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FoodI really liked the food in Japan. To me there seemed to be a lot of different kinds of food that were both healthy and cheap. As a general rule, the portions were smaller, which suited me fine since I'm a light eater, but the drinks were smaller, too, which didn't suit me so well.
Most days we ate lunch in the NEC cafeteria. The food was good, but unfortunately I don't remember most of it. The first day I got a battered-and-fried thing which turned out to be squid, plus a couple of little vegetable dishes from the salad bar. One of the vegetable dishes was pretty strange. It was a mixture of okra and little brown beans, and something, the okra perhaps, made it all sticky, with strands of goo connecting everything. Plus there were some kind of crunchy brown spiral shavings on top.
One day at the cafeteria I found a big bowl of rice and things, with some sashimi on top … two pieces of tuna, two pieces of salmon, and one piece each of squid and octopus, I believe. That was my favorite! I've avoided squid and octopus in the past, but here I just ate them up, they were quite good.
The other place we went as a group that I really liked was a small Japanese fast-food restaurant, a chain I think, called Yoshinoya. We mostly just ordered the first, and main, item on the menu, the beef bowl, which was a big bowl of rice with lots of thin slices of beef on top. (By “rice” I mean sticky rice, of course.) For flavor, you could add soy sauce, or hot pepper sprinkles, or my favorite, the bright pinkish-red sweet ginger, which was in the form of little strips rather than the thin slices I was familiar with.
I found some other nice things while I was out exploring by myself.
For one thing, ever since I first saw Tampopo, the thought of ramen noodles with all that stuff on top has made my mouth water, so of course given the opportunity I had to try some. Fortunately, it wasn't hard to find ramen places … they were all over, and the word “ramen” was always in katakana, not kanji, so I was able to read it. The one I went to was a little place right by the hotel. I couldn't figure out all the different types of ramen, but I managed to explain that I was looking for one with pork, and that was sufficient. The best parts, I think, were the noodles, which were nice and fresh, and the bean sprouts and green onions, which were quite tasty.
Then there was the little sushi place on the street under the train station.
That's a funny thing in itself, actually. Most of the train station was elevated, and there were extensive second-floor platforms extending away from it over the streets. That area all felt familiar and Western—there were lots of signs in English, and all the things you'd expect to see in a train station, including convenience stores and a book store. Underneath the train station and its platforms, however, there was a very Japanese street, with lots of little shops of various kinds, and all the signs in Japanese. That's where the bicycles were parked, too.
So, anyway, that's where I found the sushi place. It was just a little store front with take-out sushi, but it sure was good. My favorite was the plain tuna roll, which was just perfect … good tuna, nice sticky rice, and seaweed that was fresh and not too tough. Plus there were little bits of wasabi hidden away inside. It was cheap, too … the tuna roll went for 150 yen, about $1.20.
One night, when I wasn't feeling very adventurous, I went down to the 7-11 across the street to see what I could find. What I found, I learned later, was iced noodles. There was a bowl of noodles, some cold broth that you poured over them, and some goodies in the form of long thin strips that you put on top. There was some ham, some cucumber, some scrambled egg (yes, sliced into strips), some of the same kind of ginger as at Yoshinoya, and something else I'm forgetting, perhaps bean sprouts. There was also half of a hard-boiled egg … all in all, quite a fine dinner.
Finally, there was the night our hosts took us out to dinner at what I believe was a traditional Japanese restaurant. We ordered and shared lots of little dishes of various things, so many that I forget what they all were. There was sashimi of some kind, which was quite good; there were these traditional things I forget the name of, which were made up of ground-up fish and vegetables; and there were whole battered-and-fried squids, about four inches long, which I just didn't have the enthusiasm to try. The most unusual thing I did try was the wasabi octopus suckers; those were good too.
Visit to Japan, A
@ October (2001)


You have been training rigorously for the past few months, and the race is just around the corner….. should you just charge up with your favourite breakfast of coffee and donuts on race day? After all, all that sugar and caffeine is just what you need to give you an energy boost, right?
Well, not exactly. In fact, what you put into your body 24 hours before race day can affect your performance during the race. So how should you eat for optimal performance?
Some questions to ask before planning when/what to eat before the race:
1. When should you eat?
The first question to think about is “When does the race start?”
Our body takes 24-26 hours to fully process any food we eat. Certain foods take less time to process, but the high fibre, nutrient-dense and natural whole foods tend to take longer.
For this reason, your biggest meal should be eaten at least 20 (if not 24) hours before the race starts. For a race starting at 7 am, I would much prefer that meal to be brunch or lunch the day before. This would be your carbo-loading meal; when you take in high quality carbohydrates to super-charge your muscles for the race.
2. How much should you eat?
For an average adult, the amount of glycogen (the most readily available fuel in your muscle) stored in the body should be sufficient to sustain at least an hour of physical activity, and up to 2 hours with adaptation.
The question to ask yourself is – “Does my body already have a sufficient store of glycogen for the race, given the expected duration?” If you have been eating and working out regularly, then it is likely you have sufficient glycogen for a race of 1 hour without having to worry about carbo-loading. Any excess calories which are not utilised as glycogen gets converted into fat.
If your race is expected to last less than 2 hours, just make sure you eat enough to keep hunger at bay. There should be no need to eat much more than your usual quantity.
3. What should you eat?
Don’t try anything new before a race!
Right before a race is not the time to experiment with new foods (including supplements), no matter how miraculous they sound. If you want to try them out, do so during your training phase and well before race day, where the cost of any unanticipated reactions would be less catastrophic. There is nothing worse than being unable to race at your best because of food poisoning or a tummy upset.
The question here would be – “Is what I usually eat suitable for the race that I will be doing?”. To answer this, you will need to consider the amount and level of exertion that you will be putting your body through during the race.
Having considered these factors, you are now ready to work out your diet/fuel plan for the race. Put your plan in action the day before (at least!) the race. Some of you might even need to start 3 days before. Apart from eating wisely, remember to hydrate, hydrate, hydrate – until your urine runs pale yellow, but make sure you don’t over-drink such that your body is depleted of essential electrolytes.
20-24 hours to race: The carbo-loading meal
This meal should consist of a balance of complex carbohydrates, protein, vegetables (for the micronutrients) and some good fats. Aim for at least 800 calories.
12 hours before race: Light dinner
You don’t want to eat too much or stress your digestive system with a rich foods so close to the race, but neither should you eat so little that your growling tummy keeps you from getting a good night’s sleep. So pick a meal that is light on fats and fibre.
Meal suggestion: Salad with salmon and hard-boiled egg. You can have a piece of toast or a handful of pasta to go with it.
2 hours before race: Breakfast
Try to eat at least 2 hours before the start of your race. If there is a time to enjoy your refined carbohydrates, this is it!
You don’t want to eat a high-fibre meal that could send you running to the toilet minutes before the race. If you want a caffeine kick, this may be the meal to indulge. If you are sensitive to caffeine, you may want to delay the consumption of it as late as possible, since the effect tends to kick in 20 minutes after you drink your coffee, tea or other caffeinated beverage.
After the race
After racing, go ahead and celebrate your achievement with your favourite meal!
For those who want to eat for recovery, think about replenishing the carbohydrates you have used up, as well as eating more protein and Omega 3-rich foods to encourage muscle repair and reduce inflammation from the exertion.


As the leaves turn into a kaleidoscope of fiery hues, and the air gets tinged with a cool crispness, our culinary hearts may find solace and joy in the comforting embrace of a home-cooked pizza. Preparing pizza at home during the fall season can be a delightful sensory feast, encapsulating the very essence of comfort and warmth. Let us embark on this gastronomic journey that marries seasonal produce with the cherished tradition of pizza making.
Harvesting the Best of Fall
The autumn season heralds the arrival of a bounty of vegetables and herbs that can elevate your pizza to a gourmet level. Think of hearty toppings like roasted butternut squash, caramelized onions, and sautéed mushrooms. Don't forget the fall apples; thinly sliced, they can add a sweet and tart element to your pizza that pairs wonderfully with salty prosciutto or crisp bacon. Incorporating seasonal ingredients ensures your pizza is a celebration of fall on a plate or a KHEM Studios Large or Extra Large Circle Board.
Infusing Flavors and Aromas
During fall, herbs like sage, rosemary, and thyme are at their aromatic peak. Incorporate these herbs into your pizza sauce or sprinkle them as a finishing touch to bring a depth of flavor and a fragrance that is synonymous with the season. Experiment with cheeses such as smoked gouda or a robust blue cheese to add a layer of complexity to your dish.
Una Pizza Rustica e Autentica for Sophia Loren
The Perfect Crust: A Canvas of Comfort
When it comes to pizza, the crust can be your canvas of comfort. Choose a traditional thin crust for a crisp foundation or opt for a thicker, chewier crust that can soak up the vibrant flavors of your toppings. If you are feeling adventurous, a pumpkin-infused pizza dough can bring a subtle sweetness and a golden hue, enhancing the fall theme of your dish.
Asparagus and Arugula Pizza with Vegan Pesto
Al Fresco Dining: A Fall Fiesta
To truly immerse in the spirit of fall, consider taking your dining experience outdoors. Set up a rustic table in your backyard amidst the falling leaves, complemented by a fire pit's warm glow. The cool breeze and the warmth from the freshly baked pizza create a harmonious balance, making the dining experience truly special.
Pairing with Autumnal Beverages
Pair your homemade pizza with seasonal beverages to complement the rich and hearty flavors. Opt for a glass of spiced apple cider or a robust red wine that echoes the earthy notes of the season.
Cooking pizza at home during the fall is not just a culinary endeavor, but an invitation to slow down and savor the changing rhythms of nature. As you bite into a slice, let the amalgamation of flavors remind you of the beauty and the bounty that the season has to offer. Happy pizza making!
Disclaimer: This article contains affiliate links. If you click on these links and make a purchase, KHEM studios may earn a commission or receive compensation. The inclusion of affiliate links does not affect the content or recommendations provided in the article, and KHEM Studios strives to maintain objectivity and provide helpful information. It is important to conduct your own research and make informed decisions before purchasing any products or services based on the information provided. Thank you for your support.


Does Diet Really Affect Acne?
You may have heard that going on a sugar binge will give you pimples, or that you can’t eat chocolate if you have acne-prone skin. Is there any truth to these tricks? As it turns out, more research continues to point to a link between certain foods and acne. Read on for more information on the latest findings.
Sugar and Acne
Many studies have demonstrated a link between high sugar consumption and a variety of adverse skin conditions, including acne and wrinkles. Researchers have found that in areas of the world where people eat very low-glycemic-index (low-sugar) diets, acne is almost nonexistent. Conversely, very high-glycemic-index Western diets have been linked with a much higher prevalence of acne. Keep in mind that you don’t need to necessarily eat lots of sweets to eat a high-glycemic-index diet. Simple carbohydrates like white bread, potato chips, and white potatoes are also considered high-GI foods.
Does Chocolate Cause Acne?
Some people report that eating chocolate makes their breakouts worse. However, studies have found little evidence to support a direct link between chocolate and acne, particularly because it is difficult to isolate the various ingredients that are combined to make chocolate.
Because milk chocolate contains a much higher percentage of sugar and dairy than dark chocolate, it is possible that eating large quantities of milk chocolate could aggravate acne. On the other hand, dark chocolate with high percentages of cacao may provide a number of benefits to your skin and overall health, since cacao is a strong anti-inflammatory ingredient with a high concentration of antioxidants.
Dairy and Acne
It has long been debated whether or not dairy contributes to acne breakouts. However, a recent 2018 study found that any amount of dairy intake in individuals ages 7 to 30 increased the prevalence of acne, compared to individuals in the same age group who consumed no dairy.
Interestingly, consumption of full-fat and whole milk demonstrated a higher odds ratio of acne, compared to consumption of low-fat and skim milk. This may be because individuals tend to consume less high-fat milk compared to low-fat milk. According to the American Academy of Dermatology, certain growth factors and hormones found in skim milk in particular may also be a factor in its connection to an increased acne risk.
Supplements and Acne
There is some evidence that taking certain vitamins and supplements may also hurt or help acne. Vitamins B6 and B12 in particular have been linked with a higher concentration of acne-causing bacteria on the skin. However, it does not appear that eating foods rich in these vitamins has the same effect. More research is needed to learn more about how and why these supplements could contribute to acne, but if you’re struggling to get clear skin, try eliminating B supplements from your routine to see if your skin clears up. It could take about one month to start noticing changes to your skin.
On the other hand, vitamin A might help to prevent acne, since Retin A and Accutane and other acne medications contain vitamin A as the active ingredient. Foods that are rich in vitamin A include carrots, sweet potatoes, salmon, spinach, and swiss chard.
If you are struggling to get and maintain clear, pimple-free skin, making a few changes to your diet might help. Try to limit your sugar, simple carbohydrate, and dairy intake and see if it makes a difference in your complexion.
©2019 Metabeauty, Inc.


Tremendous news from the world of anti-cancer research today!
In a fascinating new study (Nov 2013) published in Molecular Cancer (an open access, peer-reviewed online journal) researchers in China have discovered that 6-Shogaol, a major pungent ingredient inginger induces apoptosis (cell death) in human leukemia cells both in vitro and in vivo – without side effects
Several other studies have indicated anti-cancer potential for ginger. The researchers also stated that 6-Shogaol “could induce cell death/apoptosis in a variety of cancer cells including human lung cancer, colorectal carcinoma, hepatocarcinoma, ovarian cancer and breast cancer cells.”
What’s remarkable about the results found is that 6-Shogaol appears to act selectively (that’s the magic word!) against the leukemia cells, but but not against normal bone marrow mononuclear cells.
Now it’s important to understand that this news of course does not mean that ginger is considered aproven anti-cancer medicine. That would require many more studies – including human trials. However, it indicates that ginger, already known to be a profoundly beneficial spice to health in many ways, has real potential as an anti-cancer agent.
Another fascinating facet of the modern research on ginger is that it is pointing towards the conclusion that the individual compounds in ginger have a synergistic effect when taken together. In other words, the healthiest way to consume ginger may be to eat it as a whole food.
You will often hear herbalists mention the benefits of “whole plant extracts”. This makes sense, if you take a step back and think about it from an evolutionary standpoint. We are survivors, and we have consumed whole foods from the natural environment for hundreds of thousands of years. Our bodies are fine-tuned to eat whole foods – and the manner of consuming food (and even “food-like products”) that has appeared in the last few hundred or few thousand years is highly anomalous to what we are evolutionarily designed for! It is, in fact, completely bizarre. Foodstuffs are now “created” artificially in buildings; not for reasons of increased health, but for reasons of creating marketable products with high transportability and shelf stability. Why do we think we can do better in a few years of science than foods which we have been fine-tuned to eat over hundreds of thousands of years of natural selection?
I think I am going to make some ginger tea! Wash then chop some thin slices of fresh organic ginger and put them in a cup. Pour on freshly boiled (filtered or mineral!) water, and add raw honey and fresh lemon to taste. Mm mm! Then when you are done, get a spoon and chomp down the ginger slices for maximum benefits. Here’s to us!
The full text of the 6-Shogaol study is available free online at http://www.molecular-cancer.com/content/12/1/135
Big thanks also to our good friend Ethan at The Eden Prescription for bringing this new study to our attention and for his continued efforts to highlight the dedicated work being done by unsung, hard-working researchers worldwide in the search for anti-cancer medicines.


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Who doesn’t love donuts? That’s right; a discounted Krispy Kreme gift card will save you money on fresh donuts, coffee and more! With a menu that includes both hot and cold drinks, bagels, and a variety of oatmeal, you can’t go wrong! Stop in any time of the day for a treat you’ll surely enjoy!
Founded in July of 1937, they opened their 1000th location in 2015. With delicious out of this world donuts, it’s easy to understand their success. They offer classics, juniors, holes pies, and honeybuns, all in a variety of flavors you are sure to adore; Pumpkin spice cake, glazed blueberry, chocolate, strawberry shortcake and more! Just think of the great fun you’ll have, eating those delicious donuts! And just think, with a discounted Krispy Kreme gift card, you’ll spend less money!
But donuts aren’t all they have to offer! You can have ice cream, ice cream donut Sunday, and hot or cold coffee drinks, as well! How about an iced caramel latte or an iced mocha? With approximately 20 flavors to choose from, there is something for anyone. And what’s more, they have just as many flavors in hot coffees too! Purchase a Krispy Kreme gift card today and save money on donuts you’re sure to love! Just think, you can swing by on your way home and surprise the whole family- for less money!
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When I relocated to China in 2010, I began drinking green tea and eventually eliminated black coffee. I got so addicted to it that I bought 1 kg of Longjing Chinese green tea before moving to Thailand.
Since I'm no longer living in Asia, I bought it on the internet straight from China.
In 2011, I became concerned about losing weight because I'd gained ten kilograms due to fatty Chinese food and a swollen knee, making it impossible to engage in any activity for about six months. I shed ten pounds within three months. I think that drinking green tea, which I was regularly drinking, played a significant role in the process.
Over the years, I have continued to drink green tea daily. Today, I'd like to discuss what I believe to be the top advantages of drinking green tea, and at the end of this piece, I'll ensure that I take green tea daily (I've established an established routine!).
Why is green tea considered the most effective tea?
The quality of tea leaves is determined by various weather, pollution, soils, etc. But, the most crucial aspect in deciding tea's high quality is the procedure the leaves go thru.
While black tea is extensively processed and loses many beneficial properties, green tea is the least processed of the eight significant classes that comprise Chinese tea. This is why it's the tea with most of its health advantages. Click here to learn more about the various types of tea.
The scientific community thinks that the benefits of green tea are because of its high concentration of flavonoids which are antioxidants. It appears that flavonoids found in green tea have more power than vitamins C or E. Let's discover the significant advantages that green tea has!
Green tea can increase your body's metabolism, i.e., increase the rate at which your body burns fat. In addition, if you consume green tea frequently, you'll need to drink plenty of water too. This has been proven scientifically to aid in losing weight.
However, drinking lots of water can be tedious. Green tea can help you by adding a pleasant flavour to ordinary water.
Because of its beneficial antioxidants, tea impedes natural oxidation processes within human tissues caused by free radicals created when there is a lack of antioxidants (the same process that causes food products to rot).
It's been established that drinking green tea reduces the chance of developing the most commonly-spread cancers, including lung, breast, colon, and bladder cancer. This shouldn't be a surprise in the least since cancer is, in the end, the result of cell degeneration (I am sure that's a bit). As I've already stated, antioxidants help your cells "stay young."
It helps prevent heart disease.
The flavonoids found in green tea decrease the ratio of LDL/HDL, the good-to-bad cholesterol ratio. It's been established that the low level of LDL is responsible for heart disease, but the percentage is high LDL/HDL. Therefore, by drinking green tea, you can also avoid heart ailments.
Maintain your dental health.
Flavonoids also have excellent properties for killing bacteria that cause dental plaque, which can cause tooth decay and bad breath. Therefore, stop chewing gum and sip more tea!
Take on viruses and bacteria.
The exact property aids in fighting the spread of viruses and bacteria. This means that you'll have more protection and be more likely to stay clear of influenza and other nastier illnesses.
It was discovered that people who drink green tea have a 40% lower risk of developing type II diabetes. This is the constant insulin spikes in our blood caused by consuming many sweets and unhealthy foods. Foods that are unhealthy raise the amount of sugar in the blood. The body responds by producing insulin to bring the sugar levels back to an average level (before we end up dying).
The problem is that the body is conditioned to high insulin levels and develops "insulin resistance" over time. This means that the body cannot react appropriately to high insulin levels and, consequently, manage the level of sugar in the blood. This is a sign that we have diabetes.
How does green tea fit into the formula? It appears that flavonoids assist in controlling the sugar levels in the blood, thereby reducing the spikes in insulin.
The adverse side effects of green tea.
I searched the internet for over an hour, and the only negative side effect of green tea I could locate was that it contained caffeine (much less than coffee, however).
How do I drink green tea to prevent negative adverse effects?
Every morning, I'll clean it, then fill it up with a spoon and half cup glass of tea. Then, I'll begin pouring hot tea into my thermos. I typically drink 5 to six thermoses each day, and, generally, this is the entire liquid I consume throughout the day.
But I won't alter the tea. So at the beginning of the day, I'll experience the intense and robust flavor and caffeine of the "new" green tea, and in the afternoon, I'll drink hot water with the light taste of green tea.
On average, I sleep for 8 hours per night and have never experienced insomnia.
Where can you purchase Chinese tea online?
Finding a good quality Chinese tea at a fair price isn't always straightforward. After shopping at several online stores, I've found that the Teavivre is among the best because it offers an extensive selection of Chinese teas (including organic teas), which are directly from China at a reasonable cost.


Food wraps and their vapour (vapor) permeability
For information on permeability testing click for food click here
For a press release on Modified Atmosphere packaging click hereCling film
or Plastic Wrap (called Glad wrap and Saran in some countries) is a thin plastic film used for sealing food to keep it fresh. The most critical characteristic of this film is its vapour (vapor) permeability - with different foods requiring different vapour permeabilities with respect to gases such as Oxygen and CO2.
Choosing materials with the right permeability, together with quality control testing is crucial.
For most foods shelf life is largely controlled by the Oxygen vapour permeability of the wrap – sometimes it needs to be excluded, and at others it is vital to ensure it is present, Usually the rate at which the Oxygen needs to flow through the film must be controlled to allow the food to perspire or respire. Even with frozen foods, packaging with the wrong permeability causes freezer burn and “off” smells.
A good example of how a food's packaging can preserve freshness and increase shelf-life is strawberries (or raspberries). Both of these are commonly packaged in perforated-top containers. However the fruit “respires” within and the concentration of CO2 rapidly approaches the critical 10-15% level necessary to inhibit Botrytis growth.
For equipment to measure permeability click here
For background information on permeability click here
For an article on water vapour and food click here
For an article on freezer burn click here
Vapour permeability is the measure of how strongly a material can resist the barrier passage of any gas (such as water vapour, Oxygen, CO2 or a hydrocarbon). Vapour permeability dramatically affects the physical characteristics of most products and materials, from outdoor clothing to missiles and from pizza to industrial seals.
The Permeability of Sachets and Pouches more
Edible films Food makers can improve the shelf life and boost quality
Snacks - vapour permeability Packaging and shelf life more
Fizzy Drinks - flavour and CO2 escape
Coffee packaging, Oxygen and CO2 vapour permeability
The SIV III has been re-designed to checkthat seamsand sealsare strong enough to hold, but gentle enough for easy opening. more>>
Measuring the respiration rate of plants, fruit and vegetables More
Increasing the shelf life of pharmaceutical and food products MORE


Food safety failures in food and beverage equipment are a recurring problem, and bearing units are a potential accumulation point for harmful bacteria. In response, manufacturers are using hygienic design principles to create food safe bearing units.
Hygienic design helps food and beverage providers achieve food safety, performance, cost and/or sustainability goals.
The whitepaper discusses:
- How hygienic design helps prevent contamination
- The effects different materials have on food safety
- The importance of sealing and surface geometry
- The results of performance tests by the Research Institutes of Sweden (RISE)
- The experiences of companies already using the new food safe bearing units


Chicago Social Media Agency Fresh Content Society Announces the Addition of German Doner Kebab to Client Roster
CHICAGO, Ill., August 12, 2022 – Fresh Content Society, an award-winning Chicago social media management agency, has partnered with fast casual dining chain German Doner Kebab, the latest addition to the agency’s growing client roster. Fresh Content Society will help German Doner Kebab develop social content to ultimately increase impressions, engagement, and drive sales for the restaurant chain.
The partnership between Fresh Content Society and German Doner Kebab follows Fresh Content Society’s success with other fast casual restaurant clients, including Kentucky Fried Chicken and Manny’s Deli. In 2013, Fresh Content Society’s YouTube campaign for Kentucky Fried Chicken garnered over 1 million views in a week, and, in 2020, the agency single-handedly increased sales at Chicago-based Manny’s Deli by 1,500% with one viral tweet.
“At Fresh Content Society, viral content is our bread and butter,” said Scott Emalfarb, founder and CEO of Fresh Content Society. “We’re thrilled to partner with the incredibly successful German Doner Kebab to expand the brand’s social presence and create viral moments for the chain, as we have with so many food and restaurant clients in the past.”
German Doner Kebab (GDK) is a global leader revolutionizing the fast casual food market by offering customers a premium, high quality approach, and elevated dining experience to traditional doner kebabs. With over 130 restaurants worldwide today, GDK is the fastest-growing international kebab brand. GDK recently expanded its leadership team as it sets its sights on global expansion and growth, appointing a new chief marketing officer as well as the company’s first chief procurement and sustainability officer in July.
“It’s an honor to announce Fresh Content Society as our agency of record,” said Zainbar Tahir. “The agency’s track record of success with viral organic social media campaigns combined with its expertise in paid media makes FCS the perfect partner for German Doner Kebab.”
For more information on Fresh Content Society and GDK please reach out to Fresh Content Society or visit https://freshcontentsociety.com.
About Fresh Content Society
Fresh Content Society (FCS) is an award-winning Chicago-based social media management company of 10 full-time social media professionals. Since 2014, Fresh Content Society has been living and breathing the social media space to keep a pulse on what’s trending to leverage for client success. Fresh Content Society is deeply focused on helping businesses increase engagement, impressions, audience size, and ultimately, sales, through the power of organic social media campaigns. For more information please visit: https://freshcontentsociety.com.
German Doner Kebab is a fast-casual brand that is revolutionizing the market, providing guests with a premium, high quality approach, and elevated dining experience to traditional doner kebabs. GDK has over 130 restaurants globally and is the fastest-growing international kebab brand in the world. GDK opened its first restaurant in Berlin in 1989 and spent the next decade developing its products and recipes, creating its own unique blend of spices, innovating its signature sauces, and perfecting its distinctive handmade ‘doner kebab’ waffle toasted bread. GDK’s gourmet doner kebabs are made using premium quality ingredients, lean succulent meats, and fresh locally produced vegetables that are delivered and prepared daily along with our handmade bread. With global headquarters in Glasgow, Scotland, the brand has grown at great pace in the UK, Europe, and the Middle East and now rapidly expanding in the US, Canada, Saudi Arabia, and Ireland. GDK is an affiliate of the Hero Brands group. For more information, please visit germandonerkebab.com.
Scott Emalfarb, CEO and Founder


Michael Schwartz is at it again with his latest culinary destination, The Cypress Room. Part of his ever-growing Genuine Hospitality Group empire, The Cypress Room is an upscale American dining room located in Miami’s Design District serving sophisticated food that channels a 1920s-like elegance.
Chat Chow TV sat down with The Cypress Room’s Chef de Cuisine Roel Alcudia to learn more about the restaurant over a pot of the restaurant’s “Spring Fling Tea” (yes, tea) a delicious, boozy concoction, found on their late night bar menu.
Alcudia points out that the food found on The Cypress Room menu plays off of the juxtaposition of the feminine and masculine touches found throughout the restaurant.
“Our first courses are very light and intricate with a lot more components to it,” he says. “While our main courses are geared towards the more masculine parts of the restaurant with big cuts of protein with strong flavor profiles.”
It wouldn’t be a Genuine Hospitality Group restaurant without an impressive bar menu, and The Cypress Room certainly doesn’t disappoint. After being inspired by a recent trip to New York City, beverage director Ryan Goodspeed created an elaborate cocktail program that can be found in the pages of the restaurant’s “Beverage Book.”
The intimate dining room setting also packs a wow-factor, complete with glistening chandeliers, a mint green banquette and even some wall mounted deer heads, that is perfectly complemented by a classic menu filled with rare cuts of meats and unique, hard-to-find vegetables adding to the nostalgic feel.
“The stuff you don’t see anymore, we’re here to bring it back – and really do it right,” Alcudia notes. “White tablecloths and all.”
Curious what Alcudia’s favorite menu items are? Or which famous chef really taught him how to cook? Find out all those answers and more in the video above – while you are transported to an elegant time of days gone by.


I have lost count of the number of times I have been asked to list my favourite recipes. I have no doubt that the lists have differed each time, as when it comes to food it is hard to restrict oneself to just a few. Besides, one's mood, a recent discovery, a new experience, a renewed acquaintance with an old favourite, they all shape the list. This is the current list of one hundred of my favourite recipes, foods that I not only love to eat but also love to cook.
Needless to say, they are the first among equals, for like any parent I am loathe to name a favourite child, each on being special in their own way.
That being said, let me welcome you to my world which revolves around FOOD, FOOD and more food. This book of favourites has been published to coincide with the launch of my 24-hour food channel-the first of its kind in India. The channel will celebrate the diversity of the culinary traditions and practices of our country, and explore the cuisines of the world. Many of the dishes feature on my list of favourites and will be featured on the programmes as well.
We are a nation obsessed with food. Food plays a starring role at every festival and occasion, in every rite and every ritual. From infancy to maturity, food is the language of love. And like love, it knows no bounds-it grows and blossoms. While our constantly evolving food habits and tastes are rooted in our home kitchens, they are increasingly responsive to the myriad new culinary styles, flavours and ingredients we encounter in books, restaurants, on our travels and now, even on TV. FOOD FOOD, the 24-hour TV food channel will give you the opportunity to watch me cook my favourite dishes and I am sure they will become your favourites too. Let the aromas of a 100 dishes from all over the world perfume your home and fill you with a passion and hunger for more.
Happy Cooking and Happy Viewing.
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How we set up a micro bakery in our local primary school.
Every Friday kids from Watlington primary school make and bake focaccia for their whole school to eat with their lunch.
1)First, we taught Breaducation to a class of year 5, they learnt how to make overnight magic dough and each took home a Kitty’s Kit.
2) Then we invested in a couple pieces of equipment, roughly costing £50 in total, we got.
.2 x 25kg bag of bread flour
.500g pack of dried yeast
.3 x 5Litre buckets
.2 Litre olive oil
.1 set scales
.3 large baking trays
3) Next we selected 3 kids, on Thursday they each mixed 2.5kg bread flour, 15g dried yeast, 50g salt, 1700g water in a bucket.
4) Friday at 9:30, they scooped the dough out of the buckets into baking trays (took 5mins) then at 11:00 they topped the focaccia with rosemary and sea salt, dimpled it and baked it for 25mins at 220c.
5) They cut each focaccia into chunks and served them at lunch.
This now happens every Friday with a rotation of kids and a parent or teacher supervising.


There is a special term called “中国胃” (Chinese Stomach) in China, which means no matter where you are, no matter how tasty of the exotic food, in the end, you alway want to find a Chinese restaurant and grab some traditional chines food to satisfy your stomach. Well, it makes sense, the flavor of hometown always can comfort you.
When I’m asking for many of Chinese international student “What is the most thing that you were missing when you are in Australia?”. And the most answer that I get is “the Chinese food”. Well, I think we all have a Chinese Stomach.
For those current Chinese international students who lives in Perth, I’m sure you already taste some of great Australia food, such as the tender fish and chips, juicy meat pies or sweet Pavlova, and now you must desperate searching for some great Chinese restaurants.
So I will recommend an article “The ultimate guide to Chinese culinary hot spots in Perth” for
you. This article has introduced a series of Chinese cuisine from the Western to the Southern(China has eight famous cuisine, like SiChuan cuisine, Cantonese, HuaiYang,etc.), and the author also recommended some great Chinese restaurants for different cuisines.
If your have no idea where to find the best Chinese food in Perth, I believe this article will be an excellent guide for you and it also can expand your Chinese food map in Perth.
If you have a better recommendation for Chinese restaurant or other great point, please comment below or moving to our Facebook page to have a chat, we are exciting to hear from you!


The Technical Centre for Agricultural and Rural Cooperation (CTA)
CTA's mission is to advance food security, resilience and inclusive economic growth in Africa, the Caribbean and the Pacific through innovations in sustainable agriculture.
CTA sees smallholder agriculture as a vibrant, modern and sustainable business that creates value for farmers, entrepreneurs, youth and women, and produces affordable, nutritious and healthy food for all.
The Technical Centre for Agricultural and Rural Cooperation (CTA) is a joint international institution of the African, Caribbean and Pacific (ACP) Group of States and the European Union (EU). Its mission is to advance food and nutritional security, increase prosperity and encourage sound natural resource management in ACP countries. It provides access to information and knowledge, facilitates policy dialogue and strengthens the capacity of agricultural and rural development institutions and communities.
CTA operates under the framework of the Cotonou Agreement and is funded by the EU.


Best Chocolate Chip Cookies Ever
This week Maren went to the grocery store with my aunt (she’s here visiting from Australia for a month), and they decided cookie-making should be on the agenda for the week. Maren walked over to the pre-made dough in the refrigerated section and my aunt said, “No! We’re going to make the cookies, not use that stuff!”
Maren was like, “What? How else do you make cookies?”
The girl doesn’t know where cookie dough comes from.
First thought: Parenting fail.
Second thought: No! Wait! She should know this! What the what? C’mon Maren!
This is especially ironic because we’ve been teaching Maren to cook this year. She’s adept and independent in the kitchen when it comes to scrambled eggs, blueberry pancakes, grilled cheese, pizza sandwiches, macaroni and cheese, and a whole bunch of other things. She really cooks. How is she in the dark about cookies, of all things?
I could hardly believe it when this story was relayed to me because almost everyone who knows me knows that I love chocolate chip cookies. I have been making my Best Cookies Ever recipe of said cookies for years, and I have documentation of my kids making said cookies many times. We are cookies-from-scratch kind of people. I would choose a really good chocolate chip cookie over almost any other dessert (a chocolate-covered strawberry and chocolate fondue are perhaps the only exceptions.) Chocolate chip cookies are high on my list when asked to “bring something to share”. Lots of my friends and family use my recipe when they make chocolate chip cookies. We are cookies-from-scratch kind of people.
But. We probably haven’t made them in eighteen months or so. And so she doesn’t remember. When asked, Greta didn’t remember either, “But I know how to make blueberry muffins!” she exclaimed while holding up her pointer finger. So at least there’s that.
It’s a bit sobering to realize in these days where I’m fiercely momming the heck out of these girls, they don’t know one of my signature kitchen accomplishments. It’s also helps to validate and justify why I feel the need to KEEP doing the memory-making things. Another special pottery painting trip, another Starbucks coloring date, another yes-i-will-play-that-game-with-you-again, another round of playing Legos on the floor, another very special art piece, another yes, another I love you, another, more, another more. All of the yes’s, please. All of them.
My immediate reaction is, “Well, people… let’s make some cookies right now!” Problem solved. Memories restored. Reputation as Maker of Best Cookies Ever solidified. Mortification that my 9-year-old doesn’t know that cookie dough comes from other ingredients mollified. Tummy happy.
It’s also validating my perseverance in Doing Today Well. Be the best version of Jen, live out loud, take the trip, say yes to the fun, Do Today Well. We store up our yesterdays but they sift with time and not everything keeps. As I reflect on my life, and as they reflect on their childhood, it will be the highlight reel that flicks the memories across. The memories matter, but I also believe the experiences shape our character. So it’s the experiences I chase, the perspective I seek to share.
Cookies will be part of our experience this month. Help me to dream of other experiences to share.


If there's anything I can eat at any time of the day during any time of the year, it's--you guessed it, I know I'm not very discreet *blushes*-- broccoli. The miniature tree of the food pyramid. The vegetable of the gods. *swoon* Steamed, salted, or served with a little cheese on top, brocoli slays. It is overwhelming to say the least.
All that I've said about broccoli is veritably true, but ice cream is the perfect thing as it's appropriate for any occasion. Studying for a test that you want to make a 100 on? Eat 100 pounds of ice cream. Failed your test because all you did was eat ice cream? Eat ice cream. Plus, it tastes great! My personal faves are chocolate chip cookie dough, cake batter, chocolate, strawberry, umm...rainbow! I could honestly go on. What are your favorites?
|I love taking dramatic shots so much. Me gazing out the window at the grey, rainy day|
My ice cream blouse was thrifted, the boyfriend fit denim shorts are from Urban Outfitters, annnddd I think that's it! They aren't pictured, but I wore my black high top converse with this outfit as well
|I fixed my posture|
And of course this post wouldn't be right if I didn't share this song to go with it. It's called "Ice Moon" by SZA, and the sweet, innocent xylophone-like notes that start in the beginning and last through the whole song remind me of the twinkling sound of an ice cream truck


A café, mezcal bar and artisanal Mexican cuisine that caters to all senses.
“Our Kitchen is traditional yet innovative.”
The best way to experience the central region of Mexico is through a collection of unique flavors. Follow the aromas and choose the most enticing to satisfy your palate.
Breakfast and Brunch Hours: Mon-Fri: 7:30 am to 11am
Dinner Hours: Mon-Sat: 4pm to 9pm
Weekend Brunch Hours: Sat: 8:30 pm to 2 pm


Whenever you need more clarity and energy to push through long work hours, grab some Rocket Fuel to propel you to the next level.
This special blend is made from beans with a naturally high content of caffeine. This brew has a smoothness with a hint of sweetness while giving double the caffeine of a normal cup of coffee.
100% Organic Coffee
Certified Organic by NFC
Roast: Supercharged Dark Roast
Taste Profile: High Caffeine Content, Sweet and Smooth
Source: Costa Rica, Columbia, Ethiopia
Process: Handpicked at Peak Ripeness
Our coffee is ethically sourced and 100% organic. With our variety of bold, rich flavors that come in different strengths and roasts, we have curated a collection for coffee lovers from all walks of life.
With our efforts to find the best coffee beans from around the world, the end product provides a perfectly smooth, balanced flavor at the cup each and every time.


Spring Wild Edibles Workshop
May 17 @ 10:00 AM - 1:00 PM$30
A veritable smorgasbord of edible plants are springing up across our fields and forests this time of year. Learn to identify and sustainably harvest a variety of plants and how to eat your way through some non-native species. We will cover tips and tricks to incorporate wild foods into your regular diet and some ways to extend the harvest. Led by NBNC Teacher/Naturalist and forager Ken Benton.
Fee: $30 members, $35 non-members. Children ($10) must be accompanied by adults.


About Sydney Fashion Hunter Food
Food is one of life’s greatest pleasures! I can’t resist a great meal washed down with fabulous wine. Sydney Fashion Hunter food is where I share my dining experiences from all corners of the earth, including of course, my hometown Sydney. I share honest, detailed reviews and dining destination guides so you can learn from my mistakes and pick a winner every time. The good, the bad and the downright ugly will all feature. Please join me on my culinary journey around the globe and check out some of my favourite food posts below. I hope you find something to inspire your taste buds.


We’ve formed partnerships with amazing farmers and artisans.
- Carol & Laurawww.echo-muse.ca
- Kathy Horne
- Phil Collinshttp://restorativefarming.com/
- Steph Blumish
As a seven year old my job was to bring a large cup of tall dark coffee to my gardening grandfather. I used to admire how much taller and darker than me he was, standing there, smiling down at me for being so helpful. He would give me a delicious ripe tomato to munch on. I wanted to be just like him. Farming has run through the blood of my ancestors for many generations, so in a way I am simply indulging the calling. After travelling through Central America and helping on various permaculture farms, I have realized that happiness comes from helping others produce their own fresh food and sharing the bounty. This is my second season at Fresh City and this year I am teaming up with Micah; we are farming a quarter acre and will be selling our produce at Sorauren Market.
I am passionate about growing, sharing and enjoying food. My love of food has lead me to work on farms, in greenhouses and in kitchens throughout Canada. Currently I divide my time between my plot at Fresh City Farms and Ryerson University where I manage 1/4 acre rooftop farm. Previous to my work in Toronto, I was involved in several urban agriculture projects in Montreal including Concordia University's Rooftop Greenhouse, Alternatives Rooftop Garden Project and City Farm School. I have a bachelor of Political Science and Human Geography from Concordia University and I am a 2012 graduate of the Linnaea Farm Ecological Garden Design Program on Cortes Island, BC where I earned a certificate in Permaculture Design. As an avid enthusiast of urban permaculture, I am always looking to share and trade ideas within the community to find new and innovative techniques for growing food, re-purposing materials and incorporating local resources into the food cycle. Prior working with food, I worked as a tree planter and landscaper for eight years where I developed a strong work ethic and a love for working outdoors. Entering my sixth season of growing food, I am excited to have the opportunity to direct my energy to building capacity for urban farming and food security here in Toronto.
Carol & Laura www.echo-muse.ca
We are farming a 2,000 square foot plot called Echomuse Farms where we're growing lots of leafy greens and salad fixings. We plan on sharing it with family and friends, giving it to shelters, selling at the Fairmount Park Farmers' Market, and of course, eating it ourselves! We both have extensive backgrounds in sales and marketing. This summer our goal is to take our weekend gardening hobby to the next level. Fresh City has given us the land, resources and support from experienced urban farmers to help make this goal a reality. We're excited to bring our harvest to you! Our motto is, "what's ours is yours." Connect with us on Facebook: www.facebook.com/echomusetoronto
I'm a first year member farmer, sustainably growing 1,000 square feet of mixed vegetables and herbs for my family and community through Fresh City (and another small plot on my Uncle's horse farm in Hockley Valley). My produce will be available at the Fairmount Park Farmer's Market, Wednesdays starting June 18th (Coxwell and Upper Gerrard), or for pick up at the farm (Downsview Park @Keele and Shepard). I'm a former actor and music industry worker turned 'agie' for so many reasons, boldly going forward into my third year urban farming, having recently completed my certificate with distinction in Sustainable Urban Agriculture (University of Guelph), always treading as lightly as possible. Spreading seed, making life happen and educating the community, alongside my fellow Fresh City Farmers.
I grew up on an acre of prairie in rural Manitoba, from which my parents coaxed enough vegetables and fruit to feed themselves and five children. What we didn't eat fresh, my parents preserved, so I learned a lot back then. I got an engineering degree and moved away, currently working in the automotive industry. But I realized that growing food was what I needed to do! I planted a backyard vegetable garden and began taking farm courses; and last year I finally started "Lionheart Farm" at Fresh City in Downsview, which is close to where I live, and provided everything I needed to get started farming! In a few years I hope to have the knowledge and experience to expand significantly, and make farming my full-time career and livelihood. My farm business is "Lionheart Farm", I've got 1000 sq. ft. and I'm growing a large variety of vegetables with some emphasis on unusual varieties, colours and shapes. I'm selling at Bloor-Borden Farmer's Market (Wednesdays 3-7pm in Lippincott Green P parking lot in Toronto, June 4 - Oct 22) and intending to preserve any excess - perhaps also to sell at market! Follow me on Twitter @LionheartFarm for farm updates, produce info, recipe ideas, pictures, etc!
This is my first season as a member farmer - I'm mostly growing tomatoes and hot peppers, root veggies and other miscellaneous odds and ends on my 2,000 square foot plot. Most of what I grow will be consumed or preserved, with the extras being shared amongst other member farmers or possibly sold. I come from a European background, and have a passion for hands on work, gardening, electronics, mechanics, equipment, tools, etc etc. I have limited experience and background in gardening. I started at Fresh City as a volunteer, and when opportunity knocked for growing space I couldn't resist and had to jump on it and get my hands dirty!!
I am the Farm Manager at Fresh City. I grew up in rural Nova Scotia and spent most of my childhood in rubber boots. After finishing my undergrad in International Development Studies, I turned my focus to agriculture and since then, I've worked on farms in Italy, Croatia, New Brunswick and British Columbia. My desire to take a break from rural life and to farm within the energy and community of an urban setting brought me to Fresh City. I'm excited to be growing food for so many Toronto tables and to share my excitement with everyone who comes to the farm!
It's my first year being a member farmer (and first year ever growing anything really). I grew up under deep Chinese cultural influence, I plan to grow a mix of western and asian crops with the main purpose of supporting my own consumption, as well as an experimental step to move forward with my off-grid sustainable living dream. On my 1,000 square foot plot, I'll be growing beets, carrots, winter & summer squashes, hopi blue corn, edamame, adzuki beans, gai lan, choy sum, broccoli, daikon, parsnips, tomatoes, and sesame (probably a few more random ones). Lots going on, and if lucky, I might be selling excess at the farm!
If all goes well, I'll be growing tomatoes, herbs, carrots, cucumbers, beets, kale and watermelon on 'Sylvie's Garden', my 1,000 square foot plot at Fresh City. I'll be using it to make sauce, and pesto, and eating it and sharing it! I come from a colourful background consisting of self employment, manual labour and suit and tie corporate gigs. I've done it all! I volunteered with Fresh City for the past year in the warehouse (croissants kept me coming back) and completed the internship. I'm interested in learning how to farm outdoors and indoors to develop the skills for a project I'm currently working on.
I grew up in the Upstate New York countryside. After finishing my Bachelors in Environmental Studies and English Literature, in addition to a Masters of Landscape Architecture, I moved to Toronto. In the past, I worked at Shamrock Hill Farms, Berkshire Botanical Gardens, and various university greenhouses. It was my love of all things green and growing that brought me to Fresh City. This growing season, in addition to my role as Assistant Farm Manager, I'm continuing to grow my business, Sweet Gale Gardens. Sweet Gale Gardens is a small fresh cut flower farm at Fresh City in Downsview Park. When I'm not at the farm, you can find me teaching yoga, hiking, cooking or traveling.
I was born in Toronto with no exposure to farming, similar to most kids who grow up in a large metropolis. As a child, I thought food came from the grocery store, not the soil. This soon changed when I experienced my first truly fresh tomato from my father’s garden. The flavour, texture, colour and smell was beyond anything I had experienced from grocery store produce. This modest experience planted a seed in my mind that would change my life. When I was 14, I planted my first vegetable garden in my parent’s backyard. After trying my own fresh vegetables, I was hooked; I caught the farming bug. Every year after, my vegetable garden grew larger and larger until there was no more space left. By then, I was just finishing my undergraduate degree in business management and was looking to start a career. At this point I didn’t strongly consider farming as a viable career option, as my perception of farming was owning 200 acres of corn and machinery bigger than my house. But soon after graduating, I saw a unique opportunity to farm in Toronto with Fresh City, and jumped on board as a member farmer for the 2013 season. When I met the Fresh City crew and other member farmers, I knew I was in the right place and felt a strong sense of community among the farmers. We would support each other by exchanging knowledge and guidance, co-ordinating supply purchases and watering schedules, and giving a helping hand to each other when needed. Being a member farmer allowed me to test my ability to run all aspects of a farming business including growing produce on a larger scale, marketing the produce, keeping track of a variety of statistics and creating relationships with suppliers and customers. While my undergraduate degree doesn't directly relate to farming, it has helped immensely in creating a viable business model for my new farm enterprise, Living Earth Farm, which I launched this fall. Living Earth Farm specializes in year-round sprout and microgreen production. In addition to sprouts and microgreens, Living Earth Farm produces a wide selection of fruits and vegetables during the growing season including unique crops such as ground cherries, saskatoon berries and jerusalem artichokes. The farm uses organic growing practices and promotes biodiversity in the crops grown and surrounding ecosystems.
I'm in my fourth growing season and first season as a member farmer at Fresh City. I’m growing a variety of veggies in my 1,000 square foot plot, Lady Gaia and will be selling baskets of produce to family and friends. I’ve been drawn to this work for the ways in which it helps me connect more deeply to the food I eat, to myself, community, wellness and the cycles and rhythms in nature, reminding me that I’m part of a much larger system. Born and raised in Brampton, I didn't have much of a connection to growing food. I began reflecting on food systems while living in Carriacou, Grenada, W.I., exploring food and its relationship to people, place, culture. I started gardening when I returned which led me to coordinating and growing with The Cutting Veg Organic Farm for two seasons. Last season I worked at Everdale Farm in Hillsburgh, developing an educational and production garden. On the off-seasons I worked towards completing an M.Ed in Adult Ed & Community Development and a yoga teacher training program. This year when I’m not farming my plot, I’m working on a Green Belt funded local food project at Sick Kids and facilitating farm/yoga field trips to Everdale farm.
This is my first year as a Member Farmer at Fresh City. My lifelong love of gardening started as a kid growing up on an acreage west of Calgary, helping to plant and harvest the family veggie plot. The memories of the smell of the earth and the fresh taste of the vegetables never left me and finally became strong enough about 30 years later to make me leave a career in investment banking and get back outside. I have a particular passion for growing unusual varieties of vegetables, looking to produce food I can’t find in a grocery store. In my 2,000 square-foot plot (“Birdsong Gardens”) I have about 20 different varieties of tomatoes and about 200 Padron pepper plants. I’m also growing vegetables for ethnic communities in Toronto, including long eggplant, okra, squash blossoms, tomatillo, Korean mint, Daikon radish and Tulasi (Sacred Basil). I like to follow the principles of companion gardening in my plot and interplant vegetables with herbs and flowers, all edible. I am growing these beautiful healthy veggies for myself, for friends and neighbours, for the Sorauren Farmers’ Market (Mondays, 3 - 7), and for a Spanish tapas restaurant in Toronto. I’m grateful for the facilities and more importantly for the support and knowledge of the staff and other member farmers at Fresh City for this try at dipping my toe in the world of farming. The world is a complicated place, but no one goes wrong eating more vegetables.
Meagan Gartlan is a Registered Massage Therapist and an Artist. Before Meagan started her career in Massage she planted trees seasonally in remote areas of Canada for 9 years. Living in the city full time now, Meagan has joined Fresh City to keep that familiar feeling of working outside and staying a little more connected to the earth. Learning how to productively grow food for herself and her community has always been a goal which she hopes to achieve over this coming growing season!
Mélisanne has a Masters degree in Environmental Studies from York University. She specializes in environmental education and urban gardening. She is now putting her research into action through U FEED, a collaborative learning program for newcomers to urban farming. Mélisanne’s involvement in urban agriculture started during her studies in biology in Montreal. She volunteered with The Rooftop Garden project and learnt how to grow organic food in gardening containers. She moved to Toronto to take part in the city’s vibrant urban agriculture movement. She works at Fresh City as a Senior Member Farmer, Assistant Farm Manager, and Canning Instructor. Gardening and farming are for Mélisanne a social endeavour. She believes in creative, community-driven solutions for improving the environment and living green.
I grew up in the burbs of Toronto, with no significant exposure to farming. I got bit by the farming bug while attending the university of Guelph, where I studied environmental governance. When I had time off from school I would help out at the guelph centre for urban organic farming. I would go there to procrastinate, and when spending an afternoon cleaning off old can lids or hauling and spreading garbage bag fulls of manure or ploughing through a field of twitch grass with a wheel hoe was still was more appealing than actually doing my homework, I figured I should make the switch to farming. I was given a flyer for Fleming College's sustainable agriculture program, so i dropped out of guelph, volunteered at fresh city farms in the fall where the Fresh City crew showed me the ropes. Now I'm in school at fleming soaking up as much as I can before the farming season starts. I can't wait to get outside and onto the farm again!
I'm a first year member farmer growing a variety of veggies on my 1,000 square plot, 'Paula's Produce'. I'm growing lettuce, spinach, boy choy, rapini, squash, zucchini, tomatoes, peppers, eggplant, peas, beans, cucumbers, carrots, leeks, green onions, beets, parsnips, swiss chard, kale, strawberries, and herbs! I am following a CSA model and selling produce to subscribers. I joined Fresh City because I believe the best tasting, healthiest food you can eat comes from the garden. I see great value in knowing where your food comes from, and making ecologically responsible food choices. As a member farmer at Fresh City I am excited to be contributing to a local food system and reconnecting people with their food. When I'm not at the farm I am pursuing my other passion, entomology. I can be found staring into a microscope identifying bugs as an insect taxonomist for the Toronto and Region Conservation Authority.
Phil Collins http://restorativefarming.com/
Phil is owner, and principal of HighRes Design and co-founder of Fresh City. He is excited to be raising awareness of the benefits of organic city farming at a community level, and believes that sustainability is an ideal that society needs to embrace as an infinite goal. He holds a bachelor of landscape architecture from The University of Guelph, and is a fully licensed member of the Ontario Association of Landscape Architects, and Canadian Society of Landscape Architects.
I am an urban beekeeper in Toronto who has wholeheartedly become inspired by the bees. The three years I have spent working with the bees have motivated me to make better decisions about what I eat and where it comes from, and to inspire others to do the same. After three seasons of growing a small scale home garden, I am now growing on 1,000 square feet with Fresh City in my first year as a member farmer. I look forward to harvesting sweet corn, popping corn, cherry tomatoes, heirloom tomatoes, jalapeno peppers, spaghetti squash, cucumbers, watermelon, carrots, green beans, kale, spinach, arugula, white pumpkins, tobacco, sunflowers, many herbs, and a sea of pollinator friendly flowers. The goal of this season is to consume and preserve as much as possible by canning, pickling, freezing and drying - important steps in moving towards a more sustainable lifestyle.


$16.00 / week – $85.00 / 4 weeks
A Cloudbreak subscription is for the routine espresso connoisseur or for those who are looking for a classic, slightly darker profile. Cloudbreak is not just roasted darker. The coffees are intentionally chosen and the roast profile is carefully crafted to ensure even roast development without scorching the coffee. We also design the roast to give higher and consistent solubility to the coffee so you can spend less time and money dialing in your espresso and more time savoring it without compromising quality.


Here’s a little bit of warmth from the Caribbean for you!
Coconut cream is one of the most important ingredients in Piña Colada, Puerto Rico’s national drink. Ramón López Irizarry is the Puerto Rican inventor who, in 1947, was awarded a patent for a process enabling to preserve the freshness, full flavor and delicate taste of coconut flesh, which otherwise deteriorates rapidly after being exposed to light and air. Thus, Coco López is the coconut cream with the full flavor of coconuts preserved according to Señor Ramón López Irizarry’s invention, disclosed in US2426834 titled Food Product.
Sr. López’ patent recites two processes.The first process is designed to treat the whole coconut in view of indefinitely preserving the freshness, full flavor, and taste of the coconut and producing a sweetened and thick coconut cream. The second process is designed to use the coconut meal and milk by-products of the first process to produce another sweetened essentially dehydrated food product with all the preserved characteristics and flavor of the coconut.
The first process of the invention invokes the steps of steaming and boiling the whole coconuts, and then immediately immersing them in cold water, removing and storing the milk for the second process; removing the flesh and then separating it from the shell and the skin attached to it. The flesh is then crushed, heated and pressed. The pressed juice is collected for mixture with sucrose in view of obtaining a product with a certain density and then flash pasteurized. The resulting pasteurized product in stored in sealed and vacuumed containers so that it remains protected from both air and light.
Using both the juice collected from the whole coconuts and the coconut meal cake left in the juice press, the second process also admixes a certain amount of sugar to the by-products of the first process and then heats the mixture to obtain an essentially dehydrated product.
The first Coco López food product recited in this patent may be used, for example, as a substitute for coconut in bakery products, for alcoholic beverages or cocktails and to flavor pancakes and waffles, whereas the second product may be used, for example, as toppings on ice cream, puddings, and cakes, or it might even be consumed alone as a snack.
¡Rico! 👠 ¡Rico! 👠 ¡Rico! 👠


A lot of folks think that practicing good nutrition is synonymous with slimming weight dieting and loss first whenever they hear the term. Nutrition can be accomplished via weight reduction, including appropriate weight maintenance, maintaining weight, keeping correct amounts of minerals and vitamins, staying hydrated, appropriate hydration and a plethora of other things. Each physique requires a specific nutrition program that goes with their lifestyle. The next article aims to break a couple of common nourishment strategies that people with different physique.
Foods which have been too processed are not lend to weight reduction is the goal. The tag should list ingredients which are typical enough for you to comprehend. Avoid buying foods with a great deal of artificial ingredients that are unknown to you.
Start slow when trying to boost your diet for the better. Change will not something which you could force to occur immediately. You also need to interrupt your health and inner chemistry together with overconsumption of foods that you may not even care for. Add fresh foods gradually and allow yourself time to become used to it.
Getting the ideal nutrition is essential if you'd like your body to operate well. Taking a multivitamin is your nutrition you need. Pay a visit to a health shop to get a recommendation. By way of example, if you are 50 years old and a lady, then you want a vitamin tailored for this market. Drink a full glass of water when you choose your daily vitamin.
Just take some time to get into your meal in a hurry. Chew quite slowly and savor each bite. This can make you feel complete a lot earlier. You will likewise not tend to overeat after you slow down and revel in your meal.
One part of a healthy lifestyle can be achieved by monitoring the sugar that you consume daily. Many individuals mistakenly think that all of fruit juices are more wholesome than soda. This sometimes isn't always true considering lots of fruit juices have more sugar content than ordinary soda.
Mushrooms are an item which should always be cooked completely. Cooking them will break down the germs they contain.Watch your wellness since it can interfere with the body burns fat.
Seaweed tends to be somewhat good for you and also contains a great deal of nutrients in them.People that reside near the sea have consumed seaweed for hundreds of centuries.
Low-fat usually means loaded with sweeteners or sugar to give back taste loss from the flavor.Always listen to what has already been added to foods which have had calories taken out.
Cobalt is a really beneficial nutrient to apply into your diet plan to metabolize the B vitamins.It shows up in spinach and other leafy veggies such as spinach. However, organ meats such as kidneys, livers and hearts.
Broccoli is a delicious addition to your daily diet. It boasts cancer-fighting agents, also has fiber, vitamin C and A. Steaming it for a short while or microwaving helps contain nutrients through cooking. Broccoli that resembles gray mush is doing you no more nutritional value in any respect.
Try fast steaming some greens out of the beets and include with your own salad greens.
Avoid picking soda when you're thirsty. Sugar in soda functions as food for bacteria to grow on teeth.
This may raise the nutrient value of your bread without even giving it an unappealing feel. You are able to add more nutrient value to your own bread recipes by lowering the amount of sugar for additional benefits.
Eat a lot of fruits and vegetables, then consume a bit of protein and then eat your carbohydrates. Carbohydrates are essential for energy generation, but people have a tendency to eat too much. In the event you prioritize healthy items like vegetables, proteins and veggies first, you are going to feel more full and consume fewer carbohydrates.
It's possible to create your routine diet to get greater nutrition. Sugars can damage your nutritional targets. Secondly foods, specifically rice and bread, since this is a whole lot more processed and comprises less nourishment than their versions. Third, try to steer clear of saturated and polyunsaturated fats, so adhere to healthy fats.
Don't attempt to change all your diet in one fell swoop. Start gradually to ensure the proper long term dietary alterations. It won't take long until you see those infant steps to add up to something large.
Keep away from cold cereals that are high in sugar. These cereals are loaded with additives and other substances; lots of even contain unhealthy trans fats.
You don't have to give up taste to consume more nutrition and reduced cholesterol. Utilize cheese and whole grain. Add just a little spinach and use turkey rather than beef. These few changes will not impact the flavor of your dish healthier.
Nevertheless, in modern times and also in America, fish was substituted by poultry and red more info meat. Seafood is filling however light and does not include as much saturated fat as red meat. You could even find plenty of Omega-3 this way. Be sure that you eat fish regularly in your eating program.
Many do not think about their alcohol intake levels when they are considering their net intake of calories.One nighttime of long drinking can lengthen a weeks worth of excellent dieting. A gin and tonic suggestions the calorie scale at 140 calories. Now envision consuming two or three in a evening. Moderation is the primary keys to nutrition.
Garlic is several different civilizations for preventing disorders. Garlic acts as a natural antibiotic. Garlic is used as a seasoning and spice for many meals. It can either be eaten and then eaten with a few toast.
Restrict your sweet treats to just twice per week. The route to healthy nourishment is to slowly phase out unhealthy foods while incorporating in new healthier options.
Nutrition simply means that you remain hydrated and allow your body have all the nutrition that it requires. As discussed here, the physique of each person differs, so each person's nutritional needs are different. Should you identify with a certain body type, it makes sense to adhere to the suitable dietary plan so as to attain optimum health.


Welcome to ScanFresh
An app for combatting food waste.
ScanFresh is an app aimed at reducing people's food waste. By turning your shopping receipts into simple QR Codes, you can scan your shopping into the app, and receive a simple list of the food you have and it's best before dates.
ScanFresh will print out unique QR Codes on checkout at shops, which will contain all the data of your food. Scan this code to load in the food that has been bought.
The app will automatically send you a notification when food is about to go out of date. There is also a handy calendar in the app for planning meals ahead.
ScanFresh will suggest recipes based around the food that you have bought. This is a great way to come up with ideas on how to use the food in your fridge.
Any food you can't use? ScanFresh will suggest nearby food banks anywhere in the world, where you can drop off your extra food.
ScanFresh was created by University student Emily Fleet as part of her BA Graphic Design course. All references on this website are purely conceptual.
Google Play and the Google Play logo are trademarks of Google LLC.
©2018. ALL RIGHTS RESERVED.
To find out more about ScanFresh or ask any questions, enter your email and we'll get back to you as soon as possible.


A perfect drink for hot summer day…Agua fresca is of Mexican origin made with puréed fruit, water, and sugar. Usually strawberry and watermelon are popular flavors, but you can certainly try it with any other fruit of your choice.
4-5 cups watermenlon (cubed, seeded and chilled)
½ -1 cup water
2 tbsp sugar
2 tbsp lemon juice
¼ tsp salt
Ice cubes (or use crushed ice
Puree the water melon along with water, sugar, salt and lemon juice until smooth. Now you have two options, you can either serve it as it is OR you can pour mixture through a strainer, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with or without ice cubes.
To choose a watermelon, look for one that is firm, heavy for its size, free of bruises and cuts and creamy yellow on the side that sat on the ground as it grew. Cut watermelon can be stored, covered, in refrigerator for 3 to 4 days.
The amount of sweetener needed will vary depending on the sweetness of the fruit you are using. Some may not require any at all. You can use sugar substitutes to reduce calories further.


The Things to Know about Lexington Kentucky Restaurants
One of the best method that a person can use to get the best food possible is visiting a great restaurant that is known to have very great chefs. In addition to the good food, you can be very sure that once you have visited a good restaurant, you’ll be able to enjoy the food but a lot of more benefits also. There are a number of restaurants can that can be found in the Lexington Kentucky region and this article is going to discuss some of the features that you will be able to find in the different restaurants there and why, some of them are actually the best. By reading this article, you will be giving yourself a chance to understand much more about the benefits that the Lexington Kentucky restaurants can be able to give you and why they are actually the best. Some of the benefits that you will be able to to enjoy in Lexington Kentucky restaurants are cannot be found in any other place around the region. The process of looking for the places where the Lexington Kentucky restaurants are is not going to be very hard because most of them are usually located at very strategic positions.
Just by asking around, you’ll be able to be directed to some of these restaurants and in addition to that, you can also use the company websites that they Lexington Kentucky restaurants usually use. When you drive into some of the best Lexington Kentucky restaurants, you can be very sure that your vehicles are also going to be very safe because, they usually provide some great parking facilities that are going to ensure that your vehicle is going to be very well maintained. Visiting the Lexington Kentucky restaurants means that you will be able to enjoy some of the very unique benefits for example, they usually have a great ambience that has been created by a number of things.The ambience is usually created because of the great entertainment facilities that they have for example, some beautiful music that will be playing in the background in addition to the comfortable furniture that is usually available, the air-conditioning is also usually perfect.
Lexington Kentucky restaurants usually provide people with menus that they’re going to use and it makes it very easy for person to use these kinds of places because now you’ll be able to see the large variety of food available for you. One of those differentiating differences about the Kentucky restaurants is that the house very nice food that is going to be properly prepared by the different people working in the kitchen to ensure that you’re able to enjoy that great flavor.


We care for every stage of the cultivation, packaging and delivery processes for our organic vegetables. Our aim is to always offer organic, healthy and tasty produce in the best conditions.
From October through June
Almería climate and natural features of its soil make it a great place to grow organic tomatoes, as they preserve all their natural qualities and its strong flavour.
From January through December
We grow California peppers, known for its juicy and savoury flesh. We produce yellow, red and green peppers.
Cucumber This is an annual crop, very present around the Mediterranean. Our varieties include French and "Almería" cucumbers.
Our aubergine and striped aubergine production stands out in quality rather than quantity.
Our light colour and refreshing flavour courgettes are harvested in July and September.
Green beans are a source of water, C vitamin, B9 vitamin and carotenoids for our body. Ours, also count on a unique taste.
From January through March
We produce picuda cabbage, which has a nice texture and a sweet and soft flavour.
We can adapt the way our produce is packaged to cater every clients' needs, by ordering in time.
We are looking for distributors that share our values and that may help us take our produce to markets all over Europe.


Vegetable Shake You do not need to incorporate dairy to create an excellent weight-loss shake. You can easily include carrots, green spinach, alfalfa, cucumbers, reddish beats or even any kind of fruit product to a couple of dices of ice as well as a tsp of natural honey.
One method you can easily perform that is actually to make an effort changing some dishes along with body weight reduction trembles. Below are actually some appetizing body weight reduction shakes dishes that you could appreciate consuming alcohol as well as creating.
If you are actually making use of a pre-prepared body weight reduction mix, merely incorporate water as well as mix or even mixture as well as you possess a body weight reduction shake. Or even you can easily bestride the pair of types as well as incorporate one thing to the body weight reduction shakes mix such as a fruit or even various other fruit products (such as a range of berries) to create your body weight reduction consume alcohol even more enjoyable as well as yummy to consume alcohol.
Fruit Blueberry Environment-friendly An additional body weight reduction trembles dish that you could take pleasure in is actually a fruit blueberry environment-friendly herbal tea shake. You can easily substitute any kind of morning meal, lunch time or even supper along with a great reduced calorie shake or even you can easily mix up a shake as a healthy and balanced treat to trend you over up until your upcoming food.
Fruit Blueberry Environment-friendly Yet another body weight reduction drinks dish that you may take pleasure in is actually a fruit blueberry eco-friendly herbal tea shake. To create this smoothie mix, merely obtain good enough of each substance, include some ice (no demand for sweets), as well as mixture.
Orange Natural yogurt When producing your body weight reduction shakes coming from scrape, it is actually essential to include the healthiest active ingredients that will definitely give you along with health and nutrition as well as the magic element – thread. This leads to body weight reduction as well as a more healthy emotion. A ready-to-drink shake that is actually really good for one offering.
Cereal Include cereals to any sort of fruit product shake to create a higher thread shake that will certainly maintain you total for a longer amount of time. Cereal Testosterone supplements are actually likewise efficient decreasing higher degrees of LDL, therefore this creates a delicious method of incorporating that thread.
When it happens to body weight reduction trembles, you may either receive a pre-prepared body weight reduction formula or even particle coming from a health and wellness meals shop or even you can easily begin coming from blemish. If you are actually utilizing a pre-prepared body weight reduction mix, merely incorporate water as well as mix or even combination and also you possess a body weight reduction shake. Or even you can easily bestride the 2 designs as well as include one thing to the body weight reduction shakes mix such as a fruit or even various other fruit products (such as a selection of berries) to create your body weight reduction consume even more positive as well as appetizing to consume.
Berry Soya Shake Include any kind of berries like strawberry, raspberry or even blueberry, some simple natural yogurt and also soy products dairy for a nutritiously wealthy dairy drink that uses essential thread, anti-oxidants, healthy protein as well as supplies a reduced fat option to a snack food or even a food.
You can easily change any type of morning meal, lunch time or even supper along with a great reduced calorie shake or even you may mix up a shake as a healthy and balanced treat to trend you over till your following food. Considering that trembles are actually quick and easy to absorb they additionally provide your physical body an opportunity to free on its own of constructed up chemicals as well as refuse that might be actually snooping in your bowel.


It seems the meal situation had been remedied by the following Thursday:Tulla Union. Some musty meal came under the notice of the Board – the Guardians agreed to return what remained of the bad meal. Some of the boys of the house came before the Board and stated that they were “starved with the hunger” and wished to have some other food served out to them, until good meal could be booked.
Clare Journal, Thur 28 Jun 1855:
SheilaTulla Union. Messrs. Bannatyne’s tenders for breadstuffs to 29th Sept. next was accepted at the following prices, viz: - Ist Flour £23 12s, 2nd Flour £21 15s, Oatmeal £17 10s, Barleymeal £12 12s, Egyptian meal £13 13s, Indian meal £13 4s. [per ton]


I was looking in the refrigerator this morning when I was making my eggs for something to drink, and seeing as how I haven’t grocery shopped in a while, there was nothing but month old chocolate milk, skim soy milk, and a 2 liter of root beer. Not exactly what I wanted for breakfast. I crave juice in the morning or some other clear liquid. Then a voice came into my head. Maybe it is all of the Billie Holiday I’ve been listening to lately. It said “make some sweet tea and keep it in the fridge.” Genius! I looked all over the interwebs, I didn’t want to mess this up. I took tips from a few places, (one from a site called Hillbilly Housewife) and here’s what I came up with:
- 4-8 tea bags
- 2 qts of water
- a 2 qt pitcher
- 3/4 cup sugar or 1/4 cup honey
- a thirst for delicious tea
First fill a 2 Qt pitcher 3/4 the way with water and pour it into a pot on the stove. Bring the water to a simmer at medium heat. Add your teabags, anywhere from 4-8 of them. You can use black tea, or green. Or hey, get crazy and use some kind of mango/peach/pineapple. It’s your tea. I added 5 bags because I don’t like my tea too strong.
I have a varied collection of random teas to choose from…
…and as you can see my cabinet is in no short supply of teas.
This was my choice, because there were only 3 bags left in here. I added 2 of the Lipton Green Tea bags for extra oomph.
After you add the bags to the hot water, take the pot off of the heated coil and let simmer for 10 minutes. No more, or less. Any longer and you can let the bitterness of the tea seep into your mix and it will taste tart and not very good. Scoop those bags out and toss them without squeezing them, so your tea will be less foggy.
I set aside 3/4 cup of raw sugar for my sweetner. You can use 1/4 cup honey if you like. I like the raw sugar, since the regular stuff tends to a.) not be as healthy and b.) build up in my throat and give me a throat clearing cough like i’m trying to get everyone’s attention. Which I’m not.
Next you want to put 1/4 of a pitcher of cold water aside. Once your tea is done steeping, go ahead and carefully pour the hot tea into the cold water. It will keep the pitcher from getting all melty and break up the strength of the tea. You can then add your sugar of honey, and give it a good long stir till everything is dissolved.
And you’re done! You can go ahead and put it in the fridge to cool, or you can pour it over ice right away. That will dissolve your ice pretty fast, and possibly dilute your tea, so I suggest putting it into the fridge. This is my favorite pitcher to use, it has a built in stirrer! And, if you like Arizona Tea, you’ll be sure to like this tea as well. Perfect for hot summer days.


BENEFITS OF LIFEYCO GAINEREX POWDER
- This protein powder by Lifeyco supplements your daily diet and helps in strengthening and building your muscles.
- The ayurvedic herbs like Ashwagandha calm inflammation and boost your energy levels and Gond Keekar prevents the wear and tear of muscles.
- This protein powder keeps your muscles toned and comes with no side effects. It does not cause any digestion or other health problems.
- Lifeyco Gainerex Powder is devoid of artificial colours and it does not contain any added sugar or preservatives.


I have always been a picky eater, especially when it comes to vegetables. Now that I am a grown-up, I can handle eating vegetables when they are cooked (and smothered in butter, cheese or brown sugar), but I have a hard time eating veggies raw. Unfortunately, my kids are following my bad example.
Years ago, my dad bought us Jessica Seinfeld’s book, Deceptively Delicious, which gave me some great ideas for sneaking pureed vegetables into all sorts of food. Most of the recipes that I tried worked great for our family and I even adapted some of our traditional family recipes. Still, I wanted to get my kids (and myself) to eat more veggies.
Last February, I attended a green smoothie class with the ladies at church. In the past, I had experimented with tossing spinach into our infrequent smoothies, but at the class I got lots of new ideas. I decided that green smoothies would be a great way to get more fresh fruits and vegetables into our diet.
My husband, who could easily live on raw vegetables, was excited that I enthusiastically started making green smoothies, but wondered if it would just be a phase that would wear off quickly. I am happy to report that February marks one year that our family has been faithfully and consistently drinking green smoothies. I make a smoothie nearly every night with dinner.
- For starters, my kids (and I) actually voluntarily eat veggies. We no longer have to beg, bribe, or force our kids to eat veggies. When mixed with yummy berries and fruit, who wouldn’t like raw spinach, broccoli and carrots?
- We eat a much greater variety of whole foods. Instead of choosing between green beans, corn, and peas as a vegetable side dish, we are eating things we’ve never tried before, like chard, beet greens, cabbage and kale.
- In addition to fruits and veggies we add in other ingredients that improve our health like coconut oil, flax seed and homemade plain yogurt.
- By changing our recipes, we are training our palates to like more veggies. When we started, we added more fruits, as well as some honey or agave nectar to be sure our veggie-haters would like the smoothies. We gradually added less fruit and more greens to the smoothies and the kids still love them. I am often impressed at how green of a smoothies thy will eat.
- I have noticed a difference in our health. We rarely get sick and we have more energy. I also feel better as a mom, knowing my kids are growing up eating healthy foods. I have had dishydrotic eczema on my hands since my first child was born. I’ve been to three different dermatologists and they all just prescribe a steroid cream and say there is nothing else I can do. Since adding regular green smoothies to our diet, the eczema, is almost completely gone.
- Green smoothies save us money by wasting less of our food. There are several ways we save money by wasting less.
- Don’t let is spoil– If lettuce starts to wilt, it’s not appetizing for a salad, but would be perfect for a smoothie. If you have more than you can use right now, stick it in the freezer. Frozen greens are perfect for smoothies. We had some oranges that were starting to get dry and weren’t very good by themselves. We took a few minutes to peel them all and put them in the freezer so they’re all ready for smoothies. Brown bananas (which you can often find discounted) aren’t just good for banana bread. Peel them and flash freeze them to add to smoothies later.
- Use it all– With smoothies, we waste less because we use greens and cores. After they’re washed, carrots and strawberries can go into the blender with their greens still intact. The core of fresh pineapple can be added to smoothies too. I just cut off the outside of the pineapple and slice the yellow fruit, core and all, to put in the blender. A little lemon or orange rind is good for you, too, but it has a strong flavor, so don’t use too much.
- Liquids– We save the liquids from our home-canned fruits to put in smoothies. When I rehydrate dehydrated fruits or veggies, I put the excess water into our smoothies. Water that veggies are steamed in also contains nutrients and can be saved for smoothies.
- Because we grow a garden each year, most of what we use in our smoothies are fruits and veggies we grow ourselves. Some smoothie ingredients from the garden include lettuce, spinach, chard, kale, beets, carrots, blackberries, raspberries, strawberries, zucchini, sweet potatoes, and pumpkin. All of these can be frozen in one way or another, so even in the winter we have garden foods for our smoothies.
- Smoothie ingredients can be frozen, so when we find great deals on in-season produce that we don’t grow, we stock up. We have apricot, plum, and peach halves that we flash froze and put into gallon freezer bags to use in smoothies.
- I really believe that by taking care of our health, we are saving money on healthcare costs in the future. Healthy eating and an active lifestyle are the best preventative medicine there is. Of course we are saving on our healthcare costs now, too, since we haven’t had to go to the doctor with any illnesses.
My mother-in-law, who attended the green smoothie class with me has a nice Vitamix blender that could do all the things we learned about in the class. We just had a regular blender that we got second-hand, but I was determined to make it work for green smoothies. With a some adjustments to the recipes and avoiding fruits and veggies that would be to hard on the blender’s motor, we were able to have healthy green smoothies for nearly a year before the motor started to burn up.
Impressed with my faithfulness in green smoothie creations, my husband surprised me with a Blendtec Total Blender for Christmas. If you’ve seen the Will it Blend? videos on YouTube, you know that they are amazing blenders!
I am so excited to now be able to add even more raw foods to our smoothies that our regular blender couldn’t handle, like carrots, apples, and celery. One of the first things we noticed was that the seeds in the blackberries and raspberries are smooth. Besides smoothies, we have used our Blendtec for other frozen treats, soups, purees, whole wheat pancakes and even blending up powdered milk that otherwise is lumpy. It even grinds wheat and makes peanut butter!
I love that the Blendtec is so easy to use and clean. It has programmed cycles for smoothies, whole juice, soups and more. You just press the button for the cycle you want and the blender runs for a set amount of time on different speeds. Of course you can also adjust the speed and time yourself if you prefer. All the Blendtec blender jars have straight, flat sides with no curvy, hard-to-clean crevices. The blade long and simple to clean around. Our old blender was a beast to clean thoroughly.
My husband got a great deal on a factory recertified Blendtec blender and I couldn’t be happier with it. I can’t recommend it highly enough.
(Note: This post contains affiliate links. For more information, see my disclosure policy.)


Posted on Oct 28, 2018
Fresh Caught fish from our bay.
Fresh county chicken & baby goat.
- Ashok SConveniently located Indian grocery store. Wide selection of all things Indian. Lots of cut vegetables, fresh fruits, ready to eat foods like biriyani, curries, etc! Quite spacious store.. surprisingly! 👍
- bhavani kBest place to get rare south indian spesfic items..
- Hiranmayi UThis place has been my go-to place for Indian groceries for about 2 years now. Their stock is always fresh and the staff is extremely friendly! I’m here at-least thrice a month and have never gone without finding what I was looking for!


Cooking with Leo is a mother's love letter to and inspired by her son. This heartfelt cookbook also tells the story of a mother desperate to heal and to connect with her severely autistic son. A story of a mother finally connecting with her hard to reach child through the most vital everyday activity--cooking.
For many years, Erica Daniels had been out to find a successful dietary intervention for her eleven-year-old son Leo, who suffers from significant food allergies, gastrointestinal disease and autism. Through trial and error in her own kitchen, she finally hit her gastronomic stride of preparing nourishing meals for her entire family without gluten, dairy, soy, nuts, additives, or GMOS--with Leo by her side.
Part cookbook and part love story, Cooking with Leo takes you into the real life messy kitchen of a family affected by autism and food allergies. You will laugh and cry along with Erica and Leo as they cook, create, laugh, dance, act silly, and, most importantly bond.
Cooking with Leo is a family-inspired collection of over 60 allergen-free and autism-diet friendly recipes to be prepared and shared by your whole family together. Make meaningful connections with your child and nurture their passion for cooking with nutritious recipes such as:
Teff-Tough Honey Waffles
Football Sunday Turkey Chili
Grandma's Healing Chicken Soup
Leo's Italian Artichokes
Nanny's Rhubarb Sauce
YouTube Organic Gummy Candies, and more.
Learn not only to cook nutritiously for your whole family, but also to connect with your children, find their gifts and develop their strengths, impart life skills, and tie the family together with healthy food and happy guts.
Erica Daniels is an author, autism advocate, healthy cook, loud music lover and single mother of Leo who struggles with autism, food allergies, and chronic health issues. Erica's life changed and gained new purpose after her son was diagnosed with autism in 2007. Raised on the Philadelphia Main Line, Erica previously worked for Philadelphia Weekly and Philadelphia Magazine.
232 pages. 2017
Together, we're better. And more fun.
- | You'll find a Special Needs Project popup bookstore at these events.
- | These are webinars.