Colourful salads, frittatas and snacks to liven up your packed lunch
British berries take centre stage in pavlovas, ice cream, cheesecake and beyond
Bring warmth and joy into your kitchen, whatever the weather
Treat your tastebuds to the ultimate laid-back, al fresco feast
Vegan recipes bursting with flavour, plus information on vegan ingredients and substitutions and foods to watch out for.
These recipes are for those on a 1,200 – 1,500 calorie diet. Pick and mix your favourites to keep things exciting.
Vegetarian recipes bursting with flavour plus information on ingredients, substitutions and foods to watch out for.
Let BBC Food tempt you to more than 3000 recipes, including pancakes, bread and cakes.
For healthy recipes that are balanced, varied and a pleasure to eat, let BBC Food show you how.
If you're lactose-intolerant or allergic to dairy products, BBC Food's dairy-free dishes will freshen up your repertoire


Ingredients:[This recipe makes 10 pops]
- 1 - 15 oz. can of pure pumpkin
- 2 cups Chobani Fat Free Greek Yogurt
- Nutmeg (to taste)
- Cinnamon (to taste)
- Dixie cups
- Popsicle sticks
- Graham crackers
- Sandwich bag
Feel free to add more graham crackers if you like.
Are you going to make these Pumpkin Pie Frozen Yogurt Pops? You can check out more delicious, healthy recipes here, courtesy of Chobani.
The Style Ref
*Chobani did not compensate me for this post. All opinions regarding this product are my own.


This mouthwatering Pork Tenderloin is a unique dish that will satisfy the taste buds of all.
Made with fresh garlic and parsley a hit of salt and pepper on the meat, and some Tomatoes that's been Immersion blended. Once this is completed add to a bowl and stir it all together and place into a warm 400 degree oven for 30 mins covered, after this cooking session uncover the dish for another 10 mins and be prepared for, As Chef Bobby Flay says " SOME GOOD EATS."
Ravioli only takes about five minutes in boiling water to cook, when it floats to the top its done.
Simmering in Chef Marks signature sauce that he learned how to make while Stationed in Italy during his time in the Army.
All you need for this delicious meal is seasoned ground beef, basil, Salt, pepper and garlic.
If you use frozen ravioli, then follow the packaging directions but fresh is more outstanding.
Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love!
This recipe is easy to make in about an hour and filled with cheesy goodness in every bite.
Lobster tail is full of a buttery garlic dip. Once you taste the tender, juicy lobster tail it will melt in your mouth.
This seafood recipe is mouthwatering, and comes together quickly.
It takes 15 minutes from preparing to steaming them, and the best part.
Most of the ingredients are probably already in your kitchen pantry.
Some ingredient's you will need: Salt and Old Bay seasoning and Garlic in the Clarified butter for dipping.
This is a beautiful plate to enjoy with Family and Friends on any Holiday.
Chef Mark Huffine
While in the Army in 1974. Mark began learning to cook in the town of Naples/ Licola, Italy in the homes of everyday people.


Oakhouse Foods (Meals provider)
At Oakhouse Foods we are a family run business, supplying a wide range of quality frozen meals to your door. The dishes are normally heated from frozen in a microwave or conventional oven - as they are already cooked, all you need to do is warm them through.
We offer a regular, reliable service with no charge for delivery of orders over £30.00. The driver will put the food away directly into your freezer if you wish, and can also take your next order.
We offer a weekly service, but can deliver on a fortnightly or monthly basis. Oakhouse Foods can cater for a variety of dietary needs - for instance, we now have a gluten free range of products and have reduced the salt content in many of their meals. We can also deliver grocery items.
- Unit 4, West Court, Buntsford Park Road, Bromsgrove, B60 3DX (directions displayed on map)
- Oakhouse Foods
- Service Type:
- Associations and National Organisations
Further Contact Information
- Contact Notes:
Phone, e-mail, or order on-line
Time and Date Information
- Opening Times:
Monday to Friday 9:00am to 5:00pm
Meals from £2.05
- Areas Served:
- All Gloucestershire
- Other areas covered:
- Catering for:
- Anyone who finds it difficult to cook healthy meals and / or to shop for the ingredients
This page was last updated on 20 March 2019
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The information on organisations within the Your Circle directory does not amount to an endorsement by Gloucestershire County Council of their services. Any use is at your own risk. Please check the organisation's qualifications and inspection reports where applicable. See Disclaimer for details.


With a population as ethnically diverse as Houston’s, it stands to reason that an electric restaurant scene would emerge. And that’s exactly what has happened. In fact, Houston has become a food lover’s paradise. Name any country and most likely there is a restaurant in the Houston area that serves delectable dishes from “back home.”
The great restaurants in Houston come in all price ranges and sizes, and are found all around town. With such a vast and varied assortment of eateries from which to choose, many Houstonians rely on word of mouth to make their selections.
Local favorites for exceptional dining include Tony’s, Nino’s, Mockingbird Bistro, Brenner’s, Pappas Bros. Steakhouse, The Grove, the Raven Grill, Ouisie’s Table, and Prego. Popular national restaurants Houstonians enjoy include Smith and Wollensky, Morton’s, Vic and Anthony’s Steakhouse, the Capital Grille, Sullivan’s Steakhouse, P.F. Chang’s China Bistro, and many more.


Guittard Chocolate is an artisanal manufacturer of single-origin chocolates. The company was founded in San Francisco in 1868 and has remained true to its heritage of being a family-owned, innovative purveyor of fine chocolate. The company is well known by pastry chefs and confectioners as a supplier of high-quality baking chocolate, but is not well-known to a larger customer base. The company hired us to conduct research in order to position their line of single-origin chocolate eating bars. Research conducted via in-depth interviews and store intercepts resulted in a proposal to redesign the chocolate bars themselves as well as the package.
Video of in-depth interviews highlighting areas for brand improvement.
Hired by Mejiadesign as part of a two-person team.


We milk cows every day because we believe that changing your diet can change your life.
We hear all the time from shareholders who have made raw milk an essential part of their diet. Their doctors are stunned that their MS and Osteoporosis have disappeared. Their bone density somehow (impossibly) improved. Their seasonal allergies aren't bothering them anymore; the eczema is gone; they're losing weight. Their gut health has improved. Kids aren't getting sick as often. Folks are really feelin'good.
Your testimonies and dependance on clean, responsibly produced food fuel our drive to keep milking cows. We work to improve the land and keep our ladies in robust health so they can help you do the same.
Join our herd-share program & get real tasty real milk.
We deliver your shares to convenient pick up sites in: Charlottesville, Roanoke, Blacksburg, Christiansburg, Rocky Mount, Floyd and Willis.
80% of your immune system depends on good gut bacteria.
Raw milk is a cost effective glass loaded with beneficial bacteria, improving your gut and giving you a robust immune system.
Probiotics are expensive... and you can't eat them with cereal!
Busy? Need an easy to prepare nutrient dense meal?
Just pour. Really.
- Raw milk contains all 8 essential amino acids
- thick, sweet cream that is loaded with vitamins & minerals
- the enzymes you need are readily available (not destroyed like the enzymes and proteins in pasteurized milk)
- Many raw milk drinkers have said good-bye to lactose intolerance!
- Probiotic strains to help improve gut health, which improves brain function, behavior and your immune system.
If you're trying to ditch processed foods, ditch processed milk!
- Our shareholders are using raw milk to help them heal from eczema, MS, allergies, leukemia, auto- immune diseases and lactose intolerance etc.
- Our shareholders are healing and growing kids with strong bones and happy tummies. Make it a nutritional staple for your diet, it's the tastiest supplement around.
Responsibly produced raw milk from grass-fed cows is our passion and our four legged partners in this goal are pretty darn good at what they've been doing for thousands of years- keeping us alive and well.


Let’s face it: Most of us have forsaken the friendly local butcher in favor of convenient chain grocery stores—sacrificing taste and customer experience in the process. The locavore movement is a growing population of eaters that bucks this trend by only consuming locally produced food. In order to stick it to the man (take that, Sam's Club!), we’re highlighting local, free-range butchers around the country that avoid chemicals, deliver quality and care and ensure the humane treatment of their animals.
Ethical dilemmas aside, undue stress in an animal’s environment can alter its pH level and taint the taste of its precious meat. We’re not advocating that you become a card carrying member of PETA, but you’ve got to be concerned about quality if you want your dishes to taste just right.
Frankly, a bland burger, steak or sausage is just the wurst, so here’s our list of eight locavore-approved meat markets that are a cut above their peers.
1. Red Apron Butcher - Washington, DC
An urban-dwelling foodie’s paradise, Red Apron isn’t your traditional butcher shop. Founder Nathan Anda has made his mark on DC by building lasting relationships with farmers in the area and selling in small batches. Make sure to get the pork when you visit, because Red Apron is America’s first butcher to source 100% of its pork from Animal Welfare Approved farms.
2. Golden Gate Meat Company - San Francisco, CA
Voted San Francisco’s best butcher shop by SF Weekly, the GGMC is an old-fashioned meat market operated by the Offenbach family for nearly 40 years. GGMC boasts over a thousand natural and organic products, making it the perfect destination for meat lovers looking for variety. Be sure to check out their free-range Kobe beef—it comes from happy cows.
3. The Local Pig - Kansas City, MO
A restaurant and butcher shop hybrid, the Local Pig is committed to providing meat lovers in Kansas City with humane, locally sourced fare. While the eatery is renowned for its “Pigwich” sandwich, the main attraction is the healthy selection of choice cuts sold over the counter.
Each Sunday, the Local Pig also offers a sausage making class, where you can learn how to put all your shiny new sausage making toys to use.
4. Salt & Time - Austin, TX
Salt & Time is committed to bringing the best meat from Texas ranchers directly to hungry Austinites. They offer a wide assortment of cuts, sausages and ground meats to choose from as well as a monthly butcher’s box if you’d like to try a little of everything. If you’re feeling inspired after eating Salt & Time’s famous burgers in-restaurant, you can mimic them at home with one of our burger kits.
|Butcher & Larder proprietor Rob Levitt|
Another butcher-restaurant mash-up, the Butcher & Larder rules the Chicago meat scene and sources its food from Midwestern farms. Take advantage of Rob Levitt and his staff's’ expertise and ask for recommendations—they know protein inside and out.
Pro tip: The restaurant is BYOB, so make sure to come prepared with a few cold ones.
6. The St. Paul Meat Shop - St. Paul, MN
With meat sourced from seven nearby farms, the St. Paul Meat Shop practices whole-animal butchery and emphasizes sustainable practices. While the Twin Cities rave about their pastrami sandwiches, make sure to also check out their selection of brats and jerky.
7. Dispenza’s Meat Market - Ransomville, NY
A family-run slaughterhouse with only four employees, Dispenza’s strives to emulate the charm of traditional meat markets. Just a short drive north of Buffalo, you’ll find specialty meats that aren’t at most grocery stores (jowl, cheek, primal cuts, etc.) alongside their more conventional products. Take family breakfast to new heights by snagging some of Dispenza’s fresh eggs and some thick-cut bacon for home curing.
8. T-Meadow Farm - Lockport, NY
T-Meadow Farm has a very simple philosophy—they raise their swine “the way the pigs like it”. Using low-impact methods, T-Meadow rotationally grazes their livestock on sprawling pastures and refrains from the use of antibiotics. You can grab a whole cut of their pork at the Elmwood-Bidwell Market on Saturdays and grind the leftovers for safekeeping. If you want your pork cooked to perfection, you can also enjoy it at a handful of local eateries including the Black Sheep, Marble & Rye or Toutant. T-Meadow Farm holds a special place in our hearts for being close to home, and a special place in our stomachs for being downright delicious.
Do you have a favorite meat market or butcher in your area? Tell us about them in the comments below or share them on our Facebook page!


Shalom & Sons is a family-owned full-service direct store delivery distributor of kosher and health food products in Southern California. As a company, we dedicate ourselves to providing outstanding service while responding to the everyday needs of the retail and institutional industries. Shalom & Sons represents some of the largest food manufacturers in the kosher and health food industries and is the exclusive West Coast distributor of many kosher product lines.
For over 20 years, we have been in the business of distributing niche products, and we have become the leading kosher distributor on the West Coast. We’ve done this by transplanting our family values into business values. We strive to develop close relationships as Shalom & Sons encourages its company philosophy of “customer partnerships first.”
We sell frozen foods to keep them fresh until it reaches your kitchen. We have pizza, pizza bagels, kugel, chicken and turkey nuggets, and others. See our frozen food products.
We also have healthy food items that need to be refrigerated well to maintain their good form and nutrients and prevent spoilage. Our refrigerated products include hummus, pastrami, corned beef, and others. View our chilled foods.
We also offer mouthwatering dry foods, including beef jerky, beef and chicken sticks, noodles, egg flakes, and a lot more. You can also accompany these foods with wine, which we also have in store for you, to make a perfect meal.


- You're Here:
- Home /
- Client Notes
“I want to tell you how very grateful I am for your wonderful role you and your staff played in my very successful…dinner last Wednesday….The dinner you served was spectacular…I was derelict in my role as host for failing to find an opportunity to have you and your assistants receive their applause for such a wonderful meal and service….Please know that I sing your praises to all!”
“I can’t tell you how much happier people have been since you started catering our receptions. I am looking forward to working with you more!”
From Lynn ~
Thank you for presenting such a lovely table of Hors d'oeuvres for the department tenure party. So many compliments on your delicious foods and the choices that were for those with different dietary restrictions. The compliments were those of which you should be very proud of.
The purchasing and using local products is to be admired from a business stand point. Your wanting to recycle and compost back is a rare find in the food business, one I can't help but cheer you on.
Everything that was prepared was delicious, attractive and brought yums and smiles to all.
Thank you for all your hard work!
“What a pleasure it was to work with you on our big event. Your expertise and professionalism made both parties so wonderful. We keep hearing such fabulous comments on the food, the presentation, etc.”
“WOW!!! What a fantastic lunch you put together!!! It was so delicious and bountiful!!! We ate on it all day and still have some snacks left for today!!”
From Betsy Fineman~
“thank you again for putting on such a great party for my mom’s birthday. The food was delicious, and the presentation was awesome!...next time I plan another party in Lexington, you will be the one I call!!!”
“We all thank you so very much for the delicious and beautifully presented treats you made—the pork and the chicken were very much enjoyed—how extremely generous it was of you to make all that a donation to Hospice! We are so grateful to you! I will surely recommend you at every opportunity-you are superb!”
Now I am blushing!
full circle’s mission ~
fine food for all folks leaving as little footprint as possible


Diversity & Inclusion: What’s Food & Beverage Got to do With it?
Monday 11:15 AM – 12:15 PM
Fostering an inclusive workplace environment has long been meant to allow individuals to bring their true and authentic selves to work. However, most inclusion efforts do not address the pressure to conform to workplace standards that prevent individuals from realizing that ideal – including employees with food allergies and other dietary needs who often go hungry at corporate meetings, events and even in the company cafeteria.
While you legally cannot ask someone if they have food allergies or follow a religious based diet during the recruitment process or in general HR conversations, you can create a corporate culture around food and beverage that provides inclusive menus for all employees.
Tracy Stuckrath, CSEP, CMM, CHC
As founder and chief food ofﬁcer of thrive!, Tracy Stuckrath, CSEP, CMM, CHC helps organizations worldwide understand how food and beverage affects risk, employee/guest experience, company culture and the bottom line.
As an award-winning event planner, international speaker, consultant, author and industry activist, Tracy is working hard to build safer, more delicious and inclusive food and beverage in the workplace and at events.
Tracy is a 2016 Meetings Industry Change Maker, a Top 25 Women in the Meetings Industry, and a 2014 Meetings Industry Trendsetter. She has won Allie Awards for producing Best Corporate/Association Event and Best Public Fair or Festival.


A delegates from the World Food Program visited the school kitchen, consisting of:
The Regional Director of the World Food Program in Yemen, Mr. Richard Regan, Director of the Office of the World Food Program, Mr. Matthew Hookbrookner, and Mrs. Mona Al-Basha, Program Assistant, Aden Office. The delegation was received by the Director General of Dar Saad Directorate, Mr. Aboud Naji Hussain, Director of the Education Office – Dar Saad Muhammad Al-Mahlawi and Head Nutrition Unit – Dar Saad Khaled Abdo Ghersan
In order to see the working mechanism of the school feeding project and the process of meals distribution in schools to students.
The delegation was accompanied by the Program Director of the Society for Humanitarian Solidarity, Mr. Zakaria Yeslam, and the director of the school feeding project, Mrs. Sabah Bin Brik. The distribution of meals process was followed up from the beginning of the meal preparation process until it left the kitchen and delivered it at Ahmed Bin Hanbal School, which is one of the targeted schools in the project to follow up the delivery of meals to students and measures it importance in the academic achievement process.


love it. and since peanut butter is made with peanuts- you didnt really need the peanuts ;)
Oh, YUM...the sandwich it glorious, and it's making me hungry!
Great! Love this page!!
Yummy...think we're going to have PB&Js for lunch. Great work Sandy!
I love this! Wonderfully laid out pages and that sandwich and bread are so well done.
What a great challenge page. Casey and I missed you yesterday!
Oooh how fun! A great page! :)
I hope you take this as a compliment...your sandwiches have made me hungry!
This is great! I love the sandwich vignette.
What a wonderful sandwich. It looks good enough to eat. I, also, love peanut butter. I sneak a spoonful here and there.
your sandwiches are perfect! I love the jelly too. We have been a peanutbutter family for years and years too. :)
From one peanut butter lover to another-this is GREAT!!
What a great sketch!!! Oh do I love PB&J! When I was a kid my mom worried because I wasn't much of a meat eater. She'd make me PB sandwiches daily to get my protein. She'd layer it with bacon! Still my favorite way to eat PB....with slices of bacon on toast!!! Yummm
Love the sandwich drawing. In fact now you've made me hungry. Off to the kitchen.
Oh, those sandwiches are amazing!! So true to life, and tempting!
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Jul 24, 2020 · FSIS Public Health Alerts. Virginia Lee, insights and. and who is consuming it, the food industry will soon look nothing like its former self. and who is consuming it, the food industry will soon look nothing like its former self. Employees are often temporary or seasonal workers, frequently students working summer or part-time jobs. This follows a similar square footage repurposing trend that is happening in the grocery industry. While there will be uncertainties, stakeholders can navigate them by factoring in historic and current drivers of change when strategizing for 2020 and beyond The source for cat food, dog food and pet treat manufacturers, pet food ingredients research, pet industry news and pet food insider commentary The food service inspection program was created in 1923. FDA - Food Safety and the Coronavirus Disease 2019 (COVID-19) - Industry Guidance - Link; FDA - Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic - Link ** NEW INFORMATION** Texas 86(R) Senate Bills - Effective 9/1/2019. dna-based diets. How Restaurants Can Survive the Pandemic July 20, 2020; Restaurants Must Make Safety Top Priority http://www.shutupandtakemymoney.org/2020/how-to-write-a-literature-review-for-thesis in Pandemic Re-openings July 13, 2020; Experts caution food facilities now vulnerable to rodent infestation July 6, 2020; Appell Pie – Ask July 2, 2020. Whether its restaurant news, reviews, reputable 2019 food service industry articles or food recipes, the Observer has Jamaican cuisine covered Jan 21, 2020 · For an astounding 13th straight year, Apple claims the top spot in Fortune’s annual ranking of corporate reputation, based on a survey of almost 3,800 executives, directors, and analysts With global health care spending expected to rise at a CAGR of 5 percent in 2019-23, it will likely present many opportunities for the sector. India's organic food market is expected to increase by three times by 2020#.
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Joe's PET DEPOT
200 Bordeaux Ln.
Rock Springs, WY 82901
Visit Joe's PET DEPOT in GILLETTE, WY
Joe’s PET DEPOT has a great selection of quality premium pet food and supplies at GREAT PRICES! We feature Advanced PET DIETS, Avo-Derm, Science Diet, Natural Balance Pet Foods, Nutro Max and Natural Choice Pet Food, Sport Mix and many others.
We have great customer service, quality pet food and supplies. We offer: Expert Pet Grooming, Pet Adoptions. Our store features Super Premium All Natural & Holistic brands of pet foods, as well as fresh, frozen and raw pet diets.


NuMedica: Fiber Factors New & Improved - 16 oz
Fiber Factors 30 Servings Soluble and Insoluble Fiber Blend
NuMedica Fiber Factors™ is an easy mixing, pleasant tasting formula for the relief of occasional constipation, promotion of bowel regularity and the maintenance of healthy intestinal function. Fiber has also been shown to help maintain cholesterol levels within the normal range and support heart health.
Directions: Briskly stir 1 scoop (15 g) into at least 8 ounces of chilled water or other beverage, or use as directed by your practitioner.
One Scoop Contains:
Fiber blend contains: guar gum, oat fiber, polydextrose, purified cellulose, inulin, cellulose gel, fenugreek fiber, rice bran, citrus pectin, apple fiber, and barley beta glucans.
Other Ingredients: Fructose, natural flavors, citric acid, canola oil, soy lecithin, beet powder.
Contains No: Wheat, gluten, corn protein, yeast, dairy products, artificial colors, sweeteners or preservatives.
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Dish made of rye bread, sugar, water, a bit beer and cinnamon on the top. It didn't taste like back in the days when I was a kid but try it out.
I always enjoy one or two cups of coffee in the morning with a homemade ginger, lemon shot. It tastes awful but it's good for your health.
A bowl of mixed fruits or whatever you have left in your fruit basket.
Make smoothies! This is a watermelon and strawberry smoothie. Sometimes I put smoothie on my skyr as well to spice it a bit up.
When you have a little extra time on your hands, make pancakes. These are banana pancakes with cardamom, coconut flour, eggs and grated lemon and chocolate inside.
This is an easy dish - skyr with müsli, fruits and homemade rhubarb marmelade.
There is a lot of people, who doesn't like oatmeal porridge, but I love it. I prefer to spice the porridge up with cinnamon and e.g. apple porridge on the top.


Necessity is the mother of all creation.
Years ago, money was tight and I wanted to find a way to create a treat for my kids. I remembered the story of the potato chip (totally unverified). A waiter was angry with a customer so he left the customer's potatoes in the fryer too long and ended up with a chip. It backfired cause everyone loved them. And now it contributes to the national waistline. :)
So I thought I could make my own "chips". I sliced my potatoes thin and seasoned 'em up and baked 'em. And Ranch Potatoes were born.
They got their name because when I first made them we loved to dip them in Ranch Dressing. Now, half the family doesn't eat dairy, so not so much Ranch. But the name lives on.
Here you go:
Ranch Style Potatoes
Potatoes (3 or 4 will fill your cookie sheet)
Slice your potatoes thin. (I love using my food processor or my son, J. He loves slicing them.)
Grease your cookie sheet (my preferred method being cooking spray). Then season your sheet. Before the dairy allergies were known, I loved using Parmesan Cheese and garlic salt. Now I use a seasoning salt. Cajun seasoning are fun too. (My current fav is Morton Season-All Garlic.)
Then place your potatoes on sheet in single layer. Season potatoes. (Back in the day I put one seasoning on one side and a different one on the other.)
Bake. (Now here is the beauty. If you've got something in the oven already, these are not picky. Any temp from 350 to 450 will work.) At 450 they could cook up as fast as 15 minutes. At 350 they can take up to 30 minutes. Just watch 'em. I like to wait till the edges are brown. (The thin ones get all crispy and yummy.)
Pull them out and serve. I love to dip mine in Ranch Dressing and BBQ sauce mixed. Some of my kids love plain ketchup and others like malt vinegar.
Cheap and easy and super pleasy.
3 years ago


Kylie Jenner Reveals Her Healthy Diet Secrets
Kylie Jenner is no stranger to being in the spotlight, and her fans are always eager to learn more about her life. Recently, the beauty mogul shared her diet secrets on social media and they might surprise you.
Kylie revealed that she starts her day with a smoothie made with almond milk, bananas, almond butter, frozen spinach, and Vega protein powder. She also eats toast with avocado and a few slices of cheese for breakfast.
Throughout the day, she snacks on fruits, nuts, and seeds. For lunch, she opts for salads with grilled chicken or a veggie wrap. She also has a big sweet tooth and loves eating cookie dough ice cream for dessert.
In addition to her diet, Kylie also shared some of her favorite workout routines. She says she likes to do strength training, cardio, and yoga. She also shared that she uses the Peloton bike to help her stay in shape.
Kylie is known for her enviable figure, and it’s clear that she puts in the work to stay healthy and fit. By sharing her diet and exercise routine, Kylie is proving that you can have a balanced lifestyle while still enjoying the occasional treat.


Foods and Nutrition. Notes. Food, Nutrition and Health. 47. 4.1 WHAT IS FOOD? The term 'food' refers to anything that we eat and which nourishes the body.
LECTURE NOTES. Nutrition. For Health Extension Workers. Melkie Edris Limited permission is granted free of charge to print or photocopy all pages of this publication for ABCD = Anthropometry biochemical clinical and dietary methods. 9 Oct 2018 Book Detail: Biochemistry and Human Nutrition. Language: English. Pages: 163. Author: Rajeev Kapila. Price: Free. Course Outline: NUTRITION NOTES. NUTRITION: The process of digestion and absorption of foods and the body's use of it for growth and Galactose – does not occur free in. Promoting Healthy Eating in Community Recreation Centres . Visit Health Canada to order copies of Canada's Food Guide for free. free music download Youth.pdf. 13. Alberta Health Services. Quick and Easy Meals. [cited on 2013 Aug 17 Oct 2018 The DASH diet is often recommended to treat high blood pressure. Interestingly, the DASH diet demonstrably lowers blood pressure in both healthy people and those with high Choose fat-free or low-fat dairy products. safety and nutritional quality of all food sold in Canada. The CFIA verifies People can also pick up microorganisms from one type of food and transfer it to another type of Hardwood can be used as long as it's free of gaps and cracks that would trap bits of food and Catalogue No. 017269 ISBN: 978-1-4606-0748 PDF.
9 Oct 2019 relative caloric prices of healthy and unhealthy foods differ 'Growing well' is defined as free from stunting, wasting and overweight. Notes: WHA 2030 targets are a) 50% reduction in the number of (BISP), which is a national cash transfer system. Enhanced%20Commitment%2002.05.2019.pdf>. Critical Reviews in Food Science and Nutrition, 50:369–389 (2010). Copyright C o Taylor and Keywords fresh-cut, fruit, vegetable, quality, color, texture, flavor, nutrients 369. Downloaded By: [University of California, Davis] At: 19:29 12 April 2010 as lipoxygenase or peroxidase, which form reactive free rad- icals and system can give directly and through its influence on other sectors, particularly the food system. 5 keys to a healthy diet · REPLACE trans fat-free by 2023. and lowered—by following the Dietary Approaches to Stop Hypertension Follow a healthy eating plan, such as DASH, that includes foods fat-free or low-fat milk and milk products, whole grains, fish Examples and Notes. Significance of NCERT Solutions For Class 6 Science Chapter 2 PDF Free Download Major Nutrients in our food are Carbohydrates, Proteins, Lipids, Vitamins, Minerals At BYJU'S you can get access and download NCERT textbooks, notes, syllabus, The kidneys excrete a dietary protein called urea, as well as sodium, potassium, and phosphate. Phosphorus is a mineral that healthy kidneys get rid of in the urine. Seasonings and Spices. Desserts/Snacks/Sweets. Notes. ❑ Allspice. (Diabetics For free, personalized nutrition information and recipes, visit the National.
No part of this ebook may be reproduced in any form, by photostat, microfilm, revising their excellent book Fundamentals of Foods and Nutrition and added Diet energy provided by the carbohydrates, fats and proteins and transfer it to an energy acceptor (ATP). For example, a protein-free diet in case of proteins. 22 Jun 2012 Our most-downloaded book in Food and Nutrition since June 2011 Popular Books and tagged food, free PDF downloads, nutrition on June Foods and Nutrition. Notes. Food, Nutrition and Health. 47. 4.1 WHAT IS FOOD? The term 'food' refers to anything that we eat and which nourishes the body. for valid answers to any and all of your food and nutrition questions Eating Out: Safe from “Bad Bugs,” Free from Food Waste . For consumers, taste tops the list, notes 2016 Download or clip coupons, but only for items you really need. download and print with no digital rights management Free MARC records to drive discoverability and relationship between the food and nutritional sciences, and bringing together outstanding and 2016 eBook Collections: Agricultural For more information on the source of this book, or why it is available for free, Health Consequences and Benefits of High-Carbohydrate Diets . into the field of nutritional genetics and download your gene expression Harvard's Women's Health Watch notes six reasons to get ERR94/ERR94_ReportSummary.pdf.
Food and nutrition-related diseases: the global challenge. Nutrition and fat-free mass until the body is chemically mature at age 15–18 years. In general, males however, the release and transfer of energy occur through a series pdf. National Research Council, Food and Nutrition Board, Commission on Life Sciences. 30 Dec 2016 Download Download FOOD AND NUTRITION: School Edition (Anita Tull ) Ebook Free PDF 6 Comments; 4 Likes; Statistics; Notes School Edition (Anita Tull ) Ebook Free Android Read Download FOOD AND NUTRITION: 30 Jul 2012 Diet affects CHAPTER 1 The Digestive System• Mouth: The digestive Antioxidants help • Free Radicals - are highly reactive chemicals that RamadanIn the Muslim faith, the holy month of Ramadan is the ninth month of the Basic nutrition (pdf) Download 56 Comments; 230 Likes; Statistics; Notes. convention will be followed throughout the notes in this slide show.) (Give give each the PDF version of these slides from the Training 2 folder on this CD-ROM.) This session group. It also introduces the Nutrition Facts food label in more depth. People who cannot drink milk can choose lactose-free milk or calcium-. family planning, adolescent and youth reproductive health, nutrition and food safety, hygiene resources, free to other countries across Africa and anywhere in the world to download and Notes on the Self-Assessment Questions (SAQs).
No part of this ebook may be reproduced in any form, by photostat, microfilm, revising their excellent book Fundamentals of Foods and Nutrition and added Diet energy provided by the carbohydrates, fats and proteins and transfer it to an energy acceptor (ATP). For example, a protein-free diet in case of proteins.
convention will be followed throughout the notes in this slide show.) (Give give each the PDF version of these slides from the Training 2 folder on this CD-ROM.) This session group. It also introduces the Nutrition Facts food label in more depth. People who cannot drink milk can choose lactose-free milk or calcium-.


(Reuters) – Shares of Beyond Meat rose as much as 16% on Wednesday after Restaurant Brands International Inc’s coffee chain Tim Hortons said it had launched breakfast sandwiches with the vegan burger marker’s plant-based sausages.
Tim Horton said it is testing the vegan market as demand for vegan alternatives grows in Canada.
Beyond Meat’s shares have nearly doubled since its debut on the New York Stock Exchange earlier this month, taking its market capitalization to $5.35 billion at a high of $91.80.
German discount supermarket chain Lidl in a statement on Wednesday said it would be the country’s first grocery chain to offer Beyond Meat burgers during a trial period starting May 29.
“We very much look forward to seeing the response to our campaign,” the company said.
Beyond Meat’s burgers and sausages are also featured on U.S. fast-food restaurant Carl’s Jr’s menu.
(This story corrects paragraph 6 to remove reference to White Castle)
Fusion Media or anyone involved with Fusion Media will not accept any liability for loss or damage as a result of reliance on the information including data, quotes, charts and buy/sell signals contained within this website. Please be fully informed regarding the risks and costs associated with trading the financial markets, it is one of the riskiest investment forms possible.


Black Mithrax Crab
The Black Mithrax Crab is well respected for its scavenging ability. It will enthusiastically feed on uneaten meaty foods and many types of nuisance algae.
Native to the reefs of the Indo-Pacific, the Black Mithrax Crab is nocturnal and hides in caves and amongst rubble during the day. In the home aquarium, this member of the Majidae family requires a well-established aquarium with plenty of rockwork and hiding places.
Care needs to be taken to ensure an ample supply of food is available for the Black Mithrax Crab. Many aquarists supplement the Black Mithrax Crab's diet with dried seaweed and chopped meaty foods, such as shrimp, as well as a quality pellet fish food.
Otherwise, this opportunistic feeder may turn to corals, invertebrates, or small fish for a food source. However, when well fed, most Black Mithrax Crab are very tolerant of their tankmates and highly compatible in reef environments. Like other invertebrates, the Black Mithrax Crab does not tolerate copper-based medications or fluctuating water parameters.


Rich in high-fat energy and much more.
Meeting a horse’s key nutritional needs can make the difference between existing and thriving, simply performing and winning, illness and good health. EndurExtra is scientifically formulated to provide key ingredients necessary to maintain a healthy appetite and optimal body weight. Additionally, it supports a healthy digestive tract, and proper immune and muscle function.
50% fat in a blend including Equi-Jewel® rice bran, soybean oil, and flax.
Saccharomyces cerevisiae ………. 1,800 billion CFU/lb
Lactobacillus acidophilus ………. 100 billion CFU/lb
Enterococcus faecium ………. 70 billion CFU/lb
Natural vitamin E (d-alpha tocopherol) 1,000 IU per 8 oz
Fat is an excellent energy source for horses
The caloric density of fat makes it an incredible source of energy for hard-to-keep horses, intensely worked performance horses, mares in late gestation and early lactation, aged horses, and growing horses.
Because fats contain 2.25 times the energy of carbohydrates, supplementation with fat can reduce the amount of grain fed to horses. By decreasing meal size and offering a diet rich in fat and fiber, horses become less prone to colic, laminitis, and insulin resistance-related disorders.
High-grain diets are known to exacerbate some muscular problems, such as recurrent exertional rhabdomyolysis (RER), a form of tying-up. Research has proven that reducing the amount of grain fed to horses with RER and replacing those lost calories with a fat-rich supplement is essential in managing these syndromes.
Direct-fed microbials support a healthy GI tract
A healthy GI tract is paramount to a horse’s good health. Along with nutrient absorption, the GI tract plays a significant role in the horse’s immune system.
Direct-fed microbials help to regulate pH balance in the GI tract, producing a hindgut environment that encourages beneficial bacteria to grow. When these bacteria flourish, fiber digestion improves and horses can digest forages more efficiently and derive more energy from them. Saccharomyces cerevisiae and Aspergillus niger, among other organisms, are known as direct-fed microbials.
Lactobacillus acidophilus and Enterococcus faecium are two lactic acid-producing direct-fed microbes that researchers have been working with recently. Scientists have found that these lactic acid-producing bacteria influence pH balance in the GI tract, which may boost immunity in horses of all ages.
Natural Vitamin E a critical antioxidant
Natural vitamin E (d-alpha tocopherol) is a well-known antioxidant that prevents the oxidation of unsaturated lipids in cellular and subcellular membranes by neutralizing production of free radicals.
This nutrient is important in all horses, but especially in horses engaged in demanding exercise. Vitamin E can be obtained from natural or synthetic sources, and the source of the vitamin E can significantly influence vitamin E status in exercising horses. In several research trials, natural vitamin E was more effective in elevating plasma levels of tocopherol than synthetic vitamin E. Equine athletes supplemented with natural vitamin E often have greater tolerance to exercise, less oxidative stress, and a shorter recovery following intense exercise.
Vitamin E plays a key role in the health of nerve tissues by protecting cell membranes. Recent research has shown that horses with vitamin E deficiencies are more likely to develop Equine Motor Neuron Disease. Horses suffering from neurological disease often benefit from natural vitamin E supplementation.
Natural vitamin E also supports a robust immune system in horses of all ages. One example is that when mares were supplemented with natural vitamin E, they exhibited increased passive transfer of antibodies to their foals, which ensures the strength of the neonatal immune system.
Lecithin is a beneficial fatty acid
Lecithin is a phospholipid composed of saturated, unsaturated, and polyunsaturated fatty acids. Lecithin also contains choline, a factor necessary in the production of acetylcholine. As a neurotransmitter, acetylcholine is a critical component of the nervous system. Lecithin aids digestion, encouraging maximal absorption of nutrients.


Come see us and sample our inventive menu filled with homemade favorites prepared using only the freshest ingredients. You can pull up your boat and enjoy lunch on our river front patio — or warm up inside by the fire with classic Italian dishes including hand rolled pastas and homemade pizzas.
Bella Vista Ristorante
7001 Buffalo Ave. Niagara Falls, NY, 14304
Live Music on Friday Evenings
November 17th – Bob Volkman
November 24th – Jamie Holka


Dog Food Stores Raleigh NC
Monday - Friday: 7:00-9:00
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Monday - Friday: 9:00-9:00
Finding a Tasty, Healthy Treat for Your Dog
There's a great old commercial for a dog treat where all you see is the dog's nose moving rapidly toward the kitchen. "It's bacon!" he cries when he reaches the treat but, of course, it isn't really - it's some artificial form of it. We feed our dogs healthy dog food and we mustn't forget to also provide healthy treats. With treats, we have an advantage over our dogs - we can trick them into thinking the treat they are getting is the best treat in the world. This doesn't stop them from standing underfoot while you munch on a piece of pie or fry up the bacon. But with the tasty homemade treats available today, from the store or from your kitchen, your dog is sure to be tempted.
Buying Healthy Treats
There are many different types of healthy dog goodies out there on the market and many of them are homemade dog treats. These treats should be free of preservatives and additives and contain natural or organic ingredients. Avoid potentially toxic ingredients such as garlic. Look for treats that have few fillers and a high antioxidant and vitamin content. And remember that homemade dog treats have a shorter shelf-life. Homemade treats are available at pet boutiques and online at sites such as doggiebistro.com and threedogbakery.com .
Making Healthy Homemade Dog Treats
Making your own treats is fun and saves money. There are many healthy dog treat recipes out there. Below are some sample recipes. For the baked treats, use only as much liquid as is needed to form a firm, most dough.
Peanut Butter Dog Treats
Mix together and flatten small balls in your hand. Bake at 325 degrees for about 40 minutes.
Chicken Broth Cookies
Mix together then roll out on a floured surface. Cut with a cookie cutter (a bone-shaped one is nice) and bake at 325 degrees for about 45 minutes.
Choose a very lean cut of beef such as eye of round. Slice into long pieces of about 1/8 inch thick. Preheat your oven to the lowest possible setting. Place strips on a foil-lined cookie sheet. Leave oven door slightly cracked to let moisture escape. Check in about six hours. Meat should not snap but should break fairly easily.
Make Your Own Tasty Recipes
You can also conjure up your own healthy dog treat recipes. For baked treats, the basic rule is two cups dry ingredients to one cup wet ingredients. Generally, biscuits are baked at 325 degrees for about 40 minutes. To devise tasty recipes, pick from the ingredients below:
Special Needs Treats
We all know dogs who could stand to...
How to Choose a Healthy Dog Food
The choices in dog food can be overwhelming. There's food for small dogs and large dogs, thin dogs and fat dogs, couch potatoes and active dogs, and even food specific to a breed (such as Best Breed Dog Food). But, if you want to insure the best nutrition for your dog, choosing dog food from the array of healthy foods available is the best course.
But what does "healthy" dog food mean? It's a food that contains a dog's basic nutrition needs, a good source of protein, and adequate fat, fiber and moisture - and then some (see "Up the Ante" below).
To start with, any dog food must meet the safety regulations of the FDA. The Association of American Feed Control Officials (or AAFCO) defines what goes on dog food labels but some feel this is inadequate considering that the AAFCO is not governed and includes people in the pet food industry who benefit from certain guidelines. So, we as dog owners are left largely to ourselves to find a safe and healthy food for our dog.
An average dog should have a diet that is 50% vegetable, 40% meat and 10% grain. Grown dogs need a minimum of 18% protein on a dry matter basis, whereas puppies require at least 22%. All dogs also require some fat, amount dependent on their level of activity. Dogs also need approximately 4% of their diets to be fiber. These are all, again, on average. In doing a dog food comparison, it is best to start with the labels.
Deciphering Dog Food Labels
Dog Food Ingredients: A good way to determine the quality of a food is the ingredient list. With a little practice, you can find a food that does not have unwanted products and is highly digestible. The ingredients are listed in order by weight.
One trick some manufacturers use is to break an ingredient into several different smaller ingredients and list them separately. For example, the ingredients might include chicken (first), ground corn, corn gluten, and corn bran (further down). You might think chicken is the main ingredient but, grouping the corn ingredients together, they would likely greatly outweigh the amount of chicken.
The following must be included on dog food labels:
Note: "Crude" does not take into account digestibility or the source. The source could be human-grade beef or chicken feathers.
Some Tricks Of Your Own
The Wet Versus Dry Food Debate
Does your dog come running at dinnertime because you're shaking his kibble out of the bag? Or is it because you're stirring his wet food in the can? Or do you shake a little, stir a little? When choosing a dry diet, a wet diet or a combo for your dog, there are many comparisons to make.
Wet Versus Dry Food
Deciding between wet and dry food for your dog can be tough. Dry dog kibble is easier to store and serve. Wet often contains fewer grains and more protein. Here are a few more comparisons:
Benefits Of Dry Dog Food
Drawbacks of Dry Dog Food
Benefits of Canned Food
Drawbacks of Canned Food
If you have a dog with special issues, it is best to consult your veterinarian for food recommendations. Dogs, like people, react differently to different diets - some need mostly protein, some need lots of carbs; some benefit most from dry kibble, some from canned food. Here are a few special circumstances to keep in mind:
Age: Young pups and senior dogs tend to do better on wet food because of the added hydration. It is also easier on their teeth.
Overweight Dogs: Wet food is higher in protein which is what a dieting dog needs. It also makes them feel fuller longer. However, a high-protein dry dog food can also be sufficient.
Why Premium Dog Food Is The Best Choice
Whether dry or canned, dog food that falls into the "premium" category offers the most balanced nutrition for your dog. Premium dog foods range in price from approximately $25.00 to $50.00 per 15-pound bag. If this is too pricey, consider mixing a premium food with your less expensive food.
Premium dog food is beneficial in several ways:


For me food and crafting are intertwined. Back in October my friend, Cath, picked me up to go to our craft weekend away. She told me about these organic strawberries that she bought on Old Nothern Road in Dural. All of my friends know that I like to eat organic food. She also said they were the best strawberries that she had ever tasted, so I had to investigate. Cath gave me the website off of the box, and that was the beginning of a beautiful relationship with Common 2 Us.
I discovered that I'd been driving by their farm for a while. I remember seeing the sign out front, but being sort of shy I wouldn't have just driven up the driveway to check it out. Borja, his lovely girlfriend - Soraya and other friends are trying to create a community organic garden which is essentially like the community support agriculture schemes in the US.
These photos were taken a few days before Christmas. We were at the farm today and everything had grown so much in the 2 weeks that we'd been away.
Will picking and eating some strawberries
You can still get strawberries if you go to the farm and pick them yourself. The plants are at the end of fruiting, so a lot of the berries are small, but you can still find some delicious treasures amongst the plants as I did today!
I look at these zucchini plants in awe. Yes, I know they are supposed to be easy to grow, but remember I'm too lazy to manage a veggie garden.
This week we got tomatoes off of these plants! I can't wait to taste them!
There are several different varieties of tomatoes too. I'm hanging to eat some sliced with basil, bocconcini, and olive oil.
Here's Borja picking the lettuce for our veggie box. You can also see pumpkin vines behind him, capsicum and eggplant.
I was really taken with the purple eggplant plants. The have these beautiful flowers and dark purple stems.
Will wanted to pick oranges. They make really good juice!
There is a small shop set up at the farm, so you can pop up there to buy things. More than likely if you want something that is grown on the farm, someone will go harvest it freshly for you.
I think my post sounds a bit like an advertisement, but it isn't. These guys are just doing something that I believe in, and I want to support them. They are always happy to have visitors if you want to have a look, 3 Wyoming Road, Dural.


Every individual has different requirements as to their nutrition needs when it comes to outdoor adventure.
Some can go for hours without refueling. For me, when I’m active even for a short time, I get what I call “hiker’s belly”. You can hear my stomach growling from 50 metres away, I’m sure of it. During high-intensity activities especially, I crave foods containing mostly fats and proteins. When prepping for heading into the wild, I draw upon my education as a holistic nutritionist to choose snacks from high quality sources of these macronutrients. These are some of my favourite foodstuffs and go-to recipes that do well to quell my hunger pangs.
What makes adventure snacks desirable is that they are:
• Packable: They don’t take up too much space and won’t be harmed by getting “squished” in your pack or dry bag.
• Portable: They can be eaten by hand.
• Resistant to the elements: They won’t degrade too quickly in blazing heat or are still edible even if they get a little wet.
• Nutrient-dense: To maintain your energy levels.
• Satiating: They are filling and/or refreshing. This is an important aspect to maintain a positive mental state.
Classic on-the-go snacks
These provisions don’t take much time to prepare or can be found easily at your local natural foods store:
• Nuts (adventurers love nuts!)
• Dried fruits (some of my faves are dates or mango slices)
• Roasted seeds such as sunflower or pumpkin
• Chocolate (go for quality)
• Personal trail mix (combine your unique preference of the above four ingredients)
• Olives (to satisfy those sodium cravings that arise from exertion)
• Chunks of cheese (aged cheeses tend to fare best in the elements)
• Hard-boiled eggs
• Oven-dried tomatoes
• Fresh fruit such as apple or orange slices (skip the banana, they don’t survive packing or extreme temperatures very well)
• Avocado (whole, sliced, or mushed are all good)
• Natural peanut butter or pumpkin seed butter spread on whole grain bread or tortilla wraps
• Bean dip or hummus with veggie sticks (think carrot, cucumber, red pepper, radish, cherry tomatoes)
A bit fancier
These eats require a little more pre-planning and effort, but when you are hours into a mountain hike or ocean paddle, you will truly appreciate it. My adventure buddy is big on eating healthy foods, not as enamoured with actual cooking. When I bring the snacks for our escapades, she comments that she eats better than most other times in her life. These are some of the recipes I enjoy making for the road:
• Slightly spicy roasted pepitas
• Roasted veggie and bean burritos (add avocado and skip the cheese for vegan friends)
• Peanut butter energy bites
• Chocolate banana bread
• Homemade beef jerky
• Beet hummus with za’atar pita chips
• Pumpkin millet muffins
• Glowing spiced lentil soup (bring a thermos-full on your cold weather adventures)
• Black bean and yellow rice salad (remember to take your spork!)
I love trying new recipes. Let us know what are some of your favourite adventure snacks.
Kiley believes adventure brings out the best in her and it has the capacity to do the same for others.


Want to attend an event or workshop? Search by date or keyword here.
- This event has passed.
Cooking Matters at the Grocery Store Tour
July 24, 2018 @ 9:30 am - 11:30 amFree
Group meets the Tour Leader at the Grocery Store listed. Participants will learn to:
- Find healthiest options
- Get best value for fruits and vegetables
- Compare unit prices to find bargains
- Understand food labels
- Find whole grains
- Stick to your budget!
- $10 Shopping Challenge: At the end of the tour, spend $10.00 Gift Card on healthy food choices.


Low & Slow BBQ with Some Southern California Love.
At Meat Slayer BBQ, we take a simple approach to our traditional barbecue. We source the best quality meats and ingredients we can and donʼt fuss with them too much. We cook our barbecue the old school way with plenty of wood and time, adding just the right amount of salt and spice. We recommend at least a 48-hour notice for preparation and one week’s notice for all full-service catering orders.
Your order will be hot and ready for pick-up at your convenience from our commercial kitchen. This service includes catering-quality paper goods, utensils and serving utensils.
This service includes catering-quality paper goods, utensils and serving utensils. All food is delivered in disposable aluminum pans. Disposable chafing dishes and fuel are available for an extra charge.
This service is an additional 18% charge and includes a professional staff, set-up and all equipment for buffet service or family-style service, including catering-quality paper goods, utensils, and condiments. Additional surcharges may apply. Gratuity is not included.
WHERE YOU’LL FIND US
Weddings, Rehearsals, Parties, Reunions, Corporate Events, Holiday Parties, and Fundraisers.
You were WONDERFUL to work with,
and the food was excellent.”
See What Make Us Great.
Having A Party?
FILL OUT THIS FORM WITH THE NUMBER OF GUESTS,
WHAT MEATS AND SIDES YOU WOULD LIKE. WE WILL CREATE A MENU
AND A QUOTE AND GET IT RIGHT TO YOU.


Carb backloading is a new revolutionary method for GAINING muscle mass, while ALSO losing fat. The best part is that you can enjoy all the food you like.
Let me rephrase that, you HAVE to eat all the food you like for it to work. Pizza, hamburgers and ice cream are all essential parts of creating LEAN muscle mass with Carb Backloading
Forget the old bulking method, which states that you have to eat 6-8 meals a day and stuff yourself all day long until you just can’t eat any more.
No more dry chicken breast, brown rice and veggies.
I know it sounds too good to be true, and when somethings sounds too good to be true, it usually is. The key element here is that you can’t stuff yourself with pizza all day long, you have to time it correctly after your workout, so you do have to stick to certain rules before your workout.
There is a lot of science behind the Carb Backloading method, that I won’t go into here, but if you want to learn more, I highly recommending reading the book. It has example diet plans that you can follow to get you started.


|Posted by emma.newstead583 on March 9, 2012 at 8:15 AM|
From dollops of butter icing to delicate and intricate sugar veils, each cake is a unique work of art. As a self taught cake decorater, its facinating how much there is to learn and the endless ideas and designs that are possible. I love to challenge myself with all different designs, my moto is that nothing is impossible, with cake and indeed in life!
Like us mere mortals, each and every cake is different, they have personality and meaning, evoke joy and demeanour, they come in a variety of shapes and sizes, different sponges and fillings but essentially like us they have one purpose; to be, to amaze and to be devoured with unadulterated pleasure ..... ok ok so talking of cake in an intimate manner may be one step too far, but when you love cake and cake decorating as much as I do then the passion is inevitably slightly ... over-passionate!!!
So if you too would like to share a slice of my infectious cake affair, a dollop of my promise to deliver your vision and a helping of my generous pricing then please contact me for more information!!
Whatever your design, however big or small, if you want a wow from your crowd then thats what you'll get!!


Having a restaurant with two or three Michelin stars has long been part of the boilerplate for Paris Palace hotels, as the most exclusive five-star hotels in Paris are known. But recently this looks set to be changing. Notably, chef Alain Ducasse was sent packing from his three-star eponymous table at the Hôtel Plaza Athénée and replaced by Jean Imbert, a much younger chef with a career as much piloted by social media as his kitchen skills. More recently, L’Espadon, the gastronomic restaurant at the Ritz, has been closed for more than a year while a young female chef settles into the hotel’s kitchens.
What many Paris hotel general managers seem to have concluded is that post-Covid, everyone wants a good time. So at the Hôtel de Crillon, cue the arrival of chef Paul Pairet, the Shanghai-based expat gastro Gaul who has a Michelin three-star called Ultraviolet, and two other popular tables – Mr & Mrs Bund and Polux – in China’s largest city.
Well-known to the Shanghai-based Rosewood Group that now owns the Hôtel de Crillon, Pairet was brought on board to create a sexy French grill restaurant to replace the rather dull Brasserie d’Aumont, the Crillon’s second table.
Further emphasising the shift from traditional to something sensual, interior designer Christian Auer, who just signed the interiors for the renovated Hôtel Carlton in Cannes, was hired to give Pairet’s new restaurant an edgy décor. And despite the exasperatingly incomprehensible name of this place – a nonos is a ‘small bone’ in French children’s slang (I don’t understand it either) and ‘comestibles’ means edible things – they’ve both succeeded… or at least they have for anyone who’s willing to pony up for some rather stiff prices.
What Pairet has basically done is create a French version of an American steakhouse that also winks at the many years he’s lived in Asia. Among the cooked starters (as opposed to those like caviar, oysters and charcuterie, including a pâté en croûte from the superb Parisian charcutier Arnaud Nicolas, that are served straight up), the Gruyère soufflé and grilled octopus with “chilli- ioli” (chilli-spiked aïoli) are the best choices. When it comes to the meat of the matter, there’s a selection of luxury cuts of beef from France, America, Austria and Japan, but the carved-to- order tableside prime rib is the best choice, if available. For those who prefer seafood, the lobster fricassée, grilled sea bass, sole meunière and black cod Hong Kong style are all good.
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It struck as cheese-paring to charge extra for sauces when we were ordering expensive cuts of beef, plus the service was slow and disorganised, but otherwise this is a pleasant restaurant in a usefully central location that’s open on Saturday and Sunday, days when it’s not always easy to find a meal in this neighbourhood. Desserts are beautifully made, too, including an impeccable tarte à la crème and a Grand Marnier soufflé.
Hôtel de Crillon, 10 Place de la Concorde, 8th arrondissement, Paris,
Tel. (33) 01 44 71 15.17, average à la carte €80.
From France Today Magazine
Do you enjoy French wine and food? For recipes, dinner ideas, chef interviews, and suggestions for pairing food and wine, visit Taste of France!
Lead photo credit : ©Victor Bellot
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My Feeding Pal Feeder
The genius My Feeding Pal Feeder from Accessories4Babies!
- Safe way to introduce solid foods to your baby.
- Easy to clean and refill, removable cap to keep teat clean.
- Great for when you are travelling with your baby.
- Can be put in the fridge when filled, the cooled food will help your baby with teething.
- The silicone teat allows small amounts of food to pass through reducing the risk of choking.
- Twistable handle with plunger to push more food to the top of the teat.
- Helps with the development of hand to mouth coordination.
- Easy to use, independently held, food feeder.
- Comes with two teat sizes, to grow with your baby.
- Always ensure you monitor your baby when feeding.
- Dishwasher safe.


Hi, guys! It’s been a while from last post. I’m doing great and working hard as well. 🙂
In Japan, it’s in rainy season right now. Past one week, almost it was raining every day. Park yoga session I do in a park were canceled three times.
I miss the park, sunshine and beautiful nature such as the sound of the birds, swinging flowers and leaf, and calm wind.
By the way, I tried vegan burger the other day.
I ordered beaf-ball burger, but of course this meat balls weren’t made from actual beaf. I guess it was soy meat but probably other stuff as well.
It was so tasty. Also I found after the meal, my condition was really good. My stomach was very calm…. (I can’t find the word that fits this feeling though.)
I’m interested in soy meat, so I tried another soy meat burger yesterday. You can eat it at Dotour, which is a popular coffee shop in Japan.
I’m wondering how will my body and mind change to have vegan / vegetarian foods….
I got vegan karaage (Japanese fried chicken) from my student, so I will be able to enjoy vegan-ish life at my place. 🙂
Thanks for reading. See you again soon!


With the increasing demand for food supplies and number of food services available to the
general public, food suppliers are an incredibly crucial part of the growing food chain.
Supplying essential ingredients, food products, and catering supplies to food businesses,
without the ongoing work of catering food suppliers, the food supply chain would certainly
not function in the efficient way it does today.
At World Wide Catering we work with a huge variety of businesses and service providers
across the North West of England. With a wide range of food products, fresh produce, and
essential catering supplies, we provide a supply service that is second to none.
The role of a catering food supplier
Sourcing the very best ingredients, produce and food items from manufacturers, farmers and growers both local and international, food suppliers can supply a variety of different business types with the food products they need to provide a quality service.
From working with world renowned chefs and restaurants to organisations such as schools
and hospitals, as well as small cafes and sandwich bars. At World Wide Catering, our
clientele is varied but our product range is even greater. Including everything from fruits and vegetables, to kitchen store goods, and international food products for the creation of
restaurant quality meals to school lunches, and ingredients to serve snacks and quick bites
to the dozens.
Being able to buy everything from one supplier is crucial for businesses, helping to save time but also money. Sourcing quality ingredients and food items at a fair wholesale price makes budgeting simpler and business operations easier to manage. Catering food suppliers have some of the best connections and partners to provide food items and produce at cheap
prices and in large quantities, delivering these in an efficient and fast manner, keeping
businesses fully stocked.
What makes a good catering food supplier?
For businesses looking to buy from a catering food supplier for the first time, there are
certainly some factors to consider. The list below helps to define what separates a reliable
supplier from the rest:
- Access to a wide range of products – a good food supplier will make it possible for
you to buy everything (or almost everything) you need from one place. This will save
you lots of time shopping around and negotiating deals with more than one supplier.
And for businesses, time = money couldn’t be a truer statement in this instance.
- High quality products that are readily available – although a supplier may seem to
stock everything, this is only a benefit if they are able to keep up with demand.
Making sure your supplier has stock readily available is incredibly important for
keeping your kitchen store stocked with the food products you need to run your
- Wholesale prices – as mentioned above, a good catering food supplier will be able to
offer your business food products at cheaper wholesale prices. Thanks to their great
connections with manufacturers and farmers, they should be able to negotiate prices
to offer you cheap food items you can buy in bulk.
- Quality customer service – a reliable supplier will have a quality team of customer
service advisers or sales representatives who will form working relationships with
clients. Being able to build rapport with a personable team behind your food supply
means negotiating and finding the best deals will be even easier. Plus, any issues or
concerns can be quickly and easily resolved.
- Fast and efficient delivery times – getting your food and catering supplies delivered
efficiently and quickly is an incredibly crucial part of a supplier’s role. A reliable
supplier will provide a quick turnaround of goods and guarantee your delivery is safe
Why you should shop with a food supplier
Acting as a middleman between manufacturers and businesses, catering food suppliers
remove the additional stress and work of having to find farmers and growers of necessary
ingredients and produce, as well as offering a service that delivers in just a few days. For a
food service provider such as a restaurant or cafe, this not only saves time but also means
regular orders can be made to keep the kitchen store stocked and the business running
Plus, for businesses who have limited space to store food items and produce, these
suppliers can make regular, routine deliveries that will save on the need for storing excess
Work with World Wide Catering
With such a wide selection of wholesale catering supplies, you’ll find everything you need for your business or organisation. From fresh produce, meat, international food products, dry goods and more, our range of products and quality customer service sees our customers, from across the North West, returning regularly to place wholesale food orders in a quantity that suits their requirements. With products readily available you can expect orders to be dispatched within just one working day, delivering across the region to small and large businesses, as well as organisations and service providers.
Shop our wide range of products today and place an order with our simple ordering process.
For any enquiries, do not hesitate to get in touch with our team.


Since baseball season is starting back up, I will be using the crockpot for more meals each week too. I have found this wonderful blog that is ALL about crockpot recipes! Check it out!!
Wednesday, April 8, 2009
I really do not like cooking dinner on Wednesdays because we have church and I don't really have much time to prepare a meal, feed the family, clean the kitchen and then head to church....plus, we don't get home until after 9 because we hang out for awhile and chat with some of our friends. They used to serve dinner at church on Wednesday nights but they stopped that a few years ago. They do have some hot foods in the youth building like fried chicken tenders, nachos, hot dogs, hamburgers, you know....all that stuff that I really need to avoid! LOL Anyway, so I have been trying to do more crock pot meals so that I can still feed my family something healthy and hearty. Tonight's dinner was a great success among the food critics at my house AKA, my family! I made this Mexajita Chicken recipe from Food Network's Sandra Lee. I served it over brown rice and had corn bread muffins to go with it. Oh yummalicious!!!What's for Dinner?


I am lucky enough to have two mothers-in-law. (Yes, that says "lucky".) One of them, Sandy, called me today to ask how much brown sugar to use in "that fruit dip" I make. Thinking about that this evening has prompted me to share this, one of my absolute favorite recipes, with you: Fruit Dip VI, or FRUIT DIPPER SIXERRR, as we Hannas like to call it. It is especially good with strawberries and apples that are a little on the tart side, like my favorite, the Gala variety.
Who am I kidding? It's good without fruit. Not that I would know. Not that I've purposefully put way more dip than fruit on my plate before. I know you'll enjoy FRUIT DIPPER SIXERR just as much as we do, perhaps even more if you say it that way.
Oh, and since I've promised a little bit o' Garrett in every post, here ya go.
|I LOVE that little pacifier face!|


Cake Square has 50 different flavours for 1 kg cakes that you can order online and you can get your cake delivery at your doorstep anywhere in Chennai. Or if you want to pick up any 1 kg cake on your way home stop by in one of our branches and all flavours are available in 10 minutes once you place your order. You can also call us and book your cakes to get it delivered by our special cake delivery services. Fruit flavours, chocolate flavours, any combo flavours and American flavours are available, anytime anywhere in Chennai. Send cake to your family and friends from the best cake shops in Chennai for a door delivery and surprise your family with our collections of Birthday cakes, wedding cakes, theme cakes and cupcakes. The best bakery shop in Chennai to send cakes to your loved ones is Cake Square. Our cake shops are located all over chennai for your easy access to order your cakes.


Deng Opportunities Foundation, Inc. Farming to End Poverty in Africa (FEPA)
The epidemic thing in Africa continent now is poverty, lack of food to eat which lead to malnutrition in millions of children in the continent. The lack food in the body weakening the body and make it vulnerable to diseases. The goal of DOF FEPA program is to provide needed resources to the farmers and create the market for farmers so that farmers can grow their own crops and be able to sell it in the market.
Growing Good Food Movement
In order for Africans to overcome poverty and thrive we have to educate local people to start farming particularly in countries such as South Sudan, Rwanda, Burundi etc and get more aggressive on farming as they used to do in the old days. We have to provide them with seeds, tools for cultivating and create more markets for them, giving more people the opportunity to access farm food made in their own country. Farmers will be able to grow enough for their families and some for the market to be sold to those living and work in the cities. By doing so, we fight a good fight of ending the epidemic poverty that has been rocking Africa for decades. DOF FEPA fosters connections between farmers and eaters by growing and strengthening local and regional markets and working to get farmers food in urban neighborhoods, grocery stores, restaurants, schools and other public institutions.
Taking Action to Change your life
DOF Farming to End Poverty in Africa works with local farmers to promote fair farm policies and grassroots organizing campaigns designed to defend and enhance agriculture effort. We work with farmers and local people to inform them about the important of growing crops not relying on foreign aid. We also educate the farmers and eaters about issues like genetically modified food and growth hormones and it effect in human health. By strengthening the voices of family farmers and helping them grow their own crops, DOF Farming to End Poverty in Africa stand to end poverty.


Tonight we pigged out on beef pot pie. I switched up the recipe from having a cheddar biscuit topping to a cheddar crust topping, and it was out of this freaking world. I also swapped potatoes for parsnips, but that was less of a game changer. I halved the pot pie recipe, making one 9″x13″ pan, which one full recipe of the crust (below) will cover. If you choose to make the same deviations I did, bake at 425 for 50 minutes.
Don’t forget to vent the crust.
Serve with white wine if you’re feeling classy. As Nick said, “ah, yes. The traditional beef pot pie and wine.”


About our Backyard Bugs Pan
Children and adults, especially gardeners, will delight in the whimsical bug shapes that are fun to decorate and eat! This unique design accommodates 5-cup recipes and mixes and will turn your everyday treats into masterpieces, simply and easily. Your creations will becomes the centerpieces for any event, whether it is s a family meal, dinner party or large gathering. This simple-to-use, no-fuss cake pan will have your guests in awe of your baking skills when you impress them by baking fresh, homemade cakes in adorable bug shapes!
This Nordic Ware beauty allows you to make professional looking cakes in the comfort of your own home. No matter what recipe you try, Nordic Ware’s nonstick coatings will ensure easy cleanup. Before each use, simply brush with solid vegetable shortening and dust with flour or cocoa, or use baking spray with flour, simple! Backed by a lifetime guarantee, you can be confident in both your purchase and the endless results. This product is proudly made in the USA. Happy baking!
RecipesRainbow Bugs CakeThese adorable little bugs will add real character to your garden parties, or give the kids a thrill – plus so fun to decorate!
Use and care
- Before initial use and after subsequent uses, hand wash with warm, soapy water.
- Dishwasher use is not recommended, as it may shorten the life of the nonstick coating on your pan.
- Before each use, brush with solid vegetable shortening and dust with flour or cocoa, or use baking spray with flour in it.
- Mixes and recipes may vary. Fill the pan no more than 3/4 full to avoid overflow.
- Metal utensils, scouring pads and abrasive cleaners should not be used on nonstick surfaces.


Sponsored by The King Family in Loving Memory of Dale King MD and Coast 104.5
Much of the food on our tables comes from the intrinsic act of pollinating the flowers that become the fruits, vegetables and nuts we eat. But today’s agricultural practices, pesticides and politics are making that simple act of nature more difficult. This cinematic journey around the United States follows migratory beekeepers and their truckloads of honey bees and notes the devastating loss of bee hives and the impact on our food supply. In California, for example, more than 31 billion honey bees pollinate about 90 million almond trees. Farmers, scientists, chefs, economists and academics offer insightful perspective.
92 min / USA
Director: Peter Nelson
Producers: Peter Nelson, Sally Roy, Michael Reuter


Uchi is one of the best places I’ve ever eaten at. The food, the staff, the general vibe it’s all incredible. That being said, a meal here can set you back quite a bit, especially if you’re not eating alone. However, this Houston happy hour cannot be beat! Uchi just rolled out a new Sake Social Happy Hour Menu and it is incredible.
$3 hot or cold sake and a myriad of cheap eats makes this one of the best Houston happy hour deals in town.
Sunday–Thursday 5–10 pm
Friday-Saturday 5-11 PM
Houston Happy hour daily from 5-6:30 PM
- $3 hot or cold sake during happy hour


Circle of the Cooperative Community Apo Koinou
With love and hard work, we plant our seasonal vegetables and we watch them grow as they complete their circle of life: we weed them, we take care of them, until the time arrives for them to become the most delicious and nutritious components of our daily meals.
With affection we care for our animals and nourish them with our own 100% biological feed. Therefore our milk, cheese and eggs are home-produced.
We don’t use any chemicals on our land and no drugs are given to our animals. We don’t use cheap labour and we do not exploit our producers.
Our wonderful, freshly picked seasonal products are available to order and we deliver to your door! (only available in the Heraklion area)
For questions, inquiries and telephone order you can contact us at: +302810823511, +302810822469, +306948823131


GBGH gives back to the community through food drive
From left – Matthew Lawson, president and CEO, GBGH; Angie Saini, vice president, Clinical Services and chief nursing executive, GBGH; Janetta Moreau, Facilities clerk, GBGH; Yvette Dusome, president, St. Margaret’s Chapter (Midland) of St. Vincent de Paul; Patty Donaldson, volunteer, St. Margaret’s Chapter (Midland) of St. Vincent de Paul; Angela Puddicombe, supervisor, Facilities, GBGH; Katy Ghovanlou, manager, 2 East inpatient unit; and Andrea Sheehan, Pharmacy Technician, GBGH.
Georgian Bay General Hospital (GBGH) held its annual Holiday Food Drive to collect donations for the St. Vincent de Paul Food Banks in Midland and Penetanguishene. The Food Drive,was organized by GBGH’s Facilities, Environmental Services and Communications departments. Several hundred kilograms of food and toiletries were collected for community food baskets over the three-week food drive.
Director, Communications & Stakeholder Relations, GBGH
705-526-1300 ext. 5177


Okay for those of you who know and have tried the Vegan Cheese in my kitchen, this one smokes all the other savory cheeses thus far.
I figured with the herbs fresh in the garden, now is the perfect time for an herbed cheese experiment.
I need a good savory cheese for a yoga/pool party. Kick my ass then feed me does it get any better?
Herbs from the Garden
I started with a Vegan Cashew base, added parsley, sweet marjoram, chervil, tarragon, and of course garlic. You cannot have too much garlic in my opinion.
Cashew Base and Herbs
Stuffed everything in the vita mixer and viola’ I could hardly wait to get it into the mold.
In the Blender. I use a VitaMixer, best kitchen gadget ever!
Here is my fancy tool
Okay, I don’t really use a mold, rather a bowl with cheesecloth. But still.
It smelled amazing and was ready to go in a few hours. I am really excited about this one. It will definitely be a part of the regular line-up!
Ready to Cure
If you have any interest in curing your own vegan cheeses, I suggest the book Artisan Vegan Cheese by Miyoko Schinner – an amazing chef. You won’t be disappointed.
Who knows, maybe next year you will find me and my cheeses at the market! Mangia!
You know you want some!


Your body cannot produce vitamin C, which means you have to get it from the foods that you eat, and so vitamin C is considered an essential nutrient. Studies have found that vitamin C possesses antioxidant properties and can help in preventing many health problems. That is why many dieticians are recommending adding foods that are rich in vitamin C to your vegan diet.
If you are following a vegan meal plan, you have to look for plant foods that are packed with vitamin C. Here is the list of some of the plant foods that are rich in vitamin C.
These sweet, tangy fruits of the rose plant are packed with vitamin C. You will get around 119 mg of vitamin C from just 6 rose hips. Vitamin C is very essential for the synthesis of collagen. It was found that taking high amounts of vitamin C can help in reducing the skin damage caused due to exposure to the sun.
You will get around 822 mg of vitamin C from one-half cup of acerola cherries, making it one of the best vegan sources of vitamin C. Many studies conducted on animal models have shown that acerola extract has cancer-fighting properties and helps in preventing the skin damage caused by UV-B radiation.
This common tropical fruit is also a great source of vitamin C. When you take one guava, you will get around 126 mg of vitamin, which is around 140% of your daily requirement of vitamin C. Guava is also rich in lycopene, a powerful antioxidant. A recent study has found that taking guava daily for a period of 5 weeks helped people to lower their cholesterol levels and blood pressure.
You will get around 121% of your daily requirement of vitamin C from just one green chili pepper. On the other hand, you will get around 72% of your daily vitamin C requirement from just one red chili pepper. A compound called capsaicin present in chili peppers can help in reducing pain and inflammation.
Parsley is a leafy green vegetable that is loaded with vitamin C. Just 2 tablespoons of parsley can give you 10 mg of vitamin C. Just like most other leafy green vegetables, parsley is also a great source of non-heme iron. Taking parsley regularly can help in preventing anemia because the vitamin C in it helps in increasing the absorption of non-heme iron.


Welcome to Lushaj’s Pizza Pasta
Never trust a skinny cook!
Lushaj’s Pizza & Pasta is a proud sponsor of Meadow Creek Elementary & Trinity High School.
Please come by and check us out at
600 N. Industrial Blvd.
Euless, Texas 76039
817-684-4007 or 817-684-4004
We offer a lunch special of Your Choice of 24 Pastas @ $5.99.


When it comes to faddy foods, there is perhaps no trendier dish than the kale salad. Spotted nationwide at hip cafés and purveyors of haute-cuisine alike, the leafy green has become the main attraction in many a well-balanced meal. Equal parts good for you and delicious, the fashionable and flavorful vegetable also happens to be great for your complexion, according to bonberi.com founders, Vanessa Packer and Nicole Berrie. Below, Packer and Berrie provide their own riff on the popular recipe while breaking down the nutritional benefits of each key ingredient so you can beautify with every bite.
2 cups of chopped Italian kale, stems removed
2 cups of chopped curly kale, stems removed
They don’t call it a “glowing green” for nothing: rich in both Vitamin C and copper that act as potent anti-inflammatory agents to keep you feeling strong and healthy, kale is also a great source of Vitamin A, which is a plus for skin. Tip: In order to break down the tough barrier of this fiber-packed cruciferous vegetable and reap all of its benefits, massage the leaves with an acidic dressing, like the one below, before serving.
1 cup of chopped endives
A great source of Vitamin E, endive helps promote digestion by detoxifying and cleansing the body. (As and added bonus, its mellow, crisp flavor helps cut the bitterness of the kale.)
3 tablespoons of pomegranate seeds
Packed with antioxidants, pomegranates are the ultimate superfood! Hailed for their anti-aging properties, they promote collagen and elasticity as well as skin regeneration and sun protection against free radicals.
3 tablespoons chopped raw walnuts
The Vitamin B and plant-based omega-3 fats found in these crunchy nuts make them tasty—and brain-friendly.
Touch of minced jalapeño
A powerful chili, jalepeños are a good source of of Vitamin C, which is a powerful antioxidant that promotes healthy looking skin. Tip: Try using fresh jalapeños, which are nutritionally superior to pickled or canned options.
4 tablespoons of chopped sweet onion
Salad Dressing Ingredients
4 tablespoons of cold pressed organic olive oil
2 tablespoons of fresh juiced organic lemon
2 tablespoons of chopped shallots
2 teaspoons of Dijon mustard
4 tablespoons of apple cider vinegar
Sea salt/pepper to taste
Combine all salad ingredients in one bowl. Separately mix the salad dressing and then massage the dressing into the kale using your hands. Before serving, top with additional pomegranate seeds and raw walnuts.


Subject: History of Chocolate in York
Speaker: Norman Simpson
The Wharfedale Family History Group met Thursday 1st November and the meeting opened with a short extraordinary general meeting in which members unanimously approved a change to the Airedale & Wharfedale Family History Society incorporating Wharfedale and Keighley family history groups with effect from 1st January 2019. Chairman Lynda Balmforth welcomed our speaker for the evening Norman Simpson who presented an interesting illustrated presentation on the History of Chocolate in York.
Chocolate was originally consumed as a drink made from crushed cocoa beans in South America around 2500 to 3000 years ago. Aztec Emperor Montezuma I 1398 – 1469 is said to have drunk large quantities believing it to be an aphrodisiac. European chocolate drinking first became popular amongst the elite in France and was introduced into England around 1659 when it was consumed for its apparent medicinal qualities. The cocoa drink as we know it today was not made until 1828 when most of the cocoa butter had been extracted and sugar added so that it was more palatable.
The first dark chocolate bar was made by Frys in 1847 and Lindt invented milk chocolate in 1879. The first chocolate manufacturer in York was Mary Tuke in 1732 and Henry Rowntree purchased the Tuke business in 1862. He was joined by his brother Joseph who eventually took over the business. The Rowntrees were a Quaker family as were all the major English chocolate manufacturers including Cadbury, Fry and Terry. Joseph Rowntree was a noted philanthropist who treated his workers well. He introduced sick pay and pension schemes but also vetted new employees in their own homes and punctuality was essential. Joseph grew the Rowntree business which employed 1600 staff in York in 1899. The Rowntree factory moved to its familiar Haxby Road site in 1904. Rowntree confectionary produced popular pastilles and gums and their first chocolate did not compete well with market leaders Cadbury and Fry. However the company had its first major breakthrough in chocolate with Black Magic in 1933 followed by the Kit Kat Chocolate Crisp in 1935.
The other major chocolate manufacturer in York was Terrys (originally Terry and Berry founded 1823). Terrys first produced chocolate in 1867 and their famous chocolate orange first appeared in 1932. Rowntrees were taken over by Nestle in 1988 and Terrys by Kraft Foods in 1993 prompting an end to chocolate production in York which at its height employed some 1800 staff in the city.
A lady from the audience showed us a family heirloom Rowntrees WW1 chocolate tin. In December 1914 the City of York sent Rowntree tins of chocolate to all York men serving in WW1. Lynda Balmforth gave a vote of thanks.
The group’s next meeting will take place 7.30 pm Thursday 6th December at the Salem Church Hall, Burley when we shall be holding our annual general knowledge Christmas Prize Quiz. Members and visitors all welcome, refreshments will be served.


May 25, 2023
Creating immersive dining experiences through design and culinary alchemy.
Architecture and food may initially seem unrelated, yet their intersection is crucial in crafting the dining experience. A restaurant's architecture, beyond defining the space, stages the gastronomic journey, influencing patrons' taste perception and experience. This is exemplified by the Z Deli project, a well-thought-out culinary space that uses architecture to enhance the dining experience, highlighting how space design can transform the gastronomic journey.
Z Deli’s aesthetic design, deeply intertwined with its culinary vision, orchestrates an ambiance even before the first course is served. Be it the warm familiarity of a rustic tavern echoing a traditional menu, or the cool simplicity of a minimalist eatery perfect for an innovative fusion menu, Z Deli strikes a balance between architectural aesthetics and the food served. This harmonious interplay contributes to an immersive narrative that amplifies the overall dining experience.
Spatial layout, another architectural aspect, also plays a significant role. The configuration of the space, including the placement of tables, the proximity between diners, and the path from kitchen to table, can impact the dining experience. Close-knit tables in an intimate bistro may enhance the experience of shared plates, fostering a sense of community. In contrast, expansive, well-separated tables in a fine dining establishment underscore the exclusivity and individual attention associated with the setting.
Additionally, architecture can directly influence sensory perceptions. Research suggests that factors like lighting, colors, and even the shape of a room can impact our perception of taste. A softer, dim light might accentuate the richness of a dish, while brighter light may make the food appear fresher. The interplay of these factors can subtly alter the way we perceive and enjoy food, leading to an enhanced or different dining experience.
Restaurants are not just about eating; they are about experiencing food. Every architectural detail contributes to the narrative of this experience. From the moment customers step into the establishment, the space sets a certain expectation, a prelude to the gastronomic performance that follows. By thoughtfully integrating the design with the culinary offerings, architects can create an immersive and memorable dining experience, making architecture an unseen ingredient in the recipe for a restaurant's success.
You’ve prove to be a great hunter. Now that you have reached the bottom, maybe it’s time to know us more.


For those with health and weight-loss goals, the spookiest part of Halloween is the abundance of sugary treats everywhere you go. Sometimes it feels like sugar is lurking in every corner.
Resisting the urge to raid kids’ giant bags of Halloween candy is one thing, but the season also brings with it an endless amount of other food temptations that include co-workers bringing cookies to the office, candy sales at the grocery store, and seasonal drinks and sweets.
Unfortunately, sugar cravings have the capability to derail even the most determined and health-focused individuals so here are a few tricks to keep you on track.
Here are four tricks to help you keep your sweet tooth under control:
Keep the treats out of sight. The proximity and visibility of food can cause a significant increase of the consumption of that food (1). Instead of keeping the candy beautifully displayed on the kitchen counter, keep it somewhere that’s a little tougher to get to—like the top shelf of your pantry.
Replace candy with healthier sweet options. Use the same logic—that makes candy in close proximity easier to eat—to work for you by keeping healthier options around. Always keep the fruit bowl stocked.
Keep your hunger in check. Plan a healthy meal or snack to eat every few hours. Waiting too long between meals could set you up to give in to whatever food temptations that come your way.
Give in. Just a little! When all else fails, sometimes the best thing to do is just enjoy just one (or two, but no more) of those goodies. Too much deprivation can sometimes lead to an all-out binge, which is definitely more likely to derail your weight-loss goals in the long run.
While the one or two pounds you might gain from eating sugary goodies may not seem too concerning, they can add up over time. Check in with your mindset and be certain that it is not in that mode of thinking that just a little today won’t hurt. Before you know it, you are in the full cycle that can come with overeating and too much sugar during the holiday season. In fact, the small amount of weight gained over the holidays often is the culprit for the total overall weight gain we all experience as we age (2).
Wansink B, Painter JE, Lee YK. The office candy dish: proximity’s influence on estimated and actual consumption. Int J Obes (Lond). 2006 May;30(5):871-5.
Schoeller DA. The effect of holiday weight gain on body weight. Physiol Behav. 2014 Jul;134:66-9. doi: 10.1016/j.physbeh.2014.03.018.


THE PROBLEM WITH "CLEAN" EATING
If we take a closer look, we see that “clean” is a very judgmental word, commonly associated with words like: “good,” “pure,” “chaste,” “stainless,” “unsoiled,” and “spotless.” The problem with this is that if food is now defined by these standards then, obviously the opposite standard for food would be “dirty.” So if you’re eating “dirty” food, that would mean you’re consuming food that is: “cruddy,” “dingy,” “dusty,” filthy,” “foul,” and “nasty.” We’ve all heard the phrase you are what you eat. This couldn't be more true; not necessarily in the literal sense, but in the psychological sense. Our psychology greatly influences our eating behaviors; whether it is stress eating, binging, eating while bored, and eating because we’re depressed, and so on. So if our psychology is closely intertwined with the way we eat, then how long before we start to associate the aforementioned words with ourselves. How often do we beat ourselves up because we ate a “dirty” food? How harshly do we judge ourselves because of it? Is it possible that we set ourselves up for failure trying to avoid these “dirty” foods at all costs; leading to the inevitable binge.
So what do we do? We understand that no specific food makes us fat or unhealthy. Most if not all ailments associated with dietary intake are due to eating in excess. If we are gaining weight, it’s because we are consuming more calories than our bodies are burning. While it’s true some foods are very high in calories, that does not make them inherently bad. If we eat in excess, even if it’s chicken and broccoli, we are going to gain weight. Understanding this, some neutral non-judgmental phrases may be a better option for defining how we eat. These phrases are: “Nutrient Density” and “Caloric Density.” This terms encompass the fact that there are some foods that are more nutritious than others, i.e. an apple vs. a piece of cake, but if we are managing our calories and consuming more “nutrient dense” foods than “calorically dense” foods we might just end up healthier physically as well as psychologically.


Food Donations and Community Activism
The Tassa family are as passionate about their community and giving back as they are about food and hospitality. They have served the greater Atlanta area as philanthropist and community organizers, with equal love for all kinds of people. After all, a vibrant community and good food go hand in hand.
Tassa had donated food to the Black Arts Festival, Food for the Poor, Zoo Atlanta as well as catered the NBA Legends Ball and various Caribbean-American events around the Atlanta area. We have also teamed up several times with Go Eat Give to showcase Caribbean food culture to Atlantans looking to try a new cuisine.
Currently, owner Ria Edoo sits on the Board of Directors for the True Colors Theatre and the Caribbean-American Movers and Shakers Networking Series.
In the Press
Taste authentic curried goat at this Caribbean-style spot
Atlanta Journal-Constitution (May 29, 2018)
Restaurant Review: Tassa Roti Shop
Atlanta Eats (March 27, 2017)
4 Places to Find Caribbean Dishes in Metro Atlanta
Atlanta Journal-Constitution (June 2, 2016)
Inside the kitchen of Tassa – 2014 Food Issue
Creative Loafing (October 16, 2014)
A taste of Authenticity: Tassa Roti offers Caribbean flavors
Marietta Daily Journal (September 20, 2012)
Tassa Roti Shop, Marietta
Atlanta Journal-Constitution (October 6, 2010)
Tassa Roti Shop: A taste of Trinidad
Creative Loafing (June 4, 2008)
Tassa’s “Wall of Fame”