Never thought I would have to mow lawns and spray weeds in January. The rain is more than welcome but it has created yard work that is usually done in warmer weather. Too bad the rain couldn’t be spread out throughout the year. Everywhere you look, things are turning green.
We had to cancel a Friday dinner because folks were having trouble getting out. This hasn’t happened in a long time. Fortunately, almost everything could be frozen for another meal.
Dinners are now being served from 4:30 to 6:30 p.m. Our Wednesday potlucks continue to be very successful. If you would like to bring something to share, have it there by 5 p.m. We’ve had some great donation menus. Thanks to all those who participate.
We sure could use new cooks and helpers. If you’re interested, please give our kitchen manager, Debbi, a call at (951) 763-1291.
Activities for the last half of January (which is Oatmeal Month) are:
Jan. 22 – Barbara Ann’s Biscuits w/trucker’s gravy, eggs to order, sausage, OJ
Jan. 29 – Barbara Ann’s French toast or pancakes, eggs to order, sausage or bacon, fruit, OJ
Wednesday Bar Food and Potluck 5-7 p.m.
Thursday $1 dogs – 4-7 p.m.
Friday Dinners – 4:30-6:30 p.m.
Sunday Breakfast – 8:30-10 a.m.
Meals are open to all and include coffee, tea and hot chocolate.
Saturday: Bar Food available 3 p.m.
If you were born in January, your birthstone is a Garnet and your flower is the Carnation.
Once an onion has been cut in half, rub the leftover side with butter and it will keep fresh longer.


While each region has a distinct cuisine for you to sample, not everyone has the budget or ability to explore the best spots. One way you can try regional food, keep your wallet and family happy is fast food. These are not the chains that sell a billion burgers a year to customers but the ones that take extra care of their ingredients and their employees. Locals go crazy for this food and some people have even petitioned to get a restaurant planted in a far away place, like west-coast favorite In-N-Out Burger in New York.
Buzzfeed published a list of 23 Regional Food Chains You Wish Would Go National and that will be your tool to find unique food on a budget for your next trip.
While many offer the normal burger and fry combos, the places like Portillo’s in Chicago compete with local restaurants to offer the best Chicago style hot dog, a staple of the city’s cuisine. Some restaurants, like Chic-fil-a, are working to expand throughout the country so you can get your crispy chicken sandwich, waffle fries and peach milkshake west of the Mississippi.
What regional restaurants do you regular? What restaurants would you like to see take root in your hometown?


Haveli is owned and managed by
Ms. Hema Patel, who has exceptional skills and is adept at managing an Indian restaurant as well as serving the Indian community. The endeavour of Haveli is to offer a...uthentic Indian vegetarian and non-vegetarian cuisine with variety of curries that are made out of fresh, natural ingredients with diverse tastes and decorative elements while at the same time maintaining the hospitality traditions of India.
Our chef is an expert in Indian cuisine and has wide experience of preparing Indian delicacies in major cities in the US. We are proud to have him as part of our crew, and endeavor to strive to make your dining experience memorable. He can prepare the food in varying degrees of spiciness from mild, medium, to hot without losing any authenticity, to suit your taste and liking.


Kylee Young had a stroke and required a kidney transplant after suffering an E. coli infection in 2012.
Larry Pedersen had just turned one year old when he suffered an E. coli O157:H7 infection in 2008.
Nicole Riggs developed an E. coli O157:H7 infection after drinking raw milk in May 2008.
Mari Tardiff became ill with a Campylobacter infection after drinking raw milk in 2008.
Chris Martin developed an E. coli O157:H7 infection in September 2006 after drinking raw milk.
Kalee Prue a 27-year-old mother of one, became infected with E. coli O157:NM in June 2008.
A group of scientists gathered together and compiled the best available information about raw milk to provide consumers with a better understanding of key health and safety issues associated with the consumption of unpasteurized dairy products.
Real Raw Milk Facts provides information about key topics such as how the food safety track record of raw milk compares with that of pasteurized milk and whether raw milk from grass-fed cows and goats on pasture is safer than milk from animals raised on grain. It also answers questions like, “Is raw milk a probiotic food?” and “Are raw milk cheeses safe?”
The answers to these and more questions can be found in the Hot Topics section of this site.
Michael Pollan, Author
The Omnivore's Dilemma
Seattle Times, March 2010
- Position Statements
- Legislation Packet
- Scientific References
- Related Links
- Raw Milk Fact Sheet (pdf)
Utah: Outbreak Of Campylobacter Illness Associated With Drinking Raw Milk
(Salt Lake City) – Utah public health officials are investigating a cluster of illness associated with the consumption of raw...
Wisconsin: Raw Milk Goat Cheese Recall
SW Wisc Dairy Goat Products Coop issues voluntary recall of Raw Goat Milk Mild Cheddar Cheese Lot Code 103-114 because...
Washington Consumers Warned to Avoid Raw Milk and Raw Cream
Dungeness Valley Creamery owners in Washington are warning against consuming their milk or cream that bears an expiration date of...
Nipunie Rajapakse, MD, and Devika Dixit, MD report at ABC News Your local farmer’s market may be your first stop...
Press Release: E. coli O157 Cases Traced to a Raw Milk Cow Share in Michigan
Two cases of E. coli O157:H7 in West Michigan have been traced back to consumption of raw milk products from...
Maine: Raw Milk Bill Dies
The Portland Press Herald reported that although a bill designed to deregulate raw milk sales died in April, "the issue...


Italian cuisine is one of the most famous, if not THE most famous cuisine in the world. Right up there with Chinese cuisine. But does this mean that here in Italy a person does not have the choice to eat dishes other than Italian?
Well, evidently authorities in Milan and Lucca are wanting to crack down on ethnic restaurants. The ethnic restaurants that are allowed to have their doors open, according th Luca Zaia, the Minister of Agriculture and also member of the political party the Northern Legauge (Lega Nord in Italian), should only use Italian ingredients according to an article in The Times Online.
Italian cuisine is not a “unified cuisine” like some may think. What you may eat at the Olive Garden is just Americanized Italian Cuisine. When in actuality the cuisine is broken down regionally, even provincially or even down to a city level. So a typical dish in Milan, like risotto for example, will be totally different compared to a typical dish from Naples.
Another thing, some things that were thought to be Italian were actually imported. For example the San Marzano tomato, the main ingridient of Italian pasta sauces, was actually imported from Peru to the Kingdom of Naples back in the 18th century. It is rumored that Marco Polo brought spaghetti to Italy from China.
What could cause Lega Nord to try such a thing? Maybe it is because Lega Nord has voiced concerns about crime and immigration. Maybe it is because of the ever increasing numbers of kebab restaurants popping up around the country along with other ethnic restaurants opening up shop. Milan has seen a 30% increase of ethnic restaurants in one year alone.


Posts Tagged Chicken
As promised, an easy weeknight dinner for leftover chicken. Although I recommend using poached pulled chicken, any leftover chicken can be pulled or chopped and used in this. If you’re not a fan of mixing chicken and cheese (or are a vegetarian), the refried beans I make as a side dish are a great topping instead. Just substitute some beans wherever I use chicken.
I don’t make rolled enchiladas like most people. I make them flat and crunchy, almost like a sandwich, because the first place I had enchiladas was Maria’s in Santa Fe (wow, their website is terrible), and I don’t like change. I like the crunch that these have, and not needing to use a pound of Velveeta cheese substitute to drown all the other flavors in them. And those flavors are simple: sharp cheese (I used cheddar, but a pepper jack would be lovely), sweet corn tortillas, tender flavorful chicken, sweet and burning chile, cool soothing sour cream. That’s it. You could top them with lettuce and/or tomato for a bit of extra crunch and the benefits of vegetables, but I don’t think it really needs it.
Ingredients (makes 4 enchiladas, serves about 2. Which is weird, because in the restaurant I can only eat one. Oh well.)
1/2 pound pulled or chopped cooked chicken
4 ounces shredded cheese
8 corn tortillas
1-2 T vegetable oil, for frying tortillas
Sour cream to serve
New Mexican red chile (or chile or salsa of your choice) to serve
Heat the oil in a small skillet over high heat and fry the tortillas, one at a time, until crispy.
Heat the oven to 350°F and arrange half the crispy tortillas on a cookie sheet. Top each tortilla with a handful of pulled chicken and a big pinch of shredded cheese.
Top that with another tortilla and a bit more cheese, and pop the whole lot in the oven for five to seven minutes to get the cheese molten and delicious. I like to serve these with tortilla chips (yes, chips on the side of my tortilla-based meal. What?) topped with refried black beans, which are insanely easy to make.
1 can of plain black or pinto beans, drained
2 T butter
1 oz grated cheese, plus more to garnish
Drain the beans, then mash them. There is an easy way and a hard way to do this. The easy way is to pulse them in the food processor for about 20 seconds. The hard way is to smash them in the cooking pot with the back of a spoon. Since I actually like having some whole or only partly mashed beans in mine, and I didn’t want to wash all five parts of the food processor, I went with the spoon.
Add the beans and butter to a small saucepan and heat over high to melt the butter. Reduce the heat to low and stir the butter in.
Add the shredded cheese and mix that in as it melts. Scoop the mixture onto a pile of tortilla chips and serve alongside enchiladas or any other New Mexican dish.
Top with a dollop of sour cream and a splash of chile. It’s simple. It’s fast. It’s appreciated by Mr. B, and crunchy and delicious for me!
Poaching and pulling chicken is really very simple, and very worth doing. I know boiled meat is generally pale and unappetizing, but the pulled chicken is so meltingly tender it can’t be resisted. Once you’ve made it, you have several meals’ worth of prepared meat that make weeknight cooking that much easier. I made enchiladas and chicken pot pie with this, and there are dozens of other dishes that would benefit from it as well. This recipe is adapted from Rosalea Murphy’s Pink Adobe Cookbook. Incidentally, if you’re ever looking for a nice place to get good New Mexican food in Santa Fe, the pink Adobe is definitely on my list. What won me over there isn’t traditional New Mexican (a whole baking potato deep fried. Holy Schnikies, that stuff is good.), but the real New Mexican food there is the sort of bold yet simple fare I couldn’t wait to try making at home. Anyway, on to the food.
1 pound chicken meat
about 3 cups chicken broth (or water, if your chicken has bones)
1 to 2 carrots, peeled and chopped
2 cloves garlic
1 T mustard
salt, to taste
Most people would probably add onion and celery as well. Go for it, if you like. I was out of celery, and Mr. B and I don’t really eat onions, so we just use garlic a lot.
Fry garlic in a bit of olive oil until soft and stinky. Add broth (or water) and mustard and bring to a boil. Add carrots (and onion and celery) and chicken, turn down to a simmer, and cook about 40 minutes.
Turn off the heat and let the chicken and broth cool just enough that you won’t burn yourself. (Full disclosure: I burned myself. Oh, well.)
Put the chicken on a cutting board and pour the liquid through a strainer into a jar or something. Congrats, you’ve made (or improved upon store-bought) chicken broth! Now we pull chicken.
Just hold it in place with one fork and scrape on it with another as though you were trying to comb it. Strings of chicken will ensue. Continue until all the chicken is pulled.
This is probably my third favorite fried chicken. It’s Mr. B’s favorite of all time though, and I think it would be the favorite of most men and children for one simple reason.
It’s breaded with crushed goldfish crackers.
I have to admit, the cheddary crunch is pretty awesome, even though my grown-up married-lady side wants to snub it. As a bonus, it is pan-fried in just a few tablespoons of oil. I hate deep-frying. I hate the spattering mess and the huge pot of oil I just have to throw away and the feeling that I’ve just irretrievably clogged my arteries and the other mess on the counter. . . you get the idea. pan frying, however, is relatively tame. It only pretends to be healthier, though.
Ingredients (serves 2)
3/4 lb of chicken breast cut into chicken-finger type strips
3/4-1 cup of flour
1 cup of goldfish crackers. Or cheez-its, or whatever your cheesy vice is.
a few T of vegetable oil for frying
Crush the goldfish and beat the egg. Set out dredging dishes. You want one for the flour, one for the egg, and one for the fishes.
Pour enough oil into your frying pan to cover the bottom. Heat to medium high. I decide it’s hot enough when a pinch of flour sizzles on contact with the oil. Dredge the cutlets in flour, then egg, then fishes and plop them into the hot pan.
Fry 3-5 minutes each side. The goldfish will brown nicely (perhaps a bit too much if you stand around fumbling with camera settings). Serve with steamed veggies and a few extra goldfish crackers and a biscuit. (Full disclosure: I did not make the biscuits. Popeye’s made them. And they were fantastic.)
That’s right, I got a stovetop smoker. Where has this miraculous device been all my life? I just put a chicken in it, and went away, and when I came back I had a smoked chicken! I mean, yes, that’s what the thing is for, but I didn’t quite realize how amazing it would be.
Okay, I know this recipe is useless to anyone who doesn’t have this exact device, and I apologize. Actually, strike that. It’s less than $30 at Target. Why don’t you have one? Maybe because you’re not insane or obsessed with food. That’d be a good reason.
Smoked Cornish Hen (serves 2)
1 Cornish hen, cut in half and spine removed.
some miso paste
some chicken broth (you can tell I measure marinades well, right?)
White pepper and a bit of citrus juice.
Marinate chicken for at least a couple of hours or overnight in all that other stuff. Or your favorite marinating brew. Mr. B. raves about Stubbs brand
Eew, raw chicken. Okay. Now we set up the exciting smoking device!
That’s only 1 1/2 T of wood chips right there. Then we put the drip tray and smoking rack in, with the chicken halves on top.
Eew, raw chicken! Sorry, I just don’t like touching it. Especially when it’s all slimy from fermented bean paste and the juices of its brethren. . .
I’m really not making this process seem appetizing, am I? Sorry again.
Put the smoker over your biggest and best burner over mediumish heat (I set mine to 6 out of 10) and close it almost all the way. Wait until you see the eensiest little curl of smoke come out of the crack (5 minutes or less) then slam that sucker shut. Smoke for about 30 minutes.
Meanwhile, who wants corn on the cob? Grab a couple of ears, shuck ‘em, and preheat the oven to 375°F while you decide how you want to season it. (My smoker’s small. I’ll smoke corn next time.)
Mr. B had lime juice, salt, and Hatch chile powder. I had plain old salt. Well, exciting Hawaiian volcano salt. Butter for both, of course. Wrap up the corn and put it in the oven. It’ll take about a half an hour too, so the chicken will finish around the same time.
Quick tip: to tell whose corn is whose before unwrapping it on the wrong plate, I just put our initials on the foil with a Sharpie.
When the half hour is up, test the chicken at the thigh to see if it’s 170°F (yes, 170°F. 180°F is overcooked, gosh darn it.) At this point, since I wanted the joy of crispy skin, I turned the oven on to broil, removed the smoker lid, salted them hens and let them crisp up for about 3 minutes. Then, we ate. Without even bothering to take pictures. Um, sorry about that. Not even a bitty little bite for the cats remained. Which is why you, too, should be smoking at home.
I don’t make roast chicken. A whole chicken is way too much food for two, and if you’re serving more people, someone doesn’t get a drumstick. That’s just sad. A Cornish hen, on the other hand, serves two perfectly, with no fighing over the good bits. Roasted in some broth with chunks of potato, it’s a perfect winter meal.
Roast Cornish Hen with Roasted Potatoes
1 Cornish game hen
1/2 C chicken broth (I used Swanson’s)
1 large russet potato
1 T butter
1/2 t mustard powder
Salt and pepper to taste. I don’t like pepper, so just salt for me!
If you turn your back for 30 seconds, there’s a possibility that the more evil of the creatures that you allow into your home might swoop in. And then pretend that they were doing nothing wrong when you catch them sniffing at your dinner. They are lying. Do not trust them.
First, preheat your oven to 400°F. Cut your Cornish hen in half. Kitchen shears do this more easily than a knife. I usually also cut out the spine, but you don’t have to. Arrange them in your pan. I use a two quart oval gratin dish, but an 8 by 8 metal pan would work just as well. Chop the potato into bite size pieces, about 3/4 of an inch, and add them to the pan around your chicken. Pour the broth over it all. Salt and pepper everything to your specifications. Melt the butter and mix the mustard powder into it. Brush this mixture over your chicken, and you’re ready to go. Throw it in the oven for about 45 minutes (The skin should be nice and brown), and transfer to a plate.
That was easy. You could be done now. Or you could add some grated cheese to your potatoes, maybe a good sharp cheddar or maybe, if you’re crazy, some Cahill’s whiskey cheddar.
That is a cheddar cheese with actual whiskey in it. It adds a delightful finishing note to the flavor without being overpowering, and I just can’t get enough of it.


Hi. I’m Yukako who lives in the northern part of Europe, and teaches and tells people about Japanese traditional culture such as tea ceremony, kimono, etc. offline and online.
Japan is famous as a rice- eating country. Cooked Japanese rice is tasty with its glossy and perfectly soft and full features. It’s remarkable when you think that households across Japan are enjoying this rice. Though rice is the staple food in Japan, only one kind of rice is popular. Other kinds such as Jasmine or long-grain are not so famous. While it is known worldwide that Japanese grains taste extremely good when cooked, the superb functions of rice cookers are the key for making the taste. Despite of the impressive functions, it is relatively easy to use it. All you need to do is just pressing the “start” button and you also can set up a timer, then the rice is ready to eat anytime you set.
History of the rice cooker
The electric rice cooker was first introduced in Japan in 1955. In 1988, the current types utilizing induction heating (IH) appeared in the market, which enabled households to cook delicious rice in a short time. As more and more women made their way into society, this electric instant cooking feature of rice cookers greatly helped them with preparing for meals.
Rice cookers no longer simply cook rice. A wide variety of dishes can now be made, from stewed and steamed dishes, cakes, bread, etc. This is also gaining attention as a healthy way to cook without using oil. These multi-functional rice cookers, for cooking different dishes in addition to rice, are selling well at electronics retail stores.
I hope you will enjoy a Japanese rice cooker not only for cooking rice but also various cooking ways.


Polish National Home 60 Charter Oak Ave, Hartford 860-247-1784
Do pierogies, sauerkraut, kapusta, and corned beef all make your taste buds tingle? Ours too, and when we get that hunger for tasty, authentic Polish food, we make a B-line for the Polish National Home. If you want a feast for ten dollars or less, Polish National Home is waiting for you!
Lunch & Dinner Daily
* Stuffed Cabbage
* Pasta with Sausage
* Open-faced roast beef sandwich
Directions 5 minutes 1.72 miles


Enjoy Our Food Experience
We don’t just make food. We make people’s experiences. Wild Ginger was built on the belief that food should be special, and we carry that belief into everything we do.
Welcome to Wild Ginger
Asian cuisine is exquisite, and it’s now downtown at Wild Ginger Japanese Steak House, Sushi Bar, Oyster Bar & Lounge! We offer many different kinds of Asian foods, from appetizers to sushi, special rolls, and oysters. We will make sure that your longing for Asian cuisine will be met.
Our goal is to give you a comfortable atmosphere and eating experience. Our staff has 10 plus years of experience in the restaurant business. We also have happy hour specials daily so be sure to check out our happy hour specials page for great options at affordable prices. Wild Ginger is a great place to go for lunch, dinner, and drinks. We also offer to carry out for those of you on the move.
Contact us with any questions or comments. We strive to satisfy all of our customers, and make you one of our valued repeat visitors!
Discover Our Menu
Wild Ginger Japanese Steak House & Sushi Bar offers authentic and delicious tasting Japanese & Asian cuisine in Billings, MT.
Contains a simple mixture of crab, cream cheese, and seasonings wrapped in a wonton wrapper and fried crispy
Crunch spicy lobster, avocado, crab meat, wrapped in pink soy papper and mango sauce
A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascare
Book Your Table
To book a table, call us (406) 252–4486
Live Music every Saturday night 7pm to 10pm
Sun – Thurs: 11:00 am – 10:00 pm
Fri – Sat: 11:00 pm – 10:30 pm
2713 Montana Ave
Billings Mt 59102 USA


Somewhere you feel festive
New Year’s Eve one night package
Celebrate the New Year with a delicious 5-course meal within our rosette awarded Chaloners restaurant and an over-night stay, a luxurious way to welcome in the new year.
Thursday 31st December
£195 per person
New Year’s Eve
Check-in to a Woodland’s Wing bedroom and enjoy cream tea canapés in the Old Hall and Drawing Room as the log fire creates a cosy relaxing afternoon. Change into your finest attire whilst Chef prepares a five-course dinner and enjoy a glass of fizz and canapés as our pianist provides entertainment prior to dining. Take your seat within Chaloners restaurant and let the feasting begin.
New Year’s Eve menu
Smoked duck breast, duck and port wine pate, soft boiled duck egg, watercress, Melba toast and forest berry vinaigrette
Ewes curd, red pepper and thyme terrine, sweet potato chutney, toasted hazelnuts and sour dough (v)
White onion velouté, truffle oil and chives
Peppered pave of Yorkshire sirloin, rosemary and thyme pomme fondant, caramelized onion tart tatin, carrot puree, wilted spinach and a soft peppercorn café au lait
Scottish salmon and smoked salmon wellington, sage pomme fondant, roast carrot puree, fennel, wilted spinach, parsley and caviar cream
Chestnut, potato gnocchi, spring onion and oven dried tomato savoury crumble, pickled walnut, confit shallot and blue cheese watercress salad (v)
Pistachio olive oil cake, cardamom set custard, blood orange sorbet, saffron and orange syrup
Local award-winning cheese plate with biscuits and chutney
Cafetiere of coffee or tea of your choice
After dinner get cosy by the log fire and await the clock to strike midnight, our cellar will be stocked with plenty of fizz to celebrate the New Year.
Dining from 6.30pm
Dress code – black tie
Your menu pre-order will be required by 31st November
New Year’s Day
Enjoy a leisurely brunch.
New Year’s Eve two-night package
Thursday 31st December
£270 per person
Enjoy all the feasting of the New Year’s Eve one-night package with the added enjoyment of an extra night (Wednesday 30th December 2020 or Friday 1st January 2021).
Additional night – three course dinner in Chaloner’s Restaurant, overnight stay in a Woodland’s Wing bedroom followed by full Yorkshire breakfast.
To book your New Year celebrations call 01287 611500 or e-mail email@example.com
“Here at Gisborough Hall our team enjoy providing a warm welcome, great service and delicious food to all our guests. Whether you’re visiting to relax, to enjoy the great outdoors or for a special occasion, our team will create a luxury home away from home.”
Ruairidh Taylor, Hotel Manager
Book direct for the best deals
Book directly through our website and receive £10 credit to spend during your stay, when you book our 'best available rate'. Your £10 credit will be waiting for you at check in and can be redeemed against almost anything you choose during your stay with us. What about a pre dinner drink? Or perhaps you’d prefer to put it towards a pampering treat in our Revival Zone. The choice is yours.
Take a welcome break and enjoy leisurely days out within our beautiful coastal and moorland location.
Whether you’re looking to enjoy some time away to explore the great outdoors or if you’d prefer a cosy relaxing break to recharge your batteries, Gisborough Hall, with its peaceful location and wide open spaces, is the perfect place for a break away.
Relax with us from £555 per room including dinner, bed and breakfast for a 3-night stay.
To book now please call 01287 611500
or e-mail firstname.lastname@example.org
Find out what's happening at Gisborough Hall by following us on social media.
On the edge of the North York Moors, Gisborough Hall is a four star country house ‘home away from home’. For business, leisure, weddings and special occasions, discover our charming Victorian country house hotel where a warm welcome awaits you.
Whitby Lane, Guisborough TS14 6PT Call us: 01287 611 500 Email us: email@example.com
Why not check out The Safe here at Gisborough
The Chaloner’s Restaurant delivers fine dining at its best
We're here for you
All our rooms have their own little details
Make yourself at home
When you stay here you stay in comfort
Fancy a tipple
Check out the admirals room
It even has its own boat
Do you fancy something a little more grand?
We love a good wallpaper


Risotto is something that I discovered pretty lately but that I really enjoyed making and eating it. It is part of a couple of recipe that I have that make endless combinations such as lasagne, stir fry… This risotto is made with a lot of greens such as leek, kalette (this vegetable is a mix…
Making vegetables cake is an easy way to eat vegetables and it is always beautiful because full of colours. This recipe is using kale, sweet potatoes and leeks and there is no egg on purpose, one egg can be used without problem for adding more consistency to the whole recipe. As I decided to not…
Since I decided to become mainly vegetarian, I discovered so many food that I was not aware of. At first, I thought that I will eat a lot of pasta and rice but that is not the case at all. That is questioning me on some alternative to rice and pasta, that millet appears like…
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I am Pauline, French and passionate about food, I like trying new recipe and reproducing French flavours with English ingredients. Cooking is part of my lifestyle.
En savoir plus
My favorite cooking website


Hosting a dinner party when you have gestational diabetes might seem like a daunting task, but you might find that it is easier and more fun than you originally imagined. With a little research and planning, you will be able to create a delicious and healthy meal plan that everyone can enjoy. There are many benefits to hosting a dinner party with gestational diabetes, too. For one, you do not have to worry about what you can and cannot eat because you are in control of the menu. You also reap the benefits of being in the comfort of your own home.
The Planning Stage
The basics of putting together a successful dinner party revolve around adequate research and meal planning. If you put a little work into this part of the process, you will find that everything else tends to fall into place rather easily. [Read more…]


Roma's Pizza serves calzones, gourmet sandwiches, pita wraps, specialty pizzas, and more. Come try our food! We're conveniently located north of I-85 on Mebane Oaks Rd. Order online for carryout or delivery!
CuisinesCalzones Chicken Dessert Grill Italian Salads Wraps Seafood Wings Pasta Pizza
AtmosphereCasual Dining Good For Group Good For Kids
Food TypesHealthy Options Kids Menu
Service OptionsFree Parking Has TV
|Mon - Thu:||11:00 AM - 9:00 PM|
|Fri & Sat:||11:00 AM - 10:00 PM|
|Sun:||Noon - 9:00 PM|


We offer a wide range of juices, smoothies and other chilled fruit drinks for leading retailers, food service and industry. Find out more about our brands and our product range.
Fruity King A pioneer and total supplier of juices and smoothies in the category of chilled juices; that is Fruity King. For more than 15 years, our characteristic 2 litre jugs of juice have been a presence in fridges and on breakfast tables all over the Netherlands. In addition to these moreish thirst quenchers, we also make 100% pure fruit juices (NFC: Not From Concentrate) in 1 litre bottles and smoothies in 250 ml and 750 ml packaging. Fruity King has delicious fruit juices and drinks in a variety of flavours for the whole family.
The fruit lab The fruit lab stands for the best quality and taste. Always made with the very best ingredients and without any nasty additives. A contemporary style of packaging and a unique concept showing the taste profile with numbers, which represent the level of sweet, sour and bitter flavour in the product. We also have cold-pressed vegetable juices, with a clear summary of the ingredients on the front of the packaging. For more information about the fruit lab, go to www.thefruitlab.com.


It's tempting to try to rush through meal prep in order to get food on the table. I get it. I know dinner (or lunch or breakfast) can be stressful. (Read this post for reducing meal time stress.) We all know that eating together is important but actually cooking together can be an opportunity for bonding too! If you can slow down (just a little bit) and invite your kids into the kitchen, you not only get a chance to chat, but you have a valuable teaching opportunity to impart your culinary and nutrition wisdom on your kids.
The key is to start simple. Use a simple recipe and hand over the reigns. The recipe above is easy and even my littles can do almost the entire recipe without help.
Tips for using cooking as a bonding tool
How do you use food and cooking as a bonding tool? What are your favorite recipes to cook with your kids? Comment below!
Wife & Mama with a passion for peaceful parenting, natural living, homeschooling... and my daily café au lait.


Whether you’re after a quick business lunch or a more leisurely lunchtime treat – we have the perfect menu for any occasion.
aqua serves lunch every Monday to Friday from 12:00pm – 3:00pm.
Enjoy a long leisurely bite overlooking Victoria Harbour or book a you next business catch-up with our Set Lunch menus.
Monday - Friday
12:00pm - 3:00pm (last order 2:30pm)
à la carte
Our restaurant and bar are open daily – enjoy lunch, dinner, brunch. No reservation required for drinks.


Revamping the Global Food Supply Chain with IoT and Blockchain
Today, people are increasingly discriminating about the food items they consume. They are concerned about making their eating choices healthy. Hence, regulators are rightly concerned at the growing incidence of product adulteration in the food supply and the time it consumes to detect the source of outbreaks and respond effectively.
Although today’s global food supply chain made it possible to bring food across the globe, the biggest challenge for the food industry is to make sure food safety, lower food fraud and at the same time keeping low
This post was originally published on this site


Samba by the Sea carries on the Brazilian tradition with a variety of rotating meats served right at your table, including: Brazilian sausage, pepper steak, pork loin, garlic beef, tri-tip, pork ribs, bacon-wrapped chicken, lamb and fish. Don't forget to try the picanha, Brazil's most prized cut of meat! Pair your meal with a buffet of fresh gourmet salads and sides to complete your Brazilian dinner.
We have worked to package our meals in a way that lets you bring the quality of our meals into your home. We always love to see you in person, but even when we can't we ensure that your dining experience is top notch!
We offer competitive pay and full benefits. If you're interested in one of our open positions, start by applying here and attaching your resume.


Senior Cats Nutrition
The Key for a Healthy Life
Cats at 10 years of age are categorised as senior and at 15 are considered “geriatric”.
Like humans, cats do develop issues associated with aging. This is not a problem, but the risk of age-related diseases includes diabetes, thyroid disorder, obesity, arthritis, etc… can increase with an inappropriate diet.
Senior cats are typically associated with lower energy requirements and have the tendency to gain fat and lose muscle mass.
Over time due to the ageing process, senior cats lose an unacceptable portion of vital lean body mass. This results in muscle and internal organs deteriorating and can be irreversible. This deterioration affects Senior cats much more than younger cats and is aggravated when an inadequate amount of protein is consumed by the senior cat in its diet.
With ageing, nutrients in pet food are not adequately absorbed, and therefore a high protein, palatable and nutritionally balanced diet can be a powerful way in maintaining your senior cats’ health.
For many years, the veterinary community believed cats required reduced protein diets as they aged. As we know, cats are obligate carnivores and in the wild their diet does not change.
It varies from day to day but from kitten to geriatric cat, they have a daily high protein diet from their preys, which is highly digestible. On the other hand, if cats are fed a processed diet during their lifetime then the food becomes difficult-to-digest and will compromise their health conditions in the long run.
Despite the controversial believe, foods that have not been highly processed are the most assimilable for a cat’s body, hence why a raw diet would be a better choice. Raw food is biologically appropriate, and it is also high in moisture, which is very important for cats of all ages.
Protein digestibility is key for older cats. It is important to note that meat protein for an obligate carnivore is easy to digest but it is also crucial to highlight that grain or plant proteins are far less digestible. So, when choosing a diet for senior cats, plant or grain-based proteins should be avoided and certainly shouldn’t be the primary source of proteins.
Feeding a cat a species appropriate diet, high in protein, that is highly nutritious and, palatable, throughout its life should greatly reduce the risk of medical conditions illness, particularly into old age.


Joe heads down to The Vegan Hippie Chick to try a Vegan restaurant. His good friend Luke is a vegan, and is always telling Joe how amazing the food is! The vegan diet is known for being ultra healthy and has zero animals in it. Will Joe be able to tell there is no MEAT on this week’s Must See Monday? Watch to find out!
Click here to visit The Vegan Hippie website and see the full menu.
The Vegan Hippie Chick Welland Location
This was originally posted on JoeGonzalez.ca
Want your business featured on Joe’s Must See Monday? Click here!


Our seasonal three-course menu draws inspiration from our past travels and love of delicious, wholesome, home-style cooking. We make every element from scratch, using only the best local, organic produce. Our offering can be tailored to suit most dietary needs. Please advise on booking any allergies/intolerances and we will do our best to accommodate.
A tasting plate of the following burrito options:
Organic, free-range scrambled eggs, caramelised onions, roasted capsicum, kasundi, avocado + black beans on a house-made tortilla. Sprinkled with glazed chilli bacon, sour cream + coriander.
Organic, free-range scrambled eggs, feta, dill, herbs, roasted capsicum, caramelised onions, avocado + rocket. Drizzled with olive oil on a house-made tortilla.
Served with our decadent salted caramel sauce, a side of ‘In the Pink’ vanilla gelato + seasonal fruits.
Layered with vanilla bean yoghurt + warmed rhubarb compote.
Home-made felafel’s, hummus, sauerkraut & micro greens served on a corn tortilla, with local tomatoes & kasundi relish
Drizzled with maple syrup, toasted pecans & seasonal fruits, served with a side of ‘In the Pink’ Soy Hazelnut gelato
Toasted and served over coconut vanilla bean yoghurt & rhubarb compote
Where possible, we source local, organic, spray-free produce.Where possible, we source local, organic, spray-free produce. We choose to shop at the local Farmer’s Market for all of our fresh ingredients.
gf = gluten free
v = vegetarian
* = gluten free/dairy free options available


There are many causes of oily skin. The skin type you inherited from your parents. Constant exposure to pollution and heat can be made your skin dull and rough. It is getting difficult to multitask and we are forgetting to take care of skin or perhaps.
It is becoming our priority. Your daily diet you can be keeping your skin healthy and glowing. If you are having oily skin, there are a few food items. You must be avoided preventing your skin. There are some foods that make your skin oily:
Dairy products are including cow’s milk, butter, and cheese contain high levels of hormones which can lead to increased oil production and blocked pores.
Dairy-free alternatives are almond milk and vegan cheese are a better choice. Adding some leafy green vegetables, almonds, and oranges will be provided you with the same amount of calcium you may get from dairy.
Refined white flour and rice
Refined white flour loses fibres and other important nutrients when it’s processed. Thus, refined white flour that is found in bread cakes, white pasta, white rice, and cereals causes a rapid spike in blood sugar levels.
This results in more insulin in the bloodstream and more oil on the skin. This food is bad for oily skin and will keep your blood sugar levels stable.
Saturated and trans fats
There are a few types of fatty acids such as saturated, unsaturated and trans fats. Saturated and trans fats are founding in red meats such as beef, lamb, sausages, and bacon.
Some salt is crucial for our health. Too much salt is caused by water retention in the body and dehydration in the skin. Skin dehydration is caused the skin to fight water loss with overproduction of skin oil.
Sugar spikes your blood sugar levels. The body is responding by producing more insulin, which in turn encourages the glands to produce more oil in your skin oil glands.


Mark Wahlberg is known for being in fab shape. He recently revealed his daily routine, for staying in such great shape. And it’s bananas. On a typical day, MArk get’s up at 2:30am, before half an hour of prayers. After breakfast at 3:15am, he does a 95-minute workout followed by another meal, shower, snack, golf and “cryo chamber recovery” – all before 10:30. He goes to bed at 7:30. The cryotherapy recovery is a treatment favoured by athletes using liquid nitrogen to briefly plunge the air to temperature below -100C to alleviate muscle and joint pain. Wahlberg has an hour and a half set aside for a shower, followed by half an hour devoted to playing golf. And then there’s the food intake.
“I start out with steel oats, blueberries and peanut butter for breakfast,” he said. “Then I have a protein shake, three turkey burgers, five pieces of sweet potato at about 5:30 in the morning. At 8 o’clock, I have about 10 turkey meatballs. At 10:30am, I have a grilled chicken salad with two hard-boiled eggs, olives, avocado, cucumber, tomato, lettuce. Then at 1 o’clock I have a New York steak with green peppers. At 3.30pm, I have grilled chicken with bok choi. At 5.30/6 o’clock, I have a beautiful piece of halibut or cod or a seabass, with some vegetables, maybe some sautee potatoes and bok choi. And I have a lot of Aquahydrate during the day. That’s it.”
Julie Chen returned to CBS as the host of Big Brother on Thursday night and showed her support for husband Les Moonves, who was recently fired as the president of CBS. “I’m Julie Chen Moonves. Good night,” she said. It was a deliberate departure from her usual signoff, which doesn’t include her husband’s last name. Moonves was fired on Sunday after sexual misconduct allegations emerged from six more women.
*Photo from Twitter


– George Bernard Shaw
Welcome to Gurkha Palace. Elegant & sophisticated Nepalese restaurant in Farnborough. Gurkha Palace offers different home page layouts with smart and unique design, showcasing beautifully designed elements every restaurant website should have. Smooth animations, fast loading and engaging user experience are just some of the features this template offers. So, give it a try and dive into a world of authentic restaurant.
Always Best Ingredients
Here at Gurkha Palace we work with only the best food suppliers, ensuring that we always have the best and fresh ingredients. You’ll find a large variety of dishes made to satisfy any taste.
Comment & Evaluate
Absolutely brilliant wonderful food and excellent service. Highly recommend you eat here, but make sure you book a table as it gets very busy. The staff are very friendly and more than willing to explain the dishes if you are not to sure what to order. All in all a very good place to eat.
Great place to go but they do need to modernize and re-train personnel. There’s a lot more competition and these guys really need to up their game.
We had dinner again at the Gurkha Palace in Farnborough, with a group of friends at the weekend, & the food was delicious, as always. The service is good too, even though it was pretty busy. It is also generally a good atmosphere in this restaurant, although I did notice one man, from a group of men on a nearby table, swearing (using the ‘F’ word); one of the waitresses discreetly asked him to stop, so this stopped the problem before it escalated.


First of all if you are new to our Super Savvy Blog Welcome and we are glad you are here.
Also thank you for reaching out to us. Our goal is to give you the information you really need and want, so your emails and comments on the Youtube channel really help us in that endeavor.
Please continue to write when you have a question and I will respond.
OK, I know that you know that I am a truffle pig when it comes to finding the best eats. I will root them out anywhere I go and my job became a lot easier when we arrived in Calabria.
Calabrian food is a wonderful mix of amazingly good and fresh seafood, pork dishes, Chicken dishes, home made pastas, and so much more.
Everything is fresh. The vegetables are right out of someone’s garden. Some of the people in our village, like our friends Rosaria and Peppino raise EVERYTHING themselves including their mushrooms. Rosaria is an amazing chef and an invitation to lunch starts your mouth watering even if the lunch date is days away.
So you can imagine how incredibly difficult it is to choose only 5 things that you HAVE to eat. By no means limit yourself to these 5 but definitely don’t leave without tasting them.
Pizza at The Bella Vista, Santa Domenica Talao, Calabria
This is the Italian snack staple. Pizzas are everywhere and they are all good. I have only once had a bad pizza but it was in Rome and really everything in that place was bad. The restaurant owners and staff were not even Italian.
So you can love them all but the best pizza I have had was Michelle’s pizza at the Bella Vista. I know I harp on and on about Michelle’s cooking but it really is that good.
Pacchieri Ala Gitana at La Perla Del Terreno, Scalea, Calabria
I initially ordered this dish because LOVE pacchieri. they are wide, fat noodles that soak up the sauce and spread it all over your tongue. Then you bite and there is a little resistance and then it gives. You can’t help it! Suddenly you start singing hymns to the Almighty!
This pasta Is coated in a fine tomato based seafood sauce with lots of assorted shellfish and white fish.
It comes with a bag of freshly baked Calabrian bread that you can use to sop up everything on your plate. It is serious, good eating. Pair this with a lovely white wine on a Summer day while you watch the sea birds play in the surf and listen to the waves lap the shore. It is one of the most pleasant things to do on a Summer day in Calabria. Then you have to go and nap.
Zucchini Fritters at The Bella Vista, Santa Domenica Talao, Calabria
OK here is Michelle again. Let me describe the Bella Vista to you. It is a cafe at the corner of our village and is the first thing you see when you arrive. The owners have created a huge roof terrace on top where you can enjoy your dinner while watching the sun set over the Mediterranean and while the village behind you starts to glow gold in the evening light. It is a magical place far from anything that worries you and the best part is that you know a spectacular meal is coming.
Michelle or one of her staff greet you and take your order. Shortly after that a little plate arrives with your zucchini fritter and a perfect bruschetta featuring sweet tomatoes, garlic and a drizzle of beautiful Calabrian olive oil. Honestly some day I will show up and Michelle’s and just asks for two or three plates of appetizers instead of dinner.
Cannoli at Vulare Siciliane, Scalea, Calabria
I know I also talk a lot about Ilenia but her food is unbelievable. Everything there is delicious but if you want something sooooo incredibly delicious that you actually go weak in the knees, you want one of her cannoli. She and her husband make the little pastry shells themselves and fill them with the lightest sweetest, milkiest, ricotta filling I have ever come across. I have had a LOT of cannoli and hers are seriously the best.
Pasta Al Cinghiale at Al Caminetto, Tortora, Calabria
One rainy June afternoon we met our great friend Giacomo in Tortora which is a stunning little hill town just north of us. Giacomo’s cousin and his wife Roseangela run a restaurant there Called Al Caminetto. Since it was our first time there, Giacomo ordered a sampling of many different Calabrian dishes including fried appetizers such as arancini. This is a ball or cone of rice stuffed with a meat and vegetable mixture and rolled in bread crumbs and fried. I know! That is about as good as it gets!
Everything was amazing but her Pasta Al Cinghiale was special. It is a truly gifted chef who knows instinctively how much of everything to put in to ensure that the balance between the flavors is perfect. Roseangela is such a chef. Don’t miss this dish! (Cinghiale is wild boar by the way.)
Now I could go on and on for days and I would love to do that because these are just the things you need to eat when you arrive. Hopefully you intend to stay awhile and sample all of the amazing restaurants in the area. The Riviera Dei Cedri seems to have attracted the most talented chefs in Italy and you can hop from one great meal to the next easily and happily.
Enjoy your trip to our beautiful area and Buon Appetito!


Root Terra’s Korean Cabbage Juice With Manuka Honey - A Powerhouse Of Minerals And Nutrients
Korean Cabbage Juice available at Root Terra is a perfect blend of purity, potency and freshness with a boost of nutrients and vitamins.
Cabbage, a multi-layered vegetable package and vitamin and mineral powerhouse, is regarded as one of the world's three longevity foods. It's rich in vitamin A, B1, B2, B6, E, C, K, calcium, iron, iodine, potassium, Sulphur, phosphorus, and folate content, making it a green vegetable superhero.
Cabbage is beneficial in the treatment of cancer, ulcers, cardiovascular problems, and skin diseases. In addition, cabbage juice is abundant in minerals because it is a green vegetable. As a result, it helps to strengthen the skin, and its Vitamin C content increases immunity.
Many potential advantages of drinking cabbage juice include weight loss, improved intestinal health, lower inflammation, balanced hormones, and overall purification. However, many cabbage juices on the market are bitter or artificially sweetened with additives, making them a less healthy alternative.
Root Terra has addressed this issue by launching a one-of-a-kind naturally sweetened juice made with 96.8 % cabbage extract, 3 % honey, and 0.2 % manuka honey. The unique property of this nutritious juice is that it does not taste like sauerkraut juice and can be consumed without the unpleasant aftertaste. This juice is a healthful treat of natural cabbage extract juice in 3.04 Fl oz sachets of thirty. On Root Terra, fitness enthusiasts can now get their hands on this pro-health ultimate 100 percent raw cabbage juice blended with the benefits of raw manuka honey. It would not only make consumers feel rejuvenated, but it will also keep an eye on obesity-related issues.
Green Cabbage Juice, offered on Root Terra, is a guilt-free choice that can be enjoyed regularly. This green cabbage juice is the ideal fat-free daily booster, including only 20 calories per box. In addition, this juice, which comes in small packages, is supposed to boost energy and aid in healing.
It is an essential pure, fresh, and nutritious cabbage juice with no preservatives or pesticides. To top it all off, it does not need to be refrigerated, making it the best superfood that everyone should have in their pantry. This cabbage juice is made by extracting the juice from the complete Imperial Cabbage, including the leaves, stems, and roots. The 100% natural juice is high in vitamins and minerals, which improve digestive health.
Blending cabbage juice with other fruit and vegetable juices to boost nutrient absorption to create a nutritious powerhouse. The cabbage juice on Root Terra is healthy and nourishes the gut, skin, and liver. Root Terra has become a valued household name for many families because it provides the highest quality herbal supplements and blends, so visit their website Korean Cabbage Juice to uncover more benefits of their nutrition-loaded Cabbage Juice.


I can’t believe so many of you said you wished you were in Lexington to be able to do the Lexington Running Clinic with my Strength Coach Drew, and I. It really makes me feel special to know that you would like to learn more from me about running, even after all my posts on here! I would really appreciate if you could share this news with any friends you have around the Lexington area, then you can live it through them 😉
In other news, this weekend I went to Bloomington, IN to visit family friends. Steve was in Tennessee at his conference championships (congrats to our Morehead Eagles!), and so I thought it was a great time to go visit! I had a lovely time with Gloria and Kathy, going out to eat and exploring Bloomington. You can check out my Instagram for more photos. I want to get on to Meatless Monday!
Now, let me first say that I am not a heat lover when it comes to food. For someone who loves curry as much as I do, I am actually a real wimp, and I am embarrassed to admit that my curry of choice is chicken Korma……all if I have any Indian readers, they have just left my blog. The Korma is the most un-curry like curry there is, but if only you knew how Spice Hut in St. Albans made it, you would love it too……the rest of my family just has no taste buds apparently 😉
Anyway, this dish is about the max spicy-ness I can handle, but buffalo chicken is one of those flavors I do love! This is inspired by those damn delicious lettuce wraps at PF Changs, but healthier, and well….completely different flavor! I hope you will join Confessions of a Mother Runner and I by adding your recipe to our linkup.
Buffalo Chickpea Lettuce Wraps
Preparation Time: 5 minutes
Cooking Time:10 minutes
1 large head of romaine
3/4 cup chickpeas
1/2 serving buffalo sauce (slightly adapted)
1/3 cup hot sauce
1/4 cup butter
1 tbsp vinegar
1/2 tbsp worcestershire sauce
1/8 tsp garlic powder
1/2 tsp cornstarch
1/4 cup black beans
1 large tomato, diced
1 avocado, diced
1/4 cup blue cheese, crumbled
Add the buffalo sauce ingredients to a small saucepan. Heat over a medium high heat. Once the butter has melted, stir in the chickpeas. Simmer for 10 minutes, stirring often.
Serve all the ingredients on top of the heads of romaine, and enjoy immediately.
How spicy do you like your food? Do you have a town/location you like to visit when you have free time?


Food & Drink
What kind of food do we serve at Rice and Gold? Taking inspiration from the best restaurants in Chinatown NYC and the world beyond, Chef Dale Talde has created an ever-changing menu, from dim sum to dinner, all focused on combining eclectic flavors with elevated cooking techniques and the best ingredients we can find. You can call it upscale Chinese, "hipster Asian fusion" (according to one of our fans on Yelp), or Asian American. Or you can subscribe to Chef Dale's philosophy. There are only two categories for food: good or bad. Either you want to eat that thing again, or you don't.
We hope you'll want to eat our dishes again and again.


THE ÉLECTRONS LIBRES TAKE -2–AMERICAN CHEF: JASON FOX
The Électrons Libres, is a group of chefs that are as individual or a leaders of a group have taken a unique route that goes beyond the learning
process. Their philosophy transforms the cuisine of the present time as well as the cuisine of the future in a specific area (place) or country. Sometimes they are the leaders of a culinary movement but often, they are alone in their search.
In the USA, San Francisco occupies a unique place in the world of gastronomy. Aside from being the birthplace of different culinary movements and the place of the ‘’locavores’’, San Francisco has seen very talented chefs emerge.
One of those chefs is Jason Fox. Not long ago Jason Fox was a executive-chef at Bar-Tartine; but, in 2010, with his partners (Xelina Leyba, Anthony Myint), he opened his own restaurant Commonwealth. Commonwealth offers a cuisine de haut niveau in a chic and relaxed environment and with a social conscience. Like Mission Street Food, the concept of the co-founder Anthony Myint, Commonwealth gives a part of his profit to a specific cause.
Jason Fox’s technique is modern and progressive. It’s a progressive American cuisine in perfect harmony with the seasons (product’s season & Market). Under its simplicity, lies a complex and researched cuisine with a strong Asian influence.
Great cuisine that reflects a great city, humble, open minded, but always searching for the best. A chef to follow for a long time!
Q+A WITH JASON FOX (www.commonwealthsf.com ):
1-(Scoffier) How do you explain the philosophy behind your cuisine at Commonwealth and what is its main characteristics?
JFox- I think the main philosophy of my cuisine is the melding of classical and modern cuisine. I try to make it approachable and have some familiarity to it, while injecting some surprise elements, whether they are unfamiliar ingredients or techniques. Texture is very important, as well as exploring temperature contrast in the same dishes. I like to layer many pure and straightforward flavors on top of one another, so the
outcome feels deceptively simple, but still contains a great deal of complexity. I strive to make people simultaneously enjoy the simplicity of the
dish, and then scratch their heads about how certain things were put together, or how a technique was used.
2-(Scoffier) Commonwealth gives a portion of his profits to charity. Is it for a specific cause?
JFox- No, we change charities every month. We try to focus on local, food based beneficiaries, but we do not have any hard set rules. Sometimes their, are causes that are important to one of our partners, which may not necessarily be about food, or local, and we choose to donate to them.
3-(Scoffier) Do you have a flavour or taste from your childhood that is memorable?
JFox- I grew up on the east coast by the ocean, so I love very clean, fresh fish preparations. We barbecued quite a lot as well, so I find myself drawn to smoke, and even charred flavors.
4-(Scoffier) Do you have a particular foods (or products) that you often use in your recipes?
JFox- I think we use more sea urchin than most Japanese restaurants. It is definitely one of my favourite, and here in California, we get such great uni from either Santa Barbara or Fort Bragg. When available, one preparation or another is always on our menu, and we are always trying to come up with new ways to use it.
5-(Scoffier) Do you have a mentor (chefs or anybody else) that inspires you in your cuisine?
JFox-They are many, many people locally, and around the world inspire me. I love when people have a vision, and executed it. To me, one of the highest compliments I can receive is when people tell me the cuisine feels personal and focused. Locally, I think Mourad Lahlou, Dominique Crenn and James Syhabout are killing it. Around the world, I love what the Spanish chefs and Scandinavian chefs are doing.
6-(Scoffier) There are a San Francisco (and now Oakland) high-level gastronomy. Do you think that there is a Bay Area Cuisine signature?
JFox- It seems like in the last few years, many Bay Area chefs have been taking our cuisine a little further. I go to the market,
everybody is getting the same ingredients, and I think people realize it is more important, and satisfying, to simply roast a turnip, or put some cherries on a plate. Things had gotten so simple here for a while, I think many chefs are pushing the envelope more, injecting their own creativity, while still using the best ingredients and allowing the cuisine to seem organic and natural on the plate.
7-(Scoffier) How do you develop (your inspiration) your recipes and construct your menu at Commonwealth?
JFox- I work pretty closely with Ian Muntzert, the Chef de Cuisine, and we are batting ideas off of each other all day long. What is
important is the flow of the entire menu, whether it is our À la carte menu or a Tasting menu. We like our À la carte menu to read like a Tasting menu, so you can go down the length of it, and experience different tastes. Sometimes inspiration happens quickly, and sometimes we are tweaking and working on a dish for weeks.
8-(Scoffier) I see that you often use Asian products in your recipes, is an important part of your cuisine?
JFox- I am a big fan of Asian cuisine, so we are always searching for ways to inject umami. I love the clean, balanced flavors of Japanese food, as well as Southeast Asian cuisines. Also, we are lucky, in the Bay Area to have so many Asian ingredients grown locally, like citruses, herbs, and other aromatic produce which originally originated in Asia, and was not grown or available here, even a few years ago.
9-(Scoffier) Can you give us a detailed recipe (Signature dish or other) that characterized the cuisine of Jason Fox at Commonwealth?
JFox- I love our Shaved carrot and radish, walnut, quinoa and ash coated goat cheese dish. It incorporates the best of local ingredients, and showcases classic and modern techniques and ingredient pairings.
Recipe: Shaved Carrot and Radish, Walnut, Quinoa and Ash coated Goat cheese
10-(Scoffier) What are your goals (ambitions) as chef or for your restaurant? Would you like to write a book, do a television show, have other restaurants etc.?
JFox- My goals as chef and a restaurant owner are to continue to learn, grow and improve. What’s most exciting about this occupation is that their is no ceiling for knowledge, and until the day I die, their will always be something new for me learn about food, and as a chef. I would like to open other restaurants, because it is refreshing to change focus, and have different creative outlets for different cuisines. Whether they are high end or casual, focus on a specific cuisine or a combination of different inspirations.
RECIPE: Shaved Carrot and Radish, Walnut, Quinoa and Ash Coated Goat Cheese
INGREDIENTS & PROGRESSION RECIPE (Serves 4)
-1 cup peeled and diced carrot
-1 and 1/2 cup fresh carrot juice
-1 tbl evoo (Olives oil)
-Salt to taste
-1/4 cup red quinoa
-1/2 cup water
-Salt to taste
-1 tbl evoo
-1 oz walnut oil
-1 oz tapioca maltodextrin
-Sugar to taste
-8 oz goat cheese
-1 bunch mixed baby carrots( thinly shaved and soaked in ice water for 10 minutes)
-1 bunch mixed radish( thinly shaved and soaked in ice water for 10 minutes)
-4 oz mixed spicy greens (cresses, arugula, mizuna, etc.)
-1 tbl picked dill
-1tbl red wine vinegar
-3 tbl evoo
-Salt and pepper to taste
1. Cook carrots in carrot juice until almost all of the liquid is reduced and carrots are tender, puree with olive oil, strain through chinois and cool.
2. Cover quinoa with water and salt, bring to boil, cover, reduce to low simmer, and cook for approximately 20 minutes until quinoa is fully cooked, toss with oil and cool.
3. In processor, mix walnut oil with maltodextrin until a powder is formed, season with salt.
4. Preheat oven to 500 degrees. Cook shavings until blackened, charred and completely dry. Allow to cool, and puree until is a fine powder and season with salt and sugar. Temper goat cheese and roll into a log, approximately one inch in diameter. Cool to reharden, and then roll in ash powder. Slice 12 coins and set aside.
5. On 4 plates, smear some of the carrot puree. Toss carrots and radishes with quinoa, greens and vinegar and oil. Divide and place around carrot puree, sprinkle walnut powder on, top with goat cheese coins, dill, and assorted flowers.
Commonwealth/Executive Chef Jason Fox
2224 Mission Street,
San Francisco (USA)
2. Review by Michael Bauer, San Francisco Chronicle, November 28th 2010
3. Watermelon Gazpacho Recipe, Tasting Table, July 2010
4. How to clean squid by Jason Fox (video), CHOW, March 2011
Tous Droits Réservés. Copyright Scoffier ©2008-2011


Abstract Hydroxymethylfurfural (HMF) is formed in foods which especially contain sugar if stored at improper temperatures or incurred heat treatment at high temperatures during production. For this purpose, in the markets of İstanbul, samples of apple juice from three different companies were randomly collected for the analysis of hydroxylmethylfurfural (HMF) in apple juice. HMF of the each sample was analyzed by using High Performance Liquid Chromatography (HPLC) in order to determine the effect of the storage temperature at 15°, 25°, 35°C and 2,4,6 weeks’ time interval outcome were estimated for three different types of apple juice. During storage the amount of HMF content in the apple juice was increased in relation to storage time and temperature in the range of 4.39-15.89, 1.86-8.24 and 28.55-45.89 mg/L for X,Y,Z types of apple juice respectively. By using of Arrhenius equations, activation energy for each apple juice was estimated between 153.17- 46.48 kj/mol. The effect of temperature and time-tolerance on the increasing rate of HMF in apple juice was explained by Q10 (reaction quotient) values which resulted in the range of 1.07 to 10.60.


Note: this recipe was adapted for high altitudes (including my current home of Colorado Springs, CO, at 6000+ feet in elevation).
one 26-30 ounce can of tomato or pasta sauce
one 8 ounce can of tomato sauce
containers of oregano and basil, or one container of Italian seasoning that contains both
one 16 ounce package of ziti (although shells, rotini, or macaroni will also work)
one 8 ounce package or cube of mozzarella cheese
one container (at least 2 ounces) of Parmesan cheese
one 9X13 inch glass oven dish (Pyrex or other brand)
one oven that can reach up to 425 degrees F (note: lower cooking temperature than at lower altitudes)
Heat (or pre-heat, if electric) oven to 425 degrees. Put uncooked pasta in glass oven dish. Empty 26 ounce and 8 ounce cans of sauce into dish with pasta in it. Add half a can of water to the sauce cans and stir the tomato-laced water in with the pasta.
Before placing in the oven, cover the top of the 9X13 dish with the pasta and sauce with aluminum foil.
Leave dish in oven for 30 minutes in electric ovens, or 25 minutes in gas ovens. Remove dish from the oven and take off the aluminum foil. (Note: reduce cooking time by 5-10 minutes if using macaroni)
Stir the pasta and sauce. Then, add the 8 ounces of shredded mozzarella to the top of the pasta mixture. Sprinkle Parmesan cheese on top of the mozzarella and sprinkle Oregano and basil (or other Italian Seasonings) on top of the cheese.
Place dish back in oven for an additional 10-15 minutes or until cheese melts into a pleasant color.
Shut off oven and take dish out of oven. This will require mittens, gloves, or fire retardant materials. Put the pasta dish on a surface that it will not burn. After allowing about 5 minutes to cool, it should be ready to eat.
Go offline for testimonials on this recipe from Tamara Young, John Daugherty, Steve Nyberg, Ronald Faith, Tanya Khafateh, Dorby Saffron, Tom Brennan, Sean Kennedy, Jennifer Williams, Jon Koza, and Tyrone Griffith.
This site cannot be held liable for those who are too stupid to not know how to handle items that have been inside a 425 degree oven.


Mother's Day is coming up and we're getting prepared to celebrate Moms at our Restaurant in Juno Beach. Our Chefs have come together to prepare delectable featured specials that you can treat Mom to this year! We begin taking reservations for Mother's Day on Sunday, April 30th, so check out our specials and then get ready to call 561-776-1167 to make your reservation!
Does Mom prefer Land Fare? If so she can enjoy a delicious NY Strip Diane, 12oz Chargrilled and topped with our house made Diane Sauce. Or is Mom more of a seafood lover? She could enjoy our Premium Maine Lobster Tails, our Macadamia Nut Crusted Grouper or our Snapper with Mango BBQ Beurre Blanc. And if she can't decide between land or sea, she could get both with our delectable Surf & Turf!
In addition to our spectacular features, we will be offering a rose to each Mother who joins us for dinner, while supplies last. Treat Mom to a five-star meal at Ke'e Grill in Juno Beach this year; make your reservations starting April 30th by calling 561-776-1167.


CUSTOM CAKE FLAVOURS TO CHOOSE FROM
Vanilla Buttacake – a light and delicious vanilla buttacake that suits just about everyone.
Mississippi Mud – a divine chocolate mud cake that is not too heavy but just right.
White Choc Mud – a decadent mud cake to delight the white chocolate lover.
Red Velvet – a unique and delicious Australian version of this red beauty.
Mississippi Mud & White Choc Mud – best of both worlds.
White Choc Mud & Red Velvet Swirl – combine these two flavours for a unique and delicious taste experience.
Caramel – a light and delicious caramel flavoured buttacake.
Strawberry – pink and pretty but also delicious strawberry flavoured buttacake.
Lime – coloured and flavoured buttacake.
Choc Orange – our delicious mississippi mud mix with a hint of orange flavour
Choc Mint – our delicious mississippi mud mix with a hint of peppermint flavour


Friday, May 18, 2012
Recipes from this week
I posted some pictures of our meals this week on Instagram and Twitter and had a request for recipes, so here it goes! Let me know if you try them, and if you have an Instagram or Twitter I’ve created the hashtag “#healthyfoodhashtag” so post a picture if you try them!
Summer Corn Relish
3 whole ears of corn
1 ½ cup cherry tomatoes
3 small avocados
Juice from half of a lime (or a whole one depending on how ‘juicy’ it is)
Cilantro (to your liking)
This is super simple; you pretty much dice everything up and throw it in a bowl. I cook the corn on the stove for about five minutes and rinse it in cold water then cut it off of the cob. I like the cherry tomatoes halved, but do your thing with it. Also, you can make it as flavorful as you want by adding extra lime juice and cilantro.
Spicy Black Bean Soup
1 tablespoon olive oil
2 celery stalks
2 cloves of garlic
4 cans of black beans (drained)
1 can stewed tomatoes (I like the Trader Joes organic stewed tomatoes with green chilies
½ teaspoon cumin
Dash or two of oregano (dried or fresh)
¼ teaspoon Sriracha
¼ teaspoon sesame oil
¼ teaspoon ground mustard powder (optional)
32 ounces vegetable broth
Salt and pepper to your liking
Fat free Greek yogurt and cilantro for a garnish (optional)
Pour olive oil in a large pot and turn on medium heat. When the oil is shimmering add onions, celery and carrots. When the vegetables are tender add the garlic. After a minute add 3 of the cans of black beans and the tomatoes. Simmer for about five minutes or until the beans and tomatoes have warmed through. Pour broth into pot and add the cumin, oregano, Sriracha, sesame oil, mustard powder, salt and pepper. Bring soup to a simmer.
For this part I used my blender, but you can use a food processor or hand immersion blender. You will probably want to blend it in batches, because the soup will be HOT, and will flood out the top of the blender if you do too much at once. It took me about four batches to puree it, but I only blended for about 20 seconds a batch. For safety I covered the top of my blender with a dishtowel protect my hand from any overflow.
Return the soup to the pot and add the last can of black beans. Simmer until the black beans are tender and warm. I garnished with a little Greek yogurt and cilantro which was AMAZING, but if you want to keep the dish vegan you can garnish with avocado instead of yogurt. ENJOY!
Keep it real!
Labels: #Healthyfoodhashtag, food, Nutrition, Recipes


Sushi Chef Yoshihiro Tauchi and Yukiko Tauchi have owned Lemongrass Restaurant since 2016. Lemongrass has been a family-owned restaurant serving the UVA and Charlottesville community for over 10 years. The Tauchi family previously owned Mican Japanese Restaurant for five years on the Downtown Mall. They are originally from Japan and are proud to bring their cuisine to the Corner while still serving the authentic Thai favorites that have been enjoyed for over a decade.
We provide well-balanced, healthy dishes.
We use a variety of vegetables
We create homemade sauces.


The Prime Selection Difference
"We at Prime Selection are dedicated to providing the highest quality, the greatest selection and the very best in customer service. With maximum standards set within the top echelons of certified grades our clientele enjoy only the most flavorful gourmet cuts of meat. While ordinary steaks are everywhere, truly great steaks are hard to find. Experience just one bite and you'll never settle for anything less."
Established in 1993, Prime Selection has been providing top-grade steak, chicken, seafood, and wild game to thousands of customers across the country. We have four offices in California, and we regularly ship our gourmet products all over the nation.
Since our inception, our mission has been to bring the highest-quality food at reasonable prices to homes throughout the country. In order to maintain our high standards, we personally oversee the production of our meat on a weekly basis, and package all of our products individually to ensure flavor and freshness. Additionally, we sample all of our products that we sell, and we will not sell any product that we would not personally serve our family and friends.
We continually search for new products to offer our growing customer base, and we are proud to be one of the few on-line and home delivery suppliers of Wagyu Kobe Beef in the country. We also monitor all markets, and take advantage of price breaks so that we can pass on our savings to our customers. Check out our specials to see some of the great deals we currently offer.
Our commitment to excellence has earned us an outstanding reputation and the loyalty of customers. If you have not ordered from us before, we welcome you to you join the thousands of customers who depend on us for the ultimate epicurean experience. To our returning customers, we thank you for your support and continued business.


Part of the Truly Scrumptious range and one of our very best selling gift boxes, this collection of our favourite chocolates includes; Milk Caramel Cup, Hazelnut Whirl and Marc de Champagne Truffle. All beautifully presented in a hand-finished foil embossed cube, with our unique Theobroma and Bird’s print on duck egg blue.
Dark Chocolate: Cocoa solids 60% min.
Milk Chocolate: Cocoa solids 33% min. Milk solids 22% min.
White Chocolate: Cocoa butter 28% min. Milk solids 25% min.
Dark Chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla), Milk Chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soya lecithin, natural vanilla), White Chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla), butter (milk), fondant (sugar, glucose (wheat), water, preservative: sulphur dioxide), caramel (glucose syrup, sweetened condensed skimmed milk (skimmed milk, sugar), fully hydrogenated vegetable fat (coconut), salt, flavourings, emulsifier: mono- and diglycerides of fatty acids), hazelnuts, praline paste (sugar, hazelnuts, emulsifier: soya lecithin, natural vanilla), fudge (sugar, glucose syrup, sweetened condensed milk, palm oil, butter (milk), emulsifier: soya lecithin, flavouring, salt), alcohol (neutral spirit, rum, Marc De Champagne, crème de cacao), rum essence (artificial flavouring, thickening agent: xanthan gum, caramel sugar syrup, citric acid, preservative: potassium sorbate, ascorbic acid), fruit purees (glucose syrup (wheat), invert sugar syrup, strawberries, beetroot, natural flavouring, ethanol, acidifier: citric acid, colouring plant concentrates (apple, safflower, lemon)), strawberries, raspberries, natural flavouring: strawberry, raspberry, colour (beetroot), citric acid.
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts.
Store in cool, dry conditions 12-18c. Away from strong odours.


I About Us
When Levato's Pizzeria opened its doors in 1994, the idea was simple: serve delicious Chicago deep-dish pizzas with high-quality ingredients.
Fast forward to 2016, Levato's Pizzeria is now serving the same delicious pizzas but with high-quality ingredients such as organic halal meat and cheese sourced from California.
Our devotion to seeking out the very best ingredients we can and catering to our customers remain at the core of our commitment to the growing community of Glendale Height, IL.
Let us know if there's something you're curious about
When Are We Open?
Sunday - Thursday
11 am - 10 pm
Friday - Saturday
11 am - 11 pm
Great pizza and sandwiches. Had the chicken parmesan and Italian beef sandwiches. The sausage and gyros pizza was amazing. Friendly staff, definitely worth a visit.
Husaini - Chicago


Marketing and greek yogurt
The greek yogurt revolution will continue its stateside ascent us greek yogurt market to reach $4bn by 2019: greek yogurt, marketing. Yogurt (photo credit: mom the barbarian) when greece makes the news in the us these days, it is usually for its soaring debt and ailing economy lately. Case study: chobani explain how organizations use the marketing mix to market to their target existing greek yogurt lines were most often sold in expensive. Then along with the new millenium seemed to come a new american marketing campaign: “greek yogurt what is the difference between regular yogurt and greek yogurt. Greek yogurt market - global industry segment analysis, regional outlook, share, growth greek yogurt market forecast 2016 to 2026 by future market insights. By scott goodson, author of best selling marketing book “uprising” and founder of global ad agency strawberryfrog i won’t judge you for singing. And while the company claims that all milk used in its greek yogurt production are not just a marketing better health with the new eat this, not that.
Hamdi ulukaya introduced his childhood nostalgia to the united states and has now generated a billion dollar greek yogurt fortune having first arrived in 1994, he. In parallel, chobani, a turkish origin firm, has launched fruit-based greek yogurt style products for the us consumers a strained yogurt market has been. Strained yogurt, greek yogurt marketing of greek or greek-style yogurt in the us allows the use of more thickeners instead of straining. Us greek yogurt market especially because protein is the pre-eminent theme in food marketing the greek yogurt category experienced tremendous growth in the. Ongoing marketing and advertising once the global rebrand was fully executed and implemented, go greek yogurt called upon mvc to handle all of its touchpoint. - if you think greek yogurt came out of nowhere, chobani chief marketing and brand officer peter mcguinness agrees speaking to a packed house at the.
Chobani is downplaying its greek yogurt identity in a major packaging redesign as the company is planning a major marketing campaign to emphasize. The process for making regular and greek yogurt starts off the same: milk is first heated, then cooled to the desired fermentation temperature (106-114°f) before. Chapter 1 chobani 1a whom did hamdi ulukaya identify as the target for his first cups of greek yogurt b what was his initial “4ps” marketing strategy.
The greek yogurt business is learning that a food's goodbye, good old greek yogurt and orange juice (thanks, in large part, to marketing). How chobani took greek yogurt market greek yogurt sales were confined to gourmet and upscale and the word of mouth was so strong that marketing was taking.
How stonyfield is marketing a new high-protein product it hopes will appeal to the greek yogurt crowd one detail: the cup labels are black. Chobani inc -- marketing management currently #1 selling greek yogurt brand in america introduction: chobani greek yogurt chobani carries multiple types of grek. Brief description of thomson organisation marketing essay thomson is one of best and largest tour operator in the world the company originally named thomson tour.
Marketing and greek yogurt
How does greek-style yogurt stack up against its conventional rival greek yogurt vs a global marketing and advertising research company. The brand sparked the greek yogurt craze and rattled the category to support these efforts, chobani plans to spend 35 percent more on marketing next year.
- Scientists discover new use for greek yogurt acid whey 19-dec-2017 by mary ellen shoup researchers from the department of.
- Analytical marketing plan: chobani prepared by: greek yogurt is generally more expensive than other non-greek yogurt brands and some.
- How chobani won the greek yogurt war with experiential marketing july 11, 2017 0 at that time, greek yogurt was still a novelty in the american market.
- The recent greek yogurt and dannon illustrates the delicate balance between aggressive marketing how an aggressive ad campaign incited greek yogurt litigation.
Chobani, the top-selling greek yogurt brand in the us, is no stranger to event marketing as peter mcguinness, chief marketing and brand officer, at chob. Chobani cmo peter mcguinness is banking on experiential marketing to grow both his brand—and the $8 billion yogurt category peter mcguinness has a lot on his plate. Chobani® is america's number one greek yogurt made the right way and not genetically modified (no gmo ingredients), with only natural ingredients and sweeteners. Marketing strategy - te yogurt commercial with john stamos aimed to be memorable and it was the problem is that i only remembered the spokesperson, not.


We have long heard rumours of the existence of the pizza parma. Not to be confused with a parma pizza, which is basically a standard pizza with parma stuff on top - the pizza parma is a chicken schnitzel, hammered out to the size of a pizza, covered with parma toppings and sliced like a pizza into convenient hand sized triangles. I am aware that the menu for the Impy still calls it a "Parma Pizza", but I have made the executive decision to call it a Pizza Parma, as a Parma Pizza is already a thing
Social media posts of the creation started popping up pretty regularly, however they always seemed to be a little too far for us to visit on Thursday parma night. A few weeks back I shared a post on our facebook page that a pub in Perth seemed to be the first pub in Australia attempting the pizza parma, and shortly after I received a message from our friends at Melbourne CBD’s Imperial Hotel letting me know that they had a similar item in the works that would be appearing on their menu soon.
We have quite a history with the Imperial, taking out our golden chook award for 4 consecutive years, for a long time we considered them the best parma Melbourne had to offer. After a change in management the quality of the Impy parma did drop slightly, however we still consider it to be one of the best parmas available in our city.
For this review I’m gonna skip the usual description of the pub as we have already covered it many times (Click for latest review) although the new renovations still look fantastic, So lets skip straight to the Pizza parma.
We arrived at the Impy on a Saturday arvo, grabbed a seat, checked the menu, placed our orders and before long the fabled pizza parma was sitting in front of us.
First things first - This meal is designed to be shared. I tried to tackle it solo and try as I might still left two slices on the plate. It’s a beast.
As for the dish? I’d say super enjoyable! although the chicken is slightly thinner than its non-pizzafied counterpart the experience is pretty much an impy parma that you don’t need a knife and fork to tuck into. I thought I’d hate the cherry tomatoes and rocket dumped on top, but it does succeed in giving the parma a bit more dimension as well as making it feel a little more like a pizza and not just a schnitzel you’re eating with your hands … which you kind’ve are.
My one criticism? I miss the chips. The Imperial has always had such fantastic chips accompanying their parma and their absence from the parma pizza was definitely noted - The next time I try the pizza parma I’ll definitely get a side of chips to round out the meal.
All up the pizza parmas at the Imperial Hotel is a unique take on a parma that is definitely worth trying the next time you find yourself in the city, On its own it costs $27 And if you can find someone to split it with you can get the pizza parma and two pots for $32 … or there’s nothing stopping you going solo and keeping both beers for yourself.
Also, between recording the video review and posting the Imperial have announced they are now doing the Pizza Parma in 4 different varieties. So much choice!
I’ll definitely be back to try this one again, be sure to check it out!


For the past two weeks or so the Fifth Graders have been doing activities in Science. We have been learning about staying healthy and exercising more. We also learned about the importance of reading food labels and having a balanced meal everyday. We also learned that it’s important to eat healthy.
We learned about the food groups in the Food Pyramid. There are six groups in the pyramid. There’s grains, vegetables, fruits, milk, meats and beans and exercise, even though it’s not a food. Exercise is still important because it makes you stronger and healthier. If you have each of those categories everyday you will be super healthy. Each of those foods are very crucial. Veggies and fruits give nutrients, to have energy. Meat and beans give you protein, to be stronger. Milk gives you calcium, for stronger bones. Grains give you a less chance of getting some diseases. Exercise just makes you stronger in general. All of these foods might not look good to eat but you’re going to need to eat these foods.
Additionally, we have been learning about reading food labels. We learned that you mostly want high amounts of vitamins, calcium, fiber and protein on your food label. We also learned that you want low amounts of sugar, fat and other unhealthy ingredients. We also each brought in a food label and read it correctly. Somethings we thought were healthy and some were not. For example, Mrs.Brennan brought a bag of “Lay’s Oven Baked BBQ Chips.” Yum, sounds good right? But the bag of chips had 140 calories and it had 3.5 grams of fat in one package, and the chips contain an ingredient called Torula which is in pet foods. I don’t know about you but I don’t want to eat pet food. Yuck! Not so healthy.
We have learned about the different types of food, nutrients, calcium, protein and the food pyramid, and food labels because it’s important to eat healthy food. There are a lot of different foods in the world so embrace it and try different foods. If you never had broccoli, but you think it’s bad, try it and you might like it. It’s important eating good food because it will make you stronger, more fit, give you stronger bones, and a healthy body, even though you might not like green food.


All are served with your choice of dipping sauce, extra sauces .75
Traditional jumbo whole wings or boneless classic wings served with our homemade peanut sauce, ranch or blue cheese dressings.
Traditional buffalo | BBQ | Sriracha honey | Teriyaki | Sweet and spicy | Dry jerk | Parmesan garlic | Citrus garlic
A mountain of hand cut fries topped with cheese curds and smothered in your choice of beef or country gravy. Topped with colby and green onion
Fresh grilled chicken with peppers, onions, and cheese with our southwest blend of seasoning. Served with salsa, sour cream and guacamole
Try them tossed with sweet and spicy or buffalo
All hamburgers are served with a side of fries | Add bacon or avocado 1.49 | Upgrade fries to onion rings, fruit or soup 2.00 | Make any burger a double 2.95 | Gluten free bun upon request 2.49
Fresh ground beef topped with cheese, lettuce, tomato onion and pickles. Add an egg, bacon or avocado.
Bacon with fried egg & swiss cheese
Pepper jack with grilled jalapeno and jalapeno cream cheese
Pepper jack cheese, avocado, onion, with our southwest seasoning. Served with sour cream
Bacon, sauteed mushrooms and bleu cheese
All sandwiches are served with a side of fries | Add bacon or avocado 1.49 | Upgrade fries to onion rings, fruit or soup 2.00
A spicy buffalo tossed chicken breast topped with blue cheese crumbles, blue cheese dressing, lettuce and tomato. Choose golden fried or grilled
Our fresh homemade tuna salad topped with american cheese, lettuce and tomato grilled to perfection
Bacon, lettuce & tomato piled high on your choice of bread. Make it a BLAT 1.49
Grilled rye piled high with fresh roasted corned beef with swiss, sauerkraut and thousand island. Substitute turkey at no charge and make it a Rachel
Another triple decker neighborhood favorite featuring smoked cheddar, muenster, and pepper jack cheeses
Premium Chicken breast pounded thin and breaded in our own italian and parmesan crust fried to perfection and topped with our homemade marinara sauce and melted provolone served on a hoagie bun
Our classic hand pattied hamburger on grilled rye with fried onion, swiss and american cheeses.
A triple decker club piled high with turkey, ham, bacon, American and Swiss cheeses with mayo, lettuce and tomato
Our tender roast beef served on a hoagie bun with provolone cheese and classic au jus and a side of horseradish sauce
*Make It an Italian with Fried Onion, Banana Pepper and Bell Pepper 1.00
Our succulent cod hand dipped in our own beer batter served with hand cut fries and our homemade tartar sauce
Add chicken 2.95 | Add bacon .99
Fresh romaine and spring mix greens, shredded carrots, cucumber, red onion and tomato with croutons and colby jack cheese.
Fresh romaine and spring mix greens, shredded carrots, cucumber, red onion, tomato, deli ham, roasted turkey, hard boiled egg with croutons and colby jack cheese on top.
Fresh romaine tossed with our own creamy caesar dressing, hard boiled egg, topped with grated parmesan and croutons, served with a lemon wedge.
Fresh romaine and spring mix greens, shredded carrots, cucumber, red onion, tomato and blue cheese crumbles topped with a diced chicken breast, tossed in buffalo sauce.
Gluten free bun upon request 2.49


About All In Foodservice
“All In Foodservice brings great operators and great manufactures together. All In Foodservice represents not the largest or best known, but solid manufacturers that are looking for foodservice chain business. It’s not about selling brands, but helping customers save and make money while serving the best products they can to match their customer demographics— helping to enhance their brand and at the same time striving to be user friendly, being named “vendor of the year.” All In Foodservice wants to do all this with integrity and fun.”
I began my foodservice career as a “pearl diver,” better known as a dishwasher, in a bar-b-q restaurant while I was in college. Through battlefield promotions, I advanced to be the grill cook and then the head table man responsible for slicing and chopping all the meat items and building all the bar-b-q plates.
I first became involved with the frozen dessert segment of foodservice when I was fortunate enough to participate in the acquisition of a frozen dessert mix plant as the president/general manager and minority equity partner. When all of your assets are pledged to purchase a business, it does tend to sharpen your focus. My core learning about strategic planning, product formulation, and creating point of difference menu items for customers began during this period. I also learned some valuable lessons about what it takes to be a successful supplier, which includes helping customers:
· Achieve their goals
· Enhance their competitive position
· Reduce their risks
I have been involved in foodservice ever since, and have concentrated my efforts on working with restaurant chains. I have been fortunate to work with some of the largest chains in the country in the development and successful launch of frozen dessert and beverage programs.
Connect with Fred on LinkedIn


Some of our well known dishes include: corn masa tamales wrapped and steamed in banana leaves and our spicy, but flavorful mango habenero chicken. We also have a in house special that changes throughout the week.
Lynn B. Says:
"I love Gloria's. I have been a patron for many years and the food never disappoints me. In fact it is always 5 star! The specials and soups are fabulous. My favorite dish is the paella, but all of Gloria's food is amazing. Another favorite is the ceviche (shrimp or halibut and must be ordered ahead). I can't imagine a world without Gloria and her incredible food!"
Sarah D. Says:
"We went to Gloria's yesterday and it was fantastic! It was like being invited to a friend's house for lunch, with friendly service an intimate setting, and soul-satisfying food."
Donald M. Says:
"I took my gal to Glorias for lunch the other day. It was our first time there. The coffee rubbed carne asada tacos with chile verde where amazing. The salsa and the guacamole we're so fresh and the black beans had more flavor then I realized was possible. It was one of our very best dining experiences. We'll be back !!!"


Coffee with TUPD Oct. 4
Tufts University Police Department is hosting a free coffee event on October 4th as part of National Coffee with a Cop Day. Across all four Tufts campuses, TUPD will partner with Tufts Dining to offer students, faculty, and staff free breakfast and conversation. The menus include:
- Coffee (hot or iced)
- Tea (hot or iced)
- And more!
TUPD will be available with free goods at four locations:
- Hotung Cafe, Medford
- Elms Cafe, Grafton
- SMFA Cafe, SMFA
- School of Dental Medicine lobby, Boston Health Sciences
Please email Officer Jose Colon with any questions.


Dresden may be getting its third fast food restaurant if plans come together in the next few weeks. D and B Properties of Dyersburg is making plans to bring a new Sonic Drive Inn to town and locate it on Highway 22.
Mayor Jeff Washburn says owner Penny Guthrie is working on plans to purchase property on Highway 22 that would be home to the new drive-inn restaurant.
Mayor Washburn would not confirm the exact location until the property is sold to the new owners which is expected to take place soon.
If all goes according to plan the new Sonic will open in early Spring. Dresden currently has a McDonalds and a Subway.
Dresden’s first fast food restaurant was a Dairy Queen which burned several years and was replaced by a Mexican restaurant.


Chef D teaches nutrition lessons twice a month. The lessons focus on the four basic food groups, how to make healthy selections, and why eating healthy is important. Other topics include the importance of brushing after meals and reading labels. The key message is for the participants to learn about the healthful benefits of eating right, and the value of what they put into their bodies.
They are also given the opportunity to cook in each class. The recipes are easy to make, with easy to find items and often involve no heat to make them. All the recipes and worksheets are collected in a folder students take home at the end of the year.


My first challengeAfter being impressed by the baked goods all over the internet, I joined the Daring Bakers this month. My first challenge was a Danish Braid. I was a little nervous since yeast and I don't usually get along. And I should never do anything requiring kneading. I have warm hands and dough always get really sticky requiring way too much extra flour. My mom never let me help knead for this reason, and I've never gotten comfortable with it. But I went for it anyway.
Step one of this challenge was of course making the laminated dough. This involved making the dough (and learning that the dough hook of my KitchenAid does most of the kneading for me and eliminated the warm hands problem) and the butter block (learning that my KitchenAid can handle cold butter straight from the fridge). Then rolling out the dough, covering two thirds with butter, and folding into thirds. Then came the first of several rests - letting the dough sit in the fridge for 30 minutes before rolling and folding again. After four turns and folds the dough looks like this - see the layers?
After all this folding and rolling, it's time for a break. At least five hours in the fridge to rest; I left it in overnight and resumed the following day. Now to pick a filling. I made a cream cheese filling - super simple with cream cheese, sugar, an egg, vanilla, and lemon zest. After rolling the dough nice and thin again, I spread the cream cheese over the middle third then topped with some raspberry preserves. The comes slicing the sides and making the braid.
After 2 hours to proof it's into the oven and this beauty comes out.
It smelled amazing! And tasted pretty darn good too. My only complaint about this recipe is that it didn't rise much. Remember that yeast problem? It reared its ugly head and my braid didn't double in size during the proofing time like it was supposed to. But this tasted so wonderful that I'm going to give it another shot. I'll let you know how it goes.
Thanks to Kelly of Sass & Veracityand Ben of What's Cookingfor this challenge. I never would have tried this on my own, but now I realize that it's not so scary. Head over to Kelly's site for the recipe and step-by-step pictures. And check out the other Daring Bakers' work.


Everything’s better with bacon, and our flavored soft chews give your dog that meaty taste they crave while providing plenty of wholesome properties of properly sourced CBD.
By using quality ingredients combined with CBD, we’re able to make a treat that tastes great and can support your dog’s overall wellness.
WHY PAW CBD?
We make sure that all pets can enjoy top-quality CBD at an affordable price. Our unique manufacturing process ensures that you’ll get all the good stuff from hemp without any THC. Not to mention the fact that the hemp is sourced from U.S. farms that utilize organic farming methods.
HOW MUCH TO GIVE?
Sensitivity to CBD will vary from dog to dog, due to size, overall wellness, and a number of other factors. A good way to start is with a lower amount every day and closely observe reactions along with behavior. If need be, you can gradually increase until the desired results are achieved.
HOW LONG TO NOTICE RESULTS?
Dogs may respond quickly to CBD, but it’s recommended to maintain daily intake for two or three weeks and monitoring before making any decisions. That said, results may vary as all dogs vary in terms of size, shape, breed, and a number of other factors.
Cannabidiol (CBD), Coconut Glycerin, Flaxseed, MCT Oil (from Coconut Oil), Mixed Tocopherols, Natural Bacon Flavor, Natural Chicken Flavor, Oat Flour, Palm Fruit Oil, Powdered Cellulose (coating only), Rice Bran, Rice Flour, Rosemary Extract, Sorbic Acid (as preservative), and Sunflower Lecithin.


It's Onigiri, again! Halloween Edition ♥
- 400 g rice (round gran rice! I always use the one for ricepudding)
- 450 m water
- 1-2 carrots
- 1 can tuna
- Nori (seaweed)
- First, wash the rice, until the water stays clear. You may have to repeat the washing for 4 or 5 times, but this way, the rice won't be slimy.
- Cook the rice. Keep it covered with a lid! When it starts boiling, and foam is rising in the kettle, turn off the heat.
- While the rice is cooking, peel the carrots and cook them, until they are a bit soft. Squash them with or fork or rasp them.
- Wait 15 minutes until you take the rice out of the kettle and put it into a bowl. Wait some more minutes, until it's a bit cooled.
- Mix the carrots with the rice, until the colour of the rice has changed.
- Mix the tuna with mayo, until you have a smooth paste.
- Place some of the rice in your (wet!) hand, and press it ito shape. (Or use a Onigiri-shaper!)
- Put some of the tuna paste in the middle of the rice, and use some more rice to cover it.
- Again, press your Onigiri into shape. Make sure your hands are wet, so the rice won't stick on your fingers.
- And that's your Onigiri! To decorate, simply cut out whatever shapes of Nori you want and press them on it.