The UK’s Global Food Security programme is funding £4.9 million of interdisciplinary research to...
4.9m Investment in UK Food Sysem Sustainability
Global Food Security
25 Nov 2017
Winter Organic Cereals Workshop
Rushall Organics, Wiltshire
23 Nov 2017
Join us at Rushall Organics for a one-day workshop to discuss intercropping (morning) and cereal...
Grazed and Confused
Sustainable Food Trust
12 Nov 2017
An initial response to Grazed and Confused, a report by the Food Climate Research Network. The...
Soil Health; A Living Perspective
Glasshouse College, West Midlands
6 Nov 2017
This event is a comprehensive full day presentation, suitable for both commercial farmers (...
Field Lab: Good Green Manures Event
Soil Association, Alloa
2 Nov 2017
This field lab is comparing different green manure mixes, looking at their benefits on the soil,...
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Soy Marinated Chicken with Asparagus and California Maki in Bechamel Sauce
Preparation and Cooking Time: 45 minutes to 1 hour
2 slices Chicken Breast Fillets
2 tablespoon Ketchup
2 tablespoon Soy Sauce
1 teaspoon Lime Juice
4-6 pcs Asparagus
2 Cherry Tomatoes
1/2 cup Full Cream Milk
1 tablespoon All Purpose Flour
2 tablespoon Unsalted Butter
1 teaspoon Mint – minced
1/4 cup Japanese Rice
2 sheets Nori – Sushi Wrapper
1 tablespoon Sushi Vinegar
1 pc Cucumber
1/2 pc Mango
1 Egg – beaten
Salt and Pepper
1. In a bowl, combine ketchup, soy sauce and lime juice. Season the chicken fillets with a little salt and pepper. Add in the chicken to the mixture and let it marinate for 15 minutes or more. (If you are doing the dish 1 day prior, you can marinate the chicken overnight. Seal in a container and in to the fridge.)
1. Heat oil in a pan and sear the chicken, about 10-12 minutes on each side on a medium heat. Once cooked, set aside by wrapping the chicken in an aluminum foil.
2. For the sauce. Heat butter in a sauce pan until clarified. Add in the flour and mix to make a roux. Pour in the milk and stir until smooth. Add in onion, clove and bay leaf, Season with salt, pepper and mint. Let it cook for 2 minutes. Set aside.
3. On another pot, simmer water until small bubbles appear. Blanch in the asparagus and tomatoes for 4 minutes. Remove the vegetables and place on an ice bath (a bowl with ice to stop the cooking process) for 2 minutes. Set aside.
4. Japanese Maki – please see Assorted Maki Recipe.
5.Plating: Place the asparagus on a plate. Put the sliced chicken breast on the asparagus. Drizzle with the sauce. On another end, place the California Maki and Cherry Tomato.
6. Serve and enjoy.


The Lincolnshire Plumbread Company was set up in 2010 to specifically promote
Lincolnshire Plumbread outside the County of Lincolnshire.
We currently post Plumbread all over the world to countries including the USA, Canada, Australia, Spain, Portugal and Holland.
The Company was formed by Hollie Pocklington & her brother Christopher; the fifth generation of bakers who have lived at the family bakery in Withern since 1924.
The Plumbread is made in the family bakery, fresh daily from locally sourced ingredients wherever possible, including flour made from wheat grown on the Lincolnshire Wolds.
The secret of a good moist Plumbread lies in the quality of the fruit. All our dried fruit is sourced directly from the grower. Based on the Aegean coast in Turkey, Unsoy are BRC accredited, growing and drying all their fruit well away from the main roads avoiding any noxious traffic fumes.We sell two types of Plumbread, the Traditional and the Luxury.
The Traditional Plumbread is based on a recipe used by Myra Pocklington in the early 1930â€™s to feed the farm workers on the family farm. Covered in home churned butter, she would take it out to the farm hands in the fields at break time. Later this ritual would involve a thick chunk of home churned cheddar cheese.
The Luxury Plumbread was developed in May 2011 through customer feedback. We were asked to produce a loaf using our traditional recipe, but with a hint of mixed spice and some cherries, for a large wholesale customer. The few spare loaves from the batch, were sampled in our shops by our customers.
The demand was there so we went into full production.


BreadTalk Group is planning to buy the entire stake in Food Junction Management (FJM) for S$80 million in cash, local reports have revealed.
BreadTalk’s wholly owned subsidiary, Topwin Investment Holding, had on Aug 30 entered into a sale and purchase agreement for the proposed acquisition of FJM from Food Junction Holdings (FJH), the Business Times has reported.
The seller, FJH, is some 98% owned by Auric Pacific Group Limited (APGL), a Singapore-incorporated investment holding firm mostly owned by Lippo Group. FJH involves businesses such as food manufacturing and retailing, restaurants, and food court management.
The total consideration of S$80 million will be paid in cash and funded through BreadTalk’s internal resources, including available cash on hand, and debt facilities, the report says.
BreadTalk said the consideration was arrived at after arms’ length negotiations. It took into account factors such as the quality of the assets being acquired, the strategic value of FJM’s existing network of food courts and F&B outlets to BreadTalk, the financials of FJM for the year to date, the earnings quality and future potential of FJM.
FJM operates 12 food courts in Singapore and three in Malaysia, with an additional one scheduled to open next year at The Mall, Mid Valley Southkey, in Johor Bahru.
BreadTalk now operates food courts under the Food Republic and Food Opera brands in Singapore, Malaysia, China, Hong Kong, Cambodia and Thailand. By the end of June, it ran 14 food courts in Singapore and two in Malaysia
Besides, BreadTalk has close to 1,000 retail stores across 16 markets with its bakeries, restaurants and food atriums. Its portfolio comprises direct-owned brands such as BreadTalk, Toast Box and Food Republic, as well as partner brands such as Din Tai Fung, Nayuki, and Song Fa Bak Kut Teh.


Your stomach is growling, and it won't be satisfied by just any meal. If you're in the mood for something filling and delicious, The Fort Saloon N' Eatery is the restaurant for you. Choose a comforting dish from our extensive menu that will leave nothing to be desired.
Just dial 307-577-0538 to learn more about our menu.
Bring your friends, family or a special someone to dine at the Fort Saloon, and we assure you they won't be disappointed. We offer a broad variety of lunch and dinner options that will satisfy even the pickiest of eaters. Our menu includes:


My sister asked me recently, “You’ve posted a sourdough recipe, right?” I was a little surprised to have to respond, “No, actually, I haven’t.” I’ve been baking sourdough bread since I moved to Los Angeles in 2014, a tiny container of my mom’s sourdough starter making the six-hour drive with me and mom in a sweltering hot car. That little bit of starter thrived, giving me loaf after loaf of excellent bread every week. I like to call it my baby—if someone looked at my phone and saw all of my “feed the baby” reminders, they might look at me strangely.
There’s little else that makes me as consistently happy as making sourdough bread does. I love the familiar ritual: the feeding, waking up to a bubbly starter, the sweet smell of damp flour, folding and turning, shaping plump blobs of stretchy dough, scoring, heating, baking. It makes me feel grounded—no matter what’s happening in life, this one thing is always the same. The crackling, whispered song of a freshly baked loaf is truly one of my greatest comforts.
I think a lot of people are daunted by the idea of making sourdough bread. But broken down into components, it’s truly simple. Mix a few ingredients together, fold a few times, and add time. If you’re new to sourdough, give yourself a bread day; I usually bake one or two loaves on Sundays, which sets us up for the week.
I will preface this post by saying I have not included a recipe for a sourdough starter, or levain. My mom successfully made hers using Tartine’s methodology, but I’ve known others have had issues with creating a starter from scratch. Therefore, I suggest finding a friend who has one and taking some of theirs (I’m happy to share mine), or do the research on creating your own. I recommend reading either Tartine Bread or the Tivoli Road Bakery book—both are excellent, serious bread baking manuals that I have used to great success. And, of course, there are countless online bloggers who have taken a deep dive into sourdough.
I keep a mix of 50/50 all-purpose and whole wheat flour in a large container so that I don’t have to measure out both when I feed my starter. I find that it saves me time, but feel free to simply measure 100g of each into your starter.
Your starter will probably survive, unused in your fridge, for about a month, but it’s best to feed it at least every two weeks. Even if you don’t want to make bread every two weeks, I recommend feeding it on that schedule (or more often). If you haven’t used it for a while, it may develop a grayish liquid on top—don’t be alarmed, just pour and scrape it off when you feed it next.
I’ve included a few links to supplies that I find helpful. Feel free to buy them if you’re serious about bread baking, but you can also make do with whatever tools you do have.
Bread reacts to outside temperature. This means if you live somewhere warm and humid, your bread will rise more quickly and be ready to bake faster. Therefore, plan to complete the minimum turns and rest times, or else you may over-prove* your dough. If your kitchen is very cold, complete the maximum number of turns and resting times. Over time, you will learn what your bread needs depending on the seasons and your particular climate.
*Over-proving means the air bubbles have expanded as far as they could go and then collapsed, which will result in a flat loaf. Fortunately, sourdough is forgiving—so far that has not happened to me!
If you want freshly baked bread by midday or even a little earlier, you can start your bread the day before you want to eat it and simply extend the first or second resting period. To extend the first resting period: after you’ve completed your turns on day 1 and let the bread rise for 2–3 hours, put the whole thing, covered, in the fridge overnight. On the morning of day 2, take the dough out of the fridge and let it come back to room temperature, about an hour. Pick the process up where you left off by completing the first shaping. To extend the second resting period: when you’ve shaped your dough for the second time and placed it in its basket, let it rest, covered, for at least an hour before wrapping it well with a kitchen towel or two (not too tightly) to keep it moist while it’s in the fridge. The next morning, take the rested dough out of the fridge and let it come to room temperature—this should take 1-2 hours. At this point you’re ready to bake.
Try different whole wheat flours. I love finding small batch flours at Farmer’s Markets or local bakeries (the one I love is called Full Belly Farms and their flour is fantastic). Small-batch producers process the flour less and it’s usually a lot fresher when you buy straight from them rather than from a grocery chain. Feel free to try alternative flours, like spelt or rye, but start out by using just a little bit in place of some of the wheat flour and increase each time you make bread in order to find the sweet spot. Many alternative flours have a lower gluten content and therefore need more time and more folds to develop the correct structure.
This recipe uses a digital scale. If you want to make bread, go buy one—they’re not expensive and it will probably last forever. It’s the best way to get accurate results for bread and most baking recipes. Click on the link in the recipe to find the one I use.
makes 1 loaf • adapted from The Tivoli Road Baker book
For the starter:
200g 50/50 flour mix using all-purpose flour* and whole wheat flour
200g cool (not cold) water
For the bread:
300g bread flour
120g whole wheat flour
300g cool water
100g sourdough starter
12g fine sea salt
*Be sure to use an all-purpose flour with no additives, as those can render the starter useless.
Feed your starter the night before you intend to use it. Scoop out all but about 1/4–1/2 cup of your old starter. Using a kitchen scale, pour 200g cool water into your container, then add your 200g 50/50 flour. Stir it all together well, making sure to incorporate the bits on the bottom. Put the lid on lightly (it needs air, so never fully close the lid), cover with a kitchen towel, and secure with a rubber band. Leave on the counter over night. (If you live in a warm area, especially during summer, you may want to feed your starter early in the morning instead. In that case, it should be ready to use within 4-6 hours.)
The next morning, mix the 300g bread flour and 120g whole wheat flour together in a large bowl. Stir in the 300g cool water with a wooden spoon until you have a shaggy dough, then get in there with your hands and knead a little bit until it’s mostly all mixed—some dry flour will remain, but don’t worry about it. Cover the bowl with a kitchen towel and leave for 30–60 minutes (this is called the autolyse—it’s when gentle gluten development begins, contributing to a better texture and flavor). Add the 100g starter, or levain,* (levain is starter that has been fed and is ready to use) and fold/knead it in with one hand. Add 12g salt and fold in by hand until the salt is entirely incorporated and the dough is relatively smooth/cohesive. It will still look a bit rough. Close the lid on your remaining starter (again, don’t fully close the lid) and store it in your fridge (not too near the back or it will get too cold) until ready to use again, ideally within two weeks.
*Your starter is ready when it’s at least doubled in volume. If you want to make sure it’s ready, drop a small spoonful in a glass of water. If it floats, it’s ready. (If you leave it overnight, it should be good to go.)
Place the mixed dough in a covered container or bowl (I like to use a professional food storage container with a lid). Leave to rest in a warm spot in your kitchen for 30 minutes. Every 30 minutes after that, perform a turn, meaning: lifting from the bottom, fold each corner of the dough over itself. Once you’ve completed at least 4 turns (2 hours) and up to 6-8 (3–4 hours), let the dough rest, covered, for 2-3 hours.
Complete the first shaping: turn the dough out onto a lightly floured surface. (Note that you’ll probably need a bench scraper to make your life easier with this step.) Pat the dough down into a rectangle and fold into your desired shape. For a round loaf, using both hands, fold the corners in, then roll, lift, and lightly stretch the dough until you have a relatively tight ball with a smooth top. For an oblong loaf, roll and press the short side of the patted rectangle towards you, using your thumbs to push the sides in as well. Seal the shape by pinching the seam together, and pat to get an even shape. Rest the dough, seam side down, under a damp kitchen towel for 20 min.
Pat down the dough and shape once more, using the same method. Generously flour a banneton (bread basket) or a standard loaf tin lined with a kitchen towel. Place your reshaped dough into the banneton or loaf pan, seam-side up. Cover loosely with a damp towel and let rise in a warm spot for another 2-3 hours.
Preheat your oven to 485°F (or 500°F if your oven runs colder). Place a large dutch oven (see end note if you don’t have one) inside (without lid) and let it preheat with the oven for 15–20 minutes.
Boil a little water. Flour a large piece of parchment paper with a sprinkle of rice flour (or other flour). Once the oven is ready, turn your bread onto the floured parchment paper (seam side down) and score the top of the bread using whatever design you wish (I often default to one long slash—it’s easy and effective). To score, you can use a serrated knife, kitchen scissors, or a lame, which is essentially a tool made specifically for scoring bread that looks like a razor blade on a stick.
Carefully lower the bread on the parchment paper into the hot dutch oven. Quickly pour 1oz boiling water under the side of the parchment paper (not onto the bread). Immediately cover with the lid (watch out, the steam is hot!) and get into the oven as quickly, and safely, as possible. (You can also toss in two ice cubes beneath the sides of the parchment paper instead of the boiling water.)
Bake for 20 minutes with the lid on. Turn the oven down to 450°F and bake for another 10 minutes with the lid on. Remove the lid and bake for another 8–10 minutes, until the top is a lovely, rich golden brown.
Using pot holders, remove the pan from the oven and immediately transfer the loaf to a cooling rack. Let the loaf cool for at least 30 minutes before slicing, but preferably a few hours to let the steam inside set—otherwise, you might damage the structure.
Store the cooled bread at room temperature, wrapped in bee’s wrap, for up to a week. If your home is warm, monitor closely for mold. If you eat bread slowly, cut the loaf in half and wrap one half tightly in bee’s wrap and a plastic bag, and freeze. When you’re ready to eat it, thaw in the fridge overnight and it will be ready to slice the next morning.
Note: If you don’t want to do the steam/dutch oven method, you can also bake the loaf in a preheated heavy-duty, unlined ceramic loaf pan (like le Creuset) with a lighter metal loaf pan as a lid. Preheat both for 15-20 minutes. Flour the pan directly—no need to line with parchment paper. Bake the bread for 20 minutes with the lid on at 485°F and 20 minutes with the lid off at 450°F. I find that the dutch oven method makes for a lighter and more hole-y loaf, but do what makes you most comfortable. You can also bake the bread directly on a preheated pizza stone, adding boiling water to a pan on the lower shelf of the oven. I haven’t used that method, but I’m sure you can find success if you do a little research!


Masuya http://www.masuya.com.au/en/masuya/index.html is one of a chain of five Japanese Restaurants around the Sydney area. I had previously been to Miso which is an upmarket Sushi Train with very fresh ingredients, so thought Masuya was worth a try.
Amazingly almost every table was taken when we arrived for the second lunch sitting for the day. The noise caused by so many diners spoiled what would otherwise have been a very nice ambiance of good quality furnishings and indirect lighting.
The service was a bit slow, although the meals arrived quickly once ordered.
Masuya didn’t disappoint on quality. The fish was very fresh and tender, served sashumi style. The sushi was excellent and the teriyaki chicken tender and delicious.
It was good value as well. The Shogun Bento Box (pictured above) was $29.80. I had a similar bento called the Masuya which was $27.80. It was certainly more that I could eat.
See more reviews on Urbanspoon


A Gambler’s supper
Given a choice, I would like to dig my four fingers into one of those delicious meals with curries, rice and other side dishes. But life doesn’t always provide choices as most of my lunch ends being sandwiches while the car being the dining room.
After today’s lunch, I thought of digging a bit into the history of this food keeping many like me up and running.
There lived a recklessly extravagant British statesman called Jon Montagu (1718 – 1792) in south east of England in the eighteenth century. He was the fourth Earl of Sandwich, a historic town and civil parish on the river Stour and notorious as a gambler.Montagu had invented this bread-enclosed convenience food known as the "sandwich", so that he would not have to leave his gaming table to take supper.
The concept is this food is wonderfully simple: a delicate finger food served between two slices of bread. People of the Mediterranean and Greece are known to have this culinary concept in practice since ancient times and Montagu is thought to have picked it up during one of his trips.Early reference of sandwich is found in the 1760 that during the initial days they were assumed to food consumed primarily by the masculine gender during late night parties and drinking sessions.
The general public of England and rest of the world got indoctrinated with the passage of time.
For Reference: Encyclopedia of Food and Culture, Solomon H. Katz, editor, William Woys Weaver, assoicate editor [Charles Scribner's Sons:New York] 2003, Volume 3 (p. 235-6)


Royal Baking Powder For Cakes 1941 Ad
Royal Baking Powder For Cakes 1941 Ad. The Special Baking Powder for Cakes. Because it's made with wholesome cream of tartar, a product of rich, ripe grapes. Royal makes cakes with a soft, fine texture that keep moist and fresh and flavorful for days. Important! The standard proportions for all cake recipes in The Boston Cooking School Cook Book are based on cream of tartar action! Royal is the only cream of tartar baking powder sold nationally. Enjoy this vintage ad for Royal Baking Powder For Cakes while you browse through our Advertisement Gallery! As always, more to come from www.magazine-advertisements.com!
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Euro DelightsFor a charming meeting spot that embodies all the elegance and style of Italy, come to Euro Delights. We take pleasure in providing the full dining experience, both in our menu selection and ambience. Our signature crepe can satisfy cravings both savory and sweet. We also offer a wide array of salads, sandwiches and wraps. Come by our restaurant and café at 3202 Broadway in Astoria to see for yourself.
If you want all the flavor of Europe without the fuss, order online. All you need is a $12.00 minimum order. We deliver every day from 9:00 a.m. to 11:30 p.m., ensuring that you can satisfy your sweet tooth any time you like.


Working at the Wakefield removals industry can be quite busy at times, and that is why grabbing a quick bite to eat is very important. I am a burger lover, and burgers have become a staple meal for me during times of work. Not only are they tasty and fulfilling, but are very convenient meals, and that is why they are my favourite whenever I need a quick meal during work.
Throughout the years, I have been able to figure out which of the many Wakefield burger joints in business, have the best quality and tasting burgers to offer in town. For those that have always been wondering which joints are worth going for, then you will definitely be able to figure it out now. That said, below are the three best Wakefield burger joints that will surely blow your minds.
A rural pub that has a charming atmosphere, The Kaye Arms always offers food and drinks that are freshly cooked, and have excellent taste. They have an amazing beef burger here that burger lovers should never miss trying out. The portions are great, and the prices that these burgers come with are rather affordable. Always a great place to visit if you want fantastic meals, and very friendly food service.
Bear kitchen is a popular fast food joint that is known to offer one of the best quality fast food services in town. Easily considered as one of the best places in Wakefield to get top quality American style burgers for years. They have quite a few options in terms of their burgers, but my favourite here is the triple stack burger, which always solves any burger cravings that I have. So for top quality American style burgers that will blow your mind, this is the best place to go for.
Smokehouse is another outstanding place that you can go to in order to get tasty and juicy burgers in large portions. The prices of their burgers and other food items are very reasonable for the quality that they come with. For late night burger cravings, this is a great place to visit because of the amazing food, and ambience. They also offer a wide range of options for the burgers you can order, and they can even adjust them based on your preferences. All in all, this is another one of my go-to places as far as high quality burgers are concerned, and it should be yours too.
There you go, these three are the best burger joints in Wakefield that will easily blow the minds of any burger lover. Each of them do offer very reasonable prices for their menu, especially if you consider the quality of food that they serve. I usually just cycle around these three places when ordering burgers, and that’s because I feel like nothing else in the market can compete with them. So, if you find yourself craving for some delicious and reasonably priced quality burgers, then these three burger joints are definitely your best options.


Rave Review for New Gourmand Delicatessen
Published on Saturday, 28 April 2012 14:27
By Lumina N. Schafrath
Today something stopped me dead in my tracks and distracted me from missing the comforts of home: the new “Gourmand Delicatessen.” This corner bakery/cafe/store has it all.
Welcoming servers are just the beginning to an all around great experience. Stepping into the establishment is like walking into a delightful other world. The ceiling are extra tall, making the whole place seem endless, bright, and open. All the breads, sauces, and pickles are made in house, which is also where the meats are cured and the herbs are growing in the window sills.
Everything from salt blends to home-made mustard, sauerkraut, artisan cheeses, and pickles are available for take home. It seemed that every detail was accounted for. A fresh sprig of mint decorates every sturdy wooden table. The coffee is served from a french press (my favorite).
And then the list of sandwiches. Each option offered something for everyone, from vegetarians to meat connoisseurs. We decided to split a Reuben, and I knew, even before I sunk my anxious teeth into it, that this was a sandwich to write home about. The bread was so perfectly grand. From the size to the texture and, of course, the flavor. It was a sizable blend of sauerkraut, corned beef, Swiss cheese, “pan de centeno,” and a 5-star mystery sauce, all perfectly warm and toasted.
It spun me into a sea of bliss, and when I came out of my euphoric haze, I wondered, “Where am I?” Even the side salad was unlike anything I had ever eaten, and yet dazzled my senses to no end.
Gourmand Delicatessen, which opened at the beginning of April, is under the same ownership as the tapas bar, El Olivo. The deli caters to eat-in or take-out orders of sandwiches, salads, and fresh breads. Gourmand Delicatessen is located at 410A Porfirio Diaz, at the corner of Calle Allende.


How to Eat Like a Local in Downtown Asheville
There is a well known problem when you visit Asheville, NC… it is notoriously difficult to decide where you should dine. There are a tremendous amount of choices and most, if not all of them, are good. I know when I travel I like to figure out where the locals go, where the locals eat. Where the locals are, there is always, undoubtedly good food.
Here is your guide to the top 5 restaurants and eateries in Downtown Asheville we feel will set you on the right path.
The most likely places you’ll find a handful of locals enjoying their local fair. So bust out your napkin, lay it in your lap (or tucked into your shirt, no judgement here) and get ready to eat like a local!
1. Limones Mexican and California Cuisine
13 Eagle St, Asheville, NC 28801
Go ahead, call in advance before you even find your way to town and make a reservation. It is a choice you will not regret. Limones, tucked away off of Broadway on the quiet side lane called Eagle Street, is a beloved local establishment that has been a part of the downtown culture for some time now. There is a reason. The. Food. Is. So. Good. Innovative food with intense and rooted flavors of Mexico combined with a California flair creates nothing but sublime magic on your plate. The ambience will have you ready to laze around in the scent of local culture and those of a mother’s secret recipes.
“An all-together different world of Mexican cuisine. This is the real thing: traditional dishes enlivened with a modern sensibility.” – Smoky Mountain Living
2. Bouchon French Cuisine
62 N. Lexington, Ave., Asheville, NC 28801
You may have heard Asheville called “The Paris of the South.” When you step through the threshold of Bouchon you instantly feel the French vibe and can easily be whisked away to believe you are actually in Paris. From traditional French Comfort Food to Parisian café cuisine, the menu will easily please. Sit back, relax, sip on your French wine. Be prepared to feel and experience the taste of worlds away. Bonjour!
“The way to open a bottle of Champagne is quietly as a whisper, or as the French say “pet de nonne” – a nun’s fart.” – Bouchon
3. The Rankin Vault Cocktail Lounge
7 Rankin Avenue, Asheville, North Carolina 28801
While The Vault has gained its fame and popularity with locals for their inventive cocktails using creative ingredients, it cannot be overlooked that they quite possibly have the best burger in town. One that locals and visitors alike rave about. It might have something to do with their menu which features farm-fresh, local products, and hormone-free meats. Along with their fresh menu and favorable cocktails there is an awesome outside patio, room enough for everyone to enjoy. So, pull up a chair or bench and bask in the downtown energy while savoring all the tastes The Vault has to offer.
“Where the Gooey Bacon Cheeseburger will practically take you home and tuck you in.” – Bon Appetit Magazine
4. Barley’s Taproom and Pizzeria
42 Biltmore Avenue, Asheville, NC 28801
To say that Barley’s is a staple in the cityscape of downtown Asheville is an understatement. Located in the heart of the arts and entertainment of downtown, it is a watering whole for locals to gather around pre or post downtown events. Barley’s has been a local establishment since 1994. With its 28 taps of the best local beers and ciders located at the downstairs bar, the smell of fresh sourdough pizza coming from the kitchen, the sound of the creaking in the original hardwood floors and clinking of the pool tables from above, you will know you have arrived.
“Pizza, Pizza lots of it along with music in the evening and a large list of craft beer makes this a winner.” – Ron M. on TripAdvisor
5. Mamacita’s Taqueria
77 Biltmore Ave Suite 100, Asheville, NC 28801
Come to Mama!! That’s exactly what you’ll want to do once you’ve bitten into the very well portioned burrito that was just handcrafted with all the ingredients of your choice. We’re talking all sorts of fresh ingredients, house made salsas, as well as, protein that has been simmering for days to perfection. The casual atmosphere allows you to pop in at your leisure, grab a few tacos and a Tecate possibly and dine at your own pace. Don’t feel like sticking around? No problem. Everything is easy to carry out. On the menu you’ll find traditional and creative Mexican street food such as California-style burritos, fresh-ground corn tortillas (milled on-site), breakfast tacos, and the beloved horchata-soaked fried chicken tortas.
“We have been loved by our community since we opened, and have been voted Best Burrito, Best Taco, Best Mexican Restaurant in Asheville by local readers for over a decade!” – Mamacitas
Mind you, this is only the tip of the iceberg for when it comes to dining like locals in Asheville. This, however, will get you started on your culinary journey and exploration in downtown. Make sure when you are dining to start conversations with your server, or a person sitting nearby. Begin asking around where the good spots are. You will quickly realize that there is a passion amongst us for our food culture and we are eager to share with those who are willing to listen. Also, you will have an updated list and a map to expand your foodtopia tour. Bon Appetit!!


Cupcakes came to the United States in the 19th century and since that time they have evolved into everything from everyday sweets to gourmet treats. Cupcakes are like a small decadent escape. The sweet creamy frosting and the moist fluffy cake are little indulgences that make life a little sweeter. We love cupcakes and are always on the lookout for a great place to get a sweet treat. There are bakeries that specialize in cupcakes all over the country but finding a great one that gets it perfectly can be a real challenge. We have done the work for you and scoured the country to narrow down the best bakeries around. If you love cupcakes, check out our picks for the best!
Nothing Bundt Cakes Walnut Creek is a dessert restaurant located in Walnut Creek, California. It was established in 1997, and is known for its quality baked goods. Please note this restaurant has limited hours on Sunday. Its overall rating is excellent with most reviewers giving the restaurant 4 1/2 stars.
It features quality ingredients in baked goods such as red velvet cupcakes, custom cakes, and white chocolate bundtlets. Many reviewers mention the generous side dishes such as the mini bundtlets in a variety of flavors.
Noe Valley Bakery is a dining establishment located in San Francisco, California, that has a background of serving sandwich cuisine. Please take note that there is more than one chef here, but another tip many recommend is to call ahead if you're running late for the night.Noe Valley Bakery serves a wide range of sandwich cuisine, which includes the customer favorite dish, the red velvet cupcake.
Trophy Cupcakes and Party is a bakery and coffee house and is located in Wallingford area of Seattle, Washington. It is open from 9 AM until 8 PM, seven days of the week. Parking is available in their private lot.
The menu here is filled with tasty baked goods. Many reviewers loved the Lemon Lemon, or the red velvet cupcakes; also highly praised is the Triple Chocolate, which is reported to live up to its name.
Sweet Daddy Cupcakes is located in Chandler, Arizona. They have been shown on Cupcake Wars and featured on the Food Network. They focus on serving up the most quality ingredients possible; ingredients like real vanilla beans, pure butter cream, and pure cocoa are at the heart of their creations. They have a commitment to quality here that shines through in every delectable bite. You wont find the fancy decorations that are staples of most cupcake bakeries because they really focus on the flavor of their product. We absolutely loved the mint oreo, strawberries and cream, and the lemon raspberry zest. Their prices are reasonable for the size of the cupcakes here and their service is friendly and outgoing. We suggest you stop by and give them a try if you happen to be in the Chandler area!
Pearl’s Cupcake Shoppe is a restaurant located in Richmond, VA. Reviewers gave Pearl’s Cupcake Shoppe an approval rating of ninety eight percent. Pearl’s Cupcake Shoppe serves primarily baked goods. Reviewers said that the food is excellent here, and the service is great for the most part. Most reviewers raved about the food and thought it was fantastic, however some reviewers thought the food was average and nothing too special.
The Peppered Cupcake is a gourmet bakery in Wilmington North Carolina that offers a bevy of tempting treats to satisfy your sweet tooth. This is a cupcake foodies paradise with an ever evolving menu that really reflects the uniqueness and creativity of the cupcake creators here. Here you will find out of the ordinary cupcakes that are savory, sweet and a combination of savory and sweet. The service is outstanding and friendly as well. We loved the Java Jive, Italian Creme, Banana Pudding, Pear & Hot Bacon Jam, the Peppered Cupcake, Creme Brulee, and the Tingle Sensation. Don't forget to get some of these fantastic goodies to share with those special sweets lovers in your life, because they are a treat indeed!
Sprinkles Cupcakes Houston is a cupcake shop located in Houston, TX. Most reviewers were somewhat pleased with their experiences here, and the shop is open from 9:00 am to 9:00 pm every day, except for Sundays when they are open from 10:00 am to 8:00 pm.
Most reviewers were found the cupcakes to be tasty and delicious and a good-size, although they were very pricey. Some reviewers noted that the cupcakes are somewhat overhyped and were not worth it to them.
SusieCakes is a bakery with 4 stars over 656 reviews. It is located in San Francisco, CA. Reviewers really like the outside decorations and how the building looks as it looks very old-timey cafe-ish, but the inside is very modern.
Reviewers love the red velvet cake at SusieCakes, along with the frosting they use. There are a lot of reviewers who seem like they would just eat the frosting if they could! Reviewers also like that SusieCakes sells large slices of cake for good prices.
My Delight Cupcakery is a bakery that serves Cupcakes cuisine and it is located at 1520 N Mountain Ave, Ste B-108 in beautiful Ontario, CA. They were established in 2009. This bakery is rated very good to excellent with an overall rating of over 4 1/2 stars by reviewers.
Most reviewers really liked the Red Velvet, Key Lime, Mimosa, Birthday Ice Cream and the Chicken and Waffle. Some reviewers did not like the Vanilla. Many reviewers say the food is priced just right. Most reviewers are very happy with the portion size.
As for the ambience of this particular restaurant, many reviewers say that it is casual with an quiet noise level. They have plenty of parking in their private lot even when crowded. They also have bike parking. This bakery is wheelchair accessible.
Most reviewers are very happy with the service here as the servers are very attentive to their needs. They offer local delivery which is very convenient for many reviewers. They accept credit cards for ease of payment.
Crave Cupcakes is a dessert eatery that is located on Kirby in Houston Texas. The prices are moderate and their portions are average sized. The overall impressions of this place is good, with many reviewers giving it a 3.5 star rating.
The food served at Crave Cupcakes is mostly dessert food and they specialize in cupcakes. One of their most popular dishes is the red velvet cupcake, as it is sweet and made fresh. Others liked their dark chocolate cupcake with milk, as it is refreshing and taste great.
Batter Co. Cupcake is a great spot in Pompano Beach Florida that offers a great variety of cupcake creations. Petite cupcakes, seasonal desserts, French macaroons, cinnamon rolls, layer cakes, pull apart cakes and even cupcakes in jars can be found here. They are truly a luxury dessert boutique with something for everyone to love. You will find high quality, delicious, gourmet treats that really hit the mark of delicious flavor here. Their customer service is absolutely outstanding. We recommend the cupcakes in jars- classic flavor six pack. It includes peanut butter cup, mint oreo, red velvet, white chocolate raspberry, sea salt caramel and birthday cake. They even offer delivery in South Florida from Miami to Palm Beach.
The Sugar Lab is a restaurant that serves primarily a background of different American cuisine. This dining establishment is located in Southern California. Please note that the executive chef here owns the cafe, and that many customers recommend to try their custom bakery order form.
The Sugar Lab is recognized for serving a wide range of American cuisine, as many reviewers enjoying ordering the red velvet cupcakes they offer when they visit.
Blue Bird Bake Shop is located in Orlando, Florida. The cafe was given four and a half and a half stars out of five by 154 reviewers. Blue Bird Bake Shop does not offer delivery but does have carryout. They do not have outdoor seating and does not accept reservations. They offer private lot street and bike parking and they are wheelchair accessible.. They do accept credit cards.Blue Bird Bake Shop offers a variety of bakery and dessert cuisines . Many patrons also noted that they enjoyed the custome made to order cakes, cupcakes, cookies and the varieties of other desserts that are offered at this cafe.
The Cupcake Collection is a bakery shop located in Nashville, TN. Reviews for the shop were very positive, and it is closed on Saturdays.
Reviewers were very pleased with the food here, as the cupcakes weer the highlight of the shop. Reviewers loved the well-baked cupcakes that were tasty and satisfying. There's also a good variety of flavors available as well, with reviewers enjoying the Red Velvet and Wedding Cake in particular.
Cupcakes-A-Go-Go is located on Mineral Point Road in Madison, Wisconsin. They were voted Madison’s Best Bakery 2014 by Madison Magazine’s Best of Madison. They have an extensive website available with business information, events, photos, online ordering, and a full menu. There are also Facebook and Twitter pages available to follow for updates and specials.
The frosting that is served on the cupcakes received several praises for perfectly complimenting the cupcakes. The Black Forrest cupcake that comes complete with cherries on top is the most recommended cupcake by reviewers.
Cupcake Omaha is Omaha's premier cupcake Bakery, located right in the heart of Omaha's historic Old Market district. They offer a great selection of fresh tempting treats. Speaking of fresh, they bake everything right here every day, so you can be sure you are getting the freshest cupcakes possible. Their fantastic cupcakes are only 3.50 each and they offer a great variety to choose from. Everything from ordinary to extraordinary. We really loved the salted nut roll, Evelyn 'Pink' Champagne, Perfectly Pumpkin, and the delectable French Vanilla Raspberry. They have super customer service with a smile and a very inviting ambiance that really makes you feel welcome. If you happen to be in Omaha, stop by and pick up one of their irresistible treats!
This cupcake bakery is located between Mclea Ct & Bryant St in SoMa. They accept debit/credit and Bitcoin! They are closed Sunday and Monday. They open Tues - Fri 10:00 am - 6:30 pm, Sat 12:00 pm - 7:00 pm.
This place has amazing sweets and treats! Even people who aren't normally into sweets and dessert type items swear by this place! The cakes and cupcakes aren't too buttery, and yet light and fluffy!
Pushkins Bakery is a Vegan restaurant that specializes in Cupcakes and Gluten-free options and is located in Downtown Sacramento, California. As for the background behind this restaurant, Pushkins Bakery was established in 2013 and as a tip, it should be noted that they are closed on Sunday and Monday.
Two of the most popular dishes on the menu are the Coconut Cream Cupcake, which many reviewers say is amazing, and the Chocolate Crinkle Cookie which is many reviewers favorite.
If you are a cupcake lover and you happen to be in Fort Myers, you are in luck! Gracie's Cupcakes offers amazing cupcakes in a variety of great flavors. Their goal is to serve the freshest products using the finest quality ingredients in an atmosphere that invites you to sit and chat with friends and loved ones. This is a great little spot for catching up with friends over a nice sweet treat. We highly recommend the Chocolate Mocha, Brown Sugar Caramel, Chocolate Snowball, Raspberry White Chocolate, Peach Cobbler and Cherry Chip. They also offer seasonal cupcakes which make a perfect gift during the holidays or special occasions. And their gift certificates are a great way to surprise a special loved one!
Pamcakes: A Philly Cupcakery, located at the corner of S. 20th St and Pine St. in Philadelphia, is a purveyor of a wide variety of gourmet cupcakes. Founded by Pam Kingston, Pamcakes is a family-owned business that seeks out talented employees who are customer-service driven.
Reviewers note that the cupcakes are fluffy and delicious. Many point out that the red velvet cake is among the best that they've ever tried. The bulk of reviews also note the extremely affordable prices offered.
It's A Treat is a dining establishment located in Houston, TX, that has a background of bakery cuisine. Please take note that the main chef also likes to take Sundays off, but another tip many recommend is to tip the cashiers also.
It's A Treat serves a wide range of bakery cuisine, which includes the customer favorite dish, the carrot cake. Some reviewers do not like that this place does not open on Sundays.
Frost Cupcake Factory is a dining establishment located in Campbell, California, that has a background of dessert Japanese cuisine. Please take note that the chefs here also work the cashier spot, but another tip many recommend is to tip the cashiers box.
Frost Cupcake Factory serves a wide range of dessert cuisine, which includes the customer favorite dish, the burnt almond cupcake.
Larry's Cupcake Cafe is a cafe located in Eugene, OR. Reviews for the shop were positive, and it is open every day but Sunday from 10:00 am to 5:00 pm.
Food received good reviews, with reviewers enjoying the nice selection of pastries and baked goods available. The food was fresh and were well made, with quality being consistently good as well.
GiGi's Cupcakes, located in Columbus, offers a variety of sweet treats, such as wedding cupcakes and custom birthday cupcakes. Prices are on the expensive side, as everything is made from scratch. Reviews average 2.5 stars.
Menu favorites include wedding cupcakes and carrot cake. Some people were disappointed with how much icing came on the cupcakes, claiming it was way too much. However, if you're a big fan of icing, this is definitely the place for you.
Casey’s Cupcakes is located in Huntington Beach, CA. Reviewers gave this restaurant an approval rating of seventy percent. This restaurant serves primarily cupcakes. Reviewers said that the food is average here and the service is also average for the most part. Reviewers did say that they enjoyed some of the dishes, but for the most part, everything is average about this restaurant.
Most reviewers raved about the food and thought it was fantastic, however some reviewers thought the food was average and nothing too special.
Cupcake People is a dining establishment that serves primarily a background of different cafe cuisine. This dining establishment is located in Lawrenceville GA Please note that the executive chef here takes weekends off and that many customers recommend to try the custom ordering.
Cupcake People is recognized for serving a wide range of cafe cuisine, as many reviewers enjoy ordering the red velvet cupcakes they offer when visit.
Sweet Times Cupcakes & Coffee is a dining establishment located in Miami FL, that has a background of serving a wide variety of cafe cuisine. Please take note that according to many reviewers, the executive chef here helps with the orders when its busy, but another tip many recommend to tip the cashiers.Sweet Times Cupcakes & Coffee serves a wide selection and different variety of cafe cuisine as well, which includes the customer favorite dish, the apple fritters.
The Cupcakery is a fantastic bakery in Knoxville Tennessee that is more than just flour and sugar. This is not only a great place to satisfy your sweet tooth, they are a great part of the community. Each month they feature a different flavor in their Baking a Difference program. The proceeds from the sale of these cupcakes goes directly back to the community to support various programs. Now, moving on to the goodies. They have a great assortment of bakery items including gluten friendly macarons, bundt cakes, celebration cakes, cookies and of course their award winning cupcakes. We loved the Red Velvet, Confetti, Gold Rush and Peanut Butter Cup. These are offered in a convenient sampler pack that also makes a great treat for someone special.
Treat Cupcake Bar is a unique cupcake concept shop in Chestnut Hill Massachusetts where you can pick freshly-made gourmet cupcakes or make your own creation at their cupcake bar. Let your imagination be your guide as you make your very own custom cupcake creation. This is really the place if you want to get creative and find your own perfect cupcake bliss. Their variety of custom cupcakes is extensive and they are fresh and wonderful. They have at least a dozen flavors available daily including rotating, seasonal and gluten free options. We really enjoyed the hazel-nutty, chocolate surprise, and the red velvet. Want to give a special gift to that sweetie in your life? Treat Cupcake Bar offers make a treat kits that they will ship!
Sprinkles is a cupcake shop located in Thousand Oaks, California. They are a well known chain and have multiple locations. They are decently rated by guests with an average of 3.5 out of 5 stars.
Sprinkles is obviously a cupcake shop before anything else and they have many many types of flavors to choose from. Guests of this location enjoy flavors such as the red velvet cupcakes, triple cinnamon and dark chocolate.
Sweet Embellishments is a bakery and dessert bar located in Long Beach, CA. They were established in 2009 and specialize in providing fresh-baked-daily cupcakes, cheesecakes, brownies, cookies and much more. Most reviews are 4 stars or higher, with around 30% of other reviews being 3 stars or lower
The popular dish/drink of most reviewers are the Cheesecakes, although other reviewers say that the Red Velvet Cupcakes are the real reason to come.
Maddiebird Bakery is a popular and highly rated little cupcake and bakery shop in Chicago that is known for their quality cupcakes and gluten-free pastries. It's located on West Devon Avenue and receives very positive reviews overall.
The offerings at the bakery are said to be good quality and very delicious. The cakes and other pastries are said to be created very skillfully and have an attractive look, as well as being quite delicious.
Cake Couture is a wonderful cupcake bakery in Honolulu Hawaii that offers a huge selection of tasty treats. They are very popular and there can sometimes be a wait but it is totally worth it. If you plan to go and you have a specific flavor in mind, you might want to get there early, they do sell out sometimes. The store has a very inviting and pleasant ambiance, and the employees are always welcoming, friendly and professional. We absolutely loved the Red Velvet, Black & White, Creamsicle, Vanilla, and the Peanut Butter Chocolate. Their prices are reasonable for the outstanding quality of the cupcakes they have. If you are in the Aina Haina area be sure to stop by and check them out sometime!
Casey's Cupcakes is a restaurant that serves primarily a background of different American cuisine. This dining establishment is located in Napa CA. Please note that the executive chef here manages the cafe and that many customers recommend to ask about the specials.
New York Cupcakes is a restaurant that serves primarily a background of different American cuisine. This dining establishment is located in Bellevue WA. Please note that the executive chef here owns the business, and that many customers recommend to tip the workers.New York Cupcakes is recognized for serving a wide range of American cuisine, as many reviewers enjoying ordering the red velvet cupcakes when they visit.
Goochie Cakes is a bakery that can be found in Aurora, CO. They are open Mon - Sat 10:00 am - 9:00 pm, and Sun 11:00 am - 6:00 pm. They recently moved to their new location which is close to the theatre. The cupcakes are tender and moist, with plenty of icing! They also have cake pops, and reviewers state that you must try the coconut.
Pinkabella Cupcakesis a restaurant that serves primarily a background of different American cuisine. This dining establishment is located in Bellevue WA. Please note that the executive chef here owns the store, and that many customers recommend to try the custom bakery.
Pinkabella Cupcakes is recognized for serving a wide range of American cuisine, as many reviewers enjoying ordering the red velvet cupcakes when they visit.
Painted Cupcake is a bakery located in Nashville, TN. Reviews for the bakery were positive, and they are open every day except for Sundays from 10:00 am to 6:00 pm.Food received solid reviewers, with reviewers enjoying the various baked goods offered here. Reviewers enjoyed the cupcakes in particular, as the bakery offers a good variety of flavors as well.
Hokulani Bake Shop is located in Honolulu, HI. This restaurant received three and a half out of five stars rated by 91 reviewers. Hokulani Bake Shop does not offer delivery and does offer take out. They do not have outdoor seating and do not accept reservations. They do not accept credit cards. They are recommended for breakfast.
Smallcakes is located off of Eldridge Parkway in Houston, Texas. It is a franchise location that is family owned by Nadia and Sam Saqr, both being avid cupcake fans. This location has been voted the “Best Cupcake” in the Viewer Fave Poll of Great Day Houston.
The cupcakes here are said to be delicious, not too sweet but very rich in taste. Some customer favorites are the Caramel Crunch and the Peanut Butter Cupcake.
Cake in A Cup is a dessert restaurant located in Toledo, Ohio. It was established in 2008 and make all of their pastries from scratch. Please note this restaurant is closed on Monday. Its overall rating is good with most reviewers giving the restaurant 3 1/2 stars.
The Yellow Leaf Cupcake Company is located in Seattle, WA in the Belltown area. It has an overall rating of 4 stars out of 5 stars. Out of all of the reviews, about 73% of reviewers gave a rating of 4 stars or more.
Cupcake City is located in Reading Massachusetts. They offer a bevy of tempting treats for any occasion. Their top quality cupcakes are preservative free and they bake them fresh daily. Whether you are craving a treat for yourself, need a dessert for an event, or just want to surprise someone special, they have you covered. They offer a mobile cupcake truck that sets up in various parts of the city. They offer cupcake decorating parties for children. They even rent their mobile cupcake truck for corporate and large private events. Whatever your cupcake need, large or small, they've got you covered. They have friendly service and they really show pride in their craft. We recommend the Salted Caramel, Signature Chocolate and the Peanut Butter.
Passions Pastries is a dessert joint that is located on 11310 Ventura Boulevard in Studio City, California. Passions Pastries has a 4.5 star rating on 75 reviews and has an excellent location that very easy to find.
Two Little Red Hens is a dessert bakery located in New York City in the Upper East Side. The prices are moderate and the portions are great. The overall rating is very high, with many reviewers giving it a 4-5 star review.
Billy’s Bakery is a bakery located in New York City in Chelsea. The prices are very cheap and they do have a wide selection. The overall review is quite high, with many giving it a 4 star rating.
Billy’s Bakery has all the traditional bake goods you expect. Many people love their red velvet cupcakes as it is fresh and fluffy.
Prohibition Bakery primarily makes cupcakes, mixed with alcohol inside them. These cupcakes are a huge, huge hit with reviewers and many of them are returning customers, over and over again. The bakery has four and a half stars on average. Just be careful eating them as they are alcoholic.


Showing results for: Livestock
This is a revised edition of a book on meat production edited by Joyce D'Silva and John Webster. Since its first edition in 2010, all chapters have been updated and six new chapters have been added .
This paper compares stylised, hypothetical dietary scenarios to assess the potential for reducing agricultural land requirements. It suggests that a combination of smaller shifts in consumer diet behaviour – such as reducing beef consumption by replacing with chicken, introducing insects into mainstream diets and reducing consumer waste – could reduce agricultural land requirements.
BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.
In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.
This paper, taken from an inaugural edition on planetary health in the Lancet, analyses global food and nutrient production and diversity by farm size, providing evidence on how smallholder farmers contribute to the quantity and quality of our global food supply and discussing the structural impacts of agriculture on nutrient availability.
This paper looks at how we can achieve greater food and nutrition security in a sustainable manner by reducing waste and it also analyses how losses impact overall food system efficiency. It quantifies the food wasted throughout the food chain (10 stages) from primary production to human food consumption and also looks at the impact of livestock production on both food system biomass efficiency and feed crop losses. The paper defines wasted food energy of livestock production in terms of its poor efficiency in feed conversion ratios (ie. only some of the feed livestock consume end up as meat and dairy, with the rest loss via respiration, dung and urine).
This research article provides a new quantitative analysis of data on global feed use and feed use efficiency by livestock, in order to help shed light on livestock’s role in food security.
The authors of this paper compare the impact of intensification in the beef and dairy sectors via two pathways; either intensification within a system (e.g. a mixed crop-livestock system) or through transitioning to another more productive system (from pasture to mixed crop-livestock production) and assesses the mitigation potential that could arise. It reviews the impacts of these forms of intensification on both GHG emissions, land occupation and land use change (LUC), the last of which has often been excluded in other similar analyses.
This report by the Institute for European Environmental Policy (IEEP) and commissioned by UK’s Eating Better Alliance looks at future policies towards livestock farming and trade in the UK and EU.


A few weeks ago, on Good Friday, after our respective Good Friday service, our church had a combined lunch with the Emanuelu Church, a Samoan congregation that is renting our facilities for their church service. We had a wonderful time chatting and getting to know each other better. And to think that we share the same building every Sunday and yet practically had no contact with each other makes some of us quite contemplative on that day.
Apart from the conversations, we also had a great time tasting and sharing each other's cuisine. A treat indeed! For this potluck, I cooked Hokkien Chow Mien. Which literally means Hokkien fried noodles. Hokkien is a province in China better known as Fujian. After the meal, someone asked me how I cooked it and so here it is, after several weeks, I'm putting up my own Hokkien Chow Mien recipe.
If you search on the internet, there are so many recipes that you can follow and there are quite different ingredients that you can use to make Hokkien fried noodles. But this is how I made it and usually I choose one type of meat.
Condiments: The condiments used are the common type of condiments used in Chinese cook i.e. the various soy sauce. Although I tried to use Australian-made or owned products, there is no avoiding overseas-made products in this department. For soy sauce, we use either the Kikkoman brand or Lee Kum Kee. Kikkoman is a Japanese company, though individual products may be made in various different countries in Asia. Lee Kum Kee is Chinese owned based in Hong Kong. For Kecap Manis, we use the Indonesian-made Bango Brand (Bango means stork in Indonesian)
The condiments are all measured to taste, unless indicated otherwise.
Dark soy sauce
sesame oil (1 teaspoon)
Ingredients: We can get Australian-made products for the ingredients below. For fish balls or fish cake, look for them in the fridge section of your Asian grocer. Not the freezer. Freezer products usually are imported from overseas. The fridge usually contains fresher products made locally.
Hokkien Chow mien noodles (see photo)
Lap cheong (chinese sausage) - see photo
3-5 eggs (depending on size of your noodle packet)
Green onions (shallots), thinly sliced
Beans sprout (see picture)
fish cake thinly sliced (see picture)
fish ball cut into 4 or thinly sliced (see picture)
1 type of meat thinly sliced or diced (either pork, chicken or beef)
Alternatively, if you go seafood, prawns, mussels or calamari ring
1 small packet shitake mushroom thinly sliced (see picture)
Boil water in a big pot. Once the water is boiling, open your noodle packet and quickly boil the noodles for 1-2 mins. Drain water and set aside.
On a hot frying pan or wok, put a teaspoon or a few splashes of cooking oil and then break 3-5 eggs and scramble fry it. Once all parts of the egg are solid (not gooey), transfer it to a plate and set aside.
On the same frying pan/wok, add a few more splashes of oil. when hot, put shallots and onions and stir fry it for 30-60 seconds, then add your choice of protein. stir-fry it until cooked. Then add the lap cheong, thinly sliced fish cake, fish ball, and mushroom. Stir fry and mix evenly. It is important that you cook the protein first (i.e. chicken, pork, or beef first) because they are raw and take longer to cook. The rest are either already cooked or do not take long to cook. Transfer everything to a bowl and set aside
Add another splash of oil to the same pan or wok, when hot, put your noodles in the wok. Stir-fry it for 1 min. Add your ingredients from Step 3 and the eggs and then your condiments of kecap manis, dark soy sauce and soy sauce. Keep stirring while you are adding the condiments it so that the noodles do not burn on the bottom of the wok and so that it is mixed evenly with the noodles. Reduce heat if necessary. Keep adding the condiments until you are satisfied with the taste. (Note, I found that the dark soy sauce does not affect the saltiness, but it will make your noodles darker in colour. So it is more the soy sauce and the kecap manis to balance the taste).
Once all done, grab a handful of the beans sprout and mix it with the noodles.
Enjoy your Hokkien Chow Mien


Uncle JJ's Honey is produced here at Woodside Farm. Our honey comes from the nectar of seasonal flowers and trees at Woodside Farm. Sourwood, wildflower, clover and honeysuckle are just a few of the many local varieties that go into the honey our happy, busy bees produce. Uncle JJ harvests the honey once a year in early Summer.
Bzzzzzzz.......Its SUMMER! Those of you who are familiar with beekeeping will appreciate how difficult it is to keep honey bees healthy and thriving. We harvested our honey this month and still have some for sale. Local honey is the BEST.
Contact Woodside Farm to make your purchase
We have a small garden which is growing each year. From tomatoes and beans, to peppers and cucumbers, our non-GMO produce keeps us busy weeding and harvesting. Our variety of pickles are in demand every summer! We also grow Shiitake mushrooms. Look for us at your local farmer's market.
They're here! Our small heard of goats has grown! We have seven new babies born the week of March 25th. We have four doelings & three bucklings. They are all doing well and will be ready for sale by April 25th. If you are interested give us a call at 919-602-0336.
Watch for classes/demonstrations on how to make goat cheese and soaps.


Early May pictures
We have now added work-shares to our Farm Membership options!
Chickadee Creek Farm is a certified organic and certified transitional* vegetable, flower and herb farm. In 2010 we began diversifying our three-generation family farm and making the move to organic. Chickadee Creek Farm, run by Jess Niederer, is part of the larger Niederer Farm. Jess is a thirteenth-generation farmer and the one in the family who wants to keep their boots on the ground.
The 80-acre family farm is on Titus Mill Road in Pennington, NJ. Jess and her crew grow on 17 of those acres, with 8 of them devoted to vegetables. The goal of Chickadee Creek is three-pronged; make a sustainable living off of the family farm, supply our community with healthy and flavorful food, and do all of this as efficiently as possible to keep costs down and to keep life enjoyable for farmers and for our customers.
We grow a number of vegetable varieties chosen for flavor and suitability to our climate, running the range from zucchini, striped heirloom tomatoes, spicy radishes, and atomically hot peppers to sweet lettuces, delicious melons, and the prettiest flowers you’ve ever seen.
*“Transitional organic” means that some of our farmland is in the midst of the three-year process of becoming certified organic, and all of our practices are inspected by and follow the rules of the National Organic Program. July of 2012 was our certification month for Jess’s first five acres. As she takes over the family land bit by bit, the new ground is called “transitional” until the three year waiting period is over.


Just because you’ve tried green tea before and didn’t like it; remember there are many flavors of green tea. Some teas have strong taste, gunpowder and sencha, and other are more subtle, dragon well and white monkey. Green tea can also be infused with flavors, mint, citron and peppermint.
There are also different families of tea: Black, White, Green and Red(Rooibos) and herbal
Also all tea has caffeine unless processed, except for herbal. A quick way to remove the caffeine is to brew the tea for 20-30 seconds then throw the water out. then steep for 3 mins for green and white, 5-7 for others.


Job Demand: High
Average weekly wage:
Where you could work:
- Patient care - Hospitals, nursing homes, in home care.
- Private practice or consulting
- Community & Public Health centres
- Food Industry
- Research & teaching
- Sports nutrition
Dieticians do the following tasks:
- Planning diets and menus, and instructing people on the requirements and importance of diet and on the planning and preparation of food.
- Collecting, organising and assessing data relating to health and nutritional status of individuals, groups and communities
- Interpreting and communicating scientific information and providing advice, education and professional opinion to individuals, groups and communities.
- Monitoring food intake and quality to provide nutritional care calculating nutritional values of food served.
- Planning, conducting and evaluating nutrition intervention programs and compiling educational material.
- Providing nutrition assessments, nutrition management, and nutrition education, research and training.
- Consulting with other Health Professionals and related workers to manage the dietary and nutritional needs of patients.


Thanks for joining me in my kitchen this evening. Today we are going to prepare a lovely Mincemeat pie! We need the following tools: tongs, chop sticks, coffee cup, wooden spoon and a rolling pin. We need the following ingredients: hot sauce, ginger root, ice cubes and a penis that deserves it. I hope you enjoy my recipe!
Category: CBT INSTRUCTION
Related Categories: CBT, JERK OFF INSTRUCTION, BRAT GIRLS, JOI GAMES, HUMILIATION.latex
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Agriculture is a fundamental part of our society and contributes greatly to its development. SayPro Agriculture for Impact is an organization that supports and gives back to the agriculture community. The group provides technical assistance and training on various aspects of agriculture so that farmers can improve their crop yields, increase their profits, and lead happy lives.
SayPro Agriculture for Impact not only provides technical assistance but also encourages the farmers by providing them with best farming practices. With an aim to contribute towards sustainable growth of agriculture in India, Say Pro Agriculture For Impact has been steadily growing over the years as a trusted name in agriculture sector. Keep visiting us regularly!
Agriculture is a crucial sector that impacts our food security, environment and social well-being. SayPro Agriculture is committed to ensuring the sustainability of this sector so that it can continue to provide us with nutritious food. Through its various programs and initiatives, SayPro promotes sustainable agriculture practices and innovations that are taking great strides towards improving our world around us.
SayPro has been an industry leader in the implementation of latest technologies in farming such as mobile applications for farm management systems, micro-irrigation techniques, etc., which have enabled farmers to improve their yields and increase profits. In addition to this, we also offer training programs for beginners so that they are equipped with all the necessary skills required for being successful agriculturists
We swear by the power of agriculture for creating impact. And, when it comes to SayPro Agriculture, we have a right idea why.
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Maybe, just maybe if he put chocolate chips in the eggs, then no one would notice all the shells. He wondered where his father kept the chocolate chips. He searched high and low, in all the cupboards and in all the drawers. And finally, in the very last drawer he found a brand new bag. Robbie pulled and pulled at the top, but it wouldn't open.
He pulled and pulled again as hard as he ever pulled anything before, and the bag suddenly sprang open, the chocolate chips flying high and low. It was a chocolate chip rainstorm. But he collected what he could off the floor and in they went, mash, smash, with the eggs.


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The responsive website we designed and built in 2016 includes a bespoke online reservation system, which is crucial to the successful operation of Dabbawal’s two street food kitchens in Newcastle upon Tyne. Since the launch of the new website, traffic and online reservations have grown significantly.
Brand development and PR
Our brand development has driven Dabbawal from one restaurant to two thriving and innovative street food kitchens with a national reputation, featuring in The Sunday Times, The Guardian, Buzzfeed and Harden’s Guide.
Our marketing and customer materials include Dabbawal’s menus, on-site signage, advertising and sales materials, and the 100,000-plus takeaway menus delivered direct to customers every year.
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Our submission for the 2015 British Curry Awards helped Dabbawal win the UK’s Best Casual Dining Restaurant award.


African cuisine honoured at Nyama Mama Restaurant in Nairobi – Delta Towers
February 25, 2019
Whether you live in East Africa or just landed in Nairobi for a short business trip, you will not have honoured your presence in the region without a visit to Nyama Mama .
This is Kenya’s first modern interpretation of fine cuisine that effortlessly articulates the African culinary experience. The ambience is relaxed with a cosy vibe, surrounded by a rustic hint of African décor. The sound of a waterfall blends in well with the African ballads filtering discreetly from the almost invisible speakers.
Nyama Mama is a restaurant with that soothing calmness of home when mum is in the kitchen whipping up your favorite meal.
I recently had lunch here and had a fantastic experience, time almost stood still. While the place was very busy with a multicultural clientele aged between mid 20’s and late 40’s, I felt like I had a personal butler service. Some were in for a quick bite, others, like me, had no intention of rushing off.
The menu pays homage to local cuisine with a wide variety of meals, using locally sourced ingredients to create amazing African delicacies. The team is young and professional with an abundant supply of Kenyan hospitality.
Nyama Mama translates as a recognisable summary of great homestyle dishes with a modern eclectic twist bringing out amazing flavours, whilst celebrating local ingredients.
Our starter was a crispy fried spicy coconut calamari with a smoky mayo dip. The overall colour palate was stunning, with touches of green from the herbs and wilted kale. It looked absolutely gorgeous and I was not in a hurry to “demolish it” I just stared at it in a trance. It had a smoky scent from the local spices. It was different and absolutely delicious.
The texture in my mouth was crunchy, just fantastic…
It looked awesome…smelt good…tasted great. It was just what I would ask for…not too much, not too little and the flavour balance was great.
For the main course, I had the Samburu watermelon, avocado with braised pulled pork and chilli for a kick. What caught the attention of my taste buds on first bite was the creamy salad dressing with sour cream and sriracha sauce. The balance in flavours was just insane and normally I wouldn’t put watermelon in such a salad, but the choice to was a ‘no brainer’.
At the end of the meal, I was a lucky enough to meet the artist, Chef Lesiamon “Les”, he is a young, diminutive and super confident gentleman. His diction is fit for a Royal Palace, his knowledge base deep and his attention to detail points towards Michelin stars. Clearly ‘Les’ is more.
He is extremely passionate about his cooking. It was indeed an honoured to meet the man behind this Kenyan masterpiece.
At Nyama Mama, food is art and it brings fond memories of home in the heart of Africa’s new culinary capital.
A: Nyama Mama Delta, Waiyaki Way. Nairobi,Kenya
W: Nyama Mama
Written by Iman Mueke for Luxuria Lifestyle East Africa


Monday, March 17, 2014
Happy St. Patrick's Day!
Growing up, I mostly just wore green to school to avoid getting pinched. Elementary school kids are pretty vicious with the pinching. But I loved that my mom would let me add green sprinkles to waffles for breakfast and green food coloring to my milk. I didn't drink milk much, but if I could get it a weird color then it was OK in my book.
J got a waffle iron for Christmas and has been making waffles like crazy. So for the first time in a long time, I'm having green sprinkles on waffles for breakfast to celebrate St. Patrick's Day. Any excuse for playing with my food, I guess.


U.S. Senate Federal Credit Union: End of year charitable donations to Capital Area Food Bank
Published: December 23, 2022
Capital Area Food Bank - $20,000 donation
Capital Area Food Bank is one of the most active food banks that distribute foods to the less fortunate in our DMV (Washington D.C., Maryland & Virginia) area. Partnering with over 450 nonprofit organizations locally, their focus is not only to provide sustenance, but rather, healthy items for a better nutrition.
Every year, Capital Area Food Bank feeds 30 million meals to almost half a million area residents. That’s a big impact! They understand that food is not the only solution to fight hunger, and this is the reason why they also provide multiple educational programs to fight the roots of the issue.
USSFCU wants to also help these issues and with the end of year donation, we are extended our helping hand.