FMI’ Analyst view: “A New Spin on Food Preservation: The Clamshell Packaging Phenomenon”
The global food clamshells market is estimated to be valued at US$ 1.57 billion in 2023. With the rising usage of food clamshells across numerous applications, the overall demand is likely to expand at a CAGR of 4.6% between 2023 and 2033, totalling a valuation of US$ 2.46 billion by 2033.
Emerging trends reveal that amid growing demand for convenient and safe packaging solutions in the food service industry, the global food clamshells market is expected to create an incremental opportunity of US$ 877.4 million during the forecast period.
Food clamshells are containers consisting of two halves joined by a hinge area, which allows the structures to come together to close. According to Future Market Insights, these food containers are lightweight, economical, and re-sealable and have become quite popular in the packaging industry. They are being increasingly used for packaging food products such as sandwiches, coolies, pies, cookies, burgers, frozen lobster tails, salads, and other food products.
Food clamshells are especially ideal for packaging fresh foods such as fresh fruits and vegetables, ready-made salads, and sandwiches because of their various advantages. These packaging solutions protect fresh food while showcasing the contents and can be safely sealed with a tamper-evident label.
The rising demand for fresh foods and growing consumer inclination toward user-friendly packaging solutions may continue to foster market growth for food clamshells during the assessment period. Similarly, innovation in clamshell materials and increasing focus on protecting products during transportation are expected to boost sales of food clamshells during the next ten years.
Pivotal Shifts Influencing Food Clamshells
Increasing disposable income and hectic lifestyles prompt people to choose convenience foods and ready-to-eat products. It is evident from the ever-increasing food outlets that people are shifting toward readily available food items, which is the sole reason for the increasing demand for food packaging.
Clamshell has become the first choice for food packaging due to its easy handling properties. Consumers often complain about opening and closing the packages. As a result, food manufacturers are increasingly moving toward convenient and user-friendly solutions like clamshells. This might continue to foster the growth of the food clamshells market.
Certain packaging is ideal for transportation and storage but difficult to open, leading to wastage or reduced product demand. In contrast, the clamshell packaging is proven to be easily accessible for customers, making it one of the most convenient packaging options available.
The rise in changing food habits of consumers, along with a surge in ready-to-eat product consumption and growing demand for convenient packaging solutions might continue to bolster the sales of food clamshells during the forecast period.
Innovation and Customization to Cater to the Sales of the Food Clamshells
Consumers are demanding more customization with increasingly convenient packaging solutions. Manufacturers are developing various innovative designs, bright colours, and sizes to satisfy consumers.
The worldwide food clamshells market is anticipated to expand moderately as new and innovative package forms gain popularity. Technology integration into packaging improves product integrity, security, and tracking. Further, modern packaging techniques easily provide the advantages that clamshell packaging already provides, albeit at a high price.
It is anticipated that end-use segments of clamshell packaging are anticipated to eventually switch over to intelligent packaging solutions. Leading players might lead the change, while small players may stick with clamshell packaging due to financial considerations.
The United States Market Emerging as an Emerging Hub for Food Clamshell Packaging
Bourgeoning Demand for Ready-To-Eat Foods Fuelling Food Clamshells Market Growth in the United States
The United States food clamshells market is anticipated to expand at 3.9% CAGR during the forecast period, totalling a valuation of around US$ 436.38 million by 2033. Growth in the United States food clamshells market is driven by the factors including:
- Rising demand for ready-to-eat foods.
- A notable expansion of the food services industry.
- Increasing consumer spending.
- The growing popularity of safe and lightweight packaging solutions like clamshells.
According to the United States Department of Agriculture, convenience foods have become a go-to option for busy consumers. One of the main reasons for the increasing growth of ready-to-eat meals is the rising disposable income of consumers.
There is significant market growth for the food clamshells market with the rise in packaged foods and ready-to-eat meals and clamshells are easy and convenient to use. In addition, clamshells are one of the most durable and safe packaging solutions for packaged foods and ready-to-eat meals.
India’s Flourishing Future in Food Clamshells Industry
The food clamshells market in India is poised to expand at a significant CAGR of 6.1% between 2023 and 2033, reaching a valuation of around US$ 235.54 million by the end of 2033. Demand in India’s food clamshells market is driven by a notable expansion of the packaging industry, increasing consumer spending on processed foods, and easy availability of food clamshells at lower prices.
According to the Ministry of Commerce and Industry, Government of India, the packaging market in India has grown significantly over the past few years, which is expected to continue over the forecasted period as well. India’s exposure to technology has made a significant impact on its growth. Also, the country’s packaging industry is expected to reach US$ 204.8 billion by 2025.
Manufacturers are making innovations of clamshells with the help of technological advancements to satisfy consumer needs. Thus, increasing growth in innovations of clamshells may support the development of the food clamshells market in the country during the assessment period.
Escalating Global Concerns Accelerate Demand for China’s Food Clamshells Market
Consumer preferences, laws, environmental concerns, and technological improvements impact China’s food clamshells business. Also, plastic pollution and ecological sustainability are the key global concerns, pushing demand for biodegradable food packaging alternatives.
China has been attempting to improve its waste management and environmental standards, including limiting single-use plastics. The government of China has implemented several laws to reduce plastic pollution, which may impact the food clamshell industry by encouraging the adoption of environment-friendly materials.
Due to the presence of small-sized companies in the sector, the food clamshell packaging market needs to be more cohesive. Tier-1 companies account for 20-30% of the market’s value.
Global leaders primarily focus on mergers and acquisitions to acquire a competitive advantage in the market and consistently invest in research and development operations to create new products that meet end-user requirements.
#modernbusinessnetwork #modernusinessindia #modernbusinessamerica #modernbusinesseurope #modernbusinessasia #modernbusinessgulf #modernbusinessgermany #modernbusinessworld #modernbusinesstimes #modernbusinessindiamagazine #magazine #indianmagazin


This is by far the crowd favourite & the most perfect reason for a daily chocolate snack!
Our Chocolate Chip Lactation Cookies are packed full of natural galactagogues including Flaxseed, Brewers Yeast & Oats which help to boost & support your milk supply while breastfeeding.
Its recommended to consume 1-2 cookies per day
Each box contains 12 cookies that are heat sealed in pairs, allowing for an extended shelf life of 12 months. Store in a cool dry place.
We would like to add that the most effective way to get a good milk supply going and then keep it up is to breastfeed often. The more milk that is removed from your breasts (and the more often), the more milk you will make. The less milk that is removed, the less milk you will make. This is known as the supply and demand basis of breastfeeding.
If you have a low supply, then the first thing to do is to get help to find out why. Then take steps to improve how you are breastfeeding and/or expressing. Adding a galactagogue may then help to speed up the process.
If you are concerned about your milk supply, you may find it helpful to speak to one of the trained breastfeeding counsellors on the Breastfeeding Helpline.


Y YHY Pasta Bowls – The Perfect Addition to Your Kitchen4 September 2023
Y YHY Pasta Bowls – The Perfect Addition to Your Kitchen
Are you tired of using regular bowls for your pasta, soup, and salad? Look no further! Introducing the Y YHY Pasta Bowls, the ultimate solution for all your serving needs. Made of high-quality porcelain, these bowls are not only functional but also aesthetically pleasing.
Wide and Shallow Design
Unlike traditional bowls, the Y YHY Pasta Bowls feature a wide and shallow design. This unique shape allows for better heat distribution, ensuring that your food stays warm for longer. It also provides ample space for tossing and mixing your pasta, soup, or salad without any spills or mess.
Microwave and Dishwasher Safe
With the Y YHY Pasta Bowls, convenience is key. These bowls are microwave and dishwasher safe, making reheating and cleaning a breeze. Say goodbye to the hassle of transferring your food to another dish just to heat it up. Simply pop the bowl in the microwave and enjoy your meal in no time.
Stylish and Versatile
Available in a beautiful blue color, the Y YHY Pasta Bowls are not only functional but also stylish. Whether you’re hosting a dinner party or enjoying a casual meal at home, these bowls will add a touch of elegance to your table. Their versatile design makes them suitable for a wide range of dishes, from pasta and soup to salad and more.
- Are these bowls stackable?
- Can I use these bowls for hot and cold dishes?
- How big are these bowls?
- Are these bowls safe for children?
Yes, the Y YHY Pasta Bowls are stackable, allowing for easy storage in your kitchen cabinet.
Absolutely! The Y YHY Pasta Bowls are suitable for both hot and cold dishes, making them perfect for any meal.
Each bowl has a capacity of 30oz, providing ample space for generous servings.
Yes, the Y YHY Pasta Bowls are made of non-toxic materials and are safe for children to use.
In conclusion, the Y YHY Pasta Bowls are a must-have addition to your kitchen. Their wide and shallow design, microwave and dishwasher safe features, and stylish appearance make them the perfect choice for serving pasta, soup, salad, and more. Upgrade your dining experience with these high-quality porcelain bowls today!


Thursday, January 26, 2017
Chilis Cancels Planned Parenthood Fundraiser After Pro-Life People Complain
In an exclusive report a LifeNews.com yesterday, Chili’s restaurants in two states were coming under fire from pro-life advocates for giving 15% of patron’s meal purchases to the Planned Parenthood abortion business.
Earlier this week the Planned Parenthood abortion business affiliate in Indiana and Kentucky posted a promotional code its supporters could use to request that Chili’s donate 15% of the pre-tax meal purchase to benefit the abortion corporation.
According to the image the abortion company posted, its supporters can bring the voucher to any of the identified Chili’s locations participating in the give back program. The voucher is good whether people purchasing food at Chili’s dine in the restaurant or order food to go. According to the voucher, Chili’s will donate to Planned Parenthood 15% of the meal purchase between now and the end of March.
Today, the corporate office of Chili’s restaurants reached out to LifeNews.com with information that the Planned Parenthood fundraiser has been cancelled. Chili’s told LifeNews that the decision to engage in the Planned Parenthood fundraiser was made by a local franchise partner not by the national corporate office. . . . Read More
Tags: Chilis, Cancels, Planned Parenthood Fundraiser, After, Pro-Life People Complain To share or post to your site, click on "Post Link". Please mention / link to the Greater Fitchburg For Life. Thanks!


“Torta alle noci (walnut cake) is another of my family’s classics: it uses mostly winter cupboard staples, so it is ideal to brighten up a cold and rainy afternoon,” says Giuseppe Dell’Anno, who won The Great British Bake Off in 2021.
“The flavour is unmistakably walnut: nuts are partly ground in the flour mix, partly chopped into larger pieces to add a pleasant crunch.”
Torta alle noci – walnut cake
(Serves up to 12)
For the sponge:
100g sultanas or raisins
50g Marsala or other sweet wine
200g walnut pieces
180g soft wheat 00 flour or plain flour, plus extra for dusting
2tsp baking powder
100g unsalted butter, plus extra for greasing
200g egg (about 4 medium eggs), at room temperature
180g caster sugar
1tsp vanilla bean paste
Zest of 1 unwaxed organic lemon
For the coating:
30g clear honey
40g Marsala wine
200g golden icing sugar
6 walnut halves, to decorate
1. Set the shelf in the lowest position of the oven and preheat it to 180°C/350°F/Gas mark 4. Grease the tin with butter and dust it with flour, tapping off the excess.
2. Put the sultanas in a small microwave-safe bowl with the Marsala. Heat in the microwave until just warm to the touch: 30 seconds should be enough. Stir, cover with a plate and set aside to soak.
3. Meanwhile, put half the walnuts in the bowl of a food processor, add the flour and baking powder and blitz until the mixture has the texture of fine sand. Set aside. Roughly chop the remaining walnuts with a sharp knife into pea-sized pieces and set aside. Put the butter in a small microwave-safe bowl and melt it: 40 seconds in the microwave should be enough. Set aside to cool. Put the eggs, sugar, vanilla and salt in a bowl large enough to accommodate all the ingredients and whisk at high speed with a handheld electric whisk (or use a stand mixer) for five minutes, until the mixture has doubled in volume and is pale and fluffy. Still whisking, slowly trickle in the melted butter then whisk for a further minute to incorporate it fully.
4. Add the walnut and flour mixture to the bowl, add the lemon zest, and fold them in with a silicone spatula. Add the sultanas with the Marsala to the batter, followed by the chopped walnuts, and fold them in gently. Pour the batter into the tin, level the surface with the spatula and bake for 33–35 minutes or until a skewer inserted in the deepest part of the cake comes out clean.
5. Leave the cake in the tin to cool for a few minutes, then turn it onto a wire rack to cool completely. Meanwhile, make the coating. Put the honey and Marsala in a large microwave-safe bowl and microwave for 20 seconds. Add the icing sugar and stir until homogeneous. Set the wire rack over a tray and pour the warm syrup slowly over the top of the cake, coating it completely. Allow the excess to drip off into the tray below. While the coating is still warm, arrange the walnut halves around the cake top. Let the coating set, then transfer the cake to a serving plate. Torta alle noci keeps for up to a week under a cake dome.
Giuseppe’s Easy Bakes by Giuseppe Dell’Anno is published by Quadrille, priced £24. Photography by Matt Russell. Available now.


Have you ever eaten way too much ice cream and it makes your stomach a little upset? Well, I did that last night because this ice cream was so good I couldn’t stop eating it!! I had two good-sized bowls, and I still have a ton left for tonight! I can’t wait to eat some more. It’s just so so so good! As long as you love peanut butter (who doesn’t??), you’ll LOVE this ice cream recipe!
Thanks to my awesome boyfriend for getting me a Cuisinart ice cream maker, I can finally make my own recipes! So, grab your ice cream maker, a spoon, and get ready to dig in and indulge!
(For 4 servings)
1 cup plain nonfat Greek yogurt
1 cup unsweetened original almond milk
3/4 cup smooth all natural peanut butter
1-2 Tbs. honey (depending on how sweet you like it)
1/2 tsp. vanilla extract
1/8 tsp. salt
Dark chocolate chips or chunks (to sprinkle on top)
In a medium mixing bowl, whisk together all ingredients, except chocolate chips, until well-blended and smooth.
Follow the directions on your ice cream maker. The directions for mine say to turn on the ice cream maker and then pour in the mix. It took about 12 minutes.
If you like your ice cream soft-serve, go ahead and get a serving and sprinkle some chocolate chips on top!
If you like your ice cream a little firmer, put it in a container in the freezer for a while until it’s how you like it. Then add chocolate chips, and eat up!
I hope you enjoy this as much as I did! I’m a peanut butter addict, so I couldn’t get enough of this ice cream. Try adding different ingredients instead of chocolate chips, such as almonds, raisins, or banana slices, and let me know what toppings you like best!
This dish is great for the whole family! It makes 15 large pieces, so you can make it for your entire family or eat it on your own and have lots of leftovers for the next few days. It is pretty easy to make because many of the ingredients are actually canned or store-bought (but be sure they are CLEAN).
A few things to keep in mind when buying store-bought and canned ingredients:
Always read the ingredients to make sure they are as clean as possible! Many canned foods have additives or chemicals. My favorite brand of store-bought food is Meijer Naturals because it is affordable, and the ingredients are almost always clean.
Check the salsa for added sugar. I used Chi-Chi’s because there was absolutely no added sugar listed in the ingredients.
If using store-bought tortillas, check to make sure they are as clean as possible. Even so-called ‘whole wheat’ tortillas often use bleached or enriched flour as a main ingredient.
(For 15 large pieces)
1 red onion, chopped
1 red pepper, chopped
1 cup sliced mushrooms
1 (16 ounce) can salsa
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 (7 ounce) can chopped green chiles
1 cup canned corn, drained
5 (8-inch) whole wheat tortillas (can be store-bought, but as clean as possible)
Plain nonfat Greek yogurt or additional salsa (optional)
In a large saucepan, saute onion, red pepper, and mushrooms over medium heat for about 5 minutes until tender.
Add salsa, chili powder, cumin, garlic powder, black beans, pinto beans, green chiles, and corn.
Stir thoroughly until everything is well-blended and begins to simmer.
Turn off heat and set aside.
Preheat oven to 350°F.
In a greased 9×13 dish, begin to layer the sauce mixture with the whole wheat tortillas like lasagna.
Start with the sauce, then add a layer of tortillas. Rip or cut the tortillas and layer them in the dish like the picture below.
Repeat this layering process one more time, then top with sauce so the top tortillas aren’t too dry. The layers will be sauce-tortillas-sauce-tortillas-sauce.
Bake for 40 to 50 minutes, and let it cool for about 10 minutes before serving.
Top with a dollop of Greek yogurt or more salsa if desired.
Store leftovers in a container in the fridge. It tastes just as good, if not better, the next day!
Thank you to Stacey Michelle for this homemade granola bars recipe! You can find the original recipe here. These are so easy to make, and taste great! Plus, they’re way healthier than store-bought granola bars, since they are completely free of sugar, preservatives, or chemicals. If you don’t add any other spices, seeds, or dried fruit, these have a slight taste of honey with a blend of almonds. Yum!
(For 16 bars)
1 cup raw almonds
1 cup pitted dates (soaked in water for about 30 minutes to soften)
1 1/2 cup rolled oats
1/4 cup raw honey
1/4 cup all natural peanut butter
Raisins or other dried fruit (optional)
Preheat oven to 350°F.
Spread almonds in a single layer on a baking dish and bake for 5 minutes.
Stir the almonds around (try to flip them over) and bake an additional 5 minutes, until they turn darker brown and smell nutty.
Remove almonds from the oven and let them cool.
Put dates in food processor until they are chopped up.
Combine oats, dates, and almonds in a large bowl.
In a small saucepan, combine honey and peanut butter.
Over low heat, stir the honey and peanut butter frequently until it melts and blends together.
Pour honey and peanut butter liquid over the oat mix in the bowl, and stir until well blended.
If desired, add cinnamon, raisins, or any other dried fruit, spice, nuts, or seeds you wish!
Spread mixture evenly in a greased 8×8 baking dish.
Cover the top of the bars with parchment paper, wax paper, or plastic wrap, and press down to compact the ingredients.
Place dish in the fridge for about 20 minutes before cutting.
In a microwave safe bowl, combine water, oats, carrots, cinnamon, 1/2 tsp. vanilla, and nutmeg.
Cook in the microwave for about 2 to 3 minutes, until it reaches a thick consistency.
Stir in honey.
Place bowl in fridge until mixture cools, about 20 minutes.
Meanwhile, stir remaining 1/2 tsp. vanilla into the yogurt.
After the oat mixture has cooled, layer it with the yogurt in a small container, and top with raisins or pecans if desired.
Refrigerate for about 10 minutes before eating.
Enjoy this for breakfast, a snack, or a clean dessert!! You can even make it the night before and keep it in the fridge for a quick breakfast. I layered mine in a small plastic container with a lid so I could make it ahead of time and keep it in the fridge for a midnight snack.
Using a fork or knife, poke holes all over the sweet potatoes.
Set potatoes on a paper towel in the microwave and cook them for about 8 minutes (or until soft).
Leave them setting in microwave for about 5 minutes to allow them to cool off a bit.
Cut potatoes into large chunks (including skins) and put them in food processor.
Add honey, almond milk, and cinnamon.
Blend until smooth.
These taste more like dessert than a side dish! If you want a creamier result, add more milk a little bit at a time. I ate these for dinner with a clean turkey burger, and I’m very very very satisfied!
Whisk milk, vanilla, and cinnamon together in a small bowl. Add to your coffee and drink!
It doesn’t taste like regular coffee creamer since it’s not full of artificial ingredients and sugar, but it adds a cinnamon flavor and reduces the bitter taste of the coffee. So, for those of you who can’t stand the taste of black coffee, this is the perfect solution!
Place the eggs in a large saucepan. Fill the pan with water about one inch higher than the eggs. Place the pan on the stove and bring to a boil. After the water comes to a boil, turn down the heat to simmer the eggs for 15 minutes. After 15 minutes, remove the pan from the stove, and drain the water. Fill the pan with cold water, and allow the eggs to cool.
While waiting for the eggs to cool, combine the yogurt, mustard, salt, and pepper in a mixing bowl. After the eggs have cooled, peel them and rinse them. Mash them with a fork to make a smooth consistency. Add the eggs to your yogurt and mustard mixture, and mix well.
Store egg salad in the refrigerator, or serve it on whole wheat bread. The Greek yogurt is a great substitution for mayonnaise, and it adds more protein as well. Some separation will occur, so be sure to stir the egg salad after storing it in the refrigerator to blend the Greek yogurt back in with the eggs.


L’Eclair de Génie par Christophe Adam
If there is one place in which you can enjoy an absolutely delicious “eclair”, it is in the bakery of Christophe Adam, who decided to make it his specialty. And it must be admitted it is a success! The choux pastry is perfectly controlled, nor overcooked or too humid with a light biscuit flavor. Continue reading
THE LAFAYETTE GOURMET GROCERY STORE IN PARIS
Because I love this place and more particularly since they crossed the street and expanded into a larger area, I had to talk about one of the main spot of Paris for gourmet people. And as it is #foodfriday, I’m pretty sure if you go there you’ll find something to celebrate it!
It’s an awesome place to eat, shop or snack.
If you’re in Paris for a very short time you will have here the opportunity to try different famous name of the gastronomy as Petrossian, Sadaharu Aoki, Pierre Hermé, Alain Ducasse or Christophe Adam.
Enjoy the food corner and the grocery store, you can find here the best of France and as well from other countries (for those who are homesick).
You can as well shop as in a real cover market and find a butcher’s shop, a fish shop, a cheese store, fruits, vegetables and spices from the entire world.
♥ Where is located this fantastic place?
35 Boulevard Haussmann 75009 PARIS
Opening hours: from Monday to Saturday from 8.30am till 9.30pm
L’ÉPICERIE LAFAYETTE GOURMET A PARIS
Parce que j’apprécie beaucoup cet endroit et plus encore depuis que l’enseigne a traversé la rue pour mieux s’étendre, il était nécessaire que je parle de l’un des endroits incontournables à Paris pour les gourmets. Continue reading
THE Quiberon CBS© Salted Butter Caramel by Henri LE ROUX
Often imited but never equaled , the Salted Butter Caramel , also called CBS©, created by Henri Le Roux is the only and unique one.
It’s a salted butter caramel , with some crushed walnuts, hazelnuts and almonds added to it. It’s meltingly soft, delicious and extremely heartwarming.
Pierre Marcolini is the most famous belgian chocolate maker, with him, no big, fat and over sweet chocolates.
The key-words are details, delicacy, balance, quality and terroir.
We can even say that he raised the chocolate as an intellectual work.
Thanks to him, we can discover terroirs of chocolate from all over the world with sometimes very limited productions. So, Pierre Marcolini is a real Chocolate Hunter!
Crédits Photo: Laura Todd-Agence MisterGBros
THE Cookie who will make you love organic food.
If the historic character, Laura Todd created her first cookies in 1929 and at this moment already won prices for her recipes in the United-States; the Company Laura Todd, as we know it today, was created in France in 1986 and is 100% french.


Did goats discover coffee? This popular legend breaks down how it happened.
In between sipping, your favorite coffee drink brewed from freshly roasted Arabica coffee beans, have you ever wondered where coffee originated?
Well, there are different schools of thought available on search engines that seek to answer that question.
One prevailing theory notes that coffee originated in Ethiopia. Legend has it that a goat herder named Kaldi who after stepping out into his field was shocked to see his goats missing. In the search for his missing goats, he went out to the forest only to find them gathered around a coffee tree dancing wildly. To his surprise, the source of their excitement was a red cherry hanging from several coffee trees. Intrigued by this, Kaldi himself tried the strange cherry and soon found himself dancing alongside his four-legged friends. He shared his discovery of this 'miraculous berry' with monks from a nearby monastery.
The legend goes on that the monks, initially skeptical, wondered why such a simple berry would have such a profound effect on man. Believing it contained satanic supernatural powers, the monks cast the berries into the fire as to 'exorcise their powers,' but they could not resist the coffee's pleasant aroma coming out of the fire. As a result, they ordered that the beans be drunk with hot water "so the goodness may flow through the liquid" and soon the beverage was used exclusively by monks in monasteries.
Within no time, coffee became a great beverage to church since it allowed monks to work late into the night translating Biblical scriptures!
Today, Ethiopia is the world's seventh-largest producer of coffee and the top producer in Africa. The country accounts for around 3% of the global coffee market. Approximately 60% of Ethiopia's foreign income comes from coffee, with an estimated 15 million of the population relying on some aspect of cash crop for their livelihood.
Over time, drinking coffee has become famous world over. Today, it is estimated that 2.25 billion cups of coffee are consumed each day across the globe. People in New York are expected to drink 7 times the amount of any other city in America. A study commissioned by the National Coffee Association surveyed 3,000 Americans about their coffee drinking habits. The survey found that 64 percent of Americans drink a cup of coffee every day, up from 62 percent in 2017, and the highest percentage since 2012. Furthermore, 79 percent of participants said that they had brewed a cup of coffee at home the previous day.
The character and taste of coffee are influenced by the region it is grown. To better experience how an area affects the flavor and aroma of the coffee, you only need to take a(virtual) tour of the different coffee growing regions in Africa which we offer in the "Shop" section. You will likely discover new flavors!


BD Food Safety Consultants LLC offer 2,5 Day (20 hours) FSPCA PCQI Certificate Course recognized by FDA. This course is the best way to become Preventive Controls Qualified Individual.
BD Food Safety Consultants LLC offer International HACCP Alliance Accredited, 2 Day (16 hours) HACCP Certificate Courses. Course Certificate is recognized by FDA, USDA and GFSI.
BD Food Safety Consultants LLC offer 1,5 Day (12 hours) FSPCA FSVP Certificate Course. This course is intended for food importers and foreign suppliers and is recognized by FDA.
BD Food Safety Consultants LLC offer Intentional Adulteration Vulnerability Assessment, FSPCA 1 Day Certificate Course. This course is one of the courses required to become Food Defense Qualified Individual and is recognized by FDA.
BD Food Safety Consultants LLC offer Food Safety Internal Auditor Certificate Course. This is 1 Day curriculum based on ISO 19011:2011. This course is accepted by GFSI certification schemes such as SQF, BRC and others.
We are BD Food Safety Consultants. Food safety professionals with over 45 years of combined experience in food manufacturing and processing. Learn more about our team and our experience by clicking the button below.


THE REAL EASTER EGG- SPECIAL EDITION
Availability: In Stock
The 2024 Special Edition is really special. Only 1,500 a year are hand wrapped so the person you give it to is in for a real treat. Made and foiled by hand, inside is the largest Easter Egg by Meaningful Chocolate (200g milk chocolate egg)...
SUBJECT TO AVAILABILITY - PLEASE CONTACT US FOR CURRENT SITUATION...... We're afraid we can't accept responsibility for postal damage to this delicate item, and strongly recommend you call into the store to uplift. No postage will be charged to your card if you decide to take this option.
Meaningful Chocolate's 2024 Special Edition is really special. They hand wrap only 1,500 a year so the person you give it to is in for a real treat.
Made and foiled by hand, inside is the largest Easter Egg Meaningful Chocolate makes (200g milk chocolate egg), an 80g Easter Blessings milk bar and a designer Easter card which has the message 'Happy Easter' inside and a simple guide to Easter
These eggs are not available in any supermarket.
All Meaningful Chocolate's chocolate is Fairtrade. This means farmers receive a fair price for their sugar and cocoa and an extra Fairtrade Premium cash payment which they can use to invest in their community, buying everything from schoolbooks to solar panels and providing fresh water supplies.
Real Easter Egg (200g) & Milk Bar (80g)
Sugar, Cocoa Butter, Skimmed Milk Powder, Cocoa Mass, Emulsifier: Soya Lecithin. Cocoa Solids 30.9% Minimum, Milk Solids 15.8% Minimum. Fairtrade cocoa and sugar may be mixed with non-certified cocoa, sugar, on a mass balance basis, total 80%. Visit info.fairtrade.net/sourcing
Allergy Advice: For allergens see ingredients in bold. May also contain nuts, egg and gluten sources (wheat). Suitable for Vegetarians.


Our experience and expertise allow us to provide our clients with creative solutions to develop high-quality and delicious food.
Wholesome and Quality Comfort Food
Custom Solutions Processor
Make people happy
Success starts in the kitchen, and our innovative approach to food development is unparalleled. We strive to provide our clients with state-of-the-art processing techniques and in-depth knowledge of ingredients to deliver superior food products.
Expand your culinary process with our unique approach to co-packing solutions.
Made from the finest ingredients, our private label dishes are designed to enhance any menu.
Utilize the expertise of our industry professionals to create one-of-a-kind products.
Food Is Love
Quick Serve Items That Your Customers Will Love
Made from the freshest and finest ingredients, we have developed a delicious assortment of foods that your customers will love.
This is How We Do It
Production & Quality Assurance
It’s our mission to ensure all of our foods meet our high standards, and we achieve this through industry-leading processes. Our dedicated team certifies the quality and safety of all Chairmans Foods products from creation to distribution.


Langgi Rice is an interesting, complete and definitely delicious menu. Langgi rice taste sweet, savory and spicy sauce. It consists of a dry food(Srundeng, dried potatoes, shredded), half-wet food (Orek tempeh, meat hot) and wet food (opor chicken, sambal goreng ati gizzard). From the cooking process, there is the old cook, there is also no need to cook it (Crudites). All are combined on a plate of warm rice.
a. Langgi Rice Recipe Ingredients
- 500 grams of rice, washed, drained
- 450 ml coconut milk from half coconut
- 3 cm galangal
- 1 stalk lemongrass, crushed
- 2 cloves garlic
- 5 pieces of red onion
- 1 teaspoon coriander, toasted
- 1 / 2 teaspoon salt
- Hot meat
- Dry tempe
- Basil leaves
- Serundeng coconut
- Cucumber slices
- Chilli fried shrimp
- Sliced omelet
a. Langgi Rice
- Steamed rice half cooked (25 minutes).
- Boil coconut milk with spices, ginger, lemongrass, and salt, add half-cooked rice, and cook until milk is absorbed exhausted.
- Steam cooked.
- Mash 1 teaspoon coriander, 1 / 2 teaspoon cumin, 5 pieces of onion, 1 clove garlic
- Stir in 3 tablespoons of oil until fragrant and dry.
- Add 1 stalk lemongrass and ginger are crushed 1 cm, 2 bay leaves, 500 grams beef cut into pieces and stir well.
- Add 750 ml of coconut milk 1 / 2 coconut, 1 teaspoon salt, 1 teaspoon of sour water, and a little sugar.
- Cook over low heat until the milk runs out and the flesh soft.
- Fry tempe with 3 tablespoons oil
- Fry 2 red chillies, 5 pieces of onion and 2 cloves garlic, 1 / 2 shrimp, 2 bay leaves, 1 cm of crushed ginger until fragrant and soft.
- Enter a 250 gram piece of fried tempe, dry and stir well.
- Add 250 ml of water, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon of sour water, and a little sugar.
- Cook over low heat until the water runs out
- Grate coarse 1 / 2 medium coconut.
- Grind 1 tsp coriander seeds, 5 pieces of onion, 2 cloves garlic, 1 / 2 teaspoon salt, 1 teaspoon tamarind water, mix it with grated coconut until smooth.
- Add the crushed ginger 1 cm, 2 bay leaves, lemon grass and a sheet.
- Mix in coconut and spices, roasted and stir over medium heat, until slightly dry and brown.
- Put 1 tablespoon chopped palm sugar and stir well. Adopted after the sugar is dissolved.
- With 3 tablespoons oil, saute chopped: 10 red chili without beans, 5 pieces of onion, 2 cloves garlic, crushed 1 cm of ginger, and 2 bay leaves until fragrant and soft.
- Put 250 grams of peeled shrimp, and stir well. Add 1 / 2 teaspoon salt, and cook until done, remove from heat.


Enjoy a nice evening with regional cuisine! We serve freshly prepared dishes with seasonal products in a cozy and stylish setting. Let us spoil you with our delicious dishes and a selection of cold drinks.
We are there for you from 7 a.m. to midnight!
Open Mondays from 5 p.m
Monday: 6 p.m. – 9.30 p.m
Tue-Sat: 12.00 – 14.00 18.00 – 21.30
Sun.: 12.00 p.m. – 2.00 p.m. 6.00 p.m. – 9.30 p.m
In the afternoon coffee and cake or small dishes from the Vesper menu


YPSILANTI — Shake Smart will be making healthy eating convenient on campus at Eastern Michigan University this year, with a location inside the Rec/IM Building. Shake Smart is having a soft opening this week, before on-campus classes resume on Jan. 24.
Shake Smart’s menu includes a variety of healthy, affordable and convenient food options perfect for the college, on-the-go lifestyle. Shake Smart offers freshly blended protein shakes, organic acai bowls, cold brew coffee, wholly oatmeal, overnight oats, greek yogurt and all-natural peanut butter & banana sandwiches. Products are focused around whole food ingredients and a balance of nutrients making the product offering perfect for post workout nutrition or a healthy meal or snack while on your way to class. Living a healthy lifestyle should never be a compromise, which is why all of Shake Smart’s menu and product offering has been designed around four key components- nutritious, delicious, affordable and convenient.
Finding food options that can be tailored to meet each individual’s taste preferences, nutritional goals, or dietary restrictions can be a challenge when dining out, and even more challenging on most university campuses. Through Shake Smart’s Self Order system, ordering takes place through a user-friendly customer facing iPad, or on your mobile device, where individuals have the entire menu at their fingertips and can order and customize products to meet their unique needs or preferences. Nearly the entire menu can be customized to be vegan, vegetarian, gluten free or lactose free making Shake Smart a great option for students with dietary restrictions.
Started by students, for students, Shake Smart believes that healthy eating should be an everyday habit, which is why all shakes are around a $5 average price point, so that it is fitting to most budgets and is comparable to the price of going out for coffee. Shake Smart will be accepting flex and credit card payments, and will serve the morning crowd and afternoon gym goers with hours from 10:30 a.m.-5 p.m. on weekdays.
Additionally, the space will have a small Market section, which will offer other on-the-go student favorites.
Founder and President of Shake Smart, Kevin Gelfand, said, “As a student living the fast-paced college lifestyle with a limited budget, I always found it difficult to find healthy foods that I could afford. Shake Smart was created by the students, for the students, to offer a nutritious option that is affordable, delicious, and built for on-the-go. Students resonated quickly towards Shake Smart, and it went from a San Diego brand, to a partner for universities nation-wide. Specifically, for Eastern Michigan, the Rec/IM building is a world-class facility offering fitness and other wellness components of living a healthy lifestyle. We felt this was a perfect partnership for Shake Smart to offer the nutritional component of living a healthy lifestyle and are ecstatic about our opening this month.
“Shake Smart is excited to fuel the lifestyles of each and every EMU student, faculty, and staff!”
Visit the Shake Smart at Rec/IM website.
About Eastern Michigan University
Founded in 1849, Eastern is the second oldest public university in Michigan. It currently serves more than 16,000 students pursuing undergraduate, graduate, specialist, doctoral, and certificate degrees in the arts, sciences, and professions. In all, more than 300 majors, minors, and concentrations are delivered through the University’s Colleges of Arts and Sciences; Business; Education; Engineering and Technology; Health and Human Services; and, its graduate school. EMU is regularly recognized by national publications for its excellence, diversity, and commitment to applied education. For more information about Eastern Michigan University, visit the University’s website.


Greate customer Services, Fantastaic Food
Greate customer Services, Fantastaic Food. Loved hospitality
Great service, fantastic food
OMG, I don't think I've been so impressed by a restaurant for years! Great service, fantastic food, huge portions. I went as a family, a really busy night but service quick and attentive. Can't praise highly enough, wonderful value. Highly recommended.
Incredibly busy and had to chase up our food once but it came immediately thereafter. Best bhajis I’ve had in years followed by a delicious Ghurka curry. This is the second time I’ve been here and would definitely go again and recommend to other friends.
Great food and great service
Great food and great service. This place is back to its best. Looking forward to my next visit. Also great value for money


Toss Ent Exec
Baltimore to lift 1-hour limit on city dining as coronavirus numbers decline
A time limit on restaurant dining in Baltimore will be lifted as of Monday at 6 a.m., Mayor Brandon Scott announced Wednesday.
Additionally, the city’s restrictions on indoor and outdoor gatherings during the coronavirus pandemic will be further refined. In place of defined limits of no more than 10 people indoors and 25 people outdoors, the city will place cap gatherings at a percentage of a space’s total capacity. All indoor gatherings, including indoor dining, will be limited to 25% of capacity. Outdoor dining is limited to 50% capacity.
The city’s one-hour time limit on dining has been in place since Scott allowed restaurants to reopen to dining four weeks ago. Some health experts and restaurantgoers questioned whether the policy made dining safer or simply created a hassle for restaurants. Others felt the limits represented a compromise for restaurants eager to reopen. Sign-in sheets quickly appeared at the doors of restaurants across the city to track patrons’ stays. Restaurants need to continue using the sign-in sheets, Scott said.


Welcome to the Packing Shed Cafe. Delicious meals served in relaxed surrounds with magnificent views, what more could you want from a cafe. Our chef prepares all meals on site to ensure the fresh country taste matches the beautiful rural surroundings.
We use fresh local produce, including organic free trade coffee, free range eggs and chicken, grass fed beef from Kandanga Country Meat, and local Cooloola Milk.
Our menu will change with the seasons as new produce becomes available and we are happy to offer vegetarian and gluten free options where possible.
Trading hours are Thursday through Sunday, 8am to late afternoon. We will open outside of regular trading hours for bookings of 20+ people.
For complete directions from your location, click on Directions on the map below.


Ice Cream Pack
The Ice Cream Pack was the first pack released under the brand name. It included two iron-on pins: strawberry ice cream with rainbow sprinkles and an ice cream man. Only 170 of the packs were made, costing $20 each. This pack was designed by Melanie, under the name "Milk".
The Milk Pack was the second pack released under the brand name. It included 4 stickers: a pink bunny, a gray cat drinking milk, a skeleton feeding a baby milk, and a cow with a milk man. The bunny and kitty were made by Melanie under the name "Milk" and the cow and man along with the skeleton feeding a baby were made by Miles under the name "Man". Only 150 packs were made, costing $18 each.


How to Season SteelTweet
You can use various types of oil to do this such as canola, vegetable or flaxseed. The recommended type of oil to use is 100% Organic Flaxseed Oil. It's usually stored in a fridge at your locally grocery store in the health food section. Below is the type I found. It doesn't have to be this brand. If you want to remove all the original seasoning on your pizza steel use Bar Keepers friend.
Step 1: Make sure Pizza Steel is completely dry, put it in oven for 10 minutes at 200F. Give it a few minutes to cool down before you touch it.
Step 2: Shake the Flaxseed oil bottle well. Using a paper towel apply a very thin layer coating the entire steel. With another clean paper towel wipe it down so you don't see any shine on it. The steel is sanded so the oil will absorb into it.
Step 3: Place the coated steel in the oven and turn the oven on to 500F. When the oven hits the 500F temperature then start a timer for 1 hour. After the hour turn off the oven and let it cool for 2 hours. Caution: Steel remains hot for a long time.
Step 4: Repeat steps 2 and 3. Don't apply thicker coats of flaxseed oil to speed this up. Make sure you apply a very thin layer each time.
Step 5: Repeat step 2 and 3. 3 coats should be good enough to cover the entire steel. It will have a dark golden brown finish. You can do more coats if you want.


Everyone strives for luxury, but only a few can afford real luxury. For us the highest form of reckless spending of money is an insanely expensive dinner – not just everything your heart desires, but the most expensive dishes in the world! Just imagine, people are willing to spend hundreds, thousands of dollars for just one dish! Below are 10 of the world’s most expensive restaurant dishes that look much nicer than they cost.
1.Pizza “Louis XIII”
Restaurant: Chef Renato Viola, Italy
Ingredients: lobster, caviar, 8 types of cheese, pink Australian river salt and others.
Pizza is a very common dish nowadays, and I must say, quite budgetary and easy to prepare. However, this restaurant created a pizza that has become the most expensive dish in the world. “Louis XIII” is topped with lobsters, caviar, they were not too lazy to include 8 different types of cheese in its composition! How do you like pink salt as a seasoning? And the chef will send you a person who will cook this dish for you anywhere in Italy – this is as a bonus for 12 thousand dollars.
2. Curry with seafood “Samundari Khazana”
Restaurant: Bombay Brasserie, London, UK
Ingredients: Devon crab, Scottish lobster, abalone, white truffle shavings, beluga caviar, edible gold leaf.
Ironically, this expensive dish was created by chef Prahlad Hedge at the same time that Slumdog Millionaire was released on DVD. There is no pink salt in it, but a lot of expensive and very tasty ingredients.
3. Meat Pie “Wagye”
Price: $2000 per serving
Restaurant: Fence Gate Inn, Lancashire, UK
Ingredients: 6 pounds of Kobe beef (nearly 3 kg), matsutake mushrooms, truffles, 2 bottles of 1982 Chateau Mouton Rothschild wine, 23 carat food grade gold leaf.
A slice of this pie costs two thousand dollars. At this price, it should almost be studded with diamonds, instead a rather ordinary mushroom pie. The cost is made up of special ingredients, extremely expensive – insanely expensive beef from the farm, where, according to the owners, cows have a very special attitude, up to massage, and no less expensive mushrooms.
4. Frittata “Zillion Dollar”
Restaurant: Norma’s, New York, USA
Ingredients: lobster, eggs, 10 oz stellate sturgeon roe.
This frittata has the fewest ingredients of any of the dishes on our list, but they are all expensive. One ounce of stellate sturgeon caviar costs $65, it’s rather strange that no one thought to decorate the top of the dish with gold leaf. But that’s for now!
5. Plombir “Golden Abundance”
Restaurant: Serendipity 3, New York, USA
Ingredients: Tahitian vanilla ice cream, Tuscan Amedei Porcelana chocolate, Chuao chocolate, Parisian candied fruits, truffles, cherry marzipan, Grand Passion sweetened caviar, 23 carat gold leaf.
The most expensive dessert in the world and the first on our list. The most expensive sweets are collected in a small vase, and eating a name is a very expensive pleasure. This ice cream is definitely special – for example, the cocoa beans for Chuao chocolate are harvested on the shores of Venezuela.
Restaurant: Westin Hotel, New York, USA
Ingredients: cream cheese with white truffle, goji berries soaked in Riesling jelly, 23 carats of gold leaf.
The record price paid by the restaurant for a white truffle, one of the ingredients of this bagel, is 330 thousand dollars, it weighed about one and a half kg. I would never have thought that a bagel would have to be included in the list of the most expensive dishes, although not quite ordinary. However, apparently in New York, such a cost is considered quite acceptable. This is the third representative of this city at this price.
7. Beer “The End of History”
Restaurant: BrewDog, Scotland
Ingredients: Belgian pale ale in a 33 ml bottle with 55% alcohol content, juniper berries, mead, nettle, stuffed small animal. This price tag doesn’t seem so outrageous, given that the already expensive Belgian ale is packaged in a unique way – the bottle is inserted into a stuffed squirrel. In anticipation of your terrible thoughts, I will say that protein for beer is not killed – it is the victims of highways.
8. Sandwich Von Essen Platinum Club
Restaurant: Von Essen, Berkshire, England
Ingredients: Iberia ham, Poulet de Bresse, white truffles, quail eggs, semi-dry Italian tomatoes, 24-hour fermented dough.
It is believed that the sandwich originally appeared back in 1894 in the Saratoga Club-House gentlemen’s gambling house in New York, but this club went further and created the most expensive sandwich in the world. The ingredients for it are not only the highest quality, but also the most expensive – Iberia ham is dried in the shade for 30 months before getting into this sandwich, truffles are not ordinary, but white, Poulet de Bresse is a special chicken.
9. Ultra dog
Restaurant: Capitol Dawg, Sacramento, USA
Ingredients: Moose Cheese, Beef, Maple Smoked Bacon, Focaccia Roll, Italian White Truffle Butter, French Whole Grain Mustard, Herb Garlic Mayonnaise, Local Mystery Blend.
Leading the Canadians, Sacramento set the world record for the most expensive hot dog. It is larger than usual, but, of course, it is valuable not in size, but in ingredients. Truffle oil alone is very expensive.
Restaurant: Fujimaki Gerkijyo, Tokyo, Japan
Ingredients: Chinese broth, Thai Tom Yum broth, imperial ramen noodles and 20 other secret ingredients.
This soup is worth trying if only out of interest – after all, 20 secret ingredients in one cup! Curious, isn’t it? And what is the difference between Chinese and Thai broth from the usual one? Try it and you will know it!


Do you know about the Twinings Disney Tea Experience? It’s a fun tea tasting event with sandwiches and scones at the Rose and Crown Pub.
I am so excited to tell you about the Disney Tea Experience at EPCOT in the United Kingdom’s Rose and Crown Pub. I booked a reservation for myself as I am an avid tea lover.
I love tea. I collect tea from all over the world. One of my favorite travel finds was Ice Cave Blue Tea from a recent trip to Juneau, Alaska.
The Twinings Disney Tea Experience at EPCOT’s Rose and Crown Pub begins at 9:45am Thursday – Sunday. The cost is $35 per person and includes tea tastings, tea sandwiches, and scones. Park admission is also required.
The table seating ranged from 2 to 6 people.depending on your reservation and availability. I was seated with other tea enthusiasts who were visiting from Pennsylvania and Arkansas.
Our hosts and servers were from the United Kingdom where they shared many insights to the tea habits from their homeland. For example, many Brits start their day with a hot cup of English Breakfast, complete with cream and sugar.
We brewed the tea individually at our table using a tea timer. Our hosts explained the importance of brewing the tea for the specified amount of time for each tea. For example, if green tea is brewed too long the leaves will burn resulting in a bitter taste. Brewing tea is more of a science than art.
Next we were invited to taste Twinings Seasonal Pumpkin Spice tea. It was made clear to us that Pumpkin Spice anything and everything is strictly an American thing. In England, pumpkins are used for decoration then tossed. In the United States, we gut the pumpkin, make pie, roast the seeds, and eat pumpkin spice Cheerios.
The Disney Tea Experience also includes a plate of delicious tea sandwiches. Egg salad with celery sprout and the Curry Chicken Salad with mango chutney and golden raisins were among the favorite at my table.
We also enjoyed Boursin cheese with raspberry on crackers.
The Branston cheese and pickle sandwich was interesting. A very British thing apparently. Branston is a popular English brand of pickles that are mixed with chopped rutabaga, carrots, and cauliflower in a sauce made from vinegar, tomatoes, apples, and spices. The pickles and veggies were served on crustless bread with shredded Irish cheddar cheese. I am not sure us Americans quite understood its flavor profile. You can try a Branston pickle for yourself here.
Next we were on to herbal teas. Herbal teas are not really labelled as “tea” overseas as they are not actually made from tea leaves. We in the States refer to these as teas simply because they are sealed in tea bags and dropped into hot water.
The herbal teas were served alongside both fruit and plain scones. These scones are famous at the Rose and Crown Pub – and, interestingly, are egg free. I loved the golden and purple raisin scone served with Devon clotted cream.
After the tea tasting is over, we were given recipe cards for the foods we ate and tea bags to enjoy at home.
I took a quick trip to the tea shop across from the Rose and Crown Pub. There is a huge selection of teas ranging from the traditional to more daring flavors like popcorn and bubble gum flavors.
I thought the $35 price tag was fair for the experience. And though you do not get a lot to eat, the food is authentically British.
The Disney Tea Experience at Epcot does require park admission. You can get discounted tickets with Undercover Tourist to any of the Disney parks as well as other theme parks in Orlando. Whatever ticket you choose, be sure to make reservations for the Disney Tea Experience and be at the Rose and Crown Pub on time.
Let me know if you go and what you thought. Did you try the Branston Pickle and Cheese sandwich?
*This post may contain affiliate links. If a sale is made, I may earn a small commission. Thank you for your support!*


If you love eating meat by now you know how hard it is to get good quality meat that is enjoyable to eat. It is quite unfortunate because people have complained for quite some time on how cattles are usually fed feeds that were sprayed chemical in order for them to grow fast while else farmers are injecting cattles with hormones so that they can mature fast and add weight. This is the worst way that you can raise an animal and eventually if someone is used to consuming meat from such animals it will eventually lead to health complications.
Nowadays there is a solution, and that is purchasing beef jerky, most people are hesitant to buy these meat because they think that its taste is very different and this is not true. Beef jerky is actually very tasty and nutritious and it is the best for people who are trying to lose weight because it does not contain any fat in it. Word is spreading when it comes to how good this meat is, and that is why so many households are going for this option because it is actually good quality Meat. When you buy the meat you can prepare it in any way that you like, you can even serve it together with other dishes. Make sure to view here to know more!
Purchasing beef jerky is no longer impossible thanks to the fact that there are so many companies that are selling it to the public. It is advisable for you not to rush into purchasing beef jerky from just any company without having a little bit of information about the company on how well they pack the meat and how long you have to wait for it to be delivered after you have made the order.
This industry is very competitive, and companies are coming up with ways whereby they can attract clients, and that is why you will find that most of these companies do have their own subscription boxes whereby they let their clients choose how long they want them to deliver meat packages after every four weeks. They also do offer discounts for such clients meaning if you choose their subscription you will save up a good amount of money for each package that you will receive. It is also important for you to ensure that you check which company has been selling beef jerky for a good number of years. Such companies are known to be the best because in order for them to survive such high competition in this industry it basically means that they are really good at their job. You can also watch this video at https://www.youtube.com/watch?v=IEUyMz4mNEU for more info about foods.


At Beau Soleil, we love to eat!
At Beau Soleil, our school restaurant is managed by local company Eldora https://www.eldora.ch/fr/, a partnership that dates back more than 20 years. Eldora, a Swiss catering company continues to satisfy the demands of our boarding community through their personalised services and dedication to fresh, healthy menus.
“Everyone must find happiness when entering the kitchen.” – Head Chef Frédéric
A custom service
Eldora takes seriously its mission that, “every student should enjoy a childhood filled with a wide variety of healthy, nutritious food essential to their development”. In the Beau Soleil school restaurant, this translates to a choice of 4 daily menus including; a vegetarian menu, a traditional menu, a take and eat dish and our “live cooking” area, where dishes are cooked to order. A salad buffet, fruit and dessert station complete the offering. The restaurant design allows a flow which allows students to choose and mix as they like.
A multicultural cuisine
With students from more than 55 nationalities, menus are prepared to satisfy the tastes of as many as possible, taking into account a balanced diet, cultural diversity and main allergens. Chef Frédéric finds his inspiration from his travels and says, “Having travelled extensively around the world, I learnt much about other cultures and this inspires me each day when I create my menus”. Along with his team, he ensures the daily balance between a sophisticated offer and simple “homestyle” dishes to please all.
Every month the kitchen offers between 4 to 6 special theme days. From Chinese New Year to Italian week, Swiss-influenced cheese fondue and Mexican fajitas, the team do their best to ensure students have a taste from home. With so many opinions and tastes to cater to, Eldora and the Beau Soleil leadership team are in close communication with the student body, listening to their ideas and working to satisfy their culinary wishes.
Head Chef Frédéric and his team select the freshest, high- quality products to elaborate their dishes which are prepared on site each day by the team of 3 chefs. The freshness of the ingredients and the flavour of the dishes are guaranteed.
It is with pleasure that our students join together each day to savour their breakfast, lunch and dinner, thanks to the engagement from the Eldora Team.
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Please note that our menu changes frequently depending on what is fresh and available. There is always a daily special.
Some items pictured may not always be available.
But first, a quick word about our desserts . . . always available, always fresh, always changing.
Québec Sugar Pie
Our "ALL Day" Waffles make a great dessert
How about a little French Onion Soup? Julia Child's recipe, made-from- scratch, with our own French Bread Croutes and Swiss Cheese from Switzerland, not Toronto.
Roasted Red Pepper Soup with a side of Goat Cheese Crostini with Wild Blueberry Preserve.
Real Men don't eat Quiche????
Try this !!
Our House Salad. All fresh with Walnuts, Dried Cranberries and our own vinaigrette.
A Combination plate of 4 Artisanal Cheeses, 4 Charcuterie Meats and a Duck Liver Pâté with Confit d'Onions, wine Jelly, Cornichons and freshly Baked French Bread.
Two of our 15 different Panini, Wraps and grilled Sandwiches
Lunch MenuSoups, Appetizers, Salads, Panini & Wraps
Starters and Sides
Extra Virgin Olive Oil & Aged Balsamic Vinegar for dipping our crusty Baguettes 4.50
Olive Tapenade 4.50
Small $7.50 / Large $13.00
Add: Julienned Ham or Breast of Chicken to any salad 5.00
The Sandwich Press
Soup of the day & Panini Special $15.00
Any Panini $12.00
Nordiques: Smoked Salmon, Red Onion, Capers, Cream Cheese & Dill on Marble Rye
Panini Prosciutto: Italian Prosciutto, Emmental Cheese (True Swiss)e & Fig Preserves on our Ciabatta
Black Forest: Ham, Applewood-smoked Cheddar Cheese & crisp Apple on a Ciabatta
Croque Monsieur: Ham, Tomato and Artisanal Gruyère Cheese broiled open face on our baguette
Tuna: Traditional Tuna Salad with Emmentaler (Swiss) Cheese on our multi grain brioche
Chicken Caesar Wrap: House-roasted Chicken Breast & Caesar Salad in an Herb & Garlic Tortilla
Vegan: Sautéed Spinach, Onions, Bell Peppers, Tomato & Basil Pesto on a Ciabatta
With Artisanal Gruyère Cheese add $1.00
Gluten Free Ciabatta (2 smaller Ciabattas) add 2.50
Choice of Breads
Should you wish to change your Ciabatta to a Baguette, Herb & Garlic Tortilla Wrap or Rye Bread, just ask your server.
All sandwiches are garnished with a Dill Pickle.


Okay, today started out pretty darn good if I do say so myself.
Breakfast was toast, and eggs cooked with a bit of olive oil in the stead of butter. A bit of salt and pepper and we were good to go for a bit. The kidlet was still hungry - so I fixed and enjoyed a bowl of cream of wheat with him. Sweetened with a touch of honey. I felt pretty good even after having those things.
Mid-morning snack was an english muffin with sausage and I have decided that the english muffin had an "off" flavor. I looked up one ingredient and am not likely to want them again. Lactic acid gives the bread an "acid" flavor.
My 4 year old wanted juice. And I have an abundance of apple juice concentrate. I noted after having that I was "burpy" and developed a mild case of heartburn. Not sure what triggered that, but will check apple juice again later on.
This next part is one in which I did have milk in a cookie...... went to HEB to get goodies for the boys to eat while they visited with my girlfriend. Munchmouse ( the one yr old for those who know me) -- did not want his cookie. So......... I ate it. I checked labels later and found the ingredients included less than 2% of skim milk and whey. I am counting it as a "milk" for the day and it does affect my food log. *sighs* I also had grapes -- munchmouse LOVES grapes.
When I went to my clients house to clean, she offered me icecream -- one of my favorites no less -- butter pecan. mmmmm... I miss it, but not enough to "want" some and feel lousy. So, I opted for a grape popsicle. Which was sugar free and tasted good.
After getting done with work, I called my girlfriend and asked her what I could get her from the store that she might need So, on my way out the store with the bananas, bacon, onions and Sean's icecream... I ate a banana... YUM
For dinner we had Sean's chili in frito pies. No milk there... meat, beans, and onion soup mix. After that I shared an apple with the kidlets.
How do I feel --- well its 10 pm at night and I am alert and feel good. I am going to go to bed and get my rest and start all over again in the morning. I will have to say that by eliminating nearly all of the milk products from my eating habits that I am already noticing a difference. Yeah, that one cookie for the day means I really should start day 1 as tomorrow.... however, I do not have that kind of patience or time. So -- today remains day 1 and I will keep moving on!
Many blessings to you that keep visiting me. Share my blog with others! Perhaps there are others out there that have a food allergy and just do not realize it. Milk is a big one that many many people are allergic to or sensitive to and just do not realize it. I am 35 yrs old and just now am "feeling" a major impact on my body that milk has had. I am going to work on the boys too. I think both munchie and kidlet have milk allergies too. Time will tell.
Thank you for visiting!


The Food Bank of Northern Nevada is a non-profit organization that provides meals to the needy, ill, and elderly. They are a regional food distribution center and support system for more than 100 different non-profit agencies. The FBNN has been serving their community for almost 30 years.
“The opportunity for the Food Bank to become more energy independent with this solar project translates directly into increased food and services for those who need it most.”Cherie Jamason, President and CEO
Black Rock Solar installed a 150 kW array at the Food Bank in January, 2010, saving the organization approximately $33,000 annually, enough money to buy 132,000 additional meals for needy families each and every year.


Carbondale Community Food Co-op
Our vision at Carbondale Community Food Coop is to be a community-owned natural and organic food store.
We are committed to maintaining a community-owned natural food store in Carbondale. We strive to support local businesses and local agriculture whenever possible. We are committed to serving our customers and members by providing healthy, organic, and sustainable food and products and encouraging informed choices. We are dedicated to paying our staff livable wages while providing a pleasant place to shop and work.
CCFC Featured in Edible Aspen
Edible Aspen Crammed and jammed — local foods dominate
Carbondale Food Co-op
By Allyn Harvey
However you measure it — shelf for shelf, apple for apple or organic elk sausage for organic elk sausage — there isn’t a more fully-stocked, chock-full grocery in the valley than the Carbondale Community Food Cooperative.
The co-op, as it’s called by most of its customers, offers thousands of items — groceries, produce, meats and dairy products, dry goods, toiletries, vitamins and supplements. It’s a full-blown grocery in miniature — 450 square feet, to be exact — located on Main Street in the heart of downtown Carbondale.
About the Carbondale Community Food Co-op
Carbondale Community Food Co-opThe original vision for Carbondale Community Food Co-op (CCFC) was to build member equity in order to rent or purchase a store front that specialized in sustainable foods and products.
Today, the CCFC is Carbondale’s only natural food store. The CCFC is located on Main Street, across from Peppino’s Pizza.
The CCFC started as a organized a buyer’s club in response to a need to make healthy, affordable organic food available in Carbondale.
In 2007 the CCFC began selling memberships to build equity towards opening a natural food store. Most co-ops build member equity until there is enough money to open the store. The CCFC was offered a loan to get the store opened as quickly as possible.
For over four years, the CCFC has been open, and in 2012 the store is expanding in its current location. The CCFC relies on member support to continue thriving.
Members own the CCFC. Member shares and annual dues are needed to pay back our loan and explore the option of expanding the store. Without members, there could be no food co-op. It is the sale of member shares that creates the fundamental co-op equity to maintain our store front and pay employees.
When your membership is paid in full, you can reap the benefits of being an owner of the CCFC. Every weekend members receive 5% off their purchases. Members receive substantial savings on bulk purchases and are allowed a $20 credit line with the CCFC. Members also have the opportunity to volunteer in the store and receive up to 25% discount on their purchases. Members can also receive periodic e-updates from the CCFC. All owner-members have a vote in major decisions and an opportunity to elect and/or serve on the Board of Directors.


Pampa Bistro SA understands that food and beverages industry is at constant change. Since we began, back in 2006, we’ve gone through different paths but always remained loyal to our principles of innovation and food safety.
Pampa Bistro is a food company which prepares a wide variety of tasty, authentic, safe & legal products with the best of the ingredients our argentine pampas has to offer. We reach different type of consumers needs and food preferences believing that diversity develops the best of us.
During these years we have learned that food is diverse and consumers can have different aproaches to what they eat. One single diet is not enough for people who live in constant change and enjoying the best life has to offer in a responsible way. Our aim is to fullfill a variety of choices, this drives us to be constantly innovating our product portfolio.
We design new products by innovating and researching in different areas, international cuisine, diets & nutrition, food technologies, new ingredients and modern packaging processes. Our goal is to deliver consistent products to our customers while assuring quality and food safety.
Choose the best ingredients
The correct process
The right packaging
The product development process is simple
Quality & food safety certifications
Food safety is key to all of us in the food industry that is why our effort is focused in assuring our customers the highest standards in our practices involving suppliers of goods and services in our quality system which is managed by our constant learning team.
Chile • Brasil • Uruguay • United States • Germany • Switzerland • Italy • Spain • Arab Emirates
We develop and deliver products all over the world.
We reach countries in Latin America, Europe, Middle East & Asia.
We offer our consumers a variety of choices of our ready to eat products.


Do you often visit Charley's? Would you like to eat a FREE Charley's Grilled Sub? If yes, just go to the website www.Tellcharleys.com and complete the Charley's customer satisfaction survey, then you could receive a validation code that can be used to redeem a FREE Charley's Grilled Sub for your next visit.
How to complete the survey?
To enter the survey, you should have a recent Charley's receipt at hand. If you already have one, follow these steps:
- Open the survey website www.Tellcharleys.com in your web browser.
- Then you need to provide the required information from your receipt, including 5-digit store number, Date of your visit, Time of your visit, and so on. After you enter them, click the "Start" button to continue.
- On the next page your need to answer the survey questions regarding your Charley's experience.
- At the end of the survey, you will receive a validation code. Write it on your receipt and bring it to your local Charley's store so that you can enjoy a free sub.
To be eligible for the offer, you should complete the survey within 7 days after your last purchase.
Charley’s Grilled Subs is a famous restaurant chain in the United States. There are more than 400 locations all around the country. In the Charley’s, you can find all kinds of sandwiches. The steak sandwiches, the chicken sandwiches and the deli sandwiches are all very delicious. There are also snacks such as gourmet fries and grilled salads. The drinks use fresh lemons which are full of nutrition. The Philly cheese steaks are the most famous products of Charley’s. They are all made of 100% USDA choice steak, 100% all-white meat chicken breast & fresh deli meats. Once you have tried one, you will never give it up again. Just come and have a try, you can’t miss the most delicious sandwiches.


Chariot Tea - Yerba Mate & Hibiscus Immune Boost
Welcome our new Chariot Tea to the family! This one will get you up and out to work while boosting your immune system. Hibiscus and Yerba Mate are packed with Antioxidants.
Beneath the rainforest canopy in South America, the Guarani Indians have been drinking the steeped juice of the leaves of the wild yerba tree-bush for centuries. They cite numerous health benefits, including increased immune system strength, improved digestion, stress reduction, and stimulation of mental processes. Has better health benefits than green tea.
Hibiscus is a flowering plant from the mallow family, found in tropical climates around the world. The flower, and sometimes its leaves, are dried out to use for tea. People have been drinking hibiscus tea for centuries for its beneficial properties.When steeped, the water becomes a beautiful, rich, deep red and has a refreshing, tart flavor.
Steep tea in hot water for 5-10 mins to bring out the best benefits. Do not use boiling hot water. Yerba Mate has more caffeine than tea but a bit less than coffee so best drink during the day . This drink is usually served without a sweetener but if you’re looking for an extra immune boost mix with a few drops of Hebrew Care Extra Strength Elderberry Syrup or a few spoonfuls of honey.


Hawaiʻi Center for Food Safety Action Fund is a non-partisan, not-for-profit, non-candidate committee engaging in education and electoral activities, including legislative advocacy, voter education, and grassroots organizing.
Hawaiʻi Center for Food Safety Action Fund is committed to protecting human health and the environment in Hawaiʻi from potentially harmful industrial farming practices and by promoting organic and other forms of sustainable agriculture. To do this, we need elected officials who will stand up to biotech and agrichemical companies and support local and sustainable farming practices in Hawaiʻi. Hawaiʻi Center for Food Safety Action Fund educates voters on Hawaiʻi candidates and where they stand on food safety issues.
Hawaiʻi Center for Food Safety Action Fund has 3 goals:
- Educate Hawaiʻi voters on candidates’ positions on food safety issues.
- Mobilize community members to vote for endorsed candidates on Election Day.
- Affect public policy during the legislative session.


Recipe modified from Food & Wine.
This recipe is vegetarian and if vegetable stock is used, it's also vegan.
Congee can be used in perfectly good health (it's delicious!), but it's really useful when experiencing cold, flu, and/or allergy symptoms.
The base remains the same - about 1 cup of rice to 7 or 8 cups of stock - so the remaining ingredients can be modified to your taste.
We like using seasonal vegetables and a healthy serving of mushrooms. In Chinese Medicine, mushrooms drain damp, which translates into: reduction in bloating, increase in clarity, and a bump in energy. Seasonal vegetables are generally the most nutritious, since it takes less time go get from the farm to your table.
Who could say no to that?
- 1 cup raw long-grain white rice, rinsed
- 7 cups of chicken or vegetable stock
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- One- to two-inch knob of ginger, peeled and sliced thin
- 2 T. olive oil
- 1 T. sesame oil
- 1-2 cups of portobello mushrooms, sliced
- 1-2 cups of seasonal vegetables (pumpkin, yam, squash...)
- 2 teaspoons soy sauce
- 1 teaspoon mirin
- In large pot, add chicken/vegetable broth, rinsed rice, thinly sliced ginger, and salt. Bring to a boil and then reduce to a low simmer, stirring occasionally to inhibit sticking. Let the base simmer for about an hour, but check on it every 10 minutes or so. If before an hour it begins to thicken and get creamy, keep a closer eye on it to make sure the rice doesn't start sticking to the bottom of the pot.
- While the congee is doing its job of slow cooking into deliciousness, pull out a skillet and turn your burner on to medium/high heat. Add your olive and sesame oils to the pan, and then stir in your seasonal vegetables of choice, mushrooms, soy sauce, and mirin. Cook for about 2 minutes or until all the veggies are tender.
- When the congee is finished, stir in the vegetable mixture.
- Top with thinly sliced scallions.


Hello heatwave! If like me you find the thought of this all rather stressful and start panicking where’s-my-spf and all-my-summer-clothes-are-at-mum-and-dad’s then this recipe is a nice excuse to spend a significant proportion of the day inside. I did at least venture out to the yard during the proving time, and survived relatively unscathed.
So here we go, cinnamon buns! One of my first forays into baking with yeast, and it was SUCH fun. This is Edd Kimber’s recipe, via Recipe Rifle.
250ml whole milk (or skimmed milk if like me you get confused by the colours.)
500g strong white bread flour
30g caster sugar
1 tsp salt
7g sachet fast-action yeast
1 egg, beaten
Vegetable oil for greasing
150g soft brown sugar
3 tbsp ground cinnamon
60g very soft butter
Edd Kimber makes one with cream cheese which sounds awfully nice but I didn’t have any so mixed my (skimmed, ugh) milk with about 100g icing sugar and a bit of lemon juice.
1. Melt the butter into the milk over a very low heat and set aside to cool slightly. Meanwhile mix together the flour, sugar, salt and yeast in a large bowl. Add the buttery milk and beaten egg, then bring together with your hands to form a dough.
2. Tip out onto a floured surface and knead for 10 minutes. This will seem like bloody ages. Pretend you’re Paul Hollywood and don’t give up. Then put it into a very large, oiled bowl, cover with clingfilm and leave to rise in a nice warm place for one hour. It will double in size:
3. Now roll the dough out into a rectangle that’s roughly 40×50 cm. Smear your very soft butter over it (I used my hands but I imagine a pastry brush would suffice) and sprinkle it with the cinnamon, sultana and brown sugar mixture. Then roll it up along the shorter edge nice and tightly.
4. Cut the roll into 16 equal pieces using a very sharp knife and arrange in a roasting tray with nice high sides. Cover again and return to the warm place for another 45 mins.
5. By this point they should have expanded slightly to fill in the gaps. Brush with melted butter and bake at 180C for 30mins, covering with foil halfway through. Ice when cooled slightly but eat whilst still warm!


It’s time for smarter workplace snacking. Gator Vending offers a wide range of snacking options in our snack vending machines, which provide a convenient way to refuel and stay productive. The snack vending machines include sensors that guarantee a product is delivered or money is refunded. Plus, you can use the mobile vending app to make special requests or contact us directly instead of going through the location liaison.
From mobile payments to accepting debit and credit cards, we make using the snack vending machine fast and easy. It’s time to elevate your break room snack vending machine service with the Orlando and Central Florida experts.
From spicy to savory, we have the options ready to satisfy that need for a good crunch.
Enjoy quality ingredients mixed and baked to perfection easily available in the break area.
Whether you twist, dip, dunk, or crunch, we offer the cookie variety just right for you.
When it’s time to freshen up, get the specific varieties your employees and customers crave.
Satisfy that need for something sweet with an option from the best brand names in sweets.
Feel good about snacking with nutritious options that support a healthier lifestyle at work.


Coconut WaterCoconut water is one beverage that most of my clients never consider as a weight loss drink.
For a mere 46 calories per cup, coconut water is a low-calorie flavor swap that also has cholesterol reducing properties according to a study published in the Journal of Medicinal Food.
In that study, rats given small amounts of coconut water experienced a drop in both low-density lipoproteins and triglyceride levels (bad cholesterol).
So if cutting out flavored sweet drinks like soda and orange juice sounds like a flavorless trap, your best bet is to reach for low-calorie coconut water.
I do have to caution that some brands are loaded with sugar and can throw off the health benefits youâ€™re aiming for if youâ€™re not careful. Do your homework to find the best options.


IS IT REALLY FAT-FREE?
MAYBE – MAYBE NOT!
Does that food you are eating really contain “O” trans fatty acids?
Is that drink you are drinking really sugar-free?
Have you read about what I call the FDA’s “0” Rule?
According to the FDA Food Guidance Compliance Regulatory Information, Guidance Documents, Food Labeling, Nutrition if a packaged food item contains 0.49 grams of fat or less per serving the label can legally state that the food contains “0” trans fat.
What does that mean to you? The AHA (American Heart Association) recommends that no more than 1 percent of your total daily calories be trans fat. If you consume 2,000 calories a day, that works out to 2 grams of trans fat or less, or about 20 calories.
However, let’s suppose that the fat-free butter or margarine that you are using today does actually contain 0.49 grams of trans fat per serving, and the serving size equals one tablespoon. Now, spread one tablespoon of the stuff on your toast and add another tablespoon full to the eggs you are cooking. Use another tablespoon full while you are preparing dinner; then put two more tablespoons full on your popcorn while watching TV and by bedtime you will already have consumed 2.45 grams of trans fatty acids!
Foods that contain partially hydrogenated oils – especially partially hydrogenated soybean oil – are most likely to contain trans fats even if the label states “0” Trans Fats. Partially hydrogenated oils are bad for you; they lower your good cholesterol and raise your bad cholesterol.
Also according to the FDA (U.S. Food and Drug Administration) Food Labeling Guidelines, if a food contains less than 0.5 grams of sugar per serving, the nutritional label may claim the food to have “O” grams of sugar.
How much sugar is too much? Well, according to the American Heart Association, an average adult woman should not consume more than 14.3 grams of sugar daily (about one tablespoon), and the average man should limit their intake of sugar to 28.3 grams (approximately 2 tablespoons).
The FDA also has similar rules regarding calories (less than 5 calories per serving = 0; less than 5 grams of total fat = 0, and less than 5mg of sodium or 5 grams of sugar = 0. Less than 5 grams of saturated fats also = 0.


A Delicious OBX Tradition
The Taste of the Beach comes but once a year on the Outer Banks, but what a delicious time it is
Taste Of The Beach
Something amazing happens on the drive down Route 168 from Hampton Roads into North Carolina.
Even as the car odometer rolls forward with the miles driven down this stretch of asphalt, the stress odometer within seems to roll back. For many, it’s a familiar drive to the Outer Banks, long a favored destination for people in the metropolitan area.
Then, you arrive after crossing the Wright Memorial Bridge, not so much to a physical place, but a state of mind.
For me, this trip is amplified during a special time of the year—the long weekend each spring that celebrates the food and foodways of the precious strip of land—the Outer Banks Taste of the Beach.
In its 30th year the event provides a unique and delicious perspective on the OBX during shoulder season. This year the Taste of the Beach runs March 14 through 17, the sixth year with a four-day format, and offers visitors several days of wine tastings, cooking classes, a chowder cook-off, special menu presentations at area restaurants, brewery tours, tapas crawls and more.
I’ve been to five Taste of the Beach events so far and have been greeted with sinfully good pulled pork barbecue, huge platters of fried seafood, multiple shots of tequila, chilled plates of oysters, bagels fresh from the oven, rich bowls of chowder, sparkling flutes of champagne, and warm, sincere hospitality.
Over the years, I’ve learned how to taste and identify the nuances of coffee at various stages of bean roasting at Front Porch Café, seen how the beer was brewed at Outer Banks Brewing Station (and sampled a couple of styles, too), and chatted up the winemaker at Sanctuary Vineyards.
Make no doubt—this is a special time not only because of the number of offerings but also because of the scope. I dislike the phrase “something for everyone,” but in this case there is.
This year, some of my favorite events return, like the Coffee Cupping Workshop at Front Porch Café, the Ceviche & Tequila Tasting at Bad Bean Baja Grill, a Celebration of Northeast North Carolina featuring an abundance of local dishes at Kelly’s Outer Banks Restaurant & Tavern, Pamlico Jack’s Rum Tour & Island Bites and more.
And I’ve spied quite a few new events, too, that make my foodie senses tingle, including the Taste of the Beach BBQ Showdown. The showdown, to be held on March 15 in Kill Devil Hills, promises to be four hours of ’cue served up from some of the area’s best barbecue restaurants. Look for everything from pulled pork and beef to brisket, ribs and chicken and live music!
Another new event that promises to teach you how to cook OBX style is the Creative Local Atlantic Seafood Specialties Cooking Class at Beachside Bistro at the Sea Ranch Resort. Two sessions are offered, one on March 14 and another on March 15, led by Chef John Romm.
I’m excited about learning the techniques—and having tastings—of the four courses: Braised Pork Egg Rolls with Sweet Carolina Dipping Sauce, Mixed Greens Tossed in Dijon Bacon Vinaigrette and topped with Fried Sea Scallop, Blackened Mahi-Mahi over a Shrimp & Sweet Pea Grit Cake with Mango Coulis and a mixed berry crumble for dessert.
The Taste of the Beach is sponsored by the Outer Banks Restaurant Association and, all-in-all, offers more than 60 events. The food fest has been named one of the Top 10 seafood and wine festivals in the nation by Coastal Living magazine.
The Grand Tasting will be on March 17, where more than 20 area restaurants and other vendors gather for samples of their food and exhibitions of their hospitality in vying for prizes including Best Booth Presentation, Best in Show, Best Outer Banks Cuisine, Chef’s Award and People’s Choice Award. The event is held at Pamlico Jack’s Pirate Hideaway.
I was fortunate to be a judge for the event last year and sampled a bit of all the offerings. The delicious, diverse dishes available on the Outer Banks are truly amazing.
And then, four tasty days later, it’s over until the next year. The drive back to Hampton Roads seems a bit longer, but there are always the memories of the oysters, the beer, the wine, the barbecue and the hospitality.


Discover Authentic Austrian Flavors at our Australian Club
Quality, not quantity
We have made quality our habit. It’s not something that we just strive for – we live by this principle every day. We pride ourselves on offering a diverse and mouthwatering culinary experience. Our menu features a delectable fusion of traditional Austrian and Australian cuisine, showcasing the best of both worlds. Indulge in Austrian classics like schnitzels, hearty goulash, and savory sausages, and our famous pork knuckle prepared with authentic recipes and flavourful ingredients. You can also savor the tastes of Australia with delicious meat pies, grilled kangaroo, and fresh seafood dishes. We believe in using locally sourced ingredients to ensure the highest quality and to support our community.


One of green tea’s unique and most popular benefits is its ability to help burn fat. Green tea can boost metabolism by the combination of caffeine, and the high-octane antioxidants it contains. In one study, subjects burned 5% more calories over 24 hours.
While that doesn’t seem like a lot, an extra 5% over time, can really add up to some noticeable fat burning potential.
This is due to the fact that green tea’s polyphenols help to activate a fat burning enzyme which dissolves triglycerides and helps the body to burn fat as fuel. Burning fat as fuel is called “thermogenesis”. Triglycerides are fatty substances carried around in the bloodstream as a result of sugar or carbohydrate intake. Lowered triglycerides mean you store less fat. Lower triglycerides also mean better heart health.
Black Tea Benefits
Theaflavins are a group of polyphenols that are unique to black tea. These are actually formed in the fermentation process and are responsible for some of black tea’s unique health benefits, including protection from free radicals, which can damage DNA and lead to serious diseases such as cancer.
Free radicals also damage the heart and blood vessels and contribute to heart disease. These theaflavins can help lower harmful triglycerides, LDL cholesterol and plaque formation in the blood vessels which all contribute to heart disease and inflammation. Theaflavins in black tea also help to lower blood sugar, stimulate insulin and prevent diabetes.
Theaflavins can also help to increase nitric oxide, a valuable substance in the body which helps to dilate blood vessels, lower blood pressure and increase athletic performance.
One other thing about theaflavins—they, like the polyphenols in green tea, help to promote fat cell breakdown, increase thermogenesis, and help with weight loss. That, combined with the extra caffeine that black tea contains is a big boost for weight loss and fat burning.
Matcha Green Tea
With the growing popularity of green tea, several different types of green tea have emerged. Sencha is the green tea variety that is most popular and widely used, but matcha green tea is growing in popularity, due to it’s more concentrated antioxidants. Matcha tea is made up of the actual tea leaves, not the strained tea leaves you drink when you make regular black or green tea. This difference alone allows you to obtain more nutrients from the matcha tea.
Tea plants grown for matcha are shaded for two weeks which increases the chlorophyll content (the stuff in the leaves that makes them green). This boosts the concentration of the healthy compounds like EGCG. While matcha tends to be more expensive than regular tea, you get a bigger bang for the buck. Matcha tea usually comes in a powdered form, which is more concentrated, and can be added to recipes like smoothies, baked goods or even ice cream. A cup of matcha tea is similar to drinking about 3 cups of regular (sencha) green tea.
The Bottom Line on Green and Black Tea
Both green and black tea contain beneficial compounds with strong antioxidant power, which help fight aging, heart disease, cancer, obesity, and diabetes. Studies show both types of tea contain similar beneficial health benefits, but green tea wins big in terms of the amounts of antioxidants it contains.
Both teas also contain caffeine, plus a brain nutrient that creates a calming, alert feeling helping you concentrate better. Black tea contains more caffeine, so if you are looking to be more alert, black tea works better.
Adding other substances to tea may reduce its antioxidant power. For example, milk or cream actually slows the absorption of the polyphenols in tea. And of course, go easy on sweeteners. A little drizzle of pure maple syrup or honey often adds just the right amount of healthy sweetness.
As with most things, you can overdo a good thing—even tea. Since tea contains caffeine, it may create an anxious or jittery feeling if you consume too much. Drinking green or black tea in the evening


‘Tis the season to be hungry! On Nov. 20, Chartwells served SHU students a traditional Thanksgiving dinner complete with herb-roasted turkey, green bean and mushroom casserole, au gratin potatoes, sweet potatoes, cranberry sauce and poultry dressing stuffing with rolls.
While many enjoyed the meal, a lot of students, faculty and staff are patiently awaiting Thanksgiving break so that they can enjoy their own home-cooked meals. Recently, there have been many new trends and dishes inserted into the usual Thanksgiving menu. A survey was conducted to see if anything has changed in terms of Thanksgiving dishes and the results are interesting.
Unsurprisingly, 17 percent of the survey participants claimed that macaroni and cheese was their favorite dish. Mashed potatoes and ham came in second with 11 percent of the participants’ favorites.
Surprisingly the famous turkey and stuffing came in third with only 9 percent of the total votes. Yams and sweet potato pie or casserole came next, taking up 6 percent of the total votes. Cranberry sauce had 4 percent of the total votes.
The last 26 percent of the votes went to miscellaneous items like pecan pie, sweet potato pie, green beans, banana pudding, green bean casserole, corn, and rolls. A few notable oddballs were shrimp Alfredo, Chinese takeout and ribs. There were also some cultural foods like Jollof Rice and Nigerian salad.
Another question that was asked had to do with something new that people would like to try, whether it be a specific dish or an activity on Thanksgiving. Many people stated that they wanted to try making, or eating, sweet potato pie. A few said that they wanted to try a different version of the traditional turkey, whether it be fried or turducken.
Two of the parents I interviewed stated that they were looking forward to “holiday booze.” Another parent, Libby Masteller, said that “I’m looking forward to trying The Pioneer Woman’s recipe for making sweet potatoes in the crockpot.”
Jenny Manwaring said that she was looking forward to cooking “… au gratin root veggies and a new spin on Brussel sprouts.”
There were also some survey participants who claimed they were looking forward to trying outdoor activities like ice skating and snowboarding.
Whether it be the food options, football games, reliving memories of past Thanksgivings, or simply spending quality time with family and friends, these were things that all of the participants had in common when it comes to their favorite aspect of the holiday itself.


Garza Canela, a 100% Mexican family-owned company.
Hotel Garza Canela began operations in 1970 as Las Brisas Resort under the direction of Vázquez González family. In 1998 we acquired the trademark of Hotel Garza Canela in honor of the small endemic boat-billed heron, which is color cinnamon and who we got our new name from.
For our Chef and owner Betty Vázquez, preparing the most exquisite dishes is all about flavors, textures, scents and colors; she thinks that everything evolves but never looses it’s essence. The “El Delfin” restaurant surprises us every year with new creations that will make your stay an unforgettable experience.


PASTRY ARTS MANAGEMENT (PAS)
PAS100 - Fundamentals of Baking and Pastry Credits: 2
This course is designed to introduce the student to the fundamentals of baking and pastry. Emphasis will be place on: baking/pastry terminology and history, the effects of heat on food, mixing and baking methods, equipment identification/operation, ingredient identification, scaling of ingredients, recipe comprehension and conversion.
PAS101 - Introduction to Pastry Arts/Breads Credits: 4
This course is designed with lecture-theory, demonstration and hands on practical experience in mind. This course will help the student understand the principles of baking, the baking process, and the production and marketing of such products. The students will also be instructed in safe operations of machines, ovens and other bakery equipment. We also will be using basic computer skills to access information, communicate with class and to create baking presentations.
PAS102 - The Art of Pastry Credits: 4
The focus of this course will be on the basics and principles of pastry and the varieties that can be produced when the methodologies are understood. The lecture-demonstration method will emphasize the theory, and history of pastry, as well as a demonstration of each pastry. Demonstrations will include mixing methods, shaping, handling, glazing, cooling and storing of pastries covered. Safe operation of machines, ovens, and other equipment will be explained and followed. At the end of each class the products will be evaluated for flavor, appearance and mouth feel.
PAS103 - Basic Cakes and Cake Decoration Credits: 4
The focus of this course will be on the basics of cake production, cake assembly, and cake decoration. The hands-on approach will emphasize the theory, ingredients, and methodologies of cake baking and decorating. Demonstrations will include mixing methods, baking, assembly, and icing. Safe operation of machines, ovens, knives, and other equipment will be explained and followed. At the end of each class the products will be evaluated for taste and appearance.
PAS104 - Plated Desserts, Creams, Puddings, Dessert Sauces Credits: 3
This course will be centered around center of the plate items for plated desserts for today?s food service industry. The hands-on demonstration method will emphasize the contemporary techniques and plated design of today?s dessert presentations. Students will work with basic components of the bakeshop and with techniques and artistry to make them into true pictures of dessert. Emphasis will be placed on basic creams, purees, chocolates, and their uses for artistry in design. Safe operation of machines, ovens, and bakery equipment will be explained and followed as well as the basic principles of sanitation and safety. At the end of each class the products will be evaluated for flavor, texture and artistic design.
PAS105 - Tortes and Specialty Cakes Credits: 4
This class will be focused on cakes, tortes, and specialized cake decoration. This exciting, hands-on approach will emphasize the theory, ingredients, and methodologies of cake baking and the art of torte and cake design. Demonstrations will include scaling, mixing, baking and decorating at all levels. Students will work independently and in groups to produce simple tortes to elegant wedding and tiered cakes. Safe operation of ovens, knives, and other bakery equipment will be explained and employed. At the end of each class the products will be evaluated on taste and appearance.
PAS106 - Chocolates and Decorative Baking Credits: 3
This course will provide lectures and demonstrations intended to familiarize the students with the basics of chocolate, chocolate molding, and basic candy making. Students will learn the techniques of tempering chocolate for the food service industry. The students will also have the opportunity to learn the basics of artistic bakery design using such things as yeast bread, pastillage, sugar casting and pulling, and marzipan. Safe operation of bakery equipment will be explored and followed, as well as the basic principles of sanitation and safety.