One of the best things about living in New York City is that it is full of different people who have moved here from all across the world. With them, people have brought pieces of themselves, their culture and (most important of all) their food! Whether it’s Italian or Greek, Korean or Mexican, you name it, New York has it, and with each new restaurant comes a new dining experience for local New Yorkers.
Of the many types of foods I’ve tried since moving here, there’s no food I’ve taken greater joy in discovering than the Japanese dish of ramen. What is ramen? Ramen is a dish that is made up of noodles served in a meat or fish-based broth, flavoured with soy sauce or miso, and uses a variety of toppings such as sliced pork, chicken, dried seaweed, and green onions. The combination of flavours varies from dish to dish, is customisable to different tastes, and the rich broth that comes with the noodles makes for both a spectacular winter warmer and amazing hangover food. For those of you who are visiting New York and want to try this delicious dish, here are my top five recommendations for places to try in Manhattan and Brooklyn.
If you have never tried ramen before, then Ivan Ramen is the perfect introduction. Found on the Lower East Side (LES) of Manhattan, this restaurant boasts the ideal American-Japanese fusion of the delectable dish. Ivan Ramen is the brainchild of American chef, Ivan Orkin, who after opening not one but two successful ramen spots in Tokyo, Japan, decided to return to his native New York City to open a restaurant in downtown Manhattan. The resulting blend of American ingredients with Japanese tradition is so good, it was even featured on the Netflix show ‘Chef’s Table’ and has earned Ivan Ramen a mention in the MICHELIN Guide 2018. Better yet, if you’re a fan of craft beers, Ivan Ramen has a great range for you to choose from.
A couple of blocks away from Ivan Ramen is a personal favourite of mine, Ramen Ishida. This place is fairly new to the NYC ramen scene, having only opened few months ago. What I appreciate most about this place is the authenticity of the restaurant — it is small, intimate, and you eat at high bar tables on stools, replicating the way that many ramen restaurants are set up in Japan. Better yet, they deliver, providing you with the option to spend a cozy night in with friends eating ramen and watching movies if you want to. Try the Spicy Mushroom Ramen with Pork for just $13.00 (pictured above!) — you won’t regret it.
Momosan Ramen & Sake
If you’re looking for quality ramen at a reasonable price, look no further than Momosan Ramen & Sake. At Momosan, Chef Morimoto (known on TV as the ‘Iron Chef’ in both Japan and America) has created a casual dining experience where those of us on a budget can also experience the high-calibre cooking he is known for. Noodles are the main feature on the menu, but don’t forget to mix and match each ramen bowl with some of the delicious side dishes and sake (a type of Japanese rice wine) on offer!
Located in Bushwick, Brooklyn, Ichiran NY is one of the most interesting dining experiences I’ve ever had. You enter, are seated in an individual booth, and are given a menu card with squares where you tick off the ingredients on the menu you want to add to your dish. You pass the menu back under a sliding door attached to your booth. Not long after, your ramen dish appears hot and steaming (with a delectable egg or two) from behind the very same sliding door. This restaurant is one of the biggest chain ramen restaurants in Japan, and the Bushwick venue is one of its first U.S. restaurants, and it’s also one of the top-rated. Try it here, then try it in Tokyo!
Ryujin Ramen Brooklyn
Last but not least, Ryujin Ramen Brooklyn is a hidden gem in Williamsburg, Brooklyn. Williamsburg is a popular hipster haunt. Usually the best restaurants here are swarming with customers and have lines that last for hours on end. However, if you wander off the beaten track, you can find some quieter restaurants where you can have dinner in peace and enjoy a delicious dish of ramen with no decline in quality. For me, Ryujin Ramen Brooklyn epitomises this. It has everything you could want from your local ramen spot: it’s cozy, quiet, and great for conversation. Go with a friend, order a bowl each, and split a bottle of sake — bliss.
FYI — all of the photos of the ramen featured here were taken by me, and I am in no way a food photographer! They really do taste as good as they look!


KETO Friendly Italian chopped salad!!!
A weekly favorite of mine since starting keto. Full of healthy fats & topped with a delicious sweet & tangy dressing. Ingredients are Romaine, baby spinach, cucumber, red onion, pepperoncini, kalamata olives, feta cheese, & a bit of tomato. Meats were pepperoni & Genoa salami from my local deli & some chopped Black Forest ham. Chop nicely & mix well. Top with a mixed dressing that includes 1/4 cup of red wine vinegar, 1/4 cup of EVOO, dried parsley, garlic, red pepper flakes, salt & cracked black pepper and a bit of truvia to your desired sweetness. I blended mine with a frother. I like the texture it gets doing it this way. It comes out smooth. I’ll store in a mason jar if I make a lot. Enjoy!


Fresh and frozen meat grinders (crushers)
Industrial crushers and meat grinding machines are used mainly in meat and fish rendering plants for both dry and wet temperatures applications. Crushers are utilized for the size reduction of the raw material. The crushed material is conveyed by a screw conveyor or lamella pump to the cooking or drying equipment.
Crushers are equipped with heavy-duty shafts, which are rotated by energy-efficient motors. The velocity of the crusher rotor can be adjusted according to the production demand. The operation cost of an industrial crusher is low. Machine design is performed to enable the easy and quick replacement of spare parts, which makes the crusher a more efficient machine for the meat and fish rendering industry.
Commercial meat grinder application for rendering materials from the slaughterhouse
Industrial crushers are used for crushing fatty tissue, pork, sheep, beef, offal, and bones from meat and poultry slaughterhouses. Complete carcasses of animals that die can be processed. In meat rendering plants, sometimes materials such as slaughterhouse hair, blood, and feathers can be crushed. Animal by-products from pork, poultry, beef, and sheep are the most popular sources of raw material in rendering operations. Frozen meat crushers can deal with frozen blocks of different raw materials like frozen fish, frozen animal by-products, and frozen poultry by-products. The grinder is made from stainless steel. It ensures a very good processing capacity of meat per minute.
Meat grinder manufacturer
TG-Machines is manufacturing different types of industrial shredders with high capacities. In our offer, we have animal by-products crusher, animal rendering pre-breaker, frozen meat grinder, and crusher for meat, fish and feathers. High-performance shredders can handle small metal elements in raw materials. Each machine is equipped with electronic sensors responsible for stopping the crusher when a large material enters the machine. The robust crusher shaft is supported by heavy-duty bearings from both sides. The machine can withstand strong radial and axial impacts. The crusher is equipped with a standard energy-efficient gearbox and motor. It is possible to make custom-made material inlet. The outlet is equipped with removable butt flanges.


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Amazing as always
Amazing food I am addicted
so simple to order. Thanks
Excellent service and staff very
accommodating with menue
Excellent food excellent portion
sizes never go anywhere else best
takeaway I've ever been to also
excellent customer service great
lads who work there
I had been a regular customer of
one of your competitors
(Nisha's), for years but a
colleague recommended you to me.
I haven't used another Indian
takeaway since. Your food is
exquisite, keep it up!
Half way through eating my pizza
and bit through what can only be
described as a small stone in my
food!! Very unpleasant indeed!!!
Easy to use website good delivery
Honestly the best Indian takeaway
I've tasted. Absolutely mouth
Yet again absolutely gorgeous
meal, must have had a meal nearly
every weekend since March.
Definitely wouldn't order from
anywhere else. A definite mouth
watering 10 out of 10
Excellent service, fast delivery
, hot and great value.
Outstanding food will definitely
Absolutely spot on
Always amazing food
Amazing, tasty food tonight and
fantastic friendly helpful
Ordered&Delivered within 30 mins.
Thank you :)
Lovely food but puzzled why it
arrived at 5.55 p.m. when it was
ordered for 6.55 p.m. I was still
in the shower and hadn't planned
to eat so early.
We always have the same order on
a Sunday and we are never
disappointed with any of the food
also the service and delivery is
Always have amazing food and
service from here which is why I
always come back. Thank you. Keep
up the great work
Superb service and food, never
disappoints . Really nice people
with food made just as you like
it , would recommend
Apart from being charged for
popadoms and them not being
delivered Witt the order and it
never being adjusted on future
orders we are still very happy
with the quality of the food and
always get a good service and
The food is constantly top
quality, always tasty and fresh
and always delivered piping hot
I just love these guys. Always a
fabulous meal, would recommend
them to anyone


- Strawberry Cheesecake & Oreo Biscuit 3.00 Leva
- Malteser Cake with Honeycomb Topping 3.00 Leva
- Bacon & Cheddar Twist 1.50 Leva
- Sausage Roll 1.50 Leva
- Triple Sausage Roll 1.50 Leva
- White Cheese Banitsa 1.50 Leva
- Croissant with Apple & Walnut 1.50 Leva
Pre-Order Cakes And Bakery Items
To avoid disappointment you can pre-order your cakes and bakery items.
Send a message with your order, name and telephone number before 22:00 Saturday 23rd April or phone us on 0889 742869.


- What is the #1 vegetable in America?
- What is the most profitable produce to grow?
- What are the 10 most popular vegetables?
- What is a vegetable everyone likes?
- What is the number 1 vegetable to avoid?
- What is the least liked vegetable?
- What should I sell in my farm stand?
- What can I plant to make money?
- What is the easiest cash crop to grow?
- What is the most unpopular food?
- What is the most unpopular fruit?
- What produce sells the most?
- What crop should I grow to make money?
- What is the tastiest veggie?
- What are the top 100 vegetables?
- What is the ugliest vegetable?
- What is the least liked food?
- What vegetable is the gut doctor talking about?
- What is the unhealthiest vegetable to eat?
- What fruit is good for skin?
Similarly, What vegetables are trending?
Mash the potatoes in a food processor or blender, then top with a dab of butter and a pinch of salt. Watercress. Despite its tiny leaves, this spicy vegetable, which is related to mustard greens and cabbage, has a lot to offer. Cauliflower. With foodies, this produce aisle classic is making a return. Broccoli leaves are a kind of vegetable that may be eaten raw or cooked.
Also, it is asked, What vegetables are in high demand?
Pumpkins are one of the most expensive vegetables to grow at home (overall score 1.9) Melons (overall score 3.8)Celery (overall score 3.8)Winter squash (overall score 3.8) (Overall score 4.3) Brussels sprouts (brussels sprouts) (Overall score 4.3) English peas (overall score 5.2)Eggplant (overall score 5.3)Cauliflower (overall score 28) (Overall score 5.3)
Secondly, What are popular vegetables?
The most widely eaten veggies are potatoes and tomatoes.
Also, What sells best at a farmers market?
Let’s get started selling! Produce. Do you like working in the garden? Baked Delights Selling baked goods at a farmers market is a no-brainer if you like baking. Plants And Flowers Farmers markets are known for their flower arrangements. Meat, eggs, milk, and cheese Products for the bath and beauty. Honey.\sBeverages. Handcrafted items.
People also ask, What is the most profitable vegetable to grow and sell?
The Top 13 Most Profitable Mushroom Crops Microgreens. Ginseng. Lavender. Saffron. Goji Berries are a kind of berry that grows on trees. Wasabi. Plants in the Bonsai style.
Related Questions and Answers
What is the #1 vegetable in America?
What is the most profitable produce to grow?
Sugar cane, sugar beet, and tomatoes are the most productive crops. Sugar cane contributes for around 80% of global sugar production, with sugar beet accounting for the remaining 20%. The most profitable cash crops in terms of value per acre are, predictably, illegal in many places of the globe.
What are the 10 most popular vegetables?
Carrots ranked first among the top ten most popular veggies, as measured by the percentage of families who buy them on a weekly basis. Potato. Tomato. Onions. Broccoli. Mushroom. Lettuce. Capsicum.
What is a vegetable everyone likes?
Potatoes are one of the most popular vegetables in the United States (91 percent) Carrots (89%), tomatoes (89%), and onions (89%) (87 percent).
What is the number 1 vegetable to avoid?
Strawberries and spinach are at the top of the list. (Strawberries, spinach, kale, nectarines, apples, grapes, peaches, cherries, pears, tomatoes, celery, and potatoes are among the entire 2019 Dirty Dozen list, which is graded from most polluted to least contaminated.)
What is the least liked vegetable?
According to the findings of the study, the turnip is our most despised vegetable, with 27 percent of respondents saying they loathe it. Beets (26%) and radishes (23%) rounded out the top three least-liked vegetables, with Brussels sprouts coming in third (21 percent)
What should I sell in my farm stand?
Produce is one of the items that may be sold at a farmers market. Milk, meat, and eggs are all foods that should be avoided. Baked Delights Flowers, plants, and seedlings are all available. Honey. Skincare and soap products. Beverages. Foods that have been prepared.
What can I plant to make money?
Here are eight interesting specialized crops to consider: Bamboo. Landscapers and homeowners are paying upwards of $150 per potted bamboo plant, and many producers are struggling to keep up with demand. Flowers. Ginseng. Covers for the ground. Herbs. Trees and Shrubs for Landscaping Mushrooms. Ornamental Grasses are a kind of grass that is used for decoration.
What is the easiest cash crop to grow?
Profitable Cash Crops for Small Farms Bamboo. Bamboo, which is already widespread in Asia, is gaining appeal across the globe for its many purposes, including fence, textiles, and food. Mushroom with a unique flavor. Specialty mushrooms, such as oyster mushrooms, are ideal crops for new growers. Lavender. Garlic. Trees for Christmas.
What is the most unpopular food?
The World’s 10 Most Hated Foods Brussel Sprouts, 8 oz. Okra, number seven. Turnips (six) Cinnamon, 5 Raisins, Cinnamon, Cinnamon, Cin 4 points for blue cheese. 3 oz. anchovies 2 extra virgin olives 1 pound of candy corn
What is the most unpopular fruit?
Some of these unusual fruits are delicious, but others are, well, an acquired taste. Rambutan. These little sea urchin-like fruits are a Southeast Asian exotic fruit. Durian. Plant for fruit salad. Longan. Passion fruit banana Mangosteen. Jackfruit. Fruit of the snake.
What produce sells the most?
Tomatoes – 62 percent; onions – 61 percent; carrots – 57 percent; bell peppers – 51 percent; broccoli – 46 percent; cucumbers – 44 percent; salad mix – 44 percent;
What crop should I grow to make money?
Maize is a staple crop in the United States. Corn, often known as maize, has emerged as the most adaptable crop. It may be cultivated in a variety of environments. You will obtain a big crop if you choose high-quality maize seeds, which will earn you considerable money.
What is the tastiest veggie?
A vegetable with the ability to toot its own horn Because a whopping 43 percent of poll respondents identified corn as the tastiest vegetable, it’s possible that the “pop” in “popcorn” stands for “popular.” Broccoli came in second position, with 22 percent of respondents favoring it.
What are the top 100 vegetables?
List of 100 Vegetables in Hindi and English a carrot- Broccoli is a vegetable that may be eaten raw or cooked. Asparagus (Asparagus sativus)- Cauliflower is a vegetable that grows in abundance in the United States. a kind of corn Cucumber is a vegetable that comes from the cucumber family. Also, check out this collection of 100 Vegetable Names with Pictures. aubergine, eggplant, brinjal, aubergine- green pepper, bell pepper-
What is the ugliest vegetable?
In a competition to identify the ugliest vegetable in England, a parsnip that looks like a monster from the abyss came out on top. This year’s National Trust competition submissions had to be cultivated from seed, and they included everything from multi-layered tomatoes to twisted carrots.
What is the least liked food?
the ten most despised foods in the United States Marzipan is number ten. Olives (number 8) Blue cheese, number seven. Sushi is number six. Black pudding is number five on the list. Tofu is number four. Anchovies are number three. 2 – The Liver.
What vegetable is the gut doctor talking about?
“Doctor asks all of you to throw away this vegetable right now!” I couldn’t help myself. I had to browse through 49 pages to figure out who it was. The deadly death gourd is what it is.
What is the unhealthiest vegetable to eat?
Starchy veggies are the worst kind of vegetable. Corn, peas, potatoes, pumpkin, squash, and yams have lower vitamin and mineral content, as well as less fiber, than other vegetables. They also provide two to three times the amount of calories per serving as non-starchy vegetable cousins.
What fruit is good for skin?
The peel of peaches, pears, and plums are high in fiber, minerals, and antioxidants. According to one research, removing peach skin reduces antioxidant levels by 13 to 48 percent. Whether you like your fruits and veggies peeled or not, always wash them well before eating them.
What vegetables are in fashion? This is a question that has been asked for a long time. The answer to this question could be fruit of the loom.
This Video Should Help:
The “fruit that starts with u” is a vegetable that is in fashion right now. Vegetables are always in fashion and there are many different types of vegetables.
- list of fruits and vegetables
- weird vegetables
- vegetable vs fruit
- do vegetables have seeds


Chef Jill announces Spice Kits, just in time for the Holidays! Each kit includes the seasonings necessary to complete 12 recipes, whether they be main courses or desserts. All you need to do is buy the perishable ingredients, which is conveniently included in a shopping list at the back of each kit! Each kit also includes all the directions necessary to create each dish in your own home.
Dutch Apple Pie, Handsome Harvest Muffins, Coconut Macaroon Blondies, Salted Caramel Shortbread, Black Forest No-Bake Cheesecake, Banana Walnut Scones, Peppermint Bark Truffles, Pfeffernüsse Cookies, Chocolate Butterscotch Crinkles, Coconut Crème Pie, Cranberry White Chip Cookies, Pumpkin Spice Pancakes
PRE-ORDER NOW for Delivery the last week in October. E-mail me if you have any questions!


Afternoon tea can be served either in the dining room
or on the terrace, depending on the weather.
We use "pain anglais" (English-style bread) for our sandwiches
and our scones are home-made!
Could there be a more pleasant and relaxing way to pass an hour
on a warm and sunny afternoon?
Tea or coffee is served along with a selection of sandwiches, home-made scones
with jam and cream, and a choice of cakes
€12 per person


We pride ourselves on providing a variety of fair trade tea and coffee. We work with local coffee bean supplier Santa Cruz Coffee Roasting and local bakeries such as Aldo's & Sweet Bean Bakery vegan pastries to source the freshest, highest quality offerings. We also do some baking in house!
Sunny days guarantee that our patio will be full of guests enjoying a drink or treat. On not-so-sunny days, we also offer comfortable seating inside our cafe with free wifi and plenty of outlets!
Although we offer a wide variety of hot and iced drinks, we also provide savory and sweet food options along with vegan & gluten free offerings! So whether you're stopping for your morning coffee, lunch, or an afternoon snack, we've got you covered!
Ordering coming soon


As usual the holiday season is approaching at lightning speed. Thanksgiving is just three days away and I swear summer was just a few weeks ago! How did that happen?! Now while I don’t have any tricks to slow down time, I do have a few tips to assist in your Thanksgiving prep.
I’ve mentioned in an earlier post that I share an apartment with my boyfriend, Erick. Being in a one bedroom without a proper dining room table (I’ve completely converted our table into my work space/photo shoot area) I’m, luckily, not expected to host the family for dinner. I know that task will one day be passed onto me, but for now, I will happily travel to my parents house for the holiday bringing with me a few prepped ahead dishes and handmade place cards.
First up is the cranberry sauce. This batch was made with fresh cranberries, fresh orange juice and zest, and sugar to cut the tartness. A similar recipe to the one I followed can be found here.
My grandmother has been supplying us with pumpkin bread (and banana and zucchini) since before I can remember. It’s truly not a Thanksgiving meal unless you end it with a thick slice of pumpkin bread. I make a batch or two each year and package it up to give as gifts during the holiday season. This year I baked my bread in decorative card board loaf pans. Once cooled, I wrapped in cellophane and tied them up with twine, the perfect hostess gift! Similar recipe here.
Creating the place cards and table settings is a task I enjoy taking on each year. This go around I went with neutral earth tones and fall florals. Finding all of the materials for this project at Michael’s; I picked up a bunch of their dried natural wheat and dried lagurus, cinnamon sticks and Kraft tags. I bunched together a few of the dried florals, topped with a cinnamon stick and tied together with twine. To finish I hand lettered each guests name on a rustic tag. I love the simplicity of these place settings and am pleased with how they turned out.
Wishing you a very Happy Thanksgiving!


Step 1: Cut bacon
into small strips. Simmer bacon for 10 minutes in water. Dry bacon.
Step 2: Cook bacon
in a large heavy-bottomed saucepan with the olive oil at moderate heat
for 2 or 3 minutes. Remove bacon.
Step 3: Cut the beef
in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's
fat until browned. Remove the beef.
Step 4: Still in
the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes.
Remove the saucepan from the heat. Remove the fat from the saucepan.
Step 5: Mix the butter
and the flour to make a paste.
Step 6: Put again
the beef and bacon with the vegetables in the pan. Add salt and pepper.
Cover the beef cubes with the butter and flour mixture. Cook for 3 or
4 minutes, uncovered, and turn the beef cubes.
Step 7: Pour in the
wine and enough bouillon so that it covers the ingredients. Add small,
white onions, garlic and herbs. Bring to a boil.
Step 8: Cover the
pan and simmer for 3 hours on a low heat. Boeuf Bourguignon
heat very slowly. The meat is done when the fork slides out easily a
beef cube. Remove from heat.
Step 9: Saute mushrooms
in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.
Boeuf Bourguignon is traditionally served with boiled potatoes
Wine suggestion: Young
red wine such as Beaujolais
Emilion or a red wine from Burgundy
(French Wine Guide).


Farid Alakbarli. Medical Manuscripts of Azerbaijan. Page 6.
<<< *** >>>
Medieval medical manuscripts [38, 60] contain detailed descriptions of various foodstuffs. For example:
BRAIN. This product is difficult to digest, but very nutritious. It strengthens the body. Its side effects are neutralized by unripe grape juice. Brain of wild birds is the best one. The product is good against nervous diseases, it strengthens the brain, intensifies libido - in particular, the brain of sparrow.
LIVER. The best kind of liver is that of hen and duck; liver of young gout is placed second. But this product is difficult to digest and can cause different dysfunction of stomach and bowels, which can be neutralized by vinegar and unripe grape juice (abgora). Liver can be applied against eye diseases, for treatment of persons with nearsightedness as well as those who can't see in the dark. Inhalation with steams of boiling liver soup is good against these diseases. Consumption of liver is useful for internal organs, including heart and brain, and intensifies libido. This meal is very nutritious.
LUNGS. The best lungs are those received from lambs and young goats. The product is not very nutritious, but with some medical properties. Lungs are good against heart diseases and blood diseases such as leukemia and bloodlessness. Lungs make blood more liquid. The product is useful for those with thrombosis. Its side effects are neutralized by vinegar and unripe grape juice. Rational nutrition contributes to healthy way of life. It reduces the risk of cancer, cardiovascular problems and other diseases. Modern scientists have developed a code of rules of rational nutrition. However, concepts of healthy lifestyle came into existence many centuries ago. Azerbaijan has rich and ancient traditions in this field. The concept of rational nutrition was initially worked out by medieval (9-18th centuries) Azerbaijani physicians and dietitians.
The concept was developed based on idea of non-waste usage and rational consumption of food products. All the parts of plant and animal products were used to prepare meal and medicines. Such an approach allowed minimizing the amount of waste and achieving the effective use of natural food sources. The study of medieval Azerbaijan manuscripts has revealed 104 dishes, the preparation of which required 200 plant and 50 animal species.
Traditional dishes were used in three different ways: selective, limited and compensative. Speculations on their possible applications are as follows:
- selective - selection of meals with consideration of such factors as age, sex, psycho-physiological and health status, occupation, and season;
- limited - limited consumption of animal fats and salt, and maximum consumption of plant oil, vegetables and fruits;
- compensative - neutralization of negative effects of a product by consuming it with others.
It is noteworthy that the medieval physicians through empirical analysis came to the same conclusion as the present day nutritionists.
According to the first (selective) method, dishes were selected with consideration of such factors as age, sex, temperament, health status, occupation and season. For example, there were individual diets for pregnant women, children, adults, elder and ill persons. In addition, some kinds of poisonous, toxic or useless products were excluded from a human diet. Some of these substances were used as remedies in treatment of various diseases. Among them we should piont out such animal products as meat of fox and hyena, the liver and gall bladder of bear, feathers and crop of birds, hair, skin and bones of different animals, a horn of deer and rhinoceros, gland secrets of beaver and musk-deer, stones generated in the stomach of wild goats and other ungulate (hooved) animals, etc.
According to the limited method, each edible product is healthful only in the designated quantity and proportion.
AVOID FATTY MEAT. Physicians of the Middle Ages were insistently against excessive use of animal fats, suet and fatty meat. Muhammad Mu'min (17th century) wrote: "Animal fat is bad for digestion, it may cause sickness and vomiting. Therefore, as far as possible, animal fat should be substituted for vegetable oil." The author noted that regular over-use of animal fat may cause stupefaction, poor memory, myocardial infarction, poor eyesight, epilepsy, etc.
Physicians of those times had no idea about cholesterol and its harmful influence on human organism, but through empirical analysis they drew conclusions similar to modern scientific concepts.
Nevertheless, fatty meat must be consumed, but in moderate. Animal fat is necessary for normal functioning of brain, heart, reproductive organs, etc. To lower the fat's negative effects, the third compensative method was applied. This method postulated that the negative effects of some foods may be compensated by the use of other ones. In particular, medieval physicians employed compensative approach to neutralize the animal fat's harmful influence on a human's organism.
COMBINE MEET WITH VEGETABLES AND FRUITS. Medieval authors wrote that fatty meat should be consumed with vinegar, lemon, pomegranate juices, vegetables, fruits and various species. Sour seasonings, such as pomegranate, lemon, unripe grape juices, vinegar and various spices, such as fennel, saffron, cardamom, cloves, cinnamon, etc. stimulate extraction of gastric juice and facilitate digestion.
At the same time vegetables and fruits contain many food fibers, which neutralize harmful effects of animal fats. Such a practice is still in force in modern Azerbaijan and dishes cooked from fatty meat are served with different species of green vegetables (onion, garlic, tarragon, basilica, parsley, coriander, garden cress, etc.) and fruits. Contemporary studies confirm that vegetable food fibers neutralize negative effects of cholesterol.
Traditionally, lean meat of young lambs, kids, calves, poultry (mainly hens, ducks and gooses) is preferable one in Azerbaijan. It is believed that the quality of old animal meat is low. This meat is tougher because it contains much more connective tissue, tendons and pellicles. Such meat is less nutritious and gives more waste matter.
Authors of the Middle Ages observed that fowl and meat of domestic animals is of higher quality than that of wild animals and birds. The meat of gazelle was considered as the best kind of the animal game. The meat of pheasant, partridge and francolin (turaj) was considered as the best kind of the bird game.
According to modern investigations fish is one of the most valuable and nutritious foodstuffs. Muhammad Huseyn Khan (18th century) wrote: "Fish is more useful than meat, but fish meat must be fresh. If this meat is left for one day without special storage and processing (e.g. salting), it may lose its quality. Fish meat is very delicate and rapidly goes bad."
Dishes cooked from diff e rent fish traditionally take an important place in the national Azeri cuisine. Modern investigations show that vegetables and fruits contain many microelements including magnesium, iron, sodium, potassium, etc., as well as various vitamins. Medieval scientists had no knowledge about these substances, but based on clinical experience they drew conclusions similar to modern scientific ideas. For example, Ibn Kabir Khoyi (14th century) wrote: "Apples strengthen heart, stomach, liver, intestine and stimulate appetite. Apples are very useful in treatment of heavy breathing and tachycardia. They re f resh brain and strengthen its efficiency..."
Fruits, vegetables, various wild medicinal plants and products prepared from them - jams, juices, sherbets, wines, dried fruits, spices, etc. - take an important place in the national Azeri cuisine. In particular, hot dishes are served with various vegetables, fruits, greens and spices. Descriptions of healing properties of some national dishes are given below:
DUSHBARA. A kind of farinaceous food, looks like a soup with small meat dumplings. It is good against cough, ache and tickling of throat, cold, diseases of bowels and urinary bladder. Dushbara prepared from barley flour is also used against fever and tuberculosis. It is recommended to eat dushbara with vinegar, sumac or with yogurt mixed with chopped garlic.
KEBAB. This is a piece of meat (usually, mutton) roasted on spit. This food promotes creation of good blood, and stimulates appetite and libido. It is recommended to eat kebab with such seasonings as sumac, fresh coriander and other vegetables and fruits. Don't drink cold water after kebab.
KHASH. Sticky, rich soup from a sheep or cow legs. This dish is good against fractures of bones, hemorrhoids, cold, tuberculosis, physical exhaustion. It is difficult for digestion. Therefore, it is recommended to eat khash with vinegar, pomegranate juice, spices and other seasonings.
KUKU. It is an omelet with greens and meat. This food strengthens the organism and stimulates libido, particularly, if is eaten with cinnamon and fried onion. Kuku is comparatively difficult to digest. Therefore, it is recommended to eat kuku with iskanjabin (the mixture of honey and vinegar).
Longevity is the cherished dream of every human being. What, one may ask, is the actual age limitation for human beings? Are there limits? Is it possible to secure an active, creative life for 100 years? Of course. But what about 150 years? Again, the answer is "yes".
Azerbaijan has one of the highest rates of longevity in the world. In the 1981 census, Azerbaijan recorded 14,486 people aged 100 or older. In other words, 48.3 people per 100,000 inhabitants. Even though longevity is mostly determined by heredity, diet definitely plays a role in achieving this goal. What do centenarians eat in Azerbaijan? Does their diet correlate with what modern science knows about health and longevity?
Contemporary dietitians would cry out: "They eat too much animal fat!" Indeed, many Azerbaijanis are fond of lamb, mutton and sheep fat, but in rural areas where most of these long-lived people reside, meat is eaten no more often than once or twice a week. The main source of animal fat in rural centenarians’ diets is not derived from meat but rather from dairy products.
The typical diet of Azerbaijani villagers consists primarily of eggs, cheese, butter, yogurt, milk, curds (shor), sour cream, bread, various vegetables, fruits and herbs. They are used to eating soup made of yogurt and greens (dovgha) along with various soups made with beans, peas and grains. In the olden days, people who enjoyed longevity did not eat very much bread or products made of flour.
ANIMAL FAT CONSUMPTION.
Historically, Azerbaijanis eat fairly large amounts of animal fat, which is considered by modern scientists to be the "No. 1 Killer." Why then has this slayer not visited upon the centenarians from villages of the Lerik district in Azerbaijan, where quite a number of residents live beyond 120 years old?
Animal fat is fairly harmless to Azerbaijanis because they follow nutritional guidelines set forth by the physicians of medieval Azerbaijan who insisted that there is no such thing as completely healthy or unhealthy foodstuffs. Rather, these properties are determined a great deal by the quantity that is consumed and the way food is combined. For example, according to the "Book of Medicine" (Tibbnama, 1712) you can consume animal fat, but you shouldn't overdo it, and you must counter the effects of fat by eating fresh vegetables and greens like spinach, celery, dill, onions, spring onions, coriander, mint, basil, tarragon and parsley.
Modern scientists confirm that the food fibers contained in green vegetables and herbs decrease the assimilation of fats in the stomach. According to modern scientific medicine, animal fat, in fact, must be consumed (though in moderation), as it is necessary for creating hormones and promoting the normal functioning of the liver, heart and brain. If we examine the teeth of a human being, we notice that they contain features typical to both carnivorous and herbivorous beings.
This fact proves that our early ancestors ate meat, and that the human organism is historically adapted to the consumption of animal fat. However, along with meat, early humans ate large amounts of vegetables and fruits. Medieval Azerbaijani physicians proposed the same approach: Don't eat just meat. Don't eat just vegetables. Eat both and combine them correctly! As opposed to one-sided theories of the modern day, such as vegetarianism, the medieval approach is based on their observation of the biological nature of the human being.
A high level of animal fat consumption is not just limited to longevity in Azerbaijan. Fifteen years ago, correspondents from the Russian magazine "Vokrug Sveta" (Around the World) interviewed elderly people in Abkhazia and questioned them about their diet. It turned out that most of the centenarians enjoyed fatty meat, preferably lamb. As distinct from Azerbaijanis, Georgians drank wine every day even at the age of 100. However, most people who enjoy longevity in the Caucasus don't eat very much meat in the first place, and they habitually consume large amounts of yogurt as well as vegetables and fruits to neutralize the negative effects of animal fat.
In addition to yogurt and garlic, it is also possible to counter the negative effect of fats with liberal amounts of raw onion, lemon juice, pomegranate juice and with the traditional burgundy - colored, sour spice known as sumag. These all work to promote digestion and break up the fat.
HONEY OR SUGAR?
Even though Azerbaijani cuisine is rich in sweets, traditionally, Azerbaijanis didn't overuse them. When preparing national sweets like pakhlava, shakarbura and halva, they preferred honey over sugar. For example, the Azerbaijani scientist Yusif Khoyi in his "Baghdad's Collection" (1311) recommends preparing jams and sweets with honey.  Modern science has established that honey contains vitamins, ferments and is considerably healthier than sugar. According to Professor M. Sultanov, the regular use of honey and the avoidance of sugar contribute to health and long life.
Professor John Yudkin of London University points out: "Not fat, but sugar leads to coronary heart disease - the sugar that you pour in coffee or tea, or eat with cakes, sweets or chocolate."
Sugar, if used excessively, turns to fat and cholesterol in the organism. Previously, poor people in the rural areas of Azerbaijan considered sugar as a delicacy and used it only on rare occasions. The standard fare for peasants included dairy products and herbs, not sweets. As for rich people, they preferred honey.
According to recipes from the "Tibbnama", all kinds of Azerbaijani halva should be prepared on the basis of honey. Therefore, the harmful influence of "the white killer" that we struggle against in modern society was avoided.  Modern man might think: "Why buy expensive honey, when it's possible to substitute sugar that is much cheaper?"
Unfortunately, most of the national desserts in modern Azerbaijan are based on sugar now. But in the long run, such economics are injurious to human health. Muhammad Husein-khan (18th century) also points out that the regular consumption of honey diluted with water prolongs human life. Nevertheless, even though honey is better than sugar, it should not be overused.
YOGURT AND LONGEVITY.
Since antiquity it was believed that regular consumption of yogurt is the secret to longevity, as it promotes digestion and rejuvenates the organism. The "Tibbnama" recommends adding yogurt to cooked dishes.
To promote digestion of meat, it was suggested to serve it with yogurt sprinkled with mint. If you eat yogurt on its own, add chopped garlic. In Azerbaijan, a popular drink (ayran) is made by diluting salted yogurt with water. This drink is known to lower blood pressure and treat diarrhea. The word "yogurt" itself is of Turkic (Azerbaijani and Turkish) origin and derived from the verb "yogurmak" - "to knead." The medical effect of yogurt is explained by the fact that it contains useful micro-organisms such as lactobacteria. Since the accumulation of waste
substances in the in inflammation of the bowels is harmful to all organs of an organism, normal digestion of food contributes to a healthy and long life. Modern scientists in Japan have also established that regular consumption of yogurt protects the organism from the injurious influence of radioactive rays and prevents the development of cancer.
GARLIC - ELIXIR OF YOUTH.
The healing properties of garlic are often mentioned in books by numerous ancient authors throughout the region – in Azerbaijan, Arabia, Persia, Tibet and China. According to the "Tibbnama", regular consumption of garlic prevents gray hair, strengthens memory and eyesight and is good for the heart.  In Tibet, an herbal potion of garlic and spirits was known as an "elixir of youth." In Azerbaijan, physicians used infusions of garlic and saffron in their spirits. Modern scientists confirm that the regular consumption of garlic lowers the level of cholesterol in the organism and improves the circulation of blood. As a result, all organs are well supplied with blood. For example, a proper supply of blood to the head prevents hair from graying, refreshes the face and improves memory. When blood is able to circulate well in the heart vessels, it prevents myocardial infarction.
Azerbaijanis have combined these two foods - garlic and yogurt - which are typical to diets of people who enjoy the benefits of long life. They chop garlic and add it to yogurt in a dish called "sarimsagli gatig" (yogurt with garlic). The "Tibbnama" also suggests mixing garlic with yogurt. This combination is used as a condiment with dishes made of flour or meat, such as dolma of grape leaves (stuffed grape leaves), khash, khingal and others.
The excessive use of bread so typical to modern Azerbaijan cuisine can be traced to the influence of Russian cuisine. In the past Azerbaijanis did not overuse bread and flour products. They never had what might be called a cult of bread. Pilaf was never eaten along with bread because rice was considered to be a substitute for wheat. But these days, many people eat pilaf with bread, and also with national dishes made with dough, such as khingal, gurza, arishta, dushbara, umaj and others.
Physicians of medieval Azerbaijan didn't recommend eating much bread, especially on hot summer days. Modern investigations prove that overuse of bread, desserts and carbohydrates promotes the creation of cholesterol in the organism and leads to coronary disease and obesity. They concluded that overuse of bread is more dangerous than the regular consumption of animal fat.
Note that the national Azerbaijani bread (chorak) does not resemble Russian bread: it is a thin, flat bread, not a round loaf. Another national substitution for bread is lavash, a paperthin bread - neither of these two types is very heavy to digest when eaten in moderation.
USE OF HERBS.
Since antiquity, Azerbaijanis have been convinced that saffron and licorice prolong life, refresh the skin and face, and promote health for the liver, heart and kidneys. In addition, persons of longevity traditionally consume large amounts of vegetables and fruits, including apples.
The Azerbaijani physician Yusif Ibn Ismayil Khoyi (1311) wrote that if eaten regularly, apples rejuvenate the organism, strengthening the heart, stomach, liver, intestine and stimulating the appetite. Regular use of apples prevents heavy breathing and excessive heart-beat in elderly persons.
Apples refresh the brain and strengthen its efficiency . Fruits, vegetables, various wild medicinal plants and products prepared from them - jams, juices, sherbets, wines, dried fruits and spices - all play an important role in Azerbaijan's national cuisine. In particular, hot dishes are combined with various vegetables, fruits, greens and spices.
Modern investigations show that vegetables and fruits contain many micro-elements, vitamins and fibers that neutralize cholesterol. Of course, scientists in the Middle Ages had no knowledge about these substances, but based on close observation, they drew similar conclusions that are being confirmed by modern scientific research.
MULBERRIES AS MEDICINE.
Various fruits including mulberry are widely used in medicine. In Baku, mulberry trees can be found in parks and lining streets and boulevards. It's one of the favorite fruits. This sweet, juicy berry is by no means a newcomer to Azerbaijan. By the Middle Ages, there were already many different types of mulberries in the region, including varieties like aghtut, khartut, chardagli, shahtut, bidana, kharji (seedless), Shirvani, Tehrani and garatut. There are three main species of mulberries - white, red and black - all of them widely cultivated throughout Azerbaijan. The white mulberry in particular grows in the forests stretched along the Kur, Araz and Samur rivers.
To pick mulberries, a person - often a young boy - climbs the tree and shakes the branches, causing the fruit to drop onto a cloth or plastic sheet below. The berries are very delicate and therefore need to be handled carefully so that they don't break open - the stain won't wash out. Azerbaijanis don't grow mulberry trees just for their fruit, however. In the summer, residents in the villages around Baku used to sit and drink tea or play nard (backgammon) in the cool shade of mulberry trees. There's a square in the Old City (Ichari Shahar) that takes its name after the tree. Even a song has been written about the mulberry tree.
Today, mulberry trees (most frequently those bearing black fruit) line the streets of Baku and lend shade to courtyards. In the countryside, mulberry trees are often found in orchards and courtyards, along with a variety of other fruit trees like cherry, fig, pomegranate, apricot, apple and pear.
Originally, male (fruitless) mulberry trees were planted along the streets and in the parks of Baku in order to provide shade and decoration. But somehow it happened that some female trees got planted as well. When their fruit becomes ripe each June, it tends to drop to the ground and stain the sidewalks.
That's how you know it's mulberry season in Azerbaijan - that and kids' faces stained with the dark purple juice. When mulberries are no longer in season, Azerbaijanis still enjoy eating them in the form of mulberry syrup concentrates known as "doshab" and "bakmaz". To make the syrup, mulberry juice is boiled until it has a consistency that's much like honey.
While this syrup makes a tasty sweet, it is also used as a medicine to protect against diseases of the liver, gall bladder and heart. To treat gallbladder infections, one is supposed to drink 2 tablespoons of bakmaz dissolved in half a glass of water, then lie down in bed on his or her right side. The treatment should be taken on an empty stomach, half an hour before breakfast. Bakmaz is used to treat sore throats as well.
In 1836, Abbasgulu Agha Bakikhanov, a famous scholar and son of Baku's last khan, sent several bottles of bakmaz to his friend Dmitry Bibikov, who headed the Department of Foreign Trade in Russia. Bakikhanov wrote: "Dear Sir...According to my promise, I am sending you a box of bottled syrups. Two of them are of mulberry, one of quince, and the smaller one, sour plum (goyam)... Mulberry syrup is good for use against throat pain. Apply the syrup on the throat externally, cover with a cloth and keep this compress on all night. You can also drink the mulberry syrup a little bit at a time or mix it with soup. Quince syrup is good for a weak stomach and strengthens it, whereas sour plum syrup adds a cooling sourness to foods. If you would like, I could send you more syrups."
Tut araghi, a potent liqueur (vodka) made from mulberry juice, is another mulberry product that's very popular – not only Azerbaijan, but also in Georgia and Armenia. It's one of the national Azerbaijani versions of vodka. Another type is zogal araghi (vodka made of cornelian cherry). Some people believe that small doses of these drinks protect against diseases of the stomach and heart.
FOOD FOR SILKWORMS.
Azerbaijanis have found many uses for other parts of the mulberry tree, such as boiling the roots to make black dye and making the wood into furniture and musical instruments. But by far, the mulberry tree's most significant impact in Azerbaijan has been on its silk industry.
Leaves from white mulberry trees are used to feed silkworms in order to make the product that gave the Silk Road its name. Azerbaijan's Shirvan region started becoming known for its silk industry as early as the 9th century. By the 11th and 12th centuries, the silk produced in Shirvan was already famous throughout Russia and Western Europe. Silk cloth was exported to Italy by Venetian and Genoese merchants who maintained commercial offices along the shores of the Caspian.
In 1293, Marco Polo himself wrote that the Genoese ships were engaged in the silk business in the Caspian region. He writes: "Shirvan dwellers make golden and silk clothes. You can't find such beautiful things anywhere else."  Similarly, Adam Olearius, a traveler who visited Shirvan in the 17th century, wrote that Azerbaijan produced up to 2.5 million kg of silk cloth each year. In the town of Shaki alone, 14,000 families were engaged in silkworm breeding and produced approximately 15,000 poods (240 tons) of raw silk each year. Part of this silk thread was exported; the other part was woven and dyed in local factories.
During the Soviet period, leaders like Brezhnev wanted to substitute cotton for the silk industry in Azerbaijan. Even so, Shaki kept its thriving silk industry, employing thousands of people up until the collapse of the Soviet Union.
TEA, NOT COFFEE.
Regular consumption of tea is another main characteristic of people who en-joy long life in Azerbaijan. According to Muhammad Husein-khan (18th century), tea is a healthier beverage than coffee. He points out that: "Tea is a diuretic. It alleviates headaches caused by spasms and cold. In addition, tea cleanses the blood, stomach and brain and refreshes the face. If used moderately, it can treat rapid heartbeat, facilitate regular breathing and is good for the heart. This drink eases melancholy, sorrow and bad spirits."
Modern investigations prove that tea promotes longevity. It contains caffeine, which stimulates the nervous system, and theophylline, which enlarges blood vessels, eliminates spasms and improves the function of the heart. It also contains tannins, which strengthen blood vessels and prevent bleeding. As distinct from coffee, tea not only does not increase the risk of the myocardial infarction but even lowers it, because theophylline enlarges the blood vessels of the heart.
However, one should avoid drinking tea on an empty stomach and should not drink it very hot. Milk neutralizes the negative effects of caffeine. Even though tea mixed with milk is considered to be healthier, it is not popular in Azerbaijan. Tea is historically cultivated in the Lankaran district of Azerbaijan, which curiously enough, is a region known for its longevity.
CHEAP, HEALTHY FOOD.
Although the famous Azerbaijani Oil Baron Haji Zeynalabdin Taghiyev (1823 -1924) enjoyed a very long life span, most elderly people in Azerbaijan are not so well off. When analyzing their diet, we see that they eat relatively cheap foods: eggs, yogurt, vegetables, fruits and beans. In addition, most of them don't overeat. Nor are they overweight because they are involved with hard physical labor.
In the past, those who enjoyed long life in our country rarely consumed the expensive dishes of our national cuisine, except on special occasions. Baked goods, kababs, pilaf seasoned with meat and dried fruits were usually reserved for the New Year celebration (Novruz), Muslim religious festivals (such as Gurban Bayram) and wedding celebrations.
During the 19th century, even wealthy landowners didn't eat sweets and meat every day because it was considered to be harmful.
Most people in Azerbaijan who enjoy the benefits of longevity actually know nothing about cholesterol, carbohydrates or vegetarianism. They simply maintain the nutritional practices of their fathers and grandfathers, who lived to be more than 100 years old. This reality would seem to prove that Azerbaijan's traditional diet, which has been tried and tested over centuries and millennia, is at least equal to modern theories of healthy nutrition, and may even be superior.
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© Farid Alakbarli, 2006. // "Elm" History & Heritage Website // Each quotation should be provided with full reference to the author.
© Farid Alakbarli, 2006. // "Elm" History & Heritage Website // Each quotation should be provided with full reference to the author.


At SFY! our mission is “feed, nourish and comfort.” We are a non-profit 501(c)(3) organization located in the Seward neighborhood of Minneapolis. We opened our doors in February 2015 as a soup cafe where all are welcomed to a hearty lunch without regard to age, race, gender identity, sexual orientation, housing status, immigration status, religion, socioeconomic status, or physical/mental health condition. We are excited about how the community has come together at Soup For You! over the years. We repeatedly hear our guests and others in the community comment about three main ways we impact the neighborhood.
Providing Nutritious Meals: Food insecurity was a growing issue prior to the pandemic and has now evolved to record levels primarily due to the rising cost of food. As food prices increase, the reliance on processed food with low nutrient value also increases. In addition meals are often skipped as a food budget just doesn’t go as far. We work to provide healthy, nutritious food for people in our community who might not otherwise be able to obtain it. Here’s how we do it:
- The meals served at SFY! contain real whole food. There is very little processed food used here. This ensures that guests have at least one nutritious meal per day at no cost.
- On a typical week we distribute enough produce and groceries via our “People’s Cooler” and grocery bag offerings that on average another 100-200 meals can be made out of the items distributed.
- We often have young people dining with us and also many college-age young adults who volunteer with us. Showing the younger generation that healthy, nutritious food is also tasty is an important part of our work.
- Often people with limited incomes experience very little choice and food fatigue when they receive the same items repeatedly at the food shelves. By providing flavorful soups (Greek Stew, Cajun Lentil, Sesame Turkey Egg-Drop to name a few), we strive to awaken the senses and provide a variety of flavors while also giving people choices.
Building Community: We firmly believe that strong communities are critical for quality of life. During the pandemic when we couldn’t gather for lunch people were so grateful for the bag lunches we distributed but would regularly say that what they missed most was the community at SFY!. Here’s how we do it:
Community is formed by the bringing together of people. What better place to form community than over a bowl of soup. At SFY! we welcome a mix of people, neighbors from Seward (and beyond), businesspeople, low-income seniors, those experiencing homelessness and/or poverty, and Augsburg students/faculty to name a few. Conversations are shared at the tables and friends are made. For some of our guests, lunch at SFY! is their one opportunity to socialize during the day.
We have an amazing team of volunteers and love to welcome new faces knowing that being a part of SFY! increases their awareness of what people coming together in community can accomplish. In addition, they get to see the impact of food justice issues and lets them experience being part of the solution through their service.
SFY! also conducts outreach and education in our community by speaking at outside events (ex., Faith Mennonite Church) and bringing in groups (ex. Augsburg Nursing Program participants, MN Landscape Arboretum High School Summer Camp Program students) to dine with us and learn about food waste, food insecurity and food justice.
Reducing Food Waste: Did you know that food waste is not just what we scrape off our plates? Factors such as farmers leaving unharvested crops in fields due to low prices or overproduction, problems occurring during the transportation and manufacturing of food, and retailers rejecting food that doesn’t meet appearance or color standards all contribute to 80 million tons of food being wasted each year in the US. That’s enough to make 149 billion meals annually. We ensure that thousands of pounds of food are served or distributed every year instead of landfilled. Here’s how we do it:
- Our partners supply us with majority of the produce and other ingredients in our delicious soups by procuring local overstocks or non-saleable items that would otherwise be discarded. Most of our side items also begin as organic, often non-saleable ingredients sourced from local stores, bakeries, and cafes. With some culling and editing we create wonderful salads and fruit bowls.
- All soup is handmade fresh onsite daily using fresh – and primarily organic – ingredients. Most of our broths are made from vegetable peelings from the previous day. We rarely use any processed ingredients which increases the nutrition and greatly decreases the amount of packaging that is discarded.
- Bags of groceries are prepared and distributed each week with food that has been rescued by our partner organizations as well as the excess produce not used in our soups.


Philips Jamie Oliver’s Tools
Introduce the new food processor range that Philips and Jamie Oliver have co-developed in a partnership to bring top quality, no-fuss kitchen tools to busy families.
We created an interactive YouTube video that features Jamie Oliver using the tools in his own kitchen. After introducing the different tools, users would then have the option to click and explore. Click on a machine and Jamie would explain it in depth, or click on the food in front of it to see Jamie cook a delicious meal with each product. Just don’t click on his hair!


I love cooking. Unless baking pastries is involved. That’s a different beast. It’s exact, and I’m not a fan of dough products or sweets of that sort. Giving accurate measurements to the dishes I make is impossible. Not because I don’t appreciate precision. A part of me loves number crunching.
I see creating in the kitchen, at least when I’m in charge, as making art. Depends on the ingredients, my mood, the weather, how the day’s going. Everything really. Okay, maybe it doesn’t fluctuate that much. Still.
That’s my long-winded apology for not having a nuts and bolts recipe to pass off to you. Sorry. But, I’ll still try and give you something workable and tasty.
For those of you who love or at least appreciate clam chowder and want to know what went into the version I made most recently and how to make it, here’s the skinny on what I made early this week. Oh, and by the way, this is a gluten-free and (cow or non-lactose) dairy-free recipe —
- green onion – I was out of sweet onion
- celery – 5-6 ribs, cut thinly
- Pamela’s gluten-free bread mix – 1 tbsp
- 3 16 oz containers of Seawatch International Raw Chopped Sea Clams
- 3 8 oz jars of Crown Prince All Natural clam juice
- 5 russet potatoes – peeled and cut into squares
- Goat milk butter – somewhere between 11 tbsp and 1 pound
- Some lactose-free whole milk – maybe 1/4 cup
- frozen yellow corn – a handful or two
- California Olive Ranch extra virgin olive oil – a splash
- some chicken broth and/or water
- sea salt
- freshly ground black Malabar peppercorn
- parsley – some pinches here and there
- In a skillet or non-stick pan, I’m not sure what the difference is in name, with a splash of olive oil in place, on medium heat, cook the whites of the onion (or sweet onion until translucent) and then add the celery. Add some chicken broth and water and cook with lid on until tender. Add a tablespoon of bread mix, stir thoroughly, and turn off burner.
- In a pot, I used my favorite Le Creuset dutch oven, boil the cut russet potatoes in the clam juice and water/clam juice from the chopped sea clams. Cook until tender.
- Add the celery and onion mixture to the tender potatoes. Also add the clams. Once the contents are boiling, still on medium heat, add the goat milk butter (and whole milk as needed for extra liquid).
- After the soup is boiling, turn the heat to low. Add the corn, sea salt, and freshly ground pepper. Let it simmer for at least 20-30 minutes. The longer the soup simmers, the richer and robust the taste.


Two ways for mixing: stand or hand. Use it as a normal stand mixer, or take out the host, and grip it with your hands.
Versatile, it can not only whisk eggs but also can knead the dough, makes bread, whisks cream, etc.
Powerful motor, easy to achieve superior performance by delivering a thorough mixing result every time.
7 mixing speeds, combine ingredients at speed one for slowly stirring in chunky ingredients, speed four for mashing potatoes, and speed seven for beating egg whites and whipping meringue.
The dough function: In addition to the two egg sticks, two special dough sticks are specially designed, which are quick to stir, uniform in surface, healthy and hygienic, and easy to clean. With a machine hand, you don't have to face the back and get a sore shoulder!


Are your senior loved ones not eating well? ELITE CARE HOME HEALTH AGENCY LLC, a home care in Orlando, Florida will help you! Boost your elderly folks’ appetite through the following tips:
- Serve warm, fresh, and healthy meals
Freshly-cooked meals are more delicious than meals sitting on the table for a few hours. The smell of the food will make them crave more. Also, when cooking meals for them, try to consider their favorites or some nutrient-dense foods that contain vitamins and minerals. If you need assistance, our live-in care in Florida will willingly do so.
- Be wary of foods not good for them
Your senior loved ones might be allergic to specific food or items that might worsen their medical condition, like diabetes. Hence, be careful about what you’re serving them.
- Establish an eating routine
Serve meals on schedule to condition their stomachs to feel hungry in a specific period and to better digest their food.
To ensure that your loved ones will enjoy their meals, our caring and responsible caregivers can provide companion care services as a form of assistance during feeding time. We can also monitor their meals to know which food items they are allergic to and list their meal suggestions.
Need assistance? Get started with our 24-hour care!


East Central Street
Natick, MA 01760
I love this restaurant! Great Chinese and Japanese food. Excellent sushi! The service is good. We go about every few months and the waitress remembers our order exactly! It is small and intimate. Very cute decor. Love the pan fried Peking Ravioli and the Tempura Maki Sushi. All of the chicken dishes are great!
-Rosann S. (Natick, MA)
Being a local from Natick, I have to say this place is amazing. Always friendly staff and very polite. There is nothing in the menu I don't like. Their sushi is amazing. Highly recommend the Golden Dragon Roll or the Spicy Scallop Maki. Absolutely delicious. If you are looking for very tasteful food with a reasonable price, check them out. You won't be disappointed!
-Will J. (Natick, MA)
Dedicated to serving our great customers.
Love this place! Huge menu with an option for everyone. Good for takeout or eat in. The staff is very friendly and makes a genuine effort to know their regulars. We order from them about every other week so we have many favorite items. Our top recommendations are the Snow Mountain Maki Roll, steamed Peking Ravioli, and Chicken and Mushrooms. Give this place a try!
-Erika P.(Natick, MA)


An evening of dining, music and spring celebration to benefit the beautification of Swanton by planting trees and flowers in public spaces.
Date Saturday April 14, 2018
Location Holy Trinity Episcopal Church, Grand Avenue, Swanton
6 p.m. Hors D’oeuvres Please bring your own wine or beer
7 p.m. Dinner Buffet Tossed Garden Salad, Carved Roast Beef Au Jus, Chicken Marsala, Eggplant Rollatini, Roasted Red Bliss Potatoes, Maple Glazed Carrots, Green Beans Almondine, Dessert
Cost $40 per person
Seating is Limited. Reservations required by April 9th
Call 370-9249 or 527-1147


Sky Manor Restaurant
Sky Manor Airport is pleased to announce that Ms. Rosella Caloiero, owner and executive chef of the Frenchtown Café in Frenchtown, New Jersey has taken over the restaurant operation at Sky Manor. The new venture, known as the Sky Café is planning to open on April 6 and will be in addition to her existing Frenchtown location. Look for a formal grand opening announcement and menu offering coming soon. Those interested in following the progress leading up to the opening of the Sky Café can do so by visiting this site or by calling the Sky Café at 908-996-3442.


Do you have an athlete that suffers from food allergies?
I hosted a free online Sports Nutrition Workshop on February 20, 2020, and one of the parents asked the following question: My athlete has severe food allergies, what are some snack ideas?
She said her athlete was allergic to nuts, seeds, eggs, and shellfish.
Being that her athlete is allergic to nuts and seeds, it makes it a huge struggle to find premade snacks at the store. You can find gluten-free, dairy-free, egg-free, soy-free, but these items usually contain nuts and seeds.
Oh, the struggle is real with this one!
While we were on the workshop, I suggested that she stick to whole food snacks that she could prepare herself. My husband was on the workshop with us and found a bar – No Nuts from his google search.
After the workshop, I had time to research the bar in detail, and from first glance, it looked awesome, no nuts, no eggs, definitely no shellfish, but then I looked at the ingredient list and bam… there were seeds. So that’s a no go!
Now that I have had time to give some brainpower to the question, here’s a list of energy balanced snack combos I’ve come up with that are free of nuts, seeds, eggs, and shellfish:
- Chicken Salad (vegan mayo)/mashed avocado sandwich
- Greek Yogurt with fresh/frozen fruit
- Cottage Cheese with fresh/frozen fruit
- Protein Smoothie – (milk, protein powder, fruit, frozen spinach or power greens, & MCT oil)
- Quality Deli Meat Sandwiches
- Jerky with Fruit
- Greek Yogurt Spinach Dip/Veggies/Fruit
- Overnight Oats with Protein Powder – in this recipe omit chia seeds and nuts
- FlapJacked Protein Cookies with Premade Protein Shake
- Veggie and Fruit Smoothie
Having food allergies is tough, but even tougher for an athlete that needs to fuel their body. Quick snacks like typical protein bars and cookies, boiled eggs, trail mix, nut butters, etc. are not an option, but thankfully there are whole food options, and it’s not impossible!
If you are looking to get specific guidance for your athlete, schedule a Sports Performance Nutrition Evaluation. I’m here to help your athlete achieve their goals and dreams!


Food for Thought—and Action
What You Can Do
to Ensure Healthy Food, Healthy Communities, and a Healthy Environment
Facing Reality: Food is Political
Be the Change: We Are What We Eat
DIY: Grow Your Own
Surpluses & Scarcity: Feed the Hungry
Make It Happen: Agitate, Educate, Organize!
Keep Learning: Further Resources
Facing Reality: Food is Political
i “The most political act we do on a daily basis is to eat” (Jules Pretty).
i “Food, the weak link that brought down earlier civilizations, is the sector most affected by [and that most affects] climate change. And it could bring our own civilization down if we stay with business as usual” (Lester Brown).
i Food consumption is based on a variety of factors, including: availability, convenience, familiarity, cost, comfort, feeling, taste and texture, status and lifestyle, health and nutrition, packing and appearance, social justice, origin, chemicals, ecological impact, and opportunity cost.
i About 35 - 50 million people are “food insecure” (that is, hungry) in the U.S. (and about a billion people worldwide).
i There is approximately 830 million acres of crop and pasture land in the U.S. About 2900 acres of farmland are lost per day due to so-called development. The U.S. has about 2 million farmers with an average age of about 55.
i Control of food (for humans and other animals) is monopolistically concentrated in a very small number of agri-business industrial mega-corporate conglomerates (e.g., production: Cargill, ConAgra, ADM, Monsanto, BASF, Aventis, Syngenta; and retail: Nestle, Altria/Philip Morris (Kraft/Nabisco/General Foods), General Mills, McDonald’s, Burger King, Coca-Cola, Pepsi, Tyson, Wal-Mart). (www.oligopolywatch.com/2003/12/17.html)
i McDonaldization, Coca-Colonization, and Wal-Martization, as forms of economic globalization, are powerful forces influencing food production, distribution, and consumption and therefore health and lack thereof and the environment.
i Most Americans get most of their information about food from corporate advertisements. Americans are exposed to about 10,000 food messages per year.
i An average American consumes about 2,200 pounds (1.1 tons) of food a year, translating into 3,747 calories per day, which is 1,200 to 1,700 calories more than what is recommended; about 1/3 of those 3,747 calories comes from junk food. Average Americans eat 260 pounds, often more than their body weight, of meat per year.
i Thousands of U.S. schools have contracts with fast food and junk food corporations to sell or serve their unhealthy products to the captive audience of students.
i Over 95% of wheat flour eaten in the U.S. is white flour, yet the process of refining whole wheat into white flour creates a substantial loss of protein, fiber, vitamins, and minerals, while using valuable energy.
i The U.S. generates 26 million tons of food waste each year; Americans waste about 14% of the food they buy and more is wasted by growers, producers, distributors, retailers, hotels, and restaurants.
i There is much more than enough food to feed the U.S. and the world: The world has 6.7 billion people, yet we produce enough food for about 12 billion, while we allow nearly a billion people to go hungry.
i Maldistribution of food and other necessary resources occurs at all levels—global, continental, national, regional, local, and even familial.
i Corn is, by far, the most subsidized U.S. crop (meat and sugar are also subsidized), receiving billions of dollars; corn is used for livestock food, human food, exports, ethanol, plastics, sweeteners and sugars including corn syrup and high fructose corn syrup, oil and margarine, vegetable shortening, corn starch and other food starches, acids, MSG, caramel, glycerides, dextrose, dextrin, sorbitol, xanthan gum, and more.
i Up to 3/4 of major food crops (e.g., corn, wheat, soy, alfalfa, oats) in the U.S. are inefficiently fed to livestock, who are cruelly treated as objectified units of production.
i Certain important food crops (especially corn and soy) are increasingly, inefficiently, and immorally being used as bio-fuel, leading to higher prices and more hunger, while better and non-food alternatives exist (sugarcane, switch grass, hemp, algae, and other cellulosic plants).
i Factory farms produce nearly all the meat sold in the U.S., while producing a tremendous amount of waste. Only four corporations control about 80% of all beef sold in the U.S.
i Hunger is leading to malnutrition, disease, missed learning and lost productivity, and other forms of suffering. Hunger is not inevitable, is avoidable, and can be eliminated.
i Obesity is associated with heart disease, cancer, stroke, diabetes, higher health care costs and lost productivity, and other forms of suffering. Obesity is not inevitable, is avoidable, and can be eliminated.
i A world of hunger alongside a world of obesity, each with their own attendant health crises, is a combined example of misnutrition.
i Over 2/3 of Americans are now considered overweight or obese, up from 1/3 in 1991 and 1/4 in 1980. This “nutrition transition”, in which more people are over-consuming calories than under-consuming them, is becoming a global trend: for example, about 28% of Chinese, 40% of Brazilians, 60% of Egyptians, 70% of Mexicans, and more than half of South Africans are overweight or obese and the trend is increasing. (www.nutrans.org)
i When fad diets appear to work, it is because they restrict calories, along with whatever else they do, and people almost always gain the weight back because they no longer keep restricting calories. Up to 95% of people who lose weight on a diet gain it back within 5 years. Americans annually spend $30 billion fighting fat and are mostly losing the fight. (www.tinyurl.com/2llhdn and www.tinyurl.com/3cj5bf)
i The average food item in the U.S. travels 1500 miles from producer to consumer.
i Typically, Americans get over 90% of their food-crop calories from only a dozen species: one each of corn, soy, wheat, oats, rice, potato, tomato, lettuce, bananas, coffee, chocolate, and sugar. Poor people in the U.S., but especially in poorer countries, enjoy an even smaller number of species for nearly all of their caloric intake.
i We are losing genetic and cultural diversity: “Over 90% of U.S. vegetables have become extinct in the last century.”
i An overwhelming amount of our food and other crops is grown with chemicals and petroleum products, including synthetic pesticides, synthetic fertilizers, hormones, and antibiotics.
i All European Union countries require strict labeling of genetically modified foods. In the U.S., there is no labeling requirement and about 70% of processed food products contain genetically modified ingredients (produced mainly by Monsanto, but also Cargill, ADM, and Syngenta). More than two-thirds of genetically-modified crops (knows as GM, GE, or GMOs) are grown in the US (and more than a fifth in Argentina) (www.cqs.com/50harm.htm). A U.S. Supreme Court ruling allows the patenting of life forms for commercial purposes. According to Bioneers (www.bioneers.org), “The biotech industry hasn’t published a single article in a peer reviewed journal or anywhere else on the safety of genetically engineered foods.”
i The USDA has $128 billion in assets, spends $77 billion annually plus makes $100 billion in loans, plus issues loan guarantees and crop insurance, and has 100,000 employees in 14,000 offices and field locations.
i The food industry annually spends $25 billion on marketing (Philip Morris spends about $2 billion and McDonald’s $1 billion per year?). Perhaps one thousandth of that amount, or less, is spent promoting fruit and vegetables.
i Americans spend about $821 billion each year on food.
i Americans spend about $134 billion on fast food, one out of every six dollars spent on food, which is more than on higher education, computers, or new cars.
i The annual cost of food-borne illness in the U.S. is about $152 billion.
i About 90% of Americans spend about 90% of their food budget on processed food.
i In 2007, people spent $22.4 billion on dietary supplements (up from $14 billion in 1999). www.organicconsumers.org/nutricon.cfm
i Americans spend $40 billion per year on their pets, $16 billion of which is on pet food
i There are over four times as many fast food outlets and convenience stores in the U.S. than there are supermarkets and produce vendors.
i It is not only healthier to snack on fruits and vegetables instead of junk foods, but it is also cheaper and better for the environment.
i Coffee, grown exclusively in tropical countries, is one of the most valuable legal global commodities (after oil and copper, and after some illegal drugs, such as cocaine, heroin, and marijuana).
i Americans purchased 8.3 billion gallons of bottled water in 2006, spending $11 billion. Besides the 16 million barrels of oil used for this, it takes two or three times as much water to make the containers as is bottled.
i Soda is one of the largest sources of dietary calories in the U.S.
i Sodas (“liquid candy”) are typically too sweet, too acidic, and may contain cancer-causing benzene and calcium-leeching phosphoric acid; the drink itself is usually the least expensive component of the product.
i Chocolate is a $15 billion industry in the US (about 70% is milk chocolate), dominated by just a few corporations (Hershey, M&M/Mars, and Nestle). About 3/4 of cocoa is grown on farms in West Africa, where poverty is rampant and many cases of child slavery are reported. (www.corpwatch.org/article.php?id=12754 and www.american.edu/ted/chocolate-slave.htm).
i What we eat, how it is produced, and where it comes from has personal, social, political, economic, and environmental implications.
i “Hazards in food cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year” (www.cspinet.org/foodsafety).
i Threats of agricultural terrorism are “exacerbated by structural features of U.S. agriculture”, including “low genetic diversity of plants and animals, extensive monoculture, and highly concentrated animal husbandry” (Mark Wheelis et al.) (www.fas.org/bwc/agr/agwhole.htm).
i “Food is an agricultural act” (Wendell Berry).
i Food can and should be delicious, healthy, plentiful, diverse, safe, and sustainable.
Be the Change: We Are What We Eat
i Michael Pollan’s advice: “Eat food, not too much, mostly plants.” He continues: “the best decisions for your health turn out to be the best decisions for the farmer and the best decisions for the environment”, as well as the best decisions for the animals and the rights and beauty of the natural world.
i Minimize “mindless eating” (www.mindlesseating.org), eat slower, and enjoy growing, buying, preparing, cooking, sharing, and eating food for a more enjoyable life (www.slowfood.com or www.slowfoodusa.org).
i Eat more regionally-grown food and fewer faraway foods for freshness, seasonality, better nutrition, sustainability, and to keep it local (www.eatlocal.net, www.100milediet.org, www.locavores.com, www.eatwellguide.org); likewise with water (www.allaboutwater.org and www.foodandwaterwatch.org).
i Eat a plant-based diet with little or no meat, poultry, fish, eggs, and dairy for your health, for public health, for the animals, for our environment, and for social justice (www.brook.com/veg).
i Shop at Farmers’ Markets, join Community Supported Agriculture (CSA) programs (www.foodroutes.org), and go to food co-ops (www.localharvest.org and www.sustainabletable.org/shop) for freshness, for health, for our environment, to make social connections, and to support local farmers, organizations, and businesses.
i Purchase more fair-trade foods (www.transfairusa.org) to support workers, communities, and social justice.
i Minimize processed products, junk food, typical fast food, empty calories, hydrogenated oils (trans fats), high fructose corn syrup (HFCS), MSG, artificial additives, sweeteners, preservatives, flavorings, dyes, and other unhealthy and unnecessary “foods” and “food products” (www.eatbettermovemore.org).
i Avoid genetically-engineered organisms (sometimes called genetically-modified, bio-engineered, or “frankenfoods” aka GE, GM, or GMO) for personal and public health and safety (www.cqs.com/50harm.htm, www.centerforfoodsafety.org/geneticall7.cfm, www.thecampaign.org, and www.sustainabletable.org/issues/ge).
i Refrain from over-eating, which can lead to obesity, heart disease, cancer, stroke, diabetes, high blood pressure, etc. (www.pcrm.org).
i Avoid saturated fat and cholesterol, excess salt and sugar, chemicals, hormones, and anti-biotics for better health (www.cspinet.org/nutritionpolicy/nutrition_policy.html).
i Increase your food diversity, eating more species of fruits, vegetables, whole grains, beans, mushrooms, nuts, and seeds, including heirloom varieties, to maximize nutrition, health, and biodiversity (www.research.amnh.org/biodiversity/center/living/Food/index.html).
i Eat lower on the food chain. The UN Food and Agriculture Organization reports that what we eat is actually more important for global warming and the environment that what we drive (www.fao.org/newsroom/en/news/2006/1000448 and www.dissidentvoice.org/2007/05/the-warming-globe-and-us). A 2009 World Watch article updates the UN study, concluding that the livestock industry is responsible for 51% – a majority – of greenhouse gases (51percent.org).
i Quit smoking for your health, everyone else’s health, your pets’ health, for the forests, the environment, and to free up fertile land for productive use (brook.com/smoke).
i Incorporate exercise into your daily life for maximum mental and physical health (www.preventioninstitute.org/nutrition.html).
i Encourage stores, markets, restaurants, schools, clubs and organizations, offices, hospitals, religious institutions, prisons, military bases, governments, friends, family, chefs, and others to buy, sell, and offer more fresh, local, organic, fair trade, and vegetarian foods and to avoid ingredients and foods that are detrimental to the health of individuals, communities, animals, and the environment.
DIY: Grow Your Own
i Plant a home garden, a Victory Garden, an herb box, and/or help others start and grow gardens.
i Plant a fruit tree and/or support the planting of fruit trees around the world (www.ftpf.org).
i Join or start a community or municipal garden (www.communitygarden.org/starting.php).
i Become a modern Johnny Appleseed (en.wikipedia.org/wiki/Johnny_Appleseed).
i Turn lawns into a gardens and farms (www.foodnotlawns.net).
i Transform unused land, a parking or vacant lot, or a lawn or strip of land into a farm or garden (www.spiralgardens.org and www.guerrillagardening.org). Guerrilla gardening has been called “the most beautiful crime in human history”.
i Encourage those with gardens to plant completely or mostly edible crops.
i Engage in permaculture (en.wikipedia.org/wiki/Permaculture).
i Learn about and experiment with “green roofing” (www.greenroofs.com).
i Learn about foraging for food (e.g., finding wild food, reclaiming surplus or wasted food, practicing freeganism).
Surpluses & Scarcity: Feed the Hungry
i Volunteer at a local food bank, food pantry, soup kitchen, Second Harvest food bank (www.secondharvest.org), homeless or women’s shelter, Food Not Bombs group (www.foodnotbombs.net), or a meals-on-wheels home-delivery service (www.mowaa.org).
i Gather food and donate to programs and organizations that feed the hungry and help people and organizations become more self-reliant.
i Grow food to donate to a food bank, food pantry, soup kitchen, or Food Not Bombs (www.foodnotbombs.net), or share with neighbors, friends, family, and others.
i Learn new words and donate food for free at the same time (www.freerice.com).
i Work with your school and other institutions to improve meal programs so that they offer more fresh, local, organic, healthy, vegetarian foods for all students and the campus community (www.peoplesgrocery.org).
i Support expansion and improvement of the Food Stamp, WIC, school meals, and other food-support programs, including foreign food aid and food sustainability programs to decrease hunger. Work to de-commodify food, so that it is not solely produced and sold for profit.
i Promote good nutrition, personal and public health, sustainability, and public participation.
i Work to end hunger (which can lead to malnutrition, anxiety, pain, ethnic tensions, violence, warfare, and starvation).
Make It Happen: Agitate, Educate, Organize!
i Learn (and teach) as much as you can about agriculture, permaculture, food, nutrition, hunger, ecology, and social solutions (start with “12 Myths About Hunger” at www.foodfirst.org/12myths and “You Can’t Eat Gasoline” at www.doublestandards.org/peter1.html).
i Learn (and teach) as much as you can about food growth and distribution systems (locally, regionally, nationally, and globally).
i Bring Fruit Tree 101 to your outdoor classroom (www.ftpf.org).
i “Food is at the apex of our social, environmental, and economic health. Every time we eat something, we are voting” (Matt Amsden).
i Join or form a group, organization, club, or policy council working on food-related issues.
i Talk to friends and others about food, wild plants, flowers, herbs, nutrition, health, bio-remediation, permaculture, agricultural & environmental issues.
i Work with others to start or expand a campus or community farm (www.farmtocollege.org).
i Work with others to start or expand local compost and recycling systems.
i Work with others to conduct community food and health assessments.
i Work with others to conduct nutrition awareness and anti-hunger programs.
i Encourage farm-to-cafeteria initiatives in schools (www.farmtoschool.org), businesses, government offices, unions, congregations, prisons, food courts, hotels, military bases, and other organizations and institutions.
i Keep food issues on the agenda and in the public consciousness (e.g., social network with friends, write letters to editors and politicians, post on blogs and other web pages, call talk radio shows, speak up in group settings, forward to friends and others, conduct research and write papers, share this info).
i Encourage organic agriculture for better health, nutrition, productivity, and sustainability (www.monbiot.com/archives/2000/08/24/organic-farming-will-feed-the-world).
i Fight against factory farming (aka CAFOs) (www.factoryfarming.org).
i Redirect a portion of the bloated U.S. military budget (currently over half the entire world’s military budget) and wasteful corporate welfare (more than what’s spent on welfare for the poor) toward poverty-reduction, hunger-eradication, universal healthcare, nutrition education, and agricultural-sustainability programs.
i Support a Strategic Grain Reserve as a complement to the Strategic Petroleum Reserve (www.fao.org/docrep/W4979E/W4979E00.htm).
i Advocate and vote for expanding food assistance and other safety net programs, fairer trade and agricultural policies, higher minimum wages and living-wage jobs, green careers, affordable housing, expanded education, universal healthcare, extended mass transportation, community economic development, community gardens, green roofing, revitalized neighborhoods, decentralized renewable energy, and increased democracy.
i Demand food democracy and support greater self-sufficiency.
i Live your values, “walk the talk”, eat, drink, and enjoy!
Keep Learning: Further Resources
Books (check your library or local bookstore): Ken Albala, Beans; A. Beardsworth, Sociology on the Menu (1997); Harvey Blatt, America’s Food (2008); Harriet Brown, ed., Feed Me!; Melissa Caldwell, The Cultural Politics of Food and Eating (2005); Judy McCoy Carman, Peace to All Beings (2003); C. David Coats, Old McDonald’s (Factory) Farm; CCPHA, Searching for Healthy Food (2007); Sophie and Michael Coe, The True History of Chocolate (2000); Christopher Cook, Diet for a Dead Planet (2006); Wendy Cook, Foodwise (2003); Ann Cooper, Bitter Harvest (2000); Richard Franke & Barbara Chasin, Seeds of Famine (1980); Carole Counihan, Food and Culture (1997) and Food in the USA (2002); Greg Critser, Fat Land (2004); Karen Davis, More Than a Meal (2001); Gail Eisnitz, Slaughterhouse (2006); Steve Ettlinger, Twinkie, Deconstructed (2007); Felipe Fernandez-Armesto, Near a Thousand Tables (2003); H.C. Flores, Food Not Lawns; Robert Foster, Coca-Globalization; Michael Jacobson, Six Arguments for a Greener Diet (2006); John Germov and Lauren Williams, A Sociology of Food and Nutrition (2004); Marvin Harris, Good to Eat (1998); Brian Halwell, Eat Here; Andrew Heitzman & Evan Solomon, Feeding the Future; Amanda Hesser, Eat, Memory (2008); Sandor Katz, Wild Fermentation and The Revolution Will Not Be Microwaved (2007); Andrew Kimbrell, Fatal Harvest (2002) and The Fatal Harvest Reader (2002); Mark Kurlansky, Salt (2002); Frances Moore Lappé et al., World Hunger: 12 Myths (1998) and Frances Moore Lappé and Anna Lappé, Hope’s Edge (2002); Harvey Levenstein, Paradox of Plenty (2003) and Revolution at the Table (2003); Sylvia Lovegren, Fashionable Food (2005); Richard Manning, Against the Grain (2005); Ken Midkiff, The Meat You Eat (2004); Marion Nestle, Food Politics (2003), Safe Food (2004), and What to Eat (2006); Erik Marcus, Meat Market (2005); Sidney Mintz, Sweetness and Power (1986) and Tasting Food, Tasting Freedom (1997); Moby & Miyun Park, eds., Gristle (2010); Fabio Parasecoli, Bite Me (2008); Russ Parsons, How to Read a French Fry (2001) and How to Pick a Peach (2007); Raj Patel, Stuffed and Starved; Michael Pollan, The Omnivore’s Dilemma (2006) and In Defense of Eating (2008); Barry Popkin, The World Is Fat; Peter Pringle, Food, Inc. (2005); Leon Rappoport, How We Eat (2003); George Ritzer, The McDonaldization of Society (1996); John Robbins, Diet for a New America and The Food Revolution; Ken Roseboro, Genetically Altered Foods and Your Health; Peter Rosset, Food Is Different; Eric Schlosser, Fast Food Nation (2005); Eric Schlosser & Charles Wilson, Chew On This (2006); Vandana Shiva, Stolen Harvest (2000); Michele Simon, Appetite for Profit (2006); Upton Sinclair, The Jungle (c.1905); Peter Singer & Jim Mason, The Way We Eat; Alisa Smith & James MacKinnon, Plenty; Jeffrey Smith, Seeds of Deception; Alan Snitnow et al., Thirst (2007); Morgan Spurlock, Super Size Me; Tim Stark, Heirloom; Reay Tannahill, Food in History (1995); Will Tuttle, The World Peace Diet (2005); Ann Vileisis, Kitchen Literacy (2008); Margaret Visser, Much Depends on Dinner (1999); Tina Volpe, The Fast Food Craze (2005); Murray Waldman & Marjorie Lamb, Dying for a Hamburger; Brian Wansink, Mindless Eating (2006); William Whit, Food and Society (1995); Larry Zuckerman, The Potato (1999).
Films: A Delicate Balance (2009); All Jacked Up; Backwards Hamburger (2006); Banana Split (2002, 47m); Beyond Organic (2000, 33m); Black Gold (2006, 78m); Broken Limbs (2004, 57m); The Cappuccino Trail; Chew on This; Compassion Over Killing’s 30-second ads; Deconstructing Supper (2002, 48m); Diet for a New America (1991, 60m); Diet for a Small Planet (1974, 28m); Eating (3rd ed.); The Emotional Lives of Farm Animals; Farming the Sea (2004, 60m); Fast Food Nation (2006, 116m); Food (2000, 49m); Food for Thought; Fragile Harvest (1987, 49m); Fresh (2009); Food, Inc. (2009); The Future of Food (1990, 28m); Garden Song (1980, 28m); Global Gardener (1996, 112m); The Greening of Cuba; Hungry for Profit; King Corn (2007); Mad Cowboy; McLibel (2005, 85m); Meat (1976, 113m); The Meat with No Bone; Meatless (2010); Meet Your Meat; The Meatrix (Parts 1 (2003, 4m), 2, and 2 ½); My Father’s Garden (1995, 56m); Our Daily Bread (1934, 80-90m); Peaceable Kingdom (2004, 70m); Processed People (2008); The Real Dirt on Farmer John (2005, 82m); Seeds of Plenty, Seeds of Sorrow (1994, 52m); Silent Killer (2005, 57m); Sowing for Need or Sowing for Greed? (1990, 56m); Super Size Me (2004, 100m); Thirst (2004); Unnatural Selection; We Feed the World; What Color is Your Steak? (2007); What’s On Your Plate (2007); When the Cows Come Home (2004, 23m); World According to Monsanto (2008).
% Inspired by Community Food Security Coalition. There is more information, with many organizations listed and linked, at www.foodsecurity.org/links.html and Eco-Eating at www.brook.com/veg. Food is a four-letter word!
© DB. Dan Brook, Ph.D., is a writer, poet, photographer, speaker, activist, healthy eater, and freelance instructor of sociology and political science. He welcomes comments, questions, constructive criticism, and any other contributions, whether monetary or otherwise, via firstname.lastname@example.org. Please distribute freely for non-profit purposes only. All rights reserved.


The Ingredients are locally sourced wherever possible. Our coffee is a rich Italian blend that was specially chosen by us from The Cambridge Coffee Company. Now in our third year of operating we have made a name for ourselves in the local community, providing a venue for private events and an informal meeting place for groups such as the Girton Knitting Society. Café offers a range of delicious homemade food lovingly prepared in our kitchen. The menu changes with the seasons throughout the year but always includes cakes, biscuits and sweet treats as well as light lunches and a tempting breakfast menu.
With both indoor and outdoor seating (clustered around our majestic olive tree) the café itself is a spacious and inviting environment with a modern yet relaxed feel. Our menu also reflects this atmosphere, packed with traditional favourites plus a few Mediterranean twists!


Dr. Mehandar Kumar is a board-certified hematologist-oncologist. He has privileges in St. Joseph’s Regional Medical Center in Paterson as well as Bayshore Community Hospital in Holmdel and Raritan Bay Medical Center in Old Bridge and Perth Amboy.
Here are some of the most helpful tips for gaining weight during an Oncology Treatment Old Bridge NJ that have proved worthwhile and effective:
- When you’re exhausted or deficient an appetite, drinking needs less effort than chewing. Fruits and veggie smoothies prepared with coconut oil, flaxseed oil, or peanut butter are the good options to get the best results for any stage of Hematology Treatment Holmdel NJ. It will bring ample relief.
- Eat more frequently throughout the day. Try small or high-calorie servings rather. It will bring drastic improvement.
- Think through meeting with a listed dietitian who can work with you to help you improve a nutrition plan based on your health history, disease type, and Oncology Treatment Old Bridge NJ. A diet guide will matter the most in such conditions.
- Eat plenty of healthy fats, such as fatty fish, olive oil, coconut oil, butter, avocados, nuts, and nut butter for the immune system, proper health and a perfect metabolism of the body.
- Don’t drink too much caffeine. Staying hydrated is especially important when fighting cancer as it results in the Best Cancer Treatment Keansburg NJ. One or two cups of coffee a day is sufficient therefore it is better to stick to that schedule.
- Don’t eat too many high-fiber foods when trying to gain weight. Foods that are high in fiber may fill you up rapidly. If you eat a lot of vegetables make sure to stabilize them with protein and fat.
- If you or your loved ones are fighting cancer or undergoing Haematology Treatment Holmdel NJ, then make sure you follow the above-mentioned tips in your diet. In case of any other related issues, consult specialists at GK Health for your wellbeing and healthy lifestyle.


Me? Cook a turkey? sigh. Ok, I'll try again.
I've actually done it twice before and all have emerged alive ('cept for the turkey of course). Tomorrow is Easter Sunday, which calls for something. Many people do ham, which is a heck of a lot safer, lol. But noooo... I have to tempt the Food Safe Gods yet again and cook another bird.
So, for my review and benefit (and for those of you in my shoes), here's an overview:
Cold Water Thawing:
About :30 per pound. Turkey must be in leak proof packaging, and water must be kept clean and cold (changing every half hour is a good idea).
At the moment mine is still in its plastic wrap, double bagged in garbage bags, in a cooler full of cold water in the bathtub. I love this method. You close the lid of the cooler which keeps the floating turkey UNDER the water, and the insulation of the cooler keeps the water at a safe temperature. To change to water, simply open the drain at the bottom of the cooler, and then refill once the old water has drained out.
They recommend cooking cold water thawed turkey immediately because the conditions are not temperature controlled, but I've put the bird back in the fridge before cooking it. Mind you, I use the cooler which keeps the water cold, and I check on it constantly. (Believe me, I'm paranoid.)
About :20 per pound (assuming it's properly thawed ;) Rinse out the cavity, stuff it and close it with skewers. Cover with foil in the beginning (remove near the end to brown).
Note: only put the stuffing into the cavity immediately before the turkey goes in the oven - never pre-stuff the bird and let it sit in the fridge. Supposedly that's really dangerous. I've also heard that you shouldn't mix the dry and wet ingredients of the stuffing (assuming you're making home-made) together until the last minute either. Who knows. I'm sure there are people who have done this and been just fine (or who wondered what their stomach pains were from later ;) but I always err on the side of caution.
Happy Easter cooking!!


Last night we splurged and went to a fancy place called den Dijver where they cook with beer and do tasting menus with beer pairings. Only one of the beers was new to us, but having a beer and food tasting combo alone was excitement enough. I started with a Champagne and hops cocktail (the hops were very light). I loved the ingenuity of that mix. The best part of the meal, in my opinon, was the white asparagus with a diced egg sauce and smoked salmon (very traditional and the asparagus was so succulent).
We also decided that on every trip from now on we should research and book reservations at an upscale restaurant that specializes in local cuisine.


- Daily filling of the “Genussschränkle” (Minibar) in your room with drinks and small, fresh treats.
- UnverzichtBar – enjoy culinary snacks daily from 11 a.m. at our UnverzichtBar in our GesundKunft®-SPA Black Forest.
- Rich breakfast with regional quality products in our Restaurant LUISE
(Monday to Saturday from 7:30 a.m. – 11 a.m., Sundays and holidays from 7:30 a.m. – 12 noon)
- Dinner in our restaurant LUISE
In the evening, enjoy a selection from the menu of the day or classics from the menu. (Daily from 18:30 – 21:30)