Urgent Hiring: Cook / Assistant Cook
Citiwide CorporationWith business certificates| Established in 1998 | 11-50 employees
761 M Pacubas Drive, N Bacalso Avenue Mambaling, Cebu City, Cebu
Is in URGENT need of:
COOK / ASSISTANT COOK
This position will be based at Café Selva, a new Café located in the Talamban, Cebu City area. We would appreciate applicants coming from Talamban or the neighboring nearer areas. Interviews though will be conducted at the Citiwide Corporation office located in Mambaling, Cebu City.
- The Café Cook is responsible for all food production for the Cafe.
- The role involves all of the regular duties associated with preparation and cooking of food, maintaining highest professional food quality, presentation and sanitation standards.
- Relevant culinary qualification, catering and food preparation qualification;
- Intermediate understanding of professional cooking and knife handling skills;
- Understanding and knowledge of safety, sanitation and food handling procedures;
- Ability to work calmly and effectively under pressure;
- Commitment to quality service, food and beverage knowledge;
- An individual with a positive attitude and able to be productive on a daily basis.


Murrieta United Methodist Church
- Our Food Pantry meets the needs of area families on a weekly basis.
- Open each Friday from 8am to 9am, the pantry supplies free canned and packaged food along with some vegetables, breads, meats, and dairy products.
- Our food pantry is blessed generously by our church’s members, but also by other area churches, schools, service organizations who help contribute money and food, Albertson’s, and Amazon Fresh.
The pantry serves between 150 and 200 families a week. In addition, there is a weekly Bible Study (in Fellowship Hall), available for all, during the hour prior to food distribution. Volunteers are needed to purchase food, pick up donated food, sort and stock shelves and freezers, and serve on Friday mornings. If you have the spiritual gifts of Helps or Hospitality you may find this a very rewarding opportunity. For more information on the food pantry, contact Ann Hartwig or Debbie Hanlon at firstname.lastname@example.org.


Do you know what impact nutrition has on COVID 19 prognosis? No matter if you are an immunocompromised or otherwise healthy individual. Or if you are someone who is going through COVID 19 infection. Even if you have successfully recovered from this deadly infection. Nutrition for COVID-19 is an important part you must know about.
In this article, I am going to talk about all the possible nutritional requirements and nutritional changes necessary for and during this pandemic of COVID 19. I will also talk about what impact nutrition has on the disease and the severity of its symptoms. And lastly, nutritional recommendations by health authorities. So, let’s start the topic of nutrition for COVID 19 below.
This Article Contains
Nutrition and COVID 19
COVID 19 is a newly emerged strain of coronavirus that outbreak almost a year ago from Wuhan and has become pandemic affecting more than forty-seven million people around the world. Out of which more than 1 million lost their life battle against this deadly disease.
To date, there is no definitive cure available for COVID 19. It’s just your own immunity that can fight against it. Or preventive measures you can take to avoid this disease in the first place.
The reason you must learn about nutrition for COVID 19 it is important to achieve the goal of good immunity that can fight the disease. Nutrition plays an important role in boosting up your immunity against many diseases and COVID 19 is one of them.
Can Nutrition Prevent COVID 19?
The simple answer is ‘NO’. Nutrition for COVID 19 only helps in maintaining your immunity levels and there is no evidence suggesting that good nutrition is responsible for the prevention or the cure for COVID 19.
What can nutrition for COVID 19 do? It can help you prevent complications of the disease. As if you take advisable nutrition for COVID 19 your immunity will be high. So, even if you catch the disease, nutrition helps you prevent its complications.
Studies suggest that people who are not taking good nutrition are at higher risk of developing COVID 19 complications. Especially people who are already immuno-compromised and having some running chronic illness.
So, in short, nutrition for COVID 19 in some way or another not prevents the disease but prevents it from getting complicated.
What Are Nutritional Guidelines for COVID 19
Healthy nutrition as per theincludes healthy unsaturated fats, protein from natural sources, whole grains, fruits, and raw vegetables. Unhealthy eating, on the other hand, includes unhealthy and saturated fats, refined grains, processed foods, and sugary beverages. This healthy diet is alone enough for maintaining and boosting your immunity.
also suggest that those who eat a well-balanced diet tend to be healthier in all aspects such as they have lower chances to catch infections especially COVID 19.
Research suggests that even moderate amounts of dehydration can lead to the development of many diseases. Drinking adequate water is without a doubt the top health and fitness tip to follow. Recommended water intake is roughly 8-12 glasses of water per day. I will discuss the benefits of water in some other article in detail.
But as far as COVID 19 is concerned drinking adequate water is important for maintaining the proper hydration levels. Water is continuously lost from the body in the form of body fluids and even through the skin via sweat. It is important to replace those fluid losses.
Water helps respiratory secretions to thin out. If you are dehydrated your respiratory secretions will be thicker, and difficult to get clear from your lungs. These residing secretions in the lung, later on, can lead to pneumonia (one of the complications of COVID 19).
With water, you can also take other liquids such as fresh fruit juices, vegetable juices, tea, and coffee in moderation.
AVOID UNPROCESSED AND PACKAGED FOOD
Packaged and processed foods are not recommended in daily routine as well. They tend to be unimportant and should be avoided if you want an overall healthy life. During COVID 19 pandemic already your immunity is at risk. Avoid these types of foods and try to get some proper nutrition instead.
DON’T EAT BAD FATS
The general impression of fats is that they are unhealthy but this is not true. Some fats are needed for most of the functions of your body and are known as essential, unsaturated, or good fats. What you have to avoid are unnecessary, saturated, and bad fats.
Saturated fats increase the bad cholesterol in your blood that leads to many health issues, and during COVID 19 you might don’t want to afford that.
Examples of bad saturated fats include red meat fat, cream, butter, deep-fried food, etc.
SUGAR IS A BIG NO-NO
Mostly sugar is consumed by people in the form of sugary drinks or desserts. These include artificial juices, soft drinks, flavored shakes, cake, doughnuts, etc. These are not providing you with any benefit from a health point of view. Instead, use fresh fruit juices and natural sugars that are fruits they will help in boosting your immunity. Hence, helps to fight against COVID 19.
USE LESSER SALT
Use iodized salt. Limit your salt intake to 1-2 teaspoons a day. This will only be possible if you avoid processed food as they contain extra salt and sugar.
INCLUDE MICRONUTRIENTS IN YOUR DIET
Micronutrients such as Vitamins and Minerals are needed by your body, you often forget to take those. During this pandemic, you must include those in your diet as per Recommended Daily Allowance (RDA). The supplements that are in continuous debate since the coronavirus arises such as Zinc, Vitamin D, and Vitamin C. Like Vitamin C as I discussed below Vitamin D, and Zinc also tends to preserve good immunity for your health. I will be discussing these supplements in detail in the next post.
What You Should Eat During COVID 19
Whether you are someone who is just avoiding the disease until now. Or if you are suffering from COVID 19, or if you have successfully recovered from this disease. The nutritional recommendations for covid 19 are the same that I am discussing below:
- Eat 2 servings of fruits per day. They are rich in vitamins. In COVID 19 there is evidence that helps in boosting immunity and helps fighting back to COVID 19. Taking fruits is a must. You can take any fruit as per your liking. But, I am listing some fruits that are rich in Vitamin C includes:
Apple, Strawberry, Cantaloupe, Grapefruit, Pineapple, Oranges, Berries, Papaya
- Eat 3 servings of vegetables per day. Try to eat them raw. If you want to have cooked avoid overcooking them as this will ruin their nutritional value. Vegetables are also rich in Vitamins. You can use any vegetables. But, the names of some that are rich in Vitamin C are:
Green chili, Bell pepper, Ginger, Garlic, Lemon, Broccoli
- Have a handful of nuts a day. They are rich in unsaturated fat and raise your good cholesterol. You can consume any nuts you like to eat.
- Beans, lentils, legumes are a good nutritional choice. If I say they are a complete meal that won’t be wrong. They have carbohydrates, protein, vitamins, minerals, and are also rich in antioxidants.
- Use whole grains instead of refined grains. Such as whole wheat bread, oats, brown rice, etc.
- Have a high protein diet from good and lean protein sources such as fish, chicken, and egg whites.
- Use vegetable oil for example canola, olive, sunflower, etc for preparing your meals.
- You can have red meat once a week or if more than twice a week not more than that.
- Let’s not forget water. Have eight glasses of water at least in a day.
“Eat at home. Don’t eat out, this tip will prevent you from eating processed and unhygienic food, plus avoiding sugary beverages, there will be lesser chances of human contact. In short, everything COVID 19 needs. “
GENERAL FOOD TIPS DURING COVID 19
- Thoroughly and properly wash your fruits and vegetables before consuming them.
- Clean the area and surfaces properly before and after food preparation.
- Don’t mix your raw and cooked foods. This would prevent the cross-contamination of microbes from raw to reaching the cooked food.
- While grocery shopping doesn’t buy unwrapped food items.
- Visit here for more details on food handling tips during COVID 19.
In conclusion, eating healthy and wholesome foods helps you to maintain your immunity levels. If you have a good immunity it will help you fight against COVID 19 infection and many other infections as well. Nutrition for COVID 19 is not only responsible for maintaining immunity but also helps in decreasing the complications of COVID 19. Read more here.
So, that’s all about nutrition for COVID 19. In the next article, I will be covering workout and exercise recommendations plus their importance with regards to COVID 19. If you have any queries about this topic, coming topics, or the previous article. Even if you want me to discuss something in detail about COVID 19, nutrition, health, fitness, or workout. Your recommendations, questions, and/or suggestions are welcome. 🙂


Our recipes have been collected during our 25 years of travel within the Mexican interior. Everything we serve is made on premises except for the bread and tortillas. We use locally sourced products whenever possible, with chiles farmed in Mexico. While most dishes contain chiles, they are not necessarily picante, but all dishes are served with hot salsa on the side.
We have a full bar, Mexican beer, margaritas, and a small wine list. XYZ margaritas are made to the recipe of the Hotel Mexico in Xalapa, with Sauza white tequila, orange liquor and fresh lime juice. Last year the bartenders squeezed more than 1,800 pounds of limes. Fine sipping tequilas are accompanied by homemade sangrita, the traditional accompaniment to straight tequila, available either mild or wild. We also serve a large assortment of non-alcoholic beers and limeade made with fresh lime juice.
Children are of course welcome. We have a limited children’s menu and ask only that parents ensure their children do not disturb other diners.


EASE ON DOWN
To The Wiz Cafe
Indulge in a heartwarming brunch experience at our family-owned oasis in North Philadelphia. At The Wiz Cafe, we take pride in serving up scrumptious breakfast and lunch options all day, catering to your cravings with care. Our mission goes beyond delicious food - we are committed to creating meaningful environments and empowering our community through opportunities for employment and growth. Join us in celebrating togetherness, love, and the shared pleasure of quality food. Welcome to The Wiz Cafe!
Click Your Heels and Welcome to The Wiz Cafe: Where Flavor Dreams Come True
From delightful breakfast classics to mouthwatering lunch creations, every bite is crafted with love, just like Dorothy's journey down the Yellow Brick Road.Delight in delightful breakfast classics and mouthwatering lunch creations, crafted with love. Join our extended family, and savor the magic that awaits at The Wiz Cafe!
Take Home the Magic of The Wiz Cafe with Exclusive Merchandise!
Experience the joy of The Wiz Cafe beyond our doors with our enchanting merchandise collection. Explore unique t-shirts, hats, and hoodies. Wear your love for great food and meaningful connections proudly, and cherish the memories made at The Wiz Cafe wherever you go.
There’s No Place Like The Wiz Cafe
Our warm and vibrant atmosphere makes your 1st and each time at The Wiz Cafe feel like you are family. We share laughs, advice, recipes and help one another. New guest quickly become regulars and inspire new dishes like The Tin Man Sandwich & Fruity Pebble French Toast.
Come See The Wiz.
There's a Brunch Place Like Home - It's The Wiz Cafe!
3622 North 17th Street
Philadelphia Pa 19140
Mon - Sat: 8am - 6pm
Sunday: 8am - 2pm


Is Chef The Right Career For You?
This is a blog dedicated to chef career. In this blog, you can find everything you need to know about being a chef. You will be able to read articles that talk about chef such as what do chefs do in terms of day to day duties, responsibility and job description.
In addition, you can also find out the career prospect, job outlook and employment opportunity for chefs and cooks. You will know about if chef will be the right career for you based on your interest, talent and characters. There are a few articles that incorporate frequently asked questions such as:
1. How much do chefs earn in terms of annual salary?
2. What is the career outlook for chefs a few years down the road?
3. What are the requirements to become a chef?
4. Is working in the kitchen a tough job physically?
5. How do I know if I am fit to become a chef?
Hope you will enjoy reading this blog and feel free to let me know if you can’t find something that you are looking for.
Climbing The Chef Career Ladder
The chef careers ladder allows individuals to go in various directions, specializing in certain cuisine, preparation methods, or dining environments. Find out from the above article how to advance your career path as a chef and what it takes to be successful.
Should You Be Considering Chef As Your Career
What would the job prospect and career outlook for chef and cook be like, say a few years down the road. Should you be considering going to culinary school now? Find out from the above article about the employment opportunities for chef and head cook.
A Typical Chef Career Path
Culinary careers have become very popular in recent years as diners become more focused on what they consume. As a result, the demand for good and creative chefs have also been increasing in recent years. Find out from the above article about what you started as when you are in the culinary career.
Breaking Down Executive Chef Career Salary Figures
When it comes to kitchen operations in a dining establishment, the buck stops with the executive chef. This individual is responsible for making most of the administrative decisions for a food service venue.
The Delicious Pastry Chef Careers
If you love to bake, make pastries and are looking for a new career, consider a pastry chef career. Discover what is pastry chef and culinary career and the job outlook of this particular position.
Chef Wages and Salaries
Find out how much do chefs make. Chef salaries vary greatly according to region of the country and type of food-service establishments.
Chef Responsibility and Tasks
What else does a Chef need to do other than working in the kitchen? In the past, being a Chef is nothing more than just a cook. But things have certainly changed now. You need to be doing more than just cooking as a Chef.
Chef Careers Outlook
Discover what lies ahead for being a chef. The career outlook for Chefs and Cooks is definitely good and in the years ahead.
Chef Careers Definition
Learn what a chef and cook is and what do they do in their jobs. Being a chef now is more than just cooking and preparing food which is what people are usually thinking about.
How to Become A Chef
Discover what it takes to become a chef. All you need is perseverance and patience.
Chef Qualifications and Requirements
Find out if you are qualified to be a chef. The qualification requirement to become a cook or a food preparation worker is nonetheless nothing more than a high school diploma or a certificate from a vocational training school.
Chefs Work and Responsibility
Know what environment do chefs work at and their daily routines. The work environment at modern establishments is pretty much comfortable to work at.
More articles about chef career: Chef Career Information


A local food revolution
Locavores, a sustainable food movement, spread from the Bay Area.
Locavore: a person whose diet consists only or principally of locally grown or produced food. In 2005 this term entered the American vernacular as a new dietary identity to accompany pescatarian, vegetarian and vegan. But it was different. It did not not seek to restrict, but to expose. To be a locavore is to have a mindset of opening oneself up to a greater awareness of one’s local food shed.
Especially in the Bay Area, a region teeming with natural food resources, eating locally seems like a no- brainer. As Emily Mathews, Jocelyn Alexander, and Debra Szecsei, co- owners of Vino Locale, put it, “we have to credit the beautiful place we live… it’s kind of hard to not be kind of local here with fresh produce.” With the consistent supply of produce of the Bay Area, they manage to offer about 80% locality in their menu.
“Why not eat locally?” Alexander muses. “I mean if it’s here and it’s available.”
Yet so many people do not think this way. They eat food which has been shipped, trucked, and flown thousands of miles. According to CNN, the average American meal travels 1500 miles from source to plate. Just think of all of the fossil fuels that are being burnt by such excessive transportation! Our current food system is both ecologically and financially unsustainable. Furthermore, it is impersonal. Most Americans grow up not having any idea where their food comes from or who produces it.
To combat this trend, Bay Area activists have committed themselves to revolutionizing their eating habits and expanding their understanding of where their food comes from. A group formed in the Bay Area in support of this movement to create a more sustainable, accountable food system.
View Locally Available Food in a larger map
On World Environment Day in 2005, four ambitious Californian women, Sage Van Wing, Jessica Prentice, Dede Sampson, and Lia McKinney united under Van Wing’s lead to challenge the San Francisco Bay Area to eat from within a 100 mile radius for a month. But the group needed a name. Jessica Prentice combined the latin roots for place (locus) and devour (vorare), to form a word which she considered to have a certain air of mystery, “Locavore.” She saw it as a word that conveyed the concept of “eating not only from your place, but with a sense of place.”
To Prentice, an author, chef, and co-founder of Three Stone Hearth, the sense of place is an essential
element to being a locavore. Growing up as most children do, without any inclination as to the sources of her food, she was determined to challenge “the anonymity of our food system.” She began by eating organically, but by embracing the locavore mindset, she has taken her dietary awareness to a new level.
“Every time I buy food, I am voting for what kind of an economy I want to live in,” Prentice says.
Vino Locales customers reinforce this concept. “People think that if they are eating at a restaurant that supports local farmers, they feel like they are supporting local farmers,” Szecsei says.
They are not the only ones who think this way. Over the past half decade, the locavore movement has gathered steam. Rooted in Berkeley, California, this movement has spread across the nation with gusto.
Locavore meet- up groups have popped up from Idaho to Vermont, gathering to discuss, cook, eat, and share recipes. A group in Palo Alto, called “Hunt, Fish, Forage, Cook, Preserve” focuses each of their meetings around mastering a single one of these skills. According to their website, they seek to “rekindle and learn the art of food.”
Locavores shop at farmers markets, shift their diets to be comprised of locally available food, and preserve fruits and vegetables so that they can keep eating locally through the winter.
Being a locavore is far from a strict practice; it is flexible and acknowledges the complexity of food availability. If a person cannot find food from within a 100 mile radius, they may choose to buy regionally or on a statewide level. At Vino Locale, the owners recognize that they cannot maintain 100% local ingredients. It is simply not economically feasible to buy some ingredients locally, such as salt or pepper. But whenever it is possible to use seasonal ingredients, they are used.
“There are only a couple things we need to survive and food is one of them,” Prentice says. Being a locavore is part of a “deep quest to rethink and re-imagine and rebuild local food systems.”
If we can create a system in which the farmers that grow our food are paid directly, and we are not under the manipulative control of the public corporations that dominate our food system, we will consume less fossil fuels and more flavor.


I like Mexican food. Good, authentic Mexican food that is… which seems to be quite en vogue in Brisbane at the moment. Having said that, Montezuma’s is a guilty pleasure of mine (and a couple of my good friends). A few years ago, Gourmet Traveller magazine (another guilty pleasure) had a fantastic feature on homestyle mexican cooking – La Cantina. This is where my recipe for Shredded Beef Tacos is sourced. It has proven to be very popular with my family and friends, and has even impressed a friend who was decidedly anti-mexican food. Be warned however, this is a long cooking process best started a day before you want to serve the meat, but it is definitely worth it. AND best of all, it freezes well so you can do this once in a blue moon, and have delicious taco beef at the beep of a microwave.
SHREDDED BEEF TACOS
Adapted from Shredded Beef Brisket Tacos, GT January 2008.
1kg beef (topside, chuck, or brisket) cut in to big chunks
2 brown onions, thinly sliced
3 cloves of garlic
1/4 cup lard or vegetable oil (not olive oil)
3 large tomatoes, de-seeded and roughly chopped
3 or 4 green onions thinly sliced
1 tsp chilli powder
1 long green chilli, finely chopped
1 long red chilli, finely chopped
1 cup beef stock
Soft tortillas, salad, guacamole and sides to serve.
- In a really big pot, put in the beef and enough water to cover it along with 1/2 tsp of salt. Bring to the boil, then reduce to a simmer and skim the scum from the pot for the next 5 – 10 mins.
- Add 1/4 of an onion, along with 1 garlic clove that has been bruised with a knife. Partially cover the pot with the lid, I tend to 3/4 cover it, and simmer for 3 – 4 hours or until the meat is falling apart.
- Remove the beef from the broth. KEEP THE BROTH THOUGH – strain it and put in a bowl for later. Shred the beef with two forks or with your fingers – whatever works for you, and set it aside for now.
- Heat the lard or oil in the same pot or a large heavy based pan (think Le Creuset). Add the rest of the onion, and the beef to the pan and cook for 5 or so minutes until the beef browns a little (I’m not talking crispy beef here, but you do want the onion to soften and be translucent-ish).
- Add the garlic (minced), tomato, green onion, chilli powder and cook for a couple of minutes until the spices are fragrant, and the tomato slightly softened.
- Add the broth, and the beef stock and simmer, stirring occasionally until the liquid is reduced by two thirds. Season to taste.
- Serve piping hot with salads and sides (and maybe a bit of chopped coriander).
For New Year’s Eve, I headed to a good friend’s place along two dishes – my Mexican beef, and my Mexican rice, for a Mexican Fiesta. My dishes joined a Mexican Lasagna, a Frittata, and some amazing salads which were enjoyed with cold beverages, cake and great company, and helped us ring in the New Year. Ole.


Made with real lamb as the #1 ingredient, Nature’s Recipe Grain Free Easy-to-Digest Lamb, Sweet Potato & Pumpkin dry dog food provides the nutrition needed to fuel your dog’s big life. This recipe is carefully crafted with nutrient-dense carbohydrate sources, such as sweet potato and pumpkin, to create a flavorful dry food designed to be gentle on your dog’s stomach. For 35 years, Nature’s Recipe has been crafting tasty, natural pet food with added vitamins, minerals & nutrients.
Nutrient dense sweet potatoes and pumpkin are grain-free sources of carbohydrates for energy
All natural dog food with added vitamins, minerals, and nutrients
No beef, corn, wheat, artificial colors or flavors
Lamb, Chicken Meal, Dried Garbanzo Beans, Peas, Sweet Potatoes, Pea Protein, Poultry Fat (Preserved With Mixed Tocopherols), Apples, Pumpkin, Tapioca Starch, Natural Flavor, Tomato Pomace, Salt, Potassium Chloride, Dicalcium Phosphate, Dried Algae, Choline Chloride, Minerals (Zinc Proteinate, Ferrous Sulfate, Zinc Oxide, Iron Proteinate, Copper Sulfate, Copper Proteinate, Manganese Proteinate, Manganous Oxide, Calcium Iodate, Sodium Selenite), Vitamins (Vitamin E Supplement, L- Ascorbyl-2-Polyphosphate (Source Of Vitamin C), Inositol, Niacin Supplement, D-Calcium Pantothenate, Vitamin A Supplement, Thiamine Mononitrate, Beta Carotene, Riboflavin Supplement, Pyridoxine Hydrochloride, Menadione Sodium Bisulfite Complex, Vitamin D3 Supplement, Folic Acid, Biotin, Vitamin B12 Supplement), Taurine, Lactic Acid, Citric Acid (Used As A Preservative), Yucca Schidigera Extract, Rosemary Extract.


Lacking creative inspiration? Just make sauce!
It’s Sunday and raining in the city of angels! For weeks I’ve been lacking inspiration and putting a self imposed writers block on myself…..
I tried a few things to get through it: dancing, singing, running, meditating at the Silver Lake reservoir, trying to date an artist and not even watching a series of artistic creative movies on Amazon could break it ( Whiplash, Frida, The Book Of Life)!
So what’s an Italian Single Girl to do but make some gravy aka tomato sauce! It’s literally locked into any Italian girls DNA… Well mine at least! Cooking always helps me to break through that creative belt I inflict on myself! It somehow kicks in that creative part of my brain that likes to sleep, especially on rainy days!
Recipe in case it’s not in your DNA:
1 can of peeled tomatoes ( I like to use San Marzano)
Stick them all into a food processor until well puréed! I love my food processor!
2-3 garlic cloves crushed
1/2 onion chopped
Olive oil ( maybe 1-2 tablespoons… I just eyeball it!)
In a big pot or Dutch oven add olive oil, garlic and onions. Sauté until soft but not brown about a couple of minutes. Then add the puréed tomatoes. A few sprigs of basil along with 1/2 cup of red wine… ( again… I’m eyeballing the wine) then salt and pepper to taste! I did also add 1 tsp of tomato paste… Up to you!
Simmer the sauce for about 45 minutes. In some Italian families it seemed like the sauce needed to be cooking all day! Every 5 minutes or so.. Make sure you stir the sauce, and if you find it getting a bit too thick add 1/2 cup of water to it!
Enjoy with some pasta! Or make a lasagna with it like I did!
A special note: yes you can use fresh tomatoes…. And stew them for hours… But who really has all that time!
Buona Domenica! And Happy Writing!
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Double Bacon Butter Burger Kit (Serves 4)
Our DIY Kits make enough for four double bacon butter burgers.
- Demi Brioche Buns
- Our signature 35 day aged Minced Beef Blend (double portion)
- Pancetta Bacon
- American Cheese
- Burnt Butter Mayo
- Pickled Onions
We’ve included easy to follow, step by step cooking instructions in every box.
Cereals (Containing Gluten), Egg, Milk, Sesame, Sulphites, Mustard
Due to manufacturing processes, we also handle other allergens on site that may not be suitable for customers
suffering from any of the following allergies: Sesame seeds, Tree Nuts (almonds, hazelnuts, walnuts, pecans,
pistachios and macadamia nuts), Soya, and Sulphites


We can eat nicer, better and cheaper - but what's the catch?
The trick is to think ahead. This is not always possible of course, but when we have an opportunity, it pays to look into the various ways in which we can save money and still have lovely good-quality food.
'Netmums' gives us a guide to the cheaper cuts of meat . They often take longer, but you can make a large batch and freeze a few meals. Or cook for a few days at the time. And while it's cooking - tidy up? Go shopping? Watch a cookery programme?
"It may take three hours to cook, but the point so often missed is that only about 15 minutes of that involves the cook doing stuff." says Hugh F-W, and gives some tasty examples .
If you own a slow cooker or an always-on Aga, Delicious Magazine gives a list of "The Best Lamb/Beef/Pork Cuts for Slow Cooking", which are not just delicious, but cheap to boot.
There is another side to this approach: if you are having an animal killed for food, it is not just more economic, but also more respectful to use all of it. Not just steaks and chops and dispose of the rest. This is called nose-to-tail cooking: "If you're going to eat meat, it's only polite to eat the whole animal" says Fergus Henderson, who started the movement. "If the animal’s died for us to eat it, we have a responsibility to not let any part of it go to waste."
For more nose-to-tail recipes, see www.eatingnosetotail.com.
EAT: celeriac, turnip, beet, cabbage, calabrese, carrots, cauliflower, chard, fennel, kohlrabi, runner beans, salsify/scorzonera, spinach, tomatoes, Jerusalem/globe artichokes, brussels', chicory, endive, swede, celery, corn salad, leek, peas/mange tout, courgettes, marrow, pumpkin/squash, (white) radish, rocket, spring onions, watercress, sweetcorn.
Meat: rabbit, goose, grouse, guinea fowl, partridge, pheasant, wood pigeon, duck, venison, squirrel.
Fish: crab, clam, cuttlefish, lobster, mackerel, mussels, scallop, (sea)bass, sprats, cockles, black bream, gurnard, winkle, pollack, grey mullet, American signal crayfish.
SOW: broad beans, land cress, round seeded peas.
Plant rhubarb sets; spring cabbage; garlic; and autumn onion sets if the weather is good. The garlic should be suited for autumn planting. Don't introduce diseases by using old cloves! Plant out spring cabbage and, in the South, cabbages and winter/spring lettuce.
GREEN TOMATO SOUP serves 6.
500g sliced green tomatoes, 250g sliced potatoes, 1 chopped onion,1 tin beans like barlotti/pinto/cannellini, 30g butter, 1l stock, 1/4 tsp dried sage/thyme/mixed herbs, salt, pepper, (125ml single cream or some chilli sauce).
Fry tomatoes, potatoes and onion in butter for a few mins. Add beans, stock, herbs, salt and pepper, bring to the boil. Simmer until veg is tender. Blend, stir in cream/chilli sauce, reheat.
VELO LEVES (marrow soup) - or use courgettes or squash.
500g marrow, large sliced onion, 45ml oil, 1 tsp marjoram, paprika powder, salt, 60g chopped walnuts, parsley, 1.5l liquid, 15ml cider vinegar, 300ml single cream (garlic, caraway).
Clean and grate marrow, squeeze out some of the liquid and fry with the onion, garlic, paprika, marjoram and caraway. After a few mins, add liquid and simmer till the marrow has 'melted', Add nuts, vinegar and cream, reheat without boiling. Serve sprinkled with paprika and parsley.
Heart, like all organs, is full of nutrients and exceedingly healthy. It's also cheap, and easy to cook.
Here are some ways to use it: I've tried and liked them all.
Trim off tubes and arteries, rinse cold and keep in lightly salted water till needed:
slice in half to the thickness of a steak, cook like steak;
stir-fry since it cooks very fast;
pan-fry with spices and veg;
slice into strips, marinate in olive oil, cumin, crushed garlic, salt, pepper: stir fry it for 2 mins a side;
slice about 1/2" thick or so, sear on medium-high in butter with bay leaves and rosemary.
with mashed or boiled potatoes (and butter and parsley), green beans or red cabbage, and apple sauce.
1k stewing beef, 50g butter, salt, pepper, 3 large onions, 750ml water, 1 cinnamon stick, 1 tsp juniper berries, 3 bay leaves, 4 cloves, 2 tbsp vinegar.
Pat meat dry, cut into chunks. Heat butter and brown meat. Season. Add chopped onions, let caramelize. Add water, spices and vinegar: bring to boil. Reduce temperature, cover, simmer for at least 3-4 hours. Check every so often, add water if required. It's ready when the meat starts to disintegrate into threads and the liquid is reduced to a thick gravy. If the stew's too thin when you're ready to serve, remove meat and reduce the liquid, replacing the meat later. Remove bay, cinnamon, and any cloves and juniper berries you find.
PAN-FRIED LAMBS' KIDNEYS
6 lamb's kidneys, 15g butter, 1 tbsp cider vinegar, 1/2 tbsp mustard, 100ml single cream, 2 tsp chopped fresh tarragon, salt, pepper.
Rinse organs in cold water and, for a milder taste, soak in water with 1 tsp of salt to 2l water for 1-2 hrs. Remove transparent membrane covering the kidneys. Cut in half crossways, remove core in the middle. Melt butter, add kidneys cut side down. Cook on fairly high heat for 2 mins, turn and cook for 2 more mins, pressing with a spatula. Don't overcook or they'll be dry. Put kidneys on a plate. Pour vinegar into pan and scrape up meaty bits. Cook on high heat until most of the vinegar has evaporated. Add mustard and cream, bring almost to boiling point, stirring all the time. Stir in tarragon, season. Return kidneys to pan, reheat for a few secs, serve immediately.
PS: This dish is cooked very quickly, so have all the ingredients to hand before you start.
SWEDISH CREAM CHEESE
200g cream cheese, apple, celery, sm. grated onion, watercress, parsley, seasoning.
Take cream cheese out of the fridge well before, so it's easier to handle. Chop/grate everything finely, add seasoning and herbs/spices of your choice (like curry or paprika powder), let stand for a bit to mingle. Nice on toast or crackers.
Classic and delicious:
DEVILLED KIDNEYS on TOAST for 2
4 lambs' kidneys trimmed and cut into chunks, 1 tsp Worcestershire/soy sauce, 2 tsp tomato purée, 2 tsp lemon juice, 1 tbsp butter, 1 tsp mustard powder, pinch cayenne pepper, salt, pepper, 2 slices toast, 1 tbsp chopped parsley.
Heat butter, add kidneys and fry for 2-3 mins, until golden-brown. Whisk together Worcestershire (soy) sauce, tomato purée, lemon juice, mustard powder and cayenne. Pour onto the kidneys and stir well. Cook for a further 2 mins, until cooked through. Season. Place toast onto plates and top each slice with kidneys and pan juices. Garnish with parsley.
CHARD (or SPINACH) and POTATO CURRY, sidedish for 5, meal for 2-3.
400g spinach or Swiss chard, 400g pref. waxy potatoes, 1 tin tomatoes, olive oil, 1 tsp cumin seeds, 1 tsp coriander seeds, chillipowder, seasoning.
Cook cumin and coriander for 2 mins in dry hot pan, grind in pestle and mortar. Chop potatoes into 1 1/2 cm cubes. Heat oil, add spices, cook for a min. Add potatoes, chilli, tomatoes, mix. Cover and simmer for 15 mins, until the potatoes are almost cooked. Chop spinach roughly, add to pan, stir, cover. Simmer for 5 mins until it's wilted and the potatoes fully cooked. I added some pheasant bits from the freezer.
A useful site is 'Guide to purchasing, preparing and eating offal' at www.marksdailyapple.com/organ-meats/#axzz23SOFQF00.
For interesting 'nasty bits' recipes, see also www.seriouseats.com/the_nasty_bits/.
Those of you who live in Somerset might be interested in the new online forum abouy community food growing in Somerset: see http://incredible-edible-somerset.ning.com/.
Next issue: vegetarianism.


This post was most recently updated on March 2nd, 2019
Make 8 servings
500 g strawberries, hulled
2 large egg whites, at room temperature
1/2 cup caster sugar
1/2 cup whipping cream
1/4-1/2 teaspoon vanilla (or to taste)
6-8 strawberries, sliced, for garnish
mint leaf (to garnish)
1- Mash or blend strawberries into a purée.
2- Combine strawberry purée, egg whites and sugar in a bowl and beat until stiff and glossy.
3- Add vanilla to cream, and whip mixture until peaks form.
4- Gently fold whipped cream into strawberry mixture.
5- Poor into an attractive serving bowl, or individual dessert bowls, and decorate with strawberry slices and mint (if desired).
6- Cover with plastic wrap and refrigerate until you are ready to serve. This dessert can be served at once, or it may be refrigerated for a few hours and served later in the day.


When I have the time and the energy, and when I’m not tired of cooking for the masses, this is how I have fun in the kitchen.
This is a Thai/Malaysian-inspired meal I made for a “family” dinner with friends one Sunday. I don’t usually get to have this much fun and freedom in our usual cooking. We do a lot of diverse and creative foods but we often end up doing the same items a LOT.
We often tire of our own cooking…
1) The spice-paste for the fish: lemongrass, Thai basil, cilantro, garlic….and I may have added ginger and galangal…and…?
2)The fish (I used mahimahi), pasted.
3) Marinated White Bunashimeji Mushrooms.
4) The fish, wrapped and ready for the grill.
5) A vegetable medley (julienned carrots and lotus root, shallot, broccoli), sauteed and flambeed with curry vodka (my own creation).
Sorry, we ate it all before I could get a pic of the finished, unwrapped fish.


If you are craving for a mouthwatering Thai cuisine, then you must try the Thai dishes from Phoo Thai. We are located at Shop 3/ 251 -257 New Street, Windsor NSW, and we offer pickup and delivery services any day of the week. You can choose from our wide array of dishes such as Spring Rolls, Crispy Chicken Wings, Angle Prawns, Chicken & Sweet Corn Soup, Laksa, Grilled Chicken Lemongrass, Grilled Chicken Teriyaki, Fantastic Duck Salad, Thai Larb Chicken, Green Curry, and many more. We deliver to Bligh Park, Freemans Reach, Glossodia, Londonderry, Mcgraths Hill, Richmond, South Windsor, Wilberforce, Windsor, and Windsor Downs. Just click the Order Online button so you can enjoy your Thai dish at your home.


Special events details
Sake tasting event “Kanpai!” at FUREAIKAN
You can sample local sake (one of traditional Kyoto industries) in a handmade sake cup.
Please enjoy fresh sake in a cup of your choice of Kyo-yaki・Kiyomizu-yaki (Kyoto pottery).
※ First-come, first-served basis for 300 people over the age of 20.
9/17 will be canceled due to typhoon approach.
<About the traditional products used in this event>
(1) Sake cups (Kyo-yaki・Kiyomizu-yaki / Kyoto pottery)
KYO-MONO is COOL! project has prepared about 100 sake cups.
You can choose any cup and sample some sake in it.
(2) Japanese Sake
Delicious Kyoto sake provided by Matsui Shuzo Sake Brewery.
|Time||17：00 ～ 20：30|
Due to the limited quantity of sake, the tasting is limited to 1 drink per person
Scheduled special events
Currently there are no scheduled special events.


Your Mom was Right!!! You Need to Eat Your Veggies!
From: Work/Life Balance Entrepreneur Coach Vanessa Long, Newmarket, Ontario.
To: Solo-preneurs, Small Business Owners, Heart-Centred Entrepreneurs, Purpose Seekers
Your Mom was Right!
You Need to Eat Your Veggies!
5 Powerful Ways for Introducing More Raw Veggies to Your Body
May I be a little vulnerable with you? Okay, maybe a lot?
I hate veggies. I hate having to eat them! Those little celery and carrot sticks and salad (!) – don't even get me started on salad. All that lettuce!
Unless they're root vegetables slow-roasted beside a roast beef, I'm just not overflowing with joy. Know what I mean?
In fact, one of my family's favourite stories is about me dumping peas down behind the couch while I was watching television. My dad only caught me when I went back to ask for seconds. Apparently I'd been dumping them there for weeks!
You can imagine then, how I found myself wondering… 'Why am I writing about veggies?'
After all, I'm a coach, I help people build their passionate life and step into the empowered and liberated superstars that they know they can be. Building businesses that will change the world.
So, why veggies?
Well, here's the thing:
In Order to Create the Life of Your Dreams You Have to Be Healthy
It's true! You need to build a healthy, divine, inner temple to support you in building a life that gets you to your dreams.
You simply cannot be powerful and passionate when you feel so crappy that all you want to do is lie on the couch. Or so de-energized that you have to sleep all the time.
I get that. I really do. When I had adrenal fatigue a few years ago I would sleep 10 hours every night and then have a mid-day nap that lasted at least 4 hours.
I was exhausted all the time. When I wasn't sleeping, I felt like I was in a brain fog.
Now, it wasn't because I don't eat my veggies. My adrenals gave out because I had run myself into the ground and never processed the grief over my mom's death. My body just shut down.
But it certainly didn't help that I was eating like crap – I could seriously go a couple of months without having a raw vegetable. I can see myself sitting there, thinking about it and not being able to remember the last time I'd had a raw vegetable.
Happily that has changed.
My Breakthrough last year was around healthy living and we put a big emphasis on getting more vegetables into my diet.
That's why I'm writing about them today. I learned how important they are – I mean, I knew they were important (I was a Personal Trainer for 10 years!) but now I believe that they are important for me… and for you.
In this article, I want to give you some specific advice on how to get more raw veggies into your world because, in my experience, they are a key ingredient in controlling weight and building our energy reserves.
But first I need to remove myself from the debate between raw and cooked vegetables – that's not why I'm here. I think it's important to have raw and cooked vegetables because research has shown that there are valuable nutrients that only become available when you cook veggies, but that cooking also lowers some nutrient levels. I figure it's safest to have some of each. (You can read more about the back and forth on this issue here.)
Tip: Scoop up some organic peanut butter or other nut butter with your raw veggie sticks for a tasty mid-afternoon snack and energy pick-me-up. The combination of protein, carb, and healthy fat will keep you moving until dinner.
Why Raw Veggies for Health and Happiness?
1. Biochemicals such as polyphenols, vitamin C, and the enzyme myrosinase are highly heat unstable and lost to the body when vegetables are cooked. To get benefit from all of the nutrients in your veggies you have to eat at least some of them raw.
2. They'll fill you up faster. The water and fiber in uncooked vegetables, plus the effort you have to put into eating them, means that you'll hear your body's 'full' signals faster if you eat your veggies raw and whole. And way faster than if you're eating chips or some other carby snack food that has no fiber.
3. They're portable. Our lifestyles are pretty mobile these days and it's easy to toss a bag of veggies into your purse or put them out on the table for the kids. It's messier and much less appetizing to throw a bag of cooked carrots into you purse, if you catch my drift.
How To Get Your Veggies with As Little Hassle as Possible
Here are my veggie hater tips to get more veggies into your world.
1. Purchase, wash, cut and bag a week's worth of veggies all at once.
I know that your time, like mine, is important and as much as I dislike veggies, I hate chopping them even more. Because it's not just chopping. You have to wash them, then peel them, then chop them, then clean up the mess. Right? Ugh!
Here's the neat thing I finally discovered: You can get a week's worth of veggies prepared and cleaned up in under an hour. Really! You can. Figure out what you want and then do it all at once. Put on some dance-able music and make it fun. By doing it all at once instead of spreading it all through the week you save a tonne of time in prep and clean-up. And you can make your purées here too! (see #3)
Tip: Add a little bit of vinegar (1/2 a cup should do it) to your sink of wash water and get your veggies squeaky clean.
If you find that your veggies get a tad, um, mushy, by the end of the week – make time to do a mid-week refresher. One of my clients set an outcome to eat way more veggies and she preps a whole swack of them twice a week: huge salads, sautéed veggies and lots of little raw veggies keep her focused on her own health when everything else gets crazy.
Tip: Keep your veggies out where you can see them in the fridge. Don't hide them in the crisper drawers. You won't eat them if you can't see them!
2. Eat a Salad at Lunch
I work at home now, but when I was in an office, I would take a bag of salad greens to work each week and make myself a salad every day to have with my lunch. Very simple and fast.
This was a huge step for me because, remember, I hate salads. But I noticed after a while that my body had started to crave salads instead of chocolate and that's kind of a cool feeling.
Tip: Use a vegetable peeler to peel carrots into your salad. They're way easier to eat that way and make your salad look far prettier than it deserves.
If you want to take your salads to the next level, make what my friend calls the 'kitchen sink' salad. Start with some salad and then just start tossing in whatever you can find: veggies, nuts, fruit, cheese (very important!), and meat are all possible ingredients.
Add a nice vinaigrette and, Voila!, you have a kitchen sink salad. To me, it's far less painful to eat than a regular salad because the lettuce is minimized and it feels like a treasure hunt to search for the next yummy bit.
Tip: Use veggie slices instead of crackers and chips for dips. Use lettuce, spinach, kale, or collard leaves instead of bread, pitas, and tortillas when you make sandwiches and wraps.
3. Buy a Juicer
I've had a juicer for years and I'd only used it a few times in the decade or so that I had it. Recently, though, my fabulous man had a health epiphany and he has been making us juices almost every day for the last few months.
The first thing that happened was my old juicer blew out on Day 4 of our juicing experiment but we now have a shiny new one and it makes juicing a breeze. Easy to clean and really powerful, it juices just about everything.
The drawback to juice is that it won't fill you up the way the whole veggie would and it removes the fiber. The plus is that you get all the other yummy-nummy nutrients and, seriously, what are the chances that I would ever eat that many vegetables if they weren't in juicy form.
It tastes great, it's the only way I'll eat beets, and it starts my day out with all sorts of good and virtuous feelings.
Bonus: Sneak Your Veggies In
Okay, this one technically isn't for raw veggies but I just had to share the brilliance of sneaking veggies into other foods.
When I first moved in with my new family I was determined to eat my favourite foods. One of my favourites is a Mandarin Orange Salad that my mom used to make.
I was also determined that the kids were going to try and like everything I prepared. I know! I was new.
However, after watching our youngest regurgitate his salad onto his plate (seriously!) I made a different vow: I was NEVER going to deal with that kind of drama again.
There's only so far a woman will go. So I did what I always do when I have a problem: I bought a book – actually I bought two.
My favourite is Deceptively Delicious by Jessica Seinfeld (that's Jerry's wife) and it has stood me well over the last few years. The system works like this: you steam and purée your veggies and then freeze them in single-serving portions – a process she describes in great detail.
Then, whenever you're cooking you throw in one of the single servings. Voilá! Suddenly you have veggies in all your meals even when you have extremely picky eaters.
And they don't know that you've done it. It's brilliant!
Also?! There's no pork so that works well for me too.
The Chicken Meatloaf is by far my favourite dish from the cookbook. It's amazing.
You can order the book here to have it delivered to your door.
Are You Ready to Open Your Heart to More Raw Veggies?
Here's your challenge: Pick one of these ideas and start to work them into your life.
Tip: Put a bowl or two of raw veggies on the table during snack and meal times and let everyone get their fill of goodness. My kids prefer raw veggies to cooked so we always have a variety ready to go.
You'll have more energy, better skin and hair, brighter eyes, internal organs that are far healthier and a bounce in your step that comes from knowing you are treating your body like the sacred temple that it is.
Make sure you let me know about your successes. Either email me or post it on our Facebook wall.
Read Similar ArticlesPosted in: Uncategorized
Tagged as: Healthy Living, Mind-Body Wellness, Radical Self-Care, Your Body is a Temple


A Recipe for Success
A collaboration between two high-end companies, serving the goodness of fine New Zealand cuisine and wine in an authentic Central Otago environment, Akarua Wines & Kitchen by Artisan near Queenstown is cooking up some serious popularity. Jacqueline Taylor tastes the result.
If you’re looking for the perfect recipe for an après-ski long lunch, or a quick bite while shopping, then this is undoubtedly the best.
Gather up your ski suit or your winter coat and create a memorable dining experience that will leave you with a lasting sense of difference.
First, you’ll need two long-standing and premium Central Otago brands, Akarua Wines and Artisan Catering.
Form a collaboration between the two, include a large serving of two highly-talented and creative chefs, John Pickens and Dirk Stark, and deliver high-quality gastronomy and wine to the public showcasing the unique experiences and quality interactions Central Otago offers.
Take a short drive from Queenstown, beyond the shores of Lake Hayes en route to Arrowtown.
Stop at the majestic walnut tree by the historic Walnut Cottage. Line the courtyard garden with plenty of clear skies and sunshine, bean bags, and a cluster of braziers. Add a pinch of mulled wine, and a bucket-load of winter fondues and artisan platters.
Fill the cottage with comfort, character, and plenty of social goodness. Decorate with an eclectic mix of rustic, industrial furniture, add a modern marquée, adorn with festoon lights, and scatter in some olive trees for a Tuscan flavour. Fire up the wood-fired pizza oven, and let the entertainment begin.
Add several handfuls of high-quality produce from the South Island, including Wakanui beef, merino lamb, Mount Cook alpine salmon and some Cloudy Bay clams. Slow-cook meats for 12 hours. Blend seasonality with Central Otago flavours and mix in locally-foraged watercress and saffron. Garnish with home-grown thyme and oregano, and a significant bunch of quality and class.
Finish with a bang by combining sweet and savoury in all dishes with layers of texture and crunch.
In a separate container, pour in the minerality and acidity of Bannockburn, add some layers of complexity and hints of oak, and allow for some ageing on the lees. Open the cellar door and pair a glass of powerful, yet elegant pinot noir and a flute of award-winning méthode traditionelle with your favourite fare.
Combine all components and deliver with high-calibre service, sensational presentation, and a passion for all things wonderful that the South Island terroir offers.
Central Otago Merino Lamb Oyster Shoulder
Akarua Wines & Kitchen
By Artisan Executive Chef John Pickens
20gm peeled garlic cloves
5gm rosemary leaves
100ml canola oil
1 Silere Merino lamb oyster shoulder (1.2kg)
1 bottle Akarua pinot noir
2 litres lamb or chicken stock
1kg mirepoix (roughly chopped onions, carrot, leek, thyme)
10gm mint leaves
In a small pot, place the garlic cloves, canola oil, and confit on the stove at the lowest heat for 30 mins without colouring the cloves. Once cool add the rosemary and blitz with a hand blender.
Rub the blended mixture over the oyster shoulder and leave overnight.
Any leftover rub will keep for several days in a container, just pour over a little oil to help preserve it.
Pre-heat your oven to 130° C. Find an oven proof dish with high sides that fits the lamb snugly. Add the mirepoix then the lamb on top followed by the stock and wine.
Place some baking paper on top of the lamb then tightly wrap the top with foil. Slow cook for 6 hours.
Remove the lamb and keep warm under foil. Reduce the stock and add the mint leaves.
Serve with caramelised onion jam, black garlic salt and minted lamb jus.


Millennials’ challenge for the Mediterranean diet
A leading advocate of the Mediterranean diet will discuss challenges for the diet’s uptake amongst millennials at the University of Queensland-hosted TropAg conference.
President of the International Foundation of the Mediterranean Diet Professor Lluis Serra-Majem will speak at the event in Brisbane in November.
“Young people in the Mediterranean region have been eating more processed, Western-style foods and meat than older generations,” said Professor Serra-Majem, also of the University of Las Palmas de Gran Canaria Preventive Medicine & Public Health department and Director of the Research Institute of Biomedical and Health Sciences. However, he said current wholefood and plant-based eating trends becoming increasingly popular with young people mirrored the foundations of the Mediterranean diet, which is regarded as the healthiest and most sustainable dietary pattern in the world.
“People in the Mediterranean region are increasingly recognising that their food heritage has been accumulated over millennia, passed down from generation to generation, and that it is an intangible pillar of their identity,” he said.
The Mediterranean diet promotes eating vegetables, fruits, nuts, seeds, legumes, potatoes, whole grains, breads, herbs, spices, fish, seafood and extra virgin olive oil. Poultry, eggs, cheese and yogurt are eaten in moderation, while red meat is rarely eaten.
Professor Serra-Majem, who has been a consumer of the Mediterranean diet since he was “in the belly of my mother”, began researching the diet in the late 1980s.
“I was analysing the trends in fat intake in Mediterranean countries, and became extremely worried about how ‘fat restrictions’ endorsed by World Health Organisation and other organisations could be harmful for the Mediterranean diet with its olive oil,” Professor Serra-Majem said.
“The science behind the diet is now very strong, with large cohort studies and randomised clinical trials, like the Predimed and the Predimed Plus studies.”
He said the diet’s major health benefits were greater protection against cardiovascular diseases, obesity, diabetes, and cancer (particularly breast and colon cancer), cognitive decline, depression, allergic and respiratory diseases, and bone diseases.
Professor Serra-Majem said the International Foundation of Mediterranean Diet was working with International agencies to include the Mediterranean diet in their agendas.
He said research conducted in Australia and Asia supported the benefits of the Mediterranean Diet.
“We are aiming to construct a worldwide scenario where environment and culture should be considered strong determinants of the sustainability of the Mediterranean diet,” he said.
“Australia is a big continent with a Mediterranean climate in some parts, and a population increasingly interested in the health benefits of diet, while in China everything is possible,” Professor Serra-Majem said.
He said the Mediterranean diet had a lower carbon footprint than a Western diet, which could be an important factor for climate change mitigation.
Professor Serra-Majem will be a guest speaker at the international TropAg tropical agriculture and food conference to be held in Brisbane on 20-22 November 2017, and will also present at a University of Queensland Global Leadership Series Seminar on 22 November.
Professor Lluis Serra-Majem, email@example.com; A/Prof Eugeni Roura, QAAFI Centre for Food and Nutrition Sciences, +61 7 336 52526; Margaret Puls, QAAFI Communications, firstname.lastname@example.org, +61 7 3346 0553, +61 (0) 409 578 356.
Connecting Queensland agriculture with the world in 2017
TropAg2017, the world’s leading tropical agriculture and food science conference, will showcase Queensland agriculture innovations and technologies in Brisbane on 20-22 November 2017.
Announced by the Hon. Bill Byrne MP, Minister for Agriculture and Fisheries on 23 November, the highly successful AgFutures conference will be incorporated into TropAg to showcase the state’s latest developments and applications in digital and data platforms, robotics, satellites and biotechnologies.
AgFutures 2016 was hosted by the Department of Agriculture and Fisheries in Queensland and attracted over 300 delegates.
Agriculture is big business in Queensland, and the state has a global reputation for producing clean, green and quality produce.
“Queensland has a number of fundamental advantages for growing food and fibre,” Minister Byrne said. “This includes our tropical climate which allows us to grow a wide variety of produce, our counter seasonal production which allows us to service valuable northern hemisphere markets.”
The AgFutures2017 stream at TropAg will feature new technologies, business systems and the industry-wide investment that is required for innovations critical to the future of agriculture and discuss the opportunities associated with feeding a global population of 9 billion by 2050.
“AgFutures2017 will feature emerging trends, business opportunities and capital models from farm gate to agribusiness, agri-tech, processing and research to a global audience of agricultural researchers and investors,” Professor Robert Henry, Chair of the TropAg International Advisory Committee, said.
“Industry representatives from the agriculture and food sectors, including producers, researchers, policy makers, and agribusiness representatives are encouraged to attend,” Professor Henry said.
Proposals for other symposia for TropAg2017 across five themes are still open.
Should you have any queries, please contact email@example.com


If you’re a coffee lover planning to visit the picturesque district of Barranco, you’re in luck. This charming neighborhood is home to a variety of cafes that not only offer you a delicious cup of coffee but also immerse you in diverse atmospheres full of personality and charm.
Below, we present a list of the 5 trendiest cafes in the Barranco district. From the tranquility of Caleta Dolsa to the creative fusion of Coleccionista Coffee, these cafes will delight you with their unique flavors and ambiance. Join me on this tour of the coffee gems in Barranco!
La Tostadora Café
This cafe-bar proposes an alternative and cultural concept. It’s an ideal place for peruvian coffee, art, and culture lovers. Here, you can enjoy a delicious cup of coffee or a glass of wine while reading a book or listening to their excellent music selection.
La Tostadora is a space that invites conversation and spending a relaxed time with good company. The venue is open almost all day, offering breakfasts in the morning, lunches in the afternoon, and a variety of snacks and artisanal pizzas in the evenings. They also have coffee-based desserts like their famous tiramisu and their unparalleled affogato.
Another strong point of this cozy space is its location on Domeyer Street in Barranco, where it has a beautiful terrace. Just a block away from the famous Bridge of Sighs.
Address: Jirón Domeyer 132, Barranco
This café is like a small oasis where coffee is prepared with love and attention to detail. They have a wide variety of infusion methods and use high-quality local organic beans. But that’s not all; they also offer delicious fruit drinks and snacks to accompany your coffee experience.
Best of all, the coffee is roasted on-site twice a week. That means you’ll always have fresh and flavorful coffee. Excellent atmosphere and very friendly service.
Address: Av. San Martín 223, Barranco
Just as its name suggests, Coleccionista is a space that blends the concept of specialty coffee with an art gallery. This Barranco café offers a wide range of coffee from different parts of Peru. They also sell coffee in artistic packaging for you to prepare at home.
The ambiance creates a feeling of being in a contemporary art gallery. You can appreciate paintings by local artists while enjoying a delicious cup of coffee or one of their desserts or snacks. Their sweet macarons and chocolate cake are a must-try.
Address: Av. San Martín 144
A perfect place for relaxed conversations after a stroll. Their menu is compact but well-crafted. If you’re conscious about your diet, you’ll love their distinctive healthy desserts.
On the other hand, they have different coffee presentations, from their famous blue latte with spirulina to chai lattes, perfect to pair with their butifarra sandwiches or caprese chapla.
It’s worth noting that the staff is very friendly and will always serve you with the best disposition.
Address: Jirón Domeyer 219
A café that captures the magical essence of historic dressing rooms in cinema and theater. With warm lights and comfortable furniture, it creates an ideal atmosphere to relax with your partner or friends.
Additionally, it has a creative and varied menu with dishes named after artists. You’ll find a bit of everything, salads, desserts, ice creams, and of course, coffee. Good value for money.
Address: Av. Almte. Miguel Grau 701
Felicia & Domingo
If you love gardens, this is your ideal option. In this beautiful cafe, you can enjoy a delicious breakfast or brunch while admiring the flowers and trees that decorate its main patio.
From their peanut butter toast with jam to their desserts, they are excellent additional reasons to visit this fancy little cafe in the heart of Barranco.
Address: Av. Pedro de Osma 135
La Bodega Verde
La Bodega Verde is a charming and emblematic place in Barranco. Surrounded by nature and ideal for disconnecting from the city’s hustle and bustle. Their menu offers a variety of healthy and organic options. In addition to good coffee, this establishment is famous for its wide variety of natural infusions. As for desserts, many people recommend trying the lucuma pyramid and the apple crunch.
Moreover, it’s a pet-friendly café. The staff is very friendly, and the location is excellent, facing Federico Villareal Park in the center of Barranco.
Address: Jiron Mariscal Jose Antonio de Sucre 335A, Barranco
We hope you enjoyed this selection of the best cafes in Barranco. Did you know any of these Barranco cafes? What other cafe in Barranco do you think should be included in the list? Feel free to leave us your comments!”


Many of your favorite local restaurants have begun offering curbside and delivery options. We’re keeping a list of those that are open below so be sure to check back regularly for updates!
**If you’d like to add a restaurant to the list, please use the “contact” tab on the home page**
*Please check w restaurant as hours are changing.*
ANGELO’S BRICK OVEN PIZZA: Open for carry-out and curbside pick-up on Foxcroft Avenue Martinsburg. Order online at :http://angelosbrickovenpizza.com/ or call 304-263-2201. Pay over the phone or online and they’ll bring your food right to your car.
MOUNTAINEER PUB: 214 Mid Atlantic Parkway in Martinsburg. Open for carry out from 11am-8pm. Door Dash delivery available.
*You may also call and place fresh food orders for following day pickup: Chicken, beef, eggs, bread and other grocery items.
Check out other info and daily specials at https://www.facebook.com/mountaineerpub
JIMMY JOHN’S: Offering carry-out with curbside pick-up at their two Winchester locations: South Pleasant Valley Road and off at Rte 522 at Sunnyside.
JERSEY MIKE’S: Offering carry-out with curbside pick-up for call in orders at the Retail Commons in Martinsburg. Free delivery through the Mobile app Also offering a family of 4 meal deal for $24.95 includes 2 giant subs, 4 chips, and 4- 22oz drinks. Also 10% off all catering orders.
BERKELEY SPRINGS BREWING COMPANY: 110 Michigan Lane, Berkeley Springs. Carryout and delivery of food and beer available Friday-Sunday from 11am-7pm.
CIDER PRES DELI AND GRILL: 178 Pilgrim Street in Inwood. Open for curbside pickup and delivery thru DoorDash and Grubhub. Open Mon-Fri 4pm-7:30pm. Open Sat-Sun 11am-8pm.
CAPTAIN BENDERS TAVERN: Main Street in Sharpsburg. Open for carry out and delivery Tues-Fri 4pm-8pm, Sat 3pm-8pm and Sun 1pm-7pm. Closed Monday. Kids 12 and under eat free.
Check out daily specials: https://www.facebook.com/captainbenderstavern
GEORGIE’S PIZZA AT MOUNTAINSIDE RESTAURANT: In Mountainside Plaza, 91 Sugar Hollow Rd. Suite C Berkeley Springs WV. Open for carry out and delivery 11am-8pm. 304-258-2242
ZACH GREENLEE’S TRACKSIDE STEAK AND SEAFOOD: 15124 National Pike, Hagerstown, MD (in front of Hagerstown Speedway) Open for take out and delivery. Closed Monday.
Check on daily specials: https://www.facebook.com/ZachsTrackside
GREEN FROG: 5476 Shepherdstown Rd, Martinsburg. Open for curbside pickup 4pm-9pm. Call (304) 229-2999 or text (304) 839-8173 to place orders
Check on daily specials: https://www.facebook.com/GreenFrogWV
LADDIE’S: Martinsburg. Full Menu for Carry Out, including Beer and Wine beginning at 10a. Breakfast All Day. Mention The BIG DAWG for 10% off your order.
Check for daily specials: https://www.facebook.com/LaddiesBar
FINN THAI: Foxcroft Ave Martinsburg. Full Menu available for Carry Out. Delivery Available thru Door Dash 11am-8pm.
TOMMY’S PIZZA (Shepherdstown): Open for carry out and delivery thru DoorDash. TommysPizza.com
KINGS NEW YORK PIZZA: Martinsburg/Hedgesville/Falling Waters/Kearneysville all open for carryout and delivery. Check individual Facebook pages for more info.
HABANERO GRILL: Downtown Martinsburg. Carry out available 304-596-5667. Check for specials and hours: https://www.facebook.com/habanero.grill.7
PIZZA OVEN: Gerrardstown Rd Inwood WV. Open for curbside 11am-9pm.
Kome Thai & Sushi Bistro (formerly Kazu): Shepherdstown. Open for carry out. Check out hours and daily specials: www.facebook.com/KomeShepherdstown
The Historic Texas Lunch: Chambersburg, PA. Open for carry out. Check daily specials and hours: https://www.facebook.com/texaslunchchambersburg
Queen Pizza Martinsburg: Open for delivery and carry out Mon-Sat 11am-9pm. 304-262-2220 or check specials and info: http://queenpizzawv.com/
WaynesBurger: Waynesboro, PA: Open for carry out Thur-Sun 12pm-8pm
Karu Peru: Hagerstown. Call (301) 739-5310 for carry out
Towers Restaurant: Queen St. Martinsburg. Open for carry out. Check hours and specials: https://www.facebook.com/Towers-Restaurant-227159993963326
Fairfax Coffee House: Open as a bakery and small provisions grocer in Berkeley Springs. Check for hours and specials: https://www.facebook.com/fairfaxcoffeehouseberkeleysprings
Ravenwood Pub: 206 Martinsburg Rd in Berkeley Springs. Open Tue-Sat 8am-2pm and 6-10pm. Breakfast, Lunch and Dinner, custom cooking, complete meal prep and pre-ordered dinners for pick-up at the window, curbside and delivery.
Check out specials: https://www.facebook.com/berkeleyspringz
Fleur de Lis Cheese Shop: 15 Fairfax St in Berkekey Springs. Check out specials and hours: www.fleurdelischeeseshop.com Artisan cheeses, pasta, baked goods, black dog coffee, soups. sandwiches and lots of comfort foods.
Roy’s Service Center and Betty Lou’s Ol’ Garage Café: 205 S Washington St/Berkeley Springs. Curbside pickup from 7a-7p. Free delivery within a 10 mile radius for Seniors, Vets and Handicapped.
Cacapon Market & Krispy Krunchy Chicken: Berkeley Springs. Offering Full Menu curbside for Lunch and Dinner everyday. Check for specials and hours: https://www.facebook.com/Cacapon-Market-200179720117551
Orr’s Farm Market: Martinsburg. Offering ordering with curbside pick up and drive thru window access. For curbside pick up, place your order online at www.OrrsFarmMarket.com, or call 304-263-1168.
For more info on specials and hours, visit https://www.facebook.com/Orrs-Farm-Market-90677659474, www.OrrsFarmMarket.com or call 304-263-1168.
Butler’s Farm Market: Marion Station, Maryland. Open Mon-Sat with fresh and local pickup service.
Check specials and hours: https://www.facebook.com/Butlerfarmsinc
Firehouse Subs: Foxcroft Ave Martinsburg. Order for pickup online or on the app, call ahead, order carryout at the restaurant, or get it delivered through DoorDash or Grubhub. Check hours: https://www.firehousesubs.com/
Glascock’s Produce: Taking pre-orders. Washing and pre-packaging items. Will meet you for pick up in Berkeley Springs, where they set up roadside stand on Fridays. (522 South of Berkeley Springs, between Sheetz and Tony’s Butcher Block) You can order through Facebook, by texting or calling 304-283-7394 or e-mailing us at firstname.lastname@example.org. For specials and more info: https://www.facebook.com/GlascocksProduce


Tuesday, January 5, 2010
I recently had the opportunity to try a new energy drink by Keller's Creamery called UpBeat! I hadn't heard of the product before trying it so I was a bit nervous on the taste. In reading about the product, I found that it not only was made with real milk but contained 7g of protein and 6g of fiber yet only contained 100 calories.
They come in 3 flavors, Vanilla, Caramel Swirl and Chocolate Decadence. Now it was time to see if they both sustained energy-something that is much needed at this point for me- as well as taste well enough to make me want to use it. I started out with the Vanilla flavor, I wasn't impressed. It did not have a vitamin taste to it even though it is packed w/both B1 and B2 vitamins but I just did not dig the Vanilla flavor. The next morning I decided to go for Caramel Swirl. I am a huge caramel fan, if a candy or candy bar doesn't have caramel in it, IMO it's not worth eating, so I was very excited to try this flavor. BINGO! This was tasty and like the previous day I did notice that I wasn't constantly yawning from mid morning until well past dinner. Next up, Chocolate Decadence. This flavor although much better than Vanilla, didn't do it for me either. Could be that I am not a chocolate milk drinking fan, regardless I noticed even more energy the third day than that of the prior two days.
After going through the six pack that was sent to me I went to my local Hy-vee grocery store loaded up with coupons to stock up on it again. The price per unit at Hy-vee was a bit more than I expected at $1.99 a piece but after the .55 coupon it brought it to a much better price. Since I am pregnant I would need to still have a meal w/the drink at breakfast but if you were not pregnant this would be a very cheap breakfast option for you. On the go I spend more than that for a drink to go along w/my breakfast!
Would I recommend this drink? Yes! I love and still drink the Caramel Swirl and can easily see this replacing my usual bagel breakfast after the baby is born. Please visit the UpBeat! website at http://www.upbeatenergy.com/ and download your .55 cent coupon and try it for yourself!


Some of the richest people in Ireland are laying off thousands of workers in order to break a movement of farmers who are protesting over prices.
The beef processors and the big supermarkets make millions in profits each year – and they don’t want to pay their workers properly or give a decent price to the farmers who supply their meat.
For every €10 spent on buying meat,
- the supermarket chains get €5.10
- the beef processors get €2.90
- the farmers get €2.00
The beef processors have accumulated €3 billion in profits while ABP alone has made €175 million in profit last year. ABP is also one of Ireland’s leading tax dodgers – using a company in Luxembourg to help reduce its tax bill.
In order to break the farmers protests, the big meat companies have tried to go to the courts to get an injunction to stop protests at their plants.
Usually these injunctions are hand out like confetti by judges who are linked to the political establishment. So, it was no surprise that an injunction was issued against protesting farmers.
But, in a singular act of courage, the farmers have defied these injunctions. They have stood up for their rights – and they have been correct to do so.
This explains the latest tactics of the meat industry – they are laying off workers to try to turn them against the farmers and to put pressure on the government.
No one should fall for this trap.
The beef bosses can afford to pay a decent price to farees – and keep paying the wages of workers.
We need unity between the farmers and workers to take on the beef barons.
We need to take these companies into public ownership – so that we can shift policy on how meat is produced.
Public ownership can guarantee decent prices for farmers, proper wages for workers – and it can start a just transition that allows small farmers to start moving out of beef in order to reflect changes needed to protect our planet from climate change.


- Ditch the sugary drinks and start drinking fruit infused water. Fill a large pitcher with cold water and try some of the following combinations: Strawberry/lemon, mango/pineapple, or lime/strawberry. Have your child help make his/her own fruity creation! After about 4 hours you will have a delicious thirst-quenching drink and no one will miss the juice, soda, or Kool-Aid. It will stay fresh in the fridge for about 3 days.
- Visit the farmers market. Most of the farmers markets in Kent County open in May. A trip to the farmers market is a great way to teach your young child about where food comes from. Create a fun activity by doing a scavenger hunt where you help your child identify different fruits and vegetables. Before you leave, let your child pick out a new fruit or vegetable to try at home. You can find a list of local farmers markets by visiting www.westmichiganfarmmarkets.org.
- Wash and prep fruits and vegetables in advance. We’ve all had it happen – you buy a beautiful carton of strawberries with the intent to eat more fruit, only to have them spoil before eating them. Avoid wasting fresh fruits and vegetables by washing and cutting them up the same day you buy them. If you notice them going soft, don’t throw them away! Put them in the freezer for later use in fruit smoothies. Frozen bananas can be blended into “nice-cream” as a healthy substitute for ice-cream.
Danielle Gillis, MA, RD
Registered Dietician at WIC, Burton Health Center, Innovation Central High School Health Center, Ottawa High School Health Center and Union High School Health Center


The Stiperstones Inn tries to offer its Homemade Whinberry Jam, all year round.
Other jams on sale at the Inn often include:
Made with wild Whinberries picked from our local hills.
This is our famous signature Jam!
Strawberry & Champagne
Made with locally picked strawberries
with added Champagne
Rum & Blackcurrant Jam
Made with locally picked blackcurrants
and Captain Morgan Rum
Very Berry Margarita
Made with locally picked hedgerow berries
with added Tequila
Made with locally picked raspberries
with added Bacardi
Rhubarb & Ginger
Made with stem ginger and locally grown rhubarb sometimes
with added Stones Green Ginger Wine
Made with locally picked plums
and Courvoisier Brandy
Mulled Whinberry Jam
with Grahams LBV Port


All of PCI's natural treats are produced at PCI owned & operated factories, either in the USA or China. Being that we produce all of our own products, we are in complete control of every product from the time we purchase the raw materials until the finished product is shipped from our Los Angeles based warehouse. Therefore we are positive that our products are cooked thoroughly, which is the most important part of production. We are also positive that there are no undesired or unintended ingredients. We cut no corners and spare no expense in purchasing or production to ensure premium end products. All of our chicken produced at PCIC Ltd. (Pet Center, Inc., China Ltd.) is chicken which is intended for human consumption. The chicken is bought from CIQ (equivalent of USDA in the USA) approved facilities. All of our products come under supervision of the FDA and USDA. Also, PCI orders testing of its products to be absolutely sure that our products are safe for our customer's pets as well as our own (we all feed PCI treats to our pets with confidence).
Furthermore...PCI has been manufacturing 100% natural treats for over 20 years We were the first company to sell and create a market for chicken breast products in the USA. In all that time we can say proudly that we have never had a recall any of our products.
Please continue to feed PCI treats with the assurance that they are more than suitable for your pet.
Thank you for being a concerned pet owner and contact us freely with any further questions or concerns.
Pet Center, Inc.