Last night during Taekwon-Do training I could feel my body complaining. I felt some tender joints, sensitive tendons and sore muscles. There is nothing strange about some aches and pains, especially considering some strenuous training I did days before. I've been working on my calve muscles, and on Tuesday I did a very deep leg muscle stretching routine. However, the aches I felt last night felt different than the normal pains. I could feel that my tendons around my calves were more inflamed than they ought to be, and my joints were also not too happy.
One obvious culprit is the very cold weather. Even though this is my fourth Korean winter, my body is still not used to this cold. So granted, I do think the weather contributed to some bodily unease.
However, I could immediately relate my body's discomfort to what I had for lunch the day before. On Wednesday I had to go to COSTCO to have a batch of photos printed and decided, since I was there already, to have lunch there. COTSCO has some of the best pizza in Korea, which thankfully does not include such odd Korean pizza toppings as corn and sweet potato paste. With the pizza came a cup of soda. This big lunch of pizza and Fanta is an acidic disaster.
When food are digested they leave behind an “ash” in your body which has a certain pH. Cheese is a prime acid-forming food. Soda, also, contains acid-forming ingredients, such as refined sugar and phosphoric acid.
It is well established that our bodies function optimally with food that leaves an alkaline ash, rather than an acid ash. An acidic system causes inflammation, reduces healing speed and therefore hinders quick recovery. Acid-forming foods also creates little crystals in the joints that is associated with inflamed joints – we usually refer to this as gout. Cancer cells tend to flourish in a more acid environment and the immune system is also weaker in an acidic system. An alkaline system, on the other hand, improves energy transferral (i.e. the body's use of ATP) and so helps with endurance and strength. Recovery time with an alkaline system is also significantly shorter over an acidic system.
My unusual joint pains and overly sensitive tendons, I believe, was caused by a diet of acid-forming foods the day before.
More and more professional and Olympic athletes opt for diets that leans towards alkaline body pH. So what should you do to have a more alkaline body pH? The answer is quite simple. Follow the Health Principles, particularly the dietary points, prescribed by the Soo Shim Kwan.
Drink lots of water. The more toxins we have in our body, the more acidic our body will be. Our body use water to basically dilute its toxin levels, which can then be filtered by the filter organs and eventually excreted as sweat, urine, and even through the lungs. Water is a key instrument in this process and cannot be replaced with other liquids like coffee, sodas, or even juices. In fact, alcohol, coffee, sodas, some tees and some fruit juices are actually acid-forming. (There are some herbal teas that are alkalising, for instance stinging nettle, as well as some juices, like lemon water.)
Regarding food, the most alkalising foods are leafy green vegetables. As a matter of fact, most vegetables leave an alkaline ash. So do some fruits, particularly figs and lemons; however, green (i.e. unripe) fruits, as well as overly ripe fruits, including fermented fruits, tend to cause acid build-up (that's the reason why wine is a chief culprit for causing gout). Oranges, tomatoes and olives are also often found on lists of acid-forming fruits. Some berries, like blueberries, cranberries and prunes, are also acid-forming; however, berries are very high in nutrition and listed as super foods, so it's much better to include them in your diet than worry about how they effect your body's pH.
Foods that tend to cause acid-forming are mainly animal products, particularly meat and hard cheeses. It's much better to get your protein intake from nuts, seeds, certain grains, plain yoghurt and soft cheeses (i.e. cottage cheese). Also avoid refined and processed foods as they are almost all acid-forming; for instance, bread made with white flour (white flour is processed), sugar, corn syrup, glazed foods, tinned foods, etc.
You can see different Alkaline/Acid-food charts here.
Mineral supplements that include Cesium, Potassium, Calcium and Magnesium will also improve alkalinity.
In short, a primarily plant-based diet is most beneficial for optimal health. It is for this reason that many top athletes, including such legends as ten time Olympic medallist (eight gold medals) Carl Lewis, are vegan/vegetarian.
Some martial artists, including MMA fighters, have also began to adopt vegan/vegetarian diets, for instance a King of the Cage Lightweight World Champion and Ultimate Fighter 6 (UFC) Champion, Mac Danzi:
I'm not necessarily advocating that you should become completely vegan/vegetarian; however, I am suggesting that a diet with primary emphasis on plant-based foods is most beneficial. A plant-based diet will improve your endurance, strength, recovery time, energy levels, and general health. Few people explain the value in a "green diet" better than Tony Robbins:
One thing I do advocate is to enjoy green smoothies. Green smoothies are a brilliant way to get healthy, alkaline-forming nutrition in your daily diet. I have a green smoothie as part of my breakfast. As a bachelor, I don't always sit down to a well planned balanced meal, so green smoothies are an important part of my health routine.
Making a green smoothie is really simple. Throw a bunch of leafy green vegetables, like spinach, mustard greens, kale, parsley, and the like in a blender. Add a banana or two to sweeten the smoothie. It will also also help the consistency. Also add some liquid: water, juice, plain drinkable yoghurt or soy milk -- I prefer the latter. Be nutritionally creative by adding other super foods to your smoothie; for instance, I frequently add Brussels sprouts to my smoothie or barley green. Other greatly nutritious things you could add, although not alkaline, are blueberries or cranberries (which will make you smoothie brown in colour!) and wheat germ.


For a lot of people, the keto-vegan diet may seem overwhelming. This is especially true for those who consume virtually anything placed in front of them. But for those who know better—like you and those who follow the diet—it’s not that difficult to follow.
The fact is, even though you would have to eliminate different kinds of food from your diet, this doesn’t mean that you will have to eat unappealing, bland, or boring foods for the rest of your life. It’s all about knowing what kinds of food you can eat and realizing that these options are not only healthier, but they also provide you with a wide range of new and interesting flavors you’re probably not used to having.
As with any new diet or eating plan, the keto-vegan diet will take some getting used to. But as long as you learn the fundamentals of the diet and come up with a plan for how you will follow it, there’s no reason why you won’t be successful at adopting the keto-vegan lifestyle.
Although the keto-vegan diet may seem difficult, it doesn’t have to be. The key is to know what foods to eliminate and what foods you should eat to replace them. This means that you have to start filling up on plant-based fats and proteins while trying to stay away from high-carb, plant-based sources.
Here are some other tips and strategies to help you follow—and stick with—this diet:
Most of your carb intake will come from veggies—and this is a good thing
Simply going keto comes with a temptation to consume a lot of high-fat foods that aren’t healthy such as junk food, processed food, fast food, and more. Although these types of food items may contribute to your daily fat intake, they aren’t the right types of fats. But when you shift to plant-based food sources, you’re sure to get the healthy fats that will provide you with all the benefits of this diet. In the same way, you should also shift your carb intake from consuming unhealthy carbs to getting these carbs from vegetables.
The great thing about getting most of your carbs from veggies is that these veggies also contain other essential nutrients. Although you will generally have to avoid starchy vegetables (and fruits), you can still indulge in these once in a while to help you reach your daily carb requirement. Just be smart when it comes to consuming veggies that contain a lot of carbs—make sure you know the carb content of these veggies so you can stick to the recommended amount each day.
Recognize the versatility of tofu
Tofu is considered a staple food on the keto-vegan diet. Eliminating meat, fish, and other high-protein sources might make you feel hungry. The good news is that you can use tofu to replace these foods. Tofu is an excellent substitute for meat. There are different types of tofu available and you can use them for different types of dishes. If you’re not a fan of tofu, other great meat substitutes are tempeh and seitan.
You might not have a lot of variety… unless you make an effort
The first time you think about the foods to eliminate on the keto-vegan diet, you might start feeling hopeless. Imagine—you would have to eliminate dairy, eggs, meat, grains, and even fruits and veggies that are high in carbs.
The key is to make an effort in terms of finding what types of food you can eat. Don’t just focus on the foods to limit, avoid, or eliminate. Instead, focus on the foods that are recommended on the keto-vegan diet. In the next post, you will discover a comprehensive list of these foods. After reading the list, you will come to realize that there are a lot of options to choose from. With all these available options, all you have to do is mix things up, search for keto-vegan recipes, and start enjoying this new diet more.
Clean-up your pantry and stock up!
It’s extremely difficult to start a new diet when your home is chock full of food items that you’re not allowed to eat. After a few days, you might end up giving in to temptation and consuming those steaks in your refrigerator. If you want to succeed, you must prepare for it. Before you start your keto-vegan diet, you should first clean up your pantry, kitchen, and refrigerator.
Get rid of all the food items that don’t fit into your new diet. You don’t have to throw these items away—you can either consume them (if you don’t have a lot) or give them away to friends and family. If you choose the latter, make sure that the food items you give away haven’t passed their expiration dates yet.
After cleaning up, you may want to visit your local grocery stores, farmers’ markets, and food shops. Check out available food items that you can eat while on the keto-vegan diet. While you’re still learning, you can print out a list of all the foods you’re allowed to eat. Then bring this list with you when shopping for food. Then take note of the shops that offer these food items so you know where to go when it’s time to restock your pantry.
Give meal planning a try
One of the most common reasons why people fail when they start new diets is that they’re too busy. Therefore, they end up going for the more convenient options—pre-packed, prepared, and processed foods. Unfortunately, since the keto vegan diet is relatively new, there’s a very small chance that you will find food options that are both healthy and suitable for this diet.
To overcome this issue, you may want to consider meal planning. This involves setting one to two days each week to plan, prepare, and cook your meals for the whole week. For instance, if you work from Monday to Friday, you can set your planning and shopping day on Saturday while you prepare and cook all your meals for the week on Sunday.
Meal planning may take some getting used to—but once you get the hang of it, you’ll discover that it saves you a lot of time, money, and it also helps you stick with your diet. When you have ready-made meals that you have made yourself, you won’t have an excuse to go for those unhealthy yet highly convenient options that will cause you to deviate from your keto-vegan lifestyle.
When it comes to fatty oils—choose wisely
While half of the keto-vegan diet is all about consuming high amounts of fat, you must choose your fats and fat sources wisely too, especially in terms of fatty oils. Whether you use the oils for cooking or to add to your meals, the best types are MCT oil, coconut oil, and avocado oil. Among these oils, coconut oil is the most recommended because, according to new research, it may help you maintain ketosis for a longer time and it also targets belly fat in terms of fat-burning.
Don’t do too many things too fast
If this is your first time starting a diet, you might want to ease into it gradually. Remember—the keto-vegan diet is fairly restrictive. If you immediately eliminate several food categories from your diet, you might end up struggling. This is especially true if these categories include your favorite foods.
If you want to increase your chances of success, you should take things slowly. You may want to start with either diet first then gradually incorporate the other. If you want to start the keto vegan diet right away, do so by eliminating the food categories one at a time. This way, you’re already making an effort, but you’re not causing too much stress on your body and mind.
Make sure you aren’t developing nutrient deficiencies
One common issue dieters face is developing nutrient deficiencies. This is a common issue with diets that eliminate certain food groups. Speak to your doctor about this diet you’re planning to start. Do this even if you’re at the peak of health. Talk to your doctor about potentially developing nutrient deficiencies and ask if you need to take vitamin supplements to avoid this issue. But if you know how to balance your diet and choose the right foods, you may not have to worry about this issue. This is why it’s important to learn about the diet—so you know exactly how to follow it without compromising your health.
Learn how to customize your keto-vegan diet
When it comes to the keto-vegan diet, remember that there is no “one-size-fits-all” plan to follow. Don’t believe online sites and resources claiming that they have the “perfect plan” for you. If you want to follow this diet, you must customize it according to your own needs and preferences. There’s no point in following a diet plan when you don’t like half of the suggested meals or recipes.
You’re the best person to create your keto-vegan diet plan. In the beginning, you may have to experiment with different foods, dishes, and recipes. The longer you follow the diet, the more you will discover what you like and what you don’t like. Don’t be afraid of flexibility. Change things up once in a while. Customizing your keto-diet plan enables you to control your own food choices. This helps you feel more motivated to keep with the diet long-term.
After some time, consider trying the raw keto-vegan diet
After following the keto-vegan diet successfully for some time, you may be interested in improving its health benefits. To do this, you may want to consider the raw version of the keto-vegan diet. Shifting to this version isn’t difficult—all you have to do is consume seeds, nuts, and veggies raw instead of cooking them. You don’t have to do this—it’s just a suggestion for those who want to make things easier and healthier. But if you’re happy with how the “normal” keto-vegan diet is working for you, then you can continue following it.
HIGHLY RECOMMENDED BOOK


Friday, April 19, 2019
1 day advanced booking is required.
Price: $76.50 - $85.00
Duration: 0 min
Group Size: 1 - 0 Guests
Do not miss this unique evening - Enjoy 5 courses paired with Award-Winning Lorimar wines, and an opportunity to engage with Winemaker, Marshall Stuart, and knowledgeable Sommeliers from our team!
Cubed Watermelon Salad topped with Asiago,
Diced Red Onions and drizzled with a Balsamic Reduction
Stacked Sicilian Caponata drizzled with
a Parsley and Basil Olive Oil.
Artichoke Florentine Pappardelle
topped with a Crispy Italian Bread Crumb
2015 Syrah Wine Braised Braciole
on Creamy Polenta
Amaretto Ricotta Cheesecake served on
a Crema Inglese and topped with Fresh Mint


Popeyes Extra Crispy Chicken
Popeyes Chicken Recipe Ingredients
- 1 (4 pound) whole chicken, cut into pieces
- 4 cups oil for deep frying
- 1/2 cup-Louisiana hot sauce,
- 1 1/2 cup-Italian dressing
- 1 egg, beaten
- 1 cup milk
- 1/2 cup Louisiana hot sauce(for spicy chicken only)
- 2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 table spoons "Emeralds Essence"
1. Preheat oil in deep fryer to 350 degrees F (175 degrees C).
2. To Marinate: In a large glass dish or bowl, combine the Louisiana hot sauce,Italian dressing and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.NOTE:that this hot sauce marinade only flavors the chicken, it will not be spicy or too hot eat.
3. In a shallow dish or bowl, mix together egg , milk (and if you want it extra spicy, Louisiana hot sauce). In a separate shallow dish or bowl, mix together the flour, salt, pepper and Emeralds Essence . Remove chicken from marinade (discarding remaining marinade) and drain. One at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or cookie sheet.
4. Drop chicken, one piece at a time, into hot oil. Fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly). Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.


IFS Logistics, Jaylo's new certificate that guarantees food quality and safety
Our company has recently obtained the IFS (International Featured Standard) certificate, a recognized seal which allows us to meet all the requirements of European distributors in terms of quality and food safety.
This certification is aimed at manufacturers of industrial products, importers, commercial agencies, as well as logistics companies and allows guaranteeing the traceability of products, establishing harmonized processes adapted to food safety, avoiding fraud, maintaining crop safety or defending the origin of our food, among others.
This food safety standard recognized by the Global Food Safety Initiative (GFSI) allows auditing companies that manufacture food as well as those that pack food products, focusing on the safety and food quality of the products. This standard applies when products are processed or when there is a danger of product contamination during primary packaging.
Currently this certificate is recognized worldwide, being a strong entry barrier for export in many countries. Among the main objectives proposed by the IFS are:
· The establishment of a common standard with a single evaluation system for the food industry.
· Work with accredited certification bodies and qualified auditors.
· Greater comparability and transparency throughout the entire supply chain.
· Reduce manufacturing and distribution costs and time.
Obtaining this new certificate allows Jaylo to expand and improve its services, complying with the quality and food safety requirements established by the certifying entity. A very important step for our company that allows us to ensure the highest quality in our services, managing to satisfy all the needs of our specialized customers in the food industry.
IFS Logistics Certificate


Latin Fiesta Restaurant is a Restaurant in the area around St. Clair Ave W and Glenholme Ave, where the average rating for Restaurants as of this Saturday is 3.7 out of 5.
Please include your correct email address.
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Latin Fiesta Restaurant is a new listing on food pages, updated on July 1, 2015.
Latin Fiesta Restaurant is ranked #11 of 27 Restaurants in Corso Italia Toronto.
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Below is quoted from Edwin’s email, addressing an issue on consumption of food. Please be informed that SMCRM members should be following this as well.
Recently, there has been some concern and feedback regarding the consumption of food in the venue. We generally view eating to be a harmless activity, and we are tolerant of players who have to eat because of the odd timings of our sessions. However, we agree that eating food bare-handed and playing mahjong at the same time is an inconsiderate behaviour. The most obvious reason is that this leads to dirty mahjong tiles (and tables and chairs and the floor) and which would cause discomfort to many other players.
Let me outline the principles for allowing food to be consumed at NSSCC SMC sessions.
a. We allow people to eat food at NSSCC SMC sessions. It is insensible to starve yourself just to play mahjong.
b. We do not want our mahjong tiles to become dirty. It is time-consuming and troublesome for us to keep cleaning the mahjong tiles.
c. We also want to keep our environment as clean as possible.
1. Players should assure that their hands are clean when they play mahjong at NSSCC SMC.
2. Food can be eaten during breaks or before and after the session. If such food was eaten using bare-hands, players should wash their hands before playing mahjong.
3. Food can be eaten during games if this does not involve bare hands. This includes candy, chocolate, food wrapped in plastic/foil/wrappers, and which are generally fuss-free and relatively non-oily and non-sticky.
4. If the food could potentially lead to messy accidents, then it should not be consumed while playing the game. This includes most full meals such as packed rice (economical rice, chicken rice etc.) and noodles (economical noodles), or food like rojak (sweet, sticky sauce) will be frowned upon. By all means, you can eat such food during breaks, but just not during games.
Note that players should also consider the same caution for drinks as well.


California became the first state to require restaurants to stop cooking with trans fats in 2008.
A handful elephanttube.com
of chains, such as Carl's Jr., Hardee's and Popeyes, still have menu items that contain some partially hydrogenated oil, according to the watchdog group.
McDonald's Corp., based in Oak Brook, uses cooking oil that contains 0 grams of trans fat per serving, but many of its products rank among the 50 foods with the most trans fats kept by the USDA. Jacobson.
The FDA believes that further reduction in the amount of trans fat in Americans' diets could prevent 20,000 heart attacks and 7,000 deaths a year. The primary dietary source of trans fats in the American diet come from partially hydrogenated oils.
A proposal that would have banned trans fats in Illinois failed in 2011. The agency has elephanttube.com
opened a 60-day review period to collect additional data before it moves to ban trans fats. The ban would likely be a gradual process with full compliance expected within a few years.
FDA moving to ban trans fat from processed foods - chicagotribune.com
Most major restaurant chains almost completely did away with partially hydrogenated oils in the mid- to late-2000s, according to the Center for Science in the Public Interest.
The Food and Drug Administration moved Thursday to virtually eliminate trans fat, an artificially created artery-clogging substance, from Americans' diets.
Northfield-based Kraft didn't immediately return a call seeking comment. Deerfield-based Mondelez International, which makes snacks under dozens of brand names including Oreo cookies, Wheat Thins, Triscuits, Fig Newtons and Nilla Wafers, deferred comment to the Grocery Manufacturer's Association, a trade group.
The FDA says Americans' consumption of trans fats has declined almost 80 percent in the last decade thanks to broader education about their risks, voluntary reduction by food manufacturers and restaurants and some local bans, like New York City's in 2007.. They include goods such as cinnamon rolls, apple pie, cookies, hotcakes, pancakes and the double quarter pounder with cheese. The FDA has required nutritional labels break out trans fat content since 2006, a regulation that spurred many companies to alter their recipes.
"Getting rid of artificial trans fat is one of the most important life-saving measures the FDA could take," said CSPI executive director Michael F.
Trans fats are used mostly for texture and stability -- they allow products to have a longer shelf life, preserve flavor, give flakiness to crusts and biscuits and keep peanut butter from separating.
Trans fats, still used in a number of products from margarine and coffee creamer to frozen pizza, are still a big risk for Americans despite lower consumption over the last 20 years. A spokesman wasn't immediately available.
Tips on avoiding trans fat
How to read food nutrition labelsEatingWell: What are good fats and bad fats?
FDA moves to ban trans fats MapsWashington, DC, USA
An FDA ban would focus on partially hydrogenated oils and would not affect the small amount of naturally occurring trans fat found in some meat and dairy products.
"We look forward to working with the FDA to better understand their concerns and how our industry can better serve consumers," the association said in a statement.
"While consumption of potentially harmful artificial trans fat has declined over the last two decades in the United States, current intake remains a significant public health concern," said Dr. Margaret Hamburg, an FDA commissioner.
The move follows a massive effort by food makers and restaurant chains to remove the substance over the last decade, as consumers become more educated about risks and vote for healthier alternatives with their wallets


Easy Spaghetti Recipe with a delicious creamy Tomato Sauce perfect for lunch or dinner! Simon (eds. The self-compatibility gene is situated in the chromosomes of the tomatillo and is not inherited through cytoplasm. Forgot to pick up the tomato sauce today, not going back to the store. Are you wondering how to say "Tomato" in Mexican Spanish ?  Tomatillo can thus produce seeds through self-pollination due to the involvement of self-compatibility traits but the germination viability is different throughout the produced seeds. Translate Tomato. tomato paste n noun: Refers to person, place, thing, quality, etc.  Applications of plastic mulches also help to restrict soil water evaporation and modifying microclimate, thereby affecting tomatillo growth and yield. The word jitomate does not belong to Spanish. Adjective.  The specific name philadelphica dates from the 18th century.. Today, the name P. ixocarpa is commonly used for the domestic plant and P. philadelphica for the wild one. For a sweeter taste, it can be picked later, when the fruit is seedier.  Tomatillo plants are cold sensitive. Spanish Translation of “tomato” | The official Collins English-Spanish Dictionary online. Flowers may or may not have purple spots toward the center of the corolla.  Some cultivars include Amarylla, Gigante, Green Husk, Mexican, Pineapple, Purple de Milpa, Rio Grande Verde, and Yellow. Only heterozygous plants can be self-compatible as the trait is controlled by a dominant gene. Tomatillos carry self-incompatible traits. Tomatillos are a key ingredient in fresh and cooked Mexican and Central-American green sauces.  The green peach aphid is a common pest in California, and since it readily transmits the turnip mosaic virus, this could be a threat to tomatillo production in California. )", "First Report of Tomato yellow leaf curl virus Infecting Tomato, Tomatillo, and Peppers in Guatemala", "First Report of Turnip mosaic virus in Tomatillo (Physalis philadelphica) in California", https://en.wikipedia.org/w/index.php?title=Tomatillo&oldid=992814663, Crops originating from Pre-Columbian North America, Articles with unsourced statements from October 2020, Articles with unsourced statements from December 2019, Creative Commons Attribution-ShareAlike License, This page was last edited on 7 December 2020, at 06:39. An estimated 35,000 people threw 120 tons of ripe tomatoes in the world's biggest tomato fight held in this Spanish Mediterranean town. Spanish nouns have a gender, which is either feminine (like la mujer or la luna) or masculine (like el hombre or el sol). √ Over 1,500,000 translations. tomato translate: tomate, tomate [masculine, singular].  Germination occurs at 20-27 Â°C. I love this recipe, is very simple and really tasty,so let´s share with our friends and cook !! No, it is not a strawberry; it is a tomato. The wild tomatillo and related plants are found everywhere in the Americas except in the far north, with the highest diversity in Mexico. Earlier this year, Alfonso Cuarón’s landmark film Roma earned an impressive 10 Oscar nominations, and the director took home three statuettess for Best Director, Best Cinematography, and … knorr fiesta sides - mexican rice, water, medium tomato, I Can't Believe It's Not Butter!® Spread and 4 more. Flowers come in several colors including white, light green, bright yellow, and sometimes purple.  Water can either come from rainfall or irrigation. Documented Nahuatl words in the Spanish language (mostly as spoken in Mexico and Mesoamerica) include an extensive list of words that represent (i) animals, (ii) plants, fruit and vegetables, (iii) foods and beverages, and (iv) domestic appliances.. The finding has pushed back the earliest appearance of the Solanaceae plant family of which the tomatillo is one genus. In Mexico, they use it to differentiate between green and red tomatoes. This suggests that not only incompatible pollen is involved but also inviability at the seedling stage. It was known as tomatl to the indigenous people, and were often eaten with hot peppers, and used in sauces.Later, Christopher Columbus took the tomato to Europe where it spread to other parts of the world. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, so generally are used in jams and preserves. Translation of "tomato" in Spanish.  This limits the ability to improve tomatillo production regarding the seed quality and the production of varieties. Tomatillo plants are highly self-incompatible, and two or more plants are needed for proper pollination. Add the red pepper flakes, cumin, paprika, salt, pepper, and wine and simmer until the sauce is reduced by half, about 10 minutes. Reduce heat to low, place a cover on the … Since 1945 it has been held on the last Wednesday of August, during a week of festivities in Buñol. Noun. Hover on a tile to learn new words with the same root.  Some of these names, however, can also refer to other species in the genus Physalis. https://www.allrecipes.com/recipe/62212/fideo-mexican-spaghetti Here's what's included: SpanishDict is the world's most popular Spanish-English dictionary, translation, and learning website. See 3 authoritative translations of Tomato in Spanish with example sentences, phrases and audio pronunciations. https://www.food.com/recipe/spanish-rice-using-tomato-sauce-182403 , There is limited information about tomatillo production, even though tomatillo is distributed and grown worldwide as home-grown garden plant. , Tomatillo plants can reach heights of 1.5 to 2 meters. Restaurant Style Mexican Rice Chile and Salt. Spanish nouns have a gender, which is either feminine (like la mujer or la luna) or masculine (like el hombre or el sol). In Spanish, it is called tomate de cÃ¡scara (husk tomato), tomate de fresadilla (little strawberry tomato), tomate milpero (field tomato), tomate verde (green tomato), tomatillo (Mexico; this term means "little tomato" elsewhere), miltomate (Mexico, Guatemala), farolito (little lantern), or simply tomate (in which case the tomato is called jitomate from Nahuatl xitomatl). , Transplanting is the most common practice to plant tomatillo plants. Thus, isolated tomatillo plants rarely set fruit.. (concentrated paste made from tomatoes) pasta de tomate nf + loc adj : concentrado de tomate nm + loc adj : Jane spread tomato paste over the base of the pizza.  Direct outdoor seeding can only be done if no frost risk exists and soil temperature is higher than 15 Â°C. Symptomatic plants were associated with the presence of whiteflies, which were likely the cause for this outbreak. However, as with all crops, mass production brings with it exposure to pests and diseases. Plastic and organic mulches help to effectively control weeds.  A staple of Mexican cuisine, they are eaten raw or cooked in a variety of dishes, particularly salsa verde. The leaves have acute and irregularly separated dents on the side. tomate. Thank you! If you say this word to someone from Spain, South America or even some Central American countries, they … Mexican Rice with Green Chiles and Tomatoes works perfectly when I want to change it up a little. La cabeza de Darwin se rompió, se abrió como un tomate. However, they do best in well-drained, sandy, fertile soil conditions with a pH between 5.5 and 7.3. Jane puso pasta de tomate sobre la base de la pizza.  Other names are Mexican green tomato and miltomate.  Fruit production continues for 1 to 2 months or until first frost. The tomatillo (from Nahuatl, tomatl) is also known as husk tomato, Mexican groundcherry, large-flowered tomatillo, or Mexican husk tomato. , CS1 maint: multiple names: authors list (, "Root zone temperature, plant growth and fruit yield of tomatillo as affected by plastic film mulch", "Tomatillo: a green sourpuss with a sweet side", "A New Record for the Flora of Turkey: Physalis philadelphica Lam. Heat the olive oil in a large skillet over moderate heat and add the tomato mixture. cherry tomato. Spanish Mexican Rice JenRenee. man, dog, house). The tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. In the United States, tomatillos have been cultivated since 1863, with one dubbed "jamberry" in 1945 and others with the names "Mayan husk tomato" and "jumbo husk tomato".  This state is normally achieved 65 to 100 days after transplanting. immaculata Waterf. The tomatillo (from Nahuatl, tomatl) is also known as husk tomato, Mexican groundcherry, large-flowered tomatillo, or Mexican husk tomato. Tomatillos have diverse uses in stews, soups, salads, curries, stirfries, baking, cooking with meats, marmalade, and desserts. Staking also facilitates later harvesting and prevents the fruit from touching the ground, which reduces damage to fruit and husk. I come from an Italian American family where making tomato sauce from our garden’s gorgeous tomatoes … ), Advances in new crops", "Self-Compatibility Inheritance in Tomatillo (Physalis Ixocarpa Brot.  Fertilization is recommended at a moderate level. https://www.recipetips.com/recipe-cards/t--109419/spanish-rice.asp  Weeds are a serious challenge in tomatillo production and especially important during the first few weeks. There are several varieties of tomatillos, with differences in tastes, traits, and ripening colors. La Tomatina (Spanish pronunciation: [la tomaˈtina]) is a festival that is held in the Valencian town of Buñol, in the East of Spain 30 kilometres (19 mi) from the Mediterranean, in which participants throw tomatoes and get involved in a tomato fight purely for entertainment purposes. The anthers are typically dark purple to pale blue. Find more Spanish words at wordhippo.com! Meaning and examples for 'tomato' in Spanish-English dictionary.  The plant is grown mostly in the Mexican states of Hidalgo and Morelos, and in the highlands of Guatemala where it is known as miltomate. A single plant produces 60 to 200 fruits within a single growing season, with an average yield of about 9 tons per acre. Jean-Baptiste de Lamarck described the tomatillo under the name Physlis philadelphica in 1786.  Staking can also reduce disease, as well as slug damages. Over 100,000 Spanish translations of English words and phrases. In addition, the Mexican signatories to the Agreement have provided the attached Mexican Export Scheme For Fresh Tomatoes which includes the Mexican government's regulations for the export licensing system in Spanish, with English translations. the fertile hermaphrodite, is not able to produce zygotes after self-pollination occurs.  Although tomatillo is a perennial plant, overwintering is hard, so it is normally cultivated as an annual plant.  Transplanting occurs 6 to 8 weeks after seeding and when risk of frost is past. √ Fast and Easy to use. Delicious Spanish tomato sauce recipe Photo by: Patent and the Pantry I’ll be honest– I was skeptical.  After laboratory tests, the virus was confirmed. P. philadelphica was at one time classified as a variety of P. ixocarpa. As the fruit matures, it fills the husk and can split it open by harvest. penjar.  In Mexico tomatillos are planted within a wide range of altitudes. Some people call it Spanish rice. Later, the classification of P. ixocarpa was revised under the species of P. philadelphica. Harvesting occurs regularly, typically every day. Its roots lie in a combination of Mesoamerican and Spanish cuisine.Many of its ingredients and methods have their roots in the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways (Maya cuisine). Suggestions. , Tomatillos were domesticated in Mexico before the coming of Europeans, and played an important part in the culture of the Maya and the Aztecs, more important than the tomato. Tomatoes are essential to Mexican cuisine. Smaller crops are planted in many parts of the United States. nenita. Many of these words end with the absolutive suffix "-tl" in Nahuatl. And whatever the answer, how much of it do I use (usually make 1 cup of rice, uses a small can of tomato sauce.) Another characteristic is they tend to have a varying degree of a sappy, sticky coating, mostly when used on the green side out of the husk.  Further distribution occurred in the Bahamas, Puerto Rico, Jamaica, and Florida. Transplants that were produced indoors need to harden off in a warm, sunny place for a few days before being planted outside. A noun is a word referring to a person, animal, place, thing, feeling or idea (e.g. P. philadelphica grow up to 15 to 60 cm and have few hairs on the stem. zorrita. Irrigation can either be managed by drip, sprinkler, furrow or watering can. Depending on soil type and irrigation, other nutrients and fertilzers (N/ K) may be required.  Due to its branching growing pattern, a single plant requires enough growing space. tomato sauce 225. tomato juice 203. tomato soup 120. tomato paste. var. Spanish words for tomato include tomate, tomatera and tómate. Darwin's head popped open like a tomato. Well before the Spaniards arrived, Mexico was growing, harvesting, and eating tomatoes. MEATBALLS IN TOMATO SAUCE !!!  Transplants are produced in greenhouses or in transplant beds. Cook for 10 minutes. , The tomatillo genus name Physalis is from New Latin physalis, coined by Linnaeus from Ancient Greek ÏÏ ÏÎ±Î»Î»Î¯Ï (physallÃs, âbladder, wind instrumentâ), itself from ÏÏ ÏÎ¹ÏÏ (physiÃ³Å, âto puff up, blow upâ), ÏÏ ÏÏ (physá¹). My choices to sub in are: Ketchup Tomato soup Can of diced tomatos or Jarred spaghetti sauce What would work best for Mexican/Spanish rice? ketchup. The green color and tart flavor are the main culinary contributions of the fruit. , Tomatillo is generally a very resistant crop, as long as its climatic requirements are met. I am not sure what the authentic name and ingredients are, but the Mexican Rice that I have always had contains rice that you “fry” in oil until opaque. Other species such as P. aeuata and P. violacea were described later. , In general tomatillo plants are tolerant to many different soil conditions.  For non commercial production, regular fertilization is recommended.  By the middle of the 20th century, the plant was further exported to India, Australia, South Africa, and Kenya. The husk turns brown, and the fruit can be several colors when ripe, including yellow, green, or even purple. The tomatillo is also often classified as P. ixocarpa BROT. Symptoms of tomato yellow leaf curl virus, including chlorotic margins and interveinal yellowing, were found in several tomato and tomatillo crops in Mexico and Guatemala in 2006. Tomate = Green tomato, jitomate = red tomatoe. (f) means that a noun is feminine. For salsa verde, it is harvested early, when the fruit is sour with a light flavor.  They are typically about one meter in height, and can either be compact and upright or prostrate with a wider, less dense canopy. Have you tried it yet?  Due to its rapid and branching growth it is recommended to stake them. Spanish is the second most spoken language in the United States, and the recent boom in streaming services has made it easier than ever for audiences looking for Spanish-language movies to find them. Harvesting is done by hand. The word coyote came to English through Mexican Spanish from the Nahuatl word coyōtl in the mid-1700s. They keep even longer with the husks removed and the fruit refrigerated in sealed plastic bags. Spanish word for tomato, including example sentences in both English and Spanish. In 2017, scientists reported on their discovery and analysis of a fossil tomatillo found in the Patagonian region of Argentina, dated to 52 million years BP. Some of these names, however, can also refer to other species in the genus Physalis. Tomatillos are typically grown in rows 0.7 to 1.6 m apart. , Tomatillos can also be dried to enhance the sweetness of the fruit in a way similar to dried cranberries, with a hint of tomato flavor. The freshness and greenness of the husk are quality criteria. , Tomatillos are native to Central America and Mexico. (m) means that a noun is masculine.  The tomatillo flavor is used in fusion cuisines for blending flavors from Latin American dishes with those of Europe and North America.. Other names are Mexican green tomato and miltomate. We're trying to grow tomatoes on our porch.  Tomatillos can be stored up to three weeks in a cold and humid environment.. Like their close relatives, Cape gooseberries, tomatillos have a high pectin content. Please like, subscribe and share! It’s also good to know, that El aguacate means "Avocado" in Mexican Spanish, as well as "Bean" is El frijol. Learn more in the Cambridge English-Spanish Dictionary. BUNOL, SPAIN - AUGUST 31: Revellers scoop tomatoes from a truck during the annual tomatina festival on August 31, 2011 in Bunol, Spain. The leaves are typically serrated and can either be smooth or pubescent. The plant, i.e. The tomatillo is a member of the genus Physalis, erected by Carl Linnaeus in 1753. , Tomatillos are harvested when the fruits fill the calyx. An application of 40 â 90 kg/ha of phosphorus is common.  Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. The tomatillo can be harvested at different stages of its development. As of 2017, two diseases affecting tomatillo have been documented, namely tomato yellow leaf curl virus and turnip mosaic virus. Below 16 Â°C, growth is very poor. Bring the mixture to a boil and cook at a boil for 2 minutes. Direct outdoor seeding leads to shortening of the vegetation period. Spanish Translation for Mexican tomato - dict.cc English-Spanish Dictionary This is a fantastic quick tomato soup recipe simply bursting with the flavours of roasted red peppers, garlic and lime. "Tomato" is the equivalent to El tomate in Mexican Spanish, and I’m pretty sure you’ve heard it many times before already. jitomate. (Solanaceae)", "Tomatillo: A Potential Vegetable Crop for Louisiana; In: J. Janick and J.E. large garlic clove, cumin, gluten-free chicken broth ... fresh cilantro, fresh spinach and 5 more. Mexican Rice & Beef Tacos Knorr.  They may also be frozen whole or sliced. Learn how to prepare Spanish meatballs / albóndigas in tomato sauce. Estamos intentando cultivar tomateras en nuestro porche.  Irrigation frequency is depending on weather and crop's growth stage from once or twice a week to daily during hot weather periods. What is Mexican Rice? Tomatillo is mainly cultivated on outdoor fields in Mexico and Guatemala on a large scale.  They grow best at 25 to 32 Â°C.  In this stage, it could be suitable as a tomato substitute.  The nomenclature for Physalis changed since the 1950s. Copyright Â© 2006 Harrap Publishers Limited, Collins Complete Spanish Electronic Dictionary Â© HarperCollins Publishers 2011, sÃ¡ndwich tostado de queso y sopa de tomate. The tomatillo (Physalis philadelphica and Physalis ixocarpa), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Other translations.  However, P. philadelphica is the most important species economically. tomatero Tomato. Mexican cuisine consists of the cooking cuisines and traditions of the modern state of Mexico. Ripe tomatillos keep refrigerated for about two weeks.  Tomatillo plants prefer full sun exposure and warm locations.  Tomatillo plants require 25â38 mm of water per week. √ 100% FREE. Learn how to say tomato in Spanish with audio of a native Spanish speaker. , Turnip mosaic virus was discovered in several tomatillo crops in California in 2011, rendering 2% of commercially grown tomatillo plants unmarketable, with severe stunting and leaf distortion. Even though tomatillo plants becomes more drought tolerant the older they get, regular watering is required. 'Tomato ' in Spanish-English dictionary abrió como un tomate a few days before being planted outside 109419/spanish-rice.asp! Can also refer to other species such as P. aeuata and P. violacea were described later often classified as variety. 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While Deseret is foremost a cattle ranch, we also have a long history in other types of agricultural production, including crops. Deseret now has approximately 1100 acres of productive farm ground under center pivot irrigation. Florida’s warm climate creates unique growing windows that allow for production and harvest of certain crops, like potatoes and corn, when most other regions of the country are just beginning to plant.
Indeed, Deseret has leased out the pivot irrigation areas for the production of chipping potatoes and more recently corn. The pivot areas have also successfully grown several other rotation crops, including cucumbers, wheat, soybeans, black beans, sorghum, and cauliflower. This irrigated acreage provides another source of revenue and diversifies the commodities produced on the Ranch, and we are planning to expand this acreage in the future.
Deseret has 1100 acres of productive farm ground under irrigation, growing field corn for a local dairy and sweet corn for grocery store produce aisles.
Consistent with our decades-long emphasis on protection of groundwater resources, most of the irrigation water is sourced from a canal linked to the Taylor Creek Reservoir, a major surface water supply. Pivot irrigation is the most efficient irrigation method for such crops, and soil moisture sensors in the field further ensure that only the minimum amount of water needed for the crop is applied. Subsurface tile drains capture any storm water and that storm water is routed back to the canal, creating a virtually closed-loop irrigation system that is a model for efficiency and protection of water quality.


Whole Foods MarketHTTPS://WHOLEFOODSMARKET.COM 1800 Laskin Rd Virginia Beach, VA 23454 Whole Foods Market Inc. is an American multinational supermarket chain headquartered in Austin, Texas, which exclusively sells products free from hydrogenated fats and artificial colors, flavors, and preservatives. Daily: 7:00 AM – 9:00 PM
Heritage Natural MarketHTTP://HERITAGENATURALMARKET.COM From locally-produced honey from the Shenandoah Valley to cage-free, grass-fed beef and GMO-free items, we have plenty of products for you to enjoy! Monday to Saturday 9:00 – 8:00 Sunday 10:00 AM – 7:30 PM
Speedy’s Hot SauceHTTP://WWW.SPEEDYSHOTSAUCE.COM In the late ’80s and through the late 90’s I hung out in a place called Mr. T’s Tacos. It was a fixture on 44th street across from Old Dominion University in Norfolk, VA. Carl Boyd, a professor at ODU, made his Death Sauce in trade for his beer tab. He never gave up any secrets, but talking about it with him gave me enough interest to try making some sauce of my own. Mr. T’s got gobbled up by progress and I couldn’t ever find a sauce, or taco joint, to fill the void. Always searching for the right combination of heat and flavor, I decided to keep at the hot sauce creations. For years I would grab some tasty adult beverages and make sauce to give away to friends. Some batches were good and some not so much. I usually got too sauced to remember what I put in it, but I started getting a following regardless. I began writing things down and drinking a little less until the magical sauce was brewed. Things have been pretty consistent for a while now and Speedy’s Hot Sauce has been growing in popularity ever since. One could say that Speedy’s was created out of a necessity for flavor and burn. Speedy’s has a complex and rich smokey flavor because that is what I was after. A sauce should enhance what you are eating, not overpower it. Try it for yourself and start living the dream.
Ray Ray’s at the MayflowerHTTPS://WWW.FACEBOOK.COM/RAY-RAYS-AT-THE-MAYFLOWER-424816064934603 VB’s celebrity chef Ray Ray has finally found his home. Located at the Mayflower on 34th Street. Ray Ray’s will be serving his locally famous breakfast and lunch daily. Daily: 7:00 AM – 3:00 PM
The Mint SteakhouseHTTPS://MINTSTEAKHOUSE.COM
Located in Silverthorne, CO. Come dine in the oldest building in Summit County. The Historic Mint, in business since 1862, is the locals’ choice for steaks, seafood, & fun! The Mint is where you, the only person who knows how you like your steak, prepare the steak and flame-broil it on our specially seasoned lava rock grill. This means better steak for less money!
Malbon’s BBQHTTPS://MALBONSBBQ.COM At Malbon’s BBQ, we offer delicious slow-cooked Carolina-style barbecue catering for weddings, parties and corporate events in and around the Hampton Roads cities of Virginia Beach, Norfolk, Chesapeake, Portsmouth, Suffolk, as well as the Outer Banks, NC. In addition to our specialty of whole hog BBQ, we offer a wide variety of other menu choices, BBQ chicken, steak, brisket and more!
Since 1950, we’ve been serving a delicious selection of fresh seafood, world-class crab cakes, hand-cut steaks, in house smoked ribs and hand-pulled pork barbecue, and assorted desserts featuring our Sweet Potato Pie. Our food selections are freshly homemade and prepared to order. We deliver the highest quality food at reasonable prices with excellent customer service. Sting-Ray’s has been featured in Southern Living Magazine and voted “Best Seafood Restaurant” in Corporate Living Magazine many times. It is a meeting place for businessmen, vacationers, fishermen, birdwatchers, locals, and families & friends to share the day’s events. Our restaurant is clean, family-friendly, and conveniently located for locals as well as travelers. Sting-Ray’s has been a family tradition for many as they traveled to their destinations.
Machipongo Clam ShackHTTPS://WWW.GREATCLAMS.COM
Our menu offers something for everyone, like clams, crabs, and oysters and salads, burgers, and NC BBQ with a large selection of local wines and local craft beers. Our gift shop offers an abundant selection of retail seafood, international and gluten-free foods, Fancy Food Show winners, and a variety of healthy hemp products including CBDs, wonderful cookbooks, and apparel. We host live local entertainment on Friday and Saturday nights, all year round. We have quite a reputation locally and among east coast travelers. Our warm, friendly service and home-style cooking offer a lovely dining experience. Come join us!
Beef Jerky OutletHTTPS://WWW.BEEFJERKYOUTLET.COM The Beef Jerky Outlet story is pretty simple really. Take the highest quality USDA approved jerky you can find and build a store around it. Make it in small batches so it will always be fresh. Fill the store with so many varieties and flavors of “made in the good old USA” jerky that folks will be amazed. Oh yeah, make the experience fun too. Give out lots of free samples so guests will not HOPE they like their choice . . . they will KNOW they LOVE it! Fill in any extra space with some of the best popcorns, cheeses, peanut butters (the list goes on and on) and even throw in some bug suckers . . . just for fun. The simple idea is – every day and in all ways create an atmosphere that jerky lovers and their families can come into and relax. If you see some of our guests kind of dancing around the store while sampling some truly great jerky you’ll get what we mean. Now it might seem like the idea was obvious. After all, people love great beef jerky, right? Why wouldn’t there be a store featuring it? Well, you should have seen the looks on some of our relative’s faces when they heard what we were up to. You should have seen the look on our BANKERS faces when we pitched the idea to them. Horror films have less tormented looking faces in them than what we were looking at across the desk. So we gave them a little jerky and the rest, as they say, is history. So the long and the short of it is, we took a simple idea and added some fun. We opened the doors and hoped you would come in. And boy have you come. Every day we are motivated to keep it going and keep making it better. It’s all for you, the jerky lover who for too long was neglected and force-fed inferior mass-market jerky. We hope you enjoy it as much as we enjoy doing it for you.
Lucky Oyster Seafood GrilleHTTPS://LUCKYOYSTERVB.COM Best of the Beach for the last 10 years. The local’s Seafood, Best Brunch, and Raw Bar choice! Monday: 11:00am – 9:00pm Tuesday: 11:00am – 10:00pm Wednesday: 11:00am – 10:00pm Thursday: 11:00am – 10:00pm Friday: 11:00am – 11:00pm Saturday: 11:00am – 11:00pm Sunday: 10:00am – 9:00pm
The Creative WedgeHTTP://WWW.THECREATIVEWEDGE.COM
Take a gander of what we have to offer at The Creative Wedge! If you have any questions about anything you see please feel free to contact us or call 757.965.9030 and keep an eye on our Facebook page where we are active on a daily basis.
We start the season with Strawberries, Beets, Sugar Snaps and May Peas but the real specialty is starting in late June with Sweet Corn and moving into July with Tomatoes and fresh shelled Butterbeans. We also carry a full line of seasonal produce such as Squash, Cucumbers, Snap Beans, Melons, and more!
Stop N ShopHTTP://WWW.STOPNSHOPOBX.COM
Serving the Outer Banks for over 25 years, Stop N Shop continues to provide friendly, relaxed and informative customer service to our community, visitors and rental property owners. We are a local legend! The most common heard mantra from our customers is “If you can’t find what you’re looking for here, you probably didn’t need it anyway!” We’ve always proudly offered a line of eclectic merchandise superior to the trinket store “junk”. We are located on the Beach Road directly across the street from Kill Devil Hills’ “BEST” Beach Access and KDH Lifesaving Station. We are open 364 days a year to serve our year-round community.
Since 1972, Southland has been serving locals from the Chesapeake/Virginia Beach/Norfolk VA area (ie. Hampton Roads as it is now called), as well as the many travelers who visit the Outer Banks each year. We’ve become a destination stop that’s part of many folks’ vacation traditions. From the beginning, there has been a lot of time, effort, pride, and care directed towards providing old-fashioned service, and the absolute highest quality, at the most reasonable price.


Aloha, Mister Hand
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My Favorite Things
I haven’t eaten meat since May of 2011. The last piece of animal flesh that touched my lips was a small piece of pepperoni. Delicious, of [...]
A Vegetarian’s Diary – Volume I
September 9, 2012
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Welcome to my blog! My name is Esther and I'm so happy you are here. I'm an avid nature photographer and a daydreaming thinker. My posts revolve around photos of nature's beauty, homeschooling adventures with my 2 kids, sporadic reflections on my child's heart condition, Bible reading reflections, gardening feats, and other mish mash things. Hopefully you'll leave encouraged, pensive, or smiling at the simple things of life. Thank you for stopping by and hope you'll find some interesting posts to read!
Eww – Whole Foods no less. A little extra meat with your salad. Well better than the bird foot in the unopened bag of Dole’s Spinach Salad a few years ago. I used to like their Spinach Salad Kit and got it as a treat occasionally and shared a few leaves with my canary. After I read that, no more Dole anything for me. I opened a can of Del Monte creamed corn and was eating some spoonfuls of it out of the can before putting it in the pot to cook it. After a few mouthfuls, there was a huge overgrown fly in the remaining corn. I contacted Del Monte sending them photos (I wrote a post about it) and they were really blasé about it saying “well humans don’t touch the corn or the cans – it is all done mechanically.” No creamed corn for me since that day and I don’t eat anything out of the can while spooning it without digging down first!


There are many foods that we just love because they make it so easy to enjoy delicious, nutritious foods, all the while preventing headache!
1. "The Great Pumpkin Seed" is a gourmet pumpkin seed butter made by The Peanut Principle. This product is consistently smooth, creamy, nutty and delicious and packed with headache-preventive nutrients riboflavin and magnesium. Made from only ground pumpkin seeds, it is a great substitute for all of us (former) peanut butter lovers. Enjoy on a sandwich or use as a dip with cut up apples or celery. Yum! Click here to purchase this product online directly from the manufacturer.
2. Nature Valley "Oats 'n Honey" granola bars are crunchy, nutty and delicious! This combination of honey and oats is a nut-free, nutritious and wholesome snack and is packed with 16 grams of whole grain. Two bars per pouch make for easy sharing! This product is readily available in the granola bar section of your local supermarket.
3. "Yogi Chai Rooibos" tea is an exotic, caffeine-free tea that is a real treat! This earthy tea is "warming and spicy-sweet" and is scented with cardamom, cinnamon, ginger and clove. It is delicious with breakfast, as you wind-down for the night or any time you desire something special to warm you from the inside out. (Also good when served iced.) This product is readily available at most specialty supermarkets such as Whole Foods, but can also be ordered online here .
4. Himalayan Pink Salt, known to be the most complete salt in the world, is infused with 84 minerals, electrolytes and trace elements (of the 118 elements known to science). This salt is a natural, hand-mined, hand-washed and sun-dried salt that is harvested from ancient, unpolluted waters in the foothills of the Himalaya Mountains. Particularly high in magnesium (a known headache preventive agent), Pink Salt also contains potassium, zinc and calcium and has long been used as a healing agent. Use in all recipes instead of table salt or add a 1/2 teaspoon to hot water to create a headache-preventive tonic which many find helpful in alleviating the symptoms of an existing headache. Available at Bed, Bath & Beyond and Wholefoods, or you can purchase it online here , complete with its own built-in grinder.
5. Fiber One "Oats & Caramel" bars are truly delish! Made with whole oats and caramel drops, they also provide 35% of the daily value of dietary fiber. We especially enjoy eating this bar paired with a sliced apple, for a quick, at-home caramel apple experience. Yum! These bars are available in the granola bar section of your local supermarket.
Laurel Steinberg, Ph.D. "The Headache Preventionist" Founder, Director & Former Migraineur Adjunct Asst. Professor - Columbia University


"Taste the Original"
Jalisco's Mobile Taco Grill started as an idea to bring authentic
Jalisco Style Tacos to our friends and neighbors, at a reasonable price.
Over the last several years we have taken this idea - Great food, at a Great price and have brought it to many businesses, events and private parties all over the Greater Los Angeles Area!
We are one of the original mobile taco grills in Southern California.
Available for all occasions
Call us today for a taste experience you will not forget!
Authentic, Original, Delicious
Jalisco's Mobile Taco Grill


We are off to Guangzhou for the weekend to see Will’s Nai Nai but I’ve got a post about my camera and lenses and photography whatnot scheduled for Sunday night (America)/Monday morning (China). Until then, Scones!!
How do you feel about scones?
Do you like them? Hate them?
Do you try them with high hopes and then find yourself disappointed?
I usually do. Scones always seem like such a good idea.
They really should be a sweet-but-not-too-sweet breakfast treat that goes as well with a solitary cup of coffee and the morning paper as they do with tea and a side of girly gossip. Too often though they are crumbly and yet heavy and impossible to finish at the same time. A waste of butter and flour, in my opinion.
Except these scones. These scones are perfect. They are moist, they are fluffy. They rise so high and go down smoothly-not a dry crumb in sight.
Do you follow Smitten Kitchen’s blog yet? You really should. Sometimes I think the only reason I don’t write a food blog is because I could never write as perfectly or cook as well as she does.
The woman makes my kind of food and her recipes always work, always. There are never any typos, never any confusing instructions; she’ll make a recipe 5 times over to get it right before she shares it on the world wide web. Her obsessive attention to detail sets her apart from just about every other food blog that exists and her writing is just plain lovely to read.
I’ve cooked nearly everything she’s ever posted and I’ve never once been disappointed. In fact, I’ve found most of my favorite crowd-pleasing recipes on her site.
The scones she writes about here are as dreamy and as creamy as she says they are. It’s my favorite scone/biscuit recipe.
Generally I’ll make a batch of scones or biscuits, cut them into rounds or wedges and then flash-freeze and bag them to bake at a later date. It’s a nice, super easy way to always have something warm from the oven to take to a friend’s house or to surprise the hubs with on a random Thursday morning.
For these apricot and chocolate chip scones, I took the basic Smitten Kitchen recipe and added a tightly-packed 1/2 Cup of finely chopped dried apricots and a 1/2 Cup of bittersweet chocolate chips.
I pulsed everything in a food processor to break up the chips and the fruit, and to better distribute them in the dough. I added a bit of extra milk to hold things together. The turned out really lovely, the tart fruit balancing the sweetness and depth of the chocolate. I think the extra few pulses in the food processor were key to making sure the scones stayed fulffy and light even with the extra ingredients.
I always cut my scones into small wedges that can be eaten in two to three bites. It’s a good size for bringing to a 10am coffee social where no one really wants to eat a full meal’s worth of food. On the other hand, having two or three with jam and clotted cream makes for a lovely breakfast.
Here’s to a breakfast pastry for every occasion.


I made pesto!!! You have no idea how long I have wanted to make pesto. I was blessed with a food processor this Christmas, so I was overjoyed to give this a whirl.
For some reason I thought pesto was made with parsley…..but to my surprise when I got home to look up the recipe, it was basil. Woops.. So what the heck, I closed the recipe down and made it with parsley!! Surprisingly it turned out very nicely.
I’m not a food connoisseur or anything but it’s a thumbs up if it doesn’t need hot sauce to make it taste better.
Here is my version of Pesto Pasta with Shrimp and Tomatoes (Serving 4 people)
1 package of wholegrain pasta
2 plum tomatoes
1 tbsp minced walnuts
1 bunch parsely
3 tbsp of minced garlic
1 tbsp parmesan cheese
2 tbsp olive oil
1 tbsp olive oil
30 de-veined and shelled shrimp
1 tbsp Italian Herbs
1 tsp each cumin and cayene pepper
1 tsp lime juice
Step 1: Start Pasta – Add a package of spaghetti noodles to salted boiling water
Step 2: Prepare Pesto – Pulse walnuts in food processor until smooth. Dice parsley, removing the large stems. Add to food processor, along with garlic, parmesan cheese, salt/pepper, and olive oil. Blend and pulse until smooth. Pesto!!
Step 3: Drain Pasta – Drain pasta and let sit for a couple minutes. Add chopped tomatoes and stir in pesto.
Step 4: Cook Shrimp – Remove the tail of the shrimp if it is still there. In a frying pan, at medium heat, add olive oil and shrimp. Add Italian herbs and couple dashes of paprika and cumin. Stir and saute for about 5 minutes. Add lime juice and remove when shrimp are pink/browned. Add to bowl of pasta.
Step 5: Mix everything completely and Serve with garlic bread!
Hope this recipe suits those that are going to the grocery store to find pesto and it is SOLD out again. Quick pesto meal in less than 30 minutes. Wholesome and Healthy!


Making dried tomato with a tomato dehydrator is an excellent way to preserve tomatoes for longer storage without deteriorating taste. Drying tomato is done in about 18 hours with this type of dehydrator. The moisture content in the soil is reduced making it easier to dry tomatoes naturally. The ratio of finished products/raw materials is also 8:1; resulting in a high-quality dried tomato product with no deterioration of taste.
How to Use Features Of A Tomato Dehydrator To Make Your Cooking Easier
In estimating the estimated performance of this tomato dehydrator, it is important to know how much actual output of dried tomatoes will be produced. The estimated amount is based on one pound of tomato, five to ten inches of space in the pan and level of the food. This equipment has different specifications as indicated in the instruction manual. The first thing that one needs to know is the estimated amount of tomato one is going to process; next thing is to find the approximate temperature range in which the machine will operate; finally one must find the best mode of drying to be used. These factors play important roles in determining the expected outcome.
According to the specification of the manufacturer, this model of dehydrator should have enough cooling fan made of either ductless or convection to ensure that the temperature inside the food chamber is maintained constantly. This type of dehydrator comes with controls which control the flow rate of the air, speed of drying and the estimated time taken for drying the product. This type of machine is suitable for drying large pieces of tomato. Drying speed can be adjusted according to the drying time and the estimated drying period. The flow rate of the cooling fan should also be adjusted depending on the type of tomato.…


Experience the all-in-one convenience of Top Pub Dive into the comfort of our newly renovated rooms, catch the action on the large screen in our sports bar, indulge in our lunch and dinner specials, and enjoy the ease of our drive-thru bottle shop
Choosing to dine at Hotel Queanbeyan is a straightforward choice. You'll discover exceptional value, ample portions, and remarkable quality that will surely satisfy your appetite.Our bistro welcomes guests for lunch and dinner throughout the entire week. Whether you're seeking a substantial meal during your work break or a laid-back family dinner with the kids, we have you covered. Come and experience it for yourself.


Spanish & Portugese Wine Evening
We were delighted to be asked to host a Spanish and Portugese wine evening at The Pheasant at Gestingthorpe. Diana and James ensured everything was just right for an evening of great food and fun whilst making our way around Iberia to sample some delicious wines! Mark Soudah gave a brief introduction to the world of Spanish and Portugese wines and some background on the interesting wines presented perfectly matched to James’ menu.
The evening started with a glass of the tasty Aretey Cava Brut, moving on through the wonderful Spanish white Albarino Veiga da Princesa to the reds Rioja Cofrade, and the Portugese red Aneto Tinto, rounding off the evening with a wonderful dessert wine from Portugal Aneto White Late Harvest.


I've "grown" squash in past years, in that I've transplanted seedlings or started my own. Many years they got off to very promising starts, but rarely did we harvest more than a couple of zucchini and a spaghetti squash or two.
This year I started seeds of:
6 Green zucchini (seedy Sunday) - 3 survived transplanting
8 Romanesco zucchini (seedy Sunday, and new to me) - 3 survived transplanting
3 Spaghetti squash seeds (that I saved) - all survived
3 Pumpkin seeds (saved) - 1 survived transplanting
3 sugar pumpkin seeds (saved) - 2 survived transplanting
2 kabocha squash from saved seeds.
I gave each of these plants about 4 square feet of space, and also gave them trellis structures to climb if they chose.
One of the problems I've had in the past has been powdery mildew killing my squash, presumably from the leaves getting wet during watering or from rain. Despite 2019 being a very rainy summer, that didn't happen this year, and all of these plants thrived and grew to be enormous. I suspect the beds being in full sun all day helped a lot with preventing the mildew and with the overall growth.
The spaghetti squash took to climbing the trellises, over the edges of the planters and out across the lawn. They shared 24 square feet with the three zucchini, two rows of carrots, and the cucumbers I attempted to grow, and out competed all of them in both amount of foliage and amount of fruit produced - zucchini included. Note for next year - isolate the spaghetti squash!
The green zucchini really seemed to be a fail, until I was taking most of the foliage down and found one huge zucchini from each plant hidden under everything. They'd put all their effort into those lost fruits!
The green zucchini that did grow was eaten as zucchini chips (dehydrated or baked) and some shredded and frozen for use in baking.
I also learned that squash will cross pollinate, and ended up with some funny looking spaghetti squash this summer.
The pumpkins were a very pleasant surprise. This is the first time I've succeeded in growing pumpkins, and ended up with 5 or 6 vine ripened orange pumpkins (that were turned into jack o lanterns) and 4 sugar pumpkins. The sugar pumpkins are being turned into cheese cake and other sweet fillings. It takes a lot - A LOT - of plant to produce a pumpkin, and I think I'll have a dedicated pumpkin patch next year tucked into some corner.
The kobacha produced about 8 fruit. I'll try them again, hoping that a warmer growing season allows the fruits to be larger.
By far the best squash from 2019 was the romanesco zucchini. I haven't had it before but it's really great for cooking fresh. Unlike other zucchini it's not all watery and tasteless, and stays firm when cooked. It's great curried. The three plants produced very well, and when I grow it again this summer I'll be mindful to pick it when smaller, to encourage even more fruit. Most of the Romanesco was eaten fresh, and some was cubed and frozen. Not sure it will keep it's firmness though.


-Egg Salad Sandwich-
1 green onion (sliced thinly)
10 kalamata olives (diced)
1/2 tsp of fresh basil (minced finely)
1/8 cup chives
2 tbs of greek yogurt
1 tsp of mustard
pinch of red pepper flakes
1- How to cook your eggs. You want to gather eggs in a pot and pour in water until water level is 1 inch above eggs. Bring to a boil and turn off heat. Let sit for about 8 mins (at this point the eggs will still be cooking). Take eggs out of heated water and drop them in a bowl of ice water in order to stop them from over cooking.
2- Dice up eggs and fold in green onion, olives, basil, chives and red pepper flakes.
3- Next fold in greek yogurt and mustard.
Salt to taste and use as a sandwich filling along with a bed of lettuce.


Osteoarthritis is the most common form of arthritis that develops when the cartilage in the joints breaks down over time. The condition can affect any joint in the body, but people mostly get it in their knees, hands, hips or spine. The symptoms of osteoarthritis that include pain, stiffness, and swelling can be managed with certain types of nutritious foods that help to get them under control. Here’s 5 best foods that you can incorporate in your diet if you have osteoarthritis.
- Oils: Some oils can help reduce inflammation related to osteoarthritis. Extra virgin olive oil contains high levels of oleocanthal, which may have similar properties to anti-inflammatory medicines. Avocado and safflower oil are a few healthy options too and may also help to lower cholesterol which in turn can help improve the symptoms of this condition.
- Dairy: Milk, yogurt and cheese are rich in calcium and vitamin D which help tremendously to increase bone strength, which may in turn improve painful symptoms. Apart from that, dairy products also contain proteins that can help to build muscles. You can also try low-fat options if you’re on a weight loss journey.
- Dark Leafy Greens: Vitamin D is essential for calcium absorption and dark green leafy veggies like spinach and kale are abundant in Vitamin D and stress fighting phytochemicals and antioxidants.
- Garlic Scientists: believe that a compound called diallyl disulfide that occurs in garlic may work against the enzymes in the body that cause damage to the cartilage.
- Nuts: Nuts are a rich source of calcium, magnesium, zinc, vitamin E and fiber that help improve the symptoms of osteoarthritis. Walnuts are especially high in omega 3 fatty acids, which have been shown to decrease the symptoms of arthritis.


Fast-food chain Kentucky Fried Chicken (KFC) debuted the “restaurant of the future” last month in Moscow. The US fast-food chain unveiled a storefront dominated by automation and food lockers, a move that would allow for a contactless environment to mitigate the spread of COVID-19.
Besides reinventing the frontend of the store with robots and artificial intelligence, the backend is getting revamped as well. According to a recent company press release, 3D printing technology will be used to produce chicken nuggets.
KFC partnered with 3D Bioprinting Solutions to create cell-based “chicken meat” in labs that will be as “close as possible in both taste and appearance to the original KFC product,” with product testing expected this fall.
3D Bioprinting Solutions is developing additive bioprinting technology using chicken cells and plant material, allowing it to reproduce the taste and texture of chicken meat almost without involving animals in the process. KFC will provide its partner with all of the necessary ingredients, such as breading and spices, to achieve the signature KFC taste. At the moment, there are no other methods available on the market that could allow the creation of such complex products from animal cells. – the press release said
KFC said using 3D printing to produce the “meat of the future” has its advantages:
The bioprinting method has several advantages. Biomeat has exactly the same microelements as the original product, while excluding various additives that are used in traditional farming and animal husbandry, creating a cleaner final product. Cell-based meat products are also more ethical – the production process does not cause any harm to animals. Along with that, KFC remains committed to continuous improvement in animal welfare from the farm and through all aspects of our supply chain, including raising, handling, transportation and processing.
Also, according to a study by the American Environmental Science & Technology Journal, the technology of growing meat from cells has minimal negative impact on the environment, allowing energy consumption to be cut by more than half, greenhouse gas emissions to be reduced 25 fold and 100 times less land to be used than traditional farm-based meat production. – the release said
“At KFC, we are closely monitoring all of the latest trends and innovations and doing our best to keep up with the times by introducing advanced technologies to our restaurant networks,” said Raisa Polyakova, General Manager of KFC Russia & CIS.
KFC unveiling and testing futuristic meat comes as plant-based burgers have been developed by Beyond Meat and are sold at major supermarkets and fast-food chains.
A post-coronavirus world appears to be filled with automation, artificial intelligence, and now fake meat.
Author : Tyler Durden
Source : Zero Hedge : Meat Of The Future” – KFC Is 3D-Printing Chicken Nuggets


Covance to Expand Food Safety Services with New Lab, Kellogg Contract
Covance plans to invest $14 million in a nutritional chemistry and food safety laboratory in Michigan as part of an effort to expand the contract research organization’s (CRO’s) food safety testing capabilities. The CRO also entered into a seven-year, $42-million contract with Kellogg Company, which will be an anchor client to Covance’s new facility.
Covance will take over much of Kellogg’s analytical chemistry, micro- biology and stability testing and will provide food-testing services to other manufacturers.
Covance’s corporate senior vice president James Lovett compared the deal with Kellogg to the CRO’s 2008 deal with Eli Lilly in which Covance agreed to provide a broad range of drug development services to the pharma company in a 10-year contract valued at $1.6 billion.
“It’s a very unusual arrangement in the food industry,” Lovett said. “It’s not an exclusive arrangement, but I think it’s fair to say that [Kellogg is] looking to us as their primary partner with respect to lab testing for their food. It’s a significant expansion of an existing relationship that goes back many years. It puts us into new kinds of testing that historically we didn’t do for Kellogg.”
Covance’s new 30,000-square-foot laboratory, located in Battle Creek, will open at the end of next year and will create approximately 40 new jobs over the next several years. Covance expects to receive close to $4.3 million in financial incentives from the state of Michigan and the city of Battle Creek.
The facility will be affiliated with the new National Center for Food Protection (NCFP), a global food protection resource development and collaboration network in Battle Creek. The NCFP’s mission is to improve the safety of the global food supply through food safety testing, inspection training and technology development. A Covance representative will serve on the advisory board for the NCFP’s Emerging Technology Accelerator initiative.
Covance’s nutritional testing and food-safety business is small relative to Covance’s overall business, Lovett said, but the company expects the food-testing market to grow as the emphasis on food safety increases.
“Covance is always going to be the drug development company, but we are increasing our focus on nutritional testing and food safety,” Lovett said. “There’s a big increase in focus on food safety at the FDA, and legislation is pending in Congress that could potentially increase the amount of testing on food imported in the United States and maybe even domestic food. Right now, we only test about 1% of food imported to the United States, and reports are that the FDA would like to be testing something like 5%, which would put us in line with developed nations.”


Community Foundation of the Central Blue Ridge has awarded the Volunteer Farm a Grant in order for us to continue to Feed Thy Neighbor. Thank you for standing with us as we feed the hungry.
Organizations like the Community Foundation serve the Shenandoah Valley by assisting non-profits who take care of our neighbors. Again thank you for standing in the gap with us!
Please consider The Volunteer Farm as a wonderful place you would like to visit and support. You can support us by sending us a check or clicking on the DONATION button at the upper left of this page. You can volunteer and help us right here on the Farm by clicking on the Registration page and volunteering.
OK crops are planted with more beans to put in the ground. Lot's of weeds, so please come on down to the Farm and help us maintain the crops!
WOW, a great beginning to the growing season! Potatoes, onions, beans, and squash are being planted each week, with more to get in the dirt. Beans, Peas, and Sweet Corn will begin being planted within the next couple of weeks. We are on track with a record harvest this year. The rain is working its miracle and helping us grow our fruits and vegetables; in fact our fruit trees even have some buds on them. It is a great time to be on the Farm.
Schedule your time today to volunteer and help us to continue to "Feed thy Neighbor"
If you aren't available to come on down and volunteer, please think about giving us a tax deductible donation to help us with the expenses around the Farm.
Again thank you all for your prayers, support, and time!
*** We are looking for a 4 wheel drive pick up truck to be used here on the Farm. If anyone has one in working condition, please think about donating it to The Volunteer Farm.
In eight years, the Volunteer Farms, with the help of more than 15,000 volunteers, grew 297 tons of food donated to area food banks, food pantries and soup kitchens. Last year was a record year of production with the farms producing 82.6 tons of food at a cost of about 69 cents per pound; that is 165,200 pounds of fresh nutritious vegetables to Feed The Hungry!
The great successes of 2012 were achieved with the help of some 2,000 volunteers who toiled in the fields for a half day to plant, maintain the crops, and harvest. Approximately 75 percent of the volunteers are under 18, and they are learning to serve other people--a habit we hope will last a lifetime.
The number of hungry people being helped by the Volunteer Farms remains at about 150,000 people per month--the elderly, handicapped, children and unemployed or under-employed who have little hope that the economy will improve quickly. Those who are food insecure continue to wake each morning wondering if they will have enough food to carry them through the day.
We are making a difference with your support, prayers, and assistance!
Thank you to all of our supporters, we feel you are our family.
Many of our previous donors are continuing to support us as well as many new donors, again thank you.
We will be producing fresh fruits and vegetables in 2013 to Feed Thy Neighbor, due to your generous donations.
Check out our Wish List to the left. If you feel you can donate one of the things on the list, please contact us. Thank you!
The Volunteer Farm is looking for Interns to assist us with:
- Communications such as Electronic Newsletter, marketing, etc.
- Web Master with Joomla! experience.
- Assistant to our Farm Manager is also needed.
These are non-paid positions. These are ideal for a College student who needs an Internship for their degree.


Thanks a Million – Liftway and Employees
Liftway Limited through the outstanding generosity of our employees was able to donate a staggering 903 Lb’s to the Brantford Food bank. A cash donation was also contributed.
This is our Best ever food drive, it surpasses last year by 62% and exceeds our best ever total (2015) by 169 Lb’s
The Brantford Food Bank offers an Emergency Food Bank Service to individuals and families in Brantford, Brant County and Six Nations. This includes low-income families, children, the elderly, abuse survivors and the homeless. They also provide a Food Distribution Service to 28 other food and meal providers in our community. The Food Bank believes that every person should have nutritious food and balanced meals. The local Brantford Food Bank provides food to over 3,000 families in our community each month.


Blaze - Delta 10 Assorted Gummies
Blaze - Delta 10 Assorted Gummies are high-quality gummies made with premium Delta 10 THC extract and other natural ingredients.
Each package contains an assortment of delicious fruit-flavored gummies, including cherry, watermelon, grape, and more. Each gummy contains a precisely measured dose of Delta 10 THC for consistent and reliable dosing.
Blaze - Delta 10 Assorted Gummies offer a discreet and convenient way to enjoy the benefits of Delta 10 THC.
Delta 10 THC can provide a relaxing and stress-relieving experience, enhance creativity and focus, and more. Blaze - Delta 10 Assorted Gummies are perfect for anyone who wants to enjoy the benefits of Delta 10 THC in a delicious and easy-to-use form.
25mg 10 count, 25mg 30 count


All of my jams are from tried and tested
recipes and I always use the freshest
ingredients possible. I only use real sugar - NO
corn syrup or artificial sweeteners. My garden
has produced many of the peppers that go into
my pepper jam, and I try to frequent our local
farmer's markets for my other ingredients.
Because I use seasonal produce, I will often
times sell out of a particular product. If you do
not see it, ask me about it, and I can put you
on my waiting list.
Choose from: Apple Butter, Cranberry Apple
Relish, Cranberry Pepper Jam, Pepper Jam,
Raspberry Pepper Jam and Strawberry