in Texas, courtesy of cavemanstrong.com. Again, this will help you from getting off-track and making any impulsive purchases.
3. Subscribe to a "deals and steals" newsletter. I get weekly updates from forthoodsavers.com since that is tailored to what will be my local shopping area. There are tons of local, regional, and national coupon newsletters available online! (I will try to investigate the legitimacy of some bigger websites in the future.)
4. Sign up for newsletters or coupon clubs from grocery stores you visit most frequently. I am a part of the Publix Baby Club and I get really valuable coupons (including BOGO and FREE products) every quarter for baby-related items as well as some "family" related items. For example, I just got $1 off coupons for fresh meat and deli items, which are extremely hard to find.
And for my military mamas, don't forget to sign up for the Commissary Connection. The Commissary Rewards Card also recently became available worldwide. If you use one, leave me a comment and tell me how you like it!
5. This is the oldest trick in the book, but ONLY shop the perimeter of the grocery store. My husband and I have made a habit of hitting the produce, meat, and dairy sections on our trips. That way we aren't tempted to try out the new Ben & Jerry's flavors or pick up some donuts for an "easy" breakfast. (Because scrambling eggs is just so hard...)


Top quality meat, top quality service
At Taylor’s Country Meadow Meats, our pledge to you is ‘No Compromises’. We strive toward this in not only the quality of our meats, but also the service our clients receive on every visit to the shop. Whether you are here for some of our delicious cuts of meat or complementing in store items, you can count on our staff to cheerfully assist you. When you’re ready to cook, come visit Taylor’s Country Meadow Meats.
Experience and care make all the difference
They established Country Meadow Meats in May 2006. Al and Kathy are both graduates of Ridgetown College (1978).
Al has a farming background and previously worked as a livestock feeding consultant. His first job after completing college was as a grading inspector for beef, pork and lamb.
Kathy has a background in laboratory technology in dairy plants and seed corn research. Her farm experience has been in raising and marketing her own lambs, live-sales, on-farm freezer orders and special cuts at farmers markets.
Country Meadow Meats is a small, locally owned abattoir and meat market that is an “A” rated provincially inspected operation. Tuesday is our usual processing day with 14 days as the minimum aging time for beef.
Located 3 km southwest of Owen Sound we provide custom processing of beef, lamb, bison and pork for local producers.
Our store offers the finest in local hormone-free beef, Taylor’s own lamb, Canadian pork, homemade sausages (pork, turkey, lamb), Bavarian hams, Stemmler’s bacon, J-MAR summer sausage, local chicken from Arthur and Harriston and Hayter’s turkey products.
We also offer Mapleton Organic Ice Cream and yogurt, Meredith’s Ginger products, honey, maple syrup, Pine River Cheese, local bison, Just Because Candles, lambskins, wool bankets and Rootham’s Gourmet Preserves.
Quality is important to us without compromise.
Our meats are cut fresh as you wait or call your order in ahead of time.


The benefits of probiotics on health are well recognized. They have positive effects on the digestive and immune system and on organs in the body such as the heart and brain. To fully enjoy the benefits of these good bacteria, probiotics must be consumed every day. A daily consumption allows to maintain the balance in the microbiota, this very populous and decisive intestinal flora, from which emerges all the beneficial bacterial activity. Daily intake is not always easy when one is caught in the whirlwind of life, very often running for time and [reasonably] trying to keep our budget.
Get it on your plate, chop-chop!
Some foods contain probiotics, such as yogurts, fermented products (for example sauerkraut, kimchi, kefir, etc.) and raw cheeses. However, the amount of good bacteria remains low, which implies that we should eat mountains of it, ridiculously large quantities, to meet the daily quota of billions of bacteria recommended by Health Canada. Other superfoods, such as dietary fiber, contain prebiotics (“precursors” to probiotics) that undergo fermentation in the colon and then feed the beneficial bacterial colonies that reside in our body. Thus, focusing our attention on the synergistic effect of prebiotics and probiotic foods and on probiotic supplements is to put the odds on your side! The combination of these three accomplices will make the difference between a digestion that leaves something to be desired and one that is enriched.
Want to learn more about the difference between pre- and pro-biotics? Read our article on the topic.
Simply inspiring recipes
What’s better than integrating all these sources of good bacteria into our food routine, all of a sudden and without a hassle? Here are 3 recipes that will please you … and perfect you!
For the thirsty one, any time of the day.
1 cup of water – 1 cup of yogurt – 1/2 banana, crushed – 2 small Lebanese cucumbers, sliced – 1 tsp. of lemon juice – 1 tsp. of honey (unpasteurized) – 1 pinch of ground ginger – 1 mini sprig of fresh parsley or cilantro – the contents of a Probaclac capsule
Mix all the ingredients together in a food processor or mixer to get the desired texture. Serve with ice cubes, [congratulate yourself], and consume promptly. Health in a glass!
Breakfast or snack for one person.
1/3 cup oat flakes or quinoa flakes – 1 cup peach-flavoured kefir – 1 tbsp. ricotta cheese or cottage cheese – 1 tbsp. dried fruit – 1 tsp. chopped walnuts – 1 tsp. chopped nuts – 1 tsp. hulled seeds – 1 tsp. carob gum (also known as locust bean gum) – 1 drizzle of pur maple sirop – 1 pinch ground cinnamon – the contents of a Probaclac capsule
In a Masson jar or other favorite container, layer all ingredients except the probiotic. Cover and allow to swell in the refrigerator for a night [or a long nap]. Sprinkle the probiotic just before serving cold. Good awakening and good appetite!
Meal or appetizer to share, or take as you please.
1 tbsp. argan oil – 1 leek, white section only, sliced – 1 small cauliflower cut into florets without the stem – 2 apples, peeled and core removed, diced – 4 cups liquid vegetable broth – 2 bay leaves or 2 sage stems – mini dose of spicy sauce – ground pepper and fleur de sel – the contents of 2 Probaclac capsules
In a pot, heat oil over medium-low heat and sauté the leeks for a few moments. Add the cauliflower and cook for about 5 minutes. Add all other ingredients except for the probiotics, then bring to a boil and let simmer (uncovered) over medium-low heat for 30 minutes. Remove the soup from the heat and allow to cool. Serve in a bowl or cup and sprinkle with probiotics, depending on how many people are “soupping”.
How to choose your adjuvant probiotic?
- Look for a supplement that does not require refrigeration, you can take them with you!
- Demand the right quantities, too much is not better: between 5 and 10 billion active cells are enough.
- Opt for strains that will withstand gastric acidity, they will go much further …
- Favour probiotics with multiple strains rather than those offering only unique strains.
- Prioritize formulas that include both the Lactobacillus family and the valuable Bifidobacteria.
- No need to break the piggy bank to get probiotics: more expensive does not mean better.


Story City, IA Mexican Restaurant | Catering Service
Los Compadres Taqueria Mexican Food
Los Compadres Taqueria Mexican Food proudly serves the Story City, IA area – providing chiles rellenos, flautas, bistek a la Mexicana, enchiladas, and much more. Catering service is available. We are dedicated to providing prompt service and great-tasting authentic Mexican food to our valued customers. At Los Compadres Taqueria Mexican Food, your satisfaction is our top priority.
Our menu items include:
- Chicken and steak fajitas
- Chiles rellenos
- Bistek a la Mexicana
- Flautas and much more
Contact Los Compadres Taqueria Mexican Food today at 515-733-0020 for more details.
We look forward to hearing from you.
Monday to Saturday 10:00 am – 10:00 pm


As you get older, you’re able to start making your own decisions about a lot of things that matter most to you. You may choose your own clothes, music, and friends. You also may be ready to make decisions about your body and health.
As teenagers, we could get by on a diet of pizza, burgers and fast food without much thought. As we move through college and beyond, nutrition deficiency let us understand the value still we don’t take health seriously..
Here are a few key actions and nutrients to ensure optimum health through your 20s, 30s, 40s and beyond.
In your 20s
Drink enough water. When you’re rushing between school, work and social activities, it’s easy to forget to hydrate. Carry a water bottle with you and aim to drink at least two bottles of water per day(10-12 glasses), Ideally litre per 20kg is what our body need. You can prefer lime water, coconut water, chia seeds water etc.
Pack smart stuff. Adults ages 20 to 39 consume 15.3 percent of their calories from fast/junk food according to the Center for Disease Control and Prevention (CDC). Instead of racking up empty calories*, choose healthy meals you can have. Think of food as energy to charge up your battery for the day. For example: Apple, Mix veg roll, sprouts, peanut butter-bread, banana, dry-fruits, roasted paneer, roasted soya chunks etc. Donot skip any meal.
Nutrient essentials: Calcium and folic acid. You’re still building bone through your mid-20s. Keep them strong by getting at least 1,000 milligrams of calcium each day. Good sources include yogurt, milk, cheese, leafy veggies, firm tofu, sea-food.
In your 30s
Watch your calories. You can’t eat like a teenager and maintain your weight. In your 30s, metabolism starts to slow down as women lose muscle mass. Swap refined carbs (e.g., white bread and pastries) and sugary beverages for whole grains, fresh produce and water. Limit added sugar item, your body don’t need it now.
Nutrient essentials: Folic acid and protein. More women wait until their 30s to have their first baby, according to a CDC report. If you’re one of them, keep up the folic acid intake.
Muscle mass declines by about five percent each decade starting in your 30s. First step towards aging begin, collagen level starts to decline. To preserve it, add strength training into your workouts and eat adequate amounts of protein 1gm per kg of your body age(eg. 50kg body needs 50gms pf protein), which helps mitigate muscle loss and skin tightening. Add facial exercise 5mins alternate day for better result.
In your 40s
Protect your heart. Cholesterol and blood pressure rise as you get closer to menopause. Protect your ticker with regular exercise, Stretch over stress and heart-healthy foods. Good choices include dark leafy greens, tomatoes and other fruits and vegetables. Cut out trans fat, found in processed and fried food. Get checked your body age and muscles mass to improve them consciously.
Nutrient essentials: Vitamin D and antioxidants. Keep an eye on vitamin D, which helps your body absorb calcium. It also keeps your immune system strong, your energy levels high and protects against breast and colon cancer. Vitamin D stores decline as women hit their 40s, collagen declines more after menopause results in aging and loose skin. I personally recommend skin collagen supplement.
Antioxidants like vitamins A, C and E prevent or delay cell damage that contributes to aging. Good sources include red peppers, citrus fruits, berries, carrots, sweet potatoes and nuts.
In your 50s
Eat more fiber. In women, heart disease risk increases after age 55 according to the National Heart, Lung and Blood Institute. Fiber helps lower cholesterol levels, which is good for heart health. Fiber also keeps you fuller longer, which helps keep your weight in check. Make it a habit of having salad 15mins prior to lunch.
Nutrient essentials: Omega-3s and B12. Studies indicate that 10 to 30 percent of people over age 50 have a reduced ability to absorb vitamin B12 from food. Consider a B12 supplement.
Increase your intake of omega-3 fatty acids. Get your fill from fatty fish such as salmon, which is rich in EPA and DHA omega-3s. Walnuts and ground flaxseed are high in ALA, an omega-3 that may help lower cholesterol.
In your 60s and beyond
Keep moving. An empty nest and fewer work demands leave you with more time to enjoy life. Learn a new language, take a dance class, go on more dates with your partner. Whatever you do, keep up a regular exercise routine and consult with your doctor before considering any vigorous cardio and strength training.
Are you eating enough? Medications, a slower metabolism, a change in taste perception and other factors contribute to loss of appetite in our 60s and beyond. While focusing on good nutrition, experiment with a wider range of foods. Share meals with friends. Incorporate meal replacement drinks if needed. Say big no to sugar.
Nutrient essentials: All of the above plus probiotics. Our gut health changes as we age. Friendly bacteria decline, and our small intestine doesn’t absorb nutrients as well as it used to. Add probiotics to stimulate friendly bacteria growth. Fibre supplement or Aloe soothing drinks to keep your digestion healthy. Eat clean, Eat nutritious.


Christmas is almost here, and we have delicious seasonal treats that look like they came straight from Santa’s Workshop! These delightful desserts are perfect for sharing … but they’re so good we can’t blame you if you order some just for yourself!
Our classic iced shortbreads take on a holiday look with jolly shapes including elves, reindeer, snowmen, and Santa himself. These are the perfect little treats to leave out for Santa on Christmas Eve.
If you’re looking for a fun and tasty treat, try the chocolate cake balls. We’ve taken our classic cake ball and added pretzel antlers to make them look like reindeer. They’re the perfect balance of salty and sweet, and they’re sure to brighten any gathering.
Need an upscale dessert for your next event? Try our Santa Belly strawberry petit fours or our Santa Belly mousse domes. They’re delightfully whimsical and absolutely delicious! This season, we’re also featuring snowflake meringues – these are light, fluffy, and will practically melt in your mouth!
Need last minute holiday items to showcase your desserts? Stop by the shop and browse our Christmas décor, on sale now!
These treats and decorations are only available for a short time, so grab them while you can! Order ahead to guarantee what you want, or simply drop by and choose from our daily assortment available in store.


This past weekend, Shux and I headed to the Good Honest Grub in Ebisu for brunch. We couldn’t find the restaurant we set out for, so Shux stepped into a Tully’s for directions. One of the workers asked what the place is called, then went into a back room, looked it up, printed the map from the website, came outside with us to point us in the directions we should head. Very nice!
Unfortunately, we still didn’t manage to find it*… but we came across a different place, Fummy’s Grill, and ate there. I had one of the best eggs benedict, ever. They were delicious. And they came with the best potato wedges, too, they were perfect. Mmm…
* Shux tells me that apparently the Ebisu location has been closed …for about 3 years!
After brunch we checked out an English used bookstore, and picked up a couple of Japanese food cookbooks. While we’re living here, might as well try cooking some local fare, when the ingredients are fresh and readily available at any grocery store!
So on the way back we stopped to pick up some things for dinner. We’re standing in an aisle, trying to figure out which dashi powder to buy — the one in the package looks white, the one in the book looks yellowish, what about this pasty looking stuff? After a while we just picked two of them, figuring at least one should be what we’re looking for.
We got all our ingredients except for chestnuts. As the lady at the cash register is ringing our items through, Shux opens the cookbook and points to a picture saying “Chestnut?” The lady looks and looks, shakes her head… calls one of her co-workers, he comes to take a look… another customer leans over, the lady from the neighboring cash register also looks, and all of a sudden we have a small crowd looking at this chestnut picture. “Chestnut-to?”
We didn’t find any chestnuts at that store, despite the many helpful sets of eyes. We got home, searched the net for more details on what these ingredients really were, then hit another grocery store to try our luck. No fresh chestnuts there either, but there were some in the snack aisle, ready to eat. These would do just fine…


Its information introduction
"Toca Kitchen 2" is a mobile game that perfectly simulates the kitchen scene, providing players with a refrigerator filled with various ingredients and fully functional cooking tools. Every capable little chef can show off their cooking skills in the game, making popular classics or creating their own unique dishes. Compared with the previous game "Toca Kitchen 1", the new version of Toca Kitchen 2 brings new diners, new tools and more rich ingredients for players to mix and match, such as chicken, prawns, pineapple, corn, peaches, watermelon, etc. .
How to play Toca Kitchen 2
Players can try out a variety of different cooking methods with a variety of different cooking tools. Wash the ingredients in a washbasin, then place them on the cooking plate and cut them into the desired shape. Then, place the chopped ingredients in a pot, pan, oven, or microwave, and cook by steaming, frying, frying, or roasting. While cooking, don’t forget to add a variety of rich seasonings! Toca Kitchen 2 provides players with various seasonings such as pepper, vinegar, soy sauce, fresh lemon, ketchup, salad dressing, etc., because the soul of food lies in how you add seasonings. If you just want to enjoy fruits, salads or juices instead of overly processed foods, don't worry, there are also plenty of fruits and drinks like milk in the refrigerator in the game, you just need to prepare them and put them in the juicer or salad bowl Just blend or juice.
Toca Kitchen 2 Features
1. The realistic presentation of characters and items is a unique feature of this game and is loved by many players.
2. The kitchen in Toca Kitchen 2 is powerful and full of ingredients. Different from ordinary kitchen simulation games, players can try various cooking innovations in the 3D screen, allowing children and even adults to learn a lot about cooking in the simulation game. Skill.
3. In the game, players can observe customers' reactions to the food. They may have interesting reactions to the lime juice and chili sauce added to the food.
4. The game has no fixed rules and pressure, and only challenges players’ endless creativity.
5. Players who don’t like to be disturbed by advertisements can rest assured that there are no advertisements in the game.
6. All items in the game are also free, allowing players to enjoy the game freely.
Whether you're a budding chef or want to challenge your creativity, Toca Kitchen 2 will bring you an imaginative and fun cooking journey.
What is the difference between Toca Kitchen 2 MOD APK and official one?
The Toca Kitchen 2 MOD APK unlocks the ad-free feature on top of the Toca Kitchen 2 APK, providing you with a better experience than the official version. If you're interested in the Toca Kitchen 2 modded APK, you can obtain it from happyandroid.net at no cost. Rest assured, this process is free of charge.
Guide to Downloading and Installing Toca Kitchen 2 Mod APK 3.27.04
To get the Toca Kitchen 2 MOD APK from happyandroid.net:
First, ensure that the "Unknown Sources" option is enabled.
1. Tap the Download button located at the top of the page to acquire the Toca Kitchen 2 MOD APK.
2. Save the file into your device's designated download folder.
3. Next, tap on the downloaded Toca Kitchen 2 file to initiate the installation process and patiently await its completion.
4. Once installed, launch the game and begin your gaming adventure immediately.


In 1997, my friends and I were finishing up the last of our master’s courses and beginning to study for our comp exams. Several of us had no time to spare for Thanksgiving travels. So I decided to squeeze seven people into my one-bedroom apartment (with a two-burner stove and tiny oven, and no dining room) for a proper turkey dinner.
I thought I’d done myself proud. My grandma’s recipe for twice-baked mashed potatoes?” Perfect. Old-fashioned bread stuffing? Delish. “Real” cranberry sauce? Yummy. Fancy salad? Yup…but no one ate it (we were saving room for the “good” stuff). Turkey? Uh oh.
Everything else, I’d made before for various family gatherings. I’d never cooked a turkey. When I started to slice it, I noticed some browned-edge paper-like thing sticking out of the neck end. Oh…so that’s where they hid the gizzards. The bird was edible, but it had a slight aftertaste of toasted waxed paper.
I’ve since cooked a Thanksgiving dinner every year for friends (and now for my friends’ families). And when my kitchen got larger, so did the menu. These days, I have it all down to a perfectly calibrated two days of prep and cooking, with ample time for wine and cleaning breaks.
But this year has been by far the most challenging since 1997 – it’s the first time I’ve really cooked a large meal in the new kitchen. I had trouble remembering where I’d stashed everything. The roasting pan was in the back of the last cabinet in which I looked (of course). My trifle dish and serving platters were in the storage room on my third floor. I gave up on the instant thermometer, and bought a new one on Monday. So naturally, I found the old one this morning.
Plus, I had to put the dining room back to rights…because that’s where all my old kitchen furniture has been stored since I began ripping out the tile and barfboard cabinets last January. With my old kitchen table and two baker’s racks cluttering up the joint, plus the kitchen wares I’ve meant to but not yet gotten rid of, things don’t look as pretty as I’d like.
But hey – the dining table is back in the middle of the room, and there’s plenty of space for the expected eight guests (and me). And I’ve just put the turkey in the oven, sans gizzard packet.


It’s nearly midnight, 3 minutes until Easter Sunday and I’m attempting to put my first recipe up on the blog. I have to be honest – I’ve spent too much time playing with the layout! (But… ooohh shiney!!)
Anyways – the family got together on Good Friday for lunch and I made a cake. Now when it comes to family occasions I have to follow some pretty strict dietary restrictions depending on who is going to be there. This time it was dairy and nut free. I wanted a cake and I wanted a topping, but buttercream and cream cheese were out of the question. Something that was in keeping with Easter. Eggs. Eggs… What to do… What to do….
Bake it with meringue on top of course!
As you’re baking the cake at the same time as cooking the meringue, the trick to this cake is a nice slow cook in a cooler than normal oven.
Orange Chiffon Cake with Meringue Topping (Dairy Free)
- 1/2 cup castor sugar
- 2 teaspoons baking powder
- 1/4 cup of vegetable oil (I use sunflower)
- 1 cup of self-raising flour
- pinch of salt
- grated rind of 1 orange
- 90ml orange juice (roughly the juice of two oranges)
- 1 teaspoon of lemon juice
- 1 teaspoon of vanilla extract
- 3 eggs – separated into yolks and whites
- 4 egg whites (I used the leftover yolk for an omelette, mixed with milk)
- 1/4 cup of castor sugar
- Turn your oven to 180°C / 160 °C (fan) / 350 °F / gas mark 4
- Lightly grease a 8 inch / 20 cm cake tin. Important: your tin needs to be deep, at least 4 inches, and also needs to have either a loose bottom or a spring release as you cannot tip this cake upside down to get it out the tin!
- Mix all the cake ingredients together, except the 3 egg whites, in a large bowl with a wooden spoon
- In another bowl beat the 3 egg whites until you have stiff peaks
- Gently fold the egg whites into the cake batter, taking care to mix well but not lose the air out of the eggs
- Pour into your prepared tin, set to one side
- In the bowl that you used to beat your egg whites, now add the other 4 egg whites
- Beat the egg whites until stiff, then beat in the 1/4 cup of castor sugar
- Pour meringue mixture on top of your cake mixture, take care not to go over the sides
- Bake for 45 minutes
- The meringue will rise and be golden at the end of 45 minutes. Allow the cake to cool in the tin for at least 20 minutes before removing gently onto a rack
- Serve on a cake stand with a pretty ribbon tied around the cake and a nice cup of tea on the side
Note: This cake is best eaten on the day but will keep until the next day if kept in an airtight container. Do not refrigerate – the meringue doesn’t like the cold, honest.
This cake is really light with a lovely orange taste and the meringue as a topping works perfectly as it is sweet and marshmallowy.
I hope that you have a lovely weekend and maybe just give cake and meringue a try.


General Health and Wellbeing, Sexual Health, Preventative Health
Page Melanie Thody holds a Master of Dietetics and a Bachelor of Science Nutrition and is also a naturopathic nutritionist and published author (see flavourphilosophy.com).
Her interest in food and nutrition extends beyond its health benefits and medicinal properties to an understanding of the impact on diet of agriculture and food technologies.
Her own multi-cultural background and widely travelled life experience have given Page a deep appreciation of the cultural influences on diet and recipes. This knowledge has helped to equip Page with the necessary tools to guide patients in their transition to more healthful, life-enhancing food and life style choices.
Page has extensive experience in helping people with diabetes to improve their health status, both as individuals and also in fun, educational, group classes. In today’s time-poor, obesogenic environment, Page’s gift to you includes key strategies for speedy and delicious food-preparation and simple solutions to help you to reach your ideal weight.


Bacon Basil Popovers
-1 cup Flour
-2 teaspoons dried basil
-1 cup Milk
-1 Tablespoon Oil
-3-4 Tablespoons Crumbled Bacon
-Preheat oven to 450 degrees.
-Combine flour, salt, and basil in a mixing bowl.
-Beat together eggs, milk, and oil. Mix wet ingredients into dry ingredients but do not over mix.
-Flour and grease 6 muffin tins in a 12 cup muffin tin.
-Fill the 6 flour and greased cups 3/2 full with popover batter and sprinkle crumbled bacon on top.
-Fill the remaining empty muffin cups ½ with water.
-Bake at 450 degrees for 15 minutes. Then, reduce the oven temperate to 350 and bake the popovers for an additional 15 minutes. (Do not open the oven while the popovers are baking.)
Once the popovers have baked for 30 minutes, carefully remove them from the muffin tin and eat them while they are hot.


Welcome to Mahal Green Olive, where our specialty is delicious Indian Cuisine created with the ingenuity and passion inspired by fantastic flavors of India. We take great pride in improving upon our favorite Indian dishes in a new and creative way. Come and experience Indian cooking in our way.
Mahal Green Olive Restaurant is located at 189 Corio St Shepparton VIC, but we also offer both delivery and pickup services on most days of the week except Mondays. Our wide range of menu includes entrée, vegetarian curries, chicken curries, lamb and goat curries, Indo-Chinese dishes, South Indian dishes, Punjabi Chaat Bhandar, extras and more. Start with our delicious entrees, including Vegetable Samosa, Onion Bhaji, Paneer Pakoda, Chicken Tikka, Seekh Kebab and Tandoori Chicken.
Brands Which Support Us
Special mention – Sis Loves Me
Sis Loves Me – This brand is well known among adult entertainment lovers online and we would like to add it to the list of brands we feature. It’s all about sexual step family relations (stepbrothers vs stepsisters), and believe us it’s graphic and it has crazy storyline twists. If you are in mood to enjoy something else than indian cuisine news then you simply need to check their official tube hotsislovesme.com, thank us later! P.S. We love tip!


WHAT DID THEY EAT? WHERE DID THEY STAY?
FOOD PREPARATION AND COOKING
Historian of technology Ruth Schwartz Cowan argues that the cast-iron cooking stove was “the single most important domestic symbol of the nineteenth century.” By the 1830s, the cookstove and the heating stove began to diverge in form, and largely replaced the open hearth by the Civil War. As the first advertisement above claims, coal-burning stoves were much more efficient than wood-burning fireplaces, which combined with advancements in iron production to make stoves widely available at cheaper prices.
The other claim that this advertisement makes is a that consumers will save “Time and Labor.” However, in actuality, it was men’s labor that was saved, as it “halved the amount of work that men had to do in cutting, hauling, and splitting wood.” As the variety of recipes used by African American women illustrated, there were a variety of cooking methods that could be done simultaneously. Women were no longer restricted to one-pot meals that could be cooked over an open-hearth, and the increased complexity of meals increased the amount of food preparation that was required.
Additionally, the cooking process required finesse as “the skilled cook needed to know how to regulate the dampers of her stove and how to move her pots various distances from the firebox.” The skilled knowledge needed was compounded with the diverse array of specialized foods that African American women needed to prepare for their boardinghouse guests. However, mistakes in preparing the food–burning a meal or even the toast– or lack of accommodation by refusing to fulfill certain gastronomic requests — cream for coffee or tea instead of coffee– conveys its own messages. All groups define themselves, and denigrate and exclude others, by asserting superiority of the foods that represent their social and moral values. Food choice, preparation, and consumption is embedded in social, cultural, gendered, and class delineations.
“Cottage Range.” Card, 1870. Digital Commonwealth, http://ark.digitalcommonwealth.org/ark:/50959/w9505h07x (Accessed via Digital Public Library of America).
Researched and written by Jenn Briggs. Edited by Dr. P. Gabrielle Foreman.
Ruth Schwartz Cowan, More Work for Mother: The Ironies of Household Technology from the Open Hearth to the Microwave (London: Free Association Books, 1989), 54, 61, 62.
Robert Roberts, “Trimming and Cleaning Lamps” in The House Servant’s Directory (New York: Munroe and Francis, 1827).


Celebrations is a boutique bakery that offers take-out specialty cakes, cupcakes, cake pops, cookies, and other special treats. We opened our doors for business in April of 2022 with the goal of expanding from just decorated cakes to offering a wide range of beautiful and delicious food. We lean on French recipes to create a fusion of foods to delight your senses! Croissants, baguettes, gateaus, macarons, are all on our menu along with our famous cupcakes, cookies, and brownies.
We love being a part of our clients’ milestones, and we love being a part of this community. We think that cake makes everything better, and every day should be a celebration! We are a small, but growing business, and we hope you stop in to say hi.
The One That Started It All
A dear friend asked Jen if she would bake her daughter a sweet sixteen birthday cake. Once this picture was loaded to Facebook, the requests took off! There has been no looking back since.
Jen is our cake queen! She has so much talent and passion for what she does and it shows! She started baking with her grandmothers; One taught her how to decorate cakes and the other taught her the joys of bread baking. She has been designing and decorating cakes for 10 years. With a passion for food and a love of international food cultures, our little bakery was born!
Mother of four, and an avid cyclist, you can catch her riding on the trails in her free time. She also loves to sing and listens to the Hamilton score on repeat.
Tiffany is our in house business manager and is passionate about small business in Williamsport and delicious food. Her degree is in Marketing Management and she loves to talk business!
She also loves to sing and write music, read books, and snuggle with her cats.


Happy Monday Y'all Hope everyone had a wonderful weekend. I am linking up with Sami Shenanigans and her Weekend Shenanigans link up. This past weekend has been really low key. It finally stopped raining in Georgia for a nice sunny day on Sunday for the Dayton 500.
On Friday I came up to Athens to visit with Bryan. We did not do much Friday night. We did go out and celebrate national Margarita Day on Friday with everyone else in Athens and lovers or Margaritas.
On Saturday we had a little bit more of an adventurous day after we cleaned the house while the rain fell. We went out to dinner at Mirko, which is a create your own pasta place. You are able to pick the type of pasta, ravioli or gnocchi and then the sauce you would like on it and they make it fresh for you. Bryan and I had a bowl fill of mussels filled with a white wine and lemon sauce. It was to die for!!
The craziest think we did on Saturday night was make chocolate covered bacon. Yes we went a little crazy and tried something totally new. It was actually really simple. We fried some bacon (I think the next time we will bake it) and then used out fondue pot to melt dark chocolate mixed with sea salt, dipped the bacon in the chocolate and then gave it at shot of sea salt again. It was exactly what you would think. Salty, Sweet and Savory. We will totally have to try it again with some milk chocolate and maybe some toasted almost on top.
On Sunday we ended up making it a very relaxing day, we went to lunch had Oyster Rockefeller, Salmon Egg's Benedict and came home and watched the Daytona 500, which Jimmy Johnson won an I ended up coming up on top right now with our Nascar pool B and I do each season.
I hope that everyone had as good of a weekend as I did. Next weekend I know its going to be a little more exciting, I am going to spend it with Kelly and have a girls weekend with hopefully lots of Margaritas!!


Okay, I know this is unrelated but I wanted to share with you my amazing chocolate treats recipe that I developed by trial and error. I usually would just use dried cranberries and 80% dark chocolate bars but everyone doesn’t like the bitter taste of dark chocolate.
(2) Lindt COCONUT (DARK) 3.5 oz. bars
(2) Lindt A TOUCH OF SEA SALT (DARK) 3.5 oz. bars
(1) Godiva MILK CHOCOLATE HAZELNUT 41% CACAO 3.5 oz. bar
(1) Archer Farms SUNNY CRANBERRY trail mix
(1) pack of mini baking cups
1. Melt all of the chocolate down. You can just break up the squares and put them in a plastic bowl and stick it in the microwave for a couple of minutes until melted.
2. Mix the chocolate in a bowl once melted and add the entire bag of trail mix to the bowl. Mix until the trail mix is covered in chocolate.
3. Separate your mini cups and place on a baking sheet (or anything flat you can fit in your fridge). This batch makes about 50-60 depending on how much you scoop into each mini cup.
4. With a tablespoon or regular spoon, scoop the chocolate mixture and place in each mini cup until the bowl is empty.
5. Place the baking sheet in the refrigerator to cool for 40 minutes to an hour. I usually just put them in overnight but it’s up to you.
6. Remove the sheet from the fridge and enjoy!


“Bacon is so good by itself that to put it in any other food is an admission of failure. You’re basically saying, ‘I can’t make this other food taste good, so I’ll throw in bacon.’” – Penn Jillette
In my last blog I discussed how bacon is much more than just an amazing food. We can learn many life lessons from bacon. Bacon teaches us to turn our raw potential into something meaningful, and to celebrate our achievements.
There are additional lessons we can learn from this tasty food. So pull up a chair, fry up a few more pieces of bacon, and learn more life lessons from bacon!
3. Savor the sweet moments in life
I know you’ve done it. We’ve all done it. You eat the bacon too quickly, and in a instant it’s gone. Bacon dysphoria, I like to call it. The bacon is much more enjoyable when we stop to actually taste it.
In the same way, we can move too quickly through our lives. We attend to the problems and trials, and miss the sweet moments. To truly appreciate the sweet moments in life, we have to be intentional. By their very nature, our minds are drawn to problems; the function of the mind is to protect us and to solve problems. But with practice we can learn to appreciate the beautiful moments in life. Today, take a moment to reflect on three things things you are grateful for. This will promote savoring and appreciation.
4. Add encouragement to someone’s life
In Jim Gaffigan’s skit about bacon, he notes that adding bacon to any other food immediately makes that food edible. As Gaffigan observes, would anyone ever eat a water chestnut without bacon wrapped around it?
Bacon is an encourager.
We can also be encouragers. It’s easier to be a discourager than it is to be an encourager. And yet, we all need support and encouragement from others. Take time to motivate, inspire, and support someone else. In doing so, you will also discover the reciprocity that results from encouraging others.
Hopeful hint: Life lessons from bacon: practice, celebrate, savor, and encourage!


Votre carte est actuellement vide
When it comes to your next smoking cookout, you might ask yourself... What do you want cook, How do you want to cook it, and what do you want it to taste like?
Charcoal Smoking is broken down into 7 parts.. You can make it complicated and get very technical or stick with a plan that is simple but also effective. To say the least there is many different methods, to smoking along with pros and cons. I'm here today to break it all down, to give you the best guidance and know how on your next cookout
A charcoal smoker is a device that smokes and cooks food slowly over a lengthy period of time, with low indirect heat fueled by burning charcoal along with nice touch of flavored wood chips to pick your flavor, which we will cover later in the article.
A charcoal smoker works by heating your food at a consistent temperature for many hours on end. Eventually, the internal temperature of the meat will be the same as the temperature of the surrounding air within the cooker. You can only get that distinctive BBQ smoker flavor if the meat cooks very gradually, which makes the cooking process different than that of a standard barbecue grill, where flames lap at the meat and it sears within minutes.
How To Use
A charcoal smoker operates on simple principles, but it can take some practice to get the cooking process right. The first time you try will be an experiment, but with a little luck, you can produce delicious tasting meat. Here's how to use a charcoal smoker:
Prepare your fuel. All you need is the regular charcoal briquettes, nothing fancy, it all does the same thing..and there is no need to search for premium charcoal briquettes. Next you will want to pick your flavoring by adding some wood chips into the mix for a distinctive smokey flavor, and there is a wide range of flavoring to pick from, such as.. Hickory, mesquite, cherry, apple, and alder wood are all popular choices and so much more, which you can research further once you have found your knack. You will then want to prepare the wood chips by soaking them in water for 30 minutes prior to use.
- Fill your water pan with cold water. Approximately fill your water pan 3/4 full and that should do the trick. It helps control your temperature by starting with cold water. Starting with hot water can be redundant and defeats the purpose of the water pan, which operates as a temperature control technique.
- Light the coal using a charcoal chimney. If you don't have access to a charcoal chimney starter, you can emulate its effect by stacking your coals in a pyramid inside the smoker. Add a touch of lighter fluid, ignite the charcoal briquettes and let the coal burn until it's coated in a thin layer of white ash. If you're using a charcoal chimney, this is also the point your charcoal is ready to be added to your smoker.
- Applying Your Selected Meat. You can place your meat directly onto the grill grates in your smoker or wrap it in tin foil or butchers paper, for a slower smoking technique which will help trap the moisture in to your meat, especially brisket. Some smokers only have a single grate, but others have an upper grate and a lower grate for cooking multiple meats at once. You can also prepare a rub out of salt and spices and rub it thoroughly into the meat before hand before putting it into your smoker, completely up to you, just one of many ways to add more flavor.
- Control the temperature. The intended barbecue smoking temperature for smoking meat is between 220 and 250 degrees Fahrenheit. Your smoker should come equipped with two simple vents, or you may also here the term "dampeners". These allow you to maintain this temperature. The lower vents allows air to inject into the smoker, this helps bring more oxygen into the smoking chamber, and it allows the coals to burn at a hotter temperature, so depending on what your temperature is at.. To lower temperature decrease the air injection rate by closing the vent. To increase the heat, open the vent to let the air flow in and crank up the temperature of your charcoal. Conversely, the top vents let air escape the smoker. If the temperature is getting too hot, you can open the upper vent and close the bottom vent. If the temperature is too low, you can close the upper vent and open the lower one. Most smokers are equipped with a built-in thermometer, so it's easy to keep track of things, or easily add your own high tech thermometer for more precise measurements.. you can have a look at our thermometer collection here.. https://highendgrillers.com/collections/thermometers
- Add the wood chunks. Your now about a 1/4 of the way through your smoking process, next you will want to add the flavored wood chips you've selected. Place them in the firebox among the coals. If you've soaked them in water beforehand, they'll burn slowly, which is what you want, to gain that lingering long lasting flavor.
- Let your food cook long and slow. Charcoal smoking takes a long time. You dont want to leave any stones un-turned when it comes to preparing and executing barbecue smoking with a charcoal smoker. Your efforts and patience will show with your finished meal. Charcoal smoking is one of the original ways to do it, and some might say it still is the best and most effective way.
HighEndGrillers top Charcoal Smokers to pick from, to get you started!


Welcome to the Nag's Head, try one of our classic pub dishes and you will be back for more!
Managers: Chris Harland & Stephanie Connelly
Mount Street, Wrexham, Clwyd, LL13 8DW 01978 261177 firstname.lastname@example.org
The Nag's Head in Wrexham is a traditional pub steeped in history, indeed the building itself dates back to 1661, and holds a great town centre location on Mount Street. Here at The Nag's Head you can always be sure of a friendly welcome! Our extensive pub food menu offers something for everyone, from lighter meals to your traditional pub classics, including a great Sunday roast and a great selection of specials. Come along and sample our menu with your choice of tipple from our array of wines from around the world or a carefully selected real ale. We look forward to welcoming you to the Nag's Head soon!


Homemade marshmallows are delicious and fun to make (although I have to borrow a mixer from a good friend every time I make them!). I made strawberry marshmallows for a friend’s baby girl shower earlier in the fall, and they were a huge success! So I attempted some peppermint ones this season with the idea of Christmas party gifts or favors for a fundraiser at our church. The recipe I used didn’t work as well as the strawberry recipe, since they were more like saltwater taffy consistency, however I still like the result and the kids thought they were delicious! So I called them marshmallow candy instead!
Here is a link for a proper peppermint marshmallow recipe… here.


- Aug 05 2020
- 11:30 am - 1:00 pm
The Habit Food Truck – Anaheim
Doesn’t free lunch sound good? Wednesday, August 5th from 11:30 AM – 1:00 PM, our Anaheim location will be hosting The Habit food truck for an outdoor Imperial / Rain Bird event. AND…as if free food wasn’t good enough, the first 50 customers will also receive an RTIC tumbler, free for helping us celebrate 40 years in the industry!
We can’t wait to see you this week.
*Please note that ISS will be following safety and physical distancing protocols during the event. Guests are asked to allow for 6′ distance between one another, only 10 guests in line at a time to place their order, no modifications, All meals will be safely boxed up with lids including ketchup packets & napkins inside meal boxes, facial coverings required indoors.


Lily was youtubing something easy to make because she was hungry and she wanted to eat something. After surfing through some cooking channel she came a cross this video on how to make Custard Puddling. After watching the video she got excited about it especially because a Japanese cook was showing how it make that (as she is very much into Asian food, people, and such.) and she had all the ingredient that she needed at home. So went on and made it with little help from her mom. Its her second time cooking this year :p she wonders what she is going to make next.


I decided to try a new recipe and thought I would try making Paella. I love rice and seafood so decided to prepare shrimp Paella. It was really easy to prepare and absolutely delicious.
Looking for a committed and energetic personal trainer? Check out L.H.O.P. Fitness located in the Washington D.C. area.
I have been working on healthy yet delicious seafood and especially fish recipes for my family as we look to completely remove all red meat from our meal plans.
Exposure to more will ignite your fire within to be more.
Preparation Time: 15 Mins Cook Time: 20 Mins Temperature: 350 Degrees Serves: 3-4 Persons Ingredients 2 – lbs. Atlantic Salmon … More
Tasty vegetarian stuffed bell peppers.
Cooking with RJ. Pizza! Pizza! Vegan Toddler making pizza.
No More Meat! Well, since RJ has decided he is a vegetarian my husband have decided to go on the … More
At 3 years old my son is standing steadfast in his decision to be a vegetarian.


Why Copper Chef?
Are you looking of the one pan to replace them all? Are you looking for a safe and healthy way to enjoy the ease and versatility of non stick cookware? From stovetop, to oven, to tabletop Copper Chef will out perform every time, with it’s impressive heat distribution, and PTFE, PFOA Free Cerami-Tech coating the stickiest of meals will slide right off and wipe right out. What’s In Your Kitchen?
Hate waiting for expensive pizza delivery that’s cold and soggy by the time the doorbell rings? Now you can enjoy crispy, pizzeria perfect pizza right out of the oven with the Copper Chef 4-in-1 Perfect Pizza & Crisper Pan. It’s the chef-grade, 15″ double sided non-stick pizza pan for evenly cooked, extra crisp bake at home pizza every single time. One side makes golden-brown thin crust pizza. Just flip it over for regular New York Style pizza crust or even gooey cheesy stuffed crust! Use the Spring Form Wall with extra deep sides when you want an authentic, Chicago style deep dish pizza. The secret is 360° Air Crisp Technology. It allows heat to circulate above, under, and around your pizza for a crispy golden crust every time. You can even use the Crisping Screen to turn your oven into an air fryer! Make crispy golden waffle fries, chicken wings, and more with no butter or oil required. You get your favorite fried food with less fat and fewer calories! The best part? It’s the first pizza pan of its kind engineered with advanced Chef-Grade Non-Stick Coating. Nothing will stick to the pan! That means no scraping or scrubbing after dinner’s over. And it’s dishwasher safe, too. You get your favorite crisp pizza crust without delivery prices. Plus, mouthwatering fried food without butter or oil required. Without the kitchen disaster!
Returns and ExchangesThere are a few important things to keep in mind when returning a product you purchased.You can return unwanted items by post within 30 days of receipt of your goods. NOTE: Returns for MASKS and other sanitary products will not be accepted if opened. Since these products are Hygienic, we accept returns only if the box is unopened.
- You have 30 days to return an item from the date you received it.
- Only items that have been purchased directly from Us.
- Please ensure that the item you are returning is repackaged with all elements.
- You must fist contact us and obtain an RMA before returning the product.


This local hotspot prides its popularity from offering a variety of freshly baked goods
and their signature brewed coffees that will suit every desire. From the homemade
hand cut donuts to the signature freshly made donut sandwiches and everything in
between. Our team works hard on our recipes; toppings and takes enormous pride in tediously crafting them from scratch – and if our donuts bring a smile to your face and a sigh to our taste buds, it’s all worth it.Our customers as well as the community has become an extension of who we are, we continually create new and unique products that feed the changing tastes of our customers at any time of the day.
3rd street donuts is devoted to making the best donuts and bringing people together.
It’s what gets us out of bed in the morning and keeps us up late at night. We believe
that you can grow a business as a community of people, with artful attention to detail
and the customer experience, all while continuously getting better at the same time.
Those REALLY decadent donuts, served perfectly in a sophisticated, artisan hand
crafted space, with attentive and in the moment service, brings people together and
help them connect. We like to make people feel good.


Monday, September 22, 2014
It's football season and I'm actually paying attention this year. I can thank Fantasy Football for that. I happen to be an
extremely competitive person and this whole Thursday, Sunday and Monday thing is giving me reason to throw football game gatherings while making sure I'm #1 every week (3-0 so far!). I've been thinking about making Baked Orange Chicken Wings since before W.A.L.T. was even born and now this is my chance. I served this last Sunday and I'd say it was the highlight of the night, especially since every top player decided to get hurt. Baked or fried - you can't go wrong with the delicious Orange Chicken taste!
Tuesday, September 16, 2014
I first had a traditional panzanella salad with my dad at Il Pastaio in Beverly Hills back in high school and I immediately became obsessed. The first thought I had was that it was very similar to a fattoush salad that I grew up eating (I'm half Middle Eastern - who woulda thought?). Since moving to San Francisco, I kind of forgot about the panzanella / fattoush dish since I wasn't visiting my dad every weekend anymore (he makes the best fattoush). Then I went to a delicious place called Blue Barn and there on the menu was a fattoush salad and it all came back to me. That's when the twists and turns started rolling in my head and I thought combining the two would be brilliant. And it was. Enjoy this fast and easy dish!
Tuesday, September 9, 2014
Tuesday, September 2, 2014
My original Soba Noodle Salad post was a hit and I thought it'd be perfect to remake it as a Take Two Tuesday treat. If you haven't tried soba noodles before, I encourage you to give it a taste because it is absolutely delicious (+ buckwheat is pretty good for you). You get a sense of eating pasta, but with some Asian flavors and you (or at least I) don't feel as guilty eating it. I added in some fresh seared Ahi Tuna because...well because you can't go wrong with adding seared Ahi Tuna to any savory dish (just think that statement is true, okay?). Make this at your next dinner party to impress your guests or meal prep it for your lunch during the week...it's a perfect dish to make ahead and preferred to be served cold!
Monday, September 1, 2014
I love chicken salad but I don't love the calories that accompany it. I usually try to avoid dousing anything with mayonnaise. So, I present you a healthy chicken salad option. And in my opinion, I think this tastes way better. Using Greek yogurt, avocado and lemon makes a perfect creamy alternative and gives the chicken salad a very fresh taste. Perfect for lunch for kids and adults and simple to make when using a store bought rotisserie chicken!
Tuesday, August 26, 2014
Can you guess what the theme is for this week? Yep...miso. I'm a firm believer in using whatever you have in your fridge in as many ways as possible. Miso isn't really a "staple" in my fridge, so when I have it, I go all out. It also helps that it's delicious. Miso Salmon is my favorite kind of salmon. It pairs with the fish perfectly and fill its up with flavor without overpowering it. For an easy, healthy dish, I definitely recommend giving this recipe a try and explore something that may be out of the ordinary! PS - eating the salmon with the green beans makes a perfect meal!
Sunday, August 24, 2014
I've been thinking about this recipe a lot. I was at a Chinese restaurant a few weeks ago and we ordered the Szechuan green bean dish and I was thinking how I could twist this up. Miso has also been on my mind (thoughts of a food blogger), so I thought that miso green beans would be a no-brainer. Add in a little nonfat Greek yogurt and voila - you have yourself a delicious side dish that's lean on calories. These green beans are addictive - serve with your favorite fish or chicken and your weekday night just got a lot better.


Tammy’s Jambalaya Recipe
Ok – I don’t use exact measurements… LOL I originally got this recipe from a wonderful lady who used to shop in my bookstore. She was a displaced chef thanks to Hurricane Katrina. When we talked, she asked if I wanted to know how she made it in the restaurant or at home. I said at home of course! Then after I made it once, I changed it to suit my family. I changed it quite a bit… so now it’s my jambalaya – sort of!
So – I use a HUGE pot to cook this in…
Use 2 boxes of Zatarain’s jambalaya – just the regular jambalaya
1 cup of white rice
some chopped onion and green pepper (if you want it)
shredded chicken (one can of chunk chicken or 2 breasts shredded)
tomato sauce (small can)
2-3 tablespoons ketchup
Follow the instructions on the Zatarains box to know how much water to put in the pot – PLUS 2 cups of water.
toss the onion and green pepper in the water while it comes to a boil
while waiting for that, saute the sausage just so that it browns nicely
dump the sausage (grease and all) in the water
toss in the shredded chicken, the zatarains rice, and the white rice
follow the instructions on the box for cook time – but stir it more often than the box says or it will stick
when it’s almost done, add in the can of tomato sauce and ketchup, stir well
The ketchup adds a little bit of sweet into the spicey mix… if you want the full heat, don’t add the ketchup
and that’s it – it’s super yummy!


Nursery visit Pizza Express
Nursery arrived at Pizza Express and we were given a piece of dough to knead. We were even encouraged to toss it in the air! We then put it into a pizza pan, added tomato sauce, mozzarella and herby oil. While the pizzas were cooking we tasted certain foods like olives and capers. The children seeme
Botanical Gardens Trip
Transition and Form 1 went to the Botanical Gardens on Wednesday. They had a lovely time making art without paintbrushes. They scavenged for leaves, petals and other materials then made a piece of art. [gallery columns="4" size="medium" ids="2150,2156,2157"]
Parents Information Evenings 2017
Thank you to all parents who attended the Parents Information Evening and the Cheese and Wine evening afterwards to welcome the new families who joined. Read further to view a slideshow of the important information shared by the school on the evening.


Sauropod is the name accorded to the largest animals to have ever walked on earth based on evidence of good fossil remains.
Meet Supersaurus, a genus (taxonomic rank) of sauropods.
And here’s another interesting fact that makes Supersaurus and the rest of the sauropods even more Super– they were plant eaters. Dinosaurs are long extinct but let’s talk about another species that is putting many animals into extinction – humans.
As a member of that species, I grew up in a vegetarian family where meat was never cooked at home but my parents gave their children the liberty to eat meat outside at restaurants. I never ate beef because my family is Hindu. Cows are accorded with the great distinction of being a divine abode of Gods as part of Hindu mythology and religion. Moreover, cows bestow us with milk and the many delicious foods originating from it.
India, as a secular state, prospers with a multitude of beautiful religions intermingling with each other and there is no doubt that many Hindus, in addition to people of other faiths, eat beef and other kinds of meat. Yet the irony is rather jaw-dropping that a country of over 900 million Hindus is also the world’s largest exporter of beef (since 2012).
Though I have never been very religious, I used to think that as a Hindu, eating chicken is fine so as long as I am not touching cow’s meat. Boy, was I foolish to think that! And though I intend to be no preacher of any ideology, my vegetarian stance on diet has allowed me to be in a more divine union or yoga with God, spiritually speaking.
As a child, I remember one family trip in particular. We chanced to visit France where my dad was scoffed by a local, “Go back to America!” because he was speaking English, albeit, in an Indian accent. The only vegetarian items available that we could order with our “phoren” accents and limited knowledge of French were ironically, french fries, and some customary bread and salad. My dad kept repeating the following line, “No meat! No meat!” which he still makes use of today in any new restaurant. I must admit that his line helped us from getting served any escargots as appetizers in France.
But that trip was 13 years ago. Today, all of humanity realizes the benefits of including more vegetables and fruits in our diet. Airlines, entertainment venues, and restaurants across the globe have begun catering to everyone’s peculiar dietary needs (many food related allergies stemming from processed GMO laden foods) and they have a variety of vegetarian options available on demand. A great number of cafes have cropped up that are purely vegan and organic in nature and continue to do very good business. And Jai gow mata, you are just in thyme!
Here’s a glimpse of the wondrous benefits of Mother Nature and her green cabinet of herbs.
2013 has been an eye-opening year in many ways till date. One of them includes becoming a permanent vegetarian. After tuning the spiritual antennas in equilibrium with my consciousness, I can no longer justify my actions to pick one animal that gets killed and eaten, while the other is worshiped or saved on account of a religion I was born into.
One question I asked myself is — How can I place more value, more love, and more respect for a pet versus the animal on my plate?
I had many friends and family question the reasoning behind “Why did you become a vegetarian?” as if the matter merited as much seriousness as changing my faith.
It’s a choice. It’s none of my business with regards to what you eat and don’t eat. It’s your body, hence your willful decision.
This picture depicts my answer quite beautifully.
Whenever I chance to interact with animals, whether it be a family pet or feeding crumbs of Indian bread to pigeons in my veranda (I assure you the roti is good to eat and I’m not contributing to the bird flu epidemic), I feel content to have overcome that monumental contradiction in my life.
We can only learn and advance with contradictions.
The faithful inside should meet the doubtful. The doubtful should meet the faithful. Human slowly advances and becomes mature when he accepts his contradictions.
~ Shams Tabrizi
The truth I have come to realize is that we are all connected together. All of life, whether it be human, plant or animal, deserves our equal respect.
Perhaps you are already a vegetarian because your family is vegetarian. Perhaps you are interested in becoming a vegetarian. In any case, here are some common myths associated with becoming vegetarian:
1) Not getting enough protein
“The problem isn’t that people, in developed countries, aren’t getting enough protein, it’s that they’re getting too much! Eating excessive amounts of animal protein has been linked to the development of endometrial, pancreatic, and prostate cancers. Nutrition experts estimate that most of us need between 0.8 and 1 gram of protein per day for every kilogram of body weight. While virtually all vegan foods contain some amount of protein, soybeans are protein powerhouses. Soybeans contain all the essential amino acids and surpass all other plant foods in the amount of protein that they can deliver to humans. Other rich sources of non-animal protein include legumes, nuts and seeds.”
What about developing countries, you ask? It is fair to say that the poorest of the poor don’t get adequate protein, let alone food, leading to high levels of malnutrition. A simple, nutritious and affordable diet of beans or lentils along with staple of rice or bread in their diet can counter that as long as the government funds are properly allocated and meal schemes, ethically implemented. We don’t need Mosanto to mess with our soy, milk and the rest of our crops. Barring man-made toxicities from the environment, you are also less likely to see a poor man suffer from (rich man) diet related illnesses of heart disease, diabetes, obesity and many forms of cancer which makes one wonder how developed our food eating habits have really become.
Caveat: Virtually 90%+ of the soybean in US is genetically modified so please take care to consume only non-GMO soy. You can get your Omega 3s from flax seeds, healthy protein from beans and lentils and all your fixes of vitamins, fiber and nutrients directly from vegetables. Check for the following label(s) to identify pure organic produce at your local food market.
2) Concern about Building Muscle on a Vegetarian Diet (Especially For Men)
Let me present you with a photo of a 35 year old Indian actor by the name of Vidyut Jamwal, who quit eating meat roughly 10 years ago.
“After I switched to being a vegetarian, everything in my life changed. Every good thing is happening. I really mean it because I saw transformations in my body, my mind. I could feel the connectivity between my brain and my body. That’s the only reason that was very selfish. After that I started evolving with my physical ability. I realized that I am more agile, faster,” the PETA supporter/actor was quoted as saying in an interview.
Now unless you are Micheal Phelps and intend to consume 12,000+ calories in a single day, then you should be fine getting sufficient protein to build muscle from a vegetarian diet. There are also many options for vegan based protein formulas in supermarkets that help athletes build a great bod.
3) Lack of Food choices as a Vegetarian
Don’t pity me because I don’t eat meat. I have plenty of awesome food choices to select from like mango salsa, black bean and lentil soups, thai red, yellow and green curries, idli sambhar, spinach quiches, veggie noodles, fruit smoothies, pesto and avocado panini, just to name a few. Desserts are even more splendid unless you want some of Rachel Green’s meat pudding.
If you have grown up on a diet of animals, then you may not be as aware of the plethora of options available to eat as a vegetarian. Contrary to popular belief, there is more to a life of a vegan or a vegetarian than just a measly salad or as my Indian counterparts would say, “ghaas-phoos.” And no, I don’t chew my food like a cow grazes on a field. I would “moo” about more food options but that would take an “udder”ly long time.
4) Animals are meant to be reared for human consumption
As humans, we don’t have the authority to exercise such injustice against animals. Then again, we have plentiful instances of human rights violations so it is difficult to expect similar justice for animals when they are accorded with a lower status than humans.
Some common phrases from people who find becoming vegetarian an impossible task:
1) “I like my pet dog/cat. I would never eat those animals, but turkey and bacon? Gobble gobble!”
If animals don’t make such a distinction between each other, why are we?
2) “Chickens are meant to lay eggs, cows are meant to give milk etc. There are so many animals reared in farms, might as well (ab)use them for our own good, right?”
If I had a cow in my backyard and treated her with utmost respect and love, I would be grateful to take care of her, her calves and receive the gift of her milk. But the milk industry has become so cruel to cows that my best bet is to avoid purchasing milk products at the supermarket and replace it with coconut milk and other nutritious varieties. As far as meat is concerned, did it ever occur to you that the thousands of acres of farmlands used to grow crops to rear animals raised solely for meat can go towards food production to lessen the severity of food crisis? For more info on the topic of global warming and meat consumption, please see : http://www.peta.org/issues/animals-used-for-food/global-warming.aspx
The Food Industry just like any other industry works on profit so if more humans desire meat, more meat will be made available at the cost of an animal’s health by feeding them a substandard, low-cost diet. (Humans do the same when they eat fast food). And then to appease the world hunger problem, companies like Mosanto (former manufacturer of agent orange and DDT) will come along to genetically modify the very DNA of our grains and crops to increase yield when the problem can be averted by reducing meat consumption and demanding organic produce in the first place. As one Anonymous post once said, “So as long as there is profit in war, there will be no peace.” I sincerely believe in merit based capitalism as long as ethics are maintained in for-profit domains and I am all for application of ethical science in our food as long as the scientific practices are not anti-nature (natural cross-pollination/hybridization as a form of good science vs synthetic genetic modification as a form of bad science defended by flawed, biased studies undertaken by Mosanto itself)
3) “I cannot give up meat because it is too damn delicious!”
Want to know the real reason that stops us from quitting meat?
I’m not talking about the kind of ego that upholds our self-interest to act on our intellect. I wouldn’t describe that as ego, but as having the conviction in our own strengths to make a difference in the world without, simply put, taking any cow dung from negative ideologies and remarkably fake and ignorant people.
4) Now some of you may say- What good can becoming a vegetarian do? We can die from possibly anything today because toxicities and calamities are everywhere — from the hormones and diseases in our meat and milk, from the GMOs infested seeds in our wheat and pesticides in our veggies, from the aspartame of our (die)t sodas, from our pharma drugged water supply, from road accidents, from natural disasters, from the polluted thoughts in our mind etc.
True. But prevention and action to change trumps it all. Else, why would we look both ways before crossing the road?
5) If you ever get a humorous justification from a non-vegetarian friend like this…
Here’s my logical response inspired from a lecture by Professor Bryant at Rutgers University:
An apple falls naturally to the ground for our consumption. When you eat the apple, you do not kill the tree that bore the fruit because the tree has the gift to grow more apples naturally. When you eat meat, you kill the animal before consumption.
(Professor Bryant- http://en.wikipedia.org/wiki/Edwin_Bryant_(author)):
Three Gunas of Ayurveda
In the human context, guna usually refers to the quality of the mind and character of a person. That is, whether they are calm, gentle, patient and tolerant (sattvic), passionate, spontaneous, greedy, materialistic, exploitative and focused on sense gratification (rajasic), or ignorant, lazy, insensitive and deceitful (tamasic). All three types of guna are present in everyone, and each may be displayed in different contexts. People can alternate between gunas depending on the environmental context and their diet, as well as phase of life and other factors. This is because the guna of food consumed, and the surrounding social or physical environment directly influence the mind guna. Just as the five elements are present and may alternate in predominance depending on the environment, the various gunas may dominate in particular circumstances. As human beings, our objective is to increase our sattvic guna by choosing to eat and do those things that are also sattvic in nature. The quality of the food we eat, and our environment, are therefore crucial to maintaining mental health.
The reason why I talk about these three gunas is because we all have the capability to achieve the sattvic guna and move away from rajasic and tamasic gunas.
I’ll provide two examples of friends who moved from sattvic to rajasic and vice versa.
1) My friend felt that he needed to become more aggressive to succeed in his workplace. His kind, benevolent nature would not allow him to be more competitive as what he conceived of himself as a gentle, animal-loving vegetarian so he resorted to eating meat. Turns out that little experiment worked and he continues to eat meat (and other undisclosed habits) occasionally in his effort to maintain his competitive mindset.
2) Another friend chanced to visit a poultry farm where she got a firsthand peek of the cruel fashion in which chickens are slaughtered. Essentially, a butcher pulls a chicken out of its compact cage, much to the animal’s fear and reluctance. Why do you think all the chickens huddle up to one corner of the cage? To be as far away from the individual who intends to kill it. She imagined herself in the position of those animals and realized that she was no different from them for she would have acted the same way. Needless to say, she doesn’t eat meat anymore.
A Short Note on Health and Vegetarianism
Ayurveda (Ayur-life; veda-knowledge) teaches us that when we eat meat, we absorb the fear, the animosity, the anger, the bitterness and all such negative emotions from the animal itself hence deviating us from a sattvic guna to the lower denominations of gunas.
The world is seeing a rise in diet-related illnesses which are preventable and curable through an increase in the uptake of organic fruits and vegetables. And Mother Nature has provided us with the best pharmacy in the world.
There a multitude of causes to care about in the world and it is difficult to actively support a cause or adopt a new one when we may be reeling with our own problems at home. Regardless, above all issues, we should care about our environment for we completely depend upon it for our existence.
Humans can never come above the environment.
No one is suggesting you make a one man army to clean the River Ganga all by yourself but simple acts such as recycling, reducing plastic consumption, removing meat from your diet, taking public transportation when and where possible, can all make a lasting change, especially coupled together with the rest of the world. Other simple tips, unrelated to relinquishing dietary meat, is reducing plastic by installing a water filter at home and carrying a steel case water bottle and for the women– using environment friendly pads can make significant difference in the waste landfills build up for our future.
It is your choice to accept or reject what I say. Don’t quit eating meat because I provided some information or PETA had a celebrity you like who turned vegetarian. Do it because you want to. Do it because you feel good to make your own impact. Do it because you want to better the balance of natural systems inside and outside of your body.


How to make stir-fry Salted Fish Bean Sprouts
Casper recently asked for me to post up the recipe for making stir-fry Salted Fish Bean Sprouts. It seems that this very simple Yeow Family favourite attracted some interest among many of you Fooding with The Yeows followers, based on the number of ‘Likes’ and comments on our Instagram post of this dish. Back in the day, it was a common feature on Malaysian Chinese family dinner tables due to its low cost ingredients, simplicity and taste. It certainly has some history with both mine and Steven’s side of the family. Anyhow, here it is. This is one of Poh Ling Yeow’s favourite dishes.
- 1 (350gm) bag bean sprout
- 150gm salted fish (from Asian grocers) OR 100gm preserved salted anchovies (in oil)
- 1 Tbs minced garlic
- 4 stalks spring onion (cut to 4cm lengths)
- 1/4 cup cooking oil (or oil from bottle if using bottled Anchovies)
- 2 tsp fish sauce
- Sprinkle of sugar for balance Yeow Family and Poh Ling Yeow
- If using Asian style salted fish, cut into tiny bits and fry in oil until aromatic
- Dish out and keep aside for later
NOTE: If using Italian anchovies (bottled in oil) instead, Steps 1 and 2 are not necessary and the oil from the bottle that comes with the anchovies can be used for the remaining steps.
- Heat oil and sauté garlic till slightly brown
- Add cooked salted fish bits or anchovies
- Give it a quick stir for about 30 seconds (break up the anchovies a little if that’s what you’re using)
- Add bean sprouts and spring onions
- Continue to stir for about another minute
- Add fish sauce and sugar to balance taste, stirring as you go
NOTE: Do not overcook as sprout will become limp and and loose its crispness. Keep testing by popping a sprout into your mouth as you go until it feels about right.
- Plate up and serve with steamed rice. Yeow Family and Poh Ling Yeow


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A few Words About Us
Co-Owned by Nick Demourtzidis and Yiannis Kyziridis, Pat's Pizza & Bistro Bethlehem is the first Pat's in Lehigh Valley!
The original "Pat's" was started in 1974 by three cousins, who bought a sandwich shop, known to locals as Pat’s, in Pennsville, N.J. Since then, more than 50 locations have opened throughout PA, NJ and DE.
Our restaurant, like all Pat's Pizza locations, is family-owned and operated. We're not a franchise, but an independently-owned establishment. We get to give Pat's Bethlehem its own unique flair!
On behalf of Pat’s Pizza & Bistro we want to thank you for your support and look forward to serving you for generations to come!


Green Pistachio DOP
The Pistachio of Bronte
The Pistachio which in Sicilian is called “frastuca”, for several years has obtained the Protected Designation of Origin (PDO) “Pistachio Verde di Bronte”. The cultivation and production of pistachio represents for Bronte the main source of income of its villagers, so much to be called “green gold”. The fruit is cultivated between 400 and 900 m s.l.m at the foot of Etna, in mainly rocky lava soil. From here, thanks to the volcanic minerals, the fruit from the point of view of taste, aroma and nutrition, exceeds for quality the other pistachios produced in the world. The Bronte Green Pistachio is rich in proteins, unsaturated fats and vitamins that help to decrease the levels of bad cholesterol in the blood. It is also rich in minerals such as iron, calcium, phosphorus, potassium, zinc, magnesium and antioxidants, in fact it is also used in the medical field to prevent many diseases such as cardiovascular disease, arteriosclerosis, dementia and Alzheimer. In recent years it has also been used in cosmetics, in fact the pistachio oil extrapolated from the fruit has emollient and softening properties. The Pistachio of Bronte is an excellent ally in the kitchen for delicious sweet and savory recipes.
How the Pistachio is born
Frastuca.com on Instagram
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June 9, 2018 at 4:52 am
This is exactly how I cook! I’ve made the potato/leek and sweet potato/vegetable soups. The few times I’ve tried to use a recipe, it has been so frustrating and time consuming. I end up tossing the recipe and do my own thing! I use a lot of herbs and spices too….no need to measure out everything. Just use your tastebuds to guide you!
June 11, 2018 at 7:06 pm
So glad to hear it Suchitra! I know exactly what you mean about following recipes 🙂 And feel free to join our Facebook Community Group if you haven’t already! We share lots more fast & easy cooking techniques and healthy eating tips.
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Middle Ground Growers (MGG) was born in 2019, on a small 2 acre market garden in the village of Bathampton.
Like all vegetables, MGG started with an idea: producing ecologically grown food for local communities.
We started by supplying a whole food shop in Bath and selling directly on the farm. Rapidly we also decided to launch a veg box scheme and began delivering to 20-25 families every week in 2020 and 75 households in 2021.
In 2022, we have upscaled our mission to grow on 16 acres and provide for 200 families plus over 10 local outlets.
Middle Ground Growers is an established Community Interest Company (CiC).
We are a core team of 4 full-time co-directors and founders taking on different areas of responsibility for the CIC and the growing.
We have a wider team of staff, trainees and volunteers who make this happen.
We believe in and practice...
Permaculture ethics and principles
Agroecological techniques and ways of learning
Regenerating soil through no-till growing
Food justice and food sovereignty
Hand tool cultivation and minimal use of fossil fuels
Increasing biodiversity and storing carbon
Food of place and food of the soul - growing food that is alive, healthy and unique to this bioregi


Nutritions That Help Overcome Anemia,
Anemia is a condition of lack of hemoglobin or oxygen-carrying component found in red blood cells. Most cases of anemia are caused by the small number of red blood cells (erythrocytes) in the body. However, anemia can also be caused by imperfect red blood cell production or bleeding or blood loss; both visible and invisible source of bleeding. Therefore, it is important for you to meet the following nutrients so that you can overcome anemia, including:
Generally, anemia occurs due to iron deficiency in the body. The amount of iron that is not normal will make the production of red blood cells disrupted. Red blood cells play an important role in delivering oxygen and nutrients throughout the body.
To meet your iron needs, you are encouraged to eat red meat such as beef, mutton, beef liver and kidney, egg yolks, and nuts. Dark leafy vegetables also contain lots of iron such as spinach, kale, and mustard greens.
Vitamin B12 is another nutrient that also has a duty to support the production of red blood cells in the body. That is why when you have anemia, consumption of food sources of vitamin B12 is highly recommended to help increase the number of red blood cells in the body. Red meat, poultry, fish, eggs, milk, and cheese are some of the ingredients that can be selected.
Folic acid (Vitamin B9) in the body is needed to form new cells, including red blood cells. Because the body is unable to store too much folic acid, you need to consume folic acid-based foods, including dark green leafy vegetables, nuts, beets, and cereals that have been fortified with folic acid.
Not only serves to maintain eye health, it turns out that foods rich in vitamin A such as vegetables with dark green leaves, sweet potatoes, pumpkin, carrots, red peppers, and watermelons, are useful for treating anemia. The food source is able to increase the amount of red blood cell production in the body.
Vitamin C does not play a direct role in producing red blood cells, but can help the absorption and storage of iron which can later optimize the number of red blood cells in the body. To fulfill this, you can eat guava, oranges, strawberries, papaya, kiwi, or pineapple.


Doctors have calculated that, with every 10 per cent of weight he gains over the desirable weight for his height, a man risks cutting his life expectancy by thirteen per cent. Even ten or fifteen pounds of extra weight make a man more vulnerable to most serious diseases. Heart disease, high blood pressure, and strokes, for example, are twice as common in people who are overweight. And there are plenty more statistics to show that all sorts of other disabling or fatal disorders are likely to go along with excess fat.
Everyone can get rid of his excess pounds and put himself out of danger. No one is going to pretend that it is easy, but it can be done. If you are trying to lose weight with your partner, you can make a game out of it, compare notes on your progress, and support each other's morale. But even if you don't need to slim, you can still be your partner best assistant in the fight against fat, because you are the one who chooses the menus.
It doesn't mean that you have to switch overnight from generous helpings of potatoes and rich desserts to salads without dressing, or bananas and skim milk. Crash diets are not good for you. Not only may they fail to supply the body with enough vital nutrients for health, but also they require extraordinary efforts of self-discipline to succeed. Few people can keep to such diets for long, and weight that is lost in a hurry will come right back on again when dieting stops. "On-and-off" dieting like this can actually be more harmful than being continuously overweight. Successful dieting, on the other hand, means gradually introducing new eating habits that are easy to continue even when the excess pounds have gone.
Gradually, you can replace fattening foods by equally delicious substitutes that will satisfy your appetite without putting on extra weight. Lean steaks, pot roasts, hotdog, lamb and veal chops, chicken and turkey, for example, are all high in protein but low in fattening power. So choose these meats a lot more often than bacon, pork, sausages, or ham, and switch to fish every once in a while. Broiled or baked foods have fewer calories than fried ones. And how about serving an extra green vegetable instead of potatoes, pasta, or rice? Fresh fruit with plain yogurt could stand in for ice cream or pies. Stewed fruit for breakfast can taste just as good as cereal. Try substituting cottage cheese or meat spreads for cream cheese, jam, or honey, and celery or fruit for crackers. You may also like to use non-fat powdered milk in coffee or tea, or a squeeze of lemon and a pinch of salt instead of butter on vegetables.
A calorie chart in the kitchen and a low-calorie cookbook will help you here. Once you have got the idea, you can work out many more variations for yourself. It may seem a nuisance to have to count calories, but remember those wretched health statistics and stick to your guns. Try serving just enough food to satisfy your appetite, and keep leftovers well out of sight. Regular meals are best, but try not to have your last meal too close to bedtime. Since little food is needed for energy while you are asleep, most of it will be converted into fat while you slumber away unawares.


The ongoing agricultural revolution
At last I am moved by a story to write: German Urban Farms the company's website is here.
The Frisch vom Dach, or Fresh from the Roof project, plans to create a 7,000-square-meter roof garden, complete with a fish farm, to provide Berliners with sustainable, locally-grown food....The fish will be sold as food and, crucially, their excretions, especially the ammonia excreted through the gills, will be converted into nitrates. That will serve as fertilizer for the plants growing in green houses above the fish tanks. In turn, the plants will purify the water for the fish. The system for sustainable food production is known as "aquaponics."The first instance of vertical farming, or industrial farming. Bringing the countryside into the city. As the Spiegel article points out, this model is low energy, unlike the more science fictional dreams of vertical farms. It also fits in with the permaculture crowd. That said, it does offer the prospect of advancing the cause of re-wilding (and of driving urbanisation faster).I'd be interested in how much their prototype container farm manages to produce, since the idea of mass producing and distributing a container/greenhouse strikes me as being an efficient way to spread food production massively.


Victoria and Her World is a great study to use to introduce British history and cultural information to your kids.
Three delicious chocolate truffle recipes to make and share with your loved ones on Valentine’s Day.
Whether you are cooking a holiday meal; selecting a side dish to bring to a gathering; or deciding what to serve your extended family for breakfast, we have many recipes to choose from.
Enjoy learning about Nicaragua through cooking and fun activities while learning to pray for the people and missionaries living there.
Did you know barley has a low to moderate glycemic index, helps control diabetes, and lowers your cholesterol? Find out more health benefits and enjoy two delicious recipes as well.


Healthy nutrition and regular exercise are the best way to control weight in the general population, and also in people with dual diagnosis, who are at increased risk of becoming overweight and developing heart disease early.
What are healthy principles of nutrition? Choosing foods that are fresh, as much as possible free of pesticides and additives and not processed, plenty of daily servings of vegetables and fruits, weekly low mercury fish consumption, avoiding processed sugars ( much sweetness can be obtained from fresh fruits!). Some nutrients seem to be especially valuable, especially omega three fatty acids and probiotics, which are found in fish and yoghurt, respectively. O3FA seem to contribute to controlling blood lipids, decrease depression, joint pain and have beneficial effects on heart health. Probiotics were shown to have protective effects against developing upper respiratory infections, and there is even a recent suggestion from early research that they might contribute to modulating anxiety.
But it is not only food choices, but also how to eat that makes nutrition healthy. The body needs in general small frequent meals (3 main meals and 2 snacks); small portions, easier to achieve when using small plates; recognizing hunger and replacing emotional eating with healthier coping with emotions (such as physical activity or relaxation).
As part of a healthy lifestyle, establishing the principles of healthy nutrition, as opposed to a certain diet, and maintaining regular, daily physical activity can have benefits beyond stabilizing or decreasing weight- in building physical and mental stamina and protecting to a certain extent to development of disease.
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