For mouthwatering Italian cuisine and authentic brick oven New York style pizza in The Woodlands, Texas, come taste for yourself why Russo’s New York Pizzeria and Italian Kitchen is a favorite for locals and visitors alike. Chef Anthony Russo combined family recipes with quality, fresh ingredients to create a diverse menu full of traditional Italian flavors.
From Chef inspired pastas entrees like our layered lasagna, baked ziti and pesto to our New York Style pizzas and calzones on hand stretched dough, garden salads, soups and deli sandwiches, no matter what you’re in the mood for, our menu has you covered! Also featuring vegan, gluten free and vegetarian options. Stay and dine in with us or enjoy fresh at home with Russo’s curbside pick up and delivery!
3335 College Park Dr. Suite 300
The Woodlands, TX 77384
(936) 273 - 6060
Sun - Thurs 11am - 9pm
Fri - Sat 11am - 10pm


Temporary Hours of Operation
M to Sun: 11a – 8p
Sat & Sun: 11a – 11p
Mon-Fri: 4p – 10p
Not just a good meal, but food for the soul. Myrtle’s is a tribute to the heroes of Southern cooking who have created classic comfort food since the 1800s. Like many folks in Southern kitchens over the years, Myrtle’s recipes elevated Southern cooking from simply providing meals for her family to a culinary art form. We invite you to savor these classic Southern meals with a local craft beer or a signature cocktail and our genuine Southern hospitality.
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Millions of people in the US are food insecure, meaning they do not have sufficient access to healthy food. While Ohio State students are taking on unprecedented levels of debt, around 15% of us are still food insecure.
Students are unable to provide themselves with the nutrients and calories they need to live a healthy, balanced life at Ohio State.
Our current means of food production exploits and underpays workers at every level of the system.
The global food system is inefficient, wasting billions of pounds of food each year.
Our food system needs to change so we can deal with our increasingly complicated future. It has to be more efficient, healthier, and more equitable for everyone involved.
We are here to use a cooperative model to increase campus accessibility
to healthy, locally-sourced food
We cut out the grocery stores and connect people directly to local farmers, wholesalers, and distributors,
providing food for up to 65% off the price of the normal market.
Best Food Forward is made for students by students, utilizing a democratic, cooperative framework to make it easier for people to eat healthy.
By connecting similarly interested students, we are able to become our own grocery store, increasing the purchasing power of each member.
By automating many of our processes and working directly with a variety of sources, we can easily connect students to good food
Cooperative members vote on what foods they'd like to eat. Then you send in money, we tally up votes,
and buy fresh produce directly from local farms and distributors. You end up with a bulk package of nutritious food at half the cost of the grocery store.
We started as a service project from the Ohio State Eminence Fellows program. Now we are a diverse group of dedicated students who are concerned with the state of our food system.
We are looking to use a market-based, cooperative framework to allow the entire Ohio State community to benefit from improve the efficiency of our local food system.
Chat with us at our facebook page.
We are happy to answer any of your questions.


Pick-Your-Own is finished for this season.
Wagons to the Pumpkin Patch will run
weekends through October 25th. Free
popcorn with a pumpkin! SweeTango,
Honeycrisp and many more available in our
market along with delicious Cider!
3 - 9
©2005-2015 Whittier Farms. All rights reserved.
October 21, 2015
• Pick-Your-Own is finished for this season. Our crop was very limited due to frost damage from Memorial Day. Wagons for pumpkins run 10-4:30 Saturday and Sunday through October 25th. Free Popcorn with pumpkin purchase! Plenty of SweeTango, Snapdragon and Honeycrisp at our store and Farmers Markets. The store will be open weekdays from 10-6 with Apples, Pears, Squash.
• We're now at The North Chili, Greece Ridge Center, and Brockport Farmer's Markets.
• Also at the West Side YMCA from 9-1 on Mondays and Wednesdays.
• Whittier Fruit Farm is a short drive from most places in Monroe County, NY. We are located between Spencerport and North Chili and a very short drive from the Rochester Tech Park (formerly Kodak Elmgrove).
At Whittier Fruit Farm, we grow 32 varieties of apples:
Paula Red, Zestar, Sansa, Ginger Gold, Jonamac, SweeTango, CrimsonCrisp, Gala, Twenty Ounce, AutumnCrisp, McIntosh, Honeycrisp, Cortland, Sweet Sixteen, SnapDragon, Fireside, Empire, Fuji, Macoun, SnowSweet, Red Delicious, Fortune, Jonagold, Golden Delicious, Topaz, Ida Red, Northern Spy, Crispin, RubyFrost, Suncrisp, Granny Smith, and Cameo.
Check our News section for picking dates.
(Click here for a complete illustrated guide)
The Whittier Fruit Farm has been owned and operated by the Russell family since 1974. Ray and Judy Russell quickly replaced the very tall and old apple trees with smaller trees which are ideal for picking. They also added other pick-your-own crops such as blueberries, plums, sweet cherries, and pumpkins. Soon their two sons, Dave and Mark, and their families joined the business.
Fresh homegrown fruits and vegetables are available in season at our family-owned and operated farm since 1974.
Unlike many fruit farms in the area, we have trees that are just the right height for a "pick your own" farm. You will find 32 different varieties of apples in a fairly compact area. You also can buy apples already picked in our store.
Watch for us at Farmer's Markets and for the farm opening early summer!


Books and News
A true labor of love, but one that you may feel compelled to do after watching Dr. Becker’s comments on commercial dog food.
Rendered Products In Pet FoodScary stuff, but all dog owners should at least be aware of this information.Home Cooking for Your Dog: 75 Holistic Recipes for a Healthier Dog
If you’re cooking holistic food for you dog he is very lucky…and happy!Organic Dog Biscuit Cookbook (Revised Edition): Over 100 Tail-Wagging Treats
Fun and easy recipes.
VideoDr. Mercola Interviews Dr. Karen Becker on Pet Food
Really upsetting when you know the facts. Even if you can’t afford a completely raw diet or it’s not right for your dog there are some companies that do produce food that at least isn’t bad for your dog. It’s not the big names.
Dr. Becker teaches us how to read a nutritional label on dog food and what we should look for as well as what to avoid.
Continued from part 1


Since the last decade, Canadian fast food industry has undergone massive change. With a higher number of consumer showing more interests in fast food, the traditional restaurants are continuously introducing innovative menu to attract them.
With increasing competition, consumers today have a wide range of restaurants to choose their food from. Also with increasing health concerned customers today, these fast food restaurant chains have started making an alternate menu that includes healthier options having nutritional content.
Let’s look at few notable fast food restaurant chains in Canada:
- A & W
It was a part of the US based A&W Restaurants. However, it doesn’t have any corporate connection to A&W operations outside of Canada after it was sold to Unilever in 1972.
In 1975, they introduced the drive-in style of restaurant which was phased out during the 1980s. They have their last drive-in closed in 2000. During this time they opened a number of chains in shopping malls along with individual restaurants.
Today they are selling famous The Burger Family, Chubby Chicken, breakfast & Great root beer all day. The company has also re-launched itself in current years as an option for customers who are looking for higher-quality ingredients.
With 879 stores in the country, A & W plans to open more than 200 franchisee-owned restaurants by 2020. You can contact A&W Customer Service Phone Number
- Tim Hortons
Tim Hortons Cafe and Bake Shop, popularly known as Timmy’s, is a Canadian multinational fast food chain restaurant best known for its coffee and doughnuts, was founded in 1964 in Hamilton. As of 2016, it is also Canada’s largest quick service restaurant chain.
In 2014, Burger King purchased Tim Hortons for US$11.4 billion. By 2016, Tim Hortons it expanded into the UK. It has around 4,613 restaurants in nine countries.
- The Big Smoke Burger
The Big Smoke Burger, a Canadian fast food chain, was founded by Mustafa Yusuf in 2007 under the name Craft Burger; but rebranded it to secure the trademark in 2011. Today they serve 100% Canadian delicacies along with hand-cut fries, homemade sauces & milkshakes.
By 2013, the company expanded its reach to the Middle East and the United States and by 2016; they had 19 locations in operation worldwide.
- Booster Juice
Canada’s largest chain of fresh juice and smoothie bar, founded by Sherwood Park and Alberta in 1999, Booster Juice has developed to have 315 traditional and 25 non-traditional stores not only in Canada but also in the US, India & Mexico.
The chain specializes in smoothies composed of a pure juice, fruit sorbet or vanilla frozen yoghurt, frozen fruit, fresh yoghurt and ice. They have classified smoothies into eight categories, including high protein, super-food and tropical among others. They also offer paninis, wraps and shakers.
- Mary Brown’s
Mary Brown’s is a Canadian fast-food restaurant chain, established in 1969, known for its Big Mary sandwich, chicken, taters or potato wedges. A 100% Canadian-owned Company currently employs approximately 1,100 people across Canada.
They have over 120 sites in Canada & expanded to the US & Istanbul recently.


Georgia Oak Partners Invests in Farm Burger
ATLANTA, Georgia (Dec. 8, 2016) – Farm Burger, the premier fast-casual burger concept, has entered into an investment partnership with Georgia Oak Partners, the Atlanta-based investment firm. Founded in Atlanta in 2010, Farm Burger has locations in Georgia, North Carolina, Alabama, Tennessee and California. Farm Burger has distinguished itself by becoming an industry leader in providing locally raised grass-fed beef paired with fresh seasonal ingredients, all prepared from scratch and served with care at accessible prices.
“In looking for a growth partner, it was imperative we found one that would not only add expertise in strategic restaurant growth, but that also shared Farm Burger’s values around sustainability and sourcing,” said Jason Mann, Co-founder of Farm Burger. “In Georgia Oak, we found a partner with those values right here in our backyard of Atlanta. This partnership will help Farm Burger further realize its vision of connecting communities and farmers through access to great grass-fed beef.”
Georgia Oak’s growth equity investment will allow Farm Burger to accelerate its expansion in the Southeast. The Farm Burger partnership is illustrative of Georgia Oak’s strategy of investing alongside quality managers of values-driven growth companies. “Farm Burger’s ethos is really in alignment with what Georgia Oak is all about. We are both dedicated to working with local partners to produce superior results,” said Michael Lonergan, Managing Partner of Georgia Oak Partners. “This investment demonstrates our commitment to providing resources for Georgia-based companies to reach their full potential.”
About Farm Burger:
Launched in 2010, Farm Burger is a 100% grass-fed and locally-sourced burger restaurant with locations around Atlanta (Decatur, Buckhead, Dunwoody), in Asheville, NC and South Asheville, NC, in Huntsville, AL, in Berkeley, CA, and Marin, CA, in Nashville, TN, and opening soon in Birmingham, AL. Farm Burger’s philosophy is rooted in providing guests with the highest quality produce and pasture-raised meats at accessible prices in a family-friendly environment. The chef-driven menu features award-winning burgers made from a custom blend of 100% grass-fed beef that’s dry-aged, ground fresh, and cooked to order. The menu also includes antibiotic-free chicken, pasture-raised pork, and veggie burgers, seasonal salads, hand-cut fries and diverse daily specials. The restaurants have been featured in bon appetit, Southern Living, Rachael Ray Every Day, on CNN, and many more, and Farm Burger is among Food & Wine’s picks for “Best Burgers in the U.S.” Learn more at www.farmburger.net.
About Georgia Oak Partners:
Georgia Oak Partners focuses on growth private equity investments in Georgia and the broader Southeast. We invest growth equity into companies positioned for topline acceleration. As a partner, we work side-by-side with the creators and sustainers of strong organizations. We help companies grow faster by providing the right tools and resources to capture the biggest opportunities. Learn more at www.GeorgiaOakPartners.com.


William and I are a big fan of Roger’s special evenings, hope to see you there!
Two dates coming up! Saturday the 29th of October and Sat. the 5th of November
Here is what Roger from Cruoses has to say:
Owen Campbell (Australia)
will appear at Crusoes on
Saturday 29th October 2011 at 8pm
It is my pleasure to give you all the chance to hear Owen Campbell live in Crusoes. Originally I had booked Owen without being able to listen to him properly, but man am I glad to have had the opportunity to hear him live! I travelled to the Jazz and Blues in Dunfanaghy to catch up with him (after hearing how good he was). He gave me a C.D and I bought him a Guinness….
Sometime later…. the album ‘Sunshine Road’ drove me home as the miles flew by and by. By the time I got home I realised the wee guy from Australia was a star. Don’t just take my word for it please listen to www.myspace/owencampbelltunes or www.owencampbell.com.au there are also good recordings on youtube and see if it’s your cup of tea.
A five course meal will be served through the evening. Your choice of main course and sweet will be taken when you book your place. I can only guarantee your choice if your order is received by Wednesday 26nd October.
The menu for the evening …
On arrival, homemade bread and dips
Your Aussie starter combo…
Pot o’ prawns with mango and lime mayo
Grilled asparagus and macadamia nut salad
Kumara and crab bisque
For main course, a choice of …
Seared lamb rump with thyme and mushroom ragout and broccoli florets
Rolled fillet of beef seared on the bar-b-que served with onions and slow roast vine tomatoes
both served with gratin potatoes
For dessert, a choice of homemade …
Freshly home baked Anzac biscuits layered with Braemar Farm vanilla ice-cream and lashings of Bundaberg rum sauce
Lemington roll, a sponge cake dipped chocolate icing filled with cream and rolled in coconut
And to finish…
An Irish cheese board served with crisp breads and homemade chutney
Complimentary Australian wine will be served to accompany the meal.
Priced at £40 per ticket
And regarding Saturday the 5th of November
Ian McFeron and Elisa Milner (USA)
on the 5th November
A prolific songwriter whose lyrical prose and fervent work ethic has drawn comparison to Bob Dylan and Ryan Adams, Ian McFeron has released a steady stream of albums: Don’t Look Back (2003), A Long Way To Freedom (2005), Fistfight With Father Time (2006), Let It Ride (2007) and Love Me Blue (2009). His sixth, full-length album Summer Nights (2011) was recorded and mixed in just ten days at Studio G! in East Nashville, TN. Produced by Patty Griffin’s long-time guitarist and musical collaborator Doug Lancio, the album features musical performances by Lancio as well as Ryan Adams and the Cardinals’ drummer Brad Pemberton, Ryan Adams’ bassist Billy Mercer, keyboardist and Seattle-native Micah Hulscher, and Ian’s long-time musical partner Alisa Milner on fiddle and cello. See them both in Crusoes for a great night of
Have a wee listen here or google Ian Mcferon and see what you think.
Keeping with the seasons…
Rich Celeraic soup with stilton crouton and crispy pancetta
Smoked beetroot and goats cheese salad
the main course choices…
A home made game pie with wild mushrooms served with thyme roast vegetables
Roasted pork loin on a smoked bacon and leek cassoulet
Both served with whole grain mustard creamy mash
freshly baked plum and almond tart with brandy ice-cream
Winter berry eaton mess with fresh diary ceam and home made coulis
Award winning Irish cheeses and home made chutney
Complimentary wine will be served to accompany the meal.
Tickets are priced at £40 per person and are available from Crusoes in Castlerock or by phoning Crusoes on 02870849618. When contacting us to book your tickets you will be asked for payment. Please have your card details ready when booking your seats, along with your prefered menu choices. All tickets must be paid for when booking. Failure to do so may forfeit your seats.
We arrange the tables in groups of four, but will try our best to accommodate larger parties of six.


I just created something yummy. Forgive the lack of measurements — I’m my Memaw’s grandbaby, and tend not to measure when I can get away with it. 🙂
Catfish nuggets, unfrozen
2 Tbsp butter
Salt & pepper
Preheat over to 350°F. Melt butter in a medium-sized bowl. Combine spices in a second bowl or dish. Dip catfish nuggets one by one in melted butter, then in spices, then place each in a glass baking dish. Bake at 350° for about 30 minutes, or until flaky.
For dipping: in lieu of tartar sauce, I combined mayonnaise with lemon juice and the drippings from the nuggets after they were done. They’re flavorful enough that they really don’t need any sort of sauce, though.
I ended up putting in more cayenne than I really needed, so my nuggets were super-spicy. I also think I may have left them a tad underdone (I was really hungry and growing impatient). Apart from that, though, I think I’m onto something here.


Day 1 Singapore / Malaysia ( Lunch/ Dinner / BBQ Supper )
06:30 Assemble at appointed pick up place. Transfer to Malaysia via 2nd link.
07:30 After the immigration & custom clearance, meet with the local tour guide. Stop for breakfast ( on own expenses ).
09:30 After breakfast, continue journey to Kukup.
12:00 Enroute stop for lunch at local restaurant.
13:00 After lunch, continue our journey.
14:00 Upon arrival, check in to Kukup Floating Chalet, followed by free activities 17:00 Dinner at Kukup Restaurant. After your meal, there is a variety of recreational activities waiting for you. You can visit the town and do some souvenirs shopping or roaming of Fishing Village. For guests who prefer a more relaxing peace, we provide other activities such as karaoke, VCD films, fishing and mahjong.
21:30 BBQ Supper: Fish Prawn, satay, Otah, Chicken Wing, fishball, jelly, mee-hoon, fruit, green bean soup or etc…
Day 2 Malaysia / Singapore ( Breakfast / Lunch / Dinner )
07:00 Breakfast at chalet : Nasi Lemak, Malay Muij, fried mee-hoon and drinks
09:00 Visit to Fish Farm by Tourist Boat
12:30 Seafood Lunch at Local Seafood Restaurant. After lunch, free at own leisure till time check out the chalet
14:00 Check out Kukup Floating Chalet and we depart to JB for shopping.
18:00 Dinner at Jb local restaurant.
19:00 After dinner proceed back to Singapore. Home Sweet home!!
Accommodation : Air-Cond Chalet Style with Maximum 8 paxs sharing per room
Note: While at chalet, drinks on the house are served : coffee-O, milo-O, Chinese
Tea, Cold orange Squash, filtered plain water. Kindly bring your own towels,
toothbrush & paste and personal belongis. Free bathing soap supplied.
All Packages include:
1. Coach transfer from Singapore to Malaysia
2. 1 night accommodation at Kukup Floating Challet
3. All meals as specified in the itinerary


At VPPS we encourage eating healthy meals as we do know that a child’s diet affects his/her education. And so at VPPS, we have a kitchen with experienced chefs who provide healthy meals and fruits for the pupils. We are also happy to provide advice to parents on nutritional balanced meals.
WORKING WITH PARENTS
Here at VPPS we acknowledge the roles of parents as the first educators of their children and so we strive to work with them to ensure there is a remarkable change in their children. We keep our parents up to date about their children’s learning as well as other school activities.


Purchased LunchesWe have lunch ordered and delivered five days a week, for what's planned see the Lunch Calendar page. We will take orders through the Lunch Order page. Please note the order deadlines and the date in which your FACTS account will be charged. Your child also has the choice of bringing a drink, purchasing milk, or drinking water for lunch.
NOTE: PLEASE REMEMBER TO RECORD THE DATES OF THE LUNCHES YOU CHOOSE.
Milk is also offered to the students for $9.00 per month or $75.00 per year. If ordering milk monthly, your FACTS account will be charges on the first of the month.
On days that you send lunch, please make sure that your child can open and handle it themselves. We will not be able to heat food at school. Send warmed foods in a thermos. Please, no carbonated drinks, sweetened juices, sugary or extra sweet foods, snacks, or fast food. DO NOT SEND HIGHLY SWEETENED, SUGARY OR HIGHLY PROCESSED FOODS, KOOLAID, OR HIGH SUGAR DRINKS for lunch; we will not allow them to eat those foods. Please make sure your child’s name is on his/her lunch box or bag. Please have your child bring their lunch with them in the morning. If your child does not have his or her lunch in the morning, the parent will be called and required to bring a lunch to the school office before 9:00 a.m. Bringing a child’s lunch during lunch time is a disturbance to the school day.
Proper table manners are expected of all children during eating times.We are counting on your help in teaching and reinforcing proper meal etiquette. What they do at home, they will do in school or in public.Teach your child to sit down while eating, talk quietly, and to eat lunch before dessert.
We would like to invite you to have lunch with your child on the first Thursday of every month. Please see the schedule for the date & lunch time for your child's class. Please enter through the front door of the Parish Hall.


Over the years, Aguirrebarrena developed a true service for catering.
Our catering range:
The products we offer are coming from sustainable and traditional fishing methods. We buy directly to our 350 fishermen network (sea and river) as soon as they get caught, without going to fish auctions.
French wild eel can really make a difference in your menu when planning festive meals or appetizers. Your guests and all your customers will appreciate the range of french traditional fish products.
They pair perfectly with:
- Appetizers or Seafood platter like fresh cooked shrimps (Palaemon longirostris)
- Your high-end menu, with glass eels and wild salmon from Adour (Salmo salar)
- Your mid-range menu, with french wild eel (Anguilla anguilla), Lamprey and Allis Shad
We specialize in European eel (Anguilla anguilla) with more than 130T of coastal, river or estuary fishing in Atlantic or Mediterranean sea.
It is stored in our fish ponds by our fishermen and/or collected by our team with our tank trucks.
French wild eel (Anguilla anguilla) can be shipped live anywhere in France within 24h.
All our products are available fresh or live.
We also offer them frozen for convenience purposes.
These traditional french products are available all year round or in season based on to the fishing and quotas that our network of fishermen comply with. Give a call to our sales department at +33 558 771 226 to check on price and availability
Our service for Catering
The eel, is stored live in our fish ponds right after being caught or placed in a cold room and then processed upon request.
Our facilities are equipped and approved to process the fish range we offer.
We pack in sealed insulated box with ice, vacuum or Modified Atmosphere Packaging
As soon as we get your order by phone/email/fax we start to process in our 2 fish production units:
- Started, Skinned and gutted, ‘PAC’, Ready to cook
- We do also offer IQF frozen eel pieces
Shellfish, daily cooked:
- Gironde Shrimp (Palaemon longirostris) in star anise recipe
- Smoked fish:
French hot smoked wild eel, whole, gutted and vacuum packed with size between 400g and 1kg per unit
Canned Lamprey ‘à la Bordelaise’:
Place your order to our sales department at +33 558 771 226
Our delivery service to your restaurant Local delivery:
Our local approach from our facilities allows you to benefit from a tailor made service with direct delivery through our own refrigerated trucks fleet.
From one of our main logistics platform, you could register to be part of our weekly deliveries.
- Nantes – Vue: During summer, it serves restaurants, caterers and ‘guinguettes’ from Loire valley
- Bordeaux – Fronsac: serves Bordeaux area and Dordogne
- Tyrosse : serves Landes and Basque Country
For instance we deliver
- L’Authentique, http://www.restaurant-authentique.fr/
La Toque Blanche, http://www.restaurantlatoqueblanche.fr/accueil.html
Marais Poitevin area:
- Le Bordeaux, http://www.le-bordeaux.fr/
- Landes: Jean des Sables, www.jeandessables.com
- Basque Country: La Concha, www.laconcha.fr (live eel)
We simply not just stop there we also offer regional and national deliveries, A to B, thanks to reliable carrier companies as Delanchy, Express Marée, Olano Tomsa and soon Chronofood.
For instance we supply:
- -NODAIWA Paris,eel specialist in traditional japanese cuisine. We do ship twice a week live eels in the heart of Paris, with high quality requirements due to the traditional specificity of its cuisine nodaiwa.com et www.nodaiwa.co.jp
- “L’ami Jean” Paris, during glass eels season in Bay of Biscay, they get the ‘pibales’ for the delight of true connoisseurs facebook.com/LAMIJEAN
For more information on our deliveries for local or national catering, please call our sales department at +33 558 771 226


Vegade, also known as Vegade+, is a brand of drinks marketed in The City by the Raposa Food Company, which produces energy and supplement drinks. According to the advertisements, the drink is very healthy and consists of vegetables. Vegade is sold in cans. Advertisements for Vegade can be found all over the City, with slogans such as: "Your 5-a-day in a can!", "Vegetables never tasted this good!", "They won't eat their vegetables? Try them on... Vegade". Because of the nature of the government, Vegade might also contain chemicals used to dumb down people or limit critical thinking, so people won't have rebellious thoughts, to prevent something like the November Riots from happening again.


In oriental food therapy consideration is given too many factors including the nature of the food and its relation to yin and yang, the five elements and its therapeutic action. Food is used to nourish the Ki, the blood and restore organ function. Oriental medicine requires a sense of harmony and moving with nature. Therefore consideration of eating according to the season is commonly recognised in oriental dietetics.
As a shiatsu practitioner and oriental therapist I consider food as being part of the whole treatment plan when working with my clients. I will recommend food based on the condition they present and provide food lists and even recipes they can include in their eating plan. If however you are not under the care of an Oriental Remedial therapist you might like to consider the following as important as part of your natural health plan.
Eat According to the Seasons
Next time you are shopping consider where your food has come from. If the food has been imported it is highly likely that the food is not seasonal. Find a local food grower or better yet plant your own vegetable garden. I suggest planting vegetables that grow in your local region for the season.
Eat whole food
Processed food is such a curse. It is often full of chemicals, fillers, sugars, sodium and truly all the ingredients that have association with disease. The best path to good health is to eat whole fresh fruit and vegetables. Wherever possible eat food that is organic or pesticide or spray-free. Personally I take the ‘organic’ label with a grain of salt as I have found labels can be bought by big corporations. Find a local grower who is happy for you to visit their farm so you can investigate if they are as they claim to be. I am going to go back to grow you own. At least you know what you have fertilised with.
Everything in moderation
We seem to have become a society of excesses. In oriental medicine excesses lead to disease. The intention of food in oriental therapy is balance. Look at the amount you are eating and quantities of any one food group. Seek balance.
In Oriental Therapies our body is like a clock. Each aspect of the clock corresponds to a particular organ and the action that organ has on the body. Morning, specifically 7am – 9am is dedication to Spleen. The spleen in oriental medicine is responsible for transforming food into pure or impure substance that our body absorbs or excretes. If we skip breakfast we are cause problems for the spleen energy.
Eat with Mindfulness
There is something to be said for slowing down and eating with mindful intention. When we eat with gratitude and mindful of where the meal has come from, how it has been prepared and savour it for its taste we create an internal environment that optimises getting the highest nutritional benefits from our food.
There are other considerations to oriental dietetics and if you want to learn more about mindfulness and oriental food therapy contact me or subscribe to receive my emails.


What’s the first thing that comes to mind when you think of Australia? Crocs? Shrimps on the barbie? Koalas? Whatever you think of, kangaroos can’t be far down the list.
I recently took a vacation down under and the bizarre food eater in me had a craving for unique food experiences. In Australia, weird food means bush meat like croc and emu, but the most common and widely available bizarre food there is kangaroo.
Kangaroo Rump steak at Oz Turk Pizza’s & Kebabs
The first question about eating kangaroo meat that everyone asks is, “what does it taste like?” I would say that it’s a cross between venison and buffalo meat. Not quite as dry as deer but still leaner than buffalo. It has a wonderful gamey taste (because roos live in the wild and feed on grass and shrubs) that adds a lot of flavor without being overpowering.
Down in Oz, I ate kangaroo on several occasions. By far my best meal was a tender, juicy, marbled kangaroo rump steak cooked medium rare. It was prepared by a man who looked like he had been cooking the dish for decades, so the concerns of game meat becoming too dry were not a factor.
Where can you buy kangaroo? Even if you can’t make it to Australia in person, you can now order kangaroo jerky on Amazon.com.
From what I’m told, kangaroos are much like deer here in America. They are a native species that lives in the wild and they overlap with human populations on the fringes of civilization. Anyone with a license can hunt them and allegedly they will overpopulate if not hunted (source – MSNBC). Oh yea, they are cute like deer. Understandably there is controversy over hunting them from animal rights groups.
While not as ubiquitous as beef or pork, kangaroo meat is readily available in supermarkets around Australia and tends to be cheaper than the meat of farm raised animals. In the supermarket I visited, I saw kangaroo steaks, pre-marinated skewers, and kanga bangas (sausage).
Kangaroo Burger at Oz Turk Pizza’s & Kebabs
Surprisingly, kangaroo wasn’t very easy to find in restaurants – we only found 3-4 in Sydney that serve it. Luckily, one of them was a random neighborhood pizza and kebab place just around the corner from where we stayed. We ordered EVERY kangaroo item on their menu, including a kangaroo burger and a kangaroo Turkish kebab (what we like to call gyros).
I highly recommend the kangaroo burger because it’s pretty delicious and inexpensive, but I would avoid kangaroo kebabs – something about the sweet tahini sauce they use in Australia with kangaroo rubs me the wrong way.
One of the most interesting ways I had kangaroo in Australia was on a pizza at the popular and touristy Australian Hotel (which happens to have an amazing rooftop view overlooking the Sydney Opera house ). The Australian is the place to go if you want kangaroo, emu, and crocodile in a single meal – they have a pizza for each of them.
A pizza at the Australian Hotel that has kangaroo and red pepper on the left half, and emu, tomato, and basil on the right half
At the Australian, my travel buddies and I decided to order a custom half kangaroo, half emu pizza in honor of the Australian Coat of arms, which depicts a kangaroo and an emu standing side by side. This pizza was amazing! The highlight was actually the emu, which has a very distinct, surprisingly non chicken like taste that is gamier than the kangaroo. In fact, emu doesn’t taste like chicken at all, it is more like a juicy, lean, yet tender beef jerky.
Just in case you were wondering, crocodile tastes exactly like chicken in Australia (for reasons explained in the image below) but the Thai basil with Crocodile pizza and coconut milk at the Australian Hotel was delicious anyways. All of them go great with a James Squire Golden Ale (my favorite Aussie beer).
Back to Kangaroos, the fun down under doesn’t stop at food. Around Sydney people were sporting kangaroo leather hats and I found souvenir stores selling kangaroo jerky.
Even stranger, while perusing an airport gift shop I came across “Essence of Kangaroo” kangaroo meat capsules vitamins. I’m not sure that I’m interested in taking kangaroo supplements with my multivitamins and at $30+ US per bottle, I passed on this offering.
In closing, what do all of my kangaroo observations lead me to believe?
Stereotypical as it may be, Australians are genuinely fascinated by Kangaroos. They eat and wear kangaroo products, they use kangaroos their as mascots (see Qantas Airlines), and even the Australian National Soccer Team is called the “Socceroos”.
As far as incorporating kangaroos into their diets goes, while the meat is easy to obtain, I don’t think many Aussies eat kangaroo on a daily basis. They probably eat kangaroo as often as Americans eat venison or other game meat.
In any case, I highly recommend eating some Kangaroo! If it was readily available in Austin, I would be eating kangaroo regularly as a leaner and in many ways better tasting alternative to beef or pork.


The main restaurant – old stonework and a terrace overlooking the pond
Come and dine in our restaurant “L’Atelier”! Enjoy the atmosphere and the subtle balance between the atmosphere of the old stones and the fireplace and the modern and relaxed terrace.
If you prefer to eat “al fresco”, come to the outdoor terrace overlooking the pond for a simple and unique experience.
We offer menus for the little ones.
The terrace and bar
The bar and the terrace of L’Atelier have the same vocation: to socialise and make you feel good.
A cold beer in the afternoon or a drink in the evening. A glass of wine with friends or watching our sports broadcasts…
Our teams are there for you.
We offer takeaway meals all season long: burgers, grilled meat, salads, tapas,…


Have you ever had real raclette?
Actually, the question probably should be ‘do you know what real raclette is’? Because it turns out that I did not!
I have always loved raclette, to the point that I would pretty much force my family to eat it in the midst of the warm summer months when I would come to France for a visit. To me, it was about the electric table-top grill with the small pans, and of course the potatoes and all the good food that came with it!
So when I had raclette a little while back and the waiter brought this apparatus to the table, I was both perplexed and amazed:
Turns out (and I am choosing to trust Wikipedia on that one!), that raclette was first mentioned in medieval writings as a particularly nutritious meal consumed by peasants in mountainous Switzerland and in the France region of Savoie. Traditionally, the Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings, around the campfires, they would place the cheese next to the fire and when it had reached the perfect softness, scrape it on top of some bread. The term raclette derives from the French word racler, meaning “to scrape.”
Right now I wonder how I did not figure that one out all by myself!! Oops! Kind of embarrassing but that’s ok… I love learning new things everyday!


- Champagne Wine Tour
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- Champagne Chandon on Saturday Afternoon
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- Pick Up Locations Melbourne
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- Check Availability
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Yarra Valley Dairy
The Yarra Valley Dairy is located in an area of this fertile valley known as "Hubertswood," a name linked to the very early pioneers to the Yarra Valley in the 1840s.
The early settlers built a dairy to supply the area with great quality cheeses, a tradition that has been handed down to generations. The buildings have a very older style look about them and it is a return in time to visit this property with the old buildings being well over 100 years old.
The farm borders along the Yarra River with the slopes being cultivated to grow lush pastures which are so important in the production of quality milk. The farm has a herd of around 200 Friesian Cows and calving takes place in July/August allowing the cows to take full advantage of the abundant growth of spring pasture. The cows are milked twice a day in a Herringbone Milking Dairy, with the first milking is in the early morning and the second in late afternoon.
The milk is then transferred from the dairy by an underground transfer pipe to the cheese factory. The milk is pasteurized and then runs into vats for the cheese making process to begin. Around 6000 to 10,000 litres of milk each week is produced and transferred to the Cheese factory. The cheese shop is the public outlet for these locally produced handmade farm house cheeses and there are only a few outlets around Melbourne that are stockists.
You will love the visit to Yarra Valley Dairy and you feel that you are in a time warp as you enter the old buildings. The cheeses are superb and our Mercedes Benz Mini Coach has a fridge for you to preserve your cheese purchases for the trip home.
Yarra Valley Wine Tasting Tours
Suite 32, 211 Wellington Parade South
East Melbourne 3002 Australia
Phone: 03 9650 0888
International Enquiries call: +613 9650 0888


n In a small saucepan heat coriander seeds until golden and fragrant, remove from
n Repeat above process with cumin seeds and peppercorns.
n In a blender process coriander, cumin and peppercorns until fine powder.
n Add paprika, turmeric, pre-cooked shrimp paste, chillies, shallots, garlic, lemon
grass, galangal, coriander roots and stems, lime rind and leaves.
n Process until smooth fine paste.
n Add a little oil or water during processing.
Notes: Store in an airtight container for 3 - 4 weeks in the refrigerator or freeze in small quantities for up to 6 months.
We gratefully acknowledge this contribution from Christina Kourea & Roberta Muir, Sydney Seafood School Manager, Sydney, New South Wales, Australia.


“In my own research I have found that every person who is sick or tired is salt deficient. Restricting salt is like restricting oxygen. What needs to be restricted is NOT salt but acidic lifestyles and diets.” Dr. Robert O. Young from pH Miracle, LLC
Believe it or not, there are many doctors out there that believe “salt” is a vital substance for the survival of all living creatures on Earth. There are two bodies of water, or oceans, in the body; one ocean is held inside of the body’s cells, and the other ocean is held outside of the body’s cells. Good health depends on the most delicate balance between these two oceans, and this balance is achieved by salt.
Salt is essential for life – a person or animal cannot live without it. Salt is found everywhere on our planet – in the ocean, in mineral deposits, and in every single piece of food the Earth grows for us. In regards to the salt you put on your food, most people simply don’t realize that there are enormous differences between refined table salt and unrefined (pure, natural) sea salt. These differences can have a major impact on maintaining good health, or increasing the risk of health challenges. If you want your body to function properly, you need unrefined sea salt that is complete with all of its natural elements and minerals.
Most common table salt is made up of chemicals that pollute your body and wreak havoc on your health. Your table salt is actually 97.5% sodium chloride and 2.5% chemicals, such as moisture absorbents and dangerous preservatives (e.g., Aluminum Hydroxide to help the salt pour out of the container better) not required to be listed on the packaging. Dried at over 1,200 degrees Fahrenheit, the excessive heat alters the natural chemical structure of the salt. This pasteurization process “chemically cleans” the typical table and cooking salt found in your grocery store, and produces inorganic sodium chloride – an unnatural chemical form of salt that your body recognizes as a foreign substance. This form of salt is in almost every preserved product that you eat.
As a food, table salt is non-nutritious and can potentially act as a destructive poison. In order for your body to try to metabolize table salt crystals, it must sacrifice tremendous amounts of energy. Inorganic sodium chloride upsets your fluid balance and constantly overburdens your elimination systems, which can impair your health. When the body tries to isolate an overdose of unnatural salt, water molecules must surround the sodium chloride to break them up into sodium and chloride ions so the body can neutralize them. To accomplish this, water is taken from the body’s cells to neutralize the unnatural sodium chloride. As a result, cells become dehydrated (which is why a person might feel thirsty soon after consuming table salt).
Natural, raw sea salt balances the body well. Many pure sea salt products available on the market today contain the 50+ minerals and elements, and do not contain toxins and/or anti-caking agents. However, with chemical dumping and toxic oil spills polluting the oceans at an alarming rate, most of today’s sea salt is not nearly as healthy as it used to be. About 90% of all sea salt producers are now refining their salt. Therefore, people need to carefully select and purchase their sea salt products.
Creation of the Sea has carefully selected some of the healthiest raw sea salt products available in the world, and offers them to both people and animals. We provide:.
• Himalayan salt products consisting of food salt, cooking salt, bath salt, salt lamps, gourmet salt cooking tiles, salt inhalers, salt detox solutions, salt foot beds, and therapeutic salt pillows. The following are photos of some of these products:
***TO PLACE AN ORDER FOR ANY OF THESE HIMALAYAN SALT PRODUCTS OR MORE, PLEASE CLICK ON THE FOLLOWING WEBLINK TO BE REDIRECTED TO THE SO WELL (OUR HIMALAYAN SALT SUPPLIER) SHOPPING CART: HIMALAYAN SALT PRODUCT ORDERS. In order for us to provide you with the best customer service experience, please make sure you always click on this link (HIMALAYAN SALT PRODUCT ORDERS) before making any Himalayan salt product purchases now or in the future, thank you!***
We also provide:
• Liquid colloidal sea salt from the Great Salt Lake in Utah for flavoring and alkalizing food, and an alkalizing bicarbonate salt mixture supplement that helps with removing/buffering acids in the body. These particular salt products are exclusively formulated and manufactured by Dr. Young and pH Miracle, LLC.
• Celtic Sea salt products consisting of food, cooking, and bath salt. These particular sea salt products are from the coastal areas of France and Portugal.
• Himalayan salt licks for animals.
• Flor Blanca Sea salt for food seasoning, cooking, and bathing. This particular sea salt product is hand-harvested in Mexico.
• Mayan Sun Sea salt for food seasoning, cooking, and bathing. This particular sea salt product is harvested in El Salvador.
• Dead Sea bath salt.
***You can order any of these salt products via phone (908) 914-7705 or e-mail firstname.lastname@example.org. We are currently offering “Free Delivery” for these salt products to sites within a 15-mile radius from our company’s location.***
Dr. Young and Creation of the Sea believe that there can’t be a better salt product than one that is pure, natural, and unrefined – raw sea salt that is provided and evaporated by Nature, harvested to perfection by Man. There are many other doctors that also believe that organic, raw sea salt is healthy for the body. Doctors such as Dr. Joseph Mercola, Dr. Larry Cromwell, and Dr. David Brownstein, believe that eating organic sea salt daily can help one achieve a healthy body pH between 7.3 and 7.4.
Here is a list of facts/benefits about pure salt:
– The average human body contains almost 450 grams of salt. Each day we need to replenish the salt used by our bodies to maintain our normal health, vigor and alkaline design.
– Salt plays a big part in helping the body to digest food and turn them into living tissues, as well as helping to transmit nerve impulses that contract the muscles. In order for the cells of the body to function normally, a salt/water balance must be maintained. Salt is also necessary for making the sodium bicarbonate the body needs to alkalize the food we eat and maintain the alkalinity of the blood and lymph fluids.
– Raw sea salt contains higher levels of calcium and magnesium than refined salt products, as these minerals are naturally present in unrefined sea salt.
– Salt is the ion of life for which all energy is transported, providing the matrix for all energy needs of the body.
– Salt regulates the water content throughout your body.
– Salt removes excess acidity from your cells, particularly your brain cells.
– Salt can help with the clearing of mucus plugs and phlegm from the lungs – and can be particularly useful in asthma and cystic fibrosis.
– Salt helps with the clearing of mucus and phlegm from your sinuses, and can help reverse sinusitis.
– Salt acts as a strong natural antihistamine.
– Salt helps with the prevention of muscle cramps.
– Salt can help with sleep regulation – it is a natural hypnotic.
– Consuming pure sea salt increases oxygen in the body.
– Salt can help with the prevention varicose veins, and spider veins on your legs and thighs.
– Salt alkalizes the skin and helps with the removal of Acne, Skin Funguses, Psoriasis, and Eczema.
– Salt can be a powerful natural remedy for Ear Infections, Motion Sickness, Nasal Congestion, and Sore Throats.
– Salt is a powerful chelating agent that can remove heavy metals, such as Methylmercury, in the body.


Get ready for game day with this tasty Super Bowl Recipe.
Super Bowl Sunday is right around the corner! If you haven’t already planned your menu for the biggest day in football, consider whipping up this tasty Super Bowl recipe. This fun, handheld appetizer is sure to impress all your game day guests!
Bacon Cheeseburger Bombs
- 4 slices bacon
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 tube refrigerated biscuit dough
- 2 dill pickles, chopped
- 1 cup shredded cheddar cheese
- yellow mustard
- 4 tbsp. butter, melted
- sesame seeds
- ketchup, for serving
- Preheat oven to 375° and line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook bacon until crispy. Remove bacon strips but reserve 2 tablespoons of fat in the skillet. Chop bacon.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, then add ground beef, season with salt and pepper, and cook until no longer pink, 5-6 minutes. Drain fat.
- Flatten each biscuit round to about ¼ inch thickness. Top each round of dough with cooked ground beef, pickles, mustard, cooked bacon, and cheese. Pinch the edges together to create a ball. (It will look like a dumpling!)
- Place the burger bombs seam side-down on the baking sheet. Brush the tops of the dough with melted butter and sprinkle with sesame seeds.
- Bake until the biscuits are golden and cooked through, about 20 minutes. Serve with ketchup.
This tasty Super Bowl Recipe is sure to have all your guests cheering “Touchdown!” Are you looking for assistance with your insurance? Don’t hesitate to contact us at John Scott Insurance. Our experienced professionals are ready to assist you with all your coverage needs.


November 12, 2021
As you scour the list under in your next favorite smoothie recipe, you’ll discover that some of the veggies are widespread and ones you’ve doubtless utilized in your smoothies before. Whether you’re a hardworking professional needing to up your vegetable intake, busy mum/mom needing to sneak some vegetables into your kid’s meals, or gym go-getter wanting to up your veggies for well being or weight loss causes, you’ll discover a minimum of one (or all) of those vegetable smoothie recipes excellent for you! These homemade smoothie recipes are chock full of nutrients and substances that assist digestion, burn fats, decrease inflammation, and extra. The know-how of including the suitable veggie to a smoothie can be cracked with a ton of observation and, naturally, trial and error.
Devoting a ton of time and doubtlessly wasting components on searching for suitable ratios could be a bit discouraging. Amongst these acquainted components, there are some unsuspecting vegetables that you might think don’t have any place in a smoothie. You may shock yourself at how properly cauliflower pairs with peanut butter or green peas is complimented by citrus. Strive to make your smoothie an inexperienced smoothie; add 1 cup of child spinach to any smoothie5. Add some Greek yogurt, and you can amp up your protein intake! A bit of ice like proven doesn’t harm a smoothie in any respect; despite everything, you often add ice to smoothies anyways. As you may see, there are a lot of delicious vegetable smoothies you possibly can take pleasure in for a healthy meal or snack!
Here’s a surprisingly delicious puree: the frozen grape smoothie! Even higher: there’s no protein powder: just all-natural, delicious components! Alternatively, if you’re looking for something even easier and quicker, this watermelon smoothie recipe is also loaded with antioxidants. I imply, come on, what good is it to be skinny if you’re compromising your well-being while getting there? I soaked up all the knowledge available on the internet and health magazines and liked it all https://www.smoothierecepty.cz. Smoothies are an enjoyable and simple approach to boost your vegetable intake, particularly when you wrestle to meet your vegetable requirements. Including a ton of vegetables in a smoothie is a good way of sneaking in your each-day servings. Heck, let’s make it a spiked smoothie at this level.


Real Food Wythenshawe is an ambitious five-year programme to engage and excite the people of Wythenshawe in growing and cooking fresh, sustainable food. Real Food Wythenshawe will reach as far across the entire community as possible.
We also want to make Wythenshawe the exemplar for food projects in the 21st Century. We’re going to be building and running innovative indoor food growing systems and stimulating discussion around sustainable urban food production, alongside our many community activities. Everything we do will be inclusive, and will have the people of Wythenshawe at its heart.
In September 2012, Real Food Wythenshawe received funding of £1,000,000 from the BIG Lottery Fund. In addition, match funding will be provided by partners and fundraising during the lifespan of the programme.
The funds will be spent on a number of different projects and activities, all focused on getting the people of Wythenshawe growing, cooking and eating fresh, sustainable food. We’re also planning support and activities to help local people to establish new food-based enterprises, developing new skills and opportunities.
There will be five flagship projects delivered by the programme, as well as a communications campaign to help spread the word. A team of dedicated staff will ensure that it runs successfully and meets its objectives.


Our menu offers modern dishes, inspired by historic Indian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Saturday. A special Brunch Menu is available on Sundays.
Our mixologist has created a lovely range of cocktails and mocktails specifically designed for Matsya. We offer from classic cocktails such as Manhattan or Martini to signature cocktails such as Devdas, Barfi, Salaam Bombay or Rang de Basanti inspired by Bollywood movies. Part of the restaurant is the new Bar offering not only cocktails but also Drought Beer, Spirits, Wine, soft drinks and interesting brands of coffees and teas from all over the World. The new bar menu also offers a wide selection of small bites and nibbles.
Our menus offer modern dishes, inspired by historic Indian gastronomy. We offer a wide range of set menus. 3 course or 5 course Manali Menus displaying both, choice of vegetarian and non-vegetarian dishes accompanied by starters and desserts. The exclusive Matsya Seafood Menu offers the best of the seafood dishes cooked in-house. We didn’t forget to include Vegan Menu for vegan lovers. We hope that everyone finds something to enjoy. There are other options of the set menus such as Set Lunch or just simple quick Business Lunch bite for busy days. This time we are opened on Sundays as well and we offer Sunday Brunch with Glass of Prosecco or Wine included. Hope you enjoy our meal.
Whatever your style and tastes are, we have the option that’s right for you. Whether you’re a celebrating special occasion, or want to have a business networking event, book launch, Christmas party, office party, bachelors or hens party, wedding reception any other event, we’ve got you covered to make your occasion unique.
“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” – Ernest Hemingway
“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”
We have carefully selected our coffees for you from different parts of the World. Every coffee we offer in our menu has been chosen to keep in mind the delicate process of balancing the bean’s natural flavors, causing it to change in color, taste, smell, and density. The lighter roast coffee beans keep the bean closer to its original flavor and are sweeter & fruitier such as Kenyan Peaberry Coffee. Medium roasted coffee is visibly darker coffee giving very pronounced aroma and slight acidity such as Colombian San Agustin. Dark roasted coffee beans take on wonderful glossy texture with a great strong aroma and deep bittersweet flavors of the roast such as Indian Monsoon Malabar, Old Brown from Java or Cafe Francais.
Our selection of high-quality tea is to give you a pleasant and enjoyable experience with amazing taste. Just like coffee, our tea is served as tea leaves infusion and offers you a large spectrum of flavors and character. We offer white tea with its natural sweetness, vibrant grassy and refreshing green tea, smooth and rounded yellow tea, refreshing fresh leaf mint tea or bold and strong black tea. We didn’t forget the famous Darjeeling tea or all-time classic English breakfast tea. There is more to choose from.


Probably why I decided to stick with a very simple list today. Now, I have had this conversation with many writers, both in person and on forums and what I have discovered from this, is that writers are insane when it comes to what we will put in our mouths. More insane than that, is that we justify it by saying it helps the creative process.
My top five snacks when in the middle of a writing blitz are (imagine a drum roll sound here):
- Icing sugar and cocoa mixed (usually eaten dry, though a tiny drop or two of milk can make this into a really interesting paste - it is slightly easier to eat this way as it doesn't blow away if you exhale while lifting the spoon). I really don't have a justification for this combination other than it is pure sugar that tastes like chocolate and it has almost zero preparation time.
- Fresh rocket leaves with honey (as close to a salad as I am probably going to get). This has two benefits for me. Firstly, it is actually reasonably healthy. Secondly, it is really, really sweet and again, no preparation time.
- Tim tams and hot chocolate. I've recently learned that there are many people around who do not know the most fabulous food ever. Tim tams (chocolate cream, sandwiched in chocolate biscuit, coated in chocolate) used as a straw for hot chocolate. Essentially you bite two diagonal corners off, place one in the drink, and suck through the other. Do it fast, or the biscuit dissolves into the drink, but if you get it right, it is so amazing.
- Hot chips. As much as I get into sugar when I am writing, I love starch and grease. A quick trip to the corner shop for some hot chips is an amazingly good pick-me-up for writing, and it gets me moving and away from the computer screen for ten minutes or so.
- Sushi. Okay, has nothing to do with writing. I just love sushi and would eat it anytime, anywhere as long as there was lots of soy sauce to go with.
Tell me your five top writing snacks (or even one).


Foodbuy is the nation’s largest procurement organization supporting the foodservice industry in North America.
In 2010, we brought $750 million in purchasing power to the marketplace. We have contracts in place with more than 350 manufacturers and distributors, covering the full range of food, beverage, supplies and services required to run a wide array of foodservice operations.
With the emerging success of Foodbuy USA, Foodbuy Canada was formed in 2007. We are owned by the Compass Group, the world’s largest foodservice and catering provider. Beyond Compass Group, however, we serve a host of Partners across the business spectrum, including Hotels & Resorts, Healthcare, Leisure, Restaurants & Catering, Vending and more.
The combination of functional expertise and food industry knowledge fuel our team’s effectiveness and innovation. The Foodbuy team encompasses some 90 associates working in
- Category Development
- Distribution Management
- Systems and Technology
- Data Management and Analysis
- Account Management
Our major offices are in Toronto, Ontario.


I grew up helping my mother in the kitchen at every meal, and we cooked most everything from scratch from food we grew ourselves. I lament the loss of this most important aspect of family life from our modern culture, and think it’s largely responsible for many of the problems our society faces – problems they are trying to solve with legislation when the solution is for everyone to take back their personal responsibility…. But I digress. My mother was a college trained chef, two-time graduate of Johnson & Wales with a BA and a MA in Baking and Pastry who did her best to make sure I learned all the proper classical French techniques and their names (though I’ve never been able to make bread as delicious as hers.) We watched hours of Julia Child, the Frugal Gourmet, Yan Can Cook, Jacques Pepin and others I can’t remember the names of but to whom I owe a debt of gratitude for contributing to the vast library of culinary knowledge of which I am now the curator. While the go-to for many of my friends’ moms was the Betty Crocker Cookbook, or more rarely, the Joy of Cooking, the culinary ‘bible’ in my house was James Beards’ American Cookery.
For 30 years this well-loved tome has been the go-to in my house, most especially for bread and dessert recipes. Since inheriting it I have added even more scorch marks and splatter to its greasy-fingerprinted pages, and look forward to the days of sharing this with someone who will likely inherit it from me. While most of the recipes are classical French haut-cuisine, they are well written and easily prepared, a trait which I did not find to hold true in the Joy of Cooking. The book’s only major drawback, if you consider it one, is that it does not contain recipes for many more of the later American classics such as Chili and American Chopsuey.
As a child, I did not understand the reasoning behind many of the classical techniques. As I grew and learned, I gained a basic understanding of the limited tools and technologies that existed when many of these recipes were developed, as well as the delicate chemistry on which many recipes are founded. So it is rare that I question a technique – regardless of how odd it sounds, I usually understand they why of it by the time I finish the recipe. There is ONE technique, however, I have never understood, and to this day I do it my way, regardless of what “proper” is – the traditional method of roasting a bird.
As a child, and indeed, throughout my life, the most common complaints I’ve heard about oven roasted bird meat, especially turkey, is that the breast meat is always too dry, and the thigh meat is too greasy. Yet, most people place their birds’ breast up, and thigh down, in the roasting pan. WHY? I can only suppose that at some point, someone decided the browned skin on the breast of the bird was more presentable or appealing? Julia Child attempted to solve the problem by roasting the bird in a covered pan, then browning it at the end using a torch (I’ll never forget that episode, she set the curtains on fire with the torch!!) However, the science is all wrong. With the breast up, the meat dries out completely, the juices either baking out or running down to soak the already fatty leg meat. So around the age of 15, I started roasting my birds breast-down in the pan, in the same position they would be in if standing. The leg and thigh meat is juicy without being greasy, and LO! the breast meat is moist and flavorful. And while, to some, the birds back may not be as rounded and aesthetically pleasing as its breast, the browned skin is just as (personally, I think more so) delicious as the skin of the breast. I think we could all agree, especially for family dinner when the quality and enjoy-ability is more important than someone’s notion of “presentable”, the traditional method definitely falls flat on its back.


Prep time 5 mins. Bake time 1 hour. 5 cups approx sourdough – we used our 100% whole grain rye and some leftover baguette. 3 cups rice milk/milk of your choice 5 eggs 1 tablespoon vanilla paste/vanilla essence/vanilla bean; whichever you have. 1/4 tsp nutmeg 1/2 tsp cinnamon 1 cup chopped dates and currants – […]
About Ruth Heath
This author has yet to write their bio.Meanwhile lets just say that we are proud Ruth Heath contributed a whooping 2 entries.
Entries by Ruth Heath
This delectable recipe from head chef Ainsley Thompson at Sherwood Hotel, Queenstown, as printed in the latest Cuisine magazine, pg 154, with a special mention of our flour. -serves 10 Ingredients 2 tablespoons honey 5 pears, peeled, halved lengthwise and cored. 300gm butter, diced 100gm Grinder & Grain flour 120gm ground almonds 300gm egg whites […]


Thursday's Prime Rib
Join us every Thursday, starting at 4pm, for our Prime Rib dinner! 12oz. rib eye, Au Jus, potato & fresh vegetable of the night. Includes a dinner salad, dessert & a soft drink or coffee. Only $16.95, you can even take it to go!
Take-Out & Delivery
Call (518) 943-2200 and we'll either have it ready for you to pick up or we'll deliver it (within a 4 mile radius).
Make someone happy and surprise them with a great lunch or dinner - buy them a gift certificate. It's easy, just give us a call.


|Can you visualise this with the dousi?|
If you have never come across chive flowers here is a picture below. When selecting chive flowers find those with thicker stems where possible, the very fine thin ones usually quite stringy, the thicker ones are more tender and sweeter. If you cannot find chive flowers, garlic sprouts are equally good with this dish, as shown in the picture below. These vegetables are only available from Chinese or oriental supermarkets. If you don't like the pungent, oniony/garlicy taste of chive flowers/ garlic shoots, tender asparagus is a good mild substitute or green beans are good too.
|The top bundle is garlic sprouts the bottom one is chive flowers.|
This recipe is quick and easy to prepare. Just chop and stir fry, ready to eat within 10 - 15 minutes. This is the kind of cooking I like after work when I just want something quick.
Chang Ying Tou 蒼蠅頭, The recipe
250 - 300 chive flowers (jiu chai hwa/ gau choi far) 韭菜花/ garlic sprout (suan tai) 蒜苔
200 - 250g minced/ground pork
1/3 cup loosely packed fermented black beans (dousi) 豆豉
2 - 3 large medium hot/ hot chillies, much as you like
3 - 4 cloves garlic
dash of cooking wine
dash of soy sauce
dash of oyster sauce
a little cooking oil
dash of sesame oil
- Trim off a bit of the end of the chive flowers. Cut the vegetable into tiny pieces. The flower part is edible too do not throw away.
- Chop garlic and chilli
- Rinse black beans with a sieve, shake off excess water.
- Heat the wok till hot then add a little cooking oil. Heat high and add pork. Keep stirring and breaking up the pork into tiny pieces with a cooking spatula. Keep stirring till the meat turned white and no more moisture coming out of the pork. When the pork started to caramelise, add garlic and dousi. Keep stirring (if you see the work getting a bit sticky, turn the heat down), till garlic and dousi giving out a pungent smell. Add the chopped chive flowers and chilli. Stir fry for a little while, add dash of cooking wine. Continue stir frying till vegetable is cooked. These chive flowers do not take long to cook, it can be eaten semi raw with a more peppery taste and crunch. If you cook it a bit longer the vegetable will get sweeter, less pungent or peppery and less crunchy. It's up to you how you like it cooked. Finally when done add dash of soy sauce, oyster sauce and sesame oil to taste, do not add to much soy sauce and/or oyster sauce the fermented black beans are salty.


Since 1895, Lavazza has been crafting some of the world’s most desired coffees. It started in Turin, Italy with our Founder, Luigi Lavazza, who invented the concept of coffee blending or the art of combining beans from different regions. Since that time, four generations of the Lavazza family have continued our founder’s commitment to quality and have devoted their lives to the pursuit of coffee perfection. We invite you to try one of Lavazza’s distinctive coffees, and you’ll know why Lavazza is Italy’s favorite coffee. Lavazza is proud to be the official coffee of all four Grand Slams. For more information on Lavazza, check us out at lavazza.com/us, “like” us on facebook.com/lavazzausa, or follow us on Twitter @lavazzausa.


Thursday, March 21, 2013
Short shopping list for snappy salad
Looking for a fast, fresh, fantastic, flavorful salad idea? Here’s one with plenty of crunch.
Sesame Broccoli Slaw
6 ounces sugar snap peas, rinsed
3-ounce package top ramen noodles
12-ounce bag Trader Joe’s Organic Broccoli Slaw (or make your own mix of shredded broccoli stalks and carrots)
1 bottle Trader Joe’s Fat Free Sesame Soy Vinaigrette
2 tablespoons sesame seeds
Crunch up dry noodles and combine in large bowl with peas and slaw mix. Add dressing to taste (I ended up using about half the bottle), toss mixture until coated with dressing, and sprinkle salad with sesame seeds before serving.


At Cilantro Artisan Foods, we cater our Mexican-inspired menu to corporate and private events. We tailor each event to our client's specific needs. We serve the triangle area and we cater for groups of up to 100 people.
Homemade corn tortilla chips seasoned with pink
himalayan salt tray with choice of 2 dips.
$25.00 Serves 8-10.
Additional dips add $7.00. Add $1.00 for Salsa Morita
and Salsa Habanero
Taquiza: Authentic Mexican sharing taco buffet served with fresh local corn tortillas, Mexican rice, traditional black beans or refried beans, pickled radish and pickled onion garnish, salsa verde and salsa molcajete.
Choice of 2 meats/veggies. $13.00 per person.
Add $3.00 per extra meat/veggie per person.
Fish tacos add $2.00 per person
GF Glutten Free, VG Vegetarian, V Vegan
Detailed list of ingredients available upon request. Spiciness levels can be adjusted to taste. Additional fish selections based on market availability and price.
Please place your order no later than 5 days prior to the event.
Serving utensils: $3 each.
Chafer Stand for Full Sized Disposable Pans Rental: $5 each.
Delivery: $10 to Durham. Delivery available to additional areas; call us for pricing.
Payment: Cash, checks and major credit cards are accepted. A 50% deposit required for orders bigger than $500.
Cancellation: We require 3 full business day for cancellation. Some cancellations may require a 10% fee.
Minimun order $150.00


Could a microwave oven toaster be better than buying separate appliances? When contrasting them to a standard oven, a toaster oven will certainly make use of regarding half the power.
An excellent option and my recommendation for this type of oven is:
Sharp Cozy & Toasty Microwave-Toaster Oven R-55
Surprisingly, the results with these tiny bake products are rather good. When it comes to microwaving oven, as is fairly typical on compact devices, the Cozy & Cozy R-55 has a reasonably low wattage (650 watts) and also food preparation can take longer than with a full-size oven with higher wattage.
This version makes use of the exact same cavity for all its features. so the toast quality is not quite like is found in toast-dedicated units as a result of the setup of the heating elements. To get the most effective salute quality possible it is needed to eliminate the turntable. A number of pointers are made in the user's manual that microwave toaster oven combination will improve food preparation results. For example to microwave snacks, it must be prepared on top of a rescinded microwave-safe plate. This method encourages microwave power to go into the package from listed below in addition to from above and aids to prepare the popcorn extra uniformly and protect against burning.
Pros: Space-saving. Multiple function. Offers automatic presets.
Disadvantages: Reduce toasting of variable quality, limited microwave wattage.
Some other designs to consider consist of:
SENSIO Bella Cucina 6-slice Toaster
Sanyo SK-CV8S Convection Toaster
Hamilton Coastline Six Slice Toaster Oven XL
A greater selection and reviews of microwave toaster ovens [http://microwavecombinationovens.net/] by Mark Greene are offered at [http://microwavecombinationovens.net/]
Could a microwave oven toaster be much better than getting separate home appliances? When comparing them to a traditional oven, a toaster oven will utilize regarding half the energy. It's easy to see that you'll be using much less power generally if you go with a microwave.
When it comes to microwaving, as is rather common on portable devices, the Warm & warm R-55 has a relatively low electrical power (650 watts) and food preparation can take longer than with a full-size oven with greater power level.
To microwave snacks, it must be prepared on top of an overturned microwave-safe plate.


1 Tomato Sauce – Men who eat a lot of tomatoes, tomato sauce, or pizza smothered with the stuff may be giving themselves a hedge against prostate cancer. So say researchers at Harvard University, who studied the eating habits of more than 47,000 male health professionals. They found that men who ate tomato sauce two to four times per week had a 35 per cent lower risk of developing prostate cancer than men who ate none. A carotenoid called lycopene, which tomatoes contain in abundance, appeared to be responsible. But scientists were puzzled: tomato juice didn’t seem to have a protective effect. Other research show why. For best absorption, lycopene should be cooked with some kind of fat. So pizza may be just what the doctor ordered.
2 Oysters – Myth has it that oysters are the food of love. Science may agree. Just two to three oyster deliver a full day’s supply of zinc, a mineral critical for normal functioning of the male reproductive system. Scientists are divided over reports that sperm counts have declined over the last 50 years and that environmental factors are to blame. Nutritional deficiencies do seem to be the cause of certain cases of low testosterone. Getting adequate zinc is sometimes the answer (up to 15 milligrams per day is recommended for men; more than 40 milligrams can pose risk). In one trial, 22 men with low testosterone level and sperm counts were given zinc every day for 45 to 50 days. Testosterone levels and sperm counts rose.
3 Broccoli – A recent Harvard study finds that cruciferous vegetables, like broccoli, may protect against bladder cancer which is common among Asian men. Scientists analysed the diets of nearly 50,000 men and discovered that those who ate five servings or more per week of cruciferous veggies were half as likely to develop bladder cancer over a ten-year period as men who rarely ate them. And broccoli and cabbage were singled out as the most protective foods.
4 Peanut butter – If you want a healthy heart, spread your morning toast with peanut butter. Heart disease is the leading killer of men and women, but men fall victim at an earlier age. Researchers from Pennsylvania State University compared the cholesterol-lowering effect of the step II Diet of the America Heart Association (AHA) with a higher-fat diet based on peanuts. The AHA plan included more carbohydrates. The peanut regimen was 36 per cent fat. After 24 days both diets lowered “bad” LDL cholesterol. But the peanut plan also caused a drop in blood fats called triglycerides and did not decrease HDL, the “good” cholesterol. The AHA diet raised levels of triglycerides and lowered levels of HDL. “Peanut butter is a little higher in fat,” says Penny Kris-Etherton, the lead author of the study. “But it’s the type that’s good for you – monounsaturated fat.” Researchers have predicted that the peanut diet could reduce heart-disease risk even more than the AHA diet could. Just don’t go nutty plastering on the tasty spread, since it is high in kilojoules.
5 Watermelon – Until the age of 55, more men suffer from high blood pressure than do women. Research suggests that foods rich in potassium can reduce the risk of high blood pressure and stroke. The evidence is so convincing that the US Food and Drug Administration recently allowed food labels to bear a health claim about the connection between potassium-rich foods and high blood pressure. “A good goal for potassium is about 2000 milligrams or more a day,” says Antigone Blazos, a lecturer at Asia Pacific Health and Nutrition Centre in Melbourne, Australia. Watermelon is a rich source of this mineral and has more potassium – 664 milligrams – in just one large slice than the amount found in banana or a glass of orange juice. So cut yourself another slice and enjoy its cool taste.
There you have it: five great foods for men that can keep both of you well fed and healthy at the same time.


Posted on: 9 December 2021
If you serve burgers at your restaurant or if you're interested in adding burgers to your menu, then you probably want to make them the best that you can. After all, you'll want your customers to want to come back to order your burgers all the time. One way that you can make your burgers stand out against the competition is to serve in-house ground burgers. Basically, this just means that you will grind your own beef in-house instead of purchasing pre-ground beef or pre-made patties. These tips can help you out a lot if you want to serve in-house ground burgers in your establishment.
Use High-Quality Beef
First of all, you should make sure that you use the highest quality beef that you can. For example, you may want to grind up Angus steak to make your burgers. You might have to spend a little more to purchase high-quality beef to use for your burgers, but you are sure to find it is worth it once you get to try your higher-end beef, and your customers are sure to notice a difference, too.
Consider Making Other Types of Burgers
You don't just have to grind up beef to make beef burgers, although this is probably something you're going to want to have on your menu. However, once you start making your own ground meat, you can experiment and make chicken, turkey, or pork burgers, too. Your customers are sure to appreciate having lots of different options to choose from.
Invest in a Good Grinder
Of course, if you're going to be grinding up your own meat for burgers, you're going to need to invest in a good grinding machine. To keep up with demand for your restaurant and to ensure proper performance, you'll want to purchase a commercial-grade meat grinder. Make sure that you follow the instructions for use and that you clean it regularly for best results.
Add the Right Seasonings
No matter how good your in-house ground meat might be, you'll want to add the right seasonings if you want it to really shine. You may need to experiment with a few different types of seasonings so that you can come up with your restaurant's signature blend.
Use Other Fresh Ingredients
Even though in-house ground meat can help you make wonderful burgers, their quality will suffer if you don't use other fresh ingredients, too. Therefore, make sure that you use the highest-quality buns, fresh produce, and high-end cheeses that you can to make better burgers.
Try out other in-house burgers like those from Burger Addict to get an idea of what they're like.Share


When it comes to dropping body fat and not just body weight, and maintaining lean mass, however, it gets a little more complicated. This is where a calorie is simply classed as a calorie, and your macro nutrient intake plays a vital role.
Calories In vs. Calories Out
When it comes to losing weight, it’s as simple as calories in vs. calories out.
In essence, it’s almost as simple as needing to do more and eat less. Scientifically this is covered in the first two laws of thermodynamics.
Evidence for this is in those that have proven eating a calorie-restricted diet full of things such as doughnuts, candy, and fast food, and have still lost weight. Logic would not say this isn’t a sensible or healthy way to do things, however the fact is “doing more and eating less” by either increasing exercise or lowering calorie intake, or both, will cause weight loss.
When it comes to dropping body fat and not just body weight, and maintaining lean mass, however, it gets a little more complicated. This is where a calorie is simply classed as a calorie, and your macronutrient intake plays a vital role.
Protein and Protein Shakes
Net protein balance is the difference between muscle protein synthesis and muscle protein breakdown.
In order to gain muscle and promote recovery; protein balance must be positive, in another words protein synthesis (the formation of new muscle proteins) must be higher than protein breakdown.
Using protein shakes and supplying the body with amino acids during the day and around key times (before, during and after training) plays an important role in maximising the responses described above, and works in a two-pronged manner.
Protein Shakes Can:
1. Increase muscle protein synthesis
2. Decrease protein breakdown
Because of this, a higher net protein balance is achieved, helping to promote gains in lean muscle mass, strength and recovery.
However, when you’re in a calorie deficit and cutting down, your protein turnover is higher, and the body is likely to be in a catabolic (muscle breakdown) state. Muscle protein breakdown is higher. You therefore risk losing lean muscle tissue if you don’t do things right.
So, let’s just say as a typical example of someone who’s cutting down, they may think that because they’re not in a muscle building phase, or they don’t feel they need the extra calories, they eliminate protein shakes from your diet. Now they may well be saving 100 calories per shake, but is that worth the risk of:
1. Having an overall lower dietary protein intake, at a time where the body’s breaking down more proteins
2. Not getting the anabolic effect of using protein shakes around workout times
3. Affecting speed of recovery, which means reduced ability to train as hard and less calories burned during each workout
4. Not having the psychological effect of having something post-workout, potentially meaning you’ll eat something less healthy
5. For some, the sweetness of a protein shake can also curb diet cravings. Something you’re unlikely to get from any other foods as low in calories and sugar
Other Protein Benefits
Protein has a high thermic effect of feeding (TEF) than carbs or protein, meaning you burn more calories than carbohydrates and fat to be able to digest protein. TEF only plays a minor role in metabolism, however every little helps when it comes to reaching your body transformation goals sooner.
Protein also keeps you feeling fuller for longer if 30g or more is used in one sitting. The typical protein shake has around 25-30g of protein per serving and for only around 100 calories. You’d have to eat around say 5 boiled eggs to hit 30g of protein, but you’d also be having way more calories! Three times the calories in fact!
What About Calorie Restriction?
When dieting down to become leaner and more defined, it makes sense that due to your calories becoming more restricted, you’d need to consume more bang-for-your-buck foods. Foods and snacks that are lower in calories, but higher in protein and other nutrients.
- As a bonus most good protein shakes are low in both fat and carbohydrates. So whether you’re choosing to use a low carbohydrate, low fat, or mixed approach; healthy fats or carbohydrates can be added to your diet via other means.
For example: blending your protein shakes with nut butters could make a good snack or meal replacement for low-carb dieters, whereas blending your shake with oats or a banana would suit dieters using a lower fat approach.
- As a general rule of thumb low-carb diets should be higher in fat, whereas lower fat diets should be higher in carbohydrates. This stops the body turning to protein and amino acids to use as an energy source, and keeps other bodily processes ticking over.
How To Choose Your Protein?
Here are some simple, non-restrictive rules:
1) Use a fast-acting form of protein around your workouts such as whey, or hydrolysed proteins. Exactly the same as though you weren’t dieting down.
2) If using protein shakes as meal replacements a mix of fast acting and timed-release proteins will work best. For example, whey protein mixed with pea protein, milk protein or casein work well.
3) When using protein shakes for meal replacements try combining them with other foods to increase the nutrient density (for example berries, spinach, kale etc.), or even a superfood supplement.
4) Try using nut butters, coconut oil, or even fresh avocado in your protein shakes to add healthy sources of fat in to your diet when using a low carbohydrate approach.
5) When using a low fat approach to your diet try experimenting with different fruits, and other low GI carb sources such as oats and barley.
Our articles should be used for informational and educational purposes only and are not intended to be taken as medical advice. If you’re concerned, consult a health professional before taking dietary supplements or introducing any major changes to your diet.


an edible substance that comes in many flavors, and it giggles ~Urban Dictionary
J-E-L-L-O spells Jell-O, or so the jingle went. My mom used to make a lot of Jell-O for dessert for all us six kids. It was sweet and jiggly and we all scarfed it down. It was an easy and inexpensive way to satisfy our sweet teeth. Pudding did the trick, as well.
Fast forward a few decades, and Jell-O has never been on the menu at our house. It was only when I was in the hospital after surgery in 1985 that the first thing they let me eat was Jell-O. Boy, did it ever taste good! Oh my, when you haven’t had anything to eat in days, it was especially delicious and very much savored.
I don’t think I ever thought about Jell-O again until 2003 when Shannon and I flew up north so she could interview at her two selected college choices, Bard (NY) and Bates (Maine).
We flew into NYC, traveled up the Hudson River Valley to Bard, spent the night and then headed northeast to Lewiston, Maine where Bates College is located. After that, we drove down to Boston, left our rental car at the airport and checked into our hotel… which we discovered had no restaurant.
But there was a shuttle van that took you to three choice restaurants: Barbecue, Chinese or Italian. We picked Italian.
I have no recollection of the name of the place. It was crammed into a crowded street beneath an elevated train of some sort, not far from the hotel. We went in, and my initial impression was that this place was a throwback to another era. I wasn’t too far off base.
The hostess seated us at a very small table. I recall lots of red flocked wallpaper and upholstery. The menu featured old school dishes such as lasagna, pizza and scaloppini… comfort food for the masses. I had lasagna and some generic Chianti wine.
Then the waitress asked us about dessert. One of the items on the dessert menu was, you guessed it, JELL-O!!
I can’t think of any other restaurant in the world that would offer such an old fashioned dish, and I have to wonder how many people ever ordered it. I do know that cafeterias offer it (at least they used to; it’s been a long time since I have been to one).
By the way, we didn’t order any. But if I recall correctly, I think I did get some chocolate pudding (also not an item on avant garde restaurant menus!). I wonder if it was Jell-O pudding?
According to Wikipedia, “Gelatin, a protein produced from collagen extracted from the boiled bones, connective tissues, and intestines of animals, has been well-known and used for many years.”
Sounds icky! So who eats Jell-O anymore?
Well, as I mentioned above, patients in hospitals eat it after they’ve had surgery. It’s often the first “solid” food they are able to eat after a few days, and it really does taste good at that point.
So why am I bringing this subject up? Well, it’s because I had a colonoscopy this week, and had to adhere to a liquid diet the day before. But it was ok to eat Jell-O, and so, by golly, I bought myself a box. Lime flavor. I made it on Monday and nibbled on it on Tuesday when I felt a need to chew on something.
Wait. All of a sudden I’m recalling that there is such a thing as Jell-O shots. OH!! So maybe that’s why Jell-O is still a viable product!
Gee, colonoscopy prep would have been so much more fun if I could have had some of those!


WHAT WE DO
WHY ARE WE DIFFERENT?
At Meat Masons we are passionate about only using the best possible ingredients – you are what you eat! We make sausages with a difference! We are a Gourmet Sausage Manufacturer and proudly make British Sausages & German Sausages. Not only do we manufacture sausages to our own secret recipes but we also have our own Secret Sausage Shop at the front of our manufacturing unit which has 10 different varieties of sausages available daily so people can come, try and buy some for themselves - Everyone welcome!
We are proudly in partnership with Blythburgh free-range pork meaning that we appreciate that pigs born outside and who spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around and playing with their peers make for a superior taste! All our pork has full traceability as well as a far superior taste and texture.
· The highest quality natural casings.
· Hand ground spices on site to retain the essential oils and a pinch of sea salt.
· Produce to EC Standard 853/2004.
· State of the art production facility.
Meat Mason's mission is to create taste and texture combinations to tantalise the taste buds!
DEFINITION OF MEAT MASON IN ENGLISH:
1. A person skilled in the art of cutting, curing, preserving, flavouring meat products such as the humble sausage;
2. Mason is probably from the old French word masson (noun), maconner (verb), probably of Germanic origin;
3. A lover of meat
"THE WAY YOU CUT YOUR MEAT REFLECTS THE WAY YOU LIVE." - CONFUCIUS


In my life I’ve had a few unhappy moments of weight gain realization rise up and confront me. For instance in college, when I gained the freshman 10 or 15 and was teased about ‘filling out’; and more recently once or twice in the past 15 years when I noticed my expanding back side, and had to act. However, I’ve never once in my life been concerned about my large percentage of brain fat, comprising 2/3 of my brain. Maybe ignorance really is bliss. Luckily for me, my brain took care of its fat needs on what it was fed, and some synthesis of its own.
Most people have been led to believe that consuming fat is bad for our health, especially saturated fats. Many fad diets out there are low fat, and are accommodated by fat-free or low-fat foods in our grocery stores. However, fat is our body’s main energy form, and without fat in our diet we would starve our brains to death. We need fat for many things such as nutrient absorption that carbs and protein cannot facilitate, transmitting nerve signals, regulation of bodily functions, cell signaling along with their membrane integrity, and healthy, lustrous skin. With such big tasks to do, do we really want to restrict our fat consumption?
Let’s take a look at how we got to our current beliefs. In 1856, German pathologist Virchow formulated the ‘lipid hypothesis’, proposing that saturated fats and cholesterol accumulate in the blood to form plaque in our arterial walls, causing atherosclerosis and heart disease. By the end of the century this belief was becoming accepted in America, and in 1911 Proctor & Gamble ran with it and began selling hydrogenated cottonseed oil, a lard alternative, better known as Crisco. Their first ad campaign introduced the all-vegetable shortening as “a healthier alternative to cooking with animal fats. . . and more economical than butter.”
In 1956, the American Heart Association officially recommended a low fat diet after American scientist Ancel Keys hypothesized that a diet high in animal fat/cholesterol (butter, lard, eggs, beef, and milk) led to heart disease, and that these saturated fats have adverse effects opposite to the beneficial effects of the unsaturated fats found in vegetable oils. For almost the past 60 years, the Dietary Guidelines for Americans has recommended consuming less than 10% of our total calories from saturated fat, saying it increases our LDL levels of cholesterol and increases our risk for heart disease.
So after 100 years with fat as the enemy, and aiming toward lower fat diets, are we healthier as a nation? According to the CDC, heart disease is the leading cause of death in the United States today. Unfortunately, the data used over the past 100 years to support the low fat/low cholesterol diet was incomplete and misleading, based to a large extent on a 1913 study on rabbits. In the study, they fed the rabbits 5% of their calories in animal sources of cholesterol, equivalent to a human eating 100 eggs a day. Being herbivores who eat grass, the rabbits’ system had no metabolic use for the dietary cholesterol, and therefore their bodies eventually had cholesterol accumulation in their arteries, or atherosclerosis – but they still didn’t have heart attacks like we do!
It has been found now that our dietary consumption of cholesterol is a small factor in our body’s cholesterol level, as our liver produces about 75 to 85% on its own, and our diet provides the rest. It has been found that our bodies produce less cholesterol when we eat a good amount of it, and produce more cholesterol when we eat less of it. Being necessary and central to its functioning, our brains contain 25% of our cholesterol. Cholesterol is not the problem, it is inflammation in our arteries and other tissues that is the problem; trans fats being a contributing factor, along with lack of exercise, too much refined and processed food in our diet, stress, and lack of sleep.
Alternative thinking has been emerging over the past 20 years, and many now realize the benefits of mono and poly unsaturated fats that are found in nuts, avocados, olive oil, salmon, catfish, tuna, and fish oil capsules to get the important Omega 3 fatty acids. Yet, even though our thinking about some fats is starting to change, saturated fat is still vilified. Most people think saturated fat and trans fat are synonymous, but they are not. Our bodies need saturated fat for important hormone production, especially when our bodies are less capable of making them as babies (hence the importance of breast feeding over formula), and when we age. Also, our heart needs saturated fat to work in a healthy and effective way, and saturated fat is involved in genetic regulation and cancer prevention.
It has only been recently that researchers are discovering that both fat and cholesterol are severely deficient in the Alzheimer’s brain. Dr. Stephanie Seneff of MIT, who has done extensive research on Alzheimer’s disease said, “In a remarkable recent study, it was found that Alzheimer’s patients have only 1/6 of the concentration of free fatty acids in the cerebrospinal fluid compared to individuals without Alzheimer’s. An extremely high-fat diet has been found to improve cognitive ability in Alzheimer’s patients.”
The true enemies of our health are refined, white carbohydrates (http://christyerb.com/2012/11/02/you-arent-what-you-eat/), high fructose corn syrup, aspartame, and trans fats. Trans fats are created from unsaturated fats, artificially saturating them through a chemical process during manufacturing called hydrogenation, as in partially hydrogenated vegetable oil. In this way they can be used for cooking at high temperatures, like naturally saturated oils such as coconut and palm, without imparting any flavor of their own like the tropical oils do. They are cheaper to produce, and give products longer shelf life; however they lead to inflammation in our tissues and arteries, as well as oxidation of the blood cholesterol in our arteries. Many restaurants and most all fast food places use some form of hydrogenated oil in their cooking – another reason to cook at home more often.
So try to severely limit the food you buy that comes in a box or bag, for there is a big probability it contains either refined carbs, or uses partially hydrogenated oils in the baking or cooking process. Avoid breaded deep fried foods when at restaurants as that is a double whammy with the refined white flour breading, and the frying with hydrogented oil. When we’re young we can get away with this abuse for a while, but it can and will catch up with you, and most likely already has in ways seen and unseen. Lack of respect and appreciation for our amazing bodies leads not only to physical damage, but also to mental and psychological damage, so give your body the fuel it needs and wants with natural and real foods. Don’t be afraid of saturated fats, for they are the most nutritionally dense foods out there, the most satisfying to your hunger pangs, and will keep you full longer. Drop the margarine and buy butter, get the ’2% fat’ yogurt and milk rather than ‘fat-free’, keep the grilled steak and roasted pork, and even enjoy the skin of your baked chicken every now and again!


Info: How do I make food look the way I do?
The food that I photograph is real. Most of the time it is eaten by someone after the photoshoot. I enjoy the process of collaborating with art directors whether they are on location with me or via digital communications. I welcome the opportunity to work with stylists although I rarely get the opportunity due to the photojournalistic nature of most of my assignments.
A majority of the time I am photographing in a restaurant, home kitchen or right out on the street at a market.
I really enjoy working with Chefs. I find that it works best to have them prepare the dish as they typically do so it reflects their style and how it is usually viewed. Once the dish is prepared I make any needed adjustments to the food and setting so that it looks just right for the camera.


Although crops have always been grown inside the city, urban horticulture is expanding and gaining more attention recently.
(more content follows the advertisement below) A D V E R T I S E M E N T
Horticultural products include a large variety of vegetables, cereals, flowers, and trees.
Vegetable production provides regular and high incomes to the various actors in the commodity chain and provides food to urban dwellers. Many specific techniques have been developed or adapted specifically for urban areas.
If well managed, urban horticulture can play an important role in reducing socio-economic and environmental problems in cities. Urban authorities should collaborate with urban producers to strengthen the role of urban horticulture in waste recycling, community building and creating sustainable food systems.
Urban and peri-urban horticulture (UPH) includes all horticultural crops grown for human consumption and ornamental use within and in the immediate surroundings of cities. Although crops have always been grown inside the city, the practice is expanding and gaining more attention. The products of UPH include a large variety of vegetables, cereals, flowers, ornamental trees, aromatic vegetables and mushrooms.
Generally, the types of crops cultivated vary according to the area, influenced by culture and tradition. In cities, short-cycle crops are preferred, while in the surroundings of the city crops with longer cycles are cultivated, for example in orchards.
Crops are grown in small gardens or larger fields, using traditional or high-tech and innovative practices. The major production systems and practices of UPH are described in this chapter, together with the major constraints.