Best Food in Bali You Should Try At Least Once in a Lifetime
Bali is worldwide famous for its beautiful landscapes, from seascapes to mountain heavens. In addition to its beautiful nature scenery, the island…Read More
If you are always thirsty for the latest casual dining experience, the Seminyak area will always fulfill your desires. Welcoming, The Pontiac Stardust, Flat Stanley Pizza, and Warung Chickpea, are going to give you additional reasons to level up your taste bud, great cocktails, and even better bites.
The Pontiac Stardust design gives a sign to the cosmic road trip thru the 1950’s/60’s Palm Springs, USA. From the vintage photo booth, the fairy-lit Teepee under the stars on the patio, and the funky mid-century styled music room where DJs pump out an eclectic mix of music, Pontiac Stardust is about fun, hope, dreams planned, and dreams fulfilled in a space of grand retro style located in Alila Seminyak, Taman Ganesha Street, Number 9, Petitenget, Badung, Bali, Indonesia. Open daily 4.30 pm – 2 am. This spot got the ambiance on point, fantastic staff, and also an array of wonderful cocktails. If you wanna enjoy and relish in real drink in Bali, Stardust is the right place!
Are you looking for a cozy next-level place for lunch and dinner in Seminyak? Then Flat Stanley Pizza is the answer! It is more than just a pizza place! With handcrafted flatbread pizzas as the mainstay, dinner can expect a selection of sharing boards, small plates, vegetables, drinks, salads, and a range of meats and seafood from the grill. Here you can enjoy your lunch – dinner surrounded by the retro-modern California vibe. Led by EDG design, the venue will take you down to the dusty highway from Los Angeles to 50’s Palm Spring. Cheers to the pizza!
Address: Flat Stanley Pizza – Taman, Ganesha st. Number. 9, Petitenget, Seminyak, Badung, Bali, Indonesia
Thinking of treating your body better? Or are you a vegan who feels a little bit hard to find dishes that suit your taste? Relax… Warung Chickpea is ready to take you on a healthy food journey. By looking at the name of the restaurant, chickpea itself is originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence across the world. They also come with a range of potential health benefits.
Located inside the alley, Warung Chickpea is easy to find. There is a signpost that leads to a small restaurant, hidden behind the bustling city. Here you will be spoiled by a really healthy menu and gluten-free menu processed by chef and owner Nicholas Philip. Stay hungry, stay healthy!
Well, hope you have an awesome casual dining experience! Nom Nom!


We don’t have a set restaurant we work with you order your food or text us the order ..
Don’t have to use the restaurant on the web site..
You order pizza from one of the pizza place and they don’t go there we will go and pick it up and deliver..
The company is on the Olcc website to delivery alcohol..
We accept all major forms of payment
Owner: Randall Boyd, Ph 541 999 1219
MONDAY-SUNDAY 7:00AM TO 11:00PM


About this Recipe
YOU GUYS. I want to shout from the rooftops and hold these beautiful baked goods up for all to behold their wonder. I’m not even kidding. I don’t consider myself a baker, but I can seriously tell you these little gooey babies came out right on the FIRST TRY. I literally. can’t. even.
I consider myself a brownie connoisseur of sorts. Given the choice between brownies or ice cream for dessert, I will always choose brownies. Or in a perfect world, I will have both.
I will probably choose brownies over dinner, sleep, Netflix, and meeting the Pope. I love brownies that much.
I’ve had a really hard time finding a paleo friendly brownie recipe that really does justice to the traditional gooey boxed brownie that we know and love, and I must say I NAILED this one. I want to bathe in these brownies—crumble them up, and swim in a bathtub full of them, use them as my daily scent…ok…too weird?
IM DONE WITH MY CREEPY LOVE AFFAIR I SWEAR, let’s get into the good stuff—how did I make them, you ask?
First of all, let’s just get this part out in the open. These brownies are NOT a health food. This is a paleo treat, it has (gasp) REAL calories, and lots of them. Being labeled “paleo” does not automatically make a food low –cal or diet friendly. With that said, these are to be eaten in moderation, just like any dessert or you’ll suffer the consequences (you know, sugar-induced coma, wanting MORE sugar, and having a general desire to veg and do nothing besides binge watch New Girl on Netflix). What being labeled “paleo” DOES mean is that I’ve used paleo-friendly ingredients that minimize gut-irritation, provide some health benefits in addition to tasting delicious, and have a lesser impact on blood sugar levels than traditional white sugar might.
All of these ingredients can be found in most local grocery stores, and if you live in Texas, then you know and love your local HEB. I found all of this stuff there, and it was super easy. A few disclaimers: I used grass-fed Kerrygold salted butter because I do ok with dairy in moderation and because BUTTER. I have NOT tried these brownies using only coconut oil, but in general coconut oil can be substituted for butter in a 1:1 ratio with no issues. You can also choose to use ghee (clarified butter) if you really want that butter flavor, but don’t want to risk the stomach upset. I used HEB brand organic coconut sugar, as well as the HEB brand unsweetened cocoa powder. The rest of the ingredients are fairly typical and accessible—the tapioca flour I used is the Bob’s Red Mill brand found in the baking aisle, and almond flour can be Bob’s as well, or purchased in the bulk bin section. The one thing I REALLY don’t want you to skimp on is the Enjoy life DARK CHOCOLATE Chips, which are a dairy, gluten, and nut free. These are also found in the baking or gluten –free section of HEB, and they’re really what gives the brownies that extra feeling of decadenceand the dark chocolate silky deliciousness. Enjoy Life also makes a milk chocolate chip that would be fine in a pinch, but not quite give you the WOW factor you’re looking for.
These took me about 10 minutes to prepare so they are really time friendly. As far as cost goes, purchasing some of the baking supplies may be a bit costly up front, but to have that on hand to make other baked goods or meals—you’ll get your money’s worth for sure! Costco has a great deal on Kerrygold butter, as well as bulk almond flour, and coconut oil. One of my favorite things to do is make these on the weekends as a special treat for our Saturday Farmer’s Market Meals or our big Sunday Fancy Dinner, because let’s be honest, come Monday—these are GONE!
Comment below if you make these and let us know how they turn out! I’m dying to see how the coconut oil version does!
- 1 tbsp butter or coconut oil
- 1 ¼ c coconut sugar
- ¾ c cocoa powder
- 2 eggs, room temp
- 1 tsp vanilla
- ½ c almond flour
- 1 tbsp tapioca flour
- ¼ tsp salt
- 1 ¼ c of Enjoy Life Dark Chocolate Chips
Step by Step Instructions
Heat oven to 325 degrees, and lightly grease a glass 9 in. pie pan or 8x8 square baking pan.
In a small saucepan over medium low heat melt oil or butter, add sugar and stir to incorporate for about 1-2 minutes. Slowly whisk in cocoa powder and let cool for about 5-10 minutes.
Pour chocolate sauce into a large bowl, add eggs and mix well.
Add in vanilla, flours, and salt and mix fully.
Fold in chocolate chips, and pour into pan to bake for 25 minutes or until center is set.


Split Pea, Sausage & Ham Soup
This thick, hearty and nutritious soup is loaded with flavor and can be on the table in time for dinner!
- 1 cup smoked sausage diced
- 1 cup ham diced
- 1/2 cup bacon diced
- 1 cup celery diced
- 1 cup onion finely diced
- 1 cup carrot diced
- 8 cups low sodium chicken broth
- 2 cups kale washed, pulled off the stem and roughly chopped
- 1 clove garlic finely minced
- 1 cup yellow split peas
- 2 cups green split peas
- 1 tbsp butter
- 2 bay leaves
- 1 tsp salt
- 1/4 tsp pepper
In the soup pot, brown the ham and sausage in the butter until golden brown and aromatic. Remove from the pot and set aside.
Add the bacon, onion, and celery to the pot and sautee until the onion is translucent. Add the garlic and cook for an additional minute.
Add the diced carrot, washed and roughly chopped kale, split peas, bay leaves, and chicken broth to the pot.
Bring to a simmer and simmer covered for 45 minutes.
Add the ham and sausage chunks and any juices to the pot. Put the lid back on and bring back to a simmer and cook an additional 10-15 minutes or until peas are tender.
Season with salt and pepper to taste, remove the bay leaves, and serve!
Serving: 1cupCalories: 244kcalCarbohydrates: 21gProtein: 17gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 29mgSodium: 716mgFiber: 6gSugar: 5g


purveyors of fine
foods, wines, and wares
A Five Points staple since 1979, The Gourmet Shop is your local purveyor of fine cheese, wine, cookware, glassware, cutlery, kitchen supplies, coffee, chocolates, caviar, and more! We serve brunch and lunch in our cafe and offer custom catering services, gift baskets, and exciting events.
Open for Walk-in, Catering, and Delivery.
Café Hours 9am to 4pm Every Day
Open for Outdoor Dining, Indoor Dining, Carry Out, Catering, and Delivery.
$75 Minimum Order | Minimum $20 Delivery Fee (Does not include tip.) Availability and additional fees will be determined at time of order. 1 day advance notice preferred. Our Delivery Area is limited to a 30-minute round trip from the store.
Thank you for supporting local business and your community.
Café and Retail
We offer alfresco dining as well as indoor seating. Serving brunch and lunch seven days a week. Choose from house made salads and sandwiches like our Famous Chicken Salad, Roasted Shrimp Salad, a variety of Pasta Salads, Pimiento Cheese, and more. Our selection of paninis are grilled to order. Wraps, cheese plates, charcuterie boards and more will keep you coming back to try it all!
Let us cater your next event! Learn More >
Any item a cook could need is found in our shop. Our selection is honed to only include the very best equipment, spices, sauces, utensils, pans, and ingredients you can ask for. We have high quality knives from Shun, Global, Messermeister, and Victorinox. Utensils, equipment, and cutting boards from Kuhn Rikon, Boska, Nordic Ware, Zyliss, Genietti, and Epicurean. Our wonderful selection of Coffee and Tea makers and accessories includes Capresso, Illy, Bialetti, Jura, Chemex, and Bodum. For the table, we have beautiful linens and aprons from France.
Also check out our Pantry and Cookware sections
Learn More >
Wine and Cheese
Browse our meticulously curated selection of over 1500 labels. Our huge selection has offerings from all over the globe: Champagne, Bordeaux, Tuscany, Burgundy, Chateauneuf du Pape, California, Alsace, Oregon, Spain, Germany, Chile, Australia, New Zealand and more. Let our knowledgeable staff help you select the perfect bottle. Whether you are selecting a special collector’s item or just need a bottle with dinner tonight, we have just the thing.
A great bottle of wine is nothing without the perfect glassware. Learn More >
The main ingredient that makes The Gourmet Shop special is our passion for cheese – and we love to share it with our friends and customers. Please stop by for a sample next time you’re in Five Points! We strive to select the finest artisanal cheeses – from across America, Europe, — and everywhere in between.
Learn More >


Coach’s Low Country™ Seasoning
Flat rate $7.00 shipping and handling
Coach’s Low Country Seasoning is a unique blend of over twenty quality ingredients. When “tastefully” used to season meats and vegetables, it awakens the great flavors reminiscent of Low Country Cuisine.
- Great for grilling, blackening, and Sautéing.
- Enhances the flavor of pasta dishes, chili, cold salads, potatoes, popcorn, pizza, tacos, wings, and French fries.
- Don’t salt it – Season it. Each serving of Coach’s Seasoning is gluten free and contains only 7% of the daily value of recommended sodium.
- Save money by eliminating the need to carry many different seasonings.


Melene catches up with Emily Tarao, owner of Greenbank Pantry and Deli. Emily dishes on customer favs and what she says makes their sandwiches taste better then anywhere else on the island.
Greenbank Pantry Hours
Mon–Sat 8am - 6:30pm
Deli 11:00am - 6:00pm
25175 State Route 525
Greenbank, WA 98253
Check out some of their sandwiches!
— Classic — choice of ham or turkey or roast beef, cheese, lettuce, tomato, onion, pickles, mayo, mustard on choice of rye or country $8 full / $5 half — Italian — mortadella, soppressata, hot coppa, provolone, giardiniera, roasted red peppers, arugula, oil & vinegar on a semolina roll $10 — Jersey — mortadella, salami, hot coppa, provolone, pepperjack, pepperoncini, lettuce, tomato, onion, oil & vinegar toasted on a semolina roll $10 — Prosciutto Mozz — prosciutto, fresh mozzarella, roasted red peppers, arugula, oil & vinegar on a semolina roll $10 — RBB — roast beef, Pt. Reyes blue cheese, lettuce, horseradish mayo on rye bread $9 full / $5 half — TBA — turkey, bacon, avocado, lettuce, tomato, mayo on country bread $10 — Roasted Veggie — seasonal roasted vegetable of the day, feta, arugula, olives, lemon tahini dressing toasted on a semolina roll $9 — Mr. Steph — turkey, salami, pepperjack cheese, pepperoncini, lettuce, onion, mustard on country bread $9 — Whidbey Tuna — locally-caught tuna salad, olives, arugula, mayo, mustard on choice of bread $10 full / $5 half — Tuna Melt — locally-caught tuna salad and cheddar toasted on choice of bread $10 — Nomad — ham, bacon, havarti, pepperjack, onion, giardiniera, roasted red peppers, mayo, mustard, oil & vinegar toasted on rye $10 — Reuben — pastrami OR roasted veg, swiss, sauerkraut, island dressing toasted on rye $10 pastrami / $9 veggie
Whole Dill Pickle $1.00 each


If you’re counting both calories and pennies at the moment, you might find the two aims clash pretty regularly. Unhealthy food can often seem like the cheapest option, especially when many food books and blogs suggest healthy vegetable recipes that include pricey and exotic ingredients, and you have kids to feed. But eating well on a budget is possible, especially with the help of one very handy appliance: the freezer.
Freezers are actually a pretty powerful weapon in the quest for easy, cheap, and healthy food for the whole family. In this article, we explain how to use them to their maximum potential.
- Regular cooking in large batches
The best thing about a freezer is that it lets you make plenty of healthy, balanced meals in advance and then eat them later on. Most foods can be left for up to three months in the freezer before you have to clear them out, so simply cook meals when you have more time and defrost them when you have less.
One great approach is to set aside 2-3 days when your children will be occupied and you won’t be tied up with work to make some meals in bulk. Find a few favourite recipes or look up some new ones you want to try – there are plenty of healthy vegetable recipes available online. Once each meal is prepared, you can freeze it in handy portion sizes, ready for week nights and busy days.
Top tip: If you’re concerned about how long foods will last in the freezer, don’t worry – there’s an app for that.
- Discount shopping and freezing
Another great way to eat well on a budget is to do some discount shopping and then freeze things on the day of purchase. Supermarkets generally knock down items to extremely low prices just before closing. If you go at the right time, you’ll be able to find a whole range of healthy, tasty food much cheaper than usual. Bring it home and freeze it that night.
Top tip: Freezers can also be useful if you’ve just celebrated a special occasion or gone somewhere unusual to pick up food, like farmers’ markets or Christmas markets. Rather than trying to get through everything before it goes to waste, freeze half and enjoy it later on in the year.
- Leftovers and limiting waste
Our third and final way to use your freezer to eat well for less is to take advantage of its waste avoiding powers. Many children go through fussy eating phases, and it’s common to prepare a meal only to find that they won’t even begin to eat it. If this is the case, don’t fret or throw the food away. Put it into a plastic bag or storage pot and pop it into the freezer. You can then defrost this in a few weeks to have for lunch, or transform into a tasty new meal which your little fussy eater might love.
Top tip: If have a garden and you find you’re often throwing half eaten food away (since that can’t be frozen), consider setting up your own compost bin. All that food can become cheap fuel for some beautiful plants.
Those are just a few of our favourite cheap, healthy cooking tips. Freezers really are a secret weapon in the kitchen. Fill yours up, then enjoy the fruit (and vegetables) of your labour down the line.


Kyvan Foods is a minority-owned brand started by husband and wife team of Soror Sheila Kelly and former professional NFL player of 13 years, Reggie Kelly. The brand was inspired when he and his wife began hosting football camps for kids who accelerated in school in his hometown of Aberdeen, MS. The couple invited many NFL players and coaches to volunteer for the camps and afterwards they would reward them with delicious home-cooked meals. The response they received was overwhelming as their friends and family loved how the meals were packed with colorful flavors. After a suggestion to from a friend, they decided to create Kyvan Foods which specializes in unique sauces and seasonings that add a powerful punch to any meal. The brand strives to service customers by carefully creating premium, quality food products to nourish the body and soul. Their motto is, “One taste and you will ‘Appreciate The Goodness!” Visit their website here.


aNTHONY'S wILD wEST
Bar & Gaming Parlor Hours
Friday & Saturday 10am-10pm
Anthony's Wild West Restaurant opened in September of 2006 in Flora. Anthony previously owned Pizza Market which opened on December 28th of 1998. Anthony operated Pizza Market for 6 years and sold the store. Anthony then bought the store back in the summer of 2006. Then in the summer of 2007 bought the building next to him. The building was formerly known as Richies Furniture Store and has been through a fourteen month renovation. Anthony expanded the pizza business to now include a full menu specializing in BBQ. The building has been remodeled to resemble a log cabin look. Anthony's also put in a bar in the back of the Wild West Side known as the Fallout Saloon. The new expansion can handle 94 in the main dining room and another 34 in the bar. There are two banquet rooms downstairs, one holds up to 60 and the other up to 100. This is all in addition to the 60 plus that can be seated on the pizza side. Anthony's Wild West added a Video Gaming Parlor in September of 2012.
Feel free to look through the website and if you have any questions feel free to call Anthony's with any questions.


Be a role model by eating healthy yourself avoid battles over food family meals are a chance for parents to introduce kids to new foods and to be role models for healthy eating kids, especially younger ones, will eat mostly what's available at home that's why it's important to control the supply lines — the foods that you serve for. Why is a healthy weight important reaching and maintaining a healthy weight is important for overall health and can help you prevent and control many diseases and conditions if you are overweight or obese, you are at higher risk of developing serious health problems, including heart disease, high blood pressure, type 2 diabetes, gallstones. A nutritious, well-balanced diet – along with physical activity and refraining from smoking – is the foundation of good health healthy eating includes consuming high-quality proteins, carbohydrates, heart-healthy fats, vitamins, minerals and water in the foods you take in while minimizing processed foods, saturated fats and alcohol. Most health experts recommend that you eat a balanced, healthy diet to maintain or to lose weightbut exactly what is a healthy diet it should include: protein (found in fish, meat, poultry. Eating healthy is important for everyone especially teens a healthy diet is the key to being fit it is unlike any diet you will feel so pure, balanced, and alert.
Reasons why it is important to eat healthy foods to stay healthy food is the source of energy for all of our bodily functions and directly affects how our bodies and minds function in every stage of life. Why is it important to eat vegetables eating vegetables provides health benefits – people who eat more vegetables and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Although fat got a lot of flak in the carb-crazy ‘90s, fat is actually very important to a healthy diet fat comes in two main forms: unsaturated and saturated fat. Why healthy eating is important there is one lecture that i attended not too long ago that continues to ring in my mind the professional speaking was trying to quantify happiness using scientific data.
Snacking is an effective way to fit extra nutrients into your diet and prevent overeating at mealtimes according to a study published in the journal of nutrition in february 2010, approximately 97 percent of americans snack, getting an average of 24 percent of their calories from snacks with. Nutrition is the study of nutrients in food, how the body uses nutrients, and the relationship between diet, health, and disease major food manufacturers employ nutritionists and food scientists. Background to enhance the impact of school nutrition programs on children’s health, more information is needed on the associations between healthy and unhealthy food offerings during school lunch periods and children’s eating behavior. Darany hoang, a health educator and nutrition specialist at cal state fullerton’s student health and counseling center, said eating healthy is the key to success according to hoang, the human body needs a certain assortment of foods that fast food does not offer. It’s important to follow up with your doctor and listen to any recommendations to improve your health boosts energy we’ve all experienced a lethargic feeling after eating too much unhealthy food.
Why good nutrition is important share this unhealthy eating and physical inactivity are leading causes of death in the us current investments to promote healthy eating and physical activity are insufficient funding for the. The link between good nutrition and healthy weight, reduced chronic disease risk, and overall health is too important to ignore by taking steps to eat healthy, you'll be on your way to getting the nutrients your body needs to stay healthy, active, and strong. A healthy lifestyle should be a way of living, and not just a temporary fix for a cold or to negate a gluttonous weekend once you get into the habit of maintaining a healthy routine, you will be able to see, feel, and experience the benefits of a healthy lifestyle there are significant and.
In regard to why nutrition is important in weight loss, if you want to lose weight while remaining healthy, avoid any fad diets, such as the fast food diet, as they place undue stress on many of your body's systems the weight loss achieved during a detox diet is mostly due to the loss of fluid and muscle. Eating healthy isn’t always easy, but committing to a healthy diet can be one of the smartest decisions you ever make why not only can eating well make you look and feel better, it can also. A healthy diet is a diet that helps to maintain or improve overall health a healthy diet provides the body with essential nutrition: fluid, nutrition guides are published by medical and governmental institutions to educate individuals on what they should be eating to be healthy. Maintain a healthy weight an unhealthy diet is one of the biggest contributors to obesity, explains the harvard school of public health, and eating healthy can make it easier to manage your weight.
It’s hard to know, though, if breakfast causes these healthy habits or if people who eat it have healthier lifestyles “the importance of eating a good breakfast”. Fats and oils play an important part in a healthy and balanced diet even small amounts can provide lots of energy fats and oils include butter, lard, margarine, cooking oil (vegetable, coconut and palm oil), cream, mayonnaise and coconut cream. Knowing the evidence is important to help make the case for addressing healthy eating and physical activity in schools there are several possible direct and indirect pathways linking healthy eating and.


I know that there are plenty of these floating around right now with the restaurant opening in the past few years and the fact that the fastpass reservation option for lunches has created quite of a stir but I can’t complain since we were one of the lucky ones to get a lunch reservation.
Once you arrive you get in, you go to a monitored line where you then place your own orders and the head off to grab your cutlery and a table. I’m not full certain how they know who’s food goes to which table as its random seating within three different rooms but they know what to delivered to your table and when. Personally I found the food to be above and beyond from my expectations from other quick service restaurants I’ve eaten at around the parks. I had the Chicken Sandwich (forgot to take a photo) but it was neatly plated and hot when it arrived, and it also had great seasoning, it probably was one of the best meals I ate in the parks. I also had the cupcake with the grey stuff and it was delicious. If you get a chance to have it I recommend you do.


Plant-based proteins: a key to achieving China’s climate commitments?
By Elizabeth Frost | 23 June 2021
News that McDonalds has launched a breakfast menu featuring plant-based ‘spam’ produced by Green Monday (the Hong Kong-based founders of OmniPork) should come as no surprise. This may be the first time the fast-food behemoth has partnered with an alternative protein company in mainland China, but it fits into a growing appetite for plant-based protein amongst Chinese consumers – and could signal a path for China to meet both its climate and food security commitments.
As is the case in many developing countries, per capita meat consumption in China has soared in recent decades – from a per capita average of 5kg of meat per year in the 1960s to 63kg today – and looks set to continue to rise. The country now consumes 28% of the world’s meat. However, there is still a significant meat gap with western countries – in America, the average per capita meat consumption was over 100kg per year in 2019.
It is well documented that current patterns of animal agriculture are highly detrimental to the Earth’s environment – deforestation, pollution and eutrophication aside, animal agriculture contributes at least 14.5% of global greenhouse gas emissions.
Given China’s vulnerability to climate change – higher temperatures have already contributed to an increase in extreme weather events such as floods, droughts, heatwaves, and sandstorms – the Chinese government has begun to position itself as a global leader in climate policy.
This suggests that a move towards plant-based proteins for China’s increasingly meat-hungry middle class will not only help fill the protein gap, ensuring nutritious diets for the country’s population, but will also help China to achieve its climate commitments.
China’s growing demand for meat means that the domestic industry, which has tripled in size over the past 30 years, has struggled to implement strong environmental standards – in 2014, livestock production in China contributed up to 34% of the country’s total greenhouse gas emissions, with some farms breaching existing emissions regulations. Consumer demand, however, continues to outstrip domestic production, leading to environmental destruction overseas.
In 2018, beef imports into China totalled 1 million tons, with around 70% of these imports coming from South America. The World Resources Institute shows that beef has the largest deforestation footprint out of all products. China is also the world’s largest importer of soybeans, another crop responsible for deforestation in South America, for use in animal feed. China’s increasing meat consumption is contributing to deforestation in South American countries, leading to detrimental knock-on effects such as biodiversity loss and increased greenhouse gas emissions.
Although China is the world’s largest consumer of beef, and the largest importer of soybeans, meat consumption per capita is still well below that of Western countries, particularly in less developed rural areas. While it is important to consider how plant-based proteins could help China reduce its environmental footprint, it is also essential to remember that the meat industry is fuelled by worldwide demand, particularly by countries in the Global North.
By reducing our reliance on livestock (especially cattle and industrial farming techniques), plant-based proteins generally offer a much lower carbon footprint than conventional meat. However, many highly processed meat alternatives come with their own environmental concerns, including reliance on soy and palm oil monocultures. China may have an advantage here, with its long and impressive history of domestically produced plant-based proteins, such as tofu, seitan, and mock meats.
Studies into perceptions of plant-based products suggest that Chinese consumers, particularly women, are far more accepting of plant-based meat than American consumers, with perceived healthiness, tastiness, and sustainability acting as key motivations. 42% of Chinese respondents to a survey supported by the government of New Zealand wanted to purchase foods that were more environmentally friendly, and 50% were interested in trying new plant-based meat alternatives.
Health concerns around meat have only intensified in the era of Covid-19. Since the outbreak of the coronavirus, many Chinese consumers seem to be prioritising healthy living and food safety in their purchasing behaviour. As such, plant-based alternatives have a strong potential to attract consumers concerned with the health risks associated with meat.
Over the last few years, plant-based alternatives have become increasingly popular in mainstream restaurant chains within China. For example, last year, Starbucks announced a collaboration with Oatly, OmniPork, and Beyond Meat. Beyond Meat, one of the leading producers of plant-based meat alternatives globally, has also recently opened a production facility in Jiaxiang, near Shanghai – its first end-to-end manufacturing centre outside of the US.
Recognising the market potential for plant-based meat alternatives, increasing numbers of domestic firms have also begun to develop plant-based alternatives. Shanghai-based start-ups Hero Protein, Hey Maet, Beijing-based Zhenmeat, LIKE Foods, Tianjin-based New Singularity, and Shenzhen-based Starfield are all ones to watch, attracting large amounts of investment to develop alternatives to traditional Chinese meat products.
However, despite scientific evidence showing the contribution of agriculture to carbon emissions, the Chinese government has not yet set any updated emissions targets for the sector. This is arguably due to concerns about China’s domestic food security, one of the main priorities of the latest five year plan, and currently seen as a greater priority than reducing emissions.
With a growing demand for protein amongst consumers, plant-based alternatives to meat offer a way for China to increase its self-sufficiency and food security whilst reducing emissions. Plant-based alternatives require less land to produce the same amount of protein, and could also help reduce China’s current reliance on imported meat and animal feed – made more challenging due to the Sino-American trade war. By prioritising higher-quality, sustainably grown soy for use in plant-based proteins, China could reduce both soy imports needed for animal feed, and imported meat. As Liu Denggao, previously vice president of the China Soy Industry Association, argues, greater use of soy as food for humans rather than animals ‘would help provide nutrition and reduce the environmental pressures caused by soy cultivation for fodder.’
In conclusion, plant-based alternatives provide an exciting opportunity for China. Given the rising demand for protein in China, plant-based proteins fulfil consumer concerns about nutrition, healthy diets, and food safety while offering a way for the country to reduce its emissions and promote national food security.
Elizabeth Frost studied BA Chinese and International Relations at SOAS between 2017-2021. Her research interests include climate governance, environmental policy, and China’s Belt and Road Initiative (BRI).
The views expressed on this blog are those of the author(s) and are not necessarily those of the SOAS China Institute.
SHARE THIS POST


The school canteen at the Australian Islamic College of Sydney promotes healthy eating habit for all staff and students. AICS ensures all food items comply with Islamic rules of halal and goodness. Besides, the canteen ensures it is complying with the government’s food safety policies and procedures at all times.
Fresh and hot meals are cooked everyday by our canteen to ensure our students and staff can enjoy a hearty lunch. All meals can be purchased and ordered daily from the menu. Canteen also takes care of the catering needs of various events held at the school.
The canteen team make a significant contribution towards the health and well-being of our staff and students.


As defined in the World Food Summit of 1996, the goal of food security is to ensure that "all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life." Since then, much of the public’s attention and discussion around eradicating poverty and ending hunger has been in the context of the developing world, through initiatives like the UN’s Millennium Development Goals. However, food insecurity is a problem everywhere — even in the developed world — and the United States is no exception. According to a study conducted by the USDA, 14.3% of U.S. households were food-insecure during 2013: at some time during the year, they were "unable to acquire adequate food for one or more household members because they had insufficient money and other resources for food."
To alleviate the problem, the U.S. government maintains a number of public assistance programs. Since the Great Depression, national food stamp programs have helped low income Americans pay for food. Today, SNAP (the Supplemental Nutrition Assistance Program) pays out nearly $70 billion in benefits to 46.5 million people annually. In order to determine how much each household needs in food stamps, the USDA uses the Thrifty Food Plan, a standard market basket of items across food groups to serve as a "minimum" weekly diet for adequate nutrition. Every year, the USDA calculates the total cost of these items; this is used to determine SNAP’s maximum monthly allotment — the largest amount in benefits a household can receive per month. The USDA then subtracts 30% of each SNAP household’s net monthly income from this allotment, as recipients are expected to spend 30% of their own earnings on food.
The maximum monthly allotment is recalculated annually in order to keep up with changes in the consumer price index. While SNAP does take into account variation in food prices due to inflation, it doesn't factor in potential differences in local food prices. In this calculation, the cost of the Thrifty Food Plan is determined on a national level. This methodology assumes that food costs the same regardless of where you are in the country. Cross-referencing local food price data with the Thrifty Food Plan shows that the current maximum SNAP allotment of $194 is only truly adequate nationwide for children under the age of 9 and teenage girls. The Thrifty Food Plan is most expensive in New England, South Florida, the San Francisco Bay Area, outlying areas of New York, and Maryland. Together, these areas usually make up the top 20% of counties in terms of cost. In the South and Midwest, the Thrifty Food Plan tends to be cheapest — in these regions, SNAP benefits more than cover the cost of food each month.
In particular, SNAP benefits are largely inadequate for men aged 19-50 — in 63% of U.S. counties, $194 per month would be inadequate to pay for the Thrifty Food Plan. In 40% of U.S. counties, the maximum SNAP allotment does not fully cover the recommended diet for women aged 51-70. Looking at the map, it becomes clear how large the disparity is in local food pricing. From a policy perspective, it suggests that the USDA should implement a new formula that is actually tied to regional costs rather than assuming that the Thrifty Food Plan market basket is the same everywhere in the country. Alaska, Hawaii, and the U.S. Territories have different SNAP allotment amounts, indicating an awareness that geography does matter. The next step is to extend this policy to the contiguous United States and calculate the maximum monthly allotment on a state-by-state (or at least regional) basis. This way, we can guarantee that everyone on SNAP can truly afford the Thrifty Food Plan’s minimum level of nutrition.
This map is based on Thrifty Food Plan, which lists weekly recommended amounts by food group for different ages/sexes. The next dataset is the USDA Quarterly Food-at-Home Price Database, which lists the prices of various food groups around the U.S. based on Nielsen Homescan consumer data. The required weekly (and thus monthly) expenditure is calculated by combining these two datasets. Only the latest price for each food group is used, adjusted for inflation using the food group-specific CPIs from the Food Price Outlook. The three data sets have slightly different levels of granularity in their food groups (e.g. "dark green vegetables" vs. "fresh/frozen dark green vegetables" and "canned dark green vegetables"), so these food groups are matched as closely as possible. When combining multiple food groups, the minimum is used rather than the average, representing the "worst-case scenario" (the cheapest possible purchases that meet the Thrifty Food Plan criteria).
Using dimensional analysis, the combined price of the entire Thrifty Food Plan is converted to a monthly cost ($/mo) for each combination of age and sex. The Food-at-Home Price Database is not divided by county or state, but by Nielsen's "market groups" — luckily, the dataset includes mappings between FIPS codes and market groups. For some reason Sanborn, SD is randomly excluded from this file, hence the empty space in the map. Alaska and Hawaii are also not present in the database. The available data is divided into quintiles (each representing 20% of U.S. counties), and the choropleth is drawn and colored according to this classification scheme. The percentile of $194, the maximum SNAP allotment, is calculated for each distribution based on the Nearest Rank method. For the purposes of this graphic, all percentages and dollar values are rounded to the nearest whole number. Much of this analysis is heavily inspired by Gregory and Coleman-Jensen (2012) — read their paper for more detailed analysis.


I love cupcakes. There’s something special about a cupcake, isn’t there?
Cupcakes are making a surprising reappearance in todays society and are becoming extremely popular and trendy. They are sweet little treats that are easy to make, satisfy everyones sweet tooth and can be made in various eye-catching ways
Well, the great news is that cupcakes aren’t just for kid’s parties and Cupcakes have become an adult sensation!
Yes, that’s right. Grownups from 21 to 99 can openly indulge in their love of cupcakes. According to news reports, there are lots of us cupcake lovers out there. From coast to coast in the United States, millions of adults are revelling in their cupcake fixation by lining up in droves to pay anywhere from £1.75 to 40p a piece for their little slice of cupcake heaven.
As with many things in pop culture, this new cupcake craze has its roots in Hollywood. A few years ago, popular television characters were seen enjoying cupcake treats at a certain cupcake bakery in Manhattan. Of course, all the drooling cupcake lovers out there said to themselves in unison: You mean there’s a place that I can go and buy nothing but cupcakes?
Many viewers began making the trek to this fabled Manhattan bakery to see for themselves and now cupcake shops are springing up all over the country. Alright, now you’re curious as to what the name of this gourmet cupcake bakery is… okay, I’ll give it to you. It’s called the Magnolia bakery. Now that you know about it, I’m sure you can’t wait to visit, but before you go, realize that you’ll be standing in a long line to get your cupcake groove on. Fortunately, there are several wonderful cupcake shops in New York City, like the fabulous Crumbs, that can satisfy your cravings.
Another popular cupcake shop experiences celebrities who can be seen basking in cupcake glory just like the rest of us. Oprah, a very famous cupcake lover, has even given away free cupcakes as a treat to her audience.
At some weddings, couples and their guests are enjoying a wedding cupcake tree instead of a traditional wedding cake. A cupcake tree features many decorative cupcakes – like a flower cupcake – sitting prettily on a cupcake stand or each delicate cake is placed into an individual cupcake box.
If you don’t happen to live close to a cupcake shop, you can always indulge in cupcake eating at home. Why not get some friends together and throw a cupcake party?
Cupcake decorating is fun and each of you can use your imagination to create your own cupcake decorating idea. Of course, every good cupcake decorating party has to include cupcake sprinkles, but you can also use marshmallows, cookies, candy bits, maraschino cherries, decorative frosting bags and tips and, of course, lots of creamy frosting. You too can take cupcake decoration to new heights of sugary sweet temptation.
You can even have filled cupcakes. Doesnt a chocolate cupcake filled with sweet vanilla creme sound fantastic? How about a cupcake with a chocolate kiss treat or a caramel in the centre?
Check out our site now for Todays Cup cakes Deal in Leeds
We are sure that wherever you live, Leeds, Manchester, London, Birmingham, Sheffield, Newcastle, Glasgow, Edinburgh or elsewhere we will have suitable Cup Cakes delivery arrangements for you.
We hope that you will enjoy your Cup Cakes and come back to our site again soon


i’m about to go off on this shit like the whole party was catered.
props to about.com for the recipe!
Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, or traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop. Tabouleh can be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. Yo can also add romaine lettuce for a fuller salad.
Prep Time: 2 hours, 10 minutes
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line servicng bowl (optional)
Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.


For many Hindus Diwali is synonymous with mouth-watering sweets we dream of throughout the year. Many are tooth-achingly sweet and a bit challenging to make. These 2 recipes are easy and not as sweet. Though you can always add more sugar, sweetie! My son Sunil is camera-man and Naveen is my sturdy side-kick.
This first recipe comes from Soni Sinha’s website and I have very slightly modified it. The laddoos will stay fresh refrigerated in an airtight container for about 4 days.
This second recipe is for kesari bath - a favorite of my father’s family which hails from Karnataka. The recipe is slightly modified from Hebbars Kitchen and the original can be found here.
My sons and I enjoyed making these videos for you. We send wishes of well-being, prosperity and sweetness on this Diwali from our family to yours!


Up to 4000 Kcal
This ration is a complete option in case the user needs 3 main meals. Normally, it contains breakfast and lunch, and dinner as well as supplementary snacks, for an energy intake of up to 4,000kcal.
250G - 15Kg
We're a company engaged in the regular export of a variety of fruits and vegetables to multiple countries. Our inventory changes weekly, so it's a good idea to check back regularly for the latest offerings.


As parents, we all want the best for our children and we will do everything it takes to ensure that they get the best in every aspect of their lives as they grow up. Our child's growth begins with the food they eat and the environment they are in, to the all-around support given to them.
Talking about the food they eat, studies have shown that most kids in the early stage of their life, lack important nutrients. This is because either parents don't really know the importance of fruits and veggies and how they help the growth process of kids, or they do, but their children are very reluctant to eat the fruits and vegetables. If a random poll were to be taken, you would consistently see a majority of parents with the same complaint – their children just don’t want to eat fruits and especially vegetables.
How important are fruits and veggies to your child's diet?
You may already know that a balanced diet should be comprised of fruits and vegetables because they contain important nutrients for your child's growth like vitamins, fiber, and minerals. Kids should be educated about these benefits and given examples of how they may feel when they are lacking. We know fruits come in a rainbow of colors and you can have fun exploring some of these combinations with your children. Instead of sugary snacks and fast foods, fruits and veggies provide your child with a great source of antioxidants, minerals, vitamins, and fiber and offer the following benefits for your child's growth.
Some ways to fit these fruits and veggies into your child's daily diet.
It is important to make eating fruits and veggies fun for your kid's so that they will enjoy consuming fruits and vegetables in their daily meals.
The main takeaway here is to consistently work on new ways to almost trick your resistant kids into doing what’s good for them. You can’t force food down their throats, but you can educate them about the importance of certain foods to their quality of life, make food preparation fun and disguise the healthy stuff so they don’t even notice it amongst their favorite treats.


Some climate change issues affecting agriculture are common throughout the province. Other issues are very localized, such as increased salinity in the Lower Fraser River. Suitable adaptation actions will depend on the environment, available supports and production type in a particular region.
This section describes the climate changes occurring in different parts of the province and summarizes projects CCAP has implemented to increase agricultural resilience.
The diversity of agriculture production in BC reflects the province’s variable geology, climate and topography.
Bulkley-Nechako & Fraser-Fort George
Cattle ranching and forage production is widespread in Bulkley-Nechako & Fraser-Fort George.
Beef cattle, livestock and forage crops are key production systems in the Cariboo.
Over a quarter of BC’s potatoes and greenhouse vegetables are grown in Delta.
The Fraser Valley is home to a large proportion of BC’s dairy and poultry operations.
Kootenay & Boundary
Agriculture in Kootenay & Boundary is centred around ranching.
Tree fruit and wine grape production are common in the Okanagan.
The Peace region is home to almost all of BC’s grain and oilseed production.
Agriculture on Vancouver Island is diverse, including forage, dairy, poultry and horticultural crops.


Fifty Shades of Gravy
Having concluded that I am not enough of a smug, infuriating polymath… I’ve decided to learn to cook. It’s been going on for a while, but I thought I’d start the food section of my blog with a snapshot of how limited my cooking skills were at the start of this year.
Basically, I could toast bread, poach an egg, and reheat stuff. Admittedly my poached eggs were, and still are, art but as for the rest… Well, the journey to culinary wisdom begins here!


Most Siwan dishes are easy to prepare and made
with fresh ingredients found in the gardens or the market.
Lunch is the main meal of the day, and typically includes
salad, rice or macarona, olives, and a vegetable dish. Meat is
almost always accompanied by a light and flavorful soup made
from its broth. Lighter fare is served at dinner, such as an
assortment of cheese, tomatoes or cucumbers, molasses, and
fried potatoes or eggplant. Foul and felafel or cheese might
be served with hot milk or tea at breakfast. Below are some of
the more common dishes served at home:
Kibda – “Kibda” simply means
“liver” in Arabic, and is served in other parts of Egypt
as well. Chicken liver is sometimes included in soup or
macarona, but sheep liver is usually served as a main dish.
Kibda can be prepared several ways: sauteed in olive oil with
salt; in a spicy tomato sauce; or as shakshouka (see
Leedam – These are simply mixed
vegetables cooked in a tomato base with onion, coriander,
salt, hot pepper, and sometimes garlic. Chicken or lamb broth
is usually added for flavor. Peas, carrots, zucchini
(courgette), potatoes, eggplant or pumpkin are all possible
depending on what looks good that day at the market. It is
served with rice.
Lefroosh – Sheep’s stomach
is cut and tied with intestine into little packets, which are
boiled to make a broth. Onion, tomato sauce, coriander and hot
green peppers are added to flavor the broth, and the entire
dish is served either with rice or macarona. Sometimes
lefroosh is cooked in silk or molokhiya.
Macarona – Siwan macarona is
similar to spaghetti, but the pasta is cooked in the sauce and
coriander and cumin are used instead of oregano or basil. The
different spices lend it a refreshingly different
Makhmakh – In Arabic, this leaf is known as
“rigl,” but Egyptians are not likely to know what it is.
The small leaves of this plant are chopped and cooked in a
broth to which ground tomatoes, lentils and hot pepper are
added. The result is similar to molokhiya, but the flavor is
milder and the dish itself is thicker in consistency. Look for
makhmakh when it is in season during the warmer months. Unlike
molokhiya, it is only prepared fresh, never from dried
Molokhiya – Known in English as
“Jew’s Mallow”, molokhiya is common throughout Egypt but
grows quite high in Siwa. It resembles spinach in taste and
appearance, but is always served as a dip eaten with bread.
The finely chopped leaves are cooked in broth; pureed tomato
and a mixture of ground garlic, hot pepper and coriander are
added for flavor.
Reearin – This dish is only found in Siwa, and is a
dip made of lentils cooked with molochiya and hot green
pepper. Siwan olive oil is usually drizzled over the top. A
complete Siwan meal would include reearin, a plate of olives,
Shakshouka – Minced chicken or sheep liver is
sauteed with tomatoes, onions, coriander, parsley and
cilantro, and ladled into a dish. An egg is cracked over the
top, and the whole dish is baked in an oven until the egg is
cooked. The result is delicious, and can be eaten with bread.
For those who don’t eat meat, some of the local restaurants
will serve shakshouka made from tuna or vegetables. The best
shakshouka, though, is made with sheep liver.
Shorbit – Soup is served with every
meal that includes meat, as the meat is always boiled first
and its broth used to flavor other dishes. Broth might come
from lamb, goat, camel, chicken, liver, or sheep stomach.
Unlike other parts of the world where soup might be thick and
hearty, Siwan soups are light and never eaten on their own.
Typically, a small amount of pasta known as “lisan asfour”
(“sparrow’s tongue”) is first browned in a small amount
of oil. A small amount of ground tomatoes are cooked until
thickened, and then added to the pasta. Finely chopped carrots
and zucchini are added next, followed by broth, salt and
coriander. Just before the soup is served, a pinch of either
mint or dill is sprinkled on top. Soup in Siwa is not eaten
with bread – however, it is sometimes eaten over rice.
Silk – Silk is similar to spinach
and cooked in the same way as makhmakh. The small leaves of
this plant are chopped and cooked in a broth to which ground
tomatoes, lentils and hot pepper are added. Like makhmakh, it
is eaten with bread.
Dishes for Special Occasions
Food is always tied to special occasions in Siwa, and
for women, cooking is part of the celebration. Macarona and
chicken are served for most large gatherings, but some other
special dishes are still prepared:
Ashengoot – Roast duck or chicken wrapped in a crepe
called “roqaq.” Usually at gatherings the bird is roasted
whole, and then presented with the roqaq to one of the guests,
who then carves the bird and distributes the pieces wrapped in
roqaq to the other guests.
Engeel – Pita bread baked with
mashed dates kneaded into the dough. Engeel is served to
weddings guests and to the bride on her first morning.
Edsheesh – Crushed wheat cooked in
broth. Edsheesh is always served on the last day of weddings,
bridal showers and other celebrations: when the edsheesh
arrives, everyone knows it is time to go home.
Emjerdig – a large, thinly rolled flat bread that is
dry like a cracker. Huge batches are made during the Siyaha
Festival to be eaten with the special soup,
Libsees – This simple desert is served at holidays
and handed out in packets as a party favor at weddings and
baby showers. There are two kinds, “black” and
“white.” “Black” libsees is made from ground dates,
and “white” libsees is made from ground dry hommos
sweetened with sugar. The white libsees can be mixed with
either water or ghee to make a thick paste, and is eaten with
Menina – During the last week of Ramadan, all the
women in the family gather together at each other’s house to
help make the cookies that will be served on Eid Al Fitr. Many
of the cookies prepared are the same as in other parts of
Egypt: chocolate and vanilla sugar cookies dipped in jam and
coconut; large cookies stuffed with dates (“kahk”); long
twists of sesame flavored cookies. Menina are only made in
Siwa. The dough, made from flour, oil, eggs and sugar, is
pressed flat and then cut into thick squares the size of a
child’s hand. Then traditional designs, many of which are
also used as motifs in henna, are etched onto the cookie with
Neseqqud – A soup eaten by all who
attend the Siyaha Festival. Emjerdig, a kind of large cracker,
is crumbled into a camel broth, and lemon juice sprinkled on
Roqaq – A large crepe that is eaten
with poultry, as in ashengood.
Tanqota’t – A hot cereal served to
guests for breakfast during the first three days after the
birth of a baby. It is made of homemade macarona cooked with
fenugreek and served with ghee and sugar.


Welcome to the 2023-24 School Year! This will be the second year the Hillsborough City School District provides free breakfast and lunches to all students who request a meal, under California’s Universal Meals mandate. The District continues to use The LunchMaster as our vended meals provider. However, unlike last year when parents and guardians ordered meals by Tuesday 9am the week prior, this year, District staff will calibrate student meal preferences and place a monthly bulk order for the students accordingly, making it hassle-free to our parents and guardians.
Whether or not you created a LunchMaster account for your student last year, you won’t need to do anything; HCSD will handle the ordering for you. You do not have to create a LunchMaster account for your student. All allergy information provided in summer re-registration will be imported. If there are any changes to allergies after you complete the re-registration, please notify your school’s Administrative Assistant to update your child(ren)’s record in PowerSchool.
Enclosed are August, 2023 menu for Breakfast, Lunch, and Vegan/Gluten free lunch, followed by allergen information for each menu item. Going forward, the menu will be posted on this page every month.
Everyday there are four entrees for lunch. The menu will also be posted at the entry of the lunch area at each school site. Please review the menu with your child and on the days they do not wish to have school meals, pack them one from home.
For other information, including questions concerning the Free and Reduced Lunch Applications, please refer to the Universal Meals FAQs.
Here at HCSD, we strive to provide nutritious and compliant meals to our students, so that they are well nourished to receive the wonderful education HCSD is dedicated to providing! Wish you all a great new School Year!


Classic BarbeSkew II
What You Get
- 7 x small skewers
- 2 x cage skewers
- 1 x long skewer with 1 x clamps
- 1 x traditional grill
- 2 x UK transformers
- All accessories have dishwasher friendly handles
All the kebabs/chicken/beef-burgers rotate automatically by two separate motors ensuring the food is cooked evenly without the usual burning that happens on traditional barbecues.
The Charcoal tray is easy to clean due to it being portable, and if you line it with foil then there is no need to ever dirty your tray!
Relax or Use as Traditional BBQ
For those wanting to BBQ the traditional way and wishes to turn the food themselves, then the BarbeSkew is supplied with a traditional grill. Under accessories you can also purchase a half grill, should you wish to use the grill and half the kebabs at the same time.
Moist and Succulent BBQ Food
The rotation ensures the food is self-basting which means beautifully cooked food that is both moist and evenly cooked. It is the moisture in the food that absorbs the smoke giving the food the real authentic smokey barbecue flavour.
BarbeSkew is a Great British Company selling its barbecues over the world including Australia! The other major brands of barbecue are all foreign-owned: Weber is American and Outback is Chinese.
One of the best purchases we’ve ever made! The BarbeSkew makes a huge difference when we’re entertaining outdoors and although we only bought it in September, we still managed to get plenty of use out of it. We even ‘BBSkewed’ on Bonfire Night! Jacket potatoes rotated are delicious when using it.
Karyn 17 Jan 2012


Served chilled, they were very much appreciated as the vibrant colour and combination of flavours are totally beautiful and delicious.
ingredients (serves 4 to 5):
200g king prawns, cooked, peeled and roughly chopped
4 king prawns, cooked and peeled, for decoration
2 ripe but firm avocados, preferably Hass
leaves from 10 coriander stalks, plus a few chopped leaves for decoration
2 tbsp olive oil
50ml ricotta cheese
lemon juice, to taste
salt and black pepper, to taste
Put all the ingredients in a food processor, apart from the prawns and blend until smooth.
Place the mixture into a bowl and mix in the chopped prawns.
Adjust seasoning and add more lemon juice if needed.
Divide the mixture between 4 verrines or cocktail glasses and decorate with the whole prawn and chopped coriander.
Keep in the fridge and serve chilled.
Estas verrines foram servidas a semana passada como entrada num almoço entre amigos.
Uma entrada fresca e repleta de cor e sabor, sugestão que veio do fantástico blogue da Helena.
A receita está aqui, portanto é só experimentarem-na e confirmar o que escrevo!
Recipe / Receita: Sabores de Canela.


Where do you identify investment opportunities in the agriculture sector?
MOHAMMED AL HARTHY: Players in the domestic agriculture industry have placed a significant emphasis on ensuring food security, thus presenting substantial prospects for local entities within the agri-food segment, including for our newly rebranded organisation, Nitaj. Nitaj aims to bridge the gap between food companies, investors and relevant parties by fostering synergies to improve food security, as well as enhance the sultanate’s economic prosperity through investment in domestic and international food-related endeavours.
The food industry in Oman provides numerous investment opportunities across various segments, including poultry, fisheries, red meat, dairy and agriculture, with substantial growth prospects. The country is collaborating with both local and international partners to drive transformation and fully leverage the sector’s potential through collaboration. How are research, development and innovation (RDI) helping to generate business opportunities for local businesses in agriculture?
AL HARTHY: Identifying the most suitable crops and grains for use in Oman is of utmost importance. By attracting foreign investment and establishing partnerships in the agriculture sector, we not only gain access to necessary expertise and knowledge, but also create opportunities for the development of locally driven agri-tech innovations.


Members and guests enjoyed a really interesting visit to Fordhall Farm followed by a delicious buffet supper.
Our host for the evening was Charlotte Hollins whose father was the original owner of the farm. and was an innovator and early adopter of organic farming and in particular Foggage farming system, where cattle are fed only on grass from the meadows and are outside all year round.
Following their fathers death, Charlotte and her brother,Ben,where in danger of losing the farm unless £800,000 could be raised to purchase the farm and continue their father"s work.
With the help of some experts and the local community a Fordhall Community Land Initiative was formed allowing anyone to buy shares in the initiative and a Charity Industrial and Provident Society was formed.
Under this system Ben rents and runs the farm and Charlotte manages the Community Projects which allows community access to the farm lands.
A fascinating tour of the farm was provided of the farm in spite of the cold august weather followed by a delicious supper of local produce.
Thank you to John and Jan Evans for and excellent occasion.


Trending : The next big thing in Dadar
Dadar, a prominent hub of shopping and connectivity, dotted with restaurants and eateries offering various cuisines. Our new fusion cuisine establishment – Angrezi Dhaba, is making a difference to the aromas and flavors of Dadar.
What do you think the fusion is about? Well, one thing we can promise, it is not going to be the regular fusion food that you have been used to. Angrezi Dhaba serves fusion like no other Dhaba in the city. One must only experience the surprises to their taste buds to truly understand the kind of fusion we are talking about.
Splendid and unique ambiance that encapsulates the real Dhaba feel and at the same time makes the fusion come alive allows our guests to enjoy an experience that makes them want to come back to again and again. The menu is the real star, the kitty of surprises. It has been created keeping the element of basic traditional flavors that mingle with international aromas to give a truly unique taste to our guests. Each recipe has been thoughtfully created by our expert chef who has a never ending passion for great food and a rich experience of working with both Indian and global cuisine.
We can hardly wait to delight our guests with the Rajma Bruschetta, tandoori chicken crostini or the cheese olive prawn sticks. The fusion theme doesn’t leave our desserts untouched. Guests with a sweet tooth can enjoy a wide variety of delectable treats like moti choor rabdi parfait, deconstructed paan with rose and vanilla ice cream and more. While here, one may take advantage of the Wholesale Theka too! A few good drinks priced reasonably would complement the experience very well, don’t you think? Since the aim is to enhance the dining experience of people in Mumbai and not just to become the best rated Dhaba in Mumbai, the Angrezi Dhaba welcomes you to experience the unique hospitality and unforgettable cuisine.


People tend to fear that they won’t be able to cook if they do not have an oven. I’m here to say stop worrying. All you need to do is get a convection toaster oven.
These small ovens are great for baking, broiling, defrosting or toasting practically anything. If you buy the right one it will come with a baking pan, broiling pan, pizza pan, oven rack, and a crumb tray that fits inside. They are easy to use and take up less electricity/gas than a normal oven. If you also own a microwave, even better. All you need to make a delicious meal is a toaster oven and a microwave.
Recipes and ideas
Meatloaf-On the back of the Lipton beefy onion mix box is the recipe for a really good meatloaf, which I made in my convection toaster oven.
1 envelope Lipton Beefy Onion Soup mix
2lbs. ground beef
¾ cup plain dry bread crumbs
¾ cup water
1/3 cup ketchup
Now for the gross part, this is how I was taught to combine all the ingredients in a meatloaf. Use your hands to mush everything together. Preheat the toaster oven to 350 degrees, on the convection setting. In a pan that fits into the small oven form a loaf and cover it. It says to bake 1 hr, but its best to cook it longer, so bake 1hr. 10 mins then check on it. It will come out smelling and tasting delicious. Nobody will ever know it was made in a toaster oven. To add to your meal you could microwave some green beans and easy mac. And wala! You’ll have a home cooked dinner.
Corn Soufflé-It is kind of like corn bread, but better! This is a favorite of mine.
1 box Jiffy Corn Bread Mix
2 eggs beaten
1 8oz sour cream
1 can 14oz corn (be sure to drain it)
1 can cream corn
1 stick butter (best softened or melted)
Mix together in a medium sized bowl. Preheat toaster oven on convection setting to 350 degrees. Bake for 50 to 60 minutes. Check soufflé after 45 minutes.
In the small convection oven you can also cook a frozen pizza. Put the pizza on the pizza pan that is provided with the oven. Preheat the oven on the bake setting to 425 degrees, bake for about 26 or 27 minutes. The pizza will come out perfect!
You can bake almost anything, cake, cookies, and brownies. Some other dinner ideas are fish, chicken, ham, ribs, and steak. You name it and most likely you will be able to cook it.


Tools: A small mixing bowl, measuring cups, high speed blender, cheesecloth, 4-quart saucepan with lid.
- ⅓ cup black beans
- ⅔ cup soybeans
- 6 cups water
- (optional) ½ teaspoon pure stevia extract powder
- Rinse and soak black beans and soybeans with cold water in a bowl for at least 6 hours. Drain and rinse well.
- Transfer half of the soaked beans into a blender; add 3 cups of water. Blend the soybean approximately 1 minute or until it is smooth.
- Line a saucepan with a single layer of muslin cloth, then pour the blended soybean water mixture into the muslin cloth.
- Repeat step 2 and 3 to finish the rest of the beans.
- Collect all ends of muslin cloth and squeeze out the liquid (soy milk) to strain the mixture.
- Boil the liquid on the stove top. After boiling, simmer for 1 minute.


Discover more from The Corbett Report
The Future of Food (Is Ours to Decide)
by James Corbett
January 29, 2023
From GMOs and lab-grown meat to the "Eat Ze Bugs" agenda and molecular gastronomy, readers of What is the Future of Food? will know that the global cabal is busy cooking up nefarious plans for reengineering our food supply.
And, as readers of Who Is Behind the Great Food Reset? will know, that global cabal includes the usual suspects—the Rockefellers, the Gates, the World Economic Forum—as well as upstarts like the EAT Forum. (And let's not forget BlackRock!)
But for those looking to avoid the creepy culinary concoctions of the Great Food Resetters, that still leaves the question: what do we do about this agenda?
Answering that question is our task for today.
If there is any good news to be had in the sad saga of future (fake) food, it's that the people are waking up to the Great Food Reset agenda and they are not happy about it.
For a trivial example of the pushback against the fake food agenda and the oligarchs stewarding over it, witness Bill Gates' recent "AMA" (ask me anything) thread on reddit, where one heavily upvoted question put the issue to America's largest farmland owner directly:
Why are you buying up so much farmland, do you think this is a problem with billionaire wealth and how much you can disproportionally acquire? [sic]
Gates' answer—employing the fact checkers' ACKSHUALLY! by pointing out that he "own[s] less than 1/4000 of the farmland in the US [sic]" and that his only interest in farms is "to make them more productive and create more jobs"—is to be expected from a man who has spent billions on PR and propaganda in recent decades to transform his public image from that a reviled tech monopolist to that of a revered billionaire philanthropist.
The response to that answer, however—observing that 1/4,000 of US farmland is still an incredibly large amount of land and that Gates did not explain how consolidation of farmland in fewer hands will transform the agricultural sector—shows that the public is not buying Gates' PR wholesale anymore.
A less trivial example of the pushback against Gates and his ilk is to be found in the "Open Letter to Bill Gates on Food, Farming, and Africa" published last November and signed by no less than 50 organizations dedicated to food sovereignty, including the Community Alliance for Global Justice/AGRA Watch and the Alliance for Food Sovereignty in Africa. The letter derides Gates' role in "creating the very problem" of global food shortages that he is ostensibly "fixing," accusing him of pushing ineffective (but profitable) technocratic solutions instead of simpler, less expensive agricultural solutions:
There are already many tangible, ongoing proposals and projects that work to boost productivity and food security—from biofertilizer and biopesticide manufacturing facilities, to agroecological farmer training programs, to experimentation with new water and soil management techniques, low-input farming systems, and pest-deterring plant species. What you are doing here is gaslighting—presenting practical, ongoing, farmer-led solutions as somehow fanciful or ridiculous, while presenting your own preferred approaches as pragmatic. Yet it is your preferred high-tech solutions, including genetic engineering, new breeding technologies, and now digital agriculture, that have in fact consistently failed to reduce hunger or increase food access as promised.
The pushback against the transformation of the food supply is not limited to Gates and his eponymous foundation's efforts, however.
Resistance against GMO foods, for instance, is massive. In fact, the more the biotech billionaires try to shove their genetically modified monstrosities on vast swaths of the human population, the more the public is rising up to reject them. In recent months alone we have seen people rebelling against GMOs in Turkey, Kenya, Nigeria, Mexico, Pakistan and Indonesia.
All of these protests against the Great Food Reset are hopeful signs. They show that the public are not simply going to swallow anything that is put on their plate. But even more important than these examples of protest and pushback are the things that we can do to take the Future of Food away from the agribusiness conspirators and their bought-and-paid-for politicians and put it back in the hands of the people.
Yes, open letters to Bill Gates and protests against the introduction of GMOs and similar examples of pushback against the transformation of the food supply are encouraging proofs that "we the people" are ready to stand up to the agribusiness mafia and the biotech billionaires and the food chain false flaggers. But let's be clear on one point: we are not going to fundamentally derail this future food agenda merely by appealing to government regulators or asking the oligarchs to be kind to us.
Lest we need reminding of why such tactics are insufficient for achieving real change, here is a smattering of headlines from recent months that make it crystal clear that the entire agribusiness oligopoly and the "regulators" who supposedly keep them in check are one and the same:
No, protests, open letters and appeals to government are not "the" answer to the engineered food crisis we are facing. They are useful for buying us time while we make good our escape from the global industrial agricultural system, but therein lies the real point. To stand any chance of avoiding the bug burgers and synthetic sorbet of the would-be food tyrants, we have to escape from the corporate industrial food conveyor belt that has allowed our food supply to be centralized and monopolized in the first place.
Thankfully, contrary to the propaganda of the (Gates/Rockefeller-sponsored) "Green Revolution," we do not need to rely on expensive, patented technologies or exotic laboratory techniques to feed the world. The knowledge of how to work with nature rather than against it existed long before the current crop of agribusiness technocrats came along. The tools for reaping the natural abundance of the earth are already in our hands.
In 2017, the ETC Group—an independent, donor-funded research organization that "monitors the impact of emerging technologies and corporate strategies on biodiversity, agriculture and human rights"—released "Who Will Feed Us? The Industrial Food Chain vs the Peasant Food Web." This report painstakingly debunks the myth propagated by the food oligarchs that only modern, capital-intensive, technological farming methods can produce the amount of food needed to feed the world.
Instead, the study demonstrates that the "peasant food web"—the diverse network of small-scale producers disconnected from Big Ag—actually feeds 70% of the world's population using only 25% of the world's agricultural resources. The report concludes: "[A]t least 3.9 billion people are either hungry or malnourished because the Industrial Food Chain is too distorted, vastly too expensive, and—after 70 years of trying—just can’t scale up to feed the world."
Although (clearly biased, poorly argued) "rebuttals" of the ETC Group's conclusions have been published by the usual suspects, the real sign of the power of small producers to stand up to the Big Ag oligarchs is that those same oligarchs are trying to hijack the Peasant Food Web itself and use it to further their own goals. There is much to be said, after all, about the rise of agroecology in recent years and how "the study of the relation of agricultural crops and environment" is now being weaponized by the Committee on World Food Security and similar globalist organizations as a way to promote "sustainable" agricultural practices (like shutting down small farmers in the Netherlands and Sri Lanka and elsewhere).
But for the purposes of today's exploration, it is important merely to understand that the myth that we have to rely on the Big Ag plutocrats to feed the world is just that: a myth.
It is a myth that perpetuates the industrial farming system.
It is a myth that has allowed a corporate cartel to centralize our entire food supply in the hands of a few oligarchs, thereby giving them the power to reengineer that food supply at will.
And, worst of all, it is a myth that has kept us from recognizing the most important fact of all: the future of our food supply is not written in stone. The replacement of our food with synthetic, lab-made gunk is not a fait accomplis.
As it turns out, the Davos Man jet set and their corporate cronies and philanthrocapitalist pals do not wield complete control over the earth (yet). There is still a part for us to play in deciding how the future of food unfolds.
THE FUTURE IS OURS TO DECIDE
If our goal is not to fall into the carefully laid traps of the culinary cartel, here is the first thing we can do: we can (for the time being, at least) choose to avoid their fake foods.
This may seem like an obvious point, but it is nonetheless important to remember. Our choices do matter and we can forestall the food takeover by opting out (even partially) of the corporate food system.
For a perfect case in point of this deceptively simple observation, we need look no further than the story of "Posilac," Monsanto's genetically engineered recombinant bovine growth hormone (rBGH), which was injected into dairy cows to increase milk production. Posilac was (unsurprisingly) approved by the FDA despite the fact that the milk from Posilac-treated cows contained pus and antibiotics from the mastitis caused by the hormone, and it had as much as ten times the levels of IGF-1 (Insulin-like Growth Factor) as regular milk.
But the rBGH-laden milk from the Posilac-treated cows did not last on store shelves for long. Pressured by the public, FDA inspectors were forced to admit the contamination in the rBGH milk, and Monsanto was compelled to reduce the Posilac supply by 50%.
Consumers did not stop there. Over the following years, a grassroots consumer campaign emerged to demand rBGH-free milk. These consumers continued to demand it and demand it and demand it . . . until they got it.
By 2010, two-thirds of the Top 100 producers had switched to rBGH-free dairy production. From then on, rBGH-free milk was proudly labeled as such, and major retailers began taking rBGH milk off their shelves due to overwhelming consumer pressure. Today, rBGH milk, once nearly ubiquitous across America, is a rarity on store shelves.
There are signs that a similar phenomenon is playing out with the fake meat agenda. In fact, the bottom has already started to fall out of the lab-engineered, cell-cultured fake meat industry, with even Bloomberg admitting that the fake meat trend is a fad whose 15 minutes in the spotlight may be just about up. Supermarket sales of fake meat were down 14% last year, fake meat restaurant sales down 9% from three years ago and, during the worst of the scamdemic food shortages, many people were quick to point out that the only meat left on the supermarket shelves was the fake meat that the public evidently does not want.
These stories are important because they underline an incredibly important point: our choices matter. We make choices each and every day about where we buy our foods, who we buy them from and what we ultimately allow in our body. It is not a perfect power: monetary constraints and the lack of transparency that has been baked into our existing food system means that we do not exercise total control over our dinner plate, but the power that we do have is important and it does make a difference.
Beyond our role as consumers, however, we also have a role to play in building up the "Peasant Food Web" that will form the basis of any true alternative to the overly-processed synthetic foodstuffs of the industrial food system. There are many, many ways to do this.
We can engage in urban gardening.
We can plant our own victory gardens.
We can explore REKO Rings, Farm Shares and Farmer Bazaars.
We can start (or support) guerilla gardening.
We can avail ourselves of the tools for finding and sourcing local growers and free food.
None of these are total solutions. None of them will help us achieve 100% food sovereignty overnight. But every step we can take toward finding, sourcing, supporting and growing the space for fresh, organic food is a victory. Even a baby step away from the supermarket and toward the farmer's market is a baby step in the right direction, and it helps us prepare for the day when we will be forced to either Eat Ze Bugs or make do for ourselves.
Whatever the case, it is imperative that we start engaging in the many, many solutions on offer now. Whether one understands the machinations of the Food Resetters or not, there can be no doubt that there is a food crisis coming. Indeed, there will be a point in the future when—because of "cyber attacks" or war or geoengineering or scamdemics or "mysterious fires" at food processing facilities or any of a million other engineered or fabricated emergencies—the global food supply will be strained to its breaking point. And who can doubt that at that moment of crisis the oligarchs will press their advantage and foist their synthetic foods on the public as the "solution" to the problem they have created?
For those who believe that the grotesque visions of culinary dystopia being proffered in this series on The Future of Food are merely warnings of what may one day come to pass, it is time to wake up and face facts. The Future of Food nightmare is not coming. It is already here.
In case you missed it, the EU just approved the use of "partially defatted cricket powder" as a "novel food" for human consumption.
India has just approved genetically engineered mustard for commercial cultivation despite a report showing that no health expert participated in the regulatory process.
Small farmers are already rising up around the world as governments crack down on their operations in the name of "saving the environment."
This global food transformation is already happening. And if we merely maintain the status quo, dutifully eating whatever is put on our plate, then the global oligarchy will get their way and we will all be eating garbage.
So, the next time you're at the grocery store staring at a packet of processed foodstuff that may or may not contain GMOs or processed bug powder or fake meat or any of this other Frankenfood, ask yourself:
What does it mean that the Great Food Reset crew want you to Eat Ze Bugs?
What does it mean that they are serving you dog food?
What does it meant that they want you to drink your own urine?
What does it mean that they want you to eat literal garbage?
And, if it is true that we are what we eat, then what are they trying to turn us into?
When all is said and done, let's keep in mind what's really on the table here: the future of humanity itself.
And, remember, if the journey of a thousand miles begins with a single step, then the journey of an agricultural revival begins with a single seed. (An unpatented, heirloom, non-GMO seed, that is.)
The Corbett Report is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.


*Please note that the prices on this menu are meant to help offset the 30% commission fee that is charged by these food delivery apps. Thank you for understanding.
On-Site Special Events
*Please note that the prices on this menu are higher in order to offset the added overhead associated with on-site special events. It is also a limited menu that has been designed to maximize our ability to serve big crowds quickly. Thank you for understanding.
Party Trays are topped with our sauce(s), avocado, and come with your choice of tostadas, or chips.
Pulled Pork Nacho Pack: $79
Fish or Jaiba Ceviche Pack: $79
Mixto or Vegan Ceviche Pack: $89
Shrimp Ceviche Pack: $99
Our dishes are prepared in a facility that contains shellfish. Although steps are taken to prevent cross contamination, eaters should be aware that there is always a potential risk associated with eating seafood. If you are allergic to shellfish, or other seafood, please eat at your own risk. Thank you for understanding.
*protein prices are subject to change depending on market prices


Views: 89 Author: Site Editor Publish Time: 2022-06-01 Origin: Site
The automatic filling machine adopts the piston filling principle and is suitable for chili sauce, bean paste, peanut sauce, mushroom sauce, jam, butter hot pot base, red oil hot pot base, shrimp paste etc. What is more, automatic filling machine can be used in many areas.
What are the features of automatic filling machine?
What are the technological features of automatic filling machine?
What are the precautions for installing an automatic filling machine?
1. The automatic filling machine has large production capacity, less labor and low labor intensity
2. The production workshop of automatic filling machine is neat and beautiful, meeting the requirements of modern food
3. The quality of automatic filling machine is reliable and the proportion of solid and liquid is stable and adjustable
4. The operators of automatic filling machine can be adjusted after simple training, and the replacement of personnel does not affect the product quality easily
5. The automatic filling machine is connected with the equipment of the front and rear line, and it is easy to form a fully automatic production line
6. The automatic filling machine is made of high quality stainless steel, is waterproof and corrosion resistant to ensure the food safety and use of equipment
7. The automatic filling machine is modular in structure, and the structure function or diversification can meet the different requirements of users.
8. The parameters of automatic filling machine can be customized, with strong adaptability, easy to learn, understand and operate
9. The automatic filling machine can be cleaned directly with clean water.
The body of the automatic filling machine is completely made of high quality stainless steel, and other parts are also made of non-toxic and durable composite materials. The electrical and pneumatic systems use high quality components, so the equipment has a low failure rate and high reliability.
automatic filling machine process sequence: automatic capping machine → automatic barrel brush machine → automatic barrel loading machine → automatic rinsing and disinfection → automatic filling → automatic capping, capping, capping → light inspection → automatic shrink film → automatic packaging (including conveyor belt).
1. After unpacking the automatic filling machine, first check whether the random technical data is complete and whether the machine has been damaged during transportation to solve it in time.
2. Install and adjust the feed and discharge components according to the outline diagrams in this manual.
3. Refill new lubricating oil at each lubrication point.
4. Turn the machine with the hand crank to check that the machine is running in the right direction (counter-clockwise when looking at the main shaft of the motor). The filling machine must be protected and grounded.
The choice of an automatic filling machine is currently the choice of more and more people. ZHEJIANG HONGZHAN PACKING MACHINERY CO., LTD is committed to providing high quality products at reasonable prices, efficient production times and the most professional customer service.


This packet contains a bottle of Soleia Nice orange liqueur, a menu of cocktail recipes and a bag of chocolate orangettes made by the master chocolatier from Nice, Choco mon Amour. This marriage of flavors from the terroir of Nice is the ultimate temptation, a proof of love and taste. The perfect gift for your Valentine!
Liqueur and Chocolate
– 10 cl bottle of Soleia Nice orange liqueur
– cocktail recipe card
– 125 g bag of orangettes from master chocolate maker, Choco Mon Amour of Nice
The perfect gift for your Valentine, a proof of love and taste…
There are no reviews yet.


|Outside eating area|
We arrived at 11am (the time I made the booking for) and were shown to our window table. Treat Cafe is beautifully decorated and has wonderful and restful music playing in the background. It was a very, very warm day (28 degrees when we arrived) so I decided to have a glass of homemade lemonade, Mom had cranberry juice and Dad had a glass of wine.
We perused the menu and perused the menu and .... you get the picture. It was going to be difficult to decide what to have. Mom found it easy and decided what she was going to have almost immediately – Roasted butternut and feta quiche with salad and homemade dressing.
Dad and I were trying to decide between a hamburger, mutton curry or the beef steak pie. Eventually I decided to have their hamburger (it was hamburger day) with their homemade patty, caramelised onions, salad and chips. Dad went with the mutton curry with rice and sambals.
While waiting for our meal Mom and I took a walk to the toilet and then looked around the cafe. There are beautiful decor items and stationery for sale. I saw stationery from Origin Stationery and MillaMae.
It was time to eat and even though it was a very warm day we found that we were hungry. The meals were wonderfully presented. My hamburger patty was thick and juicy and I loved the homemade dressing on the salad. Mom enjoyed the flavours of her butternut and feta quiche and her salad with the homemade dressing. Dad’s mutton curry had a bit of a bite to it but he really enjoyed it. Mom gave him some of her salad to help cool it down a bit.
|Our delicious meals|
After our plates were cleared away Mom and I ordered cappuccinos and a slice of their lemon meringue pie. Very good cappuccino and Mom and I enjoyed the lemon meringue with its creamy filling and crisp meringue. I only realised after having the cappy and pie that I hadn’t taken a picture.
We had a wonderful meal and very relaxing time at Treat Cafe and I look forward to returning and sitting on their big white couch. I think I shall take my sister there for a cappy, cake and chat.
Here are a few photos of the amazing interior :
|Comfortable looking white couch|
|Décor on the way to the bathroom and inside|
Wedding venue, event planning, flowers and decor, conferences, functions and restaurant
61 Old Main Road, Bothas Hill
Monday – closed
Tuesday – Sunday 8:30am – 4pm
|My parents and I|


Coughs may be productive at times but it is annoying and irritating especially at night.
When nursing a very bad cough most people don’t resort to using bitter cough syrups immediately. They try the tested and proven home remedies and try to make their own cup syrup.
For that stubborn cough you have been having for the past few days here are some homemade cough syrup remedies you can do by yourself. All you need is a little ingredients in the list and there you have it. Your very own cough syrup.
Go ahead and try to make some and you will experience the magic it brings to you.
- 1 cup raw honey
- 1 whole lemon
- 1 teaspoon of crushed ginger
How to prepare:
Combine all the ingredients and let it simmer on a very low heat for about 15 minutes.
Be careful not to overheat the solution so you won’t lose all the nutrients there is in the honey. Aside from curing coughs this is also great for sore throats.
- 1/2 cup raw honey
- 1 cup onion freshly chopped
herbs of your choice: (ex: Cloves, Mullein or Ginger)
How to prepare:
Put the onion and herbs in a pot and add the honey to cover the onions.
Turn on the heat to the lowest and slowly simmer the solution. It is best to keep the lid on to keep all the nutrients inside. If you are afraid that the ingredients will burn just stir for a couple of times then put the lid back on. Simmer for about 20 minutes before straining and keeping it cool.
Using herbs are very important part in making homemade cough syrup since it has plenty of immune boosting nutrients that your body needs to get rid of the toxins and bacteria.
- 1/2 cup dried elderberries
- 2 tbsp. rosehips
- 2 tbsp. slippery elm bark
- 1 tbsp. fenugreek powder
- 3 cups. water
- 1 cup. raw honey
How to Prepare:
Put everything in a sauce pan excluding the honey. Turn the stove on the lowest flame and let it simmer until you can create a thick syrup. This can take about 20-30 mins. After that remove the solution from heat and let it cool for about an hour. After cooling strain the mixture then add the raw honey.
Elderberries is known to have immune boosting properties that is why it is really great to make a cough syrup out of it. while fenugreek increases the temperature of the body that causes the person to perspire to clear all the mucus inside. And rosehips are very high in vitamin C, so it is also an immune booster. The slippery elm soothes the sore throats you can develop when coughing too hard.
You can observe that the main thing common among these recipes is honey. Honey is a natural decongestant.
Many studies have shown that taking in honey can reduce the coughing during nighttime and improves your sleep.
Honey’s thick syrup soothes the back of the throat that usually aches when coughing and the sweetness causes salivation that helps thins the mucus. And also it has high levels of antioxidants that is needed by the body to fight off different bacteria and viruses.
These 3 recipes are only examples of cough syrups you can create. But there are a whole lot more.
You can add honey to different beverages too like lemon tea and pineapple juice.


Humphrey Pecan SA de C.V. is certified in FSSC 22000 (Food Safety System Certification), internationally endorsed by the GFSI (Global Food Safety Initiative). In addition to this certification, the company also has the Kosher certificate (for Unorthodox Union).
Using statistical process control and HACCP, our quality staff along with our microbiology laboratory allows us to ensure that all processed product meets the specifications required by our customers before they leave our facility. Each step in our process is comprehensively monitored to comply with legal requirements and our customers’ needs.
For applications requiring very low microorganism levels, we offer a sterilization system with propylene oxide or ethylene. This system has allowed us to complete strict sanitation certification programs, allowing us to become the sole supplier of some of the most demanding food manufacturers.


Nature is not perfect yet wise.
They may look ugly, but they are equally tasty and their quality is unsurpassable. We guarantee that this food is nutritive, healthy and fresh.
® Marca Registrada.
Too big, too small, not bright-coloured enough, this is unusually shaped, this is deformed…
We base what we eat on what we see and that is the criteria that the agroalimentary industry has been following in the last few years to reject products, just because they do not meet demanding visual standards. Although some European supermarkets have incorporated the ugly food movement by selling products with superficial imperfections, it is also true that the canon of beauty or the inconsistent likes of the consumers have affected traditional agriculture.
Most of the products that are unfit for commercialization end up in the fruit juice, sauce or soup industries. However, many of them are left behind in the cultivation areas or they are simply thrown away.
Zero waste 🥗
Our social action consists in fighting against food waste from the crops, generating a positive and sustainable impact in the society. This is what we call traditional selection
To achieve that the traditional selection of products does not depend on their physical appearance. To promote the consumption of fruits and vegetables as the main basis of a healthy diet, adding value to the whole chain from the moment the plants produce, so that farmers are benefited too.
Fall in love with them again (#enamoratedeellas)
We are not talking about agriculture’s surplus, nor rejections by commercialization companies. We mean that a traditional selection process (like the one our ancestors used to do) on the cultivation of all the fruits that a plant bear should be carried out, as they are all edible and, even so, they are thrown away because of their appearance.
When you eat a zucchini, who cares if it is a little bit bent or scratched? The product has the same flavour and nutrients, it tastes just as good as the others. Moreover, farmers have used the same resources (water, seeds, nutrients, workforce, etc.) to produce them. Let’s contribute to global sustainability by consuming these products.
Products that are natural, of great quality and full of flavour. They are selected with the aim of saving those products that are thrown away because of the quality standard of wholesales and going back to the traditional selection of fruits and vegetables, as their external appearance or caliber do not affect their flavour.
Eating healthy may look like something expensive, but half of the fruits and vegetables grown are thrown away because of their physical appearance. That’s where the initiative of #enamoratedeellas #imperfectas takes action. We are committed to raise awareness, to make people learn to value products by knowing that their quality is inside them.
According to the report by the United Nations for Food and Agriculture Organization (FAO) published in 2019, ⅓ of all the food produced is annually rejected or wasted. Reducing the loss and waste of food is essential to eradicate world’s hunger and achieve the Sustainable Development Goals, specially ODS 2 “Hambre Cero” y el ODS 12 “Ensure sustainable consumption and production patterns”.
This initiative is social, we are seeking financial support to advertise and make sure that this campaign reaches as many people as we can, with the only objective of raising awareness on food waste.
There are many professionals from the agroalimentary sector that do not support this kind of imperfect products, but with this movement we want to show all of them that it is possible to meet the UN’s sustainable development goal.
Therefore, we aim to achieve an optimal point by which all the products that the farmer grows are sold at a fair price, leaving aside their physical appearance.
If you want to learn more, call us or text us via WhatsApp.
Phone: +34 667 430 134
The movements “Ugly Food” and “Zero Waste” have become strong. Nowadays there is a consumer that is increasingly aware of the environment.