1. Hydration is Key
- Start your day with a large glass of water to rehydrate your body.
2. Ginger Tea
- Sip on a warm cup of ginger tea, which can help soothe an upset stomach and reduce nausea.
3. Breakfast Burrito
- Scrambled eggs with veggies (like bell peppers, onions, and spinach) wrapped in a whole-grain tortilla. Add a sprinkle of cheese for extra flavor.
4. Fruit Smoothie
- Blend together a smoothie with bananas, berries, Greek yogurt, and a drizzle of honey. The natural sugars will help boost your energy.
5. Quinoa Salad
- A hearty salad with cooked quinoa, mixed greens, cherry tomatoes, cucumber, and a protein source like grilled chicken or tofu. Drizzle with a light vinaigrette dressing.
6. Avocado Toast
- Whole-grain toast topped with mashed avocado, a sprinkle of salt and pepper, and a drizzle of olive oil. The healthy fats in avocados can help replenish nutrients.
7. Homemade Chicken Soup
- Enjoy a warm bowl of homemade chicken soup. The broth will help rehydrate you, and the chicken and vegetables provide essential nutrients. You can add some whole-grain noodles for a comforting touch.
8. Steamed Vegetables
- A side of steamed broccoli or green beans can add vitamins and minerals to your meal.
9. Rice or Quinoa
- A small portion of rice or quinoa can serve as a healthy carbohydrate source to replenish your energy levels.
10. Greek Yogurt with Berries - A bowl of Greek yogurt topped with fresh berries and a drizzle of honey can provide a sweet and satisfying end to your day.
11. More Hydration - Finish the day with another glass of water to ensure you're well-hydrated before sleep.
- Avoid coffee and alcohol to prevent further dehydration.
- Prioritize foods rich in vitamins and minerals to help your body recover.
- Get plenty of rest to allow your body to heal and rejuvenate.
This meal plan is designed to help your body recover from a hangover by providing essential nutrients, hydration, and soothing foods. Remember that hydration and rest are key elements in combating a hangover, so listen to your body and take it easy throughout the day.


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Being a premier food safety Pre-Auditing and Audit Prep Firm,
we are dedicated to helping our clients maximize high-quality standards.
Here are the reasons:
New Regulatory Requirements; Customer demands are Requiring Dynamic Improvements to Food Safety’s execution and expectation.
Closely with your team to create and implement a world class Food Safety and Product Quality management system.
Advocates for you with Industry Commissions, Universities and
industry experts including Auditing Companies:
• Achieving clarity in food safety regulation
• Auditing and mentoring food safety processes
A unique perspective to food safety by understanding what is crucial
to you and your bottom line.
Include Growers, Packers Processors, Manufactures and Distributors
of fresh fruits and vegetables.
CQA Premium Support
CQA is with you though every step of recovery, revision, and re-start
of your production process. Double and triple checking the facility processes to eliminate contamination.
The Cutter System, Saves you Time & Money
The Cutter System, a wireless Food Safety and Production Management Program. This automated system improves production and reduces the risks of a recall before they happen. The Cutter System gives you real time analysis of your production.
Field/ Facility Programs– Facility/Field Safety management:
• To fit your FDA Food Safety Plan
• To fit your Auditing Company’s program
Customized consulting solutions for all your food safety and quality needs:
• Developing new programs
• Modification of existing programs
• Maintaining the programs that are currently in place
• The company’s commitment policies
• The organization process and assign food safety roles and responsibilities
• The food Safety Management system including documentation
• The employee Hygiene and food handling practices (GMP/GAP)
• The cleaning and Sanitation practices
• Pest Control SOPs (Standard Operating Procedures)
• The supplier control program
• Process and Product Flow charts
• Risk Assessments
• The food defense program
• Safe Quality Food (SQF)programs
• British Retail Consortium (BRC)programs
• Global GAP (Options 1 and 2) and Quality Management Systems (QMS for Option 2)
• Primus GFS (GAP/GMP) programs
• Training in all areas listed above
• Development of trend analysis and reports of each item above
• Verification and validation of HACCP, Cleaning and Sanitation on Food Safety
• Plans through our Preventive Control program
• Audit preparations and audit presence if required
Food Safety Modernization Law FAQS -On April 8, 2013 the FDA released some frequently asked questions on Registration and Registration Renewal. Provided by: www.fda.gov
MARCH 15, 2016


Major in Health Sciences
Field of Health and Nutrition
Overview of the field
The Field of Health and Nutrition uses the science of nutrition and related disciplines to identify and solve health problems. Each faculty member in this field is an experienced professional who is involved in research of food science, cookery science, clinical nutrition, cancer epidemiology, nutritional education, nutrition physiology, exercise physiology, bone metabolism, glucose metabolism, or other nutrition-related areas. The Field of Health and Nutrition consists of two courses: the "Education Researcher Course" and the "Clinical Nutrition Specialist Course". The former offers programs of advanced study in health science that prepares graduates for teaching, research, administrative, and leadership positions in academic, medical, public health, and other institutions. The latter course provides professionally trained registered dieticians with comprehensive knowledge about clinical nutrition and advanced skills in nutritional treatment. This course prepares graduates to be successful in nutrition support team (NST) in medical institutes.
Characteristics of the field
Fostering highly trained educators and researchers
The "Education Researcher Course" fosters highly trained educators and researchers in health science areas related to diet, nutrition and exercise. Specifically, career options at various universities and vocational schools are conceivable. It is necessary for these professionals to be able to find their own research theme and conduct research on their own, organize the results into a research paper and publish them. The "Education Researcher Course" offers programs for fostering basic skills involving research.
Fostering professionally trained registered dietitians
Emphasis has recently been placed on the importance of nutrition support team (NST) in good nutritional care and management of patients. Therefore, currently, highly trained registered dieticians are in extreme demand in medical institutions. Dieticians in NST require comprehensive knowledge about clinical nutrition and advanced skills in nutritional treatment. The goal of the "Clinical Nutrition Specialized Course" is to provide professionally trained registered dieticians with the knowledge and skills necessary for employment by hospitals or nursing care facilities.
Graduate students from diverse backgrounds
Currently, the students who come to study in the field of Health and Nutrition are of three categories: students who entered the graduate school directly after graduation from our university's Department of Health and Nutrition (Undergraduate School), students who are registered dietitians working and playing an active part in hospitals, and students who come from other fields (or other universities). Since the graduate students in our field have diverse age and backgrounds, students can have contact with people harboring various values.
Research on food support and health
In the Field of Health and Nutrition, research has been done to examine the effect of nutrition and exercise on glucose metabolism in skeletal muscles by using molecular biological analysis methods. Furthermore, we have conducted food science research to develop the food menus for the elderly by using a new cooking method known as "low temperature steaming". We also have conducted epidemiological studies on the prevention of osteoporosis and cancer. The field of research related to food and health is very broad, and it is conceivable that the research will expand to various areas in the future.
Master of Health Science (M.H.Sc.) in Nutrition
Examples of research topics
- Perspectives on the safety and nutritional potency of genetically modified foods, and the development of food products in the near future
- Cooking methods and the resulting qualitative and quantitative alterations in functional substances
- Research on the development and evaluation of community health and nutrition policy programs
- Research on the food environments (especially food systems and food cycles) and the health of residents
- Research on socio-economic disparities and health / nutritional status
- Research on nutrition and food assessment
- The effects of exercise and nutrition on glucose metabolism in skeletal muscles
- The effects of exercise and nutrition on glucose metabolism in brain


Order by Friday 16/12 or until stocks last.
Order and pay for your (vegan) Christmas menu in shop or in the webshop on the website Collect on Saturday 24/12 between 10 a.m. and 2 p.m. in the shop
Choose the packaging
You choose between recyclable packaging or zero waste glass jars with empties. Please mention this when ordering in the comment box.
If you opt for empties, this will be settled upon collection on Saturday 24/12.
The amount depends on the number of people and the number of pots used. For the menu, it is about 40 euros.
The empties should be within the maximum 3 weeks to be returned, washed or rinsed very thoroughly.
festive Christmas menu
Festive Christmas menu
Vegetable oven fritters with homemade tomato ketchup (vegan, allergens: celery)
Starter of your choice
Christmas tree-shaped salmon mousse with creamy herb sauce (flexi, allergens: milk, fish)
Millet risotto with watercress and green asparagus (vegan, allergens: celery)
Tarte tatin of tomato and caramelised onion (vegan, allergens: celery, corn)
Small soup of your choice
Turnip velouté with chervil pesto and hazelnut crumble (vegan, allergens: celery)
Watercress with spinach pesto and almond crumble (vegan, allergens: celery)
Main course of your choice
Roast duck breast with orange and star anise, puree of pumpkin and parsnip with fried onion , Brussels sprouts and tomato with ginger and citrus cashew cream (flexi, allergens: celery, nuts)
Marinated turkey breast with cumin, coriander and white wine, mashed pumpkin and parsnip with sautéed onion, grilled turnip in curry crust with spiced tahini (flexi, allergens: celery, sesame)
Vegan roast with cranberry sauce, mashed pumpkin and parsnip with fried onion, oven roast potato and parsnip (vegan, allergens: celery)
Dessert of your choice with friandises
Tiramisu tartlet (vegan, allergens: nuts)
Lemon cheesecake (vegan, allergens: nuts)
56.8 euros per person, minimum 2 people, à la carte see webshop
Our Christmas catering is delicious as well as healthy, lightly digestible meals as you are used to at Natuurelles but with an extra refined finish. Everything in a festive touch, such as edible flowers, an extra crumble and extra pesto. Putting together a vegan Christmas menu is child's play. Not surprising when you know that chef Michèle herself is vegan. Great if you have company with a vegetarian or vegan.
From 2 people, you can choose the menu or order everything à la carte.


Dining at The Albert ArmsFood at The Albert Arms is inspired by fabulous seasonal ingredients, with Head Chef Ojas Naware and the team using only the finest, freshest produce to craft a collection of classic and innovative dishes.
Hearty traditional favourites can be enjoyed in our relaxed downstairs bar, while there’s a premium feel to our first-floor dining room - where we deliver our own modern take on British cuisine.
Alongside our delicious main menus, we’ll also have Chef’s signature dishes to tempt your tastebuds, with specials changing on a regular basis to make the most of that sublime seasonal fare.
Making your Christmas
Fuller's Get Together
We’re counting down to our 173rd anniversary! Join us for the Fuller’s Get Together on Monday 19th November and enjoy any 3 Fuller’s favourites for just £1.73 per pint


Lately, frozen yogurt has surprisingly become so popular. Not that popular more than ice cream but with the variety of flavour and the nutritious contained in the frozen yogurt would be the reason why it becomes well known day by day. A big thanks to this precious desserts creator for his genius idea to freeze yogurt and it evolved to be tasty and healthy dessert. Here are some lists for the most popular frozen yogurt flavours that have been consumers’ choice.
It might be cliche and boring, but we all know that this flavour could go with almost anything. Until at one point it was served with coke to make a float. It might be a common frozen yogurt flavour it is always being used in the common desert. The combination of vanilla flavour frozen yogurt with berries, oat, and chocolate swirls are too great. You should try it.
As we all might know when we speak about chocolate, surely it is one of the most loved flavours in the world. Who doesn’t like chocolate? Nevertheless, it comes in frozen yogurt forms. Chocolate is a great flavour to be mixed with others. The taste would be great especially when you add some sprinkles and whipped cream on top of it.
Bananas are known as the candy of all fruits, that’s why baby monkeys can’t resist the temptation of it. It actually has always been a good idea since they invented banana split as dessert. But how about an entirely banana flavoured cold desserts? It might be weird but yes it actually works. Many people have not tried banana flavoured frozen yogurt since they think the tastes would be weird. Give it a try and mix it with chocolate flavour. Both of them taste sweet but in different ways. Chocolate gives a kick yet soothing sweetness and bananas give a smooth sweet sensation to your tongue.
Here are three most popular frogurt flavours, all of them are tasty but it depends on you which one would be your favourite. I can’t decide it for you, go ahead and taste it and you can tell which one would be on the top.


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Burgers & Chicken Sandwiches
On the Side
Wisconsin Beer Cheese Soup
This soup is very popular. Rich, creamy and delicious. Garnished with bacon and fresh baked pretzel stix. Cup - $3.99
Baked French Onion Soup
Traditional crock of French onion soup topped with mozzarella cheese and baked to a golden brown. Cup - $3.99
Five crisp potato skins loaded with cheddar cheese, bacon, and sour cream.
Homemade corn chips piled high with cheddar cheese, seasoned beef or chicken, jalapenos, and pico de gallo. Bake to perfection.
Homemade Egg Rolls
Made fresh daily. Deep fried to a golden brown, served with dipping sauce. Ask your server for the egg roll of the day.
Five pizza logs filled with mozzarella cheese and pepperoni. Served with red sauce for dipping.
Beer Battered Artichokes
Artichoke hearts hand dipped in our homemade beer batter, then deep fried to a golden brown. Tossed in garlic sauce and parmesan cheese and served with a ranch dipping sauce.
Grilled Chicken Quesadilla
A piping hot tortilla filled with grilled chicken breast, cheddar, jack and mozzarella cheeses and Mexican vegetables.
Spinach & Cheese Quesadilla
Stuffed with spinach, mushrooms, chopped onions, whipped ricotta, and mozzarella cheeses.
Four pretzel stix out of the over. Served with cheese sauce & German mustard
Add a crock of French onion soup with any salad for $4.99
Grilled Chicken Caesar
A grilled marinated chicken breast atop crisp romaine, seasoned croutons, and parmesan cheese tossed without caesar dressing.
Steak & Bleu Salad
Grilled steak atop a bed of mixed greens garnished with red onions and crumbled bleu cheese. Served with a balsamic vinaigrette.
Pittsburgh Steak & Fries
Assorted greens topped with sirloin steak, french fries, cheddar and jack cheeses, and a side of Riviera dressing.
Pittsburgh Chicken and Fries
Assorted greens topped with grilled chicken breast, french fries, cheddar & jack cheeses, and a side of Riviera dressing.
Buffalo Chicken Salad
Mixed greens topped with boneless chicken wings, carrots, celery, and tomatoes. Served with a side of bleu cheese dressing.
Classic Greek Salad
Fresh greens topped with feta cheese, Greek olives, pepperoncini, tomatoes, cucumbers, and onions. Served with pita bread. / With marinated beef tips $12.99 / With a grilled chicken breast $10.99
Jumbo Chicken Wings
Your choice of Hot, Medium, Mild, Cajun, or BBQ grilled. Single Order - $10.99 Double Order - $18.99
Buffalo's Best Weck & Wings
Slow roasted beef piled high on a kummelweck roll. Served with six jumbo chicken wings and cole slaw.
Beef on Weck & Chicken Fingers
Slow roasted beef piled high on a kummelweck roll. Served with four chicken fingers and cole slaw.
Large golden fried strips of chicken breast tossed in hot sauce. Served with French fries and bleu cheese.
Beef on Weck
Buffalo's best! Hot, sliced roast beef on a kummelweck roll. Served with horseradish, potato chips, and a pickle.
Grilled Bologna & Onions
Grilled bologna and onions topped with American cheese and served on a kaiser roll. Served with potato chips.
Award Winning BBQ Ribs
Tender and lean St. Louis ribs rubbed with our special blend of spices, slow cooked to perfection, and topped with our homemade BBQ sauce. Served with your choice of potato & cole slaw. Half Rack - $15.99 Full Rack 21.99
Grilled Steak Tips
Grilled tenderloin steak tips topped with mushrooms, onions, and mozzarella cheese. Served with your choice of potato.
Hot Turkey Sandwich
Slow roasted turkey breast placed a top white bread, topped with gravy and served with French fries and cranberry sauce.
Hot Roast Beef Sandwich
Served on white bread, covered with gravy and served with French fries.
French Pub Famous Fish Fry
Served every Friday. A generous portion of boneless, skinless haddock prepared Beer Battered, Breaded, or Broiled. Served with homemade side salads.
Slow Roasted Prime Rib
Served every night after 4 pm. King Cut 20.99 Queen Cut 18.99 1/2 Pound 15.99
Burgers & Chicken Sandwiches
BBQ Bacon Burger
Topped with BBQ sauce, bacon, sauteed onions and American cheese.
Bleu Cheese & Bacon Burger
Topped with crisp bacon and a side of bleu cheese dressing.
French Pub Burger Supreme
Topped with spinach, mozzarella cheese, bacon, mushrooms and onions. Served on grilled French bread.
Topped with sauteed mushrooms, crisp bacon, and melted mozzarella cheese.
A 1/2 lb. sirloin burger topped with American cheese, grilled onions, and Thousand Island dressing. Served on grilled rye bread.
Black & Bleu Burger
A pepper crusted sirloin burger topped with crumbled bleu cheese. ~ with two slices of bacon - $8.99
Seasoned and charbroiled to your liking.
Charbroiled and topped with your choice of American, Cheddar, Swiss, or Mozzarella cheese.
Chicken Finger Panini
Chicken fingers tossed in hot sauce topped with bacon, American, and bleu cheese on grilled panini bread. A pub favorite.
Tuscan Turkey Panini
Sliced turkey, fresh mozzarella cheese, and basil pesto placed on panini bread and grilled to a golden brown.
Generous portion of slow roasted roast beef, topped with melted mozzarella cheese. Served on toasted French bread with French fries and a side of au jus. Add saute mushrooms or onions for .99 ea
Ultimate Grilled Cheese
Parmasan encrusted French bread stuffed with American, Mozzarella & Swiss cheese
The Best Reuben in Town
Lean corned beef roasted fresh daily, melted Swiss cheese, sauerkraut and Thousand Island dressing grilled on pumpernickel bread
Blarney Stone Panini
Smoked ham & roasted turkey dreast, topped with swiss cheese & thousand island dressing, served on grilled panini bread.
Triple Decker Club
Slices of roasted turkey, bacon, lettuce, tomato and mayo layered on your choice of toasted bread
Boneless chicken wings or fried shrimp tossed in hot sauce. Stuffed withlettuce, tomato & blue cheese
On the Side
Loaded French Fries
Seasoned French fries topped with melted cheddar and jack cheeses and crisp bacon. Served with dipping sauce.
Cajun Cheese Fries
Hot Cajun fries served with a side of cheddar cheese sauce.
A generous portion of battered onion rings. Served with our own special dipping sauce. 10 oz - $4.99
French Fries - Full Order
French Fries ~ Half Order
Three Olives chocolate vodka, creme de cacao and Irish cream.
Sour Apple Martini
Three Olives apple vodka, apple schnapps, and lemon juice.
Ruby Red Cosmopolitan
Absolut ruby red vodka, triple sec, lime and cranberry juices.
Absolut Citron vodka, triple sec, and lime and raspberry juices.
Three Olives vodka, black raspberry liquor, cranberry juice and lemon lime.
Create Your Own Buffet
All Buffet are Served with Chef Salad, Rolls & Butter.
Meat Choices -2
Roast Beef on Weck, Country Fried Chicken, Seasoned Chicken, Beef Roll-Ups, Barbecue Pork, Chicken Cordon Bleu, Roast Turkey Breast with Dressing, Swedish Meatballs, Homemade Barbecue Burgers, Roast Pork with Dressing.
Side Dishes - 2
Roasted Red Potatoes, Whipped Potatoes, Lazy Pierogi, Pasta & Red Sauce, Scalloped Potatoes, Potato Salad, Cold Pasta Salad, Macaroni Salad.
Glazed Carrots, Corn, Green Beans, Baked Beans, Peas & Mushrooms.
-Roast Beef on Weck
-Chicken Fingers or Chicken Wings
-Pasta & Red Sauce
-Fresh Baked Cookies
-Assorted Wraps & Sandwich Platter
-Strawberry Salad Add $1.00
-Homemade Kettle Chips
-Fresh Baked Cookies
A La Carte
50 Chicken Wings
25 Stuffed Mushrooms
Buffalo Chicken Wing Dip
(Serves 35-40) with Tortilla chips.
BBQ Baby Back Ribs
$22. Per Rack, Serves 3 to 4 people.
(serves 25-40) Served with Tortilla Chips.
Stuffed Hot Peppers
(25 pieces) Stuffed with Three Cheese, Italian Sausage or Buffalo Chicken Wings.
Fresh Roasted Roast Beet or Turkey
Turkey or Roast Beef with gravy by the pound. Add dozen Costanzo,s Roll $4.50
25 Breaded Chicken Fingers, Served with Carrots, Celery, Blue Cheese & Dipping Sauce. 50 for $100, 100 for $180
Scrambled Eggs, Home Fried Potatoes, Bacon, Ham & Sausage. Roll & Butter, Danish, Coffee, Tea.
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Addressing food insecurity and creating meaningful service opportunities for young people
Millions of families are struggling to put food on the table as a result of the COVID-19 pandemic, which has created unprecedented levels of food insecurity in Washington State.
At the same time, the economic downturn and interruptions to postsecondary education and the workforce resulting from the pandemic have left many young people in need of meaningful opportunities in the coming year:
SERVICE HAS A UNIQUE OPPORTUNITY TO ADDRESS BOTH CHALLENGES
The Schultz Family Foundation has partnered with Serve Washington to develop the WA COVID Response Corps, a first-of-its-kind program created in response to the pandemic combining resources from federal and state government with private philanthropy. The program is designed to increase the capacity of local non-profits working to address the food insecurity crisis, while also creating service opportunities for young people from diverse ethnic and financial backgrounds.
From now until June, 125 AmeriCorps members between the ages of 17-25 will be deployed to assist community non-profits focused on alleviating food insecurity in Washington State.
By supporting food packing and distribution at food banks, managing and serving in meal distribution sites at schools, providing food access to vulnerable populations, and growing and gleaning fresh fruits and vegetables in community gardens for foodbanks, Response Corps members will help keep our most vulnerable neighbors fed and healthy during these difficult times.
In the first four months of the program, Response Corps members collectively:
Learn more about the corps members’ impact on the community.
As the pandemic continues to disrupt the lives of so many, the Schultz Family Foundation is eager to build on the program insights, replicate the model, and accelerate change to help even more communities in need.
In partnership with Serve Washington and Service Year Alliance, the Schultz Family Foundation published a report providing an overview of the program and detailing early learnings.
By releasing this report, the goal is to spark conversations about expanding this innovative public-private model to additional states as officials deploy $1 billion in new funding for national service.
Download the full report here.
MEET THE CORPS MEMBERS
“The biggest challenges our clients are facing with the pandemic is having enough access to food, and especially in low-income populations, people losing jobs, stimulus checks not coming in, I think it’s really important that people are getting their basic needs met.”
– Rebecca B., WA COVID Response Corps member.
Meet more corps members!
- Washington Service Corps, Employment Security Department (Statewide) – Response Corps members will perform services such as delivering food and meals to people in their homes, distributing food to customers at the food pantry, distributing food in backpacks to people experiencing housing instability, repacking bulk food into family portions, picking up food from local grocers, farms, gardens, and orchards, recruiting and managing volunteers, and managing customer traffic flow. Host Sites: Ballard Food Bank, Catholic Charities Serving Central Washington, Clark County Food Bank, Des Moines Area Food Bank, Emergency Food Network, Friends of François dba For All, Helping Hands Food Bank, Hopelink, Hunger Intervention Program, Immanuel Community Services, Issaquah Food & Clothing Bank, Lopez Island Family Resource Center, Lynnwood Food Bank, Making a Difference Foundation, North Helpline, North Kitsap Fishline, Nourish Pierce County, Orcas Island Food Bank, Pike Market Senior Center & Food Bank, Plateau Outreach Ministries, Port Angeles Food Bank, Puget Sound Labor Agency, Second Harvest, SHARE Vancouver, Sky Valley Food Bank, South King County Food Coalition, South Whidbey Good Cheer, St. Leo Food Connection, Sunrise Outreach Center, Thurston County Food Bank, Tukwila Pantry, United Way of King County, Upper Valley MEND, and West Seattle Food Bank.
- LISC AmeriCorps Program, Local Initiatives Support Corporation (King and Yakima County) – Response Corps members will work directly with vulnerable community members by supplying meals to housing insecure individuals and families, securing and managing food donations, providing food safety training to recruited and managed volunteers, developing pipelines for sustainable food resourcing, assembling meals and supporting direct service partnerships with other meal providers, working with BIPOC farmers on farm-to-table resources, and/or assisting with youth nutritional health-checks. Host Sites: Byrd Barr Place, Catholic Charities Housing Services, Low Income Housing Institute (LIHI), OPERATION: Sack Lunch (OSL), and Rainier Beach Action Coalition. Other host sites to be confirmed.
- Common Threads, Common Threads Farm, (Whatcom County) – Response Corps members will serve with existing community partners in Bellingham, spanning urban and rural settings. Host sites include school gardens, food banks, and affordable housing complexes, many of which house a diverse demographic—from migrant farmworker families to single-parent households.
- Cowlitz AmeriCorps Network, Life Works (Cowlitz County) – Response Corps members will assist with repacking and distributing food, ordering, receiving, sorting, and assisting with monthly reporting to food rescue agency partners. Host Sites: Lower Columbia Cap, Three Rivers Christian School, and Woodland Action Center.


Almond & Vanilla Steel Cut Oats - 500g
Crunchy, creamy steel cut oats with a nutty touch and a hint of the vanillas.
- 10 serves
- Made with love in Melbourne
- Organic ingredients
- Vegan friendly
- No added sugar
- Enjoy as porridge or bircher style overnight oats
- $10 shipping Australia wide / Free shipping on orders over $50
- Eco-friendly packaging
Organic steel cut oats, organic almonds, organic sesame seeds, organic pepitas, organic sunflower seeds, organic chia seeds, organic puffed amaranth, organic vanilla powder.
Contains gluten, almonds and sesame seeds.
May contain traces of other nuts.


The 2019 (Eighth) China Catering Supply Chain Summit was held in Shanghai from March 20-22. The event was hosted by China Federation of Logistics and Purchasing and undertaken by the Cold Chain Logistics Professional Committee of China Federation of Logistics and Purchasing. Attracted nearly 700 representatives from the government, associations, catering companies, catering supply chain companies, cold chain logistics companies, food supply chain companies, fresh food e-commerce companies, group catering companies, central kitchen companies and other catering supply chain companies. meeting.
The China Catering Supply Chain Summit is an annual event in the domestic catering supply chain field. Its annual awards and selected themes have a vane-like significance in the entire industry. won the " 2019 China Quality Food ingredients supplier" award.


West Kent is a totally NUT FREE environment. Please do not send food to school which contains nuts or nut products. This includes peanut butter, chocolate bars with nuts, most granola bars (please check the labels), and many commercially made cookies. It is very important that we have your cooperation in order to keep the school safe for everyone. Please read labels carefully on all items being sent to school as many products you would not suspect do contain nuts. If a product says “may contain nuts” or “made in a facility with nuts” it is not permitted in school, as we have many students with life threatening nut allergies.
This policy also includes peanut butter imitations such as Wow butter, and other nut or seed butters.


It’s always the bigger American holidays that make us feel a little bit homesick, especially one like Thanksgiving, which we would normally spend around a huge table eating too much food with our whole family. Even though Brent had to work on Thanksgiving (we’re still getting used to that!) we knew we didn’t want to let the holiday pass without celebrating, even in a small way, so we decided to host a small dinner here at our apartment in Biarritz and invited our friends Daniele and Michael over. Our apartment is tiny and we only have a table that seats two people, so we don’t often host dinners because seating is so scarce. I improvised by bringing in our small bistro table from our balcony, making seating for four.
You don’t see many pumpkins here, at least not like back home where there is a pumpkin patch on every corner, but I did find some beautiful minty-green and pale yellow organic pumpkins that I bought from a farmer at the local market, Les Halles. They were most likely meant for cooking with, but I used them as table decor. I also gathered some colorful fall leaves from outside – the streets were covered with leaves this time of year, to make the festive setting complete. And even though there were only four of us, I kept with the Kudela family tradition of making name tag place cards for everyone, which always make it feel more like a holiday dinner to me.
My Dad and sister had brought me a few cans of Libby’s Pumpkin from home when they came to visit back in September. I used a few of the cans to make my favorite pumpkin muffins back in October, and saved the last can for a pumpkin pie on Thanksgiving. I had a bit of trouble with my crust (struggling to figure out my oven here), but overall it looked beautiful and tasted like home. That pie was probably my favorite part of the whole meal, and we ate the leftovers with our coffee the next morning for breakfast – the BEST!
I’m not abitious enough to cook a turkey (although they do sell them here – with the head and tail feathers still attached!) , so for the main dish I cooked a French dish, Coq Au Vin (chicken is close enough, right?) with garlic mashed potatoes. Daniele brought creamed corn, cornbread (with a box of mix she had been saving from Trader Joe’s!), and the most delicious artichoke, mushroom stuffing, and gravy. Everything was so good and when it came together it really did taste like Thanksgiving back home. We all missed celebrating with our family of course, but we were very thankful to have new friends to celebrate with!


Loudoun, VA - Loudoun United FC announced today a partnership with local Leesburg, Virginia branch of Paisano’s Pizza to be the Official Pizza Partner.
Paisano’s Pizza will be serving at all Loudoun United FC home games at the brand new first-of-its-kind stadium in Leesburg, VA starting in August 2019. Paisano’s Pizza is just the start of the many food options to be offered in the stadium. Look out for co-branded promotions and offerings throughout the year.
“We are thrilled about partnering with a local brand like Paisano’s Pizza in Leesburg. With their support we hope to continue our journey of ingraining in our community in a positively impactful way,” said Chief Operating Officer, Adam Behnke, “We want our fans to feel right at home when attending games at the new stadium. There is no better way to provide that service than to partner with a household brand like Paisano’s Pizza.”
Paisano’s Pizza is your family Italian restaurant. Paisano’s serves authentic gourmet pizzas, hearty pasta dishes, and subs stacked with meats, cheeses, and veggies. Paisano’s offers an extensive lunch and dinner menu. Only the finest, freshest ingredients available are used. Paisano’s was voted the #1 pizza in VA, DC, and MD by WTOP listeners. To get a taste of their menu and please visit their Leesburg restaurant location at 25 Catoctin Circle, NE Leesburg, VA 20176, online or by phone 703-443-0000.


Treat Dad to a VERY special Father's Day breakfast over the
Father's Day weekend, and book into a Koala Breakfast at WILD LIFE
WILD LIFE Sydney offers the unique opportunity to meet our
iconic Australian Koalas, all while enjoying a hot breakfast in a
bush garden setting.
Also included is a delicious buffet breakfast in the company of
koalas, an informative koala talk, as well as a photo opportunity
with the chance to cuddle up to our furry friends.
Dads are at Kid's prices* for Koala Breakfasts on both Saturday
1 and Sunday 2 September. Pre-booking is essential!
Book now on (02) 9333 9288.
More about Koala
*Each Dad must attend with a full paying child.


PureKana CBD Dog Treats | Steak and Sweet Potato CBD for Dog
Why feed your dog substandard snacks when you can instead treat them to the exquisite taste of PureKana Steak & Sweet Potato Hemp Dog Treats? Each treat contains the perfect amount of CBD for your pups: 1.25mg for small dogs (up to 40lbs) and 2.5mg for larger dogs (over 40lbs). Made using non-GMO, all-natural ingredients, these PureKana Steak & Sweet Potato Hemp Dog Treats will leave your pets drooling for their next dose. CBD pet products have become a regular commodity in the lives of pet lovers everywhere, shown to help with everything from separation anxiety to mobility issues. This recipe is an artisan’s dream, and your precious pups will love the refined flavor and natural benefits of CBD!
Dosage (serving size: 1 treat)
– Small Dog Treats: 25 treats, 25mg CBD per bag, 1mg CBD per serving
– Large Dog Treats: 20 treats, 50mg CBD per bag, 2.5mg CBD per serving
Brand : PureKana
Strength : 25mg (25 count), 50mg (20 count)
Size : 25 count, 20 count
PureKana Steak & Sweet Potato CBD Dog Treats (20 count)
These succulent treats contain 25mg of CBD per bag for small dogs and 50mg of CBD per bag for larger dogs. That’s 1.25mg or 2.5mg of CBD per treat, respectively, the perfect amount for our furry friends!
All mammals, not just humans, possess an endocannabinoid system (ECS) within the nervous system. CBD interacts with this system, enlisting a range of potential benefits. This means that our pups can experience the nutritional benefits of CBD just like us – because why should humans get to have all the fun?
These PureKana CBD Dog Treats – Steak & Sweet Potato contain only organic, gluten-free, and non-GMO ingredients. There’s no risk of unhealthy additives finding their way into your dog’s diet. And with 20 treats per bag and no artificial ingredients, you can easily ration these to your pets or include them as part of a healthy dietary routine.
Dogs have been known to gain a variety of benefits from CBD. In fact, CBD has been observed to affect a variety of things in animals, including:
– Separation anxiety
– Stress from fireworks, airplanes, car rides, etc.
– Mobility issues
– General quality of life
– Aging and wellness
– Skin and coat improvement
PureKana CBD Dog Treats – Steak & Sweet Potato offer exactly what your dogs need to live a healthy life. PureKana sources all of their CBD from organic, Kentucky-grown hemp. These Full Spectrum CBD treats are 100% THC-free, so you never have to worry about your pets experiencing confusing side effects.
PureKana only wants the best for your pets, and they show this through their wonderfully-crafted PureKana Steak & Sweet Potato Hemp Treats. They do not contain any artificial colors or preservatives, are non-toxic, and come from only the best hemp extractions.
– Raw hemp extract cannabidiol (CBD)
– Organic beef stock
– Sweet potato
– Oat flour
– Organic coconut oil
– Organic cinnamon
– Baking powder
– Mixed tocopherols
– Natural preservatives


AN EXCITING NEW CULINARY ARTS SCHOOL IN VANCOUVER
by Vicky Farolan
The very vibrant and intelligent President and Director of Admissions of The Pacific Institute of Culinary Arts of Vancouver, Sue Singer, gave us a tour of the immaculately clean facilities of her Gourmet Institute last April 11th, and followed this up with a lunch 'Bon Apetit' under the direction of her business partner, world-renowned chef Walter Messiah from Monaco, who was Chef to royalty, heads of states, and celebritites.
What impressed me the most about the facilities, including the Training Restaurant, was the professionalism and artistic European ambience it offered. The Institute features a six month Culinary Arts Program and a six month Baking and Pastry Arts program with no more than twelve students assigned to one Chef Instructor. I observed the students in both classrooms and saw how each student was receiving the maximum personal attention by his/her instructor.
After the tour, we sat in the elegant dining room and had a taste of the school's lunch menu for that day, Friday. Let me start with what I would refer to as the "Picasso dessert" and move backwards towards the aperitif. I call it "Picasso dessert" because of the artistic elegance in which Messiah and his students prepared the desserts: a triangular chocolate tart decorated in Picasso-like sketches in Praline sauce figures , accompanied by a peach and melon sorbet which I found light and delightful to my palate.
The main course, a duo of Salmon and Seabass, was tres excellente. The seabass was cooked to perfection and had an extraordinarily unique taste. Messiah kept the secret recipe to himself but commented that it was cooked with the folowing herbs: paprika, cheyenne, curry, and a green sauce made of blended spinach and parsley which came on the side. The salmon was the other part of the duo and never have I tasted salmon this fresh. It was simply pan-fried, and just cooked right to the T, and very tasty, indeed.
The aperitif was an onion tart creatively mixed with Roquefort sauce. We had Mission Hill's Grand Reserve Pinot Blanc with it.
All in all, an A+ for this lunch! And for only $16! The Institute donates $1 to the Greater Vancouver Food Bank. And Mondays, take advantage of the the 2 for 1 lunch.
Singer, who sat with us all through lunch, was very open about how she had worked for the Management team in WARDAIR and after the Air Lines merged with Canadian Air Lines, she left. She worked for the Dubrulle French Culinary School as the Registrar, and this was where the idea of starting her own school struck her. In 1995, she started preparing the groundwork--looking for investors, a location, permits, etc. until finally, together with Messiah whom she met at Dubrulle, got the project off the ground. "There's a big demand for this profession," she said. Recently, Delta Hotels and Resorts has formed a partnership with the Institute, and this has created excellent job opportunities for its graduates. "This is a terrific endorsement of our plan to provide lifetime job placement support for our graduates", commented Singer. When I asked her about tuition fees, she said: "The tuition is truly reasonable compared to what is charged in Culinary schools in the United States". She pointed out that there were students from Minnesota, Texas and Seattle forming the first group of graduates. "For six months, tuition fees are C$8,950 which is low compared to fees in US schools", she added.
The school started operating in January this year and the restaurant just opened its doors for lunch (11:30-2pm) last April 3rd. Dinner hours (6:30-9pm) will be in effect in the summer, starting July. She plans to open the patio section of the restaurant in July when touristic activities increase in Granville Island where the Institute is presently located. An excellent melange of bread and pastries prepared by the students are reasonably priced at the Institute's bakeshop which is open Monday-Friday 9:30 AM - 4:30 PM. I would recommend the baby baguettes and the danishes.
The restaurant is also open for dinner meetings, private functions, birthday and wedding parties and under the guidance and direction of the Chef Instructors, the students will ensure that these events become a 'gastronomic success'.
Casual gourmet classes in groups of 6 are also offered and the group can enjoy an evening of 'hands-on' culinary recipes and techniques. These classes start July 8th, 7-10 pm Tuesdays, Wednesdays & Thursdays.
And don't forget to book your reservations by May 8 for Sunday, May 11th Mother's Day lunch between 11:30 AM and 2:00 PM, and be treated to this gourmet menu: Asparagus & Prawn Mescla in Smoked Salmon Oil, Grilled Sea Bass with Herb Couscous & Tomato Vinaigrette, Mango Caraibe, Coffee/Tea for only $26. Special children's menu for $9.95, and children under six eat free. Book your reservation prior to May 8th at (604) 734-4488. All Moms will receive a 'special gift'!


Nutrition is a young science, and there’s so much we don’t yet know about how food affects health. But one thing experts agree on is that fiber is absolutely a good thing.
Fiber is a type of carbohydrate that your body can’t digest. It’s found in unprocessed plant foods, like fruits, vegetables, whole grains, legumes, nuts, and seeds. The Institute of Medicine recommends at least 38 grams of fiber per day for men 50 and younger, and at least 25 grams per day for women 50 and younger. The recommended amounts for men and women over 50 decreases to 30 grams and 21 grams, respectively. That’s because overall calorie consumption tends to decrease with age.
For reference, a slice of whole wheat bread contains about 2 grams of fiber, a medium skinon apple contains 4 grams, and a cup of cooked chickpeas contains 12.5 grams.
There are two types of fiber, each with unique health benefits. Soluble fiber dissolves into a gel during digestion, while insoluble fiber stays intact. If you’re eating a variety of plant-based foods every day, you’re likely getting a good mix of both.
Unfortunately, most American adults only get about half the recommended amount of fiber. Harvard Health reported in 2019 that most of us eat between 10 and 15 grams per day. That’s a problem because fiber plays a crucial role in keeping our bodies healthy and preventing disease. If you suspect that your own fiber intake is lacking, here are four compelling reasons to increase your intake of fiber-rich foods.
1. It reduces your risk of diabetes.
A 2018 article published in The Journal of Nutrition looked at existing evidence on fiber intake and diabetes. The key finding: Adults who ate at least the recommended amount of fiber (25 grams per day for women, 38 grams per day for men) were significantly less likely to develop type 2 diabetes later in life. Also, the fiber found in whole grains might be the most effective in preventing diabetes.
2. It steadies your blood sugar.
A big reason why fiber reduces diabetes risk is that it helps keep your blood sugar steady. A 2017 randomized controlled trial published in the American Journal of Clinical Nutrition looked at how fiber affected the blood sugar levels of people with type 2 diabetes after a meal. People who ate 15 grams of fiber with breakfast had lower blood sugar levels than those who ate just over 3 grams of fiber, even though both groups ate the same number of calories.
3. It helps keep you regular.
There are two types of fiber. Soluble fiber dissolves into a gel during digestion, while insoluble fiber stays intact as it moves through your body. Both types of fiber play a unique role in keeping you regular. Soluble fiber helps your stool pass smoothly through your bowels, while insoluble fiber bulks it up and keeps it moving. According to the U.S. Department of Agriculture (USDA), both types of fiber help prevent constipation.
4. It can lower your cholesterol, reducing your risk of heart disease and stroke.
The American Heart Association recommends getting at least 25 grams of fiber per day, because fiber lowers your risk of heart disease and stroke. That’s because fiber reduces the amount of cholesterol absorbed into your blood stream, thus lowering your LDL cholesterol levels over time. High-fiber foods have other heart-healthy benefits as well, like reducing blood pressure and chronic inflammation.
How to boost your fiber intake.
To hit your daily fiber goal, aim to eat 8 to 10 grams of fiber at each meal. You can do that by choosing whole grains over refined grains, filling half of your plate with fruits and vegetables, and working in plant-based proteins like legumes and nuts.


Listen to IHR show archives at iHempRadio
Lady Jane Gourmet Seed Co and Cousin Mary Jane are brand names and trademarks of L & J Enterprises, Inc. We are focused on bringing healthy Hempelicious foods into everyone’s daily diet. The nutrition in hemp is second to none and hemp seeds are our main ingredient! Our goal is to help provide consumers with non-GMO healthy food choices. We believe eating healthy is rewarding; a journey into feeling good and enjoying life. From our family to yours, we hope we can be a part of your good life.
Cousin Mary JaneTM feature HempeliciousTM foods and is Michigan’s leading source
for hemp food products. All products are Non-GMO, no soy, Gluten Free; most items are dairy & nut free. Help the hips, lose the chips, and grab a bag of Toasted Hempseeds. Our Toasted Hemp Seeds are a real treat. They are high in protein carrying 18 amino acids making them a great snack. The omegas 6 and 3 are perfectly balanced at a ratio of 3:1. A serving will provide 15 grams of fiber along with numerous vitamins and minerals including high sources of magnesium, iron, phosphorus, zinc and copper. The seeds can be eaten by themselves or added to salads and other recipes.
Our Fabulous Flap Jacks carry 13g of protein per serving; Vegan Flap Jacks carry 10g. That’s not all! Check out our GalaxSEEDTM Energy Bar Mix & HempeliciousTM HoneyNut Bar Mix, those tasty treats will provide nearly 8g of protein per serving and are packed with lots of vitamins and minerals – nothing has been fortified. Did I mention yummy? Hempagizer Protein Blast is sure to get you the complete protein you need. Add Hemp Flour & Hemp Hearts to just about anything. Now you can, Stop Bad Snacking and Eat More Hemp!
Cousin Mary Jane accepts wholesale clients and retail clients alike! Visit our website to educate yourself on the many delicious possibilities hemp foods have to offer. Including hemp hearts, high protein hemp flour, sea salted roasted toasted hemp seeds, raw hemp oil. Hemp is a vegan food product free of nuts and and gluten
Our CousinMaryJane site is eCommerce as well as has info on industrial hemp education. We hope to expand our products into hemp apparel this next year. LadyJaneGourmet.com site is just about ready to go live and will be eCommerce.
Plant Kingdom started in late 2008 when baker Jeremy Koosed began making Goo balls for friends. That was our first Hemp seed goodie. With concern for agricultural and health issues on the rise, an under-utilized plant protein like Hemp is clearly part of the solution. We have so much to gain from awesome plant foods, but without access-initiatives and health information, the benefits won’t be realized. It’s our hope that increased access to vegan & Hemp foods will advance collective well-being and agricultural progress.
Jeremy saw the potential in Hemp seeds to play a bigger role in strengthening the community. People were becoming hip to agricultural issues, demanding alternatives to empty calorie snacks and greater access to fresh and sustainable farm products. Our line of snack-sensations is providing uniquely satisfying experience. Whether it’s the snappy crunch of whole hemp seed products, the delightful crispyness of Coconut bars, spot-on peanut buttery chocolate items, or the pleasantness of berry bars, there’s a flavor and texture most everyone can enjoy.
Our nourishing goods are produced in two spots. Goo balls, scones & cookies are made with love at our bakery in Akron, inside Ms Julie’s kitchen. On Cleveland’s east side along Mayfield rd in Lyndhurst, our energy bars are mixed in small batches and dehydrated. The temperature doesn’t exceed 130° at this dehydration kitchen. Dehydration is a great preservation method, giving our bars a shelf life of around two months without being refrigerated. Low temperature production method also preserves thevalue of the good Omega-fats in the seeds.
Embedded in Northeast Ohio, Plant Kingdom operates a bakery/retail location in Akron and our energy bar kitchen/storefront on the east side of Cleveland. We serve independent vendors and community gathering places like coffee shops where we’ve served several hundred thousand snacks, helping these vendors make an honest living while boosting the sustainable farm economy.
If it sounds like Plant Kingdom is on a mission, it’s true. A steadfast supporter of responsible agricultural practices, owner Jeremy Koosed knows our era demands action. Natural resources that support life are being wasted. We need a life-affirming, energy efficient agriculture system that provides whole foods directly to people. When folks find out that 80% of Ohio agricultural products are processed into corn and soy derivatives or fed to animals, the land & energy use doesn’t seem logical. Industrial scale mono-cropping and factory farms are a primary cause of Greenhouse gas emissions and biodiversity-loss. Whatever your tastes, making the most of plant protein sources like seeds, beans, nuts, and whole grains can make a big dent in restoring the integrity of our agricultural sector while creating broader opportunities for family farms


Who is the founder of Peet's Coffee?
Where is Peet's Coffee based?
When was Peet's Coffee founded?
What is Peet's known for in the coffee industry?
What type of coffee does Peet's Coffee specialize in?
Who owns Peet's Coffee?
How many stores does Peet's Coffee have in the United States?
When was Peet's Coffee and Tea Company incorporated?
Where was the first Peet's Coffee, Tea & Spices opened?
Where was Peet's new roasting plant opened in 2007?
Does Peet's Coffee also sell tea?
In which states does Peet's operate retail locations?
Where is Peet's building a second roaster?
Which company was established by two British men who worked at Peet's in the early 1990s?
What brands did Peet's acquire?


Boptom blog is proud to announce its brand new venture. From here on forward we will be posting reviews from local stores around both Lytham and Preston.
Here is a photo diary of the café and the amazing food it has to offer. I would also like to give a shoutout to the staff which were especially lovely.
We can assure you, this tasted just as good as it looks here. It is poached eggs on granary bread which completely melts in your mouth.
So mouth-wateringly good…it is making us want to go back!
We couldn’t decide which glasses suited her best as she looked fabulous in both!
And the cake selection was to-die-for, the worst thing about The Lytham Kitchen is having to decide what you going to eat, it’s so tempting to try everything!
The mother of all cherry bake-wells, this was just as crumbly as it was tasty. To have to sum it all up in one word…only ‘scrumptious’ comes to mind. I’m normally quite picky with my cherry bake-wells, especially because it is hard to get the right balance between just sweet enough and sickly but this one was perfect.
These Salt frames are so glamorous and feminine they remind us of Breakfast at Tiffany’s.
Too many desserts…too little time.
The cafe is situated in the heart of Market Square in Lytham St Annes and aside from pouched eggs and cherry bake-wells other food options include: sandwiches, toasties, paninis, jacket potatoes, cakes and pastries to hearty all-day breakfasts, along with ‘Chef’s Specials‘.
Mark said: “We believe the key to great food is to use the freshest ingredients, and as we source ours locally, they are always the best.
“We use locally sourced food and we shop from Lytham stores as much as we can.
“We cook all our food and cakes from scratch and we also do a gluten-free and vegetarian range.”
“The gluten-free range has really kicked-off after being featured on some gluten-free blogs and it is a key part of our business.”


Articles About Rockweld Farm
Rockweld's Favourite Recipes
TERIYAKI CHICKEN WINGS
- 2 parts teriyaki sauce (Safeway ginger sesame teriyaki)
- 1 part barbeque sauce
- Mix together in a bowl and pour over wings in a Ziploc bag - refrigerate for 2 - 8 hours.
- Spread into baking pan, sprinkle with salt and pepper, or whatever seasoning you like.
- Bake at 325 F (uncovered) for 2 hours, flipping wings over after 1 hour. If desired, brush on a little more sauce for the last 20 minutes, the sauce in the pan will carmelize, brush that over the wings too. Enjoy!
- Honey garlic sauce is really good too.


Taco Bell Reviews & Details
40020 Highway 49
Taco Bell is located at 40020 Highway 49 in Oakhurst near the intersection of Hwy 49 and Hwy 41. Their menu consists of Mexican dishes . Call (559) 683-8226 for takeout.
- On The Menu:Tacos
- Major Intersection:Hwy 49 And Hwy 41
Tell us more about Taco Bell Oakhurst!


About 15 years ago, coconut water hit the U.S. market and exploded in popularity with its purported health benefits. Though the craze has slowed somewhat in recent years, the drink still takes up its fair share of space on shelves nationwide. But many who’ve given the beverage a chance share a less-than-glowing take: It doesn’t really taste good. Would most people drink coconut water if it weren’t a lower-calorie, less sugary alternative to sports drinks and sodas? Probably not.
Five Boston-based, first-generation American friends in their twenties and thirties were also united in their dislike of coconut water, and they wanted to do something about it. Last year, Kun Yang (CEO), Mohammed Hassoun (COO), Jaanai Babb (CMO), Sarwang Shah (CSO) and Aakash Dheri (CFO) were all working as pharmacists when they decided to bring a healthier, tastier beverage to market: Pricklee Cactus Water. As the brand’s name suggests, the secret lies in a delicious fruit many U.S. consumers may be unfamiliar with: the prickly pear.


Om organisationenThe menu is the core of all Olivia restaurants with stone oven baked, thin, crispy pizza, classic pasta dishes and antipasti. The Olivia restaurants are unique and inspired by our favorite Italian cities. Our vision is "You can't get any closer to Italy". With us you will feel at home and still be able to dream away to Italy. We have restaurants in all the big cities in Norway. We also have restaurants in Gothenburg and Stockholm in Sweden, and in Helsinki in Finland. Our strong culture is the engine for our growth.


So last week, I had a big meal in France, with all the family. It is beautiful. I was so full afterwards I could barely walk. And that is no exaggeration. I hope you like the photos and the ones of the glorious food doesn't make you too hungry. Let's kick off with some pumpkin soup, incidentally it was the first time I'd had it, and it was soooo good.
This is all the cheese for the raclette. A raclette is basically a hot plate that sits in the middle of the table, and everyone has their own spatula in which you melt your own cheese. When its done, you pour the melted cheese over a vast range of cold meats and some potatoes. It is perfection. We need this in England.
Can you see my cheese bubbling away?
This was fit for a restaurant. Oh my goodness.The glass had a coconut and pineapple creamy drink inside. The biscuit thing was to die for and don't even get me started on the creme brulee surprise. The surprise was that there was chocolate and clementine at the bottom. Beautiful.
Lovely little Azaelle being the cutest with some strawberries. Soon, there will be a bumper post filled with photos of her lovely cousin, Leane. When I say soon, I promise it will be soon :)
I know you just can't wait for more photos of this cutie pie :)
It was seriously amazing! I feel so welcomed here in France, and they truly live up to the stereotype of amazing an amazing cuisine. I cannot wait for the every meal :)
As I said, look out for another post soon of Leane, I promise it won't be long and thanks for looking :)
Until next time xxxxx


Meet the Junk Food Villains
Zerger the Harmburger
Burgers are a convenience food found in many fast-food restaurants. Classic burgers such as beef, bacon and/or cheeseburgers are very high in salt and saturated fat. When you have too much of these, you can be tired, have a bad night’s sleep, run out of breath quickly and feel sluggish. It can even lead to sickness.
Ice Queen Jean
Ice cream is a popular summer treat, but shouldn’t be eaten all the time. This is because ice cream is full of added sugar, which can cause cavities, toothaches and stomach aches, and is high in saturated fat which can lead to illness later in life.
Mr Slim Fat - Choc-o-lat
Chocolate is made from cocoa beans, which are roasted and fermented. Sugar, butter, milk, and vanilla is then added for flavour and texture. Since there is added sugar and butter, it’s best to limit chocolate. Too much sugar can harm your health by causing tiredness, cavities, and can ruin your appetite!
Frenchy the Frier
Fries are potatoes that are deep-fried in oil. Although potatoes give you energy, the oil is high in saturated fat, trans fat and salt, all of which can cause poor energy levels and bad health. Too many fries can ruin your appetite, make you feel nauseous and tired, and make it harder for you to do active things you love.
Greasy Greg Chicken Leg
Fried chicken is a dish where the chicken is coated in batter and deep-fried – making them crispy. The batter and oil add lots of salt, cholesterol, saturated fat and trans fat. After eating fried chicken, you may feel sleepy, and everyday tasks like walking up the stairs can seem harder. Over time, lots of fried chicken can harm our heart.
Rot Dog Roger
Hot dogs are highly processed, meaning that it’s very far from natural foods. They’re made of pork and animal remains that people normally wouldn’t eat, such as organs, fat, snouts, and other body parts! Too many hot dogs and processed foods can cause constipation, stomach aches, and lead to many different diseases later in life.
A donut is made from frying dough and dipping it into icing. It’s extremely high in sugar. One donut can have up to 27g – that’s 7 teaspoons! Would you eat 7 tsp of sugar? Probably not. Too many donuts can cause an energy crash, making you too tired to do fun things like play sports or hang out with friends. It can also lead to disease later in life.
Meet the Sugary Drink Assassins
The Soda Pop Sniper
Soda is a carbonated drink that has a lot of added sugar, and sometimes caffeine. Drinking too much can harm our health in many ways. It can cause cavities and toothaches, make us tired, interrupt our sleep, and impact our bodies – you may even have a harder time running around. Over time, too much soda can even weaken our bones.
Juice is the liquid part of fruits. There’re many types of juice – apple, orange, grapefruit, watermelon. Although it has nutrients, it also has lots of sugar. When we drink too much sugar, we can get toothaches, cavities, upset stomachs, and be tired. It’s best to limit the amount of juice you drink or try a healthy alternative.


I started making these a couple of years ago, before the cake pop thing blew up.
They are so fun to make, but the rolling of the dough is a little messy, i think they would be fun to make with kids.
Here is recipe for these Christmas themed ones below.
What you will need:
1 box chocolate cake mix (try and find one that has a sachet of icing mix included)
1 250g block of white chocolate
Red and Green small chocolates for decoration (you can find in baking section of your supermarket)
1. Follow instructions on back of cake mix to bake the cake as normal.
2. Let cake cool completely.
3. Crumble cake until it resembles breadcrumbs. (You will need a large bowl for this)
4. Make up icing as per instructions on packet mix.
Or if the cake mix didn’t come with icing, then you can buy pre-made frosting or icing.
5. Add icing into crumb mixture and mix until it comes together into a dough. (I recommend adding the icing a bit at a time so the mixture isn’t too wet.)
6. Take a small amount, about the size of a chestnut, and roll into a ball and place on a tray. (The size can vary depending on how many you need to make.)
7. Once all dough is used up, place all balls in fridge to set. Approx. 1 hour.
You can pre-make these balls the night before if you like, just keep in airtight container.
8. Chop white chocolate into small pieces and put in a DRY glass bowl.
9. Melt in microwave in 30 second intervals, stirring to combine.
10. Spoon the white choc over the cold balls and let it drip slightly over the sides.
11. Decorate with coloured chocolates to make them look like little christmas puddings. Put back in fridge for 1 hour to set chocolate.
These should last about a week in the fridge in an airtight container, take them out of the fridge about an hour before you serve to your guests!


California is among 15 states involved in a voluntary safety recall by an Illinois pet food supplier after pentobarbital, a sedative used in euthanasia, was found in cans of dog food. According to a KTLA news report, the dog food was tested after one dog died and four others were sickened after consuming it. Evanger’s Dog and Cat Food announced the recall of five lots of its Hunk of Beef dog food after the drug was detected in one lot of Hunk of Beef Au Jus. The 12-ounce cans were distributed to retailers nationwide and sold online in 15 states including California.
The recalled products were manufactured the week of June 6 through June 13, 2016 and have an expiration date of June 2020. The five dogs became sick after eating dog food from lot number 1816E06HB13, the company stated on its website. The company also said it had ended a 40-year relationship with its beef supplier. In its investigation, the company said it talked to many suppliers to find out how it’s possible for a euthanized animal to end up in the food stream.
What they learned was that when a veterinarian euthanizes an animal, there is no regulation that requires the vet to place any kind of marker on the animal indicating that it has been put down and guaranteeing that product from these animals cannot enter the food chain. Evanger’s said their investigation is ongoing and that they would be sharing all test results.
Consumers who have these products in their homes are urged not to feed them to their pets. Pentobarbital can cause drowsiness, dizziness, excitement, loss of balance, nausea and sometimes, death. Evanger’s has been paying vet bills for dogs that have been sickened by this food and has said it will make a donation to a local shelter in honor of the pug that died after eating the contaminated food.
Tips on Buying Dog Food
You can’t possibly know when your dog’s food is contaminated, but there are steps you can take to ensure most of the time that your pets are getting the best nutrition. The website, Dogfoodadvisor.com recommends consumers stick to the bigger brands. According to them, 93 percent of all pet foods sold in the U.S. are produced by three companies. And yet, 73 out of the 88 recall events over a five-year period were linked to products of smaller brands.
Know the identity of your dog food’s manufacturer so you can track any recall history and better judge the safety of those products. Always take recalls seriously. If your dog has been sickened or has died as a result of contaminated food products, you may be eligible for compensation. A class action lawsuit may also be a possibility to help hold the manufacturer accountable and potentially to tighten pet food safety regulations.


Why BFF? Individuals and families have less time to plan, shop and prepare their meals on a daily basis. In fact, in 2001, Canadians spent 30% of their weekly food expenses in restaurants and nearly 1 in 10 meals and snacks are from restaurants. BFF will allow individuals and families the opportunity to eat healthy […]
This author has yet to write their bio.Meanwhile lets just say that we are proud email@example.com contributed a whooping 1 entries.


This post contains a first for the Parables Blog. I have a recipe to share with you. Joseph, the son of Jacob, dispensed grain go the world. I will just tell you how to cook it.
For some time the Father has been leading me to adopt a healthier diet. I rarely eat meat anymore. When I do it is fish, or poultry. I have also recently cut out cow’s milk and the dairy products associated with it. I use almond milk in my cereal (it is really good, especially almond milk with vanilla – available at the local Kroger), and I drink water with my meals.
I have been looking for healthy, but also tasty, recipes. Recently my daughter and I stopped at a local coffee house in Macon. Kristin introduced me to a new treat. It is baked oatmeal. It was very good, so I looked for recipes when I returned home. I found quite a lot. The one I use is actually my own, as I changed quite a few of the ingredients. If you want to try a very healthy and tasty dish, I recommend the following to you.
Mix the following wet ingredients together in a 9×9 baking dish. (I use a glass dish.)
1-1/2 cups water
1 cup applesauce
2 tablespoons molasses (or maple syrup)
After mixing well, add in the following:
1/2 to 3/4 cup brown sugar (according to how sweet you like it).
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon cinnamon
Mix the above ingredients well until all is dissolved. Then add the following:
1/2 cup raisins
1 medium apple diced small (optional)
3 cups oatmeal
Bake at 350 degrees for 30 minutes.
Note: You can bake immediately after mixing together, or you can stick it in the fridge and let it sit. Some recipes recommend as long as 24 hours. I usually mix mine up at night and place it in the fridge to be cooked in the morning. It comes out great that way.
When warming up leftovers, adding some sweet milk, before heating in the microwave will keep it moist and delicious. I use almond vanilla milk.
Yesterday I cooked this recipe using strawberries in place of the raisins and apples. It was also excellent. I plan on trying the recipe soon with blueberries, since I have some in my freezer.
Final Note: Regarding my change of diet, I am convinced this is Yahweh’s instruction for me. Recently I read several very informative books on this subject. They are Forks Over Knives edited by Gene Stone; Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr. M.D.; and The China Study by T. Colin Campbell, M.D.
I do not teach vegetarianism as a Christian doctrine, for I do not see it taught in Scriptures. What I do teach is that every person should be submitted to the Holy Spirit in all things. This includes knowing what the Father would have us to eat as individuals. I do not suppose He will lead everyone to the same diet. It is wisdom to seek His mind in all things, including the maintenance of our physical bodies.
May you be blessed with peace and understanding in these days,
Heart4God Website: http://www.heart4god.ws/
Parables Blog: http://www.parablesblog.blogspot.com/
P.O. Box 804
Montezuma, GA 31063


October 16, 2019
Here are some tips to help you create the perfect match between wine and food during your dinner with friends !
1 - Respect the order of service of the wines you have selected
Serve wine from the youngest to the oldest
Serve the wine from the driest to the sweetest
Serve the wine from the freshest to the most temperate
Serve the wine from the lightest to the most robust
Serve dry white wines before red wines
Serve the red wines before the sweet ones
2 - Serve the wine before the dish
The aromas of the wine can be expressed and opened while waiting for the dish.
3 - Change your guests' glasses as often as possible
This will prevent the aromas from mixing between the different wines.
4 - Examples of combinations between wines and dishes
Dry and nervous white wine goes perfectly with a seafood platter, goat cheese and fish with melting flesh
A sweet white wine for desserts! Like fruit pie, caramel cream.
Light red wine fish such as salmon, trout, red mullet or charcuterie
A robust red wine will go well with strong red meat or fish cooked in red wine.
All you need now is your friends, good mood and ... of course ... good wines !
Upcoming tastings... Save the dates!
June 6, 2017
Result of the Top6 All Red tasting held on June, 25th in South Africa
July 3, 2018
TASTING RESULTS - Ultimate White Blends
November 6, 2019
4 Tips to serve wine during your receptions !
What you need to know about Shiraz
May 27, 2019
South African Top 6 Rosé results now available!
March 13, 2019
Siyakhula Educare Center
March 11, 2019
The results of our Top12Wines Dry White tasting are now available!
November 5, 2018


One great benefit of living in the Philadelphia area is seeing the city become a foodie’s paradise with seemingly endless options for wonderful food.
But even when dining out, frugal principles can still be applied.
Here are some suggestions on getting the most for your dining dollars and keeping expenses in check.
- Adopt a mindset that dining out is for special occasions, not the primary means for obtaining meals. Dining out should be reserved for special times and celebrations with family and friends.
- Remember that dining out too frequently could can harmful to your health as well your finances – while they may taste great, restaurant meals typically are large portions with loads of calories, sodium and fat.
- Ask for a doggie bag – only eat what you really want or need but don’t let the rest go to waste. Take the leftovers home; you’ll have something to look forward to for lunch the next day.
- Limit the beverages you order; it’s OK just to ask for water. Whether fast food or fine dining, the cost of beverages can really add up. Restaurants love beverages for their high profit margins. Beverages to limit run the gamut: from soft drinks, coffee and juice to cocktails, beer and wine.
- Look for BYOB (bring your own bottle) restaurants. Due to quirks in Pennsylvania liquor laws, many restaurants in the Philly area don’t have liquor licenses but do allow patrons to bring in their own beer or wine – a substantial savings for the diners. BYOB eateries may not be quite as prevalent in other parts of the country. Please note: A bottle of wine offered by a restaurant is typically marked up 2 -5 times from its retail price. The price for a glass of wine is usually set at what an entire bottle costs retail.
- As with beverages, limit other menu add-ons: appetizers, desserts, after dinner coffee, etc. Consider sharing appetizers and desserts.
- Sometimes it’s fun to just order a bunch of appetizers for everyone to share in lieu of getting entrees.
- When dining at a high-end restaurant, go for lunch rather than dinner. Lunch will be a better value, at perhaps, half the cost. Plus, it may be easier to get reservations.
- Exclude sales tax when calculating the tip – a tip of 15 – 20% is reasonable, depending upon quality of service. But tips should only be on the cost of the food and beverages. It appears that many of the tip calculators restaurants use these days include a sales tax when calculating the suggested tip.
- Instead of going out, consider cooking at home. Make a date with your significant other to cook dinner together. Have friends over for a ‘pot luck’ where everyone brings their best dish. Host gourmet dinners with friends on a rotating basis.
- Take advantage of credit card rebates – the Chase Freedom Visa offers a 5% rebate on restaurants several months each year. The Chase Amazon Visa gives 2% rebate on restaurants. (Warning: do not use a credit card to get rebates unless you pay off the balance in full every month. And don’t spend more than you would otherwise just because of the rebate)
Bon Appetit! Paul
PS Here are some links to Philadelphia Inquirer restaurant critic Craig LaBan’s blog and a rundown of his 2015 restaurant reviews:
© 2016 Paul J Reimold


Golden needle mushroom recipe, lose weight, have a good shape, no rest We have a healthy
style gift prepared for you as a “weight loss formula” that is easy to work with and really works.
…Try holding your father’s hand, holding your mother’s arm (or motivating yourself) and trying a method to lose weight (reduce disease) that you like. Then let’s get fit and firm at the same time.
Let’s start with this recipe… ยูฟ่าเบท
“Golden needle mushrooms” take care from the intestines to the skin.
It is becoming a sensation among Japanese and Koreans. When it was recently discovered that golden needle mushrooms are the ultimate food that have the most outstanding properties to help lose weight, break down the belly, and also nourish the skin to be clear as well. …Any Thai young person who is interested, we have some good tips. Let’s serve you to try to eat it yourself. Or make your parents eat.
Go On Diet
Eat 100 grams of golden needle mushrooms daily. and to get the most out of it Chew thoroughly or about 30 times per 1 bite.
But there is a way to eat better than normal eating. Mushroom Ice Processing which is a new discovery in Japan’s nutritional innovation There is an easy way to do it as follows.
- Prepare 300 grams of golden needle mushrooms, cut off the roots and wash thoroughly, cut into 4 equal parts.
- Put in a blender, add 400 ml of water, blend for 20 -30 seconds.
- Pour into the pot over low heat, simmer for 1 hour, let cool.
- Pour into ice molds, refrigerate in the freezer.
In one day, you should eat 3 mushroom ice cubes by modifying your favorite food menu. Any kind of soup various fried foods Curry Rice or even a drink menu such as hot tea


Students' Special: Finger Food Combo!
with 1-for-1 Drinks & free Wireless Access!
(Available 11am-6pm daily)
Enjoy 3 baskets of Finger Food
@ $13.95 only!
- French Fries
- Potato Wedges
- Onion Rings
- Chicken Wings
- Spring Rolls
- Chicken Nuggets
>>>Upgrade to Calamari Rings or Fish Fingers for an additional $0.50 each only!
>>>Change to a Baby Potatoes or Grilled Tofu Steak at no additional charge
>>>Change to any Mouth-Watering Bite for an additional $3 each only!
Enjoy 1-for-1 Drinks at a-la-carte prices
Choices include English Tea, Floral Tea, Hot Drinks & Coolers
>>>Upgrade to 1-for-1 Shakes or Freezes at an additional $2 only!
Terms & Conditions:
Pls present valid student's pass or matriculation card
Each order of the Finger Food Combo entitles guest to 1 set of 1-for-1 drinks
The free drink will be the one of the lower price
Valid from 11am-6pm daily excluding Public Holidays
Valid whilst promotion lasts!!!
Offer cannot be combined with other discounts, promotions or dining vouchers
Subject to 10% Service Charge. No GST is charged
Enjoy 15% off our Plateau Serenade Ice Cream Bombe!
Check out our Dining Promotions page!


Search Around to Taste the Culinary Delights from Jogja! After stepping into the wonders lost in time, Yogyakarta (or Jogjakarta, as they say) never strayed from its hubbub filled with an assortment of locals and tourists alike passing through the historic streets of the city.
The big city lies in Borobudur and Prambanan’s hubs known for classical Javanese arts and culture—such as batik textiles, notable literature, traditional music, and wayang puppetry. This is also where most of the culinary delights in the area are found.
First, after a long day of exploring the temples and the plains, you are bound to get hungry for some food. Outside of the Borobudur and Prambanan Temple area, a dish called “Mangut Being” is essentially a Red Tail Catfish, usually found in Magelang’s Progo River. It has a soft and gentle meat texture. Another delicacy you could enjoy outside the temple is Javanese noodles, commonly known as “Mie Jawa” or “Mie Godok”, which are essentially boiled soup noodles with an assortment of vegetables and chicken on top. This noodle-making style is a delicacy popular in Java Island, making it a staple craving in the area. This is best served during a cool day, but you couldn’t miss the dish’s flavour as it is served in front of you.
Another staple that you couldn’t miss while travelling in the area is Gudeg. Gudeg is a type of vegetable, and it is usually served with chicken and gravy rice, a boiled egg, tempeh and krecek, a type of spicy stew dish. Usually, to have some assortment, tempeh can also be steamed into becoming tempeh bacem, another type of delicacy from the area. This is a staple to eat while travelling in Yogyakarta, Borobudur and Prambanan. It definitely is unique to the area, and it is the most well-known dish.
Usually, when coming back from a trip, you can buy food as souvenirs. A well-known souvenir snack to buy and eat is Bakpia Pathuk, a sweet roll made of an assortment of flavours, such as green bean, cheese, chocolate or vanilla, baked with a wrap of flour and sugar.
Another souvenir snack that you should taste is Geplak Cake, a colourful assortment made from coconut cravings, flour and sugar. These are a few recommendations of food to eat while in the area of Yogyakarta. As you immerse yourself in the city’s culture and its outskirts, it is best to end the day by eating the homemade-style food the city can bring you. These can bring the ambience of Javanese Island while immersing yourself in travelling your way in the area.


Daily life at Mori no ie.
Ahh. The energy here is great! The food is amazing and the people are some of the kindest I have had the pleasure to meet. Breakfast [asa-gohan] is usually around 8am. Rie is the master chef and cooks up delicious, organic meals. I would describe her cooking as a mix of macrobiotic, vegetarian, traditional Japanese & Chinese, Indian (ayurvedic), and just plain simple delicious fare. She was a cook for 3 years at an Organic cafe & farm called Shalom Hutte.
From left to right: Rie! Ceion!(wwoof’er) Naomi!(wwoof’er)
Before each meal we say a short prayer/thanks. “Shizen no megumi to, tsuke kureta hito ni, kanshashite, itadakimasu!” This translates to something like [“To nature’s gifts and the people who prepared this food, we respect and give thanks, let’s eat!”] After each meal wwoofers wash the dishes. [wash the dishes = shokki wo araimasu.]
We often eat wild plants harvested very near the house. Masa is a master of wild plants and trained under a “mountain man” of sorts for 7 months. Every morning for these 7 months he walked into the mountains with his master, picked wild food, prepared, and cooked this food. He has taught me how to identify at least 8 or 9 wild herbs at this point. Most of which grow in the yard. To find some we must travel into the mountains!
^^^Picking wild herbs with Ceion-chan!
After breakfast work begins! I help feed the animals. 4 Chickens, a miniature pig named Buddah [buta = pig in Japanese, get it?], the dog named Gon, and the fish. Everyday is somethings new. Planting new plants, weeding, constructing some new project. Some days we just go in search of wild herbs. Everyday Masa takes the time to teach us something new; maybe a traditional Japanese method of doing something, a rocket stove, his SVO/WVO system, making beer, a permaculture lesson. Everyday is a new journey here.
At 12pm it’s lunch [hiro-gohan] time! Ita daki masu! Afterwards it’s dish time again.
Some days we have a short break after lunch, somedays we go right back to work. At anytime if we feel too tired we can ask for time to rest though. Masa never pushes us to work… personally, this respect he gives us makes me want to work even harder. I enjoy working hard for good, considerate people.
We usually work about 2 hours after lunch and call it quits around 3pm. 3pm is usually tea time! Rie often makes snacks and brings out herbal tea for us at 3 o’clock.
^^^ Aki-chan admires the steamed herby rice cakes. This was my first time to have steamed cake. It was heavenly.
When there are many wwoof’ers someone is assigned to fire duty each day. There is a wood fired stove/heater in the middle of the house which needs to be started, well, whenever it starts to get cold! The bath [ofuro] is also wood fired and the start time changes depending on how many people are staying. This can be as early as 3pm or as late as 6pm. either way, it only takes about 20 minutes to get a good fire [kama] going.
When many people are staying wwoof’ers help Rie prepare a massive meal. When it’s just a few people she’s fine by herself and we have lots of time to relax before we eat.
6 or 6:30 is dinner [ban-gohan] time! Ahhh, another fine meal. I’m going to miss the food at Mori no ie sooooo much. During meals we all get a chance to talk and connect. We talk about the day’s work, traveling, personal hobbies & interests, Japanese life, natural life. We learn Japanese, we learn about farming and family, we learn about eachother and about the world.
After dinner Masa talks about tomorrow’s work and always thanks everyone for today’s work. This simple gesture of thanks really keeps my moral high. I always feel appreciated at Mori no ie.
After dinner we take a bath and chill out. It is a pretty laid back way to live. We help each other when we can and no one has to work too hard. It is low stress and therefore healthy!


Join us for our 11th Annual Ice Cream FUN-raiser
Bring your family and friends!
You can get burgers, fries, shakes, ICE CREAM and much more!
Best of all, 15% of total Argonne sales will come back to the school. Make sure you mention "Argonne" when you order and they'll take care of the rest!
Where: Joe's Ice Cream
5420 Geary Blvd (between 19th and 18th Ave)
When: October 4, 2023
Joe’s Grill is open 11am-8pm
Joe’s Ice Cream is open 11am-9pm
Dine-in or get orders to go. We hope to see you there!


Located in Seabright, Akira Santa Cruz prides itself on its fresh fish combined with bold flavorings. A casual sushi experience mixed with hip vibes and wonderful local art. Please join us at the original Akira Sushi!
Akira Santa Cruz opened in February 2012 right in the thick of midtown. Akira prides itself on the quality of its fresh fish! Having an amazing customer base allows us to bring you quality product every day. Come in and let our chefs make you a custom omakase or chirashi donburi for a more tradition taste, or choose from over a hundred roll combinations with bold and magnificent flavorings. Chefs in the kitchen prepare our salmon teriyaki, skirt steak and hamachi kama, all very popular grill items. Come in for lunch and enjoy sushi lunch specials and bento boxes. Best deal around! Not to mention our 2 happy hours we have daily! We also specialize in Japanese saké and beer from all over the region. Come in and cheers us at Akira Santa Cruz! Kanpai!
1222 Soquel Avenue
Santa Cruz, CA 95062
Open Daily 11a–11p
4-6pm & 9:30-10:30


Spacious, with beautiful mosaic blue and red patterned tiles, modern with clever rustic touches, and an open kitchen, it’s a place which is both cool enough for the young and unencumbered, and so family- friendly that when kids order dessert they are ushered down the back to get their own ‘Mr Whippy’ house-made soft-serve.
On the menu (which is constantly being updated as Shane regularly creates new dishes) are a number of staples which you absolutely can’t go past, including the KFC (St Katherine’s Fried Chicken) which comes in a striped red and blue cardboard bucket, and is served with house-made Japanese mayo and BBQ sauce.
My favourite salad of all time is from St Kats: the salad of ancient grains – a bowl of goodness including lentils, almonds, pomegranate seeds, current and coriander , dressed with a red wine vinaigrette. It is both sweet and sour, crispy and crunchy, juicy and satisfying, uber-healthy, and is quite simply out of this world.
The flip side of this are the chips and tarama – resistance is useless: better hot chips you’d be struggling to find anywhere and the housemade tarama is gorgeous.
It would be rude to neglect the Rotisserie, and extremely difficult in any case, with all the meats slowly revolving in front of you, with their irresistible charcoal aroma. From the communal ‘Chef’s Table’ located right in front of the rotisserie, you can you can sit and watch the team in action. It’s hard not to get mesmerised by what’s going on in front of you and forget all about talking to your dining companions.
(Pork lovers note: you can book and pre-order a whole suckling pig for a minimum of 4 people which is served up in 3 different ways and will quite simply BLOW.YOUR.MIND.)
The lamb kibbeh, with ground lamb, burgul, parsley and pine-nuts, is fresh and full of flavour, and from the wood fired oven, the pide with sausage and onion rings is a taste sensation.
And last, but in no possible way least, if dessert is your thing, this is place to bring your sweet tooth for a party it will never forget.
The homemade Mr Whippy selections include toppings like 1. loukoumathes (fried honey puffs) with orange blossom honey, and 2. salted caramel, pomegranate brownie and chocolate pomegranate sauce.
Then there’s the peanut butter parfait, with chocolate sorbet, baklava crumbs, orange blossom foam, and that’s only half of the dessert menu.
These are temptations worth driving across town for, and you’ll have to keep coming back until you’ve tried all of them.
The atmosphere at St Katherine’s is energetic, bustling and welcoming all at once. It’s always full without being crowded, and you don’t have to shout to be heard. And no matter how busy it is, the food is never far away once you’ve ordered, and you’re always treated with a friendly smile.
The staff here are passionate and knowledgeable about the food, they are bright, happy, and genuine. We always leave feeling special and I love that. You could say I’m a fan. www.stkatherines.com


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Made with non-dairy creamer.
Flavored fruit teas and more!
Freshly brewed coffee, comes iced by default!
Looking for something different? Try these drinks!
Hokkaido Milk Tea
Hokkaido is an island in Japan famous for their dairy products, hence Hokkaido Milk Tea!
Ice blended drinks.
The slush's creamier, fluffier cousin.
Made with real milk.
SNACKS & MEALS
All meal combos come with a choice of one free drink!
Fried Popcorn Chicken Combo
When you love popcorn chicken but "you just can't have fried chicken for dinner."
3 Cup Chicken
This dish derives its name from the 3 cups of sauces required (soy sauce, rice wine, and sesame oil). Sautéed chicken with added basil, garlic, and ginger for a wholesome flavor.
Grilled Pork Chop Combo
Grilled pork chop lightly brushed with our homemade black pepper sauce.
Fried Fish Filet Combo
Breaded Swai fish fried until golden. Crunchy on the outside and soft on the inside.
Burritos, tacos, and more!


Meal Ideas – Weight Loss Phase
Choose one of the following or your own choice.
Hot or Cold Cereal
3/4 cup of milk with half a cup of cereal (whole wheat, corn flakes, plain oatmeal)
3 tbsp. of Greek yogurt with some fresh fruit
Tea or coffee
(can be sweetened with Stevia or Xylitol).
Lunch and Dinner:
Grilled chicken with cherry tomatoes:
Fry 1/3 of a chicken breast cut in small pieces on a non-stick pan and season to your flavor. Serve with cherry tomatoes.
Fry on a non-stick pan 3 ounces of fat-free ground beef adding onion, garlic, spices, water, and the inside of 2 middle-sized tomatoes. Stuff the tomatoes and bake for 20 minutes sprinkling them with water.
Halibut with steamed broccoli:
Steam or grill 4.5 ounces of halibut fish, season to taste, add some lemon juice or fish sauce. Cook young beet leaves or broccoli.
Chicken or shrimp soup:
with carrots and onions. Boil chicken or shrimp with vegetables, season to taste.
Lentil & tomato Soup:
Lentil soup cooked with tomato chunks, bay leaf, garlic, salt, and pepper. Add your thumb’s size of feta cheese.
Salad with shrimps:
Boil 3 ounces of shrimps. Shred 2 cups of romaine lettuce, add garlic salt, lemon juice, herbs. Add the boiled shrimps.
Grilled chicken breast skewer with cucumber salad:
(4 ounces of meat) with bell pepper and onion. Cucumber salad (2 cups) with some apple cider vinegar and garlic salt.
combine romaine lettuce with grilled chicken, and sprinkle with lemon juice.
turkey breast, lettuce, bell pepper, mustard, and lemon juice wrapped in tortilla bread.
with cherry tomato, cucumber, lettuce, lemon juice, and salt.
Meal Ideas – Transition Phase
Pita bread with chicken:
1 medium pita bread, filled with ½ chicken breast in pieces, ½ grated apple and 1 tablespoon of strained yogurt (2% fat).
½ cup cooked lentils melted with 2 tablespoons nuts and 1 tablespoon olive oil. Serve with 4 whole grain crackers and 4 large olives.
iceberg lettuce with 2 slices of turkey, 10 cherry tomatoes, 1 slice of bacon in chunks and 1 tablespoon of light mayonnaise, 5 pita bread chips – 255 calories.
Sandwich with grilled vegetables:
1 roasted pepper and 2 slices of roasted eggplant with 1 slice of provolone cheese in 2 slices of wholemeal bread.
Tortilla with shrimps and avocados:
1 wholemeal tortilla with 6 boiled shrimp in pieces, ¼ avocado, cucumber slices, 1 tbsp strained 2% fat yoghurt, 8 olives, a little lemon, salt and pepper for flavor – 375 calories.
Mixed green salad with ½ chicken breast mixed with 1 tablespoon light mayonnaise, 1 tablespoon of pistachios and ½ cup pomegranate.
Spicy chick peas with tuna:
1 tin of tuna canned in brine (drained) with ½ cup boiled chickpeas and cayenne pepper on lettuce leaves.
Curry egg salad:
Mix 2 boiled eggs with 2 tablespoons of drained 2% fat yogurt and 1 tablespoon of curry powder served with 3 whole-wheat crackers.
HELPFUL TIPS BY DR. CASSANDRA
Difficulty with losing weight
If you have difficulties with losing weight you may consider doing the following:
- Check the foods you are eating (even the spices) for added sugar.
- Drink more green tea daily and increase the total amount of liquids to 3-4 liters daily,
- add lemon juice to your water.
- Do not eat any bread or other flour product for a couple of days.
- Watch out for foods you may be eating, which are not on the list; get back on track!
- Cut down on the amount of food. Your THERA™ WELLNESS consultant will help you.


Sesame entered human nutrition and traditional medicine almost 6000 years ago and since then it has been used both to obtain quality oil and in combination with other products (dough, meat, vegetables) to prepare healthy and tasty meals. Sesame is native to Asia and has long been believed to have special anti-aging properties. It belongs to the group of legumes and is rich in vitamins A, E, B1 and B6, and it contains calcium, copper, iron, zinc and selenium. Among other compounds important for the functioning of the organism, it contains plant fibers, niacin, folic acid, riboflavin, phytosterols and lignans. The richness of these compounds puts sesame among the healthiest seeds, the consumption of which contributes to the reduction of bad cholesterol in the blood, prevention of cancer, diabetes, and high blood pressure. Sesame can also differ in color, so there are yellow, brown and dark sesame. From this seed, a high quality oil rich in unsaturated acids is obtained, which is used in human nutrition, but also in the production of various medical preparations.


The majority of household residents enjoy keeping a stock of distinctive herbs and spices to add to our food. They add many health benefits as well as nourish the food being prepared and can even make it taste better. These herbs and spices are not added without reason to our dishes as they server a meaningful role in a healthy and balanced diet. Yet these benefits are most successfully reaped if your herbs have not been sitting idly on the shelf for many days to pass. Even in the grocery stores, these herbs are left sitting on shelves and begin to lose the nutritional value they once possessed. Instead of suffering this, it’s often better to either grow your herbs or buy them when you know they are fresh.
Purchasing high quality and organic herbs is one of the best things you can do to take care of your physical and mental state as herbs offer a boost to your quality of life unlike anything else. While also bettering the taste of the dishes they are added to, they can improve your immune system so that the likelihood that you fall prey to illness is visible eliminated to a certain degree and also reduce the chances of tumours and cancer from developing in your body. These herbs and spices have anti-bacterial properties ever present in them as well.
Many sites such as iherb.com offer a large and bountiful selection of herbs along with other assorted goods such as supplements, beauty products as well as products meant for babies, pets and sports. If you want to start browsing their wares, you can avail an iHerb promo code from discountingcouponcode.com to reduce the overall price on your purchases and in addition to that, receive free shipping on purchases once your purchase(s) reach a certain amount of money.


Indulge in the exquisite range of artisanal food items from our vibey food & drinks market at every show.
Please note: 1) Bringing your own alcohol is not permitted at any of our wine estates, but will be on sale by the estate. 2) Food below may change without prior notice. 3) Central Park, Century City will provide their own food and therefore the below mentioned regular vendors will not be available at these shows. 4) No alcohol will be on sale at Rustenburg Girls’ High School venue, but guests are welcome to bring their own should they wish.
The Mexican Nacho (Halaal, Vegan, Vegetarian)
Flame Grilled Nachos (chicken/mince/vegan/vegetarian) | Burritos (chicken/mince/vegan/vegetarian) | Chilli Poppers | Empanadas (Chicken/Spinach) | Phyllo Pies (Spinach & Feta/Jalapeno & Cheese) | Brownies
2 Kitchens (Halaal, Vegan, Vegetarian)
Mouthwatering Shwarmas (beef/chicken/vegan/vegetarian/combos) | Turkish Delight
Scrumptious Pizzas: Dug’s Dynamite, The Hero, Funky Fab, Margherita, Vegetarian
Sugar & Pop
Popcorn | Candy floss | Chocolates | Sweets | Crisps | Toffee Apples
Stellenbosch Brewing Co.
Stellies range of craft beers & ciders | Wine | Sparkling Wine | Cool drinks | Water
Americano | Cappuccino | Hot Chocolate |Tea


I enjoyed sharing one of my most successful baby-led solids recipes last week, so I thought I would share one more that would be perfect for a holiday (or any other) party- a baby-led solids version of spinach and artichoke dip. I made it for a recent (and disappointing) football party. I served it to Q-ball with whole wheat pita, and she loved it!
Here's what made this meal good for BLS:
1) Spinach is full of vitamin A, a nutrient that is deficient in breast-milk fed babies after 6 months.
2) White beans and artichokes are full of fiber, which many babies need to help with the constipation that is normally associated with introducing solids.
3) White beans are also a pretty good source of iron, which is very important for babies as breast milk provides very little iron and most babies have exhausted the iron reserves with which they are born after 6 months.
|From the WHO Guide to Complementary Feeding|
Some notes specific to cooking for babies:
- I try to use organic ingredients (whether fresh, canned, or frozen) whenever possible for BLS recipes.
- We do not have any history of allergies. Of these ingredients, Q-ball had previously eaten cheese and whole wheat pita.
1/2 cup fresh Romano or Parmesan cheese
1/4 cup yoghurt
1 tsp fresh lemon juice
1/4 tsp black pepper
1/8 tsp red pepper
15 oz. white beans (canned, rinsed and drained or prepared dried)
6-8 cooked artichoke hearts, quartered (or 14 oz can)
9 oz. chopped frozen spinach (thawed, drained, and squeezed dry)
1/2 cup mozzarella cheese
Preheat oven to 350. Place all ingredients expect mozzarella, artichoke and spinach in food processor and process until smooth. Spoon into bowl and add artichokes and spinach. Place in 1-quart cooking dish, sprinkle with mozzarella and bake for 20 minutes or until browned.
Department of Nutrition for Health and Development, World Health Organization. (2000). Complementary Feeding: Family