Chef Robert Danhi Curator of CulturesRobert2023-11-04T23:38:09+00:00
Chef & Entrepreneur
A thirty-four year veteran of the F&B industry, Chef Danhi has operated restaurants, was a chef-instructor at the CIA, award winning Southeast Asian cookbook author, TV show host and has become an industry thought leader in R&D throughout the innovation process.
CHEF & ENTREPRENEUR
Chef Danhi & Co is a full service agency specializing in menu & product R&D, sales & marketing support, educational training programs for restaurants, food manufacturers, marketing associations, and academic organizations.
The Flavor360º suite of apps and knowledge base web-portal are used as tools by the Food & Beverage industry’s Marketers, R&D Chefs, Product Developers, and Food Scientists to curate, document, archive and share the 360 degree flavor experience at every stage of the R&D process.
SOUTHEAST ASIAN FLAVORS
Southeast Asian Flavors was a James Beard Finalist for the Best International Cookbook. Best Asian Cookbook of the USA and 2nd Best Asian Cookbook in the World by Gourmand – more than 100 authentic recipes.
In this book Robert shares 75 simpler Thai style recipes that will enable the reader to cook up the genuine flavors of Thailand in their kitchen nearly anywhere in the world. Classic dishes like coconut red curry can be cooked up in about 15 minutes!
Robert was recruited as a main judge for all 17-episodes of Top Chef Vietnam so he traveled to Saigon to live, eat and give feedback to a cast of Vietnam’s Top Chefs competing for the first ever Top Chef Vietnam title.


The scalloped potatoes with caramelized onions can be made up to 1 day ahead of preparing this dish. I live at 7800 feet altitude and the oven cooking time was perfect. 5 lbs russet potatoes, peeled and sliced 1/8 inch thick. Strain cream mixture, and pour evenly over potatoes. Recipe Development . 3 Toss sliced potatoes with olive oil, cheeses, salt, pepper: In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper. Thinly slice onions. Saturated Fat 3.6g 23%. Who knew that adding caramelized onions to scalloped potatoes would be so amazing? Perfect for holiday entertaining! Turned out perfectly! Sugar 6.9g 8%. Produce. Perfect for holiday entertaining! See original recipe at: simplyrecipes.com. Feb 16, 2017 - Gorgeous scalloped potatoes with caramelized onions, Gruyere and Parmesan cheeses. Recipe from Redbook. Dairy. Baked it (did not finish under the broiler) a day ahead, and then reheated the following day at 350 for 25 min, followed by 5 min under the broiler. 2.6k. Add garlic and cook for about 30 seconds. Thanks! 30 min ; 4 Yield; 98% Bacon Blue Cheese … In a small bowl, whisk flour with 1/2 â¦ Similar Recipes Slow Cooker Turkey Legs 4 BBQ Chicken Wraps 11 Three Bean Chili with Cornbread 5 Tourtiere Canadian Wagyu Meat Pie Double8Cattle. If the onions start to stick, add some more oil, water or wine. Step 2 Stir together half-and-half and horseradish, and pour over potato. Protein 5.5g 11% * Percent Daily Values are based on a 2000 calorie diet. Drain and cool slightly. Get one of our Scalloped potatoes with caramelized onions and gruyere .. recipe and prepare delicious and healthy treat for your family or friends. Spread about one-third of the potatoes in the bottom of a 3-quart baking dish. In a saucepan, melt the butter; stir in flour until smooth. 1/2 tsp White pepper. ADD YOUR PHOTO. simplyrecipes.com. 4 . Add the onions â¦ About this Recipe. They are just amazing. Fiber 4.5g 19%. They were awesome. Please review the Comment Policy. November 12, 2013 (here's the scallop potatoes recipe from a finalist entry in the 2013 Your Best Potato Recipe) Ingredients. by: KATHERYN'S KITCHEN. Sprinkle flour on top of butter and whisk to form â¦ Adding 1 tsp of sugar will help the onions caramelize. Your comment may need to be approved before it will appear on the site. 1/3 cup Stock. Cook potatoes in boiling water to cover 20 minutes or until almost tender. or until heated through, stirring frequently. 2 cups whipping cream; 4 crushed garlic cloves; 3 peppercorns; 3/4 teaspoon sea salt; 1 tablespoon oil; 1 large Spanish or yellow onion, thinly sliced ; 3 large Yukon Gold potatoes (2 to 3 … Mar 21, 2016 - Gorgeous scalloped potatoes with caramelized onions, Gruyere and Parmesan cheeses. Use a mandoline slicer to thinly and uniformly slice potatoes, if desired. I’ve been making tarts, caramelized onions, and so, so many potato chips. Scalloped Potatoes with Caramelized Onions. Serves 8. Caramelizing onions takes time as you are slowly coaxing the flavor out of them and turning the sugars into caramel type flavor and appearance. Scalloped potatoes are sliced thinly and baked in a casserole dish with herb- and spice-infused milk or cream. Made this for Christmas dinner last night. I usually make half and it turns out great. Cook until bacon is crispy and then add the onions. Stir in the garlic and cook until fragrant, about 1 minute. Spray a 13×9 baking dish with cooking spray. November 12, 2013 (here's the scallop potatoes recipe from a finalist entry in the 2013 Your Best Potato Recipe) Ingredients. Read more about our affiliate linking policy. About this Recipe. I finally got around to trying this recipe and it was a big hit! Total Time 1 hour. Sauté until onion is coated with butter; reduce heat to medium and cook until lightly browned and tender (about 10 minutes). This baked scalloped potatoes with cheese recipe uses freshly grated Parmesan cheese and fresh rosemary for a full, rich flavor that sets it apart from other potatoes recipes. Gorgeous scalloped potatoes with caramelized onions, Gruyere and Parmesan cheeses. Add the potatoes.Stack in any shape you like, or just let them fall naturally into the pan. :-) They are great and can hold their own alongside your favorite beef, chicken, or fish dish.Recently, I served them with some grilled veggies and heated a crusty loaf of French Bread to go with. This is a great recipe. Preparation. I made this tonight. licious caramelized onions layered in between the sliced potatoes and cheese. Pour stock over the potatoes. In 2-quart saucepan, heat whipping cream, garlic, salt, pepper and thyme sprigs to simmering over medium-high heat. I will definitely make this again. It will take approximately 1 hour to get a good, caramelized color and flavor, so be patient. These potatoes are Excellent! I made these today with our Christmas dinner. 2019-04-21 06:14:38. Sometimes I have to make it twice during Thanksgiving week!! Scalloped Potatoes with Caramelized Onions. 4 Layer onions in buttered dish, arrange potatoes on top, pour stock over, sprinkle with more cheese: Butter a large gratin dish or 9x13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. READY IN: 1hr 35mins. Sprinkle with 1 teaspoon chopped fresh thyme leaves before serving. Save … Perfect for holiday entertaining! October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. 1/2 cup grated Pecorino Romano cheese. Add 1/2 cheese and stir until melted. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. This is a FAN FAVORITE at our house on Thanksgiving. Scalloped Potatoes with Caramelized Onions. Scalloped Potatoes with Caramelized Onions: Adapted recipe and photos by For the Love of Cooking.net Original recipe by The Food Network 2 tsp olive oil; 1 sweet yellow onion, thinly sliced; 2 cloves of garlic, minced; 2 russett potatoes, thinly sliced; 1/2 cup shredded Asiago cheese; 1 cup skim milk; 2 â¦ Check out this delicious recipe! One of the most requested dishes at our holiday table, for either the Christmas holidays or Easter, is this scalloped potatoes gratin with caramelized onions and Gruyere. 1 ⁄ 2. baking dish, layer potatoes and onion. Layer one-quarter of the potatoes in greased 8×12 inch glass baking or casserole dish; top with 1/3 of the onion and 1/4 of the cheese. Pour cream sauce over top, sprinkle remaining cheese over top. Forgot the rosemary, but it was amazing anyway! Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Arrange potato slices in a lightly greased 13- x 9-inch baking dish. Scalloped Potatoes With Caramelized Shallots. It reheated beautifully the next day covered with foil. Remove aluminum foil. Gradually â¦ November 12, 2013 (here's the scallop potatoes recipe from a finalist entry in the 2013 Your Best Potato Recipe) Ingredients. Add onions, and cook, stirring occasionally, for 1 hour or until golden brown. Similar Recipes Slow Cooker … All photos and content are copyright protected. Heat remaining 1 tablespoon butter and oil in a large deep skillet over Stir in the onion, and cook until dark brown, about 15 minutes. I plan to make them for Easter dinner but I like to compare notes to other recipes. We also use Yukon gold potatoes, which in addition to cooking up into a beautiful shade of yellow, hold their shape better than russets, and are naturally buttery and delicious. Top with one-third of the caramelized onions and 1/4 cup of the shredded cheese. Scalloped Butternut Squash with Caramelized Onions. Thank you! Produce. Following the recipe exactly, with 1.5lb of 1/8″ thick sliced potatoes, these cooked in exactly the amount of time specified by the recipe. Spray a 13×9 baking dish with cooking spray. But it was really good. December 17, 2018. Have these ingredients delivered or schedule pickup SAME DAY! Didn’t peel the potatoes (I like the texture and the extra nutrients). It’s one of our favorites too. This recipe is based on a recipe from Katheryn’s Kitchen; I adapted it to fit Top the layer with half of the onions. 6 Yukon gold potatoes (about 1 1/2 pounds), medium small. Spread one layer of potatoes across the bottom of the dish, slightly overlapping each slice. Swap Yukon Gold potatoes for russet potatoes, if desired. Scalloped Potatoes with Caramelized Onions are my favs. Bake at 350 F for 1 hour. For this recipe I wanted a somewhat “lighter” version of the classic, so we skip the cream and bacon that you would normally find in a more traditional scalloped potatoes dish, and instead flavor the potatoes with darkly caramelized onions, nutty Gruyere cheese, some Parmesan, and sprinkling of rosemary. Stir in the onion, and cook until dark brown, about 15 minutes. Caramelized Onions. tablespoon fresh thyme leave. 1 tsp Rosemary, fresh. (If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. Add 1 tablespoon canola oil to a pan on medium heat. Caramelized onions and an easy homemade cream sauce make for a decadent, flavorful side dish that's miles from ordinary scalloped potatoes. I used butter and olive oil to caramelize the onions and cooked them over low heat for 40 minutes. 2 tbsp Olive oil, extra virgin. Preparation. Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside. I used leeks that were in my produce box this week instead of the onions. Melt butter over medium heat. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cheesy Scalloped Potatoes from Foodie Crush, Scalloped Potatoes with Ham from The Pioneer Woman, Four Cheese Garlic Scalloped Potatoes from Baked By Rachel. Preheat oven to 350. In 12-inch skillet, heat oil over medium heat. Butter the bottom and sides of a casserole dish. Spray 2 1/2-quart oval casserole with cooking spray. Be the first to review this recipe. In a large skillet over medium heat, add the butter. Easy to make and such a huge crowd-pleaser. Allow it to melt, then add the â¦ ; Preheat your oven to 425 degrees F.; Heat a large iron skillet over a medium heat. It was delicious, without being as high in calories or fat as the cream and extra cheesy versions. Heat remaining 1 tablespoon butter and oil in a large deep skillet over Heat cream in small saucepan until it just comes to a simmer. In a large skillet, heat the olive oil over medium-high heat. Cool 10 minutes. Perfect for holiday entertaining! In a greased 2-1/2-qt. Scalloped Potatoes with Caramelized Onions. Caramelized Scalloped Potatoes take a little bit longer to make, but they are worth it. It was a Vegetarian Feast! Peel potatoes, and cut into 1/4-inch-thick slices. For this recipe I wanted a somewhat âlighterâ version of the classic, so we skip the cream and bacon that you would nâ¦ I’d recommend using an online nutritional calculator like this one. Scalloped Potatoes with Caramelized Onions and Gruyere, Read more about our affiliate linking policy, 4 cups thinly sliced onions (sliced crosswise, see, 6 medium-small Yukon gold potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline), 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup, 1/2 teaspoon white pepper (or black pepper if that is what you have), 1 teaspoon of butter to butter the gratin or casserole dish, 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option). Add the potatoes.Stack in any shape you like, or … ; Preheat your oven to 425 degrees F.; Heat a large iron skillet over a medium heat. 4 cups Onions. Heat remaining butter in skillet over medium-high heat; add onion. Thanks for another “keeper” recipe! I make it exactly as written and it comes out perfectly every time!! The onions were the real star of this show – I think I’ll use a bit more next time. 1 tablespoon butter; 1 tablespoon olive oil; 1 medium onion, thinly sliced; 1 cup milk; 1 cup half and half cream; 1 … Pour potato mixture into baking dish; set aside. Calories 278 Calories from Fat 106 % Daily Value* Fat 11.8g 18%. 1/2 cup grated Pecorino Romano cheese. Iâve been making tarts, caramelized onions, and so, so many potato chips. If the onions start to stick, add some more oil, water or wine. 10 ingredients. First time commenting? Preheat oven to 350°F. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Carbohydrates 39.1g 13%. It will take approximately 1 hour to get a good, caramelized color and flavor, so be patient. Awesome, Den! I have a huge bag and hate to go buy more potatoes if I don’t have too. 5 Cover with foil and bake, then broil to finish: Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). In a large skillet, melt butter over medium heat. This baked scalloped potatoes with cheese recipe uses freshly grated Parmesan cheese and fresh rosemary for a full, rich flavor that sets it apart from other potatoes recipes. Add oil and onions to skillet; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Good appetite! Sorry, our subscription service is unavailable. More Thanksgiving Recipes . kept by ajbessette recipe by Simply Recipes. TO MAKE THE POTATOES: Preheat oven to 350°F. The scalloped potatoes with caramelized onions can be made up to 1 day ahead of preparing this dish. These were absolutely fantastic! Stir in the garlic and cook until â¦ Using a mandoline or sharp knife, slice the potatoes into thin rounds (about 1/16 inch thick). Baking & Spices. I made this for Christmas Eve dinner along with tri-tip and a spinach salad. Preheat oven to 350°F. October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. With potatoes, thyme, two types of cheeses, and olive oil, you'll have everyone coming back for seconds, and possibly thirds. Thinly slice peeled potatoes. Gorgeous scalloped potatoes with caramelized onions, Gruyere and Parmesan cheeses. lbs medium russet potatoes. Preheat oven to 350. Bookmark. Cut the recipe in half. We don’t currently calculate nutritional information on our recipes. Simply wonderful! Slice potatoes as thinly as possible (using a mandoline if available). I’ve been making your potatoes for a couple/few years and…We LOVE them!! Canned Goods. Scalloped potatoes is the American name for potatoes gratiné. Melt the butter. 1 tsp Rosemary, fresh. 2 cups whipping cream; 4 crushed garlic cloves; 3 peppercorns; 3/4 teaspoon sea salt; 1 tablespoon oil; 1 large Spanish or yellow onion, thinly sliced ; 3 large Yukon Gold potatoes (2 to 3 … Save time by peeling and slicing the potatoes while the onions are cooking. Hi, Holly! Sprinkle with salt, pepper, and half of the thyme. Slice the potatoes and onions into thin slices using a mandoline slicer. or until Neufchatel is completely melted and sauce is well blended. Elise is dedicated to helping home cooks be successful in the kitchen. They taste good the next day also. Elise Bauer is the founder of Simply Recipes. I used a cast iron gratin pan, so they also looked beautiful when they came out of the oven. Baking & Spices. by: KATHERYN'S KITCHEN. 1 . Has anyone made this with russet potatoes? Scalloped potatoes recipes is a recipe that is well worth the effort. 1 tsp Salt. Gradually stir in broth; cook 1 to 2 min. Don’t take them off too early – they should yield a rich brown, soft but not mushy product.
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The Bay Area is full of really great restaurants but until you have the opportunity to explore on your own, here are some favorite options for our students.
Places to get Lunch:
Cheeseboard - Just down the street from DSPT! Pizza for $2.50/slice. They only make one type of pizza per day, and it's typically really, really good. On a sunny day, you can (but probably shouldn't) sit on the median and enjoy the weather while listening to a band play either jazz or swing.
Gregoire - On Cedar, 1/2 block east of Shattuck, Gregoire is gourment food on the go. There is often a line outside the small establishment, but it is well worth the wait. They also have dinner offerings, but their lunch menu is better priced for those on a budget.
The Juice Bar Collective - Very close to DSPT on Vine Street, the Juice Bar Collective offers smoothies and fresh juices as well as sandwiches, quiche, polenta and spinach lasagna.
Saul's - Heaven for meat-eaters on Shattuck near DSPT, Saul's is a New York style delicatessen which offers a variety of breakfast items and sandwiches. Their deli hash is a favorite staple in many DSPT students' and staff members diets.
Epicurious Garden - Across the street from the Cheeseboard, the Epicurious Garden is home to a variety of eateries offering artisan soups, quality Mexican food, gelato, dim sum, sushi and more.
La Val's & La Burrita - La Val's and La Burrita are a pizzeria and a taqueria located adjacent to each other on Euclid Ave. Their prices are good, and they're located conveniently at the heart of Holy Hill, next to Cal's North Gate. If you take any classes elsewhere in the GTU or at Cal, these places will often be a great opportunity for a quick, delicious lunch or supper.
Top Dog - The famous Bay Area hot dog joint, offering great food and liberal 'propergander' since 1966. Whether you agree with their philosophies or not, you're sure to love the great variety of delicious dogs.
Places to get coffee:
Peet's - Located all over the bay area, the first Peet's is just down the road from DSPT at Walnut & Vine. Always a good choice for coffee or pastries.
Brewed Awakening - Near the rest of the GTU on Euclid. Their cappuccino is really good. If you go here, you'll probably run into other GTU students, which can be a good or bad thing, depending on your perspective.
Nefeli Caffe - Also on Euclid, Nefeli a small, homey cafe with quality coffee and food offerings.
Places to get dinner:
Chez Panisse - Super expensive, but worth it. You'll have to make reservations well ahead of time. You need to eat here at least once during your time in Berkeley. This restaurant revolutionized cooking in America. It cannot be recommended enough.
Dara - On the corner of Cedar and Shattuck, Dara offers a variety of Thai and Lao specialty dishes. They are reasonably priced, offer great service, and have a beautiful large patio for outside dining.
Cha'am - A treehouse-like building on Shattuck next door to Dara, Cha'am is a favorite Thai restaurant of many Berkeley residents.
Crepevine - On Shattuck and Cedar, Crepevine offers savory and sweet stuffed crepes and has a great happy hour pint special.
Barney's - Also on Shattuck and Cedar (and on College near St. Albert Priory) Barney's makes hamburgers of almost every variety and great milkshakes.
Zachary's Pizza - With one location near St. Albert's, and another on Solano Ave. near St. Jerome's, you have no excuse not to go here. They serve delicious deep-dish pizza.
Fonda - Tapas restaurant on Solano Ave. Delicious food, good drink prices, fun atmosphere.


Calling all Cheesesteak fans! We’re celebrating our 25th anniversary in a big way by offering Philly’s Best fans $5 Cheesesteaks and Hoagies all day long on Wednesday, January 25. So, if you love all things meaty and cheesy, grab your friends and head to Philly’s Best to chow down on our most authentic Philly favorites for only $5 each!
Just like the best sandwich shops in Philly, every Philly’s Best Cheesesteak is grilled-to-order with thinly sliced steak or chicken breast and melted cheese, all piled high on a genuine Amoroso roll; while our Hoagies are loaded with premium Boar’s Head meats and cheeses. Don’t miss out on the delicious opportunity to celebrate the BIG 2-5 with us!


Bodrum Bistro is a little piece of Turkey in Wallingford, Seattle. Owned by Chef Birdane Doğrukol, it's the place to find the best home-style Anatolian cuisine. From Mücver to Karnıyarık and Tavuk Bohça, at Bodrum Bistro, you and your family will experience real authentic and healthy Turkish food.
Birdane Doğrukol was born and raised in İzmit, Turkey. She moved to Seattle in 2005 and later opened Bodrum Bistro. Chef Doğrukol is proud of her genuine Anatolian cuisine, and best known for her traditional Mantı, tiny Turkish dumplings, and extraordinary Baklava, sweet and rich Turkish pastry.


In the previous blog, we discussed ways to reduce stress in order to boost immunity. Today, I am introducing ways to optimize immune function by making simple changes to your diet.
The relationship of the digestive and the immune systems is becoming more apparent, with a deepening understanding of the human microbiome. The interdependence of these systems is important, as the gut houses about 70% of our immune system. The digestive system of the average person harbors more than 500 distinct species of bacteria. Referred to as the microbiome or gut flora, these trillions of useful bacteria provide dozens of various functions and capabilities and mostly reside in the colon (large intestine) and ileum. The human gut flora is critical to the vitality of the host and plays a fundamental role in nutrient absorption, metabolism, pathogen resistance, and regulation of the immune response. The composition and distribution of this microbiome varies according to age, state of health, and even geographic region.
Excessive antibiotic use poses probably the single most deleterious effect on gut health, as it decimates healthy gut flora, allowing pathogenic bacteria the opportunity to populate. This effect is highlighted in one study where after just one single course of ciprofloxacin, presence of the harmful bacterium clostridium difficile was found in the subjects’ digestive tracts in higher than normal amounts. This, in addition to other factors like chronic stress, can lead to a cascade of harmful events such as intestinal hyper-permeability, systemic inflammation, and insulin insensitivity.
In past blog entries, I have introduced the Chinese medicine view of the Spleen. Here I will delve a bit deeper into it, focusing on its primary function: digestion. According to TCM, the Spleen is responsible for the transformation and transportation of food essences into blood and Qi in the body. This means that the quality of food we eat is directly proportional to the quality of our blood and Qi. This view relates almost identically to the western medical view of the digestive system, in that its primary function is to receive food, extract minerals and nutrients, and turn it into useful energy for the body. One common condition we see in the clinic, especially in the United States, is called Spleen Qi deficiency. This manifests as fatigue, reduced energy, loose stools, gas and bloating, undigested food in the stools, and in advanced cases, prolapse or blood loss. The major contributor to this condition (in addition to overwork and chronic stress as we learned in the previous blog post) is improper eating habits. This includes excessively damp-forming foods such as greasy, fried, alcohol, dairy, and too much eating of cold or raw foods, as well as eating at irregular intervals or times, or eating while emotionally upset. Also, as seen above, antibiotics have a destructive effect on the gut (which we now know is equal to the concept of the Spleen in TCM)
Spleen Qi deficiency. This manifests as fatigue, reduced energy, loose stools, gas and bloating, and undigested food in the stools.
Now that we have a basic understanding of the human microbiome and the TCM view of the Spleen, let’s discuss ways to improve it. Gut health will invariably involve a 3 fold approach: healing what has been damaged, digestive and immune maintenance, and then finally prevention. For this I suggest visiting a practitioner who is well versed in the area of nutrition, so that he/she may guide you in the process of reconstructing your gut.
What can you do to address and improve gut health on your own? Here is a list of some foods that have been shown to benefit the immune system either directly or indirectly via the digestive system, and I highly recommend eating them as often as possible. Integrating them slowly into your diet, as well as eliminating some of the harmful foods I have listed here, will help improve your overall health.
Mushrooms, such as shiitake: Shiitake, a Japanese mushroom that has been cultivated for over 1000 years, contains strong immune system regulating properties, along with antibacterial and antiviral properties, including that of stimulation of macrophage activity (macrophages are one form of white blood cells responsible for the body’s first response to infection).
Eat a diet that is very high in antioxidant rich foods: From vegetables, fruits (especially berries), and beans
Probiotics: Fermented food sources such as kimchi, kefir, sauerkraut, kvass – all of these contain high levels of probiotics which are helpful in replenishing healthy gut bacteria/flora. You may also simply take a probiotic supplement. There are several high-probiotic yogurts as well.
Prebiotic foods: Such as asparagus, and the night shade family (onion, garlic)
Omega-3 fatty acids to control inflammation: High quality fish oil or fresh wild-caught fatty fish like salmon is a great source for this
Dark leafy greens and micro-algae: Such as spirulina and chlorella offer immune-enhancing properties and a high dose of B-12, an immune superstar vitamin.
Quercetin: A powerful antioxidant found in green tea, tomatoes, and…is found to be a strong immunostimulant as well.
Yellow and orange foods: The color that benefits the Spleen. Eat foods of these colors (in addition to other colors of course) such as peppers, yams, and Japanese potato to strengthen the Spleen.
Avoid sugar, refined carbohydrates, fried foods, excessive alcohol, dairy, and cold foods: all which promote inflammation and deplete healthy gut bacteria and allow unhealthy bacteria to flourish as well as overgrowth of Candida albicans (yeast).
Written by: Lauren Phillips, L.Ac.
Healing with Whole foods: Asian Traditions and Modern Nutrition. Paul Pitchford. North Atlantic Books. 2002.


For the miscellaneous requirements of our clients, we are engaged in offering a wide range of Fresh Green Grapes. Offered range is highly juicy and gives your mouth a sweet watery taste. It can be eaten raw also it is widely used for making juice, jam and wine. Offered grapes are picked from the best farms all across the country. Also we carefully examined the whole range before final delivery in order to ensure its quality, freshness and taste. Furthermore our offered Fresh Green Grapes are hygienically packed and deliver at your doorstep in given time frame.
|Size||24mm~28mm||Place of Origin||Maharashtra, India|
|Net weight||20kg/box||Variety||Seeded Grape|
|Supply Ability||50 ton/100 ton per week||Grade||A|
|Shape||Oval Shape||Cultivation Type||Common|


Good For Groups
Good For Kids
With a focus on freshly baked goods with the freshest ingredients, Banneton Bakery guarantees your satisfaction and promises to make your visit with us an exceptional one.
I love this place! The food is amazing, with some of the best pastries and breads you can find anywhere. The croissants are easily the best in town by far. The atmosphere is relaxed, but warm and inviting. There is plenty of seating and an open and spacious floor plan, with both indoor and outdoor seating. I like sitting in the warmer side where the brick oven is in winter. In warmer weather, one can opt for the abundant outdoor seating. The service is good, demonstrating the values of a family owned business, with an abundance of care given to details. To top of the fantastic food, this place is a haven for coffee-snobs! I mean this as a compliment... You will have an option of single-origin or a blend coffee, both of which get changed from time to time.
Came here for pizza with the girlfriends family it was really good and in the cozy resteraunt we had a great time!
While in PE the last time, we discovered Banneton. And we went back again and again. Fabulous coffee, amazing food. We went for breakfast and lunch and in between. The staff is superb. All in all a restaurant highly recommended. We wish we could have stayed longer and eaten there even more often than we did. Do yourself a favour and try out Banneton - can't say enough about them. Staff: AMAZING! Food: AMAZING! Coffee AND Tea: AMAZING!
We order the pizzas, which had a lovely crispy base. generous topping and full of flavour. We had the donuts which we really the highlights. Salted Caramel if my favourite. Service was friendly and very helpful.
This is the 3rd time I've visited this family run bakery/cafe, and it's now my only stop when I visit Port Elizabeth. The food is fresh, home-made on the premises with delicious artisan breads, pastries, pizza bases etc.....and then there's the restaurant...home made wholesome breakfasts, daily specials for lunch, great winter soups and today I discovered that they are open 3 nights a week for dinner. Coffee is delicious, freshly squeezed juices, with a lovely vibe. I'd definitely recommend this gem.
We had a delicious, relaxed breakfast. The eggs benedict and omelettes were excellent very tasty and fresh ingredients were used. The ambiance of the bakery is very comfortable and inviting. The employees were very friendly and helpful. The chocolate rye cookies were amazing! Highly recommended.


Updated: Apr 6, 2020
Minerals are inorganic substances that are essential to the metabolic functions of the body. They are absolutely critical to the health of your dog. Microminerals or trace minerals, are relatively rare in the soil and oceans and therefore in our food. They are needed in small quantities for optimum health but if they are lacking in your dog's diet, they can create a variety of health issues.
The 4 most common microminerals that you need to ensure are in your dog's diet, whether you feed raw or a conventional diet (kibble/wet food) are:
Impact on raw fed dogs
If you feed your dog a raw diet, you may think that because it is natural and fresh, your dog is getting all the nutrients she needs. However, this is not always true for the following reasons:
1. Whether you feed a commercial raw diet or you prepare meals yourself, it is crucial to rotate the proteins (and veggies/fruit if you feed them to your dog) regularly. Each animal protein contains different nutritional value and a different ratio in protein vs fat. Feeding always the same protein will lead to many deficiencies including in essential fatty acids. Organ meats are the main source of vitamins and macro/micro minerals in your dog's diet. They should represent 10 to 13% of your dog's meal. Bones provide essential macrominerals such as calcium and phosphorus and should represent about 10% of your dog's meal. Not enough diversity in your dog's diet will create deficiencies not only in minerals but in vitamins, essential fatty acids and more. I remember chatting with the guardian of a young dog and he was telling me his dog was on a chicken commercial raw diet because chicken is the cheapest protein you can find. This is not a proper balanced diet and in the long run can lead to serious health issues.
2. Modern agriculture practices have greatly depleted the soils over the past 70 years. Several studies indicate that the average calcium levels dropped 27%, zinc levels 59% and iron levels 37% between the 1970s and mid 1990s. Crops become more and more mineral poor and the animals that are fed those foods, become mineral poor as well. This lack of nutrients is passed on throughout the food chain all the way to the food your dog eats.
Additionally, conventionally grown foods (and farmed animals eating them) contain herbicides, the most common one being Round Up. The active compound in Round Up is glyphosate which binds to macro and microminerals.
Plants exposed to glyphosate can't absorb minerals properly and as a result, become mineral poor.
Besides, glyphosate has been linked to cancer, kidney disease, hormone disruption and bone deformities in humans, so we can suspect it affects our dogs in a similar way.
The crops to avoid for their highest concentration of glyphosate are wheat and legumes such as soy, chickpeas, lentils and beans.
Even organic crops contain trace amounts of glyphosates due to the general pollution of our soils.
As much as possible, favour organic foods and grass-fed, pastured-raised animals from local farmers.
According to a study from 2001, there is a clear difference in the nutritional value of organic and conventional crops. Organic crops contain more vitamins and minerals and less heavy metals.
Impact on kibble fed dogs
If you feed kibble, you may have noticed the nutritional content list of all vitamins and minerals at the back of the packaging. They're not from the original ingredients as the heating process (High Pressure Pasteurization or HPP) involved in the manufacturing of kibble destroys them. So manufacturers add synthetic vitamins and minerals to meet the minimum requirements established by AAFCO (Association of American Feed Control Officials). It is important to know that those requirements were never set for optimum health but rather from the perspective of what is strictly necessary so that your dog doesn't become sick or malnourished.
The problem is that synthetic vitamins and minerals have a smaller scope of action as natural ones and they are also less bioavailable to the body (your dog can't absorb and use them because of their chemical structure) than natural minerals.
For these reasons, your kibble fed dog may be lacking some microminerals. You can easily remedy this by regularly adding some of the fruits and vegetables listed below to your dog's regular kibble.
Do not mix raw and kibble unless you are transitioning your dog's diet to a full raw diet. Feeding a mixture of raw and kibble on a regular basis may make your dog more sensitive to pathogens.
Critical role in the growth process.
Regulates the metabolism (rate the body uses energy).
Mineral excesses increase the need for iodine: (calcium, potassium, fluoride, manganese and arsenic can increase the need for iodine in the diet)
Long term deficiency can cause weight gain, dry skin, poor coat, sensitivities to temperature and noises and behaviour issues.
Deficiency can cause hypothyroidism, immune deficiency and reproductive issues.
Which foods to feed? Fish, eggs, and marine plants such as kelp. The quantity contains in those sources depends of the availability of iodine in the soil where they grow.
Feeding the thyroid glands from animals is also a great way to provide iodine to your dog. Chicken necks are great for this reason.
Manganses plays a key role in the urea cycle by removing excess nitrogen and ammonia.
Helps the body detoxify from oxydative stress.
Plays key function in the metabolism of carbohydrates and fat metabolism.
Signs of deficiency: impaired growth and reproductive functions, abnormal blood clotting, and general metabolic issues.
Weak tendons and ligaments because manganese activates the production of collagen in the joints. Many dogs with cruciate ligament issues may be manganese deficient.
Which foods to feed? Whole grains, nuts, leafy green veggies, beef liver and tripe, hemp seeds, pumpkin seeds, dried coconut, mussels and almonds.
Food rich in anti-nutrients such as phytic acid and oxalate acids (spinach, sweet potatoes, cabbage) may inhibit manganese absorption as well as other more common minerals such as phosphorus, iron, and calcium.
Protects the body from oxydative damage caused from anti-radicals. Anti-radicals can damage the DNA and accelerate the aging process, and can lead to cancer. Anti-oxidants can reverse the process and help the body repair.
Selenium, combined with vitamin E, works in synergy to create a potent anti-oxidant. Selenium is also important in the thyroid and immune functions.
Deficiency in selenium may lead to auto immune diseases. Research has shown that selenium also protects against mercury toxicity. Deficiency can cause hair loss and weight loss and muscular distrophy.
Which foods to feed? Fish, mushrooms, beef and pork kidney, lamb liver, oyster, turkey liver, beef spleen.
Selenium is affected by modern farming and pesticide use so it is always a good idea to supplement the diet with it.
An important co-factor for 200 enzymes in protein, carbohydrates and fat metabolism. Antioxidant properties
Important role in the release of vitamin A from the liver. So zinc deficiency is often related to vitamin A deficiency.
Northern breeds (Huskies and Malamutes) can have a genetic defect that limits zinc absorption.
Helps with wound healing, plays important role in the immune and reproductive function, growth, vision, blood clotting, skin function and proper blood sugar balance. Zinc also is a powerful anti-oxidant that can help reverse the damage caused by free radicals.
Zinc deficiency can be related to skin lesions, poor brittle coat, loss of hair pigment, poor wound healing.
Large amounts of phytates can interfere with the absorption of Zn (by linking with zn, making it less available to the body to use). Phytates can be found in wheat and rice bran, soy and peanuts)
Which foods to feed? lamb liver, 90% ground beef , oyster, mackerel and kale.


STRESS-FREE COOKING: Meet the Pro 5.8-Quart Air Fryer, the highly-efficient tool that brings healthier fried flavors to your countertop.
PERFECT RESULT: An NTC sensor sends accurate information to the air fryer, which automatically adjusts temperatures to keep fluctuations under 5°F for evenly cooked meals.
ONE-TOUCH COOKING: Choose from 13 convenient cooking functions with a single touch, each finely tuned by COSORI chefs to product the tastiest results. You can also choose your preferred temperature and time for your personal recipes.
LARGE CAPACITY: The air fryer's spacious 5.8-quart square baskets can fit a whole 5-pound chicken. Additionally, the corner spaces provide more cooking capacity and flexibility than round designs. Cook the perfect amount of food for 3–5 people in one go.
100 INCLUDED RECIPES: Find inspiration for every meal with 100 original, COSORI-chef-created recipes that include size, cook time, and temperature. Even beginner chefs can cook with confidence.
2 INDEPENDENT BASKETS: The original Air Fryer with 2 independent baskets, the XL air fryer lets you cook 2 foods, 2 ways, at the same time, eliminating back-to-back cooking like a traditional single-basket air fryer.
SMART FINISH & MATCH COOK: DualZone Technology allows you to choose between the Smart Finish feature, which unlocks cooking 2 foods 2 ways that finish at the same time, and the and a Match Cook button to easily copy settings across zones for full 8-qt capacity.
6-IN-1 FUNCTIONALITY: Includes 6 versatile cooking programs: Air Fry, Air Broil, Roast, Bake, Reheat, and Dehydrate.
XL CAPACITY: The 8-quart air fryer capacity lets you fit mains and sides at the same time for making quick family meals, or up to 4 lbs. of French fries or chicken wings.
SEPARATE HEATING ZONES: 2 independent 4-quart zones have their own cooking baskets, cyclonic fans, and rapid heaters.
EASY COOKING: Cooking meals for the family has never been this easy. Four presets make it simple to serve French fries, chicken, meat, and fish at the push of a button, and adjust both the time and temperature easily with one simple knob control. The digital display makes it easy to monitor cook times, and ensures evenly fried foods with the LED shake reminder
EASY CLEAN: The 4.6-quart non-stick basket is dishwasher safe, making clean-up a breeze. When hand washing, keep your air fryer at its best by using soft sponges and cloths with warm, soapy water. Plus, the ergonomic shape allows for easy cleaning and quick storing, saving space on your counter; perfect for any small kitchen, dorm, office, RV, and more
CRISPIER, HEALTHIER: Serve perfectly golden, crispy fried favorites using 98% less oil – no restaurant prices or wait times needed. Healthy cooking is easy with one-touch presets and a temperature range from 200-400°F. The Chefman Air Fryer is your number one tool for a crispy, fried finish on vegetables, pizza, frozen foods, and even leftovers to a perfect crisp in minutes
ELEVATE YOUR COUNTERTOP: With the sleek and nonstick stainless steel finish, this air fryer was designed with your kitchen counter in mind. The compact, easy to store build makes this the ideal fryer for families with big appetites and limited counter space
RESOURCES: cETL approved with advanced safety technology for long lasting durability, & 1-year hassle-free warranty provided by Chefman, so you can purchase worry-free - we've got your back! For information on how to use your product, scroll down for a PDF User Guide, QuickStart Guide and Recipe Book. 1500 Watts/120 Volts – RJ38-SQ-45T-BLACK
♨ Air fryer accessories: Each pack comes with 2 cooking time cheat sheets for air fryers that show the Cooking Time, Temperature, and Size of food to take the guesswork out of cooking, so you don’t have to waste time looking things up. LARGER font is printed on the small magnet with your most popular Frozen Foods for even easier referencing. Makes a thoughtful gift for all occasions.
💯 Quality that matters: Our magnetic cheat sheets for air fryers are made using durable materials to make sure they can handle daily use even in the long run. This waterproof and oil-proof magnetic sheets set includes 2 sheets that include a Big Magnet (10.5 x 6.5") and a Small Magnet (5 x 5")
🧲 Just stick it up: The air fryer cooking times chart sheets feature a magnetic backing that allows you to easily stick them to your fridge or any other magnetic surface in your kitchen. We use big and clear letters to make sure you can easily read them from any angle. Don’t have a magnetic surface? Use the included double-sided heat resistance tape to stick onto your appliances.
💚 Clear classification: Our air fryer cooking cheat sheets feature over 100 most common foods including Vegetables, Frozen Foods, Beef, Chicken, etc. that are properly classified and labeled to make sure you can read them at a glance. They make the perfect addition to any gift box and gift basket for all gifting occasions.
💪 Wide compatibility: We designed this airfryer cookbook to be compatible with Ninja Air Fryer, Instant Vortex Air Fryer, Cosori Air Fryer Max, Ultrean Air Fryer, and any other air fryer on the market so you can spend less effort on cooking and more time on enjoying your meals.
🍟【Multifunctional 6.8QT Air Fryer】This multi-functional product functions as an air fryer, rotisserie, deep fryer, and toaster. 8 pre-set modes can set you free from planning a meal and worrying about the flavor. BLAZANT large XL air fryer cooks food through 360° rapid heat circulation by cutting over 90% fats, allowing you to enjoy all the fried food guilt-free.
🍗【One-Touch Cooking, Easy to Use】BLAZANT 6.8QT air fryer cooks faster than a traditional oven, it can save at least 20% time and power. The LED touch screen is more precise than the mechanical knob in temperature and time control.
🌭【Metal Cavity, Prevent Peculiar Smell Well】The cavity of BLAZANT airfryer is made of high-quality metal, it can prevent peculiar smells well. You can enjoy healthy cooking.
👨👩👦👦 【Large Capacity Air Fryer】BLAZANT air fryer features 20% capacity higher than others. You can easily cook 15 chicken drumsticks or 2.6-3lb fries. 6.8QT large capacity can serve 4-6 people. You can enjoy tasty food with your whole family!
👩🍳【Contemporary and Sleek Appearance】With modern and fashionable appearance, BLAZANT large XL air fryer can blend well into any kitchen decor effortlessly. The compact design of this air fryer also makes it space-saving when placed in the kitchen.
Enjoy your favorite food without the extra calories. This air fryer allows you to fry, bake, grill, and roast with little to no oil. Make crispy fried chicken, steak, French fries, pizza and much more in one countertop appliance
Sleek and modern look with advanced touch screen menu. Take the guesswork out of cooking with the built-in touch screen menu featuring 8 cooking presets: Fries/Chips, Pork, Chicken, Steak, Shrimp, Cake, Fish, and Pizza. Equipped with a wide temperature range from 180Fahrenheit to 400Fahrenheit in 10 degree increments and a cooking timer up to 30 minutes
Featuring a new Start/Stop button to change time and temperature in the middle of a cook cycle. Don’t forget to shake with the new built-in alarm function that reminds you to shake your ingredients in 5, 10, 15 minute increments
Comes with non-stick pan and detachable basket equipped with a cool touch handle and button guard to prevent accidental detachment. Shake and flip contents in the middle of your cooking program with the detachable frying basket
Includes recipe book, This recipe book is filled with 50 recipes specifically made for GoWISE USA Air Fryers. Choose from a variety of meals to make for breakfast, lunch, dinner, or dessert
This air fryer lets you cook your favorite foods with little to no oil. Thanks to rapid air technology there is no need to add oil to prepare fried foods. This technique uses the hot air circulating within to make healthier versions of your favorite fried foods.
Comes with presets to make cooking easier. There are a total of 8 presets featuring: Warm, fries/chips, chicken, steak, shrimp, pork, cake, and fish. Just press one and you're done.
The digital screen allows you to set temperature from 170F to 400F and cook from 1-30 minutes. This option is perfect for those who tend to cook their own recipes or from recipes found online.
Indicator lets you know when cooking time has been reached. The timer will beep 5 times to let you know when your food is ready. The air fryer fan will stop after approx. 20 seconds.
Includes recipe book: This recipe book is filled with 50 recipes specifically made for GoWISE USA Air Fryers. Choose from a variety of meals to make for breakfast, lunch, dinner, or dessert.
Integration of Taste and Health: Dreo Air fryer features a systematic design with an oven-grade smart temperature control system to make the ingredients crispy outside and tender inside. Enjoy healthier food with a better taste thanks to the 360°hot air circulation heating your food evenly.
Cut Off 30% Cooking Time: 450°F industry-leading temperature plus the 360°hot air circulation wrap your food in high heat to get it ready quicker with less fuss. A 6.8QT basket serves 3 to 5 people at one go. People with a tight schedule can get their breakfast, lunch and dinner ready in a split second.
All-in-One: No need to buy another cooking machine for different purposes. Dreo is an all-rounder with a temperature from 100℉ to 450℉, 5 cooking modes, and 6 presets. Making yogurt, dries fruit, and roasting steak, poultry as your preferences for a more customizable cooking experience.
Transparent Viewing Window: Dreo’s one-of-a-kind viewing window with an ergonomic design lets you check your food status anytime without drawing out the basket. Minimize the cooking time and maximize the fun by watching how the ingredients change by the cooking process.
Free Recipes with 100 Dishes: A free cookbook covering entrées, appetizers, desserts, snacks, and side dishes is included in the package. Open the book and get a quick idea to satiate your multicuisine food cravings. We will keep updating the e-recipes to bring more flavors to your table.
WiFi SMART AIR FRYER: Try the COSORI smart airfyer powered by Vesync App! You'll be able to control it on your phone. It also works with Alexa and Google Assistance. Experience more smart features!
NEVER LOSE TRACK :Spend more time with family and friends and less time in the kitchen with cooking notifications from VeSync to help you get crispy, golden results every time
200+ ONLINE RECIPES: 200+ ever-growing recipes that lead you through every step, ensuring your meal is flawless. Every time. every dish chef-tested for tasty goodness.
Healthy & Efficient: Cook your food up to 50% faster than a traditional oven and reduce your food’s oil content by up to 85% than traditional deep-frying, giving it the same crispy taste without the health drawbacks.
NO STAINS, NO MESS - Removable, dishwasher-safe baskets and nonstick surfaces make cleaning simple and easy. Find additional accessories for your air fryer by searching for C158-6AC or find a replacement basket by search
Bring home the Airfryer so you can have 100% taste satisfaction with crispy on the outside and tender on the inside results, using little to no added oil, with up to 90% less fat.
The Philips Premium Airfryers are the only Airfryers with fat removal technology that extracts and captures excess fat, more fat than other air fryer competitors. Now you can fry your favorite foods with little or no added oil AND remove fat from food, too.
With a 3lb/7qt capacity and no preheat needed, you can now make delicious meals 4x faster than an oven for the up to 6 people every day. All removable parts are dishwasher safe and our Airfryer's QuickClean basket has a non-stick coating for easy cleaning. An included 1-year warranty helps maintain peace of mind.
Unleash the full potential of your Philips Airfryer to cook meals that are tastier and healthier by downloading the free Philips Kitchen app to discover hundreds of tasty recipes and explore features to strengthen your cooking skills and make homemade meals that you and your family love, every day.
Monthly Virtual Cooking Classes with Celebrity Chef Donatella Arpaia are included with the purchase of your Philips Airfryer. Once you register your Airfryer you will get exclusive invitations to attend these classes called “Philips Presents: Dine in with Donatella”, that will feature seasonal recipes and product tips and tricks.
HEALTHIER FRIED FOOD: Dash Tasti-Crisp Air Fryer uses AirCrisp Technology instead of oil to reduce added fat by 70-80% without sacrificing the flavor of your fried food.
QUICK plus EASY: Short on time. Simply load the 2.6qt capacity fryer basket, set the temp and timer, and within minutes your food comes out crispy, every time.
SAFER: The auto-shut off function prevents overcooking, and the cool touch handle makes it easy to use.
VERSATILE: The redesigned Crisper Basket allows for greater surface area inside the Air Fryer, so food gets more crisp, faster. Perfect for cooking frozen treats like chicken nuggets, fish sticks, and other snacks, this is a compact air fryer families will love.
INCLUDES: Tasti-Crisp Family Size Air Fryer 2.6Qt.


Cafeteria and Food Services
Breakfast is served from 8:20 – 8:30 daily.
All students must have a lunch. Students are encouraged to bring or buy well balanced nutritious meals every day. Nutritious lunches are available in the cafeteria daily. We ask that you do not bring/send outside fast food in for your student. For menus and costs please refer to the Office of Food and Nutrition Services
Milk is served with each lunch or may be purchased separately. Students may also purchase ice cream, pretzels, juice, and cookies, but not in place of lunch.
Special Diet Requests
Any parent requesting a physician prescribed diet should contact the Public Health Nurse that supports our school (See Health Room), who will coordinate with the Registered Dietitian Nutritionist in the Central Office. The school nurse or health aide will give the manager the current list of students with requested food allergies such as milk. The manager will flag these students on the terminal.
When students do not have lunch or lunch money
If there are 4 lunches or below on a student’s meal card, or if a student’s lunch account drops below $8.00, a “Keep In Touch” message is sent from food services, via phone and email alerting parents that their student’s account is low on funds.
DAY 1-5 without lunch money…
The student will receive lunch and the cost of that lunch will be deducted from the Principal’s Account. A “Keep in Touch” message will be sent, alerting parents that their student’s account does not have any money. The student's cafeteria account balance will go to a negative amount. Later, when a repayment is applied to the student’s account, the account balance will be adjusted accordingly.
Negative Lunch Balances
Student negative balances from the previous school year are carried over to the new school year. If a student attempts to purchase a lunch during the first week of school without money on their cafeteria account, the student will be allowed to keep the lunch for all five (5) days. After five (5) days without money, the school’s policy for students without lunch money will go into effect. The negative account balance and repayment process applies.
Free and Reduced Lunch
Free and reduced-price meal applications are mailed to all households each August. If you do not receive an application in the mail or if you experience an income or household size change, an application is available at your local school, or by contacting Food and Nutrition Services at 703-813-4800 or 703-813-4844 or at the following link: Application for Free and Reduced Price Meals. All applications need to be renewed every year. Time is critical. Please submit early in the school year.
Students who qualify for free or reduced-price meals receive breakfast and lunch at no cost. Food and Nutrition Services will absorb these costs.


From shark meat to sushi to chicken in waffle, the Meri Pyaari Bindu actress ate to her heart's content.
Watch: Parineeti Chopra has a feast during her Dubai trip
Mumbai - 20 Apr 2017 21:01 IST
It pays well to be a film star. And Parineeti Chopra is a star. But after all the hard work, it is important to unwind. So, Chopra shared a delicious video from her Dubai trip, where the Meri Pyaari Bindu actress gorged on some street food as well as exotic offerings from plush restaurants.
Chopra and her friend began the day with breakfast on the beach facing the luxurious Burj al-Arab hotel. This was followed by some authentic Emirates cuisine at the Al-Fanar restaurant and cafe. Apart from having the chicken curries and biryani, Chopra gorged on a sharkmeat dish. The ladies then had teppanyaki (Japanese) food for dinner. If you love sushi, then the visuals in her video will have you licking your fingers.
The next morning, Chopra visited a beachside food truck where she gorged on some chicken waffle, a dish she craved. Calories and diets went out of the window as Chopra feasted on some colourful sweet. The night ended by gorging on some exotically dressed shrimps at another plush restaurant.
If you love food, then Chopra’s Dubai feast will have you licking your lips. If you don’t believe us, watch the video. As the lady put it, it is simply yumm!


Why is pepperoni pizza so popular?
Pizza, an Italian food that is loved more by people outside Italy. With so many toppings, different cheese fills, crust types and variations, pizza has something for all. But doesn’t the diversity become confusing? What do you order? Which toppings to choose? Should the base be thin crust or cheese burst? So many options, but there is always one combination that is your favorite. Today we’ll talk about the most loved pizza topping in America and almost worldwide – the pepperoni pizza. Yet, do you know why it is so popular and tops the list of all the available toppings? Well, according to Double Pizza food delivery, here is how:
Pepperoni is considered a versatile topping. Now, what do we mean by versatile? It means you can add pepperoni topping to any type of pizza, and mix and match it with different toppings and crust types. No matter what you put with pepperoni, it will always taste delicious and enhance the taste of even the most boring pizza topping.
Pepperoni is made of pork which is red meat and has more nutritional value in terms of fat content when you compare it to other non-vegetarian topping options like chicken, or fish. So for the same pizza, you can get more nutritional value with a pepperoni than any other topping.
Adds extra flavors
Pepperoni tastes more delicious than most of the topping options. It is flavourful and enhances the taste of your pizza. The strong flavors allow it to balance the less flavoury toppings like olives, mushrooms, onions, etc.
A salty and spicy taste
Pepperoni has a high salt content and is also on the spicier side, so it is the best combination to add with the pizza sauce, tomato, cheese, dough and other toppings as it blends in well and the combination offers a mouth-watering taste.
Apart from the mentioned qualities of pepperoni, it also has other intriguing attractions. For instance, pepperoni maintains its structure throughout the baking process, so it is not only delicious but makes the pizza look picture-perfect online. The most famous pizza emoji also has pepperoni toppings and thus the love for pepperoni is even accepted by the techies. Are you a pizza lover, but aren’t aware of what to try, pepperoni is the right one for a flavorful experience. To conclude, for these yummy reasons, pepperoni pizza is the most desired topping in the USA.


|Harmony at 3 years in her rightful spot on the counter.|
Now that she and her sister live with us, and we reentered the homeschooling circle, there is plenty of time spent in the kitchen together. Recently she learned how to make her own egg over medium just like Papa likes it. She is very proud! Her younger sister is a constant presence and has no fear of anything cooking related. I do have to watch her a little more closely, though. She is much more bold and is the type of person that cannot just take your word for something, like a hot stove; she has to find out for herself. So, I cannot say that she's never been burned, but she has survived just fine.
|This is where you find Annabella when I'm cooking now.|
I love the layout of the kitchen in our new home. The open counter with the built-in oven allows for me to be on one side of the counter or stove with the kids on the other. It's like our own little hands on cooking school. It really works well for including them in all aspects of the process without interfering with my cooking space.
So much can be learned in the kitchen. A lot happens in cooking. Math is the most obvious, but there is science, art, history, and creativity as well as character building aspects like self-confidence and hospitality. Then, there's the opportunity to learn good health, preparedness, and self-sufficiency. Not to mention meal planning and learning what is and is not a good deal in the grocery store.
Over the next year we will be doing a lot of learning in the kitchen. There's the whole wheat free adventure we're stepping out on, and we plan to add learning to exist without sugar in our cooking as well. Then there's the gardening we will be doing which will hopefully produce enough produce for opportunities in drying, freezing, and canning.
|Harmony in the kitchen today.|
I'm great one on one in the kitchen. My new goal is to learn how to work with three kids in the kitchen at once since that's my new audience participation number. I lack experience in that department despite the fact that we are currently raising kids number 8, 9, and 10. I managed to potty train two at once this time around, so one would think I could figure out how to cook with three at once.
|Avery gets in the kitchen now and then as well.|


The Art of Real Estate Team, a local real estate agency, dined with us recently for lunch, and judging by their video review – thoroughly enjoyed themselves! Why the video review? To better serve their clients and encourage relocation to the Soda City! We’re proud that after 20+ years of serving lunch & dinner, we’re still a top pick for locals and out-of-towners alike. Check out the video below, and their full review by clicking here!
A big thank you to the readers of Columbia Metropolitan Magazine for voting Mr. Friendly’s the BEST WAIT STAFF! The magazine recently released their annual “Best Of” edition, and we are very proud to be chosen as we strive to be the most dedicated service industry professionals in Columbia!
Columbia Metropolitan Magazine has been polling its readers for over 20 years, to find out their top picks in all sorts of categories, not just restaurants. To see the entire list of winners, please click here!
Readers of local newspaper, Free Times, have spoken again!
This year’s “Best Of Columbia” issue marks the 25th anniversary of the annual readers’ poll, first launched in 1989. Since then, readers have been able to nominate their favorites for a long list of categories including Food & Dining, Politics, Culture, Nightlife, etc.
We are very proud to announce that this year we won BEST RESTAURANT as well as, BEST SOUTHERN RESTAURANT! Not to brag, but that makes it 9 times winning Best Restaurant out of the last 10 years! THANK YOU COLUMBIA!
Also a shout out to our sister restaurants – Solstice Kitchen who won Best Restaurant Northeast and Best Neighborhood Bar (runner-up),
and Cellar on Greene who won Best Wine List (runner-up).
Just this week “The State” newspaper made it’s top picks for the best food in the Midlands – and where you can find it. We were thrilled to get a mention, along with our sister restaurant, Solstice Kitchen!
Solstice Kitchen got picked for a top spot in the “Farm-to-Table” category for their unbelievably delicious Sweet Tea Brined Heritage Farms Pork Chop.
And yours truly, Mr. Friendly’s, scooped up a top spot in the “Dessert” category for our famous Moonpies! This homemade dessert consists of freshly baked praline wafers layered with white chocolate mousse and drizzled with chocolate & raspberry sauce. Moonpies are served Monday nights alongside our House-Ground Meatloaf and Half-Priced Wine!
The always-handsome photographer for the Free Times, Jonathan Sharpe, stopped by Mr. Friendly’s this week to take part in our annual MARDI GRAS celebration! While enjoying a nice afternoon on the patio, Jonathan dined on the always popular Louisiana Crawfish Cakes with grilled corn maque choux and creole mustard remoulade, plus a Myers’s Rum Hurricane from the bar!
To see the Free Times article online, please click here.
Mr. Friendly’s Owner & Executive Chef, Ricky Mollohan, also happens to be the owner of our sister restaurant next door, Cellar on Greene! Cellar is Columbia's first Wine Shop by Day, Wine Bar by Night! If you haven't checked them out, you're also missing out on their nightly $22 three course dinner. Get a little more info about them by checking out last week’s WLTX Restaurant Report Card!
Recently Ron Aiken, writer for Chomp!, asked local chefs what items on their menu rock but for whatever reason just aren't ordered as much as they should. Our Executive Chef & Owner, Ricky Mollohan, answered quickly with a Mr. Friendly's staple dish – Fried Catfish!!
Click here to read the article and see why you should head our way for a Fried (or blackened, or lemon peppered, or simply grilled) Catfish plate today. Served at both lunch and dinner!
Recently, Columbia celebrity – The Shop Tart – dined with us, not once, but twice in the same day! Lucky for her, she has friends that like to eat Friendly's for their birthday meals. Check out the full story, complete with delicious photos, by clicking here!
And don't forget we are open for lunch Monday – Friday from 11:30am – 2:30pm, serving Columbia's best lunch since 1995!
Our favorite delicacy has arrived this week, the Soft Shell Crab! Before you get too excited, Soft Shells are in high demand and we are never 100% sure they will show up with our deliveries. Keep checking our website and facebook each day to see if we have them in stock. Fingers crossed the season lasts through the Spring this year!
The Shop Tart enjoyed them yesterday at lunch – click here to check out the story!
Hope to see you around the restaurant soon! Eat local, eat great, eat with us!!
The Shop Tart joined us for lunch last week to sample our already famousChicken-n-Biscuits! Oh, how happy it makes us to know she liked it so much! Check out what she had to say by clicking here.
And while this was just a weekly special, take a look at our Food & Spirits page to see when it will be back. Our entire lunch menu is there as well. Join us Monday – Friday from 11:30am – 2:30pm to try Columbia's Best Lunch Spot!!


Mushrooms are a functional food.
- Augment the body's immune system
- Support stress and fatigue reduction
- Provide support for daily environmental assaults
- Deliver enzymes to support digestion and absorption of nutrients
- Provide polysaccharides to increase the activity & impact of natural killer cells and macrophages
How It Works
Mushrooms provide a unique array of nutrients for our bodies that help keep us healthy and strong.
Mushrooms contain a wide variety of nutrients and compounds to support our natural immunity
Memory & Focus
Mushrooms like Lion's Mane support mental clarity, focus & nervous system health
Full Body Support
Beyond immunity, mushrooms support a multitude of body systems for optimal health.
Only The Highest Quality
Host Defense Mushrooms are certified organic and grown on our own farm in Washington State, USA. We maintain organic growing conditions to ensure a pure, contaminant-free mushroom harvest. Our mushroom fruitbodies and mycelium are sustainably cultivated, protecting wild species and their environments. A portion of proceeds are devoted to saving rare strains of mushrooms that dwell within old growth forests. We maintain complete control over all growing and harvesting processes for our mushroom ingredients.


Is Fast food or Junk food as dangerous as poison?
If I will ask you, Do you know Fast food or Junk foods are very unhealthy and gives you long term diseases. I know you will say a clear yes but the question is then why we even eat junk food or so called fast food. So, here I am going to tell how you are fooling yourself if you are eating junk foods on regular basis.
Well, I would like to ask a small question that will you try a very small amount of poison?
Okay, a harmful chemical in very low quantity?
Of course it’s a very clear and obvious answer, but what if I will make it very tasty by adding other edibles in it and gives you to try it once.
Do not think I am going out of topic because all the packaged/ Junk/ fast foods you are eating contains a very small amount of harmful chemical which is nothing but act as a poison if given separately. But, many companies present it as an important ingredient of their recipe and name it differently like taste enhancers, emulsifiers, preservatives etc.
Types of packaged food:
Okay, now the question is how you will recognize harmful ingredients?
It’s very simple to recognize harmful ingredients. Whenever you buy a packaged food just turn it back and read the ingredients list once and if there is any emulsifier, additives, taste enhancer or any chemical compound number is written then don’t buy it.
Here are few of the examples of packaged food-
Ready to eat meals: Noodles, pastas, ready to cook curries
Packed food: Cheese, Jams, juices, flavored milk, butter milk, Curd (check ingredients)
Edibles in container: Sweets, Soups, meats and steak
Baked goods: Cookies, Cakes, Packed sandwiches, Breads
Ingredients of a packaged food or fast food:
I will help you out to recognize it easily on the basis of this list. It is important to know about these ingredients before you take any action, however the right action is to stop them or minimize its use as max as possible.
- Sugar: Consumption of Sugar is increasing day by day more than the ratio of the population. As per the WHO guidance Sugar intake should be less than 5% and no more than 10 % of total calories consumed by an average adult. 5% would be 25 grams for 2000 calorie. Generally, Safe sugar intake is 25 g (6 tsps) for women and 38 g (9 tsps) for men. Increased level of glucose in blood leads to release more insulin from pancreas which can cause obesity, Hypertension, Coronary Artery Disease and other metabolic syndromes.
There are many types of sugar sweetened beverages including soft drinks, packaged juices and other edibles like chocolates (However, its original taste is not sweet), Yogurt, candies, cereals etc. You will be surprised to know that regular consumption of these all can cause severe disease like stroke, dementia, stress, Attention Deficit Hyperactivity Disorder (ADHD) in children. You can read the article on this here.
If we talk about India, it is second largest producer of sugar with approx. 16% of world’s sugar production after Brazil. You can check the complete trade report of United States Department of Agriculture (USDA)
- Trans Fat: This type of fat is present in deep fried food, baked food, and other fast foods like Pizza, Burger etc. The World Health Organization (WHO) also recommends eliminating trans-fat from global food supply. You can get more information here.trans-fat is a solid type of fat which is obtained by hydrogenation of saturated fats and companies use it because of its cheap price and easiness to use. consumption of Trans fat is directly linked to the LDL (Low Density Lipid) in body. It was found in research also.
- Colorants: These chemicals generally used to enhance the look of the product in terms of color. To look a product attractive its color is very important factor especially for children and companies know this fact very well even most of them have a separate team for this task. Here are few example of those chemicals with the name written on the product-
- FD&C Blue No. 1 (brilliant blue FCF)
- FD&C Blue No. 2 (indigotine)
- FD&C Green No. 3 (fast green FCF)
- FD&C Red No. 3 (erythrosine)
- FD&C Yellow No. 5 (tartrazine)
- Flavors: As the name suggest these chemicals are used to enhance the taste of the edibles to make your mouth watering, however these chemicals are very dangerous and may cause many diseases like obesity, neurological disturbances etc. Check here. Few examples are- High fructose corn syrup, Aspartame, monosodium glutamate (MSG) 621 (in most of the fast foods)
- Others: Other additives are also used in various forms. It includes Thickeners, Stabilizers, Propellants, emulsifiers etc.
You can find the full list of the additives on Wikipedia.
I hope you understood how companies are not telling this truth that these harmful chemicals can be dangerous to your health and also for your children because they consume most of the products.
You must focus on ingredients because this is what the product is made of. These chemical shows their effects very slowly like a slow poison, even you will not realize that these were the culprit of your health problems.
Most of the companies only want to increase their business revenue not your health. So, the choice is yours.
Please avoid junk foods for a better health of you, your family and the most important next generation.
This article was to give you a brief about harmful effects of the packaged/fast/Junk foods and already become so long that I could not cover many topics related to this.
If you are interested to know more about their options, replacement or detail knowledge, please do let me know in the comment box.


Let's first discuss the importance of a fresh daily salad. Store bought man made pellets are not necessary for your lizard and they should never be used as staple food. We have jars and jars of pellet food for iguanas, bearded dragons, tortoises etc. at the rescue that always come with the lizards we take in. We only keep those for absolute emergency purposes. We have never used them in our lizard's diets for the rescues or our personal pets. The best diet you can provide for your lizard is fresh veggies and fruits (fruits in moderation) with supplements lightly dusted on top.
When preparing your lizard's daily salad, try not to overcomplicate things by mincing up a bunch of ingredients to mask the highly nutritional veggies you think they won't eat with fruits or other ingredients you think they will eat. You don't need fancy dressings, lots of fruits or the man made foods to bait your lizard and you certainly shouldn't be cooking them food. All you will succeed at is instilling bad habits. If you want to discipline your lizard to eat greens you must first discipline yourself to prepare them so they are highly nutritional and presented in a simple fashion. They do like to pick and choose their favorite foods. I don't blame them either. I really dislike having all my meals mixed up into a mushy mess. You will quickly learn what veggies your lizards gravitate more towards if you dice them up small but don't mince them up.
Start with a nice base layer like you would when preparing a salad for yourself. Collard greens, mustard greens, dandelion greens, cactus, turnip greens etc. These are all excellent staple feeders that should be included in their daily salads. Variety is key and when referring to food charts, remember that it's ok to add in veggies that are on the feed occaisionally or rarely section. You don't want to get in the habit of offering the same greens and veggies day in and day out. There are many benefits other than calcium to phosphorus ratios to consider when offerimg food to your lizards
Chop the greens up to an appropriate size for your lizard. Next, we throw on some squash of some sort on top. Butternut squash lightly steamed to soften it a bit is a huge hit with all the veggie eating lizards we have. To offer a variety switch out the type of squash or offer beans and or peas. Green beans, snow peas etc. are another nice addition and highly nutritious to add to their salads. Remember to chop them up to a nice size for your particular lizard. You can also use a peeler too to see if they like their veggies finely peeled. A few days a week we will add some fruit to the top of the salad. No more than 2-3 days a week as fruit should only be offered as a treat and just a little at a time. The lizards we have that really enjoy fruit will generally pick the fruit off the top of the salad right away and take a break. So you see, it's not beneficial to offer them fruit everyday as they will get in the habit of only eating the fruit off the top and not the more nutritional greens/veggies.
Lightly dust with a calcium supplement 3-5 days a week, depending on the age of the lizard, and a multivitamin supplement 2 days a week. A good way to remember your supplement schedule would be to stick to calcium supplements during the week and multivitamins during the weekend. That's it! Just repeat this process and follow the schedule below for offering your salad and live feeders for the insectivorous lizards. Remember when referring to the food charts, it's ok to dabble in the non-staple foods to offer a variety. But do not get in the habit of offering the less nutritious foods because you think your lizard likes it. My kids would love pancakes every morning, noon, and night but I am a responsible parent and offer what's good for them, not what they want. You need to be a responsible owner to your reptiles as well and do not let them dictate what they eat.
One mistake many people do make is giving their food/salads in the evenings after they get off work or home from school. Your lizards should have their lights on a timer and have a set schedule everyday if you want to promote good eating habits. Give their salads in the mornings for them to nibble on all day. Think about it. What's better for them, having the opportunity to eat greens all day long with good vitamins on top while you're away or nothing to stimulate them all day long and feeding them in the evening once they have stimulation and live feeders coming as well? That's a lot of time wasted and also a waste of their good lighting you should be providing for them to do the job of digesting good food and vitamins and turning it into D3 all day long. If you only give them a few hours at night to eat, they don't have much time to digest their food under their lights. If you have a bearded dragon, skink etc. that eats live feeders as well, do you think they are going to be encouraged to eat those salads when they know live feeders are coming in the evening too? Offer salads in the morning for them to eat all day and live feeders in the evening. Here's a good link to how the D3 cycle works in lizards. http://www.arcadia-reptile.com/the-d3-cycle/
Bearded dragons are the number one lizard we see people failing greatly at feeding them properly. Under the age of one they should be eating 20% greens and 80% live feeders. Even so, OFFER BABY DRAGONS A SALAD EVERYDAY if you want to instill good salad eating habits. The younger you get them used to it the better as when they reach over a year old they should be eating 80% greens and 20% live feeders. Do not feed your adult dragon live feeders everyday! Let me repeat that, do not feed your adult dragon live feeders everyday or they will not be encouraged or hungry enough to eat a salad. Try to steer away from putting bugs in their salad as well as it will again instill bad eating habits as they tend to pick them out of their salads. Offer live feeders 2-3 days a week for your bearded dragons and a salad everyday. Remember to give the salad in the morning always and the live feeders no later than two hours before their lights go out for proper digestion.
This feeding schedule has not failed us here at the rescue or myself with our personal pets. We've seen young dragons, old dragons, skinks, frilled lizards, and lots of iguanas. We have no problems with any of them eating their greens or their supplements lightly dusted on top. However several of them if not all of the bearded dragons and skinks had terrible eating habits when we took them in. Very frustrating as they would not eat their salads. It takes time. Perseverance and persistence are key. Do not give up and stick to this schedule and it will happen in time. I remember I used to throw some greens in my dragons mouth when they gaped or vented to get them to eat them. I was so worried and concerned and felt they would never eat their salads as fatty liver disease is one of the number one killers in dragons due to being fed too many live feeders and not enough greens. Remember that bearded dragons and skinks rarely engorge themselves on their salads but rather nibble on them. They are not iguanas which tend to be salad pigs and have an endless appetite. Your lizard knows how much food it needs and if you offer their live feeders on a set schedule, they will get hungry and won't be able to resist that salad staring them in the face all day long. Trust me, they will get curious and try it out. It may take time but please do not stop offering them salads and a variety. Even if you think they don't like a particular green at first, keep going back to that and offer it to them. Their tastes do change as well just like people. In the winter they cut back greatly on how much they will eat. Sometimes they will go for days without eating much salad or live feeders.
You can also prepare/chop up lots of greens for the week and store them in a ziploc or tupperware and as long as you keep them moist, they will last for nearly a week. Prepare your staple greens for the week and chop your squash, beans, fruit etc. daily and cut down on your daily time for making those salads. I hope this helps and eases your frustrations in getting your lizards to eat their greens. It has never failed us here at the rescue and we have some very healthy lizards of various species thriving and enjoying their salads daily.
There are links posted at the bottom to food charts for several lizards. You will see that many of the same greens are listed as a great staple feeder regardless of the lizard. Check their nutritional contents and you will see why.
This photo is one example of our salads at the rescue on berry day. There's a base layer of collard greens which are hard to see with all the squash and berries but there is quite a bit there, some butternut squash, zucchini, raspberries and supplements. You can see that I do cater to which lizards prefer what as some of them will eat more greens, squash or zucchini. This was before I started steaming the butternut squash and the top left bowl has none as Duke, our pet iguana, won't touch butternut squash unless it's steamed. Once I steamed it, he inhaled it and does not leave a morsel in his bowl. This is a special day as I generally don't offer them this many berries. :) They only get the fruits 2-3 days a week some weeks they rarely get fruits.
Iguana Food Chart http://www.greenigsociety.org/foodchart.htm
Another Iguana Food Chart https://www.facebook.com/photo.php?fbid=960754752839&set=o.199074416797180&type=1&theater


Interested In The New Fad Of Juicing? Read On
One good way to up the health benefits of any juice you make is to add a darker green vegetable to the mix. At least half of the ingredients should be dark greens, such as broccoli or spinach. Add a fruit for the rest of the drink to improve the taste.
Coffee filters can be used to reduce the amount of pulp that gets into the juice you make. You might not enjoy the consistent pulp some juices make. A coffee filter can get rid of most of the pulp.
Storing the fresh juice in a refrigerator is a really good idea, but keep in mind the juice will change colors. Nobody wants juice that was once a bright color, but now is brown or gray. To counter this problem, fortify the juice with two teaspoons of lemon juice. The lemon will not be enough to overwhelm the flavor, but will keep things looking fresh.
After you have made your juice, drink it immediately. As soon as you juice a vegetable or fruit, you will lose some of the nutrients. If you wait too long, the nutrients will start to disappear. So, do yourself a favor and drink any juice you make right away.
They can lend a bitter flavor to juice, so use them in conjunction with sweeter fruits or veggies, such as carrots, berries, or citrus. A good combination is something like cherries, blueberries, strawberries, and cranberries. Just be sure to mix and match different combinations to match your particular nutritional needs and flavor preferences.
Juicers that feature a masticating option are your best bet. These juicers allow you to mill, grind, make a puree, and even create frozen deserts. These extra features can make juicing more fun.
You should try produce that you would normally not consume, as you can always hide their flavors by using more popular tastes. Some fruits offer more of a specific, much-needed nutrient than others. Add apple or lemon juice to cover up a taste you do not like.
Your hair and skin can benefit from the nutrients found in cucumber juice. Cucumbers have substantial amounts of silica. Tendons, ligaments, bones, muscles and connective tissue all benefit from a healthy intake of silica.
Include foods that are negative in calorie count to your juice regimen as often as you can to get maximum nutrition with minimum additional fat burning exercises. Some of these foods include herbs, cabbages, kale, or broccoli. Fruits that are high in fiber are a great choice, as they require a lot of to break them down.
One way you can improve your diet is to take advantage of the benefits that juicing produce can deliver. Juicing provides you with the energy you need to exercise, and gives you protein that helps to build muscle. If your exercise routine is on the harder side, opt for vegetables and fruits that replenish electrolytes after your workout, and whey protein powder can be added to help rebuild muscle fibers.
Don’t wait a long time to serve juice after it has been prepared. It is best served immediately after juicing.
Juices not only have many health benefits, but they also taste delicious. Utilize the advice in this article to improve your juicing techniques. Before you know it, you will become an expert juicer, and maximize the benefits you gain for the time and money you spend.


Sugar Rings for Baking
No egg, no milk, no meat. More and more people are voluntarily abstaining from animal products. Others are forced to ban some foodstuffs from their diets due to health issues such as intolerances and allergies. “Free from” products are gaining popularity. According to a recent survey, 24 percent of consumers said they had purchased this type of food in the past three months. Among 16-to-24-year-olds, the figure was as high as 40 percent. The food industry has responded by looking for new ingredients that preserve old tried-and-tested recipes, and familiar tastes and consistencies, while serving new trends: vegetarian, vegan and allergen free.
Cyclodextrins for the Perfect Cake
Addressing this discrepancy calls for high-performance alternatives – such as WACKER’s cyclodextrins. These molecules are degradation products of natural starch. They are manufactured in the USA under the brand name CAVAMAX® W6 – in Eddyville, Iowa – the world’s largest corn-producing region. Here high-tech enzymes convert the corn starch into cyclodextrins, which consist of glucose molecules bonded together into rings. Depending on the number of molecules, i. e. the ring size, a distinction is drawn between alpha-, beta- and gamma-cyclodextrins. While beta-cyclodextrins are used in room sprays to neutralize unpleasant odors, for example, alpha- and gamma-cyclodextrins are used mainly in food.
Partner to the Food Industry
Food has to taste good. Consumers can all agree on that. Yet what they choose to put in their shopping baskets varies greatly, driven by many different factors such as look, texture or price. Demand is constantly changing – strongly influenced by social development.
Health, convenience and sustainability are food-market trends. As a food-sector partner, WACKER supplies ingredients for dietary supplements and food incorporation into a wide range of products including beverages, chewing gum, dairy products and baked goods. “We offer innovative solutions that respond to the food and nutrition industry’s current challenges,” says Dr. Allison Haitz, who heads the Food business unit at WACKER BIOSOLUTIONS.
Cyclodextrins, for example, ensure perfect egg-free cakes and nature-identical plant antioxidants as dietary supplements can help to strengthen the immune system and reduce cholesterol.
A 2013 EU test certificate confirmed that alpha-cyclodextrin has a blood-sugar-lowering effect.
The outer ring of the donut-like molecule is hydrophilic, which means water-loving; yet the interior cavity is lipophilic, or fat-loving. That’s why cyclodextrins have excellent emulsifying properties. They envelop fatty acid residues, thereby combining what would otherwise be immiscible: fats and aqueous solutions. In grandmother’s kitchen, this was the task of eggs and lecithin, the emulsifier contained in egg yolk. It ensures even distribution of fats in cake dough and at the same time, has a stabilizing and frothing effect. In vegan cakes, alpha-cyclodextrins perform this task since they have a similar effect in combination with the fats and proteins of the other ingredients. The result is a stable dough that’s just as good as the egg-based alternative, and finally, a cake with uniform pores.
WACKER cyclodextrins offer a convenient solution to those who want to bake without egg: the powder dissolves well in water and is easy to use. And there’s yet another advantage, particularly for large-scale bakeries: the cyclodextrins do not influence baking operations and the viscosity of the dough. This means that fine baked goods such as cakes can be produced in existing factories without the texture or taste of the product changing.
Dr. Allison Haitz is head of the food business at WACKER BIOSOLUTIONS.
Sweet confections such as cupcakes are made heat-resistant thanks to WACKER’s alpha-dextrins.
Avoiding Trans Fats, Lowering Blood Sugar
Sweet creations such as muffins, cupcakes and the like often have cocoa glazes or soft, melt-in-the-mouth fillings. Such delicacies often contain solid fats consisting of saturated fats and partially unhealthy trans fats. Here too, WACKER has an alternative: by using alpha-cyclodextrins, solid fats can be replaced with natural vegetable oils. They ensure the necessary stability and serve as whipping aids at the same time. And that’s not all: the sugar rings render cream garnishes more heat-resistant, making them suitable for pastries in tropical countries where temperatures often exceed 30 degrees Celsius.
Their emulsifying properties make cyclodextrins multi-talents in kitchens and bakeries.
But cyclodextrins do more than just serve the vegan trend and provide a practical ingredient for food manufacturing. They also offer a health benefit: owing to the fact that blood sugar levels do not increase as much after eating a meal containing cornstarch if alpha-cyclodextrins are present, the EU Commission certified them as having a health-promoting effect in 2013. Since then, foodstuffs containing at least five grams of alpha-cyclodextrin per 50 grams of starch in a quantified portion as part of a meal may now carry a label stating the blood-sugar-lowering effect.
Experts at WACKER BIOSOLUTIONS want to use cyclodextrins’ beneficial properties to find further application areas for the “sugar genius” as an ingredient in foodstuffs.
Cyclodextrins ensure high bioavailability of curcumin.
Hydroxytyrosol used to be obtained from olives.
Turmeric contains the natural antioxidant curcumin.


Ross O’Meara, pig farmer, owner of Bruny Island Food and smallgoods master, will join Matthew in this intensive hands-on two-day workshop celebrating the pig. Our Pig Days Out will teach you how to get to grips with the whole pig and learn how to transform the entire carcass into a wide range of nose to tail recipes.
Over the weekend we’ll go from the basic principles of butchering a pig, through simple smallgoods and fresh cuts, to complex cold fermented salamis. From bacon and prosciutto, to speck and saucisson sec. We’ll get the brawn press out and the wood smoker, to show you what to do with those more unusual, but equally tasty, bits of the pig.
We’ll cover curing, maturing, and storing your products. In between we’ll visit the pigs where we talk about what makes some pigs better than others, and what to look for when selecting this most noble of creatures.
On both days, you’ll get to enjoy our delicious farmhouse fare, finishing up on the Sunday with a bang up feast centered around some of the pork products you’ve helped create, along with local wines, beer and cider. In addition to eating what we make, you will also get a pack of your freshly made pork products to take home with you
7 people are attending Pig Days Out (Charcuterie with Matthew and Ross) – August 26 and 27, 2017


This year, Autumn begins on September 23rd and ends on December 21st. Although in past times Fall has been associated with times of sadness since summer is over and the cold winter is around the corner, the harvest season is actually a favorite of many because of the cooler temperatures with the leaves changing and the beginning of many exciting yearly events such as back-to-school, football season, Halloween, and the start of preparing for the Holidays.
Ocean Happening’s 2015 Fall Guide covers everything Fall-related to keep your calendar full and your family busy with plenty of memory-filled festivities for the next three months.
With the Holidays around the corner and Autumn finally here, there’s nothing better than getting in the kitchen and cooking to celebrate – especially with those pumpkins and apples that you picked up from the local farms! Below are a few food and drink recipes to kick-start your autumn in the kitchen. Also, we’ve listed some restaurants that are celebrating the seasons changing and the months of Fall, too!
Fall Harvest Recipes
Beef and Butternut Squash Stew – 4 servings
What you need: 3 tbsp. olive oil, 1 onion (peeled and chopped), 2 cloves chopped garlic, 1 tbsp. minced fresh rosemary, 1 tbsp. chopped fresh thyme, 2 lbs. stew beef (2 inch cubes), ½ teaspoon salt, ½ teaspoon pepper, 2 tbsp. all-purpose flour, 1 cup Marsala wine, 1 pd. Butternut squash (2 inch cubes), ¼ cup sundried tomatoes, 3-4 cups beef broth, 2 tbsp. chopped flat-leaf parsley, and optional bread to serve with.
How to make it: Heat oil in a large soup pot and sauté onions, garlic, rosemary, and thyme. Toss cubed beef in flour, salt, and pepper, and add beef to the pot once onions are tender. Cook for a few minutes until beef is browned and then add Marsala wine. Using a wooden spoon, stir up the browned bits on the bottom. Add butternut squash and sundried tomatoes. Add beef broth to cover the beef and the squash and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Season the stew with any additional salt and pepper. Once finished, garnish with chopped parsley and serve with bread.
Baked Apples – 4 servings
What you need: ¾ cup of oats, ¾ cup flour, 2/3 cup light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, pinch of kosher salt, 1 stick of cold unsalted butter (diced), 4 Fiji apples, 4 teaspoons honey
How to make it: Combine all dry ingredients in a mixing bowl with diced butter. Mix with your hands until a sandy mixture is formed. Refrigerate. Prepare apples by cutting a small layer off the bottom so they stand up on their own firmly. Cut a cone in each apple about an inch outside of the core. Toss the top and the core and carve the remaining center of the apple with a melon baller or teaspoon, being careful not to puncture the sides or base of the apple. Place apples on a baking sheet or in a pie dish and fill the center with a teaspoon of honey. Remove filling from refrigerator and fill each apple until they slightly overflow over the sides. Bake in the oven at 350 for 40 minutes or until the filling is golden brown and the apples are tender. Let stand for a few minutes before serving.
(Recipes are for one cocktail)
Apple Cider Hot Toddy
What you need: 1 green or black tea bag, 1 ½ oz. of whiskey or bourbon, 1 oz. apple cider, ½ small lemon, and garnish with lemon and cinnamon stick
How to make it: Heat water to boil and pour over tea bag to make tea (leave room for cider and whiskey), steep for a few minutes and remove tea bag. Pour whiskey and a splash of apple cider. Squeeze in some lemon juice and garnish with lemon and a cinnamon stick!
What you need: 1 part pumpkin spice Kahlua, 2 parts vodka, 1 part heavy cream, fall colored sprinkles for rim of glass
How to make it: Rim glass with sprinkles, fill glass with ice, pour in vodka, Kahlua, and cream over ice and stir.
Spiced Pumpkin Punch
What you need: 1 oz. pumpkin puree, 1 teaspoon honey, 1 oz. fresh lemon juice, 2 oz. bourbon, 3 oz. ginger beer, 1/8 teaspoon grated ginger (can use fresh or ground), and garnish with cinnamon stick and ground cinnamon
How to make it: Pour all ingredients into cocktail shaker, shake well, strain, and garnish!
Restaurants Celebrating Fall
Artisan’s Restaurant & Brewery is Hosting its Annual Oktoberfest Dinner on Friday, September 25th. If you haven’t made your reservations yet, do so now! (732) 244 – 7566. For 69.95pp + tax & gratuity, enjoy an authentic five course German Dinner and Classic Oktoberfest Beer. 1171 Hooper Ave, Toms River.
Three B’s brings Bavaria to Lakehurst with their own Oktoberfest by adding their traditional German Fare to the menu, including Wurst, sauerkraut, potato pancakes, and more with 25 different German beers every Friday, Saturday & Sunday from October 2nd to the 30th. 314 Route 70, Lakehurst
Il Giardinello is offering 20% off in September and October for lunch or dinner. Although this offer isn’t valid on Saturdays or Holidays (or with any other offer), they are open 7 days a week and it’s still a great opportunity to try the restaurant if you haven’t yet! 1232 Rt. 166, Toms River.
From November 6th to the 15th, 40 restaurants are participating in the Jersey Shore Restaurant week!!! As a favorite week for many, please check in at jerseyshorerestaurantweek.com/restaurants to see if your favorite local restaurant is on the list, and if not, try another one by you!
What’s next? Ocean County’s 2015 Fall Guide: Halloween (hayrides, mazes, costume ideas, etc.) and Late Fall Festivals & Events


Raw Sea Moss
Introducing Raw Sea Moss, the nutrient-packed seaweed that's taking the wellness world by storm. With its high mineral content and powerful anti-inflammatory properties, Raw Sea Moss is a must-have addition to your daily routine. Simply add it to your smoothies or use it to make a healthy gelatin substitute for all of your recipes. With Raw Sea Moss, you'll be giving your body a natural boost of vitamins and minerals like iodine, magnesium, and iron - all while supporting sustainable farming practices.
Price per pound.
For daily use, take 2-6 tbsp of gel daily
Can be stored in the freezer for 4-6 months and then thawed in the refrigerator when you are ready to enjoy where it will last for up to one month.
*Disclaimer: Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are therefore not intended to diagnose, treat, cure or prevent any disease. This website offers nutritional information for recipes.